tag:blogger.com,1999:blog-31461623388455325532024-03-05T05:57:08.607-08:00Real Kitchen. Real Life.Pampered Chef products in action!Unknownnoreply@blogger.comBlogger121125tag:blogger.com,1999:blog-3146162338845532553.post-15839625494884658052014-09-07T14:50:00.001-07:002014-12-18T09:52:55.087-08:00My Favorite Guacamole<div class="separator" style="clear: both; text-align: center;">
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I'm super excited to share my favorite guacamole recipe ever. That is all.<br />
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(The above picture shows this served in a Small Bamboo Bowl on the Bamboo Cracker Tray with sweet potato chips I made using the Ultimate Mandoline and the Microwave Chip Maker. That method will be in another post sometime.)<br />
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<strong>My Favorite Guacamole</strong></div>
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chefjennylyn.com</div>
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2 ripe avocados, mashed<br />
4 small tomatoes or a handful of grape tomatoes, diced<br />
1/2 of 1 large jalapeno, seeded and chopped<br />
1/2 cup cilantro, chopped<br />
1/2 cup green onions, chopped<br />
2 tbsp. fresh lime juice<br />
1/2 tsp. hot sauce<br />
Salt, to taste<br />
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So the directions here are pretty simple. Mix everything together, and enjoy.<br />
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The best tip I can ever give anyone interested in cooking at home more often is to get everything out at the same time. It's frustrating to work through a recipe and pull ingredients right when you need them. For one, you can forget things that way, and two, it just makes cooking kind of willy-nilly. By getting everything out at once, you can streamline the part where you actually put the recipe together.<br />
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Above, I have my Measuring Spoon Set, a 1-Cup Measure-All Cup, my Manual Food Processor, my Bamboo Salt and Grinder Set, the Herb Keeper, Professional Shears, a Stainless Mixing Bowl, the Mix 'n Chop, a Citrus Press, two Forged Knives, a Mix 'n Scraper, the Avocado Peeler, and my trusty Large Cutting Board. Let's do this.<br />
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All I can tell you about working with jalapenos is that you should wear gloves. I learned the hard way to never, ever dig seeds out with your bare fingers, but today I also learned that cradling a hot pepper in your hand can lead to a delayed burning sensation on that tender skin between your thumb and pointer finger. Don't be a hero. Wear gloves. Anyway, you definitely want to remove the seeds, and a spoon is perfect for doing so. I sliced this pepper with the 5" Santoku Knife from the Forged Cutlery Collection.<br />
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The 4 1/2" Serrated Knife from the Forged Cutlery Collection is the ultimate for slicing tomatoes. It breaks through the skin without smashing the... fruit?... vegetable?... Eh, whatever.<br />
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When I have multiple ingredients that need to be chopped, I throw them all in the Manual Food Processor together. The cilantro, jalapeno, and green onions have all been swirled together to create a family of green awesomeness. Note: I cut the pepper and onions into chunks before putting them in the processor.<br />
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I'm kind of shocked by the number of people who are intimidated by avocados. First of all, let's talk about how to choose a ripe one. It should give a little when you squeeze it, but it shouldn't be mushy. If it feels like mush, you might have a mess inside. If it feels as hard as a rock, give it a couple of days to turn to perfection. Ok, for peeling, you just stick the Avocado Peeler in the side and let the large pit guide you all the way around. Then you separate the two sides, and you end up with what you see below. Scroll for the next step.<br />
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Remove the pit, and simply outline the meat, popping it out of the peel. Done! (If you want slices or cubes, just cut them while still inside the peel, and then pop them out.)<br />
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Mash the avocado with the Mix 'n Chop, and add everything else. Here, I'm squeezing my lime juice with the Citrus Press. You know what? I've seen the Citrus Press featured in "Stuff chefs can't live without" type articles in three major food magazines over the last few months. Get a Citrus Press, people! Moving on... Isn't this looking beautiful now?<br />
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I'm using my favorite Stainless Mixing Bowl, the Mix 'n Scraper, and a Bamboo Grinder full of Pampered Pantry Himalayan Sea Salt. The bowl is big and wide to ensure ingredients get mixed, the scraper keeps from anything being left on the sides, and the high quality salt says, "This guacamole was made with l-o-v-e." From here, taste, add more salt or lime juice if needed, and call it a day. Your guacamole is ready to be enjoyed! <br />
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One last picture and a tip for storage. Put a pit inside, and cover the avocado with plastic that actually touches it. Then cover your container with its lid. This will maximize the time you have before your guacamole turns brown.</div>
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I'll let you know how things go over these next few weeks. For now, let's all just enjoy guacamole deliciousness!</div>
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<strong>Like the products used?</strong></div>
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Shop Online 24/7 at pamperedchef.biz/jennylyn</div>
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E-mail me: chefjennylyn[at]gmail.com</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-12165303536644368302014-08-15T11:23:00.004-07:002014-08-15T11:28:51.941-07:00Perfect Beef Tenderloin<div class="separator" style="clear: both; text-align: center;">
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Beef tenderloin is a cut of meat you can knock out of the park if you know how to prepare it. I promise this can happen in your kitchen, and you'll be amazed by the simplicity. I adore this method for dinner parties or cooking for other people simply because it goes in the oven and stays there until it's finished. No sauces to prepare, no fancy fillings - just meat, butter, salt, and pepper. Can it get any easier?</div>
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<b>Perfect Beef Tenderloin</b></div>
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chefjennylyn.com</div>
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2-lb. beef tenderloin, trimmed</div>
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2 tbsp. butter, softened</div>
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2-3 tsp. kosher salt</div>
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1/2 tsp. freshly ground black pepper</div>
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Preheat oven to 425 degrees.</div>
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Rub butter all over beef, and sprinkle with salt and pepper.</div>
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Bake 25-35 minutes or until a meat thermometer inserted in thickest portion reads 135 degrees (medium rare). Cover loosely with aluminum foil, and let stand 15 minutes before slicing.</div>
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This is a 2-pound tenderloin inside the Medium Bar Pan to show you how perfectly it fits. It's like this pan was made for delicious cuts of beef! Here's a tip for the grocery store: Beef tenderloin is often sold in huge hunks that are 5-7 pounds. Ask the butcher to cut off what you'd like. Also, if you're shopping at a store without a butcher, they probably don't even carry tenderloin like this. (I'm looking at you, Super Target...)<br />
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Ok, my butter is melted in a 1-cup Prep Bowl, and salt is in a Pinch Bowl. The pepper is in its fabulous Bamboo Grinder home, and everything is hanging out on a Cutting Board. I wish I could say more, but this recipe is so simple that I'd just be rambling. Get the styrofoam thingy out of the way, and slather that beef with those wonderful ingredients!<br />
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Ok, this is glorious. Make sure you're using high quality pepper, or don't bother making this at all. That is all the difference. Hello, Pampered Pantry with the Peppercorn Medley that never disappoints!<br />
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Bake, and test. Depending on the thickness of your tenderloin, it may take much longer than 30 minutes to cook. I think this one may have been 45ish because it's simply huge. All of those wonderful juices will mix with butter, salt, and pepper in the pan. No one will judge you if you take a slice of the finished beef and rub it all in that deliciousness. P.S. Your kitchen is going to smell amazing. You're welcome.<br />
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Letting the beef stand a minimum of 15 minutes is a vital part of this recipe. Do not skip it! If you do, all of the juices will run out instead of setting up inside the beef. Good-bye juiciness. If you wait, however, this happens. Gorgeous cuts of perfectly medium rare beef that you can serve the finest of guests. I'm using the 8 1/4" Carving Knife from the Forged Cutlery Collection, and let me tell you it cut this thing like butter. I did my cutting on the Large Grooved Cutting Board in case there was any run-off. Once I was finished, I transferred it to the Bamboo Cheese Board and served with the Beaded Serving Spoon. (Top pic)<br />
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Here's one more picture because I care. In all seriousness, I would love for you to take this treasure of a recipe and make it happen! You can change the recipe to fit any size tenderloin you want to use. Just try this sometime soon, and be sure to let me know how it turns out!</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-76445586519773307992014-07-29T13:34:00.001-07:002014-07-29T13:41:05.708-07:00Steakhouse Mushrooms<div class="separator" style="clear: both; text-align: center;">
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Let me be honest for just a second. I don't know if I should be proud that I found this recipe or horrified that I enjoy it so much. I'll just share it and let you be the judge. Moving on...<br />
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Ok, so these were called Italian mushrooms in the magazine I tore them from years ago, but I changed the name to steakhouse mushrooms because I'm classy. Honestly, they make me think of something I'd get in a nice restaurant, and they pair beautifully with beef. Make these, and you won't be sorry. Make them for friends, and you'll be a hero.<br />
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<div style="text-align: center;">
<strong>Steakhouse Mushrooms</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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1 lb. medium fresh mushrooms<br />
1 large onion, sliced<br />
1/2 cup butter, melted (That's a whole stick, folks.)<br />
1 envelope Italian salad dressing mix<br />
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In a medium pot, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. <em> Cover, and cook on low 4-5 hours or until vegetables are tender</em>. Serve with a slotted spoon. <br />
(You can also use a slow cooker for this recipe.)<br />
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The short ingredient list makes these ideal for those meals you need to take other people. They've become part of my "You had a baby, so I'll cook for you" rotation because of this and the fact that I don't have to stir constantly, etc. Here, mushrooms are draining in a Stainless Mesh Colander, and butter is in a 2-Cup Prep Bowl. As always, my ingredients are resting on the Large Grooved Cutting Board, grooved side down. I've got the 5" Santoku Knife and Small Mix 'n Scraper ready to go, and the 4-Qt. Stockpot from the Executive Cookware Collection is standing by.<br />
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Slicing onions is so simple and easy with the Forged Cutlery Collection. My method is always to slice top to bottom, cut off the ends, keeping the fuzz, and then make slices. Cut off the fuzz, and you've got perfectly sliced onions you didn't have to chase all over the cutting board.<br />
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Butter is melted in the 2-Cup Prep Bowl and whisked using a Stainless Mini-Whisk. Have I ever told you how much I adore the Stainless Mini Whisk? It's a wonderful, wonderful tool that fits all of my small bowls. Look at those beautifully layered veggies in the pot! For a brief moment, they'll have you thinking you're about to cook a deliciously healthy side dish.<br />
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Then this happens. But seriously, you're serving these with a slotted spoon, so most of that butter gets left in the pan. Don't be scared. If you're looking for something simple, comforting, and sure to make your house smell amazing, get these mushrooms going right now. Let me know how they turn out!</div>
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Shop Online 24/7 at pamperedchef.biz/jennylyn</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-29177966546872228442014-07-28T13:46:00.001-07:002014-07-28T13:52:44.589-07:00Garlicky Grilled Shrimp<div class="separator" style="clear: both; text-align: center;">
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One day my husband mentioned that he thought grilled shrimp at home could be pretty good. Even though I'd never done it before, I figured I'd just do what I always do when trying something new: Find a recipe that looks good, and follow the directions. You know what? It worked. By the time I made these for the third time in just a couple of months, I decided I needed to take pictures and share the love. Enjoy garlicky grilled shrimp, friends! (Note: This recipe was in Food & Wine, but I tweaked it tremendously based on what I had available at the time. I like my version just fine.)<br />
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<div style="text-align: center;">
<strong>Garlicky Grilled Shrimp</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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1 tbsp. extra-virgin olive oil<br />
1/4 cup minced onion<br />
8 garlic cloves, minced<br />
3 tbsp. chicken broth<br />
1 tbsp. lemon juice<br />
2 tbsp. chopped parsley<br />
1 lb. large shrimp, shelled and deveined<br />
Kosher salt and pepper<br />
2 tbsp. unsalted butter, melted<br />
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Mix oil, onion, garlic, broth, lemon juice, and parsley. Season the shrimp with salt and pepper. Add everything together, and let stand for 15 minutes. (This is a great time to pre-heat the grill.)<br />
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Thread the shrimp on 4 skewers, and rub the butter all over the shrimp. Grill the shrimp over moderate heat, basting with the marinade and turning, just until cooked through, about 7 minutes.<br />
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I may not have a green thumb, but I can sure grow some parsley. I now use my Professional Shears to cut herbs instead of tearing my plants up trying to do it by hand.<br />
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So I may have more than two tablespoons of parsley here... Anyway, all of my ingredients are out on the Large Grooved Cutting Board, grooved side down. My broth is in an Easy Read Mini-Measuring Cup. When it came to this recipe, I only measured the broth and oil. Everything else, I kind of just threw in there because this is impossible to mess up.<br />
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After cleaning and halving my onions, I put those in the Manual Food Processor with the Parsley. Get ready to see what I mean when I say this thing will do herbs.<br />
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Hello, beautiful mixture of onions and parsley. You should smell my kitchen right now, by the way.<br />
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You've never seen me use the Garlic Peeler on here! Put your garlic in, give it a roll with the palm of your hand, and get ready for the peel to pop right off. This is especially handy when you want sliced garlic for a pizza or something.<br />
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Add the garlic, lemon juice, and olive oil to the Manual Food Processor. I'm using the Citrus Press for the lemon, by the way. No seeds in my marinade!<br />
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Give the mixture a few pumps, and there you have it.<br />
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To skewer shrimp, go through the meaty bottom and then the meat just before the tail. These are the BBQ Skewers, of course. Guess what? These won't be available after August, so you need to get yours while you can! Get ready to see why the Large Grooved Cutting Board is perfect for shrimp skewers to rest.<br />
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See all of that juicy marinade? The wells will just catch the run-off! By the way, my particularly astute readers may notice that I forgot to toss the shrimp in the marinade before skewering. No problem! Just glop it on the shrimp, turn them, hit the other sides, and let them rest fifteen minutes. Whatever you do, don't unskewer everything over something that's no big deal.<br />
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I used BBQ Corn & Skewer Rack for these, which was a huge help. It's nice to have the delicate shrimp off of the grill grates, especially to keep that garlic mixture intact. Ok, after cooking a while, they'll start turning pink. Let them keep going until you see a bit of char on some of the tails.<br />
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And here you go! Beautiful shrimp that are worthy of a restaurant menu. Seriously, these are absolutely delicious, and I think they should be part of your summertime dinner plan. Enjoy!<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-86717752767434864172014-06-06T14:44:00.003-07:002014-06-06T14:51:36.456-07:00Mango Salsa / Dressing / Chutney<div class="separator" style="clear: both; text-align: center;">
