tag:blogger.com,1999:blog-27036260997876192292024-03-05T13:11:07.240-05:00Blue Jean Foodie QueenSouthern girl who loves to cook and bake for my family and friends. All cooking is typically done in my blue jeans, (sometimes pj's) and done in the fashion that my grandmother taught me. Rarely do I use much more to measure than my eyes, sense of taste, and sometimes the palm of my hand. Quality not quantity.Anonymoushttp://www.blogger.com/profile/13849913101199861523noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-2703626099787619229.post-66799544849230421812013-03-04T16:02:00.002-05:002013-03-04T16:02:48.977-05:00Kale Chips This recipe is so easy and so good! Its very heart healthy and I doubt I will eat potato chips again. The possibilities are pretty endless as you can spice them up with other spices. I did the simple basic recipe to try but I will now experiment using other spices. I want to try a spicy one next!<br />
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Preheat oven to 400 (bake on bottom rack)<br />Kale (washed and dried)<br />EVOO (1 tablespoon)<br />Salt<br /><br />
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Simply rip the Kale (leaves only) into bite sized pieces. Add the EVOO and toss coating all of it. Spread out on Aluminum Foil or Cookie Sheet. Make sure none are overlapping. Salt to taste. Then just bake on the bottom rack about 10mins is good but I found that the browner pieces were tastier. So next time I will rotate them around the cookie sheet and bake a little longer! <br />|Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-39140464746193970432013-02-15T21:33:00.001-05:002013-02-15T21:33:19.614-05:00Blue Jean Foodie Queen: Homemade Flour Tortillas<a href="http://bluejeanfoodiequeen.blogspot.com/2013/02/homemade-flour-tortillas.html?spref=bl">Blue Jean Foodie Queen: Homemade Flour Tortillas</a>: This is a recipe and photo submitted by one of our fans. Personally I cant wait to make some for my own family. She was gracious enough to...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-40357799231376053012013-02-15T21:32:00.000-05:002013-02-15T21:32:03.581-05:00Homemade Flour Tortillas<div class="separator" style="clear: both; text-align: center;">
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This is a recipe and photo submitted by one of our fans. Personally I cant wait to make some for my own family. She was gracious enough to share it with all of us!<br /><br /><br /><span id=".reactRoot[104].[1][2][1]{comment10151707698274256_10985873}.0.[1].0.[1].0.[0].[0][1]"> </span><span data-ft="{"tn":"K"}" id=".reactRoot[104].[1][2][1]{comment10151707698274256_10985873}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[104].[1][2][1]{comment10151707698274256_10985873}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[104].[1][2][1]{comment10151707698274256_10985873}.0.[1].0.[1].0.[0].[0][2].0.[0]">2 cups of flour<br /> </span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span>1/4 cup canola oil <br /><br />1 tablespoon salt<br /> <br />1 tablespoon baking powder<br /><br /> 3/4 cup of warm water<br /><br /> Blend all this in a food processor and let it rest in a lightly oiled bowl, cover with plastic bag place in a warm space for 30 minutes. Separate into balls and roll out as thin as possible then simply fry them up in a nonstick pan with a dash of oil and enjoy. My kids eat tortillas pretty much on a daily basis. They wrap anything in them or just grab and eat as a snack. I think they will love when I try these!!</span></span></span><br />Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-91531834083709429772013-02-09T19:50:00.001-05:002013-02-09T19:50:02.624-05:00Blue Jean Foodie Queen: Imposter Reese's Peanut Butter Cups<a href="http://bluejeanfoodiequeen.blogspot.com/2013/02/imposter-reeses-peanut-butter-cups.html?spref=bl">Blue Jean Foodie Queen: Imposter Reese's Peanut Butter Cups</a>: I gotta admit I had my doubts trying this recipe but was very pleasantly surprised that they actually taste exactly the same. It is so simpl...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-85427228082365470262013-02-09T19:49:00.000-05:002013-02-09T19:49:17.233-05:00Imposter Reese's Peanut Butter CupsI gotta admit I had my doubts trying this recipe but was very pleasantly surprised that they actually taste exactly the same. It is so simple and can be molded into any shape you choose I was even thinking that this could be molded into a cake shape then covered with the chocolate for any Reese's lover!<br />
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1 jar 16oz of Creamy Peanut Butter (I bought store brand which was cheap 2 for 3$)<br />
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1 stick of Butter (sliced into tablespoons and divided into a pile of 5 and another of 3)<br />
1/2 box of Bakers Chocolate (unsweetened you will only need 4 squares 1/2 box)<br />
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4 Tablespoons of Milk<br />
