tag:blogger.com,1999:blog-61136971075151381122024-03-06T02:22:02.137-05:00Mmm! Maggie's Magnificent Meals!<a href="http://pinterest.com/magadams/"><img src="https://a248.e.akamai.net/passets.pinterest.com.s3.amazonaws.com/images/pinterest-button.png" width="78" height="26" alt="Follow Me on Pinterest"></a>Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-6113697107515138112.post-36135516073143777812018-09-13T10:08:00.000-04:002018-09-13T10:08:01.947-04:00Smitten Kitchen's cacio e pepeNo pictures of my own, but I made this last night and it was super yummy.<br />
<a href="https://draft.blogger.com/goog_1502684443"><br /></a>
<a href="https://smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/">https://smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/</a>Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-85979038587061145932016-02-07T12:59:00.000-05:002016-02-07T12:59:11.311-05:00Sloppy Joe's and Coleslaw<br />
From Susan . . .<div>
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<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Slow-cooker <span class="il">sloppy</span> joes</div>
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Makes 8 servings</div>
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Prep 15 minutes: Cook 4 hours, 10 minutes</div>
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Ingredients:</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1.5 lb lean ground beef</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 (16 oz) package ground pork sausage</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 small onion chopped</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 medium-size green bell pepper chopped</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 (8oz) can tomato sauce</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 cup water</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 cup ketchup</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/4 cup firmly packed brown sugar</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 T cider vinegar</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 T yellow mustard</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 T chilli powder</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 T Worcestershire sauce</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 t salt</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/4 cup all-purpose flour</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
8 hamburger buns toasted</div>
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1. Brown beef and sausage with onion and bell pepper in a large dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.</div>
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2. Place beef mixture in a 4 1/2 quart slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on high 4 hours. Serve on hamburger buns.</div>
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Easy Coleslaw</div>
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Make 8 - 10 servings</div>
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Prep 10 minutes; Chill 1 hour</div>
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6 fully cooked bacon slices</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
3/4 cup mayonnaise</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 T sugar</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 T cider vinegar</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 (16 oz) package coleslaw mix</div>
<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
salt and pepper to taste</div>
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</div>
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Crisp bacon slices according to package direction.</div>
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Whisk together mayo, sugar and vinegar in a large bowl. Crumble bacon and add to the mayo mixture in bowl. Add coleslaw mix and salt and pepper to tase. Cover and chill at least 1 hour or up to 8 hours.</div>
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<div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
(Or as my friend's mom does, use pickle juice in place of the cider vinegar.)</div>
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Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-79911788148466125172016-02-07T12:58:00.000-05:002016-02-07T13:36:49.457-05:00Greens (Turnip or Collards)<div style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 1.5; margin-bottom: 1em; padding: 0px;">
<strong>Spicy Vegetarian <span class="il">Turnip</span> <span class="il">Greens</span> (Based on the Taqueria del Sol recipe)</strong></div>
<div style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 1.5; margin-bottom: 1em; padding: 0px;">
Hands on: 25 minutes Total time: 1 1/2 hours Serves: 6</div>
<ul style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 13px; list-style-position: initial; list-style-type: none; margin: 0px 0px 20px; padding: 0px;">
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">1 (1-pound) bag or 1 pound cleaned and chopped <span class="il">turnip</span> <span class="il">greens</span></li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">3 tablespoons butter</li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">2/3 cup chopped onions</li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">1 teaspoon chopped garlic</li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">2-3 teaspoons ground chile de arbol, red pepper flakes or cayenne, or to taste</li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">1 can (14 ounces) diced tomatoes</li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">2 cups water or vegetable stock or 1 cup tomato juice thinned with 1 cup water</li>
<li style="font-size: 14px; line-height: 1.5; list-style-position: inside; list-style-type: disc; margin: 0px 0px 5px; padding: 0px;">Salt</li>
</ul>
<div style="background-color: white; color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 1.5; margin-bottom: 1em; padding: 0px;">
In a very large pot, cover <span class="il">greens</span> with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well.</div>
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In a large pot, melt butter. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and their juices. Add cooked <span class="il">turnip</span> <span class="il">greens</span> and water or other liquid and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.<br />
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<strong style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">Also found this . . .</strong><br />
<strong style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">Eddie's Turnip <span class="il">Greens</span></strong><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">Serves 6-8</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><em style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">Ingredients:</em><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">6 cups cleaned, cooked and chopped turnip </span><span class="il" style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">greens</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">1 1/2 cup diced tomatoes</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">1 cup chopped onions</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">1/2 tbs chopped garlic</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">3 cups chicken stock</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">3 oz. margarine</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">1 tbss ground chili de arbol</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><em style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">Preparation:</em><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">In a saucepan saute onions, garlic and chili de arbol with margarine until onions are translucent. Add tomatoes and cook 5 minutes. Add cooked turnip </span><span class="il" style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;">greens</span><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;"> and chicken stock, bring to a boil, boil for 5 minutes then lower flame and simmer for 15 minutes. Add salt to taste.</span></div>
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Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-87865820537731655522016-02-07T12:56:00.001-05:002016-02-07T12:56:17.236-05:00Dog cupcakes / muffins1 cup flour<br />
1 cup shredded carrots<br />
1/3 cup honey<br />
1/4 cup peanut butter<br />
1/4 cup vegetable oil<br />
1 tsp vanilla<br />
1/2 ? tsp baking sodaMaggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-82620314064826986132016-02-07T12:56:00.000-05:002016-02-07T12:56:06.381-05:00Delicious, Simple, Easy Dessert!Vanilla ice cream in a puff pastry with a raspberry coulis<br />
