tag:blogger.com,1999:blog-37030523752012567012024-03-27T19:53:50.319-04:00Cooking to PerfectionElainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-3703052375201256701.post-52316705316543460012014-04-06T09:51:00.003-04:002014-04-06T09:56:39.549-04:00Homemade Gorgonzola DressingWarmer weather? Sun shining? Cue salad cravings.<br />
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<a name='more'></a>There isn't anything much better than a crisp, overflowing salad made with the freshest ingredients to celebrate that summer is right around the corner. Amiright? I could (and probably do) eat a salad most nights of the week during the warmer months. And why shouldn't I? Salads, for the most part, are healthy and full of nutritious ingredients. So many different varieties of greenery is just the first of many options you have when making a salad. I like to mix things up and add grilled chicken, crispy tofu, or diced turkey burgers for a good source of protein, and then go crazy with the endless other toppings: tomatoes, carrots, broccoli, chickpeas, edamame, mushrooms, peppers, avocado, cheese, egg, corn, black beans, raisins, craisins, bacon bits, sunflower seeds, nuts...the list goes on. There is no way you could ever get bored with the countless combinations of ingredients.<br />
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AND then you have your choice of dressing. The decisions are almost overwhelming when it comes to dressing--I can't say that I hate it. The dressing is just one more way to add variety to the endless possible salad creations. But if you find yourself having trouble deciding on a dressing, try this easy peasy Homemade Gorgonzola Dressing. Gorgonzola is a type of blue cheese, which, like most blue cheese, has a distinctive bite to it. If you aren't a fan of blue cheese, you could substitute a milder cheese, like feta. But I really encourage you to try this dressing, as it is better than any blue cheese dressing I've had to date.<br />
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Go crazy with your salad creations this week. And enjoy whatever concoction you put together with a heaping spoonful of this delightful homemade dressing. Cheers to warmer weather that is *finally* here!<br />
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<b><i>Homemade Gorgonzola Dressing </i></b><br />
<span style="font-size: x-small;">(4 servings)</span><br />
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1/2 cup plain 0% Chobani Greek yogurt<br />
1/2 cup reduced fat mayonnaise<br />
2-3 cloves of garlic, minced<br />
1/4 cup crumbled Gorgonzola cheese<br />
salt and pepper to taste<br />
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In a small mixing bowl, add the yogurt and mayonnaise and stir until the ingredients are well mixed. To this, mix in the garlic, salt, and pepper. Lastly, fold in the crumbled Gorgonzola cheese.<br />
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Spoon over top of salad or serve on the side. Refrigerate any leftovers for up to 3 days.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6062012">Print this recipe!</a></b><br />
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<u>Nutritional Info</u><i> </i><br />
Servings Per Recipe: 4</div>
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Amount Per Serving:</div>
Calories: 167.4<br />
Total Fat: 11.0 g<br />
Cholesterol: 20.0 mg<br />
Sodium: 350.0 mg<br />
Total Carbs: 7.7 g<br />
Fiber: 0.2 g<br />
Sugars: 4.3 g<br />
Protein: 8.2 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com35tag:blogger.com,1999:blog-3703052375201256701.post-64510621681585041162014-03-30T12:32:00.005-04:002014-03-30T12:38:49.242-04:00Pumpkin Breakfast CookiesI think I'm just as seasonally confused as mother nature seems to be. I swear the calendar says it is spring, but there was still snow on the ground a few days ago. And regardless that it is officially spring, I'm in a fall state of mind. Go figure. I think I'll blame mother nature for this one.<br />
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<a name='more'></a>Despite being completely confused as to what season it really is and whether we will see snow or sun tomorrow, I have decided to just go along with the unseasonably wet and cold beginning of spring and act like it is fall. What better way to celebrate fall than by baking with pumpkin? However, I haven't totally forgotten that bikini season is right around the corner, so I'm baking something relatively healthy that is stocked full of fall flavors. Are you thoroughly confused now?<br />
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It's ok, join the confusion club. Make these Pumpkin Breakfast Cookies and you'll feel better, I'm sure. While these breakfast cookies don't scream spring, they are stocked full of textures and flavors that are great to enjoy for breakfast just about any time of year. These cookies, which can be eaten for breakfast, lunch, dinner, or whenever you choose, are just sweet enough that they don't taste healthy, but aren't overloaded with refined sugar. The pumpkin puree, cinnamon, and pumpkin pie spice add a boost of flavor that complements the hearty oats and whole wheat flour perfectly. And if you want to get adventurous, add some chocolate chips, nuts, raisins, or (my favorite) cinnamon chips to the cookie dough.<br />
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So, go ahead and spice up your spring a little with these seasonally confused but oh-so-delicious Pumpkin Breakfast Cookies. <br />
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<i><b>Pumpkin Breakfast Cookies</b></i> (adapted from <a href="http://www.lovefromtheoven.com/2012/08/22/pumpkin-oatmeal-spice-cookies/" target="_blank">Love From The Oven</a>)<br />
<span style="font-size: x-small;">(About 24 cookies)</span><br />
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1 cup pumpkin puree (not pumpkin pie filling)<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 cup whole wheat flour*<br />
1/2 cup all-purpose flour<br />
3 cups old fashioned oats<br />
1/3 cup granulated sugar<br />
1/2 cup brown sugar<br />
1/2 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 teaspoons cinnamon<br />
1 teaspoon pumpkin pie spice (or cinnamon)<br />
1/2 cup cinnamon chips (or chocolate chips, nuts, or other mix-ins)<br />
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Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper and set aside.<br />
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In a large mixing bowl, add the pumpkin, eggs, and vanilla extract. Beat these ingredients until everything is combined. In another bowl, mix together the flours, oats, sugars, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir until all of the dry ingredients are mixed together. Add the dry ingredients to the wet ingredients and slowly mix together until everything is well combined. Fold in the cinnamon chips (or other mix-ins of your choosing).<br />
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Scoop large spoonfuls of dough (about 2 tablespoons) and place on cookie sheet. Slightly flatten the cookie dough with the back of your spoon. Bake for 12-14 minutes, or until the cookies are set. Remove the cookies from the oven and let cool for a few minutes before removing to a wire rack to cool completely.<br />
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*You can substitute all-purpose flour if you do not have whole wheat flour.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6061832">Print this recipe!</a></b><br />
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<u>Nutritional Info</u><i> </i><br />
Servings Per Recipe: 24</div>
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Amount Per Serving:</div>
Calories: 110.7<br />
Total Fat: 2.3 g<br />
Cholesterol: 15.5 mg<br />
Sodium: 56.4 mg<br />
Total Carbs: 22.0 g<br />
Fiber: 2.3 g<br />
Sugars: 9.3 g<br />
Protein: 3.0 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com13tag:blogger.com,1999:blog-3703052375201256701.post-9005642491550422072014-03-10T15:26:00.003-04:002014-03-11T08:52:48.544-04:00Skinny Cake Batter DipWith spring right around the corner, I can hardly wait for all of the fresh produce that will soon be available. I'm not a fan of winter for a lot of reasons, but the lack of fresh fruits and vegetables is at the top of my list. For someone who could eat berries all day, every day, having to settle for frozen and/or imported berries just doesn't cut it. Bring on spring and all of your delicious fruit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmYmQ7neSsJTYiUd1e4Y3moE29JLjHKlO89JraItZZW9PRocl2ttR1sZPavw_QNk8QcGfhk0Iwq0UCtUEm8OTR9BN0TjAYYGf1lAae-6Z50oXFP7xSlem90TDOI5xtO77VfrOcch15kE/s1600/funfetti+dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmYmQ7neSsJTYiUd1e4Y3moE29JLjHKlO89JraItZZW9PRocl2ttR1sZPavw_QNk8QcGfhk0Iwq0UCtUEm8OTR9BN0TjAYYGf1lAae-6Z50oXFP7xSlem90TDOI5xtO77VfrOcch15kE/s1600/funfetti+dip.jpg" height="368" width="640" /></a></div>
<a name='more'></a>Because I've had to settle for mediocre fruits, which mostly consist of apples, bananas, and the occasional grapefruit, I need something to spruce up my otherwise boring snack. Don't get me wrong, I love my apples. But sometimes an apple needs a little help. Peanut butter or Nutella are a standard go-to, but I wanted to try something different. This Skinny Cake Batter Dip is the perfect "something different".<br />
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With only a few ingredients and minimal time required, this dip is mixed and ready to be chilled in about five minutes. You can eat it as soon as everything is mixed, but it is sooo much better the next day. Just take my word for it. Dip an apple slice in it, grab a pretzel, or turn this skinny dip not so skinny and dunk a cookie or other sweet treat in it. Or heck, take a spoon to the bowl and go to town. This dip is the perfect balance of light and airy, with enough sweetness to satisfy your sweet tooth without sending you into a sugar coma.<br />
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So, until spring brings all of its fresh goodness to the produce aisles of your local store, have a bowl of this ready to dip your blah bananas or apples in. It'll turn that blah fruit into delicious fruit!<br />
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<b><i>Skinny Cake Batter Dip</i></b> (adapted from <a href="http://www.somethingswanky.com/skinny-funfetti-cake-batter-dip/" target="_blank">Something Swanky</a>)<br />
<span style="font-size: x-small;">(8-10 servings)</span><br />
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1 8-ounce container Cool Whip Free, room temperature<br />
1 cup fat-free vanilla Greek yogurt<br />
1/4-1/2 cup unsweetened vanilla almond milk<br />
1/2 box Funfetti cake mix (or your favorite flavor cake mix)<br />
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Combine the thawed Cool Whip and vanilla Greek yogurt in a bowl. Mix ingredients together until well incorporated. Add the cake mix and slowly stir into Cool Whip mixture. The batter will be very thick. If you want a slightly thinner dip, add 1/4 cup of milk and stir into mixture. If it is still too thick, add the remaining 1/4 cup of milk and stir until everything is well mixed.*<br />
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Cover and chill the dip overnight. When ready to serve, stir the dip again. Serve with fruit and pretzels, or your favorite dippers.<br />
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*I only used 1/4 cup of milk total and thought the dip was a great consistency.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6061177">Print this recipe!</a></b><br />
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<u>Nutritional Info</u><i> </i><br />
Servings Per Recipe: 10</div>
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Amount Per Serving:</div>
Calories: 163.3<br />
Total Fat: 2.5 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 201.1 mg<br />
Total Carbs: 30.9 g<br />
Fiber: 0.3 g<br />
Sugars: 17.4 g<br />
Protein: 2.8 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com24tag:blogger.com,1999:blog-3703052375201256701.post-63534185166899403012014-03-07T10:40:00.002-05:002014-03-07T10:44:31.707-05:00Banana Upside-down CakeLook at those caramel covered bananas. I can't even begin to describe how scrumptious this cake smells, let alone tastes. But before I get into this amazing and easy recipe, let me ask you something: have you had a chance to visit my other blog, <a href="http://readingandrecipes.wordpress.com/" target="_blank">Reading and Recipes</a>? I'm actually a co-blogger with my dad (Hi, Dad!). As the "Welcome" page explains, we are both very passionate people who have fun doing projects together. This is our first formal project in which we each take our special talents and put them together--he enjoys writing and loves sharing his work even more, while I enjoy baking and sharing delicious recipes with you. If you have a free second, swing by and pay our blog a visit.<br />
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Reading and Recipes showcases lots of easy dessert recipes that are made in smaller batches. This Banana Upside-down Cake recipe just so happens to be the latest post. And believe it or not (although how can you not), it has been a huge hit on Reading and Recipes. We posted this recipe on Thursday and it has already received many visits and more pins than any of our other posts to date. So, because I love my Cooking to Perfection followers so much, I'm sharing it on here as well; after all, I don't want y'all to miss out!<br />
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Given how impressive this cake looks, it is amazing how easy it is to make. In less than 15 minutes, this cake is prepped and ready for the oven. And with only one bowl and one cutting board required, there are hardly any dishes to clean. How can you beat that? And I hate to admit this, but after three days, the cake is nearly gone. While I did share some with my neighbors, I couldn't help but cut a big slice for lunch AND dinner yesterday. It's just that good.<br />
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So, indulge yourself this weekend and make this simple yet mouthwatering cake. And happy weekend to all of you!<br />
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<b><i>Banana Upside-down Cake</i></b> (adapted from <a href="http://www.babble.com/best-recipes/banana-upside-down-cake/" target="_blank">Babble</a>)<br />
