tag:blogger.com,1999:blog-83970189939648556212024-03-04T21:10:34.494-08:00Prairie Girl EatsLeisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8397018993964855621.post-27217542815220845922017-04-16T11:21:00.001-07:002017-04-16T12:19:21.237-07:00Huevos Rancheros<br />
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One of my favourite breakfasts. It makes for any easy an tasty way to get a few veggies in first thing too. This "salsa" is pretty easy but you do need a bit of cook time to get the flavours together. I like to make a batch and then freezer portion it to make this a bit quicker the next time.<br />
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Though this recipe may or may not be traditional ( I'm not arguing something I know little about) it is tasty, and that is what this blog is all about.<br />
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This is a breakfast of fried corn tortillas with sunny side up eggs and a spicy tomatoe sauce. You can garnish with avocado, lettuce, cilantro and limes.<br />
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<u><b>Sauce</b></u><br />
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1/2 medium onion - roughly chopped<br />
1/2 jalapeño pepper<br />
1/2 Anaheim pepper<br />
2-3 garlic cloves<br />
1 can of tomatoes ( sauce, chopped it really doesn't matter because your going to ken this up)<br />
1-2 tsp of Avacado oil (any high temp oil in your pantry is just fine)<br />
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Pre heat a med frying pan. While your pan is heating put everything but the oil into a blender and blend until smooth. ( you don't want big chunks of hot pepper)<br />
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Once the frying pan is hot add the sauce. This step is important, the high heat is what is going to take the bitterness out of the pepper seeds.<br />
Let the sauce cook doer several minutes, adding water if it gets too think or cooking a bit longer if it is too watery. You will want to taste and adjust salt and pepper. If your sauce is a bit to assistive and you don't have time to cook longer you can add a little sugar or honey to try and balance the flavours.<br />
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<u><b>The rest of the Ingredients</b></u><br />
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4 eggs<br />
4 Corn Tortillas<br />
1/2 batch of sauce<br />
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<b>Optional Garnishes</b><br />
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<li>Chorizo sausage ( I like to cut into small pieces and sauté. You can do this before making the sauce and then fry the sauce in the same pan for extra flavour)</li>
<li>Avacado slices ( Use lime juice to keep the colour )</li>
<li>Lettuce</li>
<li>Cheese</li>
<li>Cilantro</li>
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Prep any garnishes that you want to add to your plate.<br />
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In a sauté pan heat Avacado or Canola oil. Once heated fry each tortilla for a min on each side. Once fried drain on paper towels and set aside to keep warm. Drain any area oil, in the same frying pan fry your eggs "sunny side up" ( if your like me I steam baste them, but this is just personal choice)</div>
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Plate tortillas and add and egg on each tortilla. Pours sauce around eggs and garnish with your favourite toppings. </div>
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Enjoy<br />
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<u><b><br /></b></u>Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-89553880035975864152014-10-15T21:36:00.000-07:002017-04-19T11:51:43.197-07:00<span style="font-size: large;">Home made Chicken Enchilada's. </span><br />
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So this was a total fluke and not something I had planned to blog about. It turned out so well though, that I just could not share it with you all!! I made these with leftover roast chicken but you can use any kind of chicken for this, just chop/shred once it is cooked. <br />
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These enchiladas were made with a home made enchilada sauce and a bechemel sauce. The enchilada sauce is really the star of this. It is great to make in the summer and fall when there is a wide variety of peppers available at your farmers market. <br />
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Ingredients</h3>
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A bunch of peppers 5-10 depending on variety and size ( and make sure you use a wide variety)<br />
Onion<br />
3 stocks of Celery<br />
4-5 cloves of garlic<br />
1-2 cups of chicken stock<br />
2 Cups of shredded chicken<br />
Soft Tortillas<br />
2 C milk<br />
2T butter<br />
salt <br />
pepper<br />
nutmeg<br />
2-3 C Cheese ( Cheddar, Jack, Mozzarella will all work)<br />
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Enchilada sauce<br />
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A cookie sheet full of whole peppers I had a variety of bell, banana, red and green jalapeno and Paplano's <br />
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Line the cookie sheet with foil or parchment then place the peppers on top and broil them in the oven until they are charred. You will have to turn the peppers regularly. Once well charred toss in a large bowl and cover with plastic. You want to the peppers to "sweat" this will enable you to peel the charred skins off. <br />
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Saute celery and onions until translucent, then add garlic and saute a min longer. Add chicken stock. <br />
