tag:blogger.com,1999:blog-76272051186977373232024-03-13T12:31:04.837-05:00the Kastners' kitchena cooking blog from one foodie to anotherJamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-7627205118697737323.post-40163351906413661602022-12-23T13:39:00.000-06:002022-12-23T13:39:16.537-06:00Candy Cane Fudge (reboot)My other fudge recipe was a link... which is dead... so I have to do a reboot:<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>2 cups chocolate chips</div><div>1 can sweetened condensed milk</div><div>1 tsp peppermint extract (vanilla for plain fudge)</div><div>5 crushed candy canes</div><div><br></div><div>Put chocolate chips and sweetened condensed milk in a glass bowl. </div><div><br></div><div>Microwave for 1 minute. Stir. Microwave for 30 seconds. Stir. Microwave for 30 seconds. </div><div><br></div><div>Stir in extract. Pour into a square pan (line it with foil or wax paper).</div><div><br></div><div>Top with crushed candy canes. </div><div><br></div><div>Chill.</div><div><br></div><div>#fudge #Christmas</div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-2771641230179469242021-12-26T13:09:00.001-06:002021-12-26T13:09:38.283-06:00Fat Potatoes1 bag frozen hashbrowns<div>8 oz shredded cheddar</div><div>1 can cream of mushroom (or chicken)</div><div>1 pint sour cream</div><div>1 stick of butter, melted</div><div>2 cups cornflakes, crushed </div><div><br></div><div>Preheat oven to 350°.</div><div>Mix hashbrowns and cheese. </div><div>Add sour cream and can of soup. </div><div>Spread mixture into a 9 x 13 pan. </div><div>In a separate bowl, combine butter and cornflakes. </div><div>Spread buttery cornflakes over the top of potatoes. </div><div>Cover with foil. </div><div>Bake 30 minutes covered; 15 minutes uncovered. <div class="separator" style="clear: both; text-align: center;">
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</div></div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-26813382779425631902021-10-05T07:11:00.001-05:002021-10-05T07:14:13.498-05:00French Onion Beef Stroganoff This recipe is measured with your heart.... so get ready. (Also we don't cook with salt anymore because of Jeremiah's health condition. You might want to add some.)<div><div><br></div><div>2 white onions</div><div>Butter</div><div>EVOO</div><div>Beef Stew Meat (I think I had 3 lbs)</div><div>Garlic</div><div>Pepper</div><div>Sliced white mushrooms</div><div>1/3 cup flour</div><div>Beef broth (I used a 32 oz box of unsalted)</div><div>1 pckg egg noodles (prepared per package directions)</div><div>1 cup sour cream</div><div>8 oz swiss/gruyere cheese</div><div><br></div><div>*Sauté onions and stew meat in butter and EVOO, seasoning with garlic and pepper.</div><div><br></div><div>*Add mushrooms and continue sautéing. </div><div><br></div><div>*When meat is cooked through, sprinkle flour over it and cook for about 3 minutes.</div><div><br></div><div>*Add broth cook until sauce thickens. Season some more with pepper a garlic. (You could add Worcestershire sauce here.... we can't... too much sodium) </div><div><br></div><div>*Remove from heat and stir in sour cream.</div><div><br></div><div>*Add cooked egg noodles and combine thoroughly. </div><div><br></div><div>*Pour into a 9x13 pan and sprinkle swiss/gruyere cheese over it.</div><div><br></div><div>Bake 30 minutes at 350°</div><div><br></div><div>DELISH!<div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>6 cups chicken broth</div><div>2 cans diced tomatoes with green chiles</div><div>1 can stewed tomatoes</div><div>1 can corn</div><div>2 cans pinto beans</div><div>2 cans black beans</div><div><br></div><div>Season with your heart:</div><div>Minced onions</div><div>Garlic powder</div><div>Cumin</div><div>Chili powder</div><div>Paprika</div><div>Black pepper</div><div><br></div><div>[Put that all in your crockpot. On high. For about 4 to 5 hours.]