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When I was a kid, my mother was a lawyer, and hence rarely cooked for us during the week. But she came from a long line of great cooks, and she loved to throw a party. At her dinner parties, she used to serve a yummy simple dessert that I served to book club last night. I hadn't had it in years, but it was so easy and oh so good. The first time she made this, she made the puff pastry from scratch or maybe from phyllo dough, but it was a lot of work, and with a big party to prepare for, she learned found a great shortcut in using Pepperidge Farm puff pastry. They come frozen. But for now, leave your ice cream and pastry in the freezer.<br />
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Raspberry Coulis (adapted from <a href="http://www.epicurious.com/recipes/food/views/Raspberry-Coulis-104664" target="_blank">epicurious</a>)<br />
<br />
10 ounces frozen raspberries<br />
3/8 - 1/2 cup sugar<br />
1-2 Tbs fresh lemon juice<br />
<br />
Allow raspberries to thaw. Add all ingredients to a Cuisinart or blender and puree. Strain through a fine mesh sieve, stirring with a spoon to get the seeds out of the way. I'm pretty sure my mother used a tablespoon or two of Chambord when she made these, and I'll try that next time. Also, back when she made this (in the late 1980s) you could buy raspberries frozen in syrup. I can't find those anymore, which is why I increased the sugar. I think she made hers with a combination of raspberries and strawberries.<br />
<br />
Once you're ready to serve dessert, preheat your oven to 425. Place what looks like dough disks on a cookie sheet and bake for about 18 minutes. Voila! They puff up, you remove the lid, and you have a pastry cup. Place a scoop of vanilla ice cream in it and pour the raspberry sauce right over. Be generous.<br />
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I think I'll have some for breakfast.<br />
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Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-42056683093143596062016-02-07T12:55:00.001-05:002016-02-07T12:55:56.516-05:00Stuffed ShellsThis is one of the few meals that our whole family will eat. (Yes . . . I'm guilty of being a short order cook.)<br />
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Tonight I'm making stuffed shells and no knead bread. This recipe is modified from a recipe on allrecipes.<br />
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<u>Filling:</u><br />
1 2-cup container of ricotta (I use whole milk)<br />
8 ounces whole milk mozzarella cheese, shredded (but not pre-shredded)<br />
1 egg (upped to 2)<br />
1/4 cup grated parmesan cheese (sometimes I forget this)<br />
1/2 tsp oregano<br />
1/2 tsp basil<br />
<br />
8 ounces of jumbo shells*<br />
<br />
*For some reason, they seem to come in a 12 ounce package, so I use 2/3 of a package. Tonight this equaled about 28 shells.<br />
<br />
Bring well salted water to a boil (1 use about 2-3 tsp of salt). Add the shells and set a timer for 1 minute less than the package recommends (so I'm cooking mine 13 minutes since it recommends 14-15). It's much easier to work with shells that are on the firmer side of things. If they're too tender, they will tear. Also, make sure you stir them when you first put them in the water and then again every so often so they don't stick to the bottom of the pan.<br />
<br />
Meanwhile, in the cuisinart, shred your cheese using the grater, then change the blade to the metal one and add the rest of the ingredients. Blend the filling. Scoop the filling into either a pastry bag (which is what I use, with no tip added) or a large ziplock bag with the corner snipped. (Well, snip after you fill.)<br />
<br />
Once the timer goes off for the shells, I drain immediately and rinse in cold water. I then begin placing them on a sheet pan lined with waxed paper. This keeps the shells separated and cool for filling.<br />
<br />
I use my naked pastry bag (no tip needed) to fill my shells. That makes it super easy. Put a thin layer of sauce in a baking dish (1/3 cup or so). As you fill the shells, line them up in the dish. My kids don't like chunks in their sauce, but a homemade sauce can be too much for this dish. We use Bertolli Tomato & Basil sauce, but I then puree it with the stick blender to get rid of the chunks. Anywho, fill your shells, then pour or spoon a medium line of sauce down the middle of all your shells. You don't want them swimming in the sauce, just flavored. Sprinkle some freshly grated parmesan cheese over the top of them all and bake about 25 minutes at 350.<br />
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<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-21799412115516002562016-02-07T12:55:00.000-05:002016-02-07T13:00:33.242-05:00Crab Dip with salt & vinegar chips<ul style="font-family: calibri; font-size: 15px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">1 block of non-fat cream cheese</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">6 tablespoons of red onion, chopped</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">3 tablespoons of low-fat or olive oil based mayo</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">3 tablespoons lemon juice</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">1 teaspoon lemon zest</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">4 teaspoons fresh tarragon, chopped</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">4 teaspoons fresh dill, chopped</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">1 can of crab meat, 6oz</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">1/2 cup of cucumber, chopped</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;">Salt and pepper</span></li>
</ul>
<div style="font-family: calibri; font-size: 15px; line-height: 23.183998107910156px;">
<span style="background-color: white;">Leave your cream cheese out at room temperature for about a half hour before preparing. Add all your ingredients in a bowl and mix well, then season with salt and pepper to taste. Chill for a half hour before serving....and of course serve with salt and vinegar chips...or any other chips or veggies you enjoy! Short on time? Make it the night before and refrigerate over night.</span></div>
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Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-12312685911073059792014-09-17T13:18:00.001-04:002014-09-17T13:42:08.311-04:00Homemade Donut Holes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVEkZG-geAUTFtDwv2k_KEPXUqGfojcjOP3SVLjp3zfarbeCpu0Omo3q-F8nlkPSe85Rd_CFBVYAT65C5lHAj3J9fK27XAyI3nsWaMKAuL2Mp8PtrV9ZMxarPdbCIi1AgQ8iPWTwNGE8/s1600/donuthole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVEkZG-geAUTFtDwv2k_KEPXUqGfojcjOP3SVLjp3zfarbeCpu0Omo3q-F8nlkPSe85Rd_CFBVYAT65C5lHAj3J9fK27XAyI3nsWaMKAuL2Mp8PtrV9ZMxarPdbCIi1AgQ8iPWTwNGE8/s1600/donuthole.jpg" height="320" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">These are technically Muffin Tin Doughnuts (per Cooks Country), but when you make them in a mini-muffin tin, they're just like little donut holes. The first time, I made them as big muffins, and I thought the coating to crumb ratio was not as great as I'd like it to be. But now as minis, they're fabulous! Made about 55 minis and lasted less than 24 hours!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><u>Doughnuts / Donuts</u></span><br />
<span style="font-family: Verdana, sans-serif;">2 3/4 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbs baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp ground nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">8 Tbs unsalted butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">2 large eggs, plus 1 yolk</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><u>Coating</u></span><br />
<span style="font-family: Verdana, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">8 Tbs unsalted butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat the oven to 400 degrees. Spray the mini-muffin tins with cooking spray. And combine the coating ingredients in a small bowl.</span><br />
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<span style="font-family: Verdana, sans-serif;">Whisk the dry ingredients (1st 6) in one bowl and the wet (next 3) in another. Add the wet to the dry and stir with a rubber spatula until just combined. Scoop into muffin tins. (I used my <a href="http://magnoliaadams.blogspot.com/p/few-of-my-favorite-things.html" target="_blank">mini muffin scoop.</a>) </span><br />
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<span style="font-family: Verdana, sans-serif;">Bake 14 minutes, or until lightly browned and a toothpick comes out clean. </span><br />
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<span style="font-family: Verdana, sans-serif;">Cool a few minutes in the pan, then working quickly, brush with melted butter, then roll in the sugar, and place on a wire rack.</span>Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-59529117408204038932014-09-15T10:15:00.002-04:002014-09-15T10:15:59.468-04:00Quick weeknight meal - Skillet Baked Ziti<span style="font-family: Verdana, sans-serif;">I rarely post these days, because it's too hard to coordinate between my writing computer (laptop pc) and my photo computer (iMac). (I have to admit; there is a downside to having photos on iPhoto.) But I've made a couple of yummy things lately, so I just want to get them on here. This one my 12 year old daughter LOVED!</span><br />