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At this point you can probably peel and seed the peppers. These will all go into the blender so no need to chop. Add peeled roasted peppers and onion/stock mixture to a blender and blend until smooth. ( Or use an immersion blender). Pour back into pan and add 2-3 Tablespoons of tomatoes paste. At this point you will want to add salt and pepper and cumin to taste. If it is too thick you can thin it out with some more stock. Set a side.<br />
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Basic Bechamel ( or white sauce)<br />
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2 T butter<br />
1 1/2 T flour<br />
2C Milk<br />
salt<br />
nutmeg<br />
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Melt butter in pan add flour and cook for a few moments. Add milk and cook until thick. Season with salt and a dash of nutmeg.<br />
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Add 1/4 C of enchilada Sauce and 1/4 C of Bechemel sauce to the shredded chicken.<br />
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In a 9x13 pan spread a thin layer of enchilada sauce. ( About a 1/2 Cup)<br />
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To assemble: Add chicken to tortilla, cheese (about a tablespoon and a 1/2) and 1 T spoon of bechemel sauce. Roll and place in pan seam side down. continue until the pan is full. Pour the remaining enchilada sauce evenly over the enchiladas, spread the remaining bechemel sauce down the centre of the pan. sprinkle the rest of the cheese over the top. <br />
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Bake at 350 for 35 min or until hot in the centre. <br />
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Enjoy. <br />
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<br />Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com1tag:blogger.com,1999:blog-8397018993964855621.post-55538035586947602232014-03-16T15:37:00.001-07:002014-03-16T15:37:13.140-07:00The Blue Chair CafeSo my blog will officially be evolving to include some restaurant reviews as well as trying to continue to have some great recipes. <br />
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Today was our inaugural "Breakfast Club" Brunch. We went to the Blue Chair Cafe in Edmonton. This is a great little place that has Latin fusion cuisine at a reasonable price point and has live jazz music. <br />
One of the things that the six of us really liked was this restaurants focus on "Local" ingredients and its commitment to leaving a small Eco footprint. <br />
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This is a funky place, very casual and funky. We were seated promptly, and had hot coffee and were given a water jug for the table. I like this idea ( I know its not new)we were there to visit, it was easy to just have water when we needed it and not worry about flagging down our server. Not that it would have been hard as the staff was perfectly attentive. <br />
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The menu was a nice size it has a few selections of "Benny's" and a nice selection of traditional breakfast fare as well as some lunch options. If your looking for Plane Jane truck stop meat and potatoes this may not be your spot, but the food is not that eclectic that you are intimidated. <br />
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Our server was knowledgeable about the menu and could help us out with recommendations. The food did not come out super fast but as we were visiting and listening to the live musicians we were not upset. This was just something to take note of. If you are on a time line this is probably not the place. If you are looking for a leisurely experience you found your spot. <br />
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All of our food was great. The Benny's though not traditional were very good. One person in our group had the "B.E.L.T.C.H" Bacon, Egg, Lettuce, Tomato,Cheese, Ham on caibatta bread it had great reviews. The Banana Bread french toast was good as well. All selections had a nice side of seasonal fruit. <br />
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All of us would come back to the Blue Chair Cafe, and all would like to go for Supper and a performance. <br />
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If your in Edmonton and want to have a unique dining experience for a reasonable price definitely give the Blue Chair Cafe a try. <br />
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Service 5/5<br />
Menu 4/5<br />
Price $$<br />
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<a href="http://bluechair.ca/" target="_blank">http://bluechair.ca/</a>Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-87892867824893087332013-08-04T12:23:00.000-07:002013-08-04T12:23:02.152-07:00Grilled French Toast With Peaches and Rasperry sauceOkay, I am not the biggest French Toast fan, I generally find it soggy or at best a crispy outside with a mushy inside. This is not my idea of a nice meal. A few weeks ago we were out at the lake with some friends, and for Breakfast one day we had French Toast. To my surprise it was fantastic. The difference, it was made on the BBQ. This morning I went about trying to make the best French Toast. I think I have succeeded. I hope you enjoy this as much as I did. <br />
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I like to start with the Berry Sauce. You can pretty much use any berry's you like, I had raspberries and strawberries in the freezer so that is what I used, But if you have Blackberries, Saskatoons' or Blueberries use those, or any combination. The key is to make sure these are plain, no sugar added.<br />
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<u>The Sauce</u><br />
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1/2 C Raspberries (Fresh or Frozen)<br />
1/2 C Strawberries ( Fresh or Frozen)<br />
1/2 T of maple syrup or honey<br />
