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      "body": "Congratulations @emilycanbake! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@emilycanbake/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@emilycanbake) and compare to others on the [Steem Ranking](http://steemitboard.com/ranking/index.php?name=emilycanbake)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/japanese/@steemitboard/new-japanese-speaking-community-steem-meetup-badge\"><img src=\"https://steemitimages.com/64x128/https://cdn.steemitimages.com/DQmRWbAjbeETEaqSPLcpwYX1JN5pZhdPffv4q6DaBs6xvZm/image.png\"></a></td><td><a href=\"https://steemit.com/japanese/@steemitboard/new-japanese-speaking-community-steem-meetup-badge\">New  japanese speaking community Steem Meetup badge</a></td></tr></table>\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "body": "<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://2.bp.blogspot.com/-S4k8v_cevIo/WU04vrldacI/AAAAAAAAE44/E4MzqWFZ2FUyr3YG8VpDqYaVsjhikWD1gCLcBGAs/s1600/1498232942353.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https://2.bp.blogspot.com/-S4k8v_cevIo/WU04vrldacI/AAAAAAAAE44/E4MzqWFZ2FUyr3YG8VpDqYaVsjhikWD1gCLcBGAs/s400/1498232942353.jpg\" width=\"400\" /></a></div>\nYou guys know me by now. \"How can I screw with this recipe?\" (yes, I used self control in that sentence). It's a fine hobby to turn baking into a science project when possible, and believe me I take advantage of the opportunity.\n\nI got cannoli in my head again after scrolling through some old food photos, recollecting the days of taking photos on my incredibly old Motorola phone - Android OS versions didn't even have delicious names yet! My first <a href=\"http://www.emilycanbake.com/2014/06/cannoli.html\" target=\"_blank\" ref=\"nofollow\">cannoli</a>&nbsp;experience was slightly later in the game, though not quite Android v3.0 old. I now shoot on a moderately old Canon DSLR, but as fate would have it, I had left that camera at a friend's house and used my much newer Android phone for this recipe.\n\nHow can you improve an already flawless cannoli? Well, I'm not suggesting an attempt to somehow add better flavor. That's just impossible! Can you tell I like cannoli? Seriously, though, can I healthy it up a tad?\n<!--more-->\n\nFried food, within reason, is perfectly acceptable in my diet, or lack thereof. I tend to eat what I want for the most part, but again, within reason. I do not live off Oatmeal Cookies. But attempting a baked/healthier version of a fried recipe is just as useful. Sometimes, you just don't want to get out the oil.\n\nI decided to make some of both, being that I had a whole new set of people to be my lab rats, or, erm, taste testers. I couldn't risk the baked ones turning into cardboard, leaving me with no quality cannoli to share. This post will therefore contain 2 different methods for the shells, baked and fried.\n\nWhen it comes to desserts, I don't play around. I use GOOD chocolate and make everything taste as good as possible.\n\nI followed the same recipe I had used before for the dough and filling, one my Italian former colleague had provided. It was passed to him by his grandmother, so I knew I was in good hands.\n\nThe dough is simple enough. I first combined the flour, sugar and salt. Just like I do with pie crust, I cubed the butter into small pieces and used my hands to work the butter into the flour until the mixture is a sandy consistency. I mixed in the egg yolk and wine with my hands until I had a smooth dough, setting the egg white aside for later. I formed the dough into a ball and let it rest in the fridge for half an hour.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-Z_0h26-NnJQ/WUdCVvWneLI/AAAAAAAAJ_U/eDR60TtQeTksFwfw0HKzYCMAgGRGzgcEQCLcBGAs/s1600/20170604_164302.