tag:blogger.com,1999:blog-24730927714832282672024-03-03T16:26:59.244-08:00The New Wife of an Elegant EaterUnknownnoreply@blogger.comBlogger113125tag:blogger.com,1999:blog-2473092771483228267.post-81406901929788557642023-11-28T08:38:00.000-08:002023-11-28T08:38:59.202-08:00Small French Loaf<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQUFyUgXFgxV807dOxmTOzZGVYMqrYxyky_Hkmv-OBESOypH_VPVyVKVraIeOrB58kxQD9ld1x9UtQsMHqwaeSgRCMfR53qpG76ppleYA9yyMdzfXMy5a7i5JGxZ2gQGC_FuZ8ZgHe-UeZmz94ounO03VmUMc8li3e9A2qHcO4MnHUKFecVSF-qAcp1FE/s400/Bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQUFyUgXFgxV807dOxmTOzZGVYMqrYxyky_Hkmv-OBESOypH_VPVyVKVraIeOrB58kxQD9ld1x9UtQsMHqwaeSgRCMfR53qpG76ppleYA9yyMdzfXMy5a7i5JGxZ2gQGC_FuZ8ZgHe-UeZmz94ounO03VmUMc8li3e9A2qHcO4MnHUKFecVSF-qAcp1FE/w400-h300/Bread.jpg" width="400" /></span></a></div><span style="font-family: verdana;"><br /><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Based on </span><a href="https://onedishkitchen.com/french-bread-recipe/" style="font-family: verdana;" target="_blank">One Dish Kitchen</a></p><p><span style="font-family: verdana;">A friend of mine got on a kick to make bread. When I asked her to walk me through what she did, it was a lot of throwing things together and...well, that isn't me. I like steps and measurements and strategy. Once I have "mastered" that, I can make the recipe my own, but there is always a foundation that I need. </span></p><p><span style="font-family: verdana;">Since then, I have been looking for a bread recipe.I continue to come back to this one, but as easy as it initially looked, the outcome was too dense. The flavors were spot on and I love this bread with a nice schmere or spreadable cheese, but I needed to add some of myself in it. So I spent several months making tweaks and changing the processes and time I spent making the bread, and I feel like I have gotten it to a place where I am happy with it. I have yet to find a bread that uses yeast that does not need to initially sit overnight, but overall, this bread is pretty easy and quick to make.</span></p><p><span style="font-family: verdana;">In a bowl, mix together: </span></p><p><b><span style="font-family: verdana;">10 ounces bread flour, weighed on a scale</span></b></p><p><b><span style="font-family: verdana;">1 teaspoon kosher salt</span></b></p><p><span style="font-family: verdana;">Lightly fold in:</span></p><p><b><span style="font-family: verdana;">1 tablespoon honey</span></b></p><p><b><span style="font-family: verdana;">½ tablespoon olive oil</span></b></p><p><span style="font-family: verdana;">Pour over the top: </span></p><p><b><span style="font-family: verdana;">6 fluid ounces warm water (105-115 F)</span></b></p><p><span style="font-family: verdana;">Over the surface of the water, add:</span></p><p><b><span style="font-family: verdana;">½ teaspoon active dry yeast</span></b></p><p><span style="font-family: verdana;">and allow it to dissolve, for about 6-10 minutes.</span></p><p><span style="font-family: verdana;">With a silicone spatula, mix the dough until it comes together. Move the dough to a mixer with a hook, and continue mixing until the dough becomes smooth and elastic, for 10 minutes. The dough can also be kneaded by hand for 10 minutes.</span></p><p><span style="font-family: verdana;">Remove the mixing bowl from the machine and cover it with plastic wrap. Put it in a dark place. Allow the dough to rise to about twice its size, best overnight.</span></p><p><span style="font-family: verdana;">Turn the dough out onto a floured surface and knead it 4-5 times to expel excess gas and redistribute the yeast. Cover with a dish towel and let rest for 10 to 15 minutes.</span></p><p><span style="font-family: verdana;">Shape the dough into an oval. Place the dough in a Dutch oven, cover with a dish towel, and allow to rise for about an hour.</span></p><p><span style="font-family: verdana;">When ready to bake, preheat the oven to 400° F (200°C). Using the tip of a sharp knife, make a few large slashes across the top of the bread loaf. Brush lightly with olive oil and sprinkle some coarse finishing salt over the top. Spray the inside of the bowl lightly with water, and cover the Dutch oven with its lid. When the oven is ready, bake for 18-20 minutes.</span></p><p><span style="font-family: verdana;">Take out of the oven, uncover the pot, and place back in the oven for 5 minutes. Increase the oven to 425° F and continue to cook for 5 more minutes. </span></p><p><span style="font-family: verdana;">Slice and enjoy!</span></p><p><b><u><span style="font-family: verdana;">Ingredients</span></u></b></p><p><span style="font-family: verdana;">10 ounces bread flour, weighed on a scale</span></p><p><span style="font-family: verdana;">1 teaspoon kosher salt</span></p><p><span style="font-family: verdana;">1 tablespoon honey</span></p><p><span style="font-family: verdana;">½ tablespoon olive oil, plus some for brushing over top</span></p><p><span style="font-family: verdana;">6 fluid ounces warm water (105-115 F)</span></p><p><span style="font-family: verdana;">½ teaspoon active dry yeast</span></p><p><span style="font-family: verdana;">Finishing salt</span></p><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-16548430782259819342023-11-02T10:19:00.007-07:002023-11-03T07:08:20.031-07:00Emily Blunt's Turkey Bolognese<p style="text-align: left;"><span style="font-family: verdana;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4zR_4qtSC2GoDHM7FULOUfBzbnqgby3iJlr4fcoDu_yJ-0_D0c541R4qNcW3Zx73PeRYY7amsJuwn20D8evBlGNglyR087JyH4VQ36s6k1C2nmSYo257N6PPKCum5yPeVBgNzCDCCLg6ghd5ZAL72IkzwO_SpJUUog1oubM7MXlmHSCe7E0pq7VAaDDr/s4032/IMG_4630.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4zR_4qtSC2GoDHM7FULOUfBzbnqgby3iJlr4fcoDu_yJ-0_D0c541R4qNcW3Zx73PeRYY7amsJuwn20D8evBlGNglyR087JyH4VQ36s6k1C2nmSYo257N6PPKCum5yPeVBgNzCDCCLg6ghd5ZAL72IkzwO_SpJUUog1oubM7MXlmHSCe7E0pq7VAaDDr/w300-h400/IMG_4630.HEIC" width="300" /></a></p><div style="text-align: left;"><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Based on the </span><a href="https://www.foodnetwork.com/recipes/turkey-bolognese-13271070" style="text-align: left;">Be My Guest with Ina Garten - Emily Blut</a></div></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">I have been making this for the past few months when Matt goes out of town because he isn't the biggest fan of ground turkey. However, this is one of my son's favorite meals, and I myself get cravings for it. It takes a while, but is soooooooo worth it. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">A few notes: </span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: verdana;">Remember the parmesan cheese rind. It really rounds out the flavors. </span></li><li><span style="font-family: verdana;">Also, if you have children, make sure you grind up the veggies. It adds the nutrition, but not the chunks of vegetables that my son is currently turning his nose up to. </span></li></ul><span style="font-family: verdana;">I'm so happy to add this recipe to this blog. It has become a regular staple in this house and I can't wait to make it again!<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Preheat the oven to 300 degrees F. </b></span><span style="font-family: verdana;">In a mini processor, process:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><div><br /></div><div><b><span style="font-family: verdana;">1 cup carrots, </span></b><b><span style="font-family: verdana;">peeled and coarsely chopped</span></b><b><span style="font-family: verdana;"> (approximately 3 smaller carrots or 2 large) </span></b></div><div><b><span style="font-family: verdana;">1 cup celery, </span></b><b><span style="font-family: verdana;">coarsely chopped</span></b><b><span style="font-family: verdana;"> (approximately 3 stalks of celery) </span></b></div><div><span style="font-family: verdana;"><br /></span></div><div>until very finely chopped; this makes a smoother sauce so I can sneak veggies past my son. </div></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div><br /></div><div>Light a burner at medium-low or low, depending on your stove. You don't want to crisp the onions, just caramelize them. Heat: </div><div><br /></div><div><b>2 tablespoons olive oil</b></div><div><b>2 tablespoons unsalted butter</b></div><div><br /></div><div>in a shallow heavy-bottomed skillet, like a Le Creuset. <i><b>Note: </b>You always want to start with the olive oil, then add the butter. This will reduce the possibility that the butter will brown or burn. </i>Sauté:</div><div><br /></div><div><b>1 cup very finely chopped onion (approximately 1 medium or 1/2 large onion)</b></div><div><br /></div><div>first. Get them translucent, soft, and start to color, about 10 minutes. <b>Add the carrots and celery mixture to the skillet and mix. </b>Add:</div><div><br /></div><div><b>1 Tbs. garlic, minced (approximately 3 garlic cloves)</b></div><div><br /></div><div>Cook for another 2 minutes. Remove everything from the pan. Increase the flame slightly. Add:</div><div><br /></div><div><b>2 pounds of dark turkey meat</b></div><div><br /></div><div>and cook, stirring, until starting to brown, about 10 minutes. Deglaze the pan with:</div><div><br /></div><div><b>1 cup dry white wine</b></div><div><br /></div><div>and reduce by half. Lower heat, or turn off heat, depending on your stove. Put the celery/onion/carrot mixture back in. Add:</div><div><br /></div><div><b><span style="font-family: verdana;">One 6-ounce can of tomato paste</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 cup whole milk</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">2 bay leaves</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 Parmesan rind</span></b></div><div><br /></div><div>Simmer down for a little bit, 3 to 4 minutes. Add salt and freshly ground black pepper to taste. It shouldn’t be too liquidy (this is a note from Stanley Tucci. He’s a big fan of the classic Italian Bolognese which is a dryer sauce).</div><div><br /></div><div>Put the lid on and transfer it to the oven. It should cook in the oven for 45 minutes with the lid on; give it a stir if you want at the midway point. The oven adds a rich caramel-ly depth and melts everything together so beautifully. When the sauce is done, remove the bay leaves and Parmesan rind. Stir in:</div><div><br /></div><div><b>1/2 cup of Parmesan cheese</b></div><div><br /></div><div>until combined. Meanwhile, cook:</div><div><br /></div><div><b>1 pound fusilli</b></div><div><br /></div><div>according to the package instructions, then drain it, <b><u>saving 1 cup</u></b> or so of the pasta water.</div><div><br /></div><div><i><b>Note: </b>I will often pre-boil the water when I first put the pot in the oven, then reboil and actually cook the pasta during the second half of the sauce's cooking process. This will reduce the time it will take to bring the water to a boil when you really need it. </i></div><div><br /></div><div>Pour the pasta back into the pasta pot and add the reserved water and a knob of butter. Add it to the sauce and stir to coat the pasta. Sprinkle with extra Parmesan and serve in shallow bowls.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bW7pCBzYV3Uff7tNpo7a-v4NZ1HGKbhyv24wbn4f9jMUnkThnOcIZNhSjumXTFOBi0IpZdrnchFEFVOIQRW_KgZ1KtoSZhy0rq7ARDKJN5HvUzfFUwwF2E0zHelIhSk0asDNbV2QMSYOoCpGVrYRt_JDjIz4m9yz2o0crIKGa4yFBI3yQgBvLeDboJfK/s4032/IMG_3281.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bW7pCBzYV3Uff7tNpo7a-v4NZ1HGKbhyv24wbn4f9jMUnkThnOcIZNhSjumXTFOBi0IpZdrnchFEFVOIQRW_KgZ1KtoSZhy0rq7ARDKJN5HvUzfFUwwF2E0zHelIhSk0asDNbV2QMSYOoCpGVrYRt_JDjIz4m9yz2o0crIKGa4yFBI3yQgBvLeDboJfK/w300-h400/IMG_3281.HEIC" width="300" /></a></div><br /><div><br /></div><div><b><u>Ingredients</u></b></div></span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tablespoons unsalted butter, plus a knob to add later, when pasta and sauce are mixed</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">2 tablespoons olive oil</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 medium onion, very finely chopped</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">3 smaller carrots or 2 large, peeled and coarsely chopped</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">3 stalks celery, coarsely chopped</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">3 cloves garlic, minced</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">2 pounds dark turkey meat</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 cup dry white wine (Italian)</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">One 6-ounce can tomato paste</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 cup whole milk</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">2 bay leaves</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 Parmesan rind<br /></span><span style="font-family: verdana;">Kosher salt and freshly ground black pepper</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 pound fusilli</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1/2 cup freshly grated Parmesan cheese, plus extra for serving</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-50138475015747521262023-10-25T13:37:00.000-07:002023-10-25T13:37:19.097-07:00Mustard Chicken Milanese with Arugula Fennel Salad<div style="text-align: left;"><span style="font-family: verdana;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTgDQYPlsHL226qBzhJ2J0PLbW-OlBduIthOj73fwXCTUDLrW-_WVpTztBNDnPVgnRgFrQQYDEvD7Zz-Bo170aKk9Bywdd5iZRSV-quVyKIJPMARHlu568dvWiASk9MDPxlHZtzCQ2PFi6q-KFMRU9z_HAYSj2GUoeQSm5G1SYNRmi9BGp1-fK9KRFd6G/s4032/IMG-4498.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" id="id_fc6a_960f_7a2_d490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTgDQYPlsHL226qBzhJ2J0PLbW-OlBduIthOj73fwXCTUDLrW-_WVpTztBNDnPVgnRgFrQQYDEvD7Zz-Bo170aKk9Bywdd5iZRSV-quVyKIJPMARHlu568dvWiASk9MDPxlHZtzCQ2PFi6q-KFMRU9z_HAYSj2GUoeQSm5G1SYNRmi9BGp1-fK9KRFd6G/w640-h480/IMG-4498.jpg" style="height: auto; width: 640px;" width="640" /></a><br /><span><br /></span></span></div><div><span style="font-family: verdana;">We were introduced to this recipe by good friends, and it is a go-to recipe because of its simplicity and flavor. It is pretty enough to make for a dinner party, but easy enough to make for a weeknight meal. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>Based on <a href="https://wearefromthefarm.wordpress.com/2013/08/06/mustard-milanese-with-an-arugula-fennel-salad/" target="_blank">Smitten Kitchen's Mustard Milanese and Arugula Fennel Salad</a></span><br /><span><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">With a meat pounder (not a tenderizer), pound </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>2 boneless, skinless chicken breasts</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">out between two pieces of plastic wrap or in a gallon ziplock to 1⁄4-inch thickness. Season the chicken on both sides with </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>Freshly ground black pepper & salt, to taste</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">Grab three big plates or shallow bowls, and line them up on your counter. Pour</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>1⁄2 cup (65 grams) all-purpose flour</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">into the first one. In a small dish, whisk together</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b><span style="font-family: verdana;">2 large egg whites</span><br /><span style="font-family: verdana;">4 Tbsp smooth Dijon mustard</span><br /><span style="font-family: verdana;">2 Tbsp garlic cloves, minced</span><br /><span style="font-family: verdana;">2 teaspoons dried oregano</span><br /><span style="font-family: verdana;">1 teaspoon freshly grated lemon zest</span></b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">Pour half of this mixture into the bottom of the second plate. On the third plate, spread out </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>2 cups coarse, lightweight breadcrumbs, such as panko (see cooking note)</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span><span>Dredge each piece of chicken lightly in flour, then heavily in the egg–white–mustard mixture, and generously in the breadcrumbs. R</span></span>efill the egg-white–mustard plate, and r<span>epeat with the remaining pieces of chicken. </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Arrange the breaded cutlets on a large tray, and chill them in the fridge for 1 hour, or up to 1 day, covered with plastic wrap. This helps the coating set.