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Put all ingredients into a small sauce pan and simmer on medium low heat for 15-30 min, stir occasionally. This is not a thick syrup like sauce, but you will want to reduce it enough that it is not super watery. <br />
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<u>Grilled Fruit</u><br />
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I used peaches and they were oh so yummy, but most stone fruits should work great on the grill. Mangoes, Apricots, Nectarines all work really well so use what you prefer. <br />
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Remove the stone from your peaches (or whatever fruit you are using) and cut in quarters, or keep in halves if your fruit is small. If your like me you will want to peel the fruit as well though this is an optional step. <br />
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**Start BBQ**<br />
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<u>French Toast</u><br />
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6 thick slices of a crusty bread ( Don't use sandwich bread here, it will be to flimsy)<br />
4 eggs<br />
1/4 C Milk<br />
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Whisk the eggs and milk until well combined. <br />
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Make sure grill is heated to a Medium heat. Your grill will need to be well cleaned and then well greased. ( a paper towel with oil on it and a set of tongs work well for this step)<br />
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Once the grill is prepared place the fruit on once side of the grill. Dip the bread in the egg mixture and place on the grill. When everything has nice grill marks it should be done.<br />
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Serve with Whipped Cream and Enjoy. <br />
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Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-35846506724444778142013-01-20T19:58:00.000-08:002013-08-04T12:24:59.272-07:00Half Guilty Hot Wings and Blue Cheese dip<div class="separator" style="clear: both; text-align: center;">
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Who doesn't love Hot wings?? Here is my take on them, By baking them, then grilling them you cut some of fat from deep frying, but the best part is your house doesn't smell like the local greasy spoon!!<br />
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These are only half guilty because I'm still using the skin on wings so don't kid yourself these are still no healthy snack. <br />
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I am a big fan of brining chicken so like most of the chicken I prepare I brined the wings in a simple brining solution. Equal parts Sugar and Salt mixed into water. Place wings and Brine in container in fridge brine for 2-8 hours. For wings I like to brine lots at a time. Once the brining is done I package the wings down into portions of 10-20 wings and freeze. <br />
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Preheat Oven to 425 degrees F. <br />
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Pat wings dry with paper towel. Place wings on a lightly greased baking sheet. Bake for about 15-20 min turning once.<br />
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Wings should turn golden brown. Once brown transfer wings to your indoor grill or out to your BBQ. This is what will crisp them up nicely. <br />
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Toss in your favourite hot wing sauce. Serve with Blue Cheese dip and veggies. <br />
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Hot wing Sauce<br />
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Go ahead and use your favourite from a bottle, but don't be afraid to mix and match the sauces in your fridge either. <br />
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The combination of Frank's Red Hot, Siracha Sauce, Garlic Chile paste and chili flakes, mixed together seemed to be a hit in our house. This was not mild but no where near a "suicide" wing and had a nice flavour. I mixed this in a small pot on the stove and let it steep over a low heat. Traditionaly you would mix this with melted butter. This is your choice. <br />
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Blue cheese dip. <br />
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1/3 C Mayonnaise ( homemade works great but is not necessary)<br />
1/3 C low fat Sour cream<br />
2T crumbled Blue Cheese<br />
1t Fresh squeezed lemon juice<br />
dash of Worshtershire Sauce<br />
salt and ground pepper<br />
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Mix and serve.<br />
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<br />Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-37750667070275655842012-11-25T15:29:00.000-08:002017-04-19T11:49:24.118-07:00White Bean Dip **Gluten freeTired of Hummus, or maybe just wanting something new to try. This White bean dip is quite good.<br />
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1 can of Caniline Beans (or any kind of white bean)<br />
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1 T of Olive oil<br />
2 T low sodium Chicken broth<br />
2 T roasted garlic<br />
2T Parmesan cheese<br />
salt and pepper to taste<br />
pinch of chili flakes<br />
fresh herbs of your choice I had basil on hand and it worked great<br />
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You can soak and cook your favourite white beans too. I'm sure the dip would be better, but I am lazy so canned beans it is.<br />
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In a blender or food processor puree beans and chicken broth until smooth. If you like a little more texture that is fine. Add cheese, garlic and herbs. give it another pulse to mix. Season to taste.<br />
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Serve with veggies, rice crackers and whole wheat crackers. <br />