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://3.bp.blogspot.com/-Z_0h26-NnJQ/WUdCVvWneLI/AAAAAAAAJ_U/eDR60TtQeTksFwfw0HKzYCMAgGRGzgcEQCLcBGAs/s400/20170604_164302.jpg\" width=\"400\" /></a></div>\n\nAnd finally, it was rollin' time. I divided the dough into 2 sections and rolled it out thinly, 1/8\" or thinner.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-5iRvarVSHj0/WUdCpXXeuYI/AAAAAAAAJ_Y/sCPO_fD9Oso5DaPz1975dIIekJfI3ZHfgCLcBGAs/s1600/20170604_180100.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://1.bp.blogspot.com/-5iRvarVSHj0/WUdCpXXeuYI/AAAAAAAAJ_Y/sCPO_fD9Oso5DaPz1975dIIekJfI3ZHfgCLcBGAs/s400/20170604_180100.jpg\" width=\"400\" /></a></div>\n\nThis recipe is just another piece of evidence in the argument that biscuit butters are a worthy investment, even if you never plan to make a biscuit in your life. I use them for all kinds of goodies, including making mini cannoli shells.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://4.bp.blogspot.com/-tLN-gbiBqqQ/WUdDzHuuAuI/AAAAAAAAJ_g/diOvwtDGY1s2CyblFNdq-N144POG8dAxQCLcBGAs/s1600/20170604_180326.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://4.bp.blogspot.com/-tLN-gbiBqqQ/WUdDzHuuAuI/AAAAAAAAJ_g/diOvwtDGY1s2CyblFNdq-N144POG8dAxQCLcBGAs/s400/20170604_180326.jpg\" width=\"400\" /></a></div>\n\nAs you can tell, the circles weren't perfectly even in thickness, but that's ok. I was intending to keep an eye on 'em during the frying process anyway.\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n\n</div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://2.bp.blogspot.com/-9XCsTdMj5y0/WUdEDXnZKRI/AAAAAAAAJ_o/oTMfLTgeRIcCuWefJKnBF0Lb2pfnRzYiQCLcBGAs/s1600/20170604_183017.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://2.bp.blogspot.com/-9XCsTdMj5y0/WUdEDXnZKRI/AAAAAAAAJ_o/oTMfLTgeRIcCuWefJKnBF0Lb2pfnRzYiQCLcBGAs/s400/20170604_183017.jpg\" width=\"400\" /></a></div>\n\nThe dough was then wrapped around some curled up pieces of foil to keep them from flattening out, and a bit of that leftover egg white was used as glue to seal the edges shut.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://2.bp.blogspot.com/-q9ELCwZHacw/WUdENDlaHaI/AAAAAAAAJ_s/OEc9TouRTAMsJGhQHnZC9nk7l78VbbCzwCLcBGAs/s1600/20170604_183025.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://2.bp.blogspot.com/-q9ELCwZHacw/WUdENDlaHaI/AAAAAAAAJ_s/OEc9TouRTAMsJGhQHnZC9nk7l78VbbCzwCLcBGAs/s400/20170604_183025.jpg\" width=\"400\" /></a></div>\n\nI used a biscuit cutter slightly larger than the diameter of one of the mini cupcake pan sections, then placed each into the pan. To make sure they didn't stay that pale color, I brushed each with some egg white, just as I would a pie crust.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-LlCQx5jtncI/WUdD7v02WII/AAAAAAAAJ_k/s8wMh-wRjVwEP3KS1uDpSzuLKz9z4wFMQCLcBGAs/s1600/20170604_181655.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://3.bp.blogspot.com/-LlCQx5jtncI/WUdD7v02WII/AAAAAAAAJ_k/s8wMh-wRjVwEP3KS1uDpSzuLKz9z4wFMQCLcBGAs/s400/20170604_181655.jpg\" width=\"400\" /></a></div>\n\nI baked the shells in the oven for just over 15 minutes, until they were a golden brown color.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-hy0E4ry49gc/WUdEvaaEbfI/AAAAAAAAJ_0/u36tzJ8lC1Q2bpqIpGKVYB-PpmSeyiuxgCLcBGAs/s1600/20170604_190129.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://3.bp.blogspot.com/-hy0E4ry49gc/WUdEvaaEbfI/AAAAAAAAJ_0/u36tzJ8lC1Q2bpqIpGKVYB-PpmSeyiuxgCLcBGAs/s400/20170604_190129.jpg\" width=\"400\" /></a></div>\n\nAs those were baking, I got started on the fried shells. This time I used coconut oil rather than canola oil. I've gotten more into it for many reasons, including flavor and health benefits. Cannoli are sweet, so even if there is some slight coconut flavor, that is acceptable. I don't normally find that the flavor is strong or even detectable (except for when I cooked eggs in it, that one had a minor taste!), but even some flavor leeching is ok in these.