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tangos treasures tangos treasures life is god s gift to you what you do with your life is your gift to god pages home recipes 366 day photo challenge thursday january 31 2019 instant pot pork chops and celery rice instant pot pork chops and celery rice serves 4 ingredients olive oil 4 or 5 boneless pork chops thin cut 1 cup long grain white rice dry uncooked 4 to 6 stalks celery sliced 1 3 4 cups beef or chicken bone broth or stock in a box kosher salt black pepper and red pepper flakes to taste directions place instant pot on saute season both sided of pork chops with salt pepper and red pepper flakes add a little olive oil to pot brown pork chops on one side only remove pork chops and turn off heat add rice and broth stir well scrapping up any brown bits off the bottom of the pot arrange celery on top of rice then pork chops cook at high pressure for 4 minutes turn off and let rest 5 minutes before performing a quick release recipe from soup spice everything nice by tangos treasures at january 31 2019 1 comment email this blogthis share to x share to facebook share to pinterest labels pork recipes tuesday january 1 2019 january 1 2019 by tangos treasures at january 01 2019 2 comments email this blogthis share to x share to facebook share to pinterest monday february 26 2018 turkish eggplant casserole with tomatoes imam bayildi i tried this recipe i found on pinterest yummmm keeper original recipe is from feed me phoebe turkish eggplant casserole with tomatoes imam bayildi this turkish eggplant recipe imam bayildi is a perfect vegetarian weeknight dinner it s great for making ahead of time as the flavors only get better inspired by the greek vegetarian prep time 20 minutes cook time 15 minutes total time 1 hour 20 minutes ingredients 2 medium eggplant or 4 small italian eggplant about 1 3 4 pound thinly sliced 1 4 inch thick lengthwise sea salt olive oil 1 small yellow onion diced 2 large garlic cloves minced 1 4 teaspoon red chili flakes dash of cinnamon one 14 5 ounce can diced tomatoes 2 tablespoons finely chopped fresh parsley divided instructions preheat the oven to 350 degrees f lightly salt the eggplant slices and allow to stand for 20 minutes pat the slices dry and set aside heat a thin layer of olive oil in a large oven proof preferably cast iron skillet pan fry the eggplant in batches over medium high heat until golden brown on both sides about 2 minutes per side add more oil as necessary between batches so the eggplant doesn t burn but try not to have too heavy a hand the pan just needs to be greased remove the eggplant to a plate add the onion to the skillet and saute over medium heat until soft 5 minutes add the garlic chili flakes 1 2 teaspoon sea salt and cinnamon cook for one minute more until fragrant carefully pour in the tomatoes and simmer until thickened slightly 5 minutes remove from the heat and stir in half the parsley if using an ovenproof skillet remove 3 4 of the sauce to a bowl leaving a thin layer behind otherwise add 1 4 cup of sauce to the bottom of a 8x8 or comparable casserole dish arrange one layer of eggplant evenly in the bottom of the skillet or dish slather with a layer of sauce and repeat with the remaining eggplant and sauce like you would a lasagna cover with foil and bake in the oven for 45 minutes until the eggplant is very soft and the sauce has reduced allow to sit for 10 minutes before cutting into it garnish with the remaining parsley and serve warm or at room temperature by tangos treasures at february 26 2018 no comments email this blogthis share to x share to facebook share to pinterest labels main dishs vegetable recipes sunday january 21 2018 trying to change my eating to clean eating so i ve decided to try clean eating it been fun so far learning new things everyday i tried this salmon salad power veggie bowl from colter crunch i used strawberries because i had them i m not a fan of fruit in my food but this was surprisingly good paleo salmon salad power bowls 4 oz ounce grilled or baked salmon 3 4 cup seasonal greens 1 2 cup slices zucchini and squash 1 2 cup raspberries 1 tbsp balsamic glaze 2 tbsp avocado or olive oil dash of sea salt dash of pepper 2 thyme sprigs parmesan crumbles optional not paleo though lemon juice directions first slice your zucchini and squash sautee in skillet with 1 2 tbsp oil and a little bit of pepper salt also make sure your salmon is already cooked i cook mine in 1 tbsp oil lemon pepper and salt for 10 minutes at 400f or so once the the zucchini and salmon and cooked go ahead and build your bowl greens first then veggies and salmon drizzle in your balsamic glaze thyme sprigs leaves and the rest of your oil toss all together and place in bowl add your raspberries last with a touch of lemon juice on top sprinkle with parmesan if desired by tangos treasures at january 21 2018 2 comments email this blogthis share to x share to facebook share to pinterest labels salad salmon recipes wednesday january 3 2018 ham and potato soup i had a few potatoes to use up and it s been so very cold here i didn t use the whipping cream just a tad of half and half it s a keeper found the recipe here ham and potato soup ham and potato soup from simply recipes 2 tbsp olive oil 1 1 2 cups chopped onion 3 4 cup chopped parsnips or carrots 3 4 cup chopped celery 1 minced garlic clove 1 meaty ham bone from a ham or a meaty ham shank 6 cups low sodium chicken stock 2 bay leaves 2 sprigs thyme 2 pounds russet potatoes peeled and cut into 3 4 inch cubes 1 1 2 cups cubed ham if using a ham bone 3 4 inch dice 1 2 teaspoon ground pepper 1 4 cup whipping cream salt to taste method 1 heat olive oil in a large thick bottomed pot or dutch oven on medium high heat add the onions parsnips or carrots celery and sauté for 7 to 8 minutes add the garlic and cook for a minute more 2 add the ham bone or ham shank to the pot add 6 cups of stock add bay leaves and thyme bring to a boil lower the heat to maintain a simmer cover and simmer