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This recipe is super versatile, Change the herbs and the cheese and you will have a totally different dip. I think adding sun dried tomatoes and some roasted red peppers would be quite tasty.<br />
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Enjoy<br />
<br />Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-75346853735025212802012-11-18T16:31:00.001-08:002012-11-18T16:31:31.289-08:00<br />
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Breakfast For the week. Gluten Free too!!<br />
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I have to eat breakfast every morning, this little girl can not skip it, but somewhere along the way eating anything sweet in the morning started do disagree with me. Cereal, fruit, porridge. All things I love, just not first thing in the morning. <br />
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Like almost every one else this day and age mornings are hectic so I set out to build something that I could make ahead and pop in the microwave once I get to work or on my way out the door. <br />
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A breakfast egg based muffin type dish is what I was after. There are several recipes for this type of thing on the internet. Some with bread in the bottom of the muffin, some with whole eggs, scrambled eggs, biscuits, ham, bacon and sausage. There was lots of options to make this idea your own. So I did just that. <br />
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Here is what you'll need for my take on this. But go ahead switch up the veggies, or the meat or cheese. <br />
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8 eggs <br />
1/4 cup of egg whites<br />
1 Cup of shredded cheddar cheese<br />
4 strips of bacon - Chopped into pieces. <br />
1 small zucchini- quartered and thinly sliced<br />
4 green onions finely sliced<br />
5 mushrooms chopped<br />
1/4 green pepper finely diced<br />
dash of hot sauce<br />
salt and pepper<br />
dash Worchteshire sauce<br />
2 silicone six muffin cup holders.( you can use the metal ones, but for this I like the silicon variety)<br />
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1 med potato grated<br />
2T of low fat cottage cheese.<br />
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1. Grate potato ( or use frozen hash browns) Season with a bit of salt. Then squeeze water out of potatoes. The salt will help the potatoes release some of their water. In a bowl mix potatoes, cream cheese and some pepper. Once mixed place some in the bottom of each muffin cup. bake for about 15 min in a preheated 350 oven.<br />
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2. cook bacon until done to desired doneness. Drain Bacon on paper towels. Reserve 1tsp of bacon fat. In same fry pan saute zucchini, green pepper, mushrooms or whatever veggies you are using. Once sauteed I add the green onions. Set aside<br />
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3. beat egg whites until soft peaks form, add to the rest of the beaten eggs. salt and pepper to taste. Add hot sauce and worshtershire sauce.<br />
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4. On top of the cooked potato base layer cheese meat and veggies. Then pour egg mixture over top. bake between 15-20 min at 350. <br />
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Once cool and slip into Ziploc bags. Refrigerate or freeze. Then just heat in the microwave. <br />
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Enjoy!!<br />
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**Note Breakfast meat and cheese is very salty and the potatoes are salted so you may want to omit salt from the eggs. <br />
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Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-7650628555941644362012-11-17T16:27:00.001-08:002012-11-17T16:27:16.587-08:00Eggs Amazing!!<br />
Sorry, I haven't posted in awhile but in the mean time I have been eating some fabulous food. <br />
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I have to say I cleaned out my fridge the other day and made the most amazing baked eggs.<br />
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There are several ways to Bake and egg and really they are all pretty good. This technique is like a baked scrambled egg or a frittata with no frying pan!! <br />
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Take what ever you would like for your filling, onions, ham, spinach, cheese.....as with any egg dish the possibilities are endless. Like I said above I cleaned out my fridge of all the little leftovers. I started off by sauteing a shallot, then added some mushrooms that had to be used up. I had some as in maybe 2 Tablespoons of caramelize onions left over so that went in too. There was some asparagus that had to be cooked and some ham ( sandwich meat). All went into a fry pan to cook. Then in a bowl I whisked 4 eggs together and tossed in some baked spinach dip that I had left over. In a well greased baking dish ( mine was a round pottery casserole dish) add about a cup and a half of the sauteed veggies and ham, then pour over the eggs. I topped it with a sprinkle of Parmesan cheese and baked in a preheated oven at 350 for 25 min. <br />
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This fluke of ingredients made the best eggs I have ever had!! Good luck with your version.Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-2806863790130835072012-11-17T16:24:00.000-08:002017-04-19T11:53:11.754-07:00Easy Lemon Pan Chicken<h2 style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxhoC9Af34-NgIasOfWSdwJM70fRMz7zWWARZQdme69ThAncvwzad1FyjpbYQguX6DnLQJBXX7mnN-iMTERJBM7-_n5Z8XQtSafrNulH1Wew7dBDO_mW53ElzTMonPE2R5OL-3Z5qQ1ul/s1600/IMG137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxhoC9Af34-NgIasOfWSdwJM70fRMz7zWWARZQdme69ThAncvwzad1FyjpbYQguX6DnLQJBXX7mnN-iMTERJBM7-_n5Z8XQtSafrNulH1Wew7dBDO_mW53ElzTMonPE2R5OL-3Z5qQ1ul/s320/IMG137.jpg" width="240" /></a>Easy Lemon Pan Chicken</h2>
