tag:blogger.com,1999:blog-36416978645707411842024-03-05T13:21:51.863-08:00From Jen's Kitchen...Hello Fellow Food Nerds! I am a primarily self-taught home cook who loves sharing all things food. Among other things, I cater small events, take special orders and teach cooking classes. For more information on myself and my kitchen, please visit my website and faceook page!
www.jenellett22.wix.com/jenskitchenforyou
www.facebook.com/jenskitchenforyouAnonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3641697864570741184.post-9206468176565995202015-08-11T10:03:00.001-07:002015-08-11T10:03:16.315-07:00Chirizo Verde Breakfast Burritos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIgaJ6I2jGyaguvn-Ki2TfG0B3NCPd9GFoxdsvVFoHW7z_QLXUZJqntK1KoZ26wIiGca9SRfiHgWyTvg5GEt0faaZm6CJvwS8k8YNqqZlYhB7TecnGqdhXS6dizQf5_-pwmMwoBKCqjY/s1600/IMG_20150724_073137773_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIgaJ6I2jGyaguvn-Ki2TfG0B3NCPd9GFoxdsvVFoHW7z_QLXUZJqntK1KoZ26wIiGca9SRfiHgWyTvg5GEt0faaZm6CJvwS8k8YNqqZlYhB7TecnGqdhXS6dizQf5_-pwmMwoBKCqjY/s640/IMG_20150724_073137773_HDR.jpg" /> </a> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Have you ever had Chorizo Verde? Neither had I, but I am so glad I tried it! Now I want you to do the same...</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">I found my Chorizo Verde at the Story City Locker and it is literally green. Don't let this scare you, though - Chorizo Verde is given it's unique color by the addition of spinach puree and a flavorful spice blend. So give it a try with my filling and famous breakfast burrito recipe! </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">I love these burritos because the recipe is great for a crowd, can be easily modified to suit every one's tastes and the finished products can even be wrapped up and frozen for a quick breakfast later. They can also be made with any sausage your prefer - spicy Chorizo, Chorizo Verde, breakfast sausage, even vegetarian sausage. I like a combination on half Verde-half spicy Chorizo, but use whatever you can get your hands on. I have found that 1 pound of ground sausage will make 8-10 burritos, but as I said, they can be frozen, so cook accordingly!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><u>What You Need</u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1 lb Chorizo Verde</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">14 large eggs</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1/2 cup milk</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2-2 1/2 cups shredded cheese (cheddar or pepper jack)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1/4 cup chopped ham, or deli ham torn into pieces</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">5 strips thick cut smoky bacon</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">salt, pepper, garlic powder, onion powder</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2 tbsp butter</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">2 1/2 cups hash browns (fresh or frozen)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">8-10 soft flour tortillas (10")</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">1 jar of your favorite salsa</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">chopped fresh avocado and tomato</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">aluminum foil</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-oZTGUsnPGA4/VcoeiKs0RJI/AAAAAAAAPe8/McfA8t4V8Zw/s1600/10269511_295073970662175_3276891107496302630_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-oZTGUsnPGA4/VcoeiKs0RJI/AAAAAAAAPe8/McfA8t4V8Zw/s320/10269511_295073970662175_3276891107496302630_n.jpg" width="180" /></a><span style="font-size: large;">Heat a large skillet on the stove over medium-high. Add the Chorizo and break it apart as much as possible while it cooks. Stir often until cooked through, about 10 minutes. When chorizo is fully cooked, use a slotted spoon to transfer meat to a medium bowl lined with paper towels and set aside. Carefully drain excess fat from the skillet. Place skillet back over medium high heat. Add bacon to the pan and cook until crisp, about 5-8 minutes, turning several times. When bacon is cooked, carefully remove from skillet and transfer to a plate lined with paper towels and set aside. Once it is cool, roughly chop the bacon.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">While bacon is cooking, crack the eggs into a large mixing bowl. Add milk, 1/2 cup of the cheese, chopped ham, and about 1/2 tsp each of salt, pepper, garlic powder and onion powder. Scramble with a fork and set aside until bacon is finished. When the bacon is out of the pan, reduce heat to medium-low and carefully drain some of the grease, leaving about 1 tbsp in the pan (you will now use this to cook the eggs). </span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">Pour the scrambled egg mixture into the pan and gently mix every few minutes until eggs are solid, but still moist, about 10 minutes. When scrambled eggs get overcooked they begin to dry out, so keep an eye on them. While eggs are cooking, add the 2 tbsp of butter to another skillet and heat to medium-high. Once butter is hot, add the hash browns and spread them evenly in the pan. Cook for about 5 minutes, the use a spatula to flip the hash browns. Sprinkle with salt and press down with the spatula. Continue cooking for another 5 minutes, or until they have browned on both sides.</span></div>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76odfG40qXNqjBuE6Tyai5iTz3sjGIye_KEzwgms6uw5xIrqAgTRFDUE6LxJMwW9B1tse-0B1qhsqjqN74cwWiYIajt8eQg1gf7ccM92OvLEdeIs456NDL8KNQmBGjkQpVMyTtX8sQ3k/s1600/IMG_20150724_081852900_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76odfG40qXNqjBuE6Tyai5iTz3sjGIye_KEzwgms6uw5xIrqAgTRFDUE6LxJMwW9B1tse-0B1qhsqjqN74cwWiYIajt8eQg1gf7ccM92OvLEdeIs456NDL8KNQmBGjkQpVMyTtX8sQ3k/s320/IMG_20150724_081852900_HDR.jpg" width="180" /></a><span style="font-size: large;">Once eggs and hash browns are cooked, you can put your burritos together. I like to make and assembly line, building 4-5 burritos at once. Tear off one square piece of foil for each burrito you are making. To assemble your burrito, place one tortilla on top of one piece of foil. Add a large scoop or two of eggs (about 1/4 cup or so) in a line along the center of the tortilla. Do the same with a similar amount of Chorizo, placing it on top of the eggs. Top sausage with a small handful of shredded cheese and roughly 1-2 tbsp salsa. Place a small tsp or so of chopped bacon evenly along the salsa. Add about 1/4 cup hash browns and if desired, chopped avocado and tomato. </span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">Fold one side of the tortilla over the filling (as if folding it in half), then, press down with your fingertips on the top edge of the tortilla, sliding it back toward the center to pull the filling into an even log shape in the middle. Keep the tortilla folded over the filling while you fold in the ends. Finish rolling up the burrito, then wrap it in foil. Place in a hot oven for 10-20 minutes, or toaster oven for 5-10 minutes, then dig in and enjoy!</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">*If freezing, do not place in the oven. Simply put all wrapped burritos to be frozen in a large Ziploc bag, suck out the air and place in the freezer. To cook from the freezer, transfer burritos to the fridge the night before. In the morning, remove from plastic bag, but keep foil intact. Heat in oven for 20 minutes until heated through.</span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-61401806676140005322015-08-04T15:34:00.002-07:002015-08-04T15:34:48.619-07:00Steak Taco Salad with Grilled Corn Pico de gallo<div style="text-align: center;">
<span style="font-size: large;"> Living in central Iowa, I am blessed with many fresh, local resources for my cooking adventures. Everything from farm fresh veggies, eggs and milk, to locally grown and processed meats, is at the most, a 15 minute drive from my kitchen. It is because of this amazing access to fresh produce, that most Iowans will tell you their favorite time of year is July-September. What's so special about these 3 months, you ask?? Two words: Sweet Corn. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSc6qFpOT9Jz4amgVDtey3shVkjFzs7qgQpUx4yJInCJ0Hj_sPKzAKPmjHEghN5C8iBv9iIEoVIHKtlIrdvI92BkgP3TlwrQPuT6zx8_R4DxzRRz9n8fd-8xDs7pPqpz2cTWvsIqli7Y/s1600/IMG_20150804_103239.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSc6qFpOT9Jz4amgVDtey3shVkjFzs7qgQpUx4yJInCJ0Hj_sPKzAKPmjHEghN5C8iBv9iIEoVIHKtlIrdvI92BkgP3TlwrQPuT6zx8_R4DxzRRz9n8fd-8xDs7pPqpz2cTWvsIqli7Y/s320/IMG_20150804_103239.jpg" width="320" /></a></span></div>
<span style="font-size: large;">To anyone who has ever hand-picked corn straight from the stalk, or spent their summer days gravel traveling through endless fields of corn taller than their car, those little yellow and white kernels of deliciousness are like pure gold. Come to pretty much any town in Iowa during the summer and you can buy fresh sweet corn from the beds of pick-up trucks on street corners... I even remember my dad coming home one day when I was a teenager (he is a custom contractor) with the back of his van packed full of fresh ears of corn from a farmer client of his. I could go on all day about this stuff...</span><br />
<span style="font-size: large;">My second favorite part of this recipe, is another special local product - the skirt steak. If you are an Iowa resident and you have not purchased locally grown and processed beef, or pork, you are missing out on one of our state's finest resources. The great people at the <a href="http://www.storycitylocker.com/">Story City Locker</a> are doing wonderful things for central Iowa, providing our community with a source for meat that is grown and raised on small-production, local farms. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRIpiZS03HgMudlWJYIA-SsaqYOw4XndD7DBx7ZfeHuqiRX8scZU80X_xYsOkVotyt1iFnKhjzo1gpNZlOqFDe4TVCwRGEV9oBE7HSce1haeow33kvMtkA5LaQOTJzb-otCzqDz4jzZo/s1600/IMG_20150722_191557004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRIpiZS03HgMudlWJYIA-SsaqYOw4XndD7DBx7ZfeHuqiRX8scZU80X_xYsOkVotyt1iFnKhjzo1gpNZlOqFDe4TVCwRGEV9oBE7HSce1haeow33kvMtkA5LaQOTJzb-otCzqDz4jzZo/s320/IMG_20150722_191557004.jpg" width="320" /></a><span style="font-size: large;">As Iowa's first new meat locker to open in 12 years, SCL and it's staff strives to practice sustainable living and sustainable butchery to the best of their ability and that care and sensitivity is visible in their product. As stated on their website, "Knowing our food and knowing where our food comes from is good for us"... and it is!! If you are looking for fresh cuts of meat, so cleanly raised and processed that you can taste it, seek out a local butcher like the Story City Locker, or at the least, stop by your local farmers' market and find a family farm tent selling their product - you won't be sorry!</span><br />
<span style="font-size: large;">About the recipe... this dish can be a bit time-consuming, but it also has many components that can be prepared ahead of time. I recommend prepping and marinating your steak anywhere from 6-24 hours ahead of time. The Pico de gallo can also be made up to 24 hours ahead and the salad shells can be baked several days in advance as long as you store them in an air-tight container until you're ready to use them. Enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: right;">
<span style="font-size: large;">What You Need:</span></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVocZ9DEVgfRxMDvu0Y5WK0gKiJvC5KOBklnlNJl6KNWsP3H01Hge5pOd8eK7L7sZ_5t4xQF3xQ0oQhGQimGmCslpZBPEo26wBeVRsnaDLSvaYl0AgLFCubGKWdgKK7bAgnp07N29sJs/s1600/IMG_20150721_141121134.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVocZ9DEVgfRxMDvu0Y5WK0gKiJvC5KOBklnlNJl6KNWsP3H01Hge5pOd8eK7L7sZ_5t4xQF3xQ0oQhGQimGmCslpZBPEo26wBeVRsnaDLSvaYl0AgLFCubGKWdgKK7bAgnp07N29sJs/s320/IMG_20150721_141121134.jpg" width="180" /></a><span style="font-size: large;">(For the Marinade)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">one 2 lb skirt steak, trimmed of fat</span></div>
<div style="text-align: right;">
<span style="font-size: large;">sea salt</span></div>
<div style="text-align: right;">
<span style="font-size: large;">black pepper</span></div>
<div style="text-align: right;">
<span style="font-size: large;">red pepper flakes</span></div>
<div style="text-align: right;">
<span style="font-size: large;">2 large garlic cloves, crushed</span></div>
<div style="text-align: right;">
<span style="font-size: large;">juice of 1 large orange</span></div>
<div style="text-align: right;">
<span style="font-size: large;">juice of 1 lime</span></div>
<div style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: large;">(For the Pico de gallo)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">4-5 ears fresh sweet corn, still in husks</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 large Anaheim pepper</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 large, ripe avocado</span></div>
<div style="text-align: right;">
<span style="font-size: large;">juice and zest of 1 lime</span></div>
<div style="text-align: right;">
<span style="font-size: large;">2 large, ripe tomatoes</span></div>
<div style="text-align: right;">
<span style="font-size: large;">handful of fresh cilantro, about 1/3 cup</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1/2 red onion</span></div>
<div style="text-align: right;">
<a href="http://1.bp.blogspot.com/-A335VFX22Wg/VcEeAEFVruI/AAAAAAAAPVQ/YYd1iwEHWPg/s1600/IMG_20150804_151323.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-A335VFX22Wg/VcEeAEFVruI/AAAAAAAAPVQ/YYd1iwEHWPg/s320/IMG_20150804_151323.jpg" width="214" /></a><span style="font-size: large;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: large;">(For the Salad Shells)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">store-bought large flour tortillas, as many as needed to serve your family</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 shallow bowl, or rimmed platter, large enough so that you can lay tortillas flat inside one at a time</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 tbsp vegetable or olive oil</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 empty 10-15oz food can</span></div>
<div style="text-align: right;">
<span style="font-size: large;">aluminum foil</span></div>
<div style="text-align: right;">
<span style="font-size: large;">cooking spray</span></div>
<div style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: large;">(For the Salads)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">sour cream</span></div>
<div style="text-align: right;">
<span style="font-size: large;">queso fresco</span></div>
<div style="text-align: right;">
<span style="font-size: large;">washed and torn lettuce</span></div>
<div style="text-align: right;">
<span style="font-size: large;">sauteed sweet peppers, other desired veggies</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TzKNzuHeH00DRy_d0OrG4i61retK9wfXJD5oirEVsxnh-iW6Llt-EVQABJx0-BeOvWJjA4jvQ4CDx43PMpVqxc0dvWpM1Wr97EH9NBGZQAcwnj19qtIChIG5pF7Hc23X76BCduDZelA/s1600/IMG_20150722_103015483.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TzKNzuHeH00DRy_d0OrG4i61retK9wfXJD5oirEVsxnh-iW6Llt-EVQABJx0-BeOvWJjA4jvQ4CDx43PMpVqxc0dvWpM1Wr97EH9NBGZQAcwnj19qtIChIG5pF7Hc23X76BCduDZelA/s320/IMG_20150722_103015483.jpg" width="180" /></a><span style="font-size: large;">To prepare the skirt steak, trim any large pieces of fat and place the steak in a baking dish, or shallow bowl.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Rub with red pepper flakes (1-2 tsp), lime zest, and a generous amount of freshly cracked sea salt and black pepper. After seasoning both sides, break apart the crushed garlic and rub on the top side of the steak. Pour orange and lime juice over the top, cover baking dish with plastic wrap and refrigerate until 30 minutes before grilling.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPUqk-KkfjYMcpdEW-yjqsx5K6ZEakYzW_d52d94lJP050DPq6FBpoek14hCFvAzZBvBQel7Xv6JkDu-GCpv2GEuZMlH6BvTzaQXixMMz-tXhNmVlJHE2W-Fz02SVEZgjAYGGS-yfEjI/s1600/IMG_20150804_162132.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuPUqk-KkfjYMcpdEW-yjqsx5K6ZEakYzW_d52d94lJP050DPq6FBpoek14hCFvAzZBvBQel7Xv6JkDu-GCpv2GEuZMlH6BvTzaQXixMMz-tXhNmVlJHE2W-Fz02SVEZgjAYGGS-yfEjI/s320/IMG_20150804_162132.jpg" width="320" /></a></div>
<div style="text-align: left;">
<span style="font-size: large;">Begin the Pico by roughly chopping a peeled avocado. Toss in a medium bowl with lime juice, zest and finely chopped cilantro, cover with plastic wrap and set aside. To grill the corn, peel back the husks, leaving them attached to the ear so that they can be folded back over the corn. Remove the silk, rub the corn with butter and salt. Then fold the</span><span style="font-size: large;"> husks back up over the corn to "wrap" it. Place wrapped ears onto a hot grill for about 10 minutes, turning them every 2-3 minutes. Don't worry if the husks begin to blacken, or if some kernels are exposed. At the same time, place the Anaheim pepper on the grill, and rotate to roast evenly. After 10 minutes, carefully remove the corn from grill and allow to cool on a plate or baking sheet. When the pepper has blackened a bit on all sides, remove from grill and immediately wrap in aluminum foil. Turn off grill. Set wrapped pepper aside for 30-40 minutes.</span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y-qCX_v7-p3K1WFTXeZrPA5b0Xp8fp1c-HrgwwfsHrckJvTTIJQdZGF9bHax0aT6EKTq3X4PcWUOh9jTnf2IXGeC1F9xQlG0IZ9SLyvMzZXFjLwONydEb7kUa-2O5AS4mPC27r9bKCA/s1600/IMG_20150804_162621.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y-qCX_v7-p3K1WFTXeZrPA5b0Xp8fp1c-HrgwwfsHrckJvTTIJQdZGF9bHax0aT6EKTq3X4PcWUOh9jTnf2IXGeC1F9xQlG0IZ9SLyvMzZXFjLwONydEb7kUa-2O5AS4mPC27r9bKCA/s320/IMG_20150804_162621.jpg" width="320" /></a><span style="font-size: large;">While corn is cooling and pepper is steaming, roughly chop the tomatoes and add to the avocado bowl. The onion can be prepared as desired - I prefer raw onion to be finely minced, so I placed mine in the food processor after peeling, but if you don't mind bigger pieces, you can chop it by hand. Either way, once prepped, add the onion to the avocado mixture. When corn is cool enough to handle, remove the husks and carefully use a sharp knife to slice the corn off of the cob. Add kernels to the bowl of fresh veggies. Lastly, remove the pepper from it's foil, peel off the skin and pull out seeds. <a href="http://jenskitchenforyou.blogspot.com/2014/03/make-your-own-part-2.html">*See my previous post on making your own roasted peppers!</a> Finely chop the pepper and gently toss it in with the rest of your Pico de gallo. Cover and refrigerate until ready to serve.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">For the salad shells, heat oven to 400 degrees. While oven is heating, pour 1 tbsp oil into large bowl/platter, then add roughly 1/2 inch of cold water. Completely remove the lid from the empty tin can, rinse out the inside and peel off any labels from the outside. Place the can upside down on a cookie sheet. Tear off a square piece of aluminum foil and use it to cover the can. Do not cover tightly, or press foil around the bottom of the can. You just </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTQjC-cqrto2179HJrQBXEApwSyjMal8AH9FF_Rf4E9QgNES973MHsWHnuRFuKuEAPJny-tZLMJNzdBmf-satmtKX5oz1UMNyX62e8f-ydSZqsRZh8qA5c8-vsK09qji7SkwiQFsVt40/s1600/IMG_20150722_190321735.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTQjC-cqrto2179HJrQBXEApwSyjMal8AH9FF_Rf4E9QgNES973MHsWHnuRFuKuEAPJny-tZLMJNzdBmf-satmtKX5oz1UMNyX62e8f-ydSZqsRZh8qA5c8-vsK09qji7SkwiQFsVt40/s320/IMG_20150722_190321735.jpg" width="180" /></a></span></div>
<span style="font-size: large;">
