tag:blogger.com,1999:blog-45954506007482099082024-03-18T09:37:51.333-04:00Joyously DomesticCelebrating and embracing life in the kitchen and beyond.Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.comBlogger437125tag:blogger.com,1999:blog-4595450600748209908.post-37979548412337395492019-07-26T10:41:00.000-04:002019-07-26T10:41:54.448-04:00DIY Spice Jar Drawer Project 2.0Five years ago, I was the monthly "Kitchen Made Simple" contributor for <a href="http://schoolofdecorating.com/" rel="nofollow" target="_blank">Teal & Lime/School of Decorating</a>. In March of 2014, I shared <a href="http://www.joyouslydomestic.com/2014/03/easy-diy-spice-drawer-storage.html" rel="nofollow" target="_blank">a fun DIY solution</a> for my spices and dried herbs. That system of organization has worked <b>incredibly well</b> for our family {and gotten a lot of compliments} throughout the past five years. But, the labels were getting stained a bit and discolored. Basically, they were in dire need of a face lift. Furthermore, I had since acquired additional spices for which I had not yet created labels. So, I recently spent an afternoon <b>revamping the whole system</b>.<br>
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<b>This is a project that you can do </b>- I promise. From start to finish, it took me about three hours this time around. If you've got a computer, printer, paper and scissors, you can create the labels. The rest of the project is just a matter of picking up some small glass jars, washing them up and transferring all of your spices.<br>
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It makes reaching for a particular spice or herb so <b>quick and easy</b> when you're knee-deep in the act of cooking and baking. It's been so totally worth the time and effort to set this system up.<br>
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I'll show you below how I did it all. Your computer program may be a little different or your jar size{s} may vary from mine. Just <b>work with what you have and use this post as inspiration</b> as you come up with what works <b>perfectly for you</b>.<br>
<a href="http://www.joyouslydomestic.com/2019/07/diy-spice-jar-drawer-project-20.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com2tag:blogger.com,1999:blog-4595450600748209908.post-46173224059791795762019-04-22T12:28:00.000-04:002019-04-22T12:28:07.313-04:00Smooth and Creamy Avocado DipMy focus in recent months has been on <strong>healthy eating and transforming my life</strong> in drastic ways. In January, I landed in the hospital for a week after spending four days horribly ill, unable to function and barely able to walk on my own. While my doctors are still trying to uncover the cause of my ongoing struggle with dizziness, imbalance, facial pain and difficulty finding strength to walk some days, a diagnosis of diabetes and anemia during my hospital stay has catapulted me into a total lifestyle overhaul. It has been the most difficult thing I think I've ever had to deal with in my forty-four years on this planet - scary as hell. But, I've been dedicated since that moment back in early-January to making healthy choices every single day and making the most of my new reality. <br>
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I've always loved salads and raw vegetables. (I'm so grateful for that now since those foods make up seventy-five percent of my diet every single day.) I buy pretty much the same items at the grocery store for myself week-after-week now. I know what works for me. I'm coming to know what foods do and do not spike my glucose levels. And, I know that these are ingredients that will be on my plate going forward for years to come.<br>
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So, finding <strong>creative, new ways</strong> to prepare or use those ingredients has become a daily challenge for me - one that I'm actually <strong>embracing with joy</strong>. And, since avocados are something that I'm encouraged by my doctor to eat pretty much every day, turning them into a dip for my raw veggies only made sense.<br>
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And, this dip couldn't be easier. You'll need a blender or food processor to make it since you're looking for a super-smooth texture. Once you've got that ready, it's just a matter of tossing in some basic healthful ingredients and whirling it all until <strong>super creamy and luxurious</strong>. <br>
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I use this as a dip. But, you could drizzle it on tacos or it can be drizzled on a Buddha bowl (just thin with a bit more water). Yum!<br>
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The flavors are <strong>bright and vibrant</strong>. The dip turns out<strong> smooth and almost buttery</strong>. And, it lasts for a couple of days in the fridge, so make enough for tomorrow's lunch.<a href="http://www.joyouslydomestic.com/2019/04/smooth-and-creamy-avocado-dip.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-88970393600760858362018-11-14T21:25:00.000-05:002018-11-19T14:36:41.104-05:00Creamy Tortellini and Sausage SoupThere's little more comforting to me than curling up with a steamy bowl of soup on a brisk evening during the chillier months of the year. If you poke around a bit, you'll discover a hoard of soup <a href="http://www.joyouslydomestic.com/p/recipes.html" rel="nofollow" target="_blank">recipes</a> here on Joyously Domestic. I tend to rely a good deal on homemade soup for dinner in the colder months. Thankfully, my family is on board and for the most part, they share my soup obsession. We typically have soup on the menu two or three times a week this time of year. And, the soups are usually a mix of classic stand-bys {our favorite <a href="http://cheesy%20potato%20soup/" rel="nofollow" target="_blank">Potato Soup</a> or <a href="http://blt%20soup/" rel="nofollow" target="_blank">BLT Soup</a>} along with lots of experimenting with new recipes.<br>
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Recently, I tested this Creamy Tortellini and Sausage Soup. It was a big hit. I'm already planning to put it on the menu again in a couple of weeks.<br>
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It comes together in about 45 minutes. Besides your purchase of the sausage, tortellini and spinach, I'm betting you probably have the remaining ingredients on hand.<br>
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All that's missing once this pot of deliciousness simmers up is a crusty loaf of bread for dipping.<br>
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Yields 4 - 6 servings.<br>
