tag:blogger.com,1999:blog-83253222640893498642024-03-05T11:52:54.573-08:00blogoneserecipesAlexhttp://www.blogger.com/profile/01091699181490961011noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8325322264089349864.post-86075184344810909342013-06-09T18:10:00.002-07:002013-06-09T18:15:57.088-07:00Mozzarella Meatball Yellow Submarine<div dir="ltr" style="text-align: left;" trbidi="on">
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Mozzarella Meatball Subs</h2>
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So, as you may be able to tell, I'm not as good with the camera as my better half. Colleen is up at her family's tonight, but before I can join her I have to go to work tomorrow morning. When you've been together for a while, you always get a little nervous about sleeping by yourself. I'm curious to see if I sleep better or worse tonight...</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>This is how we sleep</i></td></tr>
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Our roommates are up playing a wedding today, so with all of them out of the house, I'm going to show you how our roommates' dog and I kick it bachelor style with our meatball sub recipe.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcjqZ569j4ZTZjsFa6Ok7Q13tSFOT8K2Vkfxvn30pnRPoqCt0WgKgp-bWSP8dSjFeF1xY8R-BRqquwvjlVq_9IdUzR4Pd4iuec9E5onCAB0i_jjivn7dMo5_snsdiSBkEpA1Z5QUc8UA5/s1600/The+Duke+and+I.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcjqZ569j4ZTZjsFa6Ok7Q13tSFOT8K2Vkfxvn30pnRPoqCt0WgKgp-bWSP8dSjFeF1xY8R-BRqquwvjlVq_9IdUzR4Pd4iuec9E5onCAB0i_jjivn7dMo5_snsdiSBkEpA1Z5QUc8UA5/s400/The+Duke+and+I.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The Duke and I</i></td></tr>
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I'm also making a ham-fisted pun on the <a href="http://www.imdb.com/title/tt0063823/" target="_blank">Yellow Submarine</a> movie the Beatles made in the 60s. If you didn't catch that, welcome to the internet! I am a Nigerian prince with a business proposal I believe you might be interested in.<br />
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Ok, meatball sub recipe time. I'm treating this like a leftovers recipe, even though I ended up whipping up a couple of fresh meatballs this time. If you haven't already made your meatballs, check out our awesome <a href="http://blogoneserecipes.blogspot.com/2013/06/cloudy-with-chance-of-cheese-filled.html" target="_blank">Meatball Recipe</a>.</div>
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Ingredients:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF-VIbwv8o3m_a29BNllwNohu6kijj2PqXde8yiYScmN8Lji9nGCwDY-ThAoRo9IIMkyhgIWt1vGVBSPUxUcmHxTPGqHGTbZTp2vodHWxF62tOeWqSlxRDVUMrD38dAFRBFazOpQGd2cw/s1600/Meatball+Ingredients.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><b><i><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF-VIbwv8o3m_a29BNllwNohu6kijj2PqXde8yiYScmN8Lji9nGCwDY-ThAoRo9IIMkyhgIWt1vGVBSPUxUcmHxTPGqHGTbZTp2vodHWxF62tOeWqSlxRDVUMrD38dAFRBFazOpQGd2cw/s320/Meatball+Ingredients.JPG" width="320" /></i></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Everything that goes in the meatballs</i></td></tr>
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<li>Cheese-Filled Meatballs</li>
<li>Sub Roll</li>
<li>More Cheese</li>
<li>Pepperoni</li>
<li>Assorted Spices (whatever you've got lying around)</li>
<li>Red Peppers</li>
<li>Onions</li>
<li>Mustard</li>
<li>Olive Oil</li>
<li>Black Olives? Marinara Sauce?</li>
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Directions:</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeMOydl3BNn7ppMyjbRypQVi79mn8uUNWJcj2loJG8sbd4y4JlJ7mO22DMXcBOX9rwdyDGHSuPKaZcN26Ki-qPd0dMpYIqz3MSexHLCetSXf6phuF0TRBjANb2ZhKftB-gK4Tf8WTUg9D/s1600/Toasted+Bun.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeMOydl3BNn7ppMyjbRypQVi79mn8uUNWJcj2loJG8sbd4y4JlJ7mO22DMXcBOX9rwdyDGHSuPKaZcN26Ki-qPd0dMpYIqz3MSexHLCetSXf6phuF0TRBjANb2ZhKftB-gK4Tf8WTUg9D/s320/Toasted+Bun.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>If it looks like this, you did it right.</i></td></tr>