<h3>
<br />What you'll need:</h3>
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1 chicken breast / person<br />
salt and pepper for seasoning<br />
1/2 lemon / chicken breast<br />
1-2 Tablespoons of Butter ( no exceptions)<br />
1 clove of garlic / chicken breast rough chopped<br />
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This was a super easy meal that finished in minutes!! Pound chicken breasts so that they are an even thickness. This is key in trying to achieve a evenly cooked piece of chicken. You can skip this step but you are guaranteeing that you will have half of your chicken overcooked, dry and tough!!<br />
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Once chicken is pounded to an even thickness season with salt, pepper and grated lemon rind. ( for a slightly different flavour substitute regular salt for celery salt) <br />
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Have your pan preheated to med heat. If you splash some water in the pan it should sizzle.<br />
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Add about a tsp of oil ( canola or olive oil is fine)<br />
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Place chicken what would be skin side down in the pan. Do not over crowd the pan!! You want to brown the chicken not steam it. <br />
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Once chicken is well browned on the first side go ahead and turn it over. At this point you want to add some roughly chopped garlic. ( if the garlic is minced or finely chopped it will burn.) <br />
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Once the chicken is browned you can squeeze the fresh lemon over the chicken( if you like toss the lemon halves into the pan they will become sweet. Remove chicken as soon as it is done. Do not overcook your chicken. Add some chicken broth, to deglase the pan. Once deglased add a little butter to finish the sauce. Taste and season if necessary. <br />
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This Recipe moves fast once started so my suggestion is to have garlic and lemons ready. <br />
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Serve with some couscous and a salad. Enjoy!!Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-68795812816959912832012-09-16T12:31:00.002-07:002012-09-16T12:31:55.864-07:00My SundaysI love Sundays, for me they are a day that I can spend being creative in the Kitchen. Eating a good Sunday meal and doing basic prep for the week ahead. Sometimes prep for the week ahead is doing extra cooking Sunday. Sometimes it is just making sure I have a meal plan for the week and the ingredients that I will need. <br />
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I set no time limits on Sundays I have all day to complete what ever I want to get done. My selfish day. Do a little prep, throw some laundry in, read a bit in my book, do some more cooking, have a nap and finally cook a solid Sunday dinner. What is a solid Sunday dinner......What ever you want it to be. <br />
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In my week because I try to meal plan to make weeknight life easier, there is sometimes limited spontaneity in the kitchen. That's fine as the main cook in any house hold will agree, its not the cooking of dinner that is the nightmare it' figuring out what to cook that is. So going back to Sunday dinner I get to think about what I want today and be creative, and then be creative for the week. <br />
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Sunday is the day I bake bread, sometimes that means we have soup and sandwiches for Sunday supper. Or it means a good burger on fresh buns!! <br />
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My point to "My Sunday" is to set a day a week aside that does not have much going on and use that day to your advantage. Get back to what you love and stay away from hard fast deadlines. Use this day to prep and make your life easier for the rest of the week. <br />
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Today I went to the Gym, then I cam home and made some Kale chips, some pesto, and some pasta. Tonight we will have burgers on buns that I bought ( I didn't feel like baking today, so I didn't).<br />
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The kale chips will be snacks for the rest of the week, the pesto I can use throughout the week as a condiment, I will also freeze some of the pesto to use later on in the month ( not sure for what yet)!!<br />
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Here is my recipe for Kale Chips, this is one of my favourite snacks. <br />
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Kale Chips:<br />
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1 large bunch of Kale ( I like to buy at the Farmers Market, you can usually get 1 bunch for $2-$3. That is about the size of 4 bunches you get at the grocery store)<br />
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3 teaspoons of Olive Oil<br />
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salt and Pepper to taste<br />
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Rip the Kale into "chip size" pieces. don't use the hard stem.<br />
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Toss the kale with the salt and pepper and olive oil until well coated. You don't need any more oil just keep tossing it will eventually be well coated. <br />
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Lay the kale out on a sheet pan and bake for 8 min at a 450 degree oven. <br />
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Enjoy!!Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-78923925033711464122012-09-14T19:11:00.003-07:002012-09-14T19:11:30.830-07:00Fall hot chocolateSo even though it is a beautiful day today and I should probably be writing about Sangria, I really want a Hot Chocolate. So Alas that is what you get today. <br />