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">Preheat your oven to <b>175 degrees</b>. </span><span style="font-family: verdana;">Pour 1⁄2 inch of </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b><br /></b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span><span><b>Mix of grapeseed and olive oil</b></span></span><b>, or the frying oil of your choice</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">in a large cast iron pan, and heat over medium-high heat. Test the heat with a flick of water—if it hisses, you’re good to go. Cook the chicken until golden brown on both sides, about 3 to 4 minutes on the first and 2 to 3 minutes on the second. </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">Remove the chicken from heat, and salt and pepper on both sides while draining on paper towels. Once it’s drained, transfer the chicken to a tray to keep in the warm oven. Repeat with additional oil and remaining pieces of chicken.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">Heat a small dry pan on medium-low heat. Add</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>1/4 cup pine nuts</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">until lightly browned. Keep a close eye so they don't burn. Remove from the pan and add to a small bowl. </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>To Assemble </b><br /></span><span style="font-family: verdana;">In a small bowl, whisk </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b><span style="font-family: verdana;">3 tablespoons (45 ml) freshly squeezed lemon juice (from 1 large lemon)</span><br /><span style="font-family: verdana;">2 tablespoons (30 grams) whole-seed or coarse Dijon mustard</span><br /><span style="font-family: verdana;">1 tablespoon smooth Dijon mustard</span><br /><br /></b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">then whisk in </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>1⁄4 cup (80 ml) olive oil</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b><br /></b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">in a thin stream. Pour 1/2 of the dressing into a large bowl. Add </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">5 ounces (140 grams) baby arugula leaves</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">to the bowl. Thinly shave</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>Small fennel bulb (5 ounces or 140 grams)</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">on a mandoline, or cut it as thinly as you can with a sharp knife, and add this to the arugula.</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;">When you’re ready to serve it, toss the salad. Arrange one piece of chicken from the warm oven on a plate. Drizzle a few drops of the reserved salad dressing directly onto the chicken, and pile the salad on top. Top with pine nuts. Season with salt and pepper, and eat immediately.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>INGREDIENTS</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>2 boneless, skinless chicken breasts</span><br />Freshly ground black pepper & salt, to taste<br /><span>1⁄2 cup (65 grams) all-purpose flour</span><br /><span>2 large egg whites</span><br /><span>4 Tbsp smooth Dijon mustard</span><br /><span>2 Tbsp garlic cloves, minced</span><br /><span>2 teaspoons dried oregano</span><br /><span>1 teaspoon freshly grated lemon zest</span><br /><span>2 cups coarse, lightweight breadcrumbs, such as panko (see cooking note)</span><br /><span>Mix of grapeseed and olive oil, for frying</span><span><br /></span><span>3 tablespoons (45 ml) freshly squeezed lemon juice (from 1 large lemon)</span><br /><span>2 tablespoons (30 grams) whole-seed or coarse Dijon mustard</span><br /><span>1 tablespoon smooth Dijon mustard</span><br /><span>1⁄4 cup (80 ml) olive oil</span><br /><span>5 ounces (140 grams) baby arugula leaves</span><br /><span>Small fennel bulb (5 ounces or 140 grams)</span><br /><span>1/4 cup toasted pine nuts</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div><br /></div></span><p style="text-align: left;"></p><p style="text-align: left;"><span style="font-family: verdana;"></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-15359153793598839102023-05-11T13:51:00.007-07:002024-01-06T11:55:36.249-08:00Semi-Homemade Beefaroni<div style="text-align: left;"> <br /><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh61dEVgqlCPGsBEWdpEitQMhVkI4eh71H2a-gzrXbT_t_lGjhv_j1oGFaIEKUG4iO92usrRoiKHtALjSWGXfj3MjLLUkgH79zVnBj4JDCjgklXIDFXzwt88RcwZXZB3GtBvayebCQ4Qe4t49isaYft5DKoLgdLx1m5YZ1h4w77zAmQMeVCAVasYMbtOw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh61dEVgqlCPGsBEWdpEitQMhVkI4eh71H2a-gzrXbT_t_lGjhv_j1oGFaIEKUG4iO92usrRoiKHtALjSWGXfj3MjLLUkgH79zVnBj4JDCjgklXIDFXzwt88RcwZXZB3GtBvayebCQ4Qe4t49isaYft5DKoLgdLx1m5YZ1h4w77zAmQMeVCAVasYMbtOw=w300-h400" width="300" /></a></div><br /><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Sometimes you just want an easy meal that you can throw together with things you have on hand...in the fridge, pantry, and freezer...with little fuss. A simple meal that is attractive to both toddlers and has nostalgic comfort for adults. This recipe checks off all of those boxes and is a no-brainer for a weeknight meal. Add a big green salad and maybe a nice glass of Pinot Noir, and cuddle up on the couch with your bowl of semi-homemade beefaroni. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Boil:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 cups elbow pasta, uncooked</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">as the instructions on the box specify. While the pasta is cooking, heat a medium pan on medium. Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 Tablespoons olive oil</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Once shimmering, add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><b>1 pound lean ground beef</b></span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><b>-OR-</b></span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><b>1/2 lb. ground beef & 1/2 lb. ground pork</b></span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;"><b><br /></b></span></div><div style="font-family: "Times New Roman";"><span style="font-family: verdana;">Cook until browned through, maybe a little crispy. Lower the heat to medium-low. Add: </span></div></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 cup onion, finely minced</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Cook on medium-low for 5 - 15 minutes, depending on your preference of caramelization...I typically cook it on the longer side. I feel it brings out the natural sweetness of the onion. Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 cloves garlic, finely minced (optional)</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Cook on medium-low until fragrant, about 30 seconds. </span><span style="font-family: verdana;">Season with: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>salt & pepper, to taste</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a bowl, whisk together:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">2 cans of condensed tomato soup<br /></span><span style="font-family: verdana;">1 - 10 3/4 ounce can of water</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour into the ground beef. Add pasta and cook for 10 minutes until the liquid thickens and reduces. Serve with your favorite toppings; mine is shredded cheese!</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjNlHt3ak196lOrsxGg5cVNhWz30KogE5OOfrMTze-lawmFxaahoH5nwH9RVXQkZF3Notnrbha_GOmT65LZaevV-e_LrFy9b7nbSuZUBrz_7WtywkHwez0bGEzSjFUvi-B_VVJRzX4RuLSxvnw-BfAMeW7jEkGxrMrpL4s0_MPoJfQoG4neWYUZduI4Q" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjNlHt3ak196lOrsxGg5cVNhWz30KogE5OOfrMTze-lawmFxaahoH5nwH9RVXQkZF3Notnrbha_GOmT65LZaevV-e_LrFy9b7nbSuZUBrz_7WtywkHwez0bGEzSjFUvi-B_VVJRzX4RuLSxvnw-BfAMeW7jEkGxrMrpL4s0_MPoJfQoG4neWYUZduI4Q=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Toddler Approved!</td></tr></tbody></table><br /><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><u>INGREDIENTS</u></span></div><div style="text-align: left;"><span style="font-family: verdana;">2 cups elbow pasta, uncooked<br /></span><span style="font-family: verdana;">2 Tablespoons olive oil<br /></span><span style="font-family: verdana;">2 cloves garlic, finely minced<br /></span><span style="font-family: verdana;">1 cup onion, finely minced<br /></span><span style="font-family: verdana;">1 pound lean ground beef -OR- 1/2 lb. ground beef & 1/2 lb. ground pork<br /></span><span style="font-family: verdana;">2 cans of condensed tomato soup</span></div><div style="text-align: left;"><span style="font-family: verdana;">salt & pepper, to taste<br /></span><br /></div><p style="text-align: left;"><span style="font-family: verdana;"></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-6645845932150331332023-05-02T12:04:00.003-07:002023-05-02T12:04:35.062-07:00Smitten Kitchen's Steak Salad with Tomatoes, Blue Cheese, and Parsley-Basil Pesto Vinaigrette<p style="text-align: left;"><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><p style="height: 0px;"><br /></p></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="height: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsc4MTKNhlqILROtPL2K6w8savA0_zgj_BT-mpWdKUmLz0qA5zOMfouK_6z3J6Bj9mGJwybUYE3KcuAmq2e_uvHbv1NEIaz0bWaMLr71vBiVo4tgZ4gN2tvBs7SVanTmUNU_aw74jkHkKs-vZxnSToGf6fyXjKc_AbmR7l9hRVsao5BGwc1eSwPHbhxQ/s4032/Smitten%20Kitchen%20Beefsteak%20Steak%20Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsc4MTKNhlqILROtPL2K6w8savA0_zgj_BT-mpWdKUmLz0qA5zOMfouK_6z3J6Bj9mGJwybUYE3KcuAmq2e_uvHbv1NEIaz0bWaMLr71vBiVo4tgZ4gN2tvBs7SVanTmUNU_aw74jkHkKs-vZxnSToGf6fyXjKc_AbmR7l9hRVsao5BGwc1eSwPHbhxQ/w300-h400/Smitten%20Kitchen%20Beefsteak%20Steak%20Salad.jpg" width="300" /></span></a><span style="font-family: verdana;"><br /></span><br /></p><p style="height: 0px;"><br /></p><p style="height: 0px;"><br /></p></div><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Love that is getting warm again. Then it isn't. Then it is. Because it allows for so much more versatile cooking. Tonight we have <a href="http://myhusbandthefoodie.blogspot.com/search/label/Soup" target="_blank">soup</a>, tomorrow we have salad, <a href="http://myhusbandthefoodie.blogspot.com/2013/12/white-chicken-chili.html" target="_blank">chili</a> on day 3, and so on. I am currently on a <a href="https://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> kick and have not made a dish I don't love. She just makes me happy, and her dishes are all a little different, but not exactly strange. Something good for "phase 2" of a cooking experience. We've mastered the <a href="http://myhusbandthefoodie.blogspot.com/search/label/Chicken" target="_blank">basics</a> (or may still be working on that) and want to be a little more daring...<br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">This salad is the epitome of fresh and bright, with a touch of hearty and earthy. We used 2 New York strips, grilled them, and had enough for our 3-year-old and some left over. Outside of that, I prepared the salads with the veggies and eyeballed the amount of onion and blue cheese I added. for 2 salads, we still used most of the vinaigrette. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I suggest using the best blue cheese you can buy. Buy a whole piece of blue cheese and break it up to the size of your liking. I bought Point Reyes Farmstand Original Blue. I am not a fan of blue cheese, but am starting to appreciate it, and experimenting/learning with different types. Deb says you can sub out feta or the like, but I wouldn't recommend it. I think the salad would lose something. </span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Based on: <a href="https://houseandhome.com/recipe/smitten-kitchens-beefsteak-skirt-steak-salad/" target="_blank">Smitten Kitchen's Beefsteak Skirt Steak</a><br /></span><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b><u>Step 1: Make the Dressing</u></b></span></div><div><span style="font-family: verdana;">In a blender or food processor, pulse:</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>1 large or 2 small garlic cloves, sliced<br /></b></span><span style="font-family: verdana;"><b>1 1/2 cups (55 grams) packed coarsely chopped fresh basil leaves<br /></b></span><span style="font-family: verdana;"><b>1/2 cup (20 grams) packed fresh flat-leaf parsley leaves</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span><span style="font-family: verdana;">together until they’re chopped as finely as you can get them. With the machine running, drizzle in:</span></div><div><span style="font-family: verdana;"><br /></span><b><span style="font-family: verdana;">1/3 cup (80 ml) olive oil<br /></span><span style="font-family: verdana;">1 tbsp (15 ml) plus 1 tsp (5 ml) white wine vinegar<br /></span><span style="font-family: verdana;">2 tsp (10 grams) smooth Dijon mustard</span></b></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">scraping down the sides as needed. Season with:</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>Salt and freshly ground black pepper<br /></b></span><div><span style="font-family: verdana;"><b>Pinches of crushed red pepper flakes, to taste</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Note: No machine? Mince the garlic and herbs as finely as you can with a knife, transfer them to a bowl, and, whisking the whole time, slowly drizzle in the olive oil and vinegar before seasoning with salt and peppers.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b><u>Step 2: Grill or Cook Steak</u></b></span></div><div><p><span style="font-family: verdana;">Pat the steak dry, and season on both sides with 1/2 tsp salt and many grinds of black pepper.</span></p><p><span style="font-family: verdana;">To cook the steak on a grill: </span><span style="font-family: verdana;">Prepare a hot charcoal or high-heat gas grill for cooking. Lightly oil the grill rack, and grill the steak, turning once, for 4 to 6 minutes for medium-rare. If you’re using a gas grill, it’s best to keep the lid on while grilling, to prevent heat loss.</span></p><div><span style="font-family: verdana;">To cook the steak on the stove: </span><span style="font-family: verdana;">Heat a cast iron skillet over medium-high to high heat, and add 1 tbsp olive oil. When the oil is very hot, place the steak in the skillet, and do not move it for 3 to 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. If your steak is larger than your biggest skillet, cut it in half and cook it in two pieces.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Transfer the steak to a cutting board, and cover it loosely with foil while it rests for 5 minutes. Thinly slice the steak on the diagonal, across the grain.