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I don't really have to spell it out for you, do I? Pepperoni on the sub. Step one complete.</div>
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Cheese on the sub. Step two complete.</div>
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Spices on the sub. Ok, ok. You get the picture. Pop that in the toaster oven (or failing that the regular oven) and cook it for a few minutes at about 350 degrees. The pepperoni is already cooked, so you're really just toasting the bread and melting the cheese here. A little olive oil drizzled on top doesn't go amiss either.</div>
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While you're at it, fry up the peppers and onions in olive oil. Toss a little salt and pepper on there too, why not, right? And whether you're making new meatballs or heating up leftovers, toss them on here too. The veggies will benefit from a little fat on the frying pan, and your meatballs will be way better than if you put them through the microwave. I'm not a huge fan of microwaves in general.</div>
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Congratulations! You're done. You can add some black olives or some marinara sauce if you're feeling fancy - I would have if I had any. Hell, you can add anything you want, it's a damn sub, but they taste awesome just the way I had them too.</div>
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I know we said it was Borscht Yeltsin next. Have faith! We already made all the Borscht, pictures and everything, I promise. It'll just be a little bit longer before it ends up getting written up. How about the Meatball Sub recipe though, hmm? Pretty good, right?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx0SqbMUInWQfZA7Q9pJGVN7IEvHL2-PwAUnp4tNp2jb3kzlO3NAOVxCX_J1UwLLM9cTx-9Js2fnyyj9LEmRqyhWfSaAi04hu_udvqrhEhu4TfjeOP60Le7TZxEED7-EUlhfTZ6wSO1os/s1600/4816771894_c996206492_z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx0SqbMUInWQfZA7Q9pJGVN7IEvHL2-PwAUnp4tNp2jb3kzlO3NAOVxCX_J1UwLLM9cTx-9Js2fnyyj9LEmRqyhWfSaAi04hu_udvqrhEhu4TfjeOP60Le7TZxEED7-EUlhfTZ6wSO1os/s400/4816771894_c996206492_z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>They love it</i></td></tr>
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Alexhttp://www.blogger.com/profile/01091699181490961011noreply@blogger.com0tag:blogger.com,1999:blog-8325322264089349864.post-8106087628656114972013-06-04T14:44:00.000-07:002013-06-04T14:44:34.719-07:00Cloudy with a Chance of Cheese-Filled Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">
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Cheese-Filled Meatball Recipe</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6lMh2OnWrvxDilaZVAFVIxm5ei3Ev675HejRjy980glCo2KTyOcvAbXhdBS8JNxLNIpfDSqqoUBZfnFqS75E0BngL9HrTM7bG6hFlbFRjwgwuT0ElksJX-DbK7WtR9K0AWa-LBxEsv39/s1600/Meatballs.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6lMh2OnWrvxDilaZVAFVIxm5ei3Ev675HejRjy980glCo2KTyOcvAbXhdBS8JNxLNIpfDSqqoUBZfnFqS75E0BngL9HrTM7bG6hFlbFRjwgwuT0ElksJX-DbK7WtR9K0AWa-LBxEsv39/s400/Meatballs.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Can you see the cheese oozing out? Mmm... yes.</i></td></tr>
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We've been meaning to post this meatball recipe for a while now, but life just seems to get in the way. Trust me though, as meatballs go, these are easily the best. They take maybe half-an-hour to make, and we ate them for at least a week - there's just no getting tired of cheese-filled meatballs. <a href="http://www.imdb.com/title/tt0844471/" target="_blank">Cloudy with a Chance of Meatballs</a> is an animated movie that came out a few years ago, and I have to admit, we never saw it. I couldn't resist the reference though, because I loved the children's book when I was a little kid. If you can get your hands on a copy, you should read it to your kids, especially while they're eating these meatballs. Either way, on to the meatball recipe!</div>
