tag:blogger.com,1999:blog-46843278138306955422024-03-19T01:02:51.099-07:00The Sponge for Knowledge KitchenSponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4684327813830695542.post-64014219245064852262015-12-21T08:36:00.003-08:002015-12-21T08:36:56.507-08:00Delicious Fish MarinadeThe flavors of soy sauce, orange and garlic make this teriyaki-esque marinade great, whether grilling, broiling, or pan-frying. My mom found this once upon a time. It's great on salmon, tuna, and other mild fishes.<br />
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Makes enough for 2 servings of salmon with leftover sauce for pouring overtop.<br />
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Ingredients</h4>
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<ul>
<li>3 tbsp. soy sauce</li>
<li>1/4 cup orange juice</li>
<li>1 tbsp. brown sugar</li>
<li>1 tbsp. grated orange peel</li>
<li>1 small garlic glove</li>
<li>1/2 tsp. hot pepper sauce (sriracha is good)</li>
</ul>
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Mix together and marinate fish for 30 minutes to an hour.<br />
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Broil salmon: Coat sheet with aluminum foil for easy clean-up. Broil skin-side down on a rack 7-8 inches from the top for about 10-12 minutes, or until fish flakes easily with a fork. Pouring too much marinade on the fish while it's cooking will end up burning off in the oven.<br />
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Make sauce with leftover marinade by bringing to a boil on the stovetop. After bringing to a boil, turn down to simmer. Mix 2 tsp. corn starch with cold water, and add slowly to thicken up the sauce.<br />
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<br />Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-66422755745605840912015-04-15T06:59:00.001-07:002015-04-15T08:36:17.349-07:00Brie & Apricot French Toast<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq88q60_nnBBeC7pZGM7vmowC0oehJzBbwN3PqI6-AesAk-lba8wSOskIVsSxVeiTnhmzZFM2FptT2pZrVz5T58OaKEBECvGjTkD4sTMm66K3FsLtFVufyCSxw3fGJDLMIjyxrgfITe6_d/s640/blogger-image-1770739602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq88q60_nnBBeC7pZGM7vmowC0oehJzBbwN3PqI6-AesAk-lba8wSOskIVsSxVeiTnhmzZFM2FptT2pZrVz5T58OaKEBECvGjTkD4sTMm66K3FsLtFVufyCSxw3fGJDLMIjyxrgfITe6_d/s640/blogger-image-1770739602.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">411 calories of delicious breakfast goodness. I'll admit, I've been on a little bit of a kick with apricot and brie lately. Every since I tried out brie-apricot crescent roll pockets and have had extra ingredients just lying around, it's pretty much all I can do not to eat it every day. And by lying around, I mean, I bought more brie to go with my jam. And by all-I-can-do-not-to-eat-it-every-day, I mean I have been eating it every day. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The good news is, it's not as bad as scarfing down cookies. The bad news hasn't been found yet. Especially not after this amazing go-be-jealous-now breakfast I just ate.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">So, it's very simple. Make french toast, then throw some brie and apricot jam on it. If you're substituting your normal maple syrup, you'll be pleasantly surprised at how many fewer calories are in it, and this combo does actually carry other nutrients that delicious tree sugar does not. (Not to dis maple sugar, which if you buy locally may actually help alleviate some of your maple allergies!)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Ingredients:</b></div><div class="separator" style="clear: both;">2 slices delicious bread (I used 9 grain bread or homemade beer bread)</div><div class="separator" style="clear: both;">1 egg</div><div class="separator" style="clear: both;">splash of 2% milk (1/8 c.)</div><div class="separator" style="clear: both;">1 tsp. vanilla</div><div class="separator" style="clear: both;">Sprinkle of cinnamon</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 tsp. butter or coconut oil </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 tbsp. brie</div><div class="separator" style="clear: both;">1 tbsp. apricot jam</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>What I did: </b></div><div class="separator" style="clear: both;">My french toast is some form of wheat/grainy toast, this time around I actually used my homemade Beer Bread, but for the sake of figuring out calorie count, I used 9-grain bread. For two slices of bread, use 1 egg and a splash of milk (I use 2%). If you use skim, go a little lighter on the milk as it makes the mixture more watery. Throw in some vanilla extract - no more than a tsp. