tag:blogger.com,1999:blog-81876366876396249912024-03-13T00:52:06.692-05:00Cookin' for my CaptainAnonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.comBlogger569125tag:blogger.com,1999:blog-8187636687639624991.post-13199594702902359852013-08-09T08:00:00.000-05:002013-08-09T08:00:09.135-05:00FBF: Shrimp Scampi<div style="text-align: center;">
<b>FLASH-BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">SHRIMP SCAMPI</span></b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2012/08/shrimp-scampi.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMnETtQ1SNnOeOX-GUf0uCuWJpdZ6L0p9nB4iYn0NA-4bU-jzKl9seaZG_tQIEwWR1_CXNQIUzWsasyCuBLwqjSc1ARAuNzk69SWivNLUc5eR182uRcXHxNbDKcDLFlM1pRJbUZD_GZI/s320/IMG_0141x+(850x850).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 8/9/2012</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com11tag:blogger.com,1999:blog-8187636687639624991.post-5910265655125289382013-08-02T08:00:00.000-05:002013-08-02T08:00:06.940-05:00FBF: Shrimp w/ Cocktail Sauce<div style="text-align: center;">
<b>FLASH-BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">SHRIMP WITH COCKTAIL SAUCE</span></b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2012/08/shrimp-with-cocktail-sauce.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hFg2SLYDaJBBrQFsjut2s9kkRlb1LpfxDTZUOBkLGrD6h1UeNK4Jl_DsptROowFnJjpzgeCAgzVLrRFPmhFuIt3ubJDy4FhVoB22s3Ti5mSae-gRcSSS5mIKhnYSPT5ijjoVgTVDuqY/s320/IMG_0044x+(850x850).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 8/2/2012</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-12968663045060321922013-07-26T08:00:00.000-05:002013-07-26T08:00:11.401-05:00FBF: Purple Mashed Potatoes<div style="text-align: center;">
<b>FLASH-BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">PURPLE MASHED POTATOES</span></b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2012/07/purple-mashed-potatoes.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDPkV5X0DtAB33gBZzhMiJWpzpzDJytmF3iGLHfoeS5dfilPkFDVRiX1DZ5z7OtyZoAiQe-s3PiGNhTFz-ZnJClqqFxSWz80dfvuyQpHJoMFFHN-PFjj27f3W_AKtQcLlfd9wIWM_PfY/s320/IMG_6029x+(850x850).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 7/26/2012</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-1422395253842272142013-07-22T08:00:00.000-05:002013-07-22T08:00:06.309-05:00Berry Rhubarb Maple Crunch [P]<div style="border: 0px; line-height: 21px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">
<span style="background-color: white; font-family: inherit;"><i><span style="font-size: x-small;">recipe from <a href="http://paleoparents.com/featured/guest-post-rubies-and-radishes-berry-rhubarb-maple-crisp/">Paleo Parents</a></span></i></span></div>
<div style="border: 0px; line-height: 21px; outline: 0px; padding: 0px 0px 10px; text-align: center; vertical-align: baseline;">
<span style="background-color: white; font-family: inherit;"><b><span style="font-size: large;">BERRY RHUBARB MAPLE CRUNCH</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5gyJkERwwHTtr04xxf5NuUADZzgGx9NxWkZ0c1w0bN0ea7B5p6aDcZoTNlSVsy7hNts8kTGmjXxCOSjHG3i7P1CrhmApir-rHu-s1E_PXR5IEs-Rw1Jj-azUXBsGNFc8VXiAuJwcUsgi/s1600/IMG_4995x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5gyJkERwwHTtr04xxf5NuUADZzgGx9NxWkZ0c1w0bN0ea7B5p6aDcZoTNlSVsy7hNts8kTGmjXxCOSjHG3i7P1CrhmApir-rHu-s1E_PXR5IEs-Rw1Jj-azUXBsGNFc8VXiAuJwcUsgi/s320/IMG_4995x.jpg" width="320" /></a></div>
<div style="border: 0px; line-height: 21px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">
<b style="font-family: inherit;">Filling:</b></div>
<div style="border: 0px; line-height: 21px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">
<i><span style="background-color: white; font-family: inherit; line-height: 18px;">1 tbsp coconut oil</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">2 cups diced rhubarb, cut into 1/2-inch pieces</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">2 cups strawberries</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">2 cups blackberries</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">2 tbsp lemon juice</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">1 tsp ground cinnamon</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">1/4 tsp powdered ginger</span></i><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">1/2 cup maple syrup</span></i></div>