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Ingredients:</h3>
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<li>2 lb lean ground beef</li>
<li>1/2 - 1 lb low moisture mozzarella cheese</li>
<li>1/8 cup soy sauce</li>
<li>1/8 cup olive oil (plus a little more to grease the pan)</li>
<li>1/8 cup honey</li>
<li>1 small roll (it can even be a little stale, we're after the crumbs)</li>
<li>1 small onion</li>
<li>3 cloves garlic</li>
<li>1 tablespoon grated ginger (optional, but totally awesome)</li>
<li>1 packet sazon goya (also optional, but also awesome)</li>
<li>salt and pepper</li>
<li>basil</li>
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<tr><td class="tr-caption" style="text-align: center;"><i>This is the fun part.</i></td></tr>
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Directions:</h3>
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Start by chopping up all the relevant things, that means the onions, garlic, ginger, and the basil. I'm going to let you in on a little secret: you don't have to use a knife. This stuff is all going to get mushed up into meat, so just use a cheese grater. The big side of the cheese grater works better for the onions and the fine side works better for everything else. Now you know. </div>
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Next, mix everything but the cheese in a bowl with your hands. Ok, so you don't <i>have</i> to use your hands yet, but it's way more fun that way. That weird, semi-taboo pleasure you get from squishing raw meat through your hands? We won't tell anyone about it if you don't. This is a meatball recipe, after all - you're going to have to get your hands dirty!</div>
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Now that everything's mixed up good and proper, you're going to either cut your block of mozzarella up into nice, neat little cubes, or you're going to take the grated mozzarella that you stupidly bought at the store and squeeze it into little balls. Guess what we did.</div>
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Once that's done, whether you used your hands to mix your meat (you dirty thing, you) or you used a fork like a total prude, you'll still have to get your hands into the mix. Form your meatballs a little smaller than you'd like, and sink a cheese ball into the center of each one, just like in the picture above. Don't forget to roll them about between your palms to make them round!</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Sizzle, sizzle, sizzle.</i></td></tr>
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This next step get's a little complicated, but don't let it put you off this meatball recipe: cook your meatballs. I know, I know, people ask us how cope.</div>
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Really, it's totally that simple. Keep it to about medium heat and try to roll the meatballs around so that they get cooked on all sides. You'll know they're done, because cheese will start dripping out of them. Do look before you take any one meatball off the grill to make sure that it's done on all sides. Sometimes one get's totally cooked on one side and still looks raw on the other - that would be gross to eat. Take them off and serve with whatever you like meatballs with!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboaR9sNVzuKhKMSKAcxMdlK1wg7Qjxc8uh3T_fcX3MftJf6nkMwPt8nxtTr7JDfyHDzedtnt5ZVdFN4edJ6JjZykXEIN1mdh-D5mp5Fr7OahdeZ_hpjTfJWQOhxxwJmne38vSB6sb3TcV/s1600/Meatballsandpasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboaR9sNVzuKhKMSKAcxMdlK1wg7Qjxc8uh3T_fcX3MftJf6nkMwPt8nxtTr7JDfyHDzedtnt5ZVdFN4edJ6JjZykXEIN1mdh-D5mp5Fr7OahdeZ_hpjTfJWQOhxxwJmne38vSB6sb3TcV/s400/Meatballsandpasta.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yeah, baby!</i></td></tr>
