tag:blogger.com,1999:blog-40377961598574673832024-03-05T04:19:30.843-05:00MK's Weekend Cooking AdventuresHome Cooked Meals Made with Love and Fresh IngredientsAnonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-4037796159857467383.post-37396768310863009992016-07-16T08:13:00.001-04:002016-07-16T08:15:24.116-04:00Sake Marinated Tuna with Sesame Crust and Peppercorn "Yum Yum" Sauce<div>
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<span style="font-family: "georgia"; font-size: large;">Well, I'm back. I haven't been cooking much that's exciting lately but as it's a Friday night I felt like being creative. </span><br />
<span style="font-family: "georgia"; font-size: large;"><br /></span>
<span style="font-family: "georgia"; font-size: large;">I love seared tuna. This recipe is simple yet elegant enough to serve at a dinner party. Just double or triple the recipe as needed.</span><br />
<span style="font-family: "georgia"; font-size: large;"><br /></span>
<span style="font-family: "georgia"; font-size: large;">I like to serve this with a little Napa cabbage braise/sauté and Forbidden Rice. It makes for a beautiful plate and a delicious dinner for two. </span><br />
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<span style="font-family: "georgia"; font-size: large;">The Peppercorn "Yum-Yum" sauce takes a little help from the store. It's okay to cheat now and again, both with your diet and your cooking shortcuts. Hey, everyone is super busy, right?</span><br />
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<span style="font-family: "georgia"; font-size: large;">Oh, and I like to plate this with a little bottled ginger sauce. Not only do you get both flavors of the ginger and the Yum Yum sauce like you do in the restaurants, but it looks pretty on the plate. </span><br />
<span style="font-family: "georgia"; font-size: large;"><br /></span>
<span style="font-family: "georgia"; font-size: large;">BTW - try adding a little soft honey butter to your rice and water when cooking your Forbidden rice. You'll be glad that you did. </span><br />
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<span style="font-family: "georgia"; font-size: large;">Enough chit chat. Here you go!</span></div>
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
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<span style="font-size: large;">1/4 cup dry </span><b><span style="font-size: large;">sake</span></b><span style="font-size: large;">, divided</span><br />
<span style="font-size: large;">2 teaspoons </span><b><span style="font-size: large;">light soy sauce, </span></b><span style="font-size: large;">divided</span><br />
<span style="font-size: large;">1 teaspoon bottled </span><b><span style="font-size: large;">minced ginger</span></b><br />
<span style="font-size: large;">1/2 teaspoon </span><b><span style="font-size: large;">garlic paste</span></b><span style="font-size: large;"> (fresh garlic, chopped and smashed into a paste)</span><br />
<span style="font-size: large;">2 center cut </span><b><span style="font-size: large;">tuna</span></b><span style="font-size: large;"> - about 5 1/4 ounces each - cut about 2 inches thick</span><br />
<span style="font-size: large;">1 ounce </span><b><span style="font-size: large;">Sesame seeds</span></b><span style="font-size: large;"> </span><br />
<label class="ingredient" data-shopping="1 tablespoon honey" for="ingredient-9bddb665-ea09-436b-837c-4510ce5c50c0"><span style="font-size: large;"><br />
For the sauce:<br />
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1/4 cup </span><b><span style="font-size: large;">bottled Yum Yum sauce</span></b><br />
</label><span style="font-size: large;">1 teaspoon mixed </span><b><span style="font-size: large;">peppercorns</span></b><span style="font-size: large;">, crushed </span><br />
<label class="ingredient" data-shopping="1 teaspoon McCormick Gourmet™ Organic Peppercorn Melange" for="ingredient-7d19cf62-ce6e-4f8c-81f5-e50abc0ae57e"></label><div class="checkbox" itemprop="ingredients">
<span style="font-size: large;">1/4 cup</span><b><span style="font-size: large;"> green onions/scallions</span></b><span style="font-size: large;"> sliced, for garnish</span></div>
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<b><span style="font-size: large;">Canola oil</span></b><span style="font-size: large;"> for coating skillet</span></div>
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<span style="font-size: large;">Bottled </span><b><span style="font-size: large;">ginger sauce</span></b><span style="font-size: large;"> for plating (optional)</span></div>
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<span style="font-size: large;"><b>Directions:</b></span></div>
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<span style="font-size: large;">Pat tuna dry.</span><br />
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<span style="font-size: large;">Combine 1/4 cup of the sake, the soy sauce, ginger and garlic in a non-reactive container. Whisk to combine.</span><br />
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<span style="font-size: large;">Add the tuna steaks, cover, and shake to coat. Refrigerate until ready to prepare; marinate for at least 30 minutes. </span><br />
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<span style="font-size: large;">Remove tuna from marinade and pat dry. </span><br />
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<span style="font-size: large;">Place sesame seeds into a pie pan. Coat all sides of each tuna cut, pressing the seeds into the flesh of the fish.</span><br />
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<span style="font-size: large;">Coat heavy skillet, preferably cast iron, with canola oil. Heat to smoking hot. </span><br />
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<span style="font-size: large;">Sear tuna on both sides, about two minutes each main side and thirty seconds on ends for a rare center, three minutes each main side for medium rare. </span><br />
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<span style="font-size: large;">Let rest for a few minutes before slicing.</span><br />
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<span style="font-size: large;">Mix peppercorns into the bottled Yum Yum sauc</span>e. <br />
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<span style="font-size: large;">Want a zippier sauce? Add more peppercorns!</span><br />
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<span style="font-size: large;">Enjoy and I'll see you soon. </span><br />
<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-78434163484022790552016-05-15T09:16:00.000-04:002016-05-15T10:04:56.553-04:00Marinated Grilled Lamb Chops with Spring Pesto and My New Blog Concept<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-size: large;">Marinated Grilled Lamb Chops with Spring Pesto</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Welcome to My New Blog Concept!</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Life continues to be crazy, but I haven't forgotten about sharing my recipes with you. Unfortunately, yes, I'm still dealing with my knee issue. Please send me prayers or thoughts for getting this resolved. I hate having my exercise routine interrupted. I like to eat, if you haven't guessed. So exercise is vital! For me. Because I eat so much. </span><br />
<span style="font-family: "georgia";"><br /></span> <span style="font-family: "georgia";">You don't want to hear about my middle-aged aches and oh da pains! You want to see what great and simple recipe I posted. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">BUT, if you've been following this blog for a while, you'll notice I branded it with another name. I think change is good. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The reason I did this is that I realized that while I'm a good cook during the week, I've been so busy and preoccupied that I only have a chance to be a great cook on the weekend. I know some of you are in the same boat. You love to cook, but only really have time to devote to it on a Saturday or Sunday. </span><br />
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<span style="font-family: "georgia";">I have said, I'll never post just to post. All of my recipes are kitchen tested, tasted and approved. I never want to post anything that you can't recreate and get the same great results. </span><br />
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<span style="font-family: "georgia";">All of my old recipes are still here. You just need to look back in the archives. </span><br />
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<span style="font-family: "georgia";">Now, for this weekend's recipe. I found this pepper seasoning in my supermarket. I don't often do this, but I am incorporating this store bought seasoning into my recipe.</span><br />
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<span style="font-family: "georgia";">I am addicted to the Pero <span style="line-height: 115%;"><span style="font-size: x-small;">®</span></span> Pepper seasoning. I am actually showing this recipe with a side of these peppers prepared with the seasoning, but I used it in the marinade, too. It's no salt added, and you will not miss the salt at all. There is enough salt in the pesto. </span><br />
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<span style="font-family: "georgia";">And speaking of the pesto - </span><br />
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<span style="font-family: "georgia";">You'll want to prepare that pesto first - </span>
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For the Spring Pesto:</h3>
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<span style="font-family: "georgia";">2 <b>scallions</b>, green and white parts, top removed and chopped</span></div>
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<span style="font-family: "georgia";">1 bunch (1 ounce) <b>fresh basil</b></span></div>
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<span style="font-family: "georgia";">1/2 cup <b>salt and pepper slivered almonds</b> </span></div>
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<span style="font-family: "georgia";">1/4 cup freshly squeezed <b>lemon juice</b></span></div>
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<span style="font-family: "georgia";">1/4 cup shredded <b>Parmesan cheese</b> </span></div>
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<span style="font-family: "georgia";">1/4 cup good quality Extra Virgin <b>olive oil, </b>plus extra as needed</span><br />
<span style="font-family: "georgia";">2 pinches<b> pink salt</b></span><br />
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<b><span style="font-family: "georgia";">For the Lamb Chop Marinade:</span></b><br />
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<span style="font-family: "georgia";">For each 3 or 4 lamb loin chops you will need:</span><br />
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<span style="font-family: "georgia";">1/8 teaspoon chopped fresh <b>mint</b></span><br />
<span style="font-family: "georgia";">1/8 teaspoon chopped fresh <b>oregano</b></span><br />
<span style="font-family: "georgia";">1/8 teaspoon chopped fresh <b>rosemary</b></span><br />
<span style="font-family: "georgia";">1 tablespoon fresh <b>lemon juice</b></span><br />
<span style="font-family: "georgia";">1 tablespoon <b>Pero </b><span style="line-height: 115%;"><span style="font-size: x-small;"><b>®</b></span></span><b> Seasoning for Peppers</b></span><br />
<span style="font-family: "georgia";">1/4 cup <b>Extra Virgin olive oil</b></span></div>
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<span style="font-family: "georgia";"><b>Directions:</b></span></div>
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<span style="font-family: "georgia";">To make the pesto: Add the chopped scallions, basil, almonds and lemon juice into a food processor. Pulse until combined. Add in the cheese and continue to pulse until a smooth. </span></div>
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<span style="font-family: "georgia";">Drizzle in the oil through the top of the food processor and continue to pulse until the pesto emulsifies. Add extra oil as needed. </span><br />
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<span style="font-family: "georgia";">Note: This pesto will be thick. I like to add in a little extra olive oil before serving the pesto. This way you can freeze the leftovers and add extra oil after defrosting. </span><br />
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<span style="font-family: Georgia;">Mix all ingredients together for the marinade (fresh chopped herbs, lemon juice, seasoning and olive oil). </span><br />
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<span style="font-family: "georgia";">Add chops to marinade. Turn to coat. Let marinate for at least 1/2 hour.</span></div>
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<span style="font-family: "georgia";">Brush grill with oil or use cooking spay for the grill. </span></div>
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<span style="font-family: "georgia";">Preheat grill to 450 degrees F.</span><br />
<span style="font-family: "georgia";"><br /></span> <span style="font-family: "georgia";">Remove chops from marinade and pat dry with a paper towel (lightly). </span></div>
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<span style="font-family: "georgia";">Grill chops about 4 or 5 minutes each side for medium rare. I like to close the lid during the cooking process, but be careful for flare ups. Adjust cooking time accordingly and for your grill as grill temperatures do vary.</span><span style="font-family: "georgia";"><br /></span></div>
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<span style="font-family: "georgia";">Serve the chops with grilled baby peppers and cucumber salad made with Greek yogurt and fresh dill. </span><br />
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<span style="font-family: "georgia";"><b>Note on the seasoning:</b>
<i>No product was given to the blogger.</i> </span><br />
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<span style="font-family: "georgia";">You can also add a little fresh lemon juice over the dish at the end. I like to add some torn basil too. You can play with the garnishes as you like. Mint might also be a nice garnish for this dish.</span></div>
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<span style="font-family: "georgia";">I know you're going to make this recipe over and over again. </span><br />
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<span style="font-family: "georgia";">Tell me what you think of my new blog concept. </span></div>
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<span style="font-family: "georgia";">As always, enjoy and "I'll see you soon." </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0United States27.505930482854719 -80.50781251.9838959828547189 -121.8164065 53.027964982854719 -39.1992185tag:blogger.com,1999:blog-4037796159857467383.post-45931283589503542572016-03-14T18:17:00.000-04:002016-03-14T18:17:46.710-04:00Cedar Planked Arctic Char with Lobster and Crab Bisque Sauce<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #351c75; font-size: large;">Cedar Planked Arctic Char</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Well, I'm back. The first part of the year was a bit stressful. We had a slab (pipe) break in the kitchen - fun fun - repairs, and a host of other issues. I haven't forgotten about you. I'm just getting back into the swing of cooking.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Here is a great weeknight recipe. Now that the weather is getting nicer we can all drag out the grill.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">I love planking salmon. I've tried this method with trout with success. This was my first attempt with Arctic Char.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">If you're not familiar with Arctic Char, the taste and appearance are somewhere between salmon and trout. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">For the sauce I cheated a little. You take your favorite store-bought lobster bisque - preferably fresh or frozen, not canned, and you add a little cornstarch, sherry, and claw crabmeat to make a yummy sauce. That's it. Super easy. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">The nice thing about this dish is you can dress it up a little. You can add more fresh herbs to your platter, or lemon slices. Go nuts!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Just make sure that you soak your cedar plank for several hours in water so it doesn't go up in flames on you. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Note: I cook the char with the skin on the one side. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<h3>
Here is the recipe:</h3>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lb. fresh <strong>Arctic Char</strong>, skin on </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon <strong>olive oil</strong> for brushing fish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon <strong>garlic and herb seasoning</strong> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon <strong>lemon pepper seasoning</strong></span><br />
<span style="font-family: "georgia";">Pinch<strong> Cayenne </strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong>Lemon slices</strong> (for topping fish while cooking and for garnish)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong>Fresh herbs</strong> (as you like)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Again, if you didn't catch the sauce recipe:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2/3 cup <strong>prepared lobster bisque</strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon <strong>cornstarch</strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon <strong>dry sherry wine</strong></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 ounces <strong>crab claw meat</strong>, picked through for shells</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Fresh chopped c<strong>hives</strong>, optional </span><br />
<span style="font-family: "georgia";"></span><br />
<h3>
Directions:</h3>
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Lay the fish on a platter, skin side down. Mix the olive oil with the garlic and herb seasoning, lemon pepper seasoning and cayenne. Brush evenly over the fish. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Top fish with lemon slices. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Preheat plank on the grill, about five minutes until it begins to crackle. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Carefully place the salmon onto the plank. You'll need to watch this and keep a spray bottle available for possible flair ups. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Grill fish for about 18 minutes - 20 minutes.</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">While the fish is cooking, heat the lobster bisque mixed with the cornstarch and wine. Fold in the crab right before serving. Top with chives.</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Serve the fish with more lemon and the sauce. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">I like to serve this with a rice medley and steamed green beans. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Enjoy! I'll see you soon. </span><br />