</div><div><br></div><div>Ladle out about a cup of juice. Mix in 3 Tbsp of masa harina. Stir until no lumps are left. Add this mixture to your crockpot. </div><div><br></div><div>[30 minutes later] </div><div><br></div><div>Mix in 8 oz sour cream. (Whisk away any lumps.) Serve immediately. </div><div><br></div><div>Garnish with shredded cheddar, sour cream, and crushed tortilla chips. </div><div><br></div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-13612937880211996732020-09-18T18:06:00.001-05:002020-09-18T18:06:40.427-05:00Soup Week: Day 1 - French Onion SoupWarning... this is gonna be one of <i>those</i> recipes... nebulous... fuzzy... inexact... just make it with your heart... it will all come out fine 😘<div><br></div><div><br></div><div><b>French Onion Soup</b></div><div><br></div><div>A BUNCH of sliced onions (I did 4 shoulda done more... at least 6)</div><div>Butter</div><div>EVOO</div><div>Flour </div><div>Beef broth</div><div>Salt</div><div>Pepper</div><div>Garlic</div><div>Thyme</div><div><br></div><div>Garnish:</div><div>Baguette slices</div><div>More butter</div><div>Shredded gruyere</div><div><br></div><div>[Preheat yer oven to 375.]</div><div><br></div><div>Sautee the onions in butter and EVOO until translucent. Coat them with flour (maybe 1/4 cup). Cook until the flour is incorporated. </div><div><br></div><div>Add beef broth. I did 64 oz of broth made with those little bouillon cubes.... then I threw in 4 to 6 extra cubes to make it beefier. Salt... pepper... garlic... thyme... again let your soul determine how much. Cook the crud outta that.</div><div><br></div><div>While it's cooking up, butter the baguette slices. Top them with gruyere. Bake for 8 minutes. Then<span style="letter-spacing: 0.2px;"> broil on Hi for 1 to 2 more minutes. </span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">Ladle soup into bowls and then float a couple of cheesy baguette slices on top of your soup. (For me a couple was four or five 😉). Enjoy! </span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;"><div class="separator" style="clear: both; text-align: center;">
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</div>Y'all!!! On a WHIM I created something awesome! And it. was. so. easy!!! And its low-carb, vegetarian, full of veggies, HEAVEN. <div><br></div><div>I'm actually already dreaming up variations.... throw in some mushrooms.... a lil eveything bagel seasoning.... maybe a panko topping. But then again maybe why mess with perfection.... we'll see.</div><div><br></div><div>1 bag of <b>garlic riced cauliflower </b>(prepared)</div><div>1 bag of <b>steam-in-the-bag broccoli</b> (prepared)</div><div>A generous handful of shredded <b>Colby jack cheese</b></div><div><br></div><div>Mix it together. Enjoy! (You're welcome.)</div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-10754652754885015762020-06-17T16:06:00.000-05:002020-06-17T16:06:00.405-05:00Tex-Mex Pasta Salad<div><span style="letter-spacing: 0.2px;">I made up a new pasta salad.... I had some leftover spaghetti noodles, and this is what happened. I like! </span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;"><b>Pasta</b> (I used spaghetti. Next time I'll do a more pasta salad-ish noodle)</span></div><div><b><span style="letter-spacing: 0.2px;">1 can diced tomatoes with green chiles </span><br></b></div><div><b>Ranch dressing</b></div><div><b>1 can<span style="letter-spacing: 0.2px;"> corn</span></b></div><div><span style="letter-spacing: 0.2px;"><b>1 can pinto beans</b></span></div><div><span style="letter-spacing: 0.2px;"><b>1 can black beans</b></span></div><div><span style="letter-spacing: 0.2px;"><b>Handful of cheddar</b></span></div><div><span style="letter-spacing: 0.2px;"><b>Handful of tortilla chips crushed<div class="separator" style="clear: both; text-align: center;">
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</div></b></span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">I whisked the tomatoes with ranch.... just till it looked good. Added the noodles. Stirred until the noodles were coated. Mixed in corn and both kinds of beans. Finally I folded in cheddar and chips. </span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">You're welcome! It's yum.