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<a href="http://www.joyouslydomestic.com/2018/11/creamy-tortellini-and-sausage-soup.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com1tag:blogger.com,1999:blog-4595450600748209908.post-74430975590318134192018-10-27T15:45:00.002-04:002018-10-27T15:55:23.573-04:00Spooktacular Halloween Bark LolliesWe've always been a family that has enjoyed making cutesy homemade treats for the holidays. Halloween is no exception. With four out of our five kiddos being between the ages of sixteen and twenty-eight now, it's down to just our eleven-year old who's even remotely interested in working on these goodies with me these days. {I'll take it while it lasts.} Making bark for any occasion is a perfect project for kids. No baking. No exact recipe to follow. And, they really can't mess things up too much.<br>
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Whether you need a sweet treat for the classroom, something to share at work or an edible party favor to serve up at your Halloween bash, making these suckers is super simple and so fun. They can be served as-is on a platter or be individually wrapped up with a cute ribbon in a clear cellophane bag.<br>
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The sky is the limit on embellishments, too, for these festive, spooktacular lollies. So, don't be afraid to use what you love and go crazy.<br>
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Yields 16 suckers.<br>
<a href="http://www.joyouslydomestic.com/2018/10/spooktacular-halloween-bark-lollies.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-33368469748677445612018-10-04T23:42:00.000-04:002018-10-04T23:57:41.942-04:00Baked Sweet Potato Chips with Cool and Creamy Chili DipThese Baked Sweet Potato Chips and I go way, way back. Many, many years ago, I used to order these as an appetizer at a now-closed restaurant in Indiana. Once a year, my four closest friends from high school and I would meet up for a girls' night at this particular place. The spot was over an hour from my house, so that yearly occasion was about the only time I ever went there. I would crave these during the months in between each visit, so I started making them at home. <br>
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It's actually a very simple recipe that requires just sweet potatoes, olive oil, salt and pepper for the <br>
chips component. The key is getting the chips as thin as possible - either by using a spiralizer or kitchen mandolin, or by using a thin-bladed, sharp knife.<br>
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And, as amaze-balls as the chips are, please hear me when I say that the dip is essential. After a good deal of trial and error, I was able to recreate the dip from the restaurant just as I remembered it. And, it must not be skipped. {Did that sound too demanding? Sorry. I'm just really passionate about the dip, people.}<br>
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I often whip these up for us on movie or t.v. night just as a snack. But, they are great to serve alongside sandwiches or burgers, too.<br>
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Serves 2<br>
<a href="http://www.joyouslydomestic.com/2018/10/baked-sweet-potato-chips-with-cool-and.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-68886005503017695802018-09-20T01:15:00.000-04:002018-09-20T01:15:10.768-04:00Hydrating Green Juice {No Juicer Needed}You've probably assumed that making fresh juice at home requires some high-powered juicer contraption. And, if you've ever purchased good-quality fresh juices - with legit, real ingredients - at juice bars or cafes, you know just how expensive they can be. So, I was intrigued when I came across versions of this Green Juice on <a href="https://www.instagram.com/joyouslydomestic/" rel="nofollow" target="_blank">Instagram</a> {thank you, Life Is But A Dish and Eating By Elaine}. I've enjoyed several batches over the past few weeks, and wanted to sneak this post in here on the blog before everything turns to pumpkin spice, casseroles and cozy soups as we are set to welcome fall.<br>
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This juice is so simple and quick to make. Whether you make a batch to simply sip on during these final warm days of summer or want to hydrate after a good workout, this recipe/method to making juice at home is worth checking out.<br>
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Even though you don't need a juicer, a <a href="https://amzn.to/2POd9e0" rel="nofollow" target="_blank">good-quality blender</a> is needed. And, you'll need an avenue in which to drain the juice and get rid of the pulp after blending. I used a few coffee filters and a fine mesh sieve. The gals who inspired me to make this recipe use <a href="https://amzn.to/2NqQ9VH" rel="nofollow" target="_blank">nut milk bags</a>. They can be<a href="https://amzn.to/2NqQ9VH" rel="nofollow" target="_blank"> ordered online</a> and would probably work even better. But, if you don't want to make the investment {or wait}, my method did the trick.<br>
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The foundation of the juice is celery, green apples, cucumber and lemons. From there, you can add in greens, fresh herbs, spices, etc. I like a little sprinkling of cayenne pepper in mine and, also, tried some agave added in for a little extra sweetness once. It's all about figuring out what you like as you experiment with making this.<br>
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<div style="text-align: center;">
<em>Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement </em><a href="http://www.joyouslydomestic.com/p/legal.html" target="_blank"><em><span style="color: #999999;">here</span></em></a><em>. </em><em>This post contains an affiliate link to amazon.com.</em></div>
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Yields 2 - 3 servings.<br>
<a href="http://www.joyouslydomestic.com/2018/09/hydrating-green-juice-no-juicer-needed.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com2tag:blogger.com,1999:blog-4595450600748209908.post-29432589171290175522018-08-08T20:45:00.000-04:002018-08-08T21:13:15.823-04:00Black Bean Tostadas with Salsa VerdeMy obsession with making tostadas at home runs deep. This recipe is one that I fall back on time and time again. {Frankly, I'm not really sure why I haven't shared it with you over the course of the six years I've been blogging.} Tostadas are <strong>a great meal option</strong> for several reasons. They provide an opportunity to have a <strong>meatless meal that is still satisfying and packed with good nutrition</strong>. Also, they are pretty <strong>inexpensive</strong> to make. The preparation of the beans is mostly hands-off, so there's<strong> not a ton of work</strong> that goes into the main component of the recipe. And, cooked beans hold well on the stove and, also, reheat well. {A<strong> lifesaver for families</strong> who may not always get to eat at the same time}.<br>