<span style="font-size: x-small;">(6-8 servings)</span><br />
<br />
1/2 cup unsalted butter, room temperature (divided)<br />
1/2 cup granulated sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1 cup all-purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1/2 cup milk or buttermilk<br />
1/2 cup light brown sugar<br />
2 large bananas, sliced<br />
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Preheat oven to 400 degrees. Lightly spray an 8 or 9-inch round cake pan with cooking spray and set aside.<br />
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Add half of the butter (1/4 cup) to a mixing bowl with the granulated sugar. Beat these ingredients together until a light and fluffy mixture is created. Add the egg and vanilla, and blend until all of the ingredients are incorporated. Add 1/2 cup of flour, baking soda, baking powder, and salt and slowly mix into the batter. Before the flour is all the way incorporated, add the milk and remaining 1/2 cup of flour, and slowly mix until all of the ingredients are well incorporated, careful not to over mix.<br />
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Place the remaining 1/4 cup of butter in the round cake pan and put it in the preheated oven. Once the butter is melted, remove from the oven and stir in the brown sugar. Lay sliced bananas onto brown sugar mixture until all of the brown sugar and butter is covered. Pour the cake batter on top of the bananas. Place the cake in preheated oven and bake for 25-30 minutes, or until the cake springs back slightly when touched. Remove the cake from the oven and let cool for 10 minutes before inverting over a serving plate. Serve this cake warm with whipped cream or ice cream.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6061040">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u><i> </i><br />
Servings Per Recipe: 8</div>
<div>
Amount Per Serving:</div>
Calories: 274.7<br />
Total Fat: 12.4 g<br />
Cholesterol: 54.3 mg<br />
Sodium: 98.4 mg<br />
Total Carbs: 43.5 g<br />
Fiber: 1.4 g<br />
Sugars: 28.8 g<br />
Protein: 2.8 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com30tag:blogger.com,1999:blog-3703052375201256701.post-8262965303239115712014-02-26T08:01:00.002-05:002014-02-26T08:02:16.141-05:00Relished Foods: Easy, Fresh, and Delicious (discount code included!)Do you ever have days or weeks, heck maybe even months, where you feel like you can't catch your breath? Your to-do list is growing quicker than you can check it off. You run around all day like a chicken with its head cut off only to feel physically and mentally exhausted, knowing you have to wake up and do it all over again. If this sounds familiar, you are not alone. Come over to my house, I'll make you and drink and we can commiserate--forget about the to-do lists long enough to enjoy a drink or two; you know we deserve it.<br />
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<a href="https://www.relishedfoods.com/" style="text-align: center;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AIoWIRAspOETsqcKu7XX2ctpvnTAjFlw9Phth1dK-_a7LRMH-Z_BNwAz03U34-Ue5Vo3a3Zp-G46SbBka6YRiL59nrXgtHuUL8k5PNmXsPRWP5KK2CPHWqycl9fs5eq0DgMSQrMOMoI/s1600/relished_logo_horizontal-d85bb9788637d3ea78ef1c7296c24434.jpg" height="132" width="640" /></a><br />
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In addition to rewarding yourself with a (strong) drink(s), give yourself a break in the kitchen. If your hubs/wife, kids, roommate, or dog can take care of dinner then take them up on that and consider yourself lucky. For most people, you have to turn to something else. And I found just what that perfect something else is: <a href="https://www.relishedfoods.com/" target="_blank">Relished Foods</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoRPv5-P6hj_EmBVGjpE8gXXbYcGUxUP2QEj82OkDX1hcbClH9ItIe4PDQREcfgGJtADLacxtXLtfCTEE91JYOXPp5wI69o7w9q12-dctfIRkUuCz45iQCgxTmvPGZiw2P8N4EyHDIAA/s1600/instructions+back.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoRPv5-P6hj_EmBVGjpE8gXXbYcGUxUP2QEj82OkDX1hcbClH9ItIe4PDQREcfgGJtADLacxtXLtfCTEE91JYOXPp5wI69o7w9q12-dctfIRkUuCz45iQCgxTmvPGZiw2P8N4EyHDIAA/s1600/instructions+back.jpg" height="400" width="243" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkQGkjCk_zK5NtrfSpTpx4AOiFpNGCg9HROfPzYHa43OebwAVe2W_fVBDU1VjNWsp1RUCD2DuDXFkOgXGaGvV3ZE2KR_3wWdz6fkA1eEtNbdvZeAO9L4kOiDQhCBCJ6LZG67bSCZ-2Lw/s1600/instructions.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkQGkjCk_zK5NtrfSpTpx4AOiFpNGCg9HROfPzYHa43OebwAVe2W_fVBDU1VjNWsp1RUCD2DuDXFkOgXGaGvV3ZE2KR_3wWdz6fkA1eEtNbdvZeAO9L4kOiDQhCBCJ6LZG67bSCZ-2Lw/s1600/instructions.jpg" height="400" width="246" /></a><br />
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<a href="https://www.relishedfoods.com/" target="_blank">Relished Foods</a> is a start-up food delivery company based in Chicago. What makes Relished Foods so fantastic is that they ship you three chef-designed recipes with step by step instructions accompanied by all of the ingredients called for in the recipes. Meal planning is complete and there is no grocery shopping required! Oh, but it keeps getting better. Once you register with Relished foods, you get three new, delicious recipes with their own unique ingredients each week. Have you ever pickled onions? I hadn't either until earlier this week when I made the Relished Foods turkey burgers with pickled onions and sweet potato fries. I know...it sounds straight out of a restaurant, but it's not; it's made in your very own kitchen and is prepared and ready to eat in about 30 minutes. Still thinking about getting pizza delivered? We all know how unhealthy "quick and easy" dinner solutions can be (hello fast food and microwave meals, I'm talking about you too); the Relished Foods recipes are just as easy but nutritiously balanced and stocked full of healthy, fresh ingredients. Easy, fresh, and delicious--you can't find a meal like that at any fast food restaurant or in the frozen aisles of the grocery store.<br />
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<br />
If you do find yourself with some extra time on your hands, <a href="https://www.relishedfoods.com/" target="_blank">Relished Foods</a> is still a great service to try. Relished Foods recipes encourage the user to experiment in the kitchen by trying new methods of preparing ingredients, different combinations of foods, and unique cooking methods. Not only did Relished Foods save me time, but it helped to break my boring dinner rut. And we all need that every now and again.<br />
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<br />
Have I convinced you yet? Great, because <a href="https://www.relishedfoods.com/" target="_blank">Relished Foods</a> has so graciously offered my readers <i><b>50% </b>off of their first order</i>. Just enter the discount code <b><u>"CookingToPerfection"</u></b> and you will receive your discount!<br />
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Now that we all have Relished Foods to take care of our meal planning and grocery shopping, you can finally sit back, relax, and enjoy that drink. Cheers!<br />
<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com3tag:blogger.com,1999:blog-3703052375201256701.post-69100874369520049752014-02-13T14:20:00.004-05:002014-02-13T14:25:00.136-05:00Triple Chocolate Bread PuddingHappy February 13! Happy almost Valentine's Day! Happy snowday funday (depending on where you live in the country)! Happy day before Friday! Happy almost weekend! No matter where you live, what your relationship status is, or what your work schedule is like, I'm wishing you a happy day. And to bring even more happiness into your life, I'm sharing this recipe. Even though I made this dish a little while ago, I couldn't think of a better day to post it. A rich, chocolate-y dessert made in a small portion perfectly fit for two individuals (or one individual with a serious sweet tooth)--this screams Valentine's Day. Not attached? Cool, me either. But it's still a happy day because this recipe is out of this world simple and knock-your-socks-off delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8IhyipSdZP3dj4mcikKrgrbhqReBTirfoGz0itheuhc2EHm_rWh3xORZS09E417Ru0HCX8ezO6zfJWuG0GEo0kJ1UYMo3M0cK6mv9YsBiRjmeEUjO8YqRWv7BCcf8pz9tFSawCQnP3E/s1600/chocolate+bread+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8IhyipSdZP3dj4mcikKrgrbhqReBTirfoGz0itheuhc2EHm_rWh3xORZS09E417Ru0HCX8ezO6zfJWuG0GEo0kJ1UYMo3M0cK6mv9YsBiRjmeEUjO8YqRWv7BCcf8pz9tFSawCQnP3E/s1600/chocolate+bread+pudding.jpg" height="640" width="460" /></a></div>
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<a name='more'></a>For the longest time I turned my nose up at bread pudding. The thought of eating bread that is now the consistency of pudding weirded me out. If you are one of those individuals, please do me a favor and just try the stuff. I was blown away with how good it is. In addition to encouraging you to be courageous in your culinary experiments, I propose that we do away with the name "bread pudding" and call this dish something like "Ooey Goey Center of a Triple Chocolate Brownie". After all, that's basically what this dish tastes like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQX7omqRz93zhu7U99yyEtWeXtRRO5T1sNdD0DBYsLecwugJW4iKT0e7FhxsFG3WSOOfaqxXxCD5GogDXBT5PtcTMK-MUugS68khUHQYht6GltBfxzXM2vngYBlJd30yTRJ7et9fCCnGg/s1600/baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQX7omqRz93zhu7U99yyEtWeXtRRO5T1sNdD0DBYsLecwugJW4iKT0e7FhxsFG3WSOOfaqxXxCD5GogDXBT5PtcTMK-MUugS68khUHQYht6GltBfxzXM2vngYBlJd30yTRJ7et9fCCnGg/s1600/baking.jpg" height="640" width="430" /></a></div>
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No matter what you call it, just don't let the name or idea of the ingredients keep you from making this dessert. Try it tomorrow with your special someone, make it tonight to keep you cozy and warm, or just make it for the hell of it. After all, since when does anyone need a reason to indulge in a warm, decadent, triple chocolate treat?<br />
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<b><i>Triple Chocolate Bread Pudding</i></b> (adapted from <a href="http://readingandrecipes.wordpress.com/2014/01/23/angels-unawares-serial-4-and-scotchy-bread-pudding/" target="_blank">Reading and Recipes</a>)<br />
<span style="font-size: x-small;">(Serves 3-4)</span><br />
<br />
1 cup chocolate milk<br />
1 egg, beaten<br />
1/2 teaspoon vanilla extract<br />
1/2 cup granulated sugar<br />
1/4 teaspoon salt<br />
1/4 cup cocoa powder<br />
2 Tablespoons unsalted butter, melted<br />
1/2 loaf Italian bread, torn into pieces<br />
1/3 cup semisweet chocolate chips<br />
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In a large mixing bowl, combine the chocolate milk, beaten egg, vanilla, sugar, salt, cocoa powder, and melted butter. Mix until all of the ingredients are well combined. Fold the torn bread and chocolate chips into mixture, making sure all of the bread is covered. Let bread sit for 30 minutes.<br />
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Preheat oven to 350 degrees. Spray a 5x7 inch pan with cooking spray. Pour the bread mixture into the prepared ban. Bake for 40-45 minutes, or until the dish is mostly set and only moves slightly in the middle when jiggled. Let the bread pudding cool slightly before serving warm. Store leftovers in the refrigerator for up to 4 days.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6060087">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u><i> </i><br />
Servings Per Recipe: 4</div>
<div>
Amount Per Serving:</div>
Calories: 377.1<br />
Total Fat: 13.7 g<br />
Cholesterol: 63.9 mg<br />
Sodium: 263.7 mg<br />
Total Carbs: 60.8 g<br />
Fiber: 3.9 g<br />
Sugars: 38.9 g<br />
Protein: 8.4 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com7tag:blogger.com,1999:blog-3703052375201256701.post-25213495811557621152014-02-07T10:19:00.002-05:002014-02-07T10:23:57.090-05:00Creamy Polenta with Sauteed Mushrooms and SpinachI don't know what has taken me so long to make polenta. I love the stuff; it is right up there with my favorite breakfast, grits. No idea what grits are? Go down to North Carolina and you'll quickly learn what grits are, along with hush puppies, the REAL way to prepare BBQ, and that Southerns don't skimp on butter or desserts. But back to polenta, it is actually quite similar to grits in texture and preparation; the main difference between the two is that each are made from different types of corn. So, basically there is no difference. Want to make creamy grits with sauteed mushrooms and spinach, be my guest!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4cF1KOs5JT3AxU8b5k_dQ2eZzWM5jtsUDWlESoQw0Tp6gCKT7RMUSjT1qIn7j4iMD3E-qL1Ub_3lA1sQGY4CCjVihzbV76xTS0WSTa2WhPCjh845aA_W5dFJ2i43WKBumV6SgcEw6iA/s1600/sauteed+vegetables+and+creamy+polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4cF1KOs5JT3AxU8b5k_dQ2eZzWM5jtsUDWlESoQw0Tp6gCKT7RMUSjT1qIn7j4iMD3E-qL1Ub_3lA1sQGY4CCjVihzbV76xTS0WSTa2WhPCjh845aA_W5dFJ2i43WKBumV6SgcEw6iA/s1600/sauteed+vegetables+and+creamy+polenta.jpg" height="640" width="374" /></a></div>
<a name='more'></a>Me, I wanted to make polenta to switch up usual grits consumption. And I couldn't be happier that I did. This dish is very easy to make, despite the somewhat daunting list of ingredients. Even though the list might seem long, I bet you have most of these ingredients already in your pantry or refrigerator. And with a dish that has a great presentation and even better flavor, it's amazing that it is started and prepared in less than 30 minutes. Quick, easy, and delicious--winner, winner, <strike>chicken</strike> polenta dinner.<br />
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Do yourself a favor and get out of your usual dinner rut and try this recipe. Try it with grits, switch up the vegetables that you saute, use different spices and herbs; no matter how you prepare this dish, I'm confident that you will be a fan.<br />
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<i><b>Creamy Polenta with Sauteed Mushrooms and Spinach</b></i> (adapted from <a href="http://skinnyjns4me.blogspot.com/2011/02/vegan-polenta-with-kale-and-mushrooms.html" target="_blank">Skinny Jeans Food</a>)<br />
<span style="font-size: x-small;">(2-3 servings)</span><br />
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For the polenta:<br />
1 cup water<br />
1 cup milk*<br />
1/2 cup cornmeal<br />
1/3 cup grated Parmesan cheese<br />
1 Tablespoon unsalted butter<br />
1 Tablespoon fresh thyme<br />
salt and pepper to taste<br />
<br />
For the sauteed vegetables:<br />