</span></div><div><span style="letter-spacing: 0.2px;"><br></span></div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-58716481386387424712020-05-25T19:28:00.000-05:002020-05-25T19:28:12.595-05:00Chili No-Cheese Fries Casserole1 diced white onion<div>2 cans diced tomatoes </div><div>2 cans chili beans</div><div>Garlic</div><div>Chili powder</div><div><span style="letter-spacing: 0.2px;">1 bag of tater tots</span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">Mix onions, tomatoes, chili beans, garlic, and chili powder. </span><span style="letter-spacing: 0.2px;">Pour into a 9x13 baking dish. </span><span style="letter-spacing: 0.2px;">Top with tater tots.</span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;">Bake at 350 for 30 minutes. Broil for 5 minutes so tater tots are browned.</span></div><div><span style="letter-spacing: 0.2px;"><br></span></div><div><span style="letter-spacing: 0.2px;"><div class="separator" style="clear: both; text-align: center;">
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</div>On Sunday I was too lazy to peel potatoes for loaded baked potato soup.... here is the result... <div><br></div><div>2 Tbsp butter</div><div>2 Tbsp flour</div><div>48 oz chicken broth</div><div>1 tsp black pepper</div><div>1 Tbsp garlic</div><div>1 tsp minced onion</div><div>1 bag Aldi frozen cauliflower rice </div><div>2 bags frozen cauliflower florets </div><div>24 oz milk</div><div>1 bag of already cooked bacon bits</div><div>1/2 cup green onions</div><div>1 cup shredded cheddar </div><div><br></div><div>Melt butter. Add flour. Cook till combined.</div><div><br></div><div>Add broth and spices. Bring to a boil.</div><div><br></div><div>Add cauliflower rice and florets. Return to a boil.</div><div><br></div><div>Add milk. Return to a low boil.</div><div><br></div><div>Add bacon, onions, cheese. Simmer till incorporated. </div><div><br></div><div>Taste. Add more seasonings if necessary. </div><div><br></div><div>Enjoy! </div><div><br></div><div><br></div><div>Amounts are approximates.... cuz I don't cook specific.</div><div><br></div><div>Substitutions: </div><div>I used mostly reduced sodium broth.</div><div>I used milk but half and half or whole cream or a mixture of these would work too.</div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-693099816098182332019-09-29T19:26:00.001-05:002019-09-29T19:35:33.373-05:00Jalapeno Popper Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yTtb1pa2xUE/XZFNTno_dqI/AAAAAAAAXck/86rfGVPlFskghWtV3eZixMqPYAAChlOggCLcBGAsYHQ/s1600/20190929_183910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://1.bp.blogspot.com/-yTtb1pa2xUE/XZFNTno_dqI/AAAAAAAAXck/86rfGVPlFskghWtV3eZixMqPYAAChlOggCLcBGAsYHQ/s320/20190929_183910.jpg" width="155" /></a></div>
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3 out of 4 liked this recipe... the fourth just couldn't handle the heat.</div>
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<br /></div>
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2 pieces white bread <br />
1 slice sharp cheddar<br />
1 ounce cream cheese<br />
4 slices fresh jalapeno<br />
2 strips cooked bacon<br />
1 slice Colby jack<br />
Butter</div>
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<br /></div>
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(Assembly order matters*) </div>
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<br /></div>
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Place a slice of cheese on a slice of bread. </div>
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<br /></div>
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Spread the cream cheese on top of the slice of cheese.</div>
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<br /></div>
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Place slices of jalapeno on the cream cheese**</div>
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Stack strips of bacon on top of jalapenos.</div>
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Layer other slice of cheese and other slice of bread on top.</div>
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Butter the outsides of the bread and place sandwich in a hot frying pan.</div>
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Flip sandwich after it is golden brown.</div>
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<br /></div>
