tag:blogger.com,1999:blog-65587072567752028862024-03-17T23:03:48.530-04:00Gas Stove GirlInsurance by day, food by night. Adventures in the kitchen, at the table, and beyondGas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.comBlogger295125tag:blogger.com,1999:blog-6558707256775202886.post-19407208642016603112019-02-11T06:30:00.000-05:002019-02-11T06:30:00.260-05:00I Love You Madly ~ Baked Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
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It's true, I do. I love you madly.<br />
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And this <b><u>Four Cheese Baked Macaroni and Cheese</u></b> is all the proof you need.<br />
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Valentine's Day is just around the corner, which means couples all around are trying to decide if they want to battle the crowds and grab a reservation at the most romantic restaurant or whip up a fancy dinner at home.<br />
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If you are in the "at home" camp, and if your valentine is anything like me, this delightfully decadent mac and cheese is the perfect dish for you both. This is the kind of dinner you make for a very special occasion. It is rich, creamy, sharp, nutty and buttery. It uses 4 perfectly matched cheeses for the ultimate sauce, which coats curly noodles that are cooked to al dente. And let's not forget that breadcrumb topping - a little crunch to compliment all that gooey goodness, trust.<br />
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I have come to consider myself somewhat of a macaroni and cheese connoisseur, or maybe I am just obsessed with macaroni and cheese. It's hard to tell the difference. There a few macs out there that will always cheer me up, the ones I turn to when I just need something comforting and delicious. First is<a href="http://gasstovegirl.blogspot.com/2013/09/my-favorite-meal-moms-baked-mac-and.html" target="_blank"> my mom's mac and cheese</a>, my all-time favorite recipe of hers. It's the dish I always asked her to cook when I was home during college. Then there is <a href="https://www.foodnetwork.com/recipes/ina-garten/lobster-mac-and-cheese-recipe-1948798" target="_blank">Ina Garten's Lobster Mac and Cheese</a>. Classy, elegant, a perfect dish for the holidays.<br />
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This Four Cheese Baked Mac and Cheese is my newest addition to the list of infamous macs. Whether it's Valentine's Day, a birthday, a holiday or any other reason to celebrate, be sure to add it to your menu. Served alongside roasted vegetables or a crispy salad, you just can't go wrong :-)<br />
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<b>Here's what you need for Four Cheese Baked Mac and Cheese* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/four-cheese-baked-mac-and-cheese?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Print Recipe!</a>)</b><br />
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1 pound short cut pasta, such as cavatappi<br />
6 tablespoons unsalted butter, divided<br />
3 heaping tablespoons all purpose flour<br />
3 cups whole milk<br />
1 clove garlic, smashed and removed from skin (do not mince)<br />
4 ounces marscapone cheese, at room temperature<br />
8 ounces extra sharp white cheddar, shredded (see note)<br />
6 ounces fontina cheese, shredded<br />
1 cup italian seasoned bread crumbs<br />
1/2 cup parmesan cheese, grated or shredded<br />
3 tablespoons fresh parsley, for serving<br />
salt, pepper and red pepper flakes to taste<br />
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<b>Here's what you do</b><br />
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Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Cook the pasta for 7 minutes, or until al dente. It is better to undercook the pasta at this stage as it will continue to cook in the oven. Reserve about 1 cup of the pasta water, then strain the pasta and place in a 9x13 baking dish.<br />
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In a medium saucepan, melt 4 tablespoons butter over medium heat. Sprinkle in the flour and whisk until a smooth paste forms. Cook for about a minute, then slowly pour in the milk, whisking constantly to avoid lumps. Add the garlic clove and lower heat to medium-low and cook until it is starting to steam and thicken slightly. Do not boil the milk. Remove the garlic then whisk in the marscapone, cheddar, and fontina cheese. Continue cooking until the sauce covers the back of the spoon. If it gets too thick, add in some of the reserved pasta water. Season with lots of black pepper and a pinch of red pepper flakes.<br />
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Pour the cheese sauce over the pasta and stir until completely combined. Melt the remaining butter then stir in the breadcrumbs (it should look like wet sand). Sprinkle the topping all over the pasta then add the parmesan cheese on top. Bake for 25 minutes or until the edges are bubbly and the topping golden brown. Allow to rest for 5 minutes, then garnish with fresh parsley and serve at once.<br />
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Notes: Cheese that you shred yourself will melt down much more smoothly than pre-shredded cheese. When choosing a cheddar, be sure not to use anything that is dry-aged, as this will result in a grittier cheese sauce.<br />
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<i>*Gas Stove Girl Original Recipe</i><br />
<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com10tag:blogger.com,1999:blog-6558707256775202886.post-63065234984790491712019-02-04T06:30:00.000-05:002019-02-10T17:15:26.755-05:00Instant Pot Pho<div class="separator" style="clear: both; text-align: center;">
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Hello my internet loves!<br />
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It has been quite a while since I had a new recipe for you. I'm not quite sure why I felt so demotivated to get a post up, I guess January was just a lazy month for me. Not to worry, though! I have been cooking up some yummy, cozy recipes and I am ready to start sharing!<br />
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Lets talk about this <b><u>Instant Pot Pho</u></b>, which is everything you've ever wanted to warm you up. This recipe is absolutely BURSTING with flavor and textures. It's the perfect contrast of slurpable noodles and chewy beef. A homemade - yes! homemade! - bone broth is the key to that traditional pho taste.<br />
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Pho is an incredibly classic Vietamese dish, with recipes that have been passed down for generations. While I am no pho expert, a few key elements to nearly any bowl of this delicious noodle soup include:<br />
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- Warm spices like cinnamon, star anise, and clove<br />
- Super thinly sliced beef or chicken<br />
- Tons of fresh chopped herbs, including mint, cilantro, basil and scallions<br />
- Lots of lime juice to brighten it up<br />
- Thai chili (spice up your life!)<br />
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The best thing about this particular pho recipe is that, thanks to our trusty Instant Pot, we will be wrapped up in a fuzzy blanket with a big bowl of warm soup in less than an hour. YES, I know! Let's get to it.<br />
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<a name='more'></a><br />
<b>Here's what you need for Instant Pot Pho* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/instant-pot-pho?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Print Recipe</a>)</b><br />
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<i>for the broth</i><br />
1 cinnamon stick<br />
2 pods star anise<br />
6 whole cloves<br />
1 teaspoon whole fennel seed<br />
1 2-ounce chunk fresh ginger, smashed (basically just whack it with your knife, no need to chop or peel or break it apart)<br />
1 onion, cut into wedges<br />
1/2 fuji apple. cut into wedges<br />
1 pound chicken wings<br />
3 pounds beef soup bones, shanks, and oxtails (whatever mixture you can get your hands on)<br />
lots of salt<br />
2 tablespoons fish sauce<br />
1 tablespoon palm sugar<br />
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<i>for serving</i><br />
1 12-15 ounce package thin rice noodles, cooked according to package directions<br />
8 ounces sirloin steak (eye of round or london broil would also be OK), thinly sliced* (see note)<br />
3 scallions, sliced thin<br />
2 tablespoons cilantro, finely chopped<br />
1/4 fresh basil, chiffonade<br />
1/4 fresh mint, chopped<br />
1 cup bean sprouts<br />
2 thai bird chilis or 1 jalapeno, sliced thin<br />
a few radishes, sliced very thin<br />
2 limes, cut into wedges<br />
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<b>Here's what you do</b><br />
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<i>for the broth</i><br />
Turn the Instant Pot to saute mode and dry toast the spices until fragrant, about 2 minutes stirring occasionally. Press 'cancel' then add to the bowl the ginger, apple, onion, bones, wings, salt and about 10 cups of water (be sure not to fill beyond the pressure cooker max line - you can cut down the water to accommodate this). Put the lid on the pot and set the vent to sealing. Cook on high pressure for 30 minutes, then natural release for 10 minutes before carefully releasing the rest of the pressure via quick release. You will likely get some liquid sputtering out the vent, so I will usually wear an oven mitt and use a wooden spoon to move to venting position.<br />
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Carefully remove the lid then fish out all the spices, bones, vegetables, etc. If there is some meat on your beef bones, shred it up and serve with the soup. I toss the chicken wings as they tend to be rubbery and overcooked. Stir in the fish sauce and palm sugar.<br />
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<i>to serve</i><br />
Pile a bunch of the prepared noodles into big soup bowls, add a few slices of the raw thinly sliced beef plus some extra beef from the Instant Pot, and ladle a whole bunch of broth over the top. Allow everyone to top their bowls with their desired amount of scallions, fresh herbs, bean sprouts, chilis, radishes, and lime.<br />
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Note: To slice the beef as thinly as possible, freeze it for about 20 minutes before cutting and use a sharp knife. If you are uncomfortable with eating the beef raw (though, if you slice it thin enough, the hot broth should cook the beef a bit), you can sear it in a very hot pan for a few minutes on each side before slicing as thin as you can.<br />
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<i>*Recipe from Alton Brown's Everyday Cook, with slight modification</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com2tag:blogger.com,1999:blog-6558707256775202886.post-16058651853404316732018-12-11T06:30:00.000-05:002019-02-03T21:09:03.447-05:00Peppermint Crunch Chocolate Pudding Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kBfyqIgO5u6pZw2xZ5zrMRbWdxYxwMegq9Y88ID1tGdWRsRuv8EKjn8p7ayImF-C8o32rrzsIA0Kw68q_oARXL-p5FHMoMBJvboCQpw5tVHQgF44SbZ4Fe_a1ammchzA1uywW9keDDl4/s1600/DSCN4310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1600" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kBfyqIgO5u6pZw2xZ5zrMRbWdxYxwMegq9Y88ID1tGdWRsRuv8EKjn8p7ayImF-C8o32rrzsIA0Kw68q_oARXL-p5FHMoMBJvboCQpw5tVHQgF44SbZ4Fe_a1ammchzA1uywW9keDDl4/s640/DSCN4310.JPG" width="640" /></a></div>
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The holiday season is in full swing, and we are thinking aaaallllllll about cookies right now!<br />
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I am a major lover of any and all things peppermint mocha, so it's no surprise that my first December baking adventure are fudgy, decadent peppermint crunch cookies.<br />
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This recipe for Peppermint Crunch Chocolate Pudding Cookies is truly the essence of the season. A package of devil's food pudding mix gives these cookies an irresistible fudginess and keeps them soft and tender for days and days. I love pudding cookies and have <a href="http://gasstovegirl.blogspot.com/2017/10/pumpkin-chip-vanilla-pudding-cookies.html" target="_blank">made them</a> a couple of <a href="http://gasstovegirl.blogspot.com/2013/04/white-chocolate-chocolate-pudding.html" target="_blank">times before</a> - the possibilities are endless!<br />
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The star of the show, however, are these awesome peppermint crunch chips from Andes that I found at the grocery store a week or two ago. Unlike just crushing up candy canes, these chips are a base of white chocolate with tiny bits of peppermint candy throughout. They are smooth and creamy, with just the right amount of crunch (no breaking our teeth here!) If you see these at your store, HURRY and grab them - they are just too good!</div>
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If I haven't convinced you yet, maybe these pictures will do the talking...<br />
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Cookie swaps, here we come!<br />
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<b>Here's what you need for Peppermint Crunch Chocolate Pudding Cookies* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/peppermint-crunch-chocolate-pudding-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Print Recipe</a>)</b></div>
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2 sticks // 1 cup unsalted butter, at room temperature</div>
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3/4 cup dark brown sugar, packed</div>
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1/4 cup granulated sugar</div>
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1 3.4 ounce package devil's food pudding mix</div>
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2 large eggs, at room temperature</div>
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1 teaspoon vanilla extract</div>
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2 1/4 cups flour</div>
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1/4 cup cocoa powder</div>
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1 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1 cup Andes Peppermint Crunch Chips (see note)</div>
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<b>Here's what you do</b></div>
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Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper. Set aside.</div>
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In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl then add the pudding mix, eggs and vanilla extract. Beat until fully combined. Sift together the flour, cocoa powder, baking soda and salt. Add to the mixer then mix on medium-low speed until no dry flour bits remain. Do not overbeat the mixture. Add the chips and stir on low until evenly distributed throughout the batter. </div>