want to loosely pull the foil down around the can, making a mold for you tortillas. Spray the foil "mold" with cooking spray. Working with one at a time, place a tortilla in the oil/water mixture, pressing down gently to momentarily submerge the tortilla. Flip the tortilla over and submerge again. Remove tortilla from water, allowing excess water to drip off, then center the tortilla on top of your can/foil mold. Gently fold down the sides of the tortilla, making 4-5 "waves" around the sides. Place the tortilla, mold and cookie sheet in the oven for 5-7 minutes, until it begins to feel fairly stiff. Remove everything from the oven, take the<br />tortilla shell off of the mold and flip the tortilla over. Then place it back into the oven (tortilla only, directly on oven rack) for another 5 minutes. When edges begin to turn golden, remove shells from oven and cool on a rack. During that last 5 minutes, prep another tortilla using the water/oil and get it fitted onto the mold to begin baking. Continue until you have enough salad shells baked to feed your family, or guests.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">When you are actually ready to make your taco salads, bring your</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2jby4ymiH6sM7GnJR0CsNqqqAPg6fa3pFLOUhIx-f86i2GEJyPRVzzp_KZJNdRmg6tA4ibRbLjKrOM7Ay3ireSBn43tk5nxQcxND4Yyu8VbCTJm6HDENHFhDbVo6sjOVs1VLqqBNfGA/s1600/IMG_20150722_191924735_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2jby4ymiH6sM7GnJR0CsNqqqAPg6fa3pFLOUhIx-f86i2GEJyPRVzzp_KZJNdRmg6tA4ibRbLjKrOM7Ay3ireSBn43tk5nxQcxND4Yyu8VbCTJm6HDENHFhDbVo6sjOVs1VLqqBNfGA/s320/IMG_20150722_191924735_HDR.jpg" width="180" /></a></span></div>
<span style="font-size: large;">
grill to medium-high heat (around 500 degrees) and spray the grate with grill-style cooking spray. Remove the skirt steak from the baking dish and marinade and place steak on the hot grill. Cook the steak for about 10 minutes per side. After the first 15 minutes, begin testing the inside temperature every 5 minutes with a meat thermometer. Do so by inserting the thermometer into the center of the thickest part of the steak. You will want the interior temperature to be medium-medium well, so when the steak registers between 155-165 degrees, remove it from the grill. Place on a heat-proof cutting board/serving plate and allow to sit for 10 minutes before cutting.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Rs-iszFO-uw/VcDW6hWgidI/AAAAAAAAPTY/cJ9jR3KuE1I/s1600/IMG_20150804_100932.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Rs-iszFO-uw/VcDW6hWgidI/AAAAAAAAPTY/cJ9jR3KuE1I/s320/IMG_20150804_100932.jpg" width="320" /></a><span style="font-size: large; text-align: left;">Allow people to make their own taco salads by having everything laid out and ready to serve. Everyone can start with a salad shell and build their salad, adding lettuce, sliced steak, crumbled queso, Pico, sour cream, etc... Everything can be saved for leftovers - extra steak can be chopped for nacho topping and the Pico is great as a fresh salsa for dipping chips!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-27147105654362348572015-06-11T14:19:00.001-07:002015-06-12T05:19:46.630-07:00BACON<div style="text-align: center;">
<span style="font-size: large;"><u>Smoked Bacon Ends... Nothing Better</u></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><u><br /></u></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Here is the only problem with the Story City Locker -</span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDftBg2OxJxBHUw7C-axfWWcALhKfla5KKd0e2oVPr9nqy27UpzF8-cR2F0P34T6lkqlGTDbY8bRQ_90PfvUqxp5W1fCcxY5mOhvFVjiiKs01qGdYymaY9uaRzvL_xdTSZ2tT2j9fMSw/s1600/IMG_20150603_220132978.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDftBg2OxJxBHUw7C-axfWWcALhKfla5KKd0e2oVPr9nqy27UpzF8-cR2F0P34T6lkqlGTDbY8bRQ_90PfvUqxp5W1fCcxY5mOhvFVjiiKs01qGdYymaY9uaRzvL_xdTSZ2tT2j9fMSw/s320/IMG_20150603_220132978.jpg" width="320" /></a><span style="font-size: large;">you will easily become spoiled with/addicted to their amazing products. On a recent trip to the locker, I picked up a 1.15lb package of smoked bacon ends... </span></div>
<div style="text-align: center;">
<br />
<br />
<span style="font-size: large;">Have you ever had bacon ends? </span><span style="font-size: large;">No? Well, neither had I. I wasn't </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcf7xDqr3KYiD2QrKP4xnkJsv9K0vqYFXoV1Y7VjejZmAW8uQ305Azu1sxbrGT8Fk13et04VZfM80-3mXJCr6Py2a5zbYMhMBVbh0L3VcTJ3VMSOqDZ4BUErMNdIglx6Agz6Myu9jSa0/s1600/IMG_20150611_102106.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcf7xDqr3KYiD2QrKP4xnkJsv9K0vqYFXoV1Y7VjejZmAW8uQ305Azu1sxbrGT8Fk13et04VZfM80-3mXJCr6Py2a5zbYMhMBVbh0L3VcTJ3VMSOqDZ4BUErMNdIglx6Agz6Myu9jSa0/s320/IMG_20150611_102106.jpg" width="320" /></span></a></div>
<span style="font-size: large;">exactly sure what they would look like, or what I would do with them. However, I used about 1/2lb of this package the first time I cooked it, and it was probably the best bacon I have ever eaten. Between the amazing quality of the bacon itself, the perfect cut, and the strong, smooth, smoky flavor, I still cannot get enough.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br />I wanted to put these bacon ends on every dish and in every meal. This particular package lasted my family for two meals. Both of these recipes were easy and fun to prepare, so give them a try and enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-size: large;"><u>BLT Pizza</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">What you need:</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBzLG8gToXeVMhTdctZeYtbh8R_jEHWbsGEU5dszBvXmz-pq05XdKVDtQZcTWQHvKn2WSRD7uqnDLau-8cpo5DsT9NaueN1IokGF9LEQTv81R11Yj68ibaBkLlhvrbIpKPo7HF_Ym-MQ/s1600/IMG_20150603_222554727.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBzLG8gToXeVMhTdctZeYtbh8R_jEHWbsGEU5dszBvXmz-pq05XdKVDtQZcTWQHvKn2WSRD7uqnDLau-8cpo5DsT9NaueN1IokGF9LEQTv81R11Yj68ibaBkLlhvrbIpKPo7HF_Ym-MQ/s320/IMG_20150603_222554727.jpg" width="320" /></span></a><span style="font-size: large;">1 Pizza Crust </span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 lb Smoked Bacon Ends</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 cup Honey Mustard</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1.5 tbsp Mayo</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2/3 cup Shredded Cheese (white cheddar, medium cheddar or mozzarella)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 handful of Button Mushrooms, quartered</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Balsamic Vinegar</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/3-1/2 cup Cherry Tomatoes, halved</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Salt & Italian seasoning</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 handful Romain Lettuce, washed and torn into small pieces</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 of a large ripe avocado</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Pecorino Romano Cheese</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Preheat oven to 400 degrees. Cut the bacon into 1/2", or 3/4" cubes. In a medium skillet, cook the bacon over medium heat, tossing often to cook evenly. This will take about 5-10 minutes, do not allow bacon to become too crispy. When bacon is done, use a slotted spoon to remove the bacon to a paper towel, leaving the grease in the pan over medium heat. Set bacon aside. Add the quartered mushrooms to the hot pan and saute for 1 minute. Drizzle with balsamic vinegar and continue to saute for another 2 minutes. Remove from heat.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6jitAhYZ99gFX0qvre-WjmvupwV5TRagbMpMXesP2eTp_z2gc9Pzw2g64V0iEY-Ad8_XLyWWb_RgUp1y_xXAj03ci8h3fmknJJpmrH6N94KHZeQfQLfDfulaoFsQUlvY06lB6Tu4QeU/s1600/IMG_20150611_084845.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6jitAhYZ99gFX0qvre-WjmvupwV5TRagbMpMXesP2eTp_z2gc9Pzw2g64V0iEY-Ad8_XLyWWb_RgUp1y_xXAj03ci8h3fmknJJpmrH6N94KHZeQfQLfDfulaoFsQUlvY06lB6Tu4QeU/s320/IMG_20150611_084845.jpg" width="320" /></span></a></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5ixS0hg_x-lxlAcnCydIY1x-U4gCXLZc6w0PH79dOrVPEDHiY8xkzNqNzDMUVhEMPqVQhJyG2GrP0aWVTo9z4yL8IEEOfz7ceSEvvBvqJQwNchHFlcjHkjTj1LcliQmc6-IHW0Z5EJY/s1600/IMG_20150611_134542.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5ixS0hg_x-lxlAcnCydIY1x-U4gCXLZc6w0PH79dOrVPEDHiY8xkzNqNzDMUVhEMPqVQhJyG2GrP0aWVTo9z4yL8IEEOfz7ceSEvvBvqJQwNchHFlcjHkjTj1LcliQmc6-IHW0Z5EJY/s320/IMG_20150611_134542.jpg" width="320" /></span></a><span style="font-size: large;">Combine the honey mustard and mayo in a small bowl, the spread evenly on the pizza crust, reserving 1-2 tbsp for topping later. *I usually make my own pizza crusts from scratch, but you can use any kind you like. Sprinkle with the shredded cheese. Top with the browned bacon ends and sauteed mushrooms. Bake for 10 minutes, or until cheese is melted and begins to bubble. Remove from oven and turn oven off. </span></div>
<div style="text-align: left;">
<span style="font-size: large;">While pizza is baking, toss the halved cherry tomatoes with a generous sprinkling of sea salt and Italian seasoning. Also, cut the avocado half into 1/4"-1/2" pieces. When the pizza comes out of the oven, top it with the tomato, avocado, lettuce, and a little Pecorino Romano cheese. Drizzle with reserved honey mustard and serve immediately.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Cirtus Chicken & Smoky Bacon Grillers w/ Chipotle-Tequila Glaze</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">What you need:</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9dD8-9gVMhq2O4TWHSrYiGZpA_N443mMqUvD-NqI6TQcK_mKf-ZWrWeO9BPH6j-qixC3Lu9fLposAlJsHjWmR_nLTUdGvRbhuZl-eewuAJ_DynxsmIgD9lGAnaeKUWyQ6PIn3PlcM0o/s1600/IMG_20150611_144638.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9dD8-9gVMhq2O4TWHSrYiGZpA_N443mMqUvD-NqI6TQcK_mKf-ZWrWeO9BPH6j-qixC3Lu9fLposAlJsHjWmR_nLTUdGvRbhuZl-eewuAJ_DynxsmIgD9lGAnaeKUWyQ6PIn3PlcM0o/s320/IMG_20150611_144638.jpg" width="320" /></a><span style="font-size: large;">1 large boneless, skinless chicken breast, cut into 1-1.5" chunks</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Juice of 1/2 a Lime</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Juice of 1/2 a Lemon</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Juice of 1 Small Orange (or 1/2 large orange)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 Cloves Garlic, miced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 Anaheim Pepper, finely chopped</span></div>
<div style="text-align: left;">
<span style="font-size: large;">grill seasoning, such as Grilla Gorilla X (Saltlickers)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">sweet & spicy seasoning mix, such as Cha Cha Lima (Saltlickers)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 lb Smoked Bacon Ends cut into thick chunks</span><br />
<span style="font-size: large;">Freshly Cracked Black Pepper</span><br />
<span style="font-size: large;">1 tsp Olive Oil</span><br />
<span style="font-size: large;">1 Garlic Clove, finely chopped</span><br />
<span style="font-size: large;">1/3 cup Tequila</span><br />
<span style="font-size: large;">1/2 cup Fresh Orange Juice</span><br />
<span style="font-size: large;">1 tbsp Cornstarch</span><br />
<span style="font-size: large;">1-2 tbsp Brown Sugar</span><br />
<span style="font-size: large;">1 tbsp Adobo Sauce</span><br />
<span style="font-size: large;">(optional) 1 small Chipotle Pepper, finely chopped</span><br />
<span style="font-size: large;">(optional) 1/2 tsp Sriracha Sauce</span><br />
<span style="font-size: large;">Zest of 1 Lime</span><br />
<span style="font-size: large;">1 tbsp fresh Lime Juice</span><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoVDG3Jkcw1Pj6kq0FzdC3mBasnthXfx1HP04InuZokNOagPpSJEmsKYhtdjSV16DmCL8xfHWtkiL2a2t-H69UkEnddGRpMNX70En3N2qK8-i8c5sb2eq_AmsE4lFv4wTdy0tSHDOSYQ/s1600/IMG_20150611_102324.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoVDG3Jkcw1Pj6kq0FzdC3mBasnthXfx1HP04InuZokNOagPpSJEmsKYhtdjSV16DmCL8xfHWtkiL2a2t-H69UkEnddGRpMNX70En3N2qK8-i8c5sb2eq_AmsE4lFv4wTdy0tSHDOSYQ/s320/IMG_20150611_102324.jpg" width="320" /></a><span style="font-size: large;">Place the cut chicken into a shallow bowl and add the fresh fruit juices, minced garlic and finely chopped Anaheim pepper. Sprinkle with roughly one teaspoon of each seasoning. We love GGX from Saltlickers, but you can use whatever spicy grill seasoning you have on hand. If you do not have any of Saltlickers' Cha Cha Lima, you can mix together a bit of sugar, lime zest and chili powder, OR you can visit <a href="http://www.salt-lickers.com/">www.salt-lickers.com</a> and order a jar of Cha Cha, along with any of their other unique mixtures! Toss everything just enough to coat the evenly with the marinade. Cover and marinate in the fridge for at least 1 hour, or up to 24 hours. </span><br />
<span style="font-size: large;">Before grilling, remove chicken from fridge and bring to room temp. Lightly brown the bacon ends in a skillet over medium heat with a light dusting of freshly cracked black pepper, for no more than 5 minutes. Remove bacon from skillet and cool on a paper towel.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBmzf1o7ma5yEbJ_5vFTQzr9hpulPK_IV0oikV8UbDbB57yfPFrwWhg33sEQx5j8ExexNq6lqc6BDq1k94ThD14nPvnDJejip_EocLQ1BQ1DmMLMTohH_prQAlVomJWjt3nPwhHsS9qs/s1600/IMG_20150611_145925.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBmzf1o7ma5yEbJ_5vFTQzr9hpulPK_IV0oikV8UbDbB57yfPFrwWhg33sEQx5j8ExexNq6lqc6BDq1k94ThD14nPvnDJejip_EocLQ1BQ1DmMLMTohH_prQAlVomJWjt3nPwhHsS9qs/s320/IMG_20150611_145925.jpg" width="191" /></a><span style="font-size: large;">Start your grill and bring to medium-high temperature. Thread the chicken and bacon chunks onto metal skewers in the </span><span style="font-size: large;">following pattern: chicken-chicken-bacon (then repeat).</span><br />
<span style="font-size: large;">Place skewers on the hot grill, in a position to cook as evenly as possible. Cook on the grill for about 10-12 minutes, rotating each skewer 95 degrees every 2-3 minutes. When the chicken is cooked through, carefully remove the skewers from the grill.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDfDn4yxTrptbIlCdt91vuFkzThGMuu0RoXa9ejVA2URyRcBwq0rMjWODgRCjq3hc6nwTjw3SHDmwYJx91-faF8HogfV0s2Pltgh33RpDY1zy6_Sp7_hievd8rxFzT50aLs_5RbGchco/s1600/IMG_20150611_151941.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDfDn4yxTrptbIlCdt91vuFkzThGMuu0RoXa9ejVA2URyRcBwq0rMjWODgRCjq3hc6nwTjw3SHDmwYJx91-faF8HogfV0s2Pltgh33RpDY1zy6_Sp7_hievd8rxFzT50aLs_5RbGchco/s320/IMG_20150611_151941.jpg" width="320" /></a><span style="font-size: large;">To make the glaze, heat the olive oil in a small skillet over medium heat. Add miced garlic and cook for 1 minute, then add tequila. Bring to a simmer, add orange juice and continue simmering for 5 minutes. Whisk in cornstarch and brown sugar, then Adobo sauce, Chipotle pepper and Sriracha if using. Continue simmering for a couple more minutes, whisking often. Lastly, whisk in the lime zest and juice, then remove from heat.</span><br />
<span style="font-size: large;">Serve grillers drizzled with tequila glaze and a flavorful rice on the side - we had a cilantro lime rice, but you can make any kind you like. Enjoy!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-54422028998386974642015-05-12T15:36:00.000-07:002015-05-12T15:36:52.039-07:00Easy Baked Ziti w/ Spicy Sausage<div style="text-align: center;">
<span style="font-size: large;"><u>Easy Baked Ziti with Spicy Sausage</u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMdJXHQd3cytM6hF4DhAV4k4Ah094YScczUEpa1vNouxk559fZhPbSPJpUMibSbGSbAXdm-lLGc6f1kA646aLwx9B5MITYmoftbf-k0sqrCbi9zonhj_yaqs75rWdr3mZM3GEkX7s9xI/s1600/IMG_20150414_151040329_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMdJXHQd3cytM6hF4DhAV4k4Ah094YScczUEpa1vNouxk559fZhPbSPJpUMibSbGSbAXdm-lLGc6f1kA646aLwx9B5MITYmoftbf-k0sqrCbi9zonhj_yaqs75rWdr3mZM3GEkX7s9xI/s320/IMG_20150414_151040329_HDR.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">My mother is Italian and I grew up eating a lot of pasta, so it's really no surprise that I cook a lot of pasta dishes for my family. I love baked ziti because it has most of the flavors of lasagna with half of the work, it is great leftover, and it always reminds me of home. My husband refers to it as my "default meal"... when I'm running out of dinner options, I can usually still make some ziti.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">You don't have to use spicy sausage for this recipe, you can substitute any Italian sausage that you like. However, if you want to give the spicy kind a try, this is a great dish for it, as the multiple cheeses help to balance out the heat of the sausage.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">I got the sausage for this dish at the Story City Locker and it was delicious! However, if you can't make it to Story City, you can use any good Italian sausage. You also do not have to limit your pasta choice to only ziti - you can use radiatori, fusilli, penne, or anything you have on hand that will catch some cheese and sauce. This is an awesome meal to make ahead and stick in the freezer for a lazy day!</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;"><u><br /></u></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;"><u>What You Need;</u></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;"> 1 tbsp olive oil</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">1 lb spicy Italian sausage</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">1 box/bag uncooked ziti pasta</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">salt</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">3 cups marinara sauce (I use my own sauce, but you can use your favorite brand)</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">1 tub (15 oz) whole milk or part-skim ricotta cheese</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">1 cup fresh mozzarella (mozz pearls or larger balls cut into cubes)</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-size: large;">1/2 cup grated Pecorino Romano or Parmesan cheese</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">fresh basil (for garnish)</span></div>
<div style="text-align: center;">
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiRYa2pvyWnGtCzTQHVndmNJ8vd3IZKbXe2prnr3a6ZdKf8KUC70hIUyRnrA-Thoi9b9QYdRb3oXW7GqLERZ3Tp6YKS33ucELVO_9tq74FW8I-OQF411QZGOmy49JWQ4TFIBYD-HtDJ8/s1600/IMG_20150413_190245835_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiRYa2pvyWnGtCzTQHVndmNJ8vd3IZKbXe2prnr3a6ZdKf8KUC70hIUyRnrA-Thoi9b9QYdRb3oXW7GqLERZ3Tp6YKS33ucELVO_9tq74FW8I-OQF411QZGOmy49JWQ4TFIBYD-HtDJ8/s320/IMG_20150413_190245835_HDR.jpg" width="320" /></a><span style="font-size: large;"><u><br /></u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Place a large pot of water over high heat on the stove. When water boils, add a generous amount (1-2 tsp) of salt, then stir in pasta and cook according to package instructions. *Make sure to check your pasta as it cooks and drain when it is al-dente. Overcooked pasta is no good! When pasta is drained, transfer it to a large baking dish and set aside.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">While pasta cooks, heat olive oil over medium-high in a large skillet. Add sausage and 2 tbsp marinara sauce. As sausage cooks, stir often and break it apart into smaller chunks as much as possible. When the sausage is fully cooked, remove from heat. Use a slotted spoon to drain any fat/grease from the sausage and transfer to the baking dish with cooked pasta.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">To the baking dish, also add the cubed mozzarella and toss with the pasta and sausage. Add the ricotta to the top in dollops with a tablespoon. When you have added all of the ricotta, pour remaining sauce evenly over the top of your mixture and finish by sprinkling with the grated Romano cheese. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_FIYuknCO4FKNvazkOL9JQceN-CbDfSVYv6BpdAIa1Oq5xscGyCFAMH9_9L1oiDiHIB7E3kQuLJWcaLSWAdVck3yVIfMZfGcFKLyPH0qONZcsSHU4Bwo47mnO2AcU6mnOUKpdUDA6_8/s1600/IMG_20150413_214003017_HDR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_FIYuknCO4FKNvazkOL9JQceN-CbDfSVYv6BpdAIa1Oq5xscGyCFAMH9_9L1oiDiHIB7E3kQuLJWcaLSWAdVck3yVIfMZfGcFKLyPH0qONZcsSHU4Bwo47mnO2AcU6mnOUKpdUDA6_8/s320/IMG_20150413_214003017_HDR.jpg" width="320" /></a></span></div>
<span style="font-size: large;"> </span><span style="font-size: large;">At this point you can either cover the dish and place it in the fridge or freezer to bake later, or heat your oven and bake now. When ready to bake, preheat oven to 375 degrees and allow ziti to come to room temperature before baking if it was refrigerated or frozen. Bake, uncovered, for 30-40 minutes until sauce is bubbly. Serve hot, garnished with fresh basil leaves torn into small pieces and enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-76191170438103185752015-05-12T12:14:00.000-07:002015-05-12T12:14:46.176-07:00Classy Jucy Lucy<div style="text-align: center;">