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We aim to eat together as much as possible, but it's just not always realistic with a hubby who often works twelve-hour shifts and teenagers with full schedules. I'm often keeping food warm for those getting home late. I really do cleave to recipes that work within the realms of our hectic lifestyle. Tostadas fit the bill.<br>
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A FEW NOTES ABOUT THE RECIPE:<br>
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<blockquote class="tr_bq">
I prefer using a package of dry black beans that I soak overnight and cook the next afternoon for this recipe. I, personally, just find this method is totally worth the effort. However, starting from canned black beans is totally fine if you're in a pinch or don't want to mess with soaking dry beans.</blockquote>
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I, also, like to fry soft corn tortillas at home myself. But, crispy tostadas are easily found in the supermarket. They're already fried and ready to go.</blockquote>
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I do like to make <a href="http://www.joyouslydomestic.com/2013/05/tomatillo-and-poblano-salsa-verde.html" rel="nofollow" target="_blank">salsa verde from scratch</a>. But, there are several store-bought varieties that are good, too. If you do make it yourself, know that the leftovers keep in the fridge for use throughout the week. {It's great with chips. }</blockquote>
<blockquote class="tr_bq">
Once the beans are done, I get all of the garnishments prepped and waiting on stand-by. {The sky really is the limit on what you include for this aspect of the recipe - lettuce, cheese, tomatoes, cilantro, jalapeños, black olives, shredded cabbage, onions - whatever your family likes.} I often have the garnishments ready in my vegetable tray that has little compartments for the different items. The fried tortillas keep well in the warm oven. The beans do well on warm on the stove. {Just add a splash of hot water if they get a little dry.}</blockquote>
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With a dinner as simple to have on stand-by as this one, I'd say you're ready to add Black Bean Tostadas to your regular recipe arsenal. <br>
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Yields 12 servings.<br>
{NOTE: Leftover beans freeze well.}<br>
<a href="http://www.joyouslydomestic.com/2018/08/black-bean-tostadas-with-salsa-verde.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com2tag:blogger.com,1999:blog-4595450600748209908.post-8590452314945882372018-07-31T21:35:00.000-04:002018-07-31T21:35:04.657-04:00Confetti Sweet Corn Soup with Baked Tortilla StripsShould you find yourself wandering through life as a person who relishes soup year-round {as I do} or someone who is simply getting that "is it soup season yet?" itch this time of year, my Confetti Sweet Corn Soup may be right up your alley. It really is the perfect transitional soup for the lingering weeks of summer and the early days of autumn. Sweet corn is divine this time of year. And, this soup really celebrates all that we love about corn fresh from the garden or farmer's market.<br>
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The base of the soup is a simple medley of sautéed onion, red bell pepper and jalapeño {use as much or as little per your heat preference} that gets friendly in the pot with some dried oregano, crushed red pepper flakes and salt. From there, a little sprinkling of flour helps with thickening as some good-quality chicken {or veggie} stock joins the party. Most of the corn kernels {once removed from the raw cobs} get added right in while some get whirled up in a blender or food processor with a touch of milk before being added into the soup.<br>
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One of my secrets is to toss in a few of the stripped corn cobs while the soup simmers. This little hack brings some intense corn flavor to the party. {Just carefully remove and discard after they've done their job.} <br>
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To finish, I like to top the soup with some baked tortilla strips that are made pretty easily from soft corn tortillas, non-stick spray and a little salt. This step is totally optional {you can even utilize store-bought tortilla chips as a topper}, but they are worth the few minutes of work.<br>
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Trust me.<br>
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One thing I'd like to note is that after testing this recipe four times in the past couple of weeks, I think I've come to the conclusion that the richness and sweetness {so-to-speak} level of the end result when making this recipe seems to really depend on how sweet and intense the corn is that is used. Obviously, we all know that sweet corn can vary in taste, sweetness and even tenderness. So, there can be variations in the end flavor profile {or "corniness"} each time this soup is made based on the batch of corn one uses. <br>
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Yields 4 - 6 servings.<a href="http://www.joyouslydomestic.com/2018/07/confetti-sweet-corn-soup-with-baked.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-85799039311130478462018-06-14T01:12:00.000-04:002018-06-14T01:23:47.335-04:00Adult Margarita Watermelon WedgesHappy summer. It's hot and getting hotter. We're always looking for ways to stay cool and chill during the summer. This recipe is specifically for the adults at your next pool party or cookout. {Sorry, kiddos.} Combining the refreshing aspect of ice cold watermelon with the components of a margarita couldn't be easier. You do most of the prep ahead of time. And, you can bet that everyone will hover around when you bring out a tray of these babies.<br>
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To make these, you'll be slicing up half of a watermelon into small wedges and inserting popsicle sticks {or something similar} into the rind ends. Follow those easy steps up by drizzling on some tequila, triple sec and freshly-squeezed lime juice. Store in the fridge until you're ready to serve. {I even like to pop the tray of wedges into the freezer for about thirty minutes prior to service so that the wedges are super duper cold.} Right before serving, garnish the fruit with the salt/sugar/lime zest combo. That's it.<br>
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Yields about 20 wedges<br>