<div>
<span style="line-height: 18px;"><i><br /></i></span><span style="background-color: white; font-family: inherit; line-height: 21px;"><b>Topping:</b></span><br /><i><span style="background-color: white; font-family: inherit; line-height: 18px;">2 tbsp coconut oil</span><br /><span style="background-color: white; font-family: inherit; line-height: 18px;">1 cup almond flour</span><br /><span style="background-color: white; font-family: inherit; line-height: 18px;">1/2 cup pecans</span><br /><span style="background-color: white; font-family: inherit; line-height: 18px;">Dash of sea salt</span><br /><span style="background-color: white; font-family: inherit; line-height: 18px;">1/2 tsp ground nutmeg</span><br /><span style="background-color: white; font-family: inherit; line-height: 18px;">2 tbsp maple syrup</span></i></div>
<div>
<div style="border: 0px; line-height: 21px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;">
</div>
<ul>
<li><span style="background-color: white; font-family: inherit;">Lightly coat the inside of the slow cooker with coconut oil.</span></li>
<li><span style="background-color: white; font-family: inherit;">Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.</span></li>
<li><span style="background-color: white; font-family: inherit;">Cook on high for 2 hours or until fruit is tender.</span></li>
<li><span style="background-color: white; font-family: inherit;">Preheat the oven to 375 degrees.</span></li>
<li><span style="background-color: white; font-family: inherit;">Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.</span></li>
<li><span style="background-color: white; font-family: inherit;">Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.</span></li>
<li><span style="background-color: white; font-family: inherit;">Let rest for 5 minutes then serve from the slow cooker stoneware.</span></li>
</ul>
<div>
<i><span style="font-size: x-small;">recipe from <a href="http://paleoparents.com/featured/guest-post-rubies-and-radishes-berry-rhubarb-maple-crisp/">Paleo Parents</a></span></i></div>
</div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com3tag:blogger.com,1999:blog-8187636687639624991.post-66564692032532523092013-07-19T08:00:00.000-05:002013-07-19T08:00:11.135-05:00FBF: Caprese-Style Grilled Chicken<div style="text-align: center;">
<b>FLASH-BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">CAPRESE-STYLE GRILLED CHICKEN</span></b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2012/07/caprese-style-grilled-chicken.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBouT24iHrh0XkWXzHgtQoE98ok5QZAwom1utpBCWjSLeS_eoCocwGkaqQDpNAtz2rfMad8P1_zcVoe54eyLM3yVOdWFcD85tK-8mvfpK58b5DcsVO2CivFzqgIt50sK3RPN3mNp3cqhw/s320/IMG_6029xx.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 7/19/2012</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-126466838363550792013-07-18T08:00:00.000-05:002013-07-18T08:00:03.956-05:00Mango Shrimp Cocktail [P]<div style="text-align: center;">
<i><span style="font-size: x-small;">This recipe is derrived from Practical Paleo by Diane Sanfilippo</span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>MANGO SHRIMP COCKTAIL</b></span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUozxPaLzbaDEqR9URc6prjZ65Np7PTJ8HV4uXLQaa5EgSELv0ZAvUQqxEtiwN5cflqv2zRqvisA1gADh3IqpRTXce_0KjeTc-aZ7oNY9xAizxF2TESaaYfDld8qM7rLBzwmSKCqu2tlSA/s1600/IMG_4958x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUozxPaLzbaDEqR9URc6prjZ65Np7PTJ8HV4uXLQaa5EgSELv0ZAvUQqxEtiwN5cflqv2zRqvisA1gADh3IqpRTXce_0KjeTc-aZ7oNY9xAizxF2TESaaYfDld8qM7rLBzwmSKCqu2tlSA/s320/IMG_4958x.jpg" width="320" /></a></div>
<br />
<i>2 lbs shrimp</i><br />
<i>2 cups mango,</i> skins peeled and diced<br />
<i>1/2 tsp garlic, </i>minced<br />
<i>1-2 tsp fresh horseradish, </i>minced or grated<br />
<i>1 Tblsp apple cider vinegar</i><br />
<i>1 Tblsp extra-virgin olive oil</i><br />
<br />
<ul>
<li>Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.</li>
<li>Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.</li>