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This is one of those times I just want to go nutso and say ALL THE THINGS at one time!!! This is such a great recipe that I want everyone to know about it right. now. Deep breath...<br />
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Last weekend I had the opportunity to help teach a paleo cooking class with my friend Adam, a personal trainer and health coach. He had several clients who were coming in to learn recipes and leave with food for a week of healthy meals. My role was to provide the kitchen tools and help everyone use them. (A fun afternoon with great people making awesome food and showing Pampered Chef products? Sign me up!) Anyway, we got to this mango dish, and the uses were being explained - eat as a side, put on top of steak, etc. - and all I could think was, This would be great with pita chips! Now, I may not know much, but I do know that yelling out about pita chips at a paleo cooking class is a pretty good way to never be invited back. I held my tongue, but I knew these ingredients would end up on my shopping list for the week along with... pita chips.<br />
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Get ready for what I think might be the best summer salsa I've ever had in my life!<br />
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<strong>Mango Salsa / Dressing / Chutney</strong></div>
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chefjennylyn.com</div>
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1 large mango, cubed<br />
1/2 small red onion, diced<br />
1 bunch cilantro, chopped<br />
1 avocado, cubed<br />
1 cucumber, diced<br />
2 cloves garlic, minced<br />
1 lime, juiced<br />
1 tbsp. olive oil<br />
1/2 tsp. sea salt<br />
Juice of one orange if doing chutney<br />
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<strong>Salsa</strong>: Combine all ingredients, mixing to incorporate. Serve immediately<br />
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<strong>Dressing</strong>: Smash the ingredients, and add more olive oil<br />
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<strong>Chutney</strong>: Heat ingredients to simmer, and add juice of 1 orange. Shake in a few pepper flakes if desired.<br />
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Do the bright colors of the ingredients make you happy? They do me! Cilantro is draining in a Stainless Mesh Colander, and olive oil is measured into the Mini Easy Read Measuring Cup. My produce is on the Large Grooved Cutting Board with the flat side up, and I've got the Bamboo Grinder Set standing by for the sea salt at the end. Then I have my Manual Food Processor, a Bamboo Specialty Tool, my Avocado Peeler, and my Mango Wedger. This is going to be fun!<br />
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The great thing about the Manual Food Processor is that you can do multiple ingredients at the same time. Red onion and cilantro: BEFORE.<br />
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Red onion and cilantro: AFTER. Just a few quick pumps, and I'm done chopping herbs <em>and</em> onion. On recipes where you need a bunch of an herb, this thing just can't be beaten.<br />
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I sliced my cucumber into chunks using my favorite knife, the 5" Santoku from the Forged Cutlery Collection, and now I'll finish the job with the Manual Food Processor.<br />
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Have I mentioned that I use this tool all the time?<br />
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The recipe calls for a large mango, but I don't like mango as a star ingredient. I opted for the smaller size, but you can see that the Mango Wedger can fit all types. This really is one of the most amazing tools I've ever seen. The thing just finds the pit, cuts around it, and reduces waste. Awesome!<br />
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To finish the job, score the mango two ways, and then just cut it right off of the peel.<br />
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I use the Avocado Peeler constantly during the summer. I love avocado on salads, but I also have a thing with fresh guacamole. By a thing, I mean an addiction. Anyway, I think this is the best tool ever because it goes through the skin of the fruit without being sharp. Read: You won't cut yourself.<br />
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Score the avocado two ways, making squares, and pop it out of the peel. Here's a tip for when you only use half at a time. Save the remaining half with the nut still inside, and cover it with plastic wrap that actually touches the green side. That prevents air from getting against the meat, which keeps it from turning brown.<br />
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The Garlic Press! You don't have to peel the garlic, people. Fresh garlic changes everything, so get a garlic press and start taking advantage of the most inexpensive ingredient ever. Everything here is in a Stainless Mixing Bowl, by the way.<br />
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I can't say enough about the Citrus Press, but this was mentioned in an awesome article I read recently on tools chefs can't live without. This maximizes the juice you get out of citrus without letting seeds into your dish. When one small lime is $.69, I want all the juice.<br />
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This is a great thing to have as a snack, take to a party, or make your kitchen smell fresh and delicious. Whatever. Just trust me when I say it's a winner. Please, please, please make it sooner than later! Ok, I'm going to stop before I say too much. Just... please?<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-13859776306914734922014-05-29T08:15:00.002-07:002014-05-29T08:31:28.403-07:00Grilled Steak Kabobs<div class="separator" style="clear: both; text-align: center;">
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Do you remember a couple of posts ago when I made <a href="http://chefjennylyn.blogspot.com/2014/04/chicken-kabobs-and-plan-b.html">chicken kabobs</a>? Do you remember how it was mid-April, and my plan was derailed by a snowstorm? Yeah, I do, too. Anyway, my husband and I had our FPU friends over for a second "Family Dinner" last night, and we served a new kabob recipe - one that turned out to be amazing! Guess what? We even got to cook them outside this time! Buckle up, my sweeties. You're going to want steak kabobs tonight.<br />
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<div style="text-align: center;">
<strong>Grilled Steak Kabobs</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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2 tsp. salt<br />
2 tsp. sugar<br />
2-3 lemons, trimmed and sliced into rounds<br />
2/3 cup extra virgin olive oil<br />
1/4 cup grainy mustard<br />
2 tbsp. balsamic vinegar<br />
2 1/4 lb. sirloin steak, but into 1-inch cubes<br />
2 pints grape or cherry tomatoes<br />
8 scallions, white portions only, cut into 1-inch pieces<br />
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In a small bowl, mix salt and sugar. Toss with lemon slices, and <em>let stand one hour.</em><br />
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In a large bowl, whisk together olive oil, mustard, and vinegar. Transfer one-third of the marinade to a medium bowl. Marinate beef in remaining marinade, and add tomatoes and scallions to the medium bowl. <em>Refrigerate for at least one hour.</em><br />
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Thread eight skewers using this pattern:<br />
Beef cube - lemon slice - tomato - beef cube - scallion piece - tomato.<br />
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Season kabobs with extra salt and pepper if desired, and grill on medium-high heat for 8-10 minutes, turning occasionally. (This cooking time is for medium-rare.)<br />
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Note: I used a Rachael Ray recipe that I tore out of a magazine a few years ago. The recipe above is hers doubled with a few tweaks. She didn't pay me to make her stuff, but that'd be sweet.<br />
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Let's start with something very important. My in-laws grew these green onions. That means this recipe is made with an extra dose of love, one you won't find just anywhere. (I married well, right?)<br />
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I'm one for getting everything out at the same time. The ingredients, the tools, everything. This prevents fumbling around and wasting valuable minutes. I've got Batter bowls, a Measure-All Cup, a Pinch Bowl, the Stainless Whisk, the Small Mix 'n Scraper, and a Large Cutting Board out and ready to go.<br />
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What makes the Measuring Spoon Set so awesome? Besides the classic design that won't go out of style, the fact that they snap together for easy storage, and the standard and metric measurements, I'd say the way they <em>fit inside spice bottles</em>. These small conveniences make a big difference when you're in the nitty-gritty of cooking and baking.<br />
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Having good knives in your kitchen is important, especially when you want to get solid, uniform slices of lemon. The Forged Cutlery Collection will blow your mind! This is the 5" Santoku, my favorite piece.<br />
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Meaure-All Cup! I've shown this many times, but you press it down to the measurement you want, fill it with whatever is gross or inconvenient to measure (mustard, mayonnaise, peanut butter, honey, etc.), and pop it out. There's no mess, and you're guaranteed to get every bit of the ingredient out of the cup. I'm measuring into the Classic Batter Bowl, and my oil and vinegar are hanging out in Easy Read Measuring Cups.<br />
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I love kabobs. I love grilling season. I love the slicing and dicing and the bright, beautiful colors. Are you with me?<br />
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My lemons and beef are in Stainless Mixing Bowls, and I have tomatoes and scallions in the Classic Batter Bowl. The Small Mix 'n Scraper is being used to toss everything.<br />
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Skewering kabobs takes patience, but it's pretty fun if you have the right playlist, beautiful vegetables, and the Pampered Chef BBQ Skewer Set. Seriously, these things are amazing! They have tips pointed just enough to aid in stabbing but not so sharp that people are going to get hurt eating dinner. The stainless steel means heat throughout the meat, resulting in a faster cooking time. Then there's the sheer length for adult portions. Honest moment: I don't want a six-inch kabob.<br />
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I'm using the BBQ Corn & Skewer Rack, and that's the BBQ Grill Tray underneath. I know it's weird, but the tray was already on the grill from peppers, and I figured it wouldn't hurt anything to just set the rack on top. I was right. And the BBQ Tongs? Amazing. (One note: You may see that I did a couple of kabobs with onions. That's because I ran out of lemons and improvised.)<br />
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What a wonderful night with friends! Kabobs, Take 2 = Success!<br />
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<strong>Like the products used?</strong></div>
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-59409108298132705822014-05-27T12:07:00.000-07:002014-10-16T07:53:25.796-07:00Mile-High Strawberry Pie<div class="separator" style="clear: both; text-align: center;">
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This really happened! Our friends Paul and Jenn had us over for Memorial Day dinner outside, and their table really was this beautiful! Wouldn't you think it was straight out of a magazine? I mean, Jenn knocked this thing out of the park, and it made me glad I brought my pie in a true presentation piece instead of a foil pan. Yowsa!<br />
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When I knew I was leaving Alabama, I knew I'd be leaving my grandmother's stash of <em>Southern Living</em> magazines behind. What did that mean? I needed to become a subscriber myself. You know, grow up, pay for the publication instead of mooching off your grandmother with her old copies, that sort of thing. I now enjoy getting my little bit of South in the mail every few weeks, but I have to admit that I read very little. Instead, I skip to the recipe section and rip out everything I want to make. These mini pies were in the April issue, and I had a feeling they'd make it to my Memorial Day table. I was correct, but I moved to the Mega Strawberry Pie version at the last minute when I ran out of time. The result was a huge, delicious strawberry dessert that I'll be sure to repeat sometime. For now, let me share it with you. <br />
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<div style="text-align: center;">
<strong>Mile-High Mini Strawberry Pie</strong></div>
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chefjennylyn.com</div>
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<strong>Pastry Crusts</strong><br />
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 cup</span> <span itemprop="name"> powdered sugar</span> <span itemprop="preparation"></span> </div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 </span> <span itemprop="name"> (14.1-oz.) packages refrigerated piecrusts</span> </div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
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<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<strong>Creamy Lemon Filling</strong></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 </span> <span itemprop="name"> (8-oz.) packages cream cheese, softened</span> <span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span> <span itemprop="name"> sour cream</span> <span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 cup</span> <span itemprop="name"> granulated sugar</span> <span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 teaspoons</span> <span itemprop="name"> lemon zest</span> <span itemprop="preparation"></span> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span> <span itemprop="name"> fresh lemon juice</span> </div>
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<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<strong>Strawberry Topping</strong> </div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 cups</span> <span itemprop="name"> coarsely chopped fresh strawberries</span> </div>
<span itemprop="amount">1 cup</span> <span itemprop="name"> granulated sugar</span> <span itemprop="preparation"></span><br />
<span itemprop="amount">2 tablespoons</span> <span itemprop="name"> cornstarch</span> <span itemprop="preparation"></span> <br />
<span itemprop="amount">1 tablespoon</span> <span itemprop="name"> butter</span><br />
<span class="dollar"></span><span itemprop="amount">10 cup</span> <span itemprop="name"> hulled fresh strawberries</span> <br />
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<div class="subheading">
<strong>Vanilla Cream</strong></div>
<div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span> <span itemprop="name"> heavy cream</span> <span itemprop="preparation"></span> </div>
<span itemprop="amount">1/4 teaspoon</span> <span itemprop="name"> vanilla extract</span> <span itemprop="preparation"></span><br />
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span> <span itemprop="name"> powdered sugar</span> </div>
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1. Prepare Crust: Preheat oven to 425°. Sprinkle work surface with 1 Tbsp. powdered sugar. Roll 1 piecrust into a 12 1/2-inch circle on surface, and cut into 3 (6-inch) rounds. Repeat with remaining 3 piecrusts and 3 Tbsp. powdered sugar to make 12 rounds. Fit 6 rounds, sugar sides down, into each mold of a 6-cavity mini pie pan; fold edges under, and crimp. Prick bottom and sides with a fork. Chill remaining 6 rounds.<br />
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2. Bake at 425° for 8 minutes or until golden brown. Cool on a wire rack 5 minutes. Remove crusts from pan to wire rack, and cool completely. Cool pan completely. Repeat procedure with remaining 6 piecrust rounds.<br />
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3. Prepare Creamy Lemon Filling: Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Add 1/2 cup granulated sugar and next 2 ingredients; beat until smooth and fluffy. Spread about 2 1/2 Tbsp. filling into each cooled piecrust; cover with plastic wrap, and chill until ready to serve (up to 24 hours).<br />
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4. Prepare Strawberry Topping: Process 1 1/2 cups chopped strawberries in a blender or food processor until smooth, and press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir 1 cup granulated sugar into juice in pan.<br />
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5. Whisk together cornstarch and 1/4 cup water; gradually whisk cornstarch mixture into strawberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Cool 15 minutes.<br />
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6. Toss together strawberry mixture and 10 cups hulled strawberries gently in a large bowl until coated. (Halve some berries; leave others whole.) Cover; chill 3 hours or until cold.<br />
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7. Prepare Vanilla Cream: Beat heavy cream and vanilla at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form.<br />
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8. Spoon about 1/2 cup Strawberry Topping into each pie; top with Vanilla Cream. Serve immediately.<br />
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<strong>Mega Strawberry Pie</strong>: Preheat oven to 425°. Reduce 1/4 cup powdered sugar to 2 Tbsp. and piecrusts to 1/2 (14.1-oz.) package. Sprinkle surface with 2 Tbsp. powdered sugar. Roll 1 piecrust into an 11-inch circle on prepared surface. Fit piecrust, sugar side down, in a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Bake 10 minutes or until golden. Cool completely on a wire rack. Proceed with recipe as directed in Steps 3 through 8, spooning all of Creamy Lemon Filling into prepared crust, and topping with all of Strawberry Topping and Vanilla Cream. Makes 8 to 10 servings Hands-on 40 min.; Total 4 hours, 50 min.<br />
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This recipe is from <a href="http://www.southernliving.com/">Southern Living</a>. If you subscribe, you won't regret it.<br />