\n\nI heated the oil first to medium-high, then dropped a few shells in. It's important not to add too many as they can take longer to cook and therefore soak up more oil. My goal with frying is to get everything out as soon as it's done. So waiting until the oil is ready and pulling them out immediately is very important.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-jh45UeyiZec/WUdE47lz1xI/AAAAAAAAJ_4/s_kJbxhKk3A4vSugYFXvFR60xEbUeeGBACLcBGAs/s1600/20170604_190504.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://1.bp.blogspot.com/-jh45UeyiZec/WUdE47lz1xI/AAAAAAAAJ_4/s_kJbxhKk3A4vSugYFXvFR60xEbUeeGBACLcBGAs/s400/20170604_190504.jpg\" width=\"400\" /></a></div>\n\nThe filling is easy, but oh so good. Ricotta is certainly not the kind of cheese I would imagine eating cold. I mean, gross. That is supposed to be served up in baked lasagna or cheesecake. But it is necessary for that amazing cannoli flavor. I kept up the frying in batches until at last, the dough was cooked., then set them aside on a paper towel lined plate to drain the oil off as they cooled.\n\nIn this case, I whipped the heavy cream into whipped cream in my large mixer, then separately whisked the ricotta and powdered sugar. I gently combined the two bowls and stirred in the vanilla, cinnamon, and mini chocolate chips..\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-EXy76F01PeU/WUdGKCWKE9I/AAAAAAAAKAE/_HLfSrPUHBcc0Wrcfh4TZWoYnaaeSfIWwCLcBGAs/s1600/20170604_174730.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"><img border=\"0\" data-original-height=\"900\" data-original-width=\"1600\" height=\"225\" src=\"https://1.bp.blogspot.com/-EXy76F01PeU/WUdGKCWKE9I/AAAAAAAAKAE/_HLfSrPUHBcc0Wrcfh4TZWoYnaaeSfIWwCLcBGAs/s400/20170604_174730.jpg\" width=\"400\" /></a></div>\n\nAfter the shells completed cooling, I pulled out the foil and filled 'em up. Fair warning: a wide tip to a pastry bag is needed if you choose to fill with one of those or you'll wind up cleaning out more chocolate chip blockages than a plumber's rooter.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://2.bp.blogspot.com/-6teY1NUlnPg/WUc_BH4UdbI/AAAAAAAAJ_I/iboDSyyUZz0tN5tBWZUeIATp9ivvGzH8gCLcBGAs/s1600/2017-06-05-20-39-16.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"><img border=\"0\" data-original-height=\"849\" data-original-width=\"1271\" height=\"266\" src=\"https://2.bp.blogspot.com/-6teY1NUlnPg/WUc_BH4UdbI/AAAAAAAAJ_I/iboDSyyUZz0tN5tBWZUeIATp9ivvGzH8gCLcBGAs/s400/2017-06-05-20-39-16.jpg\" width=\"400\" /></a></div>\n\n\n<div class=\"separator\" style=\"clear: both; text-align: left;\">\nI doubt I need to tell you that these flew off the shelves. They are CANNOLI for crap's sake. But I'll tell you anyway - they disappeared rapidly. It's all about that filling.</div>\n<div class=\"separator\" style=\"clear: both; text-align: left;\">\n\n</div>\n<div class=\"separator\" style=\"clear: both; text-align: left;\">\nWe already knew based on prior evidence that the fried ones were good. This was just a backup taste test. But the baked ones came out different than expected. They had the crispiness, and the flavor. They even had the golden brown color, as you can see in the above photo. What they lacked were the bubbles that a fried shell gets thanks to the wine. So it was like a small pie crust. I enjoyed them both ways, but I can't lie to you....fried wins. I'd definitely make the baked ones again. They are a handy little bite-sized dessert. Try it, you'll like it.