<span style="font-size: large;"><u>The Classy Jucy Lucy</u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuv5GZY7oVT_e0fEVH4xk1KKZ7lW7AcKwgUNsoVq8bb7LYKTFsmqDfTSvX-854IEOyjiu0iIqMcRuWYa4ETO2jrPlkv5i46p9csItgTdgpTletg19FsY9mAUZMzelrL1_5mTHZYS4Zusc/s1600/IMG_20150410_215506116_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuv5GZY7oVT_e0fEVH4xk1KKZ7lW7AcKwgUNsoVq8bb7LYKTFsmqDfTSvX-854IEOyjiu0iIqMcRuWYa4ETO2jrPlkv5i46p9csItgTdgpTletg19FsY9mAUZMzelrL1_5mTHZYS4Zusc/s320/IMG_20150410_215506116_HDR.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">It's time to grill, people, and who doesn't love a great burger? With, or without cheese... on a bun, or off... meat, or meatless... it's all good in the summer time! My personal favorite is pretty much anything with cheese, so I have always thought the Jucy Lucy was brilliant idea. For those of you who are not familiar with this gooey concept, the Jucy Lucy/Juicy Lucy is somewhat of a double cheeseburger, only much more amazing. The Jucy Lucy is two burger patties with cheese placed between them, sealed around the edges, cooked to create a melty, gooey center and topped with more cheese... Like I said - amazing!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">For this recipe I've classed it up a bit with my favorite cheese, smoked Gouda, and a couple of other fun elements. I made my burgers with local ground beef from the Story City Locker, and you probably think, "ground beef is ground beef." Well it is, until you've tried the fresh, local stuff... then you may think differently, because, like many other foods, nothing compares to fresh and local. Anyway, give this a try with whatever you have and prefer, whether that is local beef, ground pork, or even a homemade veggie burger mixture.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: right;">
<span style="font-size: large;"><u>What You Need:</u></span></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvSKvrM5YiQ1ezhFjiZoQ-LFsmV5CHfu3e4uSadmRU0QCkNfVVUX6p_1ZUGOEzSy0Erxibis60dx-EzAa-Y4_J7_ejNQWATfPlu28x9GCrDdFgALz7-tPjN6s1dK1MnZYUpNNrYGVdz4/s1600/IMG_20150410_205304969.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvSKvrM5YiQ1ezhFjiZoQ-LFsmV5CHfu3e4uSadmRU0QCkNfVVUX6p_1ZUGOEzSy0Erxibis60dx-EzAa-Y4_J7_ejNQWATfPlu28x9GCrDdFgALz7-tPjN6s1dK1MnZYUpNNrYGVdz4/s320/IMG_20150410_205304969.jpg" width="180" /></a><span style="font-size: large;">1 lb ground beef (or other desired burger component)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1-2 Chipotle peppers in Adobo sauce</span></div>
<div style="text-align: right;">
<span style="font-size: large;">burger/grill seasoning</span></div>
<div style="text-align: right;">
<span style="font-size: large;">salt & pepper</span></div>
<div style="text-align: right;">
<span style="font-size: large;">3 slices of thick-cut smoked Gouda (or other smoky cheese)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">6 slices of pepper cheese, such as Pepperjack, Habenero, or Hatch Pepper cheese</span></div>
<div style="text-align: right;">
<span style="font-size: large;">lettuce & tomato</span></div>
<div style="text-align: right;">
<span style="font-size: large;">3 burger buns</span></div>
<div style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Place the ground beef in a bowl and break apart slightly with your hands. Chop your Chipotle peppers and mix them, with 1 tbsp of the Adobo sauce, into the meat. *Do not over work the meat - the more you mix, the more it loses it's natural tastes and textures. </span></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jDpMsAaWEYC_vvMc0FTBvWcwbBFCgGjA9pYJp2OaUWakGBDLmowd9oXtirhEN0xoWUy5PvAwAcNYLrRLnPje0wApKpEIAUujAsPv91UBEzcw3rkYQJguiRt6KDZX6GB2w78zNKOBJfA/s1600/IMG_20150410_212640443.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jDpMsAaWEYC_vvMc0FTBvWcwbBFCgGjA9pYJp2OaUWakGBDLmowd9oXtirhEN0xoWUy5PvAwAcNYLrRLnPje0wApKpEIAUujAsPv91UBEzcw3rkYQJguiRt6KDZX6GB2w78zNKOBJfA/s320/IMG_20150410_212640443.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDjJQZEc6dU8k0G6KwOZsRHwPfDV93sLuN1OaFxxW8vvT6k7BuNHLGJ5rl3x15_qisW428JQzlZGqaxmSOm2d1-bov6NQTqQyGIWecRsf2pwt3ELQ6p9yL2dv037m4BwQflamxUfcwVo/s1600/IMG_20150410_213631628.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDjJQZEc6dU8k0G6KwOZsRHwPfDV93sLuN1OaFxxW8vvT6k7BuNHLGJ5rl3x15_qisW428JQzlZGqaxmSOm2d1-bov6NQTqQyGIWecRsf2pwt3ELQ6p9yL2dv037m4BwQflamxUfcwVo/s320/IMG_20150410_213631628.jpg" width="320" /></a></div>
<span style="font-size: large;">Divide the beef into three equal sections and, working one section at a time, make two thin burger patties out of each section, creating six patties total. Use your fingers to make a slight well in center of each patty. Place a thick piece of smoked Gouda in the center of three of the patties. Place another patty on top of each of those and press down around the edges to seal the two patties together. Sprinkle the top of each burger with salt, pepper and your favorite grill seasoning - I used Grilla Gorilla X from Saltlickers, because it's just so stinkin' good! Gently pat your seasoning into the meat and set aside while you start your grill.</span><br />
<div style="text-align: left;">
<span style="font-size: large;">When you are ready to cook your Jucy Lucys, spray your hot grill with grill spray and place the burgers on the grate over medium-high heat. Cook for 2 minutes, then use a metal spatula to turn each burger slightly to create diamond grill marks. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5ULFDTbVo4lVkSRQ7Mmg56JVQMcdT3xVDdNRCZ5otqo6wBb6eh83uc0CzkQmGg9e4C3D7wjWncB-2724Oo1yRjXj1QGAoUvm_1tGmJNDAgmU-0VvRQa4Wen7uxVMV5Bfy22CBSxXB5E/s1600/IMG_20150410_214437636.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5ULFDTbVo4lVkSRQ7Mmg56JVQMcdT3xVDdNRCZ5otqo6wBb6eh83uc0CzkQmGg9e4C3D7wjWncB-2724Oo1yRjXj1QGAoUvm_1tGmJNDAgmU-0VvRQa4Wen7uxVMV5Bfy22CBSxXB5E/s320/IMG_20150410_214437636.jpg" width="320" /></a></span></div>
<span style="font-size: large;">Continue cooking for 2 more minutes, then flip the patties. After flipping, top each burger with two pieces of pepper cheese and cover your grill. Cook for 2 minutes, then turn slightly like before. At this point you can also slice your burger buns (I actually used Asiago bagels this time) and place them around the edge of the grill to toast them slightly. After 2 more minutes, remove the burgers and toasted buns from the grill and place on heat-proof plate. Serve burgers topped with lettuce and tomato and enjoy!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ja9H3ovo0vuU2dtVmi1KPL4fBXdRkwZaGxBzxfv_xjrQxdNGKUputPUD9jTYkI393ipY1tys4tpFjMQZPL2QmA5K2lRpW4zccMVl0W_lFyW-o2QhpSAoMdQw7VdOlcySBSlwtx6hTj4/s1600/IMG_20150410_215144552_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ja9H3ovo0vuU2dtVmi1KPL4fBXdRkwZaGxBzxfv_xjrQxdNGKUputPUD9jTYkI393ipY1tys4tpFjMQZPL2QmA5K2lRpW4zccMVl0W_lFyW-o2QhpSAoMdQw7VdOlcySBSlwtx6hTj4/s320/IMG_20150410_215144552_HDR.jpg" width="320" /></a></div>
</span><br />
<div style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com1tag:blogger.com,1999:blog-3641697864570741184.post-36485429795057104732015-04-06T09:41:00.001-07:002015-04-06T09:41:03.723-07:00Greek Stuffed Leg of Lamb<span style="font-size: large;"><u>Greek Stuffed Leg of Lamb (boneless)</u></span><br />
<span style="font-size: large;"><u><br /></u></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_glG6glHULHak-lYPbQWUxunNOvOd5X6jArLyh-vBCg2Yq2d82XCci3ETaHn9TFKxwzqhc5vMF1AOC1UC0LhUAjxlS1HzzyHqJ_5imcPxukVz07ZaKA4kt9fVOvbxTcR6mLgcIBpjGvk/s1600/IMG_20150406_084317.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_glG6glHULHak-lYPbQWUxunNOvOd5X6jArLyh-vBCg2Yq2d82XCci3ETaHn9TFKxwzqhc5vMF1AOC1UC0LhUAjxlS1HzzyHqJ_5imcPxukVz07ZaKA4kt9fVOvbxTcR6mLgcIBpjGvk/s1600/IMG_20150406_084317.jpg" height="180" width="320" /></a></div>
<span style="font-size: large;">If you have never cooked a leg of lamb, you should probably give it a try. This was a cut of meat that I had always wanted to tackle, but had never really had the occasion to do so. So when I was visiting my friends at the Story City Locker and noticed the this amazing 6.5-pound boneless leg of lamb just hanging out in their freezer, I had to take it home with me! </span><br />
<span style="font-size: large;">This is a great dish for a holiday meal or the next time you have a couple of extra guests joining you for dinner. It's extremely easy and what I would call a "low-maintenance fancy" recipe. It only takes about 20 minutes to put it all together and bakes in less than 3 hours with very little work in between. This would also be delicious in sandwich form on fresh rolls if you have any on hand!</span><br />
<span style="font-size: large;"><u><br /></u></span>
<span style="font-size: large;"><u>What You Need</u>:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RIZWW8wYGbYurmGyMEf9zHMpTyrPTNgSzrISFiNWnvquDbMzQyWGWn18WPf0XQ0aMphkQIttrSh89b-hAL1hCy4Z1tR07y_BW_nM3rvdOEReE94Y4Q7qEfFzueqBXvg7gQGNRIP-DCU/s1600/IMG_20150317_151015839_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RIZWW8wYGbYurmGyMEf9zHMpTyrPTNgSzrISFiNWnvquDbMzQyWGWn18WPf0XQ0aMphkQIttrSh89b-hAL1hCy4Z1tR07y_BW_nM3rvdOEReE94Y4Q7qEfFzueqBXvg7gQGNRIP-DCU/s1600/IMG_20150317_151015839_HDR.jpg" height="180" width="320" /></a></span></div>
<br />
<span style="font-size: large;">1 boneless leg of lamb (5-7 lbs)</span><br />
<span style="font-size: large;">2 small shallots</span><br />
<span style="font-size: large;">1.5-2 bulbs of garlic, depending on size</span><br />
<span style="font-size: large;">2 sprigs fresh rosemary</span><br />
<span style="font-size: large;">1/3 cup fresh mint leaves</span><br />
<span style="font-size: large;">1/4 cup sun-dried tomatoes</span><br />
<span style="font-size: large;">1 cup crumbled feta cheese</span><br />
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc_5yNVBkOXGjPf-xHPqpl60g_CVU9sRRnH91IQ44WVMMr7QQ8iJz_bUHzyAxs-ao-53wvKCBkYmiHPCSkdGfA7oUvSJX0BUaIk6jMS6dc5MfYsaoAD95bpLopTDfbqlIH1Dgtk4EfwY/s1600/IMG_20150406_083627.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc_5yNVBkOXGjPf-xHPqpl60g_CVU9sRRnH91IQ44WVMMr7QQ8iJz_bUHzyAxs-ao-53wvKCBkYmiHPCSkdGfA7oUvSJX0BUaIk6jMS6dc5MfYsaoAD95bpLopTDfbqlIH1Dgtk4EfwY/s1600/IMG_20150406_083627.jpg" height="180" width="320" /></a><span style="font-size: large;">1/4 cup fresh parsley</span></div>
<span style="font-size: large;">1 lemon</span><br />
<span style="font-size: large;">olive oil</span><br />
<span style="font-size: large;">baking twine</span><br />
<span style="font-size: large;">salt & pepper</span><br />
<span style="font-size: large;">red wine</span><br />
<span style="font-size: large;">1 cup chicken stock</span><br />
<span style="font-size: large;">1/4 cup all-purpose flour</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: right;">
<span style="font-size: large;">Unwrap the lamb on a clean work surface and carefully trim any large sections of excess fat. Cut the lamb so that it can be spread flat on your work surface as pictured.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"></span><br />
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GF7exZlEbKVpWX7HpPajHcshk2zunk7KOobwA5h2mDPotSqRCBsI0lD_KndJAlb4Kh40K7H8NKS5hY4Bdiq-P4_yhhhm2ouLgMHGyGiNWvTyElbHGVw1GyIO8pMjh-e_TjHJWX5RWjE/s1600/IMG_20150406_090519.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GF7exZlEbKVpWX7HpPajHcshk2zunk7KOobwA5h2mDPotSqRCBsI0lD_KndJAlb4Kh40K7H8NKS5hY4Bdiq-P4_yhhhm2ouLgMHGyGiNWvTyElbHGVw1GyIO8pMjh-e_TjHJWX5RWjE/s1600/IMG_20150406_090519.jpg" height="180" width="320" /></a><span style="font-size: large;">Peel the garlic and shallots, cutting the shallots in half. Set aside 2 large garlic cloves for later. Place garlic, shallots, leaves from 1 sprig of rosemary, mint and tomatoes in a food processor with 1 teaspoon olive oil. Pulse on puree setting until all ingredients are minced. Place the feta cheese in a medium mixing bowl and add the ingredients from the food processor. Combine all ingredients and set aside.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoQGCs-y_SMicjiRa1CJ0pSscNJA6egVYrIVQSr8KKrpLa5S5YTURcCNtbH4WAjPeObasn6ryiEGV6BoLJwnXIbSEDgk-rfsdvquhQ1AQs4Vtr4YfBcPrCYGNRdVXTKeNf4Td2yVPwNQ/s1600/IMG_20150406_083612.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoQGCs-y_SMicjiRa1CJ0pSscNJA6egVYrIVQSr8KKrpLa5S5YTURcCNtbH4WAjPeObasn6ryiEGV6BoLJwnXIbSEDgk-rfsdvquhQ1AQs4Vtr4YfBcPrCYGNRdVXTKeNf4Td2yVPwNQ/s1600/IMG_20150406_083612.jpg" height="180" width="320" /></a><br />
<div style="text-align: right;">
<span style="font-size: large;">Place remaining rosemary leaves and reserved garlic cloves in the food processor with the parsley leaves and the juice of half the lemon. Pulse on puree setting until ingredients are finely minced. Remove from food processor, place in a small bowl and set aside.</span></div>
<span style="font-size: large;">
<div style="text-align: right;">
Preheat oven to 250 degrees. While oven is heating, evenly spread the feta cheese mixture over the lamb, stopping about 1<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOesXnCQ5smI2mAhlb5B9VxObnTEwv_-bKx0Or143hvRHLOamVn8zsouEeuTFQ2cmGQ5thMzbA0VstpKS5LA_2dr1IhWe_2yhvqHxZ-actcUwhW_r8PdcjVgt6TfrZOWAJDatF1x3vox0/s1600/IMG_20150406_084143.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOesXnCQ5smI2mAhlb5B9VxObnTEwv_-bKx0Or143hvRHLOamVn8zsouEeuTFQ2cmGQ5thMzbA0VstpKS5LA_2dr1IhWe_2yhvqHxZ-actcUwhW_r8PdcjVgt6TfrZOWAJDatF1x3vox0/s1600/IMG_20150406_084143.jpg" height="218" width="320" /></a></div>
inch from the edges. Begin at one of the narrow ends of the lamb and tightly roll everything up together (this should create a more narrow, thicker roll). Using 3-4 pieces of baking twine, securely tie up the rolled lamb from all sides. If any of the cheese-herb mixture falls out, just stuff it back in. Drizzle the outside of the stuffed lamb with a generous amount of olive oil (3-4 tbsp) and a bit of lemon juice. *If you have a lemon-infused olive oil, you can use that instead and skip the lemon juice! Sprinkle with salt and pepper, then rub the oil, salt and pepper onto the lamb to coat it. Pat the parsley-herb mixture onto the lamb, evenly coating the sides and top. </div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EjgK5bM53q0EHTcOUDNs10Op7pPapluNOFk5fMsoeWn5iMQG910M921p58fF0sE3oGMmWj-UzMfqiQAY7z0KLky1IcyoNkRSd9s1K10itdyTT-WgTb-bFzCUVUEeDhXmykm0IRyKjuM/s1600/IMG_20150406_083742.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EjgK5bM53q0EHTcOUDNs10Op7pPapluNOFk5fMsoeWn5iMQG910M921p58fF0sE3oGMmWj-UzMfqiQAY7z0KLky1IcyoNkRSd9s1K10itdyTT-WgTb-bFzCUVUEeDhXmykm0IRyKjuM/s1600/IMG_20150406_083742.jpg" height="320" width="320" /></a>Place the stuffed lamb into a roasting pan, dutch oven, or other oven-safe pan. Pour roughly 1/2 cup of red wine into the pan around the lamb. Cover loosely with foil. Place covered pan in preheated oven and cook for 1 hour. After first hour, remove the foil and continue roasting for another hour. After the second hour, carefully spoon some of the drippings/wine from the pan onto the top of the roast several times. Return lamb to the oven and continue roasting for another 30-60 minutes, until meat thermometer inserted into the lamb registers 135-145 degrees. When lamb has reached your desired temperature, remove pan from the oven, place stuffed lamb on heat-proof cutting board and allow it to rest for 10 minutes before cutting.</div>
<div style="text-align: right;">
While lamb is resting, make a gravy with the drippings/wine left in the pan. If you are using a dutch oven, or other stove top-safe pot, you can place that on the stove and make the gravy in that pot. If you cooked the lamb in a roasting pan, transfer the drippings to a stove top pot. Turn burner on to medium heat. To the dripping, whisk in a cup of chicken stock and 1/4 cup of flour. Whisk constantly until gravy is bubbly. Reduce heat to medium-low and continue whisking until mixture thickens (about 5 minutes). Add salt and pepper to taste and remove from heat.</div>
<div style="text-align: right;">
Remove the cooking twine from the stuffed lamb and cut into slices. Serve lamb and stuffing topped with gravy and enjoy!</div>
</span>Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-41817726470896818812015-03-15T15:19:00.002-07:002015-03-15T15:19:42.505-07:00Southwest Chorizo Mac & Cheese<div dir="ltr" style="text-align: center;">
<span style="font-size: large;"><u>Southwest Chorizo Mac & Cheese</u></span></div>
<div dir="ltr" style="text-align: center;">
<span style="font-size: large;"><u><br /></u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclQI76_rs-K9ZEQGKA4qdE8POj2wSTMW2y-J1kmqAr-tEFi2Rytp_httY5bwVaAIbFy7pM0JrlZBc7087tkHtU2mt3wV63EUMyHm19sDmirfvgGQg950aS9h7_WrkmZQ2KLhRIvpmKOk/s1600/IMG_20150315_154141.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclQI76_rs-K9ZEQGKA4qdE8POj2wSTMW2y-J1kmqAr-tEFi2Rytp_httY5bwVaAIbFy7pM0JrlZBc7087tkHtU2mt3wV63EUMyHm19sDmirfvgGQg950aS9h7_WrkmZQ2KLhRIvpmKOk/s1600/IMG_20150315_154141.jpg" height="320" width="200" /></a></div>
<div dir="ltr">
<span style="font-size: large;">Mac & cheese... Seriously, is there any dish more versatile? Is there anyone out there who doesn't like some form of it? I'll tell you right now, the answer to both of these questions is no. I have personally spent a lot of time struggling to figure out the secret to making a creamy and gooey baked mac & cheese, but it was not until I purchased an actual mac & cheese cookbook that I learned what I was missing. Bechamel sauce. If you are not familiar with bechamel, it sounds fancy, but is super easy to make and only requires 3 base ingredients - </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdha_hPhI95Vx0PlVHMgbqlhb3IlId51-VRmPKN1J_ERDq5qQc1bwlfIHgcsvAbxj0NqZShJVFBPRzM2YIMSDC3Z8PcuGzKofhRM5f3IXRQ7REX-ZQ00iXR4PJavCBfvOyjFuSCdpA36c/s1600/IMG_20150222_211057.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdha_hPhI95Vx0PlVHMgbqlhb3IlId51-VRmPKN1J_ERDq5qQc1bwlfIHgcsvAbxj0NqZShJVFBPRzM2YIMSDC3Z8PcuGzKofhRM5f3IXRQ7REX-ZQ00iXR4PJavCBfvOyjFuSCdpA36c/s1600/IMG_20150222_211057.jpg" height="320" width="320" /></a></span></div>
<span style="font-size: large;">butter, flour and milk.</span><br />
<span style="font-size: large;">Bechamel is the key to any homemade Alfredo sauce, or gooey mac & cheese and I love using it because if you want your dish extra creamy, all you need to do is make some extra!</span><br />
<span style="font-size: large;">I had been wanting to make a meal with Chorizo (Spanish pork sausage) for a while, so the last time I was at the Story City Locker, I made sure to pick some up. After putting this together, I really couldn't be happier about how this flavorful dish turned out!</span><br />
<div style="text-align: right;">
<u style="font-size: x-large;"><br /></u></div>
<div style="text-align: right;">
<u style="font-size: x-large;">What You Need:</u></div>
<div style="text-align: right;">
<span style="font-size: large;">1 lb bulk Chorizo Sausage</span></div>
<div style="text-align: right;">
<span style="font-size: large;">2 strips thick cut bacon</span></div>
<div style="text-align: right;">
<span style="font-size: large;">3 tbsp butter</span></div>
<div style="text-align: right;">
<span style="font-size: large;">3 tbsp flour</span></div>
<div style="text-align: right;">
<span style="font-size: large;">2-3 cups cream, half & half, or milk (whole, or 2%)</span></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuyq42C3IEHTdxJ6CZ24FFocrAlLv9xxu6hpDssDWDwtd75e8Z6hTyLiwlTv0zC6mHKzNAU2nYakQpg4m0SBZWBXodGqoITEzVrBiUqkpKGhpVN8yrFSyO1EfpFEyBj_smcwZ32Uo0WA/s1600/IMG_20150315_153858.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuyq42C3IEHTdxJ6CZ24FFocrAlLv9xxu6hpDssDWDwtd75e8Z6hTyLiwlTv0zC6mHKzNAU2nYakQpg4m0SBZWBXodGqoITEzVrBiUqkpKGhpVN8yrFSyO1EfpFEyBj_smcwZ32Uo0WA/s1600/IMG_20150315_153858.jpg" height="320" width="320" /></a><span style="font-size: large;">salt & pepper</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1/2 tsp each cumin, paprika, cayenne pepper</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 Chipotle pepper (chopped) w/ 1 tbsp Adobo sauce</span></div>
<div style="text-align: right;">
<span style="font-size: large;">3 cups shredded cheese (at least 2 types, cheddar being 1)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 cup fire roasted corn</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1/2 lb uncooked pasta (macaroni or shells are ideal)</span></div>
<div style="text-align: right;">
<span style="font-size: large;">1 tbsp fresh chopped cilantro</span></div>