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Use a medium cookie scoop and roll the dough into 2 inch balls, placing a few inches apart on the cookie sheet. Bake for 13 minutes then remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Cookies will last in an airtight container on the counter for 5 days. </div>
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Note: If you can't find the Andes chips, you could achieve a very similar flavor by crushing up a few bars of peppermint bark into small shards.</div>
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<i>*Gas Stove Girl Original Recipe</i></div>
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Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-22470111520673948952018-11-19T06:30:00.000-05:002018-11-19T06:30:11.387-05:00Last Minute Thanksgiving Apps + Tried and True Recipes!<div class="separator" style="clear: both; text-align: center;">
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It's Thanksgiving week!!<br />
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I loooove Thanksgiving! I can't think of any better way to reflect on everything you're thankful for than with a bunch of really tasty food.<br />
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Of course, sometimes the idea of whipping up a big huge meal that is the center of attention for a whole day with close family and friends can be a bit stressful. Things fall through the cracks - this is natural. But trust me! Just a little bit of planning can make this day completely foolproof!<br />
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Today, I put together a round up of my favorite recipes that have seen plenty of Thanksgivings, Friendsgivings, the works! These are the recipes that have never let me down and are classic, delicious. and easy to whip up. But before we get to those, I also want to share two last minute, super simple appetizers for you to keep guests satisfied but not too full before the main meal! Pre-meal snacks are the one thing that can definitely fall by the wayside while you're focusing on the main event. These recipes take no time at all and won't steal any of your oven space day-of!<br />
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<b><span style="font-size: large;">Thanksgiving Appetizers!</span></b><br />
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If you've been around Gas Stove Girl before, you know that I have a borderline unhealthy obsession with goat cheese. For my first quick and easy app, I am taking a humble log of goat cheese and jazzing it all the way up with some festive treats. You barely need a recipe for my <b><u>Pistachio Cranberry Goat Cheese</u></b>, but alas, here it is!<br />
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<i>1 4-ounce log of goat cheese, at room temperature</i><br />
<i>3 tablespoons chopped pistachios</i><br />
<i>3 tablespoons chopped craisins</i><br />
<i>1 tablespoon finely chopped fresh rosemary</i><br />
<i>crackers for serving</i><br />
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<i>On a small plate, combine the pistachios, craisins and rosemary. Take the goat cheese and roll it in the pistachio mixture until the outside is completely coated. You may need to roll it through a few times, pressing firmly to get the toppings to stick. Place on a decorative plate and chill until ready to serve. Set out with salted crackers and serve alongside a glass of champagne! </i><br />
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The next appetizer I want to share with you is the best kind of party appetizer - so whether it's Thanksgiving or some other holiday gathering, you're going to want this in your arsenal! It's <b><u>Cheddar and Chive Mini Quiches</u></b>, and why is it the best, you ask? There are a few reasons: first, this recipe is delicious either warmed up or at room temperature. Second, it uses a grocery store shortcut which allows us to pull the dish together in no time at all. And lastly, you can make it ahead, freeze it, and warm it up when you're ready! Win, win, win.<br />
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<i>1 14-ounce package pie dough (there should be 2 sheets per box)</i><br />
<i>2 tablespoons butter</i><br />
<i>1/4 cup chopped onion</i><br />
<i>3/4 cup half and half</i><br />
<i>2 eggs</i><br />
<i>2 tablespoons snipped chives</i><br />
<i>2 tablespoons shredded cheddar cheese</i><br />
<i>salt and pepper to taste</i><br />
<i>cooking spray</i><br />
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<i>Preheat oven to 375 degrees. Spray a 24-cup mini muffin tin with cooking spray. Unroll the pie dough and cut out 24 rounds using a 2 1/2 inch round cookie cutter. Press the pie rounds into the cavities of the muffin tin.</i><br />
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<i>Heat the butter in the small skillet over medium heat. Add the onions and cook until softened and golden brown, around 5 minutes. Spoon the onions and remaining butter into a large bowl. Add the half and half, eggs, chives, cheese, salt and pepper. Whisk until completely combined. Transfer the mixture to a vessel with a pourable spout. Pour the eggs into the muffin cups, filling just to the top of the pie crust. </i><br />
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<i>Bake for 15-20 minutes until the quiches are puffed up and turning golden brown along the edges. Remove from the oven to cool. Serve warm or at room temperature. If freezing, cool completely before transferring to a freezer-sized zip top baggie. To re-heat, place on a baking sheet and bake at 350 for 7-10 minutes until warmed through.</i><br />
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<b><span style="font-size: large;">Tried and True Recipes!</span></b><br />
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So, you're doing it - you're hosting your first Thanksgiving! You're going to do an absolutely amazing job! But, if you're still looking for a few last minute recipes to pull the whole meal together, here's what I like to have handy.<br />
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Turkey - I did a step by step breakdown of my approach to the bird <a href="http://gasstovegirl.blogspot.com/2016/12/recent-eats-volume-4-and-thanksgiving.html" target="_blank">here</a>. You can use this approach for a full-sized turkey or a bone-in turkey breast for a smaller party (just cut down the cooking time as needed).<br />
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Stuffing - I don't stuff the bird, but I do make the Pioneer Woman's <a href="https://thepioneerwoman.com/cooking/stuffing_dressing_my_favorite_thanksgiving_food/" target="_blank">Cornbread Dressing</a>, excluding the cornbread and using a tad more of sourdough and french bread. It's just right. No need to mess with it.<br />
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Mashed Potatoes - for potatoes, I don't really use a specific recipe, but my #1 tip for super creamy mashed potatoes is to use yukon gold potatoes instead of the classic idaho variety. They are sooo smooth and easy to mash. Try boiling about 5 pounds of peeled gold potatoes until tender. Then, mash them up with 4 ounces of cream cheese, a few spoonfuls of sour cream, 1/2 cup or less of milk, plus lots of salt and pepper. Spoon the mashed potatoes into a baking dish, and warm them up with all the other sides while the turkey is resting!<br />
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Cranberry Sauce - I am team homemade cranberry sauce! I like <a href="http://gasstovegirl.blogspot.com/2012/11/cranberry-apple-chutney.html" target="_blank">this chutney recipe</a>, and sometimes I will replace the orange juice with orange liquor for an extra kick! Yummy!<br />
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Other Sides - If you're looking for something a little different that still has the tried and true flavors of Thanksgiving dinner, consider my <a href="http://gasstovegirl.blogspot.com/2016/11/pearl-cous-cous-with-caramelized.html" target="_blank">Pearl Cous Cous with Caramelized Mushroom and Sage Brown Butter</a>. It's a little lighter (NO heavy cream, yay!!) but the flavors are rich and meaty - a perfect pairing for turkey!<br />
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Pies - Look, if you want to make a pecan pie, just make The Pioneer Woman's <a href="https://thepioneerwoman.com/cooking/pecan-pie/" target="_blank">recipe</a>. It is delicious, decadent, perfect. And if you love pumpkin pie but are looking for something a little crazy to wow your guests, may I recommend this <a href="http://gasstovegirl.blogspot.com/2017/11/smores-pumpkin-pie.html" target="_blank">S'mores pumpkin pie</a>?! Classic pumpkin pie filling atop a buttery graham cracker crust, topped with golden brown gooey marshmallows and a dreamy chocolate ganache.<br />
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Happy Thanksgiving, Everyone! I am thankful for YOU!!Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com1tag:blogger.com,1999:blog-6558707256775202886.post-34514970451738025842018-10-31T06:30:00.000-04:002018-10-31T06:30:01.904-04:00Pumpkin Pie Ice Cream<div class="separator" style="clear: both; text-align: center;">
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I can't think of a better recipe for Halloween!<br />
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It's <b><u>Pumpkin Pie Ice Cream</u></b>!! And it is deeelicious!! And worthy of all these exclamation points!!<br />
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As long as you have an ice cream maker, you are just a few steps away from this pumpkin ice cream. Like the <a href="http://gasstovegirl.blogspot.com/2014/06/peanut-butter-ice-cream.html" target="_blank">other</a> ice creams I have <a href="http://gasstovegirl.blogspot.com/2016/07/nutella-ice-cream.html" target="_blank">shared</a> on the blog previously, this is a simple ice cream - which basically means it is a base of milk and cream, with no fussy eggs to temper and thicken. A combo of pumpkin pie spices, like cinnamon, nutmeg, ginger and cloves, give a classic summer treat a tasty fall-ready make-over.<br />
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Because this ice cream includes canned pumpkin, which has a bit of water content, I do take a few extra steps before churning the ice cream base. First, I combine the sugars and dairy in a saucepan and warm it to 170 degrees. This will allow the sugars to melt and thicken the cream slightly without scorching. After completely chilling the ice cream base and the pumpkin mixture, I mix the two together along with a splash of pumpkin liqueur. The liquor will keep the consistency of the ice cream from becoming too icy as a result of the water in the pumpkin puree. It's science! You can leave out the booze if serving this to children, just keep in mind you may find the texture a tad icier (still delicious, though).<br />
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As for serving this ice cream, I think it is so flavorful and tasty that it can stand alone on it's own. But, I 100% would NOT judge if you threw in some crumbled gingersnaps, drizzled a bit of caramel sauce on top and added some whipped cream for good measure. Tis the season!<br />
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<b>Here's what you need for Pumpkin Pie Ice Cream* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/pumpkin-pie-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Print Recipe</a>!)</b><br />
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2 cups heavy cream<br />
1 cup whole milk or half and half<br />
1 teaspoon vanilla extract<br />
3/4 cup granulated sugar<br />
1/4 cup dark brown sugar<br />
1/2 cup pumpkin puree<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon ground ginger<br />
1/8 teaspoon or less ground cloves<br />
1 tablespoon pumpkin liqueur (bourbon would work, too)<br />
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<b>Here's what you do</b><br />
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In a medium saucepan, combine the cream, milk, vanilla, and sugars. Affix a candy thermometer to the pan and gently bring the mixture up to 170 degrees. Stir frequently. Once up to temperature, transfer to a heatproof bowl and cool to room temperature. Chill in the fridge overnight. In a small bowl, combine the pumpkin and the spices. Place in the refrigerator to chill as well.<br />
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Spoon a little bit of the cream mixture into the pumpkin and stir until smooth. Combine with the remaining cream mixture and stir in the liqueur. Churn in your ice cream maker according to manufacturer instructions (for me, about 15 minutes). It will be like soft serve immediately after churning. I prefer to freeze for at least 4 hours in a freezer-safe container before scooping and enjoying.<br />
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<i>*Adapted slightly from <a href="https://www.foodnetwork.com/recipes/pumpkin-pie-ice-cream-recipe-1956364" target="_blank">Food Network</a></i><br />
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<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-32350748135274287612018-10-01T06:30:00.000-04:002018-10-30T17:04:03.473-04:00Creamy Lemon Pasta with Roasted Salmon and Peas<div class="separator" style="clear: both; text-align: center;">
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What is it about a creamy, dreamy pasta dish that can turn a bad day upside down?<br />
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This particular recipe is exactly what I want to be eating right now. It's bursting with fresh lemon flavor, but at the same time it is the perfect comfort food dish thanks to a decadent bechamel sauce and buttery roasted salmon. We aren't diving head-first into rich wintertime casseroles, rather we're tip-toeing into what is (in my opinion) the best time of year for cooking. </div>
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Let's talk about this <b><u>Creamy Lemon Pasta with Roasted Salmon and Peas</u></b>. Surely it is reminiscent of pasta carbonara, with a super creamy sauce (though not from eggs), a rich fatty protein (this time salmon over bacon), and little bursts from frozen peas. For the pasta, I used bucatini which I just love particularly for it's chewier, sturdy texture. It holds up extremely well to our cream sauce, which is made all the more irresistible on account of it starts with sauteed garlic and sliced leeks in a bit of butter and olive oil before finishing with a generous sprinkle of lemon zest and juice <3 </div>
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Oh, and by the way...the salmon? It is AMAZING on it's own, a dinner in and of itself. We are simply taking it to the next level by breaking it up and tossing it into this pasta dish. I roast the salmon skin side down on a sheet pan lined with parchment paper and drizzled with olive oil. Then, I generously season the flesh with salt, pepper, and dried thyme. Lay a few lemon slices over the top before baking and viola! Perfectly cooked, ridiculously simple salmon. </div>
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Let's bid farewell to summer and welcome fall with this fresh and cozy pasta! </div>
