tag:blogger.com,1999:blog-86901648243713978052024-03-05T02:16:14.159-05:00What's Cooking at Richard's ??The kitchen is the heart of the home.
Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-8690164824371397805.post-8533226248740433902022-01-16T11:35:00.002-05:002022-01-16T11:35:13.989-05:00Simple Artisan Bread <p></p><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQaPrLrMxCl8fY1ySp-70hNaUQM08aNDtTlZgNNuqP2Q4H_o-egvvJMGDMyct0Y6p2iUHZ5jJKH4-jUoJ2MBDES3YtAHK2COj-8x0GM0wVO3KqOLjeUlhuhel8MLp_DHaHaubVcJaxAFHS_Cy1xRojQaMeUJEI3isr56cJKFzC9yRXZf4HOE8Qrkw-=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQaPrLrMxCl8fY1ySp-70hNaUQM08aNDtTlZgNNuqP2Q4H_o-egvvJMGDMyct0Y6p2iUHZ5jJKH4-jUoJ2MBDES3YtAHK2COj-8x0GM0wVO3KqOLjeUlhuhel8MLp_DHaHaubVcJaxAFHS_Cy1xRojQaMeUJEI3isr56cJKFzC9yRXZf4HOE8Qrkw-=w300-h400" width="300" /></a></div>This is one of Natalie's favorite breads. It isn't hard to make at all, just need to have your time planned.<p></p><p><span style="font-size: medium;"><b>Ingredients-</b></span></p><p><span style="font-family: georgia;">Bread flour - 425g (plus a little for dusting)</span></p><p><span style="font-family: georgia;">2 tsp Rapid Rise yeast </span></p><p><span style="font-family: georgia;">2 tsp coarse salt</span></p><p><span style="font-family: georgia;">360 ml tap water</span></p><p><span style="font-size: medium;"><b>What to do-</b></span></p><ul style="text-align: left;"><li><span style="background-color: white; color: #282f2f; font-family: "Source Sans Pro", sans-serif; font-size: 16px;">I</span><span style="background-color: white; color: #282f2f; font-size: 16px;"><span style="font-family: georgia;">n a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.</span></span></li></ul><ul style="text-align: left;"><li><span style="background-color: white; color: #282f2f; font-size: 16px;"><span style="font-family: georgia;">Cover the bowl of dough tightly with plastic wrap and set on the counter at room temperature. Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.</span></span></li></ul><ul style="text-align: left;"><li><span style="color: #282f2f; font-family: georgia; font-size: 16px;">Lightly dust a large nonstick baking sheet with flour (or use parchment paper that can withstand high heat). Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. </span></li></ul><ul style="text-align: left;"><li><span style="color: #282f2f; font-family: georgia; font-size: 16px;">During this 45 minutes, preheat the oven to 475°F (246°C).</span></li></ul><ul style="text-align: left;"><li><span style="color: #282f2f; font-family: georgia; font-size: 16px;">When ready to bake, using a very sharp knife or bread lame, score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.)</span></li></ul><ul style="text-align: left;"><li><em style="box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: georgia;">For a slightly crispier crust: Add a cast iron skillet to the bottom of the oven as it preheats. Carefully and quickly pour 4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.</span></em></li></ul><ul style="text-align: left;"><li><span style="color: #282f2f; font-size: 16px;"><span style="font-family: georgia;">Place the shaped and scored dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.</span></span></li></ul><ul style="text-align: left;"><li><span style="color: #282f2f; font-family: "Source Sans Pro", sans-serif; font-size: 16px;">Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving.</span></li></ul>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-58569387035584731852022-01-15T17:15:00.000-05:002022-01-15T17:15:09.107-05:00Spicy Chicken and Sweet Potato Stew<p>This is an adaptation of an original recipe from allrecipes. It is hailed as my bride's favorite of all stews!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBtRai6fi9aXLAM2CmAYsQoPztjSOD-vm8mhOtOVntMsioOUZ6P1f5PnadgWapLYVO8phsM-N4RMobhp42Ig4LwJrW-f6p8YCrbVmAfYJkBfJhg_mplavWr9ho0QeNVP6iDMzU-u2TBFq3bsY7k5D8s06vfLC7TlclR_BYf2Aq_1F5BiwV0wSPGDfW=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBtRai6fi9aXLAM2CmAYsQoPztjSOD-vm8mhOtOVntMsioOUZ6P1f5PnadgWapLYVO8phsM-N4RMobhp42Ig4LwJrW-f6p8YCrbVmAfYJkBfJhg_mplavWr9ho0QeNVP6iDMzU-u2TBFq3bsY7k5D8s06vfLC7TlclR_BYf2Aq_1F5BiwV0wSPGDfW=s320" width="240" /></a></div><b><span style="font-size: medium;">Ingredients-</span></b><p></p><p>1 tsp olive oil</p><p>1 onion, chopped</p><p>4 cloves garlic, mince (I use the jarred minced garlic)</p><p>1 lb of sweet potato, peeled & cubed</p><p><span>1 bell pepper, seeded and cubed </span>(colored is best for presentation, but green will work too)</p><p>1 lb cooked chicken breast, cubed. (left over chicken works well here, or a couple boneless breasts cubed and browned too.)</p><p>1 or 2 cans of diced tomatoes. ( I like two myself)</p><p>2 cups of water</p><p>1 tsp salt</p><p>2 Tbsp chili powder</p><p>1 tsp ground cumin ( I make it a heaping teaspoon)</p><p>1 tsp dried oregano</p><p>1 tsp cocoa powder, unsweetened of course</p><p><span id="docs-internal-guid-a811abf9-7fff-169c-6eca-c65834e13683"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ </span></span>tsp ground cinnamon</p><p><span id="docs-internal-guid-a811abf9-7fff-169c-6eca-c65834e13683"><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ </span></span>tsp red pepper flakes (heaping again)</p><p>1<span style="font-family: Arial; white-space: pre-wrap;">½ </span>Tbsp all-purpose flour</p><p>2 Tbsp water</p><p>1 cup frozen corn</p><p>1 can kidney beans, drained and rinsed (I prefer the dark in this stew)</p><p><br /></p><p><b><span style="font-size: medium;">What to do:</span></b></p><p><span>1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic cooking until the onion has softened and becomes translucent (5 minutes or so). Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve the flour with the 2 Tbsps of water and stir into the boiling stew - mix well. Reduce heat to medium-low, cover, and allow to simmer until the potatoes are tender but not mush (10-20 minutes) Stir occasionally to keep from sticking to the bottom.</span></p><p><span>2. Once the potatoes are tender, stir in corn and kidney beans. Cook a few more minutes until heated completely. </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9l-Do4IPWIHMnlZMQB7D6pbo6UICb0GsNtmQ9xeDAB15u-zA_6d26u2jzUP_cmVUeO-Ps3Bh6UtCNn9CQvbG8EvOPiyvSEJnaijYN0a2KgKjOwJGGnysFMwQFoOtRkDBGREZq9B4GAJM-onPg1UvK3ah5EDvhUrGB5vV2V_EF70eduFJfCQFnHa1b=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9l-Do4IPWIHMnlZMQB7D6pbo6UICb0GsNtmQ9xeDAB15u-zA_6d26u2jzUP_cmVUeO-Ps3Bh6UtCNn9CQvbG8EvOPiyvSEJnaijYN0a2KgKjOwJGGnysFMwQFoOtRkDBGREZq9B4GAJM-onPg1UvK3ah5EDvhUrGB5vV2V_EF70eduFJfCQFnHa1b=w300-h400" width="300" /></a></div><p></p><p><span>ENJOY!!</span></p><p><br /></p>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-89094711627699437912021-12-19T15:03:00.002-05:002021-12-19T15:06:59.423-05:00Cheese Pennies<p> <span style="font-family: georgia;">A wonderfully easy appetizer for parties or a light snack with drinks. </span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIixh0MsVxkMW7HZxGsL0te7Ve6f1wI-V5ChvNusKf9SeSeNRQAa9r_Pm9hKNS5JfwG0ebHPygXuCDGhFzElw7wag3mRJhjjldbq3LZAsKtCHjhCKDVCpeewhsvOTpJpvC-_oF7yQWJ8FcTO3mhzVHvUD9T0AYmSIB68tZBi-9IC8GonoP7VVuv_eH=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIixh0MsVxkMW7HZxGsL0te7Ve6f1wI-V5ChvNusKf9SeSeNRQAa9r_Pm9hKNS5JfwG0ebHPygXuCDGhFzElw7wag3mRJhjjldbq3LZAsKtCHjhCKDVCpeewhsvOTpJpvC-_oF7yQWJ8FcTO3mhzVHvUD9T0AYmSIB68tZBi-9IC8GonoP7VVuv_eH=w480-h640" width="480" /></a></span></div><b style="font-family: georgia;"><p><b style="font-family: georgia;"><br /></b></p>Ingredients:</b><p></p><p><span style="font-family: georgia;">2 cups grated sharp cheddar (227g) (or other cheese such as pepper jack for added "BAM")</span></p><p><span style="font-family: georgia;">1 stick of unsalted butter, room temperature</span></p><p><span style="font-family: georgia;">1<span style="font-size: 11pt; white-space: pre-wrap;">½ cups (180mg) of all-purpose flour</span></span></p><p><span id="docs-internal-guid-795cd84c-7fff-4da5-bfe6-beeaf3365a5c"><span style="font-family: Georgia; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¾ tsp salt</span></span></p><p><span style="font-family: georgia; font-size: 14.6667px; white-space: pre-wrap;">½ tsp dry mustard</span></p><p><span id="docs-internal-guid-4959f7c9-7fff-9d21-49c4-c9d3e412053f"><span style="font-family: Georgia; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ tsp cayenne pepper</span></span></p><p><span><span style="font-family: Georgia; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">water as needed a little at a time </span></span></p><p><span><span style="font-family: Georgia; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></p><p><span><span style="font-family: Georgia; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>Directions:</b></span></span></p><p><span><span style="font-family: Georgia; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. In a medium-size mixing bowl or electric mixer, combine all ingredients to make a cohesive dough. Sprinkle in water as needed to make it all bind together. Once it comes together divide it into two balls.