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I used coconut oil to grease my cast iron pan - butter is factored into my calorie count though, so feel free to get buttery if you need to. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Turn the heat to medium-medium high before you add the bread. Dip the bread into your mixture, coating each side evenly and throw it into the pan. Sprinkle some cinnamon to the up side while it's in the pan. Turn to medium. Then flip and cook on the other side until nice and brown on each side. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">(Tip: If you have a little extra egg mixture left, right before you flip to the other side, pour the rest of the egg mixture onto the top of the uncooked side. It will seep into the bread a little more and you won't have any waste! It will be a little messy when you flip it, but it's worth it.)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">While the bread is still warm, take a tablespoon of brie and spread onto the french toast until it's gooey. Microwave for 10 seconds for extra gooey-ness. Then add a dollop of apricot jam to the top, and you're all set. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Calories: 411; 16 gram fat (6 saturated); 15 grams protein; 13 grams sugar.</div><div class="separator" style="clear: both;">If you look at the calorie breakdown (I'm obsessed with this pie chart feature in MyFitnessPal), then this meal is pretty spot-on with 48% carbs, 35% fat, 17% protein. MyFitnessPal goals are for 50-30-20 in those categories, so this isn't too shabby! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cut out the brie, and you've got 371 calories; 13 grams fat (4 saturated); 15 grams protein; 13 grams sugar. Calorie breakdown: 53% carb, 31% fat, 16% protein. Not bad!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-1270457461138158652015-02-09T08:14:00.001-08:002015-02-09T22:18:11.687-08:00Avocado Egg Tostada<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKb9fkrKJjfjwnTkqWiVPlB3eVimK6BHpewTMlkF78nhQV-5nj6KoJKc5Ja-96V2GCSRdmvm_X0Pf32Tu1yyMkZEdeizHU6DI-40mwpSP-1HYAWKOIL-G6w56OwCXbJy97cvaj6mISemx/s640/blogger-image--1851887891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKb9fkrKJjfjwnTkqWiVPlB3eVimK6BHpewTMlkF78nhQV-5nj6KoJKc5Ja-96V2GCSRdmvm_X0Pf32Tu1yyMkZEdeizHU6DI-40mwpSP-1HYAWKOIL-G6w56OwCXbJy97cvaj6mISemx/s640/blogger-image--1851887891.jpg" /></a></div>
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In an effort to eat healthier, I've been searching for quick healthy recipes to make on <a href="http://www.skinnytaste.com/">Skinnytaste.com </a>(thank you, Andrea), and unlike most healthy-eating-diet-skinny-food-fad websites and blogs, I find that Skinnytaste is the ultimate in appealing healthy foods because the author:</div>
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A. Sounds like a person that legitimately loves food</div>
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B. Doesn't sound crazy (there's not a lot of fad-talk here, which bugs the crap out of me).</div>
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C. Uses ingredients you might already have in your kitchen </div>
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D. Doesn't use the fake versions of foods that don't consitute real food at all (looking at you, egg beaters)</div>
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So, in my book, this blog is a winner. </div>
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Long story short, when I went to make this delicious looking <a href="http://www.skinnytaste.com/2015/01/avocado-toast-with-sunny-side-egg.html">Avocado Toast with a Sunny Side Egg</a> I was very disappointed when, having already mashed avocado and started the egg, I found that the loaf of whole-grain bread that had previously resided in the freezer was MIA. So, I had to revamp this recipe, which was perfectly fine for me, because tostadas (which is what I call any open face stuff-on-a-corn-tortilla-with-cheese) are what's up.</div>
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Here's the recipe, which makes a single tostada -- and which by itself is only 279 calories. Enjoy!</div>
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<b>Ingredients</b>:</div>
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1 corn tortilla (firm it up by toasted it in the broiler or in a hot pan)</div>