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<span style="font-family: Verdana, sans-serif;">Skillet Baked Ziti (from Cooks Illustrated)</span><br />
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<span style="font-family: Verdana, sans-serif;">1 Tbs olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">6 cloves garlic, minced (I use the microplane, and I only used 3 large ones)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp red pepper flakes (luckily the girls didn't notice, but I could taste it)</span><br />
<span style="font-family: Verdana, sans-serif;">1 28-oz can crushed tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups water</span><br />
<span style="font-family: Verdana, sans-serif;">12 ounces ziti (I use my awesome scale, but you could use 3/4 of a 1 lb box)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup grated parmesan (again, microplane)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup minced fresh basil (didn't have this, still delicious)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup shredded mozzarella (not the pre-shredded kind)</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat the over to 475 degrees. (I was also heating Sister Schubert rolls, so I only heated it to 350.)</span><br />
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<span style="font-family: Verdana, sans-serif;">Combine oil, garlic, crushed red pepper flakes, 1/2 tsp salt in a 12-inch oven-safe non-stick skillet. Saute over medium-high about 1 minute. Add tomatoes, water, ziti, and another 1/2 tsp salt. </span><br />
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<span style="font-family: Verdana, sans-serif;">Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15-18 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">Stir in the cream, parmesan, and basil. Season with salt and pepper to taste. (No salt was needed for mine. I always love a few fresh grinds of pepper.) Sprinkle the mozzarella evenly over the ziti and transfer the skillet to the oven to bake about 10 minutes. They like the cheese to be browned, but I know my kids wouldn't like that, so the lower temperature was just fine for us. </span>Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-32378126354500066392014-01-22T11:53:00.001-05:002014-01-23T09:47:39.943-05:00Julia Child's BrowniesOops! Sorry! If you saw this page looking blank earlier, it's because I didn't mean to hit publish. I was making a place holder of all the yummy stuff I've made recently and need to blog about. So, here goes!<br />
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This past week I pulled out my Baking with Julia cookbook. Frannie had been bugging me to make croissants because I refused to buy her the Pillsbury version in a can at the grocery. I wanted to see what it takes to make them from scratch. (Dang! A whole lot of time!) But somehow along the way, I looked to see if Julia had a brownie recipe. I sorta thought she might be above that, but I was pleased to see she wasn't.<br />
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This recipe was quite a bit unlike other brownie recipes I've made and everyone around here thinks it's to die for!<br />
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1 1/4 cups flour<br />
1 tsp salt<br />
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2 sticks unsalted butter<br />
4 ounces unsweetened chocolate<br />
2 ounces semi sweet chocolate<br />
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2 cups sugar, divided<br />
1 tsp vanilla<br />
4 eggs<br />
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Mix the flour and salt in a small bowl and set aside.<br />
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Chop the chocolate roughly and combine in a microwave safe bowl along with the butter, cut in pieces. Microwave on 50% power for 2 minutes. Stir. If chunks of chocolate are still there, but the bowl back in the microwave for another 30 seconds. (This time, 100% power is fine.) Once fully melted, add one cup of the sugar to the chocolate mixture and stir to combine.<br />
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In a separate bowl, combine the remaining one cup of sugar with the eggs. Whisk briefly to combine. Add about half of this egg/sugar mixture to the chocolate mixture, mixing as you go so the eggs don't set from the heat. (Normally, the dorky math me weighs the batter so I can add EXACTLY half. I have weighed my IKEA bowls and written the weight on them in sharpie so I can subtract that weight from my bowl + batter weight to find just the batter weight. All you non-math people, come back into consciousness now. We're heading back to the recipe.)<br />
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Using a hand mixer with a whisk attachment, whisk the remaining eggs and sugar until light and fluffy and double the original volume - about 3 minutes.<br />
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(Side story number 1: Check out my gorgeous new hand mixer! I love it, but it came to me in a painful way. Frannie and I were making pound cake, and while I went to the other room to check the internet on how to modify the recipe for smaller pans, Frannie continued with the mixing. She asked if she could add an egg. "Sure!" Then she asked if she could go ahead and mix it in. "Of course!" Then I heard screams. Frannie was mixing in the egg when her long blond hair got caught in the beater as she was leaning over the bowl. It twirled up and smacked that beater, still beating, into her nose and forehead. I heard the screams and ran in and pulled the plug from the wall - only because I'd heard of the exact same thing happening to a little girl while her dad was supervising the month before. Well, Frances healed, but the mixer did not. The beaters would no longer line up, so I had to order a new one. I LOVE it.)<br />
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Gently fold the light fluffy egg/sugar mixture into the chocolate. When almost incorporated, fold in the flour mixture.<br />
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Pour into an ungreased 9x9 inch pan. Glass or ceramic is best.<br />
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(Side story number 2: I have searched and searched for a 9x9. Everywhere I look I see 8x8. But I was in Target the other day and hooray! found a 9x9. I was super excited until I decided they just measured from the top instead of the bottom. Dang liars.) Oh! Another math geekiness moment. The first time I made these, I had no 9x9 pan, so in order to replicate it, I roughly calculated the area of the bottom of my other pans to come as close as I could to 81 square inches. I ended up with an oval Emile Henry pan that worked perfectly! See math helps you in life!)<br />
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Bake at 350 degrees for 23-28 minutes. (I check around 23, but always go the full 28 for my oval pan and 33! for my 9x9 pan that I've determined is really more like an 8x8.)<br />
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Enjoy! These brownies are amazing!<br />
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<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-73709650263778932902013-09-24T16:48:00.001-04:002013-09-24T16:48:14.875-04:00Cake Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0x1SD6jCsVuflaump8Le1uxLw1jdZQjYvPy47IwCGR61RvtzSAYSHaIqMXug-HY4_EP34to-wVWbvd3pTxJyXJJTJ4oKGpyCPniD_eiZmaeDzGDvt1y0FXyD78Fx-2FIJAiAI5v2XUc/s1600/IMG_2074.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0x1SD6jCsVuflaump8Le1uxLw1jdZQjYvPy47IwCGR61RvtzSAYSHaIqMXug-HY4_EP34to-wVWbvd3pTxJyXJJTJ4oKGpyCPniD_eiZmaeDzGDvt1y0FXyD78Fx-2FIJAiAI5v2XUc/s320/IMG_2074.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf137fAmTorl23o4xcM0QkrORkkqspqm6FvGCixygXjitvw5dlLE25V2KdHTWOAjFHe1XImYv2qHulrwhubynnZLeEM4HJfRr36HQ_ShDLBcrIHQcA2kzK7PECgv-wkU5hjTcMiz3231I/s1600/DSC_0021.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
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These were my first attempt.<br />
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These were for a friend who had a double mastectomy.</div>
<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com2tag:blogger.com,1999:blog-6113697107515138112.post-84234957086547309722013-09-24T16:36:00.000-04:002013-09-24T16:38:12.632-04:00CakesHere's a selection of some of the fun cakes I've made.<br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0OQJV1MxCzHjrS4vta93Dpk53L5kEXOSxgA5FHqWUiAWEdnhIrNPTnxHrzDQjqkzw99aDr_OY_bOexZpFaeHQNZ-24cvUspB78tEKSlk8uBqVL8uaQqAmy0_gR1yTfEZ-mdeF8_I5eU/s1600/124-2407_IMG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0OQJV1MxCzHjrS4vta93Dpk53L5kEXOSxgA5FHqWUiAWEdnhIrNPTnxHrzDQjqkzw99aDr_OY_bOexZpFaeHQNZ-24cvUspB78tEKSlk8uBqVL8uaQqAmy0_gR1yTfEZ-mdeF8_I5eU/s320/124-2407_IMG.jpg" width="320" /></a></div>