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There are few things that make me smile like a huge colander full of perfect strawberries. Add the fact that said berries were on sale, and I'll downright beam. Take it in, friends... just take. it. in.<br />
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The best thing to do on a recipe with several steps is simply to get everything out and dive in. Strawberries are washed and drained in a Stainless Mesh Colander. I have scrapers, the Measuring Cup Set, the Measuring Spoon Set, and the Large Grooved Cutting Board ready to go. My bottle of water also wandered into this shot because hydration is important. Yeah... that.<br />
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I adore the Microplane Zester. This is a size made specifically for the Pampered Chef, and let me just tell you that it's amazing! I can get my zest right into my Pinch Bowl with this, and I don't have anything going willy-nilly on me. I have other ingredients measured into a cup and spoons beside me.<br />
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Ok, so my lemon was massive. It was so large that I cut the ends off to maximize my juice when I put it in the Citrus Press. Since the juice and zest are going in the recipe at the same time, I put both in the same Pinch Bowl.<br />
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Why do the Pinch Bowls have pour spouts? Because pouring an ingredient into a stand mixer on medium speed is no time to make a mess. It's the little things.<br />
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Settle in because it takes a while to chop cups upon cups of strawberries. The good news is that you can make it a lot more fun by using an awesome knife that doesn't require sawing. My go-to for berries, grapes, and other small items is the 3 1/2" Paring Knife from the Forged Cutlery Collection. More on that in a bit.<br />
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We have to make a strawberry puree. Enter: Manual Food Processor.<br />
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A few presses on the lever, and you're done. Just take the blade out, and use the base as your bowl.<br />
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This is a case where it's soooo nice to have the right tool for the job! I'm using the 5" Strainer, which has a double-fine mesh design, over a 3-Quart Saucepan from the Executive Cookware Collection. Notice that my strainer has a lip that hugs my pan so I can be hands-free. Also notice that the lip is covered in silicone to avoid scratching my cookware's surface. Have I told you how much I love Pampered Chef products? 14 years in the business, and these things still excite me! That's the Mini Mix 'n Scraper that I'm using to strain the puree. <br />
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A 2-Cup Prep Bowl and the Stainless Mini Whisk pair perfectly for the cornstarch concoction. I've got a 1-Cup Prep Bowl there with the strawberry pulp my recipe told me to discard. I interpreted that as, "Save pulp for your next smoothie."<br />
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Dicing strawberries is serious business. Here's my method: Cut tops off all berries. Quarter berries. Go back through tops, using stems as handles, and cut off usable parts. Most people don't do this last part, but if you've got a good knife, it doesn't take long, and in the case of this pie, I was able to yield an extra cup of berries. Another option is to just core all of the berries before slicing them, but I've found that I just like doing the whole job with my 3 1/2" Paring Knife. Love this thing!<br />
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My berries are in a Stainless Mixing Bowl, and I'm pouring the cooked liquid from the 3-Qt. Saucepan. Notice the Stainless/Silicone Sauce Whisk in the background. With that, I was able to whisk the mixture without scratching my pan. Next, I'll gently toss the whole deal with the Mix 'n Scraper.<br />
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It's time for the Deep Dish Pie Plate from the Stoneware Collection! I love, love, love this piece! I use it for pies and quiches, but I also do side dishes in it because it's so deep and makes a beautiful presentation. Stoneware heats evenly throughout, so I don't ever have to worry about scorching in here. That's a good thing when your finished product is going to your friends' house for a holiday meal. You can see that I used my Baker's Roller to roll out my pie crust. Then there's a pokey tool that clips inside the handle to poke holes in the crust before baking.<br />
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Ok, so all of the parts are ready and cooled or refrigerated, so now it's just about the assembly. Oh, and the licking of the bowls. That's an important step, too... Anyway, my cream and strawberries are in Stainless Mixing Bowls, and my lemon cream is in the stand mixer bowl. Each has a Mix 'n Scraper, Mini Mix 'n Scraper, or Classic Scraper inside. Ok, take a deep breath, and... <br />
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Happy Memorial Day, and happy dessert making all summer long, friends!<br />
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<span id="goog_1705356096"></span><span id="goog_1705356097"></span><br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-76186869705943881172014-04-17T11:40:00.001-07:002014-04-17T11:50:50.906-07:00Chicken Kabobs... and Plan B<div class="separator" style="clear: both; text-align: center;">
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My husband and I recently completed Dave Ramsey's Financial Peace University through our church, and we met some fun friends in the process. (Side note: The course is worth it for the lessons on insurance and investing alone.) Last night we had the two couples with whom we were paired for the course over for dinner, and it was awesome! The plan was to grill, and what a great plan it was! Then our grill got buried in white stuff. That's right- April 16th, and a sudden snow. Welcome to Minnesota. Fortunately, we had a Plan B: The Pampered Chef Double Burner Grill Pan! Read on to see how completely salvaged our menu!<br />
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<strong>Chicken Kabob Marinade</strong></div>
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chefjennylyn.com</div>
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1 pack Italian salad dressing mix<br />
3 tbsp. olive oil<br />
1/4 cup vinegar<br />
1/2 cup water<br />
1 tsp. freshly ground pepper<br />
1 tsp. pressed garlic<br />
1 tbsp. honey<br />
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Whisk all ingredients together, and marinate meat and vegetables a minimum of 3 hours. (Overnight is great.) <br />
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Intended ratio: 1 lb. chicken / 5 different vegetables / 1 recipe marinade<br />
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Note: My meat/vegetable-to-marinade ratio was way off, so I think I ended up with something a lot milder than intended. I didn't realize it until I was already marinating everything. Oh, well. <br />
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As always, everything is measured before adding it to the Stainless Mixing Bowl. I'm using a Measuring Spoon, a Measuring Cup, the Easy Read Mini Measuring Cup, an Easy Read Measuring Cup, and the Garlic Press. That's the Large Cutting Board, as always. Then I'll whisk everything with the Stainless Whisk, one of my favorite tools ever!<br />
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You know what I love? Beautiful vegetables. My mushrooms are in a Stainless Mesh Colander, and you can see the Bamboo Grinder Set ready to go. How about being able to tell when you're almost out of salt or pepper before, well, you're out of salt or pepper?<br />
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Tip: If you're only using half of your bell pepper, leave the seed bulb intact in the reserved half. It makes it last longer. Background: 5" Santoku Knife from the Forged Cutlery Collection. Best. Knife. Ever.<br />
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Does it not just make you happy to see your healthy dinner coming together? Veggies are in a Stainless Mixing Bowl with a Mix 'n Scraper, and chicken is in the Classic Batter Bowl with a second Mix 'n Scraper. Marinate away, delicious food!<br />
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Whoa - I stirred in a pound of mushrooms. Things just got real.<br />
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This was the point when I realized the snow wasn't stopping, and I might not be able to get to the grill by the time I needed to cook. Can you see how hard it's coming down out the window? Can you see that my grill is already covered? Yep.<br />
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The BBQ Skewer Set comes with four skewers, and they're loooong. As in, "Thank you, Stoneware Bar Pan for being awesome" long. I made sure six skewers would fit, and then I portioned my chicken where the Large Cutting Board's well could catch any juices. P.S. Those are food handling gloves. So handy for jobs like skewering raw chicken!<br />
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These look good! I put them in the oven and used the broiler for about 15 minutes. Then I finished them in the Grill Pan because I wanted <em>grilled</em> kabobs.<br />
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The Double Burner Grill Pan and a set of Chef's Tongs will be your best friends if you want the grilling experience minus the grill. Live in an apartment where you're not allowed to have one on your deck? Problem solved.<br />
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I grilled vegetables, too! My plan was to do these on the Grill Tray out back, but this worked and made the house smell delicious.<br />
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Then the corn. Like the chicken, I started it in the broiler and finished it in the Grill Pan.<br />
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Have I told you grilled corn is one of my favorite foods? It is.<br />
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I love, love, love having friends over for dinner parties! Maybe if I'm super nice to her, Bekah will let me share the recipe for the amazing beer bread she and Jason brought. The stuff was addictive!<br />
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Good times with good friends! Now my heart is all warm and fuzzy, and I need to get the next dinner on the calendar!<br />
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That's me with the kabob. I think I was giddy that I didn't ruin dinner due to completely switching gears at the last minute. How cool is it that my husband will still pose with me when I'm cradling a stinking chicken kabob? He's the best!</div>
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Happy grilling, be it indoor, outdoor, or anything in between!<br />
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-55843209025045191082014-04-15T19:42:00.002-07:002014-04-17T10:56:48.965-07:00Blue Cheese Coleslaw<div class="separator" style="clear: both; text-align: center;">
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Guess what? I hate blue cheese. Guess what else? I love this coleslaw. I don't know how that happens, but I'm pretty sure this is one of my favorite side dishes now. When my brother and his family moved from Memphis to Birmingham, I started eating at their house a good bit. I mean, I was single, and I wasn't cooking a whole lot. Then there was my sister-in-law Shannon and her knack for finding good recipes, so why would I <em>ever</em> turn down an invitation? (Of course my adorable niece and nephews had <i>nothing</i> to do with my being there so much...) One meal in particular blew my mind: beef brisket with homemade bbq sauce, some kind of salad, and blue cheese coleslaw. I don't know - maybe I was just really hungry that night, but yeah, I went pretty nuts on everything. When my husband and I recently accepted a dinner invitation that involved grilling burgers, I knew the time was right to try my own hand at Shannon's masterpiece.<br />
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<div style="text-align: center;">
<b>Blue Cheese Coleslaw</b></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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2 pounds cabbage, shredded (I used coleslaw mix.)<br />
8 oz. blue cheese, crumbled<br />
1/2 cup apple cider vinegar<br />
1/4 tsp. dry mustard<br />
1 1/2 tsp. celery seeds<br />
2 cloves garlic, minced<br />
1/2 tsp. salt<br />
Pepper to taste<br />
2 tbsp. sugar<br />
1/4 cup minced onion<br />
3/4 cup vegetable oil<br />
<br />
In a large bowl, toss cabbage and blue cheese together. Chill one hour.<br />
Whisk remaining ingredients in a separate bowl. Chill one hour.<br />
Toss together just before serving.<br />
Serves 8-10<br />
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Note: I cut the recipe in half to serve 4-5.<br />
Shannon got this recipe from Treebeards, a restaurant she enjoys.<br />
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The original recipe serves 8-10, but I decided to cut that in half. What happens when you want half of 1 1/2 teaspoons of celery seed? The Adjustable Measuring Spoon does 3/4 tsp.! How awesome is that? The above ingredients are organized on the Cutting Board using the Scoop 'n Measure, Measuring Spoons, an Adjustable Measuring Spoon, and an Easy Read Measuring Cup. I always do this before adding anything to a mixing bowl because I can avoid this scenario: Add a few things. Phone rings. Answer. Don't remember if I already added the sugar/salt/etc. When it's all right in front of you, you're less likely to make mistakes.<br />
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Again, cutting the recipe in half, I ended up with an awkward measurement. I needed half of 3/4 cup of oil. Guess what? This Easy Read Measuring Cup shows that 3/4 cup is 6 oz., so I can just measure to... 3 oz. It's the little things!<br />
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This never gets old. If you don't have the Garlic Press, stop what you're doing, call me, and order one. You don't have to peel the garlic!<br />
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Cabbage mixture + blue cheese = Get ready for awesome!<br />
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The cabbage/blue cheese mixture is in the Medium Stainless Mixing Bowl, and everything else is whisked in the Small Stainless Mixing Bowl. I used a Bamboo Spatula and the Mini Stainless Whisk to get these mixed to perfection.<br />
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This is a beautiful, refreshing, adult side dish that you can be proud to take to your next gathering. The fact that it's insanely easy to put together is just a bonus. Let me know if you make it!</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-5739389854365950742014-03-26T11:38:00.000-07:002014-03-26T11:43:55.498-07:00S'more Cake<div class="separator" style="clear: both; text-align: center;">
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If this recipe title made you think of <em>The Sandlot</em>, I consider you an immediate friend. If not, all I can say is, "You're killing me, Smalls!" Moving on...<br />
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If you're having people over or you're supposed to take a dessert to a function, do you assume baking a pan of boxed brownies or maybe a sheet of slice 'n bake cookies are your two quickest "I made these myself!" options? If so, you're WRONG! This cake is absolutely faster than either of those, and if you think I'm nuts for saying that, I totally understand. I'd been hearing rumors from other Pampered Chef consultants that this cake was amazingly easy and that it only took a few minutes, but I somehow never got around to making it. That's embarrassing. Anyway, I tried it for the first time the other night (in front of my show host and her guests, mind you), and I was blown away! There is no measuring. There is no pre-heating the oven (Use the broiler for less than a minute.). There is no mixer. There is no waiting for anything to cool so that it can be dipped off of or out of a burning hot pan and displayed appropriately. Read on to find out why I will always have the ingredients for this ridiculously easy cake on hand.<br />
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<div style="text-align: center;">
<strong>S'more Cake</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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3 Hershey bars, broken into pieces<br />
1 small package (9 oz.) devil's food cake mix<br />
(Use 1 2/3 cups of a standard box if you can't find the small size.)<br />
1 egg<br />
1 8-oz container sour cream<br />
1 bag regular marshmallows <em>or</em> 4 cups mini-marshmallows<br />
3 whole graham crackers, coarsely crushed<br />
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Place oven rack in the center of the oven. Turn on the broiler.<br />
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Microwave chocolate in 2-cup Prep Bowl 30-60 seconds or until mostly melted. Stir until smooth, and set aside. (I start at 40 seconds, stir, and go 10 more seconds.)<br />
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Combine cake mix, egg, and sour cream, and stir until blended. Pour batter into Rockcrok.<br />
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Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when pressed.<br />
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Remove pan from microwave, arrange marshmallows in an even layer over cake, and broil 30-60 seconds or until marshmallows are golden brown.<br />
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Remove cake from broiler, sprinkle with graham crackers, and top with chocolate.<br />
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*** Milk warning: You'll need a glass.<br />
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See these ingredients? They're all you'll need for this cake. Seriously. Cake mix is in a Stainless Mixing Bowl, and the Rockcrock (2.5-qt.) is sitting there with the marshmallows and Mix 'n Scraper. Notice the marshmallows are closed with a Twixit! Clip... 14 years as a consultant, and I still get excited about the stinking bag clips. The egg and chocolate are in 1 and 2-Cup Prep Bowls, and that's the Large Cutting Board underneath.<br />