<strong></strong><br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-11016802322131068552016-01-23T16:34:00.001-05:002016-01-23T16:34:11.480-05:00Chicken Riggies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7H-Y-qM140DQkwq6JD0D7Qko7aO6qoBlr8iMvfrO_oqLlP9cFmdQKGfOjsY18irKi9VPZ91_QB-qChqGHc3rk5nB32IL4lOXwiZUHCTIsUtOagFi7oOYaQ_K45fOPEgF1q5Cx0cm/s1600/IMG_50503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7H-Y-qM140DQkwq6JD0D7Qko7aO6qoBlr8iMvfrO_oqLlP9cFmdQKGfOjsY18irKi9VPZ91_QB-qChqGHc3rk5nB32IL4lOXwiZUHCTIsUtOagFi7oOYaQ_K45fOPEgF1q5Cx0cm/s640/IMG_50503.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><em>Chicken Riggies</em></span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">I am back. I know I fell down on the number of posts that went up last year. I have to confess, work and life has been hectic and on the weekends I've been working on finishing up two screenplays. I hope to get those out to be read very soon. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-family: "georgia";">I have this little problem in that when my creative side of my brain is turned to creative writing, I don't feel much like cooking. I guess my brain just doesn't have the energy to go all out creative in the same day. But I never stop watching shows about food or reading recipes. As I mentioned before, I read recipes like most people read novels. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">I have to confess, I'm a Food Network junkie. I was watching <em>Diners, Drive In and Dives </em>the other evening and one of the restaurants featured Chicken Riggies. Chicken Riggies is a New York classic dish. I've made it a couple of times but I never thought of adding more heat to the sauce. Let me tell you, it worked!</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">I used store bought pasta. One of my goals in 2016 is to get more adventurous in making my own pasta. I am going to try making it hand cut and rolled. Okay, I might use the food processor. But as it was a weekday and I didn't have time for it - not to mention that we had a pipe break in the kitchen a couple of weeks ago and we're still awaiting the repairs - making homemade pasta wasn't on the menu. But, I am finding that stores are carrying better quality dried pastas. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">As with most good pasta dishes, the secret is in the sauce. It's true here. You can feel free to adjust the heat level. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">So, enough chit chat - here we go!</span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";"><strong>Serves 4 - Oh, who am I kidding - my husband and I ate the whole dang thing ourselves in one sitting - Serves 2 ;.) </strong></span><br />
<span style="font-family: "georgia";"></span><br />
<h2>
<span style="font-size: x-large;">Ingredients:</span></h2>
<strong><span style="font-size: large;">For the Sauce:</span></strong><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">2 tablespoons <strong>Extra Virgin Olive Oil</strong>, enough to coat a large pan</span><br />
<span style="font-family: "georgia";">2/3 cup <strong>sweet onion</strong>, diced</span><br />
<span style="font-family: "georgia";">2/3 cup (about 2)<strong> sweet baby bell peppers</strong>, diced - any color</span><br />
<span style="font-family: "georgia";">1 large clove <strong>garlic</strong>, minced</span><br />
<span style="font-family: "georgia";">1 tablespoon<strong> dried Italian seasoning</strong></span><br />
<span style="font-family: "georgia";">1/2 tablespoon <strong>crushed red pepper</strong></span><br />
<span style="font-family: "georgia";">Pinch dried <strong>Jalapeño flakes </strong></span><br />
<span style="font-family: "georgia";">1 tablespoon <strong>Sherry vinegar</strong></span><br />
<span style="font-family: "georgia";">28 ounces <strong>crushed tomatoes</strong>, no salt added </span><br />
<span style="font-family: "georgia";">1 teaspoon <strong>fine sea salt</strong></span><br />
<span style="font-family: "georgia";">1/2 teaspoon <strong>fresh cracked black pepper</strong></span><br />
<span style="font-family: "georgia";">1/4 cup grated <strong>Parmesan cheese</strong> </span><br />
<span style="font-family: "georgia";">2 tablespoons <strong>heavy cream</strong></span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";"><strong>Pasta</strong>: 1/2 lb. <strong>rigatoni</strong> pasta, cooked al dente </span><br />
<span style="font-family: "georgia";"></span><br />
<h3>
<span style="font-size: large;">For the chicken:</span></h3>
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">1/2 tablespoon <strong>olive oil</strong></span><br />
<span style="font-family: "georgia";">1/2 lb. <strong>chicken tenders</strong>, cut into bite sized pieces </span><br />
<span style="font-family: "georgia";">1 teaspoon <strong>salt free table seasoning</strong> </span><br />
<span style="font-family: "georgia";">2 tablespoons <strong>white wine</strong> - for deglazing </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";"><strong>Other:</strong> </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";">Grated <strong>fontina cheese</strong>, for topping</span><br />
<span style="font-family: "georgia";">Chopped <strong>green onion</strong>, for topping</span><br />
<span style="font-family: "georgia";"></span><br />
<h2>
Directions:</h2>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add olive oil to pan. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Sauté the onion and peppers about three minutes - do not brown.</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Add the garlic, Italian seasoning, crushed red pepper and Jalapeño flake. Sauté an additional minute to let the flavors release into the pan.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Deglaze with the Sherry vinegar.</span> <br />
<span style="font-family: "georgia";">Add tomatoes, salt and pepper. </span><br />
<span style="font-family: "georgia";">Bring to boil and reduce to simmer, covered with the lid cracked open to release some of the steam - this will help the sauce to thicken and reduce. </span><br />
<span style="font-family: "georgia";">Add the parmesan cheese and the cream to the sauce right before serving. </span><br />
<span style="font-family: "georgia";"></span><br />
<span style="font-family: "georgia";"><em>Note: If you plan on freezing any of the sauce, leave the cheese and cream out and add it when you're ready to serve the sauce.</em> </span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cook pasta per package directions. </span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add the olive oil to a sauté pan. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add the chopped chicken seasoned with the salt free table seasoning. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cook over medium heat until browned, about six or seven minutes, until chicken is completely cooked. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Deglaze with white wine.</span><br />
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<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">After the chees and cream is added to the sauce, portion it out. The recipe is enough for extra sauce. I would reserve at least a cup of the sauce for serving on the side. You don't want over-sauced pasta - toss in the pasta and the chicken in the remaining sauce. </span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Top with grated fontina and green onion. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">I like to serve this with Texas toast and a side of roasted broccoli (not pictured).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">As always, enjoy and I'll see you soon!</span><br />
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<span style="font-family: "georgia";"></span><br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-41478040111510681042015-12-21T08:07:00.000-05:002015-12-21T08:07:09.243-05:00Clams and Mussels in a Savory Broth over Baby Kale Blend<br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: small;">Clams and Mussels in a Savory Broth over Baby Kale Blend</span></strong></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">Happy Holidays, everyone! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I know I haven't been posting as many recipes. Truth is, I got my creative writing "Muse" back; I'd been suffering from a terrible case of writers block the last couple of years. In my spare time (after my full time job) I've been writing a screenplay again. So, I honestly haven't been cooking as much. I bring no recipe to you unless it's been fully tested.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Here is one of my favorites. It's perfect for holiday entertaining. Particularly on those nights when your holiday company is arriving and you need something fast so you can finish the shopping, or attend a holiday event. It's also great in small portions served as an appetizer for a holiday meal.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Clams and Mussels in a Savory Broth over Baby Kale Blend -</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sounds fancy, huh? This time of year, I like a few of these “go to” appetizers for entertaining. But this also makes a nice treat if you’re cooking for two. Here is the recipe for 2, but you can double or triple this if you are having a party.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Try to find the Meyer lemon if you can. It really makes a difference in this dish!</span><br />
<h3>
Ingredients:</h3>
<span style="font-family: Georgia, "Times New Roman", serif;">1 dozen <strong><em>cherrystone clams</em></strong><br />1/2 lb. <strong><em>mussels </em></strong><br />1/4 cup <strong><em>corn meal</em></strong><br />2 1/2 tablespoons <strong><em>butter</em></strong><br />1 teaspoon <strong><em>olive oil and canola blend</em></strong><br />1/2 teaspoon <strong><em>crushed red pepper</em></strong><br />1/3 cup <em><strong>extra dry vermouth </strong></em>or non alcoholic dry white wine<br />1/4 cup Meye<strong><em>r Lemon juice</em></strong><br />1/2 teaspoon <strong><em>Tamari</em></strong><br />1 teaspoon <em><strong>mashed garlic</strong></em> (about one large clove)<br />2 cups <strong><em>baby kale blend salad</em></strong></span><br />
<h3>
Directions:</h3>
<span style="font-family: Georgia, "Times New Roman", serif;">Soak the clams and the mussels in water with the corn meal under refrigeration for about 1/2 hour. Strain and rinse. <br /><br />Add the butter and oil to the pan along with the crushed red pepper. Once the butter melts, let the pepper infuse for about a minute, but be careful not to brown the butter.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the clams and the mussels to the pan along with the vermouth, lemon juice, Tamari and garlic.</span><br />
<span style="font-family: Georgia;"></span><br />
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Cover and simmer over medium heat until all clams and mussels open, about 10 minutes. Discard any unopened shell fish. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I hoped you've enjoyed the recipes that you posted this year. And from my family to yours, wishing you a joyous Christmas and a happy 2016!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">See you next year.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">MK</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-52979886898319227232015-10-02T17:34:00.000-04:002015-10-02T17:34:42.869-04:00Shrimp with Mushrooms and Tomatoes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GTF5yqh82j5ox1X_V3rPBNHxzuD0rQz1rhueE9Dp6ymikcjcatHrXcytArHcHZwlUh3xgi8y_vxd2hPtDajzgAuAMWLXFrfHyE8MVKunlclqRy-_HcJvMWe9UMvckrcVRywTQax7/s1600/shrimpwithmush2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GTF5yqh82j5ox1X_V3rPBNHxzuD0rQz1rhueE9Dp6ymikcjcatHrXcytArHcHZwlUh3xgi8y_vxd2hPtDajzgAuAMWLXFrfHyE8MVKunlclqRy-_HcJvMWe9UMvckrcVRywTQax7/s640/shrimpwithmush2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-size: x-large;">Shrimp with Mushrooms and Tomatoes</span><br />
<span style="color: black; font-size: small;"><em><strong>Served over Yellow Rice with Garlic and Parmesan Asparagus</strong></em></span></td></tr>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span> </div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">I'd like to thank my friend Sherry Miller, again, for submitting a recipe to me last week. I got a lot of great feedback on it. </span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Keeping with the mushroom theme, I made this delicious shrimp with mushrooms and tomatoes this week. It's super easy for a busy weeknight. </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">I like to
serve this with packaged yellow rice and roasted Parmesan-garlic
asparagus.<span style="mso-spacerun: yes;"> </span>Yum!<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">What I love
about this dish is that it’s a nice summer-to-fall transition meal.<span style="mso-spacerun: yes;"> </span>If the weather is still a bit on the warm
side, it’s not too heavy.<span style="mso-spacerun: yes;"> </span>But the
mushrooms and the butter gives this dish a nice “comfort food” quality.<span style="mso-spacerun: yes;"> </span>And it’s easy to prepare.<span style="mso-spacerun: yes;"> </span>It’s perfect for one those busy nights when
you’re running to this practice and that practice.<span style="mso-spacerun: yes;"> </span>This just might be one of your new “go to”
meals if you enjoy shrimp.<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">I use
Campari tomatoes in this recipe.<span style="mso-spacerun: yes;"> </span>If you
are not familiar with them, they are bigger than cherry tomatoes but smaller
than a vine tomato.<span style="mso-spacerun: yes;"> </span>You can easily find
them in the produce section.<span style="mso-spacerun: yes;"> If you can't find them I would use the smallest vine ripened tomato you can find but you may need to seed them. Campari tomatoes have seeds but they are not as prevalent as they are in a tomato that you would use on a sandwich or in a salad. </span></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;">And using butter in moderation is just fine. That's why I often use butter to finish or thicken sauces. </span></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;">Don't want to use wine or non alcoholic wine? Don't use cooking wine or broth. It will change the flavor of this recipe. I'd rather you add just a little bit of water mixed with a little extra lemon juice. </span></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><o:p>So here we go:</o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: right 6.5in;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span><span style="mso-tab-count: 1;"> </span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Serves 2<o:p></o:p></strong></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon <strong>olive oil<o:p></o:p></strong></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1 medium <strong>shallot</strong>, sliced thin (about
1 1/2 tablespoons)<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup sliced <strong>Baby Bella mushrooms<o:p></o:p></strong></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">5 sprigs <strong>thyme</strong>, stripped<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">14 extra large <strong>shrimp</strong>, peeled and
deveined <o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon <strong>seafood seasoning<o:p></o:p></strong></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup <strong>dry white wine </strong><u>or</u> non alcoholic wine<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup fresh <strong>lemon juice<o:p></o:p></strong></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon <strong>butter</strong>, divided<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">8 <strong>Campari tomatoes</strong>, quartered<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Parsley</strong> for garnish<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Directions:<o:p></o:p></span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Add olive
oil to sauté pan along with the shallots.<span style="mso-spacerun: yes;">
</span>Cook for about three minutes until shallots soften.<span style="mso-spacerun: yes;"> </span>Do not brown.<span style="mso-spacerun: yes;">
</span></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;"></span></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span></span> </div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Add the
mushrooms and sauté until golden; about four or five minutes.<span style="mso-spacerun: yes;"> </span>While mushrooms are sautéing, add the thyme.</span></span><br />
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Toss shrimp
in seafood seasoning.<span style="mso-spacerun: yes;"> </span>Add to skillet and
cook until shrimp begin to turn pink; about three minutes.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Add the
wine, the lemon juice and half of the butter.<span style="mso-spacerun: yes;">
</span>Lower the heat to a low simmer and let sauce reduce to about half –
about three more minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Remove from
heat.<span style="mso-spacerun: yes;"> </span>Add the rest of the butter and the
tomatoes.<span style="mso-spacerun: yes;"> </span>Let the tomatoes sit in the
hot sauce for about two minutes.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;"></span></span></span> </div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Top with
parsley and serve immediately over yellow rice.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Enjoy and
I’ll see you soon!<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><o:p><span style="font-family: Georgia, "Times New Roman", serif;"> </span></o:p></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 14pt; line-height: 115%;"><o:p><span style="font-family: Georgia, "Times New Roman", serif;"> </span></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-69221734748463401722015-09-14T15:33:00.000-04:002015-09-14T17:05:05.123-04:00Sherry's Mediterranean Mushroom Melt<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kgCfozqZE7RLhPs6Am6lmMvxXO8ODvk78hojt2tGysn-5sfLfJJq6JkUf7PpUNmKxtSXVhzm60Q1xt-sTYn0nNlS5FwuTgivAfR0oYO6viJEp5US3w1PZNODnRJ6zf3Rb06USMFZ/s1600/sheader.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1kgCfozqZE7RLhPs6Am6lmMvxXO8ODvk78hojt2tGysn-5sfLfJJq6JkUf7PpUNmKxtSXVhzm60Q1xt-sTYn0nNlS5FwuTgivAfR0oYO6viJEp5US3w1PZNODnRJ6zf3Rb06USMFZ/s640/sheader.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: large;">Cheesy Deliciousness: </span><br />