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4 1/2 cups of Confectioners Sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAoqWJ7E7OIMkfKgHFyn4vQySMg7Gw5mJA6uM0IGWu-OhVq4VhbB2MHSaERPXJdXs7CW_2nUoDJC7IKBrLwKEBuyrwNlGnqgBmPf7hwm6GjWNFStziW2UjjlNsNwn4vrTTetVzgsxs9sR/s1600/004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAoqWJ7E7OIMkfKgHFyn4vQySMg7Gw5mJA6uM0IGWu-OhVq4VhbB2MHSaERPXJdXs7CW_2nUoDJC7IKBrLwKEBuyrwNlGnqgBmPf7hwm6GjWNFStziW2UjjlNsNwn4vrTTetVzgsxs9sR/s320/004.JPG" width="320" /></a>I used my Kitchen Aid Mixer (with dough hook attached) to mix but I am sure you could use a bowl and spoon or a food processor. Add jar of Peanut Butter to bowl with the Confectioners Sugar and 5 tablespoons of melted Butter. Mix and add Tablespoons of Milk one at a time til it looks something like play dough (3minutes in Mixer)<br />
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You can now mold by hand into any shape you choose. I attempted an egg shape but next time may use a cookie cutter to shape or try to mold into an actual cake. <br />
After shaping place on to cookie sheet and freeze for approximately an hour. Now we will melt our chocolate squares with the 3 tablespoons of butter on a low heat stirring constantly. If chocolate is thick add an additional 2 tablespoons of butter. I then simply used tongs to dip each shape and flip to cover in chocolate. Then place back on the cookie sheet. Novice cookers may prefer to set wax paper under them. After all are covered in chocolate place in refrigerator for about an hour to harden chocolate. I did not use wax paper I simply used a sturdy spatula to remove once hardened. Then placed them on a serving tray or plate, store in refrigerator til serving. Enjoy and get creative! My first batch I wasn't worried about the presentation. Now that I know how great they are I will work on that. You could even melt some white chocolate, add food coloring and decorate!!!Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-49802861676615169882013-02-04T22:00:00.000-05:002013-02-04T22:00:03.549-05:00Tamales ~Homemade Authentic Part 3 of 3Now to get these tamales together! Our meat and sauce are done and have marinated overnight. Our husks have soaked overnight making them very flexible. Now its time to make our Maza! Don't be scared its so easy! When I wanted to make this recipe for the first time I found out the dirty little secret that all my tamale making friends cheat and use pre made store bought Maza. I was so disappointed and determined to figure out how to make my own. After all this is all about making it homemade right? There are 2 key ingredients that are extremely important for this and they are a good dried Masa I prefer MASECA brand and some good Lard (Manteca) <br /><br />This recipe I make in batches as I need it. I find that the warm Maza spreads so easily. So I make it in batches that yields about 50 tamales per batch.<br /><br />
2 cups of Maseca<br />2 cups of hot water<br />1/4 cup of powder chicken bouillon <br />1 Teaspoon of Baking Powder<br />1/2 Teaspoon of Salt (I use Kosher)<br />1/2 the slab of Manteca Lard (melted on stove top)<br />
Mix the Masa, salt, chicken bouillon, and baking powder in a large bowl (I once again use my Kitchen Aid Mixer but did use a large bowl and clean hands before purchasing the mixer) Next add in the hot water and melted lard. Mix thoroughly til smooth and batter starts to be sticky. Now we will need a very clean disinfected table or counter top to start to spread the masa onto our corn husks. I am gonna say there is no wrong or right way to do this you can make a thick or thin coat depending on your own liking. I use either a butter knife, a spoon, or a flexible baking spatula all work fine. I find it easiest to spread the entire 50 out leave them flat and then start to add the meat. Again adding to your liking a larger or smaller portion of meat. We like to go for a nice thick meaty tamale in my house! To fold after filling its simple left side over proceeded by right side over and bottom flap up. Now to steam them. Use a large pot with a strainer placed into it and fill bottom with a few cups of water to create the steam. We don't want the water touching the strainer. Again I do this in a few different pans and usually have 50 Tamales in each pot. I steam them probably about 45mins to an hour then let cool before batching up my freezer bags. If you are serving them after steaming a good 5 minutes to sit and settle is usually good. Then just simply serve, peel, and eat! I highly recommend doing the few different batches as they are going to turn out so delicious you will want to share with friends, family, and neighbors! <br />If you do happen to freeze some of them I have found the easiest way to reheat them or just keep them warm for a party is to fill the crock pot with them start off on high to heat and then turn to warm to keep heated! The crock pot keeps the moisture in them. <br /><br />After all this I do believe I am going to go run and pull a batch out of my freezer for tomorrow. Hope you enjoy and let me tell you this seems like a lot of work try it in the steps and I promise you every time you make them after becomes easier and easier. This is such a recipe to share! You are going to love all the compliments you get!!<br />