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This batter will be thick, and it won't seem like there's a whole lot of it. Just trust the recipe, and get ready for this to rise into a delicious base layer for the s'more deliciousness you're after. The Rockcrok here is the 2.5-Qt. Everyday Pan, but there's also a 4-Qt. Dutch Oven if you're looking for something a little bigger. These things are awesome! They go in the microwave, the oven, the freezer, and on the <em>grill</em>! Did you catch that? These are your new pans for recipes that start on the stove, move to the oven, and finish on the grill. (You have a ton of those in your recipe box, right?)<br />
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Arrange your marshmallows, and put them under the broiler until they're golden, puffy, and crazy delicious. Trust me when I say you'll never get marshmallow results like this over a fire. That's fun and all, but for every one good marshmallow, you get ten that are either charred or in the fire... and extra charred.<br />
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I'm sorry for the lack of pictures, but there's just not a lot to show. I mean, you top with the graham crackers, drizzle the chocolate over the top, and you're done. Then you can even cover with the Rockcrok lid for easy transport! <br />
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Let me know when you make this... and you're welcome.<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-74018688103117208252014-02-27T10:02:00.000-08:002014-02-27T10:10:46.734-08:00Texas Sheet Cake<div class="separator" style="clear: both; text-align: center;">
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I like cake. My small group came over last night, and I used it as an opportunity to unleash a new recipe. A Cooking Light reader recently revealed this as her go-to dessert for church suppers, funerals, and baby births for the past decade, and I knew it had to be good. I mean, if it's someone's standby for every occasion, something's got to be right with it, right? Sure enough, this cake was (and is - anyone want to come eat some?) delicious. With a thin layer of dense chocolate cake topped by cooked fudge icing and pecans, Texas sheet cake has made it into my recipe arsenal, and here's hoping it finds a home in yours.<br />
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<div style="text-align: center;">
<strong>Texas Sheet Cake</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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Oil/Butter/Shortening to prepare pan<br />
2 tsp. flour for pan<br />
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<strong>Cake</strong><br />
2 cups flour<br />
2 cups sugar<br />
1 tsp. baking soda<br />
1 tsp. cinnamon<br />
1/4 tsp. salt<br />
3/4 cup water<br />
1/2 cup butter<br />
1/4 cup unsweetened cocoa<br />
1/2 cup low-fat buttermilk<br />
1 tsp. vanilla<br />
2 large eggs<br />
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<strong>Icing</strong><br />
6 tablespoons butter<br />
1/3 cup fat-free milk<br />
1/4 cup cocoa<br />
3 cups powdered sugar<br />
2 tsp. vanilla<br />
1/4 cup chopped pecans, toasted<br />
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Preheat oven to 375 degrees.<br />
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Coat a 15 x 10-inch pan with oil, butter, or shortening, and dust with flour. Set aside.<br />
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Stir together flour, sugar, soda, cinnamon, and salt in a large bowl. In a saucepan, combine water, 1/2 cup butter, and 1/4 cup cocoa. Bring to a boil, stirring, frequently. Pour into flour mixture, and beat at medium speed until well blended. Add buttermilk, 1 tsp. vanilla, and eggs; beat well. Pour batter into prepared pan, and bake for 17-20 minutes or until toothpick inserted in center comes out clean.<br />
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For the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar. Stir in 2 tsp. vanilla and pecans, and spread mixture over hot cake. Cool completely on a wire rack.<br />
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The Measuring Cup Set is so valuable when baking. With the Leveler Tool, you can make sure you have exactly what you need in your cup. Here, I'm measuring into a Stainless Mixing Bowl where I'll whisk my first set of ingredients together.<br />
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If I'm making a cake from absolute scratch like this, I want to use good ingredients. Enter: Pampered Chef's Cinnamon from the Pampered Pantry. All of our seasonings are excellent, but this is my favorite. It takes a recipe from having a bit of cinnamon to, "Wow, the cinnamon in this adds so much!" As always, I'm prepping my ingredients before mixing everything together. That way there's no confusion about whether or not something has already been added. My flour and sugar are in a Stainless Mixing Bowl, my cinnamon is in a Measuring Spoon, and my baking soda is in a Pinch Bowl. The trusty Stainless Whisk is ready to combine the dry ingredients perfectly.<br />
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This is an excellent use for the Stainless Silicone Whisk. When you've got a sauce or something you need to stir in your Executive Cookware, you can just hammer away at it without worrying about scratching the pan. For my chocolate mixture, I have the water in an Easy Read Measuring Cup, butter in a Prep Bowl, and cocoa in a Measuring Cup. Everything is on the Large Cutting Board, my go-to for all prep work.<br />
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One of my favorite features about the Executive Cookware is the lip design. With this saucepan, I don't have to worry about my chocolate mixture dripping everywhere while I'm trying to pour it in the mixer. Here's the scenario: Fast mixer, hot pan, liquid chocolate that just came off the boil. Do you think I want to deal with drips right now? The Pampered Chef knows this, and they design their products around it.<br />
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First of all, 1 tsp. of my vanilla is mixed with the buttermilk already, so don't be scared of that weird concoction. That's one of my shortcuts when cooking and baking; if multiple ingredients are poured at the same time, go ahead and combine them. You can see my eggs are already cracked into a 1-Cup Prep Bowl. Do not skip this step! If you crack an egg directly into cake batter, you can't salvage anything if there's blood in the egg. I've only had two bloody eggs in all of my cooking, but the last one was a few weeks ago, and it was bad enough to make me switch brands. Had I cracked what I found in that egg directly into this cake batter that required me to<em> cook chocolate sauce</em>, I'd have cried. Then I'd have thrown some things and cried some more. Truth.<br />
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You know I'm excited to use my Large Bar Pan! This is my favorite piece in the entire Stoneware collection, and you can tell by those beautifully browned sides. Never use Pam or any other aerosol spray with your Stoneware! The additives will create a cakey, mucky sludge that's next to impossible to get off, and that's not warrantable for a replacement. Instead, get the Kitchen Spritzer, add your own oil, and use that it spray pans as needed. Of course, you can also just brush some oil or butter as needed. With seasoned stones such as this, I don't add anything to the pan unless I'm doing a cake or bread. Since those items are finicky about sticking, I take the "Better safe than sorry" approach.<br />
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Here's the best system for measuring powdered sugar. Measure over the Small Batter Bowl, dump into a Stainless Mixing Bowl, and pour what's in the Small Batter Bowl back into your container. This is so much easier than measuring over your container or bag. Does it mean one extra dish dirtied? Yes. Is it worth it not to have powdered sugar all over your kitchen? Absolutely.<br />
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Let me leave you with this because I care. This is the next morning when I still have 3/4 of my pan full of cake. Who's coming to help me out? Thank you, Lord, for freezers.</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-74684188832380633702014-02-24T11:26:00.001-08:002014-02-24T11:35:23.566-08:00Mushroom Orzo<div class="separator" style="clear: both; text-align: center;">
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Finding a good side dish is a huge, huge score! I served this orzo a couple of weeks ago, and I knew I needed make it again for the blog. I mean, you've got the fun of orzo, the delicious flavor of portobello mushrooms, and the fancy touch of Romano cheese. What's not to love? The best part is that the flavors say weekend, but the simplicity says weeknight. <br />
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<b>Mushroom Orzo</b></div>
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chefjennylyn.com</div>
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3/4 cup uncooked orzo<br />
1 1/2 tablespoons butter<br />
3 cups sliced cremini (portobello) mushrooms<br />
1/2 tsp. black pepper<br />
3/8 tsp. salt (Ok, I estimated because... 3/8?)<br />
1/4 cup chicken broth<br />
1 tablespoon white wine vinegar<br />
1/4 cup minced chives<br />
1 oz. Romano cheese (about 1/4 cup)<br />
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Cook pasta according to package directions, omitting salt and fat.<br />
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Melt butter in a large skillet over medium heat; cook 1 minute or until lightly browned. (This step is important. Browning the butter lends a depth of flavor you'll miss if you rush.) Add mushrooms, salt, and pepper. Cook 4 minutes or until mushrooms release their liquid, stirring frequently. (I cook mine longer.)<br />
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Add broth and vinegar; stir in orzo and chives. Top with cheese.<br />
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<span style="font-size: x-small;">* This recipe is from <i>Cooking Light</i>, my favorite food magazine, but I changed a couple of things. The original calls for white balsamic vinegar, but I used what I already had, and it worked just fine.</span><br />
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Let me take a second to tell you how much you need the Bamboo Grinder Set. These are the most attractive grinders I've ever seen, and they're backed by the quality of the Pampered Chef. The best part is that you can actually see when you're running out of something instead of figuring it out while in the midst of four hot burners. I measured all of my ingredients, and then I used the 3 1/2" Paring Knife from the Forged Cutlery Collection to slice my chives. To finish, I scooped them with the cute little Scoop 'n Measure. (See below.)<br />
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Salt, pepper, and butter are in Pinch Bowls. Broth and mushrooms are in Easy Read Measuring Cups, and the vinegar is in the Mini Easy Read Measuring Cup. Then there's the cute Scoop 'n Measure I mentioned. Adorable! As always, I'm using the Large Cutting Board to lay it all out.<br />
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One reason I like laying all of my ingredients out on a cutting board is that it makes it easy for me to set them right by the pan where I'm cooking. Then I don't end up scrambling to find things when the skillet is hot and the next ingredient is needed. By the way, my orzo is boiling while I'm melting the butter, so everything ends up finishing around the same time.<br />
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Like I noted in the recipe directions, I cooked my mushrooms more than four minutes. They're just so much better if you let them get good and brown. I mean, look at how delicious these look! In fact, you could stop here and have a fabulous side dish. Anyway, the mushrooms are in the 10" Skillet from the Executive Cookware Collection, and I used the Mix 'n Scraper as my spatula.<br />
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Once your mushrooms are done, you just mix everything together. Stir in the chives, top with the cheese, and you've got a gorgeous side that's worthy of any dinner guest. By the way, the first time I made this, I forgot the cheese, and it was still delicious. Don't tell <i>Cooking Light</i>.<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-64358708359928843052014-02-18T15:35:00.001-08:002014-02-18T15:38:56.722-08:00Creamy Bacon Dip<div class="separator" style="clear: both; text-align: center;">
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Take in this top picture, and make a mental note that bacon and green onions on top of a warm, creamy dip should happen in your kitchen soon. You're welcome.<br />
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My husband and I had friends over for a staycation Friday and Saturday, which is just a way of saying we had an adult slumber party. This was a two-day event, meaning we needed lots of food - "bad for you" food! This dip had been in my to-do binder, and I had a feeling it would be the perfect appetizer to serve between brunch and lunch. Turns out, I was right! With everyone's hearty approval, creamy bacon dip has earned its place as a keeper. It had us all at bacon.<br />
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<div style="text-align: center;">
<strong>Creamy Bacon Dip</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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8 oz. cream cheese, soft<br />
2 cups sour cream<br />
3 oz. bacon, cooked and crumbled<br />
2 cups cheddar, shredded<br />
1 cup green onion, chopped<br />
Extra bacon and onions for garnish<br />
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Preheat oven to 400 degrees.<br />
Mix all ingredients, and place them in a 1-qt. dish. Cover, and bake 25-30 minutes.<br />
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Bacon on stoneware? Absolutely. For just a few pieces, I use the Medium Bar Pan, but I go with the Large when I'm cooking more. Heat the oven to 415 degrees, and cook the bacon 20-30 minutes or until you're desired degree of doneness. I like mine thick and crispy, so I'm more 35-40 minutes. <br />
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Don't you love simple recipes? There are just a few ingredients to mix together, and you're done. Sure, you need to cook the bacon and chop the onions, but those are simple tasks that can even be done ahead of time. In this picture, cheese and sour cream are in a Stainless Mixing Bowl, and more sour cream is in the Measure-All Cup. Then I've got cream cheese in the Classic Batter Bowl and onions on the Large Cutting Board with a 1-Cup Prep Bowl ready to receive. The Round Covered Baker is in the back for the actual baking part.<br />
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Produce is pretty, especially when the light is good.<br />
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Bacon is also pretty nice, especially when you know you're about to eat it. I used my 5" Santoku Knife from the Forged Cutlery Collection for all the slicing and dicing in this recipe. Side note: You might want to cook an extra piece or two of bacon for nibbling. Just a thought...<br />
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Pop the sour cream out of the Measure-All Cup, and you're ready to go! To be perfectly honest, I think I'd cut the sour cream by 1/4 or 1/2 cup next time around. Two cups just seems like a lot, and it's slightly overpowering. Given that I got this recipe from a sour cream company's magazine ad, I can see why there's so much. (Sorry, I can't remember which brand, but I'm leaning towards Daisy.)<br />
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After mixing everything really well with a Mix 'n Scraper, I put it in the Round Covered Baker because the dip is actually supposed to bake covered. This is a great piece from the Stoneware Collection because you can do so much with it: bake chicken, microwave a delicious risotto, and more. To finish the dip, bake it, top it with garnish, and serve to friends! Oh, and get ready to share the recipe! Enjoy!<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com2tag:blogger.com,1999:blog-3146162338845532553.post-75268778487153552612014-02-14T09:30:00.002-08:002014-02-14T09:33:04.277-08:00Easy Brussels Sprouts<div class="separator" style="clear: both; text-align: center;">
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I have really curbed my impulse purchasing at the grocery store, but I recently bought something I hadn't planned, and I honestly don't know what I was thinking. That something was a one-pound bag of Brussels sprouts, a vegetable I knew I hated. There was one time I actually enjoyed these with a meal, and I guess that memory was in the back of my mind when these guys found their way into my cart. But really - I think I was just feeling kind of fat.<br />
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<div style="text-align: center;">
<strong>Easy Brussels Sprouts</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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1 1/2 pounds Brussels sprouts<br />
3 tbsp. olive oil<br />
3/4 tsp. kosher salt<br />
1/2 tsp. freshly ground pepper<br />
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Preheat oven to 400 degrees.<br />
Cut off brown ends of Brussels sprouts, and remove any yellow leaves. Mix all ingredients in a bowl, and place Brussels sprouts in an oven-proof dish. Bake 35-45 minutes or until browned and crispy on the outside and tender on the inside. Shake the pan every now and then to ensure even browning.<br />
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This is a sneak peek at something coming in March - the Bamboo Tablet Stand. I'm so excited about this item because my current cookbook stand is too big for my iPad, a recipe card, or a single sheet of paper. Besides, this new stand is gorgeous! Hats off to the Pampered Chef for hitting us with yet another awesome product!<br />
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Moving on - This may be the easiest recipe you'll ever prepare in your life because it's salt, pepper, olive oil - stir, bake. Do things get any simpler than that? I have my oil in the Mini Easy Read Measuring cup, and my salt is in an Adjustable Measuring Spoon. The recipe calls for 3/4 tsp., and guess what? This spoon adjusts among all of those weird incremental measurements! I'll mix my salt and pepper in this Pinch Bowl, and of course my Bamboo Grinder Set is poised and ready for action. There's no pepper like freshly ground pepper, people!<br />
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I'm using the Large Cutting Board and the 3 1/2" Paring Knife from the Forged Cutlery Collection to prep my sprouts. Just cut off the little ends, and the outside leaves will come right off.<br />