for 45 minutes 3 add the potatoes and simmer for 15 more minutes until they are cooked through remove the ham bone or ham shank from the soup purée half of the soup so that some of the potatoes get puréed to give the soup body and there are still whole chunks of potatoes for texture 4 if using a ham shank cut away the meat and chop into 3 4 inch cubes add the chopped ham and black pepper to the soup 5 stir in the cream taste for salt and pepper and add more if needed by tangos treasures at january 03 2018 2 comments email this blogthis share to x share to facebook share to pinterest labels potato recipes soup recipes tuesday january 2 2018 so i tried making rugelach more practice is needed found the recipe here rugelach recipe even though they didn t turn out like the recipe called to make them they were delicious i used apricot jam and crushed walnuts how to make rugelach makes 64 cookies what you need ingredients 2 cups all purpose flour 1 4 teaspoon fine salt 8 ounces cold cream cheese cubed 2 sticks 1 cup cold unsalted butter cubed 1 teaspoon vanilla extract 1 large egg yolk 1 batch filling see ideas below powdered sugar equipment food processor rolling pin pizza cutter or sharp knife 2 baking sheets parchment or silicone baking mats instructions combine the flour and salt combine the flour and salt in the bowl of a food processor fitted with the blade attachment pulse several times to mix mix in the cream cheese and butter scatter the cubes of cream cheese and butter over the flour pulse until coarse crumbs form 10 to 12 pulses mix in the yolk and vanilla whisk the vanilla and yolk together in a small bowl drizzle over the butter flour mixture process until the dough starts to clump together and form large curd like pieces refrigerate the dough transfer the dough out onto the counter and gather the pieces into a ball divide into 4 portions and flatten each into 1 inch thick disks wrap each disk in plastic wrap and refrigerate at least 2 hours or up to 3 days or freeze for up to 3 months thaw in the refrigerator before using when ready to bake the rugelach preheat the oven to 375 f arrange a rack in the middle of the oven and heat to 375 f line 2 baking sheets with parchment paper meanwhile prepare the fillings roll out the dough sprinkle your work surface generously with powdered sugar take 1 disk of dough from the refrigerator and let it warm on the counter for 1 to 2 minutes unwrap and then sprinkle the surface of the dough and the rolling pin with more powdered sugar roll the dough from the center out into a circle about 1 8 inch thick don t worry if a few cracks form near the edges use more powdered sugar as needed to prevent sticking spread with filling spread the filling in a thin layer evenly over the surface of the dough make sure it goes right up to the edge of the dough cut and roll the cookies using a pizza cutter or sharp knife cut the dough into 16 wedges like a pizza beginning at the wide outer edge and moving inward roll up each wedge transfer to a parchment lined baking sheet make sure the tip is tucked underneath chill the cookies refrigerate cookies on the baking sheet 20 minutes meanwhile prepare remaining batches bake the cookies bake the first tray of cookies until golden brown 20 to 25 minutes cool on the sheet 5 minutes transfer to a wire rack bake the remaining cookies using the same parchment paper but making sure the baking sheet is cooled between batches ideas for rugelach fillings nut filling in a food processor pulse 1 cup walnuts and 1 cup pecans until they break into tiny crumbs 30 to 40 pulses be careful of over processing and making nut butter combine the ground nuts in a bowl with 4 tablespoons 1 4 cup melted butter 1 4 cup honey 1 4 cup granulated sugar and 1 teaspoon vanilla extract fruit and jam filling warm 1 4 cup marmalade apricot jam or raspberry jam in the microwave until it liquefies stir in 1 tablespoon sugar set aside to cool until no longer steaming still liquidy pulse 2 cups roughly 10 ounces dried fruit such as apricots cranberries cherries or currants in a food processor until it breaks down into tiny pieces to assemble spread the jam onto the rugelach dough and then sprinkle the dried fruit on top peanut butter and chocolate filling warm 1 2 cup peanut butter in a microwave until it liquefies but isn t boiling spread over the rugelach dough sprinkle with 1 cup miniature chocolate chips recipe notes freezing rugelach the disks of dough can be frozen for up to 3 months thaw in the refrigerator overnight before using the shaped cookies can also be frozen for up to 3 months arrange cookies on a baking sheet making sure they do not touch and freeze until solid transfer to a freezer container for long term storage cookies can be baked straight from the freezer and may need an extra few minutes to bake making rugelach by hand if you don t have a food processor just cut the cream cheese and the butter into the flour mixture using your fingertips or a pastry cutter just as you would for pie crust sprinkle the yolk mixture over the top and fluff the dough with your fingers until it feels heavy and can hold together when pressed into a ball proceed with the rest of the recipe as instructed halving this recipe nix the egg yolk and cut the rest of the ingredients in half storage cookies will keep in an airtight container at room temperature for about a week by tangos treasures at january 02 2018 1 comment email this blogthis share to x share to facebook share to pinterest labels cookie recipes monday january 1 2018 happy new year 2018 by tangos treasures at january 01 2018 1 comment email this blogthis share to x share to facebook share to pinterest older posts home subscribe to comments atom about me tangos treasures wilmington nc united states view my complete profile followers blog archive january 2019 2 february 2018 1 january 2018 4 december 2017 5 november 2017 1 july 2017 3 june 2017 5 april 2017 1 february 2017 1 january 2017 1 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