</span></div></div><div><span style="font-family: verdana;"><b><u><br /></u></b></span></div><div><span style="font-family: verdana;"><b><u>Step 3: Make the Salad</u></b></span></div><div><span style="font-family: verdana;">If using salad greens, place them first on a platter. Arrange the tomatoes on top, fanned out, and slightly overlapped. Arrange the steak on top of the tomatoes, nestled in between. Scatter the onions over the tomatoes. Crumble the blue cheese in chunks over the salad. Drizzle vinaigrette on top. </span></div><p><b style="font-family: verdana;"><u><br /></u></b></p><div><b style="font-family: verdana;"><u>INGREDIENTS</u></b></div><div><span style="font-family: verdana;"><u>Vinaigrette</u></span></div><div><span style="font-family: verdana;">1 large or 2 small garlic cloves</span></div><div><span style="font-family: verdana;">1 1/2 cups (55 grams) packed coarsely chopped fresh basil leaves<br /></span><span style="font-family: verdana;">1/2 cup (20 grams) packed fresh flat-leaf parsley leaves<br /></span><span style="font-family: verdana;">1/3 cup (80 ml) olive oil<br /></span><span style="font-family: verdana;">1 tbsp (15 ml) plus 1 tsp (5 ml) white wine vinegar<br /></span><span style="font-family: verdana;">2 tsp (10 grams) smooth Dijon mustard<br /></span><span style="font-family: verdana;">Salt and freshly ground black pepper<br /></span><span style="font-family: verdana;">Pinches of crushed red pepper flakes, to taste<br /></span><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Steak, Salad, and Assembly</u></span></div><div><span style="font-family: verdana;">2 to 3 cups (40 to 60 grams) mixed salad greens </span></div><div><span style="font-family: verdana;">1 1/2 pounds (680 grams) beefsteak tomatoes, in thick half-moon slices<br /></span><span style="font-family: verdana;">1/2 cup (4 ounces or 115 grams) thickly crumbled blue cheese<br /></span><span style="font-family: verdana;">1/2 medium red onion, very thinly sliced<br /></span><span style="font-family: verdana;">2 New York strip steaks, at room temperature<br /></span><span style="font-family: verdana;">1 tbsp (15 ml) olive oil</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-78982895757857555382023-01-10T15:14:00.002-08:002023-01-10T15:15:16.029-08:00Balsamic & Beer-Braised Short Ribs with Parsnip Puree<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPN7Ym8TdMm-xuuqGXNLv4GPAZuILWxifja8_Cmwl8sGoI-VNBMwtRZwzllbpqtPh2rSvqRxbh3bl7GqZfIOjaPG4o1MHvo0ffcFeOQ7KTZF2V5resabji1GHhCVByzyVE7leEwdVhfffuPaYQTZV5s-i2HVAFQT0UHqq9HP0TbigUq79WWBhJbKffw/s3024/IMG_2874.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPN7Ym8TdMm-xuuqGXNLv4GPAZuILWxifja8_Cmwl8sGoI-VNBMwtRZwzllbpqtPh2rSvqRxbh3bl7GqZfIOjaPG4o1MHvo0ffcFeOQ7KTZF2V5resabji1GHhCVByzyVE7leEwdVhfffuPaYQTZV5s-i2HVAFQT0UHqq9HP0TbigUq79WWBhJbKffw/s320/IMG_2874.jpg" width="320" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">There are days, specifically Sundays, that I want to cook ALL DAY LONG. I love the simple pleasure of chopping, stirring, and creating, quiet music playing in the background. In total, I started this meal at 1:30 pm and we ate around 6:30 pm. 3 hours of it is hands-off, in the oven, but until it gets into the oven, plan on working for at least an hour, if not a little longer, depending on how long it takes you to complete each task. As you make this recipe more and more often, it becomes easier and takes less time, but is definitely not something for a weeknight of kids' sports. It's definitely worth it, and Ms. Deb Perelman of </span><a href="https://smittenkitchen.com/" style="font-family: verdana;" target="_blank">Smitten Kitchen</a><span style="font-family: verdana;"> makes it sound so elegant and enticing...it absolutely delivered and I have made it so many times, perfectly. Follow the steps and impress your guests! </span></p><p><span style="font-family: verdana;"><b>Serves 4 to 6</b></span></p><p><span style="font-family: verdana;">Preheat the oven to 325 F. </span><span style="font-family: verdana;">Season: </span></p><p><span style="font-family: verdana;"><b>5 lbs bone-in-short ribs (English-style, which means each rib is separated already) at room temperature</b></span></p><p><span style="font-family: verdana;">generously on all sides with salt and pepper. Heat a large Dutch oven over high heat, and add: </span></p><p><span style="font-family: verdana;"><b>2 Tablespoons olive oil </b></span></p><p><span style="font-family: verdana;">to coat the bottom. Once the oil is hot, brown the short ribs on all sides, in batches. Transfer the browned ribs to a plate.</span></p><p><b><i><span style="font-family: verdana;">NOTE: </span><span style="font-family: verdana;">You want the short ribs to have plenty of room. I usually sear each side for 2 minutes. This process should take about 30 minutes.</span></i></b></p><p><span style="font-family: verdana;">Turn your heat down to medium and pour off all but one (1) Tablespoon of fat. Add:</span></p><p><span style="font-family: verdana;"><b>1 large red onion, chopped</b></span></p><p><span style="font-family: verdana;">Season to taste with salt and pepper, and cook until softened, about 10 minutes, stirring often. Add:</span></p><p><b style="font-family: verdana;">4 - 6 garlic cloves, smashed and peeled</b></p><p><span style="font-family: verdana;">and saute for 3 more minutes, until fragrant. Add:</span></p><p><span style="font-family: verdana;"><b>2 Tablespoons tomato paste</b></span></p><p><span style="font-family: verdana;">and cook for another couple of minutes, until thickened. Add:</span></p><p style="text-align: left;"><span style="font-family: verdana;"><b>1/2 cup balsamic vinegar</b></span><br /><b style="font-family: verdana;">3 Tablespoons Worcestershire sauce</b><br /><b style="font-family: verdana;">24 ounces of dark beer, like Guinness</b></p><p><span style="font-family: verdana;">scraping all the yummy bits stuck to the bottom of the pot. </span><span style="font-family: verdana;">Return the browned ribs to the pot. Try to place the meatiest sides of the ribs down. If not all the ribs fit properly this way, stand them on their sides with the bones standing vertically. Add:</span></p><p><span style="font-family: verdana;"><b>4 cups of beef stock</b></span></p><p><span style="font-family: verdana;">just to cover the ribs. Bring the liquid to a simmer, then turn off the heat. Cover the pot tightly with foil, then with the pot’s lid so that the liquid doesn't evaporate as quickly and the meat doesn't dry out. </span></p><p><span style="font-family: verdana;">Bake for 3 hours. </span></p><p><span style="font-family: verdana;"><b>-PREPARE THE PARSNIP PUREE-</b></span></p><p><span style="font-family: verdana;">While the ribs are in the oven, peel:</span></p><p><span style="font-family: verdana;"><b>2 pounds of parsnips</b></span></p><p><span style="font-family: verdana;">and cut into medium-sized chunks. </span><span style="font-family: verdana;">When there is 30 minutes left on the timer, place parsnip chunks in a large pot and cover it with cold water. Place over moderately high heat, cover the pot, and bring it to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 to 30 minutes or until parsnips are fork tender.</span></p><p><span style="font-family: verdana;">Drain cooked parsnips. Either place in a food processor with</span></p><div style="text-align: left;"><span style="font-family: verdana;"><b>4 tablespoons unsalted butter<br /></b></span><span style="font-family: verdana;"><b>1/3 Cup of heavy cream<br /></b></span><span style="font-family: verdana;"><b>1 Tablespoon horseradish sauce or freshly grated horseradish</b></span></div><p><span style="font-family: verdana;">or use an immersion blender to puree it all together. Put in a bowl that can keep warm and add some:</span></p><p><b style="font-family: verdana;">kosher salt and fresh ground pepper to taste</b></p><p><span style="font-family: verdana;"><b>-FINISH THE SHORT RIBS-</b></span></p><p><span style="font-family: verdana;">After 3 hours, or until the meat can easily be pierced with a knife, or pieces can be torn back with a fork, remove the pot from the oven. Let everything rest for 15 minutes, uncovered. </span><span style="font-family: verdana;">If the bones are falling off the meat, this is a sure sign it's done.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Skim as much fat as you can off the top.</span></p><p><span style="font-family: verdana;">You can now serve the ribs as they are with a side of parsnip puree, or... </span></p><p><span style="font-family: verdana;">Preheat your oven to 420 F. Remove the ribs from the braise and spread them out on a large baking sheet. I suggest you greased it first, albeit lightly, with oil or butter. Roast for 10 minutes and check. The edges should just start to crisp. Meanwhile, strain the braising liquid into a saucepan and simmer it over high heat for 10 to 15 minutes, until reduced by a third.</span></p><p><span style="font-family: verdana;"><b><i>Note: No need for cheesecloth or anything. Just a regular strainer will do the job. Don't...ask...</i></b></span></p><p><span style="font-family: verdana;"><b>-PLATE THE DINNER-</b></span></p><p><span style="font-family: verdana;">Place a mound of parsnip puree on a plate or shallow bowl, then top it with 1-2 short ribs. Ladle with sauce. Top with:</span></p><p><span style="font-family: verdana;"><b>Minced fresh flat-leaf parsley</b></span></p><p><span style="font-family: verdana;">Serve and enjoy...I have no doubt it will be amazing!</span></p><p><b style="font-family: verdana;"><u>Ingredients</u></b></p><div style="text-align: left;"><span style="font-family: verdana;">5 lbs Bone-In-Short Ribs<br /></span><span style="font-family: verdana;">2 Tablespoons Olive Oil<br /></span><span style="font-family: verdana;">1 Large red onion, chopped<br /></span><span style="font-family: verdana;">4 Garlic Cloves, smashed and peeled<br /></span><span style="font-family: verdana;">2 Tablespoons tomato paste<br /></span><span style="font-family: verdana;">1/2 cup balsamic vinegar<br /></span><span style="font-family: verdana;">3 Tablespoons Worcestershire sauce<br /></span><span style="font-family: verdana;">24 Ounces of Dark Beer or Cider<br /></span><span style="font-family: verdana;">4 Cups of beef stock<br /></span><span style="font-family: verdana;">2 pounds of parsnips<br /></span><span style="font-family: verdana;">4 tablespoons unsalted butter<br /></span><span style="font-family: verdana;">1/3 Cup of heavy cream<br /></span><span style="font-family: verdana;">1 Tablespoon horseradish sauce or freshly grated horseradish<br /></span><span style="font-family: verdana;">kosher salt and fresh ground pepper to taste<br /></span><span style="font-family: verdana;">Minced fresh flat-leaf parsley (to serve)</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-89871551482305604592022-12-23T06:19:00.001-08:002022-12-23T06:19:16.844-08:00Peanut Butter Goodies / Joan's Yum Yum's / Uncle Willie's Favorite Christmas "Cookies"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea-eYe8yUOvvbuY3G0KdUh2DFfpyQQNxyngWGpzwoZ1RH-ksw6Gw_fDKb7s1-UVV09Kv4KVndo1kkb5Ev4mMo1J3jCFasJjyEYpxSTMygftUwcLzPdSx1nYblJ-vDFA1FvG-B-NFMDm6B/s2048/IMG_4591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea-eYe8yUOvvbuY3G0KdUh2DFfpyQQNxyngWGpzwoZ1RH-ksw6Gw_fDKb7s1-UVV09Kv4KVndo1kkb5Ev4mMo1J3jCFasJjyEYpxSTMygftUwcLzPdSx1nYblJ-vDFA1FvG-B-NFMDm6B/s320/IMG_4591.jpg" width="320" /></a></div><br /><span style="font-family: verdana;">Note: The one's that are in the picture are too thick. Need a larger pan. <br />
</span><div>
<span style="font-family: verdana;"><br /></span></div>
<div><span style="font-family: verdana;">
Mix together:</span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div><span style="font-family: verdana;"><b>
1 package (1/3 of the box) graham crackers, crushed</b></span></div>
<div><span style="font-family: verdana;"><b>
1 1/2 sticks margarine, room temperature</b></span></div>
<div><span style="font-family: verdana;"><b>
2 C. creamy peanut butter (1 regular-sized (1 lb) jar)</b></span></div>
<div><span style="font-family: verdana;"><b>
3 cups powdered sugar </b></span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div><span style="font-family: verdana;">
Unit smooth. I always seem to start with a spatula and end up using my hands. The heat from your hands makes it combine a little faster, and, admit it, it's fun :-) Pat evenly into a 13x9 inch pan. Melt together:</span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div><span style="font-family: verdana;"><b>
1 package (12 oz) chocolate chips</b></span></div>
<div><span style="font-family: verdana;"><b>
1/2 stick margarine, room temperature</b></span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div><span style="font-family: verdana;">
Stir until combined. Spread chocolate margarine mixtures over crumb mixture. Refrigerate for several hours. Cut into small squares. </span></div>
<div>
<span style="font-family: verdana;"><br /></span></div>
<div>
<u><span style="font-family: verdana;">Ingredients</span></u></div>
<div>
<div><span style="font-family: verdana;">
1 package (1/3 of the box) graham crackers, crushed</span></div>
<div><span style="font-family: verdana;">
2 sticks margarine, softened (room temperature)</span></div>
<div><span style="font-family: verdana;">
2 C. creamy peanut butter (1 regular sized (1 lb) jar)</span></div>
<div><span style="font-family: verdana;">
3/4 box powdered sugar</span></div>
<div><span style="font-family: verdana;">
1 package (12 oz) chocolate chips</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-46373935706171044542022-03-14T06:44:00.006-07:002022-03-14T06:44:40.460-07:00Low Sugar Granola Bars<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6SCbTI78-dAtoapmBTh3RYQPK7mDun5k26qlfFIbbUYnVcSlSixYsS73eGHBBfkrBGIsBkRCJ_MOGJ-7nYADozr1VYS9OXgD98sBkVIliskPBXhmA0ats3FvFVUynb_OqMU4OTjzvRTzgCd3CmYk1D75Z91OSJqwNqYy3pNxxeCxVWw5VMzxz8FtBmg=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6SCbTI78-dAtoapmBTh3RYQPK7mDun5k26qlfFIbbUYnVcSlSixYsS73eGHBBfkrBGIsBkRCJ_MOGJ-7nYADozr1VYS9OXgD98sBkVIliskPBXhmA0ats3FvFVUynb_OqMU4OTjzvRTzgCd3CmYk1D75Z91OSJqwNqYy3pNxxeCxVWw5VMzxz8FtBmg=s320" width="320" /></a></div><br /><br /><span style="font-family: verdana;">There are a lot more healthy snacks out there for kids than when I was growing up, but I still find so many with ladles of refined sugar...that is one thing that I try to limit for my son. </span><span style="font-family: verdana;">It's not that he has never had any sugar, but the longer I can put it off, the better, in my opinion. It was one thing my parents did before I was school-aged, and I don't feel like I missed out...I had plenty at my friend's houses, birthday parties, etc. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">These granola bars are loved by kids and adults alike, and I keep them handy on the regular. They're my go-to if I just don't have time in the morning, or need something to satiate me in the late afternoon to dinner. They're a great after-school snack or to have in the car on the way to an event. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;">Prepare a 9x9 inch pan with parchment paper.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Mix dry ingredients:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><b><span style="font-family: verdana;">1 1/2 c. quick oats<br /></span><span style="font-family: verdana;">1 c. puffed rice cereal</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 Tbs. shredded coconut</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/2 tsp. dried cinnamon</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 tsp. chia seeds</b><br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Mix wet ingredients:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/2 c. creamy peanut butter</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/2 c. honey</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 tsp. vanilla</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Combine. Once well mixed, add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/2 cup raisins</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Lightly combine so that the raisins don't break. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Put your hand in a sandwich bag and push the mixture into the pan until it's spread out and as even as possible. Plut into the refrigerator until hard. Pull out and cut into strips. I wrap them in parchment paper and store them in a plastic bag in the refrigerator to stay hard. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-91388348790202517492022-02-07T11:06:00.001-08:002022-02-07T11:06:23.110-08:00Mini Blueberry Muffins<div style="text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBmGV77A2Uq5Z_sObKkjStOqqjksoHhzNkBI8Ao2QA89YAxPzDJdolbOHqEiaMz70IPy798mbkehQ7R1Q4M0E8bRBPVpHWPdwYIJcH7uDK1tOIobQZ7LxOcoDyDSr5AIp1pgK1QkCopEJ8ZXSKG3_ylR9gMM7yhsoPDhG43YqgJTE0MMfMSPCwiPdZ_g=w400-h300" width="400" /></span><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span>Do you remember those mini muffins in a bag? The ones that you would get in your lunch back in the '90s? I had forgotten all about them since carbs became taboo for so long, but with a toddler in the house, anything he can handle with his cute chubby hands becomes a Godsend. Without all the chemicals of the store-bought, these muffins certainly bring me back to the simplicity of childhood.