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<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-6513498235730209602013-09-24T16:30:00.000-04:002014-03-31T10:54:25.120-04:00Homemade Cuban Sandwiches with Mojo Sauce<div class="separator" style="clear: both; text-align: center;">
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Dagnabit! I made these really awesome Cuban sandwiches, but it was so long ago that I can't remember how I made them. I do remember pork, ham, pickles, mustard, swiss cheese, and a really great mojo sauce. <strike>But I don't know how I did it!!!</strike><br />
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I was looking for something on my computer and found where I wrote down the mojo recipe!<br />
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Half onion</div>
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3 large cloves garlic, minced</div>
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1 tsp Himalayan sea salt</div>
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1 tsp freshly ground black pepper</div>
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1 tsp dried oregano</div>
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1 tsp cumin</div>
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Zest of one lime</div>
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Juice of one lime (about ¼ cup)</div>
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Juice of 3 navel oranges (about 1 cup)</div>
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Olive oil</div>
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I threw it all in my mini cuisinart, drizzling the olive oil in through the holes in the top as it spun.Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-8574188477212588492013-09-24T13:24:00.000-04:002013-09-24T13:24:17.251-04:00Pizza Perfected<div class="separator" style="clear: both; text-align: center;">
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We've been making pizza quite a bit now since my <a href="http://magnoliaadams.blogspot.com/2010/06/im-starving-pizza-dough.html" target="_blank">first post on pizza</a>, so it's time to give the latest and greatest! (I hesitate to say the perfected recipe, because it is far from that, but it's pretty darn good!)</div>
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As usual, once you realize you're going to make pizza, go ahead and put the pizza stone in the oven and heat to 500 degrees. This can take a while and the longer the stone heats up, the better.</div>
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<u>Makes 2 pizzas</u></div>
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3 1/4 cups bread flour (I use King Arthur. I also use all purpose from time to time too - no ill effects.)</div>
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4 1/2 tsp yeast (or two packages) We go through so much yeast, I buy it in bulk and keep it in the freezer</div>
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1 1/2 tsp salt</div>
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2 heaping tsp sugar (probably works out to 1 Tbs, but I just go with what I've been doing)</div>
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2 Tbs olive oil</div>
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11 oz. hot water from the tap</div>
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Add bread, yeast, salt, and sugar to the Cuisinart and pulse. I use the normal metal blade here - not the dough blade (although I'm sure that'd be fine.) With the machine on, add the oil through the feed tube. (See <a href="http://magnoliaadams.blogspot.com/p/few-of-my-favorite-things.html" target="_blank">number 2 </a>on my favorite things for the best measurer for stuff like this.) Also with it running, add the water and watch the dough form. Continue to let it run once the dough comes together for 30 seconds to give it a cursory knead. </div>
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Turn it out onto a lightly floured surface, cut in half with a bench scraper or knife. Form into a ball and let rest while you prep the rest of the ingredients. Once the dough is out, no need to clean the Cuisinart prep bowl, but change out the blade for the grater attachment. </div>
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Take a pound of mozzarella (we use whole milk), cut it into strips with the bench scraper. (We end up with 8.) and feed them through the feed tube to shred the cheese. </div>
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Prep your ingredients, whatever they may be: saute the spinach, steam the broccoli, slice the tomatoes. If you don't like the grease from pepperoni, you can drop them in a small pan of simmering water. The oil will ooze right out of your pepperonis before you even put them on your pizza. </div>
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Once the oven and your ingredients are ready, flatten the dough, stretch the dough, press the dough into a large pizza pie. (I never roll it.) You'll want the crust to be pretty small, as it'll only get bigger in the oven. Sprinkle the pizza peel (the big wooden paddle) with corn meal, to help the move to the oven, and place your dough right on top. Using the back of a spoon, spread your pizza sauce. (We use Trader Joe's.) Not too much - maybe 1/4 cup or so. </div>
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Load up half the cheese and all your yummy stuff. My favorites? broccoli, artichoke hearts, pimentos, spinach, tomatoes, basil. Oh! And different cheeses are good. Of course you need mozzarella, but try adding provelone, parmesan, and little dollops of ricotta are yummy too!</div>
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Slide it in the oven and bake for 7 minutes. (Don't forget, you have to take the first pizza out of the oven before you prepare the toppings for the second (unless you have two peels).</div>
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That's pretty much every Friday night around here. </div>
<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-19969062485660078252013-07-20T22:51:00.001-04:002013-09-19T15:14:40.545-04:00I'm back . . . Mediterranean Couscous Salad<div class="separator" style="clear: both; text-align: center;">
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I know, I know, it's been a while. The problem is photos on the camera, pictures on the mac, writing on the laptop. It all needs to come together in one place. (enough excuses)<br />
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I have a new favorite meal. My friend, Amy, made this for book club. Amy cracks me up. I was raving over the meal and asking where she got the recipe. Here's what she said, "See, one of the good things about getting cancer is people bring you yummy meals, then you can ask for the recipe!" Such a great attitude. I loved hearing her stories - listening to her describe The Look she would get when someone would realize she had cancer and give her the pity face. She mostly avoided it by donning the Polar Ice Cap to keep her hair follicles frozen so as not to succumb to the chemo.<br />
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Anywho, she served this yummy salad over arugula, but I just like it by itself:<br />
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2 Tbs red wine vinegar<br />
1 tsp dried oregano<br />
1 clove garlic, pressed or minced<br />
1/4 cups extra virgin olive oil<br />
1/2 kosher salt<br />
1/2 tsp freshly ground black pepper<br />
1 cup Israeli couscous (pearl)<br />
1 can chickpeas, drained and rinsed (aka garbanzo beans)<br />
1 cup baby spinach leaves, chopped<br />
1/2 pint cherry tomatoes, halved (or larger quartered)<br />
1/4 cup crumbled feta<br />
1/2 whole red onion, diced<br />
1/2 7.5 oz. jar marinated artichoke hearts<br />
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(1/4 cup pitte kalmata olives, optional - I left these out)<br />
(Amy says she sometimes adds peas, so her boys will et it.)<br />
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In a pot of salted boiling water, add the couscous and cook 10 minutes (or according to package directions). Drain.<br />
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Meanwhile, whisk together the vinegar, oil, oregano, garlic, salt, and pepper.<br />
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In a medium bowl, combine the remaining ingredients (chickpeas, spinach, tomatoes, feta, onion, and artichoke hearts). Once the couscous is drained you can add it as well. Add the dressing and toss to coat.<br />
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This is phenomenal, hot or cold. The way the couscous balls slide around in your mouth, the crunch of the onions, the garbanzo beans . . . So yummy! It's perfect to take to a friend . . . especially if she has cancer, but please . . . don't give her The Look.<br />