<a href="http://www.joyouslydomestic.com/2018/06/adult-margarita-watermelon-wedges.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-54814366777647955822018-06-05T20:42:00.000-04:002018-06-05T20:42:34.853-04:00Asian Roasted Broccoli and CarrotsI've struggled posting new recipes in recent weeks. We're in that end-of-the-school-year frenzy and things have been CRAZY. Band concerts. Conferences. Sports banquets. Field trips. Graduation. Open houses. Field days. Two kiddos have birthdays within two weeks in our house this time of year. And, we just added a new driver in the house - our son turned the big ONE-SIX. {Plus, it's softball season, so my behind is parked in a lawn chair at a ball field quite often these days.} I'm happy for things to be winding down. {Tomorrow is the last day of school. Hallejulah.} I always have more time in the summer to cook and blog. So, look for me in your inbox and newsfeeds a little more often.<br>
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For this new post, it's all about roasted veggies - broccoli and carrots to be specific. Charred, roasted broccoli has been like, my love language lately. Roasting vegetables is a thing of magic. And, it's so dang easy.<br>
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Truth be told, the Asian glaze really steals the show here. Like, I cannot wait to slather this stuff on grilled chicken and shrimp this summer. The ingredient list for the glaze consists of stuff that many cooks probably keep on hand and it takes like, 2 minutes to whip up.<br>
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I was inspired by a recipe from a few years back posted on <a href="https://damndelicious.net/2015/10/23/asian-roasted-carrots-and-broccoli/?m" rel="nofollow" target="_blank">Damn Delicious</a>. It's genius and I'm so glad that I finally decided to try it out after eye-balling it for quite some time.<br>
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NOTE: I like my roasted broccoli pretty charred on the exterior and still a little crisp inside. If you prefer yours a little more tender on the interior and less charred on the exterior, I recommend cutting the pieces a little smaller than shown here and giving the carrots about a five minute head start in the oven before adding the broccoli.<br>
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Yields 2 - 4 servings.<a href="http://www.joyouslydomestic.com/2018/06/asian-roasted-broccoli-and-carrots.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-8726697841464276852018-04-15T22:34:00.001-04:002018-04-15T22:34:32.042-04:00Roasted Bacon-Wrapped Pork Loin with PotatoesLet's hear it for pork on pork action, first of all. If you're a meat-lover, this is a spectacular and pretty easy recipe to have in your arsenal. For starters, I love when roasted meat recipes don't require any stove top pan-searing prior to roasting. This is one such recipe that simply gets prepped in mere minutes, then tossed straight into the oven - without searing. You'll be floored at how little work and effort can yield such amazing results.<br>
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The dish requires minimal ingredients, gets cooked all in one skillet and is pretty fail-proof so long as you keep an eye on the internal temp of the meat.<br>
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Serve this up alongside a salad or vegetable for an easy-peasy meal. It's simple enough for weeknights, yet special enough for Sunday dinner.<br>
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Yields 6 servings<a href="http://www.joyouslydomestic.com/2018/04/roasted-bacon-wrapped-pork-loin-with.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com1tag:blogger.com,1999:blog-4595450600748209908.post-84326491163134189042018-04-13T23:38:00.000-04:002018-04-15T02:32:54.093-04:00Rhubarb Upside-Down CakeRhubarb is a favorite of mine and I especially look forward to making some sort of crisp with it each spring. This year, I wanted to try something different. This cake - based upon a Martha Stewart recipe - was that something different. And, I'm so glad that I branched out into a new recipe. The cake is both <strong>delicious</strong> and <strong>a real stunner</strong> visually.<br>
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I chose to slice the rhubarb into long spears, but you could pretty much cut it in any way that you'd like. And, I shingled the spears into the bottom of the pan, but the pieces could just be tossed in willy-nilly, if desired, so long as they are kept in a pretty even layer. I tried to do something cool for the sake of presentation.<br>
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<strong>SIDE NOTE:</strong> My preteen daughter thought it looked like raw bacon on the cake. <em>Thanks</em>. {Ummm ... actually maybe she's right. Thoughts?}<br>
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Take heed, friends, that the batter of this cake is slightly different than a traditional vanilla-esque cake batter. First, I love the addition of sour cream ... the tang really helps makes this cake. The zest and juice from an orange are a total flavor bomb in this recipe, too. Know, however, that this cake is a little more dense than you're probably used to. And, actually once chilled, I found the center of the cake to almost {just a tiny bit} resemble the consistency of a baked cheesecake. <br>
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The cake can be served warm, room temp or completely chilled. Honestly, I loved it all three ways. So, it's really probably a preference thing.<br>
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<strong>NOTE REGARDING COLORING OF RHUBARB</strong>: After testing this recipe twice, I did come across some reader comments on Martha's post for this cake <strong>regarding the coloring of the rhubarb after baking</strong>. Know that unless your rhubarb is incredibly deep, vixen red when you buy it, you will, obviously, never get a dark red hue after baking without some help. Rumor has it that <strong>a sprinkling of red gelatin</strong> or some <strong>drops of red food coloring</strong> into the sliced rhubarb - as it sits sprinkled with sugar - helps with the coloring. {Honestly, I am okay with the "naturalness" of the subtle pink hue achieved with no coloring added.}<br>
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Serves 6 - 8<br>
<a href="http://www.joyouslydomestic.com/2018/04/rhubarb-upside-down-cake.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com1tag:blogger.com,1999:blog-4595450600748209908.post-76100111038299639052018-03-14T16:08:00.001-04:002018-03-14T16:14:20.893-04:00Greens and Grains Salad with Lemon-Thyme VinaigretteWith Easter just around the corner and the official day of spring on the horizon, my mind has been on all things <strong>fresh, green and vibrant</strong>. And, since I am hosting our family dinner this Easter, I've been contemplating the menu. We pretty much always serve a baked ham with traditional side dishes - sweet potatoes, mashed potatoes, dinner rolls, etc. But, coming up with unique vegetable side dishes seems like a challenge most years. With all of the heavier, carb-laden dishes being served, I always like to offer a dish or two that's <strong>a little lighter and has some fresh elements</strong>. This salad totally fits the bill and <strong>will look stunning</strong> on the holiday table.<br>