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We started with pasta and marinara sauce, always a good staple, but for the leftovers we made some bomb meatball subs that, frankly, deserve their own little blog post. Unfortunately, we didn't take any pictures this time. Hope you enjoyed our very own meatball recipe - it's a new one for us and we love it. Don't skimp with the extras like the soy sauce and the honey, your meatballs will thank you!</div>
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Coming up next...</h3>
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We're about a third of the way through our next recipe: Borscht Yeltsin. This one takes forever to make, but it's so good that you'll understand why if you take the chance! I know beet stew sounds a little out there, but just go with us on this one - we're Russian majors, we know what we're doing. And if you haven't already, like us on stumbleupon! It's that orange button in the box that's been following you all the way down this page. It's easy for you, and it does a lot for us!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZHiioGniQHXVoCG-T2V6Ie2fXIY5SfI9ovKA71lYOGMISmX_BTQigEbmNceVrhgyRD5KX6_dspt3hkoEspcnkzKchKBF-SS5voKoK_8cp-EV9cx07hLjOPhi3UeGXsgNv4kO2Wkzl_aY/s1600/zCyDWNIrrXNZ4WR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZHiioGniQHXVoCG-T2V6Ie2fXIY5SfI9ovKA71lYOGMISmX_BTQigEbmNceVrhgyRD5KX6_dspt3hkoEspcnkzKchKBF-SS5voKoK_8cp-EV9cx07hLjOPhi3UeGXsgNv4kO2Wkzl_aY/s400/zCyDWNIrrXNZ4WR.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Doesn't that look cute? Read it to your kids!</i></td></tr>
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Alexhttp://www.blogger.com/profile/01091699181490961011noreply@blogger.com0tag:blogger.com,1999:blog-8325322264089349864.post-71044038054878672802013-05-30T14:13:00.000-07:002013-06-04T13:51:02.881-07:00Cilantro Limelight Chicken Couscous<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMmEiIakRlqGJuVFRl0EK0fyGb3_nzmIG_D03Ea3-E3DeKf3kS9NMw8-MeSYUxK7OpE8vkWX3uxhXrtLpzBflWbQDeAnv5kUHeuUf8N_keW9WC-dzjgiholF_gtMBX2ODyInowXakzey7/s1600/Chicken+Couscous.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMmEiIakRlqGJuVFRl0EK0fyGb3_nzmIG_D03Ea3-E3DeKf3kS9NMw8-MeSYUxK7OpE8vkWX3uxhXrtLpzBflWbQDeAnv5kUHeuUf8N_keW9WC-dzjgiholF_gtMBX2ODyInowXakzey7/s320/Chicken+Couscous.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Do you <u>need</u> avocado? No... But it helps.</i></td></tr>
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Cilantro Lime Chicken Couscous</h2>
Mmm, cilantro lime chicken couscous, you so good to me. As far as boneless chicken breast recipes go, this one is pretty cool. It uses a chicken glaze instead of the more traditional chicken marinade and it makes the chicken really flavorful. I should come clean and tell you that we took a lot of this recipe from another blog, which is <a href="http://www.grumpyshoneybunch.com/2011/02/sweet-chili-lime-chicken-with-cilantro.html#axzz2Un8W33q5" target="_blank">here</a>. We added a few tricks of our own though, so bear with us. <a href="http://www.imdb.com/title/tt0044837/?ref_=sr_2" target="_blank">Limelight</a>, by the way, is a sweet old Charlie Chaplin movie. Yet another celebrity who would have loved our awesome recipes. So, here's what you need to make your own cilantro lime chicken couscous. Listen to how fancy that sounds and imagine yourself introducing it at a dinner party. Just rolls off the tongue, doesn't it?<br />
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Ingredients:</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ir8BfpCbq5kYXC2Sc1pN5E4sCcvYBDWJyXK1RzAn71mAxLLyyLy4QsUiHTHFN1NJDupfT9Mfj9ybwE436Qb08Du6CSUBiA4BAMlH7xE8zTR4G0vBQRuLiKfCYD0Qi_9l59A6M-kMxIJC/s1600/Vegetables+Cooking.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ir8BfpCbq5kYXC2Sc1pN5E4sCcvYBDWJyXK1RzAn71mAxLLyyLy4QsUiHTHFN1NJDupfT9Mfj9ybwE436Qb08Du6CSUBiA4BAMlH7xE8zTR4G0vBQRuLiKfCYD0Qi_9l59A6M-kMxIJC/s400/Vegetables+Cooking.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mmm, look at those veggies crispin'!</i></td></tr>
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<ul style="text-align: left;">
<li>1 lb of boneless skinless chicken breast</li>
<li>1 pk couscous</li>