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Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-38082863497267192072013-02-04T21:12:00.000-05:002013-02-04T21:12:04.520-05:00Tamales ~Homemade Authentic part 2 of 3<div class="separator" style="clear: both; text-align: center;">
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Now that our sauce is ready its time to get started on our fillings and get our corn husks soaking! I found that using a large baking pan works best for me. <br /><br />Simply divide and cover with some hot water. I give them a flip every now and then to make sure they all soak well.<br />
Now we can work on our fillings I personally enjoy the Beef best! Feel free to use Beef, Pork, or Chicken (boneless Skinless Breasts work best) Remember my recipe is bulk!<br /><br />Large Beef Roast<br />
Large Pork Roast<br />
8-10 Boneless Chicken Breasts (boiled up in some Chicken Stock then shredded)<br /><br />2 Garlic Cloves (peeled and separated)<br /><br />You can bake the roasts I like to cut slits in them and stuff with garlic. Bake until very tender or cook them up in a crock pot whichever is easiest for yourself. Then cool and shred. I find that my Kitchen Aid Mixer shreds meat so easily I cant believe I actually used to do it by hand! Separate into bowls and add lots of the Red Chile Sauce (see part1) Since this is my day 2 I like to leave a bunch of sauce at the top of each container before refrigerating til the next day as the meat really absorbs the sauce overnight. <br />
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Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-35071996829342137332013-02-04T20:55:00.000-05:002013-02-04T22:05:18.548-05:00Tamales ~ Homemade Authentic Part 1 of 3So I have been meaning to Blog this recipe for quite some time now. It is a little more lengthy than the usual recipes but oh so worth it. You can do them alone (I do) I suggest if you are doing this alone split it into a few day process if making a few hundred! (they freeze quite well) Or assemble a team to help. With Easter approaching soon this is a great addition to the festivities! I like to have a little stock in the freezer just for a nice weekend brunch or an easy freezer meal. Any way it goes I hope you all enjoy the recipe!<br />
<br />
OK so where do we start? I will give you my own recipe and give you some tips on what works easiest for myself. I do this as a solo project and usually spread the work out to a 3 day process. I know its gonna get done right and there is no pressure. One of my #1 tips is planning I always know when I am going to make them so I have a little habit of freezing the leftover meat from roasts in freezer containers so on day 1 I remove all containers filled with my pre cooked roasts from the freezer and start defrosting as I start with my red sauce. I have been making these for a few years now and by freezing those roasts I save so much time and extra $ and end up with enough tamales to share with all my friends. If you are planning this as a next week meal obviously you will need to cook a roast and shred the meat. I use pork, beef, chicken, and then also do a cheese and chile with jalapeno.<br />
<br />
So lets start with our sauce. This sauce can be frozen in a container for future use so I am giving you my big batch recipe!<br />
1 Bag each of dried Ancho and Dried Pasillo Chiles (stemmed, seeded, and vein removed wear gloves while doing this)<br />
<br />
2 Cloves of garlic<br />
<br />
2 Tsps of Cumin<br />
1 Large Onion<br />
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Place all your cleaned Chiles in a large pot. Pour a few cups of hot water over the top. Add in your g<br />
Garlic, Cumin, Onion. Bring to boil then simmer for an hour or so. Let cool and strain. Leaving the juice to the side. Now you can use a Blender or Food Processor to make a paste fill with peppers and onions and a cup or so of liqued and blend together forming a nice semi thick paste. Repeat with all remaining Chiles. I simply add to one big bowl as I go. It should come out looking somewhat like this<br />
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Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com1tag:blogger.com,1999:blog-2703626099787619229.post-18838395307630295492013-02-02T19:49:00.001-05:002013-02-02T19:49:52.972-05:00Blue Jean Foodie Queen: Crock Pot BBQ Chicken Wings<a href="http://bluejeanfoodiequeen.blogspot.com/2013/02/crock-pot-bbq-chicken-wings.html?spref=bl">Blue Jean Foodie Queen: Crock Pot BBQ Chicken Wings</a>: This recipe was so easy and turned out much better than I actually thought it would. It would be great for parties or any day of the week....Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-38267764576300589402013-02-02T19:46:00.000-05:002013-02-02T19:46:13.069-05:00Crock Pot BBQ Chicken Wings This recipe was so easy and turned out much better than I actually thought it would. It would be great for parties or any day of the week. My kids who are very picky eaters were enticed by the smell to try it and to everyones surprise they loved it!