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What I love most about this salad is the <strong>contrast between the roasted asparagus and the fresh, crisp raw vegetables</strong>. I, also, super love the texture and chewiness of the cooked grains scattered throughout the salad. And, the simple vinaigrette is such a great compliment to all of the elements in the salad.<br>
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<strong>NOTES:</strong><br>
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<blockquote class="tr_bq">
Use whatever grains you desire. {I utilized a small bag of a barley, rice, wholegrain oats, wheat berries and spelt blend.} Quinoa would work great. Barley or all wheat berries would be good.</blockquote>
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I used baby spinach as the base of the salad, but any style of lettuce or mixed greens can be used.</blockquote>
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Frozen peas {that have been thawed} can be substituted in place of the sugar snap peas if desired. And, any other green vegetable{s} of your choice can be incorporated into the salad as desired.</blockquote>
<a href="http://www.joyouslydomestic.com/2018/03/greens-and-grains-salad-with-lemon.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-24253927489473295962018-02-05T15:01:00.002-05:002018-02-05T15:01:37.594-05:00The Ultimate French Onion DipI shared a couple of photos of this dip back in December on my Instagram Stories {are you <a href="https://www.instagram.com/joyouslydomestic/" rel="nofollow" target="_blank">following me there</a>?} when I had made it for a holiday party. Several of my followers requested the recipe. Then, when I made it for our Super Bowl party, I shared a quick pic again and got more inquiries about how I make my version. So, I figured it was time to post it here on the blog. Back in my early adulthood, French Onion Dip always meant buying it in the tub or, at best, whipping it up using a store-bought dip seasoning packet. But, once I discovered just how easy it was to make it from scratch, this became my preferred way to serve it. In my opinion, there's just no comparison.<br>
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Starting with fresh onions that get chopped and slowly cooked down in a little olive oil is the key to how amazing this dip is. Once cooled, the sautéed onions are combined with mayonnaise {be sure to use a good quality brand}, sour cream and a few seasoning components. <br>
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I highly recommend that you make this the day before you plan to serve it. I'd, at least, give the dip six hours to rest in the fridge before serving. It needs the allotment of time for the flavors to really marry up and meld. You'll definitely be thoroughly rewarded for letting it reach its full potential as the best French Onion Dip you've possibly ever made {and eaten}.<br>
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Serves 10 - 12.<br>
{Recipe can be easily cut in half or doubled as needed.}<a href="http://www.joyouslydomestic.com/2018/02/the-ultimate-french-onion-dip.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com4tag:blogger.com,1999:blog-4595450600748209908.post-2457836248498922762018-02-01T13:21:00.002-05:002018-02-01T13:27:24.549-05:00Vegetarian Sweet Potato ChiliChili is a staple for so many during this time of the year. When the snow and wind are whirling around outdoors, curling up with a big bowl of chili just screams COMFORT and really warms us up from our heads to our toes. Adding football season to the mix can really drive home everyone's yearning for chili. Whether you're <a href="http://www.joyouslydomestic.com/2016/02/throwing-chili-party-plus-bonus-sweet.html" target="_blank">hosting a big game day party at home</a> on Super Bowl Sunday or tailgating at your favorite team's big game, serving up chili with "all the fixings" will definitely score you some major points with your guests.<br>
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Incorporating sweet potatoes and foregoing any type of meat in this recipes means that it is <strong>vegetarian-friendly</strong>. {The chili actually is completely vegan. But, due to my garnishment suggestions that include dairy, I opted to label it as "vegetarian."} I have major meat-lovers in my house ... they love this chili. All of the flavors of traditional chili are present. It's <strong>hearty and satisfying</strong>, but you can feel good about eating a <strong>lighter, healthier version</strong> when digging in to this cold-weather staple. The sweet potato addition lends bulk to the chili and, also, brings a hint of sweetness that perfectly balances out the little bit of spice present.<br>
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So, grab a pot and <strong>seize the moment</strong>. This really is a no-fuss recipe that takes just minutes to get going and only a short amount of cooking time.<br>
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NOTE: This is an easy recipe to double {or triple} as needed, so it's perfect for feeding a crowd. Once prepared, it holds well on the WARM setting in a slow cooker, if desired.<br>
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Yields 4 - 6 servings.<br>
<a href="http://www.joyouslydomestic.com/2018/02/vegetarian-sweet-potato-chili.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-81554915851657500582018-01-16T19:47:00.000-05:002018-03-31T20:02:33.948-04:00Easy Weeknight String Cheese-Stuffed Manicotti<div class="separator" style="clear: both; text-align: left;">
This is the <strong>quickest, easiest baked pasta</strong> dish that you'll probably ever make. {And, it <strong>only uses five ingredients</strong>.} With only about ten minutes of hands-on prep time {no need to even pre-boil the pasta}, you can toss this in the oven while you whip up a quick side salad and maybe get some garlic bread made up. It's perfect for <strong>busy weeknights</strong> and is an extremely <strong>kid-friendly dinner option</strong>.</div>
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This <strong>no-frills and no-fuss</strong> baked manicotti recipe really couldn't be easier. After a quick soak in hot water, the pasta shells get stuffed with string cheese before being baked off in a sea of good-quality, store-bought marinara sauce. A sprinkling of shredded mozzarella atop it all ensures an end result of <strong>bubbly, gooey, cheesy goodness</strong> amidst all that sauce - everything that a good pasta bake should be.<br>