<li>1 medium onion</li>
<li>1 medium red pepper</li>
<li>1 smallish jalapeno pepper</li>
<li>1 large handful of green beans</li>
<li>2 cloves of garlic</li>
<li>1 avocado</li>
<li>6 tablespoons of soy sauce</li>
<li>6 tablespoons of sugar</li>
<li>3 tablespoons of olive oil</li>
<li>red pepper flakes</li>
<li>1 whole lime</li>
<li>1 tablespoon of fresh cilantro</li>
<li>salt and pepper</li>
<li>sazon goya</li>
</ul>
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<h3 style="text-align: left;">
Directions:</h3>
This recipe took us about an hour, and this is the third time we've done it. It seems to get a little shorter every time as you get better at judging when everything is going to be done. It's kind of a tricky recipe like that, but you can handle it. Start by washing everything that needs to get washed and then chop up the green beans into 1 to 1.5 inch bits. Toss them on the burner with some olive oil at about medium heat and then turn your attention to the other veggies. I should mention that these are just the vegetables that we used, and you can totally use all of your favorites too. Next time we do this I think I'm going to try out some spinach and tomato but that's just me.</div>
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If you're following our recipe to the letter, cut up the jalapeno, the red pepper, and the onion next, in that order, and throw them on the grill as you get them cut up. No need to rush, the green beans should be getting crispy before too much else gets in the pan, otherwise they'll end up closer to soggy. The garlic should definitely go in last, you don't want the garlic to burn. If you're doing tomatoes or leafy greens, they should go on with the garlic too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEec3zgwAwUwjglzTahizlPzYabIJZtVC6DhEDWap0lynNsa5v-La_IdgPSLocSdMoBzIPc1XE0nAY1uPj_yFS4X58qhDyupnLyNaOOCfmQePlfMg0Bi9iQHj__hOyCkXpARCb5K9e60rG/s1600/Glaze.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEec3zgwAwUwjglzTahizlPzYabIJZtVC6DhEDWap0lynNsa5v-La_IdgPSLocSdMoBzIPc1XE0nAY1uPj_yFS4X58qhDyupnLyNaOOCfmQePlfMg0Bi9iQHj__hOyCkXpARCb5K9e60rG/s320/Glaze.JPG" width="320" /></a></div>
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As all of that is cooking, you should try and find time to make the chicken glaze. I was shocked at how much easier and quicker this was than making a chicken marinade. Put the soy sauce, the sugar, 1 tablespoon of olive oil, the red pepper flakes, and the sazon goya in a little bowl together. To get the lime zest, (the green part of the skin) use the little part of a cheese grater. Once you have the zest, use a fork to get all of the lime juice and stir the juice and the zest in with the rest. Oh look, that rhymed. All done, chicken glaze basically made.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptgXkEiN9pW7bBegqGijU2Ij840KDml0ENMvstq5QakbRr5fWjKiXCEEnTJYt6TNBr7G6cxCLqYS5fHaf_G4x4OBIyODEVXEwvHJ6BwKc9_j5-5-2bGtRQKqkiCAc0OCQZMuVl5vZHK_T/s1600/Chicken+Glaze.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptgXkEiN9pW7bBegqGijU2Ij840KDml0ENMvstq5QakbRr5fWjKiXCEEnTJYt6TNBr7G6cxCLqYS5fHaf_G4x4OBIyODEVXEwvHJ6BwKc9_j5-5-2bGtRQKqkiCAc0OCQZMuVl5vZHK_T/s320/Chicken+Glaze.JPG" width="320" /></a></div>
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So, now that your glaze is ready, put it into a smallish frying pan and bring it to a boil. Stir it a lot so that the sugar doesn't burn and let it boil for a few minutes until it starts to reduce. Meanwhile, you should be cooking the chicken (which you have already cubed, sorry!) until it's not pink on the outside anymore. Throw the chicken in with the boiling glaze and let it cook into the meat. Stir the chicken enough to get the glaze all over everything.When you're done, you can just turn off the burner and let the chicken sit in the glaze for a while, can't hurt.</div>