</span><br /><span><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;">Although this original recipe called to make regular-sized blueberry muffins (and I did a few times), the ease of making them small for little toddler hands is so quick, they have become my go-to for mid-afternoon snacks or part of a weekend breakfast. We often make them on a Sunday to keep throughout the week, and they never disappoint. To keep them moist, I suggest storing them in a ziplock bag...even if they are slightly crisp they will soften and stay soft in the ziplock bag until they are all gobbled up.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Preheat oven to 400 degrees. </span><span style="font-family: verdana;">In a medium bowl, mix together:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><span><br /></span><b><span>1 1/2 cups all-purpose flour</span><br /><span>3/4 cups granulated sugar</span><br /><span>1/2 tsp salt</span><br /><span>2 tsp baking powder</span></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Using a measuring cup that holds at least 1 cup, add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/3 cup vegetable oil</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 large egg</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/3-1/2 cup milk (to fill to the 1 cup measurement line)</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 1/2 tsp vanilla extract</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Whisk together until smooth. Slowly pour the liquid into the dry ingredients, mixing them together with a soft spatula. Once combined, add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 cup fresh blueberries</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Do not overmix. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Spray mini muffin tin with spray oil. Spoon batter into cups, no more than full, but preferably slightly under (because the cups are so small, depending on the size of the blueberries, that may be tough. Do your best). Sprinkle:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Cane sugar</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">over each muffin. Bake for 10 - 12 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Leave in the pan until cool. Roll a fork around each cup to loosen the muffin, and pull each one out. Put in ziplock bag immediately. This recipe makes just over 24 muffins, so you will likely need to make a second small batch. Cook the same as the first. </span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBmGV77A2Uq5Z_sObKkjStOqqjksoHhzNkBI8Ao2QA89YAxPzDJdolbOHqEiaMz70IPy798mbkehQ7R1Q4M0E8bRBPVpHWPdwYIJcH7uDK1tOIobQZ7LxOcoDyDSr5AIp1pgK1QkCopEJ8ZXSKG3_ylR9gMM7yhsoPDhG43YqgJTE0MMfMSPCwiPdZ_g=s4032" style="margin-left: 1em; margin-right: 1em;"></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-87220500418689519772022-01-03T11:27:00.002-08:002022-01-03T11:28:51.933-08:00Street Cart Style Chicken and Rice<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjrPpBYboGdVCOeZhI8R4EpSMD3o0nZtEgH_0XG5y2taAcn7AYz6JcszNnFM9rlCNQrhY6uJ-9sVWPfm1moKEh05L1_dX5LosgzPuNgJNnDzjc5DoDnIwR5ebV0Yi9wqZp_LhO8pnx1iEoz35PTaf9mSZ9SFGSCwz84oNDpYpXrbdwLGUakWLO0Q_l9_g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjrPpBYboGdVCOeZhI8R4EpSMD3o0nZtEgH_0XG5y2taAcn7AYz6JcszNnFM9rlCNQrhY6uJ-9sVWPfm1moKEh05L1_dX5LosgzPuNgJNnDzjc5DoDnIwR5ebV0Yi9wqZp_LhO8pnx1iEoz35PTaf9mSZ9SFGSCwz84oNDpYpXrbdwLGUakWLO0Q_l9_g=w400-h300" width="400" /></a></div><span style="font-family: verdana;"><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Happy New Year, and welcome to 2022! So far, it's been fun, albeit very cold... the snow has fallen, I worked out by pulling my son through the snow in his sled to the park and helping him navigate it with his little feet as he hobbled through it, watched a lot of Bluey, the list goes on. I never knew how much energy I still had left in me until we had our son. It's invigorating!</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">This dish has become a regular staple in our house...with a young toddler, starting or just prepping a meal while he is napping (I have no idea how I will do life when this kid stops napping, but thankfully it doesn't look like it will happen any time soon) helps us all eat together as a family. I will marinate the chicken, make the sauce, and cut the assembly items while he is napping. The rice is pretty simple, but the chicken always seems to take me longer than I think it will because I usually have to do it in batches. So, you have been forewarned. But seriously, every time I tell my husband I am going to make this, his eyes light up, and it always works out perfectly...even if I forget something or make a slight mistake. It seems daunting, but is really very easy, and everyone should take a chance!</span></div> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Based on: Chicken and Rice, Street Cart Style by Smitten Kitchen </span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Step 1: Marinade & Chicken</u><br /></span><span style="font-family: verdana;">In a bowl whisk together:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 tbsp olive oil</b></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">Juice of 1/2 lemon<br /></span><span style="font-family: verdana;">2-3 garlic cloves, minced</span></b></div><div style="text-align: left;"><b><span style="font-family: verdana;">1 tsp kosher salt<br /></span><span style="font-family: verdana;">1 tsp smoked paprika<br /></span><span style="font-family: verdana;">3/4 tsp ground coriander<br /></span><span style="font-family: verdana;">1 1/2 tsp ground cumin<br /></span><span style="font-family: verdana;">Pinch of ground cloves (1/8 tsp) (optional)<br /></span><span style="font-family: verdana;">1 tsp dried oregano</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Pour into a gallon-sized plastic bag and add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 lbs boneless, skinless chicken thighs (this can also be made with 2-3 chicken breasts if you prefer)</b><br /></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Seal and slosh it around so that it coats evenly. Let the chicken marinade in the fridge for 30 minutes or up to 2 days (I found that a full 10-ish hours is perfect).</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Step 2: Sauces</u><br /></span><span style="font-family: verdana;">Second, make the sauces. Combine in a medium-ish bowl:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1 cup minus 2 tbsp plain yogurt<br /></span><span style="font-family: verdana;">2 tbsp mayo<br /></span><span style="font-family: verdana;">1 tbsp white vinegar<br /></span><span style="font-family: verdana;">1/2 tsp granulated sugar<br /></span><span style="font-family: verdana;">1/2 tsp kosher salt</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Adjust seasoning to taste. </span><span style="font-family: verdana;">I find making this ahead to refrigerate blends the flavors together better. Keep it in the refrigerator until ready to use. </span><span style="font-family: verdana;">The sauce will be your dressing. Keep to the side in a bowl. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a separate small bowl, stir:</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>1 tbsp hot sauce (I use Frank's Hot Sauce)<br /></b></span><div><span style="font-family: verdana;"><b>1 tbsp harissa</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">together to make your hot sauce. Put aside until you are ready to use. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Step 3: Rice</u><br /></span><span style="font-family: verdana;">Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 tbsp olive oil</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">to the pan. Heat it, then whisk in:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1/2 tsp ground turmeric<br /></span><span style="font-family: verdana;">3/4 tsp ground cumin</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 1/2 cups basmati or any long-grain rice (I typically have Jasmine on hand)</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Toast together for a few minutes, stirring, until the rice begins to toast. Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>3 C chicken stock</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 tsp kosher salt</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Bring to a simmer; then reduce the heat to low. Cover with a lid, let cook for about 15 minutes until the water has absorbed and the rice is tender. Fluff the rice. Let it rest for 3-5 minutes (unless you're making it ahead, then leave it in the pot, covered, until ready to use). Scoop half of it onto a serving platter. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Step 4: Cook the Chicken</u></span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat a large, non-stick skillet with a lid over medium heat. Coat lightly with olive oil. Arrange the cutlets in one layer and do not move them until they're brown and don't want to stick anymore, approximately 5-10 minutes. Flip, brown well on the second side, which will take another 5 minutes (</span><b style="font-family: verdana;">Note: </b><span style="font-family: verdana;">if you're using chicken breasts, they need to be tenderized first. You may need to cook for longer, depending on their thickness). </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Step 5: Assembly</u></span></div><div style="text-align: left;"><span style="font-family: verdana;">When ready to serve, add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1/2 head iceberg lettuce, chopped (or leafy green tastes good!)<br /></span><span style="font-family: verdana;">2 medium tomatoes, chopped (or cherry tomatoes halved)<br /></span><span style="font-family: verdana;">1/2 small red onion, chopped or thinly sliced</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Chopped fresh cilantro for garnish (optional)</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">to a platter. Season with salt and pepper. On the same platter, but to the side, plate:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>3 large pita breads, warmed and halved</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">To finish, chop the chicken into bite-sized, uneven pieces, then place the chopped chicken on its own platter. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u><b>Ingredients</b></u></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Marinade & Chicken</b></span></div><div style="text-align: left;"><span style="font-family: verdana;">Juice of 1/2 lemon<br /></span><span style="font-family: verdana;">2 garlic cloves, minced (I used three, because it's garlic people!)<br /></span><span style="font-family: verdana;">1 tsp kosher salt<br /></span><span style="font-family: verdana;">1 tsp paprika (I use smoked because it has the best flavour)<br /></span><span style="font-family: verdana;">3/4 tsp ground coriander<br /></span><span style="font-family: verdana;">1 1/2 tsp ground cumin<br /></span><span style="font-family: verdana;">Pinch of ground cloves (1/8 tsp)<br /></span><span style="font-family: verdana;">1 tsp dried oregano<br /></span><span style="font-family: verdana;">2 lbs boneless, skinless chicken thighs (about 6). This can also be made with 2-3 chicken breasts if you prefer)<br /></span><span style="font-family: verdana;">1 tbsp olive oil, plus more to coat the pan</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Rice</b><br /></span><span style="font-family: verdana;">1tbsp olive oil<br /></span><span style="font-family: verdana;">1/2 tsp ground turmeric<br /></span><span style="font-family: verdana;">3/4 tsp ground cumin<br /></span><span style="font-family: verdana;">2 C basmati or any long-grain rice (I have found this to be a lot of rice, so even 1-1.5 C would suffice)<br /></span><span style="font-family: verdana;">3 1/2 C chicken stock (I've used 1-2 C more as it this isn't really enough given the quantity of rice suggested)<br /></span><span style="font-family: verdana;">1 tsp kosher salt</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Sauce</b><br /></span><span style="font-family: verdana;">1C minus 2 tbsp plain yogurt<br /></span><span style="font-family: verdana;">2 tbsp mayo<br /></span><span style="font-family: verdana;">1 tbsp white vinegar<br /></span><span style="font-family: verdana;">1/2 tsp granulated sugar<br /></span><span style="font-family: verdana;">1/2 tsp kosher salt</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Assembly</b><br /></span><span style="font-family: verdana;">1/2 head iceberg lettuce, chopped (or leafy green tastes good!)<br /></span><span style="font-family: verdana;">2 medium tomatoes, chopped (or cherry tomatoes halved)<br /></span><span style="font-family: verdana;">1/2 small red onion, thinly sliced<br /></span><span style="font-family: verdana;">kosher salt & ground pepper, to taste<br /></span><span style="font-family: verdana;">Hot sauce (I use Frank's Hot Sauce....duh)<br /></span><span style="font-family: verdana;">Harissa<br /></span><span style="font-family: verdana;">Olive oil<br /></span><span style="font-family: verdana;">Chopped fresh cilantro for garnish</span></div><div style="text-align: left;"><span style="font-family: verdana;">Large pita breads, warmed and halved</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-29100982722070607022021-12-23T07:01:00.001-08:002022-03-14T06:14:32.932-07:00Barefoot Contessa Penne Alla Vodka<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgU_2nL0hHo1SUHOitFCG1IfQ_NjWjdDOsEGa1oeAucY6sA3SlMY7_uasbNhd4slNew8wUVdxERHKKcj8T6QoalOzVU_jc648fSwXQga_-SDX2ZhXNRP5qTDh5_pz0vdhLVXTcLtpJCBe9OXBN5r_Sloavz2XqRRQp_r91GwTQOYpV7OL1Xn_NmhJcFwA=s4032" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgU_2nL0hHo1SUHOitFCG1IfQ_NjWjdDOsEGa1oeAucY6sA3SlMY7_uasbNhd4slNew8wUVdxERHKKcj8T6QoalOzVU_jc648fSwXQga_-SDX2ZhXNRP5qTDh5_pz0vdhLVXTcLtpJCBe9OXBN5r_Sloavz2XqRRQp_r91GwTQOYpV7OL1Xn_NmhJcFwA=w300-h400" width="300" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">I want to, but don't make this often because I always forget that the tomatoes have to go into the oven for 90 minutes. I say this now so it is the first thing you see when you open this recipe. I say this now so that it is the first thing I see when I open this recipe (yes, I often go to my own website for my recipes). </span></p><p><span style="font-family: verdana;">It's so good, guys. So good. I love the Ina Garten for many of her recipes, but this one is one of those classic dishes you easily pour your love into. I find this dish so romantic...it just melts in your mouth, and always goes with a nice red wine. A wonderful weekend meal with a crusty loaf of bread to soak up any extra sauce that you haven't licked out of the bowl. I have added shredded chicken to it to add some protein, but it almost takes some of that fairytale out of it. Best served warm.</span></p><p><span style="font-family: verdana;">This makes a lot of sauce, so I often will give it to my mom and she will put it on chicken or fish or beef. </span></p><div style="text-align: left;"><span style="font-family: verdana;">Preheat the oven to 375 degrees. </span><span style="font-family: verdana;">Heat:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><br /></b></span></div><span style="font-family: verdana;"><b>¼ cup good olive oil</b></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2½ cups chopped yellow onions (approximately 2 onions...if you chop more, it's better than not having enough)</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and cook for about 10 minutes, until the onions are translucent. </span><span style="font-family: verdana;">Add:</span></div><div><span style="font-family: verdana;"><br /></span><b><span style="font-family: verdana;">1 tablespoon minced garlic (3 cloves)<br /></span><span style="font-family: verdana;">1½ teaspoons dried oregano<br /></span><span style="font-family: verdana;">½ teaspoon red pepper flakes</span></b></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and cook for 1 minute. Raise the heat to medium and quickly add:</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>1 cup vodka</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Simmer for 5 to 7 minutes, until the mixture is reduced by half. </span><span style="font-family: verdana;">With clean hands, crush:</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>2 (28-ounce) cans whole peeled plum tomatoes, drained</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2 teaspoons of salt </b></span></div><div><span style="font-family: verdana;"><b>½ teaspoon of black pepper</b></span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Cover the pot with a tight-fitting lid and bake for 1½ hours.