1 Tablespoon olive oil<br />
1/2 white onion, diced<br />
2 garlic cloves, minced<br />
8 ounces portobello mushrooms, cleaned and cut into bite size pieces<br />
1/3 cup balsamic vinegar<br />
1/2 cup water<br />
8-ounce bag baby spinach, cleaned and dried<br />
1 Tablespoon fresh thyme<br />
salt and pepper to taste<br />
<br />
To make the polenta, add the water and milk to a sauce pan and bring to a boil. <i>Slowly whisk</i> in the cornmeal, making sure not to dump it in or clumps will form. Reduce heat to low and cook for 8-10 minutes, whisking frequently until the polenta has completely thickened. Remove the polenta from the heat and whisk in the Parmesan cheese, butter, fresh thyme, salt, and pepper.<br />
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Meanwhile, add the olive oil to a large saute pan over medium heat. Add the onions and garlic and saute for a few minutes until the onions are translucent. Next, add the mushrooms. Saute the mushrooms for about 5 minutes, or until they have browned. Add the balsamic vinegar and water to the pan and saute the ingredients together. Add the spinach leaves, one handful at a time, sauteing them until they have wilted. If more liquid is needed, add a little more water. Season the vegetables with fresh thyme, salt, and pepper.<br />
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To serve, pour polenta into a shallow bowl and top with sauteed vegetables; sprinkle with fresh thyme if desired.<br />
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*Non-dairy milk, such as almond or soy milk, works fine in this recipe. If you choose to use dairy milk, the higher fat percentage milks will make a creamier polenta. If you aren't worried about calories, I recommend using whole milk.<br />
<br />
<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059872">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u><i> (for recipe made with 2% milk)</i><br />
Servings Per Recipe: 3</div>
<div>
Amount Per Serving:</div>
Calories: 308.8<br />
Total Fat: 15.4 g<br />
Cholesterol: 30.7 mg<br />
Sodium: 345.5 mg<br />
Total Carbs: 32.4 g<br />
Fiber: 6.6 g<br />
Sugars: 5.9 g<br />
Protein: 14.5 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com10tag:blogger.com,1999:blog-3703052375201256701.post-65434994561232336562014-02-05T08:54:00.000-05:002014-02-05T09:08:53.718-05:00Flourless Chocolate Cookies (Bake Sale for Noah)Ever heard of an online bake sale? It's pretty self explanatory--there are baked goods advertised online, you bid on the items you want, and the highest bidder wins. Kind of fun, especially if you win. However, today winning and participating are equally fun and rewarding, and here is why: this particular <a href="http://www.stephsbitebybite.com/2014/02/05/bake-sale-for-noah-3/" target="_blank">online bake sale</a> is raising money for Noah, a three year old who was recently diagnosed with severe autism. (Click <a href="http://www.stephsbitebybite.com/2014/01/13/bake-sale-for-noah/" target="_blank">here</a> to read more about Noah and his condition.)<br />
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<a name='more'></a>Interested in participating? Of course you are! Go on over to <a href="http://www.stephsbitebybite.com/2014/02/05/bake-sale-for-noah-3/" target="_blank">Steph's Bite by Bite</a> and bid on your favorite items (or all of them!). I have my eye on the Cookie Dough Billionaire Bars--holy yum.<br />
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In addition to bidding, I am contributing three recipes, one of them being these Flourless Chocolate Cookies. These cookies were posted on <a href="http://readingandrecipes.wordpress.com/" target="_blank">Reading and Recipes</a> and have been one of the most popular posts to date. And what's not to like? They are easy to make, require only a small list of ingredients, and are rich, gooey, and chocolately all while being less than 100 calories per cookie. I'm making two batches, one for the winner and one for me (a perk to being a contributor and baker).<br />
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Want to be the winner of these delights? Or how about my <a href="http://readingandrecipes.wordpress.com/2013/06/20/birthday-dinner-part-viii-and-chewy-chocolate-chip-cookies/" target="_blank">Chewy Chocolate Chip Cookies</a> or <a href="http://readingandrecipes.wordpress.com/2013/09/05/beccas-book-serial-4-and-chewy-snickerdoodle-cookies/" target="_blank">Chewy Snickerdoodle Cookies</a>? Is your mouth watering yet? Mmmk good. Go get your bidding on and help little Noah! And if you absolutely cannot wait to received these cookies in the mail, go ahead and make a batch yourself. Promise you'll be craving them again in a week when you receive my package.<br />
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<b><i>Flourless Chocolate Cookies</i></b> (adapted from <u><a href="http://www.bonappetit.com/recipe/deep-dark-chocolate-cookies" target="_blank">Bon Appetit</a></u>)<br />
<span style="font-size: x-small;">(Makes 24 cookies)</span><br />
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9 ounces bittersweet chocolate (about 1 1/2 cups of chips)<br />
3 large egg whites, at room temperature<br />
2 cups powdered sugar, divided plus more for coating cookies<br />
1/2 cup unsweetened cocoa powder<br />
1 Tablespoon cornstarch<br />
1/4 teaspoon salt<br />
1 teaspoon instant espresso, optional<br />
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Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat, or spray with nonstick cooking spray.<br />
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Place the chocolate in a microwave safe bowl. Melt on 50% power for 30 seconds. Remove the chocolate from the microwave and stir. Microwave the chocolate for another 30 seconds. Continue this until most of the chocolate is melted, careful not to burn the chocolate. Stir the chocolate together to melt the remaining morsels, then set aside.<br />
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Place the egg whites in a clean bowl. Whisk until soft peaks form. (This will take about 2 minutes vigorously whisking by hand. You can use an electric mixer to speed up the process.) Gradually add 1 cup of the powdered sugar, and continue whisking until the sugar is fully incorporated.<br />
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In a separate bowl, sift the remaining 1 cup of powdered sugar, cocoa powder, cornstarch, salt, and instant espresso (if using) together. Add these dry ingredients to the egg white mixture and stir all of the ingredients together. The cookie dough will become very thick. Add the melted chocolate to egg white mixture and blend all of the ingredients together.<br />
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Pour some powdered sugar into a shallow bowl. With your hands, roll 1 tablespoon of cookie dough into a ball. Roll the ball of cookie dough in the powdered sugar, making sure to get a good coating of sugar all over the dough, and place on prepared cookie sheet. Repeat this process until all of the cookie dough is gone. Bake the cookies for about 10-11 minutes, or until they flatten slightly and the tops begin to cracked. Remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059792">Print this recipe!</a></b><br />
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<u>Nutritional Info</u><br />
Servings Per Recipe: 24</div>
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Amount Per Serving:</div>
Calories: 97.7<br />
Total Fat: 3.5 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 32.8 mg<br />
Total Carbs: 18.1 g<br />
Fiber: 1.2 g<br />
Sugars: 12.6 g<br />
Protein: 1.3 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com14tag:blogger.com,1999:blog-3703052375201256701.post-16276785505708829612014-02-01T11:14:00.000-05:002014-02-01T11:18:10.887-05:00Strawberry Apple Baked OatmealSaturday mornings are made for sleeping in, recovering from the week and/or Friday night, and full-fledged relaxing. So why the heck is my to-do list well on its way of being completed? It's not even noon yet! Please tell me what is wrong with me. Especially after such a hectic week, the only thing my body wants to do it relax, but my mind won't let me. This.is.not.okay.<br />
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<a name='more'></a>So here I am, posting a recipe that I made earlier this morning. Yep; I made, baked, ate, photographed, and now blogged this Strawberry Apple Baked Oatmeal. In fact, as I'm typing this, I'm taking bites of my second serving in between typing every couple of words. Maybe this is my new version of relaxing? Being productive in more ways than one, all while still in my pjs? I guess it works.<br />
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Anywayyy, even if you do decide to indulge in a truly relaxing Saturday morning, this breakfast won't do much to take away from that. With only one bowl required, this easy recipe is mixed and ready for the oven in about 10 minutes. After baking and cooling, this delicious, hearty, healthy breakfast will make your taste buds, stomach, and waistline happy. And there will be plenty of leftovers, so you can count on a completely relaxing and lazy Sunday morning. Let's hope I'll be able to enjoy that tomorrow.<br />
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<b><i>Strawberry Apple Baked Oatmeal</i></b> (adapted from <a href="http://www.inspiredtaste.net/9928/baked-oatmeal-with-strawberries-banana-and-chocolate-recipe/" target="_blank">Inspired Taste</a>)<br />
<span style="font-size: x-small;">(Serves 4-6)</span><br />
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2 cups old fashioned oats*<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1 Tablespoon grated lemon peel (optional)<br />
1 cup sliced strawberries<br />
1 large apple, diced<br />
1 egg<br />
1/4 cup honey<br />
2 cups milk**<br />
2 teaspoons vanilla extract<br />
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Preheat oven to 375 degrees. Spray an 8x8 pan with cooking spray, and set aside.<br />
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In a mixing bowl, combine the oats, baking powder, salt, cinnamon, and lemon peel. Pour half of this mixture into the prepared 8x8 pan. Top with half of the strawberries and diced apples. Pour the remaining oat mixture on top of the fruit, then finish the layering process with the remaining fruit.<br />
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Using the same bowl that you mixed the dry ingredients in, add the egg and honey. Whisk until the ingredients are well combined. Add the milk and vanilla, and whisk for 30 seconds. Pour the liquid mixture over top of the fruit and oats in prepared pan. Shimmy the pan to make sure the liquid is evenly distributed and all of the oats are covered.<br />
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Bake for 35-40 minutes, or until the oatmeal is set and golden brown. Remove from the oven and let cool for 15 minutes before serving warm. Store leftovers in the refrigerator for up to a week.<br />
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*You can use a combination of old fashioned oats and Irish Steel Cut Oatmeal.<br />
**You can use dairy milk, soy milk, almond milk, or any milk of your choosing.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059667">Print this recipe!</a></b><br />
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<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 6</div>
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Amount Per Serving:</div>
Calories: 186.6<br />
Total Fat: 3.7 g<br />
Cholesterol: 31.0 mg<br />
Sodium: 266.5 mg<br />
Total Carbs: 35.7 g<br />
Fiber: 4.5 g<br />
Sugars: 16.4 g<br />
Protein: 5.1 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com262tag:blogger.com,1999:blog-3703052375201256701.post-58397821925216528262014-01-31T17:06:00.004-05:002014-01-31T17:16:52.801-05:00Pasta with Creamy Avocado SauceOmgosh, I've been dying to post this recipe. I actually made this right before I began my detox, so I had to finish my detox posts before I could share how glorious this recipe is. Unfortunately, I've been slammed this week (a couple of 14 hour days will make a girl plop down, face first on her bed and neglect everything, including her blog), so I'm just now getting around to <i>finally</i> sharing this deeelicious pasta recipe.<br />
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<a name='more'></a>Let me back up and say that I am a marinara sauce girl. Vodka sauce is good because there is marinara sauce mixed in, but I've never been one to love alfredo sauce or any other heavy cream sauces on pasta. The thought of clogging my arteries with every bite is enough to make me avoid those dishes all together. So when I saw the description "creamy avocado sauce", I was a bit hesitant. However, my love for avocados won me over and I bought the ingredients to make this simple dish.<br />
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And I cannot express how glad I am that I did try this dish. Not only was the sauce a cinch to make, but it probably took the same amount of time as it would if I had struggled opening a jar of store bought crap. But that's not even what makes this sauce so amazing--the taste is out of this world incredible. The sauce is fresh, delicate yet rich, and full of flavor. It reminds me of a homemade pesto, but without the pine nuts. The freshly squeezed lemon juice, minced garlic, fresh basil, and perfectly ripe creamy avocado blend together to make a sauce that tastes of summer. It's not often that you can make something so fresh in the dead of winter, and that's enough to make this dish a winner in my (recipe) book.<br />
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Thank you Pasta with Creamy Avocado Sauce for breaking me of my boring marinara rut. I may never go back to the red stuff ever again!<br />
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<b><i>Pasta with Creamy Avocado Sauce</i></b> (adapted from <a href="http://greatist.com/team/my-creamy-avocado-pasta" target="_blank">Greatist</a>)<br />
<span style="font-size: x-small;">(Serves 2)</span><br />
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2 Tablespoons extra virgin olive oil<br />
1 medium lemon, juiced<br />
3 garlic cloves, minced<br />
1/2 teaspoon salt<br />
1/4 teaspoon ground black pepper<br />
1 teaspoon Italian seasoning<br />
handful of fresh basil leaves<br />
1 medium ripe avocado, pitted<br />
6-8 ounces of whole wheat pasta<br />