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<b>Here's what you need for Creamy Lemon Pasta with Roasted Salmon and Peas* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/creamy-lemon-pasta-with-roasted-salmon-and-peas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Print Recipe</a>!)</b></div>
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2 tablespoons olive oil, divided</div>
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6 ounces wild-caught salmon</div>
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2 teaspoons dried thyme</div>
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1 lemon, zested</div>
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1 pound bucatini pasta</div>
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2 tablespoons unsalted butter</div>
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1 large leek, white and light green parts only cut in half, cleaned of any dirt and sliced into ribbons</div>
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2 cloves garlic, minced</div>
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2 heaping tablespoons all purpose flour</div>
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1 cup whole milk</div>
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1 cup frozen peas</div>
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salt and pepper to taste</div>
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<b>Here's what you do</b></div>
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil. Place the salmon, skin side down, on the baking sheet and season with salt, pepper and thyme. Cut 2 slices from the lemon and lay on top of the salmon skin. Roast for 15 minutes until medium doneness, then remove from the oven and set aside.</div>
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While the salmon roasts, prepare the pasta. Cook in a large pot of salted water according to package directions until al dente. Reserve 1 cup of the cooking liquid. Drain and set aside.</div>
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In the same large pot, melt the butter together with the remaining olive oil over low heat. Add the leeks and the garlic and cook until fragrant and softened, about 5 minutes. Season with salt, pepper and the zest of the lemon. Sprinkle the flour over the veggies and whisk until no white bits remain. Slowly whisk in the milk to ensure there are no lumps. Increase the heat slightly and cook until thickened but not boiling, stirring frequently. If the sauce becomes too thick, add in some of the reserved pasta water until desired consistency is reached. Stir in the peas, then the pasta along with a squeeze of lemon juice. </div>
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Break apart the salmon from the skin and into bite-size pieces. Add to the pasta pot and give everything a final gentle toss until totally combined. Adjust seasonings as desired. Serve at once.</div>
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<i>*Gas Stove Girl Original Recipe</i></div>
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Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-56188390273869443622018-08-29T06:30:00.000-04:002018-09-30T16:20:03.415-04:00Key Lime Cheesecake<div class="separator" style="clear: both; text-align: center;">
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We are making a cheesecake today!<br />
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This particular variety is, in fact, a <b><u>Key Lime Cheesecake</u></b>, and it is the perfect dessert to celebrate the end of summer.<br />
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Key Lime Cheesecake is exactly what it sounds like. It is a classic cheesecake, pumped up with the refreshing taste of lime juice and zest. A graham cracker crust is absolutely essential. And, also, this may or may not be a cheesecake with which I won an office bake-off (spoiler: it is!)<br />
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Now, look. I am no master baker. For a long time, cheesecake seemed like one of those dishes that you just leave up to the professionals. I first dipped my toes into the cheesecake world with a pumpkin cheesecake around Thanksgiving a couple of years ago and it went surprisingly well and was also insanely delicious. Fast forward to today, I am no longer totally petrified of cheesecake, thanks to a few key tricks I learned. For a smooth and creamy cheesecake that sets up perfectly, doesn't run all over the oven and doesn't crack down the center, always be sure to do the following:<br />
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- Bring ALL ingredients to room temperature, and make sure your cream cheese is very well softened (but not melted). Room temperature ingredients blend together so much better, and things are less likely to seize or congeal.<br />
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- If you are making a homemade crust, such as graham cracker, chocolate wafer or ginger snap crusts, be sure to pack it into the bottom of the pan VERY well. I like to use the bottom of a measuring cup. This ensures the crust goes out to and up the edges, and also has no cracks or holes.<br />
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- Do not over mix ingredients. Mix until smooth and thoroughly combined, but do not whip at high speed! Whipping the ingredients will introduce air bubbles into the batter, which burst in the oven and ultimately lead to the dreaded crack down the middle.<br />
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- After making the filling, tap the bowl on the countertop with some force about 30 times before pouring into the crust. The purpose of this is again to release any lingering air bubbles.<br />
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- Double line the outside of your springform pan with aluminum foil. You want to be absolutely sure that no filling will run out and no water from your water bath seeps in. The water bath should come up about halfway to the foil line.<br />
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All you need to do is follow these techniques, as well as being sure to follow any written measurements, for a truly irresistible cheesecake. This cheesecake is sooo creamy, yet is still light and refreshing from the citrus. The graham cracker crust is a perfectly sweet compliment to the tart lime juice. If you like whipped cream, feel free to garnish the top with a few squirt of whipped cream! I needed to make sure this particular cake traveled well, so I decorated it simply with a few extra graham cracker crumbs and a lime wedge!<br />
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The upcoming holiday weekend is the perfect time for a big baking adventure, and I think you are ready for cheesecake!! Let's get cooking.<br />
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<a name='more'></a><br />
<b>Here's what you need for Key Lime Cheesecake* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/key-lime-cheesecake">Print Recipe</a>!)</b><br />
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<i>for the crust</i><br />
2 cups graham cracker crumbs<br />
3 tablespoons granulated sugar<br />
1 stick (1/2 cup) unsalted butter, melted and cooled slightly<br />
pinch of salt<br />
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<i>for the filling</i><br />
1 cup granulated sugar<br />
1 tablespoon corn starch<br />
3 8-ounce blocks of full-fat cream cheese, softened very well<br />
4 large eggs, at room temperature<br />
2/3 cup sour cream, at room temperature<br />
1/3 cup heavy cream, at room temperature,<br />
1/2 cup freshly squeezed lime juice (or bottled key lime juice)<br />
1 1/2 teaspoons pure vanilla extract<br />
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<b>Here's what you do</b><br />
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<i>for the crust</i><br />
Prepare a 9-inch springform pan by wrapping the bottom and halfway up the sides with a double layer of aluminum foil. Preheat oven to 350 degrees.<br />
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In a large bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until the mixture resembles wet sand. Dump into the bottom of the prepared pan and press into the bottom and up the sides. Bake for 10 minutes then move to a wire rack to cool. Lower oven temperature to 325 degrees.<br />
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<i>for the filling</i><br />
Whisk the sugar and cornstarch together in a medium bowl until well combined. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and sprinkle the sugar mixture over the top. Beat together until smooth and creamy, scraping down the sides of the bowl throughout the entire mixing process. Add the eggs one at a time, mixing on low speed until combined. Mix in the sour cream and lime juice. Whisk the vanilla extract into the heavy cream and add to the mixing bowl.<br />
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Remove the bowl from the mixer and use a rubber spatula to scrape the sides and especially the bottom of the bowl to be sure everything is fully incorporated. Tap the bowl on the countertop with a good amount of force about 30 times to release any air bubbles.<br />
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Place the springform pan in a roasting pan and pour in the filling, gently smoothing out the top. Pour in enough hot water to come up halfway to the aluminum foil lining. Bake for 60 to 65 minutes, or until the cheesecake is set but still slightly jiggly in the center. Transfer to a wire rack to cool for one hour, then wrap the whole pan in plastic wrap and move to the fridge; chill overnight.<br />
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Just before serving, garnish the cheesecake as desired. Gently run a butter knife around the sides of the pan and release the ring. Slice the cheesecake using a sharp knife. Store any leftovers in the fridge for a day or two.<br />
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<i><a href="https://www.cookingclassy.com/key-lime-cheesecake/">*Recipe source: Cooking Classy</a></i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com2tag:blogger.com,1999:blog-6558707256775202886.post-2896579244994048082018-08-25T13:38:00.000-04:002018-08-26T15:52:52.615-04:00The Best Virtual Invitations For Your Next Party<div class="separator" style="clear: both; text-align: center;">
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I absolutely love entertaining! I never thought I'd love being a hostess, but as I've gotten older. learned to cook new dishes, and amassed a collection of dinnerware and serveware, I crave having friends and family over. Whether it is celebrating a special occasion, a holiday, or a dinner party just because, any reason to gather around the table is good enough for me.<br />
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Of course, the style of party I've thrown over time has certainly grown and evolved. While it used to be an excuse to have people over and throw back a few drinks, now I love the idea of a more classy soiree with an intentional theme or decor. Kitschy cocktail napkins are something I truly can't resist. Lots of party supply stores have come out with the cutest paper plates, cups, and silverware that makes entertaining with easy clean-up easier than ever before. </div>
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But there is one element of planning a gathering that hasn't quite caught up with the rest. That is the invites! Surely, the easiest way to reach a crowd without sending out physical invites is through a Facebook event...but there's no denying that it doesn't quite measure up in terms of style. Finally, we have a solution! </div>
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<a href="https://www.paperlesspost.com/" rel="nofollow" target="_blank">Paperless Post</a> is a company specializing in online stationary to help connect people in real life through thoughtful, personal and well-designed virtual cards and invitations. I have been both a user and a recipient of countless Paperless Post invitations, and it couldn't be any easier! </div>
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The first thing you notice when you get onto <a href="https://www.paperlesspost.com/" rel="nofollow" target="_blank">Paperless Post</a> is just how simple it is to find exactly what you're looking for. Whether you are scheduling a casual movie viewing party with a group of girlfriends, organizing a company holiday party, throwing a birthday party, sending out a moving announcement, or looking for the perfect thank you card, Paperless Post has countless options - including Flyer, which is a collection of free designs you can use anytime!</div>
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<a href="https://www.paperlesspost.com/" rel="nofollow" target="_blank">Paperless Post</a> has also partnered with top designers to curate some of the most beautiful and precious invitations, like this Kate Spade <a href="https://www.paperlesspost.com/cards?q=ice%20cream%20party&card=21333" rel="nofollow" target="_blank">Ice Cream design</a> I am using for an upcoming Labor Day barbecue! I added a background that reminded me of a picnic, to reinforce the outdoor locale! These invitations are so colorful that I was able to ensure the invites would be cohesive with any decor, food, and cocktails offered at the actual event!</div>
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There are countless ways to customize your invitations, including the text, the backdrop, the envelop and liners. Embrace the default styles they created, or change things up to perfectly match the theme of your event! Oh, and they even have photo card options perfect for wedding or birth announcements, holiday cards, or birthday parties! Once you create an account, you can also save a list of your favorite invites and see all your prior invites (both sent and received!)</div>
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As if the loveliness of the cards weren't enough to convince you to use Paperless Post for your next get together, did I mention how easy it is for your guests to reply and stay in touch with you as the host?! Once invites are sent, recipients receive an e-mail to view the invitation and are able to choose right in the invitation whether or not they can attend. All cards also have the option to add a comment and show the attendee list; you can also add your phone number, a map of the location, and a gift registry! It is a truly complete invitation experience without all the paper, licking envelopes and stamps, and waiting for the mailman! </div>
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Have you used Paperless Post before? What was the occasion? </div>
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Check back later in the week for a Key Lime Cheesecake recipe that will be perfect for your own end-of-summer BBQ!</div>
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<span style="font-size: xx-small;">This post was created in sponsorship with Paperless Post. I received coins in exchange for my review, but all words, experiences and opinions are my own.</span></div>