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*make sure to assemble sandwiches with sliced cheese touching the bread.</div>
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<br /></div>
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**reviews indicate next time I should dice the jalapenos and mix them into the cream cheese to distribute the spice more evenly.</div>
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Enjoy! </div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-46382663336880687922019-07-28T19:13:00.001-05:002019-07-28T19:16:40.233-05:00Snickers Poke Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-l5-XV6s1RFc/XT46qyevXjI/AAAAAAAAWdM/fGKGg-gZXBMqx1TAjeo7YftFfxsazEIAwCLcBGAs/s1600/20190728_190418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="1369" height="151" src="https://1.bp.blogspot.com/-l5-XV6s1RFc/XT46qyevXjI/AAAAAAAAWdM/fGKGg-gZXBMqx1TAjeo7YftFfxsazEIAwCLcBGAs/s320/20190728_190418.jpg" width="320" /></a></div>
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<br /></div>
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Devils food cake mix <br />
Chocolate pudding mix<br />
2 cups milk<br />
Caramel sundae topping<br />
Cool whip<br />
Snickers bars</div>
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<br /></div>
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Prepare cake mix according to the box directions. <br />
Cool baked cake.<br />
Use a drinking straw to poke holes all over the cake.<br />
Whisk pudding mix into milk.<br />
Pour pudding over cake.<br />
Refrigerate cake for 4 hours.<br />
Pour about 3/4 of caramel sundae topping over the pudding.<br />
Spread cool whip over caramel.<br />
Chop snickers into small pieces and sprinkle over cake.<br />
Use rest of caramel to drizzle on top of cake.<br />
Refrigerate at least one more hour.</div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-89375890830212461102019-06-19T18:09:00.001-05:002019-06-19T18:11:48.337-05:00Mushroom Risotto with Cauliflower Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-h-IThmltrMU/XQrA7YzTMkI/AAAAAAAAVeE/EiBvoHBxyyYpInntkG5NeKnuCo_tuKzpACLcBGAs/s1600/20190619_174835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://1.bp.blogspot.com/-h-IThmltrMU/XQrA7YzTMkI/AAAAAAAAVeE/EiBvoHBxyyYpInntkG5NeKnuCo_tuKzpACLcBGAs/s320/20190619_174835.jpg" width="155" /></a></div>
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Swirl of Extra Virgin Olive Oil<br />
Pat of butter<br />
2 cloves of fresh garlic<br />
Sliced fresh mushrooms<br />
1/2 cup chicken broth<br />
1/2 cup heavy cream<br />
2 packages riced cauliflower (Aldi brand all the way baby!)<br />
Parmesan<br />
Salt and pepper to taste</div>
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<br /></div>
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<br /></div>
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Swirl the EVOO around the pan. Plop in a pat of butter and saute the garlic. </div>
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Add sliced mushrooms (and salt if you want) and saute.</div>
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Add broth and cream and simmer until liquid is almost absorbed. Salt and pepper. Add a sprinkle of parmesan. Cook until cheese is fully incorporated.</div>
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Serve topped with more parmesan.</div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-21485526623257301342019-05-19T15:52:00.001-05:002019-05-19T16:03:02.389-05:00Easier Homemade Salsa<div dir="ltr">
It is PRICEY and cumbersome to make my "from scratch" salsa. So I stumbled upon a hack (diced tomatoes with green chiles) and never looked back.</div>
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<b>Easier Homemade Salsa</b></div>
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<b><br /></b></div>
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Chunk of fresh jalapeno<br />
1/4 of a red onion<br />
Handful of fresh cilantro<br />
1 tsp minced garlic<br />
2 cans of diced tomatoes with green chiles<br />
Salt to taste</div>
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<br /></div>
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Put everything in a food processor or magic bullet (I use a small food chopper).</div>
