tag:blogger.com,1999:blog-31844760247619969922024-02-06T21:12:16.030-08:00MAMA ZUKE COOKS !!Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-3184476024761996992.post-42153340102025136972012-05-20T06:55:00.000-07:002012-05-20T07:00:24.238-07:00Crab Cakes...Ina's Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cZ362ZwXaBNBoPOg1q_sFWuDV_OHeHxqZAZmA3H-9ETYbBLlD_fTa9ygM0YiOuugcG4Y1lmME0XAySC_HSH4olvYqJqgcQcGzuIQi5S1k7f_dmHVZjJvQ0Z8i7f9r8ygVtk3N8zBJ3uR/s1600/P1200146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cZ362ZwXaBNBoPOg1q_sFWuDV_OHeHxqZAZmA3H-9ETYbBLlD_fTa9ygM0YiOuugcG4Y1lmME0XAySC_HSH4olvYqJqgcQcGzuIQi5S1k7f_dmHVZjJvQ0Z8i7f9r8ygVtk3N8zBJ3uR/s320/P1200146.JPG" width="320" /></a></div>
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These Crab Cakes were very good. The recipe is easy to prepare but is a bit time consuming. The flavor is a lot like my <a href="http://mamazukecooks.blogspot.com/2009/01/bandmans-crabcakes.html">BANDMAN'S CRAB CAKES</a> but that one is less time consuming. </div>
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<h1 class="fn" style="background-image: none; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 30px; font-weight: normal; height: auto; line-height: 1.19em; margin: 0px 14px 7px 0px; outline: none; overflow: visible; padding: 21px 0px 0px; text-align: -webkit-auto;">
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Crab Cakes</span></h1>
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<span style="background-color: white;"><span style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 11px; line-height: 15px; text-align: -webkit-auto;">Show: </span><a href="http://www.foodnetwork.com/barefoot-contessa/index.html" style="color: #1e7bac; font-family: arial, helvetica, clean, sans-serif; font-size: 11px; line-height: 15px; outline: none; text-align: -webkit-auto; text-decoration: none;">Barefoot Contessa</a><span class="sep" style="background-attachment: scroll; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/breadcrumb-arrow.gif); background-position: 5px 5px; background-repeat: no-repeat no-repeat; color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 11px; line-height: 15px; outline: none; padding-left: 16px; text-align: -webkit-auto;">Episode: <a href="http://www.foodnetwork.com/barefoot-contessa/cooking-with-tess/index.html" style="color: #1e7bac; outline: none; text-decoration: none;">Cooking with Tess</a></span>
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Ingredients</span></h2>
<ul class="kv-ingred-list1" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">2 tablespoons unsalted butter</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">2 tablespoons olive oil</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">3/4 cup small diced red onion (1 small onion)</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1 1/2 cups small diced celery (4 stalks)</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 cup small diced red bell pepper (1 small pepper)</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 cup small diced yellow bell pepper (1 small pepper)</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/4 cup minced fresh flat-leaf parsley</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1 tablespoon capers, drained</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/4 teaspoon hot pepper sauce (recommended: Tabasco)</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 teaspoon Worcestershire sauce</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 teaspoon kosher salt</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 teaspoon freshly ground black pepper</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 pound lump crabmeat, drained and picked to remove shells</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 cup plain dry bread crumbs</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/2 cup good mayonnaise</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">2 teaspoons Dijon mustard</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">2 extra-large eggs, lightly beaten</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">For frying</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">4 tablespoons unsalted butter</span></li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;"><span style="background-color: white;">1/4 cup olive oil</span></li>
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Directions</span></h2>
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<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<span style="background-color: white;">Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.</span></div>
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<span style="background-color: white;">Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.</span></div>
</div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-7330589670549595872012-03-18T07:28:00.002-07:002012-03-18T07:39:07.216-07:00Beet Sliders<div> These were on Diners, Drive In's and Dives a while back. They looked very interesting so we had to give it a whirl. I cooked the beets one day and refrigerated them until ready to use. The rest is less time consuming. I also made a Green Goddess Dressing from Allrecipes.com <a href="http://allrecipes.com/recipe/green-goddess-chive-dressing/detail.aspx"> <span style="font-size: 100%;">http://allrecipes.com/recipe/green-goddess-chive-dressing/detail.aspx</span></a><span style="font-size: 100%; "> because I didn't have all of the ingredients called for in this recipe. If you can find a bottle of it already made, I'm sure that's ok as well. </span></div><div> These were very good! I was actually surprised!!!</div><div> The full recipe is at the bottom. ENJOY!</div><div><br /></div><div><br /></div><div><br /></div><div>Pan searing the beets in my very well seasoned cast iron pan.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoS7WLJzwMBjYR725dBk49gOhwlhE1LomdRW6NH4NcXvjVu89K5wdk2c9_UJOO09qKslYeVTIo6rNbDKdUiWaJ4JZUOMeYJoQ-0P0yeCQ6k-JtMsdxrE_lT__BrcfhHs9Umsg-911S22AL/s1600/P1190887.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoS7WLJzwMBjYR725dBk49gOhwlhE1LomdRW6NH4NcXvjVu89K5wdk2c9_UJOO09qKslYeVTIo6rNbDKdUiWaJ4JZUOMeYJoQ-0P0yeCQ6k-JtMsdxrE_lT__BrcfhHs9Umsg-911S22AL/s320/P1190887.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721244358427996626" /></a>toaster rolls, then beets, then red onion then the dressing<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28dNckw-cTZWJxr6IZa-kyNu8DTRldxPnSQqzDNE-y7KibokouAvY6u9CIMB8GnHkWhPntWNwOe8Wj_nSFpr_jqbiKM3uKQnKcv4iGkE5lQZJ9wNxsHynAkLPSvFqmzwLsPTN-3Vwa6oH/s1600/P1190889.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28dNckw-cTZWJxr6IZa-kyNu8DTRldxPnSQqzDNE-y7KibokouAvY6u9CIMB8GnHkWhPntWNwOe8Wj_nSFpr_jqbiKM3uKQnKcv4iGkE5lQZJ9wNxsHynAkLPSvFqmzwLsPTN-3Vwa6oH/s320/P1190889.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721244346230379330" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkY_HMCyQtiGHvLeggHtiTTREtS3Q1xQ6ebb5WIp48mLPQGInqdMW9vI3wd6fjtMugHRzZ52o2yNDZa0LcQOHSY73yAN1UyucPoUD5Sr3TQdgqiKCOkI2OjwrNbKBUCq9k7-ezh-DI8iMP/s1600/P1190891.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkY_HMCyQtiGHvLeggHtiTTREtS3Q1xQ6ebb5WIp48mLPQGInqdMW9vI3wd6fjtMugHRzZ52o2yNDZa0LcQOHSY73yAN1UyucPoUD5Sr3TQdgqiKCOkI2OjwrNbKBUCq9k7-ezh-DI8iMP/s320/P1190891.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721244318928631378" /></a>YUM!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT21YaQxPIEDwDmhganp4aeED8YVrlQ-dwop42gTx2kRdWBtaaozx_fVqc-7-aBYnbzR305rLv-HDZrJcg-vXUJHmzvV-hsscc9W2gSVc54iGKNhBCX4sJOEtTh7RkgUdReoeEzi8758S/s1600/P1190892.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT21YaQxPIEDwDmhganp4aeED8YVrlQ-dwop42gTx2kRdWBtaaozx_fVqc-7-aBYnbzR305rLv-HDZrJcg-vXUJHmzvV-hsscc9W2gSVc54iGKNhBCX4sJOEtTh7RkgUdReoeEzi8758S/s320/P1190892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721244307602576402" /></a><div class="recipe-meta clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 7px; padding-left: 0px; zoom: 1; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(221, 221, 221); font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 20px; font-family: 'trebuchet ms', sans-serif; ">Beet Sliders</h1><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">Recipe courtesy Chuck Caplener and Jared Nuttall, co-owners of Gatsby's Diner, Sacramento, CA</p></div><div class="recipe-summary clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 14px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 7px; padding-left: 0px; zoom: 1; width: 428px; float: left; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(221, 221, 221); font-size: 10px; font-family: arial, helvetica, clean, sans-serif; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><dl class="times" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; float: left; width: 200px; border-right-width: 1px; border-right-style: dotted; border-right-color: rgb(221, 221, 221); "><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: arial, serif; font-weight: bold; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; float: left; clear: both; width: 110px; ">Prep Time:</dt><dd class="prep-time" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; ">20 min</dd><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: arial, serif; font-weight: bold; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; float: left; clear: both; width: 110px; ">Inactive Prep Time:</dt><dd class="wait-time" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; ">--</dd><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: arial, serif; font-weight: bold; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; float: left; clear: both; width: 110px; ">Cook Time:</dt><dd class="cook-time" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; ">1 hr 5 min</dd></dl><dl class="level" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 28px; padding-bottom: 0px; padding-left: 7px; float: left; border-right-width: 1px; border-right-style: dotted; border-right-color: rgb(221, 221, 221); "><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: arial, serif; font-weight: bold; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; ">Level:</dt><dd class="difficulty" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Easy</dd></dl><dl class="serves" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 7px; float: left; "><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: arial, serif; font-weight: bold; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; ">Serves:</dt><dd class="yield" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">16 to 18 sliders</dd></dl></div><div class="rcp-wrap clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; clear: left; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><div class="body-text" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><h2 class="kv-ingred" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 13px; font-family: 'trebuchet ms', sans-serif; ">Ingredients</h2><ul class="kv-ingred-list1" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 3px; margin-right: 7px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">5 quarts water</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 cup sea salt, plus a pinch</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 tablespoon dried dill</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">6 dried arbol chiles</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/4 cup <a href="http://www.foodterms.com/encyclopedia/coriander/index.html" class="crosslink" debug="119 127" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">coriander</a> seeds</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 tablespoon <a href="http://www.foodterms.com/encyclopedia/caraway-seed/index.html" class="crosslink" debug="153 165" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">caraway seeds</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 large carrot, coarsely chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">2 stalks celery, coarsely chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 large yellow onion, coarsely chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">4 tablespoons seasoning sauce (recommended: Maggi)</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">6 to 8 whole beets (depending on size)</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><a href="http://www.foodterms.com/encyclopedia/olive-oil/index.html" class="crosslink" debug="395 403" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Olive oil</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">Green Goddess Dressing, recipe follows</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">Sliced red onions, for serving</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">16 to 18 slider buns, toasted</li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 13px; font-family: 'trebuchet ms', sans-serif; ">Directions</h2><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p class="instruction" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a<a href="http://www.foodterms.com/encyclopedia/vegetable-peeler/index.html" class="crosslink" debug="324 339" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">vegetable peeler</a>. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.</p></div><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 13px; font-family: 'trebuchet ms', sans-serif; "><a href="http://www.foodterms.com/encyclopedia/green-goddess-dressing/index.html" class="crosslink" debug="0 21" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Green Goddess Dressing</a>:</h2><ul class="kv-ingred-list3" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 3px; margin-right: 7px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 bunch fresh tarragon, stemmed, finely chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 bunch fresh parsley, stemmed, finely chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 bunch green onions, finely chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 cup <a href="http://www.foodterms.com/encyclopedia/buttermilk/index.html" class="crosslink" debug="186 195" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">buttermilk</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 tablespoon <a href="http://www.foodterms.com/encyclopedia/lemon/index.html" class="crosslink" debug="215 225" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">lemon juice</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 cup <a href="http://www.foodterms.com/encyclopedia/vinegar/index.html" class="crosslink" debug="240 257" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">white wine vinegar</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 cup sour cream</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">2 cups mayonnaise</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">Salt and pepper</li></ul><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p class="instruction" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">Combine the herbs, <a href="http://www.foodterms.com/encyclopedia/green-onion/index.html" class="crosslink" debug="19 30" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">green onions</a>, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the <a href="http://www.foodterms.com/encyclopedia/sour-cream/index.html" class="crosslink" debug="125 134" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">sour cream</a> and <a href="http://www.foodterms.com/encyclopedia/mayonnaise/index.html" class="crosslink" debug="140 149" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">mayonnaise</a>, and blend with an <a href="http://www.foodterms.com/encyclopedia/immersion-blender/index.html" class="crosslink" debug="170 186" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">immersion blender</a> until creamy. Season with salt and pepper.</p></div></div></div><div><br /></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com1tag:blogger.com,1999:blog-3184476024761996992.post-78624947380837124092011-07-25T07:14:00.000-07:002011-07-25T07:23:30.184-07:00PJ'S BBQ SAUCE!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BdL7t2TakrLXILSsJ2Q1V_8t6uhPHMOfOTskW8j-b7zz809_xpX0Ltq49dFtsxKTUvPvJuRODmbRWIszZQkOrYVTmJMgZNVO7jN8Ph7UzhaFp6In0HjZifaPbex2hm-TaBTJDm_Dxlet/s1600/BBQ.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9BdL7t2TakrLXILSsJ2Q1V_8t6uhPHMOfOTskW8j-b7zz809_xpX0Ltq49dFtsxKTUvPvJuRODmbRWIszZQkOrYVTmJMgZNVO7jN8Ph7UzhaFp6In0HjZifaPbex2hm-TaBTJDm_Dxlet/s400/BBQ.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633293505678506530" /></a>Yesterday PJ made his own BBQ sauce! He's so proud of the GALLON of molasses that he bought. I'm so proud of him for actually USING that molasses!!!<div>He mixed everything in the house yet he cooked it using the burner on the side of our grill so he wouldn't heat up the house!</div><div> I'm very proud of him! And this BBQ Sauce actually tastes great!</div><div><br /></div><div><b><span class="Apple-style-span" ><i>PJ'S SPECIAL BBQ SAUCE</i></span></b></div><div><div style="text-align: -webkit-auto;"><span class="Apple-style-span" ><span class="Apple-style-span" style="border-collapse: collapse; "><b><br /></b></span></span></div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 11px; "><div style="margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 13px; ">INGREDIENTS:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-collapse: collapse; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><tbody style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><td width="50%" valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">2 cups ketchup</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">2 cups tomato sauce</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1 1/4 cups brown sugar</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1 1/4 cups red wine vinegar</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/2 cup unsulfured molasses</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">4 teaspoons hickory-flavored liquid</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">smoke</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">2 tablespoons butter</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/2 teaspoon garlic powder</div></td><td width="50%" valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/2 teaspoon onion powder</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/4 teaspoon chili powder</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1 teaspoon paprika</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/2 teaspoon celery seed</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/4 teaspoon ground cinnamon</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1/2 teaspoon cayenne pepper</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1 teaspoon salt</div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">1 teaspoon coarsely ground black pepper</div></td></tr></tbody></table><div style="margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 13px; ">DIRECTIONS:</span></div><table border="0" cellpadding="0" cellspacing="0" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-collapse: collapse; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><tbody style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><td valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 5px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 11px; ">1.</td><td valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><td valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 5px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; font-size: 11px; ">2.</td><td valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; ">Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.</td></tr></tbody></table></span></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com1tag:blogger.com,1999:blog-3184476024761996992.post-1594807274720655312011-07-03T15:26:00.000-07:002011-07-03T15:40:09.478-07:00Grilled Veggies including Garlic Scapes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PZwRjdKW_MFDFn0Ee1yWAXgwQL_3jmP1e9UPnLT3vrw6dOP19Zl0eWMxWuZXOviKK4Jcnw9ck91WMIIhJD4TkrX-oWJGIRtd1stVPeJPrXgB5AbYwcyxCHTollV2Mg_az9d_2nUWmaBx/s1600/grilled+veggies+001.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PZwRjdKW_MFDFn0Ee1yWAXgwQL_3jmP1e9UPnLT3vrw6dOP19Zl0eWMxWuZXOviKK4Jcnw9ck91WMIIhJD4TkrX-oWJGIRtd1stVPeJPrXgB5AbYwcyxCHTollV2Mg_az9d_2nUWmaBx/s400/grilled+veggies+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5625256142618553426" /></a> This was a delicious grilled veggie platter. It was so easy and should be done ahead of time. The vegetables should be room temp when served. When we were camping in Ithaca last week, we bought a bag full of the garlic scapes. The guy told us that his favorite way to eat them is to grill them. <div>Heat your grill to medium- low.<br /><div> For the first batch I used:</div><div>red peppers, zucchini and yellow summer squash </div><div>Cut them into 2" to 4" pieces so they don't fall through the grates on the grill</div><div> I brushed them on both sides with Soy Vay Hoisin & Garlic Sauce </div><div><span class="Apple-style-span" style="font-family: arial; font-size: 13px; "><a href="http://www.soyvay.com/index.php?main_page=page&id=23&chapter=0">SOY VAY HOISIN & GARLIC SAUCE</a></span></div><div>Then grill on one side until brown grill marks appear. Turn over and do the same. A bit of brown is good!</div><div> As they were done, I would add them to the top grate on the grill so they don't steam on top of each other. When they were all done, I then arranged them on a nice plate.</div><div><br /></div><div>NEXT: I cut the seed head off of the garlic scapes. Leaving whole, I put them in a plastic bag, sprinkled a little olive oil over them, and a little balsamic vinegar. I made sure they were coated. I then put them on the grill and closed the cover. They were making popping noises. I then turned them until they were done. I brought them into the house and cut each scape into 3 pieces and then placed them in the middle of the veggie plate. They were delicious and not overpowering at all. The grilled veggies were also delicious!</div><div style="padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; background-color: transparent; font-family: arial; font-size: 10pt; color: black; "><br /></div></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-80647368064881848072011-06-04T13:32:00.000-07:002011-06-04T13:53:21.916-07:00Grilled Watermelon, Tomato and Goat Cheese Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPw1rx8LLnq-Iqj-oz8bQLopPvwKYL0vctwnoYMdcneZ9zpyKtQav6lprOmEFSD-n36fJNRcDms_AON1hPJ6cZsBJgTH3O64EHtVpGigVj32-N12Q1YgZUg9Zcb8wDgjB-Zvij13gtiSU/s1600/Grilled+Watermelon+and+curtains+003.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPw1rx8LLnq-Iqj-oz8bQLopPvwKYL0vctwnoYMdcneZ9zpyKtQav6lprOmEFSD-n36fJNRcDms_AON1hPJ6cZsBJgTH3O64EHtVpGigVj32-N12Q1YgZUg9Zcb8wDgjB-Zvij13gtiSU/s400/Grilled+Watermelon+and+curtains+003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614467212613662594" /></a>Who knew that grilled watermelon would be so tasty!!! This is a watermelon salad recipe that Alyssa wanted to try. It's from my John Besh MY NEW ORLEANS COOKBOOK.<div><br /></div><div>You marinate the watermelon in a Pepper Jelly vinaigrette...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFV89l8o73QvYYGBfoDtXRNMTPkFkadVYjapn-ast1uqAepv5f38QX3u9UPaz6PXe89OYmHBPZwXnEtjXyGi23BZLVVzOVpDBNtZVH1uU-59bXlz7cSt3GsDuywQ-hABtF6EAHAIcO6iE/s1600/Grilled+Watermelon+and+curtains+001.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFV89l8o73QvYYGBfoDtXRNMTPkFkadVYjapn-ast1uqAepv5f38QX3u9UPaz6PXe89OYmHBPZwXnEtjXyGi23BZLVVzOVpDBNtZVH1uU-59bXlz7cSt3GsDuywQ-hABtF6EAHAIcO6iE/s400/Grilled+Watermelon+and+curtains+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614467200662415922" /></a>then you grill the watermelon pieces...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfeY4APg9l2NeK5NA8VekCkcvh76cuaK164nD9ZzWbxFTSCQck8ieWbcgrPMgUqO66PMO2_R1dLWM1G265Z_02Sl_Y_kTYTvreu6a5thvmq5X1w0tUKzLqkOVZJ9ChUFUJ4KMw7uV0eMP/s1600/Grilled+Watermelon+and+curtains+002.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfeY4APg9l2NeK5NA8VekCkcvh76cuaK164nD9ZzWbxFTSCQck8ieWbcgrPMgUqO66PMO2_R1dLWM1G265Z_02Sl_Y_kTYTvreu6a5thvmq5X1w0tUKzLqkOVZJ9ChUFUJ4KMw7uV0eMP/s400/Grilled+Watermelon+and+curtains+002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614467192533280546" /></a>Put it all together and you have a beautiful salad!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrC6qTih2exZ7RnI9Qq4DEvamhc3fnPHlXGMbKxV5ZEPNic5cybr5fAOw7IhncZAJtSSvBeAbzjW2xEJGxzhTxgCQc1lV9kAKl3tMN-2VUCHUO73bRi0kZQZJA2We9a6ZJE9UBezl7RAyV/s1600/Grilled+Watermelon+and+curtains+003.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrC6qTih2exZ7RnI9Qq4DEvamhc3fnPHlXGMbKxV5ZEPNic5cybr5fAOw7IhncZAJtSSvBeAbzjW2xEJGxzhTxgCQc1lV9kAKl3tMN-2VUCHUO73bRi0kZQZJA2We9a6ZJE9UBezl7RAyV/s400/Grilled+Watermelon+and+curtains+003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5614467190129525506" /></a><br /></div><div><span class="Apple-style-span" style="color: rgb(91, 35, 0); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 20px; "><h2 style="font-size: 14px; text-transform: uppercase; ">GRILLED WATERMELON, TOMATO AND GOAT CHEESE SALAD</h2><sub>Yields 6 servings</sub><ul style="margin-top: 10px; margin-right: 10px; margin-bottom: 10px; margin-left: 10px; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; list-style-type: none; font-size: 14px; "><li>6 slices seedless watermelon, rind removed</li><li>2 T Pepper Jelly Vinaigrette ** see below for recipe</li><li>1 T balsamic vinegar</li><li>3 T olive oil</li><li>1 clove garlic,minced</li><li>1 pinch sugar</li><li>1 sprig basil, chopped</li><li>2 C tomatoes, peeled (mixed colors of smaller varieties are best)</li><li>1/2 C fresh goats cheese</li><li>2 or 3 C young lettuces</li><li>Salt and pepper, to taste</li><li>Fresh garden herbs such as chives, chive blossoms, chervil, parsley & dill</li></ul><h2 style="font-size: 14px; text-transform: uppercase; ">METHOD:</h2><p style="color: rgb(91, 35, 0); ">Marinate the watermelon in the Pepper Jelly Vinaigrette for several minutes before grilling over high heat. Grill each both sides of the watermelon for several minutes and remove.