<span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: large;">Sherry's Mediterranean Mushroom Melt</span> </td></tr>
</tbody></table>
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Hello. I know I haven't been blogging much lately but I seem to have spread myself too thin. But I'd rather bring you the occasional great recipe. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I cannot take credit for this one. My friend and work colleague, Sherry Miller, came up with the fantastic way to use mushrooms caps. I first saw it out on Facebook a couple of weeks ago when friends made her recipe and were more than highly complimentary. So I asked Sherry to contribute her recipe to my blog. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Take it away, Sherry.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">**************************************************************************</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Hi, I'm Sherry Miller. I'm a technical software specialist by day and a home cook at night.</span><br />
<span style="font-family: Georgia;"></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Our local grocery store makes amazing subs and features a
new one each month.<span style="mso-spacerun: yes;"> </span>A few weeks ago, I
tried one of the featured subs and that started a craving for those
ingredients.<span style="mso-spacerun: yes;"> </span>I am mindful of what I eat
and do not like to give up satisfaction and flavor for less calories. This
mindset leads me to try to create low calorie versions of my favorite foods. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">This dish turned out to be one of the best so far. Enjoy!</span><br />
<h2>
</h2>
<br />
<br />
<h2 class="MsoNormal" style="margin: 0in 0in 10pt;">
Sherry’s Mediterranean Mushroom Melt</h2>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 Portobello Mushrooms (large)</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 tablespoons Olive Oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 bags Spinach</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 slices of prosciutto</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon minced garlic</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup Sundried Tomatoes (Julienne Cut with Herbs)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 Tablespoons Boar’s Head Pepperhouse Gourmaise*</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">12 Slices Asiago Cheese</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia;"><strong>Directions:</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Pre-heat oven to 425 F.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">In a medium size casserole dish, spread 2 tablespoons of
Olive Oil on the bottom.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Place the Portobello Mushrooms (after removing the stems)
cap side down (should form a slight cup)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Spread Gourmaise evenly (thinly – or to taste).</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAhd54PPjBWYL6fdeHFoU65BUt2vIlPPE7a2OfzW3qc4V_yDstVfZ9rbbkZQse6bpvNa5gyWnAX1k62d_Jl1xup06j1TeDNRLAwT5oU3Llex3XQeh0Dg6rs_RTKwB9APyl8kd7zZ5/s1600/s2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAhd54PPjBWYL6fdeHFoU65BUt2vIlPPE7a2OfzW3qc4V_yDstVfZ9rbbkZQse6bpvNa5gyWnAX1k62d_Jl1xup06j1TeDNRLAwT5oU3Llex3XQeh0Dg6rs_RTKwB9APyl8kd7zZ5/s400/s2.jpg" width="400" /></a></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Divide and spread sundried tomatoes over the mushrooms.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Add remaining olive oil to a sauté pan.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Shred the prosciutto and sauté with the minced garlic over
medium heat.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Add spinach to sauté mixture stirring frequently until
wilted.</span><br />
<br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylxQmlgW9BuDp8Ys1sUT1MCDqZ6KigfgoEliNOR4p65zhIbg7DQ_XsOS85zBcaGfZeu1HWuYux2IGN7-d2_jg1IpFwkE89-p6F9jyT1IRIECKHyskvgO0_rYGpJliCA9qvRA8-faw/s1600/s3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylxQmlgW9BuDp8Ys1sUT1MCDqZ6KigfgoEliNOR4p65zhIbg7DQ_XsOS85zBcaGfZeu1HWuYux2IGN7-d2_jg1IpFwkE89-p6F9jyT1IRIECKHyskvgO0_rYGpJliCA9qvRA8-faw/s400/s3.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNApicbbU6gSsr_OoB9U4Mj02zfwUAVoyMCo_fW3MZRbAQRBoaE2KfBmgB4UmpPW1n3MxwEzPuFGchpvym77pirEvsqzUvWvbC5rMbi8rUGqJK1BEMyiO8V_ucl9CCEjCdF1lURTk/s1600/s4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNApicbbU6gSsr_OoB9U4Mj02zfwUAVoyMCo_fW3MZRbAQRBoaE2KfBmgB4UmpPW1n3MxwEzPuFGchpvym77pirEvsqzUvWvbC5rMbi8rUGqJK1BEMyiO8V_ucl9CCEjCdF1lURTk/s400/s4.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Divide the mixture between the mushrooms and layer the
cheese over the top to cover each mushroom.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviGesn8Kfx7oWPhBbtwGVap0SObfVk_zOJgCrrJVckS_PzRDFlNir7mXe_7rEXAw3nAZfLDpASAYtbaNQ31R_LNRxTgOjgtPZUVDtjzit6nCtpfDWRsM522aOhz9WqDue402SNwlm/s1600/s1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviGesn8Kfx7oWPhBbtwGVap0SObfVk_zOJgCrrJVckS_PzRDFlNir7mXe_7rEXAw3nAZfLDpASAYtbaNQ31R_LNRxTgOjgtPZUVDtjzit6nCtpfDWRsM522aOhz9WqDue402SNwlm/s400/s1.jpg" width="400" /></a></div>
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</div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
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<div style="border-color: currentColor currentColor windowtext; border-style: none none dotted; border-width: medium medium 3pt; mso-element: para-border-div; padding: 0in 0in 1pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="font-family: Georgia, "Times New Roman", serif;">Bake uncovered until cheese is golden brown, about five minutes.<span style="mso-spacerun: yes;"> </span>Adjust cooking time accordingly for your oven.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia;">Variations: You an substitute your favorite peppery spread for the brand that I used. You can also add a little white wine to the sauce, lemon juice, or the sky is the limit!</span><br />
<br />
</div>
<div style="border-color: currentColor currentColor windowtext; border-style: none none dotted; border-width: medium medium 3pt; mso-element: para-border-div; padding: 0in 0in 1pt;">
<span style="font-family: Georgia;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Interestingly, I tried the same sub that Sherry did and I agree, this is a great alternative. It's always better to make things at home. I can see all of the possibilities with the variations. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> <span style="font-family: Georgia, "Times New Roman", serif;">Thank you, Sherry for submitting this deliciously easy weeknight recipe. <span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><span style="font-family: Georgia, "Times New Roman", serif;">Until later: I’ll see you all soon.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>*Not an endorsement.<span style="mso-spacerun: yes;"> </span>No product was supplied to either blogger or guest blogger.</em></span> </span></div>
</span><br />
<br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-29453326960014985372015-07-18T23:43:00.001-04:002015-07-18T23:43:05.528-04:00Chicken Casablanca<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCZr5XuHvtBPTV_h1cSkr77Umv3wLIfIuiIr3td4jEedmJUSSR6DbmGPx1U7z8N8iW6xmMOYTdwygo3_-i6vxJVIrLnUa2Fu_ihuKqlThGEeN9DKjx2s4frmm4ktmLHsPKKEJjAxJ/s1600/caspost.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCZr5XuHvtBPTV_h1cSkr77Umv3wLIfIuiIr3td4jEedmJUSSR6DbmGPx1U7z8N8iW6xmMOYTdwygo3_-i6vxJVIrLnUa2Fu_ihuKqlThGEeN9DKjx2s4frmm4ktmLHsPKKEJjAxJ/s640/caspost.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3>
<span style="color: blue; font-size: x-large;">Moroccan Lemon Chicken </span></h3>
<h4>
<span style="font-size: x-large;">(Chicken Casablanca)</span></h4>
</td></tr>
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<br />
<span style="font-family: Georgia, "Times New Roman", serif;">We are headed to exotic Morocco this week, with a dish that will take you to Casablanca. It's Moroccan style lemon chicken, slow cooked in a delicious sauce and finished with baby artichoke hearts and green olives. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Double yum! I have to say, I think this is my new signature dish. We had a friend over for dinner who works in recipe development and she asked for the recipe. And she finished her plate. Both good signs that you've got a winner, winner, chicken dinner!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This recipe is perfect for a busy summer supper. The slow cooker isn't only for the fall and winter months. It's a great way not to heat up your house in the summer. If you're busy, you can set it and - well - <em>ALMOST</em> forget it. You'll see where I am going with the "almost" when you read the actual recipe. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I like to serve this dish up with a cold curried green cauliflower salad. I'll bring that recipe to you another time. This chicken recipe can be served over Couscous or rice. Or make a simple salad. Even garlic smashers would be great if you aren't interested in keeping with an authentic theme. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Nothing wrong with a little "fusion" meal. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I didn't have time to preserve lemons in the traditional way. That would take about three weeks and I'm not that forward thinking lately. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">So, I cheated. I made quickly preserved lemons; if that doesn't sound like a contradiction, I've got your attention now. I'm including the process that I used here to give the dish that rich flavor that only preserved lemons can impart. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">If you have them on hand you can use them. Otherwise, follow my recipe. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I know you're going to love this dish. Your family will say, "Make it again, Sam," or George, or Sandy, or whatever your name is. Yeah.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I suggest using Saigon Cinnamon if you can find it as it has a deeper flavor. If you don't have access to the wine I used, you can substitute any sweet white wine that you like. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here we go:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong>Serves 4</strong></span><br />
<h2>
Ingredients:</h2>
<strong><span style="font-family: "Courier New", Courier, monospace;">For the Quick Preserved Lemons:</span></strong><br />
<strong></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 slices seeded <strong>lemon</strong></span><br />
<span style="font-family: Georgia;">1/4 teaspoon <strong>light olive oil</strong></span><br />
<span style="font-family: Georgia;">1/2 teaspoon<strong> fine sea salt</strong></span><br />
<strong><span style="font-family: Georgia;"></span></strong><br />
<strong><span style="font-family: "Courier New", Courier, monospace;">For the chicken:</span></strong><br />
<strong><span style="font-family: Courier New;"></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon <strong>Extra Virgin olive oil</strong></span><br />
<span style="font-family: Georgia;">2 large split <strong>chicken breast halves</strong> (one split breast for every two persons)</span><br />
<span style="font-family: Georgia;">1 tablespoon fresh <strong>lemon juice</strong></span><br />
<span style="font-family: Georgia;">1/8 cup <strong>sweet white wine</strong> (such as Lakeridge Southern White)</span><br />
<span style="font-family: Georgia;">1/8 cup <strong>reduced sodium chicken broth</strong>, plus two tablespoons for deglazing pie pan</span><br />
<span style="font-family: Georgia;">1 tablespoon <strong>frozen salted butter</strong></span><br />
<span style="font-family: Georgia;">1 tablespoon freshly <strong>minced garlic</strong></span><br />
<span style="font-family: Georgia;">1 tablespoon <strong>bottled ginger</strong></span><br />
<span style="font-family: Georgia;">1/2 teaspoon<strong> fine sea salt</strong></span><br />
<span style="font-family: Georgia;">1/2 teaspoon <strong>Saigon Cinnamon</strong> </span><br />
<span style="font-family: Georgia;">1 tablespoon <strong>white balsamic vinegar</strong></span><br />
<span style="font-family: Georgia;">1/2 teaspoon ground <strong>Turmeric, </strong>divided<strong> </strong></span><br />
<span style="font-family: Georgia;">1/4 teaspoon <strong>Hungarian Paprika</strong> or regular paprika</span><br />
<span style="font-family: Georgia;">1 tablespoon <strong>cornstarch </strong>mixed with 1/2 cup cold water</span><br />
<span style="font-family: Georgia;">7 <strong>baby canned artichoke hearts</strong> (packed in water), halved</span><br />
<span style="font-family: Georgia;">12 green <strong>Greek marinated olives, </strong>pitted</span><br />
<strong><span style="font-family: Georgia;"></span></strong><br />
<span style="font-family: Georgia;">Other: coconut oil cooking spray (optional but recommended) </span><br />
<span style="font-family: Georgia;"></span><br />
<h2>
Directions:</h2>
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees F.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Seed lemon slices and place in a skillet brushed with light olive oil.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyad5CdujnZ3Cj8A-KCEKBCs4GkYpb92ku2F3zFTaCDI00I2aBmhdL6i45z0z1cQ9SpgnOipqzs8DUoSnfz2qk5BcMUURd3w83w9trA19ws7gBZUG8VYUcmXcHRxFVsjPBu_6R7klx/s1600/lemons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyad5CdujnZ3Cj8A-KCEKBCs4GkYpb92ku2F3zFTaCDI00I2aBmhdL6i45z0z1cQ9SpgnOipqzs8DUoSnfz2qk5BcMUURd3w83w9trA19ws7gBZUG8VYUcmXcHRxFVsjPBu_6R7klx/s320/lemons.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQp8t2AUy8XoW-svOwaIO3z7dqQGw5MMY3Gze3R0o4RGPPwTCcwo58XBjkEGPEi57vsop_m74X40QJRgEZu6YJGyDuj2zyvGaTGnAknZsuezyuCu0nQQ7yPG9E2WxcS-TpLEu9R8xK/s1600/lemons2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQp8t2AUy8XoW-svOwaIO3z7dqQGw5MMY3Gze3R0o4RGPPwTCcwo58XBjkEGPEi57vsop_m74X40QJRgEZu6YJGyDuj2zyvGaTGnAknZsuezyuCu0nQQ7yPG9E2WxcS-TpLEu9R8xK/s320/lemons2.jpg" width="320" /></span></a></h3>
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<tr><td class="tr-caption" style="text-align: center;"><h3>
<span style="color: blue; font-size: large;">Whoa! A little head game there!</span></h3>
</td></tr>
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<br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Cook over medium high heat until lightly charred, turning once. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Transfer lemon slices to a ceramic pie plate coated with cooking spray. Sprinkle evenly with the salt. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Place in hot oven. TURN OVEN OFF. Let the lemons sit in the hot oven for about ten minutes. Remove lemons from pan and reserve.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add oil to same pan. Return to heat. Add chicken breasts one a time, skin side down, to pan and brown. Do not flip the chicken until the skin naturally releases (about four minutes). </span><span style="font-family: Georgia, "Times New Roman", serif;">Brown about one minute on the bone side.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Transfer chicken breasts to the a slow cooker warmed to low (cooking spray optional). </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Deglaze the skillet with the lemon juice, sweet wine and chicken broth. Scrape brown bits from the bottom of the skillet. Add in the ice cold butter and the minced garlic. Reduce about one minute over medium high heat. Pour the sauce into the slow cooker over the chicken.</span><br />
<br />
<span style="font-family: Georgia;">Create a paste out of the bottled ginger, sea salt, Saigon cinnamon and white balsamic vinegar by mashing it together with a form. Brush equal parts on top of each chicken breast half. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Top the chicken with the mock preserved lemons. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Deglaze the pie pan with the rest of the chicken broth and add to slow cooker. This will pull all of that good, lemony flavor from the pan.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Sprinkle with half of the ground turmeric and all of the Hungarian Paprika.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Cook on low for five hours.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add the slurry of cornstarch and water to slow cooker along with the artichoke hearts and the olives.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Cover and turn heat to high until the sauce begins to simmer, about 15-20 minutes. IMMEDIATELY turn the slow cooker to warm and let rest on warm for 1 - 2 hours. This will allow the sauce to thicken up.</span><br />
<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhU-D_k9a34cNi-5Wd35gLxrA60shYdS5ls4ORm89Ojl8F7wWjlfG5iQga0zf4ZU6QtXiDGGksdS1Lo78KZv8qtneuIWkA4sLB7grihefT7ewo6rnh17uFZfT7pF7xlFLL_JsLy1TR/s1600/caspost.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: Georgia;">And as always, enjoy and I'll see you soon!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-8539009292324772032015-07-06T18:11:00.000-04:002015-07-06T18:11:24.750-04:00Easy Pulled Pork (and a couple of ideas on how to use it)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptt6A5M_agia514wikK5xJJxtYT3xqg8qLvbwAhYM1YeAciIUS_Zllv5zQ887k5MwOHOjg1E42GsaEdBO-K0zVgKm6aN1xTqi4S3yxRKYcY9QFRdy1bLsZQZse9HyoT5zf2lxluVJ/s1600/maxfood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptt6A5M_agia514wikK5xJJxtYT3xqg8qLvbwAhYM1YeAciIUS_Zllv5zQ887k5MwOHOjg1E42GsaEdBO-K0zVgKm6aN1xTqi4S3yxRKYcY9QFRdy1bLsZQZse9HyoT5zf2lxluVJ/s640/maxfood.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-size: small;">Little Max enjoys a whiff of my delicious slow cooker pulled pork.</span></td></tr>
</tbody></table>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Hello,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I'm back. I know I've been away a bit this summer. Sorry to report our oldest dog, Eddie, has gone over the Golden Rainbow Bridge. His little brother, Max, has been a true love during our time of loss.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Summertime means BBQ. Often, you don't have a smoker. Or time to smoke the pork. Here's a super easy slow cooker recipe. I'm including a recipe for a great slow if you want to turn this into pulled pork sandwiches. You can also take the leftovers along with ham, salami, Swiss cheese, pickles, mustard and some fresh Cuban bread and make a delicious Tampa-style Cubano. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here is the pork and slaw recipe: </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Three ingredients go into the slow cooker;</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />1 bone in <strong>Boston Butt</strong> (about 2 1/2 to 3 lbs)<br />1 large <strong>Vidalia onion</strong>, sliced <br />1/2 – 3/4 tablespoon <strong>BBQ seasoning</strong> (your favorite brand)</span><br />