<div style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Place a large pan on the stove over medium-high heat. Once pan is hot, add the Chorizo and break apart the sausage as it cooks. While Chorizo is browning, start a pot of water on the stove for your pasta. When water comes to a boil, add a generous amount of salt and the pasta. Cook to al-dente according to package directions. When pasta is cooked, drain the water and place the pasta in a large baking dish, cover and set aside. Once Chorizo is fully cooked, lower heat to medium and use a slotted spoon to remove sausage from pan and place in a heat-proof bowl lined with paper towels. Set sausage aside and place bacon in the pot pan. Cook bacon over medium heat, turning often, until fully cooked. Remove bacon from pan and place on paper towels - set aside.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Drain any collected sausage/bacon grease from the pan, leaving about 1 tbsp still in the pan. Over medium heat, add the butter to the pan. Melt the butter, mixing it in with the reserved fat. When butter is melted, whisk in the flour. This makes a rue - the base of your bechamel sauce. Whisk in the milk/cream, about 1/2 cup at a time until it is all incorporated. Add the cumin, paprika, cayenne and salt & pepper to taste. Whisk in </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrjJEXXzFer5E-HRIdcQSsxXIKluX0OuqoDBWomsrOkNV1foaLa5EgRZBK1kzyqUtnRQMONhKbDozobcPCIV3UnDmnwxGzv4hOx2Pq7sfQf3eX00LFlibM1ANdO96VrK2OYnc6fsI1Gc/s1600/IMG_20150315_153710.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrjJEXXzFer5E-HRIdcQSsxXIKluX0OuqoDBWomsrOkNV1foaLa5EgRZBK1kzyqUtnRQMONhKbDozobcPCIV3UnDmnwxGzv4hOx2Pq7sfQf3eX00LFlibM1ANdO96VrK2OYnc6fsI1Gc/s1600/IMG_20150315_153710.jpg" height="320" width="320" /></a></span></div>
<span style="font-size: large;">chopped Chipotle pepper and Adobo sauce. Turn off burner and add the cheeses all at once. Stir up just enough to incorporate but not melt all of the cheese.</span><br />
<div style="text-align: left;">
<span style="font-size: large;">Chop the cooled bacon strips and add them to your pasta in the baking dish along with the Chorizo and the corn. Pour hot cheese mixture over everything and lightly toss all ingredients together. At this point you can either place your dish in a preheated oven, uncovered, at 375 degrees, or refrigerate for later baking. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RXnvAX8Pay8wwCiCNXD-ZZ8wVc7YCQwj4xyQzYN5uvY60cBGvmy2a40gjEuSaNznM-ihGWHzMyZP9N2KwV8APmQeR5cSOyEBkeiLYLoFZM_8BCzToia9eTxFvi2Zvp0I6n7uBS0vx20/s1600/IMG_20150222_211244.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RXnvAX8Pay8wwCiCNXD-ZZ8wVc7YCQwj4xyQzYN5uvY60cBGvmy2a40gjEuSaNznM-ihGWHzMyZP9N2KwV8APmQeR5cSOyEBkeiLYLoFZM_8BCzToia9eTxFvi2Zvp0I6n7uBS0vx20/s1600/IMG_20150222_211244.jpg" height="320" width="320" /></a></div>
<div style="text-align: left;">
<span style="font-size: large;">Bake for about 20 minutes, until cheese is hot and melty.<br /> Remove from oven and top mac & cheese with chopped fresh cilantro. Serve immediately and enjoy!</span></div>
</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-R1ztXG-6gKU%2FVQYCDqWW9EI%2FAAAAAAAAJ9w%2F-jFYZzYFrJs%2Fs1600%2FIMG_20150222_211244.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RXnvAX8Pay8wwCiCNXD-ZZ8wVc7YCQwj4xyQzYN5uvY60cBGvmy2a40gjEuSaNznM-ihGWHzMyZP9N2KwV8APmQeR5cSOyEBkeiLYLoFZM_8BCzToia9eTxFvi2Zvp0I6n7uBS0vx20/s1600/IMG_20150222_211244.jpg" -->Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-89492312427846112042015-02-27T14:06:00.000-08:002015-02-27T14:12:04.381-08:00Rib-Eye Steaks w/ Grilled Poblano Butter<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw4U5aW2Q99lHtxqenDdr-OBmjv9PDknReajEGfuk_yGNE11QjMK08vZ9x16YtYfmqxZk6cAtJXuBgpWjCcfAeM6Evs6ssp9eLyIAMr7ELAoL0gsYH1CJFdWOyZXZiKRBsl4km9i5xx4/s1600/IMG_20150221_124417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw4U5aW2Q99lHtxqenDdr-OBmjv9PDknReajEGfuk_yGNE11QjMK08vZ9x16YtYfmqxZk6cAtJXuBgpWjCcfAeM6Evs6ssp9eLyIAMr7ELAoL0gsYH1CJFdWOyZXZiKRBsl4km9i5xx4/s1600/IMG_20150221_124417.jpg" height="320" width="320"></a></div>
<u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Rib-Eye Steaks w/ Grilled Poblano Butter</span></u></div>
<div style="text-align: center;">
<u><span style="font-family: Georgia, Times New Roman, serif;"><br></span></u></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I'm going to let you all in on little secret... I have not always had the best luck with cooking steaks. However, and my husband can attest to this, I have come a long way from where I began. That being said, I would like to tell you about the best steak I have ever eaten outside of a steakhouse. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">At my house we do a lot of grilling in the warmer seasons, so every year as the winter drags on, I begin to miss that mouth-watering grill smell more and more. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Well, last week when I saw a 34 degree day in our forecast, I gave in to my craving and headed up to the Story City Locker. I came home that day with two freshly cut, 1.5" thick, boneless rib-eye steaks, each weighing in at 1.25 lbs. I have to send a big "Thank You!" to Bobbi, Ty and the folks at the meat locker, because these were some seriously beautiful custom processed cuts of beef!</span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I was pretty excited to cook these, but honestly, I was also a little nervous due to their fantastic quality. After a bit of debate with myself, I decided to go simple and fresh - I did next to nothing with the steaks themselves before cooking, and mixed up a fast and easy compound butter to top them after grilling.</span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6P4UK2i2WXRvTxFy-qwuN1rzTIiylMb9ss65bsNC55mEK7Ms1rNe9Pr77FpeNs2L_m4UajQPLcX41vnZ_E4poI1QfYMWj6WrGgiqukGyM6MRytvpaOrD5k-pzLE1DLDFsQ0itHzyIAM/s1600/IMG_20150221_124550.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6P4UK2i2WXRvTxFy-qwuN1rzTIiylMb9ss65bsNC55mEK7Ms1rNe9Pr77FpeNs2L_m4UajQPLcX41vnZ_E4poI1QfYMWj6WrGgiqukGyM6MRytvpaOrD5k-pzLE1DLDFsQ0itHzyIAM/s1600/IMG_20150221_124550.jpg" height="320" width="320"></a><span style="font-family: Georgia, Times New Roman, serif;">If you are in search of a simple, yet indulgent dish to make at home, this is it...</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;"><u>What You Need:</u></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;"><u><br></u></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">2 boneless rib-eyes (1-1.25 lb each)</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">olive oil</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">freshly ground pepper & sea salt</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">2 large garlic cloves, peeled</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">1 poblano pepper</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">1 stick salted butter, room temperature</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp fresh cilantro, finely chopped</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp paprika</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp fresh lime juice</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">habañero infused sea salt (optional)</span></div>
<div style="text-align: right;">
<br></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">Remove steaks from the refrigerator and unwrap. Drizzle steaks with olive oil and lightly rub oil onto both sides of each steak. Generously sprinkle steaks with freshly ground sea salt and a little pepper. Crush the garlic cloves and rub one on each steak. Break each clove apart into 2-3 pieces and place them on the steaks. Allow steaks to rest like this on your kitchen counter </span><span style="font-family: Georgia, 'Times New Roman', serif;">for 30-60 minutes.</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br></span></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjkvR9vPbgHYPjOwt4Pi4_KonKwFU7yg3jr7upiltvlnhQSpDFIoUfl07yKNyKqyZQjdLzkUNBWq4oEQcT_BcuOJsoK3aT1myuxzk6O-e_TjqQDPltxpBdE6SNtnIujGndW797gNEASc/s1600/IMG_20150227_160341.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjkvR9vPbgHYPjOwt4Pi4_KonKwFU7yg3jr7upiltvlnhQSpDFIoUfl07yKNyKqyZQjdLzkUNBWq4oEQcT_BcuOJsoK3aT1myuxzk6O-e_TjqQDPltxpBdE6SNtnIujGndW797gNEASc/s1600/IMG_20150227_160341.jpg" height="320" width="320"></a><span style="font-family: Georgia, Times New Roman, serif;">While steaks are resting, prepare the compound butter. Start your grill and allow it to reach about 500 degrees (with my propane grill this takes about 5-10 minutes on high heat). When grill is hot, place the poblano pepper over medium-high flames and cook for about 15 minutes, turning every 4-5 minutes until all sides begin to char. Remove pepper from grill and allow to cool slightly on a cutting board. Once the poblano has cooled enough for you to handle it, peel off and discard the outer skin. Finely chop about 2/3 of the pepper (after removing the seeds if desired - leaving the seeds in will give your butter a bit more spice).</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">Whip the butter on medium-high speed in a stand mixer with paddle attachment for 3-5 minutes until soft and creamy. Lower speed to medium-low and mix in the chopped pepper, cilantro, paprika and a dash of habañero salt if desired. Once all ingredients are well combined, scoop butter mixture out into a ball on a sheet of parchment paper or saran wrap. Fold the parchment paper over the butter and form the mixture into a log-shape with your fingers on the outside of the paper. Wrap and chill until steaks are ready to serve.</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OueeokWDdDv3d_cmJf_z5ctqStmpRia978TW5NXcWKj7LPu2KLSLLWMiN3hR_zpFK3S83ZCQeOG_wc__KQzpaOqXX5Rs9VoQj4Na1ksH7mClieKmvoH_TV8bCWewmAgb2dzeKTjxhiY/s1600/IMG_20150221_124719.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OueeokWDdDv3d_cmJf_z5ctqStmpRia978TW5NXcWKj7LPu2KLSLLWMiN3hR_zpFK3S83ZCQeOG_wc__KQzpaOqXX5Rs9VoQj4Na1ksH7mClieKmvoH_TV8bCWewmAgb2dzeKTjxhiY/s1600/IMG_20150221_124719.jpg" height="320" width="320"></a><span style="font-family: Georgia, Times New Roman, serif;">When you are ready to cook your steaks, get your grill nice and hot. Place prepared steaks on the grill, over the flame in position for them to cook in the same amount of time. Cover the grill and check back 4-5 minutes later. Using tongs, turn each steak slightly to create diamond-shaped grill marks and replace grill lid. After another 3-4 minutes, flip each steak and replace the lid. After 4-5 minutes, repeat the diamond-shape steps from the first side. After each side has cooked for a total of 7-10 minutes (depending on the thickness of the steak), use a meat thermometer to check the interior temperature of each steak. A steak cooked to medium should be about 160 degrees at it's thickest point. If steaks are not yet cooked to your desired temperature, flip and continue cooking for a couple more minutes on each side, then test again.</span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;">Once your steaks are cooked to your liking, use tongs to remove them from the grill and place them on a heat-proof plate. Allow steaks to rest for 3-5 minutes before cutting. Top each steak with 1 tbsp of poblano butter and serve with the salad of your choice.</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsG3Sc3yfe53oCUgTqr4_FclBnuD-e1YUIDsd3seMk15OstgvtH1CzO8XIjeFpKGwSvJ-KFH4KuHDXW58L_5gEdsGvqww9MsosHxoQhxKMIADEqp9pVk3kdJkrKRBKFzvRIfhX2wP1Pbw/s1600/IMG_20150221_124831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsG3Sc3yfe53oCUgTqr4_FclBnuD-e1YUIDsd3seMk15OstgvtH1CzO8XIjeFpKGwSvJ-KFH4KuHDXW58L_5gEdsGvqww9MsosHxoQhxKMIADEqp9pVk3kdJkrKRBKFzvRIfhX2wP1Pbw/s1600/IMG_20150221_124831.jpg" height="320" width="320"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
<div style="text-align: right;">
<span style="font-family: Georgia, Times New Roman, serif;"><br></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-3469340253495354892015-02-16T05:56:00.000-08:002015-02-16T20:37:35.826-08:00Pot Roast Stew<div style="text-align: center;">
<u><span style="font-size: large;">Pot Roast Stew w/ Grilled Cheese</span></u></div>
<div style="text-align: center;">
<u><br></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjvxeY-7qYsAsBFksS2_g5sAbXon0JRD_tu7RKI6VdIKU9Dnm3mc98BUKkgzEU_pomjDJKME0wQWu2Qq1T8LHMye-syMQQ4tVmB7YCmd8qiHXrimMv5xP3x9ORcC8EKgkzZzsG1yQ8PA/s1600/IMG_20150207_090153764_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjvxeY-7qYsAsBFksS2_g5sAbXon0JRD_tu7RKI6VdIKU9Dnm3mc98BUKkgzEU_pomjDJKME0wQWu2Qq1T8LHMye-syMQQ4tVmB7YCmd8qiHXrimMv5xP3x9ORcC8EKgkzZzsG1yQ8PA/s1600/IMG_20150207_090153764_HDR.jpg" height="180" width="320"></a></div>
<div style="text-align: center;">
<u><br></u></div>
<div style="text-align: center;">
<span style="font-size: large;">There are few meals more comforting during the cold winter (or any time of year) than hot soup and a toasty grilled cheese sandwich. I always love a good tomato basil soup with fresh bread, or grilled cheese, but a rustic veggie beef stew is a close second favorite. I had about 2.5 pounds of local grass fed bottom round roast from the Story City Locker that I couldn't wait to use and this meal was calling my name.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">I created this stew by combining two "Philadelphia inspired" recipes from a counter top cookbook given to me by my mom. The original recipes were for Yankee Pot Roast and Beef Stew, both of which I altered a bit as I usually do, and I thought they would be great rolled into one. I like to start this on the stove and finish it in the oven, but you can also throw it all in a Crock Pot if that's what you prefer... Either way, it's a very rustic, Earthy dish that can easily be added to if you like things a bit spicier, or maybe want more veggies. Enjoy!</span><br>
<span style="font-size: large;"><br></span>
<br>
<div style="text-align: left;">
<span style="font-size: large;"><u>What You Need...</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>For the Stew:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u></u></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4lHYAkzWL1-7d1DdFs0V4FDirUq8RoojwtDMGvy0szcYQBsPt1AZnyOx99xd5G8d8nkaEYsuFlu7BQbK6-C-ZWx1-Y9sXDbvXMbRiQrMc-sZzCkI25j8YzKSUIKJed82HQuWtuG7Yno/s1600/IMG_20150206_142446111_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4lHYAkzWL1-7d1DdFs0V4FDirUq8RoojwtDMGvy0szcYQBsPt1AZnyOx99xd5G8d8nkaEYsuFlu7BQbK6-C-ZWx1-Y9sXDbvXMbRiQrMc-sZzCkI25j8YzKSUIKJed82HQuWtuG7Yno/s1600/IMG_20150206_142446111_HDR.jpg" height="180" width="320"></a></u></span></div>
<br>
<div style="text-align: left;">
<span style="font-size: large;">3-4 pound Beef Round Roast (top or bottom)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 tbsp butter</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 small onion, chopped</span></div>
<div style="text-align: left;">
<span style="font-size: large;">5 carrots, peeled and chopped</span></div>
<div style="text-align: left;">
<span style="font-size: large;">4-6 gloves garlic, minced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">fresh thyme (2-3 sprigs)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">salt & pepper</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 cups beef or chicken broth</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 can or bottle wheat beer</span></div>
<div style="text-align: left;">
<span style="font-size: large;">32 oz crushed or diced tomatoes</span></div>
<div style="text-align: left;">
<span style="font-size: large;">8 oz tomato paste</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 large russet potato, peeled and cubed</span></div>
<div style="text-align: left;">
<span style="font-size: large;">roasted peppers, celery (optional)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>For the Grilled Cheese:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">cottage or sourdough bread (2 slices for each sandwich)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">butter</span></div>
<div style="text-align: left;">
<span style="font-size: large;">mayonnaise</span></div>
<div style="text-align: left;">
<span style="font-size: large;">your favorite firm, but melty cheese</span></div>
<div style="text-align: left;">
<span style="font-size: large;">garlic powder</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br></span></div>
<div style="text-align: right;">
<span style="font-size: large;">First, melt the butter in a deep, heavy pot over medium-high heat. Once butter is hot, add chopped onion, carrots and garlic. When onion begins to become translucent, move ingredients to the sides of the pot, creating an open space in the center. Place the roast in the center of the pot and place thyme sprigs around the roast. </span><br>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAKDzPbDlGO0cwQeGeDffpWKoaDL1EvlkXa9MPGHtqrgWGlFpO9JVV52k91oe409NGqg_tkA2OTpUdlu084qkAb7IfP2_sy4-8jQNoTgu4PbOs04pV5hq37McFqvASUcFwwaZg1blo7k/s1600/IMG_20150206_164539.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAKDzPbDlGO0cwQeGeDffpWKoaDL1EvlkXa9MPGHtqrgWGlFpO9JVV52k91oe409NGqg_tkA2OTpUdlu084qkAb7IfP2_sy4-8jQNoTgu4PbOs04pV5hq37McFqvASUcFwwaZg1blo7k/s1600/IMG_20150206_164539.jpg" height="240" width="320"></a></span></div>
<span style="font-size: large;"> Sprinkle generously with salt and pepper. *I like to use habanero infused sea salt to add a little something extra to dishes like this. These types of salt can be a little pricey, but they come in a variety of infused flavors and totally worth the money!</span><br>
<span style="font-size: large;">Add the broth, beer, tomatoes, paste and potatoes. At this point you can also add any other veggies you may want. My favorites are roasted red peppers for a little sweetness, or roasted Poblanos for a mild heat. *Refer to my "Make Your Own... part 2" post from 3/10/14 for instructions on roasting your own peppers!</span><br>
<span style="font-size: large;">Cover the pot and reduce heat to low. If using an oven-safe pot, you can simmer this in the oven at 250 degrees for 1-2 hours depending on the size of your roast. If not, you can continue simmering on the stove at the lowest temperature for 1-2 hours. Check the interior temperature of your roast using a meat thermometer to make sure you have reached at least 155-160 degrees.</span><br>
<span style="font-size: large;">When roast has reached the proper temperature, remove it from the pot and place on heat-proof cutting board. Allow roast to sit for 5 minutes. Now, you can either cut the roast into chunks (about 1 inch), or pull/shred it if tender enough. Depending on the type of roast you use and how long it takes to cook, you may or may not be able to pull the meat. Once you have all of the meat cut or shredded, mix it back into the pot with the vegetables.</span><br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkSKEROLNHq-Mgw6GMs6g2j4PEh4eqWrVFEbfsZ5WJ9CV71tCzKN7Kh98fwz2CD3XEgTWUSFoBS2YvGM182EOYTfwUBqgM3_lpHRBdEdepYNWKmxYGMcGzRVO6lq4VZGvUk5Mbwkvu-E/s1600/IMG_20150207_090219570.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkSKEROLNHq-Mgw6GMs6g2j4PEh4eqWrVFEbfsZ5WJ9CV71tCzKN7Kh98fwz2CD3XEgTWUSFoBS2YvGM182EOYTfwUBqgM3_lpHRBdEdepYNWKmxYGMcGzRVO6lq4VZGvUk5Mbwkvu-E/s1600/IMG_20150207_090219570.jpg" height="180" width="320"></a></div>
<span style="font-size: large;">To make the grilled cheese, melt 1 tbsp butter over medium heat in a pan/skillet. Spread mayo on one side of a slice of bread. When butter is hot, place the bread (mayo side down) in the pan. Layer a combination of cheeses on the bread (I used smoked cheddar and Jarlsberg), sprinkle with garlic powder and top with another slice of bread. Cover with a lid (of any size - even if it doesn't fit the pan) for 2-3 minutes to keep heat and moisture around the sandwich and help melt the cheese. When bottom side of the sandwich is golden brown, flip it and cover for another 2 minutes until cheese is melted and both sides are browned.</span><br>
<span style="font-size: large;">Serve your grilled cheese with stew on the side - this is a delicious combination!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-88033826935812092462015-02-06T09:27:00.001-08:002015-02-06T09:27:50.181-08:00Braciole (Involtini)<div dir="ltr" style="text-align: left;">
<div style="text-align: center;">
<u>Braciole (Involtini) - An Italian Classic</u></div>
<div style="text-align: center;">
<u><br /></u></div>
<div style="text-align: center;">