</p><p style="color: rgb(91, 35, 0); ">In a small mixing bowl whisk together the vinegar, olive oil, garlic, sugar and basil together with enough salt and pepper to tasted.</p><p style="color: rgb(91, 35, 0); ">Toss the small tomatoes with the vinaigrette in the bowl and place on individual plates or a platter along with the grilled watermelon.</p><p style="color: rgb(91, 35, 0); ">Crumble the goat cheese over the top of the tomatoes and watermelon. Toss the lettuces in the vinaigrette remaining in the small bowl and serve over the top of the salad.</p><p style="color: rgb(91, 35, 0); ">Garnish with what ever fresh garden herbs that you have available.</p><p style="color: rgb(91, 35, 0); "><br /></p></span></div><div><div id="ingredients_header" style="margin-top: 0px; margin-right: 10px; margin-bottom: 0px; margin-left: 10px; border-top-width: 1px; border-top-style: dashed; border-top-color: rgb(224, 223, 223); width: 401px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; height: 30px; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: left; ">PEPPER JELLY VINAIGRETTE</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: left; "><br /></p><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: -webkit-auto;"><br /></div></div><ul style="font-family: Verdana; font-size: 12px; margin-top: 4px; margin-right: 0px; margin-bottom: 10px; margin-left: 20px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="background-image: url(http://www.delish.com/cm/delish/tmpl_images/blt_green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; padding-left: 14px; margin-bottom: 4px; margin-right: 10px; background-position: initial initial; background-repeat: no-repeat no-repeat; "><span class="amount">1/2</span> <span class="unit">cup(s) </span><span class="name">pepper jelly</span></li><li class="ingredient" style="background-image: url(http://www.delish.com/cm/delish/tmpl_images/blt_green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; padding-left: 14px; margin-bottom: 4px; margin-right: 10px; background-position: initial initial; background-repeat: no-repeat no-repeat; "><span class="amount">1/2</span> <span class="unit">cup(s) </span><span class="name">red wine vinegar</span></li><li class="ingredient" style="background-image: url(http://www.delish.com/cm/delish/tmpl_images/blt_green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; padding-left: 14px; margin-bottom: 4px; margin-right: 10px; background-position: initial initial; background-repeat: no-repeat no-repeat; "><span class="amount">1<span class="value-title" title="1 teaspoon(s)"></span></span> <span class="unit">teaspoon(s) </span><span class="name">sambal chile paste</span></li><li class="ingredient" style="background-image: url(http://www.delish.com/cm/delish/tmpl_images/blt_green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; padding-left: 14px; margin-bottom: 4px; margin-right: 10px; background-position: initial initial; background-repeat: no-repeat no-repeat; "><span class="amount">1 1/2</span> <span class="unit">cup(s) </span><span class="name">canola oil</span></li><li class="ingredient" style="background-image: url(http://www.delish.com/cm/delish/tmpl_images/blt_green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; padding-left: 14px; margin-bottom: 4px; margin-right: 10px; background-position: initial initial; background-repeat: no-repeat no-repeat; "><span class="amount"><span class="value-title" title=" "></span></span><span class="unit"></span><span class="name">Salt, to taste</span></li></ul><hr style="font-family: Verdana; font-size: 12px; margin-top: 0px; margin-right: 10px; margin-bottom: 0px; margin-left: 10px; border-bottom-width: 1px; border-bottom-style: dashed; border-bottom-color: rgb(224, 223, 223); border-top-width: 1px; border-top-style: solid; border-top-color: rgb(255, 255, 255); border-left-style: none; border-left-width: initial; border-left-color: initial; border-right-style: none; border-right-width: initial; border-right-color: initial; "><p class="header" style="font-family: Verdana; margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; ">Directions</p><ol class="directions instructions" style="font-family: Verdana; font-size: 12px; font-weight: bold; padding-right: 5px; "><li style="background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-bottom: 15px; line-height: 18px; background-position: initial initial; background-repeat: initial initial; "><span style="font-weight: normal; ">Put all ingredients into a bowl and whisk until well mixed.</span></li></ol></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-79461420268925071952011-05-31T04:08:00.000-07:002011-05-31T13:55:21.821-07:00Killer Baja Chili Rellenos Mariscos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG-tOry39w65gBa5cGAe5hllqUF52d5Z_kD4Jau0Zu6KQds0XTSiuklPeDu0yTTkYxeh8tDRcaPlmf8uMIXqyF6-E1xIkDBIyGWluEJcncqtlG3yqFn1WfFJ6bU8I-kBHDFGls3283C47/s1600/Stuffed+peppers+ducks+014.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG-tOry39w65gBa5cGAe5hllqUF52d5Z_kD4Jau0Zu6KQds0XTSiuklPeDu0yTTkYxeh8tDRcaPlmf8uMIXqyF6-E1xIkDBIyGWluEJcncqtlG3yqFn1WfFJ6bU8I-kBHDFGls3283C47/s400/Stuffed+peppers+ducks+014.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612836180467883490" /></a> I made this for dinner last night. It was DELICIOUS!!! It's a bit time consuming but if you have your ingredients on hand, it's a snap.<div><br /></div><div>Roast the poblano peppers until blackened<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoW3hN_9yjtsHLeQ5k4z5f0VwFSMS9LzEKirDWd_KJ3tS70mEFVLJ-Fqb-qIQ4WCbpmSgCjXhBgb8yMrXtDk-PHAZIY-CmTIulEVUMJ81qmgcKHkevH80eLTSKGlA2zn4cOEH3EvAFMGK/s400/Stuffed+peppers+ducks+010.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5612836094262455026" />Saute the onions, then add the rice and spices</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLw8h9pItCZW_3oWCunaTSu_gVT7PUSiohW_Vnn1E8KsaHmCWBefxaiYmg4A8S31zajIXKIVmZV_HzFf1LrA7qT73cvToMI0HJzrRVWa5MAtZdekRPMjZ7e0pwmC3_BD2R_pAvKswtP1-/s400/Stuffed+peppers+ducks+011.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5612836085271284914" />Saute the shrimp and scallops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu9rPMZXuIscAxbA_UEdnk1BNUTxJTcAnmcyp6czXwLcEiAychrPb5ar8tagdJjAGnZ993H-eIjHcgi5_vVeLRqsC8fhWEpqshjHkplwxZG6mf87rn3R3PUCyKLaJoTDCFrlB-QFfYIsc/s1600/Stuffed+peppers+ducks+007.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu9rPMZXuIscAxbA_UEdnk1BNUTxJTcAnmcyp6czXwLcEiAychrPb5ar8tagdJjAGnZ993H-eIjHcgi5_vVeLRqsC8fhWEpqshjHkplwxZG6mf87rn3R3PUCyKLaJoTDCFrlB-QFfYIsc/s1600/Stuffed+peppers+ducks+007.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu9rPMZXuIscAxbA_UEdnk1BNUTxJTcAnmcyp6czXwLcEiAychrPb5ar8tagdJjAGnZ993H-eIjHcgi5_vVeLRqsC8fhWEpqshjHkplwxZG6mf87rn3R3PUCyKLaJoTDCFrlB-QFfYIsc/s400/Stuffed+peppers+ducks+007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612836097011752306" /></a>Combine the seafood and the juices with the rice mixture.<br /><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs630LF9cj9TgxPTiMpctivYJSJMNZpsmdoheG7yOANRwt-054s7Ct4SLwEoRZjbFo8gkBIaXM754X7mjf_y0toHjsPFfEBbxWrt3I0O_Zppz1zUVqlFue4G-mo0SCv8sCs8ThyphenhyphenYL84jQc/s1600/Stuffed+peppers+ducks+012.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs630LF9cj9TgxPTiMpctivYJSJMNZpsmdoheG7yOANRwt-054s7Ct4SLwEoRZjbFo8gkBIaXM754X7mjf_y0toHjsPFfEBbxWrt3I0O_Zppz1zUVqlFue4G-mo0SCv8sCs8ThyphenhyphenYL84jQc/s400/Stuffed+peppers+ducks+012.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612836079098861426" /></a>Stuff the peppers, top with cheese and bake. YUM!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxi0CEO9vXkwHlT5C_VaLb7bJV-seTzBK1G57SL-AAsl7XsHfOXbFpGo6F81PD7Pzazh93et95Lw4hseusV3wPT6oibRjwwR7mIwtH7ZcP0DSkcLcs82gAg75wfMtyNwxMx9xQ2vkax06Y/s1600/Stuffed+peppers+ducks+014.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxi0CEO9vXkwHlT5C_VaLb7bJV-seTzBK1G57SL-AAsl7XsHfOXbFpGo6F81PD7Pzazh93et95Lw4hseusV3wPT6oibRjwwR7mIwtH7ZcP0DSkcLcs82gAg75wfMtyNwxMx9xQ2vkax06Y/s400/Stuffed+peppers+ducks+014.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612836074762254850" /></a><div class="recipe-meta clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 7px; padding-left: 0px; zoom: 1; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(221, 221, 221); font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 15px; "><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 20px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; ">Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice)</h1><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "><span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; "><br /></span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "><span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; ">Ingredients</span></p></div><div class="rcp-wrap clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; clear: left; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 15px; "><div class="body-text" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><ul class="kv-ingred-list1" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 3px; margin-right: 7px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">6 large, fresh poblano chiles (sometimes called "pasilla" chiles)</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">2 tablespoons vegetable oil</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 cup chopped <a href="http://www.foodterms.com/encyclopedia/onion/index.html" class="crosslink" debug="118 122" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">onion</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 cup long-grain white rice</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 teaspoon whole cumin seeds</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 cup canned chicken broth</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 teaspoon salt</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 teaspoon black pepper</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">2 tablespoons <a href="http://www.foodterms.com/encyclopedia/butter/index.html" class="crosslink" debug="292 297" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">butter</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/4 pound fresh medium <a href="http://www.foodterms.com/encyclopedia/shrimp/index.html" class="crosslink" debug="326 331" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">shrimp</a>, shelled and deveined, tails removed</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/4 pound fresh scallops (if using large sea scallops, quarter them)</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 tablespoon fresh squeezed lime juice</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/2 teaspoon ground cumin</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1/4 teaspoon ground coriander seed</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 teaspoon dried <a href="http://www.foodterms.com/encyclopedia/oregano/index.html" class="crosslink" debug="576 590" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Mexican oregano</a>, crumbled</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">2 teaspoons fresh grated lime zest</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">2 medium sized fresh, red, ripe <a href="http://www.foodterms.com/encyclopedia/tomato/index.html" class="crosslink" debug="677 684" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">tomatoes</a>, chopped, with juices</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">4 ounces cotija cheese (Mexican aged cow's <a href="http://www.foodterms.com/encyclopedia/milk/index.html" class="crosslink" debug="755 758" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">milk</a> cheese), crumbled <b>(I substituted fat free cream cheese)</b></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">1 bunch fresh cilantro, tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for <a href="http://www.foodterms.com/encyclopedia/garnish/index.html" class="crosslink" debug="893 899" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">garnish</a>)</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; ">Grated Monterey Jack cheese, to taste</li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 13px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; ">Directions</h2><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p class="instruction" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; "><a href="http://www.foodterms.com/encyclopedia/broil/index.html" class="crosslink" debug="0 4" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Broil</a> or <a href="http://www.foodterms.com/encyclopedia/roast/index.html" class="crosslink" debug="9 13" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">roast</a> the chiles over a flame until skins blister, wrap in a <a href="http://www.foodterms.com/encyclopedia/tea/index.html" class="crosslink" debug="70 72" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">tea</a> towel or put in a paper grocery bag for 10 to 15 minutes <a href="http://www.foodterms.com/encyclopedia/sweat-to/index.html" class="crosslink" debug="131 138" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">to sweat</a> the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick <a href="http://www.foodterms.com/encyclopedia/cookware-and-bakeware-materials/index.html" class="crosslink" debug="310 320" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">baking dish</a>.