<li>Serve chilled.</li>
</ul>
<div>
<i><span style="font-size: x-small;">This recipe is derrived from Practical Paleo by Diane Sanfilippo</span></i></div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-32444638771778006642013-07-16T12:33:00.000-05:002013-07-16T12:33:13.128-05:00Wordless Wednesday {linky}<div style="text-align: center;">
<span style="font-size: large;"><b>WORDLESS WEDNESDAY {LINKY}</b></span></div>
<div style="text-align: center;">
<br /></div>
Here is one of the recent foster kittens I have. They are 4 weeks old now. =) I love redheads! What do you think of the names? LOL Anyone want a drink?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuugAFbrRYPSkmnTo-_btd-61EyVS-0F0_o3JsSryFeVDXZqKKcWwFf0kyf4oos9kTJ2-DhtizLu2Ks04kCMsnPJCKlbRrqZB_h-82wts0fdvDMaIG_53oi9vHflJU3PRiCHNdNk_IC1OD/s1600/TijuannaLitterX.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuugAFbrRYPSkmnTo-_btd-61EyVS-0F0_o3JsSryFeVDXZqKKcWwFf0kyf4oos9kTJ2-DhtizLu2Ks04kCMsnPJCKlbRrqZB_h-82wts0fdvDMaIG_53oi9vHflJU3PRiCHNdNk_IC1OD/s640/TijuannaLitterX.jpg" width="302" /></a></div>
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<br />
<span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: start;">~Please follow </span><a href="http://www.cookinformycaptain.blogspot.com/" style="background-color: white; color: #d08c17; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: start; text-decoration: initial;">Cookin' for my Captain</a><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; text-align: start;"> via GFC, <a href="https://www.facebook.com/CookinForMyCaptain">FaceBook</a> or Networks Blog!</span><br />
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...and add your "Wordless Wednesdays" up below!</div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com14tag:blogger.com,1999:blog-8187636687639624991.post-62120768286902305412013-07-15T08:00:00.000-05:002013-07-15T08:00:02.099-05:00Spaghetti Squash Bolognese [P]<div style="text-align: center;">
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>SPAGHETTI SQUASH BOLOGNESE</b></span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPhgfLsmAPZvJBjCxxN0DcuUxnxAwH63OkfuFYzXZR_lqRUhpu400BLEjJpGqwuxS4I49Ygwa8tA_9Bhrcgho08rV8lodHf4obS2j2SYWzztXXk1sdqWtNUegivxd8Q4GmVL_bdUpZ6ZQ/s1600/IMG_4495x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPhgfLsmAPZvJBjCxxN0DcuUxnxAwH63OkfuFYzXZR_lqRUhpu400BLEjJpGqwuxS4I49Ygwa8tA_9Bhrcgho08rV8lodHf4obS2j2SYWzztXXk1sdqWtNUegivxd8Q4GmVL_bdUpZ6ZQ/s320/IMG_4495x.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<i>1 spaghetti squash</i><br />
<i>sea salt & black pepper to taste</i><br />
<i>2 Tblsp grass-fed butter</i><br />
<i>1 onion, </i>finely diced<br />
<i>1 carrot, </i>finely diced<br />
<i>1 stalk of celery, </i>finely diced<br />
<i>1 clove garlic, </i>minced<br />
<i>1/2 lb ground veal or beef</i><br />
<i>1/2 lb ground pork</i><br />
<i>4 slices bacon, chopped</i><br />
<i>1.2 cup full-fat coconut milk</i><br />
<i>3 ounces tomato paste</i><br />
<i>1.2 cup dry white wine (optional)</i><br />
<i>sea salt & black pepper to taste</i><br />
<br />
<ul>
<li>Preheat oven to 375 degrees F.</li>
<li>Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.</li>
<li>Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.</li>
<li>While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.</li>
<li>add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.</li>
<li>Add sea salt and black pepper to taste before removing the sauce from the heat.</li>
<li>serve over the roasted spaghetti squash.</li>
</ul>
<div>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-66622262480373669062013-07-12T08:00:00.000-05:002013-07-12T08:00:09.478-05:00FBF: Chicken Skewers w/ Blackberry Sauce<div style="text-align: center;">
<b>FLASH-BACK FRIDAY</b></div>
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">CHICKEN SKEWERS</span></b></div>
<b><div style="text-align: center;">
<b><span style="font-size: large;">with BLACKBERRY SAUCE</span></b></div>