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A few years ago I stopped buying hot chocolate a coffee shops and cafes. Why because I like my hot chocolate so much better, and its super easy. Take your favourite hot chocolate mix, I like Carnation 'cause that is what I grew up on, but any is fine. Make your cup as per package directions, then add a little dash of cinnamon and a bit of vanilla, your done and I promise this will be some of the best hot chocolate you will ever have. <br />
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Kick it up a notch. <br />
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Mix about a tablespoon of coco with 2 teaspoons of brown sugar in a small sauce pan add some milk and whisk on med-low heat. I like to add some chili flakes at this point so they can steep. Once the coco is hot put in your favourite mug and add a dash of Cinnamon. Go ahead and adjust the coco- sugar ratio to your liking.<br />
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Enjoy!!<br />
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Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-68027518252837204422012-09-12T19:46:00.002-07:002012-09-12T22:11:06.790-07:00Leftovers Revived!!So tonight was clean out the fridge night!! Some people love left overs, I on the other hand am from the school of thought that unless it's turkey and mashed potatoes or a pot of porcupine balls left overs are for the dogs. One problem I have 2 cats, no dogs! <br />
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The Answer to my problem is being creative in the kitchen. Tonight I took the leftover veggies from my steak dinner and made them into a fabulous stir fry for supper. Then I took the left over cheese sauce and made it into a potato, bacon cheddar soup that I will eat for my lunch tomorrow. <br />
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The original menu was Steak, baked potato, broccoli and cheese sauce and sauteed peppers onions and mushrooms. <br />
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The switch up: I sauteed up some pork then added the leftover veggies and some leftover steamed carrots(from another meal) I added some garlic, fresh ginger, cashews, sweet chili sauce and some soy sauce. Serve over rice and this total switch around is complete.<br />
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Switch up #2. Saute up some onions. once cooked add chicken stock and a cubed potato. Once the potato is cooked I added my cheese sauce and some crumbled up bacon. Top with some chili flakes, Soup is done!!Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-19702146453082743812012-09-10T18:58:00.000-07:002012-09-10T19:03:44.573-07:00Mini Lasagnas<div class="separator" style="clear: both; text-align: center;">
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I was looking for some great lunch ideas. Something that I could make ahead and quickly heat up. After scouring the Internet for some ideas I thought I would try mini lasagnas. <br />
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The Idea of these is that you make them in muffin tins so they are pre portioned. Perfect for lunches and an easy way to "portion control" your serving. There are several recipes out there for this and after reading many I put together one of my own. This is really one of those recipes that is a method. Just add the ingredients that you like.<br />
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1. Use Won ton wrappers for your noodles they are the right size and cook perfectly in the oven. <br />
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2 I sauteed some lean ground chicken with some salt and pepper.<br />
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3. Use your favourite tomato based pasta sauce or make your own. A easy way is to take a can of plain tomato sauce and add fresh garlic, onion powder, oregano a little sugar. I like to add some hot peppers and a dash of Cinnamon. simmer on low for at least 25 min. <br />
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4. I used and Italian cheese blend and some ricotta cheese ( you can also use cottage cheese) Mix them all together.<br />
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Assembly:<br />
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spray your muffin tin with some no stick spray. <br />
Push a Won ton wrapper into the bottom and up the sides<br />
add about a tablespoon of cheese blend, then some ground chicken, then some sauce. <br />
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Start the layers again. sprinkle a little cheese over the last layer of sauce.<br />
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Bake in a 350 over for about 40 min.<br />
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Perfect!!<br />
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Next time I think I would add a little sauteed spinach to the mix, but really the possibilities are endless!!Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0tag:blogger.com,1999:blog-8397018993964855621.post-6057704348574605382012-08-12T14:21:00.000-07:002012-09-10T18:40:48.142-07:00Late summer harvestLove this time of year. So many great veggies to cook with and add to your dishes. Made a fresh salsa today. Roma Tomatoes, Fresh Onions, Red and Green Bell Peppers, Banana Pepper, Anaheim Pepper, Jalapeno Pepper, Garlic, Cilantro, Salt and Lime. Yum!!<br />
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It was great with chips and fantastic with my chicken tacos. Pic's to come soon.<br />
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Leisa Lair Millerhttp://www.blogger.com/profile/07455134859209540567noreply@blogger.com0