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the <a href="http://www.foodterms.com/encyclopedia/cumin/index.html" class="crosslink" debug="461 465" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">cumin</a> seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the <a href="http://www.foodterms.com/encyclopedia/broth/index.html" class="crosslink" debug="576 588" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">chicken broth</a>, salt and pepper. Stir to combine. Bring the rice to a <a href="http://www.foodterms.com/encyclopedia/boil/index.html" class="crosslink" debug="645 648" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">boil</a> and cover tightly. Turn down the heat and <a href="http://www.foodterms.com/encyclopedia/simmer/index.html" class="crosslink" debug="692 697" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">simmer</a> for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the <a href="http://www.foodterms.com/encyclopedia/rice/index.html" class="crosslink" debug="803 806" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">rice</a>. When the rice is cooked, remove from the heat and let it cool slightly.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">While the rice is cooking, <a href="http://www.foodterms.com/encyclopedia/melt/index.html" class="crosslink" debug="912 915" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">melt</a> the butter in a medium skillet over medium-high heat. When the butter starts to<a href="http://www.foodterms.com/encyclopedia/foam/index.html" class="crosslink" debug="997 1000" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">foam</a>, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the <a href="http://www.foodterms.com/encyclopedia/lime/index.html" class="crosslink" debug="1234 1237" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">lime</a> juice. Toss to coat. Set aside to cool.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">Preheat the oven to 350 degrees F.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 20px; ">After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime <a href="http://www.foodterms.com/encyclopedia/zest/index.html" class="crosslink" debug="1521 1524" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">zest</a>, chopped tomato with their juices, <a href="http://www.foodterms.com/encyclopedia/cotija/index.html" class="crosslink" debug="1561 1566" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">cotija</a> cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and <a href="http://www.foodterms.com/encyclopedia/seafood/index.html" class="crosslink" debug="1684 1690" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">seafood</a> mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey <a href="http://www.foodterms.com/encyclopedia/jack-cheese/index.html" class="crosslink" debug="1823 1833" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Jack cheese</a>. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with <a href="http://www.foodterms.com/encyclopedia/cilantro/index.html" class="crosslink" debug="1948 1955" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">cilantro</a> sprigs.</p></div></div></div></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com1tag:blogger.com,1999:blog-3184476024761996992.post-55888209715269608322011-05-18T03:32:00.000-07:002011-05-18T03:44:05.118-07:00Arlene's Poppy Seed Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0Bywx75Xgn2bG_j4qK20i0A3gXuWEo4utmozj3hn6GCXurIu0PD3sLyZNISziNkamXQOuJE8UaHvCVIdnY7r3sRCH40yEoea7FMD6cmuycaUd67WE2wPg_XJw0UKGT-Ysl4xfp_wJwC1/s1600/RECIPE+PICS+001.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0Bywx75Xgn2bG_j4qK20i0A3gXuWEo4utmozj3hn6GCXurIu0PD3sLyZNISziNkamXQOuJE8UaHvCVIdnY7r3sRCH40yEoea7FMD6cmuycaUd67WE2wPg_XJw0UKGT-Ysl4xfp_wJwC1/s400/RECIPE+PICS+001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608002362702726674" /></a> This has to be the easiest chicken dish that tastes like you slaved over the stove for hours! The teacher that I work with, Arlene, told us that her friend makes this for company all the time and is always a hit. I tried it on Sunday and there wasn't a drop left! As a matter of fact, Scott told me again on Monday how much he liked this chicken dish! It's a keeper!<div><br /></div><div><b><span class="Apple-style-span" >Poppy Seed Chicken... aka... Arlene's Chicken</span></b></div><div><br /></div><div><b><span class="Apple-style-span" >INGREDIENTS:</span></b></div><div>Rotissori Chicken or as I did, cook an oven stuffer roaster the day before... as much chicken as you want</div><div>1-2 bottles of BRIANNAS POPPY SEED DRESSING (salad dressing isle of the supermarket)</div><div>Grapes, seedless I used Red Globe and forgot about the seedless part so I had to seed them!</div><div><br /></div><div>DIRECTIONS:</div><div><br /></div><div>1. Cut up chicken and place in an ovenproof dish (pyrex etc)</div><div>2. Dump the dressing on top and let marinade for about an hour.</div><div>3. Cover with foil</div><div>4. Bake @ 350 for about 30 minutes or until heated throughout</div><div>5. Once out of the oven, place grapes on top and serve</div><div><br /></div><div>It couldn't be easier. Enjoy!!</div><div><br /></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-66049783627033754602011-04-16T09:26:00.000-07:002011-04-16T09:30:34.567-07:00RouxBDooOne of my absolutely favorite type of cuisine is the food/cooking from New Orleans. It's a good thing that my family loves it also!!!<div>I have been perusing the many blogs of this type of cuisine and found a blog that I just can't stop reading! It is sooo making me want to hop on a plane and get to NOLA!</div><div>This is the blog: <a href="http://rouxbdoo.blogspot.com/">http://rouxbdoo.blogspot.com/</a></div><div>Check it out.... there's recipes, reviews of restaurant etc.... perfect for a FOODIE!!!!</div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-34991186116191570642011-02-24T06:21:00.000-08:002011-05-18T03:45:36.755-07:00Alyssa's Masala Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn5VTPcdmNAToP-cCJQos55iHvUjpriuT5cfz-da9ORGh32pEG8qNgVH2nNQ7L4zdqpf2sH7cNwYQVNUk1saTJBaG_zT_hXvQQvPv1di_oi-TsMJw6rDHZ_IXQCzFlMn9rWJFiq-PfMbk/s1600/214096.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn5VTPcdmNAToP-cCJQos55iHvUjpriuT5cfz-da9ORGh32pEG8qNgVH2nNQ7L4zdqpf2sH7cNwYQVNUk1saTJBaG_zT_hXvQQvPv1di_oi-TsMJw6rDHZ_IXQCzFlMn9rWJFiq-PfMbk/s400/214096.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5577262463584490018" /></a><br /><div>Alyssa asked us if one night a week we could have an international meal. Why not? So last night was India. </div><div>Alyssa made us a delicious dinner.</div><div>I'm calling it Alyssa's Masala Pizza.</div><div>It's a variation of an allrecipes.com recipe with a few of her changes. I don't like curry and I know that Masala Sauce is kind of curry based. I was pleasantly surprised to find that there wasn't a curry flavor at all! This meal was thrown together in less than 5 minutes!! In less than 10 minutes the baking is complete. Start to finish in less than 15 minutes! That's my kind of meal!</div><div><br /></div><div><b><span class="Apple-style-span"><br /></span></b></div><div><b><span class="Apple-style-span">ALYSSA'S MASALA PIZZA</span></b></div><div><br /></div><div><div style="margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-collapse: collapse; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span">INGREDIENTS:</span></span></div><table border="0" cellpadding="0" cellspacing="0" width="100%" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-collapse: collapse; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; "><tbody style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><td width="50%" valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="Apple-style-span">pizza dough (we bought it from a Pizza place) *</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="Apple-style-span">1/3 - 1/2 of a 15 oz. jar of Trader Joe's Masala Simmer Sauce</span></div></td><td width="50%" valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="Apple-style-span">4 ounces mozzarella cheese, shredded</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="Apple-style-span">1/4 cup chopped cilantro</span></div><div style="margin-top: 0px; margin-right: 8px; margin-bottom: 4px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="Apple-style-span">Opt: sprinkle some Pepitas (pumpkin seeds) on top for crunch</span></div></td></tr></tbody></table><div style="margin-top: 12px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-top-color: rgb(236, 233, 216); border-right-color: rgb(236, 233, 216); border-bottom-color: rgb(236, 233, 216); border-left-color: rgb(236, 233, 216); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-collapse: collapse; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span">DIRECTIONS:</span></span></div><table border="0" cellpadding="0" cellspacing="0" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; border-collapse: collapse; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 11px; "><tbody style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><td valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 5px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span">1.</span></td><td valign="top" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><span class="Apple-style-span">Preheat oven to 450 degrees. Roll out dough into a circle and place on a baking stone. Or roll out to what ever shape the pan that you are using happens to be). Put a little EVOO on the pan to just glaze it. Spread the Masala Sauce on top, then add cheese and cilantro. Sprinkle Pepitas on top. Bake for 8-9 minutes until cheese is melted or crust is cooked. Let cool about 3 minutes before cutting into 8 pizza slices.<br />* You can also use Boboli etc as the pizza crust.</span></td></tr></tbody></table></div><div><br /></div><div><b><br /></b></div><div><br /></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-71354140615971725172011-01-17T12:06:00.000-08:002011-01-17T12:10:23.925-08:00KALE CHIPS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElsKJ5isrlUc22jWgWjVri7DKbFmkTCg3iEoPFkhBSUJQuId4TLSlgPM0xOpiA_Cd4H7EQHOS7jOpIvY24mUucoe-B0iLLhwrRQBNVqvUe0EJd8Bhkzaa71djm_UIQOmYT2uSeZ-ChY7p/s1600/KALE+CHIPS.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElsKJ5isrlUc22jWgWjVri7DKbFmkTCg3iEoPFkhBSUJQuId4TLSlgPM0xOpiA_Cd4H7EQHOS7jOpIvY24mUucoe-B0iLLhwrRQBNVqvUe0EJd8Bhkzaa71djm_UIQOmYT2uSeZ-ChY7p/s400/KALE+CHIPS.jpg" alt="" id="BLOGGER_PHOTO_ID_5563248880426563890" border="0" /></a><br /><div style="padding-top: 12px; padding-bottom: 4px;">"These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic."<br />*I didn't use all of the seasoned salt that's called for. I used a pinch and put that into the palms of my hands and rubbed them over the kale to evenly distribute.<br />** I put a little EVOO into my hands and rubbed the kale together to lightly coat the leaves.<br /></div><div style="margin: 12px 0pt 4px; padding-top: 8px; border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0pt 0pt;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13px;" >Ingredients:</span></div><table width="100%" border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 bunch kale</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon olive oil</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 teaspoon seasoned salt</div></td> </tr> </tbody></table> <div style="margin: 12px 0pt 4px; padding-top: 8px; border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0pt 0pt;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13px;" >Directions:</span></div> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">3.</td> <td style="padding-bottom: 8px;" valign="top">Bake until the edges brown but are not burnt, 10 to 15 minutes.