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Fill a large pot with water and bring to a boil. Boil pasta according to package directions.<br />
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Meanwhile, add the olive oil, lemon juice, garlic, salt, pepper, Italian seasoning, and basil leaves to a food processor. Pulse until ingredients are combined, making sure to scrap the bottom and sides. Add the avocado and process until a smooth sauce is formed.<br />
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Once pasta is cooked, drain it and add it to a bowl. Pour avocado sauce on top and toss until pasta is covered. Serve immediately.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059652" target="_blank">Print this recipe!</a></b><br />
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<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 2</div>
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Amount Per Serving:</div>
Calories: 573.0<br />
Total Fat: 28.8 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 582.2 mg<br />
Total Carbs: 82.8 g<br />
Fiber: 13.2 g<br />
Sugars: 0.6 g<br />
Protein: 13.4 g<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com102tag:blogger.com,1999:blog-3703052375201256701.post-92135499466882455022014-01-25T10:19:00.000-05:002014-01-25T10:20:26.489-05:00Detox Recipe Round-UpIf you are one of those people who hates the word "detox" like I talked about in <a href="http://cooking2perfection.blogspot.com/2014/01/detox-quinoa-salad.html" target="_blank">this post</a>, you might want to reconsider your feelings. I've done various cleanses, detoxes, and other modified diets, and I've had the best experience with this particular detox. I feel better all around--I sleep better, I am not reliant on caffeine to get through the day, my skin looks better, and I'm not constantly craving sweets or salty snacks. I also lost a few lbs, but that is just an added bonus to how great my body and mind feel. If you are interested in trying a detox, I highly recommend browsing <a href="http://www.wholeliving.com/" target="_blank">Whole Living</a> for their wellness plans (I used the 2011, specifically). Here are the <a href="http://www.wholeliving.com/133742/action-plan-detox-dos-and-donts" target="_blank">do's and don'ts</a> of the exact detox that I did.<br />
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Need more convincing? How about that before my detox, I couldn't survive a day without a few cups of coffee, something sweet after every meal, and carbs with every meal. And when I say carbs, I mean the most decadent bread or pastas; not exactly whole grain, healthy carbs. And when I say sweets, let's just say that ice cream didn't last long in my house. Modifying your diet for a couple of weeks does wonders to how your body reacts to the foods you feed it and how foods actually taste. I can't even eat some of the sweets that I was accustomed to devouring because they are<i> too sweet</i> now. Never thought I'd say that!<br />
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If you aren't ready to commit two weeks to a detox, try a few days; every little bit counts. Here are a few detox recipes that I love. Even though I'm officially done with my detox, I plan on continuing to make these recipes because they are tasty and great for you. Let me know if you have a favorite detox recipe--I'd love to add more to my repertoire.<br />
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<b>Salads</b></div>
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<a href="http://www.marthastewart.com/313389/cold-soba-noodle-salad-with-chicken-pepp?czone=w&center=136747&gallery=136308&slide=236424" target="_blank">Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber</a></div>
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<a href="http://www.closetcooking.com/2013/04/roasted-cauliflower-and-mushroom-quinoa.html?m=1" target="_blank">Roasted Cauliflower and Mushroom Quinoa Salad</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijN6OJfupuB_Zt7JlpItuusYV3as2f9KQOgEn7drRQMvchW1xLFBsECqK7Yhs5g8Z9pmjmKc6yUO99iPxLy4A8E_AmolMKG7SoCPkgW1fiY6irdESGyzQ5RlMUciyKGFP2F6zc8BBlN8E/s1600/quinoa+detox+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijN6OJfupuB_Zt7JlpItuusYV3as2f9KQOgEn7drRQMvchW1xLFBsECqK7Yhs5g8Z9pmjmKc6yUO99iPxLy4A8E_AmolMKG7SoCPkgW1fiY6irdESGyzQ5RlMUciyKGFP2F6zc8BBlN8E/s1600/quinoa+detox+salad.jpg" height="640" width="414" /></a></div>
<div style="text-align: center;">
<a href="http://ohsheglows.com/2011/09/27/detox-salad/" target="_blank">Detox Salad</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Soups and Stews</b></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2013/03/moroccan-lentil-stew.html" target="_blank">Moroccan Lentil Stew</a></div>
<div style="text-align: center;">
<a href="http://www.washingtonian.com/blogs/wellbeing/healthy-recipes/healthy-recipe-garlicky-chickpea-soup.php" target="_blank">Garlicky Chickpea Soup</a></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/130293/creamy-broccoli-white-bean-soup?czone=w&center=136747&gallery=136289&slide=130293" target="_blank">Creamy Broccoli and White Bean Soup</a></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2012/10/black-bean-and-quinoa-soup.html" target="_blank">Black Bean and Quinoa Soup</a></div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNTyI7ybRlJTaptM2tXUPao_AKj7WBxySD18EqC5qOnFed71PHz9cHQsndJTxjss2tLNp2sFVwZqk2j52iasDdAIJIbwDHuW5V69ZRN1XHIyk2sXp0QenJX00uWt1xFot5YbXdcDcLlU/s1600/beans+and+greens.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNTyI7ybRlJTaptM2tXUPao_AKj7WBxySD18EqC5qOnFed71PHz9cHQsndJTxjss2tLNp2sFVwZqk2j52iasDdAIJIbwDHuW5V69ZRN1XHIyk2sXp0QenJX00uWt1xFot5YbXdcDcLlU/s1600/beans+and+greens.JPG" height="506" width="640" /></a></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2012/08/beans-and-greens.html" target="_blank">Beans and Greens</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Entrees</b></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/130712/two-bean-vegetarian-chili?czone=w&center=136747&gallery=136308&slide=130712" target="_blank">Two Bean Vegetarian Chili</a></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/130790/salmon-herbed-mustard-sauce?czone=w&center=136747&gallery=136308&slide=130790" target="_blank">Salmon with Herbed Mustard Sauce</a></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/131539/spaghetti-squash-turkey-meatballs?czone=w&center=136747&gallery=136289&slide=131539" target="_blank">Spaghetti Squash with Turkey Meatballs</a></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2013/04/clean-eating-baked-spaghetti-squash.html" target="_blank">Baked Spaghetti Squash</a></div>
<div style="text-align: center;">
<a href="http://skinnyjns4me.blogspot.com/2011/02/vegan-polenta-with-kale-and-mushrooms.html" target="_blank">Polenta with Kale and Mushrooms</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Sides</b></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2013/01/roasted-curry-ginger-cauliflower.html" target="_blank">Roasted Curry Ginger Cauliflower</a></div>
<div style="text-align: center;">
<a href="http://www.averiecooks.com/2011/09/spicy-baked-black-beans-with-vegetables.html" target="_blank">Spicy Black Beans with Vegetables</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLdWs8aFNqE78qED7uX37x-cLGBVFPIGfcuUuwf8iGYwkSOkeBRLzLmUlZrStLfK0xo1ZT74afT9Wg1-2EkMd2rDXBcBCBftd1kaZkmhhIqhC1y6P6e2lD1yTVsAhsOCIez-T2AdWx8Q/s1600/homemade+rice+and+beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLdWs8aFNqE78qED7uX37x-cLGBVFPIGfcuUuwf8iGYwkSOkeBRLzLmUlZrStLfK0xo1ZT74afT9Wg1-2EkMd2rDXBcBCBftd1kaZkmhhIqhC1y6P6e2lD1yTVsAhsOCIez-T2AdWx8Q/s1600/homemade+rice+and+beans.jpg" height="640" width="390" /></a></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2012/11/easy-homemade-rice-and-beans.html" target="_blank">Easy Homemade Rice and Beans</a></div>
<br />
<div style="text-align: center;">
<b>Snacks and Smoothies</b></div>
<div style="text-align: center;">
<a href="http://cooking2perfection.blogspot.com/2012/07/avocado-hummus.html" target="_blank">Guacamole Hummus</a></div>
<div style="text-align: center;">
<a href="http://consciouscleanse.com/farm-fresh-baba-ganoush" target="_blank">Baba Ganoush</a></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/136305/25-quick-and-easy-smoothie-recipes/@center/136747/whole-living-action-plan-28-day-challenge#55002" target="_blank">Blueberry and Green Tea Smoothie</a></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/136305/25-quick-and-easy-smoothie-recipes/@center/136747/whole-living-action-plan-28-day-challenge#107905" target="_blank">Antioxidant Smoothie</a></div>
<div style="text-align: center;">
<a href="http://www.wholeliving.com/136305/25-quick-and-easy-smoothie-recipes/@center/136747/whole-living-action-plan-28-day-challenge#53868" target="_blank">Orange Berry Smoothie</a></div>
<br />
<div>
<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
</div>
Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com11tag:blogger.com,1999:blog-3703052375201256701.post-3235412510023169132014-01-22T12:29:00.001-05:002014-01-22T12:50:47.427-05:00Spicy Broiled Tilapia My last detox recipe--so bittersweet. I've actually been done with my detox for a few days now, but this recipe was just too easy and way too delicious not to post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VQXQkBFcpxdHltzqGVpOGObAuAD0e3uXI4hPSpxsj3UvFHAsocnXGcB2btEo6Grg5PTQJJq_fVpFanTuom96nrRsFeGv3URTAX0edxCw-n13KhIXlQsB2LZbdh00KV6-4LoPx_VBgg0/s1600/tilapia+and+spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VQXQkBFcpxdHltzqGVpOGObAuAD0e3uXI4hPSpxsj3UvFHAsocnXGcB2btEo6Grg5PTQJJq_fVpFanTuom96nrRsFeGv3URTAX0edxCw-n13KhIXlQsB2LZbdh00KV6-4LoPx_VBgg0/s1600/tilapia+and+spices.jpg" height="640" width="416" /></a></div>
<a name='more'></a>Getting back to being done with my detox already...I kind of miss it. Is that weird? I mean, obviously I love being reunited with all of my favorite foods, but I miss the challenge of finding recipes that fit the detox rules and testing them in my kitchen. For this reason, I'm considering continuing the detox for a while, allowing for a few cheat days or meals every now and again; the best of both worlds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9A8YPjxfNKD6_AkMqCRTisyI5muqwkDkBjfOVpQafFwT4kA98-slyLBGu5gHaHvwyC4UMKDH27GNzjAcqEFeQ34PKhKm9YWX6kiDZ-QjapzHewcUaNVo9ewh9FUHVc8uM1dEhMNwY_uM/s1600/spicy+tilapia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9A8YPjxfNKD6_AkMqCRTisyI5muqwkDkBjfOVpQafFwT4kA98-slyLBGu5gHaHvwyC4UMKDH27GNzjAcqEFeQ34PKhKm9YWX6kiDZ-QjapzHewcUaNVo9ewh9FUHVc8uM1dEhMNwY_uM/s1600/spicy+tilapia.jpg" height="640" width="390" /></a></div>
<br />
And this Spicy Broiled Tilapia recipe will definitely be made many more times in my kitchen, whether I'm detoxing or not. The ease of prepping the fish (just season both sides), time it takes to broil the fish (less than 10 minutes), and how flavorful the end result is (with a touch of heat for those of you who love spicy foods), how could I not want to make this again? I also made a few different meals using this spicy tilapia--my favorite being the deconstructed fish taco: Spicy Broiled Tilapia top with corn relish, black bean salsa, homemade guacamole, a touch of cilantro, and sans tortilla but with a generous portion of rice on the side; perfection. However you choose to make your meal using this tilapia, I am confident that you will be in love with the taste and ease of this recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MOVTFoVd9gylZYrePKLHssQ6kjD7041jFYWdw3MFqRWgEjT0K-WQF8yDw-uh8wSjt8U5O7TwrulzqeqFfF0iSp2dTSX5J2iUh6v9zZIQXSjLvmK3ejP0MADtSOMyj5_kNrCua2JyffE/s1600/spicy+broiled+tilapia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MOVTFoVd9gylZYrePKLHssQ6kjD7041jFYWdw3MFqRWgEjT0K-WQF8yDw-uh8wSjt8U5O7TwrulzqeqFfF0iSp2dTSX5J2iUh6v9zZIQXSjLvmK3ejP0MADtSOMyj5_kNrCua2JyffE/s1600/spicy+broiled+tilapia.jpg" height="388" width="640" /></a></div>
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<b><i>Spicy Broiled Tilapia</i></b> (adapted from <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmGe-lQknd4_fybryomuVc9DupdSs3hxaGcR4e1YuvVlcObmm8dJR1A6k2wJuTrdQybZP3jXQ2t81vZIk0NDaApBtmN8U50ejOdwnUD2sBQyErh-aRIz_K7V-pC6GEUQQytcFJLt6F8tZ/s1600/Happy+Baby.jpg" target="_blank">My Recipes</a>)<br />
<span style="font-size: x-small;">(4 servings)</span><br />
<br />
1 lb. tilapia fillets<br />
2 teaspoons cumin<br />
1/2 teaspoon salt<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon cayenne pepper<br />
1/2 teaspoon ground black pepper<br />
<br />
Preheat broiler.<br />
<br />
Meanwhile, line a cookie sheet with foil. Spray the foil with cooking spray. This will make clean-up a breeze.<br />
<br />
Mix all of the spices together. Lay the fillets on the cookie sheet. Season both sides of each fish fillet.<br />
<br />
Place fish in the preheated oven. Broil for 5-6 minutes, possibly more depending on the thickness of the fillets. Watch the fish closely while it is broiling. The fish is done when it begins to flake when touched with a fork. Remove from the oven and serve immediately.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059335">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 4</div>
<div>
Amount Per Serving:</div>
Calories: 108.0<br />
Total Fat: 1.9 g<br />
Cholesterol: 55.0 mg<br />
Sodium: 349.7 mg<br />
Total Carbs: 0.0 g<br />
Fiber: 0.0 g<br />
Sugars: 0.0 g<br />
Protein: 22.6 g<br />
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<div>
<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com11tag:blogger.com,1999:blog-3703052375201256701.post-58975674338374962682014-01-17T11:28:00.001-05:002014-01-17T11:42:56.737-05:00Roasted ChickpeasI have a confession to make: I'm a snacker. The first part about changing is admitting that you have a problem, right? My problem, or one of them at least, is snacking. When I'm bored, I snack. When I'm hungry, I snack. When I'm thirsty, I snack. When I have a craving, I snack. When I'm up late and think it's time for fourth meal, I snack. I have a snacking problem. Help!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNvxvX9ut4sLQx5-26srJVMCa61zHWt4JnVdrnOI5_J8lJgaMh6tYIYqhmSS_YCxRSlyNZIWanwnw_Otyums6vI7MpKTXbGdIg41w5NBJ_jqYImamg1_t8qn-3ps-s8dXeL3uIpXHtrg/s1600/roasted+chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNvxvX9ut4sLQx5-26srJVMCa61zHWt4JnVdrnOI5_J8lJgaMh6tYIYqhmSS_YCxRSlyNZIWanwnw_Otyums6vI7MpKTXbGdIg41w5NBJ_jqYImamg1_t8qn-3ps-s8dXeL3uIpXHtrg/s1600/roasted+chickpeas.jpg" height="640" width="386" /></a></div>
<a name='more'></a><br />