</span></span></p><p><span><span style="font-family: Georgia; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Transfer to a lightly floured surface and roll each into a log about 1 inch in diameter. </span></span></p><p><span><span style="font-family: Georgia; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Wrap each in wax paper and/or plastic wrap and place in the freezer for thirty minutes.</span></span></p><p><span><span style="font-family: Georgia; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Preheat the oven to 4ooF. </span></span></p><p><span style="font-family: Georgia; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Removing one log at a time from the freezer, cut into </span><span style="font-family: Georgia; font-size: 11pt; white-space: pre-wrap;">⅛ inch rounds. </span><span style="font-family: Georgia; white-space: pre-wrap;">Arrange rounds on a baking sheet lined with parchment paper. They don't spread much so half an inch spacing will be enough.</span></p><p><span style="font-family: Georgia; white-space: pre-wrap;">6. Bake pennies for 11-12 minutes until they start to brown. Remove from oven and allow to cool on pan for several minutes before transferring to wire racks to cool completely. Store in an airtight container for up to a week - if they last that long....</span></p><p><span style="font-family: Georgia; white-space: pre-wrap;">**Recipe adapted from King Arthur Baking</span></p><p><span style="font-family: Georgia; white-space: pre-wrap;">Enjoy!</span></p><p><span style="font-family: Georgia; white-space: pre-wrap;"><br /></span></p><p><span style="font-family: Georgia; font-size: 11pt; white-space: pre-wrap;"><br /></span></p>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-87024218974722286852021-12-19T12:22:00.000-05:002021-12-19T12:22:11.765-05:00Nana's Raisin Bread<div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtYCBn_6AnXzVg-dZosSfwutGQwO25sKfG0ofgnA5Rkn6iXokOCpo76-6ZqvTNvdBgKXlRmjD5xR2pAewLv0RWzV1E_K20NQB5E2kwafvcmpSvT9ceWp6SgQayQSbKpzYRN3okQWcAN4ODOmdJKcldGLPNSoU4xAbtnIggmBoS_JZ-gzGu-_YW8L1Z=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtYCBn_6AnXzVg-dZosSfwutGQwO25sKfG0ofgnA5Rkn6iXokOCpo76-6ZqvTNvdBgKXlRmjD5xR2pAewLv0RWzV1E_K20NQB5E2kwafvcmpSvT9ceWp6SgQayQSbKpzYRN3okQWcAN4ODOmdJKcldGLPNSoU4xAbtnIggmBoS_JZ-gzGu-_YW8L1Z=w480-h640" width="480" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">This is a family traditional Christmas-time recipe that just the smell of this bread baking stirs so many wonderful memories to fill my heart.<span style="mso-spacerun: yes;"> </span>Great memories of sitting in the picture window of 34 Graystone Lane, Levittown, Pennsylvania as my Nana sliced and buttered raisin bread to eat with our hot tea.<span style="mso-spacerun: yes;"> </span>Also the memories of my mother’s kitchen with her mother-in-law supervising the kneading and baking of the bread.<span style="mso-spacerun: yes;"> </span>These two women were extreme influences of who I am today because of the love they showed me. (If it weren’t for that great love they’d killed me long ago!)<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";"><span style="mso-spacerun: yes;">This r</span>aisin bread recipe was always used at some point during the Christmas season.<span style="mso-spacerun: yes;"> My cousins in the north know this bread as "kern bread" shortened from "currant bread" that it was originally made with. </span>We didn’t leave milk and cookies for Santa when I was growing up; we plated raisin bread with eggnog!<span style="mso-spacerun: yes;"> Christmas breakfast almost always included sliced kern bread around the tree while opening gifts. </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">The aroma this bread distributes while baking in the house is absolutely heavenly.<span style="mso-spacerun: yes;"> </span>This bread recipe is an ALL-DAY work of love, maybe which is why it tastes so wonderful! </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0b44MmYV3V-myA0-QIkgqeCSkFS1F1OGD4v3xtNhGbh0jveHn96Kf-gkaa8dCDXgIHEy9-Xj36s7a0Y4MSHzc6xkgKzdy5m1WbENXMiEDbHG15A4VKXCgQUuWepDTQl4fKY9bA3Jw7w/s1600/DSC_0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0b44MmYV3V-myA0-QIkgqeCSkFS1F1OGD4v3xtNhGbh0jveHn96Kf-gkaa8dCDXgIHEy9-Xj36s7a0Y4MSHzc6xkgKzdy5m1WbENXMiEDbHG15A4VKXCgQUuWepDTQl4fKY9bA3Jw7w/s400/DSC_0001.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";"><strong>The ingredients</strong>:<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">5lb bag all purpose flour</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">½ lb light brown sugar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1 cup granulated sugar + 1 tsp for yeast mixture</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1 Tbsp salt</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1 heaping tsp cinnamon</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1 heaping tsp allspice</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1 heaping tsp ground cloves</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">½ cup of molasses</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Bookman Old Style","serif";">½ cup of milk</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">2 Tbs instant coffee</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">3 packs dry yeast (rapid rise)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1½ lbs raisins</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">3 eggs</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style", serif;">4 cups water, divided (1</span><span style="font-family: "Bookman Old Style", "serif";">½ for yeast, 2</span><span style="font-family: "Bookman Old Style", "serif";">½ for dough)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">1 cup of Crisco shortening </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";"><strong>The Directions:</strong></span></div><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";"><span style="mso-spacerun: yes;"> </span>Soak raisins in a large bowl with hot tap water for 30 minutes then drain.<o:p></o:p></span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">In a small bowl put yeast a teaspoon of sugar and 1½ cup of water (check yeast instructions for water temp - usually 110-120) Let this sit for about five minutes. It should begin foaming if the yeast is active.</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">In large mixing bowl pour half of the flour, and mix in other dry ingredients making a hole in the middle of the flour.<o:p></o:p></span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">Add 2½ cups water, eggs, milk, shortening and yeast mixture.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tmPtnqcZrhCehFMxJNXC8tpKKt_iekxzGr6C1fOuwWBJqFiUhjFnjI82Q-2x7sZ5AL9eLm-Lup4YIc-_BYTewLiPzWnVxp3e7L2vtvHZS3tqwGj6GkrkJGHstcUfeLnr9C24UKLbF14/s1600/DSC_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tmPtnqcZrhCehFMxJNXC8tpKKt_iekxzGr6C1fOuwWBJqFiUhjFnjI82Q-2x7sZ5AL9eLm-Lup4YIc-_BYTewLiPzWnVxp3e7L2vtvHZS3tqwGj6GkrkJGHstcUfeLnr9C24UKLbF14/s320/DSC_0005.JPG" width="320" /></a></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">Add flour and raisins a little at a time.<span style="mso-spacerun: yes;"> (an extra set of hands will reduce the mess) M</span>ix by hand- squeezing, turning, folding, swirling - until it won’t stick to fingers. At this point I move it to a lightly floured surface and continue to work the dough folding, and pushing away, then quarter turn and repeat until the dough is springy to touch. Form into a ball and place in a grease bowl</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">Cover bowl and keep warm until doubles in size (about 2½ to 3 hours). This seems a long rise for bread, but due to all the fruit, and other ingredients the yeast needs more time to work. I use my oven on PROOF setting, but sometimes use my laundry room when washing with hot water and drying towels. The small room stays warm.</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">When the dough has doubled, punch it down in the bowl to flatten out the air. Pour out onto a lightly floured surface. It's important to NOT knead at this point, but to press the dough down. It's okay to fold it once or twice, and press down, not the kneading motion as earlier. Now, cut into separate loaf sizes, then roll into loaves and place into greased and floured pans.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