</td></tr></tbody></table>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-21183777896319523262010-11-26T06:03:00.000-08:002010-11-26T06:05:17.961-08:00Creamy Mashed Potatoes<span style="font-size:180%;"><span style="font-weight: bold;">Creamy Mashed Potatoes</span></span> <p>Recipe courtesy Ree Drummond</p> <div class="recipe-summary clrfix"> <dl class="times"><dt>Prep Time:</dt><dd class="prep-time">10 min</dd><dt>Inactive Prep Time:</dt><dd class="wait-time">--</dd><dt>Cook Time:</dt><dd class="cook-time">45 min</dd></dl> <dl class="level"><dt>Level:</dt><dd class="difficulty">Easy</dd></dl> <dl class="serves"><dt>Serves:</dt><dd class="yield">12 servings</dd></dl> </div> <h2>Ingredients</h2> <ul><li class="ingredient">5 pounds Yukon gold or russet potatoes </li><li class="ingredient">1 1/2 sticks softened butter, plus more for baking </li><li class="ingredient">1 1/2 (8-ounce) packages cream cheese, softened </li><li class="ingredient">1/2 cup half-and-half </li><li class="ingredient">1/2 cup cream </li><li class="ingredient">Salt and freshly ground black pepper </li><li class="ingredient">Milk, if needed, for thinning</li></ul> <h2>Directions</h2> <div class="instructions"> <p> Preheat the oven to 350 degrees F. </p> <p> </p> <p>Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes. </p> <p> </p> <p>Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner. </p> <p> </p> <p>Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste. </p> <p> </p> <p>Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately. </p> </div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-85476708911481340432010-11-26T06:01:00.000-08:002010-11-26T06:08:45.332-08:00Roasted Thanksgiving TurkeyThis was a delicious recipe for our Thanksgiving turkey. It was easy to prepare and so well worth it! It was from a Throwdown with Bobby Flay episode where Ree Drummond aka The Pioneer Woman challenged him to a Thanksgiving throwdown! She won! I also made her Mashed potatoes. Delish!<br /><div class="recipe-meta clrfix"><h1 class="recipe-title">Roasted Thanksgiving Turkey</h1> <p>Recipe courtesy Ree Drummond</p> </div> <div class="recipe-summary clrfix"> <dl class="times"><dt>Prep Time:</dt><dd class="prep-time">10 min</dd><dt>Inactive Prep Time:</dt><dd class="wait-time">20 hr 0 min</dd><dt>Cook Time:</dt><dd class="cook-time">5 hr 0 min</dd></dl> <dl class="level"><dt>Level:</dt><dd class="difficulty">Easy</dd></dl> <dl class="serves"><dt>Serves:</dt><dd class="yield">18 servings</dd></dl> </div> <h2>Ingredients</h2> <ul><li class="ingredient">2 gallons water</li><li class="ingredient">2 cups apple juice</li><li class="ingredient">1 1/2 cups kosher salt</li><li class="ingredient">2 cups brown sugar</li><li class="ingredient">5 cloves garlic, crushed</li><li class="ingredient">5 bay leaves</li><li class="ingredient">4 tablespoons black peppercorns</li><li class="ingredient">2 tablespoons dried rosemary</li><li class="ingredient">3 oranges, peeled, white pith removed, skin roughly chopped</li><li class="ingredient">1 (20-pound) fresh turkey</li><li class="ingredient">1 1/2 sticks softened butter</li><li class="ingredient">3 tablespoons minced fresh rosemary leaves</li><li class="ingredient">3 tablespoons chopped orange zest</li></ul> <h2>Directions</h2> <div class="instructions"> <p> Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready.</p> <p>To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water.</p> <p>Place the turkey into a plastic brining bag or a very large pot.</p> <p>Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting.</p> <p>Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy).</p> <p>Preheat the oven 275 degrees F.</p> <p>Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours).</p> <p>Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink.</p> <p>Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy.</p> <p>Cook's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird. </p> </div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-87599681293275262462010-11-09T14:41:00.000-08:002010-11-26T06:09:39.205-08:00Hunter's Minestrone<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilw0N6AP0M0CPeWswJCZfxx522l1BcTnLM0zI9R2D4HzYS6ksfWgb9q88FkJUDfL7-y2yzVUkeJUEmGoOXBDWYbrvvF4j8MSf_JqaBTAUhDNVkRJpeGN_4_uXuGE05nPsjr8nGiG6iC4C/s1600/minestroni+soup+007.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilw0N6AP0M0CPeWswJCZfxx522l1BcTnLM0zI9R2D4HzYS6ksfWgb9q88FkJUDfL7-y2yzVUkeJUEmGoOXBDWYbrvvF4j8MSf_JqaBTAUhDNVkRJpeGN_4_uXuGE05nPsjr8nGiG6iC4C/s400/minestroni+soup+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5537684815703688546" border="0" /></a><br />I saw an episode of Ultimate Tyler today. He's one of my favorite chefs from the Food Network and also the Cooking Channel. EVERYTHING that I've made of his has been delicious and this didn't fail. He made a Minestrone Soup that got great reviews. Being that Alyssa isn't feeling well, I figured that this would be good for her for dinner. It's actually an easy recipe but it works best of you get the ingredients out ahead of time. The full recipe will be at the bottom.<br />First you saute the Sage, Thyme and Rosemary in the oil to flavor the oil. Add the 'tube' of breakfast sausage and break apart the pieces. Next, you chop up the carrots, celery and onion in the food processor. Dump them into the pot and cook for a few minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_SFsNQMOwZ-r-6lkUIZnYDroP1ZdeJH9g1KZ_wsZOPt7Fk1TYXOBmWlWQ-DNrdNqoR0ZaExZuhPAML3oiEoVKfT8nwVr1bFyMEtuav572g8N58KO056p9G7IevHLMoLZnZOcpMxsQP5d/s1600/minestroni+soup+001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_SFsNQMOwZ-r-6lkUIZnYDroP1ZdeJH9g1KZ_wsZOPt7Fk1TYXOBmWlWQ-DNrdNqoR0ZaExZuhPAML3oiEoVKfT8nwVr1bFyMEtuav572g8N58KO056p9G7IevHLMoLZnZOcpMxsQP5d/s320/minestroni+soup+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5537684718848998930" border="0" /></a>While that is cooking, heat up the chicken broth and garlic in a pot. I used homemade chicken stock. The garlic BULB can just be thrown in because you're only using it to flavor the broth.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryGakk7fvWYfg4gUCW3drgu9dNlkk6lovbxJRIz5A_chtPH0DV_jR86NKK1ssqB2xrOCBUUQXs7UNNMcazIbc8GIi7nIsGDD98cCHK5BrYnEFrWMxbiCgmsf69HGLep-tlHZAkrverPq_/s1600/minestroni+soup+002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryGakk7fvWYfg4gUCW3drgu9dNlkk6lovbxJRIz5A_chtPH0DV_jR86NKK1ssqB2xrOCBUUQXs7UNNMcazIbc8GIi7nIsGDD98cCHK5BrYnEFrWMxbiCgmsf69HGLep-tlHZAkrverPq_/s320/minestroni+soup+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5537684603156263970" border="0" /></a><br /><br />add the crushed tomatoes, bay leaf, beans etc.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacBo3RnSzdbzA3P7qH6qj0ECx1wKxWOEk8BtRD90Anh_5wzislYO8-5GFwPsIa0b5NhY9fokjvqQG8BHbERJxLs4Z-9arg6wOC_jWNXIObB2P4qHxtvPg4rToZ9DpYDNnl4oQG59_Wu-z/s1600/minestroni+soup+004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacBo3RnSzdbzA3P7qH6qj0ECx1wKxWOEk8BtRD90Anh_5wzislYO8-5GFwPsIa0b5NhY9fokjvqQG8BHbERJxLs4Z-9arg6wOC_jWNXIObB2P4qHxtvPg4rToZ9DpYDNnl4oQG59_Wu-z/s320/minestroni+soup+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5537684576799361842" border="0" /></a>Take the garlic out of the chicken stock. Add the chicken stock to the sausage mixture.<br />Cook the macaroni, drain and keep separate. I don't add mine to the soup until I'm ready to serve it. Otherwise the macaroni will soak up all of the broth. I also used garlic toast that we had on hand. I guess you can tell that I like garlic! The soup doesn't taste garlicky at all.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFMBI5WurSXJgyMAMu7CfUWnsOzc3hjLIhYq-0u8QTewN-sEEAZ2qIxAWnywt25hOr2Tu0LrRBFbTI_H9xPgxps6Gsk2U-CrRK05R2cWbpgx86qo9SF_4h1juHAe1Pxy-qoy048CVHSQM/s1600/minestroni+soup+007.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFMBI5WurSXJgyMAMu7CfUWnsOzc3hjLIhYq-0u8QTewN-sEEAZ2qIxAWnywt25hOr2Tu0LrRBFbTI_H9xPgxps6Gsk2U-CrRK05R2cWbpgx86qo9SF_4h1juHAe1Pxy-qoy048CVHSQM/s320/minestroni+soup+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5537684559940913106" border="0" /></a><br /><span><span><span style=";font-family:arial;font-size:85%;color:black;" ><span style=";font-family:arial;font-size:85%;color:black;" ><h1 class="recipe-title">Hunter's Minestrone</h1>by Tyler Florence<br /></span></span></span></span>Serves:<span><span style=";font-family:arial;font-size:85%;color:black;" ><span style=";font-family:arial;font-size:85%;color:black;" ><div class="recipe-summary clrfix"><dl class="serves"><dd class="yield">6 servings</dd></dl> </div> <div class="recipe-image"> Ingredients</div> <ul><li class="ingredient">2 quarts <a target="_blank" href="http://www.foodterms.com/encyclopedia/stock/index.html" class="crosslink">chicken stock</a> </li><li class="ingredient">1 head <a target="_blank" href="http://www.foodterms.com/encyclopedia/garlic/index.html" class="crosslink">garlic</a>, halved </li><li class="ingredient">1/2 pound small rigatoni </li><li class="ingredient">Extra-virgin olive oil </li><li class="ingredient">8 fresh <a target="_blank" href="http://www.foodterms.com/encyclopedia/sage/index.html" class="crosslink">sage</a> leaves </li><li class="ingredient">1 sprig fresh <a target="_blank" href="http://www.foodterms.com/encyclopedia/rosemary/index.html" class="crosslink">rosemary</a> </li><li class="ingredient">1 sprig fresh <a target="_blank" href="http://www.foodterms.com/encyclopedia/thyme/index.html" class="crosslink">thyme</a> </li><li class="ingredient">1 tube of frozen breakfast sausage or Sage sausage that's used for making stuffing, thawed<br /><a target="_blank" href="http://www.foodterms.com/encyclopedia/sausage/index.html" class="crosslink"></a> </li><li class="ingredient">2 medium carrots, roughly chopped </li><li class="ingredient">2 celery ribs, roughly chopped </li><li class="ingredient">1 onion, roughly chopped </li><li class="ingredient">1 (28-ounce) can crushed plum <a target="_blank" href="http://www.foodterms.com/encyclopedia/tomato/index.html" class="crosslink">tomatoes</a> </li><li class="ingredient">1 <a target="_blank" href="http://www.foodterms.com/encyclopedia/bay-leaf/index.html" class="crosslink">bay leaf</a> </li><li class="ingredient">2 (28-ounce) cans cannelloni <a target="_blank" href="http://www.foodterms.com/encyclopedia/beans/index.html" class="crosslink">beans</a>, drained and rinsed </li><li class="ingredient">1/2 bunch fresh <a target="_blank" href="http://www.foodterms.com/encyclopedia/parsley/index.html" class="crosslink">parsley</a> leaves, finely minced </li><li class="ingredient">Coarsely ground black pepper </li><li class="ingredient">12 slices <a target="_blank" href="http://www.foodterms.com/encyclopedia/baguette/index.html" class="crosslink">baguette</a> </li><li class="ingredient">1 cup freshly grated Parmigiano-Reggiano</li></ul> <h2>Directions</h2> <div class="instructions"> <div> Combine the stock and halved garlic head in a big saucepan and <a target="_blank" href="http://www.foodterms.com/encyclopedia/simmer/index.html" class="crosslink">simmer</a> for about 15 minutes to give the stock a nice, garlicky taste; <a target="_blank" href="http://www.foodterms.com/encyclopedia/strain/index.html" class="crosslink">strain</a> out the garlic. Keep warm. </div> <div> </div> <div>Bring a pot of salted water to boil for the rigatoni. </div> <div> </div> <div>Pour 1/4 cup olive oil in a large <a target="_blank" href="http://www.foodterms.com/encyclopedia/saucepan/index.html" class="crosslink">saucepan</a>. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the <a target="_blank" href="http://www.foodterms.com/encyclopedia/herbs/index.html" class="crosslink">herbs</a>, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a <a target="_blank" href="http://www.foodterms.com/encyclopedia/food-processor/index.html" class="crosslink">food processor</a>. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned. </div> <div> </div> <div>To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally. </div> <div> </div> <div>Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. <a target="_blank" href="http://www.foodterms.com/encyclopedia/drain/index.html" class="crosslink">Drain</a> and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs. </div> <div> </div> <div>To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and <a target="_blank" href="http://www.foodterms.com/encyclopedia/broil/index.html" class="crosslink">broil</a> until the <a target="_blank" href="http://www.foodterms.com/encyclopedia/cheese/index.html" class="crosslink">cheese</a> is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. </div> </div></span></span></span><span><span><span style=";font-family:arial;font-size:85%;color:black;" ><span style=";font-family:arial;font-size:85%;color:black;" ><br /></span></span></span></span>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com1tag:blogger.com,1999:blog-3184476024761996992.post-73238214042154629812010-11-03T06:14:00.000-07:002010-11-26T06:10:21.162-08:00Emeril's Homemade Sweet & Spicy Pickles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SzPcI0kmfhzM10dhFeMhYNPu3LSJ-f9JL8AJ0pA2BIHX4Y1LNOREKWyRRpvIVqpiO03JvfUCz2A_9QNiSGv9gKuPP3vzafXx8_EVC3OOKdAKOzLZkbMmHpxLsvcI5KEHWIhtjBBcvHNT/s1600/EMERILS+PICKLES+007.