Good thing there are healthy snacks out there to keep us snackaholics in a reasonable weight range. These Roasted Chickpeas are right up there with other wholesome snacks like hummus and veggies, Greek yogurt, and apples with two tablespoons of peanut butter (but really, who can stop at two?). At less than 100 calories per serving, these crunchy, spicy roasted chickpeas satisfy even the most intense snack-attack. Better yet, this snack is so simple to make: buy a couple cans of chickpeas, grab a few of your favorite spices, preheat the oven, and voila, you have yourself a snack that will last you the entire week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPk7nceM6L7-QaZ762LaJs9687wUpduQBBT2-TK1zvUX34YT-QMVKX8GmeFKkOyIhfwCzDZCA9eRJvpVPMtjlrcxYPeRCKuzTmp1y5N-BmGmPJ-9teRAINU3IRMjIqzM7hyMXmUMLs6o/s1600/before+roasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPk7nceM6L7-QaZ762LaJs9687wUpduQBBT2-TK1zvUX34YT-QMVKX8GmeFKkOyIhfwCzDZCA9eRJvpVPMtjlrcxYPeRCKuzTmp1y5N-BmGmPJ-9teRAINU3IRMjIqzM7hyMXmUMLs6o/s1600/before+roasting.jpg" height="640" width="406" /></a></div>
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<i>{Before roasting}</i></div>
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Just as easy as making these crunchy delights is eating them. So for all of my fellow snackaholics, instead of changing our "problem", let's just change what we eat. When you have a salty craving and you find yourself reaching for the Doritos, do yourself a favor and take 5 minutes to prep this recipe. I promise your taste buds and thighs will thank you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFCrKXTBhYj1OkodgmBPYDVd8SG3bkz5zwBTHXwlUk-j0ciFdrbPCXk-UYteDih9ol99WhZm06Iyxxek14R_ugfA84jRJCsdnUys1n94goDsF6LqSM1AkcZ90wT3fV-BDrUTp2guLjBg/s1600/roasted+chickpeas+cloe+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFCrKXTBhYj1OkodgmBPYDVd8SG3bkz5zwBTHXwlUk-j0ciFdrbPCXk-UYteDih9ol99WhZm06Iyxxek14R_ugfA84jRJCsdnUys1n94goDsF6LqSM1AkcZ90wT3fV-BDrUTp2guLjBg/s1600/roasted+chickpeas+cloe+up.jpg" height="640" width="422" /></a></div>
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<i>{Crisp and crunchy after roasting}</i></div>
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<i><b>Roasted Chickpeas</b></i> (adapted from <a href="http://www.wholeliving.com/130298/roasted-spiced-chickpeas?czone=w&center=136747&gallery=136289&slide=130298" target="_blank">Whole Living</a>)<br />
<span style="font-size: x-small;">(2 cups)</span><br />
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2 15-ounce cans chickpeas, drained and rinsed<br />
salt<br />
black pepper<br />
cumin<br />
cayenne<br />
Italian seasoning<br />
any other seasonings that you want to add<br />
<br />
Preheat oven to 425 degrees. Line a cookie sheet with foil, making sure to cover the entire cookie sheet. (This makes clean-up a breeze.)<br />
<br />
Pour chickpeas onto prepared cookie sheet. Sprinkle all of the seasonings, as much or as little as you want, over top of the chickpeas. Lightly toss the chickpeas in the seasonings. Place the cookie sheet in the preheat oven and bake for 30 minutes, shaking the pan every 10 minutes to move the chickpeas.<br />
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Remove the chickpeas from the oven and let come to room temperature. Store the chickpeas in an airtight container for up to a week.<br />
<br />
<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059152">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 6</div>
<div>
Amount Per Serving:</div>
Calories: 95.2<br />
Total Fat: 0.9 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 336.1 mg<br />
Total Carbs: 18.1 g<br />
Fiber: 3.5 g<br />
Sugars: 0.0 g<br />
Protein: 4.0 g<br />
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<div>
<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com18tag:blogger.com,1999:blog-3703052375201256701.post-83917272765382013222014-01-15T12:40:00.001-05:002014-01-15T12:47:07.640-05:00Breakfast Rice PuddingIt has been about a week since I last blogged. For the few of you who might be wondering if I'm surviving this detox, I am. I'm alive and well and detoxing away! I am in the second half of my detox, which means the end is in sight. And surprisingly, or not, I'm not counting down the days. This detox really hasn't been all that bad...except for one minor issue: I've been forced to break my routine of eating oatmeal every morning. I know, I have this weird obsession with oatmeal. I eat it at least five days a week and never seem to get sick of it. Even in the summer, I make oatmeal. Nothin' like a bowl of oatmeal and some fresh fruit to start your day on the right foot. But because I had to cut gluten and most oats are processed with the same machines and in the same factories as gluten products, technically oats are not gluten-free (unless otherwise specified). So, what's a girl to do if she can't have her beloved bowl of oatmeal? Try this Breakfast Rice Pudding, obviously.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HhQYj_DZiB-TOAVT-PjkgrhBo-IOmvlOoWQ9MervbtOcJNmlkHGv4mzOnSNQF-m91lcsvVdRND77RByEC8rIAW4YqjfXanhPgq2KKEkb4k7Ba3PPm_crxqTANjLXdThM4Jy9pxbq0lw/s1600/breakfast+rice+pudding.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HhQYj_DZiB-TOAVT-PjkgrhBo-IOmvlOoWQ9MervbtOcJNmlkHGv4mzOnSNQF-m91lcsvVdRND77RByEC8rIAW4YqjfXanhPgq2KKEkb4k7Ba3PPm_crxqTANjLXdThM4Jy9pxbq0lw/s640/breakfast+rice+pudding.png" width="436" /></a></div>
<a name='more'></a><br />
While it is no oatmeal, this rice pudding recipe is just as easy as making a bowl of oatmeal. The one catch is that you need to have some leftover rice hanging around, so be sure to make a double batch next time. Leftover rice is good for all sorts of things, like fried rice, rice pudding, and...more rice? Anyway, this breakfast recipe just about satisfied my craving for oatmeal. While the texture is a bit different, the flavors are all there. And the addition of almond milk made this rice pudding extra creamy.<br />
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So if you are an oatmeal lover like myself and are looking for a gluten-free substitute, look no further; this rice pudding will help start your day on the right foot.<br />
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<b><i>Breakfast Rice Pudding</i></b> (adapted from <a href="http://fitfunandfantastic.com/" target="_blank">Fit, Fun, and Fantastic</a>)<br />
<span style="font-size: x-small;">(Serves 2)</span><br />
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1 cup cooked brown rice<br />
1 ripe banana, mashed<br />
1/2 cup unsweetened vanilla almond milk<br />
1/2 teaspoon vanilla extract<br />
1/2 teaspoon cinnamon<br />
fresh or dried fruit<br />
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Combine the rice, mashed banana, and almond milk in a mixing bowl. Stir together until well mixed. Add the vanilla extract and cinnamon, and mix into the rice pudding. Store in the refrigerator overnight. In the morning when you are ready to eat, add the fresh or dried fruit. If you would like to eat this warm, heat the rice pudding in the microwave for about 45 seconds, before adding the fruit. Store any leftovers in the refrigerator.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6059089">Print this recipe!</a></b><br />
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<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 2</div>
<div>
Amount Per Serving:</div>
Calories: 169.2<br />
Total Fat: 1.8 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 46.8 mg<br />
Total Carbs: 36.2 g<br />
Fiber: 3.5 g<br />
Sugars: 7.2 g<br />
Protein: 3.1 g<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com14tag:blogger.com,1999:blog-3703052375201256701.post-23982976768020932092014-01-09T15:03:00.000-05:002014-01-15T12:40:46.044-05:00Detox Quinoa Salad"Detox"--it's a word that you either love or you hate, but probably hate. In the past four days since I started my detox, I've had friends ask me about my experience. Without fail, the reaction I've received is a raised eyebrow or even a slight groan followed by something along the lines of "Wow...that sounds horrible." Gee, thanks guys; as if depriving my body of every food and drink it has ever loved wasn't reminder enough. Despite that, I don't hate this detox. I've already started noticing benefits even after four days. If I stick with this for the full two weeks, who knows how great I'll feel. So, "detox", I'm one of the few who loves you. Let's be friends, at least for the next ten days.<br />
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Even if you hate the word "detox", I hope you don't shy away from this recipe. While this recipe is very healthy, filled with lots of produce and hearty quinoa, it certainly doesn't taste like a healthified, bland salad. The garlic, scallions, and lime juice give this salad a spark of flavor, while the vegetables add lots of color and texture: this salad is far from bland, in taste or appearance.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXw4VXqH33RA9cbzktNCPo5M_8Abj1IBi_IJoG1R5Rwb4TPWvzHgRxEyf9mT3JINf2Z_uiEDIUK4YClTxAK26hWR6INsab53XjM0eGE7p0og-WP2IJtrLCamHhnwD8IIRmddsijoVI30/s1600/quinoa+detox+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXw4VXqH33RA9cbzktNCPo5M_8Abj1IBi_IJoG1R5Rwb4TPWvzHgRxEyf9mT3JINf2Z_uiEDIUK4YClTxAK26hWR6INsab53XjM0eGE7p0og-WP2IJtrLCamHhnwD8IIRmddsijoVI30/s1600/quinoa+detox+salad.jpg" width="414" /></a></div>
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In fact, when I was taste-testing this salad to see if it needed any more seasoning (which, it did--I always seem to undersalt dishes), I couldn't stop scooping spoonfuls into my mouth. Even with the lack of salt, this dish was fresh, flavorful, and satisfying. Whether you love "detox" or hate it, everyone likes being healthy every once in a while; keep this easy salad in mind for those days!<br />
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<i><b>Detox Quinoa Salad</b></i> (adapted from <a href="http://www.wholeliving.com/132688/quinoa-salad-toasted-almonds?czone=w&center=136747&gallery=136308&slide=132688" target="_blank">Whole Living</a>)<br />
<span style="font-size: x-small;">(4 servings)</span><br />
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1 Tablespoon olive oil<br />
2 bell peppers, any color, seeds and ribs discarded, cut into bite size pieces<br />
3 garlic cloves, minced<br />
6 scallions, finely sliced<br />
1/4 teaspoon red pepper flakes<br />
1 cup quinoa, rinsed and drained well<br />
2 cups low sodium vegetable broth or water<br />
2 teaspoons Italian seasoning<br />
1/2 teaspoon salt <br />
1/4 teaspoon ground black pepper<br />
2 medium green or yellow squash, cut in half lengthwise and then cut into 1/4-1/2 inch pieces<br />
1-2 celery stalks, finely sliced<br />
2 limes, cut into slices<br />
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Heat the olive oil over medium heat in a large pot. Add the bell peppers, garlic, scallions, and red pepper flakes to the oil. Saute ingredients together until peppers become just tender, or about 5 minutes. Add the quinoa, vegetable broth, Italian seasoning, salt, and pepper to the pot. Heat this mixture to a boil, reduce heat, cover, and simmer for 7 minutes. Add the zucchini to the pot. Return the lid and simmer for another 6-8 minutes, or until the quinoa is cooked. Remove the pot from the heat and stir in the celery. Taste and add more salt and other seasonings if necessary. Serve salad warm or chilled with a slice of lime. Store leftovers in the refrigerator.<br />
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<a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6058653" target="_blank"><b>Print this recipe!</b></a><br />
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<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 4</div>
<div>
Amount Per Serving:</div>
Calories: 238.5<br />
Total Fat: 6.1 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 85.6 mg<br />
Total Carbs: 40.5 g<br />
Fiber: 5.7 g<br />
Sugars: 1.9 g<br />
Protein: 7.8 g<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com12tag:blogger.com,1999:blog-3703052375201256701.post-26210622635481124992014-01-06T19:15:00.001-05:002014-02-02T16:27:01.191-05:00Roasted Asparagus and Cauliflower SoupFirst recipe post of 2014 is a detox post--go figure. I, along with probably the majority of the world's population, made some sort of resolution, promise, or goal for the new year. I usually skip this tradition and just opt for making goals throughout the year. However, this holiday season (and last six months) have been especially fun and crazy busy. And, unless you are superman or woman, usually that means less time for eating well and exercising. In my case, that can be translated to occasionally eating a vegetable in the form of a potato and casually neglecting my gym membership for months at a time. Go me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexvXEO7OuEwtdV7pAV8d_8ZlRXbBFSjpCDnWP4D-zah_RDBtamdOmbrmXqytjDwGaYRr1EZm8gIi6p-8RFllHCmvvTxJ8oqtS7SxpYMGfviFLSCs__xzsJZDt-A11fjCI024oyEPsyKs/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexvXEO7OuEwtdV7pAV8d_8ZlRXbBFSjpCDnWP4D-zah_RDBtamdOmbrmXqytjDwGaYRr1EZm8gIi6p-8RFllHCmvvTxJ8oqtS7SxpYMGfviFLSCs__xzsJZDt-A11fjCI024oyEPsyKs/s1600/soup.jpg" height="640" width="418" /></a></div>
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To get back on track, I've decided to try this <a href="http://www.wholeliving.com/136747/whole-living-action-plan-28-day-challenge?tab=index" target="_blank">Wellness Diet</a>. Essentially the first two weeks are eliminating all things tasty--gluten, soy, processed foods, added sugar, diary, eggs, corn, peanuts, alcohol, and caffeine. Shoot me now. Supposedly this makes you healthier, but I can only imagine it making me grumpier. To help me focus on not starving and ignore my cravings for ice cream, bread, and margaritas, I've decided to blog about the detox recipes I make. So here we are: my first detox recipe. And this recipe gets it's first post treatment because it is also called Negative Calorie Soup. Yeaup; the bulk of the ingredients in this recipe are negative calorie foods. This means that the energy it takes to digest the food is more than the calories (energy) that the food contains; thus, you are eating <i>and</i> losing weight all at the same time. Sounds phenom to me. Added bonus: this soup is very easy to make and actually super delicious. You just have to get past the way it looks (green, pureed gloop doesn't look good on anyone).<br />