I cook a lot of Italian meals for my family, but braciole - pronounced "brajole" or "brazole" - is one of our favorites. This dish consists of thin cuts of either beef, or pork (I always use beef) stuffed, rolled and slow cooked in a simple tomato sauce. Braciole can be made using a variety of cuts of meat, including flank steak, bottom round, or top round. Today I am using two different cuts in order to compare - a grass fed bottom round and a corn fed top round.</div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFqCPRZylZppB5hSQlNtr9auxAYawVKbsHBrS7g27vJVDnjcFD7Qlc6UW7f2QqNo3SWaw1rHC7Q4XtqBPmL3Y-1zE-uJbtb5RU5zDRby_xwnf-5ggZwY1NALQif4OrseROijxCAwzhAY/s1600/IMG_20150204_144057.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFqCPRZylZppB5hSQlNtr9auxAYawVKbsHBrS7g27vJVDnjcFD7Qlc6UW7f2QqNo3SWaw1rHC7Q4XtqBPmL3Y-1zE-uJbtb5RU5zDRby_xwnf-5ggZwY1NALQif4OrseROijxCAwzhAY/s1600/IMG_20150204_144057.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(left) bottom round roast - (right) top round roast</td></tr>
</tbody></table>
</div>
<div style="text-align: right;">
<span style="text-align: center;">I stopped in to see my friends at the Story City Locker this week and picked up a 2-pound corn fed top round roast and a 3.5-pound grass fed bottom round roast. In the past I have used both top and bottom round to make braciole, but I did not know much about the differences between grass fed vs. corn fed. While visiting with Bobbi, co-owner of the Locker, she told me that grass fed beef is typically leaner and more flavorful. However, she also said that the corn fed would be more tender and juicy. So we decided that I would try both and report back.</span></div>
</div>
<div dir="ltr" style="text-align: left;">
<div style="text-align: center;">
<div style="text-align: right;">
I took three slices off of each roast and wrapped the remainder of each to use later in the week. I prepared and cooked both cuts exactly the same way. I was told that if cooked low and slow, the grass fed would still be almost as tender as the corn fed, which was my hope. However, when you make braciole, the rolls are seared in the pan before the sauce is added and temperature is lowered. This part of the process did cause the grass fed rolls to be a bit more chewy, but it was the consensus at my table that the grass fed did have a more noticeable nice beef flavor. Both cuts turned out delicious, though, so here's the recipe... When you're ready to try it, head up to Story City Locker, or your local butcher and pick up something fresh and local for your family!</div>
</div>
<div style="text-align: center;">
<br />
<u>What You Need:</u><br />
<u><br /></u></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdPHENq-boS0QLS3fKFz7eNdgIP5KXKID0eCPUs_Wj9sTtXG3pLOEuMibMb9bVCJUqwhSX51tUPuQLyeLpDvHVyaU5u24Yz5BHE33Qn-IQbgjROHSolu6dwb0qN2FUPIvq563fr-JBBs/s1600/IMG_20150204_144250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdPHENq-boS0QLS3fKFz7eNdgIP5KXKID0eCPUs_Wj9sTtXG3pLOEuMibMb9bVCJUqwhSX51tUPuQLyeLpDvHVyaU5u24Yz5BHE33Qn-IQbgjROHSolu6dwb0qN2FUPIvq563fr-JBBs/s1600/IMG_20150204_144250.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">everything you need for a delicious meal </td></tr>
</tbody></table>
</div>
<div dir="ltr">
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Top Round Roast (at least 2lbs)</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Grated Parmesan, or Pecorino Romano (1/2 cup)</div>
<div style="text-align: left;">
Fresh Parsley, chopped (about 1/4 cup)</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Fresh Garlic (6 large cloves)</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Salt & Pepper</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Sliced or Shredded Provolone (1 slice per roll you plan to make - I made 6)</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Sliced Prosciutto or Pancetta (1 slice per roll)</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Baking Twine</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Olive Oil</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Red Wine (1/2-1 cup)</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
32 oz Tomato Sauce, puree, or crushed tomatoes</div>
</div>
<div style="text-align: right;">
<div style="text-align: left;">
Fresh Basil, chopped (about 1/4 cup) </div>
<div style="text-align: left;">
your favorite pasta </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT0iRAmd0SNqg4cYWanZQgYa4344GWxs6lYXdn0FK6-3ykd5YK3xP3n_80eTYHi0Hjog-VSSeooS8KvwXxnexr21nwjitPMJ52tEopK97VEKvmy4akFCPiwvk-SAfWNh-7ODQV8rEf-s/s1600/IMG_20150204_144827.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT0iRAmd0SNqg4cYWanZQgYa4344GWxs6lYXdn0FK6-3ykd5YK3xP3n_80eTYHi0Hjog-VSSeooS8KvwXxnexr21nwjitPMJ52tEopK97VEKvmy4akFCPiwvk-SAfWNh-7ODQV8rEf-s/s1600/IMG_20150204_144827.jpg" height="180" width="320" /></a></div>
Begin by slicing your roast into 1/2-3/4 inch thick slices. Trim any excess fat, then cut horizontally across the top of the roast, creating the largest slice possible while still keeping pieces thin. I always make at least 1 roll per person I am feeding, so make as many as you need for your family. Lay the slices out on your cutting board, or clean counter top. Sprinkle each slice with Parmesan, salt and pepper. Chop half of garlic fairly small and set the rest aside. Evenly divide chopped garlic, parsley and about 1/3 of the basil between each slice of beef, sprinkling them around the entire slice. Top each piece of beef with one slice of provolone and one slice of prosciutto/pancetta. <br />
Cut your baking twine into pieces that are roughly 10-12 inches long, you will need two or three pieces of twine for each roll. Roll each piece of beef from small end to small end - the braciole will be sort of short and fat, not long and skinny. Tie each roll with at least 2 pieces of twine. I tie the twine in a bow whenever possible to make them easier to untie when it is time to eat. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQy1cGaCCsBL425TAXUQV6c_fWoh3rf1AQd0qdcwFI_wBRMWJnm3eOJnEonCME17JbpZ1gLLx-PMlnHdXPz4RRL2jUCsKwaacAsDCGr25kyAeC2nPFriWTtdN6UcXdpPxYtQA4QI9S1o/s1600/IMG_20150203_165746265.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQy1cGaCCsBL425TAXUQV6c_fWoh3rf1AQd0qdcwFI_wBRMWJnm3eOJnEonCME17JbpZ1gLLx-PMlnHdXPz4RRL2jUCsKwaacAsDCGr25kyAeC2nPFriWTtdN6UcXdpPxYtQA4QI9S1o/s1600/IMG_20150203_165746265.jpg" height="180" width="320" /></a></div>
At this point, if you are making these ahead of time, you can wrap up your braciole and put it in fridge to cook anytime in the next 48 hours.<br />
To cook your braciole, place a heavy pot on the stove over medium-high heat. Add enough olive oil to coat the bottom of the pot (3-4 tablespoons). While oil is heating, cut remaining garlic cloves into slivers. Add garlic and beef rolls to the hot oil together. Turn the braciole every 3-4 minutes to brown on all sides. *If your pot is not large enough to sear all rolls at once, do a few at a time, take them out and set aside while you sear the remaining rolls.<br />
Once each braciole is browned, return any that you removed back to the pot and add the red wine and <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76H53n3I9k9PggUPZln1p-v66a46aY4kOLilBGyfGpReToqKFP7v29Tw17DO71aFXHKXGQWYp8qqoBMko-k0BMZTakf_WeAnh6SHwDOuGYYbq029bwgqhkPfv1zd5YzukcbXAWaS1pTU/s1600/IMG_20150204_151051.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76H53n3I9k9PggUPZln1p-v66a46aY4kOLilBGyfGpReToqKFP7v29Tw17DO71aFXHKXGQWYp8qqoBMko-k0BMZTakf_WeAnh6SHwDOuGYYbq029bwgqhkPfv1zd5YzukcbXAWaS1pTU/s1600/IMG_20150204_151051.jpg" height="204" width="320" /></a></div>
basil. I like a stronger red wine flavor in my sauce, so I add roughly one cup, but if you want a milder flavor you can cut it down to 1/2 cup. Lower heat to medium-low and allow wine to reduce and simmer for about 5 minutes. When wine has reduced a bit, add the tomato sauce, a sprinkling of salt and pepper, and cover. *I like to use a plain tomato sauce or crushed fire-roasted tomatoes, but if you prefer a thicker sauce, you can use a puree.<br />
You now have two options for how you choose to finish your braciole... I cook mine in a dutch-oven style pot, the reason for this being that I can place it in the oven for the last hour of cooking. If you use this method, simply preheat your oven to 250 degrees and after covering your pot, place it in the center of the oven for one hour. If you are not using an oven-safe pot, you can finish slow cooking on the stove over very low heat for one hour.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3l9W_H0DExDSRo8jW_A5HrOMIRk5PrBK8cP-j69EU2nJhhuX0TyPMQ50dXlalkkZD9QFN3dIeyhVASkhQZ5UZFM9VYXkZ8mrz2WG5-GrZl9g_zRan-4i_Vw3yJ_4DyGKRNtUq7qWH_U/s1600/IMG_20150204_151553.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3l9W_H0DExDSRo8jW_A5HrOMIRk5PrBK8cP-j69EU2nJhhuX0TyPMQ50dXlalkkZD9QFN3dIeyhVASkhQZ5UZFM9VYXkZ8mrz2WG5-GrZl9g_zRan-4i_Vw3yJ_4DyGKRNtUq7qWH_U/s1600/IMG_20150204_151553.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(unsliced) Braciole served with Angel Hair Pasta</td></tr>
</tbody></table>
<br />
Shortly before serving, cook your desired pasta in salted, boiling water until al-dente. Drain pasta, and serve with sliced braciole, a generous spoonful or two of sauce and sliced, untied braciole. Top with freshly grated Pecorino Romano or Parmesan cheese.<br />
<br />
Enjoy!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7Md9KlUF1xN0jDYMDOi6oBlgebO0Iqo_8-7CfxOa_Pul7IyCFoOGcvcekNhYguo8R_eAu3YJReg6fADo8XAfT7WFYZzXWC0MvTM2RNWNYY_aYhLqbJR5Ud_YXqhMvno8HDkWhWbmxko/s1600/IMG_20150204_144827.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-19966264707574286832014-03-10T13:50:00.000-07:002015-02-15T21:09:34.707-08:00Make Your Own... part 2<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: large;">It can be easy and fun to make your own cooking products. Here are a few goodies that anyone can make, use and enjoy.</span></span></div>
<div style="text-align: center;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: large;"><br></span></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: large;"> <u>Whipped Cream</u></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODK6_dRuf8fzibPlRLPnpeYuq-rzZ6dSZ1sVY9Caotxc20PgGdJX5fssooSLDFcnWeP9p5H5-yFLyusX-Akmy5RhoHJp2E57MsyTVyJYL6rUbR_ubcZu90V4eUzu5Vm6dLsZwQ4tRv2Q/s1600/11.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODK6_dRuf8fzibPlRLPnpeYuq-rzZ6dSZ1sVY9Caotxc20PgGdJX5fssooSLDFcnWeP9p5H5-yFLyusX-Akmy5RhoHJp2E57MsyTVyJYL6rUbR_ubcZu90V4eUzu5Vm6dLsZwQ4tRv2Q/s1600/11.png" height="320" width="320"></span></a><span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: large;">If you have never tasted fresh whipped cream, you have to try this, just so you can taste the difference. All you need is heavy whipping cream and a bit of sugar. The colder your cream is, the more easily it will whip, so keep the cream refrigerated until you are ready to mix it up. When you're ready to whip, place one cup of heavy cream in a chilled bowl. Using an electric mixer, beat cream on high speed until it begins to thicken. You will notice the mixer begin to leave waves in the top of the cream. Continue mixing for another minute or so. Add two tablespoons of sugar and continue to beat on high speed until you have achieved the desired consistency. Finished whipped cream should be smooth and easily hold it's shape. Make your whipped cream even tastier by adding extra flavors like vanilla (mix in a tbsp of vanilla extract when you add the sugar), coffee (add 2 tsp of espresso powder and a bit less sugar than usual), or mint (soak 1/4 cup fresh mint in heavy cream for up to 12 hours, remove and discard mint, whip the cream as previously directed).</span><br>
<span style="background-color: white;"><span style="font-family: Georgia; font-size: large;"></span><br></span>
<u><span style="background-color: white; font-family: Georgia; font-size: large;">Roasted Peppers</span></u><br>
<span style="background-color: white; font-family: Georgia; font-size: large;">This is something that I never tried until recently and now I absolutely love making them. Practically any type of peppers can be roasted and doing this will bring out an extra sweetness in your peppers that you otherwise would not taste. I like to roast poblanos and red bell peppers, but you can use any kind you like (I wouldn't recommend roasting anything smaller than a habanero, as the smaller the pepper, the harder it will be to peel). If roasting in the oven, begin by preheating your oven to 400. Place peppers to be roasted on a baking sheet lined with foil. When oven is hot, place baking sheet on the lower rack and use tongs to turn the peppers every 10-15 minutes as they roast. Allow peppers to roast for 40-50 minutes total, then remove baking sheet from oven. Immediately fold foil from the baking sheet up around the peppers to form a pouch and fold edges up tight to steam the peppers as they cool. Allow peppers to steam for 30 minutes, then open the foil pouch. At this point, your peppers should be cool enough to handle and you will want to pull off the stem and begin to peel off the outer layer of skin from the roasted peppers, exposing the soft, thicker under layer. Once peppers are peeled, you can slice them and remove the seeds if you like, or keep peppers whole. You can use roasted peppers immediately, or store them in a jar with enough olive oil to keep them submerged. To use, chop peppers and add them to chili, stew, baked beans, slow-cooker meals, stir-fry, veggie pasta dishes, fajita filling, or even use them to top a pizza! Peppers can also be roasted on the grill over a medium flame - instructions will be the same, except you will place the peppers directly on the grill and turn ever 5 minutes, as they will only take 15-20 minutes to roast. When finished roasting, steam and peel the same as oven roasted peppers.</span><br>
<span style="background-color: white; font-family: Georgia; font-size: large;">Enjoy!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-81720328399868168722014-03-08T07:11:00.000-08:002015-02-02T13:14:27.513-08:00Make Your Own... part 1<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">It can be easy and fun to make your own cooking products. Here are a few goodies that anyone can make, use and enjoy.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span style="background-color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">Bread Crumbs</span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kJIKkDtxwFh1ambx_KHlCvKdk3AsBE9egKzBR_II6z5A02CWkm4BCNIGnGgwokjFY_Po76ZIi1szolQ-Jb3oyHMY-7VLmQzZLijDTIMviyLJGZ9qGtMNwWVbk1RNVrfmPpPJZUL986c/s1600/IMG_20140224_093404.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: black; font-family: Georgia, "Times New Roman", serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kJIKkDtxwFh1ambx_KHlCvKdk3AsBE9egKzBR_II6z5A02CWkm4BCNIGnGgwokjFY_Po76ZIi1szolQ-Jb3oyHMY-7VLmQzZLijDTIMviyLJGZ9qGtMNwWVbk1RNVrfmPpPJZUL986c/s1600/IMG_20140224_093404.jpg" height="180" width="320" /></span></a><span style="background-color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">If you use bread crumbs in any of your cooking, you will love this because it means never buying them again. Anytime you have bread that you're not going to use before it goes bad (part of a homemade loaf, the heal of a store bought loaf, etc.), simply tear it up into small pieces and lay it out in any flat container, such as a baking sheet or Tupperware lid. Let the pieces sit out, uncovered, for at least 2-3 days and try to stir them around once, or twice a day. Once the crumbs are completely dried out and larger pieces are crumbly, transfer them to a food processor, or blender and pulse until they are ground to your desired size and consistency. If you do not have a food processor, or blender you can crush the crumbs by hand with any hard kitchen item - I like to use the top of my butter dish turned upside down! Once the crumbs are crushed, store them in a jar or airtight containers for use anytime. (Add a generous sprinkle of Italian seasoning to make Italian bread crumbs!)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: white; font-size: large;"> <u>Infused Olive Oil</u></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">This is so easy and so useful... People pay a lot of money for flavored olive oil, but you can make your own with practically no effort. Gather your olive oil (any type you want to use is fine), your herbs (preferably dried) and a jar/bottle (you can use the bottle the oil came in if you want). Using dry herbs instead of fresh will prevent bacteria from growing in your oil and the oil will stay good for a longer amount of time. The tastiest infused olive oil I've sampled was jalapeno garlic mixed with orange - it was amazing! You shouldn't use more than two flavors in one bottle, but you can always combine different infused oils later. A few great flavors I would recommend are chili oil (cut the tops off of some dried Thai chilies, or any other small spicy peppers), garlic-basil (dry out some fresh, whole basil leaves and use fresh, peeled garlic cloves) and citrus (remove the peel from two oranges, or lemons). To infuse the olive oil, simply add your flavoring items to your bottle of oil and seal up tight for 24-48 hours. If using peppers, add the whole thing; if using orange, or lemon, use the peel. When your oil is done, remove the flavoring items by passing oil through a strainer, or sifter and return oil to the bottle to store for use.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-9B4CitKaKbSX9SrE7enDrKZ55uwI5fM8n0spfvEJ2zwhRtlaCUHO7aPIy9HeM_1y1E2ZTsNm0e4CHA17ymvMPnR3qMyQSx8SzWpv0aAZ-8a0YJ1kK7MxdrAjPXMHNoHuInjjiVQIZg/s1600/IMG_20140306_153200610.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-family: Georgia, "Times New Roman", serif;"><br /><span style="font-size: large;"></span></span></a>
<span style="background-color: white;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br /></span>
<br />
<span style="color: purple; font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br />Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-31470807692484631542014-03-01T12:37:00.000-08:002015-02-02T13:14:07.619-08:00Fresh Flavors<div style="text-align: center;">
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">There are many things that you can do to add extra flavor to a dish, but few things make the kind of difference that these fresh ingredients do...</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOVQC-MWGbjRCNxZwUpjJM2Di8tgpuqUTkXHTtxmNLZbQjFywL-4g6L2eoU7l7b3CYv8t9hKU1JvyfC_7RjHDK0csgtSTOcyNfPuq0Qq74c10UUAY5kXXpyrc0C6RAAjxrYFyGUux0oA/s1600/IMG_20140301_142356.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOVQC-MWGbjRCNxZwUpjJM2Di8tgpuqUTkXHTtxmNLZbQjFywL-4g6L2eoU7l7b3CYv8t9hKU1JvyfC_7RjHDK0csgtSTOcyNfPuq0Qq74c10UUAY5kXXpyrc0C6RAAjxrYFyGUux0oA/s1600/IMG_20140301_142356.jpg" height="320" width="180" /></span></a></div>
<span style="background-color: white;"><br /></span>
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">
<u>Basil</u></span><br />
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Fresh basil is such a fantastic herb. You can buy if fresh from most grocery stores, or you can easily grow your own. I usually buy it as I need it and always look for bright green leaves. Fresh basil has such a sweet, delicious smell - I absolutely love it! </span><br />
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Add a ton of extra flavor to your pizza by tearing up a few fresh basil leaves and spreading them on top of the cheese. Fresh basil is also a great addition to Thai food such as spicy curries and stir-fry dishes. Basil goes well with strawberries, so I definitely recommend adding a couple of fresh leaves to your next strawberry lemonade. Next time you are looking for a new cocktail to order/make, try a Basil Gimlet, or a Gin Basil Smash - I just discovered these drinks in the last year and they are my new favorites! Adding fresh basil to a drink will give it a great light flavor.</span><br />
<span style="background-color: white;"><span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></span>
<span style="background-color: white;"><span style="font-family: Georgia;"></span><br /></span>
<u><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Pineapple</span></u><br />