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SzPcI0kmfhzM10dhFeMhYNPu3LSJ-f9JL8AJ0pA2BIHX4Y1LNOREKWyRRpvIVqpiO03JvfUCz2A_9QNiSGv9gKuPP3vzafXx8_EVC3OOKdAKOzLZkbMmHpxLsvcI5KEHWIhtjBBcvHNT/s400/EMERILS+PICKLES+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311745134834130" border="0" /></a>Yesterday Alyssa and I made <span style="font-size:130%;"><span style="font-weight: bold;">Emeril's Sweet & Spicy Pickles</span></span>. They are a favorite of Alyssa's. They remind her of <span style="font-size:130%;"><span style="font-weight: bold;">'Wickles'</span></span>, a very popular brand, but she thinks these are even better! The recipe calls for 3 lbs of Kirby Cukes and it serves 4 pints. We decided to triple it! (We did each batch separately though). <span style="color: rgb(255, 0, 0);">*** NOTE: We don't use the 24 dried cayenne peppers for this. I've heard it's not that hot using them but I don't want to even go there. We put one teaspoon of red pepper flakes into each recipe instead.</span><br />It's an easy recipe, just a bit time consuming.<br /><span style="font-weight: bold;"><br />You start by washing and then slicing the cukes.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1XnEc7VLTS0vQvG-M5fGIv7l92djn_gcz87Ath_FjHqZ8asLh9S4_odChkg9d9uhkXx-oZ1ZtRIaa_Hs9oFh693WkWbYTqtnXzssoJnB3gR1SNmUniZpx7PAVyfFyeeGE5p-gJk6OTwA/s1600/EMERILS+PICKLES+001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1XnEc7VLTS0vQvG-M5fGIv7l92djn_gcz87Ath_FjHqZ8asLh9S4_odChkg9d9uhkXx-oZ1ZtRIaa_Hs9oFh693WkWbYTqtnXzssoJnB3gR1SNmUniZpx7PAVyfFyeeGE5p-gJk6OTwA/s320/EMERILS+PICKLES+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311679416555298" border="0" /></a>Add the sugar and water to the bowls<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Pz33XhovnfhgwjVRx9gHvvrmnXrG_k0dMzLqhFWDN7kGM0jzuPHZJAWGRvZ0A-GIKbnV3OCg8Kk0RTr5uI481FRAt8SERDRoPK66Hbv06PaQKR4b1DKvW8X5pTikr1K5nn33_LIRXHVh/s1600/EMERILS+PICKLES+002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Pz33XhovnfhgwjVRx9gHvvrmnXrG_k0dMzLqhFWDN7kGM0jzuPHZJAWGRvZ0A-GIKbnV3OCg8Kk0RTr5uI481FRAt8SERDRoPK66Hbv06PaQKR4b1DKvW8X5pTikr1K5nn33_LIRXHVh/s320/EMERILS+PICKLES+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311561347028738" border="0" /></a>Add the onions and red peppers. The peppers aren't in the recipe but we think it makes the look pretty so we add them!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0qb0rItD8b93tcD-X1uyDwAXtELCgBr5VM9Yj9k-mgb15ZiZdeqtmXnCh_83mdYN3m-wV9bGvr0ivu4YIvoC5aDNzhbDI6laipWvH4VBh-u-IVerL75J8jDMRqin-NzYaJpcd9oC4Tza/s1600/EMERILS+PICKLES+003.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0qb0rItD8b93tcD-X1uyDwAXtELCgBr5VM9Yj9k-mgb15ZiZdeqtmXnCh_83mdYN3m-wV9bGvr0ivu4YIvoC5aDNzhbDI6laipWvH4VBh-u-IVerL75J8jDMRqin-NzYaJpcd9oC4Tza/s320/EMERILS+PICKLES+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311558524201330" border="0" /></a>After soaking for 2 hours, run under water to get rid of the salt water mixture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2bp3ZkiSStB1bbaRFHtRqT5JN4gu5fHzZY69uxk9wHLK5UHGqUdincXC5zOEeeG0Sp270h46bS9x-eGVNP0s6McSCvHSGg6HAdGBNFot0Xuw-jLv47WYzMVVAYDNiJZPX65pdaLB9rp6/s1600/EMERILS+PICKLES+004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2bp3ZkiSStB1bbaRFHtRqT5JN4gu5fHzZY69uxk9wHLK5UHGqUdincXC5zOEeeG0Sp270h46bS9x-eGVNP0s6McSCvHSGg6HAdGBNFot0Xuw-jLv47WYzMVVAYDNiJZPX65pdaLB9rp6/s320/EMERILS+PICKLES+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311545709697218" border="0" /></a>Mix up the rest of the ingredients in a pan, then add the cuke mixture. This was the most tedious part. It calls for 10 TABLESPOONS of chopped garlic for each recipe! So I had to peel and chop 30 TABLESPOONS worth. P - U !!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUxNuG-SxRkLr61WxE6AdDJ2zzK0tXVyI18_gqX9W9QOxrZZxNjDxk_8f3Ifu2BQDfV6BNgtZnJC4kcNFj7i0N0ggsEvEE-sLOTk0ZIQoecETxP_nkme02Nq-Gu8PcX-S9CJW_qXD-xh2/s1600/EMERILS+PICKLES+006.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUxNuG-SxRkLr61WxE6AdDJ2zzK0tXVyI18_gqX9W9QOxrZZxNjDxk_8f3Ifu2BQDfV6BNgtZnJC4kcNFj7i0N0ggsEvEE-sLOTk0ZIQoecETxP_nkme02Nq-Gu8PcX-S9CJW_qXD-xh2/s320/EMERILS+PICKLES+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311544823709826" border="0" /></a>Fill the jars, seal and process in a water bath. DONE!!!! Now you have to wait 2 weeks for them to work their magic!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNLIcPerFuou8B66EgHYgvrSCynYA5bFUZaCzEggjO0OC9hMBU8zKPRfUOf9v5Kp3RyIhYm0ZV1m2xFzX-M6qI5R-PSqxq-ZDou015QQzzAr86Ctk1KS2aDnWig7pMj28cM_xuLw1a8XM/s1600/EMERILS+PICKLES+008.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNLIcPerFuou8B66EgHYgvrSCynYA5bFUZaCzEggjO0OC9hMBU8zKPRfUOf9v5Kp3RyIhYm0ZV1m2xFzX-M6qI5R-PSqxq-ZDou015QQzzAr86Ctk1KS2aDnWig7pMj28cM_xuLw1a8XM/s320/EMERILS+PICKLES+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5535311535583795890" border="0" /></a><span id="role_document" style="color: rgb(51, 204, 0);font-family:Arial;font-size:130%;" > </span><h1 style="font-weight: normal; color: rgb(51, 204, 0);" class="recipe-title"><span id="role_document" style=";font-family:Arial;font-size:130%;" >Emeril's Homemade Sweet and Spicy Pickles</span></h1> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" >Recipe courtesy Emeril Lagasse, 2005</span></p> <p class="sub-hd"><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" >NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.</span></p> <div class="recipe-summary clrfix"> <dl class="times"><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" > <dt>Prep Time: </dt> <dd class="prep-time">40 min </dd> <dt>Inactive Prep Time: </dt> <dd class="wait-time">338 hr 0 min </dd> <dt>Cook Time: </dt> <dd class="cook-time">15 min </dd></span></dl> <dl class="level"><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" > <dt>Level: </dt><dd class="difficulty">Intermediate </dd></span></dl> <dl class="serves"><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" > <dt>Serves: </dt><dd class="yield">4 pints </dd></span></dl></div> <div class="rcp-wrap clrfix"> <span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>3 pounds pickling cucumbers, sliced into 1/4-inch thick slices</i> </span> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>2 cups sliced onions</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>1/2 cup pickling salt</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>6 cups water</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>3 cups white vinegar</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>1 1/2 cups apple cider vinegar</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>3 1/2 cups sugar</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>2 tablespoons yellow mustard seeds</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>1/2 teaspoon turmeric</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>4 whole cloves</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>10 tablespoons roughly chopped garlic</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>24 dried cayenne peppers</i></span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" ><i>2 teaspoons 100 percent Natural Pickle Crisp, optional</i></span></p> <p> </p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" >Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside. </span> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" > </span><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" >Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.</span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" > </span><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" >Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.</span></p> <p><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" > </span><span id="role_document" style="color: rgb(0, 0, 0);font-family:Arial;font-size:85%;" >Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.</span></p></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-91877601833336199002010-10-05T04:05:00.000-07:002010-10-05T04:13:44.868-07:00Balsamic-Baked Onions and Potatoes with Roast PorkThese recipes are from Jamie Oliver. I saw him make this on his Jamie At Home show on the Cooking Channel the other day. He said that this dish will fulfill every mans dream! It did not fail. PJ loved this meal. I served it with spinach on the side. Don't be afraid of all the Balsamic Vinegar in the potatoes. It ends up carmelized and just delicious!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT09CQcQWUZDz7xOGzG7OseKJ3g3pZq9hDwAPzvlM9cvheukzUT_kk_J96vZKa1c0dBAP5VbnHisCcE-HjXCX9Ag1BghuJsT0XcgXHYgJx8f1_Cbaqd3HEJBZ2CrCgnBPNbtTXtq7ZfRPP/s1600/Balsamic+potatoes+and+pork+005.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT09CQcQWUZDz7xOGzG7OseKJ3g3pZq9hDwAPzvlM9cvheukzUT_kk_J96vZKa1c0dBAP5VbnHisCcE-HjXCX9Ag1BghuJsT0XcgXHYgJx8f1_Cbaqd3HEJBZ2CrCgnBPNbtTXtq7ZfRPP/s400/Balsamic+potatoes+and+pork+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5524516886721324274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YQvngwsGVwCm_-AGMHp40O9l_5-HK83T391e0s2863NCytlHH0zx3Flp-190zKp4KnAsjoOdblJOajHeGyH7KAk2D6iSMSAqBeORaeFpUs_oKKpU5dT7FFja_WAZenMT4W7osZwI5ZAH/s1600/Balsamic+potatoes+and+pork+002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YQvngwsGVwCm_-AGMHp40O9l_5-HK83T391e0s2863NCytlHH0zx3Flp-190zKp4KnAsjoOdblJOajHeGyH7KAk2D6iSMSAqBeORaeFpUs_oKKpU5dT7FFja_WAZenMT4W7osZwI5ZAH/s400/Balsamic+potatoes+and+pork+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5524516883016513666" border="0" /></a><span><span style=";font-size:85%;color:black;" ><span style=";font-size:85%;color:black;" ><h2><span><span><span style=";font-size:85%;color:black;" ><span style=";font-size:85%;color:black;" ></span></span></span></span></h2><h1 class="recipe-title">Balsamic-Baked Onions and Potatoes with Roast Pork</h1></span></span></span>Ingredients <ul><li class="ingredient">3 1/2 pounds medium-sized waxy potatoes (all purpose), peeled and quartered lengthwise </li><li class="ingredient">Olive oil </li><li class="ingredient">7 ounces butter, cubed </li><li class="ingredient">1 bunch fresh rosemary, leaves picked and chopped </li><li class="ingredient">1 whole bulb garlic, quartered or smashed </li><li class="ingredient">5 medium red onions, peeled and quartered </li><li class="ingredient">1 1/2 cups cheap balsamic vinegar </li><li class="ingredient">Sea salt and freshly ground black pepper </li><li class="ingredient"><br /></li><li class="ingredient">For the pork: </li><li class="ingredient">1 small bunch fresh rosemary, leaves picked and finely chopped </li><li class="ingredient">Salt and pepper </li><li class="ingredient">2 tablespoons freshly ground fennel seeds </li><li class="ingredient">1 (3 1/2-pound) boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern </li><li class="ingredient">Olive oil </li><li class="ingredient">6 cloves garlic, crushed </li><li class="ingredient">1 medium red onion, peeled and quartered </li><li class="ingredient">2 stalks celery, trimmed and chopped </li><li class="ingredient">4 bay leaves </li><li class="ingredient">2 wine glasses white wine</li></ul> <div id="directions"> <h2>Directions</h2> <div> This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness. </div> </div> <div id="directions"> <div> Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan. </div> <div> </div> <div>To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it. </div> <div> </div> <div>Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.) </div> <div> </div> <div>Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through. </div> <div> </div> <div>After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad. </div></div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com2tag:blogger.com,1999:blog-3184476024761996992.post-77823031984926338282010-09-27T06:25:00.000-07:002010-09-27T06:51:28.645-07:00Traditional Barrel Aged Balsamic Vinegar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYkjY9VQ9SDkXj6Ydge0SFia_NiG0f2mDGvB_8yjiHSEPIuzWKr6kAvdP4Be-ViP1Hzgm7Zhne-AZm9UMQwKXxR7Jj19ep9t9_5dgKnfMNLAbzvMmp3GAAYzE2HWYOpreFy-SdBSlgW8g/s1600/trad_balsamic.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 130px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYkjY9VQ9SDkXj6Ydge0SFia_NiG0f2mDGvB_8yjiHSEPIuzWKr6kAvdP4Be-ViP1Hzgm7Zhne-AZm9UMQwKXxR7Jj19ep9t9_5dgKnfMNLAbzvMmp3GAAYzE2HWYOpreFy-SdBSlgW8g/s400/trad_balsamic.jpg" alt="" id="BLOGGER_PHOTO_ID_5521584379565133890" border="0" /></a><br /> This isn't a recipe but a shout out to tell the world of the BEST Balsamic Vinegar that's out there. This is the Traditional Barrel Aged Balsamic Vinegar from JD Gourmet. <a href="http://www.jdgourmet.com/about.html">http://www.jdgourmet.com/about.html </a>We started buying it a few years ago at the Bethlehem, CT Garlic Festival. It is one of those foods in life that give you great comfort. I don't use it in recipes where it's with a lot of other flavors. I'm sure it would be very good that way but we like to save it to use AS the main flavor. We use it to dip bread in, over mozzarella cheese, fresh basil and sliced tomatoes from the garden etc. It's the caviar of Balsamic Vinegars!<br /> Tonight we will have a meal that is planned around this delicious vinegar!!! PJ will be very happy!<br />** Photo from the JD Gourmet website.Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-54781643462918541712010-09-08T04:09:00.000-07:002010-11-26T06:10:46.810-08:00Marinated Portobello Stuffed Whole Chicken with Roasted Sweet Potatoes and Red Onion<span><span style=";font-family:arial;font-size:85%;color:black;" ><span style=";font-family:arial;font-size:85%;color:black;" ><div class="recipe-meta clrfix"><span style=";font-family:arial;font-size:100%;color:black;" ><span style=";font-family:arial;color:black;" ><span style="font-family:Arial,Helvetica,sans-serif;">This recipe is from the 2nd place winner of the Next Food Network Star, 2010. It looks long but is actually quick to throw together. I followed it exactly EXCEPT I added some white potatoes as well as the sweet potatoes because PJ doesn't like sweet ones, and after throwing everything in the pan, I drizzled the rest of the oil mixture from the mushrooms over the potatoes. <b>This was the most flavorful, moist chicken we ever had.</b> You can even throw it together the night before and plop it in the oven in the afternoon. Alyssa ended up not eating here last night. When she got home I started to tell her about it being that we watch the show together and she said PJ already told her how good it was. Now how's that for a compliment. Oh, I also used a 7.5 lb oven stuffer roaster, not a 3 lb one mentioned. I cooked it according to the chicken package time.</span></span></span><h1 class="recipe-title">Marinated Portobello Stuffed Whole Chicken with Roasted Sweet Potatoes and Red Onion</h1> <div><span style="font-size:100%;">Recipe courtesy Tom Pizzica</span></div> </div> <div class="recipe-summary clrfix"><span style="font-size:100%;"><br /></span><dl class="serves"><dt><span style="font-size:100%;">Serves:</span></dt><dd class="yield"><span style="font-size:100%;">4 servings</span></dd></dl> </div> <div class="recipe-image"> <span style="font-size:100%;"><img src="http://img.foodnetwork.com/FOOD/2010/08/15/NF0610_PilotChal-Tom-Recipe_s4x3_med.jpg" width="160" height="120" /></span> </div> <h2><span style="font-size:100%;">Ingredients</span></h2> <ul><li class="ingredient"><span style="font-size:100%;">1 (3-pound) whole fryer chicken</span></li><li class="ingredient"><span style="font-size:100%;">8 slices Marinated Portobello mushrooms (4 whole portobellos), recipe follows</span></li><li class="ingredient"><span style="font-size:100%;">Kosher salt and freshly ground black pepper, to taste </span></li><li class="ingredient"><span style="font-size:100%;">Dash smoked paprika</span></li><li class="ingredient"><span style="font-size:100%;">2 large sweet potatoes, peeled and quartered</span></li><li class="ingredient"><span style="font-size:100%;">1 medium red onion, cut into 8 wedges (from root to tip)</span></li><li class="ingredient"><span style="font-size:100%;">Olive oil, for drizzling</span></li></ul> <h2><span style="font-size:100%;">Directions</span></h2> <div class="instructions"> <div><span style="font-size:100%;"> Preheat the oven to 375 degrees F.</span></div> <div><span style="font-size:100%;">Start at the cavity end of the chicken and work your finger underneath the skin. Using 2 fingers, gently separate the skin from the entire breast and then work your way to the thighs and legs. </span></div> <div><span style="font-size:100%;">Cook's Note: There is a little piece of skin underneath the main skin that separates the thigh meat from the breast meat, just break through this part and don't be afraid of tearing the main skin because you won't.</span></div> <div><span style="font-size:100%;">Take the portobello mushroom slices and lay them flat underneath the skin over the breast and thighs. Do this until all the slices of mushrooms are underneath the skin. Season the chicken with salt, pepper, and smoked paprika. Place the chicken in a roasting pan.</span></div> <div><span style="font-size:100%;">Place the sweet potatoes and red onion in a bowl. Coat lightly with olive oil, salt, and pepper, and toss. Place the potatoes and onions around the chicken and cook for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, reads 165 degrees F. When the chicken is done, remove it from the oven and let it rest for at least 10 minutes. </span></div> <div><span style="font-size:100%;">Slice and enjoy! </span></div> </div> <h2><span style="font-size:100%;">Marinated Portobello Mushrooms:</span></h2> <ul><li class="ingredient"><span style="font-size:100%;">8 portobello mushroom caps</span></li><li class="ingredient"><span style="font-size:100%;">1 cup extra-virgin olive oil</span></li><li class="ingredient"><span style="font-size:100%;">4 cloves garlic, minced</span></li><li class="ingredient"><span style="font-size:100%;">1 large shallot, minced</span></li><li class="ingredient"><span style="font-size:100%;">Zest and juice of 2 lemons </span></li><li class="ingredient"><span style="font-size:100%;">1 tablespoon chopped fresh oregano </span></li><li class="ingredient"><span style="font-size:100%;">1/2 tablespoon chopped fresh thyme </span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon honey</span></li><li class="ingredient"><span style="font-size:100%;">2 teaspoons kosher salt</span></li><li class="ingredient"><span style="font-size:100%;">2 teaspoons freshly ground black pepper</span></li></ul> <div class="instructions"> <div><span style="font-size:100%;"> Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap. </span></div> <div><span style="font-size:100%;">Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds, and then place them in a large bowl.</span></div> <div><span style="font-size:100%;">In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.</span></div> <div><span style="font-size:100%;">Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.</span></div> <div><span style="font-size:100%;">Let the mushrooms stand at room temperature for at least 45 minutes. </span></div> </div></span></span></span>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com3tag:blogger.com,1999:blog-3184476024761996992.post-38173722131486751242010-09-03T05:55:00.000-07:002010-11-26T06:11:01.145-08:00BOMBAY SLOPPY JOE'S<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KwZNCjYVxXy0YwSsQq-7GuDteg6CsV7-A50Rdc0x3gZRDtod_cP3_Nrv1L9jk0_LSgVP9Jm4EFrWfv0JJz2dprNk5O7jqRfIag7lmUS5GcfWbniO21W2T0h7Omzq3KvQPqsWbnLiVhp4/s1600/FNM_100110-NFNS-004_s4x3_med.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KwZNCjYVxXy0YwSsQq-7GuDteg6CsV7-A50Rdc0x3gZRDtod_cP3_Nrv1L9jk0_LSgVP9Jm4EFrWfv0JJz2dprNk5O7jqRfIag7lmUS5GcfWbniO21W2T0h7Omzq3KvQPqsWbnLiVhp4/s400/FNM_100110-NFNS-004_s4x3_med.jpg" alt="" id="BLOGGER_PHOTO_ID_5512670133237809570" border="0" /></a> Photo from Food Network<br /><br />Alyssa and I saw this recipe on Aarti's Party on the Food Network. It is served with the Kale Salad (listed under SALAD to the right) and Creamy Pistachio Pops (which will be on here w/i the next week). <br />This recipe got RAVING reviews in the comment section of the recipe so we just had to try it. It was actually easy but I would suggest reading through the recipe first, then doing ALL of the prep work and then starting the dish. There were times that I actually turned the stove off so I could prep more ingredients. It's not hard at all though!<br /><span style="font-size:130%;"><span style="font-weight: bold;"> Let me say... this recipe was delicious</span></span>. It was my introduction into Indian Cooking. The next time I make it I will double the recipe or maybe triple it! Alyssa even said that if there were any leftovers she'd like to try it mixed with a salad, kind of like a taco salad!<br /> <div class="recipe-meta clrfix"> <br /><h1 class="recipe-title">Sloppy Bombay Joes</h1> <p>Recipe courtesy Aarti Sequeira 2010</p> </div> <div class="recipe-summary clrfix"> <dl class="times"><dt>Prep Time:</dt><dd class="prep-time">35 min</dd><dt>Inactive Prep Time:</dt><dd class="wait-time">--</dd><dt>Cook Time:</dt><dd class="cook-time">1 hr 0 min</dd></dl> <dl class="level"><dt>Level:</dt><dd class="difficulty">Easy</dd></dl> <dl class="serves"><dt>Serves:</dt><dd class="yield">4 to 6 servings</dd></dl> </div> <div class="recipe-image"> <img src="http://img.foodnetwork.com/FOOD/2010/08/24/ZA0101H_Sloppy-Bombay-Joes_s4x3_med.jpg" width="160" height="120" /> </div> <h2>Ingredients</h2> <!--concordance-begin--> <h3>Sauce:</h3> <ul><li class="ingredient">2 tablespoons vegetable oil </li><li class="ingredient">1 tablespoon minced ginger</li><li class="ingredient">2 cloves garlic, minced</li><li class="ingredient">1/2 serrano chile, seeded and finely minced (save the other half for the turkey)</li><li class="ingredient">1 teaspoon garam masala</li><li class="ingredient">1/2 teaspoon paprika</li><li class="ingredient">1 (15-ounce) can tomato sauce</li><li class="ingredient">1 cup water</li></ul> <h3>Turkey:</h3> <ul><li class="ingredient">3 to 4 tablespoons vegetable oil</li><li class="ingredient">Small handful shelled pistachios, about 1/4 cup</li><li class="ingredient">Small handful raisins, about 1/4 cup</li><li class="ingredient">1 teaspoon cumin seeds</li><li class="ingredient">1/2 large white onion, finely diced</li><li class="ingredient">1 red bell pepper, seeds and membrane removed, finely diced </li><li class="ingredient">1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)</li><li class="ingredient">Kosher salt</li><li class="ingredient">1 pound ground turkey</li><li class="ingredient">1/2 teaspoon honey</li><li class="ingredient">1/4 cup half-and-half</li><li class="ingredient">Small handful chopped fresh cilantro (soft stems included)</li><li class="ingredient">4 to 6 hamburger buns</li></ul> <!--concordance-end--> <h2>Directions</h2> <div class="instructions"> <p> Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.</p> <p>Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside. </p> <p>Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes. </p> <p>Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.</p> <p>Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.</p> <p>Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy! </p> </div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-26128003864323959602010-09-03T05:47:00.000-07:002010-11-26T06:11:17.087-08:00Massaged Kale Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSktuVQde8-crAbZ0u2ZPvet9sXGg8w3bbBXrUikhw227VNNXPyASa_jkS8YMoBoa4i05yhgAlXYtlHFADih65lHTy2llHo7x7HpIJSQ_1KVIVsWRQRvGfB0XXqrTZVq_om1aZPgdG1FoA/s1600/food+002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSktuVQde8-crAbZ0u2ZPvet9sXGg8w3bbBXrUikhw227VNNXPyASa_jkS8YMoBoa4i05yhgAlXYtlHFADih65lHTy2llHo7x7HpIJSQ_1KVIVsWRQRvGfB0XXqrTZVq_om1aZPgdG1FoA/s400/food+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5512668254707419090" border="0" /></a>My picture of this salad is blurry so here's one straight from the Food Network.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlH0TzHTSFnXRPJDWRIBPTDwGs7GVvvM0TsO1M0x5rjiAm2R0Nbah8xYUUda3sB41uUUmUF15zgl_Yeow6kKtAAbiQv2Enq9ZhK2xYofH7HJsYqHh0_CoQLlLe2BFQgQcz4IJoqwXbZvW/s1600/ZA0101H_Kale-Salad_s4x3_med.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlH0TzHTSFnXRPJDWRIBPTDwGs7GVvvM0TsO1M0x5rjiAm2R0Nbah8xYUUda3sB41uUUmUF15zgl_Yeow6kKtAAbiQv2Enq9ZhK2xYofH7HJsYqHh0_CoQLlLe2BFQgQcz4IJoqwXbZvW/s400/ZA0101H_Kale-Salad_s4x3_med.jpg" alt="" id="BLOGGER_PHOTO_ID_5512668246478941794" border="0" /></a>I was a bit nervous about even attempting this recipe. Kale can be so bitter. I read the reviews and EVERYONE loved it! So how could I not try it? I have to admit that I did the order of ingredients wrong. Read before making this. In the end, all of the ingredients were in there in the correct amounts but Alyssa remembers there being more dressing when we saw it on Aarti's show. Honestly, I think the order of the ingredients wasn't the problem, I think it was the fact that i bought the biggest head of Kale that there was. I think i should have doubled all of the other ingredients. The parts of the salad that had the dressing coating it were delicious. Aartie said it's best the longer it sits. This salad goes with her Bombay Sloppy Joe's which you will find in the Main Dish category to the right.<br /><h1 class="recipe-title">Massaged Kale Salad</h1> <p>Recipe courtesy Aarti Sequeira, 2010<br /></p> <div class="recipe-summary clrfix"><dl class="serves"><dt>Serves:</dt><dd class="yield">4 servings</dd></dl> </div> <div class="recipe-image"> <img src="http://img.foodnetwork.com/FOOD/2010/08/24/ZA0101H_Kale-Salad_s4x3_med.jpg" width="160" height="120" /> </div> <h2>Ingredients</h2> <!--concordance-begin--> <ul><li class="ingredient">1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced </li><li class="ingredient">1 lemon, juiced </li><li class="ingredient">1/4 cup extra-virgin olive oil, plus extra for drizzling </li><li class="ingredient">Kosher salt </li><li class="ingredient">2 teaspoons honey </li><li class="ingredient">Freshly ground black pepper </li><li class="ingredient">1 mango, diced small (about 1 cup) </li><li class="ingredient">Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons</li></ul> <!