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1 oz. avocado (1/4 of a hass avocado)</div>
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Salt, pepper, and lime juice to taste</div>
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1 large egg</div>
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1 tsp. olive oil </div>
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1 tbsp. queso (I used Carlita brand Monterey Jack Salsa Con Queso)</div>
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Handful of grape tomatoes, or thereabouts</div>
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<b>What to do: </b></div>
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1. Get out all of your ingredients first so that you don't do what I did with the Skinnytaste recipe and then realize I don't have the stuff (classic Hayley move). </div>
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2. Mash the avocado, seasoning with salt and pepper, and a little lime juice to keep it from browning. (Keep the pit - avocado pits naturally prevent browning, so helps preserve leftovers a little better).</div>
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3. Heat your egg pan (I used a nonstick) on medium with the olive oil. Let the pan heat all the way up before adding the egg - this makes the egg cook perfectly. I left mine slightly runny. When I flipped the egg, I put the queso on top to let it get warm and runny. While the egg is cooking...</div>
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4. Toast the tortilla (I use the broiler - put it in for maybe 2 minutes per side to make it nice and durable).</div>
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5. Assemble! Tortilla on bottom, spread about 1/4 of your avocado onto the top. Set the egg with queso on top, and sprinkle with cut up tomatoes. Pair with a piece of fruit and your morning coffee for a healthy fast breakfast. Nom!</div>
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Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-23132513628409435702013-10-11T17:51:00.001-07:002015-02-09T09:10:50.661-08:00Soft Buttered Pretzels<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQCPgToE9NL1RH0uLiBtp_B67Njr_SySPauJ-6HyQ50qpcbQsZIvNE7i6Wc7E4RlisLdfrfwKmjQxuY6Wvm0BLzPxffbcWxZLCZjS2HjEL_83Bzf4Y2ZwgYXwLRoItpORUo6h6DdsogF7/s640/blogger-image--1682173117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQCPgToE9NL1RH0uLiBtp_B67Njr_SySPauJ-6HyQ50qpcbQsZIvNE7i6Wc7E4RlisLdfrfwKmjQxuY6Wvm0BLzPxffbcWxZLCZjS2HjEL_83Bzf4Y2ZwgYXwLRoItpORUo6h6DdsogF7/s640/blogger-image--1682173117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uM70a2QDvhJ2TNTcPbxZw0BAQUH_JV7J9NBwAqLeM5LE3SnDrZBunar-V8dv8weHAzSOgZ34GjYRnVM0SzqcEmayCrurBR___EEtgy7q2DU_w_ZP3C1_FqBQZ9bc33Sgt6SwrxNaemQL/s640/blogger-image-1923232314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uM70a2QDvhJ2TNTcPbxZw0BAQUH_JV7J9NBwAqLeM5LE3SnDrZBunar-V8dv8weHAzSOgZ34GjYRnVM0SzqcEmayCrurBR___EEtgy7q2DU_w_ZP3C1_FqBQZ9bc33Sgt6SwrxNaemQL/s640/blogger-image-1923232314.jpg"></a></div><div class="separator" style="clear: both;">Soft Buttered Pretzels</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">These were ridiculously addictive. My dad and I made these together on a beautiful afternoon. Make sure you have people around to share these with so that you don't eat the whole lot of them by yourself! We got this directly off of the flour bag - guess what brand it is? </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Prep time: 1 hour, 40 minutes</div><div class="separator" style="clear: both;">Bake time: 10 minutes</div><div class="separator" style="clear: both;">Ready in: 2 hours</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Ingredients</b>:</div><div class="separator" style="clear: both;">3 to 3 1/5 cups flour</div><div class="separator" style="clear: both;">1 tbsp. sugar</div><div class="separator" style="clear: both;">1 tsp. salt</div><div class="separator" style="clear: both;">1 (1/4 oz) package active dry yeast (or 2 1/4 tsp) </div><div class="separator" style="clear: both;">1 c. water</div><div class="separator" style="clear: both;">1 tbsp. vegetable shortening</div><div class="separator" style="clear: both;">6 c. water</div><div class="separator" style="clear: both;">1/4 c. baking soda</div><div class="separator" style="clear: both;">2 tbsp. butter</div><div class="separator" style="clear: both;">Coarse salt (kosher salt is best), seseme, or poppy