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Within the last 1/2 hour, bring a large pot of water to a boil. Add: </span></div><div><span style="font-family: verdana;"><br /></span></div><div><b><span style="font-family: verdana;">2 tablespoons of salt </span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 pound penne, such as DeCecco</span></b></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cook just under the directions on the package if you are adding the pasta to the sauce. Drain and set aside.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Once the tomatoes are cooked, take out the pot and open the lid. Using a hand mixer, blend the tomatoes until smooth. If you do not have a hand mixer, use a blender, blending the tomato mixture in batches. Once blended smooth, add:</span></div><div><span style="font-family: verdana;"><br /></span><b><span style="font-family: verdana;">2 tablespoons chopped fresh oregano leaves, plus extra for serving<br /></span><span style="font-family: verdana;">1 cup heavy cream<br /></span></b><div style="text-align: left;"><span style="font-family: verdana;"><b>1 teaspoon of salt</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>½ teaspoon pepper </b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Simmer, partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. </span><span style="font-family: verdana;">Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Note: </b>My husband would prefer to decide his own level of the sauce, so we do not add the pasta to the sauce, but add the sauce to each individual bowl. Either works, but note the cooking time of the pasta for each option earlier in the recipe. If you are NOT adding the pasta to the sauce, take the sauce off the heat and stir in:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>½ cup of the Parmesan cheese </b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Serve hot sprinkled with extra Parmesan and fresh oregano.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><u>Ingredients</u></b></span></div><div style="text-align: left;"><span style="font-family: verdana;">¼ cup good olive oil<br /></span><span style="font-family: verdana;">2½ cups chopped yellow onions (approximately 2 onions...if you chop more, it's better than not having enough)<br /></span><span style="font-family: verdana;">1 tablespoon minced garlic (3 cloves)<br /></span><span style="font-family: verdana;">1½ teaspoons dried oregano<br /></span><span style="font-family: verdana;">½ teaspoon red pepper flakes<br /></span><span style="font-family: verdana;">1 cup vodka<br /></span><span style="font-family: verdana;">2 (28-ounce) cans whole peeled plum tomatoes, drained<br /></span><span style="font-family: verdana;">Kosher salt and freshly ground black pepper<br /></span><span style="font-family: verdana;">1 pound penne, such as DeCecco<br /></span><span style="font-family: verdana;">2 tablespoons chopped fresh oregano leaves, plus extra for serving<br /></span><span style="font-family: verdana;">1 cup heavy cream<br /></span><span style="font-family: verdana;">½ cup freshly grated Parmesan cheese, plus extra for serving</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-81810558286338775602021-10-28T09:43:00.004-07:002021-10-28T09:43:29.715-07:00Yellow Pear Tomato Jam<p><span style="font-family: verdana;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0r62OjKyGiPFysX7MmiEJ9mIJGBNCxtDJRMtLobnjnqwzQfeKrNWWpgUAcJP-qv37W6wCWq4g6Ioo-QkYttRaIDm8_I42j6y5iFkGMgiqYWj9HMyB8kWdBbP7T-0adBJ9bpEtUPDRcoTY/s2048/IMG_7947.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0r62OjKyGiPFysX7MmiEJ9mIJGBNCxtDJRMtLobnjnqwzQfeKrNWWpgUAcJP-qv37W6wCWq4g6Ioo-QkYttRaIDm8_I42j6y5iFkGMgiqYWj9HMyB8kWdBbP7T-0adBJ9bpEtUPDRcoTY/w300-h400/IMG_7947.jpg" width="300" /></a></div><br /><span style="font-family: verdana;"><span style="font-family: verdana;">Matt was finally able to get a plot at Kilbourne Park, and planted a lot of things...several we didn't really eat, like peppers...we harvested lots of tomatoes throughout the summer, but didn't eat them all right away, specifically the yellow pear tomatoes. I probably had 6 cups of them sitting and waiting for me to do something with them, but I didn't want to create a pasta sauce since it was getting colder and fall was coming. So I searched for recipes and found several for yellow pear tomato jam (this is a combination of http://christygrelle.blogspot.com/2012/07/yellow-pear-tomato-jam.html & http://www.thehiddenhostess.com/blog/yellow-tomato-jam/). Pretty excited to spread it on some <a href="http://myhusbandthefoodie.blogspot.com/2014/01/buttermilk-biscuits.html" target="_blank">homemade biscuits</a> and goat cheese!</span></span><div><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span><div><span style="font-family: verdana;">Boil: </span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">3 cups Turbino sugar<br /></span><div><span style="font-family: verdana;">1 cup water</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">together for 5 minutes to make a thick syrup.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;">Stir in the: </span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;">6 cups yellow pear tomatoes, roughly chopped</span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;"><span style="font-family: verdana;">3 Tbs. chopped fresh basil<br /></span><span style="font-family: verdana;">3 Tbs. lemon juice<br /></span><span style="font-family: verdana;">2 Tbs. distilled white vinegar</span></span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;">Stirring frequently, cook over low heat for about two hours, until the tomatoes are translucent. Using an emersion blender, blend the tomatoes until most chunks are gone. Put in mason jars and use within 1 month. </span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="font-family: verdana;"><b>Note: </b>The jam will darken over time. It's not going bad. </span></span></div><div><span style="font-family: verdana;"><br /></span><p></p><div style="text-align: left;"><u><span style="font-family: verdana;">Ingredients<br /></span></u><span style="font-family: verdana;">3 cups Turbino sugar<br /></span><span style="font-family: verdana;">1 cup water<br /></span><span style="font-family: verdana;">6 cups yellow pear tomatoes, roughly chopped<br /></span><span style="font-family: verdana;">3 Tbs. chopped fresh basil<br /></span><span style="font-family: verdana;">3 Tbs. lemon juice<br /></span><span style="font-family: verdana;">2 Tbs. distilled white vinegar</span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-25223733243919379132021-10-25T07:56:00.010-07:002021-10-25T07:57:15.757-07:00Basic Roast Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaFkb0-XReQInqNEY6Dg8kOTQuNx8socQmeMwh-BgcONs6Rkkzbmist4w2w-O5LJi8cmvzcNy4YQNIdxNH4YyWQ5pVstqaYTCYdnQRMSiFF9Vd39unm10QF2aVjcqd6KD-4H0AXBOrKrD/s2048/Roast+Chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaFkb0-XReQInqNEY6Dg8kOTQuNx8socQmeMwh-BgcONs6Rkkzbmist4w2w-O5LJi8cmvzcNy4YQNIdxNH4YyWQ5pVstqaYTCYdnQRMSiFF9Vd39unm10QF2aVjcqd6KD-4H0AXBOrKrD/w400-h300/Roast+Chicken.jpg" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">I use this roast chicken for so many things, but most lately for my Chicken Noodle Soup. It takes most of the day, but not all hands on. It turns out such a wonderful comforting smell in your home and taste on your tongue. You feel like you are being hugged by your most favorite grandma. This is very easy, and simple, but full of warmth and flavor. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Turn the oven to 475 degrees. Dry a:<br />
<br /></span><b style="font-family: verdana;">4 lb. whole chicken</b><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">with paper towels to be fully dry all the way through. Put hand between skin and flesh. Separate the skin from the flesh. In a bowl, mash together:</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><b style="font-family: verdana;">1 stick of butter, room temparature</b><br style="font-family: verdana;" /><b style="font-family: verdana;">A mix of parsley, rosemary, sage, thyme and garlic (chopped)</b><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Spread butter and herb mixture between skin and flesh of the chicken. In the cavity, add:</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><b style="font-family: verdana;">1 lemon, quartered</b><br style="font-family: verdana;" /><b style="font-family: verdana;">1 onion, quartered</b><br style="font-family: verdana;" /><b style="font-family: verdana;">1 carrot, cut into 1" pieces</b><br style="font-family: verdana;" /><b style="font-family: verdana;">1 stalk of celery, cut into 1" pieces</b><br style="font-family: verdana;" /><br style="font-family: verdana;" /><span style="font-family: verdana;">Fill what you can, evenly, in the cavity. Tie the legs together to close the cavity. Whatever is remaining, add to the bottom of the dish you will be cooking the chicken in. Cover chicken in:</span><br style="font-family: verdana;" /><br style="font-family: verdana;" /><b style="font-family: verdana;">salt & pepper</b><span style="font-family: verdana;"><br />
<br />
Start with the bird on its breast side. Lower the oven to 425. Cook 15 minutes per lb. at 425. Take the bird out of the oven, flip the chicken to be breast side up. Put back in the oven and cook 5 minutes per lb. at 425. Take the chicken out and let it rest for 10 minutes before carving.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Note:</b> I suggest keeping the dish you cook it in on the smaller side. I feel it keeps the bied more juicy and tender. Using a larger roasting pan, like the one in the picture, tends to dry it out. A rack at the bottom of the pan, though, if a personal preference. I never used to use it, but my husband insists. I don't notice a difference, but he prefers it that way. To each his own!</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Ingredients</u></span></div><div><span style="font-family: verdana;">4 lb. whole chicken</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 stick of butter, room temparature</span><br style="font-family: verdana;" /><span style="font-family: verdana;">A mix of parsley, rosemary, sage, thyme and garlic (chopped)</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 lemon, quartered</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 onion, quartered</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 carrot, cut into 1" pieces</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 stalk of celery, cut into 1" pieces</span><br style="font-family: verdana;" /><span style="font-family: verdana;">salt & pepper</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-23107416982884582862021-05-10T09:53:00.002-07:002021-05-10T09:53:38.995-07:00Spinach and Ricotta Stuffed Shells <span style="font-family: verdana;"><br />
<br /><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCw9UojqXntDDNnwym0_Gtbp3-vo_b2UV3-BMH3RG3b-O5h98uy0nSDuJPZV0jovOX0TFBvTij4nFL_oW15NI-lT1cTM0Avml0Fer57xAvPSlzfRvMDQmjmsZ7Awr4hfK1QyyNjGJGvtd/s2048/IMG_6416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCw9UojqXntDDNnwym0_Gtbp3-vo_b2UV3-BMH3RG3b-O5h98uy0nSDuJPZV0jovOX0TFBvTij4nFL_oW15NI-lT1cTM0Avml0Fer57xAvPSlzfRvMDQmjmsZ7Awr4hfK1QyyNjGJGvtd/w400-h300/IMG_6416.jpg" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div>
<span style="font-family: verdana;">From: <a href="https://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells/">https://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells/</a><br />
<br /></span><span style="font-family: verdana;">Preheat the oven to 375 degrees F. </span><span style="font-family: verdana;"><br /><br />Cook:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>16 jumbo pasta shells (cook a couple of extra shells to allow for a few breaking while the pasta cooks)</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">until just al dente; a minute or two less than the package says. </span><span style="font-family: verdana;">Drain and set aside. </span><span style="font-family: verdana;">Meanwhile, heat:</span></div><div><span style="font-family: verdana;"><br /><b>
1 1/2 Tbsp olive oil</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">in a large skillet over medium-high heat.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">When the oil begins to shimmer, add</span><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;"><br /><b>
2 tsp fresh garlic, minced</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and cook until it begins to brown, about a minute or two. Add: </span></div><div><span style="font-family: verdana;"><br /><b>
4 cups (packed) fresh spinach leaves, roughly chopped</b><br /><br />
</span></div><div><span style="font-family: verdana;">and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. </span><span style="font-family: verdana;">In a mixing bowl, stir together the: </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>12 oz skim-milk ricotta cheese<br />
1 cup shredded skim-milk mozzarella cheese<br />
1/2 cup grated Parmesan cheese, plus more for serving<br />
1 large egg<br />
1 tbsp fresh basil, finely chopped<br />
1 tsp kosher salt<br />
1/2 tsp freshly ground black pepper</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add the <b>spinach mixture</b>. Mix until thoroughly combined. </span><span style="font-family: verdana;">Pour: </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>1/2 cup of the marinara sauce </b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.<br /><br />