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY1mQtwwTW2-6hgnGP_meqUu8uvgSbtuedoCq7eEPSsyB-jTuqnWfYdy3Kt3AC-s5J_JHjcJngaAJQUxkjMmQ2pOyHOArS5A5iKzPXMRX2eMA4jSwHqz5qiEJd6XatSnvgBwvnYpG9lrQ/s1600/077.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY1mQtwwTW2-6hgnGP_meqUu8uvgSbtuedoCq7eEPSsyB-jTuqnWfYdy3Kt3AC-s5J_JHjcJngaAJQUxkjMmQ2pOyHOArS5A5iKzPXMRX2eMA4jSwHqz5qiEJd6XatSnvgBwvnYpG9lrQ/s320/077.JPG" width="320" /></a>Chicken Wings<br /><br />1/2 -1 bottle of BBQ Sauce<br /><br />Poultry Seasoning<br /><br />Soy Sauce<br /><br />Pepper<br /><br /> I can bet if you covered the wings in hot sauce before the BBQ sauce it would spice up the recipe for adults who like the heat. Next time I make these I am going to try that!<br /><br />Super simple I simply put the wings in the crock pot added few dashes of soy sauce and sprinkled with the Poultry Seasoning and some Pepper. Then poured the BBQ sauce over the top of the wings. I mistakenly turned the crock pot on a high setting and noticed they were cooking up pretty fast. So if you are in a hurry I would suggest a high setting for about 3 or so hours depending on your crock pot and if you have the day slow cook them at a lower temp for about 6hrs. <br /><br />Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-79748448692470866182012-12-18T20:30:00.001-05:002012-12-18T20:30:19.066-05:00Sleep in Heavenly Peace I do not know when the events of last Friday, December 14th, 2012, will leave my mind. If they ever will... All I know is that children should never have to fear anything of that magnitude. How are you to ever tell your children there are no monsters when clearly there are in this world? How do you explain their little questions, full of innocence and the black and white world of children? <br />
<br />
For the first time since I came of age, I was glad not to be a parent yet on Friday... I feared answering those questions. Questions I have seen on Facebook from their children like "Why didn't Jesus save them? That wasn't nice of Him" or "Where was Santa? Doesn't he like children? He has helpers everywhere..." or the simple "Why didn't the police stop the bad man?" <br />
<br />
Perhaps the world is to really end on Friday the 21st... what have we to show for it? What arguments could we make? The only things that make the news anymore are bloody, violent, and pure evil. I do not truly believe the world is meant to end... My calendar ends every year and I do not freak out... but my point is where is the good news? When will we learn? When will we learn that guns and mental illness need some serious rethinking and work in this country and around the world. Norway has had problems too... in recent years... violence and the criminal mind is not limited to just America. I just worry we stigmatize mental illness so much and hold guns so dear. According to ABC news, there are more gun stores in the United States than there are McDonald's restaurants. To me that is insane. <br />
<br />
The second amendment to which so many cling to so dearly was written in a time and place vastly different than our own. One where men were meant to defend themselves from a vulnerable position as a fledgling nation, provide for their families, and certainly a place where the accuracy of weapons, particularly handguns or pistols was not that great. If the strictest of proponents want to own muskets and muzzle-loaders then great have at it. The founding fathers could never have fathomed this sort of think... much less automatic weapons, assault rifles, sniper rifles, extend clips with quick release and reload.... on goes the list. These were and would have been fairy tale type weapons and likely considered widely unnecessary... Why on earth would they have needed a gun that could cut down trees? What kind of people have we become to hold so dearly to such a antiquated, misunderstood, and taken vastly out of context law?<br />
<br />
As a writer I believe in freedom of speech; the good come with the bad. I can close my ears to what I do not want to hear. I believe the quote goes "I may not agree with what you say but I will fight to the death for your right to say it." I cannot apply this same sort of logic to the second amendment. So I ask you dear Belles, many of you I know grew up hunting and around guns, I did too... When will we learn? How many more Columbine's or now "Sandy Hooks" must there be before we realize the truth sitting in front of our face? How many more benchmark events of tragic, unnecessary death and violence must we have before our eyes are opened? A gun is meant for nothing more than to destroy living tissue. That is what my Daddee always taught us kids. As an object it is just a paperweight; when wielded by man it is a killing machine. That is the lesson we were given from the smallest memories. My father eventually got rid of all weapons in the house, even my grandaddy's shotgun, he no longer saw the need. Especially with all the violence around us all the time. So how much longer will we as a nation "sleep"? How many more children is this nation willing to use as currency to pay for this amendment, this antique right? How long must my heart and the hearts of so many be broken?<br />