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">I've said it before and I'll say it again, I love pineapple. It's good cold, it's good warm, it's good with spice, it's good with any meal of the day, or alone as a snack. Always buy fresh pineapple. Once you know the sweet goodness that is fresh pineapple, you will never buy the canned stuff again. Cutting apart a fresh pineapple is surprisingly easy, but if you don't want to deal with the carving, many grocery stores sell fresh pineapple that is already cut up in disposable containers with the other fresh produce. </span><br />
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Next time you're grilling burgers, slice up some fresh pineapple and throw it on the grill for a few minutes, then use it to top off your burger along with some lettuce and tomato. If you ever make spicy stir-fry, or fried rice, cut up some chunks of fresh pineapple and mix them in with your meat and veggies. Crush some pineapple in a bowl, or ziplock bag and add it to hot dogs or pizza. Add some cilantro and minced spicy peppers (such as habanero, or chilies) to make an incredibly flavorful and fresh sweet and spicy salsa for fish, chicken, or any other dish.</span><br />
<span style="background-color: white;"><span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></span>
<u><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">Lemon & Lime</span></u><br />
<span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">In my opinion, lemon and lime are two of the freshest scents/flavors out there. You can, of course, purchase those little bottles of lemon and lime juice, but it never compares to the fresh stuff. When you pick out fresh lemons and limes, look for brightly colored fruit that is not too hard, or too soft. They will last for quite a while once you bring them home, so you don't have to be in a hurry to use them.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE23fnfnBK3h-ng6rhTc7XN9YHcnt2iwkT-zPVLSgEoq32OQs2nVGlAV1P_cloKSrqsgqHiUEVlwDM-PC_e27wKBmrYLYqP-qHHcr_OxRkIXFxpbRJaq6ZWDV4rmSi77EmNE7fIGI8BwU/s1600/IMG_20140301_142220.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: black; font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE23fnfnBK3h-ng6rhTc7XN9YHcnt2iwkT-zPVLSgEoq32OQs2nVGlAV1P_cloKSrqsgqHiUEVlwDM-PC_e27wKBmrYLYqP-qHHcr_OxRkIXFxpbRJaq6ZWDV4rmSi77EmNE7fIGI8BwU/s1600/IMG_20140301_142220.jpg" height="180" width="320" /></span></a><span style="background-color: white; font-family: Georgia, "Times New Roman", serif;">I love to add fresh lemon juice and zest to light dishes, like angel hair pasta with seafood or chicken. You can make a simple, flavorful sauce to toss with your pasta, using only a few ingredients, such as white wine, olive oil, a bit of flour and fresh lemon. Keep limes around to add fresh zest and juice to fruit salad. This will not only add extra flavor, but the juice will help your fruit last longer. Lime goes well with cilantro (another great fresh flavor) and both are common ingredients in Thai and Hispanic dishes. If you are going to be cooking meat for one of these types of meals, marinate the meat in lime juice for a bit before before cooking it - for dishes like tacos, I like to mix up lime juice, cilantro, a bit of tequila and any type of minced, spicy peppers to marinate my chicken, shrimp, or whatever protein I happen to be using. When your dish is complete, top it off with a squirt of fresh lime juice.</span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-26943535871525870542014-01-28T13:34:00.003-08:002015-02-02T13:13:37.339-08:00Organic or Nonorganic?<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: large;">There are few subjects more noticable in the food world these days than the push toward organic food. Why are so many people paying 10-40% higher prices for organic food? Is organic food better for you? Should you go organic? Well, in my own research on the subject, this is what I have found and what I believe.</span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">There are several reasons why people choose to buy organic food. Many people believe that organic food tastes better and the farming of organic food is less harsh on the environment than traditional farming methods. As far as taste, this is strictly a personal decision. In blind taste tests of organic and nonorganic produce, such as tomatoes and bananas, more people prefered the taste of the nonorganic food. When asked what they based their decisions on, they stated that the food they choose had a sweeter, better flavor. Personally, I have purchased both organic and nonorganic bananas and could not tell much of a difference, so you will just have to compare on your own and see what you prefer. When it comes to the environment, yes, organic is better. There are less pesticides and chemicals being sprayed into the air, as well as less pollution spreading to the soil and water, all of which are obviously good things. However, as a planet of 7 billion+ people, if we were to switch entirely to organic farming methods, we would not be able to produce enough food to feed everyone. In fact, more than 1/3 of Earth's population would starve to death because organic farming requires more space and time.</span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Other reasons why people choose to purchase organic food is that it is often believed to be more nutritious and contain less chemicals and toxins than nonorganic food. Studies have been conducted over the last 50 years and are still being done today, on the nutritional value of organic food. The truth is, that it has yet to be proven that eating organic food has any nutritional benefit. There is simply no proof that organic beats nonorganic when it comes to nutritional value. Now we come to toxins and chemicals... Yes, the USDA has stated that organic food carries significantly less residue from pesticides, and legally it must contain less preservatives, additives and processing aids. However, the government has regulations on what amount of chemical residue can be left on the nonorganic food that you consume, based on what is and is not a safe amount. Nonorganic producers must comply with these regulations, just as organic producers must comply with their regulations regarding additives, etc..</span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Lets not forget where the organic movement largely began - back in the day (50+ years ago) farmers were using "moderatly toxic" chemicals such as DDT as pesticides on the crops they were growing for the public. Before these chemicals where proven to cause things such as diabetes and cancer, some people became concerned that there were health and environmental risks associated with these chemicals and wanted no part of it. Thus, the environmental and organic movements picked up speed and have continued to do so until today. However, while these movements were growing, the government cracked down on the use of chemicals like DDT and based on years of testing and research, there are strict guidelines on chemicals used/left on our food.</span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">So what should you do? Do your own research. Decide what is important to you and what is best for you and your family. Personally, I place more stock in "fresh" than "organic". Anything overprocessed loses nutrients and is most likely packed with preservatives. I love fresh fruit, fresh veggies and fresh seafood; sometimes that means buying organic, sometimes not. It doesn't have to be expensive and organic to be fresh and healthy.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHh8ezMW3Gk8uLvbABBHg6DBOLJjBNyNYhmsDgKcjDmD73xqRIqgaqBgJ_gs4shbFQbzmiGMaXF8Fy5NnqApUbGhgGqLskpOsJ_4UpOZ-5ZqmqAicmOJU9GSpUPbKx9k2uoG16sWJaj0/s1600/IMG_20140126_172555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHh8ezMW3Gk8uLvbABBHg6DBOLJjBNyNYhmsDgKcjDmD73xqRIqgaqBgJ_gs4shbFQbzmiGMaXF8Fy5NnqApUbGhgGqLskpOsJ_4UpOZ-5ZqmqAicmOJU9GSpUPbKx9k2uoG16sWJaj0/s1600/IMG_20140126_172555.jpg" height="320" width="180" /></span></a></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-74813865331685577912014-01-23T07:11:00.001-08:002015-02-02T13:13:18.641-08:00Easy Chicken<div align="center">
<span style="background-color: white; font-size: large;">Anyone who has ever tried to cook chicken breasts probably knows how hard it can be to keep the chicken moist. Here are a couple of ideas on how to keep that chicken from drying out and make a super yummy dinner!</span></div>
<div align="center">
</div>
<div align="center">
<u><span style="background-color: white; font-size: large;">Crusted Baked Chicken</span></u></div>
<div align="center">
<span style="background-color: white; font-size: large;">(this is probably the most moist baked chicken I have ever made; based on a recipe by Sandra Lee)</span></div>
<div align="center">
</div>
<div align="center">
<span style="background-color: white; font-size: large;">2 boneless skinless chicken breasts</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1 1/2 cups French's fried onions (ground up)</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1/4 cup grated parmesan</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">2 tsp Italian seasoning</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">2 tbsp mayo</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1tbsp dijon/grainy mustard</span></div>
<div align="center">
</div>
<div align="center">
<span style="background-color: white; font-size: large;">Preheat oven to 350 and spray a baking sheet with cooking spray. In a shallow bowl, combine ground french-fried onions, parmesan and seasoning. In another shallow bowl, combine mayo and mustard. Coat chicken in mayo mixture, then in onion mixture. Place chicken breasts on prepared baking sheet and bake uncovered for 30 minutes. Internal temp should be 180 and there should be no pink left in the center. </span></div>
<div align="center">
</div>
<div align="center">
<u><span style="background-color: white; font-size: large;">Italian Chicken & Dumplings</span></u></div>
<div align="center">
<span style="background-color: white; font-size: large;">2 boneless skinless chicken breasts</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1 can cream of mushroom soup</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1/4 cup stock (any kind you have)</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1 tsp Italian seasoning</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1 package gnocchi</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">parmesan or Romano</span></div>
<div align="center">
</div>
<div align="center">
<span style="background-color: white; font-size: large;">Place chicken, soup, stock (if you don't have stock of any kind, just use a little water) and seasoning in a slow cooker on low or medium heat. Cook for 3-4 hours until chicken is done and easily pulls apart. Using two forks, shred chicken into bite-size pieces. Cook gnocchi according to package directions (gnocchi is a thick dumpling-like pasta usually made with pototato). Serve chicken and sauce over gnocchi and top with a little Romano or parmesan.</span></div>
<div align="center">
</div>
<div align="center">
<u><span style="background-color: white; font-size: large;">Chicken Tacos</span></u></div>
<div align="center">
<span style="background-color: white; font-size: large;">boneless skinless chicken breasts</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">taco sauce, or a spicy-citrusy marinade</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">1 tbsp butter</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">tortillas (whatever kind you prefer)</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">shredded cheese (I like sharp cheddar)</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">fresh avocado, lettuce, tomato, or any other toppings you like</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">sour cream</span></div>
<div align="center">
<span style="background-color: white; font-size: large;">salsa</span></div>
<div align="center">
</div>
<div align="center">
<span style="background-color: white; font-size: large;">Cut chicken into 1/2 inch slices and place in a shallow bowl or Ziploc bag. Add enough sauce or marinade to cover the chicken. Cover bowl, place in the fridge and allow to marinate for 2-12 hours. Heat butter in a pan over medium-high heat. Drain liquid from bowl and add chicken to the hot pan. Cook for 5-10 minutes, stirring frequently, until all pieces are cooked through. Assemble tacos as desired and enjoy. Store leftovers in the fridge for easy snack, or meal.</span></div>
<div align="center">
<span style="background-color: white;"></span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-91054251119409347082014-01-07T21:13:00.002-08:002015-02-02T13:12:57.499-08:00Fun With Veggies<div align="center">
<span style="background-color: white; font-size: large;">If you need some ideas to make your veggies a bit more exciting, but keep them reasonably healthy, hopefully this will help! These recipes have mininal ingredients and can be made by anyone!</span></div>
<div align="center">
</div>
<div align="left">
<u><span style="background-color: white; font-size: large;">Roasted Green Beans</span></u></div>
<div align="left">
</div>
<div align="left">
<span style="background-color: white; font-size: large;">fresh green beans</span></div>
<div align="left">
<span style="background-color: white; font-size: large;">olive oil</span></div>
<div align="left">
<span style="background-color: white; font-size: large;">lemon juice</span></div>
<div align="left">
<span style="background-color: white; font-size: large;">ground black pepper</span></div>
<div align="left">
</div>
<div align="left">
<span style="background-color: white; font-size: large;">Preheat oven to 450. Wash and trim the beans, then lay out on baking sheet and drizzle with olive oil. Bake for 7-10 minutes until tender, turning once or twice. When done, drizzle with lemon juice (preferably fresh) and sprinkle with black pepper. Serve immediatly and store leftovers in the fridge for a cold snack :)</span></div>
<div align="left">
</div>
<div style="text-align: right;">
<u><span style="background-color: white; font-size: large;">Roasted Asparagus Wrapped in Prosciutto</span></u></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">(from "Everyday Italian" by Giada DeLaurentiis)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1 lb fresh asparagus, trimmed</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1 tbsp olive oil</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1 tsp salt</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1 tsp black pepper</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">very thinly sliced prosciutto (at least 6 slices)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">Preheat oven to 450 and peel bottom half of each asparagus stalk.</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">Toss asparagus with oil, salt and pepper on a heavy baking sheet.</span></div>
<div style="text-align: right;">
<span style="background-color: white;"><span style="font-size: large;">Roast in the oven for 15 minutes, or until tender. </span><span style="font-size: large;">Remove from oven and allow to cool completely. </span><span style="font-size: large;">Cut each slice of prosciutto lengthwise. Wrap each asparagus </span><span style="font-size: large;">stalk with one piece of prosciutto, leaving the tips of stalks exposed.</span></span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">(Make this a vegetarian dish by adding an extra pinch of salt and maybe some garlic powder before baking and leaving off the prosciutto)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: left;">
<u><span style="background-color: white; font-size: large;">Grilled Vegetables</span></u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">large mushrooms</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">fresh asparagus</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">yellow squash, cut lengthwise into 1/2" thick slices</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">(any other veggies you want to grill - peppers, eggplant, etc.)</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">olive oil </span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">salt</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">ground black pepper</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">garlic powder (optional)</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">fresh basil (optional)</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">Heat grill to medium-high and generously brush veggies with olive oil. Sprinkle with salt, pepper and garlic powder (if using it). Place veggies on the grill for about 5-7 minutes per side, turning once. When vegetables are tender and lightly browned, remove from grill and garnish with fresh chopped basil.</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">(This can also be done on a gas stove, just lower the range temp to low, place veggies directly on burner grate and keep an eye on them.)</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: right;">
<u><span style="background-color: white; font-size: large;">Angel Hair & Veggies with Scampi Sauce</span></u></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">(minus the shrimp...)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">angel hair pasta</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">2 tbsp butter</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1+ tsp minced garlic (about 2 cloves)</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">cherry tomatoes, halved</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">zucchini, cut into 1/4" slices, then halved</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">small mushrooms, halved</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1/3 - 1/2 cup white wine</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">juice of 1 lemon</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">parsley (preferably fresh)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">Bring salted water to a boil and cook pasta according to package directions. While water boils and pasta cooks, melt butter in a large pan over medium-high heat. When hot, add garlic and cook for 1-2 minutes. Add veggies and saute for about 3 minutes until somewhat tender. Stir in wine, lower heat to medium-low and simmer for about 10 minutes until wine has reduced. Add lemon juice and about 1 cup of the cooking water from pasta pot. Reduce heat to low, add cooked pasta to sauce, simmer for 1 minute, then remove from heat and garnish with fresh chopped parsley. (This dish is nice because if you have leftovers, you can quickly reheat everything together on the stove in a covered pan, or just eat it cold out of the fridge!) </span></div>
<div style="text-align: right;">
<span style="background-color: white;"></span></div>
<div style="text-align: left;">
<span style="background-color: white;"></span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-6255184398603262682014-01-01T20:22:00.000-08:002015-02-02T13:12:33.135-08:00An Easy Lunch<div style="text-align: center;">
<span style="background-color: white; font-size: large;">Some friends have recently asked me about ideas for lunch recipes that are light and easy to make. These are a few of my favorites that can be made with common ingredients and items that you can pick up next time you're at the store and keep in the pantry until you're ready to use them...</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: right;">
<u><span style="background-color: white; font-size: large;">Cheese & Apple Wrap</span></u></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">(this one might sound odd, but I swear it's a winner!)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">large tortilla wraps</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">sliced cheddar or gouda cheese</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">thinly sliced apple (I like Granny Smith)</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">optional: peanut butter OR ham & mustard</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;"></span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">If using mustard or peanut butter, spread on the tortilla, then add your apple, cheese and ham if desired. Roll up and enjoy - this is a good one to make in the morning and wrap up to take to work for lunch!</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: left;">