</span></div><div><span style="font-family: verdana;">Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Ingredients</u></span><br style="font-family: verdana;" /><span style="font-family: verdana;">16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1–1/2 tbsp olive oil</span><br style="font-family: verdana;" /><span style="font-family: verdana;">2 tsp fresh garlic, minced</span><br style="font-family: verdana;" /><span style="font-family: verdana;">4 cups (packed) fresh spinach leaves, roughly chopped</span><br style="font-family: verdana;" /><span style="font-family: verdana;">12 oz skim-milk ricotta cheese</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 cup shredded skim-milk mozzarella cheese</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1/2 cup grated Parmesan cheese, plus more for serving</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 large egg</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 tbsp fresh basil, finely chopped</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 tsp kosher salt</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1/2 tsp freshly ground black pepper</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1–1/4 cups marinara sauce</span></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-54464598684464461482021-03-18T05:50:00.001-07:002021-03-18T05:50:21.839-07:00Marie Sinskey's Gougères <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_uWDNKpp9lOaIlIKcM4FX6CIDSZAT2WQt1zhyphenhyphenB4zts9AlKaRedbMhTrXSH_sJNIlK9uOlXgZVvJu9rqX-7Mt5iNT_62oXosADc00CQ01c3rzXLdX-OxFGKPpiWZCvHrzMTrgoBHd5NWD/s2048/IMG_5480.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_uWDNKpp9lOaIlIKcM4FX6CIDSZAT2WQt1zhyphenhyphenB4zts9AlKaRedbMhTrXSH_sJNIlK9uOlXgZVvJu9rqX-7Mt5iNT_62oXosADc00CQ01c3rzXLdX-OxFGKPpiWZCvHrzMTrgoBHd5NWD/w400-h300/IMG_5480.jpg" width="400" /></a></div></div><div style="text-align: left;"><span style="font-family: verdana;"> <br /><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Based on: <a href="http://www.robertsinskey.com/kitchen/recipe/gougere" target="_blank">Robert Sinskey's Recipe<br /></a><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Bring: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 1/2 cups water<br />6 ounces (1 1/2 sticks) unsalted butter<br />1 tablespoon kosher salt</b><br /><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">to a boil in a medium saucepan. Remove the pan from the heat and add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 1/2 cups all-purpose flour</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Return the pan to medium-high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute. On low speed, add (one by one):</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /><b>6 large eggs</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added. Add: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /><b>2 cups grated gruyere or other firm cheese<br />1/2 cup grated Parmesan<br />1 teaspoon chopped rosemary<br />2 teaspoons chopped thyme</b><br /><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Beat until well incorporated. On a parchment-lined sheet pan, using a pastry bag, pipe the batter into half dollar-sized rounds. The batter may also be scooped into mounds with a tablespoon. Freeze.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">To bake, preheat the oven to 425 degrees. Egg wash the puffs straight from the freezer. Bake for 10 minutes and then rotate the pan. Bake for another 10 minutes. Reduce heat to 400 degrees and bake until puffed and golden, 5 minutes. Serve warm. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>Note: </b>Cover with a cloth napkin or towel to keep warm. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><u><span style="font-family: verdana;">Ingredients</span></u></div><div style="text-align: left;"><span style="font-family: verdana;">1 1/2 cups water<br />6 ounces (1 1/2 sticks) unsalted butter<br />1 tablespoon kosher salt<br />1 1/2 cups all-purpose flour<br />6 large eggs<br />2 cups grated gruyere or other firm cheese<br />1/2 cup grated Parmesan<br />1 teaspoon chopped rosemary<br />2 teaspoons chopped thyme</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 egg for egg wash</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-1155626964485623012021-03-15T08:03:00.004-07:002021-03-18T06:00:49.496-07:00The Best Beer Nuts by Ina Garten <div style="text-align: left;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL98S04JjDMxuB2MWFlD5cpZXBBKyMu9HDGiyWL3h95SHcLumJi3rXmAyj7ggLAqY0tuF8DJrwAnviU_2N39LIpXX9lfktUKkeAAFC81BpZo8FqWObD7_eKnZOcvNyOk7OeU2llDKcYSyA/s2048/IMG_4593.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL98S04JjDMxuB2MWFlD5cpZXBBKyMu9HDGiyWL3h95SHcLumJi3rXmAyj7ggLAqY0tuF8DJrwAnviU_2N39LIpXX9lfktUKkeAAFC81BpZo8FqWObD7_eKnZOcvNyOk7OeU2llDKcYSyA/s320/IMG_4593.jpg" width="320" /></a></span><span style="font-family: verdana;"> </span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a 12-inch, non-stick skillet, add:</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1 T. unsalted butter</span><br /><span style="font-family: verdana;">1 T. vegetable oil</span></b></div><div style="text-align: left;"><b><span style="font-family: verdana;"><br /></span></b></div><div style="text-align: left;"><span style="font-family: verdana;">Until the butter is melted. Add: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana; font-weight: bold;">1 large sprig of fresh rosemary</span><br /><span style="font-family: verdana; font-weight: bold;">1 T. fresh orange juice</span><br /><span style="font-family: verdana; font-weight: bold;">2 T. pure maple syrup</span><span style="font-family: verdana; font-weight: bold;"><br /></span><span style="font-family: verdana; font-weight: bold;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat over medium-low heat just until butter and oil start to lightly bubble. Remove the sprig of rosemary. </span><span style="font-family: verdana;">Stir in:</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><b>16 oz. bag no salt or low salt cashews</b></span><br style="font-family: "Times New Roman";" /><br />With a soft spatula, mix in: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /><b><span style="font-family: verdana;">2 T. light brown sugar</span><br style="font-family: "Times New Roman";" /><span style="font-family: verdana;">3/4 t. ground chipotle powder</span></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Mix well. </span><span style="font-family: verdana;">Cook, stirring often until nuts are browning and sugar is sticking. Be careful not to burn the sugar... so stir often. This will take about 15 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a separate pan, heat some oil to medium low heat and put the rosemary in. Fry until crispy, but take off before it starts to brown. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour nuts into a single layer on a baking sheet lined with parchment paper or a silicone baking mat to cool. Sprinkle with fried rosemary and salt to taste.</span><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Once cooled, store in an air-tight container for a few days. If you'd like to keep them longer, store them in the freezer.</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Ingredients</u></span><br /><span style="font-family: verdana;">16 oz. bag no salt or low salt cashews</span><br /><span style="font-family: verdana;">1 T. unsalted butter</span><br /><span style="font-family: verdana;">1 T. vegetable oil</span><br /><span style="font-family: verdana;">1 large sprig of fresh rosemary</span><br /><span style="font-family: verdana;">1 T. fresh orange juice</span><br /><span style="font-family: verdana;">2 T. pure maple syrup</span><br /><span style="font-family: verdana;">2 T. light brown sugar</span><br /><span style="font-family: verdana;">3/4 t. ground chipotle powder</span><br /><span style="font-family: verdana;">salt to taste</span></div><div class="separator" style="clear: both; text-align: center;"></div><p style="text-align: left;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-48668080949704801232021-02-24T05:49:00.006-08:002023-10-24T16:24:07.801-07:00Classic Chicken Parmesan <div style="text-align: left;"><span style="font-family: verdana;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIu6H7xvkzmRSJIk3ff2r6gbEhFxzo4ODsIiGMLVehk8_IwJmWIYCr7UcgBo0Ebn8S0CAI3NOrQ41u0bsGi9VlaTdvxs-CNVcTXAGgDX5bL_IKUxj1KU5txZbXO9S_KJy7cEV90kyvj6k/s4032/IMG_5157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIu6H7xvkzmRSJIk3ff2r6gbEhFxzo4ODsIiGMLVehk8_IwJmWIYCr7UcgBo0Ebn8S0CAI3NOrQ41u0bsGi9VlaTdvxs-CNVcTXAGgDX5bL_IKUxj1KU5txZbXO9S_KJy7cEV90kyvj6k/w300-h400/IMG_5157.jpg" width="300" /></a></div><br /></span><span style="font-family: verdana;">This is a regular go-to at our house, and for good reason...it's sooooooo good! The secret? Use a cast-iron pan. I have never made a crispier chicken, but it is still nice and juicy on the inside. Also, for some reason, every time I make this I forget the basil...every...single...time...! It's still absolutely delicious. Definitely a keeper and so easy! A wonderful weeknight meal.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i><b>Note: </b>I have a small saucepan of extra sauce going for the end. There isn't enough in this recipe for us, although you may like it with less sauce. </i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Based on: <a href="https://asimplepalate.com/blog/chicken-parmigiana/" target="_blank">A Simple Plate</a></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Preheat oven to 425 degrees F.</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Place:<br /></span><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 chicken breasts (approximately 1 lb.)<br /></b></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer. The chicken thickness should be 1/2 inch. Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 cup buttermilk </b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">to soften the chicken and put in the refrigerator for no less than two (2) hours. <br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a bowl mix together:<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1/2 cup Italian bread crumbs<br /></span><span style="font-family: verdana;">1/2 cup Panko bread crumbs<br /></span><span style="font-family: verdana;">1/2 cup parmesan cheese, shredded<br /></span><span style="font-family: verdana;">1/4 tsp (each) salt & pepper<br /></span><span style="font-family: verdana;">2 tsp Italian herb blend<br /></span></b><span style="font-family: verdana;"><b>1 tsp garlic powder</b><br /></span><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">Set up a line of bowls. Bowl 1: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1/2 cup all-purpose flour </span></b></div><div style="text-align: left;"><b><span style="font-family: verdana;"><br /></span></b></div><div style="text-align: left;"><span style="font-family: verdana;">Bowl 2: </span></div><div style="text-align: left;"><b><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">2 eggs, whisked</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Bowl 3: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>breadcrumb mixture</b></span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Bread the Chicken: Dip chicken in flour on both sides. Then, transfer floured chicken and dip in egg on both sides. Last, dip both sides of the chicken in bread crumbs. Evenly coat and pack breadcrumbs lightly with your hand.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Brown Chicken: Heat 3 tablespoons of oil at a time in a cast-iron skillet. Brown chicken for 2 minutes on both sides.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Bake Chicken: Lay browned chicken in a large baking pan or dish. Layer chicken: mozzarella slices then tomato sauce over top. Bake in oven for 14 minutes – remove from oven then sprinkle with shredded parmesan cheese. Place back in the oven and broil on HIGH or 1 minute until cheese is melted and browned. Sprinkle with: </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 Tbsp fresh basil, chopped</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">and serve with your favorite pasta! </span></div><div style="text-align: left;"><span style="font-family: verdana;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i><b>NOTE: </b>Make sure you have extra sauce warmed up. There is never enough sauce for both the chicken and the pasta. </i><br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><u>Ingredients</u><br /></span><span style="font-family: verdana;">CHICKEN<br /></span><span style="font-family: verdana;">2 chicken breasts, pounded thin, sliced in half</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 cup buttermilk<br /></span><span style="font-family: verdana;">1/2 cup all-purpose flour <br /></span><span style="font-family: verdana;">2 eggs, whisked<br /></span><span style="font-family: verdana;">1/3 cup vegetable oil<br /></span><span style="font-family: verdana;">BREADCRUMBS<br /></span><span style="font-family: verdana;">1/2 cup Italian bread crumbs<br /></span><span style="font-family: verdana;">1/2 cup Panko bread crumbs<br /></span><span style="font-family: verdana;">1/2 cup parmesan cheese, shredded<br /></span><span style="font-family: verdana;">1/4 tsp (each) salt & pepper<br /></span><span style="font-family: verdana;">2 tsp Italian herb blend<br /></span><span style="font-family: verdana;">1 tsp garlic powder<br /></span><span style="font-family: verdana;">FOR THE TOPPING<br /></span><span style="font-family: verdana;">4 slices Mozzarella<br /></span><span style="font-family: verdana;">2 cups tomato/marinara sauce<br /></span><span style="font-family: verdana;">1/4 cup parmesan cheese, shredded<br /></span><span style="font-family: verdana;">2 Tbsp fresh basil, chopped</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-37973175130919757732021-02-20T16:51:00.002-08:002021-02-22T08:26:59.832-08:00French Apple Cake<div style="text-align: left;"><span style="font-family: verdana;"> <br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EazZFpxdXpi3E5MWpjKfZijax4_nRBnZ-ZMdOlc1lxM-7OqowV3Bn_pM6RKzCgPNIi1LGvNaLKiRBKyEIOzBZ9KWtGStuXzHB56grfXoXsa-r8w2HRZRTL-PCpQ9SF-n8fjh3GOfxOjj/s2048/IMG_5494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EazZFpxdXpi3E5MWpjKfZijax4_nRBnZ-ZMdOlc1lxM-7OqowV3Bn_pM6RKzCgPNIi1LGvNaLKiRBKyEIOzBZ9KWtGStuXzHB56grfXoXsa-r8w2HRZRTL-PCpQ9SF-n8fjh3GOfxOjj/w480-h640/IMG_5494.jpg" width="480" /></span></a></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Absolutely delicious! Always make sure it is cooked all the way through, though. There really needs to be a crust on top for it to be ready.<br /><span><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;">Based on: <a href="https://www.thekitchn.com/french-apple-cake-22943649">The Kitchn</a></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a parchment paper round. Melt:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>1 stick (8 tablespoons) unsalted butter<br /></b></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Peel, core, and dice:<br /></span><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>3 medium apples, such as Jonagold, Pink Lady, Honeycrisp, or Fuji, or a mix<br /></b></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Whisk, in a medium bowl:<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: verdana;">1 cup all-purpose flour<br /></span><span style="font-family: verdana;">1 teaspoon baking powder</span></b></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/4 teaspoon fine salt</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Set aside. In a large bowl, whisk:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>2 large eggs</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">until fluffy. Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>the melted butter</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>3/4 cup packed light brown sugar</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1/4 cup spiced rum</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b>1 teaspoon vanilla</b></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Whisk to combine. Add the flour mixture and stir until just combined. Add the apples and fold using a soft spatula until just combined. Transfer the batter to the prepared pan and smooth the top.<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. The top should be golden brown; starting to crust. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.<br /></span><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><u>INGREDIENTS</u></b><br /></span><span style="font-family: verdana;">Cooking spray or butter, for coating the pan<br /></span><span style="font-family: verdana;">8 tablespoons (1 stick) unsalted butter<br /></span><span style="font-family: verdana;">3 medium apples, such as Jonagold, Pink Lady, Honeycrisp, or Fuji, or a mix, peeled, cored, and diced<br /></span><span style="font-family: verdana;">1 cup all-purpose flour<br /></span><span style="font-family: verdana;">1 teaspoon baking powder<br /></span><span style="font-family: verdana;">1/4 teaspoon fine salt<br /></span><span style="font-family: verdana;">2 large eggs, at room temperature<br /></span><span style="font-family: verdana;">3/4 cup packed light brown sugar<br /></span><span style="font-family: verdana;">1/4 cup rum<br /></span><span style="font-family: verdana;">1 teaspoon pure vanilla extract<br /></span><span style="font-family: verdana;">Powdered sugar, for serving</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-18034941128461275622021-02-19T09:32:00.004-08:002021-02-19T09:32:30.571-08:00Halibut en Papillote with Potatoes, Green Beans, and Sweet Onions <span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjh2GOfy6ZSireidrvZdhkm8Fn_azyRxl-iR5PT4YB2UXMDhncv-IQ1OlJocgfYcNUhdG4sDUtCcvUf5FA0RCWfawIOeuvxFqaCmytiB8rB8XgBJwRyiEfpFDkDoH2dQguWLHUfClAtdYt/s2048/IMG_5099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjh2GOfy6ZSireidrvZdhkm8Fn_azyRxl-iR5PT4YB2UXMDhncv-IQ1OlJocgfYcNUhdG4sDUtCcvUf5FA0RCWfawIOeuvxFqaCmytiB8rB8XgBJwRyiEfpFDkDoH2dQguWLHUfClAtdYt/w400-h300/IMG_5099.jpg" width="400" /></a><br />