</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2012/07/chicken-skewers-w-blackberry-sauce.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4Il5bIXtDVZYf4UqZobmayqgl7p-G16mNanGzwehN_pgVxhYzVmpBXaJEUrSWUrEXse9REE3XR_mn6MryYygoo53KO6AN6aYvC6IyKepYjATT6xvPJiEOEfIXEh3AZWmoFw9IAs9bUA/s320/IMG_5893x+(800x800).jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 7/10/2012</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-62693895056919531642013-07-09T12:00:00.000-05:002013-07-09T12:00:08.954-05:00Wordless Wednesday {w/linky}<div style="text-align: center;">
<b><span style="font-size: large;">WORDLESS WEDNESDAY</span></b></div>
<div style="text-align: center;">
<br /></div>
So I took a month-ish off from blogging....family vacations and whatnot...but I'm back! I have a ton of recipes to post and I just need to plug them in. In the meantime, have a great week!<br />
<br />
<div style="text-align: center;">
<b>BLUEBERRY PICKING</b></div>
<div style="text-align: center;">
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We collected over 8 GALLONS of blueberries! Expect a few blueberry recipes! LOL</div>
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<b>BEACH TRIP (GULF SHORES)</b></div>
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It was a blast!! Now back to reality....</div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com17tag:blogger.com,1999:blog-8187636687639624991.post-85512789589960970632013-07-02T08:00:00.000-05:002013-07-02T08:00:00.030-05:00Mashed Faux-Tatoes [P]<div style="text-align: center;">
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>MASHED FAUX-TATOES</b></span></div>
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<span style="font-size: large;"><br /></span></div>
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<i>1 head cauliflower </i>(about 4 cups)<br />
<i>4 Tblsp butter or coconut oil</i><br />
<i>1/2 tsp Herb Salt Blend </i>[2 parts herbs, 1 part sea salt....I used parsley]<br />
<i>Black pepper to taste</i><br />
<br />
<ul>
<li>Chop the cauliflower into roughly 2-3 inch pieces</li>
<li>Steam the cauliflower until it is fork tender. <span style="color: red;">[I have found putting them in a large glass bowl with about 1/2 cup water and cover with plastic wrap. Microwave for about 10-12 minutes. Drain them really well!]</span></li>
<li>Place cooked cauliflower in a food processor. Add the butter and herb blend and black pepper.</li>
<li>Puree until smooth and creamy.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com2tag:blogger.com,1999:blog-8187636687639624991.post-8465863978944856862013-06-08T08:00:00.000-05:002013-06-08T08:00:03.014-05:00TSB: Strawberry Chicken Salad<div style="text-align: center;">
This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.</div>
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<br /></div>
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<b><span style="font-size: large;">STRAWBERRY CHICKEN SALAD</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQi5q54LGg9vUwVl0sNWvFyBxmju9XG0TYAQV-DWrL1cG9UNITGjlOCedAuRATZ9lN-_VpW0KnKmey-7X8AaV-JUb1c2nsqNQPbG91X0xm38ZeTFPBG4fv2BirWKLw9Yr3WyusAGt48F0/s320/IMG_6889+%2528950x950%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQi5q54LGg9vUwVl0sNWvFyBxmju9XG0TYAQV-DWrL1cG9UNITGjlOCedAuRATZ9lN-_VpW0KnKmey-7X8AaV-JUb1c2nsqNQPbG91X0xm38ZeTFPBG4fv2BirWKLw9Yr3WyusAGt48F0/s320/IMG_6889+%2528950x950%2529.jpg" /></a></div>
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<i style="color: #666666; line-height: 20px;"><span style="font-family: inherit;">2 boneless, skinless Chicken Breasts</span></i><br />
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">1 tablespoon Olive Oil</span></i></div>
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">Salt and Pepper, to taste </span></i></div>
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">6-8 cups chopped Romaine Lettuce</span></i></div>
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">1 cup Strawberries, sliced</span></i></div>
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">1/4 cup sliced Almonds</span></i></div>
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">1 cup Poppyseed dressing</span></i></div>
<div style="background-color: white; color: #666666; line-height: 20px;">
<i><span style="font-family: inherit;">1/2 cup light Raspberry Vinaigrette</span></i></div>