<u><span style="background-color: white; font-size: large;">Pasta with Clam Sauce</span></u></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 can white or red clam sauce (such as Progresso or Pastene)</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">3 tbsp olive oil</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">2-3 cloves garlic</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1/3 cup chopped fresh parsley</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">white wine</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">linguine or angel hair (you can use any long pasta, but I recommend one of these if you have it)</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">Put a pot of water on to boil for your pasta. Heat oil in a medium or large pan over medium-high heat. If you want a strong garlic flavor, mince the garlic cloves; for a more mild garlic flavor, slice or crush cloves. Add garlic and parsley to hot oil and saute for 2-3 minutes (if you don't have fresh parsley, you can use dried parsley or Italian seasoning, but only use a couple tablespoons as dried herbs are stronger than fresh ones). Add clams and sauce from the can, 1/4 - 1/2 cup white wine depending on your preference (I like to add more), and any other spices that you would like. Reduce heat and simmer until wine has reduced, at least 10 minutes. While sauce is simmering, cook pasta according to package directions. When sauce is reduced, serve over cooked pasta. It's light, fast and easy!</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<u><span style="background-color: white; font-size: large;">The Versatile BLT</span></u></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">(all of these ingredients are NOT required - pick and choose what you like or what you have on hand)</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">sliced bread</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">cooked bacon</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">fresh lettuce or baby spinach</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;"> fresh sliced tomato or sun-dried tomatoes</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">sliced avocado</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">fried egg</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">mayonaise</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">Italian seasoning</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">salt & pepper</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">This one is not so much a recipe, but more of a rough idea for a delicious and super easy lunch. As long as you have at least a couple of the ingredients, you can do it!</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">Toast your bread, then add mayo to one or both slices. If using fresh sliced tomato, season slices with salt, pepper and Italian seasoning before adding slices to the sandwich. Assemble as desired, cut in half and dig in!</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;"></span></div>
<div style="text-align: right;">
<u><span style="background-color: white; font-size: large;"></span></u></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-4824813722157160622013-12-06T19:52:00.000-08:002015-02-02T13:12:07.927-08:00Gift Ideas<span style="background-color: white; font-size: large;">Everyone loves an edible gift, especially if it's homemade! Here are a few ideas that are available From Jen's Kitchen and great for host/hostess gifts, under the tree, or even in the mail.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span style="background-color: white; font-size: large;">Fruit & Nut Granola</span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">A great gift to mail to family and friends out of town. Homemade, healthy and delicious! Beautifully packaged in a 16oz jar and ready to be wrapped. $6/jar</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjois_9B8ILkcXsY6AFjIYBYXdgwRASSu0nqyP4inLeLeVv4k0rAA5lBsNHXgHIPU84AZoLx1SSEUFnAh40j9li3_VfA7XJ6OTDLiJeMCOqLXsokzXNeAdsJx0FsmqFMJYjaIzy4H40N0U/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjois_9B8ILkcXsY6AFjIYBYXdgwRASSu0nqyP4inLeLeVv4k0rAA5lBsNHXgHIPU84AZoLx1SSEUFnAh40j9li3_VfA7XJ6OTDLiJeMCOqLXsokzXNeAdsJx0FsmqFMJYjaIzy4H40N0U/s200/granola.jpg" height="150" width="200" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span style="background-color: white; font-size: large;">Dried Pasta</span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">Made fresh, dried and packaged to be shared in any way you choose - can be gently wrapped and boxed up for shipment, or I can skip the drying process and package it fresh if you need a host/hostess gift for that holiday party tonight! </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">Choose from spaghetti, linguine, or pappardelle. $4/lb</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd07i8EhncbmrG-IINidoSaX2kmn7yo-wl_njWFjPc8VeIlXtzOC3KZXduL31k1VvdNtIkHhFGtZLQJIGW2dRan3Ppg90QdYRwo4EM6hkhQjUlN2417uMhMKAAcOdzcXIoDqFs7FahdE/s1600/2013-11-03+11.38.46+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd07i8EhncbmrG-IINidoSaX2kmn7yo-wl_njWFjPc8VeIlXtzOC3KZXduL31k1VvdNtIkHhFGtZLQJIGW2dRan3Ppg90QdYRwo4EM6hkhQjUlN2417uMhMKAAcOdzcXIoDqFs7FahdE/s200/2013-11-03+11.38.46+(1).jpg" height="150" width="200" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span style="background-color: white; font-size: large;">Fresh Bread</span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">The perfect gift to bring to any holiday event, and with so many options! Full size loaves can be ordered in jalapeno cheddar, Italian herb & cheese, or whole wheat honey - these are great to add to a gift basket with some tasty jams and a nice cutting board. Mini loaves can be ordered in the three types mentioned above, or the sweeter options of blueberry lemon, pumpkin, or chocolate chip banana - these come in paper loaf pans and look beautiful no matter how you wrap them.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">$5/full loaf</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">$3.50/mini loaf, or $10/3 mini loaves</span></div>
<span style="font-size: large;"></span><br />Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-66140756430277354352013-11-23T15:38:00.001-08:002015-02-02T13:11:46.941-08:00Roasted Garlic<div style="text-align: center;">
<span style="background-color: white; font-size: large;">Roasting garlic is so easy that if you have never done it, I highly recommend that after reading this, you give it a try, because it's fantastic. All you need is a couple full bulbs of garlic and some olive oil. </span><br />
<span style="background-color: white;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">To roast garlic:</span></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">Preheat oven to 400 degrees. Peel away the outer layers of skin from the garlic bulb, but keep the bulb intact and do not remove the individual skins from the cloves. Use a sharp knife to cut off the top quarter inch or so of the bulb, so that you can see into each clove. Place the bulb, right side up, either into the cup of a muffin pan, or on a piece of foil. If using foil, fold the edges up into a cup shape. A tablespoon of olive oil over the garlic, making sure to get some on each clove. If using foil, seal the foil around the bulb, if using a muffin pan, fold/crinkle up a small piece of foil to cover the cup(s) containing bulbs. Bake for 30-40 minutes. Remove from oven and allow to cool until you can touch the bulb with your fingers. Garlic should now be soft. You can use a pairing knife to cut open the individual skins and remove the cloves, but I usually just use my fingers. I gently rip the skins open and squeeze the cloves out. Place the cloves in a small jar and add just enough olive oil to cover the garlic. Discard skins. To use, crush garlic using a fork or your fingers and add to veggies, pasta, or any other desired dish while cooking. This is my favorite way to use roasted garlic...</span><br />
<span style="background-color: white;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Roasted Garlic Pizza</u></span></span><br />
<span style="background-color: white; font-size: large;">Pizza Crust</span><br />
<span style="background-color: white; font-size: large;">Alfredo Sauce (I just use my favorite jarred sauce)</span><br />
<span style="background-color: white; font-size: large;">5+ large Cloves Roasted Garlic</span><br />
<span style="background-color: white; font-size: large;">Fontina Cheese, shredded</span><br />
<span style="background-color: white; font-size: large;">Chopped Fresh Parsley</span><br />
<span style="background-color: white;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place crust or dough on a pizza pan or baking sheet. Evenly spread desired amount of sauce onto crust. Crush and pull apart garlic cloves and spread over sauce. Top with cheese and garnish with parsley. Bake at 400 degrees for 20 minutes or until cheese is nicely melted and begins to turn golden. </span></span><br />
<span style="background-color: white; font-size: large;">*I got this recipe from my favorite pizza restaurant and it's absolutely one of the best pizzas I have ever had!</span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com1tag:blogger.com,1999:blog-3641697864570741184.post-75108484295417604152013-11-15T11:25:00.001-08:002015-02-02T13:01:10.998-08:00Mmm... Pancakes<div style="text-align: center;">
<span style="background-color: white; font-size: large;">I made pancakes for breakfast this morning and decided I would share my favorite recipe and a few ways to change it up. Enjoy!</span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zSnarr9fd0RmOgtAecbrp2RZuGoY0z-hd-sRtHOLym8zAouTtVsfb0CHdFg3hpaa_o5_U7kOkCYr81ABhCQ-lMNzq01hp0wIpOPuL4YORCOfrCMAhATeiS9MGcMzObq9-mrVasqfNfI/s1600/image+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zSnarr9fd0RmOgtAecbrp2RZuGoY0z-hd-sRtHOLym8zAouTtVsfb0CHdFg3hpaa_o5_U7kOkCYr81ABhCQ-lMNzq01hp0wIpOPuL4YORCOfrCMAhATeiS9MGcMzObq9-mrVasqfNfI/s320/image+%25281%2529.jpeg" height="240" width="320" /></span></a></div>
<u><span style="background-color: white; font-size: large;">Perfect Buttermilk Pancakes</span></u></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">2 cups flour</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">1/4 cup sugar</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">2 tsp baking powder</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">1 tsp baking soda</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">1/2 tsp salt</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">2 eggs</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">2 cups buttermilk</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">1/4 cup (1/2 stick) melted butter</span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-size: large;"></span><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">Combine all dry ingredients in a large bowl. Combine all other ingredients in another bowl. Make a well in the center of the dry ingredients and pour milk mixture into the well. Using a wooden spoon, fold all ingredients together until entirely combined, but do not over mix - batter should be a bit lumpy. Cook desired size pancakes over medium heat in a lightly buttered skillet or shallow pan. It's time to flip them when the surface of the batter becomes covered with bubbles. (I remember my dad teaching me that trick while making pancakes over a campfire roughly 20 years ago!)</span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHwbCKLRk4rb6ErckKNUxB8JsKNtX6EziiMNXKw9V8bP230rflu1SM4W3Mfj78E1qx8FwRUPjntyWJ_GFz7Bl38oo-d-3wGR0mNfaw5IlILBIJ4QZzUrZQcTu1scW5aR_bZYaPlpkr3Y/s1600/photo+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHwbCKLRk4rb6ErckKNUxB8JsKNtX6EziiMNXKw9V8bP230rflu1SM4W3Mfj78E1qx8FwRUPjntyWJ_GFz7Bl38oo-d-3wGR0mNfaw5IlILBIJ4QZzUrZQcTu1scW5aR_bZYaPlpkr3Y/s320/photo+(5).JPG" height="240" width="320" /></span></a></div>
</div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*If you are like me, you don't usually have buttermilk in your kitchen. However, you can easily make your own buttermilk if you have regular milk and either lemon juice or vinegar. Measure out the needed amount of milk, leave it in the measuring cup and add a bit of lemon juice or vinegar - 1 tbsp per cup of milk. Mix and let sit for about 10 minutes. The milk will thicken and curdle a bit... and you have buttermilk!</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*Another good substitute for buttermilk is yogurt. My dad always puts yogurt in his famous waffle batter and it also works in pancakes. Instead of buttermilk, use any type of yogurt mixed with a bit of water or skim milk. I like this idea because you can add extra flavor by using different kinds of yogurt - I like to use cherry vanilla, or mixed berry yogurt.</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*Make blueberry-lemon pancakes by adding the juice of half of a lemon and 1-2 cups of fresh blueberries to the original recipe above.</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*Make vanilla-raspberry pancakes by adding 1-2 tsp vanilla and 1 cup of lightly smashed fresh raspberries to the original recipe above.</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*Make more hearty pancakes by substituting 1/2 cup of the flour with whole wheat flour and add 1-2 tsp of ground cinnamon.</span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-71705054501989768882013-10-29T06:41:00.000-07:002015-02-02T13:00:46.502-08:00Investments<div style="text-align: center;">
<span style="background-color: white; font-size: large;">If you cook at least 3-4 nights a week, there are a few items for your kitchen that I suggest you invest in. These three items are not necessarily things that you will use everyday, but when you need them, you will be glad they are there. They can also get kind of expensive, so they make great gifts to ask for when birthdays and holidays come around!</span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-size: large;"></span><br /></span></div>
<div style="text-align: center;">
<u><span style="background-color: white; font-size: large;">A Good Knife</span></u></div>
<div style="text-align: center;">
<span style="background-color: white;"><u><span style="font-size: large;"></span></u><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGn-6tY5eKoUu3Cef4kq7T_23CtnoAC3bTQ7AVWoyTjBAsTULg9A3BvuYuZPi15MsaF1suJJbSRxeAibqTerDzH0G_usfvZD-T8S0lSq6Unjw1Kl8SjIsTEXIsTgSzvBIkFTjWSUiYG0c/s1600/photo+(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: black; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGn-6tY5eKoUu3Cef4kq7T_23CtnoAC3bTQ7AVWoyTjBAsTULg9A3BvuYuZPi15MsaF1suJJbSRxeAibqTerDzH0G_usfvZD-T8S0lSq6Unjw1Kl8SjIsTEXIsTgSzvBIkFTjWSUiYG0c/s320/photo+(4).JPG" height="240" width="320" /></span></a><span style="background-color: white; font-size: large;">Everyone should have at least one really great knife. I recommend choosing either a Santoku, or chef style knife because both are nice for chopping. The better quality your knife is, the sharper it will be and the longer it will last. A great knife will be designed in a way that does not allow food to stick to the blade when slicing. Mine is a Santoku style Wüsthof and was a gift from my brother. The Santoku is one of my favorite styles because it was designed for cutting sushi, so it is excellent for anything you need to slice super thin. I use mine for things like slicing steaks for braciole, partially frozen beef for cheesesteaks, or anytime I need something with a perfectly clean cut. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span style="background-color: white; font-size: large;">A Pizza Stone</span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white;"><br /></span></div>
<div style="clear: both; text-align: center;">
<span style="background-color: white; font-size: large;">A few years ago, my parents gave me a pizza stone as a Christmas gift and I absolutely love having it - it never leaves my oven. If you are not familiar with this item, a pizza stone is a flat piece of stone or ceramic that is used for baking. They are usually square or round, but come in many sizes and generally range in price from $20-$50 and up. Like I said, I never take mine out of the oven as I use it fairly often and having it on the lowest rack of my oven also helps keep the heat evenly distributed along the bottom of the oven. When I bake pizza, or bread I usually do so directly on the pizza stone for at least half of the cooking time, if not the entire time. Baking directly on the pizza stone will create a delicious and evenly cooked quality in your food, and give it an amazing crispy texture that you will absolutely love!</span></div>
<div style="clear: both; text-align: center;">
</div>
<div style="clear: both; text-align: center;">
<span style="background-color: white;"><u><span style="font-size: large;"></span></u><br /></span>
<u><span style="background-color: white; font-size: large;">A French or Dutch Oven</span></u><br />
</div>
<div style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUxY4TGp0pA7FkzTAn1YIyii9a8AcVRRWN384yDUmVCVx2OeTeNwA9oiuKCsGjSt4ZVzIW4o3nIYNx4dAnDB1ll58t-H-ge3VkYJVnGfxZLzBlwXtBsdiqaR3aqCqzI4-QQAhdwiqUDk/s1600/image.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUxY4TGp0pA7FkzTAn1YIyii9a8AcVRRWN384yDUmVCVx2OeTeNwA9oiuKCsGjSt4ZVzIW4o3nIYNx4dAnDB1ll58t-H-ge3VkYJVnGfxZLzBlwXtBsdiqaR3aqCqzI4-QQAhdwiqUDk/s320/image.jpeg" height="240" width="320" /></span></a><span style="background-color: white;"><span style="font-size: large;">I am so happy I have one of these; if you don't know much about these ovens , they are essentially a heavy multi-purpose pot. Dutch ovens are generally cheaper than the French version, but are equally useful. Mine is a </span><span style="font-size: large;">Le Creuset 3.5 quart French oven that was my grandfathers. I most often use it for slow cooking things like roasts, ham balls, Italian beef, etc., and the reason I prefer this cast iron pot to the crock pot, is because I can use it on the stove to give the meat a nice quick sear before putting it straight into the oven on very low heat for the next few hours. Depending on the size, type and brand, they typically cost anywhere from $50-$300 or more... as I suggested earlier, this is a good one to ask for as a gift and if you do much slow cooking, I promise you will get good use out of it! </span></span></div>
<div align="right" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-85673046700220917922013-10-24T18:05:00.002-07:002015-02-02T13:00:22.150-08:00Magic Ingredients<div align="center">
<span style="background-color: white; font-size: large;">I have had a belief for quite some time now, that pretty much any dish can be improved with a) some type of cheese, b) pineapple, or c) cheese <em>and </em>pineapple. Well, I have yet to be proved wrong, so I wanted to share a couple of my favorite recipes which are alright on their own, but are much improved with one of these super special ingredients.</span></div>
<div align="center">
</div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">Fried rice is always good, but gets about 10x better with some fresh pineapple - this is my fried rice recipe that I've put together over the years, but feel free to use a different one if you already have a fried rice recipe you like!</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;"><u style="background-color: white;">Pineapple Fried Rice</u></span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">3 tbsp oil (wok oil if you have it, if not, veg oil works fine)</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">3 cloves minced garlic</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1/4 cup chopped onion</span></div>
<div style="text-align: left;">
<span style="background-color: white;"><span style="font-size: large;">2 tsp chopped red chillies (or you can use 1-2 tsp Asian chili</span><span style="font-size: large;"> sauce)</span></span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 cup meat of your choice (I recommend pork, </span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">thinly sliced, or shrimp)</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 cup mixed frozen veggies</span></div>
<div style="text-align: left;">