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Finally, make the couscous and chop up the cilantro. Couscous boxes always have different directions, so I'll let you follow yours. The recipe that we followed the second time we made this suggested that we use chicken stock instead of water, and we had none, so we used chicken bullion. This was a terrible idea, and it came out <b>extremely</b> salty. Just use water if you're in doubt, it tastes great and you can always add butter if you think it needs a little extra kick.</div>
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Mix the veggies, the chicken, the cilantro, and the cut-up avocado if you decided to go with it (good call!) into the couscous. Put it in a bowl and you're done, bon appetite! Are your dinner guests impressed yet? I told you it was pretty cool as far as boneless chicken breast recipes go. Next up: fried cheese-filled meatballs. By the way, if you're liking our recipes, leave us a comment to let us know how it went for you. Got a question? We'll answer!</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>'Chicken couscous? All we have is shoes!'</i></td></tr>
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Alexhttp://www.blogger.com/profile/01091699181490961011noreply@blogger.com0Somerville, MA, USA42.39252997985308 -71.10145568847656242.39252997985308 -71.101455688476562 42.39252997985308 -71.101455688476562tag:blogger.com,1999:blog-8325322264089349864.post-79868380578205447902013-05-24T17:42:00.000-07:002013-06-04T15:14:40.416-07:00Marinated Steak Tippi Hedren<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Steak Tips</h2>
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This will be a short one - let's face it, there's not much to a great steak tips recipe. To a large degree, the less you do when you're grilling steak tips the better, though a good steak tips marinade really adds a lot. So who is <a href="http://www.imdb.com/name/nm0001335/" target="_blank">Tippi Hedren</a>? She was the star of The Birds who went on to work with famous hollywood hack <a href="http://www.imdb.com/name/nm0000248/" target="_blank">Ed Wood</a>. If you've never seen Plan 9 from Outer Space, you should open a new tab right now and look him up, he's hilarious. So, without further ado, the grilled steak tips. <br />
Here's what you'll need:</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Look at that. Delicious.</i></td></tr>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<ul style="text-align: left;">
<li>1lb steak tips</li>
<li>1/3 cup soy sauce</li>
<li>1/3 cup olive oil</li>
<li>1/4 cup honey</li>
<li>2 cloves garlic</li>
<li>1" chunk of ginger</li>
<li>salt and pepper</li>
<li>red pepper flakes</li>
<li>1 packet sazon goya (optional)</li>
<li>sesame seeds (optional)</li>
</ul>
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Directions:</h3>
The sazon goya, which you can usually find in the latin section of your grocery store, is optional because it's basically msg with a little bit of additional flavoring and a ton of orange food coloring. People are very suspicious of msg, I know I was at first, but <a href="http://en.wikipedia.org/wiki/Monosodium_glutamate" target="_blank">apparently</a> it's really not bad for you, and it makes for <i>delicious</i> recipes.</div>
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Whether you opt for the sazon or not, mix everything but the steak together in a bowl to make the steak tips marinade. Try to really mix the marinade up with a fork, the honey takes a minute or two to really mix with the other ingredients. Once everything's mixed up - you guessed it - you put everything together in a plastic bag with the steak tips. Ideally you should use a big zip-lock, but if you don't happen to have one lying around you can use two normal plastic bags in a pinch. Make sure you wash them out, and be careful about it. The last thing you want is a ton of steak juice and marinade leaking out of the holes you missed in the bottom of your bags. Put the zip-lock bag or plastic bag or whatever kind of bag you decided to use to marinate your steak tips in the fridge and wait about an hour and a half. You can wait longer and they'll probably get even better, but we were hungry. Real talk? I'm not even sure we waited the full hour and a half.</div>