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Done. (Wasn't that easy?)</div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-85365421660236108942019-05-08T07:24:00.001-05:002019-05-08T07:26:27.192-05:00Salad Week: Taco Salad<div dir="ltr">
This one wasn't really rocket science. Just tacos (my love language) on a salad. Yum!</div>
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<a href="https://1.bp.blogspot.com/-UdYx160HJo4/XNLK3uXa-nI/AAAAAAAAUjU/oIRyc8g5_oQHjaPDX7u-sQRvwTwdvKHGgCLcBGAs/s1600/20190507_170929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="155" src="https://1.bp.blogspot.com/-UdYx160HJo4/XNLK3uXa-nI/AAAAAAAAUjU/oIRyc8g5_oQHjaPDX7u-sQRvwTwdvKHGgCLcBGAs/s320/20190507_170929.jpg" width="320" /></a></div>
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The only innovative part was the dressing. </div>
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<b><br /></b></div>
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<b><br /></b></div>
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<b>Southwestern Ranch</b><br />
Equal parts -<br />
Your favorite salsa<br />
Your favorite ranch dressing</div>
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Mix it up. Pour it on.</div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-57875917266356826962019-05-06T18:20:00.001-05:002019-05-07T08:03:25.681-05:00Salad Week: Breakfast Salad<div dir="ltr">
It's salad week and we're even having salad for breakfast! (Well John and I are.)</div>
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<b>Breakfast Salad</b></div>
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Spinach<br />
Diced apple<br />
Blueberries<br />
Pecans<br />
Feta Cheese<br />
Grapefruit Vinaigrette </div>
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<br /></div>
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<b>Grapefruit </b><b>Vinaigrette </b><br />
Juice of one grapefruit<br />
1 1/2 Tbsp white wine vinegar<br />
3/4 tsp <u>salt</u><br />
1/4 tsp onion powder<br />
1/4 tsp garlic powder<br />
1 cup canola <u>oil</u></div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-43048814283497740722019-05-06T17:36:00.001-05:002019-05-06T17:40:19.403-05:00Salad week: BLT Wedge Salad<div dir="ltr">
We are having salad week in the Kastner house. Salad every meal all week. </div>
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<br /></div>
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Day 1 - BLT Wedge Salad</div>
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<br /></div>
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Wedge of iceberg lettuce<br />
Diced tomatoes<br />
Sliced green onions<br />
Crumbled bacon<br />
Shredded cheddar cheese<br />
Avocado <u>slices</u><br />
Ranch dressing</div>
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<br /></div>
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We did this as a wedge salad mostly cuz we like the name "wedge salad".</div>
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It. Is. Delicious.</div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-7887063058356216342019-03-01T16:04:00.001-06:002019-03-01T16:07:18.563-06:00Savory Oatmeal in the Slow Cooker<div dir="ltr">
Ohmigosh! You guys! I made the best thing ever! Savory Oatmeal. I'm not serving it for breakfast either. I'm using it for a dinner!</div>
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<br /></div>
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Right now I've only mastered the base oatmeal. But I'm dreaming of all sorts of mix ins: </div>
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<br /></div>
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Parmesan<br />
Spinach<br />
Mushrooms</div>
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I'm even trying to think of a casserole to build around these steel cut oats. </div>
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But enough blabbering. Here's what you came for, the recipe:</div>
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Savory Oatmeal in the Slow Cooker</div>