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Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-76968388432030921672018-06-28T06:30:00.000-04:002018-06-28T06:30:15.817-04:00Hot Crab Dip<div class="separator" style="clear: both; text-align: center;">
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Here's where I see myself for the rest of the summer:<br />
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Evening time, dining outside with good friends, eating a big dish of this <b><u>Hot Crab Dip</u></b> with crostini and celery for dipping, plus a chilled glass of white wine to wash it all down.<br />
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Yes, seriously. This dip is the real deal. Bring it to your next potluck or BBQ or game night and watch it disappear.<br />
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Like any good dip, this one is creamy and cheesy, melty and bubbly. Fresh lump crab meat is mixed into every bite. I amp up the flavor with a few sprinkles of smoked paprika, a glug of Worcestershire sauce, and a shake of celery salt. 2 types of cheese give this dip a little something extra-special: parmesan, for a salty nuttiness, and muenster, for the ultimate meltiness (YES, cheese. I know we aren't supposed to be combining cheese and seafood but for some reason, hot crab dip is a very delicious exception to this rule).<br />
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Besides the fact that this dip is so. ridiculously. delicious, it is also sure to become one of your all-time favorites because of how super simple it is to make! Just mix it up, spoon into a casserole dish, sprinkle with parm and bake until golden brown and bubbly. That's it. A few stirs and a little patience is all that stands between you and a perfect summer dip :-)<br />
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<b>Here's what you need for Hot Crab Dip* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/hot-crab-dip?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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8 ounces lump crab meat<br />
4 ounces cream cheese, softened<br />
1/4 cup sour cream<br />
1/4 cup mayonnaise<br />
1 tablespoon lemon juice<br />
1 teaspoon Worcestershire sauce<br />
2 green onions, white and light green parts only, thinly sliced<br />
1/2 cup grated parmesan cheese, divided<br />
1/2 cup grated meunster cheese<br />
1/2 tablespoon smoked paprika<br />
1 teaspoon celery salt<br />
cracked black pepper to taste<br />
crostini and veggies for serving<br />
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<b>Here's what you do</b><br />
<br />
Preheat oven to 350 degrees. In a medium bowl, combine all ingredients except 1/4 cup of parmesan and stir until well combined. Pour into a small casserole dish and spread smooth. Sprinkle remaining parmesan on top and bake for 25-30 minutes until bubbling and golden brown. Garnish with additional green onions or paprika if desired and serve with crostini and vegetables.<br />
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Note - depending on the size of your casserole dish, you may want to place the dish on top of a sheet pan to prevent oven spills. This may add 5 to 10 minutes to your cook time.<br />
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<i>*Adapted slightly from <a href="https://www.willcookforsmiles.com/hot-crab-dip/#_a5y_p=3200114">Will Cook for Smiles</a></i><br />
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<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com1tag:blogger.com,1999:blog-6558707256775202886.post-44028714405917968722018-06-25T06:30:00.000-04:002018-06-29T10:10:27.499-04:00Fried Goat Cheese Salad<div class="separator" style="clear: both; text-align: center;">
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Sooo, 3 of my last 5 recipes have included goat cheese. I'm just a tiny bit obsessed...<br />
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This, however. THIS is the recipe for only the BIGGEST lovers of goat cheese. Those of us who order a dish at a restaurant simply because there's goat cheese in it. Anyone who can make a meal of crackers with goat cheese and fig jam. Someone who understands that the funky tang and creaminess of goat cheese is something you can't get anywhere else.<br />
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This is a Fried Goat Cheese Salad and it is basically everything I have ever wanted. It is tangy, tart, sweet, and crunchy. Although there is a little bit of work involved to bread and fry the cheese, it's an elegant appetizer or meal that can be made in no time at all with just a bit of planning.<br />
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Besides the goat cheese, which, no doubt, is the star of this dish, this salad is made up of some very simple but very delicious ingredients. I like mixed field greens as the base, topped off with a sliced green apple, toasted walnuts, dried cranberries, finely crumbled feta, thinly sliced scallions and your favorite balsamic vinaigrette. If goat cheese doesn't tickle your fancy, this salad base would be just as delicious with grilled chicken or shrimp!<br />
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To be sure the goat cheese fritters stay together, keep their shape and don't melt all over the pan, you want to be sure to freeze the cheese at 2 different intervals. First, after slicing into rounds and then again after breading. I did notice that the egg at times would slide right off the goat cheese round. The best way to avoid this and get a really strong breading is to beat the egg vigorously until totally combined. Beyond these minor modifications, if you've ever breaded chicken before - you can absolutely make this! And you should! Seriously, I am soooo obsessed with this recipe! I hope you are too!<br />
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<a name='more'></a><br />
<b>Here's what you need for Fried Goat Cheese Salad* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/fried-goat-cheese-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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6 ounce log of goat cheese, chilled<br />
1 egg, beaten very well with a splash of milk<br />
1/2 cup all purpose flour<br />
1/2 cup panko breadcrumbs<br />
1/2 cup seasoned whole wheat breadcrumbs<br />
vegetable oil, for frying<br />
2 heaping cups mixed field greens<br />
1 scallion, thinly sliced<br />
1/2 cup walnuts, toasted<br />
1 green apple, sliced or diced<br />
1/4 cup dried cranberries<br />
sprinkle of crumbled feta<br />
Balsamic vinaigrette, to taste<br />
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<b>Here's what you do</b><br />
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Slice the goat cheese into 1/2 inch rounds. If it is super crumbly, gently press the goat cheese into balls Place on a plate and freeze for 1 hour.<br />
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Prepare an assembly line of the egg, flour and breadcrumbs. Season with salt and pepper. Remove the goat cheese from the freezer and bread each round by first dipping in the flour, then the egg, then the breadcrumbs. Be sure to shake off any excess flour and let any excess egg drip off. Note that you may need to flip the goat cheese in the egg a few times to get it to coat the entire round. Once all the goat cheese is breaded, return the plate to the freezer for 30 minutes more.<br />
<br />
Fill a shallow, heavy-bottomed frying pan with an inch and a half of vegetable oil and warm over medium heat. When the oil reaches 350 degrees on a candy thermometer, add all the goat cheese and fry for 2-3 minutes on each side. The breading should be golden brown. Remove to a paper towel-lined plate to drain off the excess oil.<br />
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Toss together the remaining ingredients in a large bowl and top with the goat cheese rounds. Serve at once.<br />
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<i>*Gas Stove Girl Original Recipe</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-3580372783747287652018-05-29T06:30:00.000-04:002018-06-24T15:05:07.769-04:00Zucchini, Goat Cheese and Potato Frittata<div class="separator" style="clear: both; text-align: center;">
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This here is a very fine frittata recipe that is sure to be in our breakfast, lunch and dinner menu rotation all summer long!<br />
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There are many reasons to love frittatas, and at the top of that list for me is:<br />
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They are easy and delicious.<br />
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They are customizable--a perfect clean-out-the-fridge meal.<br />
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They feed a crowd, and on a budget to boot!<br />
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This <b><u>Zucchini, Goat Cheese and Potato Frittata</u></b> is simple yet elegant. It's the kind of meal you can throw together in no time, plus any leftovers will make a spectacular breakfast the next day! The key to making a frittata exciting is adding layers and layers of flavor, and believe me when I say there is no shortage of that here!<br />
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We'll start by sauteing diced onions in a bit of butter and olive oil to start. I cut the zucchini and red potatoes into thin rounds and saute them with the onions to soften the veggies and develop a beautiful golden brown color (which translates to flavor!) The egg mixture is also getting an extra boost of tastiness thanks to freshly grated parmesan cheese and lots of freshly chopped parsley. Let's not forget the goat cheese--creamy, tangy goat cheese AKA my food love language. It's such a simple addition but trust me when I say it brings the whole dish together!<br />
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As for cooking vessels, my preferred choice for frittatas is a well-seasoned 12-inch cast iron skillet. I love the slight brown crust the cast iron creates, and it is naturally non-stick. If you don't have a cast iron, any oven proof skillet will work -- just be sure to use a good amount of butter and olive oil to prevent sticking. Also, letting the frittata sit for about 5 minutes after baking will help prevent any additional stickage!<br />
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<a name='more'></a><br />
<b>Here's what you need for Zucchini, Goat Cheese, and Potato Frittata* (Print Recipe!)</b><br />
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2 tablespoons butter<br />
1 tablespoon olive oil<br />
1 small onion, diced<br />
1 small-medium zucchini<br />
5 red potatoes<br />
6 eggs<br />
1/2 cup milk<br />
1/2 cup parmesan cheese, freshly grated<br />
2 tablespoons fresh parsley, finely chopped<br />
1 teaspoon garlic powder<br />
salt and pepper to taste<br />
2 ounces goat cheese, crumbled<br />
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<b>Here's what you do</b><br />
<br />
Preheat oven to 350 degrees.<br />
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In a 12-inch cast iron skillet, melt butter and olive oil over medium-low heat. Add the onion and season with salt. Cook until translucent, about 5 minutes.<br />
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Using a very sharp knife or a mandolin, cut the zucchini and potatoes into 1/4 inch thick rounds. Lay the zucchini on the cutting board and sprinkle with a little salt. Place paper towels on top and allow to rest for at least 5 minutes. This will release some of the water in the zucchini. Press down firmly on the paper towels to absorb the excess moisture.<br />
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Add the potatoes to the pan. Cook, stirring occasionally until just starting to soften. Add the zucchini and cook all the vegetables for about 5 minutes more. Some pieces should start browning but the rounds should not be breaking apart.<br />
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In a medium bowl, whisk together the eggs, milk, parmesan cheese, parsley, garlic powder, salt and pepper. Turn the heat on the pan to low and add the egg mixture. Allow to cook for 2-3 minutes until just starting to set around the edges. Sprinkle the goat cheese over the top then carefully transfer the pan to the oven. Bake for 15 minutes until the center is set and no longer jiggly. The eggs should be pulling away from the edges of the pan and be golden brown.<br />
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Allow to sit for 5 minutes before slicing and serving.<br />
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<i>*Gas Stove Girl Original Recipe</i><br />
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<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-53138590864597793732018-04-02T06:30:00.000-04:002018-05-28T15:45:54.058-04:00Creamy Sausage and Roasted Cauliflower Pasta<div class="separator" style="clear: both; text-align: center;">
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Hello, beautiful!<br />
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This is a pasta dish we must talk about right now.<br />
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This is my <b><u>Creamy Sausage and Roasted Cauliflower Pasta</u></b> and it is about to be your new favorite. It's comfort food which means it's meant to soothe your soul. We aren't apologizing for eating pasta because we love it and it's delicious. This particular dish also has plenty of vegetables packed into each bite, so this is a well-rounded meal you can feel happy serving to your whole family!<br />
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Let's talk about cauliflower quick. A few weeks ago, I had a moment where I was like, "wait a minute...do I not like cauliflower?!" Every time I made a dish with cauliflower in it, I was sooo disappointed and wished I was eating anything else. This comes after years of never having any sort of aversion to it. After thinking about it for a bit, I realized that what I actually didn't like was <i>frozen</i> cauliflower...I wanted cauliflower that still had a bite to it. Roasted cauliflower that had a few charred bits to it, well - THAT'S really what I wanted, and that is exactly what I'm mixing in to this dish.<br />
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To compliment the cauliflower, I am browning up a bit of sweet sausage. Something about pasta and sausage - it just makes SENSE to me. We'll then make a quick, creamy sauce, wilt some fresh spinach in it, load it up with freshly grated parmesan and chopped parsley and finish it with a sprinkling of red pepper flakes. I mean, what is there NOT to love?!<br />
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In terms of the actual pasta, I used a whole wheat rotini. This was actually O Organics brand and I think it's my favorite rotini. The spirals are really tight and hold up well even after being cooked. It was the perfect shape to trap all that luscious sauce! But, really, any small cut pasta will do. You do you!<br />