<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place the onions on the bottom, then the roast, then season. That’s it. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now turn that baby on low for about 8 1/2 hours and resist the temptation to open the slow cooker as that actually slows the cooking process. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If you want that crispy fat cap on it (I always do), here’s what you do. Remove the roast before pulling from the slow cooker and place it onto a cookie sheet. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Drizzle a little light olive oil on top. Heat your broiler to high and broil it for about 10 – 15 minutes until the top is crispy. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If you include this step, you’ll want to transfer the pork back to the juices in the slow cooker to pull the meet from the bone. Discard bone. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">But what about the smoky flavor? What about salt?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">You’ll need - <br />two teaspoons of <strong>liquid smoke</strong>,<br /> and –<br /> 1/2 teaspoon <strong>garlic salt</strong>. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It’s really delicious. Adding the smoke in the end imparts a great flavor without being overpowering, This isn’t a huge piece of meat. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once cooled, you can separate this into batches for the week and refrigerate or freeze portions. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Chill or freeze those portions with just the pan juices. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Now you can drizzle your pulled pork with your favorite BBQ sauce. But I think that a mustard base sauce works best with this slaw recipe: </span><br />
<span style="font-family: Georgia;">For the slaw you will need:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">1 cup <strong>kale</strong>, chopped<br />1 cup <strong>Napa cabbage</strong>, chopped<br />1/4 cup shredded <strong>carrot</strong><br />2 scallion, chopped (white and light green part only)<br />1/4 cup plain <strong>Greek yogurt</strong><br />1/2 teaspoon <strong>bottled ginger</strong><br />1/2 tablespoon<strong> Apple Cider Vinegar</strong>1 packet<strong> Stevia</strong>1/2 teaspoon<strong> garlic salt</strong>A pinch of <strong>celery salt</strong><br />1/2 teaspoon<strong> paprika</strong></span><br />
<br />
<span style="font-family: Georgia;">Mix everything together and chill until ready to serve.</span><span style="font-family: Georgia, "Times New Roman", serif;">Got it?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">See you soon!</span><br />
<span style="font-family: Georgia;"></span>Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-88651491420867809682015-05-06T18:22:00.001-04:002015-05-06T18:22:26.419-04:00Fiesta Spaghetti
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3UHJwpBExiazR5MQeR-WAKWX299dbS0h507Hg_lTAO1DIkBSVfHjzMqx77dBXHFpLf_pFIkD3bpZPlEHl2SuviLdZxAtgjFGQFCHzLEZsNah591iyq3yyQWpJ4QE8j9d8JX4tYBc_/s1600/fiesta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3UHJwpBExiazR5MQeR-WAKWX299dbS0h507Hg_lTAO1DIkBSVfHjzMqx77dBXHFpLf_pFIkD3bpZPlEHl2SuviLdZxAtgjFGQFCHzLEZsNah591iyq3yyQWpJ4QE8j9d8JX4tYBc_/s1600/fiesta.jpg" height="478" width="640" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 18pt; line-height: 115%;"></span> </div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">I know, I’ve
been missing in action.<span style="mso-spacerun: yes;"> </span>I’ve been
leading a blessed and busy life.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">You know
I’ve said it before; I love one dish pasta dishes in the spring and summer as
everything is in there.<span style="mso-spacerun: yes;"> </span>You don’t even
need to make a salad.<span style="mso-spacerun: yes;"> </span>This one is no
different.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">In honor of
Cinco de Mayo, and my friend, Judy, who has a birthday today who I know would
love this dish, comes my Fiesta Spaghetti.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Ground
chicken in a taco-style sauce with fresh corn, Poblano and black beans.<span style="mso-spacerun: yes;"> </span>It’s topped with cheese (I like Muenster for
the melting quality), avocado, a little fat free sour cream and a few crumbled
blue corn chips for good measure.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">You are
going to love this and you’re going to want to make this instead of tacos for
your next gathering.</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">So here we go!<o:p></o:p></span></span></div>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Serves 4</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">7 ounces whole grain or fiber fortified <strong>spaghetti</strong>, cooked
per package directions</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 large <strong>Poblano pepper</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon <strong>olive oil</strong>, plus 1 teaspoon</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 <strong>ear corn</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb. <strong>ground chicken</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tablespoon <strong>Saigon Cinnamon</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon ground <strong>cumin</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 <span style="mso-spacerun: yes;"> </span>tablespoon
<strong>chili powder</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 teaspoon <strong>onion powder</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon <strong>ground oregano</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon <strong>garlic salt</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Toppings:<span style="mso-spacerun: yes;"> </span><strong>Chopped
avocado, muenster cheese, shredded, blue corn chip crumbles and fat free sour
cream</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees F</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cook pasta per package directions and reserve a little of
the starchy cooking water.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Place pepper on rack on cookie sheet and drizzle with
oil.<span style="mso-spacerun: yes;"> </span>Bake for about 20 minutes until
skin bubbles.<span style="mso-spacerun: yes;"> </span>Let cool.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Microwave corn in husk (remove some of the silk before
cooking); about three minutes. <span style="mso-spacerun: yes;"> </span>Let
cook, husk and remove from cob.<span style="mso-spacerun: yes;"> </span>Reserve
the corn.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the rest of the olive oil to a medium skillet.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Brown the ground chicken.<span style="mso-spacerun: yes;">
</span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Mix together the cinnamon, cumin, chili powder, onion
powder, oregano and garlic salt.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add to chicken along with a couple of ladles of the starchy
cooking water.<span style="mso-spacerun: yes;"> </span>Reduce heat.<span style="mso-spacerun: yes;"> </span>Cook for about five minutes until the flavors
combine, stirring occasionally and scraping the browned bits from the bottom of
the pan.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Toss with pasta and serve with toppings.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy.</span></div>
Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-24451830544130165112015-03-26T10:08:00.000-04:002015-03-26T10:08:18.060-04:00"Broasted" Beef with Roasted Mashed Potatoes and Veggie Gravy - And Introducing...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANfyZl6l58RkZ5pu0jezitq7ifHBg3gdKO8NQpwA_yIuab5B9FEp-aS34R3smj69eIyrP3yyjkuICHrtcGNUNKdVzaNawUKfz1-XQCtKZ5vLR-K-zzSmdTqCrYuPoihrtkFx65hxD/s1600/roastfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANfyZl6l58RkZ5pu0jezitq7ifHBg3gdKO8NQpwA_yIuab5B9FEp-aS34R3smj69eIyrP3yyjkuICHrtcGNUNKdVzaNawUKfz1-XQCtKZ5vLR-K-zzSmdTqCrYuPoihrtkFx65hxD/s1600/roastfinal.jpg" height="440" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I'm back. It's not without a good reason that I've been absent from posting and here's the reason. The new addition to our family. His name is Max. Like his brother, Eddie, he is a Golden.</span><br />
<span style="font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">His older brother, Eddie, just loves him, although he's established some rules like "Do NOT touch my Milkbone." </span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Raising a puppy at 52 is a little more challenging then when Eddie was a puppy when I was 38. But it's worth every minute of lost sleep.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I promised you I'd be back by next week and I actually under-promised and over-delivered. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I was talking with Dan's cousin, Betsy, about "broasted" chicken. I have heard of it but could never figure out what it actually was. I know this dish isn't anything like that dish but I thought it was a cute play on words hence the title. You can call it whatever you want, but I know you're going to call it delicious. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It's chuck steak, slow braised in the crockpot with a combination of tomato soup, broth, herbs and veggies. Then roasted in the oven to get this great crust. Potatoes are added around the roast as it... ummm... roasts, and then are mashed with Greek yogurt. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now one of the ingredients in this might surprise you. Sour wine, MK? Yes, if it was good enough for Julia Child, it's good enough for me. Yes, I know that when wine reduces it doubles in flavor. But so does wine vinegar... EHHH... Now you see where I am going with this. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">When I was younger, no wine would go without being consumed in my house. Now that I am older, we often have an end of a bottle left over in the fridge. If red wine sits over a week it often sours a bit. But you can still use it to cook in recipes where you want something a little more acidic than wine but something less acidic than vinegar. Got it? I knew that you would.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">While it looks like a lot of ingredients, you'll be surprised how super simple this is. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Okay, enough chit chat.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Why don't I just show you the recipe?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<h3>
<span style="font-size: large;">Ingredients: </span></h3>
<span style="font-family: Georgia, "Times New Roman", serif;">3.5 lb. <strong>chuck roast</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 (10.5 ounce) can concentrated <strong>tomato soup</strong>, lower sodium</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup low sodium <strong>beef broth</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium <strong>onion</strong> cut into thirds</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">four large <strong>carrots</strong>, chunked</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 stalks thick cut <strong>celery</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tablespoon <strong>Worcestershire flavored grill seasoning</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon <strong>garlic and herb seasoning</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup <strong>sour dry red wine</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 dried <strong>bay leaf</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 bunch fresh<strong> thyme</strong> (at least 15 sprigs)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 red <strong>potatoes</strong>, halved</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon <strong>olive oil</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon <strong>roasted garlic and herb grill seasoning</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon <strong>browning sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons ground <strong>Saigon Cinnamon</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon <strong>Worcestershire sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup plain <strong>Greek yogurt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon grated <strong>Parmesan cheese</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 cup <strong>2% milk</strong></span><br />
<span style="font-family: Georgia;"><strong>Sea salt and pepper</strong>, to taste</span><br />
<h3>
<span style="font-size: large;">Directions:</span></h3>
<span style="font-family: Georgia, "Times New Roman", serif;">Place roast, tomato soup, broth, onion, carrot, celery grill seasoning, garlic and herb seasoning, sour wine, bay leaf into slow cooker. Place the thyme bunch on top of the meat so that the stems do not fall into the cooker while it's cooking (you are going to remove these later).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook on low for five hours. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 375 degrees F.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Discard thyme springs and bay leaf. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place roast in roasting dish with potatoes halved and placed around. Drizzle with olive oil and sprinkle with the roasted garlic seasoning. Brush the browning sauce over the top of the roast and bake for 45 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">While the roast and potatoes are in the oven, pour the sauce and veggies from the slow cooker into a blender. Add Saigon Cinnamon. Pulse until smooth. Pour into a sauce pan and heat over low. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Remove roast and let rest 10 minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place the potatoes in a pan and mash along with Greek yogurt, cheese and milk.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add salt and pepper to taste. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve Veggie Gravy over beef and potatoes. I love this with steamed and sautéed green beans and tomatoes to round out the meal.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">See you soon!</span><br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-78539774045447396872015-01-12T18:32:00.002-05:002015-01-12T18:32:54.645-05:00Chicken Jambalaya Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDd5R5LU0LkLfJxi147oQdYVqbWanUNI7jbnWOZuS98KLNffntGxdc_YjRCDO1kRRIpkil0ahK_lqudRnYLYIbUxL280uJ5yso603lCW8RVipi2qFABt_Z_dO8OfeOfZg55F8uTZu/s1600/jamb1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDd5R5LU0LkLfJxi147oQdYVqbWanUNI7jbnWOZuS98KLNffntGxdc_YjRCDO1kRRIpkil0ahK_lqudRnYLYIbUxL280uJ5yso603lCW8RVipi2qFABt_Z_dO8OfeOfZg55F8uTZu/s1600/jamb1.png" height="480" title="MKsfabfood" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-family: "Trebuchet MS", sans-serif; font-size: x-large;">Chicken Jambalaya Soup</span></td></tr>
</tbody></table>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Tonight's post is Jambalaya that eats like a soup; perfect for a chilly
winter day. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">My husband loves Jambalaya, and I had the mix on hand and I
thought, why not in a soup?<span style="mso-spacerun: yes;"> </span>This is a
perfect lunch as you can make it ahead and keep it warm until ready to
serve.<span style="mso-spacerun: yes;"> And it really is a chicken soup that will "warm your soul." </span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This is a quick and simple recipe that you can spice up or
tone down.<span style="mso-spacerun: yes;"> </span>It takes a little help from
the grocery store, so it’s perfect when you don’t have a lot of time.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">You can use lower sodium products in any combination if you want
to keep this on the healthier side.<span style="mso-spacerun: yes;">
</span>Fresh chives at the end are optional.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">What a great way to use leftover roasted or rotisserie
chicken!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Here you go:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tablespoons <strong>olive oil</strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup <strong>diced onion</strong></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup <strong>diced green bell or frying pepper</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 stalk <strong>celery</strong>, chopped</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 clove fresh <strong>garlic</strong>, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">7 ounces pre-cooked<strong> Andouille sausage</strong>, sliced into bite
sized rounds</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">8 ounce <strong>Jambalaya mix</strong>, regular or lower sodium</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. <strong>Creole seasoning</strong> (optional – omit for a milder dish)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">48 ounces <strong>chicken broth or low sodium chicken broth</strong> (suggest
Tuscan style)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups pulled <strong>cooked chicken</strong> (white or dark meat or
both) - skin removed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon <strong>fresh thyme</strong>, lightly chopped</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Fresh chopped <strong>chives</strong> for garnish, optional</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">
Directions:</span><span style="mso-spacerun: yes;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add oil to soup pan or Dutch oven.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Sauté the onion, pepper, and celery for about three minutes
until softened.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the garlic and continue to cook for one minute, making
sure the garlic doesn’t burn.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Add the Andouille.<span style="mso-spacerun: yes;">
</span>Cook over medium heat for about five minutes until the fat begins to
render out.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the Jambalaya mix along with 32 ounces of the chicken
broth. <span style="mso-spacerun: yes;"> </span>Reserve the rest of the broth. Stir
in Creole if seasoning using and the thyme. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Bring to boil and reduce to simmer, covered, but about 25
minutes until rice is tender.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Once the rice is ready, add remaining broth, and reduce heat,