</div>\n<div class=\"separator\" style=\"clear: both; text-align: left;\">\n\n</div>\n<div class=\"separator\" style=\"clear: both; text-align: left;\">\nFun fact I learned while writing this post...cannoli is the plural of cannolo. Thanks, google.</div>\n\n<b>Baked Cannoli Recipe</b>\n\nIngredients:\n\nFor the shells:\n2 cups all-purpose flour\n1 tablespoon granulated sugar\n1/4 teaspoon kosher salt\n1 1/2 tablespoons unsalted butter\n1 egg, separated\n1/2 cup white wine\n2-3 cups coconut oil, for frying\n\nFor the filling:\n2 cups ricotta cheese\n1 cup powdered sugar\n1 teaspoon cinnamon\n1/2 cup heavy cream\n1/4 cup mini milk chocolate chips\n1/2 teaspoon vanilla extract\n\n<b>Instructions:</b>\n\nFor the shells: In a medium bowl, sift together the flour, sugar and salt. &nbsp;Cube the butter into small pieces. &nbsp;Use your hands to work the butter into the flour until the mixture is a sandy consistency. &nbsp;Add the egg yolk and wine and mix into a smooth dough, setting the egg white aside. Lay out a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and flatten the dough. &nbsp;Place in the fridge to rest for 10-15 minutes. &nbsp;To roll and fry the shells, begin by heating the oil to 360 degrees F in a deep, heavy pan. To make baked shells, heat oven to 375 degrees F and choose a cupcake or min cupcake pan.\n\nSprinkle some flour on a flat surface. Divide the dough into quarters, then use a rolling pin to roll it out until it is about 1/8-inch thick. Use biscuit cutters or a small bowl with a 3-to-4-inch diameter to cut rounds out of the dough.Use a smaller size for the baked shells\n\nFor fried shells, fold a piece of tin foil, then roll into a circular mold about 1 inch in diameter. Wrap each circle around one of the molds. Brush some egg white on the edge before overlapping the dough to seal it shut. Use a pair of tongs or a straining spoon to place the cannoli shell in the canola oil. &nbsp;Fry 4-5 at a time for for 2 or 3 minutes, until they are golden brown. Remove from oil and set aside to cool. Repeat with all of the circles.\n\nFor baked shells, add each to a cupcake mold and brush on egg white. Bake for 15-20 minutes.\n\nFor the filling, whisk the ricotta until smooth, then sift in the powdered sugar and cinnamon and mix to combine. In a stand mixing bowl, beat the heavy cream until thick and creamy, about 2 minutes. Stir in vanilla. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and refrigerate for at least 30 minutes.\n\nTo fill the cannoli, use a pastry bag without a tip to pipe the ricotta into the cannoli shells. Fill the cannoli shells from both ends so the cream runs through the whole shell.\n\nMakes about 24 cannoli.",
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      "body": "<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-8emoJhXKo8A/WS4dAcqET8I/AAAAAAAAJ3o/jJR_FRP8k_U9CgHKAKMjEixwg_EA4UZDACLcB/s1600/text.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https://3.bp.blogspot.com/-8emoJhXKo8A/WS4dAcqET8I/AAAAAAAAJ3o/jJR_FRP8k_U9CgHKAKMjEixwg_EA4UZDACLcB/s400/text.jpg\" width=\"400\" /></a></div>\nI grew up on a handful or two of steady staple meals. We ate a lot of spaghetti and meatballs (because, c'mon, it's spaghetti), Chef Boyardee pizza, shepherd's pie, stroganoff, and of course, stuffed peppers and cabbage. There's something fulfilling about an all in one dish. Easy to serve, stuffed peppers have become a truly American dish, though <a href=\"http://thecookful.com/history-stuffed-pepper/\" rel=\"nofollow\">not originally</a>. Apparently, history has carried the stuffed pepper through several countries, including everywhere from Spain to Korea.\n\nBut the idea of a meal that has everything safely stashed in a portable container is the quintessence of U.S. food habits. Look at Hot Pockets and how fast food companies now make entire meals you can fit into your cupholder. We like portability and simplicity.