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<a name='more'></a>
<b>Here's what you need for Creamy Sausage and Roasted Cauliflower Pasta* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/creamy-sausage-and-roasted-cauliflower-pasta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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1 cup fresh cauliflower, broken into small/medium florets<br />
1 tablespoon extra virgin olive oil<br />
1 pound whole wheat pasta, I used rotini<br />
1/2 pound sweet Italian sausage, casings removed<br />
3 tablespoons unsalted butter<br />
3 tablespoons all purpose flour<br />
1 cup low sodium chicken broth<br />
1/2 cup half and half<br />
1/2 cup grated parmesan cheese, plus more for garnish<br />
2 cups chopped fresh spinach<br />
1/4 teaspoon grated nutmeg<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon dried basil<br />
2 tablespoons chopped fresh parsley<br />
salt, pepper and red pepper flakes to taste<br />
<br />
<b>Here's what you do</b><br />
<br />
Preheat oven to 400 degrees. Line a baking sheet with foil and drizzle with olive oil. Toss the cauliflower in the oil and season with salt and pepper. Bake until golden brown, about 10-15 minutes.<br />
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Cook pasta according to package directions, leaving it a bit al dente. Reserve 1/2 cup of the pasta cooking water before straining.<br />
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In a large non-stick saute pan, add a little more olive oil then brown and crumble the sausage. I like to let this go about 10 minutes or so in order to develop really crispy pieces. Remove to a paper towel-lined plate. If there is a lot of grease in the bottom of the pan, remove all but a teaspoon or two. In the same pan, melt the butter over low heat. Sprinkle in the flour and whisk to create a roux. Allow the roux to cook for a minute or two before slowly whisking in the chicken broth. Bring to a slow boil and cook until just starting to thicken. Add the half and half and parmesan and stir well to combine.<br />
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Return the sausage to the sauce along with the spinach, nutmeg, oregano and basil. Stir over low heat until the spinach is wilted. Lastly, toss in the roasted cauliflower, pasta and fresh parsley. Season to taste. Serve immediately with extra parmesan cheese, parsley and red pepper flakes as desired.<br />
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<i>*Gas Stove Girl Original Recipe</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-43566849284871415722018-03-26T06:30:00.000-04:002018-04-01T19:25:57.556-04:00Kale, Mushroom and Goat Cheese Pizza<div class="separator" style="clear: both; text-align: center;">
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Wow, hey guys! I've been MIA, huh?<br />
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It's been a busy few weeks that has overlapped with a bit of a cooking rut. I've been making plenty of food but I've had a hard time feeling inspired by the meals I've made. I'm hoping to turn that around this week and bring you some yummy spring recipes!<br />
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I've historically found that when I find myself in a rut, the best thing to do is to make something that is familiar and undeniably delicious no matter what. For me, that food is pizza. Put anything on a chewy crust and cover it in gooey cheese and, well, we're back in business!<br />
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This <b><u>Kale, Mushroom and Goat Cheese Pizza</u></b> is made on my favorite, <a href="http://www.geniuskitchen.com/recipe/easy-no-rise-pizza-crust-169571">no rise</a> crust which makes this a quick, easy and delicious meatless Monday meal! The edges of the kale get an amazing crispy char to them while the creamy goat cheese melts just slightly over the sauce. Mushrooms add a meaty element that really rounds out (ha!) the dish.<br />
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As with nearly any recipe I put out here on the internet, this is the perfect base pizza recipe that you can add and adjust to your heart's desire. Add some crispy ground sausage because OMG sausage, kale and mushrooms are the ultimate trifecta. Want more veggies? Throw 'em on! Just remember not to overcrowd your toppings because it risks making your crust soggy and that would be sad.<br />
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I see your cooking rut and I raise you one quick, tasty, wonderfully composed pizza recipe. Ahh, it feels good to be back.<br />
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<a name='more'></a><br />
<b>Here's what you need for Kale, Mushroom, and Goat Cheese Pizza* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/kale-mushroom-and-goat-cheese-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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1 package (2 1/4 teaspoons) active dry yeast<br />
1 cup warm water<br />
2 1/2 cups all purpose flour<br />
2 tablespoons olive oil<br />
1 teaspoon sugar<br />
1 teaspoon garlic salt<br />
1/2 cup pizza sauce (use your favorite store bought variety!)<br />
1/2 cup torn kale leaves<br />
1/4 cup fresh sliced mushrooms<br />
1 teaspoon balsamic glaze<br />
1 cup shredded mozzarella cheese<br />
2 ounces goat cheese, crumbled<br />
3 tablespoons grated parmesan cheese<br />
red pepper flakes, salt and pepper to taste<br />
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<b>Here's what you do</b><br />
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Preheat oven to 425 degrees and place a pizza pan, stone, or cast iron skillet in the oven to warm up.<br />
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Dissolve the yeast with the warm water in a medium mixing bowl and allow to bloom for 5 minutes. Add the flour, olive oil, sugar and garlic salt and stir vigorously for 20 strokes until well combined. Allow to rest for 10 minutes.<br />
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Carefully remove the warm pan from the oven and drizzle with a teaspoon of olive oil. Press the dough into the pan, starting from the center and working your way to the edge, creating a slightly thicker crust as desired.<br />
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Ladle the pizza sauce into the center of the dough and spread outward to the crust. Sprinkle the kale evenly over the sauce. In a small bowl, toss the mushrooms with the balsamic glaze and sprinkle with salt and pepper. Spread the mozzarella evenly and generously over the kale then lay the marinated mushrooms on top. Lastly, sprinkle the crumbled goat cheese, grated parmesan, salt, pepper and red pepper flakes over the pizza.<br />
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Bake for 15 to 20 minutes until the cheese is melted and just starting to turn golden brown. Allow to cool for 5 minutes before serving.<br />
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<i>*Gas Stove Girl original recipe</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com4tag:blogger.com,1999:blog-6558707256775202886.post-4525774513159654712018-02-02T06:30:00.000-05:002018-03-25T15:18:57.554-04:00Chili Mac<div class="separator" style="clear: both; text-align: center;">
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MMMmmmMMmmmmmMMMM!<br />
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This is #dinnergoals right here!<br />
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Oh, did you guys hear? There is some kind of football game this weekend that is very big and very important and requires lots of delicious foods while you watch. I have the perfect dinner for the occasion.<br />
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My recipe for Chili Mac is a mash up of a beef chili and a creamy, cheesy pasta dish. It is a little spicy and will keep you coming back for more. The chili becomes a robust, tex-mex type of meat sauce that kiiiind of puts regular marinara to shame.<br />
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To compliment that spicy goodness, we need something creamy (and, duh, cheesy because we are talking CHILI after all, so some sharp cheddar is very much needed). After the chili is cooked up, I add a bunch of hot pasta along with some of the pasta cooking water along with some sour cream to help melt that glorious cheddar into the chili/sauce. It's sort of magical and very tasty.<br />
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Now, as with most recipes I bestow upon you, it's worth mentioning that you can customize this to you and your family's liking! Prefer black beans over cannelini beans? Great! Want to tone town the spice factor? Use a bell pepper instead of the poblano. Like it a little extra spicy? Try shredded pepper jack instead of shredded cheddar! Where does it end?! (just FYI, it doesn't end until your plate is licked clean :-D)<br />
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<a name='more'></a><br />
<b>Here's what you need for Chili Mac* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/chili-mac?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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1 tablespoon olive oil<br />
2 scallions, sliced - keep the white and dark green parts separate<br />
2 cloves garlic, minced<br />
1 poblano pepper, cored and seeded, diced into 1/2 inch pieces<br />
3/4 pound ground beef (I used 85% lean)<br />
1 tablespoon chili powder<br />
1/2 teaspoon cumin<br />
1/2 teaspoon paprika<br />
1 cup cannelini beans, drained and rinse if using canned<br />
1 15 ounce can crushed tomatoes<br />
10 ounces whole wheat pasta<br />
1 cup reserved pasta water<br />
2 tablespoons sour cream, plus more for serving<br />
1 cup shredded sharp cheddar, plus more for serving<br />
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<b>Here's what you do</b><br />
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In a large pot, heat olive oil over medium heat. Add the white and light green parts of the scallions, garlic and diced pepper. Season with salt and pepper. Cook, stirring occasionally, until softened for about 5 minutes. Add the beef and cook until browned and crumbled. I used a leaner beef, so there was no need to drain the fat, but if you have a lot in the bottom of the pan strain it out.<br />
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In a separate pot, cook pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water.<br />
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Season the beef with chili powder, cumin, paprika, salt and pepper. Add the beans and tomatoes. Bring to a boil then reduce heat to medium-low. Cook for 10 minutes until slightly thickened. Stir in the reserved pasta water.<br />
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While the pasta is still hot, add to the chili pot along with the sour cream and shredded cheddar. Stir vigorously until everything is melted smooth and well combined. Serve with extra sour cream, cheese and the scallion greens on top. Enjoy!<br />
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<i>*Gas Stove Girl Original Recipe</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com1tag:blogger.com,1999:blog-6558707256775202886.post-39672837645243065072018-01-25T06:30:00.000-05:002018-02-01T19:32:00.241-05:00Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;">
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Comfort food alert!<br />
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We had a little warm up around these parts, but let's be honest. It's still winter. It's still cold. We need some comfort food to stick to our bones. And this recipe is a kitchen classic you'll be enjoying for years to come.<br />
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I was thinking one night about how I could do some kind of fun twist on <b><u>Chicken and Dumplings</u></b> when I realized I just wanted pure, classic chicken and dumplings. And that's EXACTLY what this recipe is. You can make this dish in no time at all, with ingredients you likely already have hanging in your pantry and fridge.<br />
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The thing about chicken and dumplings is it's essentially like eating a big bowl of delicious chicken soup and dunking a yummy piece of bread in it...but the BREAD has already been dunked for your eating pleasure! It's genius really. The bread "bakes" in the hot soup, soaking in the delicious flavors. How great does that sound?! Mmm, I'm craving another bowl right now!<br />
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<b>Here's what you need for Chicken and Dumplings* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/chicken-and-dumplings?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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2 tablespoons vegetable oil<br />
1 onion, diced<br />
2 carrots, peeled and sliced<br />
3 stalks celery, sliced<br />
1 teaspoon dried thyme<br />
8 cups chicken broth<br />
1 tablespoon hot sauce<br />
salt and pepper<br />
1 1/2 pounds chicken breast<br />
2 cups flour<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon sugar<br />
1 egg<br />
1 1/4 cups milk<br />
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<b>Here's what you do</b><br />
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Heat oil in a large pot or dutch oven over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened. Add the thyme then bring to a boil. Once boiling, add the hot sauce, salt, pepper and chicken. Cook until the chicken is cooked through, about 15 minutes. Remove the chicken and shred it, then return it to the pot.<br />
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While the chicken cooks, whisk together the flour, baking powder, baking soda, salt, sugar, egg and milk until smooth. Bring the soup back to a boil and add the dumpling batter in heaping spoonfuls. Cover and cook for 10 minutes longer. Serve at once.<br />
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<i>*Recipe adapted from <a href="https://www.amazon.com/Little-Old-Lady-Recipes-Comfort/dp/1594745188">Little Old Lady Recipes</a></i><br />
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<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-25391584832133103592018-01-15T06:30:00.000-05:002018-01-24T21:30:37.924-05:00Sesame Green Beans<div class="separator" style="clear: both; text-align: center;">
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Look at these beauties!<br />
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These <b><u>Sesame Green Beans</u></b> are an exercise in simplicity. They are crisp. A little spicy. Pumped up with sesame. And freshened up with a sprinkling of scallions. I love them deeply and I'm sure you will too. </div>
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I was inspired to create this recipe after having a very similar Asian green bean salad from an adorable little market in Maine a couple of summers ago. It was simple and refreshing, perfect as a starter or a side. That's exactly what I wanted with this recipe, with the added bonus of being able to prep this well ahead of time! </div>