seeds</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>What to do</b>: </div><div class="separator" style="clear: both;">1. Combine 1 c. flour, sugar, salt, and yeast in a medium bowl. Blend well. Heat 1 cup water and shortening in a small saucepan to 100-110 degrees F. Add liquid to flour mixture. Blend at low speed with an electric mixer until moistened. Beat 3 minutes on medium. Stir in by hand an additional 1 1/2 to 1 3/4 c. of flour or until dough pulls cleanly away from the sides of the bowl. On a floured surface, knead in 1/2 to 3/4 c. flour, until dough is smooth and elastic. Place dough in greased bowl. Cover loosely with plastic wrap and a cloth towel, letting it rise in a warm place (80-85 degrees) until light and doubled in size, about 45 minutes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Spray 2 cookie sheets with non-stick spray. Punch down dough. Divide into 12 pieces. Roll each piece into a 16 inch rope. Form into pretzel shape like so (this took so long to get right - see photo above to see the only one that turned out perfectly hanging out front and center).<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYDZtyoks5NeJJvG37uA-yUPwaxiwSf9AZkVmn-_bnfUox6zZx5B2EaZheqXYtpGCT5LRRqofhs0r180NSja7nn6Lo9sASc7_vMoNj2w-wfPjNPD8SLbKn1x5fNikMuoPyKOiX-ITocz5/s640/blogger-image-602501735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYDZtyoks5NeJJvG37uA-yUPwaxiwSf9AZkVmn-_bnfUox6zZx5B2EaZheqXYtpGCT5LRRqofhs0r180NSja7nn6Lo9sASc7_vMoNj2w-wfPjNPD8SLbKn1x5fNikMuoPyKOiX-ITocz5/s640/blogger-image-602501735.jpg"></a> Photo credit: </div></div><div class="separator" style="clear: both;"><a href="http://unamericanaincucina.com/wp-content/uploads/2010/11/pretzel_shape.jpg">http://unamericanaincucina.com/wp-content/uploads/2010/11/pretzel_shape.jpg</a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place pretzels on greased cookie sheets. Cover. Let rise in warm place about 15-20 minutes. Adjust oven rack to top position and heat to 400 degrees. Combine 6 cups of water and baking soda in a shallow sided saucepan. Bring to a gentle boil. Slowly drop pretzels into water, one at a time, cookie 15 seconds on each side. Remove from water with a slotted spoon, return to greased cookie sheet. Sprinkle with pretzel salt and/or seeds.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Bake for 8 minutes. Brush with melted butter. Bake 22 additional minutes or until golden brown. Immediately remove from cookie sheet. Brush generously with remaining butter, and serve warm.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Makes 12 pretzels.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">And here's the original recipe from the flour bag:</div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQCPgToE9NL1RH0uLiBtp_B67Njr_SySPauJ-6HyQ50qpcbQsZIvNE7i6Wc7E4RlisLdfrfwKmjQxuY6Wvm0BLzPxffbcWxZLCZjS2HjEL_83Bzf4Y2ZwgYXwLRoItpORUo6h6DdsogF7/s640/blogger-image--1682173117.jpg"></div>Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-46293540188915252302013-06-02T21:28:00.001-07:002015-02-09T21:32:51.196-08:00Strawberry Oatnut MuffinsI went strawberry picking and decided to make muffins out of my berries that needed to be used up, which turned out to be a delicious way to use them. This is a mash-up of my favorite muffin - the Banana Split Muffin by the Flat Belly diet people and some oat strawberry recipe I found online. I got it into my head that oats needed to happen, and the addition of walnuts makes them nice and filling for a breakfast on the go. I found a website where I could plug the ingredients and measurements in for a recipe and it would spit out the nutritional facts, which are included at the bottom. So here they are! <br />
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1 c. oats<br />
1 c. chopped walnuts<br />
1 c. flour<br />
1 tbsp. baking powder<br />
1/2 tsp. salt <br />
1/2 c. brown sugar, packed<br />
1/4 c. canola oil<br />
1/4 c. yogurt<br />
1/4 c. milk<br />
2 large eggs<br />
1 tsp. almond extract<br />
1 c. Strawberries, diced<br />
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Grease and flour 12 muffin cups or use paper liners. Set oven to 400 degrees.<br />
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Grind walnuts in food processor into fine meal. Add in oats, flour, eggs, milk, oil, and extract, and blend until oats are smooth. Transfer to bowl. Stir in sugar, baking powder, and salt until well blended. Fold in strawberries. <br />