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So anyone who made a resolution to eat better, loose weight, or torture themselves with starvation and cravings of their favorite foods, definitely give this recipe a try. I might even consider making it after this detox is over!</div>
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<b><i>Roasted Asparagus and Cauliflower Soup</i></b> (adapted from <a href="http://domesticfits.com/2013/01/15/negative-calorie-roasted-asparagus-and-cauliflower-soup/" target="_blank">Domestic Fits</a>)</div>
<span style="font-size: x-small;">(6-8 cups)</span><br />
<span style="font-size: x-small;"><br /></span>
2 lbs cauliflower, chopped into florets<br />
1-2 lbs fresh asparagus, trimmed and cut into pieces<br />
4 cups low sodium vegetable broth<br />
1 teaspoon black pepper<br />
1 teaspoon salt<br />
2 teaspoons onion powder<br />
2 teaspoons Italian seasoning<br />
2 cloves fresh garlic, minced<br />
pinch of cayenne pepper<br />
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Preheat oven to 400 degrees. Lay cauliflower and asparagus pieces on a cookie sheet. Sprinkle with half of the salt, pepper, onion powder, and Italian seasoning. Roast the vegetables for about 20 minutes, or until the asparagus is tender and cauliflower has browned.<br />
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In a large pot, add the vegetable broth, roasted cauliflower and asparagus, remaining pepper, salt, onion powder, and Italian seasoning, minced garlic, and cayenne pepper. Bring the mixture to a simmer. Simmer for 10-15 minutes. Remove the mixture from the heat. Using an immersion blender, puree all of the ingredients together. Taste, and add more seasonings if necessary.<br />
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<i>*Update: I've made this soup a few more times since this post went live, and have tried a few variations I want to share. Consider roasting the vegetables for 35-40 minutes to get even more intensified flavors and some serious color on the cauliflower. Also, to avoid looking like you are eating baby food, only puree half of the soup; this will thicken the soup, while still leaving some vegetables whole. It's never gonna be the prettiest soup, but at least it is negative calories!</i><br />
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<a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6058645"><b>Print this recipe!</b></a><br />
<br />
<div>
<u>Nutritional Info</u><br />
Servings Per Recipe: 8 cups</div>
<div>
Amount Per Serving:</div>
Calories: 34.9<br />
Total Fat: 0.2 g<br />
Cholesterol: 0.0 mg<br />
Sodium: 383.0 mg<br />
Total Carbs: 7.1 g<br />
Fiber: 3.1 g<br />
Sugars: 1.0 g<br />
Protein: 2.3 g<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com10tag:blogger.com,1999:blog-3703052375201256701.post-89785153264434066862014-01-03T12:16:00.001-05:002014-01-03T12:20:01.087-05:00New Year, New BlogHappy 2014 y'all! I can hardly believe that it has been six months since my last post. So much has happened in those months that it feels like six years worth of events. My life is finally settling down, and I'm ringing in the new year with many goals for me to work toward and new projects and hobbies for me to try; one of those being this blog.<br />
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I know, I know, this blog isn't exactly a *new* hobby. But a six month break makes it feel almost new. It's as if I broke up with my blog, took some time for myself, and am now at ready to be in a relationship again. Cooking to Perfection, will you give me a second chance? Good thing blogs are always there for you, even when you neglect them for months and months.<br />
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<a name='more'></a>While Cooking to Perfection and I have made up and are ready to move forward with new posts, you might notice some aspects of this blog will be different from before. Back when I started this blog (a year and a half ago, eeks), my goal was to create a repertoire of new and old recipes to share with friends, family, and anyone who happened to stumble across Cooking to Perfection. But the more I blogged, followed other bloggers, met fellow bloggers, and researched what it meant to have a "successful" blog, I found myself reaching for something that was simply unattainable--at least at that time in my life. I found myself comparing Cooking to Perfection to blogs that have professional photographers, authors with multiple cookbooks, and bloggers that made blogging a full-time job. Obviously, I was setting myself up for disappointment. But instead of giving up (because we all know how stubborn I can be when it comes to giving up on <i>anything</i>) I continued to push myself and strived to have a "successful" blog. What I didn't realize is that my blog was becoming less of an enjoyable hobby and more of a job, a task, a burden. Then one day I just couldn't take it. That day was July 8, 2013, when I wrote the "This and That" post.<br />
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But here we are, here I am, here is Cooking to Perfection, in the new year with new goals. I'm reverting this blog to the good ol' times, and posting recipes, as frequently or infrequently as my schedule will allow, for the simple pleasure of using some of my creative juices in the kitchen, as well as on Blogger, and sharing with anyone who chooses to visit this site. No more pressure to post every other day; no more analyzing my blog stats to see if I'm gaining page viewers; no more comparing Cooking to Perfection to other blogs.<br />
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Sighhhh, ensue relief. Now I'm excited to start posting! My first couple of posts will center around this detox diet that I'm trying. Yes, I am crazy; but I'm sure that'll make things interesting, eh?<br />
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And just in case any of you have been wondering what I've been up to, here are a few pictures from the past six months:<br />
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{Bought my own place!}</div>
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{Weddings, weddings, and more weddings}</div>
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{Got a new roommate, Zoey}</div>
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{Started graduate classes}</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisW26cmt9vOFmnasMznwcotkJQUC-xTcJTCPgCTrMh46_0QJKXacsyD6ZH-PdpBSCGtAaDcCQxmgcAhGuhtL9lEaJjWXw42Qou74USq2TSs2Jki5Aen-hSm6pyHVPOkEOB0C3Z5tJc1A/s1600/1472045_10100221048489033_1102541650_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisW26cmt9vOFmnasMznwcotkJQUC-xTcJTCPgCTrMh46_0QJKXacsyD6ZH-PdpBSCGtAaDcCQxmgcAhGuhtL9lEaJjWXw42Qou74USq2TSs2Jki5Aen-hSm6pyHVPOkEOB0C3Z5tJc1A/s640/1472045_10100221048489033_1102541650_n.jpg" width="640" /></a><br />
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{Volunteered at Fight Night in DC}</div>
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{And managed to have a little fun}</div>
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com162tag:blogger.com,1999:blog-3703052375201256701.post-28328175809193195452013-07-08T22:10:00.001-04:002014-01-03T12:16:36.950-05:00This and ThatHello friends! As I'm sure some of you have noticed, I've been rather M.I.A. lately. I used to post multiple times a week and now I'm down to about one or two posts a week, if I'm lucky. While this blog is meant to be a hobby for me and not a means of making money or gaining fame, I can't help but feel a little disappointed in myself for letting my beloved blog get pushed to the background of my life. Although Cooking to Perfection is still extremely important to me, there are so many other things going on in my life that are taking my focus away. Instead of trying to force myself to find time to do a post here and there, I have decided to take a mini break. This is most definitely<i> not</i> a permanent break. I'm treating this more as a vacation--just a time to take a breather and focus on other events, people, and things that need my attention at this time. But don't think you are getting rid of me for good! And, as a friendly reminder, I am still a recipe contributor over at <a href="http://cocktailswithmom.com/" target="_blank">Cocktails With Mom</a> and I post bimonthly. I am also a co-founder of <a href="http://readingandrecipes.wordpress.com/latestposts/" target="_blank">Reading and Recipes</a>, which posts on Thursday every week. So if you feel so inclined, please come visit me on either of those sites and say hello. Or say hello here! I'll still check back periodically.<br />
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<a name='more'></a>And to end this post on a happy note, I'm sharing with you a recent recipe that I posted on Reading and Recipes: Mixed Berry Cobbler. This might be the quintessential summer dessert because it is loaded with fresh, juicy berries, is light and refreshing yet satisfyingly delicious, and is served in a mason jar. The only downside is having to heat your oven, and that can be a major downside if you are experiencing the kind of heat and humidity D.C. has in the past week. But let's be serious, the end result is worth a little extra heat in your kitchen. Head on over to <a href="http://readingandrecipes.wordpress.com/2013/07/04/birthday-dinner-part-x-and-mixed-berry-cobbler/" target="_blank">Reading and Recipes</a> to get the recipe! And feel free to leave a comment. :)<br />
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<a href="http://readingandrecipes.wordpress.com/2013/07/04/birthday-dinner-part-x-and-mixed-berry-cobbler/" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DCbWlANft0mif3zaXzo9Ig953naiJ0Dmh1YNfdT1MxV_1tdBCh9YS2eSkOJItynoZQORFoV0OxiQEQN7E0N9Z5tRrkNSFfrIv4XMyZaJmIaaYfyioXX4G0yraXvBTQQrRj6rPYYv9hY/s1600/finished+cobbler.jpg" width="444" /></a></div>
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<span style="text-align: center;">Talk to you soon! </span><br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.comtag:blogger.com,1999:blog-3703052375201256701.post-45132164581820137212013-07-02T11:53:00.003-04:002013-07-08T22:10:54.015-04:00Fourth of July Recipe Round-UpI don't know about y'all, but I cannot believe it's already July. I feel like it was just yesterday that I was packing away my boots and sweaters, and getting excited for wearing sundresses and rockin' my newest sandals. And now it is July. Craziness! With no signs of summer slowing down, I have the urge to get a move on checking off my list of must-do summer activities. Day trips to the beach, country concerts, baseball games, and all day music festivals are some of the best parts of summer. Grilling out and having a potluck-style cookout is also another favorite. Fun friends, delicious food, cold beverages, and sunny weather-it doesn’t get any better than that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFveHZ_pWzwK0Iw95EXih-ptFVKk9jxbr3BF_XlTKNoMTj_JX_jlUP-SIamkNyJzGPsgULJpD6NfGo49tL8FpjX5TnjvykMacacc0QvI9AKyXPDMROQOAnQV7L2_KJg4jKkHVFgxBMLg/s1600/SAM_2488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFveHZ_pWzwK0Iw95EXih-ptFVKk9jxbr3BF_XlTKNoMTj_JX_jlUP-SIamkNyJzGPsgULJpD6NfGo49tL8FpjX5TnjvykMacacc0QvI9AKyXPDMROQOAnQV7L2_KJg4jKkHVFgxBMLg/s1600/SAM_2488.JPG" height="360" width="640" /></a></div>
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With the Fourth of July coming up in two short days, what better excuse is there to celebrate with good company by hosting a cookout? To help kick start your cookout planning, I put together a Fourth of July recipe round-up with some of my favorite summer treats, and others that I cannot wait to try. Head on over to <a href="http://cocktailswithmom.com/2013/07/fourth-of-july-recipe-round-up/" target="_blank">Cocktails With Mom</a> to see the list of recipes. And if you decide to forgo the hosting this Thursday, be sure to try some of these recipes for your next cookout.<br />
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Have a safe and happy Fourth, y'all!!<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com0tag:blogger.com,1999:blog-3703052375201256701.post-59715048423471891442013-06-27T16:51:00.002-04:002013-07-02T12:04:27.521-04:00Chewy Chocolate Chip Cookies {Small Batch}Is there anything better than a perfect chocolate chip cookie? I know there are plenty of extravagent desserts made with the most spectacular ingredients, but who doesn't like chocolate chip cookies? It's a universal dessert that pleases just about every taste bud out there. And what makes a perfect chocolate chip cookie? Crumbly and thin? No thanks. Lacking flavor or texture? Gross. Chewy, thick, melt-in-your mouth delicious? Yes, please! These cookies fit that description to a T.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUm5_z042N5NYlGocfyJwkGs9OIqmK7sPYKAu9-hdZek8RnYp1X-8_OD-a4AXLH8ZWd6-ZqgtOrYAhh-GDjdQvVBsPe4gTeWhwxmdioMEmxfTFaUNSIpF1wqk63N6BcXXgihrv78aAh4/s599/chewy+choc+chip+cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUm5_z042N5NYlGocfyJwkGs9OIqmK7sPYKAu9-hdZek8RnYp1X-8_OD-a4AXLH8ZWd6-ZqgtOrYAhh-GDjdQvVBsPe4gTeWhwxmdioMEmxfTFaUNSIpF1wqk63N6BcXXgihrv78aAh4/s599/chewy+choc+chip+cookie.jpg" height="640" width="366" xya="true" /></a></div>
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<a name='more'></a>The balance of brown sugar and granulated sugar combined with a touch of cornstarch and refrigerating the cookie dough before baking are all secrets behind achieving uber thick and chewy cookies. {You can use these tips in just about any cookie recipe, for future reference!}<br />
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In addition to being the perfect chocolate chip cookie, this recipe only makes four cookies. Yep, four. Feel free to double or triple this recipe to make a few more if you have more self control than I do. If I had that many cookies hanging around you better believe that I'll devour each and every cookie myself. I need to do something to help my lack of self control! It is still bikini season after all. Two dozen chocolate chip cookies would not look good on my thighs; so, I made a tiny batch. Your welcome to all of you sweetaholics out there.</div>
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This might be my favorite dessert recipe to date. It's a classic that is perfected and only comes in small quantities. Let's just hope that I can keep from making this recipe each night!</div>