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(giving credit where credit is due, I think this recipe originally came from <a href="http://www.mydailymorsel.com/2013/01/11/mediterranean-orzo-shooters/" target="_blank">here</a>, with modifications from <a href="http://www.mydailymorsel.com/2012/10/23/autumn-couscous-salad/" target="_blank">here</a>)Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-35930488856653051972013-03-06T13:27:00.001-05:002013-03-06T13:28:21.056-05:00A Kids Cooking Contest Winner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJXlBQ4rZSzzxSXgxYn-Cdj6jPpFBar2VIHqZivDoK0BoW_kJqITSw1GYvUnOsDkkUlQ3Nx6PT6jQ1WmfqRdxCIIC04F9uhoHzHKYAeQI3Pg4HDeRNuGSlp1SCgThE_m0DjHZ_LEhlB4/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJXlBQ4rZSzzxSXgxYn-Cdj6jPpFBar2VIHqZivDoK0BoW_kJqITSw1GYvUnOsDkkUlQ3Nx6PT6jQ1WmfqRdxCIIC04F9uhoHzHKYAeQI3Pg4HDeRNuGSlp1SCgThE_m0DjHZ_LEhlB4/s640/photo.PNG" width="425" /></a></div>
I am SO thrilled to hear my great l'il friend (one of my daughter's besties), Rebecca, won . . . WON . . . FIRST PRIZE in the kids division of the <a href="http://ce.strength.org/events/baking-contest-no-kid-hungry" target="_blank">Share Our Strength, No Kid Hungry Baking Contest</a> last night!! Go Rebecca!!! Aren't those cupcakes adorable? Easy as pie!Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-51103082347084362202013-02-28T11:03:00.003-05:002013-09-24T15:54:05.720-04:00Biscuits and Chocolate Gravy<div class="separator" style="clear: both; text-align: center;">
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I do this to myself; I know. I'm always trying to make every occasion FABULOUS. Well, when the girls have someone spend the night, we like to make a fun breakfast in the morning. (Crepes, pancakes, waffles, etc.) Somehow, somewhere, I heard of the idea for chocolate gravy. I mean, aren't hot steamy biscuits enough? Not anymore.<br />
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I've also taken <a href="http://magnoliaadams.blogspot.com/2009/08/birthday-brunch-recipes.html" target="_blank">biscuits</a> to a new level by making them different sizes. My usual Cooks Illustrated recipe makes 1 dozen tall fluffy buttermilk biscuits, but when you have your kids and your kids' friends around, you need to stretch them a bit. So I started using my cookie scoops. I use my large to make 12, my medium makes about 24, and the baby makes . . . I don't know . . . a bunch.<br />
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Now, for the gravy . . .<br />
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<u><b>Chocolate Gravy</b></u><br />
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(I can't remember where I got the recipe . . . somewhere on the internet, but now it's just taped to the inside of my cupboard door, where I keep all great recipes.)<br />
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You can cut this recipe in half as well.<br />
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1/4 cup (or 4 Tbs) dutch processed cocoa (I find mine at Williams-Sonoma)<br />
2 Tbs flour<br />
1 cup sugar<br />
1 1/2 cups whole milk (I just use mostly 2% and add a bit of half & half)<br />
pinch salt<br />
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Combine in a small saucepan. Heat over low heat until bubbling and thickened.<br />
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Off heat add the last two ingredients.<br />
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<br />
4 Tbs unsalted butter<br />
1 tsp vanilla<br />
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It's terrific warm with biscuits. It thickens as it cools and the leftovers are great over ice cream!Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-53979523795489339202012-11-21T00:31:00.002-05:002013-09-24T16:04:55.470-04:00My Favorite Thanksgiving Recipes<div class="separator" style="clear: both; text-align: center;">
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This post is for my friends and family who want to find all my favorites in one easy spot.<br />
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Today is Tuesday. I'll start by making the cornbread for my dressing (4 boxes of Jiffy) and the turkey stock.<br />
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Here's what I think I'll do this year. Every year I ponder the "giblets" but in all honesty, I have no idea what's what. I can look at pictures all day on the internet, but somehow it never looks like what came out of my turkey. For that reason, I just stick with using a whole bunch of turkey necks.<br />
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Also, I never see broth recipes that use salt, but I like to include the salt here to get the salt into the dressing easily. I just throw a bunch in - probably about 2-3 teaspoons.<br />
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<br />
<span style="background-color: white;"><u>Turkey Broth (for dressing and gravy)</u></span><br />
<span style="background-color: white;">4-6 <span class="il">turkey</span> <span class="il">necks</span>, browned in olive oil </span><span style="background-color: white;">and maybe 1 Tbs unsalted butter</span><span style="background-color: white;">1 onion peeled and cut in half</span>1 large carrot, peeled and cut in large chunks<br />
1 rib of celery, cut in large chunks<br />
1 bay leaf<br />
2 cups of dry white wine (drink the rest while cooking)<br />
3 cups low sodium chicken broth<br />
3 cups water<br />
salt<br />
peppercorns<br />
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<u>Thanksgiving Dressing</u><br />
This is originally from my mother, who comes from a whole slew of foodies out of Mississippi, but interestingly enough, she and her sisters and brother all make it differently. For years (as long as I can remember), she had our house keeper, Weese (my other mother), make it. Weese taught me how, luckily enough just a year or so before she died, unexpectedly. And I know it has her influence because my mother hated celery. (Although Weese confided in my that the <i>real </i>way to make dressing was with <i>real unsweetened </i>cornbread, not the sweet Jiffy.) The year Weese died, my brothers and I put the dressing together drinking champagne and toasting her along the way. We added quite a bit of champagne to the dressing and I swear it was the best ever.<br />
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6 boxes of Jiffy corn muffing mix, prepared (I think each box takes 1/3 cup milk and an egg per box)<br />
2-3 bunches of green onion (both white and green part), chopped<br />
3-4 ribs of celery, chopped fine<br />
1-2 bunches of parsley, snipped<br />
2 sticks of butter, melted<br />
6 eggs<br />
2/3 - 3/4 quart of half and half<br />
6 cups or so of turkey broth<br />
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The day before, cook your cornbread in a cast iron skillet (or two depending on how much). The next day, crumble the cornbread with your hands. Add green onion, celery, parsley and mix this with your hands as well. Next, add the butter, eggs, and half & half. Stir with a big ol' spoon - wooden or other. Add the turkey broth gradually until the consistency is "right." I have never measured this. I have just added it until it makes kind of a soupy battery casserole-y mess.<br />
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We used to stuff the turkey, but now for the perfect turkey, I don't stuff it. I just throw the dressing into a few pretty casserole dishes and cook them at the same temp my other stuff requires. (We all know just about anything cooks well between 325 and 375. It's all good.) It'll probably take between 30 minutes to an hour.<br />
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<u>The Perfect Turkey</u><br />
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When John and I were first married, we used to practice making a Thanksgiving turkey, figuring one day we'd have to do it on our own. That was a good plan, as now I don't think twice about making one. I have adjusted things along the way, as I read bogs, magazines, and watch videos.<br />
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My two favorite sources for my turkey are Cooks Illustrated (no surprise there) and Alton Brown. My neighbor, Brooke, claims to have failed at turkey making until I shared Alton's video with her. This year, she made a practice turkey the week before combining brining via CI and cooking via Alton. Turns out she made a fantastic turkey! Way to go Brooke!<br />
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So, first for the brine:<br />
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1 cup salt<br />
1 cup sugar<br />
2 gallons water<br />
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Brine for 4-6 hours. If you need to brine for longer, just halve the amounts and double the time.<br />
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I usually go for the longer brine.<br />
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Once you've brined, then dry the bird and leave uncovered in the fridge to dry out for about 8 hours. This will allow your skin to get nice and crispy.<br />
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Now for Alton's triangle and perfect temp. Watch the video!<br />