uncovered, until warmed through.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia;"></span> </div>
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</div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Top with fresh chopped chives and enjoy!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Notes:<span style="mso-spacerun: yes;"> </span>Jambalaya
mixes can vary in heat depending on brand.<span style="mso-spacerun: yes;">
</span>Suggest adding the extra Creole seasoning after you taste the coup if
you are not sure about the heat level.<span style="mso-spacerun: yes;"> </span>If
using a brown rice Jambalaya mix, adjust cooking time per recommendations on
the box.</em><span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">I’ll see you soon.</span><br />
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-13073117237073155912014-12-29T09:39:00.000-05:002014-12-29T09:39:10.889-05:00A Simple Way to Roast Prime Rib<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-size: large;">PRIME RIB WITH MUSHROOM SAUCE</span></td></tr>
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Happy holidays, everyone. I trust you had a good one. I've been so busy these past few weeks that I haven't had an opportunity to post anything for you. Now, I did try, but my recipe either didn't turn out the way I hoped (and I won't EVER share those with you) - or I just dropped the ball. Holidays can be hectic. <br />
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Before I get to the recipe, please tell me what you think of the new design of my blog? It's cleaner and more professional looking, I think. Feel free to send me feedback.<br />
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Okay,so Prime Rib is a holiday staple.Whether it be for Christmas Day or an elegant New Year's Eve celebration.<br />
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But roasting the perfect prime rib can be chore. My "traditional" recipe requires turning the oven off midway and not opening the oven door. But how impractical is that if you don't have a double oven. Still, I'll share that previous post with you here: <br />
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<a href="http://mksfabfood.blogspot.com/2011/12/perfect-standing-rib-roast.html" target="_blank">http://mksfabfood.blogspot.com/2011/12/perfect-standing-rib-roast.html</a><br />
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Now my own recipe reinvented. You only need three ingredients. And I took a little help from the store. <br />
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I've gotten flack in the past, as has hubby from cooking contesters like us for using steak seasoning. Truth is, it's delicious on here. And if you can go to the warehouse store and purchase a big container of it, why buy all these little bottles of this and that which you may or may not use again? Really?<br />
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You can certainly substitute your own steak rub. But I encourage you to try this recipe and tell me if it's not delicious without all the fuss. That is why I call this post, "A Simple Way to Roast Prime Rib." <br />
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As a side note, I made a simple porcini sauce for my prime rib by using these ingredients:<br />
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<em>I simply added the dried mushrooms to the wine and put them into the microwave for 30 seconds. Then I reduced the Marsala wine with the mushrooms and beef stock down to half. I added in the garlic braise as well as the concentrated broth. Butter is added a little at time thicken. Salt and pepper are added last and to taste.</em> <br />
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So here we go with the prime rib. <br />
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INGREDIENTS:<br />
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1 <strong>prime rib roast</strong>, bone in (about 4 1/2 lbs)<br />
1 tablespoon <strong>grill seasoning for steak</strong><br />
1/2 tablespoon dried<strong> Herbes de Provence</strong><br />
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DIRECTIONS:<br />
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Preheat oven to 475. Place roast in pan on rack. <em>If roasting potatoes, I suggest you place those right on the rack next to the roast.</em><br />
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Place in oven and roast for 30 minutes. <br />
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Reduce heat to 375 degrees. Do not open oven door. <br />
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Continue to roast for 85 minutes until internal temperature is 140. Cover lightly with tin foil to tent. Carryover cooking with fifteen minutes under the foil should bring the roast to medium rare: 145 degrees.<br />
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Yeah, it's that easy!<br />
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I'll see you next year. And, yes, I know that's a lot of sour cream on the potato, but it's a holiday.;.)<br />
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Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-61507933136755090662014-10-15T21:20:00.000-04:002014-10-15T21:20:27.076-04:00Lemon, Rosemary and Elephant Garlic Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Wow! I haven't posted out here since August. Yet I still see from my stats that many of you are enjoying my previously posted recipes. I thank you for that. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I didn't mean to ignore you. It's just been a crazy summer. Now that it's fall, things move a little slower and I'm also ready to cook some comfort food.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Baked chicken on the bone just feels like comfort food to me. It's still warm down here in Florida and I'm not quite ready for "heavy food." So here's my take on Baked chicken with lemon, rosemary and garlic.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">If you recall from my previous posts, Hubby Dan loves the "flavor" of rosemary but not the pine needle texture. Hence I am using the rosemary to create a "rack" for my chicken legs and thighs. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">This dish is incredible, and it's fairly easy to prepare. And don't knock the store bought seasoning. Everyone needs to take a little help from the store now and again and the combination of the steak seasoning with the lemon pepper make a delicious combination. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I like to use a combination of chicken legs and thighs. I consider one portion two pieces for this, so you will have leftovers if serving two. I like to save two of the legs to make a little chicken salad the next day. Of course, you can double or triple as you wish.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">So here we go-</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia; font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span>:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Olive oil <strong>cooking spray</strong></span><br />
<span style="font-family: Georgia;">4 sprigs <strong>fresh rosemary</strong> </span><br />
<span style="font-family: Georgia;">4 <strong>chicken legs</strong>, skin on</span><br />
<span style="font-family: Georgia;">2 bone-in <strong>chicken thighs</strong>, skin on</span><br />
<span style="font-family: Georgia;">zest of one small <strong>lemon</strong> (yellow part only)</span><br />
<span style="font-family: Georgia;">4 sprigs <strong>fresh thyme</strong></span><br />
<span style="font-family: Georgia;">1 teaspoon <strong>grill seasoning for steak</strong></span><br />
<span style="font-family: Georgia;">1/2 teaspoon <strong>lemon pepper seasoning</strong></span><br />
<span style="font-family: Georgia;">1/2 clove<strong> elephant garlic,</strong> sliced very thin</span><br />
<span style="font-family: Georgia;">2 tablespoons <strong>fresh lemon juice</strong></span><br />
<span style="font-family: Georgia;">1/2 cup <strong>dry white wine</strong> or low sodium chicken broth</span><br />
<span style="font-family: Georgia;">1 1/2 tablespoons <strong>cold butter, </strong>divided</span><br />
<span style="font-family: Georgia;">Optional: Fresh-frozen crushed <strong>mint</strong></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Preheat oven to 350 degrees F.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add rosemary sprigs to pan. Top with chicken, skin side up.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Sprinkle the chicken with the lemon zest, thyme, grill seasoning and lemon pepper seasoning. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Top chicken with elephant garlic slices. </span><br />
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<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Bake uncovered for 1 hour and 15 minutes, until juices run clear. Adjust cooking time for your oven. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Remove chicken from pan. Lightly tent and let it rest at least five minutes.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Place pan on burner on stove over medium heat. Remove the rosemary sprigs and crispy elephant garlic slices and discard. Note that not all of it will come out of the bottom of the pan. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add the lemon juice and the wine or broth; scrape the browned bits from the bottom of the pan. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add cold butter in two batches. Bring to a light boil and reduce to simmer until the sauce thickens slightly. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Serve over cooked Jasmine rice with your favorite green veggie (like sautéed green beans with a touch of mild dried pepper and Tamari).</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I grow mint in the summer and often freeze it. I like to crush a little fresh frozen mint into the sauce at the end to give it that extra ummmm. </span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><em>Wine Pairing:</em></strong> <strong>Un-oaked chardonnay </strong></span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;">Enjoy and I will see you soon!<br />
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</span>Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-64092512588895618892014-08-21T08:51:00.000-04:002014-08-21T08:51:18.911-04:00Chicken Farro "Risotto" with Saffron<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-size: large;">Chicken Farro Risotto with Saffron</span></td></tr>
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<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I love rice. I love all types of rice including wild and brown rice. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I love barley. But I just can't seem to get into couscous and quinoa. Perhaps it is a texture thing. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">But I do like a good Tabbouleh salad. I used to order that at my local food court.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia;">I REALLY love good Risotto. I love everything about it; the creaminess; the starchiness, but most all, I love how the savory dish sounds:</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">"RI-SOT-TO!"</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">No hands down, the BEST chicken Risotto I ever ate was a weekday special at Canaletto in Las Vegas many years ago. I'm thinking it was about 2003 or 2004. Mama Pirri (my mother-in-law) ordered it and I ate most of it. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">My recipe has all of the creaminess but it's made healthier with farro. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Farro is one of the oldest grains cultivated by human beings. It's high in vitamins A, B, C and E. It is earthy and to me, it reminds me of a cross between barley and Arborio rice; both of which I have used to make risotto in the past. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Contrary to popular belief, farro and barley are not the same thing. Although they are often substituted for each other in recipes. I also find that farro isn't quite as starchy as rice. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now, if you are already a farro "expert" you might be thinking, "Mary Kay, you are going to have to soak the farro all night before preparing this recipe." </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Well, actually, no you don't. Here is a way to get the texture that you want for your farro "risotto" without having to go to all that fuss. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now, it does take a little longer than traditional risotto to prepare, but as trade off, it doesn't require as much attention as you would need to give it if you used Arborio rice. We all like trade-offs, now don't we?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Well, enough chit chat. Here we go with the recipe:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Note: The rule for farro is three-to-one: three cups of water for every one cup of farro</em> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Oh, and PS - you will also notice this recipe uses one of my new favorite ingredients, Mediterranean spiced sea salt. It is available in the spice section of your grocery store. </span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ingredients:</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup Italian <strong>Pearled Farro</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups <strong>hot water</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons <strong>extra virgin olive oil</strong>, divided*</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons <strong>butter</strong> (one tablespoon cold), divided </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon shallot, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon <strong>fresh thyme, </strong>stripped from stem and lightly chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup dry <strong>white wine</strong> or non-alcoholic wine</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 cups <strong>chicken broth or stock</strong>, warmed through (lower sodium) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound<strong> chicken tenders</strong>, cut into bite sized pieces</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons <strong>Mediterranean spiced sea salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pinch <strong>saffron threads</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup<strong> 2/% milk</strong>, warmed through </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup<strong> grated <span style="background-color: white;">Parmesan and Romano</span> cheese</strong> blend</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">fresh <strong>parsley</strong> for garnish (optional but recommended) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Directions:</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Soak the farro in hot water for 30 minutes before preparing this recipe. Drain off excess water before using.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a large skillet or pan over medium heat. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the butter and half of the oil. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once the butter melts, add the shallot and the thyme. Cook for about two minutes until the shallot begins to soften, but adjust heat accordingly so the shallot does not brown.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the strained farro.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Using a wooden spoon, spread the farro out evenly and let it toast up for a minute or two. At this point, the shallot might begin to brown ever so slightly, but make sure that it doesn't go too far. Once lightly toasted, add the white while. Stir and let the wine evaporate and soak into the farro. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPqCQWY-7u_vAPtG_LaJD9DlcoMSKui6UoGUk26exL4srG1pY6sh-rf36UkRXRl_IMFg-3uCoC1y5VgizPWYY93qm_7GHa1pfdBnsOS_7QjcLRZMHqqZZNTJdL3sop70K-VcZqFyb/s1600/farrorisottocooking1web.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPqCQWY-7u_vAPtG_LaJD9DlcoMSKui6UoGUk26exL4srG1pY6sh-rf36UkRXRl_IMFg-3uCoC1y5VgizPWYY93qm_7GHa1pfdBnsOS_7QjcLRZMHqqZZNTJdL3sop70K-VcZqFyb/s1600/farrorisottocooking1web.png" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ladle about 1/2 cup of your chicken stock or broth into the farro and stir about there or four times, reducing heat to low-medium. Stir vigorously for about a half minute. Repeat as necessary until most of your broth or stock (or all of it) is used, until the farro is tender with a little bite to the tooth (al dente). This process should take about 38 minutes. </span><br />
