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Weekend September 17th & 18th 2011
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fanmajie
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Joined: 22 May 2009
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Location: Netherlands

PostPosted: Sun Sep 18, 2011 4:41 am    Post subject: Weekend September 17th & 18th 2011 Reply with quote

Hi everybody, what's cooking this weekend? Anyone started cooking pumpkins yet?
Today I tried to use a bit of leftover marinade used to make Danielle's Teriyaki Chicken for some rashers of bacon. Turned out great!

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Fanmajie
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ImStuffed
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Joined: 05 Jan 2008
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Location: Burbank

PostPosted: Sun Sep 18, 2011 7:52 am    Post subject: Reply with quote

that looks sooo good!!! Teriyaki Bacon....YUM!!!! How are ya Fan?

I'm going to make tortilla soup for dinner tonight. And I have 5 pomegranate cheesecakes to get done by friday that I need to start making. Would've started yesterday but ended up going to a baseball game (I think the Dodgers won).
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Danielle
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fanmajie
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PostPosted: Sun Sep 18, 2011 8:02 am    Post subject: Reply with quote

Hi Danielle, I'm fine. How have you been? Busy with Babette's bloggers conference? Are you starting your own business like Grammadot doing five cheese cakes?
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Fanmajie
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ImStuffed
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PostPosted: Sun Sep 18, 2011 8:09 am    Post subject: Reply with quote

I'm doing well. No....not starting my own business! LOL. I'm making the cheesecakes to take to the conference Smile
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

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fanmajie
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PostPosted: Sun Sep 18, 2011 8:21 am    Post subject: Reply with quote

Wow, wish my conferences were like that. You'd better make sure they'll make it to the conference before someone fancies a piece in your house Laughing
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Fanmajie
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ImStuffed
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PostPosted: Sun Sep 18, 2011 8:32 am    Post subject: Reply with quote

it helps when the conference is about food (its babettes bloggers conference). I'm just hoping the girls don't dig into them. I'm going to freeze them though...hopefully that will discourage the girls (and their friends). Maybe I should make a decoy...cookies or something Cool
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
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fanmajie
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PostPosted: Sun Sep 18, 2011 8:34 am    Post subject: Reply with quote

Put out a decoy and a camera. Might give you something to laugh about Wink
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Fanmajie
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ImStuffed
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PostPosted: Sun Sep 18, 2011 9:00 am    Post subject: Reply with quote

That could be scary Shocked LOL

I have another chicken recipe to share with you.



Citrus Chicken
http://bakespace.com/recipes/detail/Citrus-Chicken/50135/

6 boneless skinless chicken thighs or a couple of boneless skinless chicken breasts (I used the prepackaged chicken thighs from Costco) cut into chunks
1 TB each lemon, lime and orange zest
1 TB each lemon, lime and orange juice
2 shallot, chopped
2 garlic cloves minced
1 TB Dijon mustard
1 TB soy sauce
1/3 cup vegetable oil plus extra for the pan
1 1/2 TB honey
2 TB fresh sage, finely chopped
Salt and Pepper to taste
1/4 cup dry vermouth
1 1/2 cups chicken broth

In a sealable baggy, combine the citrus zests and juice along with the shallots, garlic, Dijon, soy sauce, veggie oil, honey, sage, salt and pepper. Squish around to combine. Add in the chicken. Place in the fridge and allow to marinate for a few hours. I wouldn't do it overnight though. Citrus is a fantastic tenderizer but if left too long, it starts to break down the meat. I've even heard that it will begin to "cook" fish. I don't do fish (due to allergies) so I haven't investigated how and why this happens. Or how technically true it is.....anyways....2 - 6 hours is fine.

Add enough oil in a hot skillet to cover the bottom. Pour everything, chicken and marinade, into the heated skillet.

Cook on medium low, stirring often, until liquid is pretty much cooked down. This is were you have to be careful. If the heat is too high or you cook it too long, you could scorch the marinade residue.

Remove the chicken and set aside

Add the vermouth to the hot skillet and deglaze the pan. Add the chicken broth

Allow to simmer until reduced a bit. Not too much cuz you want enough sauce to pour over the chicken and soak into the rice...ya know? Because once the sauce is done, you add the chicken back into the pan and serve it over some nice fluffy rice
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed
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fanmajie
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Joined: 22 May 2009
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PostPosted: Sun Sep 18, 2011 9:11 am    Post subject: Reply with quote

Wow, sounds fantastic Danielle. Looks awesome too. Wish I was back on my feet again and be able to use the stove again. For the time being I'm limited to microwave and oven.
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Fanmajie
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ImStuffed
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PostPosted: Sun Sep 18, 2011 9:18 am    Post subject: Reply with quote

When will you be on your feet again? Are you healing well?
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Danielle
"Sometimes your knight in shining armor is just a re-tard in tin foil"

My Recipes: http://bakespace.com/?imstuffed
My Food Blog: http://peacefulcooking.blogspot.com/
My Fun Blog: http://letsridethebus.blogspot.com/
My Twitter: http://twitter.com/imstuffed
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