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Obviously, the stars of this show are fresh green beans and a bit of sesame oil. I start by quickly steaming the green beans, for just about 5 to 7 minutes, then blanching them in ice water. This will keep them a bright and vibrant green as well as perfectly crispy and toothy. Once the beans are chilled, all that's left to do is whisk up the dressing. Sesame oil, lime juice, a splash of soy sauce, olive oil, and red pepper flakes. Simple but composed. The perfect mix of toasty, tart and salty. </div>
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Toss the beans in the dressing. Pop 'em in the fridge to marinate for a few minutes up to a couple of hours. Sprinkle on some sesame seeds and chopped scallions before serving. Give yourself a pat on the back because you just made a bomb.com dish that will make even your pickiest eaters eat their vegetables :-) </div>
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<a name='more'></a></div>
<div>
<b>Here's what you need for Sesame Green Beans* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/sesame-green-beans?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b></div>
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<div>
1 pound green beans, trimmed</div>
<div>
1 1/2 teaspoons sesame oil</div>
<div>
juice of half a lime</div>
<div>
1 tablespoon soy sauce</div>
<div>
1/4 cup olive oil</div>
<div>
up to 1 teaspoon red pepper flakes, depending on how spicy you like it</div>
<div>
salt and pepper, to taste</div>
<div>
thinly sliced scallions and sesame seeds, for garnish</div>
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<div>
<b>Here's what you do</b></div>
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Bring a few inches of water to a boil in a medium pot with a steamer basket. Be sure the steamer basket is not touching the water. Place the trimmed green beans in the steamer, cover and cook for 5 to 7 minutes until the beans are bright green and still crisp. Remove the beans from the steamer and submerge in a bowl of ice water. Once the beans have cooled, strain and set aside.</div>
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<div>
In a medium bowl, whisk together the sesame oil, lime juice, and soy sauce. Stream in the olive oil while whisking vigorously to emulsify. Season with red pepper flakes, salt and pepper. Toss the green beans in the dressing and refrigerate for at least 10 minutes up to a couple of hours. </div>
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Prior to serving, give the green beans another toss to thoroughly coat in the dressing. Sprinkle with scallions and sesame seeds, enjoy! </div>
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<i>*Gas Stove Girl Original Recipe</i> </div>
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Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-56041484497527118382017-12-18T06:30:00.000-05:002018-01-13T12:33:50.821-05:00Chai-Spiced Gingerbread Kiss Cookies<div class="separator" style="clear: both; text-align: center;">
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Happy Monday and let us talk about cookies!<br />
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You absolutely HAVE to add these cookies to your holiday baking menu. They are soft and pillowy, bursting with warming spices and kissed with chocolate!<br />
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That's right. These are <b><u>Chai-Spiced Gingerbread Kiss Cookies</u></b>, and trust me when I say that they are here to put your classic peanut butter blossom cookies to shame. If you love gingerbread, you will absolutely devour these beauties.<br />
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OH and not only are these part kiss cookies and part gingerbread, but they are also part snickerdoodle. Yes yes yes. Before going into the oven, these cookies are getting rolled in sugar and a mix of chai spices that will truly knock your socks off. That includes cinnamon, nutmeg. and ground ginger. There is no spice combination more warming this time of year than chai. I just love it! It's not just for tea anymore :-)<br />
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Now, I know that everyone has their own holiday traditions and cookie recipes that they hold strong to this season. But if you're looking for a new treat to wow the whole family (and Santa, for that matter) I'm quite confident this is it. Happy baking!<br />
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Oh, P.S. This recipe is 100% kitty approved!<br />
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<a name='more'></a><br />
<b>Here's what you need for Chai-Spiced Gingerbread Kiss Cookies* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/chai-spiced-gingerbread-kiss-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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3/4 cups unsalted butter, softened (1 1/2 sticks)<br />
3/4 cups light brown sugar, packed<br />
2 large eggs<br />
1/4 cup molasses<br />
1 teaspoon vanilla extract<br />
3 cups all purpose flour, sifted<br />
2 teaspoons baking powder<br />
1 teaspoon cinnamon<br />
1 teaspoon ground ginger<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon cardamom<br />
1/8 teaspoon ground cloves<br />
pinch of cracked black pepper<br />
1/2 teaspoon salt<br />
1/4 cup granulated sugar<br />
1 teaspoon cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon nutmeg<br />
30 Hershey Kisses, unwrapped<br />
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<b>Here's what you do</b><br />
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In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer). beat the butter and brown sugar until light and fluffy, at least 5 minutes. Add the eggs one at a time, beating well after each addition. Add the molasses and vanilla and mix until just combined.<br />
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In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cardamom, cloves, black pepper and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides and on the bottom of the mixing bowl as necessary. Place the dough in the refrigerator to chill for at least 1 to 2 hours up to overnight.<br />
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When ready to bake, preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper. Place the granulated sugar in a small bowl and whisk in the additional cinnamon, ginger and nutmeg. Using a medium cookie scoop, roll the dough into 1 1/2 inch balls, roll in the sugar mixture and place on the baking sheet. Repeat with remaining dough, leaving a couple of inches between each cookie (the cookies should not spread too much).<br />
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Bake for 10 minutes then immediately press an unwrapped Hershey Kiss into the center of each cookie. Transfer to a wire rack to cool completely. Cookies will stay soft and pillowy for 5 days, well-wrapped at room temperature.<br />
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<i>*Adapted from Baked by Rachel, <a href="https://www.bakedbyrachel.com/gingerbread-kiss-cookies/">here</a> and <a href="https://www.bakedbyrachel.com/snickerdoodle-kiss-cookies/">here</a></i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com2tag:blogger.com,1999:blog-6558707256775202886.post-28046053369180517862017-12-15T06:30:00.000-05:002017-12-17T18:45:32.251-05:00Crispy Honey Shrimp (PF Chang's Copy Cat Recipe!)<div class="separator" style="clear: both; text-align: center;">
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OOH boy, oh boy do I have a fun weekend meal for you to cook up!<br />
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This recipe was born out of desperation. A craving, really, that couldn't be resolved easily. I NEEDED Crispy Honey Shrimp from PF Chang's and yet I found myself with no motivation to actually drive however many miles it would have taken to get to my closest restaurant. Whenever that happens, the most logical thing to do is take to the internet to find the recipe and make it myself. That's exactly what I did.<br />
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This <b><u>Crispy Honey Shrimp</u></b> is the perfect alternative to my usual PF Chang's meal! It is just as irresistibly crunchy, sweet, sour and gooey. Served over white rice and topped with scallions, and you'll be none the wiser that this ISN'T take out but rather some super tasty deliciousness from your own kitchen.<br />
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The recipe that follows isn't inherently hard by any means; I truly believe that anyone could whip it up. However, there are a few steps involved, and the main process (that is, frying the shrimp to airy, crispy perfection) can be a little intimidating. To be honest, I still get a little scared when I am dealing with a big pot of hot oil! The best way to combat these fears is to be sure you have a candy thermometer (to monitor oil temperature...keep it at the right temperature=no fire!), use a heavy pot with high sides (like a 6 quart dutch oven), and use your back burner (to protect kids and pets and yourself from any spills or splatters!).<br />
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Once the shrimp is cooked and crispy, the real winner of this recipe is that thick and gooey honey sauce. This is what makes this recipe crave-able. Warm, crispy shrimp get a quick toss in that sweet, tangy sauce and poured over a hot bed of white rice. Oh my. I mean just look at that shine!<br />
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Make your whole family extra happy...don't wait another minute...make this shrimp!!<br />
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<a name='more'></a><br />
<b>Here's what you need for Crispy Honey Shrimp* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/crispy-honey-shrimp?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>)</b><br />
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30-40 large shrimp, peeled and deveined, tails removed<br />
1 tablespoon soy sauce<br />
1 1/2 tablespoons corn starch<br />
pinch of red pepper flakes<br />
1 cup all purpose flour<br />
1/2 cup corn starch<br />
1/4 teaspoon baking soda<br />
1 egg<br />
1 cup ice water<br />
1 quart vegetable oil, for frying<br />
1/2 cup rice wine<br />
1/3 cup honey<br />
1/3 cup rice vinegar<br />
1/4 cup soy sauce<br />
1 tablespoon minced garlic<br />
1/2 tablespoon minced ginger<br />
1/4 cup water<br />
1/4 cup corn starch<br />
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<b>Here's what you do</b><br />
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In the bottom of a medium bowl, combine the soy sauce and corn starch. Season with red pepper flakes, salt and pepper. Pat dry the shrimp with a couple of paper towels and toss in the marinade. Set aside while you prepare the batter.<br />
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In a large bowl, whisk together the flour, corn starch and baking soda. Create a well in the middle of the dry ingredients and add the egg. Beat slightly to break it up. Pour in the ice water and mix until smooth and no clumps of flour remain. Set marinade aside to rest while you prepare the oil for frying.<br />
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Set a dutch oven or large, heavy-bottomed pot over medium heat on the back burner. Add enough oil so there is at least about 2 inches in the pot. Affix a candy thermometer to the side of the pot, being sure the thermometer is not touching the bottom of the pot but is submerged in the oil. When the oil reaches 350 degrees, you are ready to begin frying. Line a baking sheet with a 2 layers of paper towels.<br />
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Remove the shrimp from the marinade and place into the batter. Toss to coat completely. Remove a few shrimps at a time and tap off excess batter. Slowly lower into the oil and fry for 2 to 3 minutes until golden brown, gently turning to cook evenly and prevent sticking. Use a spider spoon to remove the shrimp from the oil, allow excess oil to drip off then transfer to the baking sheet. Repeat with remaining shrimp.<br />
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While cooking the shrimp, prepare the sauce. In a small saucepan, whisk together the rice wine, honey, rice vinegar, soy sauce, garlic and ginger over medium-low heat. In a small bowl, mix together the water and corn starch to create a slurry. Add to the saucepan and bring to a low boil. Reduce heat to low and continue to cook, stirring occasionally until thickened.<br />
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To serve, add a few tablespoons of the warm sauce to a medium bowl and toss together with one serving of shrimp. Pour over a bed of hot white rice and sprinkle with chopped scallions. Repeat with remaining shrimp. Serve immediately!<br />
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<i>*Recipe from <a href="https://sweetandsavorymeals.com/pf-changs-crispy-honey-shrimp-copycat/">Sweet and Savory Meals</a></i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-24098306876116864922017-11-21T11:52:00.000-05:002017-12-14T21:50:33.449-05:00S'mores Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
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We are just 2 days away from one of the greatest holidays of the year -- Thanksgiving!<br />
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And to celebrate, I have done something wild and crazy and really great. I had the idea for this recipe and decided shortly thereafter that this would be our big Thanksgiving recipe here on Gas Stove Girl this year. It's traditional with a major ooey, gooey, twist that you're sure to love.<br />
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Here it is, the centerpiece of your dessert table. It is <u style="font-weight: bold;">S'mores Pumpkin Pie</u> and, well, just look at it!<br />
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This pie is a little outrageous but super ridiculously delicious, it is sweet and full of warming fall spices. It starts with a classic pumpkin pie, but rather than a traditional pie crust, we will fully embrace the s'mores aspect with a graham cracker crust. Once our pumpkin pie has been baked a cooled slightly, we are going to top it with jumbo marshmallows that will get toasted golden brown! Not only are marshmallows very essential to s'mores, but this also reminds me a little bit of the sweet potato casserole our grandparents would make, with lil' baby mallows on top. Nostalgic and decadent, a win-win!<br />
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Now, if there is one thing that is always noticeably absent from a Thanksgiving dessert spread, I would argue that it's CHOCOLATE. And lucky for you, I have found a way to remedy that situation without sacrificing our favorite pie. A beautiful drizzle of bittersweet chocolate ganache it the perfect finishing touch to our s'mores pie!<br />