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Bake at 400 for 18-20 minutes or until a toothpick inserted comes out clean and tops spring back at touch.<br />
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Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-32166818583654584312013-05-11T19:51:00.003-07:002013-05-11T20:03:04.611-07:00Spinach Manicotti with Italian Sausage Marinara Decided to make manicotti this go-round because I couldn't find jumbo shells at the store to make stuffed shells. Great results ensued from this off-the-cuff recipe, and I'm going to try to remember this for later. Hence, here it is!<br />
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A couple of things to preface this recipe -- the back of the manicotti package said that 15 oz. of ricotta would fill 8 manicotti. With the spinach added in to my 15 oz. ricotta, I ended up filling all 14 manicotti in the package, but I did underfill them a bit to stretch the mixture. But even underfilled, my husband and I were full after 2 manicotti each. I cooked some tonight, and froze a casserole pan with the rest for later, so this will last us. <br />
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<b>Spinach Manicotti with Italian Sausage Marinara </b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDC8sibbfIG8DP55Hci7Xkkug9powkfjk91fiGHbWqagxDDDJgBmviAD70AN69twX0OZ-m20EtmaTHm1TLIV0-1IdC47F92oaMhYf5ICqPydDQZA1o6DRdispqW8sv9xMm-mg5T5_-ObW/s1600/Spinach+manicotti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDC8sibbfIG8DP55Hci7Xkkug9powkfjk91fiGHbWqagxDDDJgBmviAD70AN69twX0OZ-m20EtmaTHm1TLIV0-1IdC47F92oaMhYf5ICqPydDQZA1o6DRdispqW8sv9xMm-mg5T5_-ObW/s1600/Spinach+manicotti.jpg" height="320" width="320" /></a><br />
Ingredients: <br />
<ul>
<li>14 manicotti, cooked according to package (about 9-10 minutes, al dente)</li>
<li>5 oz. spinach (frozen is fine-- thaw ahead)</li>
<li>15 oz. ricotta</li>
<li>1 egg</li>
<li>1 clove garlic </li>
<li>1 cup shredded Italian blend cheese</li>
<li>1 jar marinara sauce</li>
<li>1 lb. sweet Italian sausage</li>
<li>Italian cheese to throw on top</li>
</ul>
What to do:<br />
<ol>
<li>Cook manicotti according to package, and set aside.</li>
<li>Cook Italian sausage fully, drain. Pour in marinara sauce.</li>
<li>Blend ricotta, egg, garlic, spinach, and 1 c. shredded cheese in food processor until smooth. This is the filling.</li>
<li>Heat oven to 350 degrees. </li>
<li>Spread some marinara on bottom of pan to prevent sticking, and pipe filling into the manicotti (*see helper hints below). Pour marinara with sausage over top, and then cover with a nice layer of cheese.</li>
<li>Bake at 350 for 30 minutes. Enjoy!</li>
</ol>
<br />
*Manicotti are annoying to fill. Pour the filling into a freezer bag, cut a SMALL hole in a bottom corner, and pipe it out. I emphasize small because I <i>always </i>cut it way too big and make a giant mess. Another hint I <br />
read online was to just slit the manicotti open, fill them, and then reseal them, but I feel like that defeats the purpose of having a closed tube pasta, and then it spills out everywhere when you go to eat it. I mean, it will taste the same, but doesn't hold together the same.<br />
<br />
Other notes: Normally, I would be lazy and skip the food processor so I don't have to clean it. Don't do that! If you add spinach, it makes it such a nice texture and consistency when you throw it all in the food processor. And you can probably throw it into the dishwasher anyway. <br />
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<br />Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-67407330106602282682012-07-07T08:37:00.001-07:002012-07-07T08:37:10.929-07:00Spirited Spirits<b>Stellar Mojito </b><br />
<br />
Makes 2 drinks:<br />
<br />
20 mint leaves, plus mint sprigs for garnish<br />
4 tbsp. fresh lime juice (2-3 limes), plus 2 lime slices for garnish<br />
2 tbsp. sugar<br />
1/4 c. white rum<br />
crushed ice<br />
1/2 c. club soda<br />
<br />
In tall glasses, combine 8-10 mint leaves with 2 tbsp. fresh lime juice and 1 tbsp. sugar. Crush mint leaves into the mixture. Add 1/8 c. white rum to each glass and lots of crushed ice. Top each glass with 1/4 c. club soda and stir. Garnish with mint sprig and lime slices and serve!<br />
<br />
<b>Watermelon Margarita</b><br />
<br />
Makes 4 drinks:<br />
<br />
3 c. chopped watermelon<br />
Juice of 10 limes (3/4 to 1 c.)<br />
1/3 c. sugar<br />
2 cups ice cubes<br />
1 c. tequila<br />
1/2 c. Grand Marnier or triple sec<br />
<br />