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<a href="http://www.youtube.com/watch?v=eaKOLGIcMGE">http://www.youtube.com/watch?v=eaKOLGIcMGE</a><br />
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Let me know how it all turns out!<br />
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Oh! And here's the link to my favorite Thanksgiving side - <a href="http://magnoliaadams.blogspot.com/2009/11/turkey-lurkey-part-1.html" target="_blank">squash casserole</a>!<br />
<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com1tag:blogger.com,1999:blog-6113697107515138112.post-25850200089570296802012-10-06T23:34:00.001-04:002013-09-24T16:09:29.541-04:00Yummy (Easy) Pulled Pork Barbecue(I was reviewing posts I'd started and never finished when I found this one. Egads! How long has it been sitting here?)<br />
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Although I grew up in the South, I am embarrassed to admit that I was a about 13 or 14 before I had my first taste of pulled pork. I was with my friends, hanging out at the beach (<a href="http://www.debordieu.com/">DeBordieu, South Carolina</a>) when my friend's family brought in a big ol' side of pig. Holy moly! I couldn't believe how amazing it was. So peppery and vinegary. So incredible. I swore that if I were on my death bed, this was the only thing I'd order. Although I make no claim in duplicating that barbecue, I think this barbecue is pretty damn good. And who knew it could be so easy? I made it to take to a Jennifer's house for the superbowl tonight. (Um. I't obviously not Superbowl time. A forgotten post.) Julianne brought coleslaw. Mmm . . . it was so yummy!<br />
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6 pounds Boston Butt or Picnic Ham (I used Boston Butt, but I used 7.5 pounds 'cause that's what they had)<br />
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<u>Dry Rub</u><br />
3 Tbs coarsely ground black pepper<br />
3 Tbs packed brown sugar<br />
3 Tbs paprika<br />
2 Tbs coarse salt<br />
1 tsp cayenne<br />
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Mix the rub ingredients together in a small bowl. Cut the pork in two and place both pieces in a Dutch oven (or roasting pan or something like that). Rub the spices over the pork, cover, and refrigerate for 2 hours (or more, over night, if you want).<br />
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Heat the over to 200 degrees and cook for 8 hours. (I happened to be up around midnight 'cause I was playing Lego Harry Potter on the Wii, so that made it easy to do overnight.)<br />
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In the morning (or 8 hours late) take the Dutch oven out of the oven (American oven?), transfer the pork to something contained (like a rimmed baking sheet or a brownie pan or platter) and shred it with two forks. Give the bone to the dog. (Leroy was most grateful.). Pour the pan juices over the meat.<br />
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(The original recipe says to brush the pork with the mop every 45 minutes, but if you're sleeping like I was, then skip this step. Just use the mop as a sauce at the end.)<br />
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(This picture is upside down. What'd I do?)</div>
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<u>The Mop</u><br />
1 cup apple cider vinegar<br />
1/2 cup water<br />
2 Tbs Worcestershire sauce<br />
1 Tbs coarsely ground black pepper<br />
1 Tbs coarse salt<br />
2 tsp vegetable oil<br />
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Mix together the mop ingredients (can be made ahead and refrigerated).<br />
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I'll have to peruse my old photos and find where I made this. But now that nights are getting cooler and football is on a lot at our house, I'll have to make this again!Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-88063895073333520672012-06-18T14:23:00.001-04:002013-09-19T15:15:30.337-04:00Burger Sauce: What's that, you say?<div style="text-align: center;">
(Pictures? I didn't take any, but I'll definitely be making these again, so check back.)</div>
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Why have I never heard of a burger sauce? It has to be the greatest thing since sliced bread! I was watching a video on America's Test Kitchen website about burgers and they mentioned it. So, a couple of nights ago I made burgers to die for.<br />
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Two things made them amazing:<br />
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1 - Ground beef from the <a href="http://www.grassfedcow.com/farmmobile_schedule.html" target="_blank">Riverview Farms</a> food truck. This truck shows up just outside my neighborhood once a week with yummy fresh produce, fresh pastas, bread from <a href="http://holeman-finch.com/" target="_blank">Holeman & Finch</a>, <a href="http://greggseggs.info/" target="_blank">pasture raised eggs</a> (well, the chickens, not the eggs), and frozen organic grass fed beef (among other meats). They shrink wrap the beef and once you thaw it and open it, the beef is PINK throughout. None of that ugly grey stuff you get at the grocery store that has been gassed to make the outside pink. They package it in nice little 1 lb packages. Perfect!<br />
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2 - Burger Sauce!<br />
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3/4 cups mayonnaise (You know I swear by Blue Plate.)<br />
2 Tbs soy sauce<br />
1 Tbs brown sugar (They call for dark, I used light.)<br />
1 Tbs Worcestershire sauce<br />
1 medium garlic clove, minced<br />
3/4 tsp freshly ground black pepper<br />
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(They also called for 1 Tbs of fresh chives, minced but I didn't have any.)<br />
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Whisk it all together and spread it on the bun. Tada! I had to stop John from automatically putting ketchup on the burger until he tasted it. He saw no need to add anything else.<br />
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(I put it in a cute little squeeze bottle I bought for cookie and cake decorating. Yum!)<br />
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<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-20889056258014498632012-03-14T23:21:00.001-04:002013-09-19T15:15:41.922-04:00The Deviled Egg Bar<div class="separator" style="clear: both; text-align: center;">
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I was surfing around on Pinterest one day and saw a FABULOUS idea - the deviled egg bar. Make deviled eggs, then serve them with a variety of yummy accoutrements. Mmm . . . I had to get on that bandwagon. Shortly thereafter, I was heading to an event where I needed some kind of appetizer but I didn't have time to run to the store. Ta da! I always have eggs!<br />
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To make deviled eggs right, there are three steps:<br />
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<ol>
<li>cooking the eggs, </li>
<li>making the filling, and</li>
<li>making them pretty. </li>
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Luckily, I have a tried and true method for all three of these steps.<br />
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(Quick tidbit on eggs. If you can get pastured eggs, go for it! The difference is unbelievable. If you can't get those, please get organic free-range. It's scary what a difference you'll see in the eggs. Color, texture, everything.)<br />
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<u>Cooking eggs</u><br />
Chances are, you've heard a few different way for making a hard boiled egg. But chances are, most methods you've heard of have too much room for variation. Putting eggs in cold water, then bringing them to a boil? Really? Well how much water? How big is your pot? How many eggs can you put in? I'm sorry, but this just won't cut it for me. Then do you keep boiling? Do you simmer? Do you cover and let sit? The only method that makes <i>any</i> sense to my mathematical and scientific mind is the one I read in The Joy of Cooking. Problem is, they keep re-writing the book!<br />
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I have three editions: the 1973 edition, where they profess the Cold Water Method, admitting the initial temperature of your eggs can affect the cook time by as much as 2 minutes; the 1997 edition, where they introduce the Boiling Water Start; and the 2006 edition, where they backtrack and head back to the Cold Water Start for hard boiled, but admit soft boiled eggs need much more precise timing, hence the Boiling Water Start is best.<br />
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Well, I say, if it's best for soft boiled, why mess with it for hard boiled too?<br />
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So, the ONLY way to get perfect hard boiled eggs every time is to do the following.<br />
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1 - Bring a pot of water at least 3/4 full to a full rolling boil.<br />
2 - Gently lower your eggs into the pot with a slotted spoon.<br />