\n\nFor my part, I grew up on a basic recipe. Tomato sauce (or soup, possibly), ground beef, and rice. Mom might have added some chopped onion in there; I can't say for sure. But those were the basics.\n\nI have made them before, both in their basic form and the truly delightful <a href=\"http://www.emilycanbake.com/2013/02/chicken-philly-stuffed-peppers.html\" rel=\"nofollow\" target=\"_blank\">Chicken Philly Stuffed Peppers</a> many moons ago (Have I really been at this since 2012? My word.) But this time, what could I do to spice it up? Well, for starters, I picked up some Hot Chicken Sausage at Lucky's Market that needed a food home. Meat? Check. And then I thought about healthifying it (yes, I made that word up) and cooked up some quinoa. Yes! A plan was coming together.\n\nLet's put a spotlight on this sausage, though, because as a non-pork eater, I often find that turkey sausage is the only alternative, though that is even occasionally offered. Sausage is a breakfast staple, and depending on where I am, I may just be out of luck (same goes with turkey bacon, which can also be done quite well). The first time I tried this hot chicken sausage I did not expect much, but I threw it in a pot of gumbo and was astounded. It has a light heat to it, nothing that'll scald your little taste buds off. I have a strong affection for habañeros, and these are more jalapeño level. I'll find my dream ghost pepper sausage one day.\n\nIn addition to a few peppers, I also needed to use up two tomatoes. This meant I got to play a game of \"use it up\" while also making something I hadn't tried before. The meal was getting good.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-pV6T2Wr1XjA/WS4ZiQgJDDI/AAAAAAAAJ3M/M-yg1KeabzIKBdN3YI623Q_CvViNszrHACLcB/s1600/IMG_0049edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"267\" src=\"https://3.bp.blogspot.com/-pV6T2Wr1XjA/WS4ZiQgJDDI/AAAAAAAAJ3M/M-yg1KeabzIKBdN3YI623Q_CvViNszrHACLcB/s400/IMG_0049edit.JPG\" width=\"400\" /></a></div>\n\nI cooked the sausage on the stove until it was cooked throughout. You can cook raw meat in a dish sometimes, but when it comes to chicken I like to be extra safe. Nobody likes a case of salmonella.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://4.bp.blogspot.com/-Fdr1LWfbKZQ/WS4Zm9BD-YI/AAAAAAAAJ3U/xVCP4Z4R3GI89jK7rEQeRNU1RYu40Ia0wCLcB/s1600/IMG_0052edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"267\" src=\"https://4.bp.blogspot.com/-Fdr1LWfbKZQ/WS4Zm9BD-YI/AAAAAAAAJ3U/xVCP4Z4R3GI89jK7rEQeRNU1RYu40Ia0wCLcB/s400/IMG_0052edit.JPG\" width=\"400\" /></a></div>\n\nI cleaned the peppers and tomatoes out and set them up in a casserole dish.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-20qwxlAXv6c/WS4Zk0GCHQI/AAAAAAAAJ3Q/7vwOQmIxdyAuvq6wxNbOerSCZIebXUDHQCLcB/s1600/IMG_0053edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"267\" src=\"https://1.bp.blogspot.com/-20qwxlAXv6c/WS4Zk0GCHQI/AAAAAAAAJ3Q/7vwOQmIxdyAuvq6wxNbOerSCZIebXUDHQCLcB/s400/IMG_0053edit.JPG\" width=\"400\" /></a></div>\n\nI made the filling by breaking up the sausage and mixing it in a large bowl with cooked quinoa, chopped onion and garlic, apple cider vinegar, egg, tomato sauce, crushed red pepper, garlic salt, and white pepper. Rather than bread crumbs, I shredded a slice of whole grain bread (really just by rolling it between my hands and crumbling it) and mixed that in. It's a trick my mom used for meatballs; the bread is moister than bread crumbs. And let's be honest. I was out of bread crumbs so creativity was much needed. Finally, I mixed in some shredded monterey jack cheese and stuffed the filling into the peppers and tomatoes.