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Now that you're done waiting (and probably salivating), throw those suckers on the grill! Ideally you only want to flip your steak tips once. If they start getting blackened on the outside before they're ready to be turned, your grill is probably too hot. Wait about 5 minutes, maybe less, after you put them on the grill, flip the steak tips, and then wait about another 5 minutes. This will get them to about the medium-rare to medium range. Even if you like your steak on the rare side, most people like their steak tips a little bit more cooked. If they're super red on the inside, they're going to be a lot chewier than normal steak.</div>
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And that's it, eat your steak tips! They go fantastically with olive oil fried green beans covered in salt and pepper and some red wine. Or even a lot of red wine. By the way, I know we promised a recipe for you non-grill-owners. It's coming soon, we already made it and we even have the pictures! For now though, you'll just have to imagine how delicious those steak tips are. Till next time.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>"Take her, just leave my steak tips."</i></td></tr>
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Alexhttp://www.blogger.com/profile/01091699181490961011noreply@blogger.com1tag:blogger.com,1999:blog-8325322264089349864.post-47091726577883793532013-05-12T17:29:00.003-07:002013-06-04T13:44:17.060-07:00Chicken Shish Kabob Saget (with grilled Corn on the Kobe Bryant)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><i>This is what you get.</i></td></tr>
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<h2 style="text-align: left;">
<b>Chicken Shish Kabobs</b></h2>
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I know not everyone has a grill, but this is what we were hungry for. Don't despair! We'll have something good for you non-grill-owners soon.<br />
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<div style="text-align: left;">
Prep Time: ~20 min<br />
<i>You have to marinate the chicken first, which can be anywhere between 1.5 hours to overnight. We went with overnight.</i><br />
<i><br /></i>Cook Time: ~30 min<br />
<i>It depends on how hot the grill is. It's better to check that your chicken isn't still pink inside.</i><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>This is what you start with.</i></td></tr>
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<h3 style="text-align: left;">
Ingredients:</h3>
<ul style="text-align: left;">
<li>1 lb boneless, skinless chicken breast</li>
<li>1/2 bottle of BBQ sauce (we like sweet baby rays)</li>
<li>3 cloves of garlic</li>
<li>1/2 jalapeno pepper</li>
<li>3 onions</li>
<li>1 red pepper</li>
<li>1 green pepper</li>
<li>1 box of cherry tomatoes</li>
<li>1/2 pineapple</li>
<li>3 ears of corn</li>
<li>15 skewers</li>
<li>Corn! As much as you want to eat.</li>
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<h3 style="text-align: left;">
Directions:</h3>
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The marinade first. You can <a href="http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm" target="_blank">make your own BBQ sauce</a> if you want, but we didn't. Just mince up the jalapeno and the three cloves of garlic and put them and the BBQ sauce in a bag or a plastic container with the chicken. It's better to cut up the chicken into cubes before you marinate it, that way more of the marinade gets all over it. Delicious. Let the chicken marinate in the fridge, it won't go any faster if you leave it out. You can cook it after just an hour and a half, but it gets better overnight.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZ-QBvkSpP2Qhp9FUg3GmLXIDQVK905ubLDMWe0UKOP0m6DX02DfC2Lgpdb0krM5A77NwaE4qbtjW5Vmtx6glzcBDPACcBg1PXI6l7ewpAIeHhQk5JYWXLj03uNlKU17RiaJKy8J_GKAE/s1600/Chopped+up.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZ-QBvkSpP2Qhp9FUg3GmLXIDQVK905ubLDMWe0UKOP0m6DX02DfC2Lgpdb0krM5A77NwaE4qbtjW5Vmtx6glzcBDPACcBg1PXI6l7ewpAIeHhQk5JYWXLj03uNlKU17RiaJKy8J_GKAE/s320/Chopped+up.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This is what they look like cut up...</i></td></tr>