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<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE2dWDrm8gnE2F4w9NOndLDZqM64JZVZrReqLnCexP5guRWVXqaLWqEDqrtWJrXkrI3tSSWG7UKKIVIBB4maI6bgokwVucxLUcFw1XvSI1DDYFa5pg_5KPuvMTrFC-E9h192Cw6mD/s1600/farrorisottocookingweb.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE2dWDrm8gnE2F4w9NOndLDZqM64JZVZrReqLnCexP5guRWVXqaLWqEDqrtWJrXkrI3tSSWG7UKKIVIBB4maI6bgokwVucxLUcFw1XvSI1DDYFa5pg_5KPuvMTrFC-E9h192Cw6mD/s1600/farrorisottocookingweb.png" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">While the farro is cooking, add remaining oil to a sauté pan. Heat until just under very hot. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the chicken. Do not season at this point, as you want the chicken to brown and the salt might prevent that from happening. Resist the temptation to turn the chicken too quickly as it might tear. The chicken will tell you when it's ready to turn (really). It turn easily in the pan. If needed, use a little of the hot chicken stock to deglaze your pan.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once you turn the chicken in the pan, add the sea salt seasoning. Finish cooking. Stir and remove from pan to a bowl so it does not over-cook.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the remaining (cold) butter, the saffron threads and the warmed milk (suggest warming a few seconds in the microwave) to the risotto. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Now, this is where MK's recipe departs from the norm: </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Normally your risotto would be done now, but to finish farro risotto, I use what I call the "Iron Dome" method. I use a lid that is too short for the lip of the pan, yet sits above the food, and rests on the side of your pan. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Keep in mind, steam rises. So you do not want to evaporate the steam too much. You are concentrating the steam and the flavors with this method, if that makes sense. It will finish cooking your farro with the warm milk. Keep the dome in place over low heat for about five minutes.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Total cooking time - about 43 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Stir in the chicken and the parmesan cheese into the pan. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Plate and top with fresh chopped parsley. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve immediately. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*Have a little extra oil on hand. Often you will need a little extra for your farro or the chicken, depending on the heat of your burners. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook's Notes: I used my own homemade stock for this recipe. If using store bought, I recommend you use an organic brand which is lower in sodium. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If you want to use all stock and no wine, you can, but adjust the amount of sea salt you use.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper can be added at the table if necessary. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">See you soon!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-66811460428210811972014-08-05T08:34:00.000-04:002014-08-05T08:35:23.324-04:00Tomato Braised Lamb Shoulder Blade Chops <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYaOLodf9KF8zBasfWC47TT-Tn011r7ydSFWFVElf1k7cuO70NdEaGo5Pv2XVg1WN_D3Cx6tkDKz8jEbPACIBZ9hJ9uJdrwwqzPAB9VwTx1dry75Sxm9FS0TykyCKol02IxtBhr4i/s1600/Lamb+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYaOLodf9KF8zBasfWC47TT-Tn011r7ydSFWFVElf1k7cuO70NdEaGo5Pv2XVg1WN_D3Cx6tkDKz8jEbPACIBZ9hJ9uJdrwwqzPAB9VwTx1dry75Sxm9FS0TykyCKol02IxtBhr4i/s1600/Lamb+2.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-size: large;">I like to serve this lamb dish over cooked lentils and topped with sautéed greens and mushrooms. Yum!</span></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Okay, I know that I promised you "Italian" the next time I posted. But this is more of a Mediterranean influenced recipe. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Before I begin, I'd like to thank any of you who have thrown your support my way in the "Extended Stay" contest. If you haven't seen that post, I added a link to my last post to the end of tonight's. Thanks again for voting for me. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If you wonder where I've been, there are lots of great cooking contests out there right now and I have been working on those. As I have a day job, my time is limited. But fall always brings more chances for me to blog, so I'll be stepping up the posting soon.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Also, I am thinking of updating the look of this blog again. So parts of my blog may be under construction here and there, but it's only to make my blog better for you! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Okay, enough chit chat. How about a recipe? I mean, that's what you really stopped by to see, right?</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I love lamb chops. When I think of them, I think of these petite chops or the "lollipops" which are often served as appetizers. Those can be expensive. I honestly go into shock every time I go to the checkout now.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Lamb shoulder blade chops are often a GREAT value. They are often packaged as "steaks." But every time I've bought them, I've tried to marinate and grill them or pan sear them, and they've curled up and turned into... well, not my best meal. Frankly this time of year, as much as I LOVE to grill, major thunderstorms roll in. I don't mind grilling on the patio in the rain, but I think getting struck by lightning might hurt so I don't want to do that. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Tonight when I discovered a secret: BRAISING them. Yes. Unlike what the butcher's label often tells you to do, these chops are most delicious braised. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">You still marinate them; oh, yes you do, but then you quickly pan sear them to hold in the juices, and then slow braise them in a flavorful tomato sauce laced with white wine and Worcestershire - and it makes them so nice and tender. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">If you like lamb, you're going to love this recipe!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So here we go:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This recipe serves two (2) with lots of sauce. See my note at the end for doubling the recipe. Unlike many of my recipes, this one will need just a little tweaking if doubling. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 <strong>Lamb Shoulder Blade chops</strong>, bone in, about 1 1/2 lbs. total</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 cup <strong>olive oil</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cloves <strong>garlic</strong>, minced and divided</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pinch <strong>Cayenne Pepper</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp. <strong>salt free table blend seasoning</strong> (select a brand with includes cumin if possible, or add a pinch of cumin)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small <strong>lemon</strong>, juiced and rind reserved</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 springs <strong>rosemary</strong>, plus 1/2 tbsp. chopped rosemary</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp. <strong>Mediterranean sea salt</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can (15 ounces) <strong>original recipe stewed tomatoes with juice</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp. <strong>concentrated beef stock</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp. <strong>Worcestershire sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 cup <strong>dry white wine or non alcoholic wine</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Note: You can substitute beef stock for the concentrated stock and wine to keep it "family friendly." Adjust salt accordingly depending on the salt content of your stock.</em> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the lamb to a bowl or container suitable for marinating. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the olive oil, 2 cloves of minced garlic, Cayenne pepper, and salt free table blend to a bowl. Whisk in the lemon juice. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pour the mixture over the lamb and add the rosemary springs and lemon rind on top of the chops (steaks). Marinate for at least an hour, but no more than 90 minutes. Acid tends to cook meat and you don't want that. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Get a sauté pan smoking hot. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pull off any large garlic chunks of marinated lamb but do not pat dry. You need the oil to get the sear.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the rest of the oil to it and sear the chops on both sides; about one minute each just to get a nice sear - longer if you need to, but no more than two minutes each side.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Transfer to a glass baking dish. Season with the sea salt. Flip lamb and season the other side.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix together the tomato, concentrated beef stock, Worcestershire sauce, wine the remaining garlic and reserved chopped rosemary. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pour the braising mixture over the lamb.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Carefully cover with foil so that the foil isn't touching the tomatoes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bake at 275 for one hour until lamb is well one and falling off the bone. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">You are going to LOVE this recipe.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cheers! I'll see you soon. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Note: If making four (4) servings, use half of the juice from the second can of tomatoes, and 1 1/2 tbs. of the concentrated both.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">To serve: I like to serve this over cooked lentils with sautéed collard greens and mushrooms. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Link to previous blog post: <a href="http://mksfabfood.blogspot.com/2014/07/send-mk-to-nyc.html" target="_blank">SEND MK TO NYC!</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">MK</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-79027721379287812762014-07-28T17:11:00.000-04:002014-07-28T17:11:22.362-04:00SEND MK TO NYC!<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Hello Foodies!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght9hE_WqS1EUWYNCVmBeH0qgnF171DVY6Qtp0v-IS830p42r_ciefxbJ8cGoWLGOnIq-q4mjnspWaljRUSOyOpvYj_NyYJY-oiATMa5xtXAUZest1JXGaoSxsauTsd6nVbJSTL6Zp/s1600/MK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght9hE_WqS1EUWYNCVmBeH0qgnF171DVY6Qtp0v-IS830p42r_ciefxbJ8cGoWLGOnIq-q4mjnspWaljRUSOyOpvYj_NyYJY-oiATMa5xtXAUZest1JXGaoSxsauTsd6nVbJSTL6Zp/s1600/MK.jpg" height="640" width="610" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Hey, hubby can't win ALL of the cool cooking contest trips!</span></td></tr>
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This is just a quick blog post; I found out that I made the top 50 in the <strong><em>Extended Stay Away from Home Cooking Contest.</em></strong> </span><br />
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<span style="font-family: Georgia;">Link: </span><a href="http://contest.awayfromhomecooking.com/index.html" target="_blank"><span style="font-family: Georgia;">http://contest.awayfromhomecooking.com/index.html</span></a><span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The objective of the contest was to create a quick and EASY meal that <strong><em>anyone </em></strong>(even someone who doesn't cook) could create in a hotel room which includes a kitchen - but you could use a stove top and microwave ONLY - no ovens. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I opted for comfort food. Having been a road warrior back in the late 90's, I KNOW what it's like to be away from home for long periods of time. Some nights you just want comfort food and a glass of wine from the bar. I also think about the families who are relocating. You need to prepare some meals in, and you want something that will appeal to and also entertain the kids.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Enter my TURKEY TACOLADAS. It's a fusion between a taco and an enchilada, and I managed to get that slow baked flavor in a dish that's finished in the microwave. The secret was keeping the recipe simple enough that the ingredients didn't firm up in the microwave, and finding just the right amount of cooking time.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I know this recipe is a little more simplistic than I normally post, but I hope you will give it your consideration. I have permission from the contest folks to post this link here. The judges are picking two finalists and the fans are picking two. I'd LOVE it if you go online and give me your support. You can vote once a day until 8/22!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
YOU CAN VOTE FOR MY RECIPE HERE! <br />
<br />
<a href="http://contest.awayfromhomecooking.com/view-recipe/rid-1651/Turkey-Tacoladas/page-4.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">http://contest.awayfromhomecooking.com/view-recipe/rid-1651/Turkey-Tacoladas/page-4.html</span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If I get a spot in the cook-off, I get to meet Food Network's Sunny Anderson AND I get a chance at a nice prize - plus I'll get to appear with her at a future event! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">How cool would THAT BE? You know that hubby, Dan, is kicking my be-hind (that's southern for buttocks) with the big, cool prizes. I would love to get a chance at this opportunity!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">How cool is that that Extended Stay has these types of kitchens? Where were they when I was a traveling fool? </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Thank you in advance for your support!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">As it is big contest time, I've been devoting my test kitchen to those recipes but I will be back very soon with a new recipe that I know you are going to love.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Think Italian... hint, hint... </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">As always, see you soon! </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">MK</span><br />
<br />
Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-65031314713089552202014-07-03T07:25:00.000-04:002014-07-03T07:28:02.360-04:00Re-post: Easy Pub BBQ Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvoNWHjp_Fs9mayy6DLB1NXwzPFjgRwqzwC_6U1F2ugLELfWZ59D7fNvj4DwWtLZ7Zdd-ZE-ErOZkwVH7VHIR9qMWQVRyusjLq8uCzOdpiVKXQkliEF_ik6wD7hrZgARI8JLZ1Lle/s1600/porch+chop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvoNWHjp_Fs9mayy6DLB1NXwzPFjgRwqzwC_6U1F2ugLELfWZ59D7fNvj4DwWtLZ7Zdd-ZE-ErOZkwVH7VHIR9qMWQVRyusjLq8uCzOdpiVKXQkliEF_ik6wD7hrZgARI8JLZ1Lle/s1600/porch+chop.jpg" height="632" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: orange; font-size: large;">Easy Pub BBQ Sauce on a Grilled Pork Chop</span></strong><br />
<strong><span style="color: orange; font-size: large;">Great on Chicken, too!</span></strong><br />
<strong><span style="color: orange; font-size: large;"></span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><em>Is "re-post" a word? Probably not, but you know what I mean. This is a recipe I've posted before.</em></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">I've been busy, busy, busy; so I'll make this post short and sweet - or should say savory?</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"></span></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Just in time for the 4th of July, a re-post of one of my reader-favorite BBQ sauce recipes. This one is so easy, you'll never buy store-bought sauce again. All you need are items from your pantry. </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"></span></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">Mix it up and use apple cider (hard or non-alcoholic) instead of the Irish ale.</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"></span></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">I hope you have a great (and safe) 4th of July weekend. </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"></span></strong></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients:</strong></span> <br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">Makes 6 servings</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;">1/4 cup ketchup</span><br /><span style="font-family: Georgia;">2 tbs. yellow mustard</span><br /><span style="font-family: Georgia;">2 tbs. Heinz 57 ® Steak Sauce</span><br /><span style="font-family: Georgia;">1/4 cup honey</span><br /><span style="font-family: Georgia;">1 cup Irish Red Ale</span><br /><span style="font-family: Georgia;">1/2 tbs. onion powder</span><br /><span style="font-family: Georgia;">1 tbs. Worcestershire Sauce</span><br /><span style="font-family: Georgia;">1 tbs. apple cider vinegar</span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia;"><strong>Directions:</strong></span><br /><span style="font-family: Georgia;"></span><br /><span style="font-family: Georgia, "Times New Roman", serif;">Combine all ingredients into a sauce pan. Bring to boil and reduce to simmer, about two hours over low heat, uncovered, until sauce is thickened to your liking. Whisk occasionally.</span></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-36570947196122554052014-06-11T22:22:00.000-04:002014-06-11T22:22:40.428-04:00Jalapeño Marinara Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10w75YYNm0YZpSKlb98NVga8QEs4symYCL-GmOdlpdF94BOUy7kXxvi-jXnfD2QSEBx47WiVz9UDjrElBQV_8Vw6QBYQebAUmC_Rk7FBpem3w3m2oToQeBkFWcQDtLH64nJ4z82pP/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10w75YYNm0YZpSKlb98NVga8QEs4symYCL-GmOdlpdF94BOUy7kXxvi-jXnfD2QSEBx47WiVz9UDjrElBQV_8Vw6QBYQebAUmC_Rk7FBpem3w3m2oToQeBkFWcQDtLH64nJ4z82pP/s1600/19.jpg" height="356" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It's a rainy night in Florida. Okay... maybe I have the state wrong, but we've had our share of summer storms lately. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now, I am lucky in that I get to work from home most days for my day job. On days like this around 3 pm when I'm starting to think about what to make for dinner, I realize that outdoor grilling is probably out of the option - that is if I don't want to become a lightning rod and/or get some mosquito-borne disease that I cannot pronounce. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">By the way, remind me to pick up the pepper plant on my patio that got knocked over from the torrential downpour a few hours ago. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I'll tell you what you make - you make a nice pot of marinara sauce which can simmer away and get all delicious while you continue to get your work done. I did just that. But this isn't any marinara sauce. My sauce has a nice hint of Jalapeño pepper. It's great over pasta, or you can make up a nice Tex-Mex style Chicken Parm. And it freezes great, too. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Tonight I'm making a special lasagna roll up. I am debating if I will give you that recipe or if I'm saving it for a contest. If you're really nice, I might post it here. ;.) You all are ALWAYS nice... </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">With no further adieu - I give you Jalapeño Marinara Sauce!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbs. good quality olive oil or <strong>extra virgin olive oil</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 medium Vidalia or <strong>sweet onion</strong>, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium <strong>Jalapeño pepper</strong>, seeded and chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cloves fresh <strong>garlic</strong>, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. <strong>salt free Italian seasoning</strong> (I used Mrs. Dash)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbs. <strong>salt free tomato, basil and garlic seasoning</strong> (Mrs. Dash again)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbs. <strong>coarse sea salt</strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can (14-15 ounces) <strong>diced tomatoes</strong> with basil, garlic and oregano (with juice from can)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can (28 ounces) organic <strong>fire roasted crushed tomatoes</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 packet reduced sodium <strong>concentrated chicken broth</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 or 5 large fresh <strong>basil</strong> leaves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup <strong>dry white wine</strong> or non alcoholic wine*</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbs. <strong>sweet red wine</strong> or sweet red vermouth (optional but recommended) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbs. organic <strong>tomato paste</strong></span><br />