Blend watermelon, lime juice, sugar, and ice and blend until smooth. Add tequila and Grand Marnier/ triple sec and pulse to mix. Fill tall glasses with more ice and serve.<br />
<br />
<b>White Sangria</b><br />
<br />
Makes 4 drinks:<br />
<b> </b><br />
One 750 ml bottle of dry white wine (sauvignon blanc or pinot grigio will do)<br />
1/2 to 1 c. brandy, to taste<br />
1/4 c. sugar<br />
2 limes, sliced into wedges<br />
2 lemons, sliced into wedges<br />
1 orange, sliced into wedges<br />
1 green apple, sliced<br />
1 small bunch of white grapes and sliced in half<br />
1 c. seltzer<br />
ice cubes<br />
<br />
Combine wine, brandy, and sugar in a large pitcher until sugar is dissolved. Add fruit and seltzer to the pitcher and let it sit for 1 to 2 hours in refrigerator before serving. Add ice before serving!<br />
<br />
<br />
These are from <i>100 Recipes Every Woman Should Know</i> by Cindi Leive and the Editors of <i>Glamour</i> Magazine<br />
<br />
Leive, C. (Ed.). (2010). <i>100 recipes every woman should know. </i>New York, NY: Hyperion. <br />
<br />
<br />Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-34313626077782287862012-07-07T08:36:00.005-07:002012-07-07T08:36:51.829-07:00Lemonade with Strawberries<b>Perfect Lemonade with Strawberries</b><br />
<br />
Serves 6 to 8:<br />
<br />
<b> </b><br />
2/3 c. sugar<br />
5 cups cold filtered<br />
Zest from 2 lemons<br />
1 c. fresh lemon juice (5-7 lemons)<br />
1 pint strawberries (fresh or frozen), chopped in half and with hulls removed<br />
2 dozen ice cubes<br />
<br />
1. In a medium saucepan, combine the sugar, 1 c. water, and lemon zest. Simmer gently over moderate heat for 10 minutes. Transfer to a bowl and let cool.<br />
<br />
2. Strain the syrup into a 2-quart serving pitcher. Stir in lemon juice and remaining 4 c. water.<br />
<br />
3. In blender, puree strawberries.<br />
<br />
4. Pour strawberry puree into the pitcher, stir in the ice, and serve. <br />
<br />
<br />
<span style="font-size: x-small;">These are from <i>100 Recipes Every Woman Should Know</i> by Cindi Leive and the Editors of <i>Glamour</i> Magazine</span><br />
<br />
<span style="font-size: x-small;">Leive, C. (Ed.). (2010). <i>100 recipes every woman should know. </i>New York, NY: Hyperion. </span><br />
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<br />Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-3327682171404622302012-06-22T20:05:00.001-07:002015-02-09T21:30:45.347-08:00Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ8qZOPaOhBBOCfANXjtFp7TmFkRGLBZp5wagDTB2sc0SjY_7nETdDbW8qNpLB8Xz8rNWPCzLCqmNNmy-vNVFOhsX8X75vYA5YyIjIZyjf2347tBtCwNU-C7nwnU_01FKhZiNMlEJPpqy/s1600/Enchiladas+and+corn+salad+060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ8qZOPaOhBBOCfANXjtFp7TmFkRGLBZp5wagDTB2sc0SjY_7nETdDbW8qNpLB8Xz8rNWPCzLCqmNNmy-vNVFOhsX8X75vYA5YyIjIZyjf2347tBtCwNU-C7nwnU_01FKhZiNMlEJPpqy/s640/Enchiladas+and+corn+salad+060.JPG" height="360" width="640" /></a></div>
I never seem to have store-bought enchilada sauce when I need it, so I've experimented with making it myself an awful lot. And now, I think I've finally got it how I like it. This might not be how they do it in Mexico, but I'm in Virginia, so that's how I feel about that. <br />
<br />
If you don't have enough tortillas, then instead of rolling the meat up in them, you can create a casserole with layers of tortillas, meat, and cheese. I typically find that I am short on tortillas, so it's a nice way to use them up. Also, flour tortillas are fine, but corn tortillas REALLY make this dish a winner because they are infinitely more flavorful. On the other hand, corn tortillas are tiny and harder to roll, so they work better for me in casserole form. One last note -- when I make enchiladas, I typically make one for that night, and one to stick in the freezer for a fast dinner when I don't feel like cooking, so the recipe makes a lot of food.<br />
<br />
<b>Enchilada Sauce </b><br />
<br />
Makes 1 9x13 pan and 1 8x8 pan. Use a pie pan if you want to. Casseroles can come in any form you want them to!<br />
<br />
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Olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cloves
garlic, finely chopped<o:p></o:p></div>
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½ sweet
onion, finely chopped<o:p></o:p></div>
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1 ½ quarts
crushed tomatoes<o:p></o:p></div>
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1 ½ tsp.
cumin<o:p></o:p></div>
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1 ½ tsp.