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</div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">Cover with plastic wrap (spray the bread side with non-stick spray) and let rise to double in size again. (about an hour)</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
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<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif"; mso-bidi-font-family: "Bookman Old Style"; mso-fareast-font-family: "Bookman Old Style";"><span style="mso-list: Ignore;">9.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bookman Old Style","serif";">Bake at 325 for 40-50 minutes.<span style="mso-spacerun: yes;"> </span>Remove from pans and spread tops with Crisco or Margarine. Make sure you have an oven thermometer to set or hang inside the oven. (<i>Every make and model heats differently and changes over time. I have over cooked one batch due to the control setting and actual heat not matching by about 40 degrees!</i>)</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Bookman Old Style","serif";">10. Allow to cool completely on wire racks before slicing.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_Ql5ycZugwsSiXJezJvqukuijXaGUlnthu5ZU6dAXNnTti-B3kA-9DYkDdp6sDFHr2IbZOHDREU2BSh5SoaMCBSauWkJYImAn3mcjxGWXt6o6018aDmqNDQU7HR5ce3oDwa8nr8OrNr7Gc5MGD02l6wB3AhsYuNeGHWkez8Rtp4BkqkRpXp3aM3wt=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_Ql5ycZugwsSiXJezJvqukuijXaGUlnthu5ZU6dAXNnTti-B3kA-9DYkDdp6sDFHr2IbZOHDREU2BSh5SoaMCBSauWkJYImAn3mcjxGWXt6o6018aDmqNDQU7HR5ce3oDwa8nr8OrNr7Gc5MGD02l6wB3AhsYuNeGHWkez8Rtp4BkqkRpXp3aM3wt=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBOHyEnlAxJxvNJ9Cv66tMma48qZ_4kVjoEUbikmx7bVzaAYJGGHSdGm5lbMe6ylt8Q39YR6PAcCoBq0rPOLwFkZdyCZTyQkgdWOkm1eHOae_t6S2NzYJsW2fx9_9ghcWrxaIzfKAa7Q_IQSzbyVb-K6c534xE57IYoyQ9KZN_PiYQYdgHTNeeROU1=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBOHyEnlAxJxvNJ9Cv66tMma48qZ_4kVjoEUbikmx7bVzaAYJGGHSdGm5lbMe6ylt8Q39YR6PAcCoBq0rPOLwFkZdyCZTyQkgdWOkm1eHOae_t6S2NzYJsW2fx9_9ghcWrxaIzfKAa7Q_IQSzbyVb-K6c534xE57IYoyQ9KZN_PiYQYdgHTNeeROU1=w480-h640" width="480" /></a></div><br /><span style="font-family: "Bookman Old Style","serif";"><br /></span></div> <br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Bookman Old Style","serif";">Enjoy!<o:p></o:p></span></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com3tag:blogger.com,1999:blog-8690164824371397805.post-88996840399843943912021-11-23T13:45:00.001-05:002021-11-23T13:47:03.911-05:00Raspberry Chiffon Pie<p> <span style="font-family: Calibri, sans-serif; font-size: 16pt; font-weight: 700; white-space: pre-wrap;">Ingredients:</span></p><span id="docs-internal-guid-b4c8af7d-7fff-c1c7-5806-dbd5228969a6"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Crust- </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgT5Vb9qhrpVRECri9_veWr04knYA0rr3ja1Z0L6AVIrmg7eG8HjrbmsN5MNeBiJceIfydjSNqIWALCKQJMKPdHRHzfzuDOwHcx4lK-e5f8ThYwhRczb3RRxucFdtFdQK48kevDw-QPA/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgT5Vb9qhrpVRECri9_veWr04knYA0rr3ja1Z0L6AVIrmg7eG8HjrbmsN5MNeBiJceIfydjSNqIWALCKQJMKPdHRHzfzuDOwHcx4lK-e5f8ThYwhRczb3RRxucFdtFdQK48kevDw-QPA/w237-h316/IMG-0933.jpg" width="237" /></a></div></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 18.6667px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b> </b></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups crushed ginger snaps (about 44 small snap cookies)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6 Tbsp unsalted butter at room temp </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¼ cup granulated sugar</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Curd-</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">12oz fresh raspberries</span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup orange juice</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6 Tbsp unsalted butter, at room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large eggs</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large egg yolks (save whites for meringue)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp water, hot tap</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ tsp unflavored gelatin</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Meringue-</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">¾ cup of granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large egg whites (reserved from curd)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">⅛ tsp regular salt</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Topping-</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup heavy whipping cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp confectioners’ sugar </span></p><div><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span id="docs-internal-guid-b680d37e-7fff-63dc-6663-59fbbf124f38"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-size: 16pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline;">Instructions:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline;">Crust:</span></p><ol style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px; white-space: pre-wrap;"><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">Press the mixture into the bottom and sides of 9" deep-dish pie pan.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.2; margin-bottom: 15pt; margin-top: 0pt;"><span style="background-color: transparent; font-family: Calibri, sans-serif; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">To prebake the crust: Place it in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack. (Or refrigerate overnight)</span></p></li></ol><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline;">Curd:</span></p><ol style="margin-bottom: 0px; margin-top: 0px; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">In a medium saucepan, combine the raspberries, sugar, juice. Set the pan over medium-high heat and bring the berries to a simmer. Cook until all the berries have burst and softened. Smashing/pressing as you stir; about 10 minutes total.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the pan from the heat and pass the cooked raspberries through a fine-mesh strainer into a bowl or measuring cup. Be sure to press the solids to extract as much of the smooth sauce as possible; you should be left with about </span><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1 ½ cups</span><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> (400g to 425g) of sauce.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Stir the butter into the warm sauce until it’s melted completely.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Clean and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce back into the saucepan with the eggs, whisking to incorporate.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Return the pan to medium-low heat and cook the curd, stirring constantly, until it’s thick enough that the lines made by your spoon or spatula as you stir take a second or two to disappear.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> In a small bowl, combine the hot water and gelatin. Add a spoonful or two of the hot curd to the gelatin, stirring to incorporate, then stir the gelatin mixture back into the curd, mixing thoroughly. Set aside while you prepare the meringue.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Meringue: </span><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">In a large heatproof bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk gently and continuously until the mixture reads 160°F to 165°F on a digital thermometer.