<span style="background-color: white;"><span style="font-size: large;">3 cups of cooked rice,cooled</span><span style="font-size: large;"> (I like jasmine rice, </span></span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">but use what you prefer)</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 tbsp fish sauce</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 tbsp soy sauce</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 egg</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">1 cup pineapple chunks</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="background-color: white;"><span style="font-size: large;">Heat wok or large deep nonstick pan over medium-high heat. When hot, add 1 tbsp oil. Once oil is hot, add garlic, onion & chillies. Stir and cook for 1 minute, then add meat. While meat is cooking, stir frequently until done. Shrimp will </span><span style="font-size: large;">only take 2-3 minutes to cook, but other meats such as </span><span style="font-size: large;">pork or chicken may tak</span><span style="font-size: large;">e more like 5 minutes. Add veggies, tossing until heated. Transfer meat/veggie mixture into large bowl. Reheat wok and add remaining 2 tbsp oil (I like to add a splash of sesame oil as well for extra flavor). When oil is hot, add rice and stir-fry for 2-3 minutes. Return veggie mixture to wok, a</span><span style="font-size: large;">dd fish sauce and soy sauce and mix everything well. Move everything out to the sides of the wok to make an empty area in the center. Crack egg into center of wok and scramble until cooked. Once cooked, mix in with other ingredients, add pineapple chunks and remove from heat. Garnish with cilantro and toasted sesame seeds.</span></span></div>
<div style="text-align: left;">
<span style="background-color: white; font-size: large;">*This can easily be made a vegetarian dish by subbing the cup of meat with extra veggies!</span></div>
<div align="center">
</div>
<div align="center">
</div>
<div align="center">
<span style="background-color: white;"> </span></div>
<div style="text-align: right;">
<span style="background-color: white;"><span style="font-size: large;">Most stuffed mushroom recipes call for some amount of Parmesan or Romano cheese, but I've found that smoked Gouda can make your stuffed mushrooms amazing - </span><span style="font-size: large;">now I never make them without it!</span></span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<u><span style="background-color: white; font-size: large;">Stuffed Mushrooms</span></u></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">24-28 white mushrooms</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1-2 tbsp olive oil</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">2 cloves garlic, minced</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1/3 cup grated Parmesan or Romano cheese</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1/3 cup smoked Gouda cheese</span></div>
<div style="text-align: right;">
<span style="background-color: white;"><span style="font-size: large;">1-</span><span style="font-size: large;">2 tsp fresh parsley, finely chopped</span></span></div>
<div style="text-align: right;">
<span style="background-color: white;"><span style="font-size: large;">1-</span><span style="font-size: large;">2 tsp fresh basil, finely chopped</span></span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">1/2 cup Italian breadcrumbs</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">olive oil</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">balsamic vinegar</span></div>
<div style="text-align: right;">
<span style="background-color: white; font-size: large;">white wine</span></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
<span style="background-color: white;"><span style="font-size: large;">Preheat oven to 350. Wash</span><span style="font-size: large;"> mushrooms and pop out stems. Finely chop stems. Heat oil over medium heat</span><span style="font-size: large;"> in a medium or large pan. Add garlic and chopped mushroom stems. Allow to cook for 1-2 minutes, draining any water that may sweat out of the mushrooms. Stir in cheeses and continue cooking another 2-3 minutes until cheeses begin to melt. Remove from heat and stir in parsley, basil and breadcrumbs. Drizzle a baking dish with olive oil. Use a te</span><span style="font-size: large;">aspoon to distribute filling mixture evenly into mushroom caps and place filled caps into baking dish. Once all caps are filled, drizzle tops with balsamic vinegar and a little white wine. Bake uncovered for 20-25 minutes until tops of filling begin to get crispy and turn golden.</span></span></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-1014098756201052332013-10-17T16:27:00.001-07:002015-02-02T12:59:55.685-08:00Don't Forget!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTX6D-U-Xzd2ID5VMW3AgLe-4B1Dcpy-GC0_qFTl2lA0IgEo3pR0oD7ILCwbLnP86aKiipo_uDMpjkA0htux4A5f0RQ2AtvDteo0SrLdupLym28gbpfGBCUQld6V1jj29SWIvs1EotBY/s1600/2013-08-15+11.56.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTX6D-U-Xzd2ID5VMW3AgLe-4B1Dcpy-GC0_qFTl2lA0IgEo3pR0oD7ILCwbLnP86aKiipo_uDMpjkA0htux4A5f0RQ2AtvDteo0SrLdupLym28gbpfGBCUQld6V1jj29SWIvs1EotBY/s320/2013-08-15+11.56.06.jpg" height="320" width="240" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">I try to keep my kitchen pretty well stocked, but with how much I cook, it is easy to forget a couple things from the store sometimes. However, forgetting something important at the store is something that I really try to avoid - as any stay at home parent knows, with two little kids it's practically impossible to simply "run to the store." Without mentioning the obvious items such as butter, milk, etc., there are a few things that I never allow myself to run out of, and if you cook most nights, I recommend you keep them on hand as well! Much of this might be obvious to you if you do much work in the kitchen, but check it out anyway - it might inspire something new for you :)</span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-size: large;"></span></span></div>
<div style="text-align: center;">
<u><span style="background-color: white; font-size: large;">Garlic</span></u></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">There is so much you can do with garlic. It comes in many forms and can be used in practically any type of dish. I always keep fresh garlic in my kitchen as well as garlic powder. If you are looking for an easy way to make something like scrambled eggs more exciting, just add a little garlic powder in with your salt and pepper! Using fresh crushed garlic is a great way to add flavor to butter or olive oil when cooking. If you're searing a roast before putting it in the oven or crock-pot, simply add oil to a hot pan, add a couple cloves of pealed and crushed garlic once oil is hot, let garlic cook for 1-2 minutes, then add your roast. After another minute or two, remove and discard garlic cloves and finish searing your roast. I always add minced garlic when cooking things like taco meat, or fajita veggies - just mix one or two minced cloves (a small teaspoon or so if using the prepared garlic from a jar) into your pan while cooking - super easy and makes such a difference. If you keep fresh garlic in your kitchen, you can easily roast a couple of bulbs and store the roasted cloves in a bit of olive oil in a little jar and use it as needed on pizzas, in sauces, or with anything else that needs some extra flavor!</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*The smaller the the garlic is prepared, the stronger the flavor will be. Garlic powder will be more widely distributed throughout the dish than garlic slivers or crushed garlic, plus when spices are dried (such as garlic powder), their flavor becomes stronger. </span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-size: large;"></span></span></div>
<div style="text-align: center;">
<u><span style="background-color: white; font-size: large;">Pasta</span></u></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">Oh pasta, how I love you. Everyone should always keep at least one box, or bag, frozen, fresh, or dried, in their kitchen at all times. With pasta, the possibilites are endless. You can find filled pasta, wheat pasta, gluten-free pasta, potato pasta (gnocchi), chile pepper pasta, practically anything that you can imagine or ask for. Pasta is not limited to traditional Italian dishes, either. Egg noodles are awesome with beef stroganoff, or Swedish meatballs. Cajun chicken, or shrimp dishes are great with linguini, and many Thai/Asian dishes are just as good with pappardelle (long wide noodles) if you don't have rice or rice noodles around. I always have different types of pasta in my kitchen because different types and shapes are better for certain sauces, so if you want to experiment with a variety of flavors and dishes, keep a variety of noodles on hand.</span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">*Always cook your pasta al dente, especially if it's going into a baked dish like lasagna - as the dish bakes, the pasta will cook a bit more in the sauce. There's nothing worse than overcooked pasta!</span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-size: large;"></span></span></div>
<div style="text-align: center;">
<u><span style="background-color: white; font-size: large;">Fresh Fruit</span></u></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">In the last few years, I have found that fresh fruit is the best snack. While I was pregnant I began keeping more fruit in the house, 1) because it's obviously great for you, and 2) because I always wanted sweets. Ever since, I have always had at least two kinds of fresh fruit in my kitchen at all times. My favorites are bananas, pineapple and berries. Bananas are great because they're so simple - you grab it, you peel it, you eat it. You can take them to work for breakfast if you're running late and they give you a little extra energy. They're the perfect food for kids of any age - mash them up for you infant, or begin peeling it for your toddler and they can do the rest! Bananas are great sliced into stuffed French toast, a peanut butter sandwich, or mixed into pancake batter. Not to mention one of the best uses of a banana comes when they're past their prime - banana bread! </span></div>
<div style="text-align: center;">
<span style="background-color: white; font-size: large;">Pineapple is not only one of my favorite fruits, but one of my favorite foods. As a whole, it simply looks awesome, I love buying fresh pineapple. Don't be intimadated by cutting a fresh pineapple, try it once and you will find out how surprisingly easy it is to do. All you really have to do is (using a very sharp knife) lay the pineapple on it's side and cut off the top and bottom. Stand it up on one end and remove the rest of the outside by cutting it off in strips. I like to remove the core by slicing the fruit off vertically in long pieces while it's still standing on end. Last, cut long pieces into desired sized chunks and you're done! By the way, the core is super sweet, so I recommend doing this at least once - hold the core like an ear or corn, dig your teeth in and such the juice out... I swear, it's delicious! Also, if you have a teething baby, stick the core in the feezer and give it to baby later like you would a teether toy :) What is there to say about fresh berries that you don't already know... probably nothing, everyone knows how many kinds there are, how delicious they are and everyone has a favorite... so maybe I'll just share how they're most commonly used in my house. In cereal - we love blueberries and strawberries in pretty much any cereal. In pancakes - mix some blueberries or raspberries into your pancake batter for an extra sweet breakfast treat. In fruit crisps or pies - if you're ever baking an apple or peach pie, mix in some fresh berries if you have them. Berries do not only make your dish more tasty, I promise it will also be more beautiful!</span></div>
<div align="center">
<span style="background-color: white;"></span></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiXqadbmJJGgmGPd7fCGjKrVFQ2xVFGYL9ciyYwta6NDxeJfV7z7tVRcQH7c97g3QS9b1RksjSTkOEnGo6ebXB7ITZE4xFp-O-OBtO4D5Ie7U9vcqw5sehiRFDYW-1lq6pEFYzYrI4zE/s1600/BLPhotography-38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiXqadbmJJGgmGPd7fCGjKrVFQ2xVFGYL9ciyYwta6NDxeJfV7z7tVRcQH7c97g3QS9b1RksjSTkOEnGo6ebXB7ITZE4xFp-O-OBtO4D5Ie7U9vcqw5sehiRFDYW-1lq6pEFYzYrI4zE/s320/BLPhotography-38.jpg" height="213" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: black;"><img border="0" src="" /></span></a></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com0tag:blogger.com,1999:blog-3641697864570741184.post-23779896604147669992013-10-11T21:04:00.001-07:002015-02-02T12:59:38.503-08:00"Why are you getting this tattoo?"<span style="background-color: white;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccJvojrdGZDUyC_g4XDwc8VtWUeiFKy6D7Tl8LcfxnMZ70wt_BEaA46vAtiKCWhGGSr6woXGBFFOQIYcXg0SCf7iZKkDkKYWzSVBcudv44dK_86fBL8NXiXoEufSgIrvB_PtnSf69iao/s1600/2013-10-11+09.36.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccJvojrdGZDUyC_g4XDwc8VtWUeiFKy6D7Tl8LcfxnMZ70wt_BEaA46vAtiKCWhGGSr6woXGBFFOQIYcXg0SCf7iZKkDkKYWzSVBcudv44dK_86fBL8NXiXoEufSgIrvB_PtnSf69iao/s200/2013-10-11+09.36.20.jpg" height="150" width="200" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Papyrus;"><span style="background-color: white; color: black; font-family: Papyrus;">"Because I love food."</span></span></div>
<span style="background-color: white; font-family: Papyrus;"><span style="color: black; font-family: Papyrus;"></span></span><br />
<div style="text-align: center;">
</div>
<span style="background-color: white; font-family: Papyrus;"><span style="font-family: Papyrus;">
<span lang="EN"><div style="text-align: center;">
So, I have spent all day trying to think of an excuse to post all of these pictures... I couldn't come up with anything quite good enough, so I am giving up. Instead, you simply get a photo bomb blog post of my food pictures. It's not quite "food porn" quality, (if you're not familiar with the term look it up!) but hopefully you find it to be worth scanning through... Thanks for the look everyone!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<span lang="EN"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG5faX2KYipzhx4rhZIWAItKzmUAFkrQfOIaRYI_mLGvc4ZgIfq8l3hcVIY8HtcIr_RlFRH1fz9ld5UI6YTpIAZlyS8TTAvZlws3EWcDuObLKnRWizIWROJlUihOVDQbxBauBL6aUme0/s1600/172060_1577370916070_4022750_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwG5faX2KYipzhx4rhZIWAItKzmUAFkrQfOIaRYI_mLGvc4ZgIfq8l3hcVIY8HtcIr_RlFRH1fz9ld5UI6YTpIAZlyS8TTAvZlws3EWcDuObLKnRWizIWROJlUihOVDQbxBauBL6aUme0/s200/172060_1577370916070_4022750_o.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
A Rhombus Guys Specialty</div>
<div style="text-align: center;">
In Grand Forks, ND you will find something unexpected -</div>
<div style="text-align: center;">
one of the BEST pizza places you have ever experienced</div>
<span lang="EN"><div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHK1_I4RuG3VIiUesav1D4Zgq-X0nILb7NLXzX1B_4mzrajx4omaijJ7LyaZEnnkKy5hC4FhIKEnLdPGhaI-FwrVJAQ1C2oUrf94aUem_E_MRgw2zmXOB-U-O8d1s3GhWjYbrnt3i3uvo/s1600/425479_10150894610101356_1246990029_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHK1_I4RuG3VIiUesav1D4Zgq-X0nILb7NLXzX1B_4mzrajx4omaijJ7LyaZEnnkKy5hC4FhIKEnLdPGhaI-FwrVJAQ1C2oUrf94aUem_E_MRgw2zmXOB-U-O8d1s3GhWjYbrnt3i3uvo/s200/425479_10150894610101356_1246990029_n.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
Mussels & Spaghetti</div>
<div style="text-align: center;">
So simple, yet so delicious,</div>
<div style="text-align: center;">
my favorite meal at my favorite Italian restaurant -</div>
<div style="text-align: center;">
Giuseppe's in Grand Forks</div>
<span lang="EN"><div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1oCcjhTACLNmzR_qgdWJb1elBYfi1-P-NghipeWepTQHv_tkjZeiTbpT_qJ_IelfwGaWP-YWgDdCymfrMUANaWyLD_r2gUpghGgz04j0vS0IyvoVmXGUiGmcZNbcMUIGyq1-_57YCWo/s1600/196950_10151305270484590_1577023262_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1oCcjhTACLNmzR_qgdWJb1elBYfi1-P-NghipeWepTQHv_tkjZeiTbpT_qJ_IelfwGaWP-YWgDdCymfrMUANaWyLD_r2gUpghGgz04j0vS0IyvoVmXGUiGmcZNbcMUIGyq1-_57YCWo/s200/196950_10151305270484590_1577023262_n.jpg" height="200" width="150" /></a></div>
<div style="text-align: center;">
my mom's fresh pasta</div>
<div style="text-align: center;">
I can remember making pasta like this with my grandmother </div>
<div style="text-align: center;">
when I was younger and </div>
<div style="text-align: center;">
when my mom does this, it brings back those memories...</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3xWomm-qa7I6lq4EoESJUJh6AQVj4gQ3sOdYiRrk1MqjoPsfZWoQjyASRCC_fPaSzNPSmdRW3PRKlBbMX7C6SQ6tmine9shKNeIdxrH72MOKwxzeRNdG0GloO_jBpmSaP8iYVTUC6Ws/s1600/2013-10-11+08.01.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3xWomm-qa7I6lq4EoESJUJh6AQVj4gQ3sOdYiRrk1MqjoPsfZWoQjyASRCC_fPaSzNPSmdRW3PRKlBbMX7C6SQ6tmine9shKNeIdxrH72MOKwxzeRNdG0GloO_jBpmSaP8iYVTUC6Ws/s200/2013-10-11+08.01.23.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
my marinara sauce</div>
<div style="text-align: center;">
best. comfort food. ever.</div>
<span lang="EN"><div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp73Dp87trW2nv2ZnDSWUZ9rA4gn2hiAgu5HmYi28BMJw8wDEj-Z6xezFOxhdgISKGXkuSnwKJzvruyzoRGzkfSGAmtxtITWqLQFeDNBGOMgPnbJV1wYVUI26qdM2JdT1sei9ly2MWr30/s1600/2013-09-20+17.00.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp73Dp87trW2nv2ZnDSWUZ9rA4gn2hiAgu5HmYi28BMJw8wDEj-Z6xezFOxhdgISKGXkuSnwKJzvruyzoRGzkfSGAmtxtITWqLQFeDNBGOMgPnbJV1wYVUI26qdM2JdT1sei9ly2MWr30/s200/2013-09-20+17.00.55.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
my four cheese ravioli</div>
<div style="text-align: center;">
I would love to make these for you!</div>
<div style="text-align: center;">
They are a bit time consuming, so could get pricey, </div>
<div style="text-align: center;">
but there's nothing like fresh pasta</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcJ9A94yCpk9qNBi5RkxnaMjYOimis71atMQYBVi5TuhaupYZacfSH1Z6XMxXZLrtxLiwI8f1Ku6tTkKY1Ot2IF8F1mX-LWprR8F-z2I8C6AmZUBzVGjYXRwFRoh22Y2lgyaQHXLaYQ8/s1600/5831_10151428113501356_1218177890_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcJ9A94yCpk9qNBi5RkxnaMjYOimis71atMQYBVi5TuhaupYZacfSH1Z6XMxXZLrtxLiwI8f1Ku6tTkKY1Ot2IF8F1mX-LWprR8F-z2I8C6AmZUBzVGjYXRwFRoh22Y2lgyaQHXLaYQ8/s200/5831_10151428113501356_1218177890_n.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
my mixed berry apple crisp</div>
<div style="text-align: center;">
I'm not sure why I love making these so much,</div>
<div style="text-align: center;">
but I think it has to do with the amazing smell and </div>
<div style="text-align: center;">
how beautiful they look when they're done baking...</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDJNk201E-9FY133F6d97XzfiGz69T0nNwfNFDG3gHUL7GcgFVrhJlQM_vGhraNVFeJjQ6yHFt8aKoO3WFEKMc0wcygCIDASAnWuQN25wR3q8G4JJrXZV_JvdVv5cM9UUPog7hEK4JNw/s1600/194_514211933398_9234_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDJNk201E-9FY133F6d97XzfiGz69T0nNwfNFDG3gHUL7GcgFVrhJlQM_vGhraNVFeJjQ6yHFt8aKoO3WFEKMc0wcygCIDASAnWuQN25wR3q8G4JJrXZV_JvdVv5cM9UUPog7hEK4JNw/s200/194_514211933398_9234_n.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
half of the pastry counter at Dakota Harvest Bakers</div>
<div style="text-align: center;">
I worked at this fabulous bakery while I lived in Grand Forks, </div>
<div style="text-align: center;">
and it was the best job I've ever had - I miss those smells!</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekNAa_U9_IOw4ypkWv-SwhlCsIk8f5oLaGnwwq4b8rjVoT8llAZuANTtLOmoOrM9yeNnWM5_IngyuAmf1adk9vIOaDmdkuK0yZ6zpRsPS3XA-jNgdVi20HOBDZ5ud0McXR5wd7AUgWIk/s1600/6520_629655962535_5857306_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekNAa_U9_IOw4ypkWv-SwhlCsIk8f5oLaGnwwq4b8rjVoT8llAZuANTtLOmoOrM9yeNnWM5_IngyuAmf1adk9vIOaDmdkuK0yZ6zpRsPS3XA-jNgdVi20HOBDZ5ud0McXR5wd7AUgWIk/s200/6520_629655962535_5857306_n.jpg" height="200" width="150" /></a></div>
<div style="text-align: center;">
A Katie Regan Cheesecake</div>
<div style="text-align: center;">
My amazing friend Katie has made some of the greatest cakes I've ever seen, </div>
<div style="text-align: center;">
I don't know how she does it ~ (love you Nightman!)</div>
</span><div style="text-align: center;">
<br /></div>
</span><div style="text-align: center;">
<br /></div>
</span><div style="text-align: center;">
<br /></div>
</span></span></span></span><div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><br /></span></div>
<br />
<div style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08637303958691936502noreply@blogger.com2