chili powder<o:p></o:p></div>
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Dash of
oregano<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Dash of
parsley<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Sprinkle of cinnamon
(do NOT be heavy handed!)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
5 oz. of
tomato paste, for thickness<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 TBSP white
vinegar<o:p></o:p></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Brown garlic and onion in the oil in a pot over medium. When
onions are clear and browning, mix in tomatoes, cumin, chili powder, oregano,
parsley, cinnamon, some tomato paste, and vinegar. Use as much tomato paste as
you need to thicken it. Bring mixture to a boil, and then turn down to simmer
on low as you make the enchilada meat.<o:p></o:p></div>
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<br /></div>
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<b>Enchiladas</b></div>
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<b><br /></b></div>
<div class="MsoNormal">
1 lb. sausage </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdQLCxY8sHu4pWN3r1OuQTOGqrG8eGcqrQLMElSeBZOIWmAj5mMX4cJOqio-8WOTzl4YPrvuKMocsardH7tQJtPxTCsuw9pUSq5Hnm-i_ZGwhOx8aDBtfz5hKF43kBR6hj3laykWo1fIX/s1600/Enchiladas+and+corn+salad+056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdQLCxY8sHu4pWN3r1OuQTOGqrG8eGcqrQLMElSeBZOIWmAj5mMX4cJOqio-8WOTzl4YPrvuKMocsardH7tQJtPxTCsuw9pUSq5Hnm-i_ZGwhOx8aDBtfz5hKF43kBR6hj3laykWo1fIX/s320/Enchiladas+and+corn+salad+056.JPG" height="240" width="320" /></a></div>
1 lb. ground beef</div>
<div class="MsoNormal">
Cumin</div>
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Chili powder </div>
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Water</div>
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1 oz. or so tomato paste (reserve some from the enchilada sauce)</div>
<div class="MsoNormal">
Some leftover crushed tomatoes (enough to make it look tomato-y)</div>
<div class="MsoNormal">
Enchilada sauce</div>
<div class="MsoNormal">
Cheeses, shredded - use cheese to taste. Monterey Jack and Mild Cheddar are my favorites here.</div>
<div class="MsoNormal">
<span style="background-color: white;">Beans are optional. Refried black beans would be my choice if I was throwing them in a layer.</span></div>
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<br /></div>
<div class="MsoNormal">
Make the sauce in a small pot. While it's simmering, brown the meat in a pan. Drain fat. Turn down heat to a simmer, and add in cumin and chili powder to flavor the meat a bit. Add in the tomato paste and some leftover crushed tomato to make it tomato-y. Then throw in some cheese, stir until it melts, and turn it off. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Turn on the oven to 375 degrees.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Arrange the tortillas, meat, and sauce altogether in an assembly line to make it easy to put together next to your casserole dishes (1 9x13 and 1 8x8 or so)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For a casserole-style, throw enchilada sauce on the bottom of the pans so tortillas don't stick. Layer tortillas in the bottom. Add a meat layer next, and then sauce on top of that. You can add cheese now if you want to, or to make it a little less fatty, don't. Add another layer of tortilla, meat, sauce, (cheese). Finish it off with more tortillas if you have extras. Top with sauce and cheese for the top. If you ran out of tortillas, you can leave it at 2 layers of tortillas.<br />
<br />
For rolled enchiladas, put enchilada sauce in bottom of pans so tortillas don't stick. Fill tortillas with a little meat and then lay in bottom of pan with seam on the bottom. Do this until you run out of tortillas, and pack them in. Throw sauce over the top and then cheese, and bake.<br />
<br />
Bake both for 20-25 minutes at 375 degrees. And enjoy! </div>
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<br />Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-16095011581544974852012-06-22T07:18:00.002-07:002012-06-22T07:19:00.154-07:00Perfect Caramel Icing<br />
This truly is the most perfect caramel icing in existence. I threw this overtop of a delightful home-made spice cake, and the pairing was beautiful. I can't take credit for the icing itself, but the pictures are all mine. You can find where I got the original recipe below. This icing freezes well, too, so if you find that you have too much for the job, you can save some for later.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-A3_xJvyQY0v7M90oyQAm8Edl2DUQ9-D9Z188HkXyI1YNPbtSQBU3AB0k24ltQlpo-Sx7n24MIXz6F49_I82K7OP_TCl51_vr3TBnmyX4JyTfY100YUMTnLMBNRWzeupQ6_ESnmvNeauG/s1600/10-09-11+289+cropped+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-A3_xJvyQY0v7M90oyQAm8Edl2DUQ9-D9Z188HkXyI1YNPbtSQBU3AB0k24ltQlpo-Sx7n24MIXz6F49_I82K7OP_TCl51_vr3TBnmyX4JyTfY100YUMTnLMBNRWzeupQ6_ESnmvNeauG/s320/10-09-11+289+cropped+for+blog.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<b>Perfect Caramel Icing</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 1/2 c. sugar</div>
<div style="text-align: center;">
1 slightly beaten egg</div>
<div style="text-align: center;">
1 stick of butter</div>
<div style="text-align: center;">
3/4 c. milk</div>
<div style="text-align: center;">
1 t. vanilla<o:p></o:p></div>
<br />
Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix
egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame
until butter melts. Turn the heat up to medium and add the browned sugar. Cook
until it reaches the soft ball stage or until mixture leaves sides of pan. This
takes about 10 minutes. Remove from heat, let cool slightly, and add vanilla.