3 - Start your timer<br />
4 - At precisely 14 minutes (for large eggs), turn off the heat, drain the hot water, and begin dousing the pot and the eggs with cold water.<br />
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You must keep the water running for a while, or else the hot pot will quickly heat the cold water up again.<br />
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Not only will you have <i>perfect</i> hard boiled eggs - with the most beautiful - never green yolks, but you will find this is the only way to cook hard boiled eggs that are <i>easy to peel</i>, every time.<br />
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Now are those pretty or what? To crack 'em, hit them on the counter, then procede to roll the egg on the counter, kinda pressing with your palm the whole time. The shell with come off in sheets - every time!<br />
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<u>Making the Filling</u><br />
Now, they don't call them deviled eggs for nothing. The devil made them, now EAT THEM! Kidding. :o)<br />
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I grew up eating deviled eggs that Weese made. She just used yolks, mayonnaise, salt, and white pepper. I thought they were delicious, but I like to read and revise, read and revise, read and revise. I've made a couple of adjustments.<br />
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<ol>
<li>Boil a dozen eggs, but pick 2 of your flimsiest whites and eat them. Everyone likes a really FULL deviled egg. No need to skimp on filling.</li>
<li>Use a potato ricer on your yolks. This makes them nice and fluffy, while ensuring you don't have any big chunks of yolk without some yummy stuff.</li>
<li>Add 2 tablespoons of softened butter. Oh my goodness! Yum. I love butter and butter makes all things better - especially deviled eggs. (I always use unsalted land o'lakes.)</li>
</ol>
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I learned the butter trick from Virginia Willis in <a href="http://www.amazon.com/Bon-Appetit-Yall-Generations-Southern/dp/1580088538" target="_blank">Bon Appetit, Y'all</a>. My friend gave me her cookbook for my 39th birthday. The inscription reads, "To a great friend and a great cook who can appreciate that the foods that taste best are almost never good for you." Perfectly put, Daphne. I love you!</div>
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<div>
So, those are my tricks. Here's the recipe:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTyxpBAExifE_x0LxMGIKR2DWRyErrxrjZ6KxTPNOtISgL52E1OqUoVhcnkKDLLFVoD1nZrWZUUxNj1AC7nmxV6B0ONpcJlYOI-gV3R6P2OUl6vc3IgAzylZM38KD0o287IsTtPEl6uw/s1600/IMG_6965.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTyxpBAExifE_x0LxMGIKR2DWRyErrxrjZ6KxTPNOtISgL52E1OqUoVhcnkKDLLFVoD1nZrWZUUxNj1AC7nmxV6B0ONpcJlYOI-gV3R6P2OUl6vc3IgAzylZM38KD0o287IsTtPEl6uw/s200/IMG_6965.jpg" width="149" /></a></div>
<div>
12 egg yolks</div>
<div>
2 Tbs softened unsalted butter</div>
<div>
1/3 to 1/2 cup mayonnaise (only Blue Plate for me)</div>
<div>
freshly ground pepper (if I had white freshly ground, I'd use it - but I don't)</div>
<div>
salt to taste*</div>
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<div>
Virginia calls for 1 Tbs of Dijon mustard. I'm a mayo purist when it comes to eggs, but if you like the mustard kick, by all means go for it.</div>
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<div>
Now, regular salt will do, but for Christmas, John got me some <a href="http://www.amazon.com/Himala-Salt-Primordial-Himalayan-6-Ounce/dp/B000SAOKIU" target="_blank">Himalayan Sea Salt</a>. Oh man! Who knew salt could be so different? I'm not sure whether it's the size of the crystals or what, but damn is it good. It's got a funny pink tint to it. Makes me feel good. I'd never heard of the stuff, but my step-sister-in-law, <a href="http://www.imdb.com/name/nm1443641/" target="_blank">Sally</a>, swears by it. She says it's much better for you that that other stuff.</div>
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So mix it all up with a fork or whatever else. (Just don't use a REAL silver fork or the eggs will instantly tarnish it.) </div>
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<u>Make it Pretty</u></div>
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The best trick here is to use a cake decorating tip, rubber banded onto a plastic bag.</div>
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This is so easy, a kid could do it. Oh wait, she did do it. Thanks, Frannie.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VWmFXgAgUxsUQfwXY-raZ9-n-DA6Xl_SNK5-Whx0i7RtZmC918Gigf_Zmk9mp1rMze3p18OJ722JQIwPxxbYhDJhCnVWPGMbqt4ZUNcAkY4AAgVOzGgWsX7aUNgHbPO867ARuh9rofo/s1600/IMG_6966.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VWmFXgAgUxsUQfwXY-raZ9-n-DA6Xl_SNK5-Whx0i7RtZmC918Gigf_Zmk9mp1rMze3p18OJ722JQIwPxxbYhDJhCnVWPGMbqt4ZUNcAkY4AAgVOzGgWsX7aUNgHbPO867ARuh9rofo/s1600/IMG_6966.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXR6847gnW-453gj2UiEzYaTwMKRVAcWIxz2rHA6p_JiYaN9O7Kcdq-GYyc52ckuiREQ2u1Ot7RfEEkLJBeaLtPfzxcy5oywRPB-uYc5Ll73RUzwais_6lzENnz__hVVCn5JIfheJZRE/s1600/IMG_6970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXR6847gnW-453gj2UiEzYaTwMKRVAcWIxz2rHA6p_JiYaN9O7Kcdq-GYyc52ckuiREQ2u1Ot7RfEEkLJBeaLtPfzxcy5oywRPB-uYc5Ll73RUzwais_6lzENnz__hVVCn5JIfheJZRE/s200/IMG_6970.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9vVc5-OcmX-1uD_dUhQ1UaPCJ9M-hDwuoC14lqvps1BbA3gmdi_ktYWFkje5LZq7FEnUC61iHsEBm9WOyn4xs3YpM9XYh65lrXpWqxJBJ68liIwPWM1srK9L980oT1cPL60GOI6f7mY/s1600/IMG_6969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9vVc5-OcmX-1uD_dUhQ1UaPCJ9M-hDwuoC14lqvps1BbA3gmdi_ktYWFkje5LZq7FEnUC61iHsEBm9WOyn4xs3YpM9XYh65lrXpWqxJBJ68liIwPWM1srK9L980oT1cPL60GOI6f7mY/s200/IMG_6969.jpg" width="149" /></a><br />
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The final touches . . . the Deviled Egg Bar (no pretty pictures here though).</div>
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Serve your deviled eggs with a plethora of additions. I used roasted red peppers and real bacon crumbles. You could also do chives, capers, green onions, horseradish. There is endless potential! Here's a bad picture of my eggs with fixin's. I used my little bodum cups to hold the additions. Then on the way home, I spilled the bacon all throughout my car. I had to use my dog to get it all up. He was happy to oblige.</div>
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Bon appetite, y'all!</div>
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Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com4tag:blogger.com,1999:blog-6113697107515138112.post-69678911175006947202012-01-31T15:50:00.002-05:002012-01-31T15:50:44.527-05:00Tagxedo! This is WAY cool!<div class="separator" style="clear: both; text-align: left;">
Is this not the coolest? This is made from the words on my blog! I love it. I made it with a cool thing called <a href="http://www.tagxedo.com/" target="_blank">Tagxedo</a>. Go check it out. You can put in any words you choose. The more often the words show up, the bigger the word will be. Tons of great shapes, colors, and fonts to choose from!</div>
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<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-85444288790331327172012-01-04T13:32:00.001-05:002012-01-04T13:32:08.830-05:00Bucket List!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPvJQApP8mkvMrV67KhfDP29lOsXKcj5yJOWBalO_EX5AFEsov1U-7BLXNy6CUU-XWiZAIpBoL5bBtTYpLk3WhzQ0YRoORZ95utgFVOxaeNfgblSt7_o9sppjeV4ck3CmqgV9HLjGoc4/s1600/ref%253Ddp_image_5-1_0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPvJQApP8mkvMrV67KhfDP29lOsXKcj5yJOWBalO_EX5AFEsov1U-7BLXNy6CUU-XWiZAIpBoL5bBtTYpLk3WhzQ0YRoORZ95utgFVOxaeNfgblSt7_o9sppjeV4ck3CmqgV9HLjGoc4/s1600/ref%253Ddp_image_5-1_0.jpeg" /></a></div>
Check out my<a href="http://magnoliaadams.blogspot.com/p/bucket-list.html" target="_blank"> Bucket List!</a> (Click here or on the list over to the right under Pages.) I've been adding things I want to make. It's a great way to keep track of yummy things to make. (Isn't that a great bucket, by the way? You can find it <a href="http://www.amazon.com/TubTrug-SP42PST-Large-Pistacio-Liter/dp/B000UJPDCQ/ref=pd_bxgy_hg_img_b" target="_blank">here</a>.) Soon I'll update <a href="http://magnoliaadams.blogspot.com/p/few-of-my-favorite-things.html" target="_blank">A few of my favorite things . . .</a>Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-6475230433844664792012-01-01T22:51:00.000-05:002013-09-24T16:13:31.481-04:00Happy New Year (a.k.a. Cooking for a Crowd)I used to be terrified to cook for large masses of people. I had no idea where to start. Even when we'd have friends over for dinner, I'd use the kids as an excuse to just order pizza. But then there was Beersheba . . .<br />