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<ul>
<li><span style="font-family: inherit;">Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.</span></li>
<li><span style="font-family: inherit;">On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.</span></li>
<li><span style="font-family: inherit;">Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!</span></li>
</ul>
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<b>Visit and check out the other salads for the month!</b></div>
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Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com13tag:blogger.com,1999:blog-8187636687639624991.post-48796868723077519442013-06-03T08:00:00.000-05:002013-06-03T08:00:10.720-05:00Thanksgiving Stuffing Meatballs [P]<div style="text-align: center;">
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
<div style="text-align: center;">
<b><span style="font-size: large;">THANKSGIVING STUFFING MEATBALLS</span></b></div>
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<i><span style="font-size: x-small;"><br /></span></i></div>
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<div style="text-align: center;">
<i><span style="font-size: x-small;"><br /></span></i></div>
<div style="text-align: left;">
<i>2 lb ground pork</i></div>
<div style="text-align: left;">
<i>2 Tblsp Spice blend</i> [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]</div>
<div style="text-align: left;">
<i>2 tsp coconut oil</i></div>
<div style="text-align: left;">
<i>1/4 cup onion, </i>finely chopped</div>
<div style="text-align: left;">
<i>1/4 cup celery,</i> finely chopper</div>
<div style="text-align: left;">
<i>1/4 cup carrot, </i>grated or shredded</div>
<div style="text-align: left;">
<i>1/4 cup walnuts,</i> finely chopped</div>
<div style="text-align: left;">
</div>
<ul>
<li>Preheat oven to 425 degrees F.</li>
<li>In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.</li>
<li>In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.</li>
<li>Set the onion mix aside to cool until you can touch it comfortably Then, combine the mixture with the meat, and form the pork into 24 meatballs.</li>
<li>Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.</li>
</ul>
<div>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-90022901282033434882013-05-31T08:00:00.000-05:002013-05-31T08:00:03.088-05:00FBF: Romaine Salad with Avocado<div style="text-align: center;">
<b>FLASH BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">ROMAINE SALAD WITH AVOCADO</span></b></div>
<div style="text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2011/06/romaine-salad-with-avocado-dressing.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscBoDTZs5VnVRnWQvydUJ4KWaRuztS1lt-ifIwS1TdcWHx5IebHDjEPqgVqHNFtU_Q3l2ie1MWSI0JuGm5QMrb0ykeUV46F5hvcXuxiIpZNCqt1jHtf3DYx63wUTOhyvQqwlFKjmq28Q/s320/IMG_7317x.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 6/2/11</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-36472621873871761622013-05-30T08:00:00.000-05:002013-05-30T08:00:08.247-05:00Chocolate Coconut Cookies [P]<div style="text-align: center;">
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>CHOCOLATE COCONUT COOKIES</b></span></div>
<div style="text-align: center;">
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<br />
<i>2 eggs</i><br />
<i>2 Tblsp butter,</i> melted and cooled<br />
<i>2 Tblsp maple syrup </i>(or more for sweeter cookies)<br />
<i>1/2 tsp vanilla extract</i><br />
<i>1 cup shredded coconut</i><br />
<i>2 Tblsp unsweetened cocoa powder</i><br />
<i>1 pinch baking soda</i><br />
<i>1/4 cup sliced almonds </i><span style="color: red;">[I used mini dark chocolate chips instead]</span><br />
<br />
<ul>
<li>Preheat oven to 350 degrees F.</li>
<li>In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. </li>
<li>Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. </li>
<li>Fold in the almonds, if desired.<span style="color: red;"> [or dark chocolate chips]</span></li>
<li>Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork. </li>
<li>Bake for 20-30 minutes or until slightly firm to the touch.</li>
</ul>
<br />