<span style="font-family: Georgia;">1 1/2 tbs<strong>. grated Parmesan cheese</strong></span><br />
<strong></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add olive oil, onion, Jalapeño pepper, and garlic to a medium (but deep) sauté pan. Add in the salt free seasoning(s) and the salt. Cook over medium heat for about three minutes until the onions and pepper soften (but do not brown).</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add the diced tomatoes, crushed tomatoes and the concentrated chicken broth. Bring to boil and reduce to simmer, covered, for at least thirty minutes. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Remove the pan from heat and let cool slightly.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Add the mixture to a food processor along with the basil leaves. Carefully pulse the mixture until very lightly chunky but more on the smooth side. You should still have a good bit of texture to the sauce.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Transfer to a sauce pan. Bring back to a light boil; add in the wine(s), the tomato paste and the Parmesan cheese. Stir and cover. Reduce heat to low and cook for about an hour, longer if you have the time</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">*You can substitute low sodium chicken broth for the wine, but eliminate the concentrated chicken broth if you do. The touch of sweet red wine adds a hint of sweetness to the sauce without adding any sugar. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Let cool before freezing. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong>Helpful tip:</strong> Sauce not thickening fast enough for you? Up the heat slightly and crack the lid to let steam and moisture escape. This will help to reduce and thicken the sauce. </span><br />
<br />
<span style="font-family: Georgia;">Enjoy this recipe, and I'll see you soon!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-63118964287837750012014-06-03T09:03:00.001-04:002014-06-11T17:45:26.085-04:00Chipotle Teriyaki London Boil <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwxUvqxEUi5i1hpLTKY6CZsWxrQeMGZSue8BXez-AMb3DNh_M8uKoke3NlUAKHlLvT8zz7TqlGm7BHniNWFmC6SiXjJGPfQRhgeQlvD7hc0oh7IG1Znq6JYJM-QVXO6y-VUDHSM0O/s1600/London+broil2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwxUvqxEUi5i1hpLTKY6CZsWxrQeMGZSue8BXez-AMb3DNh_M8uKoke3NlUAKHlLvT8zz7TqlGm7BHniNWFmC6SiXjJGPfQRhgeQlvD7hc0oh7IG1Znq6JYJM-QVXO6y-VUDHSM0O/s1600/London+broil2.jpg" height="592" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="font-size: small;">Can you believe this London Broil is medium rare, and it's been cooked twice?</span></strong><br />
<strong><span style="font-size: small;">Check out my grilling technique!</span></strong></td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">These are the kinds of recipes that I love to bring to you - here you are getting not one, but two meal ideas using the same cut of meat, as well as a simple side dish.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Grilling is one of my favorite things to do in the summer. A couple of years ago, we had a gift certificate for a hardware store and we decided to go get ourselves one of those double grills; one side is gas, the other is charcoal. I've been having all kinds of fun with it.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Living in Florida, we can grill all year round. In the summer, I don't like heating up the house with the oven if I can help it. So I fire up the grill. </span><span style="font-family: Georgia, "Times New Roman", serif;">Today I'm am bringing you a great (easy) recipe for London Broil. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Let's talk about London broil:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">London broil isn't a cut of meat; it's a style of cooking. Most often it's thick cut flank steak or tri-tip, but you might just find it's any cut of meat that is less tender. Check with your butcher to see what cut they market as "London Broil" in your store. You might be surprised that it is actually sirloin or round. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">What I love about this recipe is that you can actually get two meals out of it. You can marinate it and grill it up one day, leaving the center kind of rare. In fact, what I am showing you here is the re-do (day two) - yes, leftovers. I wanted you to see how nicely the meal grilled up the second day (even if you like it medium rare like we do). </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">I first grilled this up on Saturday night. On Monday, I used it to make this fabulous dinner. Talk about a time saver on a busy weeknight!</span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;">I'm showing off my London broil recipe over leftover smashed potato salad mixed with fresh spinach and Dijon mustard (I also added a little spring onion to the leftover potato salad) and I served it with grilled Vidalia onion packs - yum, yum and more yum! </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Got to love this time of year when the Vidalia onions are for sale. </span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;">This recipe is also great on top of a fresh Caesar salad. In a future post, I'll share a great Caesar dressing with you. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">But the bottom line is, this is an excellent meal to prepare with any type of summer veggies. </span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia;">So fire up the grill! Here we go:</span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 – 2 1/4
lb. London broil (<strong>thick cut flank steak or tri tip</strong>)</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><em>For the Marinade:</em></strong> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. <strong>Teriyaki
sauce</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
1/8 tsp.
<strong>grated ginger</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
1/2 tsp. <strong>salt
free Chipotle seasoning</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
2 cloves<strong>
garlic</strong>, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
Dash of <strong>rice
vinegar</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
1 tbs. <strong>canola
oil,</strong> plus extra for bushing </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><em>Other:</em></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<strong>Grill
seasoning for steak</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<strong>Cooking
spray</strong> for the grill</span><br />
<span style="font-family: Georgia;"><strong>Freshly squeezed lime juice</strong> for seasoning after grilling (optional)</span><br />
<span style="font-family: Georgia;"></span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the meat to a container. Combine the Teriyaki sauce, ginger, Chipotle seasoning, garlic, rice vinegar and canola oil. Marinate under refrigeration for at least 2 -3 hours; longer if you have the time.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">When you are ready to grill, bring the meat to room temperature for about 20 minutes. Pat the excess marinade off with a paper towel.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Bush the meat with extra canola oil or vegetable oil can be substituted. Rub London Broil with the steak seasoning. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><em>Note: Even though there is some salt in the Teriyaki seasoning, I like to add the steak seasoning (which adding salt right to the meat) right before I cook it. Remember that salt draws the moisture out of the meat - and you don't want your meat to be dry.</em> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat gas or charcoal grill treated with cooking spray to 400 degrees. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Rub both sides of the London broil with the steak seasoning. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Grill on one side for about 5 without moving until the sear on the one side. Turn and continue to grill for about six minutes over direct heat. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Move the London broil to indirect heat and continue to cook for about 15 minutes each side until internal temperature comes to 145 degrees for medium rare. The center should still be more on the rare side. </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Adjust cooking time accordingly for your grill.</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Let meat rest for about 20 minutes before slicing. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Season with lime juice before serving. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><em>To reheat leftover London Broil,</em></strong> bring to room temperature for about 30 minutes. Rub a little extra canola oil over both sides of the meat (you can also add additional steak seasoning or Chipotle seasoning, or a combination of both is you like).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Grill for about four minutes first side, and three on the second until warmed for medium rare (pictured). Adjust cooking time for your liking. Note that in this case, you will still have a bit of a cold center. If you like your meat warmed through, then do your thing and prepare it how you like to eat it. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">There are no definite rules with grilling. Just like with wine; it's what YOU like that counts!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Okay, so what about the onion? That is simple - </span><br />
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<span style="font-family: Georgia;">I like to quarter small Vidalia onions, leaving the bottom intact so that they form a flower. Don't cut them all the way through. I spray tin foil with cooking spray. In the middle I add for each onion -</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">1/2 tbs. <strong>butter</strong></span><br />
<span style="font-family: Georgia;">A few shakes of <strong>Worcestershire sauce</strong></span><br />
<span style="font-family: Georgia;">1/2 packet of <strong>concentrated beef broth</strong></span><br />
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<span style="font-family: Georgia;">Form a foil packets (if not using heavy duty foil, you might need to double wrap like I did here). I like to grill for 1/2 hour to 45 minutes over medium heat. I also close the lid to create steam. You are going to love these! Try them.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy, and I'll see you again soon!</span><br />
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Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-40185875623605571432014-05-23T08:54:00.000-04:002014-05-23T08:54:29.406-04:00Summer Seashell Pasta with Pork and Peas<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue; font-size: large;">Summer Seashell Pasta with Pork and Peas</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">I know that I haven't posted for a while. We got back from Chile and then were out of town again; and then I had browser issues which kept me from updating. But it appears all is well now.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">I often get asked for quick and easy recipes for the summer months. And what's quicker and easier than a one dish pasta meal? This dish has a lot of flavor on it's own, so cheese for passing at the table is optional. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">I used thin cut pork chops instead of ham to make the dish a little healthier. The trick to keeping them tender is to cook them on the one side on top of the stove, turn on the hot pan, and then just let them finish in a 250 degree oven using the method described below. Slicing them right away after just a short resting time will stop the cooking process and keep them juicy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">BTW - I am no longer counting points; but you can find a variety of recipes from earlier in the year under the points section. I actually am down a size now - so I've decided to not follow any particular "diet" but to try to learn to eat healthier on my own and so far, so good! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Here we go:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Serves 2.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1/2 lb. thin <b>pork chops</b> (4 chops)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 tbs. <b>Italian dressing</b> (your favorite brand)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 tsp. <b>grill seasoning for chicken</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 tbs. <b>lemon juice</b>, divided</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1/2 lb. medium </span><b style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">seashell pasta</b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">, cooked per package directions and drained and cooking water reserved</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1/2 cup <b>frozen sweet peas</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">4 ounces <b>Mascarpone cheese</b> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 tsp. <b>garlic powder</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1/2 tsp.<b> salt free Italian seasoning</b> (I used Mrs. Dash)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 tsp.<b> low sodium soy sauce</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Fresh t<b>orn mint</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: center;"><span style="font-size: small;"><b>Parmesan cheese </b>for passing at the table (optional)</span></span><span style="font-size: small;"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;">Other: Cooking spray</span></span></div>
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<span style="font-size: large;"><b>Directions:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Preheat oven to 250 degrees F.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Marinate the pork chops in the Italian dressing for at least twenty minutes; longer if you have the time. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Remove from marinade (discard remainder) - sprinkle the pork chops with the grill seasoning on both sides and place them into a hot skillet coated with cooking spray. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;">Cook on one side for about two minutes and turn. Add half of the lemon juice to the pan with the pork chops.</span><span style="font-size: small;">Place the chops into a 250 degree oven. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Turn the oven heat off</b>, and let the chops sit in the oven for about four minutes until cooked through. Pork chops should be nicely browned on both sides using this method. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Let the chops rest for a couple of minutes and then slice and keep warm.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">While the chops are cooking, cook pasta per package directions, drain and reserve about 1/2 cup of the starchy cooking water. Note: You can add in the peas during the last 30 seconds or so of cooking to warm them through. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Add the drained pasta and peas to a big pasta bowl. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Mix the Mascarpone with the garlic powder and Italian seasoning, and then add it to the bowl with the hot pasta. Add in a little of the reserved hot cooking water and the soy sauce. Mix until combined and then stir in the sliced pork chops. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Top with fresh mint. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Pass cheese at the table and enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Variations:</b> Add in slivered cooked red onion or saute a little garlic with the pork chops for a more savory dish. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">You can also substitute chicken or a more traditional pre-cooked ham chunks. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-66796483141333768762014-04-03T09:21:00.001-04:002014-05-23T08:02:00.657-04:00Special Feature: The Food of Chile<em>Before I begin this post, my thoughts and prayers go out to the people of Chile of the recent earthquake. We were not anywhere near the area where we had the earthquake, but my thoughts go out to family members of those we met in Santiago who live in that region of the country.</em><br />
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<strong>Seafood Salad at La Perla, Santiago, Chile</strong><br />
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My husband, Dan, and I both compete in the amateur cooking contests, as you know. As a prize for one of the contests Dan won, we were both guests of Santa Rita winery for his prize in the "Kick it Up a Nacho" contest. Interestingly, he was a last minute entry. We just got back this week. What a great trip.<br />
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This post isn't going to be a travel-log. I am not endorsing any of the establishments here. I wanted to share some of my favorite that I had in Chile, so that you can get an idea as to what type of food to expect if you travel there.<br />
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Tonight's post will be a little different as I am not providing recipes as these are not my dishes. But I wanted to show you the types of food that ate while there. I will give you an idea of how these were prepared. <br />
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I was amazed at how many American chains are in Santiago. From fast food to Chinese, you can find it all. But who wants to eat someplace where you can eat at home?<br />
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Let me start with my favorite meal. As guests of the Casa Real at Santa Rita, we were treated to breakfast each day, and one lunch and two dinners at the hotel. By far my favorite was this almond crusted salmon that we had for lunch. Deliciously seasoned and perfectly. It was served with peeled, boiled potatoes and asparagus sautéed with translucent onion. The almond crust was superb. <br />
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I am going to try to recreate this dish. I'll be posting my version very soon!<br />
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The salmon was served with a starter of pumpkin soup. The pumpkin was pureed with other vegetables to create this delicious appetizer. The soup was quite savory. <br />