Beat until right consistency to spread. If it gets too thick add a little
cream. This will ice a 2 layer cake.<o:p></o:p><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VmBRbvFNPJJ3D01XnxJl-iUdlSlfz2xZvJ3TWolrn_y855fuydI9MurExHnAwh7xoHKSxNspX-dPcJjaKeHNuExLqA0e1MrQwuHS-qPcmouUkP7bbJpcvePmsxsez66ab1YP1aE_ldfT/s1600/10-09-11+296+lit+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VmBRbvFNPJJ3D01XnxJl-iUdlSlfz2xZvJ3TWolrn_y855fuydI9MurExHnAwh7xoHKSxNspX-dPcJjaKeHNuExLqA0e1MrQwuHS-qPcmouUkP7bbJpcvePmsxsez66ab1YP1aE_ldfT/s200/10-09-11+296+lit+up.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks a bit like an oversized donut, I think. </td></tr>
</tbody></table>
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This recipe originated here: <a href="http://www.cooks.com/rec/doc/0,1913,157162-225195,00.html">http://www.cooks.com/rec/doc/0,1913,157162-225195,00.html</a>Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-82152921194868669382012-06-07T20:27:00.001-07:002012-06-07T20:27:44.644-07:00A Savory Recipe: Rosemary Walnut Oven-Fried Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWI__N8wrULpzpc_nCxmIQ7A4eBOaOqjI_SGzsa5C-JHi1N3uavwm-yAYiYDf2TeLnKKBopkNcCK2Lq9_Q2UDgmNpUeorslqag91cwwv33QDZ-oVwLYnU8ulTfQ9h13OKGmOgYg71yqlf/s1600/go!+029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWI__N8wrULpzpc_nCxmIQ7A4eBOaOqjI_SGzsa5C-JHi1N3uavwm-yAYiYDf2TeLnKKBopkNcCK2Lq9_Q2UDgmNpUeorslqag91cwwv33QDZ-oVwLYnU8ulTfQ9h13OKGmOgYg71yqlf/s400/go!+029.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
This post is recycled from my <a href="http://www.spongeforknowledge.blogspot.com/">Digressions of a Sponge for Knowledge</a>, but I've transferred it here so that all my recipes can live in one place -</div>
<div>
</div>
<div>
<div class="MsoNormal">
¼ c. low-fat buttermilk OR ¼ c. milk with 1 tsp. lemon juice
or vinegar(stir thoroughly)<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp. Dijon mustard <o:p></o:p></div>
<div class="MsoNormal">
4 6-oz. chicken cutlets (or use bone-in chicken, thighs are
a good size but other cuts work too)<o:p></o:p></div>
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1/3 c. panko (Japanese breadcrumbs) – substitute saltines if
no panko<o:p></o:p></div>
<div class="MsoNormal">
1/3 c. finely chopped walnuts (I ground in coffee grinder)
and then leave some larger pieces for good texture<o:p></o:p></div>
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2 Tbsp. grated Parmigiano-Reggiano cheese<o:p></o:p></div>
<div class="MsoNormal">
¾ tsp. minced rosemary<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp. kosher salt<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp. black pepper<o:p></o:p></div>
<div class="MsoNormal">
Cooking spray<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat oven to 425 degrees.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine buttermilk and mustard in shallow dish.
Coat chicken pieces in buttermilk.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix panko, nuts, cheese, rosemary, salt, and
pepper in shallow dish. Make enough to coat all your pieces thoroughly. Dredge
chicken in panko mixture.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Arrange chicken on a roasting pan or on a wire
rack over a baking sheet. Coat rack with cooking spray. Coat chicken with
cooking spray (crisps the coating). <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->For boneless chicken cutlets - Bake for 13
minutes or until done. For bone-in chicken thighs - Cover with foil and bake for approx. 40
minutes or until internal temperature reaches 180 degrees. Remove foil 10 or 15
minutes before it’s done. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: .25in;">
Boneless, skinless chicken
cutlets: 287 cal., 9.4 g. fat, 42.7 g. protein, 6 g. carbs.</div>
</div>
<div>
<br /></div>
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See the original post here: </div>
<a href="http://spongeforknowledge.blogspot.com/2012/05/savory-recipe-rosemary-walnut-chicken.html">http://spongeforknowledge.blogspot.com/2012/05/savory-recipe-rosemary-walnut-chicken.html</a><br /><br />Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0tag:blogger.com,1999:blog-4684327813830695542.post-84280898474963079002012-06-07T20:07:00.002-07:002012-06-07T20:09:51.451-07:00The Sponge ReorganizesSo, as my interests are maybe getting a big too broad for just my <a href="http://www.spongeforknowledge.blogspot.com/">Sponge for Knowledge</a> blog, I decided to create a separate blogosphere just for food, to be linked to the original blog account when I've got enough recipes. Although my Kitchen is still being renovated as I tweak it here and there, and make it resemble the original blog, I hope to get some delectable recipes up soon. But as you are the first to see it -- <br />
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Welcome to the Sponge for Knowledge Kitchen! Here I'll post all news related to food and cooking, and recipes will hopefully be a little easier to find. Cheers!Sponge for Knowledgehttp://www.blogger.com/profile/09757590450848933692noreply@blogger.com0