<i><span style="font-size: x-small;"><br /></span></i>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i>Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-24930324927036676432013-05-28T08:00:00.000-05:002013-05-28T08:00:05.080-05:00Lamb Lettuce Boats with Avo-Ziki Sauce [P]<div class="separator" style="clear: both; text-align: center;">
<i style="text-align: start;"><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i><b><span style="font-size: large;"><br />LAMB LETTUCE BOATS<br />with AVO-ZIKI SAUCE</span></b></div>
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<br />
<i>1lb lamb stew meat</i><br />
<i>Sea salt and black pepper to taste</i><br />
<i>1/2 tsp dried or fresh oregano</i><br />
<i>1 Tblsp coconut oil, </i>melted<br />
<i>4-6 large romaine lettuce leaves, cleaned </i><span style="color: red;">[I used my romaine from my garden!]</span><br />
<i>1 cup cherry tomatoes,</i> halved<br />
<i>1/2 cucumber, </i>finely diced<br />
<i>1 lemon, </i>cut in half<br />
<br />
<ul>
<li>In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. </li>
<li>In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.</li>
<li>Once the meat is cooked, chop it into 1/2 inch pieces.</li>
<li>Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. </li>
<li>Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.</li>
</ul>
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">AVO-ZIKI SAUCE</span></b></div>
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSH0466vCBwn0ECLT6yF9bgPXdmTVOmNBBHYBgq0S3up8io0G8WhtPckl0ltd_c65PKYz-XfLABJsNp-VaBH6k4WhFJZfT2G5gC0GlQOY9jlrIGSNo4rBbUL7_kEwIiCsCIBcsNgbTY38Z/s1600/IMG_3842x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSH0466vCBwn0ECLT6yF9bgPXdmTVOmNBBHYBgq0S3up8io0G8WhtPckl0ltd_c65PKYz-XfLABJsNp-VaBH6k4WhFJZfT2G5gC0GlQOY9jlrIGSNo4rBbUL7_kEwIiCsCIBcsNgbTY38Z/s320/IMG_3842x.jpg" width="320" /></a></div>
<i><br /></i>
<i>1 ripe avocado</i><br />
<i>1/4 cup grated cucumber</i><br />
<i>1 small garlic clove, </i>grated<br />
<i>Juice of 1 lemon</i><br />
<i>2 Tblsp EVOO</i><br />
<i>Sea salt and black pepper to taste</i><br />
<i>1 tsp fresh dill,</i> finely chopped<br />
<br />
<ul>
<li>Combine all ingredients in a small food processor or with a hand blender.</li>
</ul>
<div>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-5366605898184432892013-05-27T08:00:00.000-05:002013-05-27T08:00:02.952-05:00Happy Memorial Day!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVIt72J87lXEXwvKJJ1Kmaw51He_U1xfX0XCQJWcm9prCc44a4YGxEg1YsWqA8TEpkTRTR-qlAXbXvbtIzkNhuNsv7s2iBF6XXLctQFSAtRjW7-5aAlVpEmikY-fJbgGy0xFfJMhqnXbA/s1600/images+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVIt72J87lXEXwvKJJ1Kmaw51He_U1xfX0XCQJWcm9prCc44a4YGxEg1YsWqA8TEpkTRTR-qlAXbXvbtIzkNhuNsv7s2iBF6XXLctQFSAtRjW7-5aAlVpEmikY-fJbgGy0xFfJMhqnXbA/s400/images+%25285%2529.jpg" width="400" /></a></div>
Girl Scouts and Boy Scouts get the opportunity every year to place flags at the headstones at the Post Cemetery. What a sobering moment to see those who gave ALL to this country!<br />
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUXRB6FBzXN1buJ05xLnwTLYh9deYcCj3iP1lT7UN9Cjouo3o2C8JbJcPtFTh37xbhBQRfSBGFPewqp91IyGgqkwIO8pI-BYMj6n2b-Tbg160nIgMM2Wbp21DyL0nCVMpcIBkaErQkIGd/s320/IMG_4082.JPG" width="213" /> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V_cCGgOE66dbkZlkzD_OBULPitvwrwTn8YN1bWeQaoJ_AabBdvfDwpXqRW2cYCjApSPjxvAY3ZctXAMQ3jNen0ZHZWrrQf_DVL1yfTUNj37AItghUEUSMwGc-ZJRongc0X9JlF0e4k2L/s320/IMG_4052.JPG" width="213" /></div>
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I hope everyone has a safe and wonderful weekend!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-22975057983209626132013-05-24T08:00:00.000-05:002013-05-24T08:00:17.784-05:00FBF: Polynesian Sausage Kabobs<div style="text-align: center;">
<b>FLASH BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">POLYNESIAN SAUSAGE KABOBS</span></b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.cookinformycaptain.blogspot.com/2011/05/24/polynesian-sausage-kabobs/" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://cookinformycaptain.files.wordpress.com/2011/05/img_7439fg2.jpg?w=320&h=320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 5/24/11</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-67468334966285522972013-05-23T08:00:00.000-05:002013-05-23T08:00:06.155-05:00Balsamic Braised Short Ribs SLOW-COOKER [P]<br />