<br />
God bless y'all.... Happy Christmas. And please no matter your opinions, think about what I have said. Just give it a minute or two and think. <br />
<br />
~a<br />
<br />
PS: this video is so moving until the scream at the end.... highly unnecessary in my opinion but I warn you it is there.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/I9N7q7uKX4Y?fs=1" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/13849913101199861523noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-21794442448949172822012-11-16T19:17:00.003-05:002012-11-16T19:17:55.931-05:00Blue Jean Foodie Queen: Almost Famous Swedish Meatballs<a href="http://bluejeanfoodiequeen.blogspot.com/2012/11/almost-famous-swedish-meatballs.html?spref=bl">Blue Jean Foodie Queen: Almost Famous Swedish Meatballs</a>: This is a recipe shared by one of our readers Trish Thorsky! I have yet to try it but it looks delicious! Ingredients For the meatball...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-83458226575601557332012-11-16T19:17:00.001-05:002012-11-16T19:17:08.959-05:00Almost Famous Swedish Meatballs<div class="separator" style="clear: both; text-align: center;">
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This is a recipe shared by one of our readers Trish Thorsky! I have yet to try it but it looks delicious!<br /><br /><br />
<h2 class="kv-ingred">
Ingredients</h2>
<!--concordance-begin--><h3>
For the meatballs:</h3>
<ul class="kv-ingred-list1">
<li itemprop="ingredients">1 cup <a class="crosslink" debug="30 40" href="http://www.foodterms.com/encyclopedia/breadcrumbs/index.html">breadcrumbs</a></li>
<li itemprop="ingredients">2 tablespoons <a class="crosslink" debug="61 75" href="http://www.foodterms.com/encyclopedia/butter/index.html">unsalted butter</a></li>
<li itemprop="ingredients">1/3 cup minced white onion</li>
<li itemprop="ingredients">2 <a class="crosslink" debug="116 128" href="http://www.foodterms.com/encyclopedia/garlic/index.html">cloves garlic</a>, minced</li>
<li itemprop="ingredients">1/4 teaspoon ground <a class="crosslink" debug="163 170" href="http://www.foodterms.com/encyclopedia/allspice/index.html">allspice</a></li>
<li itemprop="ingredients"><a class="crosslink" debug="177 187" href="http://www.foodterms.com/encyclopedia/salt/index.html">Kosher salt</a> and freshly ground <a class="crosslink" debug="208 219" href="http://www.foodterms.com/encyclopedia/white-pepper/index.html">white pepper</a></li>
<li itemprop="ingredients">1/2 cup milk</li>
<li itemprop="ingredients">1 teaspoon Worcestershire sauce</li>
<li itemprop="ingredients">3/4 pound lean <a class="crosslink" debug="296 306" href="http://www.foodterms.com/encyclopedia/beef/index.html">ground beef</a></li>
<li itemprop="ingredients">1/2 pound lean ground <a class="crosslink" debug="335 338" href="http://www.foodterms.com/encyclopedia/pork/index.html">pork</a></li>
<li itemprop="ingredients">1 large egg plus 1 egg white, beaten</li>
<li itemprop="ingredients"><a class="crosslink" debug="387 399" href="http://www.foodterms.com/encyclopedia/vegetable-oils/index.html">Vegetable oil</a>, for brushing</li>
</ul>
<h3>
For the <a class="crosslink" debug="428 432" href="http://www.foodterms.com/encyclopedia/gravy/index.html">gravy</a>:</h3>
<ul class="kv-ingred-list1">
<li itemprop="ingredients">2 tablespoons unsalted butter</li>
<li itemprop="ingredients">2 tablespoons <a class="crosslink" debug="489 505" href="http://www.foodterms.com/encyclopedia/flour/index.html">all-purpose flour</a></li>
<li itemprop="ingredients">1 1/2 cups low-sodium <a class="crosslink" debug="534 543" href="http://www.foodterms.com/encyclopedia/broth/index.html">beef broth</a></li>
<li itemprop="ingredients">1 teaspoon Worcestershire sauce</li>
<li itemprop="ingredients">1/4 cup <a class="crosslink" debug="595 605" href="http://www.foodterms.com/encyclopedia/cream/index.html">heavy cream</a></li>
<li itemprop="ingredients">Kosher salt and freshly ground black pepper</li>
<li itemprop="ingredients">2 tablespoons chopped fresh <a class="crosslink" debug="689 695" href="http://www.foodterms.com/encyclopedia/parsley/index.html">parsley</a> (optional)</li>
<li itemprop="ingredients"><a class="crosslink" debug="713 723" href="http://www.foodterms.com/encyclopedia/lingonberry/index.html">Lingonberry</a> <a class="crosslink" debug="725 727" href="http://www.foodterms.com/encyclopedia/jam/index.html">jam</a>, for serving (optional)</li>
</ul>
<!--concordance-end--><h2>
Directions</h2>
<div class="fn_instructions" itemprop="recipeInstructions">
Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and <a class="crosslink" debug="250 269" href="http://www.foodterms.com/encyclopedia/worcestershire-sauce/index.html">Worcestershire sauce</a> and bring to a <a class="crosslink" debug="286 291" href="http://www.foodterms.com/encyclopedia/simmer/index.html">simmer</a>. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.<br />
<br />
Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with <a class="crosslink" debug="590 601" href="http://www.foodterms.com/encyclopedia/plastic-wrap/index.html">plastic wrap</a> and refrigerate at least 1 hour.<br />
<br />
Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.<br />
<br />
Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. <a class="crosslink" debug="869 873" href="http://www.foodterms.com/encyclopedia/whisk/index.html">Whisk</a> in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired</div>
Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-81168119016858996322012-10-26T20:09:00.001-04:002012-10-26T20:09:08.403-04:00Blue Jean Foodie Queen: Balsamic and Brown Sugar Glazed Pork<a href="http://bluejeanfoodiequeen.blogspot.com/2012/10/balsamic-and-brown-sugar-glazed-pork.html?spref=bl">Blue Jean Foodie Queen: Balsamic and Brown Sugar Glazed Pork</a>: This recipe turned out so great I couldn't wait to share it. It was so easy and my pickiest eater loved it! It will now become a regular mea...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-17019711902903599072012-10-26T20:04:00.000-04:002012-10-26T20:04:28.227-04:00Balsamic and Brown Sugar Glazed PorkThis recipe turned out so great I couldn't wait to share it. It was so easy and my pickiest eater loved it! It will now become a regular meal in our home. I already have a few ideas to tweak it up a notch. <br />
<br />
<br />
Pork Roast (2-3lbs)<br />
<br />
1Tsp Sage or Poultry Seasoning will work as well<br />
<br />
1/2 Tsp Salt<br />
<br />
1 heaping Tbsp of Garlic (crushed or minced)<br />
<br />
1/2 Tsp Pepper (if using the Poultry Seasoning leave it out its already in the Seasoning)<br />
1/2 -3/4 cup of water<br />
<br />
Mix your Sage, Salt, Pepper and Garlic all together and rub all over the entire pork roast. Place it in your crock pot and water cook it on high for about 5hrs. Mix up the Glaze (recipe below) and add a nice amount 3-4 times over the top of the roast 3-4 times during the last hour of cooking. I simply kept it in a coffee cup next to my crock pot after I made it. Reserve a half cup or so to pour over before serving.<br />
<br />
Glaze<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWykQ1DjcUbD0ULwmjKrxoiJoNDSnzuci_5EjIIJwGINUADivXlj-2eT6A-Wpms8XxadLUN_SF3eSJH2p4lYYwVraxVDR7dXxk93RjMlnEmoiufyhu8TwIxYTCw4oBrqSEdwuBhPXFdvGu/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWykQ1DjcUbD0ULwmjKrxoiJoNDSnzuci_5EjIIJwGINUADivXlj-2eT6A-Wpms8XxadLUN_SF3eSJH2p4lYYwVraxVDR7dXxk93RjMlnEmoiufyhu8TwIxYTCw4oBrqSEdwuBhPXFdvGu/s320/004.JPG" width="320" /></a><br />
1/2 cup of water<br />
<br />
1Tbsp of Cornstarch<br />
<br />
1/4 cup of Balsamic Vinegar<br />
<br />
1/2 cup of Brown Sugar<br />
<br />
3 Tbsps of Soy Sauce<br />
<br />
Combine all ingredients for the glaze in a small saucepan and cook it at a medium temp until it becomes a little thick.<br />
<br />
<br />
As I mentioned in the beginning I was thinking on tweaking this a little. I wasn't sure how it was going to turn out and what it was going to taste like. After eating it I thought it would have been great to add a mixture of different vegetables with it and serve it over rice. I would want to use some veggies that would be a little crisp such as snow peas in the pod and perhaps some broccoli.You could even pull the pork then add the sauce and serve on sandwiches. I think the possibilities with this recipe are almost endless. I hope you enjoy it as much as my family did!<br />
<br />Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-82174471694656762082012-10-23T20:52:00.001-04:002012-10-23T20:52:52.645-04:00Blue Jean Foodie Queen: Homemade Carnitas<a href="http://bluejeanfoodiequeen.blogspot.com/2012/10/homemade-carnitas.html?spref=bl">Blue Jean Foodie Queen: Homemade Carnitas</a>: I have tried out many a Carnita recipe and passed them along but this one is by far the best tasting yet! Try it if you like it fine if not ...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-7356835652371834952012-10-23T20:49:00.000-04:002012-10-23T20:49:01.088-04:00Homemade CarnitasI have tried out many a Carnita recipe and passed them along but this one is by far the best tasting yet! Try it if you like it fine if not then drive to the local corner store on Sat or Sun morning! <br /><br /><br />1 Pork Roast (cut into chunks leaving the fat on)<br /><br />EVOO<br /><br />Chicken Bouillon (2 heaping tablespoons)<br /><br />Sauzon (or Adobo)<br /><br />Garlic Salt<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifI1DDn7wyb480mcoIk0H-_A7gOZJ1D-nFUWY3UsI2PjeEvUP5PSlP-V0stuoE1XQEU96X38PrisT5JNGA8G7QMfAYTnXVFJvTWcAbyXPwjrAP8nLeFkAdiLm4ybj5yjV2dZe8H3AAK1nC/s1600/021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifI1DDn7wyb480mcoIk0H-_A7gOZJ1D-nFUWY3UsI2PjeEvUP5PSlP-V0stuoE1XQEU96X38PrisT5JNGA8G7QMfAYTnXVFJvTWcAbyXPwjrAP8nLeFkAdiLm4ybj5yjV2dZe8H3AAK1nC/s320/021.JPG" width="320" /></a><br />Take the cut up Pork and rub the fat with some EVOO then season the fat with the Garlic Salt and season all of the Pork with the Sauzon. Place it all fat side down in a greased baking pan. Add a spoonful of the Chicken Bouillon to the front and to the back of the pan. Add in a few cups of water cover