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<br /></div>
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6 cups chicken broth<br />
2 cups steel cut oats (not the quick kind... see pic)<br />
1 tsp garlic powder</div>
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Put all ingredients in your slow cooker.<br />
Cook on low for 3 hours.</div>
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<br /></div>
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I liked mine just right out of the slow cooker, but I also tried adding a little butter and salt. That really upped the delish factor.</div>
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<br /></div>
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Yums! Healthy fiber. Whole grains. Deliciousness. <u>#getinmybelly</u></div>
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<u><br /></u></div>
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JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-45658189347546352292019-02-09T13:05:00.001-06:002019-02-09T13:13:21.660-06:00Spinach Artichoke Dip (3 Ways)<div dir="ltr">
<b><i>This one goes out to Kayla... here's your recipe!</i></b></div>
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So Kayla... from my church... asked me to come up with a spinach dip recipe that uses goat cheese. This is what I came up with. It's pretty good, BUT imho not worth the added expense... even though Aldi carries this for pretty cheap....</div>
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<a href="https://3.bp.blogspot.com/-cldh-SK122E/XF8mE4JTTFI/AAAAAAAATpM/5CkbhGbVQXIEsEzpAsVqaTzvUvc6FSCogCLcBGAs/s1600/20190209_131201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="385" height="320" src="https://3.bp.blogspot.com/-cldh-SK122E/XF8mE4JTTFI/AAAAAAAATpM/5CkbhGbVQXIEsEzpAsVqaTzvUvc6FSCogCLcBGAs/s320/20190209_131201.jpg" width="228" /></a></div>
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<br /></div>
<div dir="ltr">
regular old cream cheese (which is WAY cheaper) is just as good. Still... I deliver on what I promise so here goes. With variations...</div>
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<b>1. Kayla's Goat Cheese Version</b></div>
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8 oz cream cheese <br />
8 oz goat <u>cheese</u><br />
1/2 cup parmesan<br />
1 tsp garlic<br />
1/2 <u>tsp</u> basil<br />
1 can artichoke hearts <br />
1/2 cup shredded mozzarella<br />
1 pckg frozen spinach<br />
Salt and pepper (to taste)<br />
Baguette slices</div>
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<br /></div>
<div dir="ltr">
1. Leave cream cheese and goat cheese out to soften.<br />
2. Drain and chop artichoke hearts.<br />
3. Thaw spinach.<br />
4. Put all ingredients (except baguette slices) in a slow cooker. Stir to combine.<br />
5. Cook on low for 2 to 4 hours.<br />
6. Serve with baguette slices.</div>
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<br /></div>
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<br /></div>
<div dir="ltr">
<b>2. (Cheaper) Original Version</b></div>
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Substitute 8 more ounces of cream cheese for the goat cheese.</div>
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<br /></div>
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<br /></div>
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<b>3. Oven version</b></div>
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I seem to always make this dip for a party which lends itself better to using a slow cooker. However, baking the dip in the oven is much better. </div>
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<br /></div>
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Just a little extra mozzarella and parmesan to sprinkle on top.</div>
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Prepare ingredients the same. Put in an oven safe dish. Sprinkle extra cheeses on top. </div>
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Bake for 30 minutes (or until bubbly and cheese on top is slightly browned) at 350.</div>