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So easy, this can be made for a dinner party or regular weeknight meal. </span><div><span style="font-family: verdana;"><br />Based on: <a href="https://www.myrecipes.com/recipe/halibut-en-papillote-with-potatoes-green-beans-sweet-onions" target="_blank">My Recipes Halibut en Pappillote</a></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br />
Preheat oven to 450°. Cut 4 (15 x 24–inch) pieces of parchment paper and fold in half, like a book. Draw a large heart half on each piece with the fold being the center of the heart. Cut out heart, and lay it open.<br /><br />
Lay: </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2 slices of lemon in the center of 1 side of each parchment heart</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Top with:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>1 bay leaf</b></span></div><div><span style="font-family: verdana;"><b>1 halibut fillet</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Sprinkle fillets evenly with:</span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b>1/2 teaspoon salt </b></span></div><div><span style="font-family: verdana;"><b>1/4 teaspoon pepper</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Drizzle each fillet with: </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>3/4 teaspoon olive oil</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Fold the other side of the heart on top. Starting at the top of the heart, fold up both edges of parchment, overlapping the folds as you move along. Twist the end tip to secure tightly. Make sure there are no holes in the parchment paper packet. If there are holes, this can dry out the fish as it cooks. <br />
<br /></span><span style="font-family: verdana;">Cook:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>12 ounces small new potatoes, quartered</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">in boiling water for 8 minutes or until potatoes are almost tender. Remove from water, drain, set aside in a large bowl. </span><span style="font-family: verdana;">In a pan, on medium to medium-high heat, cook:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>1/2 Tablespoon olive oil</b></span></div><div><span style="font-family: verdana;"><b>1 Tablespoon butter</b></span></div><div><span style="font-family: verdana;"><b>6 ounces green beans, trimmed</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cook for 3 minutes or until crisp-tender. Remove the green beans and add to the potatoes. In the pan used to cook green beans, lower heat and add:</span></div><div><br /></div><div><div><span style="font-family: verdana;"><b>1 Tablespoon olive oil</b></span></div><div><span style="font-family: verdana;"><b>1 Tablespoon butter</b></span></div></div><div><span style="font-family: verdana;"><b>1 cup thinly sliced Vidalia or other sweet onion</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cook onions for 20 minutes or until caramelized. This should be done on very low heat. Move to bowl with potatoes and green beans. Keep warm.</span></div><div><span style="font-family: verdana;"><br />Place parchment packets on an ungreased baking sheet. Bake at 450° for 12 minutes. Remove from oven; let rest for five minutes.<br />
<br />Working with one packet at a time, carefully open fish packets and pour liquid from packets into a large bowl. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div><span style="font-family: verdana;"><b>1 tablespoon olive oil</b></span></div><div><span style="font-family: verdana;"><b>2 tablespoons white wine vinegar<br />1 tablespoon fresh lemon juice<br />1 teaspoon Dijon mustard </b></span></div><div><span style="font-family: verdana;"><b>1 tablespoon garlic clove, minced</b></span></div></div><div><span style="font-family: verdana;"><b>1/4 teaspoon salt</b></span></div><div><span style="font-family: verdana;"><b>1/4 teaspoon pepper</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">stir well with a whisk. Add oil mixture to potatoes, beans; toss well to coat with a soft spatula. Divide vegetable mixture evenly on each of 4 plates. Top each serving with 1 fillet.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Note: </b>If you want to do this for fewer people, that's fine. I have. Do not decrease the amount of dressing at the end. Each papillote has 2 slices of lemon, 1 bay leaf, and 1 piece of fish. The rest of the ingredients can really stay the same, you'll just have some leftovers of the potato salad. <br /><br /><b><u>
Ingredients</u></b><br />
8 thin (1/4-inch) slices of lemon<br />
4 fresh bay leaves (optional)<br />
4 (6-ounce) halibut fillets<br />
3/4 teaspoon salt, divided<br />
1/2 teaspoon freshly ground black pepper, divided<br />
2 tablespoons extra-virgin olive oil, divided<br />
12 ounces small new potatoes, quartered<br />
6 ounces green beans, trimmed<br />
2 tablespoons white wine vinegar<br />
1 tablespoon fresh lemon juice<br />
1 teaspoon Dijon mustard </span></div><div><span style="font-family: verdana;">1 tablespoon garlic clove, minced<br />
1 cup thinly sliced Vidalia or other sweet onion</span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-5228337035582858682021-02-11T13:15:00.000-08:002021-02-11T13:15:09.245-08:00Saffron Rice (with optional Chicken)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpZpbQTaKzIB5qrAdu9R_p-Mknq3uqYa7nI52T-DEDkXZy0j3Plui1TAQCAJVvtzM_3OljuHiA0Ymasp77sGNAkmUf4pJUR9j6Qmi75NGY_9Q5ggetfIGQTSoU4PIAP9NAOnpxUrMYxT6/s2048/IMG_4969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpZpbQTaKzIB5qrAdu9R_p-Mknq3uqYa7nI52T-DEDkXZy0j3Plui1TAQCAJVvtzM_3OljuHiA0Ymasp77sGNAkmUf4pJUR9j6Qmi75NGY_9Q5ggetfIGQTSoU4PIAP9NAOnpxUrMYxT6/w400-h300/IMG_4969.jpg" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div>
<span style="font-family: verdana;">Based on: <a href="http://www.errenskitchen.com/chicken-and-saffron-rice/" target="_blank">Erren's Kitchen Chicken and Saffron Rice</a><br />
<br />Bring:</span><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b>4 cups Chicken or vegetable stock</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">to a simmer in a saucepan. Add</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>A good-sized pinch of saffron threads</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and leave to infuse. Melt:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2 Tablespoons Butter</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">in a large saucepan over medium heat and sweat:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><b><span style="font-family: verdana;">1 cup Onion, chopped</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1 cup Celery, finely chopped</span></b></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">until softened but not colored. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2 cups Long Grain Rice</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">stir until it is coated with the butter. Add the stock and bring to a boil. Salt and pepper to taste. Reduce the heat, stir and leave to cook covered for 15 - 20 minutes until the rice is al dente and the liquid is absorbed. Fluff the rice. If using, add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>1 cup leftover or cooked chicken cut into bite-sized pieces (optional)</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Combine and warm for about 15 minutes. Stir in:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><b><span style="font-family: verdana;">1/4 cup cilantro, chopped</span><br style="font-family: verdana;" /><span style="font-family: verdana;">1/4 cup sliced almonds</span><br style="font-family: verdana;" /><span style="font-family: verdana;">Salt & Pepper</span><span class="Apple-tab-span" style="font-family: verdana; white-space: pre;"> </span></b></div><div><span class="Apple-tab-span" style="font-family: verdana; white-space: pre;"><br /></span></div><div><span style="font-family: verdana;">just before serving. Serve hot.</span><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Ingredients</b><br />4 cups Chicken or vegetable stock<br />A good-sized pinch of saffron threads<br />2-3 Tablespoons </span><span style="font-family: verdana;">Butter</span></div><div><span style="font-family: verdana;">1 cup Onion – chopped<br />1 cup Celery – finely chopped<br />2 cups Long Grain Rice<br />1/4 cup cilantro – chopped<br />1/4 cup sliced almonds<br />Salt & Pepper<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div><span style="font-family: verdana;">1 cup leftover or cooked chicken cut into bite-sized pieces (optional)</span><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-9061010352120847862021-02-10T07:17:00.001-08:002021-02-10T07:17:15.006-08:00Chicken Tortilla Soup <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENOf8BN6Xdtu6djHjbHRA6X8QKZbVdJUpyX_-8YGV1YVG7ggCDo9mE5O-CsTCU9Q3bIKWr2PdcMYfEZ0ZHMUoS-jP_d_2HOelsDliBOWEAvnSu7j2Mnpq8mtQLxrOXw6aSadnHGjlwtVz/s2048/IMG_4948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENOf8BN6Xdtu6djHjbHRA6X8QKZbVdJUpyX_-8YGV1YVG7ggCDo9mE5O-CsTCU9Q3bIKWr2PdcMYfEZ0ZHMUoS-jP_d_2HOelsDliBOWEAvnSu7j2Mnpq8mtQLxrOXw6aSadnHGjlwtVz/w480-h640/IMG_4948.jpg" width="480" /></a></div></div><div><span style="font-family: verdana;"><br /></span></div>
<div><span style="font-family: verdana;">
Based on: <a href="http://thecafesucrefarine.com/2014/01/chicken-tortilla-soup/ " target="_blank">The Cafe Sucre Farine Chicken Tortilla Soup</a><br />
<br />For the soup, stack: </span></div><ul style="box-sizing: border-box; margin: 0px; padding: 0px; text-align: left;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;"><br /></span></li></ul><b style="font-family: verdana;">10 small corn tortillas</b><br /><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">on top of each other. Cut the pile in half. Cut each stack into ¼-inch thick strips, widthwise. In a large Dutch oven or heavy-duty soup pot, heat:</span></div><div><span style="font-family: verdana;"><br /></span></div><b><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">3 tablespoons extra virgin olive oil</span><br /></b><div><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;"><b>3 tbs butter</b></span><br /><ul style="box-sizing: border-box; margin: 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;"><br /></span></li></ul></div><div><span style="font-family: verdana;">over medium heat. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;"><b>2 medium onions, diced</b></span><br /><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Sautee for 5 minutes until onions begin to become translucent. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><b style="font-family: verdana;">2 tablespoon dried oregano</b><br /><b style="font-family: verdana;">2 tablespoon cumin</b><br /><b style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">3 teaspoons brown sugar</b><br /><b style="font-family: verdana;">3 teaspoons sweet paprika</b><br /><b style="font-family: verdana;">1 tsp garlic powder</b><br /><b style="font-family: verdana;">1 tsp onion powder</b><br /><b style="font-family: verdana;">1/2 tsp coriander </b><br /><b style="font-family: verdana;">1/2 teaspoons chili powder</b><br /><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Stir until combined. Add:</span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: left;"><b style="font-family: verdana;">1 cup green onions, sliced</b><br /><b style="font-family: verdana;">1 cup cilantro, chopped </b><b style="font-family: verdana;">(see Recipe Notes)</b><br /><b style="font-family: verdana;">1/4 cup garlic cloves, minced</b></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">Sauté for 5 minutes. Add cut corn tortilla strips and sauté for another two minutes or until softened. Add: </span></div><div><span style="font-family: verdana;"><br /></span></div><b style="font-family: verdana;">2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)</b><br /><b style="font-family: verdana;">12 cups low sodium chicken broth </b><br /><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and bring to a boil. Reduce to a simmer and cook uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips should be melted into the broth by this point.) Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><b style="font-family: verdana;">1 rotisserie chicken breast, cut in chunks (see Recipe Notes)</b><br /><b style="font-family: verdana;">1 can corn</b><br /><b style="font-family: verdana;">1 can black beans</b><br /><ul style="box-sizing: border-box; margin: 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;"><br /></span></li></ul><div><span style="font-family: verdana;">and cook for another 15 minutes, minimum, but you can lower the heat and keep it on the burner until you are ready to eat. Remove from heat and add:</span></div><div><span style="font-family: verdana;"><br /></span></div><b><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">4 tablespoons lime juice</span><br /><span style="font-family: verdana;">Salt and pepper, to taste </span></b><br /><div><ul style="box-sizing: border-box; margin: 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: verdana;"><br /></span></li></ul></div><div><span style="font-family: verdana;">Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado, and lime wedges.<br />
<br /><i>For the crispy tortilla strips:</i></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Preheat the oven to 400˚F. Line a sheet pan with foil for easy cleanup.<br />
Stack and cut tortillas in the same way as directed above in the soup recipe. Place strips on prepared sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with your hands until all strips are coated with oil. Spread-out, as much as possible, to a single layer. Bake for 10 minutes then remove from oven and toss with a spatula. Redistribute to an even layer and return to oven. Repeat until golden and crisp, a total baking time of 20-30 minutes.<br />
<br /><b>
Recipe Notes: </b></span></div><div><ul style="text-align: left;"><li><span style="font-family: verdana;">Even if you don't like cilantro, don't skip it here. When it's sautéed, then simmered, it loses all the fresh cilantro taste but adds amazing flavor to the soup!</span></li><li><span style="font-family: verdana;">Cut chicken in large chunks rather than shredding. As you stir the soup, the chunks will start to shred themselves a bit. You don't want the chicken to melt into the soup!</span></li></ul></div><div><span style="font-family: verdana;"><br /></span></div><div><ul style="box-sizing: border-box; margin: 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box;"><span style="font-family: verdana;"><u><b>Soup Ingredients</b></u></span></span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">10 small corn tortillas</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">3 tablespoons extra virgin olive oil</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">2 tbs butter</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">2 medium onions, diced</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 cup green onions, sliced</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 cup cilantro, chopped</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">6 medium cloves garlic, minced</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">2 tablespoon dried oregano</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">2 tablespoon cumin</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1/2 tsp coriander </span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1/2 teaspoons chili powder</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">3 teaspoons brown sugar</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">3 teaspoons sweet paprika</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 tsp garlic powder</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 tsp onion powder</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: verdana;">2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">8 - 12 cups low sodium chicken broth (depends on how soupy or how stewy you want it)</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 rotisserie chicken breast, shredded</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 can corn</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">1 can black beans</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">4 tablespoons lime juice</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: verdana;">Salt and pepper, to taste </span></li></ul><div><ul style="box-sizing: border-box; margin: 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><br /></li></ul></div><ul style="box-sizing: border-box; margin: 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); box-sizing: border-box;"><span style="font-family: verdana;"><u><b>Tortilla Strip Ingredients</b></u></span></span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">2 tablespoons extra virgin olive oil</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="background-color: rgba(255, 255, 255, 0); font-family: verdana;">10 small corn tortillas</span></li><li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="font-family: verdana;">Salt and pepper</span></li></ul><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><i> </i><u><b>Toppings</b></u></span></div><div style="text-align: left;"><span style="font-family: verdana;"><i> </i>Lime wedges</span></div><div style="text-align: left;"><span style="font-family: verdana;"> Tortilla strips </span></div><div style="text-align: left;"><span style="font-family: verdana;"> Sliced green onions<br /> Cubed avocados<br /> Fresh chopped cilantro</span></div></div>