--concordance-end--> <h2>Directions</h2> <div class="instructions"> <p> In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. </p> <p> </p> <p>In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. </p> <p> </p> <p>Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. </p> </div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-55329500245224971802010-08-28T03:37:00.000-07:002010-08-28T03:57:56.843-07:00GRILLED PORTOBELLO AND TOMATO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKRgRckA1Icw_8YWzOAjYl0P-a6KSOh5E6WGHmUZSndPlHNQwaxOVYbQ9t7TnEUxrID3Z0W5Rnfa1pG5u9KnUTrgHYDRkVbY3Ud_pLnXoKqRXbJQ7XQwC1Pqs_neFjFquri6NowkmjUKp/s1600/FOOD+003.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKRgRckA1Icw_8YWzOAjYl0P-a6KSOh5E6WGHmUZSndPlHNQwaxOVYbQ9t7TnEUxrID3Z0W5Rnfa1pG5u9KnUTrgHYDRkVbY3Ud_pLnXoKqRXbJQ7XQwC1Pqs_neFjFquri6NowkmjUKp/s400/FOOD+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5510408681852998514" border="0" /></a><br />Last night I made a delicious 'side' from Mrs. Celenza's cookbook FROM THE TABLE OF PLENTY. It was Grilled Portobello And Tomato. Let me first say that my picture doesn't do it justice. I should have plated it for the picture but oh well! It was simply DELICIOUS! It made me think 'summer' when I tasted it but would be just as good an comforting in the winter! It was super easy also.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">GRILLED PORTOBELLO AND TOMATO</span></span><br /> From the Table of Plenty, Marion Celenza<br /><br />1 lb. Portobello mushroom caps, rinsed, drained, sliced into 1/2" thick pieces<br />1 large onion, thinly sliced (I used a red onion)<br />2 beefsteak tomatoes, ripe but firm, 1/2" slices<br />3-4 bay leaves<br />6 garlic cloves, chopped<br />1/4 cup balsamic vinegar<br />1/4 cup olive oil<br />freshly ground black pepper<br />1/4 cup grated Parmesan Cheese<br /><br /> Lightly coat a 9x15" solid metal grill pan. (I didn't have one so I just used a jelly roll pan). Preheat broiler.<br /> Pat dry mushroom slices with paper towels. In a small bowl blend oil and vinegar. Brush this mix over both sides of the sliced mushrooms. Lay mushrooms, side by side, on the grill pan. Arrange tomato slices and sliced onion over mushrooms. Sprinkle with garlic, cheese and black pepper. Lay bay leaves upon various areas of the vegetable mix.<br /><span style="font-size:180%;"><span style="font-weight: bold;"> *</span></span>Broil vegetables 5 inches below heat for 3-5 minutes or until cheese melts and is light golden brown. Turn off broiler. Allow tray to sit in oven for another minute. Remove bay leaves and discard.<br />Serve hot; use a spatula to assist in serving. Serves 6.<br /><span style="font-size:180%;"><span style="font-weight: bold;">*</span></span> When broiling, do not run out to the grill and get distracted like I did. This cooks FAST!Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-23599237661045312882010-08-14T15:02:00.000-07:002010-08-14T15:13:14.336-07:00Joan's Broccoli Madness aka... Sweet Tomatoes Broccoli Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpJg9X2qqHx877u0GdkHOCLShP4yNU6osCLK3792Gcq6SxOLC6eBL-XdAL4L6P8RpiYaojoRegiblLWMw6svmUkG2x7B3qQxu9Hsu7M-axQU_ItF5F2zvYR08lTjRmfV0oKkStU0QI6Fp/s1600/JoanMadness.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpJg9X2qqHx877u0GdkHOCLShP4yNU6osCLK3792Gcq6SxOLC6eBL-XdAL4L6P8RpiYaojoRegiblLWMw6svmUkG2x7B3qQxu9Hsu7M-axQU_ItF5F2zvYR08lTjRmfV0oKkStU0QI6Fp/s400/JoanMadness.jpg" alt="" id="BLOGGER_PHOTO_ID_5505390139579832946" border="0" /></a><br /><span><span style=";font-family:arial;font-size:85%;color:black;" ><span style=";font-family:arial;font-size:85%;color:black;" ><div class="headline_area"><h1 style="color: rgb(0, 153, 0); text-align: center;" class="entry-title"><span style="font-size:180%;">Joan’s Broccoli Madness</span></h1><br /></div> <div>Whenever we visit Brooke, we always go to Sweet Tomatoes for dinner. We just love it! One of our favorites is the Broccoli Salad. I was so happy to find the recipe today. I made it as a side with dinner tonight and it was delicious.... just like I remember!<br /></div><div><em><br /><span style="font-size:100%;"><span style="font-weight: bold;">Serves 6-8.</span></span><br /></em>1 bunch uncooked broccoli*<br />½ cup crumbled cooked bacon<br />½ cup cashews<br />1/3 cup raisins<br />¼ cup chopped red onions<br /><br /><span style="font-size:130%;"><strong>Dressing</strong></span><br />1 cup mayonnaise<br />1/3 cup sugar<br />2 tablespoons apple cider vinegar</div> <div>Mix the first five ingredients in a large bowl.<br />In a second bowl, beat dressing ingredients together gently until smooth.<br />Toss the salad with the dressing approximately 10 minutes before serving to allow flavors to meld. Serve on chilled salad dishes.</div></span></span></span>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-21864213844424101712010-08-10T07:16:00.000-07:002010-08-10T07:23:33.761-07:00DEEP FRIED PICKLES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP9I42oNiajdBJn3TmeqCyyiFCCRhgvScVwnbGoIsojKijzXIVO2PH_dJTrpRFLL8sX7y1AAKzBG8_Ir9Rze7jFFR2bGChhdSlMRByqx2mC0IGSJUen9S-QtwvgA15WOjgNT7Dw2r_VEa/s1600/fried_pickles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP9I42oNiajdBJn3TmeqCyyiFCCRhgvScVwnbGoIsojKijzXIVO2PH_dJTrpRFLL8sX7y1AAKzBG8_Ir9Rze7jFFR2bGChhdSlMRByqx2mC0IGSJUen9S-QtwvgA15WOjgNT7Dw2r_VEa/s400/fried_pickles.jpg" alt="" id="BLOGGER_PHOTO_ID_5503785442992172930" border="0" /></a>Alyssa has been craving Deep Fried Pickles lately. We had them first at Smokin' Al's and we all just loved them. She made them when Scott and her were visiting Brooke. They all loved them. Alyssa didn't use a recipe. She just opened a jar of Dill Pickle Chips, dipped the chips in egg and then Italian Seasoned Bread Crumbs and then fried them until the were golden brown. She served them with ranch dressing. I never though I'd like them but boy, they were delicious!!!Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com0tag:blogger.com,1999:blog-3184476024761996992.post-2641743741865097072010-07-19T06:30:00.000-07:002010-07-19T06:38:07.549-07:00ZUCCHINI NOODLE PESTO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rPOBW55KjQ-A1WfTlUtc-MEmjTEPkh9d6ysoKb5dfM9ulrJOUDJ_6Owp-lBXOMHGJQwsbIB4W0KPuOZ_g4t5ofG0SqQxcOL6iEJ1kl5UAxapw1Z0HsIK4tO0NsVcKtkAN3iYd_FfDS-F/s1600/CRAIGSLIST+005.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rPOBW55KjQ-A1WfTlUtc-MEmjTEPkh9d6ysoKb5dfM9ulrJOUDJ_6Owp-lBXOMHGJQwsbIB4W0KPuOZ_g4t5ofG0SqQxcOL6iEJ1kl5UAxapw1Z0HsIK4tO0NsVcKtkAN3iYd_FfDS-F/s400/CRAIGSLIST+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5495609235538074786" border="0" /></a><span class="subject" dojoattachpoint="subjectNode">This was a pretty interesting recipe. If there was a way to make the Pesto to be less fattening, it would be the perfect diet food. Below is the original recipe. It comes from the blog called Tea & Cookies. <a href="http://teaandcookies.blogspot.com/2009/08/zucchini-noodles-with-pesto.html">http://teaandcookies.blogspot.com/2009/08/zucchini-noodles-with-pesto.html</a><br />I did change a few things though. I made a bunch of jars of Basil Pesto in the spring. I use quite a bit of garlic in mine so I didn't add more to this recipe. I also used sun-dried tomatoes instead of fresh ones. I thought it was pretty good.<br /><br />ZUCCHINI NOODLE PESTO</span><br /><span style="font-family:arial;font-size:85%;color:black;"><span style="font-family:arial;font-size:85%;color:black;"><br />Two medium-sized zucchini or one large one (but not those crazy baseball bat zucchini), about four to five cups.<br />One large bunch of basil, leaves removed from steams (about 3 cups)<br />Garlic, 1-2 cloves (start with one, add a second if you find you want more garlic flavor)<br />Salt and pepper, to taste<br />1 cup dried or fresh tomatoes, sliced (if dried) or cut into chunks<br /><br />Run the zucchini over a mandolin to create “noodles, or cut into 'matchbook size'.<br />Put basil and garlic in the bowl of a food processor (you can chop by hand, if you don’t have a food processor, it just takes a bit of time). Process the herbs while drizzling olive oil in though the feeder tube until you see the consistency change from chopped to smooth, (somewhere between 1 to 2 tbs. of oil). Add salt and pepper to taste (I’d start with 1/2 tsp of salt and add more if you like).<br /><br />Toss all together. Eat immediately.</span></span>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com1tag:blogger.com,1999:blog-3184476024761996992.post-83413066331506424912010-07-14T04:33:00.000-07:002010-11-26T06:11:43.059-08:00Salad with Vinaigrette Dressing and Fried Eggplant Croutons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaI_IxJfKap6HMBRzXwI8mwEsDO2-00tCHnHZUcNhrkKAxzrhKGQ9p9wJCbb7ycb_GAzkxegjaPSb9U-kals3aZcQLj4AbHwurNgK5wyT0-hbqp_HOVNh26GngUTrIYnHiqgUSFWwewr1/s1600/CRAIGSLIST+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaI_IxJfKap6HMBRzXwI8mwEsDO2-00tCHnHZUcNhrkKAxzrhKGQ9p9wJCbb7ycb_GAzkxegjaPSb9U-kals3aZcQLj4AbHwurNgK5wyT0-hbqp_HOVNh26GngUTrIYnHiqgUSFWwewr1/s400/CRAIGSLIST+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5493724052818341746" border="0" /></a>I made this salad last night. It had gotten great reviews and my family agrees! I was a bit skeptical about the eggplant croutons but they 'make' the salad! DELICIOUS! There was enough dressing to use on additional salads. I keep it in the refrigerator in a canning jar.<br />Aaron never let's me down with his recipes!<br /><div id="AOLMsgPart_2_65636e7f-b601-4fdd-b5c8-8ce2a8e5d9ca"> <span style=";font-family:arial;font-size:85%;color:black;" ><span style=";font-family:arial;font-size:85%;color:black;" > <div><br /></div> </span><h1 class="recipe-title">Deep-Fried Eggplant Croutons</h1> <div>Recipe courtesy Aaron McCargo Jr.</div> <div class="recipe-summary clrfix"><br /></div> <div style="font-weight: bold;" class="recipe-image"> <span style="font-size:130%;">Ingredients</span></div> <ul><li class="ingredient">Canola oil, for frying</li><li class="ingredient">1/2 cup all-purpose flour</li><li class="ingredient">3 eggs, beaten</li><li class="ingredient">1 cup seasoned Italian bread crumbs</li><li class="ingredient">1 eggplant, peeled and diced into 1/2-inch cubes</li><li class="ingredient">Salt</li></ul> <h3><span style="font-size:130%;">Vinaigrette:<br /></span></h3> <ul><li class="ingredient">1/4 cup red wine vinegar</li><li class="ingredient">2 tablespoons minced garlic</li><li class="ingredient">1 tablespoon Dijon mustard</li><li class="ingredient">3/4 cup olive oil</li><li class="ingredient">2 teaspoons chopped fresh oregano leaves</li><li class="ingredient">1 tablespoon chopped basil leaves</li><li class="ingredient">1 teaspoon salt</li><li class="ingredient">1/2 teaspoon coarsely ground black pepper</li><li class="ingredient">1 bag spring mix greens</li><li class="ingredient">1 heart romaine, chopped</li><li class="ingredient">10 basil leaves, torn</li><li class="ingredient">10 fresh oregano leaves</li><li class="ingredient">10 parsley leaves</li><li class="ingredient">1/4 cup grated Parmesan</li><li class="ingredient">1/2 cup halved cherry tomatoes</li><li class="ingredient">1/2 red onion, thinly sliced</li></ul> <h2>Directions</h2> <div> Preheat a fryer to 375 degrees F.</div> <div>In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.</div> <div>Vinaigrette:</div> <div>In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.</div> <div>In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.</div> <div>Toss with the desired amount of dressing, top with eggplant croutons and serve.</div> </span> </div>Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com2tag:blogger.com,1999:blog-3184476024761996992.post-89512651657686609722010-07-13T09:39:00.001-07:002010-07-13T09:42:28.014-07:00CORN and BASIL CAKES...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6jLHcvcYErKHgC6WWIvsQnjqhbv0923eYnr07XPl4n31YZxWnrg6xGbqfcJ7Nr-wQLAS_A07XZiVUBVnxrC-i-oLYWF0i4NoTzfztJz1Y3OxgnK5brQsASCT3rKNRAgmj-I2L5KEfxQq/s1600/P1280244x.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6jLHcvcYErKHgC6WWIvsQnjqhbv0923eYnr07XPl4n31YZxWnrg6xGbqfcJ7Nr-wQLAS_A07XZiVUBVnxrC-i-oLYWF0i4NoTzfztJz1Y3OxgnK5brQsASCT3rKNRAgmj-I2L5KEfxQq/s400/P1280244x.jpg" alt="" id="BLOGGER_PHOTO_ID_5493431645199191794" border="0" /></a>This was a delicious recipe adapted from Eating Well. Adding the basil made for a nice fresh taste. They were very easy to make.<br /><strong><br /><span style="font-size:180%;"><span style="font-weight: bold;">Corn and Basil Cakes</span></span><br /></strong><em><br /></em>1/2 cup all-purpose flour<br />1/2 cup whole milk<br />2 large eggs<br />2 Tablespoons canola oil, divided<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground pepper<br />2 cups fresh corn kernels (about 2 large ears) or frozen (thawed)<br />1/2 cup chopped basil<br /><br />Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.<br /><br />Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with remaining oil and batter, making ten cakes total. Reduce the heat as necessary to prevent burning.Lynnhttp://www.blogger.com/profile/15827361554406616515noreply@blogger.com1