and bake for a few hours at 350 I let it go about 3hrs. You want the water to cook out so don't overfill it. Once the water cooks out and the Pork is tender you will notice that the fat has made a grease at the bottom of the pan. This is when I remove the cover and place the pan on the very bottom of the oven. It basically fries it up a bit without all the mess. <br /><br />(Remember ALL my recipes are to make life EASY for you) Maybe a good 10 mins or so on the bottom like this. You want it to sizzle it up not to burn! After you make this a few times I promise it becomes so natural to you that you will just end up with the timer set in your head! <br /><br />Serve this up with your tortillas and salsa whatever you choose to top it with! In our house we go all out some days others we just grab the tortillas and eat! <br /><br />
(Sorry pic was taken after my family attacked them! I try to move faster to get the pics for all of you sometimes the food is just to good)Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-14352960651277096832012-10-23T17:00:00.001-04:002012-10-23T17:00:16.668-04:00Blue Jean Foodie Queen: Steak with Veggies and Red Sauce<a href="http://bluejeanfoodiequeen.blogspot.com/2012/10/steak-with-veggies-and-red-sauce.html?spref=bl">Blue Jean Foodie Queen: Steak with Veggies and Red Sauce</a>: This was something I just threw together the other night. It could be a recipe somewhere I don't know but it was all in my head and my famil...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-34373844452339889722012-10-23T16:58:00.000-04:002012-10-23T16:58:20.888-04:00Steak with Veggies and Red SauceThis was something I just threw together the other night. It could be a recipe somewhere I don't know but it was all in my head and my family loved it! They asked why I never made it before. <br /><br /><br />Round Steak (cut into serving size pieces)<br /><br />Red Sauce (recipe is posted in an earlier Blog I make it and can it)<br /><br />Yellow Squash<br /><br />Zucchini<br /><br />1 Large onion<br /><br />1 Red Pepper<br />
1 Yellow Pepper<br /><br />EVOO<br /><br />Balsamic Vinegar<br /><br />
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Simply take a large fryer pan add EVOO and Balsamic Vinegar and cook the steaks about 5mins each side. Add in the red sauce and the veggies and about a cup of water. Cover and cook for about 35-40 mins. Making sure to stir and flip the steaks over often so as not to burn. I cooked it on a medium flame. After the 35 -40 mins the steak was tender enough to cut with a fork and the water had cooked out of the sauce leaving a nice thick chunky sauce. It would be great served with pasta or rice! I however served it with a side of mashed potatoes and an Italian Salad for my picky eaters. This was another simple and delicious, healthy, home cooked meal with very little prep and cleanup. <br />Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-28748166692344722092012-10-22T17:38:00.001-04:002012-10-22T17:38:37.435-04:00Blue Jean Foodie Queen: Shrimp Appetizers<a href="http://bluejeanfoodiequeen.blogspot.com/2012/10/shrimp-appetizers.html?spref=bl">Blue Jean Foodie Queen: Shrimp Appetizers</a>: We buy shrimp in bulk at our local Sams Club as everyone in our house loves it. I had defrosted some the other night and not all was eaten. ...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-91898400038893194942012-10-22T17:37:00.001-04:002012-10-22T17:37:41.687-04:00Shrimp AppetizersWe buy shrimp in bulk at our local Sams Club as everyone in our house loves it. I had defrosted some the other night and not all was eaten. Being as frugal as I am I could not let it go to waste and I came up with this quick little appetizer as a late night snack. It was so delicious I may pull out some shrimp and make some for the football game tonight!<br /><br /><br />
Shrimp (cooked cleaned and chilled)<br /><br />Tortilla Chips<br /><br />Sour Cream<br /><br />Lemon Juice<br /><br />Shrimp Sauce<br /><br /><br />I simply defrosted the shrimp in some cold water drained and let it soak in some lemon juice in the fridge for a few hours. Pulled out some Tortilla Chips added a dab of Sour Cream to each Chip and placed the Shrimp on and topped with a bit of Shrimp Sauce.<br />
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Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-79384502700398778382012-09-26T23:51:00.000-04:002012-09-26T23:51:31.982-04:00Healthy Strawberry Oat MuffinsThis is not my recipe I came across it somewhere and have yet to try it. We have had a request for some Healthy Breakfast options and I had that in mind when I kept this recipe <br /><br />
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<tbody>
<tr><td><strong>2 1/2 cup </strong></td><td>Oats (old fashioned kind, not quick cooking)</td></tr>
<tr><td><strong>1 cup </strong></td><td>Plain low fat greek yogurt</td></tr>
<tr><td><strong>2</strong></td><td>Eggs</td></tr>
<tr><td><strong>1/2 cup</strong></td><td>Baking stevia OR 1 cup sweetener of choice that measures like sugar </td></tr>
<tr><td><strong>1 1/2 tsp</strong></td><td>Baking powder</td></tr>