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Remove the bowl from the heat and beat the meringue with a whisk or your stand mixer's whisk attachment until stiff.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fold about a quarter of the meringue into the curd to lighten it, then fold the curd back into the meringue, mixing gently until no white streaks remain.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour the filling into the cooled crust and refrigerate the pie (covered with a cake cover or large overturned bowl) until set, at least 4 hours or overnight.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Topping: </span><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">Whip the cream and confectioners’ sugar until soft peaks form.</span></p></li><li aria-level="1" dir="ltr" style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="background-color: white; line-height: 1.44; margin-bottom: 15pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spread the whipped cream on top of the pie or serve it in a bowl alongside. Garnish with sugared raspberries</span></p></li></ol><div><span style="white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5JFyXs14g0xh0EoiyySfcDjhvupIMvyO-d8UjJqgfstzLe87mnoBLtv9udbWKoq6xYBResGDNglqXbTOxtQz4ew5DIDyXdTqwB61kBVbSqfdAmyk1u6HesyWUZdm2PIlBrHjnZ06xfI/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5JFyXs14g0xh0EoiyySfcDjhvupIMvyO-d8UjJqgfstzLe87mnoBLtv9udbWKoq6xYBResGDNglqXbTOxtQz4ew5DIDyXdTqwB61kBVbSqfdAmyk1u6HesyWUZdm2PIlBrHjnZ06xfI/w301-h400/IMG-0932.jpg" width="301" /></a></div><br /><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; white-space: pre-wrap;"><span style="font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline;">**A version from the King Arthur Baking Company</span></p><div style="white-space: pre-wrap;"><span style="font-size: 14pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline;"><br /></span></div></span></span></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-42744342083167829812021-06-30T20:15:00.002-04:002021-06-30T20:15:37.968-04:00Zesty Peach BBQ Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_6EeyNLiVqo92sV3koSM2hGxNg2tui6o1GIwQKLK-5CI7VNC0G3yD2GsTW7X9HpLWFSzGuKtFSbo5LO_B-mdtrbmbgmZ9RWHGe5HVBQzhohKpnUuZ9hOFKKV49-9tpZ-GXn_nCj0fu8/s2048/IMG-9591.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_6EeyNLiVqo92sV3koSM2hGxNg2tui6o1GIwQKLK-5CI7VNC0G3yD2GsTW7X9HpLWFSzGuKtFSbo5LO_B-mdtrbmbgmZ9RWHGe5HVBQzhohKpnUuZ9hOFKKV49-9tpZ-GXn_nCj0fu8/w284-h379/IMG-9591.jpg" width="284" /></a></div><p><b><span style="font-size: medium;"><u>Zesty Peach BBQ Sauce</u></span></b></p><p>
</p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">6 cups finely chopped peaches (pitted & peeled)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 cup finely chopped red bell pepper<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 cup finely chopped onion<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">3 Tbsp fresh minced garlic<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1¼ cups honey<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">¾ cup of cider vinegar<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">1 Tbsp Worcestershire sauce<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 tsp red pepper flakes<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 tsp dry mustard<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">2 tsp salt<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;">In a large stainless steel, heavy-bottomed saucepan/pot combine ALL ingredients and bring to a boil over medium-high heat. Reduce heat and boil “gently” stirring often until mixture is
thickened to the consistency of a thin commercial BBQ sauce. (about 25-30 minutes)<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><o:p> </o:p></p>
<p class="MsoNormal" style="line-height: normal;">Ladle hot mixture into hot jars
leaving ½ inch of headspace.<span style="mso-spacerun: yes;"> </span>Place jars
in a canner making sure they are covered with 1-2 inches of water.<span style="mso-spacerun: yes;"> </span>Bring to a boil, then start a timer for 15
minutes. Remove jars to cool completely and seal. <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfH5Ps8Kd3nMiwqIn_DbmfC-lk0likiCBQDPV8a-QGcReGOK40wsssA1UNMzovvSd9mKeHDS11EXVtv1FdfW8znqXts3HTysGfqw3RRJMJFrNwEoz5xXy6TdgwjR-j9gHx8RBSU0V4bnw/s2048/IMG-9593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfH5Ps8Kd3nMiwqIn_DbmfC-lk0likiCBQDPV8a-QGcReGOK40wsssA1UNMzovvSd9mKeHDS11EXVtv1FdfW8znqXts3HTysGfqw3RRJMJFrNwEoz5xXy6TdgwjR-j9gHx8RBSU0V4bnw/w300-h400/IMG-9593.jpg" width="300" /></a></div><br /><p></p>
<p class="MsoNormal" style="line-height: normal;">*This is great with grilled
chicken and pork loin<o:p></o:p></p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7KsqfJak02lTNpoS1snhh4ymxX4GEb8qy1kMnsXewdKzgFU6sPOgtQ2tOuzrPshxvoa-039zim02bkbD4Qau6gR07pSuIrdoQHt0sgNL9vzowl36aHkBexAzq1AmhWpt0Y4AkoW3m44/s2048/IMG-9599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7KsqfJak02lTNpoS1snhh4ymxX4GEb8qy1kMnsXewdKzgFU6sPOgtQ2tOuzrPshxvoa-039zim02bkbD4Qau6gR07pSuIrdoQHt0sgNL9vzowl36aHkBexAzq1AmhWpt0Y4AkoW3m44/w296-h395/IMG-9599.jpg" width="296" /></a></div><br />Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-80878478033401442042021-01-18T13:45:00.001-05:002021-01-18T14:19:49.094-05:00Chicken Noodle Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_UQJrhvyQzCn_pvMIhPiaXYV_ZWnd1-2KBWCVSIm6j_cBYPvkVhlzwlI_Gbp0JfTV6S4I5DSPgibolI5AuApH-cttQGKLeb-chOkbWtgygVs9nbaP07L0KTaLaOiDvDNUtZ57f1yVi4/s2048/soup1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_UQJrhvyQzCn_pvMIhPiaXYV_ZWnd1-2KBWCVSIm6j_cBYPvkVhlzwlI_Gbp0JfTV6S4I5DSPgibolI5AuApH-cttQGKLeb-chOkbWtgygVs9nbaP07L0KTaLaOiDvDNUtZ57f1yVi4/w300-h400/soup1.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p> Very few things warm the soul and the body like a bowl of chicken noodle soup on a cold winter's day, or when you're under the weather. </p><p><br /></p><div style="text-align: left;"><b><span style="font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: left;"><span>4 bone-in, skin on chicken thighs (patted dry)</span></div><div style="text-align: left;"><span>1 onion, chopped</span></div><div style="text-align: left;"><span>4 medium carrots, peeled and sliced</span></div><div style="text-align: left;"><span>4 ribs of celery, sliced</span></div><div style="text-align: left;"><span>2 qts chicken broth</span></div><div style="text-align: left;"><span>2 cups water</span></div><div style="text-align: left;">2 Tbsp oil (canola or olive)</div><div style="text-align: left;">1/2 tsp thyme</div><div style="text-align: left;">3 bay leaves</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">8oz (half a bag) of wide egg noodles</div><div style="text-align: left;">1 Tbsp parsley</div><div style="text-align: left;">1 Tbsp lemon juice</div><div style="text-align: left;">Salt & Pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"><b>Directions:</b></span></div><div style="text-align: left;"><span style="font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia;">1</span>. <span style="font-family: georgia;">Over medium high heat, add oil to a Dutch oven, or heavy bottomed soup pot. Then place the thighs skin side down in the oil. Cook thighs until golden browned skin (3-5 minutes) and then flip for an additional two minutes. Remove to a plate. Discard the majority of the drippings reserving 2-3 tablespoons.</span></div><div style="text-align: left;">2. <span style="background-color: white;"><span style="font-family: georgia;">Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.</span></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: georgia;">3. </span></span><span style="background-color: white;"><span style="font-family: georgia;">Remove chicken to a plate or cutting board to cool. Add noodles; covered, over low heat until noodles are tender, 20-22 minutes.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;">4</span>. <span style="font-family: georgia;">W<span style="background-color: white;">hen chicken is cool enough to handle, remove meat from bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust to taste with salt and pepper. Remove bay leaves.