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i><br />
<i><span style="font-size: x-small;"><br /></span></i>
<div style="text-align: center;">
<b>SLOW-COOKER<br /><span style="font-size: large;">BALSAMIC BRAISED SHORT RIBS</span></b></div>
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<div style="text-align: center;">
<br /></div>
<i>2 Tblsp Savory Spice Blend </i>[2 T Rosemary, 1/2 T Sea Salt, 1 T Garlic Powder, 1 T Onion Powder, 1/2 T Paprika, 1 tsp Black Pepper]<br />
<i>2-3 lbs of bone-in beef short ribs</i><br />
<i>1 Tblsp coconut oil</i><br />
<i>1 15-oz can plain tomato sauce</i><br />
<i>1/2 cup balsamic vinegar</i><br />
<i>4 whole dried dates</i><br />
<i>6 cloves garlic</i>, smashed<br />
<br />
<ul>
<li>Rub the Spice Blend into the short ribs.</li>
<li>Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned.</li>
<li>Place the short ribs, tomato sauce, balsamic vinegar, dates, and garlic in a slow-cooker. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.</li>
<li>Shred the meat off the bones and serve while warm.</li>
</ul>
<div>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
<div>
<i><span style="font-size: x-small;"><br /></span></i></div>
<br />
<br />
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com2tag:blogger.com,1999:blog-8187636687639624991.post-35491935608874173202013-05-21T08:00:00.000-05:002013-05-21T08:00:01.084-05:00Candied Carrots [P]<br />
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i><br />
<div>
<i><span style="font-size: x-small;"><br /></span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>CANDIED CARROTS<br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqauiFJr0hB0flwRAHDonyP8tKQnhKfkgHttNij_gpNWRuWvTpPob9XrPqc_bv6N0IHOY4e59crBOgasJIT08xL1k41aKG0-z_b38qF04rYCG91EuQHV445F5uKr-oTIvp-Bwd7MPYFNKj/s1600/IMG_3398x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqauiFJr0hB0flwRAHDonyP8tKQnhKfkgHttNij_gpNWRuWvTpPob9XrPqc_bv6N0IHOY4e59crBOgasJIT08xL1k41aKG0-z_b38qF04rYCG91EuQHV445F5uKr-oTIvp-Bwd7MPYFNKj/s320/IMG_3398x.jpg" width="320" /></a></div>
<div>
<span style="font-size: large;"><i><br /></i></span></div>
<div>
<i>8 large carrots, </i>peeled and chopped into 1/2 inch pieces</div>
<div>
<i>4 dates, </i>pitted and chopped</div>
<div>
<i>2 Tblsp melted coconut oil</i></div>
<div>
<i>Sea salt to taste</i></div>
<div>
<ul>
<li>Preheat oven to 375 degrees F.</li>
<li>Place the carrots and dates into an over-safe dish, and top with the melted coconut oil. Toss to coat, and sprinkle with sea salt to taste.</li>
<li>Bake for approx. 20-30 minutes or until the carrots are fork-tender.</li>
</ul>
</div>
<div>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
<div>
<i><span style="font-size: x-small;"><br /></span></i></div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-57421261399459648942013-05-20T08:00:00.000-05:002013-05-20T08:00:10.392-05:00Pesto Shrimp & Squash Fettuccine [P]<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i><br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">PESTO SHRIMP & SQUASH FETTUCCINE</span></b></div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbmSe81gdMfqfmdVtnZS_17GDBGaXB1jkP2gEWxNFGtJUI2tKgvNvVKF1-aJT8mvi2y11sfAcIdJGN51OIoMYtfBzf_DFhECRCzC8198zXKirjd5tDhzSLypr05PA6q7ulXN6U8YG4zSn/s1600/IMG_3446x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbmSe81gdMfqfmdVtnZS_17GDBGaXB1jkP2gEWxNFGtJUI2tKgvNvVKF1-aJT8mvi2y11sfAcIdJGN51OIoMYtfBzf_DFhECRCzC8198zXKirjd5tDhzSLypr05PA6q7ulXN6U8YG4zSn/s320/IMG_3446x.jpg" width="320" /></a></div>
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<br /></div>
<i>2 dozen large shrimp</i><br />
<i>4 zucchini or yellow squash </i>[I used 7 zucchini for family of 4]<br />
<i>Sea salt and black pepper to taste</i><br />
<br />
<b>Pesto:</b><br />
<i>1/2 cup macadamia nuts</i><br />
<i>1 bunch cilantro, rinsed</i><br />
<i>1 clove garlic</i><br />
<i>1/2 cup extra virgin olive oil</i><br />
<i>Sea salt and black pepper to taste</i><br />