<tr><td><strong>1/2 tsp </strong></td><td>Baking soda</td></tr>
<tr><td><strong>1 1/2 cup </strong></td><td>Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of <br />muffins)</td></tr>
<tr><td><strong></strong></td><td>1 tsp lemon juice<br /></td></tr>
<tr><td><strong></strong></td><td> Paper liners don’t work well when baking with a base that does not include flour (this is a no flour recipe) they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, buy the foil cupcake liners at the store, and remove the paper inserts so you are only using the foil part of the liner. That way no sticking will occur.<br /><br /><br />Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners. Place all of the ingredients <em>(except strawberries)</em> in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. Bake for 20-25 minutes, or until toothpick comes out clean.<br /><br />No picture as I have yet to try these! If anyone makes them 1st PLEASE share your pic!<em></em></td></tr>
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Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-38753763575984875832012-09-21T13:48:00.002-04:002012-09-21T13:48:58.295-04:00Stock up Refried Beans (Frijoles)In my house we eat refried beans at least once a week. They can actually be a little costly. I am always looking for ways to cut my budget down and this was a simple recipe that really will lower my grocery bill even more.<br />
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1 large bag of Pinto Beans (we bought the biggest bag in the store)<br />
2 large Onions (diced)<br />
2 bushels of Cilantro <br />
Water<br />
Chicken Bouillon<br />
Freezer Bags<br />
<br />
<br />
I simply rinsed and sorted all of the Beans and dumped them into my crockpot. I added water and about a cup of Chicken Bouillon and the Onions . I did need to cook this for about 6 hours and continue to add more water during the duration of the day. About 4 hrs into cooking I removed them and put them thru the food processor and added a bit more water and put it all back in the crockpot and cooked them for another 2-3 hours. I then used my handheld emulsion blender and simply blended them in the crockpot. Last was chopping and adding the Cilantro. I then used a big ladle and placed 2-3 heaping ladles in Freezer Bags and froze them. I ended up with 10 bags a nice big bag for my neighbor and 1 serving left out in the fridge for the following nights dinner. I will never cook a small batch of Frijoles again.<br />
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Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-39300433034506827342012-09-20T20:54:00.001-04:002012-09-20T20:54:24.147-04:00Blue Jean Foodie Queen: Pastry Puff Chicken<a href="http://bluejeanfoodiequeen.blogspot.com/2012/09/pastry-puff-chicken.html?spref=bl">Blue Jean Foodie Queen: Pastry Puff Chicken</a>: I came across a chicken recipe on my Pinterest that looked like it would be good. Of course in the middle of my busy day I had no time to ru...Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0tag:blogger.com,1999:blog-2703626099787619229.post-69569124233553415772012-09-20T20:53:00.000-04:002012-09-20T20:53:00.730-04:00Pastry Puff Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnjFunQiFs619yJ1lz60RzzUbN51tl5gTc353VdJ9No9WjdYzfiB98P84jj2tIPwX79OoPoRgzGYbpeMP3c_1g1pUzKPOkxnhv74gJJzEtjGY9d6Aa8W6jtUl6KQyGCIHQwZvexu0h7NF/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnjFunQiFs619yJ1lz60RzzUbN51tl5gTc353VdJ9No9WjdYzfiB98P84jj2tIPwX79OoPoRgzGYbpeMP3c_1g1pUzKPOkxnhv74gJJzEtjGY9d6Aa8W6jtUl6KQyGCIHQwZvexu0h7NF/s320/012.JPG" width="320" /></a>I came across a chicken recipe on my Pinterest that looked like it would be good. Of course in the middle of my busy day I had no time to run out to the store so I came up with this recipe on my own. I was a little nervous waiting for it to come out of the oven and when I served and tasted it I knew I would be blogging it for all of you to enjoy as well. It was simple quick and very pleasing to the taste buds.<br /><br /><br />1 Pkg of Pastry Puffs (there are 2 individual rolls inside you only need 1)<br />3 Boneless Skinless Chicken Breasts (sliced into 6 thin ones)<br />1/2 stick of Butter (cut into 6 squares)<br />Italian Seasoning<br />6 Sliced Strips of Cheese (your choice of course I had Parmesan)<br />1/4 stick of Butter (melted)<br />Garlic Salt<br /><br /><br />Take your chicken breasts and sprinkle with Italian seasonings and use 1 square of butter and 1 strip of cheese and roll your chicken breast up. Add the Garlic salt to your melted butter and gently brush a little on your pastry puff add the rolled up chicken onto the pastry puff and carefully fold it so as to leave it bunched at the top. Place each one into individual cupcake slots in a greased cupcake pan and brush the tops with a bit more garlic butter and bake at 350 for about 45 mins. Make sure your butter squares are not very large as you dont want any overflow. I served them with a simple white rice and even my picky eater ate this dish.Jennifer Beckhttp://www.blogger.com/profile/01010330009367626894noreply@blogger.com0