</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;">Serve with some crusty bread and ENJOY!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf7wLr02mJ74sob-PW-QI-RLQtELYieUYUpScXeoArkZRZL80UhloPp9HEet9o_2mvdtab075LElXEQ1q8sOG-jxOwxWc3JABDoKxF-6GlChDBvDLYp3AK6wDBJI9RyDg9PnwVzwXcv4/s2048/soup+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf7wLr02mJ74sob-PW-QI-RLQtELYieUYUpScXeoArkZRZL80UhloPp9HEet9o_2mvdtab075LElXEQ1q8sOG-jxOwxWc3JABDoKxF-6GlChDBvDLYp3AK6wDBJI9RyDg9PnwVzwXcv4/w480-h640/soup+2.jpg" width="480" /></a></div><br /></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-34630825754561627872020-12-22T11:34:00.002-05:002020-12-22T11:34:51.539-05:00Welsh Cakes <p> As a child and on into adulthood, these simple, not very sweet, yet tasty treats were often in our home. They were almost always in the cookie jar at Nana's when we went to visit too. At home, my mom usually cooked them around Christmas to go to neighbors along with other treats such as, lemon bars, Michigan Rocks, peanut butter kiss cookies and raisin bread. In my youthful days, I despised the welsh cakes with raisins! I once thought they were chocolate chips in the cake, and it ruined those for me until well into adulthood. I'm glad my mom taught me to make these before her stroke. I can't make a batch without thinking of her now, and even as I prepare this post. Miss you mom!</p><p><b><span style="font-size: medium;"></span></b></p><div style="text-align: left;"><b><span style="font-size: medium;"><b><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8hO9fN51H46Aj2OlSqS4ohDnuFO5SPIC9PP8DdjtWGHk7y9FAm8etocAptqujXKzXXW4qaGse26Wqs_AIF-YYGkhcY3DlI_gmTKCkhIw1-U1nNZup0jgLrBSG1RFHNNVGhlw7iawBAA/s2048/Welsh+cakes1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8hO9fN51H46Aj2OlSqS4ohDnuFO5SPIC9PP8DdjtWGHk7y9FAm8etocAptqujXKzXXW4qaGse26Wqs_AIF-YYGkhcY3DlI_gmTKCkhIw1-U1nNZup0jgLrBSG1RFHNNVGhlw7iawBAA/w240-h320/Welsh+cakes1.jpg" width="240" /></a></div><br />Ingredients:</span></b></span></b></div><p></p><div style="text-align: left;"><ul style="text-align: left;"><li><span>4 cups of all-purpose flour</span></li><li><span>1 cup of shortening </span></li><li><span>1 tsp. salt</span></li><li><span>1</span>¾ cups granulated sugar</li><li>4 tsp. baking powder</li><li>1½ tsp nutmeg</li><li>1 egg, room temp and beaten with the milk below</li><li>1½ cup milk (room temp)</li></ul><div><br /></div><div><span style="font-size: medium;"><b>Directions:</b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div>Preheat oven to 350 degrees.</div><div><span style="font-size: medium;"><b><br /></b></span></div><div>In a large mixing bowl, combine the first six ingredients with your hands as if making a pie crust. Next add the beaten egg and milk combination. Stir with a spoon, don't beat. Once blended, drop from a teaspoon onto greased cookie sheets.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSPVim3AaGU83P2Y8k-1sC1mKlDVbUl0F_dh6jB6xcYaKwA36Fqo8MDwXc0_-bIBPygVOB6Bb_tbZ35GtgSXq0cbW7niNqGSfJUI-2mV5cggsa1bKGmKsAAoL63I_P0O7FhzbsiFbHBQ/s2048/Welsh+cakes2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSPVim3AaGU83P2Y8k-1sC1mKlDVbUl0F_dh6jB6xcYaKwA36Fqo8MDwXc0_-bIBPygVOB6Bb_tbZ35GtgSXq0cbW7niNqGSfJUI-2mV5cggsa1bKGmKsAAoL63I_P0O7FhzbsiFbHBQ/w300-h400/Welsh+cakes2.jpg" width="300" /></a></div>My cousin, Kathy Peter, recently taught me to try a few cookies as a trial run to make sure the oven temp is right. If it's right, you will bake the batches for about 13-15 minutes. Browned, crisp bottoms are what you're looking for.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc5mUCfY3JBWppJED7rtDgWLUrd4kz7FXU1muN1SsQfp2nPdmkQxH-Ng2vIuAs0Tda5i002WE4-fsc8ryG4_ck20Wxw6W9jQDZu7RY_n38W79_i4WTMRemvdHy_gblFvhVCsyUp51MQI/s2048/Welsh+cakes4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc5mUCfY3JBWppJED7rtDgWLUrd4kz7FXU1muN1SsQfp2nPdmkQxH-Ng2vIuAs0Tda5i002WE4-fsc8ryG4_ck20Wxw6W9jQDZu7RY_n38W79_i4WTMRemvdHy_gblFvhVCsyUp51MQI/w150-h200/Welsh+cakes4.jpg" width="150" /></a></div><br />** after I cook half the batch, I add raisins to the batter and fold in. Cook the same, but the teaspoon drops are a little bigger for these.</div><div><br /></div><div>Enjoy!</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div><br /></div><div><br /></div><div><br /></div></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-90197879414055168392020-12-20T21:06:00.002-05:002020-12-22T10:54:25.820-05:00Ginger Snaps <p><table align="center" 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/AVvXsEhYR2vaSRkWCj9QjQTnptGQJqb-TFL-tbJ1Y-m_or4XTDccBcx5-dAHQHb6QxxXbTZomnpP5ii6LgGJe0TnUu_wj4YKd9x3oMqHoIbszt3bxWI3HCSr5r9NvLFUb5zv5xsoeeXDHG9Xans/s2048/Ginger+Snaps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYR2vaSRkWCj9QjQTnptGQJqb-TFL-tbJ1Y-m_or4XTDccBcx5-dAHQHb6QxxXbTZomnpP5ii6LgGJe0TnUu_wj4YKd9x3oMqHoIbszt3bxWI3HCSr5r9NvLFUb5zv5xsoeeXDHG9Xans/w331-h441/Ginger+Snaps.jpg" width="331" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ginger Snaps</td></tr></tbody></table></p>One of my dad's favorite cookies was a ginger snap. Although it took me many years to appreciate the flavor of a good ginger snap, my eldest son had affinity to these baked goods at a very young age. This recipe is one that my father would have enjoyed immensely. <p></p><div style="text-align: left;"><b><span style="font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅔ cup butter, softened</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 cup brown sugar, packed</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">¼ cup molasses (No moles are harmed in the making of these cookies)</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 egg, room temp</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2 tsp. fresh gingerroot, peeled, minced</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 cup all-purpose flour</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">¾ cup whole wheat flour</span></li><li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3</span>⅓ tsp ground ginger </li><li>1½ tsp baking soda</li><li><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½ tsp ground nutmeg</span></li><li><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ tsp ground cloves</span></li><li><span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ cup sugar</span></li><li>1½ tsp ground cinnamon</li></ul><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b>Directions:</b></span></div><div><ol style="text-align: left;"><li>In a large bowl, cream brown sugar with butter until light and fluffy. Beat in molasses, egg and fresh ginger. </li><li>In another bowl, combine flours, ground ginger, baking soda, salt, nutmeg, and cloves; gradually add to the creamed butter bowl and mix well. Cover and refrigerate until easy to handle (1 to 1½ hours) </li><li>Preheat oven to 350◦F. In a small bowl, mix sugar and cinnamon. Shape dough into 1 inch balls; roll in sugar/cinnamon mixture. Place dough balls 3in apart on parchment lined baking sheets</li><li>Bake until set, 10-12 minutes. Cool for a couple of minutes before removing from the pans to wire racks to finish cooling. Store in airtight containers.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOccshIgFuJ05UylPRuOyI81pyhdPhdXb6amhH64TTmFbxwjjmYC_RBacx4Lvc7ECMaq7z1s5J3rRVmsDj4sWUQR9dtfjXZWXOgjBPcOmVi77arWRaPlyoJ8lMDKQptwOfmsvcF_8v88I/s2048/Ginger+Snap+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOccshIgFuJ05UylPRuOyI81pyhdPhdXb6amhH64TTmFbxwjjmYC_RBacx4Lvc7ECMaq7z1s5J3rRVmsDj4sWUQR9dtfjXZWXOgjBPcOmVi77arWRaPlyoJ8lMDKQptwOfmsvcF_8v88I/w480-h640/Ginger+Snap+cookies.jpg" width="480" /></a></div><br /><div><br /></div></div><div>Enjoy!</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><b><span style="font-size: medium;"></span></b></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-88136376944406964612020-12-19T19:01:00.002-05:002020-12-22T09:28:23.084-05:00Welsh Tea Biscuits<p> The tea wafers are perfect for a holiday confection, or an anytime treat! </p><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/AVvXsEggvgAF50LDu8iuu-VXhfntVL_9mhmXi3TmUCVag8YEZklbodyOQZqowRAkHr4G9hHwCf3_-ZeOAHxB_Bqdv0aov8l73ApO-6rJfpx1A4kNha0jUUmrxE9AMfrP7UYxVS39w1XWmeItaAc/s2048/Welshies.