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You're welcome. </div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-17421659550340502242018-11-24T17:54:00.001-06:002018-11-24T18:47:31.842-06:00Keto Enchiladas <div dir="ltr">
I made a new lo carb recipe today. It was a crowd pleaser. Although full disclosure: I offered them some carbs (refried beans) to make it more palatable.</div>
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<a href="https://2.bp.blogspot.com/-d6L3nsKfTgA/W_nvHkLuIOI/AAAAAAAAS4M/diOTzfcrwu0hIts1sOzWPmGrVxDDI9NkgCLcBGAs/s1600/20181124_183823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-d6L3nsKfTgA/W_nvHkLuIOI/AAAAAAAAS4M/diOTzfcrwu0hIts1sOzWPmGrVxDDI9NkgCLcBGAs/s320/20181124_183823.jpg" width="240" /></a></div>
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(It's not that pretty to look at, but it was yummy.)</div>
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Keto Enchiladas </div>
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<br /></div>
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3 pounds browned ground beef<br />
3 pckgs taco seasoning (we like Chi chis)<br />
2 cans of refried beans<br />
2 large cans of enchilada sauce<br />
8 cups of cheese<br />
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Brown ground beef and add taco seasoning.<br />
<br /></div>
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Mix refried beans with a healthy splash of enchilada sauce and a fistful of cheddar.<br />
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Pour a layer of enchilada sauce into the bottom of a 9 x 13 pan.<br />
<br /></div>
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Layer 1/2 of ground beef on top of the sauce.<br />
<br />
Then layer 1/2 of bean mixture on top of meat.<br />
<br />
Cover with enchilada sauce and cheddar.<br />
<br />
Repeat layers. <br />
<br /></div>
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Bake for 30 to 45 minutes on 350.<br />
<br /></div>
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(I served these with sour cream and with tortillas for my carb loving kiddos.)</div>
JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-27068340956256858432015-07-31T19:29:00.001-05:002015-07-31T19:32:11.428-05:00Cheese Crisps<p dir="ltr">So John and I have gone low carb.... sigh.... it ISN'T a pretty picture. Actually, tossing the melodrama aside, it isn't as hard as I thought it would be, and I've lost 7 lbs in just one week. So it is definitely worthwhile. However, I would still gnaw off my own arm for a small dish of noodles, a chocolate chip cookie, a lil sugar in my coffee... for the love of M&Ms, man!</p>
<p dir="ltr">For me, the hardest part is nighttime. I'm done working, and I'm relaxing, and I've got NOTHING to munch on. So I trolled the Internet for ideas and found CHEESE CRISPS! Heavenly, amazing, wonderful CHEESE CRISPS!</p>
<p dir="ltr">I've tried them a couple of times and perfected a few options: </p>
<p dir="ltr">*sharp cheddar (literally just plain sharp cheddar)<br>
*garlicky mozzarella (mozzarella sprinkled with garlic powder)<br>
*Colby-pepper jack (a fabulous flavor Sargento makes)</p>
<p dir="ltr">Really they are super easy.... the recipe I found online used shredded cheese, but I didn't like the randomness of the chips I got with shredded. Slices offer uniformity that allows me to cater to my OCD side. </p>
<p dir="ltr">Also apparently it is VERY important that you use parchment paper. Not foil. Not an unlined pan. PARCHMENT PAPER. I didn't try it without. I just took their word for it. </p>
<p dir="ltr">Mostly this is about finding flavor combinations you like. The sky is the limit! So use your imagination. </p>
<p dir="ltr">1. Preheat your oven to 350°<br>
2. Fold your cheese slices into quarters. <br>
3. Place them on a parchment paper lined cookie sheet. (Leave sine room in between quarters.)<br>
4. Sprinkle with any seasonings you're using. <br>
5. Bake. Start with 7 minutes. Cook them until the cheese bubbles up and the edges start to brown. <br>
6. Remove them from the oven and move the parchment paper to a cool surface (like your counter).</p>