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My second favorite meal on property was at the Dona Paula restaurant on the Santa Rita winery grounds, just a short walk from Casa Real. The Dona Paula is a national monument, and is said to have housed the 120 soldiers who helped win Chile's independence. It was a delicious swordfish with the best lemon caper butter sauce I had ever eaten. It was served with creamed spinach pie.<br />
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At the same meal, Dan had the mushroom sauced sirloin with fries.<br />
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We also had our last night at Casa Real. It was sirloin with sautéed mushroom and onions and accordion potatoes. The starter for this meal with a delicious warm shrimp and zucchini salad with a lime and cilantro vinaigrette</div>
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The meals at the Santiago portion of our trip were not included (except for the daily buffet breakfast offered by the hotel). We found a wonderful local seafood restaurant at the mall called La Perla. The seafood salad you see at the top of this page -- we liked it so much that we ate it for lunch on both Saturday and Sunday. It was big enough to split. We also split a plate of crab empanadas (it comes in four pieces) on Saturday. On Sunday we tried the beef empanadas instead. I have to say, they were good, but I preferred the crab, especially with a drizzle of the lemon oil that they bring to your table. The sauces you see in the picture below are served with bread. I rather enjoyed the artichoke and cilantro sauce with crusty bread. Yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVLcbE-q7aapDQ-3Za48amf88G12BQo1hxaBreby7UvaqbXd2c0zg9hZzB8t37I5k6LoOeL6Q0KUKDimgE8Bc50IWwWDRRWB2tQ7JNb9XH16LspO2mctCvQjzW4MmUusUn_YufAp4/s1600/CHILE+TRIP+empanadasfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVLcbE-q7aapDQ-3Za48amf88G12BQo1hxaBreby7UvaqbXd2c0zg9hZzB8t37I5k6LoOeL6Q0KUKDimgE8Bc50IWwWDRRWB2tQ7JNb9XH16LspO2mctCvQjzW4MmUusUn_YufAp4/s1600/CHILE+TRIP+empanadasfinal.jpg" height="320" width="240" /></a></div>
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There were more food experiences, such as a delicious Chilean Sea bass we were served for dinner the first night at Casa Real. I will also be posting a great Trip Advisor review about a great wine and tapas bar we found in Santiago. The wine bar was on our own dime, and unfortunately, we dug into the tapas before thinking about taking pictures. I did get pictures of the establishment.<br />
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Finally, you're probably wondering what you get for dessert? We had a couple of great custard dishes (with chocolate), but I found this was the most interesting. It was type of gelatin with blueberries with a cream sauce on the side. <br />
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As you can see, the food in Chile, while perhaps not as adventuresome as Peruvian cuisine, is heavy on seafood and beef. At the restaurants, you can also find more traditional dishes such as seafood casserole and seafood soup. Jellies, jams and sauces are served with freshly baked bread. This is a sampling of what we had. <br />
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I hope you enjoyed this culinary journey, and I'll see you soon!Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-5084080451190448172014-03-19T20:38:00.004-04:002014-03-19T20:38:49.873-04:00Campanelle with Pepper-Broccoli
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjpO6Bam1_3inXzo__w6B9evAP0HiRVb13lLS4jgaxhAxTNtz-GWkKfv8bXD4XacUCxwhJVpBpIt4UEz94olpR44CJXIsT3zp6E_1Phk3IG7BIytMgueN6b-0xcTkheI2f0ZlztOv/s1600/pastafinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjpO6Bam1_3inXzo__w6B9evAP0HiRVb13lLS4jgaxhAxTNtz-GWkKfv8bXD4XacUCxwhJVpBpIt4UEz94olpR44CJXIsT3zp6E_1Phk3IG7BIytMgueN6b-0xcTkheI2f0ZlztOv/s1600/pastafinal.jpg" height="632" width="640" /></a></div>
<span class="burgundy-dark1"><span style="color: windowtext; font-size: 12pt;"><span style="font-family: Verdana;"><span style="color: windowtext; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><strong> </strong><br />
<span style="color: windowtext; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><strong> </strong><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">I'm back. So sorry I haven't posted in over a month. Life has been crazy. Prayers go out to my father-in-law and his girlfriend who were both injured in a serious car accident last week. </span></span><br />
<span style="color: windowtext;"></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">On to happier things ---</span></span><br />
<span style="color: windowtext;"></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">Hubby won this pasta in a gift basket the Kenwood wine contest.<span style="mso-spacerun: yes;"> </span>I had some of Mama Pirri’s famous meatballs which I cooked in a Marsala sauce today.<span style="mso-spacerun: yes;"> </span>But I needed a perfect side dish.<span style="mso-spacerun: yes;"> </span>This is it!<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">It’s pasta and broccoli, in a deviously-delightful lemon caper sauce.<span style="mso-spacerun: yes;"> </span>You can have this as a main course on a “Meatless Monday,” or you can enjoy it like we did as a big side with a small amount of protein.<span style="mso-spacerun: yes;"> </span>Of course, you can also <span style="mso-spacerun: yes;"> </span>For a side this makes four servings; for a main dish, a little over two servings. <o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">For points as a side, this comes in around 7 without the cheese.<span style="mso-spacerun: yes;"> </span>But I would go for the cheese.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">Of course, you can substitute ANY pasta that you like.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">Here we go: <o:p></o:p></span></span></span></span></span><span class="burgundy-dark1"><span style="color: windowtext;"></span></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;">Makes
4 servings</span></span></span><br />
<span class="burgundy-dark1"><span style="color: windowtext;"><span style="font-family: Georgia, "Times New Roman", serif;"><o:p></o:p></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">8
ounces dry tri-color <strong>campanelle,</strong> cooked per package directions<o:p></o:p></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";">1
large head <strong>broccoli</strong>, washed and cut into florets <o:p></o:p></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";">1
tbs. <strong>canola oil</strong></span></span></span><br />
<div style="margin-bottom: 0pt;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"></span></span><span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">1
tbs. <strong>olive oil</strong></span></span></span></div>
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><o:p><div style="margin-bottom: 0pt;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">1 clove <strong>fresh garlic</strong></span></span></span></div>
<div style="margin-bottom: 0pt;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. chopped <strong>habanera pepper</strong> <o:p></o:p></span></span></span></span></span></div>
</o:p></span></span><span style="font-family: Georgia, "Times New Roman", serif;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";">2
tbs. <strong>fresh lemon juice<o:p></o:p></strong></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin-bottom: 0pt;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Crumbled
<strong>fat free feta cheese</strong>, optional (not included in points value)<o:p></o:p></span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin-bottom: 0pt;">
<span class="burgundy-dark1"><span style="color: windowtext; font-family: "Arial","sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Chopped
<strong>fresh mint</strong>, optional<o:p></o:p></span></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Directions:</span></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 375 degrees F.</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="font-family: Georgia, "Times New Roman", serif;"> </span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Prepare pasta per package directions and keep warm.</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Add the broccoli and the canola oil to a sheet pan. Bake for 20 minutes until the broccoli is softened. Remove from oven.</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">In a large pan, add the olive oil, garlic and hot pepper. Sauté for one minute.</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Add the lemon juice. Cook for about two minutes to reduce (over low heat). </span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Add in the pasta and the broccoli. Toss.</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Add the cheese and the mint, if using.</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"></span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;">Enjoy and I'll see you real soon with a very special post! ;.)))</span></o:p></span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span class="burgundy-dark1"><o:p><span style="color: #333333;"></span></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="color: windowtext;"><o:p></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="color: #333333; font-family: Georgia, "Times New Roman", serif;"> </span></o:p></div>
Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-45066838891217732532014-02-18T22:13:00.000-05:002014-02-18T22:58:40.119-05:00Grilled Chicken Umami<div class="separator" style="clear: both; text-align: center;">
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Well, as you can probably tell from my lack of web presence lately, the day job has kept me busy. But now that the days are getting longer, I can get more accomplished. And that means more healthy recipes will soon be coming your way very soon.<br />
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The warmer weather down here in Florida means that I dusted off the grill this weekend. Although I know a few of you in the Tundra that is the North East must be throwing something at your computer screen right now. Cheer up - when it's 106 in the shade down here in a few months, we will be envious of you. <br />
<br />
I love grilling as it's such a healthy alternative to sautéing. And I love this dish; deliciously lightly marinated grilled boneless skinless chicken breasts in a light Asian-style marinade and served with a Garlic-Ginger Wine Sauce. Yum!<br />
<br />
I roasted a few potatoes that I rolled in Wasabi paste, black sesame and a little canola oil, and I grilled, yes grilled up broccoli to go along side. The broccoli was spicy. I sprinkled it with chili oil b before grilling, and then I finished it with a little lemon pepper seasoning. You can microwave the broccoli for a few minutes before or after grilling (with a tablespoon of water) if you would like it to be more tender. <br />
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<em>I used a semi-dry Florida Chablis (made from Muscadine varietals) to make my dish. But you can also substitute Riesling.</em><br />
<br />
Since I know that I just made you hungry, I won't waste any more time yapping. <br />
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Here you go!<br />
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Oh, and the WW <strong>Points Value</strong>: 6 (entrée only)<br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients:</span> <br />
<br />
<strong>2 boneless skinless chicken breasts</strong>, 7 ounces each<br />
<br />
<strong>For the Marinade</strong>:<br />
<br />
2 tbs. <strong>canola oil</strong><br />
1 tbs. <strong>salt free onion and herb seasoning</strong> (I used Mrs. Dash)*<br />
1/2 tbs. <strong>lime juice</strong> (fresh)<br />
1 tbs. reduced sodium <strong>Tamari </strong>(I used Gluten Free)<br />
<br />
<strong>For the sauce:</strong><br />
<br />
1/4 cup <strong>Florida Chablis</strong><br />
1 clove <strong>garlic, minced</strong><br />
1/2 tbs. grated fresh <strong>ginger root</strong><br />
1 packet reduced sodium <strong>concentrated chicken broth</strong> (about 1 tbs.)<br />
2 tsp. <strong>reduced sodium soy sauce</strong><br />
2 tsp. <strong>lemon juice</strong> (fresh)<br />
1/2 tbs. cold <strong>butter</strong><br />
<br />
<strong>Cooking spray</strong> for grill.<br />
<br />
<span style="font-family: Georgia; font-size: x-large;">Directions:</span><br />
<br />
Cut chicken breasts lengthwise into four tenderloins. Place the chicken into a glass dish. <br />
<br />
Mix the canola oil, the salt free seasoning, lime juice and Tamari into a bowl. Whisk vigorously until combined.<br />
<br />
Pour over chicken breasts. Cover and marinate in the refrigerator for one hour. <br />
<br />
Remove from refrigerator and let come to room temperature.<br />
<br />
Spray grill with cooking spray.<br />
<br />
Preheat grill to 400 degrees F.<br />
<br />
Add the chicken to the grill and cook for about 5 minutes each side, until the juices run clear.<br />
<br />
On the side burner, add the wine, reduce by half; about five minutes over medium heat. <br />
<br />
Add the garlic, the ginger, concentrated chicken broth, soy sauce and lemon juice. <br />
<br />
Add the butter at the end. <br />
<br />
Once the butter melts and the sauce thickens, you are ready to serve (about 4 minutes).<br />
<br />
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I know you will make this over and over again. Enjoy and I'll see you soon!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09187121794210320461noreply@blogger.com0tag:blogger.com,1999:blog-4037796159857467383.post-46080076753339907972014-02-06T08:31:00.000-05:002014-02-06T08:31:04.442-05:00Southwestern Brussels Sprouts <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYAZDVFjgly3w4cViBEecea3CKIiIPyjckUai9k_NIOSwpYqcLHNI-7tkhngrXodra01CZDx6htRRc2yf6tZndM0c_jzDAASnZHb_osSKsjAhrgh_zbk2tBuY_TBBYsfcnGeRsJQc/s1600/BS1edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYAZDVFjgly3w4cViBEecea3CKIiIPyjckUai9k_NIOSwpYqcLHNI-7tkhngrXodra01CZDx6htRRc2yf6tZndM0c_jzDAASnZHb_osSKsjAhrgh_zbk2tBuY_TBBYsfcnGeRsJQc/s1600/BS1edited.jpg" height="526" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Hello!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The runch crunch finally got me last week. And I was on antibiotics. And as a result, I didn't workout. Which means I didn't lose any weight. In fact, I put back on a pound. But as I told my friends on Facebook: <strong><em>Nobody ever said the road to success was the Autobahn.</em></strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I've been told in the past that I don't post enough side dishes. I love veggies. We all need to eat more. Well, this dish will even appeal to those of you who will only eat veggies if there is bacon in the dish. I used turkey bacon. If you are tracking WW points, this came in at a whopping <strong>3 points, even with the turkey bacon!</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">So it's good for those nights when you are staying within the guidelines. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm serving it with 4 ounces of pork shoulder seasoned with a an Espresso steak rub (slow roasted) and boiled potatoes smashed with non-fat Greek yogurt, lemon juice and dill. My entire evening meal came to 11 points. Of course, you can make lower point options if you've splurged more during the day. I am not much of a snacker I probably should be as I know it's good to eat more frequently.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Oh, and as you can see from the pictures in this post and the last, I am rockin' my new Lodge skillet. It's been dark and rainy until I get around to making/taking the pictures. Come spring we'll get some nice patio garden pictures again. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Well, I am rambling, so here you go!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2 slice(s) uncooked <strong>turkey bacon</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium <strong>Jalapeno pepper</strong>, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tbs. <strong>olive oil</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 cup <strong>sliced scallion</strong>, white and light green part</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">24 ounces uncooked <strong>Brussels sprouts,</strong> halved</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tbs. <strong>fresh lime juice</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tbs. <strong>butter</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Pinch of Paprika</strong>, optional</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Directions:</strong></span> </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees F.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add turkey bacon to a large, heavy skillet or cast iron pan. Cook over medium heat until crispy. Do not burn. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Remove the turkey bacon from the pan and place it on a paper towel-lined plate to drain the grease. Let the bacon sit for a few minutes to firm up so that you can crumble. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add in the Jalapeno to the bacon grease. If there is too much grease, you can pat the pan lightly with a paper towel to remove the excess. LIGHTLY sauté the pepper until softened. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Drizzle in the olive oil and add the scallion to the pan. Continue to cook for about another minute. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add in the Brussels sprouts and stir to combine the flavors. Place the pan into the hot oven. Bake for approximately fifteen - eighteen (15-18) minutes until the Brussels sprouts are tender and browned to your liking. You can let it go a little longer is you like. I will often leave these in for about 20-22 minutes if the Brussels sprouts are larger. Adjust cooking time for your oven.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Remove the pan from the oven. Place the pan back onto the stove over low heat. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add in the lime juice and the butter. Once the butter melts, stir to combine the flavors. Add the paprika, if using, and crumble in the reserved turkey bacon.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD-PdKO_PD0-sE4ZFBHtW69pzYVpx8dN7udSY9YY4KjbVaompZDIHDnjZM-FOlO5dxfwjxvQMu3iXzjOKBVz4U7oBkyxM1oJl3oM1Xlu5iTjZRx0FGE9_7kFRmXEc3HO9MdRcOJdT/s1600/bs2edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD-PdKO_PD0-sE4ZFBHtW69pzYVpx8dN7udSY9YY4KjbVaompZDIHDnjZM-FOlO5dxfwjxvQMu3iXzjOKBVz4U7oBkyxM1oJl3oM1Xlu5iTjZRx0FGE9_7kFRmXEc3HO9MdRcOJdT/s1600/bs2edited.jpg" height="320" width="311" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You are ready to serve.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">And there you go. A simple side dish I know you are going to love.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">See you soon!</span><br />
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