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I hope your Thanksgiving is filled with great food (like s'mores pumpkin pie), your closest family, and a full stomach and heart. Have a wonderful holiday weekend!<br />
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<a name='more'></a>
<b>Here's what you need for S'mores Pumpkin Pie* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/s-mores-pumpkin-pie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>)</b><br />
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1 1/2 cups graham cracker crumbs<br />
2 tablespoons sugar<br />
1/3 cup butter, melted and cooled slightly<br />
2 cups pumpkin puree<br />
1 14-oz can sweetened condensed milk<br />
2 large eggs<br />
1 tablespoon vanilla extract<br />
1/4 teaspoon ground cloves<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/2 cup brown sugar<br />
1 teaspoon salt<br />
20 jumbo marshmallows<br />
1 1/2 cups bittersweet chocolate chips<br />
1/2 cup warm cream<br />
1 tablespoon dark rum<br />
<br />
<b>Here's what you do</b><br />
<br />
Preheat oven 425 degrees.<br />
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In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter. It will look like wet sand. Dump the mixture into a 9-inch pie plate and use your fingers to firmly press the mixture into the bottom and up the sides of the pan. Set aside.<br />
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In a large bowl, whisk together the pumpkin, condensed milk, eggs, vanilla, cloves, cinnamon, ginger, brown sugar and salt until totally smooth. Pour into the prepared crust and bake for 15 minutes uncovered. Lower the heat to 350 degrees and cover the pie loosely with aluminum foil. Bake for another 40 minutes until the pie is no longer jiggly. Remove from the oven and cool completely. This can be done a day ahead of time, just loosely cover and store in the fridge overnight.<br />
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Turn on your broiler and arrange the marshmallows on top of the pie. Broil for 1 to 2 minutes until the marshmallows turn golden brown on top but still maintain their shape. Remove and set aside. Place the chocolate chips in a medium heat-proof bowl. Prepare the chocolate ganache by warming the cream and the rum in a small saucepan until just starting to steam and bubbly slightly on the sides. Pour the cream on top of the chocolate and allow to sit for 30 seconds. Stir until smooth then transfer to a large ziploc bag. Snip the corner of the bag and drizzle the chocolate all over the pie. Allow to cool for at least 20 minutes before slicing and serving.<br />
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<i>*Gas Stove Girl Original Recipe</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-57028052159037251292017-11-10T06:30:00.000-05:002017-11-20T16:22:19.643-05:00Sausage and Kale Tortellini Soup<div class="separator" style="clear: both; text-align: center;">
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Hiiii, it's finally soup season!<br />
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You guys KNOW I love me some soup. As soon as there starts to be the faintest chill in the air, I am all IN on soup for dinner (let's be honest, sometimes I make it in the dead of summer. I just love it!)<br />
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This soup, like all great soups in my very humble and honest opinion, is so easy to make while also being loaded with different flavors and textures that make it so much more than a basic bowl of soup. With the first freeze of the season happening in New England today, you HAVE to be sure to add this <b><u>Sausage and Kale Tortellini Soup</u></b> to your menu.<br />
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Now, in the interest of full disclosure, I know you might be thinking...didn't you JUST <a href="https://gasstovegirl.blogspot.com/2017/10/sausage-and-spinach-stuffed-shells-with.html">post a recipe with sausage</a>? What gives? And I would say to you that yes, yes I did. That is kind of sausage overload, but I do really and truly LOVE sausage. However, this wasn't my original schedule of posts. My PLAN was to share a pistachio and chocolate sour cream coffee cake with you all this week. But this, of course, is no cake recipe. In fact, my dreams of a pistachio and chocolate coffee cake are in the garbage after my bundt pan overflowed everywhere and the edges overcooked while the middle stayed raw. It was probably my biggest food fail to date, and it left me bitter towards any and all baked goods. But, when life gets you down, the best thing to do is turn back to what you're good at - for me, that's soup!!<br />
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Alright, so. What is it about this soup that makes it stand out among the hundreds of other soup recipes out there on <a href="https://www.pinterest.com/jkomdabomb/gas-stove-girl-recipes/">Pinterest</a>? First of all, tortellini. Perfect little stuffed pasta packages swimming in a flavorful broth among some of our favorite vegetables. To compliment the robust flavors in the sausage (which, by the way, I used chicken sausage here - it's a bit more tender than pork sausage, making it better for a soup) I steeped a bouquet garni in the broth while the veggies and pasta cook. This is a simple bundle of rosemary, parsley and sage, but the flavor benefits are out of this world!<br />
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I also love wilting in a leafy green to most soups, for flavor, texture and added nutrition, and my grocery store had the most beautiful bunches of kale that I had to scoop up for this. Rachel Ray always suggests adding in a bit of freshly grated nutmeg to really bring out the flavor of kale, so I finished off this soup in that exact way and let me tell you - between the nutmeg and the sage, this soup is filled with all those intoxicating, warming holiday season flavors that make my heart smile!<br />
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<a name='more'></a><br />
<b>Here's what you need for Sausage and Kale Tortellini Soup* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/sausage-and-kale-tortellini-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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2 tablespoons extra virgin olive oil<br />
1 medium onion, diced<br />
2 carrots, peeled and diced<br />
2 stalks celery, diced<br />
1 clove garlic, minced<br />
1 bay leaf<br />
1 pound chicken sausage, casings removed (turkey or pork sausage would also work)<br />
4 cups low sodium chicken stock<br />
1 14.5 ounce can petite diced tomatoes<br />
3 sprigs fresh rosemary, plus more for garnish if desired<br />
3 sprigs fresh sage<br />
1-2 sprigs fresh parsley<br />
1 12-ounce package dried tortellini (I used Barilla Spinach and Ricotta)<br />
2 cups packed kale, ribs removed and sliced into thin ribbons<br />
1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon dried nutmeg<br />
salt and pepper to taste<br />
parmesan cheese, to serve<br />
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<b>Here's what you do</b><br />
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In a large stockpot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots, celery, garlic and bay leaf, season with salt and pepper. Stir to combine. Cover and cook for 5 minutes until vegetables start to soften, stirring every minute or so.<br />
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Add the sausage and use your spoon to break up the meat. Cook until browned and crumbled. If using pork sausage, you may want to strain out some of the fat drippings (chicken or turkey sausage should be lean enough to skip this step).<br />
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Pour in the chicken stock and diced tomatoes, including all the juices. Stir to combine then increase heat to medium-high. Prepare a bouquet garni by tying together the rosemary, sage, and parsley sprigs with cooking twine. Add to the pot along with more salt and pepper and bring soup to a light boil. Reduce heat and simmer for 10-15 minutes to allow the flavors to develop.<br />
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Next, add the tortellini and sliced kale to the soup. Stir and continue simmering until the tortellini is cooked through and the kale is wilted and tender, about 10 minutes more. Remove the bouquet garni and bay leaf. Grate in 1/4 teaspoon of fresh nutmeg and adjust seasonings to taste. Serve topped with extra chopped rosemary and grated parmesan cheese, plus some crusty bread on the side.<br />
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Leftovers will keep in the fridge for a few days and also freeze well for up to a month. Thaw slightly and reheat over medium-low heat on the stove for best results!<br />
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<i>*Gas Stove Girl Original Recipe</i><br />
<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com2tag:blogger.com,1999:blog-6558707256775202886.post-6931821814677522572017-10-31T06:30:00.000-04:002017-11-09T20:07:32.436-05:00Sausage and Spinach Stuffed Shells with Pumpkin Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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Ooh ooh! Look! Comfort food!<br />
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And not just any comfort food. This has everything you need, including but not limited to pasta, fontina cheese, sausage, pumpkin and accompanying seasonal spices. So many flavors in each delightful little bite!<br />
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These <b><u>Sausage and Spinach Stuffed Shells with Pumpkin Cream Sauce</u></b> are a wonderful Fall spin on a classic dish. Even though I <i>love </i>basically every baked good made with pumpkin ever, this season I've been trying to incorporate pumpkin into more savory dishes. And, based on how ah-mazing this recipe turned out, that happens to be a very, very good idea.<br />
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The idea for these stuffed shells was born first and foremost from my desire to make a pumpkin and sage cream sauce, filled with nutty fontina cheese, creamy pumpkin, fresh sage plus cinnamon, nutmeg and a little red pepper flake. I knew I wanted these shells to be both meaty and cheesy, so I built the filling around savory ground sausage to really bring out the sage. Combine that with a bit of ricotta cheese, more pumpkin, spinach and parmesan and you will be well on your way to the ultimate Fall pasta dish!<br />
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Are you hosting a holiday party or Friendsgiving this year? Have you been tasked with bringing the first course to a family dinner? Look no further than this recipe right here! Don't be intimidated by the number of steps - everything about making this dish is therapeutic plus you have the promise of aaaall this deliciousness at the finish line!<br />
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<a name='more'></a><br />
<b>Here's what you need for Sausage and Spinach Stuffed Shells with Pumpkin Cream Sauce* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/sausage-and-spinach-stuffed-shells-with-pumpkin-cream-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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1 pound large shell pasta<br />
1 tablespoon olive oil<br />
1 shallot, diced<br />
1 pound ground pork sausage<br />
1 clove garlic, minced<br />
2 packed cups chopped baby spinach<br />
2 tablespoons chopped sage, divided<br />
1 pint ricotta cheese<br />
1 cup plus 3 heaping tablespoons canned pumpkin<br />
1 cup parmesan cheese, divided<br />
pinch of red pepper flakes<br />
3 tablespoons unsalted butter<br />
3 tablespoons all purpose flour<br />
2 cups milk<br />
2 cups shredded fontina cheese<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
salt and pepper to taste<br />
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<b>Here's what you do</b><br />
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Bring a large pot of salted water to a boil. Add the shells and cook for 7 to 8 minutes until very al dente. Reserve 1 cup of pasta water then strain the shells and rinse with cold water and set aside.<br />
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Heat a heavy bottomed skillet over medium heat and swirl in the olive oil. Add the shallot and sausage, cooking until browned and crumbled. Season with salt and pepper. Add the garlic, spinach and one tablespoon of sage, stirring until the spinach has wilted. Transfer to a large bowl and allow to cool slightly. Mix in the ricotta, 3 heaping tablespoons pumpkin puree, 1/2 cup parmesan cheese, red pepper flakes and salt and pepper. Set aside.<br />
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Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Stuff each shell with a couple of heaping tablespoons of the sausage and ricotta mixture and arrange in the baking dish.<br />
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In a medium saucepan, melt the butter over medium-low heat. Sprinkle in the flour and whisk until a paste forms. Cook for about 1 minute to get rid of the raw flour flavor. Slowly whisk in the milk then increase heat slightly. When the milk is steaming and just starting to bubble along the edges, whisk in the remaining pumpkin puree, parmesan cheese, and sage, as well as 1 1/2 cups fontina cheese, cinnamon and nutmeg. Cook until the sauce coats the back of a spoon. If the sauce becomes too thick, splash in a bit of the reserved pasta water until desired consistency is reached.<br />
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Pour the sauce all over the stuffed shells and sprinkle with remaining 1/2 cup of fontina. Cover the baking sheet with tin foil and bake for 20 minutes, then remove the foil and bake for 10 minutes more until the cheese is starting to brown and the sauce is bubbly. Allow to cool for a few minutes then serve with extra grated parmesan and cracked black pepper to taste.<br />
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<i>*Gas Stove Girl Original Recipe</i><br />
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<br />Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-61616941893846285492017-10-28T12:07:00.001-04:002017-10-28T12:07:37.874-04:00Recent Eats - Volume 6I can't believe that Halloween is just around the corner! I really love Halloween, but I am not ready to accept that we are hurtling head-first into the holiday season. We've got a busy November and December ahead of us, but I will be cooking and eating to my heart's content. Check back each week for some new, hopefully super festive recipes! In the meantime, here's a look at a few bonus eats we've been enjoying the past few weeks!<br />
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<b>Quick, clean Zucchini Fritters</b><br />