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<strong>NOTE:</strong> Preparation of the pasta following my recipe directions yields<em> al dente</em> manicotti {still slightly firm}. If your family prefers very soft, almost mushy pasta, you may desire to boil noodles according to manicotti package instructions - ending the cooking a couple of minutes shy of the recommended time on package - prior to assembly of the dish.<br>
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Yields 4 - 5 servings.<br>
<a href="http://www.joyouslydomestic.com/2018/01/easy-weeknight-string-cheese-stuffed.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com5tag:blogger.com,1999:blog-4595450600748209908.post-27540690761413635552018-01-09T20:34:00.000-05:002018-01-09T20:41:46.680-05:00Coconut Curry Soup with Roasted ChickpeasWhen your husband of two decades declares that your first go-round of making Coconut Curry Soup produced "<strong>the best soup you've ever made</strong>" and you alone eat two large bowls in one sitting, there's a good chance that you've got a<strong> killer new soup recipe</strong> on your hands. {We won't even discuss the close-to-legit fight the two of us had over the remainder of soup in the bottom of the pot.} <strong>Seriously. We are in love. With soup. Smitten.</strong> {#soupfling}<br>
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Sooooo, in celebration of the new year, I bring you this healthful, vibrant, ethereal soup as my first post of 2018. <strong>It is - all at once - rich, delicate, hearty, dainty, subtly-spiced, broth-y, creamy and light. </strong>And, it's adorned with the most-glorious of toppings to kinda meld soup and salad into one dish. Perfection.<br>
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It's flavor profile and ingredient list is just enough off the beaten path - in terms of traditional soup for many of us - to be adventurous. But, it's simple enough to make and familiar enough to eat - especially for those already accustom to curry.<br>
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The soup takes just around thirty minutes to make from beginning to end. Be sure not to skip the roasted chickpeas, by the way. They shine nestled atop the soup among the other finishing touches.<br>
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I mentioned the soup's heavenly deliciousness. Luckily for all of us, it is, also, incredibly healthy. I consider it quite qualified to propel many of us through our January resolutions of healthier eating ... a lunch or dinner option that fits in nicely with our commitments to incorporate more fresh, wholesome dishes into our lives.<br>
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Now go make soup. And, may you all begin a love affair with this particular recipe as I have done. <br>
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Serves 4. {Easily doubled and does reheat quite well.}<br>
<a href="http://www.joyouslydomestic.com/2018/01/coconut-curry-soup-with-roasted.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-9840474455326621202017-12-21T23:45:00.001-05:002017-12-21T23:50:04.076-05:00Holly Jolly Chocolate-Dipped Pretzel RodsWith just a handful of days to go until Christmas, many of us are shuffling to get everything done that needs done during this crazy time of the year. The shopping. The gift-wrapping. The decorating. The party-planning. The baking. {And, the list goes on.} So, it's helpful to have a few quick shortcuts in our arsenal. Perhaps the kids need something for a holiday class party. Or, you need some simple goodies to hand out to co-workers, neighbors, etc. ... these festive sweet and salty snacks just may be the perfect solution.<br>
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They utilize minimal ingredients and come together rather easily. No baking is required. They require that very little - if any - dishes be dirtied up. I, literally, did not dirty one dish while making these. {I used wax paper to lay the chocolate-dipped pretzels on. I used a plastic spoon to help coat the pretzels. And, the chocolate came packaged with a melting tray that popped right into the microwave as-is.} So, it's a pretty easy project. And, it's one, too, to get the kids or grandkids involved with.<br>
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{Just be ready to grab the broom to sweep up all those sprinkles that'll inevitably end up on the floor by the end of the task, however.}<br>
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Yields 30 pretzel rods.<br>
<a href="http://www.joyouslydomestic.com/2017/12/holly-jolly-chocolate-dipped-pretzel.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com2tag:blogger.com,1999:blog-4595450600748209908.post-47333249842080780062017-12-20T14:51:00.001-05:002017-12-20T15:01:42.304-05:00Cranberry Chocolate Bread Pudding with Citrus Butter SauceI always delight in taking an old-school recipe and giving it a twist. Bread pudding is no exception. I have several different versions here on the blog like, my <a href="http://www.joyouslydomestic.com/2013/10/pumpkin-bread-pudding-with-apple-cider.html" target="_blank"><span style="color: #999999;">Pumpkin Bread Pudding with Apple Cider Butter Sauce</span></a>, my <a href="http://www.joyouslydomestic.com/2016/01/blueberry-vanilla-bean-bread-pudding.html" target="_blank"><span style="color: #999999;">Blueberry Vanilla Bean Bread Pudding</span></a> and my <a href="http://www.joyouslydomestic.com/2016/10/apple-pie-croissant-pudding-with.html" target="_blank"><span style="color: #999999;">Apple Pie Croissant Pudding with Caramel Butter Foam Drizzle</span></a>. In this version, fresh cranberries, chunks of chocolate and fresh oranges come together to make <strong>the ultimate holiday bread pudding</strong> that can be served for breakfast, brunch or even as a dessert.<br>
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What I love most about bread pudding is that <strong>the options are pretty endless with regards to the type or types of bread used</strong>. I've made it with leftover raisin bread, a day-old French loaf, croissants and sandwich bread. I actually prefer a combination of something hearty and something soft. So, in this recipe, I used mostly day-old French bread cubes with a few slices of soft sandwich bread cubes.<br>
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To prepare this recipe, the bread cubes get placed in a greased baking dish. Then, you'll be making a quick custard in a mixing bowl. After sprinkling on fresh cranberries and chocolate chunks, you'll pour the custard over it all. Next, you'll want it to soak for twenty minutes, at least, but you can store this in the fridge at this point - covered - until you're ready to bake it. {I have kept it overnight in the refrigerator at this point for an easy pop-in-the-oven breakfast option.} After baking, the bread pudding will need to rest slightly while you whisk up a quick, buttery, orange-infused powdered sugar sauce. This will get poured over the bread pudding at the time of service.<br>