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Once everything is prepped and ready, you just mix it together! My prepped, rinsed sprouts are in a Stainless Mesh Colander, and I'll add everything together in a Stainless Mixing Bowl.<br />
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I'm sorry all the pictures look a lot alike, but that's what happens when you have four ingredients and oh, I don't know... two steps? I'm using the Small Mix 'n Scraper to stir the Brussels sprouts, and my Mini Baker is ready to be used. This is one of my favorite pieces from the Stoneware Collection because it's so versatile! I use it for dips, etc., but it also holds a good amount when you're making vegetables on the side. And the results? Just look at the first picture!<br />
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Enjoy your Brussels sprouts tonight!<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com1tag:blogger.com,1999:blog-3146162338845532553.post-49038187373093765782014-02-13T11:04:00.000-08:002014-02-13T11:11:41.764-08:00Chicken Stroganoff Pasta<div class="separator" style="clear: both; text-align: center;">
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Let me begin with an apology. It's really difficult to make a creamy main course look appetizing, so I'm sorry that my delicious pasta looks like a pile of goop. I promise it actually tastes really good! I pulled this from a 2007 issue of <em>Cooking Light</em> a couple of years ago, and I was confused as to why there was no picture. I'm no longer confused.</div>
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We all have our different versions of comfort food, but for me, anything creamy does the trick. Warm, creamy, noodle-y chicken dish full of fresh mushrooms? Sold! This recipe is relatively simple to prepare once you have your prep work done, but it will throw you if you're sautéing onions before realizing the chicken needs to be dredged in the flour and paprika. Prep, prep, prep!</div>
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<strong>Chicken Stroganoff Pasta</strong></div>
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chefjennylyn.com</div>
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1/4 cup flour</div>
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1 tsp. paprika</div>
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1 lb. boneless, skinless chicken, sliced</div>
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1 tbsp. olive oil</div>
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1 tbsp. butter</div>
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1 1/2 cups chopped onion</div>
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2 tsp. fresh sage, chopped</div>
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1 1/4 tsp. salt, divided</div>
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1/4 freshly ground pepper, divided</div>
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8 oz. sliced mushrooms</div>
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1/2 cup less-sodium chicken broth</div>
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2 tbsp. sherry</div>
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1 cup reduced-fat sour cream</div>
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1 tbsp. flour</div>
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5 cups hot, cooked egg noodles</div>
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1/4 cup fresh parsley, chopped</div>
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<strong>Directions</strong></div>
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Combine 1/4 cup flour with paprika, and dredge sliced chicken in mixture. Set aside.</div>
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Melt butter in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add sage, 1/4 tsp. salt, 1/8 tsp. pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl, and set aside.</div>
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Heat oil in pan, and add chicken. Sprinkle with 1/4 tsp. salt and remaining 1/8 tsp. pepper. Sauté 4 minutes or until chicken is done. Add to mushroom mixture.</div>
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Whisk together sour cream and 1 tbsp. flour in small bowl. Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low; add sour cream mixture and remaining 1/4 salt. Stir in chicken and mushroom mixture, and cook 1 minute or until thoroughly heated. Add noodles and parsley, stirring well to combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vk_Xk624F5TcOistYJMMbr8jOlJZdgVvXeAHIECyVROV2v3r7mzFvSxP98Al9gq5GekO0mMGeYBuOhpOq_CHz1_spJsp874gd3Ddq_DGU4G7cY7meRjUZ3NruXm7A0cy9XbtJZu0pjQ/s1600/IMG_0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vk_Xk624F5TcOistYJMMbr8jOlJZdgVvXeAHIECyVROV2v3r7mzFvSxP98Al9gq5GekO0mMGeYBuOhpOq_CHz1_spJsp874gd3Ddq_DGU4G7cY7meRjUZ3NruXm7A0cy9XbtJZu0pjQ/s1600/IMG_0262.JPG" height="240" width="320" /></a></div>
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This is what it looks like pretty much every time I cook. I set my recipe up, get out the ingredients, and pull a few of my most-used kitchen tools. Easy Read Measuring Cups, Scrapers, Large Cutting Board, 5" Santoku Knife, Measuring Cup Set, Measuring Spoon Set, Bamboo Grinders, and a few Prep and Pinch Bowls are out every time. Cooking is easier when you place the things you need within arm's reach.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs19d7APdNi8XnAsFKlOZ1-QeKhl_GzmAqM5HWAfByJHClTdc-JUSTjPHYNX7eZEdGr-YP98BAJAIzQ44iPTmILWvnY_slNknWhowfOTl10JcllcaMw8X7XviI4cR08WuSM8z7Jtes3nc/s1600/IMG_0263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs19d7APdNi8XnAsFKlOZ1-QeKhl_GzmAqM5HWAfByJHClTdc-JUSTjPHYNX7eZEdGr-YP98BAJAIzQ44iPTmILWvnY_slNknWhowfOTl10JcllcaMw8X7XviI4cR08WuSM8z7Jtes3nc/s1600/IMG_0263.JPG" height="240" width="320" /></a></div>
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To get 1 1/2 cups of chopped onion, I used two medium ones. To do them in the Manual Food Processor, simply quarter them, and place them in there one at a time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHALCOAQ5FDNS1vbyvdazNB6gXoXsbEPMpmFSzgHl9cmxJ86R1eV6ScObhi-xU3b6adTp5Ea9Yzpd_ahSOl9edDyDROdmiR16oOyPFz3qj2y95Chf9wz27qO_Z2ICNU3evpU-9cYxE_8U/s1600/IMG_0264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHALCOAQ5FDNS1vbyvdazNB6gXoXsbEPMpmFSzgHl9cmxJ86R1eV6ScObhi-xU3b6adTp5Ea9Yzpd_ahSOl9edDyDROdmiR16oOyPFz3qj2y95Chf9wz27qO_Z2ICNU3evpU-9cYxE_8U/s1600/IMG_0264.JPG" height="240" width="320" /></a></div>
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A few pumps later, you have this. Needless to say, I use my Manual Food Processor a lot. No onion tears, no smell, and no chopped fingers!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMVTtNOlLUsyVU81cPgR8ly-3ThMx8XneSZ8212ylcvlJ8HnfdB6bs9A8nIAg7M4m7lzNYUu9R6vyNEaLnInrA1yUdi69IDuv40nk8XAb3ihVK94X2usM7tgA7lctYKKg8sUIq726tCc/s1600/IMG_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMVTtNOlLUsyVU81cPgR8ly-3ThMx8XneSZ8212ylcvlJ8HnfdB6bs9A8nIAg7M4m7lzNYUu9R6vyNEaLnInrA1yUdi69IDuv40nk8XAb3ihVK94X2usM7tgA7lctYKKg8sUIq726tCc/s1600/IMG_0267.JPG" height="240" width="320" /></a></div>
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I recently took a test to determine whether I was a nerd or a free spirit, and I was definitely a nerd. I like having my ingredients measured and lined up before I cook, and measuring as I go stresses me out. The good news is that I have great tools that make this possible! Notice the sour cream in the Measure-All Cup. If you have one of these and you've wondered how to use it, wonder no more! Push it down, fill it up, and pop it out like a syringe. (Browse the blog for more pics of it actually in use. I was kind of in a hurry and didn't take a lot of step-by-step photos here.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNJcLTle94T8ZxiwrjQzXjHTCsJ6sZQREOPUajL8xZcqnBsDe7EKXpbWEcr9kUJHh6_FohJxc01Qj7kMzUfbzS6ARbLdTb87RVsblvdGRjmrFstaLUX-KV6qCz6UYwac-2r4gqNfym0Y/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNJcLTle94T8ZxiwrjQzXjHTCsJ6sZQREOPUajL8xZcqnBsDe7EKXpbWEcr9kUJHh6_FohJxc01Qj7kMzUfbzS6ARbLdTb87RVsblvdGRjmrFstaLUX-KV6qCz6UYwac-2r4gqNfym0Y/s1600/IMG_0270.JPG" height="320" width="240" /></a></div>
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As always, I sliced my chicken with the 5" Santoku Knife on the Large Cutting Board. Once sliced, I put it in the Small Batter Bowl to await dredging. In the background, you can see that my mushrooms are hanging in a Stainless Mesh Colander, and everything else is on another Large Cutting Board.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_BHmrLoJXsd9e9bi4GM6JlvlYm08QBrzScolJ100ID7BZuglZmAdOwerqzqAznJJR2lq7-XEU8mzGx8kjRyQuu8DZ-AyuzxV8UEkBcPI32ST6PjgimlHxyve0eSHgNWyzZD05-y8Tng/s1600/IMG_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_BHmrLoJXsd9e9bi4GM6JlvlYm08QBrzScolJ100ID7BZuglZmAdOwerqzqAznJJR2lq7-XEU8mzGx8kjRyQuu8DZ-AyuzxV8UEkBcPI32ST6PjgimlHxyve0eSHgNWyzZD05-y8Tng/s1600/IMG_0275.JPG" height="320" width="240" /></a></div>
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I like using the Cake Pan Set for dredging foods. I also use these pans when I'm doing French toast. There's plenty of surface area, and the sides are high enough to keep what's inside... inside. Oh, and the handles - so handy! Ok, so just dredge your chicken pieces, and lay them back out on the cutting board.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY5qROf71-hLhFl9bXD3FmQX6azp_TX7SHLjACwajgodxFwk9gKtci_lriR6O7fX_aOCiagsB1xdm9PIUy4XhVtdlmLvaihT1QdfzRyz5KonDXL-H1zmTXx14FpxHx2D-ezq_gllEhkA/s1600/IMG_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY5qROf71-hLhFl9bXD3FmQX6azp_TX7SHLjACwajgodxFwk9gKtci_lriR6O7fX_aOCiagsB1xdm9PIUy4XhVtdlmLvaihT1QdfzRyz5KonDXL-H1zmTXx14FpxHx2D-ezq_gllEhkA/s1600/IMG_0273.JPG" height="240" width="320" /></a></div>
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Water takes a long time to boil, so it's a good idea to get it started when you begin the rest of your recipe. By the time it's boiling and your noodles are cooked, you're almost ready for them. Here, I've got water in the 8-Qt. Stockpot from the Executive Cookware Collection, and the onions are in the 10-inch Skillet from the same. Conveniently, one lid fits both pieces.<br />
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There aren't many other pictures because this is one of those recipes that moves pretty quickly once you start putting it together. My mushroom mixture is in a Stainless Mixing Bowl here, and I'll add the chicken once it cooks. Then it's just sauce, adding noodles, and done! Oh, and the tool in the skillet is the Mix 'n Scraper, one of our four scrapers that won't melt, stain, or come apart. I love using this in my pans and just leaving it while I do other things in the kitchen. I don't have to worry about coming back to a marshmallowy mess!<br />
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If you're looking for something creamy and delicious during the cold wintery weather, try this pasta. As always, let me know what you think!<br />
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Shop Online 24/7 at pamperedchef.biz/jennylyn</div>
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E-mail me: chefjennylyn[at]gmail.com</div>
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Call me up: <span class="skype_pnh_print_container_1383145634">(205) 585-2464</span></div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-21834670016560214702014-02-08T00:00:00.000-08:002014-02-08T11:42:52.772-08:00Roasted Broccoli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhq4ld499B6lPkO8kwL4M-0IYsF2BVdu-5ouvQGNtIPkTDZrNhwrq-TQR9zb5d2Zj6i_DCN0q2tGijXurbOTtomnB3W3AiyF7GaOHojWQmwWWxJcE426Ppa9StjFcWUs4v3kShS5wfh7w/s1600/IMG_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhq4ld499B6lPkO8kwL4M-0IYsF2BVdu-5ouvQGNtIPkTDZrNhwrq-TQR9zb5d2Zj6i_DCN0q2tGijXurbOTtomnB3W3AiyF7GaOHojWQmwWWxJcE426Ppa9StjFcWUs4v3kShS5wfh7w/s1600/IMG_0239.JPG" height="240" width="320" /></a></div>
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<strong>Roasted Broccoli with Pampered Chef Rub</strong></div>
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chefjennylyn.com</div>
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Broccoli<br />
Olive oil<br />
Pampered Chef Rub (I used Garlic & Herb)<br />
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Preheat oven to 425 degrees.<br />
Cut broccoli crowns from stalks, and rinse thoroughly. Toss with olive oil and Pampered Chef Rub.<br />
Spread broccoli on Medium Bar Pan, and bake 15 minutes or until crisp-tender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AZXVtlQguQr6UWmcB1npDSrBTvPXmCAxPi8RZFH4XCQnXsEolnuVcUysuXf7mmShojVox2nw4pX8sT4nmVXtks1kSmxYmqDCDkrNtRrDGJSrFmQPO23uncKiSb0ebDwTgnNzUXus828/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AZXVtlQguQr6UWmcB1npDSrBTvPXmCAxPi8RZFH4XCQnXsEolnuVcUysuXf7mmShojVox2nw4pX8sT4nmVXtks1kSmxYmqDCDkrNtRrDGJSrFmQPO23uncKiSb0ebDwTgnNzUXus828/s1600/IMG_0225.JPG" height="320" width="240" /></a></div>
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I often tell people how good the Pampered Chef rubs are on vegetables, but I think it will be helpful to show exactly what I do. First, choose which Rub you'd like to use. I'm doing steak with a mushroom fettuccini, so Garlic & Herb seems more appropriate than, say, Buffalo. Behind my bottle, you can see that I used the 5" Santoku Knife from the Forged Cutlery Collection and the Large Cutting Board to prep my broccoli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzUsUxuCxCPH8qllfcJ8EzUshHCIKfpYsFR6AmdfP5CtPD2LJ4g_erhPQtP0QJSy4kX4CgXEc65nGkl-O9wJdNV-vD2RZY2OUBMOe3pj57W6eRlLu1eiNFMElkJ1sYsRzVOut_r-z_3s/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzUsUxuCxCPH8qllfcJ8EzUshHCIKfpYsFR6AmdfP5CtPD2LJ4g_erhPQtP0QJSy4kX4CgXEc65nGkl-O9wJdNV-vD2RZY2OUBMOe3pj57W6eRlLu1eiNFMElkJ1sYsRzVOut_r-z_3s/s1600/IMG_0227.JPG" height="320" width="240" /></a></div>
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I rinsed the broccoli in a Stainless Mesh Colander and tossed it with my Rub and olive oil in a Stainless Mixing Bowl. This took place at approximately 6:20 p.m.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWf4-1zvtnbSgoOV1CS88ZiP8cdyyr1ImkG2V6RJNZvvXZi_OIDNScC1ft64_xzQMcHjDro-qWXWekiA7_YLtiHW2GdfokMPrvKZbqm8PXyqnukzTMDsWHNC-flkQ7R4ytuAQ2YB3dV4/s1600/IMG_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWf4-1zvtnbSgoOV1CS88ZiP8cdyyr1ImkG2V6RJNZvvXZi_OIDNScC1ft64_xzQMcHjDro-qWXWekiA7_YLtiHW2GdfokMPrvKZbqm8PXyqnukzTMDsWHNC-flkQ7R4ytuAQ2YB3dV4/s1600/IMG_0228.JPG" height="240" width="320" /></a></div>
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I got the perfect amount for the Medium Bar Pan, one of my favorite pieces in the Stoneware Collection.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW29bE5XMLu4woSEX10AlA36Pg34UyhmK3pK-SSRVJswWXUjiSYM0kzz1QIDkaYZ45dy39nZdaxE1zU0a7rIx0bGJgtAOKnJfSmkpeEb5PdFRPkrfog62oJ61aPJAdNf3uRuk3_EQkc3o/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW29bE5XMLu4woSEX10AlA36Pg34UyhmK3pK-SSRVJswWXUjiSYM0kzz1QIDkaYZ45dy39nZdaxE1zU0a7rIx0bGJgtAOKnJfSmkpeEb5PdFRPkrfog62oJ61aPJAdNf3uRuk3_EQkc3o/s1600/IMG_0236.JPG" height="240" width="320" /></a></div>
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15 minutes later, I had perfectly crisp-tender broccoli with excellent flavor. When you're doing a couple of recipes that do take thought, it's great to have a healthy side that just goes in the oven without any measurements, etc. That's the beauty of the Pampered Chef Rubs - all of the measuring is done for you! My pan is on the Cooling Rack, and I have a Large Serving Spatula to dish it up.<br />
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Here are the other recipes in the picture:<br />
<a href="http://chefjennylyn.blogspot.com/2014/02/creamy-mushroom-fettuccini.html">Creamy Mushroom Fettuccini</a><br />
<a href="http://chefjennylyn.blogspot.com/2014/02/filet-mignon-with-chive-horseradish.html">Filet Mignon with Chive-Horseradish Butter</a><br />
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<div style="text-align: center;">
<strong>Like the products you saw used?</strong></div>
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Shop Online 24/7 at pamperedchef.biz/jennylyn</div>
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E-mail me: chefjennylyn[at]gmail.com</div>
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Call me up: <span class="skype_pnh_print_container_1383145634">(205) 585-2464</span></div>
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-27678003809346390422014-02-07T09:25:00.000-08:002014-02-08T11:43:41.703-08:00Creamy Mushroom Fettuccini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10s8VhyphenhyphenCR4d7AyDfu1AhNzvPx913Rbmt5wU0Db25ISG8PjLbURzFUZaCqtHKIv2zeihIph_8a6bhK4avfVaRt1QQvbTWIVuZFY-1NwrGyP8a92ChOAzflKiKHUHQZiZY7QGXXTmGmkrk/s1600/IMG_0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10s8VhyphenhyphenCR4d7AyDfu1AhNzvPx913Rbmt5wU0Db25ISG8PjLbURzFUZaCqtHKIv2zeihIph_8a6bhK4avfVaRt1QQvbTWIVuZFY-1NwrGyP8a92ChOAzflKiKHUHQZiZY7QGXXTmGmkrk/s1600/IMG_0243.JPG" height="320" width="240" /></a></div>
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Want to know something about me? I love recipes. I have four three-ring binders full of them in my kitchen, and I have a fifth binder of to-dos. The beauty of recipes is that they don't expire, so there's no pressure to try that pasta dish that looked pretty good... tomorrow. This was in my to-do binder, and it immediately earned itself a spot as a keeper. Enjoy installment 2 of the "You can do Valentine's Day at home" collection!</div>
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<div style="text-align: center;">
<strong>Creamy Mushroom Fettuccini</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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9 oz. refrigerated fresh fettuccini<br />
1 1/2 tbsp. olive oil<br />
3/4 cup chopped onion<br />
16 oz. sliced mushrooms<br />
3 garlic cloves, minced<br />
3/4 tsp. salt, divided (1/4 and 1/2)<br />
1/4 tsp. freshly ground black pepper<br />
1/4 white wine (I sub chicken stock.)<br />
1 tsp. chopped fresh thyme<br />
1/2 cup half-and-half<br />
1 oz. Parmesan cheese, grated (about 1/4 cup)<br />
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Heat a large, nonstick skillet over medium-high heat. Add oil; swirl to coat.<br />
Add onion, mushrooms, garlic, 1/4 tsp. salt, and pepper. Sauté 12 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat.<br />
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Cook pasta according to package directions. Once drained, add mushroom mixture, 1/2 tsp. salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Serve immediately.<br />
