Potato and Leek Rosti

One Year ago: Flank Steak with caramelized onions and balsamic glaze

Recipe

1lb 6oz large waxy potatoes (like Yukon Gold), peeled
1 large leek, trimmed
5-6 tbsp olive oil
1 egg, beaten
1 tbsp plain flour
salt and pepper
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1. Leave the potatoes whole and boil for 5 minutes.

2. Meanwhile, finely slice the leek
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and wash to remove any grit.
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Heat one tablespoon of the oil in a large frying pan,
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add the drained leek and cook 2-3 minutes to soften, turn into a large bowl.
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3. Drain the potatoes, rinse in cold water and drain again. Coarsely grate into the bowl,
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being careful with your fingers. Add the flour and toss with the leeks.

4. Add the egg and seasoning,
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and mix well.

5. Re-heat the frying pan, add 3 tablespoons of the oil, then drop tablespoons of the potato mixture into the pan, flattening to even rounds.
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Cook over a moderate heat for 4-5 minutes until the underside is deep golden brown, carefully turn the rosti and cook again until browned.
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Lift out of the pan and keep warm while cooking the rest of the mixture, adding more olive oil as needed.

Dinner is served!
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Spicy Honey Chicken

Recipe

8 chicken thighs – I did bone in and skin on mmmmmmm
2 t vegetable oil

Rub
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar
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Combine the rub spices in bowl and mix well.
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Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there!
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Grill chicken for 3-5 minutes on each side, until cooked through.
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While chicken is cooking, warm honey
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in the microwave so it’s not so thick. Add the vinegar
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and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler.

Remember how I had you reserve that extra couple tablespoons of glaze?  drizzle that on top now. Your taste buds will thank you.

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Honey Soy Glazed Chicken

Recipe adapted from: Steamy Kitchen

One Year Ago: Chicken Marsala

Gluten-Free = tamari sauce for the soy sauce

FOR THE GLAZE:
1/4 cup Honey
1/4 cup vegetable or peanut oil
1/4 cup fresh lemon juice
1/4 cup soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
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FOR THE CHICKEN:
12 Chicken Drumsticks

To make the marinade/glaze, whisk together the honey, oil,
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lemon juice,
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soy sauce,
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garlic
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and red pepper flakes.
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In a baking dish, resealable bag or container, marinate the chicken in the glaze for 30 minutes.
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Grill or broil the chicken,
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medium heat, on both sides until the skin is crispy and juices run clear or the internal temperature reaches 165 degrees Fahrenheit, about 25-30 minutes. Be careful not to burn the chicken, the honey will char easily. Moving the chicken to a cooler part of the grill, if grilling, or moving the chicken further from the broiler, may be necessary.
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Salmon with Citrus Caper Sauce

My inspiration for this recipe was from here
I used a pound or so of salmon for this recipe, washed and then patted dry…

Look at that fish!
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MMMM Salmon
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salt and pepper
1 orange
1 lemon
1 tablespoon capers (drained)
1/2 cup white wine
3 tablespoons butter

Get a baking dish, and preheat oven to 425

Season the fish on both sides with salt and pepper.
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add Salmon to baking dish

Cut the orange in half.  Juice one half of the orange over fish and slice the other half into thin slices.
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Repeat with the lemon.
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Then cut thin slices of butter and lay them out over the fish
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Then pour white wine over fish
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Then lay orange/lemon slices over fish and then sprinkle capers over lemon/orange slices. Season the sauce with a bit of salt and pepper.
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bake for 15-20 minutes and pull out of oven and let cool for a few and then serve.
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lemon yogurt anything cake

Good Morning!
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(I just said that so I could post this picture I took one morning)

Let’s make some CAKE!

 

recipe

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice
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Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour,
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baking powder,
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and salt into 1 bowl.
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In another bowl, whisk together the yogurt,
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1 cup sugar,
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the eggs,
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lemon zest,
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vanilla
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and oil.
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Slowly whisk the dry ingredients into the wet ingredients.
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Mix the blueberries with the remaining tablespoon of flour,
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and fold them very gently into the batter.
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Pour the batter into the prepared pan
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and bake
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for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice
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and remaining 1 tablespoon sugar in a small pan

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until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.
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Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

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Beef with Peppers

Today I have had a very productive day of blog posts! I’m about a week behind, so I am trying to catch up!

When I made this recipe it was a total spur of the moment kind of thing. I had another recipe picked out, then I went on to The Pioneer Woman website, and typed in “Marinated Steak” and this was one of the recipes it gave me, so I went with this instead…

People ask me all the time, how am I so motivated to workout…well one word comes to mind, FOOD! I like good food and I love to eat, so 2 hours in the gym 4-5 days a week is worth it to me to eat yummy foods and sometimes bad foods, and BACON! MMMMMMM

recipe

1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
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2 whole Red Bell Peppers, Cored And Sliced Into Rings
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1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
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Red Pepper Flakes, For Sprinkling
Cilantro Leaves

(I also added shrooms to mine cause well I love shrooms and well they are GOOD)

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Mix together soy sauce, sherry, brown sugar,
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cornstarch,
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ginger, garlic,
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and chili paste (or chili oil.)
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Place sliced beef in the mixture
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and toss to coat. Set aside.
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Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook
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for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat,
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and add bell peppers (and hot pepper/jalapeno if using.)
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Cook for a minute,
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tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture,
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evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet
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and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir.
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Normy watching the meat cook! (we had to open the windows and front door and back door to air the apartment out, I had the cast iron so hot, I smoked us out, and we were trying to prevent the smoke alarm from going off, so Normy is wearing his jacket here cause it was SO cold in the apartment).
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Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
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*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Top with cilantro leaves. Serve immediately.
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Stuffed Cabbage Casserole

Thought this would be a good dish to make. Reminded me of the stuffed cabbage my Grandma used to make. But this tasted nothing like my Grandma’s. I actually did not care for this dish… But you might…

Recipe

2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
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1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
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1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked rice
2 cups low-fat mozzarella cheese

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Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.

Heat a large frying pan on medium heat; add ground beef
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and cook until it’s browned and cooked through,
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breaking it apart as it cooks. Remove ground beef and set aside.
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In the same pan, add 1 tsp olive oil, chopped onion and cook
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over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic,
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dried thyme, and paprika
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and cook about 2 minutes more. Then add the diced tomatoes with juice,
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tomato sauce,
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and ground beef.
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Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook
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over medium-high heat until the cabbage is wilted and about half cooked,
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turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
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Spray casserole dish with non-stick spray and the layer half the cabbage,
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half the meat mixture,
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remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes,
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or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.)
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Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

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