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The result is a perfectly-spiced, custard-y center with a slightly crisp top. The cranberries impart a slightly tart component while the chocolate lends just the right amount of sweetness - it's a beautiful flavor balance between the two. And, the citrus-y sauce packs a magical punch of brightness and sweetness to finish everything off. <br>
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Yields 6 - 8 servings.<br>
<a href="http://www.joyouslydomestic.com/2017/12/cranberry-chocolate-bread-pudding-with.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-16559543589861242672017-12-02T01:00:00.001-05:002017-12-02T01:00:42.598-05:00Cranberry and Double Chocolate BiscottiI am a biscotti junkie. And, even though I have found some in cafes and stores that I do enjoy, I've come to really love making them at home. Besides turning out amazing every time, I love that I can play around with the add-ins when making my own batches.<br>
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I put off attempting to make biscotti from scratch at home for many years because I thought it would be a complicated process. Not so at all. The recipe is almost the same as making like, chocolate chip cookies. {Actually, I find making biscotti a little simpler, but that's probably because I get impatient while shuttling cookie sheets in and out of the oven when making cookies.} The dough will turn out a little thicker than regular cookie dough. But, the recipe, basically, calls for the same ingredients and mixing process. From there, the dough gets formed into "logs," baked a bit, removed from the oven, sliced and baked again. That's it.<br>
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Biscotti - by the way - are sweet Italian biscuits or cookies that get double-baked and are often served up with the intention of being dunked into beverages. They are typically oblong. Due to the double-baking, the end result is a crunchy, dry baked good that keeps well for a longer period of time than traditional soft-baked cookies.<br>
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I've chosen to bring together dried cranberries and mini chocolate chips in this version. Then, I've drizzled the cooled biscotti with melted chocolate. But, you can experiment with other mix-ins if you'd like ... chopped nuts, different varieties of chocolate, various dried fruits, etc. Also, I have used almond extract in place of vanilla extract in the past ... that is, also, really good.<br>
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Yields 28 - 32 biscotti {depending upon thickness of your dough and cookies}<a href="http://www.joyouslydomestic.com/2017/12/cranberry-and-double-chocolate-biscotti.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com1tag:blogger.com,1999:blog-4595450600748209908.post-82762923115341354802017-11-21T00:47:00.000-05:002017-11-21T00:47:04.302-05:00Edible {Eggless} Chocolate Chip Cookie DoughMaking a big batch of chocolate chip cookies can be fun and rewarding. But, nibbling on the dough as you make your way through the cookie-making {and baking} process is sometimes the best part. {Am I right?} <br>
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For those who relish the occasional finger lunge {or spoon plunge} into the raw cookie dough mixing bowl, you can get your fix whenever the craving hits with this super easy, quick recipe.<br>
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With just a handful of basic pantry ingredients, you can whip up raw chocolate chip cookie dough that is just enough for one {or two - if you are up for sharing} servings. And, it is safe to eat because no eggs are used. All that's needed is toasted flour, a few other pantry staples, a little butter and a sprinkling of chocolate chips. And, just like magic - the perfect portion of cookie dough is ready just for you.<br>
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NOTE: Toasting the flour prior to making the dough not only helps alleviate the possibility of e.coli, but it, also, contributes to a better-tasting end product. Furthermore, blending the raw dough together while the flour is just warm out of the oven helps with the overall texture of the dough. With no eggs present, the dough benefits from the warm flour as it helps slightly "cream" the butter together better with the sugars.<br>
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Yields 1 - 2 individual servings of edible, raw cookie dough for snacking.<br>
<a href="http://www.joyouslydomestic.com/2017/11/edible-eggless-chocolate-chip-cookie.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com3tag:blogger.com,1999:blog-4595450600748209908.post-69642066602054612252017-11-17T01:17:00.001-05:002017-11-18T04:36:38.278-05:00Apple and Pear CrispIf you're looking for a quick-to-assemble dessert that celebrates simple, seasonal ingredients, making an Apple and Pear Crisp just might be right up your alley. With some basic pantry ingredients {and some fruit, of course} and a tiny bit of prep time {mostly spent peeling and cutting the fruit}, you'll have this in the oven in a jiffy. All that'll be left to do is to sit back and enjoy the most tantalizing of aromas filling your kitchen. Like, seriously ... intoxicating. The end result is a slightly toothsome, buttery oat topping that bakes and bubbles up nestled among the nooks and crannies of tender slices of caramel-y, perfectly-spiced fruit. C'mon now. This is pretty much one of the most-comforting, old-school desserts on the planet.<br>
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Of course, any top-notch crisp must have a scoop of vanilla ice cream or a dollop of whipped cream on top before digging in. {That's a given in my book.} The crisp can be served hot, warm or cold - whatever you prefer. And, I even give permission to enjoy any leftovers the next morning for breakfast. It's fruit and oats - breakfast staples, right?<br>
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Yields 6 servings.<br>
<a href="http://www.joyouslydomestic.com/2017/11/apple-and-pear-crisp.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com2tag:blogger.com,1999:blog-4595450600748209908.post-5243589932183713652017-10-28T23:14:00.001-04:002019-11-25T08:36:23.187-05:00Maple Dijon Hasselback Butternut Squash Celebrate the beauty, seasonality and deliciousness of butternut squash by making this unique, fun recipe. Hasselback Butternut Squash is both fabulous in taste and a total show-stopper in presentation. The flavors of maple syrup and Dijon marry together in a herb-y glaze that undeniably compliments the roasted shingles of this slightly sweet orange-hued beauty. This is a side dish that will shine served next to a baked ham or roasted turkey. But, it's, also, enjoyable as a main dish served with a salad for a simple fall or winter dinner.<br>