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<span style="font-size: x-small;">* This is from Cooking Light, but I tweaked a few things. More mushrooms, more onion, and more garlic, specifically.</span><br />
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I've shown this before, but this is the quickest way to coarsely chop an onion. Cut one end off, keeping the fuzzy end. Then slice it down the middle. I'm using the 5" Santoku and the Large Cutting Board, my two most often used tools.<br />
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Slice the onion into strips, and then slice across, ending at the fuzzy spot. You'll end up with small, dices pieces, and you won't even have to chase slippery onion around the cutting board. Safety first!<br />
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I never get sick of seeing the Garlic Press do its thing. You don't have to peel the garlic! If you're not cooking with fresh garlic, you're missing out. It's ridiculously inexpensive, and it adds so much to every recipe! Garlic is going into a Pinch Bowl here.<br />
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I like to combine ingredients that are going at the same time during prep because it makes things a bit more efficient when the heat is up, and you're adding things in stages. So just grind the pepper right on top of the garlic. Looking around, I've got the mushrooms in a Stainless Mesh Colander, the onion in a 1-Cup Prep Bowl, the oil in a Mini Easy-Read Measuring Cup, and my garlic mixture in a Pinch Bowl.<br />
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I've found that keeping the Mini Mix 'n Scraper handy for adding ingredients is awesome! This thing fits right inside my Prep Bowls, Pinch Bowls, and Measuring Cups, so I don't fumble around trying to get things out while what's in the pan continues to cook. (You can burn garlic in hot oil really quickly while you're trying to get the onion to pour from its bowl.)<br />
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Once everything is in the pan, I switch to the Mix 'n Scraper, my favorite tool for cooking. This thing is a great size for most jobs, and it won't melt when it's left in the hot skillet. I'm using the 10-Inch Skillet from the Executive Cookware Collection, and the 8-Qt. Stockpot is behind it. Here's a tip for a recipe where you need a pasta boiled and added to another mixture. Start the pasta water while you do everything else, and then move it to a large eye of the stove when it's time to really get going. If you begin with cold water when you actually need to be cooking the pasta, you're going to be waiting a really long time.<br />
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The mushroom mixture cooks for 10 minutes, so I use that time to prep the rest of my ingredients. Stock and half-and-half are in Easy Read Measuring Cups, Parmesan is in a Measuring Cup, and thyme is in a Measuring Spoon.<br />
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You should smell this. Beautiful!<br />
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Fresh pasta only cooks for a minute, so this recipe comes together very quickly once the mushroom mixture is done.<br />
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While the pasta cooks, I get everything ready to pour in once it's drained.<br />
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The pasta drains in a Stainless Mesh Colander, and then everything is added back to the big, hot pot, and it's stirred together to become a delicious dish that pairs so well with beef that it's scary.<br />
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For the steak seen in the first picture: <a href="http://chefjennylyn.blogspot.com/2014/02/filet-mignon-with-chive-horseradish.html">Filet Mignon with Chive-Horseradish Butter</a><br />
And the broccoli: <a href="http://chefjennylyn.blogspot.com/2014/02/roasted-broccoli.html">Roasted Broccoli</a> (with Pampered Chef Rub)<br />
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Call me up: <span class="skype_pnh_print_container_1383145634">(205) 585-2464</span></div>
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-23212260928026533802014-02-06T13:34:00.002-08:002014-02-08T11:44:58.123-08:00Filet Mignon with Chive-Horseradish Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoso7Jcxhdslu9juV75he67tYofd9_-pSO7hNB57U2olILeZwcPq6SP_8iQXYX0nDSJzqdiE7Mr_xyHd9WsPGS3NRpjnibjuBTmAbKFlQi2T0DEhLX-BqNWz8At82aWVAMZErDk4KdYxo/s1600/IMG_0245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoso7Jcxhdslu9juV75he67tYofd9_-pSO7hNB57U2olILeZwcPq6SP_8iQXYX0nDSJzqdiE7Mr_xyHd9WsPGS3NRpjnibjuBTmAbKFlQi2T0DEhLX-BqNWz8At82aWVAMZErDk4KdYxo/s1600/IMG_0245.JPG" height="240" width="320" /></a></div>
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Today is February 6th. Valentine's Day is one week from tomorrow. For a lot of people, that means a crowded restaurant, an overpriced meal, and sense that you've been herded in and out like cattle. The solution? Cook at home, friends! A very nice meal can be prepared at home for a reasonable price, and you don't even have to tip at the end! I'm all for really good food in my own house, so here's one of my favorite steak recipes.</div>
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Here are the other two recipes shown:</div>
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<a href="http://chefjennylyn.blogspot.com/2014/02/creamy-mushroom-fettuccini.html">Creamy Mushroom Fettuccini</a></div>
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<a href="http://chefjennylyn.blogspot.com/2014/02/roasted-broccoli.html">Roasted Broccoli</a></div>
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<strong>Filet Mignon with Chive-Horseradish Butter</strong></div>
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chefjennylyn.com</div>
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5 tsp. butter, softened</div>
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1 tbsp. prepared horseradish</div>
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1 tbsp. minced fresh chives</div>
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4 beef tenderloin steaks</div>
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1/4 tsp. salt</div>
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1/4 freshly ground black pepper</div>
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Olive oil (for brushing steak)</div>
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Combine butter, horseradish, and chives in a small bowl; refrigerate 20 minutes.</div>
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Brush steaks with olive oil, and sprinkle evenly with salt and pepper.</div>
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Heat grill pan over medium-high heat. Add steaks to pan, and cook 4-7 minutes on each side or until desired degree of doneness. (This soooo depends on the thickness of your steak!) Scoop butter mixture onto each steak.</div>
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I cut the butter into small pieces using a Quikut Paring Knife, and it's softening in a 1-Cup Prep Bowl. I'm mincing chives with my favorite knife, the 5" Santoku from the Forged Cutlery Collection. Here's a great tip on mincing, slicing, and dicing: When you get to the end, just let it go. Don't try to get every last bit, or you'll be much more likely to cut yourself. For those of us who are simple home cooks, no one expects heroism. This is how I've used great knives without falling victim to the blade. I have no problem throwing out twenty-five cents worth of green onion tops. As always, I'm using the Large Cutting Board for all of that beautiful surface area.<br />
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I love that the shape of the Measuring Spoons is such that they get down inside spice bottles, horseradish bottles, etc.<br />
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Let's just take a moment to admire this beautiful meat. Scroll to the bottom for a breakdown of what this meal cost to prepare, but for now, is this not the thickest steak you've ever seen? To be honest, I like to buy filet as an entire tenderloin, and then I cut the steaks myself, but the store was out of tenderloins, and I had to buy pre-cut. If I'd had it my way, the total ounces here would have been six steaks, not four. Oh, well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xt4-YBcsAaNtsKLIP796KiCu9_GVJ2KMNEqXGGSrXNghvWfVZLcDQymuZ9mj7GiP8GqqJUJs4jznGWrVerX7ba6q9D2uINNFPHk4PlEAW0xljlfVgDToGdUSQRU1BqKI2UNAb59o5k8/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xt4-YBcsAaNtsKLIP796KiCu9_GVJ2KMNEqXGGSrXNghvWfVZLcDQymuZ9mj7GiP8GqqJUJs4jznGWrVerX7ba6q9D2uINNFPHk4PlEAW0xljlfVgDToGdUSQRU1BqKI2UNAb59o5k8/s1600/IMG_0229.JPG" height="240" width="320" /></a></div>
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One thing I love about the Large Cutting Board is that one side has wells, and the other doesn't. Once I've finished my vegetables and non-meat items, I can flip it over for beef preparation. Notice I said NON-MEAT items - Don't do meat and then flip... obviously. I brushed the meat with olive oil using my Chef's Silicone Kitchen Brush (hidden by my hand), and I had my olive oil in a Prep Bowl. Then a sprinkle of Pampered Pantry Salt and Pepper with my Bamboo Grinder Set, and I'm ready to go!<br />
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This is a great time to use the "Count Up" feature on the Clock/Timer. When the pan is sizzling and the vent is running (Side note: Turn on the vent fan.), you don't want to be tracking how long something has cooked.<br />
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Cook on one side. Flip. Finish. Boom! I'm using the Chef's Tongs here because they're gentle with that tender, beautiful meat, and they won't melt in my hot pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zZ-ZuRwGIBFiicL_dasKUjj8lwTMAysa7B-auSCei38dH3tkhdZjL1ceFxz1VPGxPKhXd2hCb0rWY25Qt17lmZWoAnzvpc7knTBkhpUbQTcMaVLhyphenhyphenViVKSGuf-pmG2lCIoUsS18iLxs/s1600/IMG_0245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zZ-ZuRwGIBFiicL_dasKUjj8lwTMAysa7B-auSCei38dH3tkhdZjL1ceFxz1VPGxPKhXd2hCb0rWY25Qt17lmZWoAnzvpc7knTBkhpUbQTcMaVLhyphenhyphenViVKSGuf-pmG2lCIoUsS18iLxs/s1600/IMG_0245.JPG" height="240" width="320" /></a></div>
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It only seems right to show the steak one more time since that last picture was so smoky. Let me break down what this meal cost to prepare at home. This is enough for four servings of everything.</div>
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Beef Tenderloin: $9.99/lb. I spent $23, but my steaks were crazy thick.</div>
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Horseradish: $1.12</div>
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Broccoli: $2.99</div>
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Pasta: $2.38</div>
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Mushrooms: $5.00</div>
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Onion: $1.00</div>
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Chicken Stock: $.89</div>
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Everything else was on-hand (olive oil, butter, salt, pepper, etc.), so the grand total was....</div>
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$36.29 for four people = $9.07 per plate.</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-3683922800812856992013-11-19T09:04:00.002-08:002013-11-19T09:04:24.334-08:00Dak Bokkeum (Korean Stewed Chicken)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCjfiyGmvlU2CXg0hKRzPD_-41BRO3UNwgk4oGhlLufYm5rY_DXmqQZbJiVM-I0vpzWnpWMp7Hp7cPbt_CYPM1pg_bG_VO-TWEWQCuv3tOIkPioKNNvC8IlgdlpZuC9TJBSD3SZylAVg/s1600/IMG_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCjfiyGmvlU2CXg0hKRzPD_-41BRO3UNwgk4oGhlLufYm5rY_DXmqQZbJiVM-I0vpzWnpWMp7Hp7cPbt_CYPM1pg_bG_VO-TWEWQCuv3tOIkPioKNNvC8IlgdlpZuC9TJBSD3SZylAVg/s320/IMG_0191.JPG" width="320" /></a></div>
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A good Korean recipe is a sure win in my kitchen. When Cooking Light featured an article in which a Korean woman shared some of her recipes, I was thrilled. Then I made this, and I was even more thrilled. This is true Korean food that's made with a healthy dose of gochujang (Korean chile paste), and it's delicious! Do you enjoy ethnic food? Are you attending an international potluck soon? Are you seeking to woo a special Korean man? Make this.</div>
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<strong>Dak Bokkeum (Korean Stewed Chicken)</strong></div>
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chefjennylyn.com</div>
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1/3 cup gochujang (Korean chile paste)</div>
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1 cup sliced green onions</div>
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2 1/2 tbsp. lower-sodium soy sauce</div>
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2 tbsp. minced fresh garlic</div>
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2 tbsp. minced peeled ginger</div>
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2 tbsp. dark sesame oil</div>
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1 tbsp. brown sugar</div>
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3/4 tsp. crushed red pepper</div>
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2 lb. boneless, skinless chicken thighs, sliced into strips</div>
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1/3 cup water</div>
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Rice or Asian noodles to serve</div>
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Combine the first 8 ingredients in a large bowl. Stir in chicken. <u>Cover and marinate 30 minutes</u>.</div>
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Bring 1/3 cup water to a boil in a 4-qt. pot. Add chicken mixture, and bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover, and simmer 10 minutes or until thickened, stirring occasionally. Serve over rice or Asian noodles.</div>
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When you're talking about slicing a cup worth of green onions, it's nice to have a good knife. Enter: 5" Santoku Knife from the Forged Cutlery Collection. It's my favorite, as you probably already know if you've ever read one of my posts.<br />
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All of my prepped ingredients are on the Large Cutting Board. I've got Adjustable Measuring Spoons, the Easy Read Measuring Cups, an Easy Read Mini Measuring Cup, standard Measuring Spoons, a Kitchen Scraper, and a Vegetable Peeler working hard.<br />
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The Measure-All Cup is a Pampered Chef staple. This thing is amazing! Load it with a sticky ingredient, pop it out, and scrape it off. I'm using the Skinny Scraper and the Classic Batter Bowl on this mixture.<br />
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Stir all of those beautiful ingredients together, and add the chicken. This is one of those times I'm really glad the Batter Bowl includes a lid!<br />
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Don't skip the 30 minutes to marinate the chicken. Trust me on this - totally worth the wait!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7g0vIp9A0yRZAThcBlQUVVeIRU2-igZV0HmGF1B5sMkl8BmWqYyErDZVXXkkwG7E6Cz9Uvk1O3FcRAbZiOG3Z7KOkjJ2efBHKLKx_tLn9oPq2LJsZqe_DiBZYB1T8_7NE6nX0oTwPSU/s1600/IMG_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7g0vIp9A0yRZAThcBlQUVVeIRU2-igZV0HmGF1B5sMkl8BmWqYyErDZVXXkkwG7E6Cz9Uvk1O3FcRAbZiOG3Z7KOkjJ2efBHKLKx_tLn9oPq2LJsZqe_DiBZYB1T8_7NE6nX0oTwPSU/s320/IMG_0188.JPG" width="320" /></a></div>
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I'm using the 4-Qt. from the Executive Cookware Collection. Also, I'm assuming you know this, but put the lid on when you want to bring water to a boil. It significantly reduces the wait!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hKich9x-hQhZXyNfSVH370qjrOTzQPilN3Ivaa1QV8pFPMGOoduczHrgPEtfrEl6v7jOfYRbVitwKnjIJIhypdnhyphenhyphenEfXJmaKwu11L0vZwZpAb3MmSPcy5ih-0YMAqX_3UfuktcH8kjw/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hKich9x-hQhZXyNfSVH370qjrOTzQPilN3Ivaa1QV8pFPMGOoduczHrgPEtfrEl6v7jOfYRbVitwKnjIJIhypdnhyphenhyphenEfXJmaKwu11L0vZwZpAb3MmSPcy5ih-0YMAqX_3UfuktcH8kjw/s320/IMG_0189.JPG" width="320" /></a></div>
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Notice how the Classic Scraper gets all of that marinade off the sides of the bowl. Love my scrapers! I can almost taste this through the computer screen...</div>
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Let me make a couple of quick notes about this recipe. One: It's spicy. Two: It doesn't make enough to serve a crowd, so double the recipe if you're inviting company for dinner. Three: Tell me if you make this! Four: Enjoy.</div>
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Shop Online 24/7 at pamperedchef.biz/jennylyn</div>
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Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-12645789784575093492013-11-14T10:53:00.001-08:002013-11-14T10:55:48.812-08:00Lighter Philly Cheesesteaks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEErfv3Cnn5krgK5slQq_9LV7a2fVqYuF4pfgi_RztVJGwNDvBRm59WzuiUDu1UB9PHy43PucZbjNpsdiDXiP5qDhyphenhyphenTBCr6OQY1FbCVX5IgM_h0taSX-hKCh02SNwm2ciWAlTmGeOLg0E/s1600/IMG_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEErfv3Cnn5krgK5slQq_9LV7a2fVqYuF4pfgi_RztVJGwNDvBRm59WzuiUDu1UB9PHy43PucZbjNpsdiDXiP5qDhyphenhyphenTBCr6OQY1FbCVX5IgM_h0taSX-hKCh02SNwm2ciWAlTmGeOLg0E/s320/IMG_0160.JPG" width="320" /></a></div>
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I have a weakness for hot sandwiches, especially when it's cold outside. There's something so comforting about bread, meat, cheese, vegetables, and more cheese. When I found this recipe for lightened up cheesesteaks, I knew it was a must-try. Sure enough, the sandwiches were great, and I knew I'd be making them again. I promised myself that when I did, I'd take pictures to share with you! If you're looking for warm comfort food that doesn't leave you feeling heavy and gross, here you go. Happy cold weather, everyone!</div>
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<strong>Lighter Philly Cheesesteaks</strong></div>
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chefjennylyn.com</div>
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1 flank steak, trimmed (12 oz.)</div>
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1/4 tsp. kosher salt</div>
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1/4 tsp. freshly ground pepper</div>