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<strong><em>Chewy Chocolate Chip Cookies</em></strong> <strong><em>{Small Batch} </em></strong>(adapted from <a href="http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/" target="_blank">Sally's Baking Addiction</a>)<br />
<span style="font-size: x-small;">(4 cookies)</span><br />
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2 Tbsp unsalted butter, room temperature</div>
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1 Tbsp plus 1 teaspoon granulated sugar</div>
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2 Tbsp light brown sugar</div>
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1 Tbsp egg substitute (or crack one egg, beat it, and use 1 Tbsp)</div>
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1/2 tsp vanilla extract</div>
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6 Tbsp all-purpose flour</div>
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1/2 tsp baking soda</div>
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1/2 tsp cornstarch</div>
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pinch of salt </div>
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1/4 cup chocolate chips</div>
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Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a nonstick mat. Set aside.<br />
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Add the butter, granulated sugar, and brown sugar to a mixing bowl. Mix with a fork until ingredients are combined. Add the egg and vanilla extract, and combine all of the ingredients. Add the flour, baking soda, cornstarch, and salt and slowly stir ingredients together. Fold in chocolate chips. Cover and refrigerate the dough for 30 minutes.<br />
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Roll the dough into four balls and place on cookie sheet. Dot the top of each cookie with a few more chocolate chips. Bake the cookies for 8-10 minutes. Do not over bake! The cookies will appear soft and undercooked, but I promise they are done. Remove the cookies from oven and let cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. <br />
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<strong><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6049610" target="_blank">Print this recipe!</a></strong><br />
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<u>Nutritional Info </u><br />
Servings Per Recipe: 4</div>
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Amount Per Serving:</div>
Calories: 179.8<br />
Total Fat: 8.9 g<br />
Cholesterol: 15.5 mg<br />
Sodium: 59.4 mg<br />
Total Carbs: 61.2 g<br />
Fiber: 1.0 g<br />
Sugars: 15.9 g<br />
Protein: 2.1 g<br />
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<u>Pros:</u><br />
-Very easy to make<br />
-Quick clean-up<br />
-Perfect amount to satisfy a sweet tooth<br />
-Can easily be doubled to make more cookies<br />
-Stay fresh and chewy for up to 5 days in an airtight container<br />
-Versatile-add your favorite chocolate chips, dried fruit, nuts, or candies<br />
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<u>Cons:</u><br />
-High in fat and calories per cookie (can use light butter to reduce this)<br />
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This recipe can also be found on my other blog, <a href="http://readingandrecipes.wordpress.com/2013/05/23/birthday-dinner-part-iv-and-southern-banana-pudding/" target="_blank">Reading and Recipes</a>! Check it out!<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" /> Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com10tag:blogger.com,1999:blog-3703052375201256701.post-57738173131084537082013-06-18T00:03:00.000-04:002013-06-27T16:52:08.715-04:00Southern Style Slow Cooker BBQ Chicken SandwichesI don't know about where y'all live, but it has been so hot and humid around D.C. lately. On days with temperatures above 90 degrees and air thick as water, I hardly want to eat, much less turn on the oven. My slow cooker and making salads or cold meals are a life saver on scorching spring and summer days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEpo0hFQHUcguNHu-bIQoGsZBz1JVp1uJHv8BrLcxVi95pdh5ba5aXZqHNHAZVokTxM1k0JFDo8f-kzjWUKL9D1wqBf9t-AXglXPv-VPt9k9lYgfNzStO2TLikdE9DVfVJcfWgnNWRtQ/s1600/open+face+bbq+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEpo0hFQHUcguNHu-bIQoGsZBz1JVp1uJHv8BrLcxVi95pdh5ba5aXZqHNHAZVokTxM1k0JFDo8f-kzjWUKL9D1wqBf9t-AXglXPv-VPt9k9lYgfNzStO2TLikdE9DVfVJcfWgnNWRtQ/s1600/open+face+bbq+sandwich.jpg" height="370" width="640" /></a></div>
<a name='more'></a>One of my favorite recipes to make in the slow cooker is BBQ chicken. We sure love our BBQ in the South. Depending on which southern state you visit, you can get all different sorts of BBQ. In NC, we prefer vinegar based BBQ sauce, which is what I used in this Southern Style Slow Cooker BBQ Chicken Sandwich recipe. And just because you don't turn on your oven doesn't mean you have to sacrifice flavor. Although this BBQ chicken is made in a slow cooker, it is just as tender, flavorful, and juicy as the BBQ pork or chicken that is cooked low and slow on the grill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLOCq37eVyG9p6X6uN_xCtik2A_RiRMP2aQDw4gk0ouNF4_dC2lsMzgnYp0YYpQ1sprkMaj50SuVhHIDj-SmtT8tOt6WFnk-GCHT84o3MHdgsctdLjV1N_HTdhkiDgXpk2K08QOETC6I/s1600/BBQ+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLOCq37eVyG9p6X6uN_xCtik2A_RiRMP2aQDw4gk0ouNF4_dC2lsMzgnYp0YYpQ1sprkMaj50SuVhHIDj-SmtT8tOt6WFnk-GCHT84o3MHdgsctdLjV1N_HTdhkiDgXpk2K08QOETC6I/s1600/BBQ+sauce.jpg" height="640" width="368" /></a></div>
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So, if you are experiencing scorching hot days like me, give your oven a break and grab your slow cooker. These sandwiches are a cinch to make and will keep your kitchen cool and family happy.<br />
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Please visit <a href="http://cocktailswithmom.com/2013/06/southern-style-slow-cooker-bbq-chicken-sandwiches/" target="_blank">Cocktails with Mom</a> to get the recipe!<br />
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<i>{I have been asked to contribute recipes to Cocktails with Mom a couple of times a month (today being my first featured recipe-woohoo!). Please browse Cocktails with Mom and check out today's recipe and future recipes that I'll post on there. Thanks for your support!}</i></div>
<i><br /></i><b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6048985" target="_blank">Print this recipe!</a></b><br />
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<div>
<u>Nutritional Info for BBQ Chicken with bun and coleslaw</u></div>
<div>
Servings Per Recipe: 6<br />
Amount Per Serving:</div>
Calories: 509.1<br />
Total Fat: 13.9 g<br />
Cholesterol: 88.9 mg<br />
Sodium: 1023.2 mg<br />
Total Carbs: 57.1 g<br />
Fiber: 1.4 g<br />
Sugars: 15.3 g<br />
Protein: 38.2 g<br />
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<u>Pros:</u><br />
-Very easy to make<br />
-Quick clean-up<br />
-Great summertime recipe<br />
-Southern classic<br />
-BBQ chicken is great served unadorned, on a sandwich, or on top of a salad<br />
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<u>Cons:</u><br />
-High in sodium (consider cutting out the seasoning salt and using a low sodium BBQ sauce)<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" /> </div>
Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com6tag:blogger.com,1999:blog-3703052375201256701.post-11582457096349996522013-06-17T14:12:00.008-04:002013-06-18T00:08:42.054-04:00Fudgey BrowniesYou know those days when your brain is telling you to eat fresh, wholesome foods, but your taste buds and stomach are telling you buy a roll of cookie dough, take a spoon to it, and call it dinner? Yeah, I have those days a lot. I'm going to blame my genetics since I come from a family of sweet eaters. Give us a choice between salty or sweet and we'll choose sweet just about every time.<br />
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<a name='more'></a>If you are nodding in agreement to this, you have come to the right place. These Fudgey Brownies will give you that rich, chocolatey, thick, chewy, fudgey sensation that every sweet-aholic experiences (quite often). Not only is the brownie batter quite delicious, but the baked treats are even more enticing. Hard to believe, since I am usually one to eat the dough and forgo the baking; it saves time and money on electricity. Some might call it lazy, but I call it efficient and yummy.<br />
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With these brownies, definitely spend the time to bake these and a little extra money turning on your oven--you'll want to try the end result of these pieces of perfection. In fact, I intentionally made these recipe result in only six brownies because I knew the more I had laying around, the more tempted I'd be to binge on brownies for breakfast, lunch, and dinner until they were gone. Not a good thing, especially during bikini season.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8TvP3G-ILkdLi4mL6xIMnS0B-9vgFuR6rLkcC_5fGf0bTg9Bn7d1eDKoseh91-LYn_WDnt_6NEi-28IVRgg3sEbCAqdm9JwgRVQlbZ85zknoKsWrNOoFiHwySGmyczlapbGaX_8m7pI/s1600/brownie+bite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8TvP3G-ILkdLi4mL6xIMnS0B-9vgFuR6rLkcC_5fGf0bTg9Bn7d1eDKoseh91-LYn_WDnt_6NEi-28IVRgg3sEbCAqdm9JwgRVQlbZ85zknoKsWrNOoFiHwySGmyczlapbGaX_8m7pI/s1600/brownie+bite.jpg" height="370" width="640" /></a></div>
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Feel free to double this easy recipe to make a bigger batch. If you have that much will power, I certainly applaud you. And for all of you telling your taste buds and stomach to be quiet and start craving healthy foods, go ahead and make a batch of these brownies. After all, we all deserve a little break from being good every once in a while!<br />
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<b><i>Fudgey Brownies</i></b> (adapted from <a href="http://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/" target="_blank">Sally's Baking Addiction</a>)<br />
<span style="font-size: x-small;">(6 brownies)</span><br />
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5 Tbsp unsalted butter<br />
3/4 cup granulated sugar<br />
1/2 cup unsweetened cocoa powder<br />
pinch of salt<br />
1/4 teaspoon vanilla extract<br />
1 egg<br />
1/4 cup all-purpose flour<br />
1/3 cup chocolate chips, peanut butter chips, or any other candy<br />
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Preheat oven to 325 degrees. Spray a 7x5x1.5 inch baking pan with cooking spray. Set aside.<br />
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In a microwave safe bowl, add the butter, sugar, cocoa powder, and salt. Microwave in 20 second increments, stirring after each time, until butter is completely melted. (I only had to microwave my mixture for 40 seconds total.) Set aside for 5 minutes to cool slightly.<br />
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After the mixture has cooled, stir in the vanilla extract. Next, add the egg and beat until it is fully incorporated. Add the flour and mix until just combined, careful not to over mix. Lastly, fold in the chocolate chips (or candy of your choosing).<br />
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Pour the brownie batter into the prepared baking dish. Bake for 24-26 minutes, or until toothpick inserted in center only comes out with a few crumbs and the batter no longer looks liquidy. Cool in pan completely before cutting into brownies.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6048965" target="_blank">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u></div>
<div>
Servings Per Recipe: 6<br />
Amount Per Serving:</div>
Calories: 269.4<br />
Total Fat: 14.2 g<br />
Cholesterol: 56.9 mg<br />
Sodium: 55.7 mg<br />
Total Carbs: 38.5 g<br />
Fiber: 3.1 g<br />
Sugars: 30.2 g<br />
Protein: 3.4 g<br />
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<u>Pros:</u><br />
-Very easy to make (only one bowl and no mixer required!)<br />
-Makes a small batch, but can easily be doubled to make more brownies<br />
-Delicious, thick, rich, chewy, fudgey brownies<br />
-Brownies keep in airtight bag or container for up to a week<br />
-Versatile-add your favorite chocolate chips, candy, or other mix-ins to brownie batter<br />
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<u>Cons:</u><br />
-High in fat and calories<br />
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<div>
<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com8tag:blogger.com,1999:blog-3703052375201256701.post-19604608051972926342013-06-12T14:26:00.000-04:002013-06-17T14:14:14.029-04:00Low Carb Mexican Zucchini BoatsI've been having some serious Mexican food cravings lately. There is something about summertime that makes me want fresh guacamole, crispy tortilla chips, an extra large margarita, and one of my many favorite Mexican entrees. Mexican food just seems like it was made to be eaten outside, with abundant sunshine, and warm temperatures.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxrB9uQFjKWTWeuMzyHMG9BPRJ3G279NrQzy49daUxwLsxO5GoRFEsoPSvgWjaOeqXA-eRPfAE1zW-TuZMJ6ZRzhBPRjg5m73I_OsizAKTLi07MIys4k-p-aFyanjGObVWQBH6654Mmw/s1600/zucchini+boats.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxrB9uQFjKWTWeuMzyHMG9BPRJ3G279NrQzy49daUxwLsxO5GoRFEsoPSvgWjaOeqXA-eRPfAE1zW-TuZMJ6ZRzhBPRjg5m73I_OsizAKTLi07MIys4k-p-aFyanjGObVWQBH6654Mmw/s1600/zucchini+boats.png" height="640" width="430" /></a></div>
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<a name='more'></a><br />
While Mexican food and summertime seem to go hand-in-hand, Mexican food and bikini season do not. As with most delicious foods, Mexican food does not tend to be low fat. Why can't all of that melted cheese be good for us?! It's okay though, because I have a solution: these Low Carb Mexican Zucchini Boats satisfy even the most intense Mexican cravings, but have less than 200 calories and only 5 grams of fat per serving. And yes, there is still plenty of melted cheese involved. Too good to be true? Think again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23OhRf6OfhxzcVY4aIpDjR9KT249Uw4RwaPPUF-Df9kPOiRxuE-jCQZh26zROsoJU4zsfogIpqkCXnFzyxo425S-OOj7x9NgiKUOOxeca3NCU1ngLnMnlDRkiz05jJAqIt-DkUV7gymI/s1600/uncooked+zucchini+boats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23OhRf6OfhxzcVY4aIpDjR9KT249Uw4RwaPPUF-Df9kPOiRxuE-jCQZh26zROsoJU4zsfogIpqkCXnFzyxo425S-OOj7x9NgiKUOOxeca3NCU1ngLnMnlDRkiz05jJAqIt-DkUV7gymI/s1600/uncooked+zucchini+boats.jpg" height="640" width="450" /></a></div>