<br />
<ul>
<li>Make the pesto first. Combine the macadamia nuts, cilantro, garlic, EVOO, sea salt and pepper in a food processor, and blend until smooth.</li>
<li>Peel and devein the shrimp.</li>
<li>Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the venter, seedy part. Steam the squash for about 3-5 minutes Set the steamed squash "noodles" aside.</li>
<li>Steam the shrimp for approximately 3 minutes or until they're pink all the way through.</li>
<li>Place the steamed squash into a mixing bowl with the pesto and toss until well combined.</li>
<li>Top the noodles with the shrimp and serve warm.</li>
</ul>
<div>
<i><span style="font-size: x-small;">This recipe is directly from Practical Paleo by Diane Sanfilippo</span></i></div>
Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-49079303367587393612013-05-17T08:00:00.000-05:002013-05-17T08:00:03.399-05:00FBF: Orange Jam<div style="text-align: center;">
<b>FLASH BACK FRIDAY</b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">ORANGE JAM</span></b></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://cookinformycaptain.blogspot.com/2011/05/orange-jam-olb-award.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKkeUhPX-kjM-MDvCzKYQKJzhYw7tDXFySSnr07oFKeIm9VIlHWzRCb-wvNli_J3m30ANg0ImFl1ZQQ7WMr1g9Lj7XVIK6u1Nzbzkq8tgkMP70c62nrZa8YWsinauFLCFN8yaESSaBsk/s320/IMG_6991fg.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">click on image to see full post from 5/18/11</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com1tag:blogger.com,1999:blog-8187636687639624991.post-84848873064767401832013-05-14T13:00:00.000-05:002013-05-14T13:00:01.278-05:00Wordless Wednesday {linky}<div style="text-align: center;">
<span style="font-size: large;"><b>WORDLESS WEDNESDAY</b></span></div>
<div style="text-align: center;">
<br /></div>
Well, some exciting news! Precious has pulled through and is doing amazing! She's getting along with the rest of the litter and eating like a champ. It makes me so happy! Now to find her a forever-home to go to in a few weeks!<br />
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And a few of the rest of the litter....</div>
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Basil & Tarragon</div>
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Rosemary</div>
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Tarragon (sleeping!)</div>
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Also got my hair done...its a Red-headed Ombre'!</div>
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(Feel free to PIN IT!)</div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com27tag:blogger.com,1999:blog-8187636687639624991.post-25849663915884655482013-05-10T08:00:00.000-05:002013-05-10T08:00:00.182-05:00FBF: Italian Chicken & Corn Kabobs<div style="text-align: center;">
<b>FLASH-BACK FRIDAY</b></div>
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<b><span style="font-size: large;">ITALIAN CHICKEN & CORN KABOBS</span></b></div>
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<br />Anonymoushttp://www.blogger.com/profile/06838679692293388941noreply@blogger.com0tag:blogger.com,1999:blog-8187636687639624991.post-9935357235009656722013-05-07T13:00:00.000-05:002013-05-07T13:00:03.720-05:00Wordless Wednesday {linky}<div style="text-align: center;">
<span style="font-size: large;"><b>WORDLESS WEDNESDAY</b></span></div>
<br />
Not had much "picture worthy" events this week. I have made the "official" announcement that my blog is going Paleo! Spread the word!<br />
<br />
And then there is this little girl. I'm calling her "precious." She was found in the Motorpool (army term for military vehicle parking lot...kinda) all by herself. She was so weak, she couldn't move or didn't respond to anything. She's hanging on for her dear life at the moment. I'm seeing a little improvement in her eyes, but she's still not moving much at all.<br />
<br />
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I'll keep ya'll posted on how she's doing. The next few days are critical, and I hope she pulls through.<br />
<br />
Have a great week everyone!<br />
<br />
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