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8 oz. sliced mushrooms</div>
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2 tsp. olive oil, divided</div>
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1 cup thinly sliced onion</div>
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1 1/2 cups thinly sliced green bell pepper</div>
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2 garlic cloves, pressed</div>
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1/2 tsp. Worcestershire sauce</div>
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1/2 tsp. lower-sodium soy sauce</div>
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4 hoagie rolls</div>
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Reduced-fat Provolone cheese slices</div>
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Thinly slice beef across the grain. Sprinkle with salt and pepper.</div>
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Heat a large nonstick skillet over medium-high heat. Add 1 tsp. olive oil to pan, and sauté beef 2 minutes or until it loses its pink color, stirring constantly.</div>
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Remove beef from pan, and cover to keep warm.</div>
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Add remaining 1 tsp. oil to pan. Add onion, and sauté 3 minutes. Add mushrooms, bell pepper, and garlic. Sauté 6 minutes.</div>
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Return beef to pan with vegetables, and sauté until everything is thoroughly heated, and vegetables are tender. Remove from heat, and stir in Worcestershire and soy sauces. </div>
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Hollow out the top and bottom halves of bread, leaving a 1/2-inch-thick shell. Fill with a serving of beef mixture, and top with cheese. Place under oven broiler until cheese melts.</div>
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The onion slicing method: Half whole onion. Cut off bottom, but keep the fuzzy end. Slice onion vertically. Cut off the fuzzy end. Hello, beautiful slices you didn't chase all over the cutting board. Speaking of that, this is my Large Cutting Board, and that's my 5" Santoku Knife from the Forged Cutlery Collection. Power team, if you will.<br />
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When I've got ingredients going in a recipe at the same time, I like having them in the same bowl. I rinsed my mushrooms in the smallest of my Stainless Colanders, and I put that in the 2-Qt. Stainless Mixing Bowl. Then I added my bell peppers once they were sliced, and I'm pressing my garlic directly on top. No peeling with the Pampered Chef Garlic Press!<br />
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To make slicing the beef easier, place in in the freezer fifteen minutes before you're ready for it. Just stick it in there before you get your other ingredients out and prepped, and you'll be ready for it at the perfect time. Those few minutes will make a big difference when you're trying to get thin slices. Again, Large Cutting Board and 5" Santoku Knife.<br />
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Last step: Sauces. The Pinch Bowls are so great for things like this because they've got little pour spouts on them. (Rabbit chase: The lids for these bowls are just so cute with their little beak looking things that fit around the pour spouts!) I'm using a spoon from the Measuring Spoon Set, and I'm putting both sauces together at the same time since they'll be added in one step.<br />
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Everything is prepped and ready to go, so this is going to be super simple to cook. Beef is on the Large Cutting Board, sauces are in a Pinch Bowl, mushrooms, peppers, and garlic are in the Small Stainless Colander, onion is in a 2-Cup Prep Bowl, and olive oil is in the Dripless Oil Bottle.<br />
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I love the Dripless Oil Bottle because it truly is impossible to drip with it. The pour is manageable, so you don't have to worry about accidentally dumping 1/4 of oil in your pan when you were aiming for a teaspoon. This is the 10" Skillet from the Executive Cookware Collection, and it's my go-to pan for most things. The size is awesome, and the sides are tall enough to keep things from flying when I get crazy stirring.<br />
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Bamboo Pepper Grinder! Freshly ground salt and pepper will make a huge difference in the flavor of your food, and I love these grinders because you can see exactly how much you have left. Notice I really need to refill this one...<br />
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Get those onions in there after the beef, and let them sweat a few minutes before adding peppers and mushrooms.<br />
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It just makes me happy to have a skillet full of beautiful vegetables with very little oil. That's another benefit of the Executive Cookware, one that directly impacts your health. Less oil and butter because you're not using it to keep your food from sticking to the pan.<br />
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Alright - here we go! I'm slicing a hoagie roll on the Cutting Board (not my favorite large since it just had beef on it), and I'm using the Bread Knife from the Forged Cutlery Collection. Let me just tell you that you don't know what you're missing by not having a bread knife until you get one. Then it's kind of like, "Wow - I don't mind slicing loaves of French bread anymore!" Once you've sliced almost but not all the way through your bread, hollow it out. Trust me - lots of calories saved here! (Put the inside bread in the freezer for bread crumbs. Pulse frozen bread through your food processor, and stop buying bread crumbs at the store.)<br />
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This is on the Medium Bar Pan, and it's about to become crazy delicious! About a minute under the broiler, and I've got a sandwich that looks and tastes like $7.00.<br />
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One thing I really like about this recipe is that you can just make one sandwich at a time. Since I work from home, it's nice to have things in my arsenal that are simple, delicious, and produce leftovers for another day. Score!<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-33038588144672551372013-11-11T09:08:00.000-08:002013-11-11T09:16:40.424-08:00My Favorite Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;">
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It's almost Thanksgiving! That means it's time for me to share one of my favorite recipes, one I think could make a fine addition to your family's table. Seriously, this is my favorite sweet potato casserole, and I wouldn't be surprised if it becomes yours.</div>
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My husband and his friends have this awesome tradition of sharing a Thanksgiving meal together one Saturday early in the month. And by meal, I mean feast. It's just like when your real family gets together: tons of food, lots of laughter, and plenty of wishing for one's elastic pants. Anyway, this was my first year joining the festivities, and I wanted to share a couple of my favorites. Between this casserole and the <a href="http://chefjennylyn.blogspot.com/2011/10/pumpkin-cheesecake.html">pumpkin cheesecake</a> I brought, I think I guaranteed my seat at next year's table.</div>
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<strong>Sweet Potato Casserole</strong></div>
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chefjennylyn.com</div>
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4 large sweet potatoes, baked</div>
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1 cup half-and-half</div>
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3/4 cup packed brown sugar</div>
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1 tsp. salt</div>
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2 tsp. vanilla extract</div>
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2 large eggs</div>
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<strong>Topping</strong></div>
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1 1/2 cups miniature marshmallows</div>
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1/2 cup all-purpose flour</div>
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1/4 cup packed brown sugar</div>
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1/4 tsp. salt</div>
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2 tbsp. chilled butter, cut into small pieces</div>
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1/2 cup chopped pecans, toasted</div>
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Bake potatoes at 450 degrees for 1 hour or until very soft.</div>
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Preheat oven to 375 degrees.</div>
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Combine peeled potatoes, half-and-half, 3/4 cup brown sugar, 1 tsp. salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, and beat well. (Mixture will be thin.) Scrape mixture into 9x13-inch baker.</div>
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For topping, sprinkle top of casserole with miniature marshmallows. Combine flour, 1/3 cup sugar, and 1/4 tsp. salt in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Stir in toasted pecans, and sprinkle topping over marshmallows.</div>
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Bake at 375 for 30 minutes.</div>
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You know how I love prep. When there are two stages for the same recipe, I like to separate my ingredients into their own stations. Here, I have everything for the casserole on the Large Cutting Board and what I need for the topping is on the standard Cutting Board. This just helps me know which brown sugar goes where and all of that good stuff. There were all kinds of fun things used - Easy Read Measuring Cups, Prep Bowls, Measuring Cups, Pinch Bowls, Measuring Spoons, Stainless Mixing Bowls, and more!<br />
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I baked my potatoes the day before since they required zero effort. All I did was wash them and arrange them on the Medium Bar Pan to catch anything that found its way outside the peel. No butter. No foil. Nothing but potatoes and the pan. Once they cooled, I threw them in a gallon Ziploc and pulled them out when it was time to make the casserole. Think about Thanksgiving at your house. Do you really want the oven at 450 for an hour of potato baking when you've got ten other dishes you're trying to prepare fresh? If it can be done ahead, go for it.<br />
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The original version of this recipe called for peeling, chopping, and boiling the potatoes. Seriously? Who has time to do all of that when you can just throw them in the oven? Besides, I think roasting gives a depth of flavor with which boiling water just can't compete. (Sorry, Cooking Light!) I put the peeled potatoes in a Stainless Mixing Bowl and used the Mix 'n Chop to roughly combine them with my sugar and salt before adding liquid ingredients.<br />
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This is the Small Bar Pan, the one that fits inside a toaster oven. I chopped my pecans with the Manual Food Processor and threw them in for a quick while I prepared the rest of the topping.<br />
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You need a Pastry Blender. Trust me when I say it just makes life easier. It's been redesigned since I got this one, but it's the same concept. The same beautiful, beautiful concept that keeps you from using a dinner fork for something like this.<br />
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The potato mixture goes into the Rectangular Baker, and the only thing left is the topping. I don't bake in anything but Stoneware, and this recipe is a perfect example of why. None of my marshmallows around the edges got scorched, and there were no hard sides. Each square inch of this casserole was the exact same as the others. Even baking is huge, especially when you're talking about cooking for the holidays.<br />
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How delicious does this topping look after adding the toasted pecans? I promise it's one of the most delicious things you'll ever eat! I mixed it up using the Mini Mix 'n Scraper, but this was also the perfect tool for sprinkling topping over the marshmallows. The well shape acted as a spoon, so I didn't have to dirty anything else for the job.<br />
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Let me know if you add my favorite sweet potato casserole to your family's table this Thanksgiving or Christmas. I can promise right now that you'll have zero complaints, and you may even have a few people hit you up for the recipe.<br />
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One last thing: Can we all just add "desserts that we choose to treat as side dishes" to our list of things for which we're thankful this year? It's the small things, people.<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-38521059843443529492013-11-08T09:07:00.003-08:002013-11-08T09:14:13.149-08:00Twix Cheesecake<div class="separator" style="clear: both; text-align: center;">
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As hard as this is for me to believe, I've reached my 100th blog post! That means I have to share something truly special, something I know will get you rave reviews should you decide to take it to an upcoming holiday gathering, something I believe will become a recurring presence in your dreams. Deep breath... This is the world's best cheesecake.<br />
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In order for me to repeat a recipe with what I consider a pricey ingredient list and several hours baking/cooling/refrigerating, I ask myself this question: "Would I pay for this at a restaurant? Would I order one slice for between six and ten dollars?" If the answer is yes, I keep it. This, my friends, is a clear and resounding yes. Welcome to the best cheesecake I've ever eaten in my life. Happy 100th blog post.<br />
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<strong>Twix Cheesecake</strong></div>
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chefjennylyn.com</div>
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<strong>Crust:</strong><br />
2 cups graham cracker crumbs<br />
1 stick butter, melted<br />
3 tbsp. sugar<br />
1/2 tsp. salt<br />
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<strong>Cheesecake:</strong><br />
4 8-oz. blocks of cream cheese, softened<br />
1 1/4 cup granulated sugar<br />
4 large eggs<br />
3/4 cup heavy whipping cream<br />
1 tbsp. pure vanilla extract<br />
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<strong>Topping:</strong><br />
10 miniature Twix bars<br />
Caramel syrup</div>
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<div itemprop="instructions">
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Preheat the oven to 350 degrees.<br />
Mix together the crust ingredients and press in Springform Pan. Bake 7 minutes, and cool.<br />
In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and cream cheese; cream until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and, mix until smooth.<br />
Pour batter into prepared crust.<br />
Bake 45 to 55 minutes, until edges are set, and center has a slight jiggle. Turn the oven off, and crack the door. Leave the cheesecake in there for 1 hour.<br />
Cool cheesecake completely, and refrigerate at least five hours.<br />
Top with Twix bars and caramel.<br />
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I got the base recipe for this cheesecake at <a href="http://www.mybakingaddiction.com/snickers-cheesecake-and-vlog/">My Baking Addiction</a>.</div>
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Let's get started on the crust. I used a saucepan from the Executive Cookware Collection for my butter, and the great thing is that I could stick it right in the oven while it preheated. The Quikut Paring Knife is so simple, but it's the one I always reach for when I'm cutting up butter. By slicing it, it softens pretty quickly for cakes and cookies, and it definitely melts more quickly in a case like this. Of course I'm using my favorite Large Cutting Board, too.<br />
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The Manual Food Processor is great for making quick work of the graham cracker crumbs, but here's a tip: When you put the crackers in, go ahead and break them up a little bit. I'm placing them in the Small Batter Bowl where I'll use my Mini Mix 'n Scraper to stir the crust ingredients.<br />
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This is the Springform Pan, and it's incredible. A lot of cheesecake recipes will explain water baths and all these extra steps you need to keep your cheesecake from cracking. Let me just tell you that with this pan, I've never had cracks. The handles are great for getting the pan in or out of the oven, and the glass plate at the bottom makes a beautiful presentation when you serve the finished product.<br />
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I used the Measuring Cup Set for sugar measurements, and of course I leveled them off using the tool that comes with the cups. So handy! My Mix 'n Scraper is in the bowl with the cream cheese, and it's just what I need for scraping the sides during mixing.<br />
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This picture makes me feel all warm and fuzzy because it's me using my new stand mixer! Someone I love a lot a lot a lot gave this to Soo-Young and me for our wedding, and all I can say is that making cheesecake is much easier than it once was. Moving on - the egg is in a 3-Cup Prep Bowl, which I chose because I could grip it easily. Crack eggs one at a time for any recipe to make sure they're still good, there's no blood, and shell isn't making its way into your batter. Let me be honest: Cracking a bad egg directly into eight dollars worth of cream cheese that I softened for hours would make me cry. Don't shortcut.<br />
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Cream is in an Easy Read Measuring Cup, and vanilla is in a spoon from the Measuring Spoon Set. Things are about to taste delicious!<br />
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Once the cheesecake has baked and rested in the cooling oven, remove it to cooling rack to cool completely before refrigerating. I have three of the Stackable Cooling Racks in my kitchen, and it's pretty common for me to use them all at the same time. Notice what I'm doing here. The Springform Pan comes with a little tool that you run along the edges of your cheesecake to make sure it comes out nice and clean. How cool is that?<br />