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Whenever you're ready, cut the other stuff up (not the cherry tomatoes though!). The peppers should end up as about 1.5 - 2 inch squares. It's really easy to cut the bottoms off and then cut down towards the top. The onions you can just quarter if they aren't too big. Obviously you remove the outside of the pineapple, but the middle is also not really edible.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2fe8ipPa6O2UBdCDjk9w85-lB_lMuUvsUObTq5lPIeeupwK6zClLhkbMj6h_-udIaJyIbYJWH53mUaLS6mFfvNvFV3fo0S2l4KLKE0VKFxooOVENH9CfqwlGk2nrXOtsLuolRgrwIvYM/s1600/kebabs+pre-cook.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2fe8ipPa6O2UBdCDjk9w85-lB_lMuUvsUObTq5lPIeeupwK6zClLhkbMj6h_-udIaJyIbYJWH53mUaLS6mFfvNvFV3fo0S2l4KLKE0VKFxooOVENH9CfqwlGk2nrXOtsLuolRgrwIvYM/s320/kebabs+pre-cook.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Almost there...</i></td></tr>
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Now skewer everything and stack the kebabs on a plate. Drizzle any marinade you have left over the pile. This is also a good time to husk the corn. There are a lot of ways to grill corn, but we covered it in olive oil and rubbed salt and pepper all over them. </div>
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Put all the skewers on the grill with the corn. Gas grills are more convenient because you can pretty much start cooking right away. Charcoal grills take longer to heat up (and cool down) but they also give the food a smokier taste that gas grills just can't match. We use a gas grill because it was here when we moved in. The kebabs still came out awesome.</div>
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Leave the kebabs on the grill and turn them a couple of times. People tend to turn stuff on the grill a lot, but as long as they don't burn it's better to just turn them every 10 minutes or so. The corn needs to be turned a little more so that it gets cooked all over. It'll get a little blackened if you cook them straight on the grill. Don't worry about that, it's the best part.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhow4339L0O4B4XUKUbkVezVJRJlxmfJwS0WvCaUQv_OmDhPosiO1AlCQVSa4Vf_SVwvtL2WuXof81FWflAIq94PpbuoLvm9nt0L6zZHRmUpqhC0tvz3HSuSEJH5MAHqjVUwxR0WQ6PHIbU/s1600/On+the+grill.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhow4339L0O4B4XUKUbkVezVJRJlxmfJwS0WvCaUQv_OmDhPosiO1AlCQVSa4Vf_SVwvtL2WuXof81FWflAIq94PpbuoLvm9nt0L6zZHRmUpqhC0tvz3HSuSEJH5MAHqjVUwxR0WQ6PHIbU/s320/On+the+grill.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>That's what's cookin', good lookin'.</i></td></tr>
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That's pretty much it. We have a ton of leftovers, this recipe serves like 4-6 people. If you've got a bunch left, maybe you should <a href="http://mideastfood.about.com/od/kebabs/r/Leftover-Kebab-Omelet.htm" target="_blank">make an omelette with it</a>? Or you could wrap it all in a fried tortilla with some cheese and salsa and call it a fajita, up to you. We'll be adding a new recipe soon, stay tuned!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvwtjf2ih_NpNsYwtJDXlENoDzT2Gdbkc8smViYSprD2XjiuW1fb22PVZO76nuddaYqI0X9C3xWZAsaqp9gTuwUukU_iQTP-NMGYa1nDQbDfGWzXg0OwxYQqtubcI-9cOBHOmm1hSRpTz/s1600/bobsaget.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvwtjf2ih_NpNsYwtJDXlENoDzT2Gdbkc8smViYSprD2XjiuW1fb22PVZO76nuddaYqI0X9C3xWZAsaqp9gTuwUukU_iQTP-NMGYa1nDQbDfGWzXg0OwxYQqtubcI-9cOBHOmm1hSRpTz/s320/bobsaget.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Success!</i></td></tr>
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Alexhttp://www.blogger.com/profile/01091699181490961011noreply@blogger.com1