<br /><ul style="box-sizing: border-box; margin: 0px; padding: 0px;">
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-1079140078740597992021-02-02T07:29:00.005-08:002023-11-29T06:48:15.231-08:00Tomato Fennel Soup <span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnKSSXFIH7zKMNEGcR_8RaOKH-zqvAzwrR9or9XlSe6KxREgn2BPYbhaaNc-Mb_4vy1mN-49znUD1f6uCjvjdszO-eWfsTOAvphJmuad8W_Fwyg2wmMsxnPzsHSDzlXMUS12fa1ncgDE0/s4032/IMG_4902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnKSSXFIH7zKMNEGcR_8RaOKH-zqvAzwrR9or9XlSe6KxREgn2BPYbhaaNc-Mb_4vy1mN-49znUD1f6uCjvjdszO-eWfsTOAvphJmuad8W_Fwyg2wmMsxnPzsHSDzlXMUS12fa1ncgDE0/w300-h400/IMG_4902.jpg" width="300" /></a></div><br /><br />
In a large cast-iron pot, heat: </span><br /><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2 tablespoons canola oil</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">until nearly smoking. Add:</span><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>10 medium plum tomatoes, cored & halved, inside side down<br />1 tablespoon sugar<br /></b></span><div><span style="font-family: verdana;"><b>Healthy pinch of kosher salt</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cook over high heat, turning until the tomatoes are lightly charred; about 10 minutes. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>1/4 cup Pernod</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and cook over moderately low heat until a chunky sauce forms, about 20 minutes.<br />
<br />While the tomatoes are cooking, in a separate saucepan, heat 1/4 cup of the olive oil. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>2 medium fennel bulbs </b></span><b style="font-family: verdana;">(about 4 cups) - </b><b style="font-family: verdana;">halved lengthwise, cored, and thinly sliced </b></div><div><span style="font-family: verdana;"><b>3 large shallots </b></span><b style="font-family: verdana;">(about 1 1/2 cups)</b><b style="font-family: verdana;">, thinly sliced </b></div><div><span style="font-family: verdana;"><b>1/4 cup thinly sliced garlic<br />1 teaspoon fennel seeds<br />1 teaspoon dried oregano<br />1/4 teaspoon crushed red pepper<br /></b></span><div><span style="font-family: verdana;"><b>Freshly ground white pepper</b></span></div><div><span style="font-family: verdana;"><b>Pinch of salt</b></span></div><div><span style="font-family: verdana;"><b><br /></b></span></div><div><span style="font-family: verdana;"><b>fronds coarsely chopped for garnish and set aside</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cook over moderate heat, stirring until the fennel starts to soften, about 5 minutes. Add to the cast iron pot. To the cast iron pot, add:</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b>4 cups chicken broth<br /></b></span><div><span style="font-family: verdana;"><b>One 28-ounce can whole Italian peeled tomatoes, crushed by hand</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">and bring to a boil. Simmer over moderately low heat, stirring, until the fennel is very tender, 20 to 25 minutes.<br />
<br />
Using a blender or an emersion blender, blend everything until smooth. Add:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>the remaining 1/2 cup of olive oil</b></span></div><div><span style="font-family: verdana;"><b>1 tablespoon red wine vinegar</b></span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">until incorporated. </span><span style="font-family: verdana;">Cook over moderately low heat until heated through and season with salt and white pepper. Garnish with fennel fronds and serve, passing shaved cheese at the table.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Note: Serve with grilled cheese or toast made with Gruyere Cheese</b></span></div><div><span style="font-family: verdana;">
<br /><u>
Ingredients</u><br />
2 tablespoons canola oil<br />
10 medium plum tomatoes, cored<br />
1 tablespoon sugar<br />
Kosher salt<br />
1/4 cup Pernod<br />
3/4 cup extra-virgin olive oil<br />
2 medium fennel bulbs—halved lengthwise, cored and thinly sliced; fronds coarsely chopped for garnish<br />
3 large shallots, thinly sliced<br />
1/4 cup thinly sliced garlic<br />
1 teaspoon fennel seeds<br />
1 teaspoon dried oregano<br />
1/4 teaspoon crushed red pepper<br />
Freshly ground white pepper<br />
4 cups chicken broth<br />
One 28-ounce can whole Italian peeled tomatoes, crushed by hand<br />
1 tablespoon red wine vinegar<br />
Shaved Parmigiano-Reggiano cheese, for serving<br />
<br /><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-27543896697556486242021-01-11T07:09:00.001-08:002021-01-11T07:09:23.482-08:00Buffalo Chicken Dip<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmTrmx8QrNvlWKXZHlHHkx_Kn1HovRNAfWDNNmxYa4LaCsj87ha0IZZNED0n5HKto2KEJYsrC7t4o45_b3GJPIKXZC5-XJECTNgFjUMiWcyR6sXJ5h6sm9RRsQW-o7WQVGGLOQ-dEz2rE/s4032/IMG_4710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmTrmx8QrNvlWKXZHlHHkx_Kn1HovRNAfWDNNmxYa4LaCsj87ha0IZZNED0n5HKto2KEJYsrC7t4o45_b3GJPIKXZC5-XJECTNgFjUMiWcyR6sXJ5h6sm9RRsQW-o7WQVGGLOQ-dEz2rE/w400-h300/IMG_4710.jpg" width="400" /></a></div></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I have been making this for a few years now, but never could get a good picture. Nor would I remember to take a picture until it was almost all gone, which is often. It is so quick and easy to make, and is highly addicting! You will rarely if ever, have leftovers. Great for BBQ's, game days, or just because, it is a true crowd-pleaser. </span></div><div><span style="font-family: verdana;"><br /></span></div>Based on: <a href="https://www.gimmesomeoven.com/skinny-buffalo-chicken-dip/#_a5y_p=1010619" target="_blank">Gimme Some Oven Skinny Buffalo Chicken Dip </a><br />
<br />
</span><span style="font-family: verdana;">Preheat oven to 350 degrees F. in a large bowl, add:</span><span style="font-family: verdana;"><br /><u></u><br /><b>4 oz. (half a block) cream cheese, softened<br />
1 cup plain Greek yogurt<br /></b></span><span style="font-family: verdana;"><b>1/2 cup </b></span><b style="font-family: verdana;">Frank’s </b><span style="font-family: verdana;"><b>hot sauce</b></span><div><span style="font-family: verdana;"><b>2 cup shredded mozzarella cheese<br />1/2 cup crumbled gorgonzola cheese</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix until all combined. Add:</span></div><div><span style="font-family: verdana;"><br /><b>
1 pre-made rotisserie chicken, shredded</b><br /><br />
</span><div><span style="font-family: verdana;">Transfer mixture to a small baking dish, and bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown. Top with some mozzarella and gorgonzola cheese. Either place back in the oven for 5 minutes or broil until slightly brown. Remove and serve immediately. The topping will become hard over time if you broil it, so if it will be sitting out for a long time, I suggest putting it back in the oven, not broiling. <br /></span></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>INGREDIENTS</u><br />4 oz. (half a block) cream cheese, softened<br />1 cup plain Greek yogurt<br /></span><span style="font-family: verdana;">1/2 cup hot sauce (I prefer Frank’s)</span><div><span style="font-family: verdana;">2 cup shredded Mozzarella cheese, plus more for topping<br />1/2 cup crumbled gorgonzola cheese, plus more for topping<br />1 pre-made rotisserie chicken, shredded<br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-11212266930454637192021-01-04T11:24:00.004-08:002021-01-04T11:24:59.077-08:00Marinated Flank Steak<span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-QA0a-FtKjakZ_ZytMBpw0cFEkE5KVf0DCkUo5UEgcVdxZTinPpJAolWOIQzGilZ-3p2xrA0jG7rCMqXfyliFxmnj1tGCqIF-4DrvsQAfCbUXvWhdwrXDbqyehAkybgsXBx7M3G20ff2/s2048/IMG_4587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-QA0a-FtKjakZ_ZytMBpw0cFEkE5KVf0DCkUo5UEgcVdxZTinPpJAolWOIQzGilZ-3p2xrA0jG7rCMqXfyliFxmnj1tGCqIF-4DrvsQAfCbUXvWhdwrXDbqyehAkybgsXBx7M3G20ff2/w300-h400/IMG_4587.jpg" width="300" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">This is the best flank steak marinade out there! I found it from these <a href="https://www.thebittenword.com/thebittenword/2012/06/post-grill-marinated-grilled-skirt-steak.html">two guys </a>and have been making it for years, but I finally took a picture AND, sometimes I can't find it in my Pinterest list! So, it is now in a secure location that I can access as often as I would like. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">The meat always comes out so tender, and I know that can be tough when using flank steak. I will typically begin the marinade in the morning to cook in the evening. Easy peasy! Although it's steak, it's not heavy, so pairing it with a light vegetable and potato or rice, or put it on top of a salad. Definite a consistent repeat in this house!</span></div><div><br /></div><div><span style="font-family: verdana;">Whisk together:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><b><span style="font-family: verdana;">1/3 cup soy sauce<br />½ cup olive oil<br />2 Tablespoons honey<br />2 Tablespoons Worchestershire sauce<br />1 Tablespoon lime juice<br />1 small onion or 1/2 a medium onion, small chunks<br /></span><span style="font-family: verdana;">1 Tablespoon minced garlic, approximately 3</span><span style="font-family: verdana;"> cloves<br />2 Tablespoons green onions, chopped small<br />1 Tablespoon Italian seasoning<br />½ teaspoon black pepper<br />½ teaspoon salt</span></b></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Place:</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>2 pounds flank steak</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">In a large plastic bag and pour in the marinade. Place flat in the refrigerator so that the marinade is always covering the steak. </span><span style="font-family: verdana;">Marinade a minimum of 2 hours, preferably overnight, but no more than 24 hours. Feel free to flip the bag a few times to keep it all covered. Grill as desired.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Ingredients<br /></u>1/3 cup soy sauce<br />½ cup olive oil<br />2 Tablespoons honey<br />2 Tablespoons Worchestershire sauce<br />1 Tablespoon lime juice<br />1 small onion or 1/2 a medium onion, small chunks<br /></span><span style="font-family: verdana;">1 Tablespoon minced garlic, approximately 3</span><span style="font-family: verdana;"> cloves<br />2 Tablespoons green onions, chopped small<br />1 Tablespoon Italian seasoning<br />½ teaspoon black pepper<br />½ teaspoon salt<br />2 pounds flank steak<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2473092771483228267.post-2284167091379621852020-10-19T07:57:00.000-07:002020-10-19T07:57:39.858-07:00RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJkfTyokjKfod8_-Ey_9DX0ueLM9tOPpnDwYtH-sM8OXMXb12Bg8rbOEbqB_4FPoVnT77AsBqQ-g14UZVWu5elV19oq9sE0UKCjIE9ZBlMtbFTSk_4Y1tvgk0ix98kJudHQFDhd6zLDXM/s4032/IMG_3732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJkfTyokjKfod8_-Ey_9DX0ueLM9tOPpnDwYtH-sM8OXMXb12Bg8rbOEbqB_4FPoVnT77AsBqQ-g14UZVWu5elV19oq9sE0UKCjIE9ZBlMtbFTSk_4Y1tvgk0ix98kJudHQFDhd6zLDXM/w480-h640/IMG_3732.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Based on: <a href="https://sharedappetite.com/recipes/rustic-tuscan-style-sausage-white-bean-and-kale-soup/" target="_blank">RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP</a><br />
<br />In a large pot, heat <div><br /></div><b>2 tablespoons olive oil</b><br /><br /><div>over medium heat. Add:</div><div><br /></div><b>1 pound Italian sweet sausage, casing removed</b><br /><br /><div>and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add: </div><div><br /></div><div><b>2 large carrots, chopped</b></div><div><br /></div><div>mix well, close lid on pot, cook for 5 minutes.</div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmDos7SEhOksloPOQM1aZkKYRiN8kxSu_nME7LMSeXLkA7zVkXC0q9pDseqmEdwwM2NvExRs1x5qf6l0wSQTM7iRf2Xu4XWaP35EVWFANrwOiT9Dje9sEmcW5tvN5Dm2oP5tnJVFlJHDY/s4032/IMG_3728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmDos7SEhOksloPOQM1aZkKYRiN8kxSu_nME7LMSeXLkA7zVkXC0q9pDseqmEdwwM2NvExRs1x5qf6l0wSQTM7iRf2Xu4XWaP35EVWFANrwOiT9Dje9sEmcW5tvN5Dm2oP5tnJVFlJHDY/s320/IMG_3728.jpg" width="320" /></a><br /><br /><div><br /></div><div>Add:</div><div><br /></div><b>1 medium onion, finely chopped</b><br /><b>2 celery stalks, chopped<br />1 large potato, chopped<br />2 cloves garlic, minced<br />2 bay leaves</b><br /><br /><div>Season generously with kosher salt, cover with lid, and cook until vegetables begin to soften, stirring occasionally, approximately 5 minutes.</div><div>
<br />
Add:</div><div><br /></div><div><b>4 kale leaves, stems removed and roughly chopped</b></div><div><br /></div><div>cover with lid, and cook until it becomes slightly wilted, approximately 3 minutes. Add:</div><div><br /></div><b>1 (15 ounce) can white cannelini beans, drained and rinsed<br />64 oz. good quality low-sodium chicken stock</b><br /><div><br /></div><div>season with salt and pepper, and cover with lid.<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Du67Z-excC8qdfp2_fPr9ztpnoqVfbqGY89UvTBW8Vrax2A8RI1EDyhXcctdYczSTT3ffd6wUroKQ4lq8ThZy1hjo8MvzgKdug1yuyaRgSNMKMxOK10e9N2WjPWGmhq-wGBPkb-RsKps/s4032/IMG_3730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Du67Z-excC8qdfp2_fPr9ztpnoqVfbqGY89UvTBW8Vrax2A8RI1EDyhXcctdYczSTT3ffd6wUroKQ4lq8ThZy1hjo8MvzgKdug1yuyaRgSNMKMxOK10e9N2WjPWGmhq-wGBPkb-RsKps/s320/IMG_3730.jpg" width="320" /></a><div><br />
Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.<br />
<br />
*the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.<br />
<br />
When about ready to serve, slice:</div><div><br /></div><b>1 loaf baguette bread</b><br /><div><br /></div><div>Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with:</div><div><br /></div><div><b>Gruyere and Asiago Cheese, shredded</b></div><div><br /></div><div>and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended.</div><div>
<br />
Divide soup among bowls and top with a few slices of cheesy baguette.<br />
<br /><b>
INGREDIENTS</b><br />
2 tablespoons olive oil<br />
1 pound Italian sweet sausage, casing removed<br />
1 medium onion, finely chopped<br />
2 large carrots, chopped<br />
2 celery stalks, chopped<br />
1 large potato, chopped<br />
2 cloves garlic, minced<br />
2 bay leaves<br />
1 (15 ounce) can white cannelini beans, drained and rinsed<br />
4 kale leaves, stems removed and roughly chopped<br />
64 oz. good quality low-sodium chicken stock<br />
Kosher Salt and Freshly Ground Black Pepper, to taste<br />
1 loaf baguette bread<br />
Gruyere and Asiago Cheese, shredded</div></div></div>Unknownnoreply@blogger.com0