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="527" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvgAF50LDu8iuu-VXhfntVL_9mhmXi3TmUCVag8YEZklbodyOQZqowRAkHr4G9hHwCf3_-ZeOAHxB_Bqdv0aov8l73ApO-6rJfpx1A4kNha0jUUmrxE9AMfrP7UYxVS39w1XWmeItaAc/w395-h527/Welshies.jpg" width="395" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Welshies</td></tr></tbody></table><div style="text-align: center;"><b style="font-size: large; text-align: left;"><br />Ingredients:</b></div><div style="text-align: left;"><ul style="text-align: left;"><li>3/4 cup golden raisins</li><li>2 Tbsp cognac, brandy, or apple juice (I prefer Hennessey's cognac!)</li><li>1 cup (2 sticks) butter, softened </li><li>1¼ cup granulated sugar, divided</li><li>1 egg, room temperature</li><li>2¼ cup all-purpose flour</li><li>2½ tsp ground cinnamon, divided</li><li>1 tsp baking powder</li><li>½ tsp baking soda</li><li>¼ tsp fine sea salt</li><li>½ tsp ground cloves</li><li>⅓ cup (approximately) sliced almonds (I just stick a two or three into the top of each cookie prior to baking)</li></ul><div><b style="font-size: large;"><br /></b></div><div><b style="font-size: large;"><br /></b></div><div><b style="font-size: large;">Directions:</b></div><div><b style="font-size: large;"><br /></b></div><div>1. Preheat oven - 375*F. In a medium bowl combine cognac (or choice of liquid) with raisins to soak for about ten minutes. Stir every couple minutes to soak up the "juice".</div><div><br /></div><div>2. In a medium bowl add dry ingredients of- flour, <span style="font-family: inherit;">1½ teaspoons cinnamon, baking powder, baking soda, salt, and cloves. Stir to combine.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">3. In a large bowl add 1 cup of sugar and butter. Beat until light and fluffy, then beat in egg. Gradually add the flour mixture a little at a time until well blended. Stir/fold in fruit and cognac mixture with a spoon using a spoon - not the beaters! </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">4. In a small bowl or saucer combine the remaining </span>¼ cup of sugar and teaspoon of cinnamon. Shape teaspoonfuls of dough into 1 inch balls; roll in cinnamon/sugar mixture to coat. Place balls on ungreased cookie sheets 2 inches apart.</div><div><br /></div><div>5. Using a smooth bottomed glass dipped into the cinnamon-sugar mixture, press each ball to ¼ inch thickness. Press almond slices into the flattened cookie dough. </div><div><br /></div><div>6. Bake 10-12 minutes until lightly browned. Remove to wire racks to cool completely, then store in air tight containers. These treats can be frozen for up to three months.</div><div><br /></div><div>Enjoy!<br /></div><p class="MsoNormal"><o:p></o:p></p></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-89905868287170015572020-12-19T14:21:00.003-05:002020-12-27T14:41:35.125-05:00Versatile Lentil Soup<p></p><table align="center" 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/AVvXsEj28HrjW1AvS5G79v9hN3_wiXKh3_6tqSPzffZBaxLenjCN-oLuW7P7dMVVQIgMBE_LmETjurCmbn5nz9xieWV-7NMfsvDQQe9fHhWUfJQ2AEF_dbLf-sNg27DdjTj0PcnPlNzm-txeG70/s2048/Lentil+soup.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28HrjW1AvS5G79v9hN3_wiXKh3_6tqSPzffZBaxLenjCN-oLuW7P7dMVVQIgMBE_LmETjurCmbn5nz9xieWV-7NMfsvDQQe9fHhWUfJQ2AEF_dbLf-sNg27DdjTj0PcnPlNzm-txeG70/w300-h400/Lentil+soup.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lentil Soup with turkey bacon</td></tr></tbody></table><span> </span>This hearty soup is versatile. For example, it is great served as a main dinner with some crusty bread, or it can be part of a soup & salad/sandwich offering. You can also vary the ingredients. This time I used turkey bacon, but next time I will be using a smoked turkey sausage sliced thin. Instead of kale, substitute chopped spinach. Like most soups & stews, it's much better the next day!<div><b><span style="font-size: medium;">Ingredients:</span></b><div><ul style="text-align: left;"><li>Slices of turkey bacon, or thinly sliced smoked turkey sausage</li><li>2 Tbs olive oil</li><li>1 large onion, diced</li><li>2-3 carrots, peeled, diced</li><li>2 stalks celery, diced</li><li>2-3 cloves garlic, minced</li><li>3/4 tsp. cumin powder</li><li>3/4 tsp. ground coriander</li><li>1/2 tsp turmeric powder</li><li>1lb bag of lentils, rinsed</li><li>1 can crushed tomatoes</li><li>2 quarts of chicken broth, or vegetable broth (I used one of each)</li><li>1 bunch kale, stems removed, chopped (about 4 cups)</li><li>salt & pepper to taste (a dash of red pepper flakes when serving is nice to<span style="font-size: medium;">o</span></li></ul><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><b>Directions:</b></span></div><div><br /></div><div>In your soup pot or dutch oven, cook your bacon or sausage with a Tbsp of olive oil for a couple of minutes. As it starts to brown, add remaining oil and onion, carrots, celery and salt & pepper. Sauté over medium high heat for a 5-6 minutes to soften veggies. Turn down heat if they start to brown to soon. Next add the garlic, cumin, coriander and turmeric, cooking another 2-3 minutes stirring to blend.</div><div><br /></div><div>Add lentils, tomatoes, broth and a pinch of salt and pepper to taste. Increase heat bringing soup to a boil. </div><div><br /></div><div>While soup is heating up, chop the kale and add to the pot. Once boiling, cover and reduce heat to simmer for 30-40 minutes.</div><div><br /></div><div>The soup is now ready to serve this way, but to make a thicker broth, I use an immersion blender for a few pulses in the pot and stir to mix. If you don't have an immersion blender, remove a cup to cup and a half to a blender and puree. return to the pot and stir.</div><div><br /></div><div>* Not everyone in the house likes the same level of "heat". I add a few shakes of red pepper flakes and a teaspoon of sour cream to my bowl.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><br /><p><br /></p><p> </p></div></div></div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-81094331749544794622020-12-14T19:29:00.003-05:002020-12-27T14:26:08.352-05:00Nana's "Bott boi" or Pie in a Pot<p></p><table align="center" 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/AVvXsEiWLYT9DPnNOq2ZOfvkx-LmUttjTFspvoKpWQZV_Dk3Okx72_d3vr5az6HpqblB4huhKybAaSuxZsIFC6lHk6Swzdilfn_DM-qlqthvPk6x1WIzJPl0zdz3V1_yj6e1lDUUqu3Qwn0EBd4/s2048/IMG-7685.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLYT9DPnNOq2ZOfvkx-LmUttjTFspvoKpWQZV_Dk3Okx72_d3vr5az6HpqblB4huhKybAaSuxZsIFC6lHk6Swzdilfn_DM-qlqthvPk6x1WIzJPl0zdz3V1_yj6e1lDUUqu3Qwn0EBd4/w282-h320/IMG-7685.jpg" width="282" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bott boi</td></tr></tbody></table><p style="text-align: left;"><span> </span>Growing up in South Carolina I didn't get to see my Nana in Pennsylvania very often. When we did make the trip north it was always an exciting time as a young boy. Shoot! It was even exciting when I took my own boys up to Pennsylvania when they were smaller. One of the special parts was that Nana's house was usually the "hub" of family gatherings and that meant feeding large numbers. Bott boi, a Pennsylvania Dutch recipe, was one of those crowd-pleasers that also went a long way to feeding large groups. It's basically a "pie in a pot" instead of a pot pie. </p><p style="text-align: left;"><span> </span>I can remember Nana giving my mother the 'recipe' and how-to's even though my mother was a great chicken pastry maker! Bott boi -- chicken pastry.... two slightly different variations of the same meal. The differences lie in some of the additional ingredients of bott boi. Bott boi, can be made with ham, beef, lamb, turkey, chicken and usually contains potatoes, carrots, celery, and onions. Chicken pastry is made with... well... chicken and pastry strips.</p><p style="text-align: left;"> This year is the first time I have attempted the recipe. I have now made it twice in the last two months of 2020 - a year to remember, or forget! I think it's one that I'll work to teach my daughter and daughter-in-laws if they wish to keep with some family tradition comfort food. </p><h4 style="text-align: left;">"Noodle" Ingredients- (prepare noodles first so they can dry)</h4><div>3.5 cups all purpose flour</div><div>3.5 Tbsp. shortening</div><div>1/2 tsp salt</div><div>1 egg</div><div>1.5 cups of water</div><div><br /></div><div><table align="center" 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/AVvXsEhmgCBC0d_JU47hZ2TXVGuTc6vjhqDgIccrlSC0WNC7LUNoeZ23-tGRaGKfUah00GcjXnbWO2lVK9VXJ4iLnvRWFmnf_EDe6CIZFavAMdGPHR2bTDSl31Urf4SjytWukZjYXu9hHWt5vgM/s4032/IMG-7680.