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-sit-ciCmwp0/WS4ZrTQPxJI/AAAAAAAAJ3Y/mQsrbR3HzwkRKwHK2buzQt66Mo5pwEnoACLcB/s1600/IMG_0055edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"267\" src=\"https://3.bp.blogspot.com/-sit-ciCmwp0/WS4ZrTQPxJI/AAAAAAAAJ3Y/mQsrbR3HzwkRKwHK2buzQt66Mo5pwEnoACLcB/s400/IMG_0055edit.JPG\" width=\"400\" /></a></div>\n\nI preheated the oven to 375 degrees F and put them in. I suggest putting foil over the top, but in my case I just put a sheet pan on the rack above them to keep them from drying out too much. A little bit is ok, but I didn't want to wind up with a quinoa brick. Just over an hour later, they were ready.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-gqRfvOJOJFw/WS4ZrweTb_I/AAAAAAAAJ3c/FzronJnAxZcr1v1Z6hnMIo6Dc9EctM_qQCLcB/s1600/IMG_0058edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"267\" src=\"https://3.bp.blogspot.com/-gqRfvOJOJFw/WS4ZrweTb_I/AAAAAAAAJ3c/FzronJnAxZcr1v1Z6hnMIo6Dc9EctM_qQCLcB/s400/IMG_0058edit.JPG\" width=\"400\" /></a></div>\n\nPreviously I had pre-cooked the peppers, but I prefer some crisp to my sweet peppers so I filled them raw. This resulted in a fully cooked but not totally&nbsp; mushy pepper - right up my alley! A pulpy texture is great for a philly chesesteak, but other  recipes require a little more firmness. So the filling. I'll admit, quinoa was a totally random thought and I wasn't so sure it would replace the rice properly. I mean, I have done this before with <a href=\"http://www.emilycanbake.com/2015/01/quinoa-rice-pudding.html?m=0\" rel=\"nofollow\" target=\"_blank\">Qunioa Rice Pudding</a>, but that doesn't guarantee that all results will be a success. BUT. IT. WAS.\n\nNot because I knew it was healthy. Not because the texture was perfect and the sauce was the right fit for that chicken sausage. But because it was just plain good.\n\nI mentioned that I grew up with stuffed peppers as a regular dish in our household. So, I passed a few of these along to my parents. After all, I have a habit of overcooking (quantity-wise, of course!). Dad loved it. Mom loved it. And my mom ONLY likes hthe traditional dish. She doesn't like \"weird\" stuff, a.k.a. anything I make with some kind of improvement that benefits the human body. I kept quiet about the quinoa and just mentioned the addition of chicken sausage (man, I am one sneaky B). Sure enough, the food critics were on board and told me I'd knocked it out of park. Yayasaurus Rex.\n\n<b>Spicy Quinoa Stuffed Peppers Recipe</b>\n\n<b>Ingredients:</b>\n\n1/4 cup apple cider vinegar\n3 pieces hot chicken sausage, cooked\n2 bell peppers\n2 tomatoes\n1 1/2 cups cooked quinoa\n1 egg, beaten \n1 can tomato sauce - 15 ounces\n1-2 teaspoons white pepper\n2 teaspoons garlic salt\n1 teaspoon crushed red pepper\n1/4 teaspoon minced garlic\n1/4 cup chopped onion\n1 slice whole grain bread, crumbled\n1/4 cup shredded monterey jack cheese \n\n<b>Instructions:</b>\n\nHeat oven to 375 degrees F. Break up the sausage and mix with cooked quinoa, chopped onion and garlic, apple cider vinegar,  egg, tomato sauce, crushed red pepper, garlic salt, and white pepper. Shread or tear up bread slice into small piece and mix in along with monterey jack cheese. Add filling to peppers and tomatoes. Cover and bake for 60-70 minutes.",
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{
  "block": 12228414,
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    {
      "author": "emilycanbake",