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Beersheba Springs (pronounced BUR-shih-buh) is a tiny mountain town in the hills of Tennessee, somewhere between Chattanooga and Nashville. In the 2000 census, there were 553 people listed as residents. John's family has a long time history there. Let's see if I can get this right: John's great grandmother was known as Gran Susie. She had seven sons and came to Beersheba from Nashville to vacation. She eventually bought the house there that she had previously rented, called The White House. It was built around 1856 and was white clapboard with plaster walls and 15 foot ceilings. The house was passed down to her seven sons (one of whom was John's grandfather, Howell Elliott Adams); then to their 30 children (one of whom was John's father, Tom Adams, Sr.). The house is actually now held in a trust and owned by all the children and grand children, etc.<br />
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Anyway . . .<br />
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We go up to every summer to stay in this old old house. We go with a whole branch of the family tree: John's brother and sister and their families, John's parents, John's first cousins and their families, John's aunts and uncle, and anyone else anyone wants to bring along as a guest. It's quite a crowd. So when you get a crowd like that together, you know you need a lot of food. Being in a small mountain town (with a population of 553), even the grocery is slim pickins compared to the bursting metropolis of Atlanta, GA. And rather than have everyone fend for themselves every night, we rotate the cooking duties, as many families do in situations like this, every couple (or so) takes a night to prepare dinner for everyone. The crowd usually varies between 15 and 35 people depending on the night. And once we were married, it seemed the right thing to do to take on a night. The idea of feeding that many people is terrifying to most people, me included. But once I did it once, I have come to really like it. (Egads, you say!)<br />
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One of my biggest problems can also be an asset. I am somewhat of a perfectionist when it comes to food. I don't even want to bother serving food to people if they're not going to stop, mid-chew, to slump in their chairs and say, "Mmm . . ." Forget the frozen lasagna or boxed cakes. Gimme something good and homemade.<br />
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So, here is one of my favorite meals to serve a crowd. I served this last night for New Year's Eve with some of my best friends of recent times - my neighbors.<br />
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<u>The Easiest Pulled Pork Tacos Ever </u><br />
(I doubled this recipe but it was WAY more than I needed for 8 of us. I think I tripled the recipe for 30 people at Beersheba)<br />
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2-3 pounds boneless pork (shoulder, country style boneless ribs, tenderloin - whichever you want)<br />
2 tsp kosher salt<br />
1 tsp freshly ground black pepper<br />
2 tsp ground cumin<br />
1 jar (1 cup) apricot jam or preserves (I try to use Hero or something that doesn't have HFCS)<br />
1 red onion, peeled and roughly chopped<br />
2 fresh jalapenos, sliced (ribs & seeds removed for the heat sensitive - I leave them for 1, remove for 1)<br />
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flour tortillas<br />
lime wedges<br />
fresh cilantro<br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Heat oven to 300°. Place 2 large sheets of heavy duty aluminum foil on a work surface, one atop the other. Place the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222; font-family: arial, sans-serif; font-size: 13px;">pork</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"> in the center of the foil and season on all sides with the salt, pepper, and cumin. </span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Spool the jam over the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222; font-family: arial, sans-serif; font-size: 13px;">pork</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">, turning to coat.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Scatter the jalapenos and onion around the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222; font-family: arial, sans-serif; font-size: 13px;">pork</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">. </span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Fold the double latyer of foil around the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222; font-family: arial, sans-serif; font-size: 13px;">pork</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"> and crimp the edges to seal tightly. </span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Place in a baking dish. </span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">I happened to have an aluminum throw-away pan, which worked great, bu I had to squish it a bit to get it to fit in my oven!</span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Roast until fork tender, about 4 hours; let cool. Unwrap to shred the </span><span class="il" style="background-attachment: initial; background-clip: initial; background-color: rgba(255, 255, 255, 0.917969); background-image: initial; background-origin: initial; color: #222222; font-family: arial, sans-serif; font-size: 13px;">pork with a couple of forks, mixing in all the juices as you go.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Serve with tortillas, cilantro, and lime wedges.</span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Now check out these amazing empanadas my neighbor, Shaun made!</span><br />
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And the yummy chicken cheese nacho dip that Brooke made!<br />
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<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0tag:blogger.com,1999:blog-6113697107515138112.post-53513612914823006132011-12-13T19:40:00.000-05:002013-09-19T15:17:24.678-04:00Gingerbread Men!<div class="separator" style="clear: both; text-align: center;">
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My dad has a thing for gingerbread cake, but for me, it's gingerbread cookies - no matter what the shape. This recipe was the one that made me take the leap . . . oh so long ago . . . to signing in to a recipe website so I could save my recipes. Thanks to my friend and neighbor, Renee for sharing it with me!<br />
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(Before you get started, just know that you'll have to chill for an hour.)<br />
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Eileen's Spicy Gingerbread Men (<a href="http://allrecipes.com/recipe/eileens-spicy-gingerbread-men/detail.aspx">Originally found on Allrecipes.com</a>.)<br />
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1/2 cup butter, softened<br />
1/2 cup sugar<br />
1 egg yolk<br />
1/2 cup molasses<br />
2 cups all purpose flour<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1 tsp ground ginger<br />
1 tsp ground cloves<br />
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Cream together the butter and sugar. (I just use a wooden spoon.) Add egg yolk and molasses until well blended.<br />
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In a separate bowl, combine flour and remaining spices. (Aren't those colors pretty?)<br />
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Dump into the molasses mixture and stir until well blended.<br />
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Cover and chill for at least 1 hour.<br />
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Preheat oven to 350 degrees. </div>
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Roll out dough on a lightly floured surface to 1/4 inch thickness. (I am no expert at dough thickness but these cookies are delicious no matter what the thickness.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1wv1PFr6NGHFe8qo0MjgtP4DonBXczDAqotLS5DIxBI1-i9b44JfkvFM0NrdBwi8RnJ96f5uswIPHqvR6weBKZZnV3BzOMiIZVuonWRBKWQhGBVMLVteDZWowHkhegFj6FZjWhyBYGs/s1600/359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1wv1PFr6NGHFe8qo0MjgtP4DonBXczDAqotLS5DIxBI1-i9b44JfkvFM0NrdBwi8RnJ96f5uswIPHqvR6weBKZZnV3BzOMiIZVuonWRBKWQhGBVMLVteDZWowHkhegFj6FZjWhyBYGs/s320/359.jpg" width="320" /></a></div>
Cut into shapes with cookie cutters and bake 8-10 minutes. (Go by time and not look, because the dough is brown, so if it gets any browner, they're burned!<br />
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(Isnt' that the cutest little reindeer head you've ever seen?)<br />
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Remove to cool on a wire rack. Decorate if you wish. I am usually too excited to eat them to bother with icing. My Brownie troop gobbled these up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4L2bVWqqUTEX-JJ7M-Wcz1ZizHWVvteMRZO9340AHprhfqUm_KW0aFvxQRpFEfV1_ZvAjHXlmbHWlS8CWhpI7ok9rsozeuAbIL21QYMljO4McfVZfQq9oYGoGB1J9ag9iU-_6LGucXkk/s1600/365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4L2bVWqqUTEX-JJ7M-Wcz1ZizHWVvteMRZO9340AHprhfqUm_KW0aFvxQRpFEfV1_ZvAjHXlmbHWlS8CWhpI7ok9rsozeuAbIL21QYMljO4McfVZfQq9oYGoGB1J9ag9iU-_6LGucXkk/s320/365.jpg" width="320" /></a></div>
<br />Maggie Hewes Adamshttp://www.blogger.com/profile/03945249761084564101noreply@blogger.com0