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These zucchini boats are a take on enchiladas found at just about any Mexican restaurant. But instead of using flour tortillas, zucchini halves are used as the "boat" to hold all of the scrumptious filling. With dices of juicy chicken breast, plenty of seasonings, ooey gooey melted cheese, and easy (canned, but feel free to make homemade if you are feeling ambitious!) enchilada sauce, there is no lack of flavor in this dish. And with only a <u>teaspoon of oil</u> in the <i>entire</i> recipe, you can have a few boats guilt-free.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5-G1l7dxqob2Ipbjo0jKgQj25FB_VLPuxlE3YegFPFV4pyUagxJl_DiD42z4nJVbb8fPXzo04K8fhWNXxqgo9v3qWDCsebtdaOEBoOG1joCapTXeHsfNQZIWhfwBFNgdr78CsebmtPY/s1600/zucchini+boat+bite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5-G1l7dxqob2Ipbjo0jKgQj25FB_VLPuxlE3YegFPFV4pyUagxJl_DiD42z4nJVbb8fPXzo04K8fhWNXxqgo9v3qWDCsebtdaOEBoOG1joCapTXeHsfNQZIWhfwBFNgdr78CsebmtPY/s1600/zucchini+boat+bite.jpg" height="640" width="410" /></a></div>
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So go ahead, make some guacamole, skinny girl margaritas, and these zucchini boats and enjoy a yummy and healthy Mexican fiesta to kick off your summer!<br />
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<i><b>Low Carb Mexican Zucchini Boats</b></i> (adapted from <a href="http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html" target="_blank">SkinnyTaste</a>)<br />
<span style="font-size: x-small;">(4 servings)</span><br />
<br />
4 large zucchini<br />
1 tsp olive oil<br />
1 medium sweet onion,diced<br />
1 green pepper, cored, seeded, and diced <br />
3 tsp minced garlic<br />
1 tsp cumin<br />
1 tsp oregano<br />
1/2 tsp chilli powder<br />
1 Tbsp tomato paste<br />
salt and pepper to taste<br />
8 ounces cooked, diced chicken breast <br />
8 ounce can enchilada sauce <br />
3/4 cup reduced fat shredded Mexican blend cheese<br />
<br />
Preheat oven to 400 degrees.<br />
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To prepare zucchini boats, bring a large pot of water to a boil. Cut zucchini in half lengthwise. Using a small spoon, scoop out the inside of the zucchini, leaving 1/4 inch border, and set aside. Place the hollowed out zucchini halves into the boiling water and cook for one minute. Remove from water and let cool.<br />
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Meanwhile, heat the olive oil in a large saute pan. Add the onion and peppers. Saute for a few minutes until the onions become translucent. Add the garlic and saute until it becomes fragrant, or about a minute. Add the inside of the zucchini halves, cumin, oregano, chilli powder, tomato paste, salt, and pepper to mixture. Mix ingredients together. Add the chicken, mix ingredients together, and cook for another 5 minutes.<br />
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Pour a thin layer of the enchilada sauce in the bottom of a large baking pan. Put the zucchini halves, cut side up, in the baking dish. Divide the chicken mixture between all of the zucchini halves. Spoon a little more enchilada sauce over each zucchini boat, and then sprinkle with cheese.<br />
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Cover the dish with foil and bake for 30 minutes. Remove from oven and let cool slightly before serving.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6048654" target="_blank">Print this recipe!</a></b><br />
<br />
<div>
<u>Nutritional Info</u></div>
<div>
Servings Per Recipe: 4<br />
Amount Per Serving:</div>
Calories: 168.2<br />
Total Fat: 5.1 g<br />
Cholesterol: 39.6 mg<br />
Sodium: 594.4 mg<br />
Total Carbs: 11.0 g<br />
Fiber: 2.6 g<br />
Sugars: 3.2 g<br />
Protein: 19.4 g<br />
<br />
<u>Pros:</u><br />
-Delicious, nutritious, low-carb meal<br />
-Healthy Mexican entree<br />
-Great leftovers<br />
-Can easily be doubled to make more servings<br />
-Versatile-add different spices or meats to suit your tastes<br />
<br />
<u>Cons:</u><br />
-Labor intensive to prepare<br />
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<div>
<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com13tag:blogger.com,1999:blog-3703052375201256701.post-80914932587298972242013-06-05T07:58:00.000-04:002013-06-12T14:29:25.080-04:00Skinny Chocolate Raspberry "Ice Cream"Is there anything better than ice cream on a hot day? Ok, well maybe a pool, cocktail, and a few attractive males holding fans and filling your cocktail every time it is half full would be better. But a close second is <i>skinny</i> ice cream. Yes, it is possible to make at home in a matter of minutes <b>and without an ice cream maker</b>. Your taste buds and scale will thank you for this recipe!<br />
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<a name='more'></a>Instead of milk and cream, which is what ice cream is normally made out of, this recipe calls for fat free Chobani yogurt, skim milk, and fat free whipped topping. All of these ingredients are just as delicious but have a fraction of the fat and calories of milk and cream.<br />
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In addition to this recipe being easy as pie to make, it is extremely versatile. I originally made a <a href="http://cooking2perfection.blogspot.com/2013/02/skinny-strawberry-banana-ice-cream.html" target="_blank">strawberry banana</a> version, and it has been one of my most popular posts to date. Obviously I had to make a chocolate version. Dare I say, I might like this version even better! Depending on your taste preferences, you could make almost any skinny "ice cream" flavor. Just get the essential ingredients-yogurt, fruit, and fat free whipped topping-and experiment to your heart's desire. Summer just started so you have plenty of time to try as many delicious combinations as you can come up with! And please share your favorites, as I plan on making this recipe on a weekly basis.<br />
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Cheers to skinny, scrumptious, simple "ice cream" to help us get through the heat of summer in style!</div>
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<b><i>Skinny Chocolate Raspberry "Ice Cream"</i></b><br />
<span style="font-size: x-small;">(4-5 servings)</span><br />
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1 6-ounce container <a href="http://chobani.com/products/non-fat-raspberry/" target="_blank">Raspberry Chobani Greek Yogurt</a><br />
1 1/2 cup frozen raspberries, divided<br />
1-4 Tbsp skim milk<br />
1/2 cup cocoa powder<br />
4 packets Truvia (or other sweetener)<br />
1 8-ounce container Cool Whip Free, thawed<br />
optional: Chocolate Raspberry Sauce, for serving<br />
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Add the yogurt, <b>one cup</b> of raspberries, cocoa powder, and Truvia to a blender. Puree ingredients until smooth. Add 1 or 2 tablespoons of milk if the mixture is too thick and won't completely blend. Puree ingredients again. Add more milk as needed until ingredients are completely pureed and blended together.<br />
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Stir the pureed mixture into thawed Cool Whip until ingredients are well mixed. Fold in remaining half cup of raspberries. Pour the mixture into a container, cover, and place in your freezer. Freeze for 4-6 hours, stirring occasionally, or until desired consistency is reached. (Note: Freezing the mixture for about 4 hours will give you a consistency similar to frozen yogurt, while freezing it for 6 hours will resemble a consistency more like ice cream. Choose your favorite and freeze accordingly.)<br />
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Scoop ice cream into a serving bowl, top with more raspberries and chocolate raspberry sauce, if desired.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6048294" target="_blank">Print this recipe!</a></b><br />
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<u>Nutritional Info</u></div>
<div>
Servings Per Recipe: 5<br />
Amount Per Serving:</div>
Calories: 139.9<br />
Total Fat: 1.4 g<br />
Cholesterol: 0.1 mg<br />
Sodium: 41.4 mg<br />
Total Carbs: 28.0 g<br />
Fiber: 5.6 g<br />
Sugars: 9.1 g<br />
Protein: 5.0 g<br />
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<u>Pros:</u><br />
-Quick and easy to prepare<br />
-Simple list of ingredients<br />
-A low cal, low fat, skinny dessert<br />
-Great, healthy substitute for those late night ice cream cravings <br />
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<u>Cons:</u><br />
-Need to wait at least 4 hours for mixture to freeze<br />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com16tag:blogger.com,1999:blog-3703052375201256701.post-40869664716712828022013-06-02T10:22:00.002-04:002013-06-05T07:58:42.961-04:00Lemon Poppy Seed MuffinsDo you have a favorite muffin recipe? Blueberry, bran, honey wheat, chocolate chip, cinnamon swirl...the list goes on. I used to think I was a blueberry muffin girl through and through, but I'm slowly beginning to realize that my favorite muffin changes about as often as the weeks change. Right now my favorite are definitely these Lemon Poppy Seed Muffins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHE7ydhloQ5_SNxsfPxayCqG-Tf4Rgm8wNF9VS3mAMkT6A1u6bM1cd3e6YW0485iO3uvZTyFKebeLqu88d9SOb4lrhyv2V8y255xXJu08pOVZsoqehu-SVC4zeArOyXn1y1NdyIkEL3w/s1600/lemon+poppy+seed+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHE7ydhloQ5_SNxsfPxayCqG-Tf4Rgm8wNF9VS3mAMkT6A1u6bM1cd3e6YW0485iO3uvZTyFKebeLqu88d9SOb4lrhyv2V8y255xXJu08pOVZsoqehu-SVC4zeArOyXn1y1NdyIkEL3w/s1600/lemon+poppy+seed+muffin.jpg" height="640" width="424" /></a></div>
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<a name='more'></a>These muffins are, in fact, more like a delicate cake. Just read through the ingredients and instructions and you'll see that the muffins are made very similarly to a lemon cake. Separate the eggs, beat the egg whites, fold them into the batter. Mix the dry ingredients together, add them to the batter alternating with the buttermilk, beginning and ending with the dry ingredients. These instructions all scream "cake" to me, which is probably what initially caught my attention about these "muffins".<br />
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Call these muffins or cupcakes, no one can argue that they are out of this world delicious. The bright lemon flavors balance perfectly with the creamy butter and sweet vanilla extract. The texture of these muffins is also out of this world. Unlike some muffins that are really dense, these muffins couldn't be any fluffier or lighter, all thanks to beating and folding in the egg whites.<br />
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With bright, sunny, summer days upon us, I can't think of a more perfect muffin to make (and devour) than these Lemon Poppy Seed Muffins.<br />
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<b><i>Lemon Poppy Seed Muffins</i></b> (adapted from <a href="http://www.food.com/recipe/lemon-poppy-seed-muffins-100943" target="_blank">Food.com</a>)<br />
<span style="font-size: x-small;">(8-10 muffins)</span><br />
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1/2 cup unsalted butter, room temperature<br />
2/3 cup granulated sugar<br />
2 eggs, separated<br />
2 Tbsp freshly squeezed lemon juice<br />
1 tsp vanilla extract<br />
1 1/3 cups all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
2 Tbsp poppy seeds<br />
1/2 cup buttermilk<br />
optional: zest from one lemon<br />
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Preheat oven to 350 degrees. Spray a regular size muffin pan with cooking spray. Set aside.<br />
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Add the butter and granulated sugar to a large mixing bowl. Cream ingredients on high until light and fluffy, about 2 minutes. Add the egg yolks one at a time, mixing after each addition. Add the lemon juice and vanilla extract and mix in. Be sure to scrape the sides of the bowl and make sure all ingredients are mixed together.<br />
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In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Add some of the dry ingredients to the creamed butter mixture, alternating with the buttermilk, and beginning and ending with the dry ingredients. Mix just until incorporated.<br />
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In a separate bowl, beat the egg whites to soft peaks. Fold the egg whites into batter.<br />
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Fill the prepared muffin pan with batter, filling each muffin cup about 3/4 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the muffins cool for 10 minutes before removing from pan and putting on a wire rack to cool completely.<br />
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<b><a href="http://cooking2perfection.blogspot.com/p/recipage.html?recipe_id=6048186" target="_blank">Print this recipe!</a></b><br />
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<div>
<u>Nutritional Info</u></div>
<div>
Servings Per Recipe: 10<br />
Amount Per Serving:</div>
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Calories: 214.3<br />
Total Fat: 11.1 g</div>
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Cholesterol: 62.5 mg</div>
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Sodium: 86.8 mg</div>
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Total Carbs: 26.2 g</div>
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Fiber: 0.7 g</div>
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Sugars: 14.3 g</div>
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Protein: 3.7 g</div>
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<u>Pros:</u></div>
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-Pretty presentation-perfect for brunch or family breakfast<br />
-Delicious, light, delicate muffins<br />
-Great for breakfast or snack<br />
-Can easily be doubled to make more muffins<br />
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<u>Cons:</u></div>
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-These muffins require a little more time and effort to make (separating the eggs, beating the egg whites, alternating the dry ingredients with the buttermilk, etc), but the effort is well worth it!<br />
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<img alt="Elaine" src="http://i1209.photobucket.com/albums/cc391/smittenchristine/client%20files/cooking%20to%20perfection/signature.gif" />
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Elainehttp://www.blogger.com/profile/00665902905326074302noreply@blogger.com14