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgCBC0d_JU47hZ2TXVGuTc6vjhqDgIccrlSC0WNC7LUNoeZ23-tGRaGKfUah00GcjXnbWO2lVK9VXJ4iLnvRWFmnf_EDe6CIZFavAMdGPHR2bTDSl31Urf4SjytWukZjYXu9hHWt5vgM/w300-h400/IMG-7680.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Allow noodles to 'dry' for at least an hour<br /><br /></td></tr></tbody></table><br /></div><div><br /></div><div>Mix together flour, salt and shortening as preparing a pie crust - (little crumbles)</div><div>Beat egg and mix with water</div><div>Add liquid to dry ingredients a little at a time and keep mixing.</div><div>Separate into three portions, and on a floured board or surface roll out to 1/4 inch thickness (think Kraft singles) then cut into squares. Use wax paper or floured cloth to allow these to 'season' (dry)</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="text-align: left;">Pot Ingredients-</h4><div>2 split chicken breasts (skin and bone)</div><div>4 thighs (skin and bone)</div><div>*** (I used a small fryer whole)</div><div>1 onion, peeled, chopped</div><div>2 stalks celery, chopped</div><div>4 yellow potatoes, peeled and sliced</div><div>salt and pepper to taste</div><div><br /></div><div>In a large soup pot place chicken parts, onion, celery and carrots, add water to cover. Bring to a boil on high heat, then reduce and allow to simmer about 30 to 45 minutes. </div><div><br /></div><div>Remove chicken from the skin and bones. Cut up chicken and return to broth. Discard skin bones.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyBhyphenhyphenUMmBgl88375M1tP6eTYBU_0jmWS2pMYImossEqqdgxRJlYEio5kRq-QMEiaqjBnfy2GKd6VqUQogIOzrkHueP4pNWo_5kz0fe4imeP2i6BdrbSCqBWrq_7wsRNJ2ml5IRHbqFX4/s2048/IMG-7681.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyBhyphenhyphenUMmBgl88375M1tP6eTYBU_0jmWS2pMYImossEqqdgxRJlYEio5kRq-QMEiaqjBnfy2GKd6VqUQogIOzrkHueP4pNWo_5kz0fe4imeP2i6BdrbSCqBWrq_7wsRNJ2ml5IRHbqFX4/s320/IMG-7681.jpg" /></a></div><br />Alternately add potato slices and 'noodles'. Season with salt and pepper to taste. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Cover tightly and cook at moderate boil until potatoes are tender and noodles are fluffy. Add parsley flakes, give it a stir and serve!</div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4IiZkR5FxhT8xAkhBmaS2-rkfpUXLmFLn7ef3HL65ach9wtrMY0W4EtqdqjHhCuHL_ZF32ryeH5J-bIjdDiXAmP9mvE0XtH54ff69EhTl1kdTBtn0GdVfvABOriOO_vQZZg9QKMYZhY/s2048/IMG-7684.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4IiZkR5FxhT8xAkhBmaS2-rkfpUXLmFLn7ef3HL65ach9wtrMY0W4EtqdqjHhCuHL_ZF32ryeH5J-bIjdDiXAmP9mvE0XtH54ff69EhTl1kdTBtn0GdVfvABOriOO_vQZZg9QKMYZhY/w150-h200/IMG-7684.jpg" width="150" /></a></div></div><div><br /></div><div><br /></div><div><br /></div><div>Remember, make plenty because stews and soups are ALWAYS better the next day.</div><div><br /></div><div>Enjoy!</div>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-6788023644288033702019-01-30T19:39:00.000-05:002019-01-30T19:40:18.879-05:00Leftover Chicken Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgke5dZM6V99KWmGF7Btv-qaMIAe-DoGdwfgjccV-TDHI4kNg3F2v3hDnmjLVL_-Z7SY8y4yfAtHlj2UcZ4igewZgIBVNdpBV-LfyoRWc2WMaLaHwC4pcSJ9P7A2dyAKqgzzanHjeLlo/s1600/Chicken+chili2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgke5dZM6V99KWmGF7Btv-qaMIAe-DoGdwfgjccV-TDHI4kNg3F2v3hDnmjLVL_-Z7SY8y4yfAtHlj2UcZ4igewZgIBVNdpBV-LfyoRWc2WMaLaHwC4pcSJ9P7A2dyAKqgzzanHjeLlo/s400/Chicken+chili2.JPG" width="300" /></a></div>
Last night I baked an extra bone-in chicken breast for our supper - intentionally for leftovers. There are so many versatile uses for leftover chicken that I usually try to cook an extra bone-in breast when I can. (e.g. casseroles, salad, chicken salad sandwiches, soups, and stews)<br />
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I used my extra chicken tonight for a simple version of partially homemade chili. I know you're thinking "partially homemade?". Many of the ingredients are canned, jarred, or previously prepared, so it's not a homemade dish, but it's good for cleaning out some of the pantry items!<br />
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<b>Ingredients </b>(for tonight anyway...)<br />
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2 cans of navy beans (drain & rinse)<br />
2 jars of picante sauce (medium, mild or mixed)<br />
4 cups cubed cooked chicken<br />
2 tsp ground cumin<br />
2 Tbsp olive oil<br />
1 medium onion (peeled & chopped)<br />
2 jalapenos (seeded, chopped)<br />
1 can of chicken broth<br />
Salt, pepper and hot sauce to taste<br />
Shredded cheese, chopped green onions for topping<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe7HA7vHlQoNOzCNmPJ3z35NhdgJznMepvq0exs2JkEq2INlX5RXLm_CoHTLH2rAMJlgauTOMTftvnZupzqA-9b7Hk_26JRjnWZ-qMEDHmVXHVCH3fELne96Trvt_JsbTLd8Dq7b0Rw8/s1600/Chicken+Chili1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOe7HA7vHlQoNOzCNmPJ3z35NhdgJznMepvq0exs2JkEq2INlX5RXLm_CoHTLH2rAMJlgauTOMTftvnZupzqA-9b7Hk_26JRjnWZ-qMEDHmVXHVCH3fELne96Trvt_JsbTLd8Dq7b0Rw8/s400/Chicken+Chili1.JPG" width="300" /></a><b>Directions- </b><br />
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Heat a heavy bottom pot, or Dutch oven over medium heat. Add olive oil, onions, and jalapeno and saute until softened. (4-5 minutes)<br />
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Next, add all other ingredients and bring to a boil. Reduce heat to simmer for 20-30 minutes, stirring often.<br />
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Serve with toppings and tortilla chips or corn bread.<br />
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Enjoy!<br />
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Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-91376469897804754412019-01-24T21:07:00.000-05:002019-01-24T21:07:39.703-05:00Black Bean and Turkey Sausage Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvXQFbseXVbAlyoamueyRdr58U8gZJTeF55B77yklaDm5-5s5DZSqAYVYiz7WjY3Ie-keydWA60dxpd6QAtZFZXsKmiyamv177iRS4ErCDeuubGvlBlWmKu-dAEZjbWFZ_qGVpxNKW1Y/s1600/Black+Bean+Stew.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvXQFbseXVbAlyoamueyRdr58U8gZJTeF55B77yklaDm5-5s5DZSqAYVYiz7WjY3Ie-keydWA60dxpd6QAtZFZXsKmiyamv177iRS4ErCDeuubGvlBlWmKu-dAEZjbWFZ_qGVpxNKW1Y/s400/Black+Bean+Stew.JPG" width="300" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">A wonderfully delicious and easy low calorie stew that simmers in a crock-pot throughout the day. It also makes the house smell delightful. This base for this recipe an old magazine for Crock-Pot recipes. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients-</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3 cans black beans (rinsed & drained)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 onion(chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 stalks celery, sliced thinly</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ cup frozen corn</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 jalapeno, finely diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1½ cups chicken broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cloves garlic, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1½ tsp dried oregano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1½ tsp cumin (or more to taste)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp red pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6oz cooked turkey sausage, thinly sliced</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Directions-</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">First, spray the inside of your crock with a non-stick spray. Next, combine all ingredients except for the sausage in the crock-pot. Give it all a good stir, then cover. Cook on low for 7 hours. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Finally, add the sausage and allow to cook for another 25 to 30 minutes. Serve with toppings of your choice: sour cream, green onions, shredded cheese, or all of the above.</span>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-91005453843844450032019-01-24T12:42:00.000-05:002019-01-24T12:43:43.361-05:00Basic White Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">After playing with several recipes and techniques, I think I have found my favorite basic white bread recipe for our home at this point. Although, I'm still a very novice baker, I am learning and improving each time I bake. I have noticed that the recipes work better when weighing out the flour versus measuring cups. One of the European bread recipes I tried explained that different flours result in variable weight per cup. Taking that advice, about 5oo grams of flour works well for bread and all-purpose flours per loaf. This recipe is a combining of a couple of those and a touch of my own development added. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">It's simple. It's very basic in that it only has four ingredients. Most importantly, it tastes wonderful.</span><br />