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I am not going to lie to you, however. Preparation here is a bit of a time and effort investment, but is definitely worth it.<br>
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First the squash will need cut in half lengthwise. Then, you'll need to scoop out the pulp and seeds. Next, the two halves will need peeled.<br>
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Peeling a butternut squash is not the easiest task in the world. But, it is totally doable and totally worth the effort. It took me about ten minutes to peel mine. It pays to be sure to have sharp blades on your peeler. {I tried two different ones that I had. One was newer and so much easier to use.}<br>
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Following the peeling, the two halves will need to be popped into the oven for about twenty minutes just to start to soften the flesh so that it is easy to slice through. Please do not attempt to make your tiny cuts {shingles} while the squash is completely raw. Very risky and almost impossible.<br>
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After slicing, you'll be brushing on a glaze a few different times before and during the roasting process. And, at the end, you'll top the squash with chopped pecans just before hiking the oven temp up to give everything one last blast of really high heat. <br>
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Note that if your squash is super large {like mine}, you should be able to get four-to-six servings out of it so long as you're serving it as a side dish and not a main dish. If your squash is petite, you're probably looking at two-to-four servings.<br>
<a href="http://www.joyouslydomestic.com/2017/10/maple-dijon-glazed-hasselback-butternut.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-67314840280556295932017-10-26T23:49:00.000-04:002017-10-27T00:01:07.608-04:00Vegetarian Cauliflower Rice Taco SaladI have been eating mostly vegetarian for over a year now. I would say that I am vegetarian probably ninety percent of the time. I still use chicken stock in many of my soups. I occasionally dribble a little gravy over my mashed potatoes when I make a big Sunday dinner for the family. And, being a food blogger means that I taste all of the dishes that I make while testing recipes - meat or otherwise. But, I never really sit down and eat an actual "meat forward" meal very often. One thing I have missed terribly is traditional tacos, taco salads and burritos. That was until I started making tacos with cauliflower rice.<br>
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It changed my life. Seriously. I can enjoy tacos again ... tacos that actually taste as if regular seasoned ground beef is included. Like, cauliflower rice seasoned with taco seasoning is amazing, guys. And, it tastes like, well ... taco meat. I will admit I was hesitant even as it was cooked up and ready in the pan. When I tasted it, I thought that it tasted like cauliflower rice cooked up with taco seasoning. But, get it in a taco or taco salad with all of the fixings ... mind blown.<br>
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I feel like a whole new world opened up to me with this concept. Frozen cauliflower rice may scare some of you. Please don't let it. Even my ten-year old daughter who despises cooked cauliflower said that it felt as if she was eating regular taco meat. (That's huge.)<br>
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For this post, I've utilized the cauliflower rice taco "meat" in a taco salad. But, it works just as great in regular tacos or loaded burritos. When we tried it in tacos, we definitely agreed that the one notable difference between cauliflower rice versus ground beef is the lack of fat/grease. But, once sour cream and/or guacamole was added into the taco, that void was totally filled. So, I would recommend the inclusion of one or the other (or both).<br>
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Yields 4 servings.<br>
<a href="http://www.joyouslydomestic.com/2017/10/vegetarian-cauliflower-rice-taco-salad.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com0tag:blogger.com,1999:blog-4595450600748209908.post-3476469828010074612017-10-10T00:02:00.000-04:002017-10-10T00:02:14.516-04:00Roasted Cauliflower and Garlic Soup with Parmesan CroutonsI often say that I could live on salads during the summer months and on soup during the chilly months {with maybe a casserole thrown in every now and then for good measure}. I've shared with you an abundance of soup recipes over the past five years here on Joyously Domestic. Recently, I posted a collection of <a href="http://www.joyouslydomestic.com/2012/10/fourteen-tantalizing-and-comforting.html" target="_blank">Fourteen Tantalizing and Comforting Soup Recipes</a> and it took off like wildfire here on the blog and on social media. So, I know I'm not alone in my adoration of soup. <br>
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Now, with that said, I understand that not everyone particularly digs cauliflower. But, even if you insist that it is the evilest of vegetables, I think you may be a bit surprised at just how <strong>amazing it is roasted and spun into a creamy soup</strong>. Seriously.<br>
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Just <strong>the roasted cauliflower alone almost did me in</strong>. I had to restrain myself from eating half of the batch when it came out of the oven ... before the soup-making process had really even gotten off of the ground. {I'll definitely have to randomly roast up a slew of cauliflower florets more often just for snacking purposes. For sure.}<br>
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The <strong>fabulous news about this soup</strong>? It is quite <strong>healthful</strong>. Can you believe the recipe has ZERO butter, milk or cream? It's, basically, a combo of cauliflower, garlic and chicken stock with a few seasoning components. {And, if you really wanna be healthy, I guess one could omit the croutons. But, I would not recommend it, friends.}<br>
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NOTE: Know that the recipe as written <strong>only yields four smaller-sized servings</strong>. {This soup isn't necessarily one that a big, whopping bowl is needed at one sitting as it's somewhat decadent and rich in taste and texture. It's a pretty easy recipe to double, however, to feed a larger crowd if needed.<br>
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Yields 4 servings.<a href="http://www.joyouslydomestic.com/2017/10/roasted-cauliflower-and-garlic-soup.html#more">Continue Reading >></a>Joyously Domestichttp://www.blogger.com/profile/17215208307039039850noreply@blogger.com2