      "body": "<a href=\"http://www.emilycanbake.com/2017/05/crock-pot-chicken-parm.html\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img border=\"0\" height=\"400\" src=\"https://2.bp.blogspot.com/-L30q1qyMUmM/WQazlmQY7mI/AAAAAAAAJtg/eaxsmjj8P7Ubh_UV7A4B74TlMmwYqCYhwCLcB/s400/1493611334163.jpg\" width=\"400\" /></a></div>\n\nThe crock that started it all. That should be the sign I put up in my imaginary museum of my life, hanging right in front of my first Crock Pot. If not for experimenting in that 4 quart slow cooker of wonder, I am unsure where the confidence to continue on my cooking expedition would have come from. Way back before the days of actually picking up a few tips about photographing food, I documented my first several meals with an old cell phone. \n\nCrock Pot Chicken Parm is a recipe my sister made roughly 4 years ago. I loved it, I knew I needed to have it again, but set the recipe in with my pile and didn't pick it back up. When it comes to slow cooker dishes, I can admittedly be lazy. My favorite meals have been those where you toss in raw ingredients and like stepping through a time warp, 6-8 hours later you have a completely ready meal. I avoided making most things that required pre-cooking as it seemed like too much work. There have of course been some exceptions, such as with crock pot lasagna and chili, but breaded chicken? Was it really worth the effort? This recipe had stuck out in my mind, so I knew I had to give it a shot.\n\nMost of my dinner recipes revolve around a solo person, so I didn't need to make a huge batch. I decided to use one chicken breast, though it was a large one (unnaturally huge, as a matter of fact, which I often try to avoid), so I cut it into quadrants. I dipped each piece into egg wash, then into breadcrumbs, and proceeded to fry them until they were a golden brown. In the case of smaller chicken breasts, I'd suggest 2-3.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-DMTLs3u7GWc/WQaj4cMpZQI/AAAAAAAAJss/wjiK3-WjQ4AK0ORIogeWfdkJkBpPdCT_gCLcB/s1600/IMG_9864edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" height=\"267\" src=\"https://1.bp.blogspot.com/-DMTLs3u7GWc/WQaj4cMpZQI/AAAAAAAAJss/wjiK3-WjQ4AK0ORIogeWfdkJkBpPdCT_gCLcB/s400/IMG_9864edit.JPG\" width=\"400\" /></a></div>\n\nThe chicken then went right into the bottom of the crock. Fried chicken. I was hungry already.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-odZrKnMtjDg/WQakA1KmDII/AAAAAAAAJsw/aiFR35kUEaI1duBcY4dMA_Nu25JBswnYQCLcB/s1600/IMG_9867edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" height=\"267\" src=\"https://3.bp.blogspot.com/-odZrKnMtjDg/WQakA1KmDII/AAAAAAAAJsw/aiFR35kUEaI1duBcY4dMA_Nu25JBswnYQCLcB/s400/IMG_9867edit.JPG\" width=\"400\" /></a></div>\n\nOn top of that went some mushrooms, chopped onion, a jar of pasta sauce, crushed red pepper, and a bunch of fresh parsley and oregano. My garden has been doing me some good this year, and I have a plethora of herbs out there just dying to be utilized. Everything fresh!\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-655wDfiLmxM/WQarknCn04I/AAAAAAAAJtI/N0nAQ9nVvjod6Pg35mxaHr0ay_n4yn4dQCLcB/s1600/IMG_9868.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" height=\"266\" src=\"https://1.bp.blogspot.com/-655wDfiLmxM/WQarknCn04I/AAAAAAAAJtI/N0nAQ9nVvjod6Pg35mxaHr0ay_n4yn4dQCLcB/s400/IMG_9868.JPG\" width=\"400\" /></a></div>\n\nI put the heat on low and let it go for 6 hours. The marinara nut in me was dying every time I caught a whiff of that thing cooking.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://1.bp.blogspot.com/-ux6vtrZ1s4g/WQakEY-CB9I/AAAAAAAAJs0/ylznMEqpO3MIk0LlPDieBlXoYEvqdzm6wCLcB/s1600/IMG_9869edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" height=\"267\" src=\"https://1.bp.blogspot.com/-ux6vtrZ1s4g/WQakEY-CB9I/AAAAAAAAJs0/ylznMEqpO3MIk0LlPDieBlXoYEvqdzm6wCLcB/s400/IMG_9869edit.JPG\" width=\"400\" /></a></div>\n\nOnce it was ready, boiled some spaghetti and served it right over the top with some melted cheese. THAT. EASY.