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Time for the candy! I cut the Twix bars into fourths using my 3 1/2-inch Paring Knife from the Forged Cutlery Collection, and I did the job on a Bar Board, which is just a little brother to the Large Cutting Board. Finished pieces go in a 2-Cup Prep Bowl, and then...<br />
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Snap the collar off the cheesecake, and enjoy the beautifully golden crust.<br />
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Put a layer of warm caramel directly on the cheesecake, add the candy, and drizzle with a bit more caramel. Then slice and enjoy! Oh, my - so beautiful!<br />
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I can't emphasize enough how delicious this cheesecake is. It's rich and creamy, but it doesn't punch you in the face. Take it to your next gathering, and enjoy it when the buzz becomes, "Who made the cheesecake?"<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-74363878741550854412013-11-07T10:20:00.000-08:002013-11-07T10:26:20.854-08:00Asian Broccoli<div class="separator" style="clear: both; text-align: center;">
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This is a simple side that's sure to please, and the best part is its ease of preparation. I'll admit that finding the right vegetables to serve with Asian dishes can be tricky for me, and that's why this recipe struck me as such a win. Betsy and I chose it to go with the <a href="http://chefjennylyn.blogspot.com/2013/10/chicken-yakitori-rice-bowls.html">Chicken Yakitori Rice Bowls</a> I made in Houston, and it was perfect! It has lots of flavor, and it's beautiful on the plate. Enjoy!<br />
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<strong>Asian Broccoli</strong></div>
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chefjennylyn.com</div>
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4 cups broccoli florets<br />
2 tsp. peanut oil<br />
1/8 tsp. crushed red pepper<br />
3 garlic cloves, minced<br />
1/4 tsp. kosher salt<br />
1/4 tsp. ground black pepper<br />
1 tbsp. lower-sodium soy sauce<br />
1 tsp. rice wine vinegar<br />
1/2 tsp. sugar<br />
1/2 tsp. sesame oil<br />
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Bring 8 cups of water to a boil, and add broccoli. Boil 2 minutes, and drain.<br />
Heat a stir-fry skillet over medium heat. Add peanut oil to pan; swirl to coat.<br />
Add crushed red pepper and garlic, stirring for 30 seconds.<br />
Add broccoli florets; cook 2 minutes.<br />
Stir in salt, pepper, and crushed red pepper.<br />
Toss broccoli in remaining ingredients (soy, vinegar, sugar, sesame oil).<br />
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Prep. Prep. Prep. Garlic and spices are in Pinch Bowls, and I'm using the Measuring Spoon Set for things like red pepper. My Garlic Press is ready to go, and I've got broccoli in the Small Batter Bowl. Everything is on a Cutting Mat.<br />
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Hello, Garlic Press. I've loved you for 13 years, and I'm going to keep on loving you. Thanks for keeping stinky garlic off my hands for so long!<br />
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I love this step. Everything is ready to go, and I'm just going to throw it in the Stir-Fry Skillet when the recipe tells me. See the Mini Easy Read Measuring Cup? It's not just cute, friends. That think is so stinking handy! I promise you need 1-4 tbsp. of liquids in a recipe a lot more often than you realize, and this is just the tool to measure once instead of two, three, or four times.<br />
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You may notice a lack of photographs on this post, but I was making <a href="http://chefjennylyn.blogspot.com/2013/10/chicken-yakitori-rice-bowls.html">Chicken Yakitori Rice Bowls</a> at the same time. In my defense, there was a lot going on. That said, I'm really sorry you're not getting to see what boiling broccoli for two minutes looks like. Make this broccoli! You'll like it - I promise!<br />
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-74023293009258212922013-11-05T11:34:00.001-08:002013-11-05T11:34:37.361-08:00Nutty Caramel Brownies<div class="separator" style="clear: both; text-align: center;">
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There are a lot of brownie recipes out there. A quick Google search, and you'll have pages upon pages of options. When that's the case, how do you decide which ones are worth your time and effort? Well, that's where I come in. As the voice of reason, let me just show you the above picture and say, "These are worth it. Make these because you, well, you're worth it, too!"</div>
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<strong>Warm Nutty Caramel Brownies</strong></div>
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chefjennylyn.com</div>
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1 tsp. vegetable oil</div>
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1/2 cups chocolate chips</div>
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1 box brownie mix (plus ingredients)</div>
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3/4 cup packed brown sugar, divided (1/4 and 1/2)</div>
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1 cup salted mixed nuts, divided (1/2, 1/2)</div>
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40 Rolos (16 in quarters, 24 whole)</div>
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Preheat oven to 375 degrees</div>
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Lightly brush Large Bar Pan with oil.</div>
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Chop chocolate chips using Food Chopper. Combine brownie mix, water, oil, eggs, and 1/4 cup brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly.</div>
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Chop nuts using Manual Food Processor.</div>
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Combine remaining 1/2 cup brown sugar with half of the nuts, and sprinkle over brownie batter.</div>
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Bake 20-22 minutes.</div>
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While brownies bake, cut 16 Rolos into quarters.</div>
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Remove bar pan to cooling rack, and immediately press 24 candies evenly into brownie in four rows of six. Sprinkle quartered caramels and remaining nuts over brownies.</div>
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Note: This recipe also calls for melting and drizzling chocolate over the top, but I skipped that since my brownie mix contained a fudge packet. No need to kill people.</div>
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As always, my ingredients are prepped and ready on the Large Cutting Board. Sugar and nuts are in Measuring Cups, oil is in an Easy Read Measuring Cup, and my egg is in a 2-Cup Prep Bowl. Then I've got chocolate chips in the Manual Food Processor (scroll down), and Rolos are in the 2-Qt. Stainless Mixing Bowl. Notice that all of my bags of leftover ingredients are sealed using Twixit! Clips. Honestly, those things end up on every package in my kitchen, even those in the freezer.<br />
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The Food Chopper is a better choice for chopping chocolate chips. I started with the Manual Food Processor and quickly decided this was more of an, "I'm getting a rotating blade to come down directly on the chocolate" situation. I've had this chopper for thirteen years, and it's still awesome.<br />
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A Stainless Mixing Bowl has all of my delicious brownie ingredients and add-ins ready to go, and I'll just give it a good stir with the Stainless Whisk.<br />
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Stoneware!!! I love the Large Bar Pan for all kinds of things - meats, brownies, cookies, etc. It's especially good for sausage balls because the lip catches the grease. When stoneware is seasoned, it typically doesn't need to be brushed with oil. This recipe, however, calls for a light coat. The chocolate that's added to the brownie batter tends to want to stick if you don't help it out a little. Check out the Silicone Basting Brush - beautiful, heat safe, hangy-on-a-bowl-y...<br />
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Now the Silicone Basting Brush is just showing off! Anyway, I'm one of those people who doesn't like to waste any batter, so I love the way the Mix 'n Scraper gets everything off the sides of the bowl. For people who like to have that bit of extra to themselves, no one is stopping you. And there's even a HUGE spoon to lick!<br />
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The Manual Food Processor is a perfect choice for chopping the nuts, and it puts zero pressure on my hand or wrist. Love this tool!<br />
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The nut/sugar mixture is sprinkled on the brownie batter, and that's all ready for the oven! I used my Mini Mix 'n Scraper for sprinkling, and it worked like a charm.<br />
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Excuse me while I drool. I think Rolos are beautiful, and that's helpful when you're so sick of unwrapping them that you want to scream. Cutting the candies into quarters would be kind of annoying if I didn't have a good, sharp knife. I used the 3 1/2" Paring Knife from the Forged Cutlery Collection, and it worked like a charm. Just look at those precise slices! <br />
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Huge bowl of Rolos, Stainless Colander (don't ask) of wrappers, and one happy Bar Board. I think we're ready for those brownies to come out of the oven!<br />
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One more picture...<br />
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Stick the whole Rolos in the baked brownies, and then sprinkle the whole deal with the remaining candy and nuts. Then you get this! Ah, it's just so delicious!!! Also, check out the edges of the brownies. This is what people are trying to tell you about baking in stoneware. You don't get the hard edges you get in metal or glass. Read: The pan of brownies doesn't become a ring of hard crust with its entire center missing when you serve them. </div>
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Here's my promise to you: If you make these, you will really, really, really like them. Can't get any better than that!</div>
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0tag:blogger.com,1999:blog-3146162338845532553.post-40097328116578322512013-11-02T12:19:00.000-07:002013-11-02T12:26:29.835-07:00Roasted Chicken with Mustard-Thyme Sauce<div class="separator" style="clear: both; text-align: center;">
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You know what I love about recipes? They don't expire. The ingredients may go out of season, or you may not be in the mood for a certain cuisine, but you can just hang on, and that recipe will have its day. Take this chicken, for example. It was in an issue of <em>Cooking Light</em> last fall, and I knew it looked like something I'd enjoy. A year later, I finally got around to it, and it was delicious! So whether you make this today or five years from now, enjoy! <br />
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<div style="text-align: center;">
<strong>Roasted Chicken with Mustard-Thyme Sauce</strong></div>
<div style="text-align: center;">
chefjennylyn.com</div>
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<span style="font-family: Calibri;">1 tablespoon<span style="mso-spacerun: yes;"> </span>olive
oil<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">8 bone-in chicken thighs, skinned (about 2 1/2 pounds)<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 teaspoon<span style="mso-spacerun: yes;"> </span>salt,
divided<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 teaspoon<span style="mso-spacerun: yes;"> </span>freshly
ground black pepper, divided<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tablespoon<span style="mso-spacerun: yes;"> </span>butter <o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 cup<span style="mso-spacerun: yes;"> </span>chopped
onion<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">2 teaspoons<span style="mso-spacerun: yes;"> </span>chopped
fresh thyme<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Calibri;">1 cup<span style="mso-spacerun: yes;"> </span>no-salt-added
chicken stock (such as Swanson), divided<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 teaspoons<span style="mso-spacerun: yes;"> </span>flour <o:p></o:p></span><br />
<span style="font-family: Calibri;">1 teaspoon<span style="mso-spacerun: yes;"> </span>Dijon
mustard<o:p></o:p></span><br />
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<span itemprop="preparation"></span> <br />
1. Preheat oven to 425°.<br />
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2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.<br />
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3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.<br />
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Whenever I'm doing a chicken recipe, I like to prep everything I can before touching the meat. I'd say I rank among the safest cooks for kitchen sanitation, but I just find it easier to get anything possible done before the inevitable hand washing situation. You know what I mean... when you're turning to the sink for a fresh wash every ten seconds. Just imagine if you were also taking pictures!<br />
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Above, my herbs, spices, etc. are in Prep Bowls, Pinch Bowls, Measuring Spoons, and an Easy Read Mini Measuring Cup. All of that's on my beloved Large Cutting Board with the 5" Santoku Knife that has clearly been used for onion prep.<br />
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When I need a good bit of onion, I turn to the Food Chopper or the Manual Food Processor. When I just need a bit, I turn to my 5" Santoku Knife and my mad skills. Ok, I'm being sarcastic. I'm about the slowest person you'll ever see when it comes to knife work in the kitchen, but I've also avoided cutting myself. There's a lot to be said for that when you're talking Pampered Chef sharpness. Anyway, this is my favorite method for dicing an onion, and it's what you'll notice actual chefs doing if you pay attention to cooking shows. This changed my life because it kept me from chasing onion pieces around my cutting board with a sharp knife.<br />
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The method:<br />
Slice the onion in half longways. <br />
Cut off the end that's not fuzzy.<br />
Slice strips, keeping the fuzzy end intact. (You'll notice it's what's holding things together.)<br />
Cut the other way, and you're onion is diced.<br />
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The original recipe called for chicken thighs, but I had a pack of legs in the freezer, and I decided dark meat is dark meat. When I peel the skin from legs, I work it from the fat end down, and then I snip it from the skinny ends with the Professional Shears. Do this a day ahead, and the recipe comes together very quickly!<br />
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Ok, so the chicken is skinned and seasoned, and the sauce ingredients are prepped and resting on a Cutting Mat. My oil is heating in the 12" Skillet, so things are about to get good.<br />
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Note: I have raw chicken on the Stoneware Bar Pan. Never use your stoneware to let raw meat hang out unless it's going in the oven soon. Since this recipe involves finishing the meat in the oven, it was safe. Otherwise, I wouldn't do this. Stoneware is porous, so that makes it a bad place for meat that's not going to be cooked in the oven. That said, it's an ideal place for what <em>is</em> going in the oven.<br />
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Sizzle sizzle sizzle!! The Chef's Tongs are one of those things you kind of wonder how you lived without once you begin using them. They're ideal for tasks like this, and the silicone ends won't scratch your Executive Cookware.<br />
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This is when things really start to smell good. I mean, onions and thyme! Delicious! I've got all of this coming together in my 12" Skillet, and I'm using the Mix 'n Scraper to stir. I can leave it in the pan, and it won't melt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREJcSqdecBUQnosFdqAZUpQUyGcw2OEH4C3rAqvfBVPgoT01QyH5fcDIqoVsu5t9MLjuw7XxI_4sV7RQdgOEZ4dIeQS4crUPbzEo7Vu9-KWERYBI33OsQfP8ileGZfscPuGPW5Q9BnRg/s1600/IMG_5310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREJcSqdecBUQnosFdqAZUpQUyGcw2OEH4C3rAqvfBVPgoT01QyH5fcDIqoVsu5t9MLjuw7XxI_4sV7RQdgOEZ4dIeQS4crUPbzEo7Vu9-KWERYBI33OsQfP8ileGZfscPuGPW5Q9BnRg/s320/IMG_5310.JPG" width="240" /></a></div>
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Make sure the meat reaches 165 degrees, and you're ready to eat! This is the Digital Thermometer, but it's no longer available. We've replaced it with a different version, which is just as good... and doesn't require a battery.<br />
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Honestly, I think this is an awesome recipe. It's straightforward, and all of the ingredients may very well be in your kitchen already. This is the kind of food I enjoy making when I want to take someone a meal. It's homemade, transports easily, and doesn't break the bank. Roasted chicken with a delicious sauce, a bowl of mashed potatoes, a side of peas, and a simple dessert can absolutely make someone's day. (All in disposable containers that don't have to be washed and returned, of course)<br />
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The top picture shows this served with lightly sautéed spinach and these <a href="http://www.chefjennylyn.blogspot.com/2013/10/i-doubt-im-only-person-whose-heart.html">delicious potatoes</a>.<br />
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Shop Online 24/7 at pamperedchef.biz/jennylyn</div>
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E-mail me: chefjennylyn[at]gmail.com</div>
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Call me up: <span class="skype_pnh_print_container_1383145634">(205) 585-2464</span></div>
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<br />Jenny Yoonhttp://www.blogger.com/profile/04668517903722814625noreply@blogger.com0