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November may be just around the corner, but there is no denying that this has been a rather warm autumn so far. Turns out, that's not the worst thing ever because that means we got a few extra weeks of fresh vegetables at the farmer's market. I used the last of my zucchini bounty for <a href="http://gasstovegirl.blogspot.com/2017/08/zucchini-bread.html">zucchini bread</a>, <a href="http://gasstovegirl.blogspot.com/2015/06/turkey-zucchini-meatballs-with-pesto.html">turkey zucchini meatballs</a>, <a href="http://gasstovegirl.blogspot.com/2017/05/beef-zucchini-and-spinach-enchiladas.html">enchiladas</a>, and these zucchini fritters! I originally walked through the step by step recipe on my Instagram stories, but since those only survive for 24 hours I wanted to be sure these could live on forever on the internet.<br />
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Super simple, super yummy, clean-eating approved...just put a drippy egg on it and you have breakfast/lunch/dinner in 20 minutes or less!<br />
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<b>One Pot Stove Top Mac and Cheese!</b><br />
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I am of the firm belief that in this world, we all need a back-pocket stove top macaroni and cheese that we can whip up in no time at all with a few staples. It's like the stuff from the box but 100% more delicious and creamy AND without any <a href="https://www.nytimes.com/2017/07/12/well/eat/the-chemicals-in-your-mac-and-cheese.html">weird unknown chemicals</a>. This is the type of recipe we cook up after a long day, when we feel like crying for no reason, or when we just need a big old hug. It's so simple, we don't even need to make a roux! The secret is...wait for it...CREAM CHEESE!<br />
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Here's how you make it: Bring a large pot of salted water to a boil. Cook a box of small cut pasta, such as shells, for 7 to 8 minutes until very al dente. Reserve at least 1 cup of cooking liquid then strain the pasta and return to the pot. Over low heat, add 2 tablespoons of butter, 4 ounces low-fat cream cheese, 2 cups freshly grated sharp cheddar cheese, 1/2 cup grated parmesan, a big pinch of black pepper, a little salt and red pepper flakes to taste. Stir, stir, stir with all your might until everything is melted and starting to come together. Add enough reserved pasta water to create a creamy, dreamy sauce. Sprinkle in some fresh chopped chives and serve at once...yummy!<br />
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<b>The Best Italians in Boston</b><br />
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Back in March, we moved to the Hyde Park neighborhood of Boston, and it wasn't until last week that a coworker of mine informed me that the actual best sandwich you can get in Boston is ALSO in Hyde Park.<br />
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<a href="http://tuttoit.com/">Tutto Italiano</a> is a nondescript little deli that has some of the tastiest and most authentic Italian offerings this side of the Charles River. They have tons of Italian wines, sodas, and candies, in addition to fresh pasta and sauces and classic Italian cookies. But it's their amazing sandwiches, piled high on bread they bake fresh in the store, that brings the crowd (and yes, there will be a crowd no matter when you go!) I had the classic Italian, and trust me when I say it lives up to the hype. Not only is the bread fresh, but they also freshly slice all the meats as well as the lettuce and onions for each sandwich. Truly to die for! If you find yourself in the neighborhood, be sure to stop in! You won't be disappointed.Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-4782480467238526142017-10-18T06:30:00.000-04:002017-10-28T12:07:58.419-04:00Pumpkin Chip Vanilla Pudding Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are little festive pillows of happiness!<br />
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No, seriously. I could honestly take a nap on one of these cookies. They are irresistibly soft and bursting with pumpkin flavor.<br />
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When I first saw these Toll House Pumpkin Spice Chips at the grocery store, I knew beyond a shadow of a doubt that I HAD to have them. I didn't know exactly what I was going to do with them, but I had no idea it would be this delicious.<br />
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These <b><u>Pumpkin Chip Vanilla Pudding Cookies</u></b> are made with all the best things that we need in a cookie, plus a few extra special ingredients that kick the flavor up a notch. We start with a whole stick of butter, because duh, and a bit of pumpkin puree because it is October after all and if your pantry isn't packed with cans of pumpkin then how are we even friends? These get beaten together with both granulated sugar and brown sugar until smooth and creamy.<br />
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Note: if your butter is not super soft, this mixture may look a little curdled when you start mixing it...don't panic. Everything is fine. Keep going and trust the process.<br />
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To the butter, pumpkin, sugar mixture, we will add some eggs and the ultimate secret ingredient -- a package of vanilla pudding mix! If you have never made pudding cookies, I'm here to blow. your. mind. Adding a package of pudding mix to cookie batter adds a burst of flavor and also keeps your cookies soft and fresh for days and days!<br />
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To finish up the batter, we will mix together our dry ingredients. which includes a bit of cinnamon and nutmeg of course to bring out the flavor of the pumpkin, and combine wet and dry. Lastly, the pièce de résistance, those pumpkin spice chips! Delightfully bright orange in color, sweet, and packed with warming spices and a subtle pumpkin flavor. Oh gosh. My mouth is watering just thinking about these cookies, they are truly that good!<br />
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I actually LOVE these cookies straight out of the fridge - when they are chilled, they become a bit chewy and the flavors really develop...mmm, ok. I need to go make another batch of these! Don't miss this recipe!!<br />
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P.S. I am realizing now that these aren't the most beautifully styled photos, but that's because when I was taking these pictures my husband was up on our roof for the first time ever taking down a satellite dish so I was a little stressed...believe me, though - THEY. ARE. TASTY!!<br />
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<a name='more'></a><br />
<b>Here's what you need for Pumpkin Chip Vanilla Pudding Cookies* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/pumpkin-chip-vanilla-pudding-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe</a>!)</b><br />
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1/2 cup (1 stick) unsalted butter, at room temperature<br />
3/4 cup pumpkin puree (not pumpkin pie filling)<br />
3/4 cup packed light brown sugar<br />
1/4 cup granulated sugar<br />
3.4 oz. package vanilla pudding mix<br />
2 large eggs, at room temperature<br />
1 teaspoon vanilla extract<br />
2 1/4 cups flour, sifted<br />
1 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1/2 teaspoon salt<br />
1 cup pumpkin spice chips<br />
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<b>Here's what you do</b><br />
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Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.<br />
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In the bowl of a stand mixer fitted with a paddle attachment, add the butter, pumpkin puree, and the sugars. Beat on medium speed until light and fluffy, about 3 to 4 minutes. Add the pudding mix, eggs and vanilla extract, beating until smooth. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. With the mixer on low, slowly add the dry ingredients to the wet, scraping down the sides and bottom of the bowl as necessary.<br />
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Stop the mixer and use a rubber spatula to mix the pumpkin chips into the batter. Scoop the batter onto the baking sheet using a large cookie scoop, keeping about an inch between each cookie. Bake for 12 to 14 minutes until the cookies are set but not yet starting to brown on the bottom. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.<br />
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Cookies will last well-wrapped on the counter for 4 days or in the fridge up to a week.<br />
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<i>*Pudding cookie recipe adapted from <a href="https://www.twopeasandtheirpod.com/vanilla-pudding-chocolate-chip-cookies/">Two Peas and Their Pod</a></i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com1tag:blogger.com,1999:blog-6558707256775202886.post-12796929807454713282017-10-09T11:13:00.001-04:002017-10-10T11:57:07.664-04:00Fall Drink and Snack Pairings with SkinnyPop!There is nothing quite like autumn in New England!<br />
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Well, except this year, when autumn in New England means extreme humidity and mid-summer temperatures...<br />
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Then again, that hasn't stopped me from setting out mums and pumpkins on the front porch, going apple picking, and enjoying as many fall drinks and baked goods as possible!<br />
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As for everyday snacking, my husband and I always have a bag or two of different <a href="https://www.skinnypop.com/our-popcorn">SkinnyPop popcorn</a> in our pantry for munching on no matter what time of day it is. My favorite flavors are Sea Salt & Pepper and Aged White Cheddar. SkinnyPop popcorn is full of flavor and incredibly satisfying while still being a light snack you can feel good about all day long.<br />
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No matter what fall drink you love, SkinnyPop has a drink and snack pairing that you'll be enjoying straight through Thanksgiving and beyond! These five fall-inspired drinks make my mouth water, and I am even more excited that SkinnyPop has paired each drink with the perfect flavor of popcorn!<br />
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I am most excited to mix up a batch of Autumn Pear Mojitos to serve alongside SkinnyPop's Sea Salt & Pepper popcorn. Pears add a slightly sweet and autumn-inspired twist to a classic mojito, and you can really pump up the flavor by adding a pinch of cinnamon to the muddled pears and mint. The refreshing cocktail will quench your thirst while also bringing out the flavor of the pepper - a win-win!<br />
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Be sure to pin this post so you can always have delicious cocktails to pair with your favorite popcorn flavors! Enjoy responsibly :-)Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com0tag:blogger.com,1999:blog-6558707256775202886.post-48098862813019745142017-09-25T06:30:00.000-04:002017-10-09T11:14:46.458-04:00Crockpot Turkey Sweet Potato Chili<div class="separator" style="clear: both; text-align: center;">
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It's 80 degrees in the middle of September, but soon enough Fall will be here for good and we will need as many Crockpot recipes as we can get our hands on. And I have a real keeper here!<br />
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This <b><u>Crockpot Turkey Sweet Potato Chili</u></b> is a deliciously lightened-up version of an old classic. It cooks low and slow all day long so that when you get home, you are greeted by a big pot of happiness and your home is guaranteed to smell of amazing fall flavors!<br />
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We will start by browning a diced onion and garlic in a bit of olive oil - and honestly, is there any better way to start a dish? Lean ground turkey joins the party next until it's cooked and crumbled, and that's all we need to do before throwing everything into our slow cookers. Dreamy, right?<br />
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Along with our turkey we need, not surprisingly, a peeled and diced sweet potato to join the Crockpot party. Diced tomatoes, tomato paste, black beans, white beans, and chopped bell peppers are very necessary. To keep the chili interesting, spice things up with the classics--a bunch of chili powder, paprika, cumin, red pepper flakes and oregano--plus a few dashes of something a little different--cinnamon! Trust!<br />
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What do I love about this chili? Well, it's easy. Super duper easy as any Crockpot meal should be. The turkey and sweet potatoes become incredibly tender and just melt in your mouth. The chili spices along with the cinnamon and tomato paste are warming and comforting. Extra bonus: this recipe freezes beautifully so you can make a batch ahead of time and store it in an airtight container for a day when you need a tasty meal in a hurry.<br />
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It may still be hot outside, but this chili is going to keep you warm and happy on the inside. So let's break out those slow cookers and get cookin'!<br />
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<a name='more'></a><br />
<b>Here's what you need for Crockpot Turkey Sweet Potato Chili* (<a href="https://sites.google.com/site/gasstovegirlprintablerecipes/crockpot-turkey-and-sweet-potato-chili?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Print Recipe!</a>)</b><br />
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1 medium onion, diced<br />
1 clove garlic, minced<br />
1 pound ground turkey<br />
1 large sweet potato, peeled and diced<br />
2 14.5-ounce cans no salt added diced tomatoes<br />
2 tablespoons tomato paste<br />
1 15-ounce can black beans, drained and rinsed<br />
1 15-ounce can white beans, drained and rinse<br />
1 red, orange or yellow bell pepper, seeded and diced<br />
1 tablespoon chili powder<br />
1 teaspoon paprika<br />
1 teaspoon cumin<br />
1 teaspoon dried oregano<br />
1/2 teaspoon cinnamon<br />
dash crushed red pepper flakes, to taste<br />
1 cup chicken broth or water<br />
salt and pepper, to taste<br />
cilantro and chopped scallions for serving<br />
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<b>Here's what you do</b><br />
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Swirl 1 tablespoon of olive oil in a medium frying pan and warm over medium-low heat. Add the onions and garlic and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until softened and just starting to brown. Add the turkey, breaking up and stirring until cooked and crumbled.<br />
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To the bowl of a slow cooker, add the turkey and onion mixture along with all remaining ingredients except the cilantro and scallions. Cook on low for 8 hours or high for 4 hours. Ladle into bowls and sprinkle with fresh herbs OR allow chili to cool completely before transferring to an airtight freezer-safe container and freeze for up to one month. If freezing, thaw in the refrigerator the day before you plan on cooking it then bring to a simmer in a large pot.<br />
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<i>*Gas Stove Girl Original Recipe</i>Gas Stove Girlhttp://www.blogger.com/profile/01142471259547482087noreply@blogger.com1