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://3.bp.blogspot.com/-vHZfVzBaICo/WQakEzkrK9I/AAAAAAAAJs4/3NyUxeTgqB8wKilOmZdcFolj6JcKaqHIgCLcB/s1600/IMG_9877edit.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" height=\"267\" src=\"https://3.bp.blogspot.com/-vHZfVzBaICo/WQakEzkrK9I/AAAAAAAAJs4/3NyUxeTgqB8wKilOmZdcFolj6JcKaqHIgCLcB/s400/IMG_9877edit.JPG\" width=\"400\" /></a></div>\n\nAaaand a gem was found. I'm not gonna lie, I think my sister had some advantage I am unaware of because I preferred hers. Or hell, maybe it's the memory. Either way, don't take that as a knock to this glorious meal. I tore up a plate of this in no time, and had to hold myself back to avoid that \"so full on pasta you feel like a balloon overstuffed with a teddy bear\" sensation. This chicken parm lasted me several days (yay! Food for work!) and frankly, tasted even better the next day.\n\nFor the record, the extra effort was definitely worth it. Slow cooked meats just fall apart, and that's one of the best things about this dish. You still get the breaded chicken, which holds together quite well, but you get the benefit of a dish so well done it just melts. *This* is why everyone should use a crock pot. You could throw nearly anything in there and have it come out tasting like gold.\n\nI want to circle back around and talk about the jar o' sauce for a moment. I get it, jarred sauce is not the number one choice. I know, SUGAR, SUGAR, SUGAR! But it's ok. Cooking with a jar of pasta sauce every now and a gain is fine. I decided to use something quick that I had on hand, however I would like to suggest for others that you can add fresh tomatoes and other vegetables to add more flavor and another very easy option is to use a carton of tomato puree. If you are already adding herbs, that will be enough flavor. The slow cooking will cook down the tomatoes and make them a well blended part of the sauce. That's what I did on my second go around (I had gloated about how good this came out and then turned around and ate the whole damn thing, so sharing meant a redo was in store). Portobellini mushrooms and fresh tomatoes went on top along of some chicken cut into smaller bits with tomato puree and herbs. The choice is yours on the jar dilemma; crock pots allow you to get that melding of flavors you would normally get simmering pasta sauce on the stove top, so have some fun and make the sauce your own.\n\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https://2.bp.blogspot.com/-Z5Sg6AaKBEU/WQfApXRo6fI/AAAAAAAAJuU/kNEvyQvrqe4qU8eil8yWwcc1_g5CRTB5wCLcB/s1600/20170430_182528.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" height=\"225\" src=\"https://2.bp.blogspot.com/-Z5Sg6AaKBEU/WQfApXRo6fI/AAAAAAAAJuU/kNEvyQvrqe4qU8eil8yWwcc1_g5CRTB5wCLcB/s400/20170430_182528.jpg\" width=\"400\" /></a></div>\n<br>\n<b>Crock Pot Chicken Parmesan Recipe</b>\n<br>\n<b>Ingredients:</b>\n\n2-3 chicken breasts, thawed\n1 egg\nApproximately 1/2 cup bread crumbs\n1 jar pasta sauce (24 ounces)\n1/2 cup chopped mushrooms\n1/ cup chopped onion\n2 teaspoons fresh parsley\n2 teaspoons fresh oregano\n2 teaspoons crushed red pepper\nCooked pasta\n\n\n<b>Instructions:</b>\n\nCut chicken breasts in half. In a medium bowl, beat egg. Spinkle bread crumbs on a plate. Dip chicken into egg wash, then into bread crumbs. Flip to coat evenly. Pan fry in butter over medium-high heat for 3-4 minutes on each side until breading is golden brown. Lay chicken in the bottom of a crock pot coated with cooking spray or a thin layer of olive or avocado oil. Add mushrooms and onion, then pour sauce over the top. Sprinkle with fresh herbs and crushed red pepper. Cover and cook on high heat for 4 hours, or low heat for 6-8. Serve with pasta.",
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