<p dir="ltr">If your eating low carb like us, heck even if you're not, you're welcome! <br><br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-OjZZoyn7BTo/VbwTA7R-ppI/AAAAAAAAMkA/5H7_zXWhR4E/s1600/20150731_184314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-OjZZoyn7BTo/VbwTA7R-ppI/AAAAAAAAMkA/5H7_zXWhR4E/s640/20150731_184314.jpg"> </a> </div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-71082785343807160632015-02-22T13:12:00.004-06:002015-02-22T13:12:56.653-06:00Eggs To GoJohn and I are <i style="font-weight: bold;">trying</i> to eat healthier. But for people with SEVERE sleep issues from chronic pain (and chronic co-sleeping), making eggs before work in the a.m. every morning is <b>NOT </b>easy. Soooooo Eggs To Go was born. It requires prep-ahead time, but then we just pop 2 in the microwave and VOILA we can eat a protein-filled breakfast in just 60 seconds each morning.<br />
<br />
Here's how:<br />
<br />
<b><span style="font-size: x-large;">[Use paper liners in a cupcake pan, VERY IMPORTANT: spray the liners with cooking spray!]</span></b><br />
<br />
(picture coming later today)<br />
<br />
<b>Preheat </b>the oven to 400 degrees.<br />
<b>Whisk</b> together a dozen eggs.<br />
<b>Stir in </b>your toppings.<br />
[John's topping choices: frozen hashbrowns, breakfast sausage (cooked), cheddar and broccoli.]<br />
[Jami's choices: spinach (fresh cut into ribbons) and feta cheese.]<br />
<b>Fill</b> cupcake papers 2/3 full with egg mixture.<br />
<b>Bake</b> for 20 to 30 minutes. (make sure the eggs look fully cooked)<br />
<b>Store</b> in the fridge until you are ready to eat them.<br />
<b>Microwave </b>2 Eggs To Go for 1 minute prior to eating.<br />
<br />
Enjoy!JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-18495327466515654252014-07-26T18:57:00.001-05:002014-07-26T19:13:45.488-05:00Swiss Chicken<p dir="ltr">All week we have been trying out EASY recipes from the <u>Internet</u>. When possible,  I'm trying to make them even easier because we are SWAMPED over here.  This one DELIVERED!  It was VERY easy and VERY yummy!</p>
<p dir="ltr">Swiss Chicken</p>
<p dir="ltr">Chicken breasts<br>
Swiss cheese<br>
Cream of chicken soup<br>
Milk<br>
Panko</p>
<p dir="ltr">Place the chicken breasts in a 9x13 pan. Salt and pepper the chicken. Cover the chicken with slices of Swiss cheese.  Pour cream of chicken soup and then one can of milk over the cheese.  Cover with panko. </p>
<p dir="ltr">Cover pan with aluminum foil and bake for 45 minutes.  Then bake uncovered until panko browns. </p>
<p dir="ltr">We served it with couscous and broccoli. </p>
<p dir="ltr">Enjoy! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-MV2X60dhYGo/U9REIoa2SCI/AAAAAAAAMLA/KP-b5AG_1Cg/s1600/20140726_181547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-MV2X60dhYGo/U9REIoa2SCI/AAAAAAAAMLA/KP-b5AG_1Cg/s640/20140726_181547.jpg"> </a> </div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com0tag:blogger.com,1999:blog-7627205118697737323.post-50079813668763731892014-07-24T19:42:00.001-05:002014-07-24T19:42:56.835-05:00Meatball Casserole<p dir="ltr">So this week has been Pinterest recipe week.  And today's episode was Meatball Casserole. It was AMAZING!  </p>
<p dir="ltr">I didn't follow the recipe kinda did my own thing cuz I was going for so-easy-you-can-still-cook-after-a-mind-numbing-day. It was! And we LOVED it!  </p>
<p dir="ltr">(All ingredients from Aldi)<br>
Texas Toast<br>
Meatballs<br>
Spaghetti sauce<br>
Mozzarella</p>
<p dir="ltr">In a 9x13 pan:  </p>
<p dir="ltr">Made a "border" of Texas Toast (next time I think I'll line the bottom with Texas Toast too).</p>
<p dir="ltr">Poured a bag of meatballs in the center. </p>
<p dir="ltr">Covered with spaghetti sauce. </p>
<p dir="ltr">Sprinkled mozzarella over the top. </p>
<p dir="ltr">Baked at 350 (next time I'll try 400) for about 45 minutes (until cheese and exposed bread starts to brown).</p>
<p dir="ltr">YUMS!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-9qhfwPvADUQ/U9GnzYcg41I/AAAAAAAAMKw/7LNq9n2zDlM/s1600/20140724_191020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-9qhfwPvADUQ/U9GnzYcg41I/AAAAAAAAMKw/7LNq9n2zDlM/s640/20140724_191020.jpg"> </a> </div>JamiLynnKastnerhttp://www.blogger.com/profile/08541213618248452665noreply@blogger.com1