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<b style="font-family: georgia, "times new roman", serif;">Ingredients- </b><span style="font-family: "georgia" , "times new roman" , serif;">(yields 1 loaf)</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500g bread flour (I have used bread flour and all-purpose and both work)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7g instant yeast</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1½ cups warm water (<i>distilled</i> works best at 100-110 degrees)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp salt (fine sea salt)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">*Optional:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp butter (melted to brush the top for the last five minutes of baking)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Directions-</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Weigh out your flour. Add it and the salt into mixing bowl. In a small bowl add the warm water and then the yeast. Allow to sit for a few minutes to activate. Create a hole in the flour and add the liquid.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Begin incorporating the flour and liquid. As it starts to come together, I put it under my Kitchen Aid mixer with a dough hook and allow it to do all the kneading. If you don't have a mixer, place on a lightly floured surface and begin kneading the dough thoroughly. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">When blended smooth, place in an oiled bowl, cover with a tea cloth and allow to proof for 2 hours of until it doubles in size. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once doubled, dump onto a lightly floured surface again. Stretch and pull a few times to shape into a football shape, and place into a greased bread tin. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Cover with plastic wrap sprayed with non-stick spray and allow to rise again for about thirty minutes.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Place into a preheated oven (350F) for one hour. Remove, and brush top with melted butter and return to oven for five minutes. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Remove from oven and tin. Place on a wire rack until completely cooled. Store in an airtight container. (I save store bought bags for my own bread.)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">*** </span><span style="font-family: "georgia" , "times new roman" , serif;">As an alternative to traditional bread tins, pull and stretch the dough into a ball. Spread some rolled oats onto a baking stone, and place the ball over the oats. Allow to proof for thirty minutes then slash with a sharp knife and bake at 450F for thirty minutes. (butter the top and bake for five more minutes)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Enjoy </span></div>
Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-61577653528747919882019-01-18T14:01:00.001-05:002019-01-20T11:14:28.652-05:00Mediterranean Salmon <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Although I don't know where I first heard it, I've often used the phrase, "Those that don't like seafood have never had seafood that is properly cooked." </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I know. I know. That's my opinion, and I understand there are many people that just do not LIKE seafood. Yet.. one still has to ask, "How was it prepared?" 😀😀</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Growing up, salmon was not a highly requested meal. It's probably because the only way I'd ever eaten salmon was from a can. (Think Pink) My dad would eat it on crackers, and my mom would usually shape it into salmon patties, then fried them in a cast-iron skillet. My brother and I would covered these "seafood burgers" with creamed corn. Although this wasn't too terrible, I don't consider it to be truly a seafood experience, and can understand why some people could say, salmon is not a favorite. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">However, I found that fresh salmon is a whole other story! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I came across this recipe as I was looking for a healthy way to cook the salmon filets my sweet bride had purchased. This base recipe comes from the American Heart Association's Low-Fat, Low Cholesterol cook book. The original recipe calls for discarding the marinade and grilling the fish. Although that is certainly a valid, tasty way to prepare it, I went with keeping the marinade and baking it along with the fish.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Marinade Ingredients - </b>enough for 3 to 4 salmon filet (4oz each)</span><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<span style="font-family: "georgia" , "times new roman" , serif;">1 or 2 Roma or Campari tomato, chopped fine (I used two small Romas)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp red wine vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp fresh Rosemary, chopped (or 1 tsp dried, crushed)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp fresh Sage, chopped (or 1 tsp dried)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp grated lemon zest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp pepper (or more to your liking)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp kosher salt</span><br />
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Put all the marinade ingredients in a bowl and mix well with a fork or spoon.<br />
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Prepare your salmon. Rinse the fish, and pat dry with paper towels. ** If my salmon has been frozen, I often press the filet, wrapped in the paper towel,<br />
between my hands.<br />
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In a Ziploc bag, place your salmon, then pour in the marinade. Toss, and move the fish around to fully coat with the marinade, then place in the refrigerator for 30 minutes to a couple of hours.<br />
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When you're ready to cook, preheat the oven to 425F on BAKE. Spray a glass baking dish or pan with PAM or other non-stick spray. Remove the salmon from the bag and place in the dish/pan, then pour the marinade over the tops of the salmon.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready for the oven!</td></tr>
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Place in the preheated oven for 15-17 minutes, depending on the thickness of the filet. When the timer goes off, flip the oven from BAKE to BROIL. Prop the oven door open so you can keep an eye on the fish. The aroma could result in a bit of drool, use towels appropriately.<br />
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After a minute or two on broil, turn off the oven and remove the dish. Serve with your favorite sides.<br />
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ENJOY!<br />
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<i>Nutritional Info per serving:</i><br />
<i>Calories 144</i><br />
<i>Fat 4.5g</i><br />
<i>Cholesterol 65mg</i><br />
<i>Protein 25g</i><br />
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Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-89723870625943979192019-01-14T21:44:00.000-05:002019-01-17T11:48:59.543-05:00Split Pea Soup with Smoked Turkey Sausage<span style="font-family: "georgia" , "times new roman" , serif;">Split pea soup is a family favorite, and there are many variations that we enjoy. Tonight we tried our first using smoked turkey sausage, and it too is a big hit. It's a wonderful meal on a cold night with a bit of homemade bread.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAQgILcztb3lBtvbmB0pOrCSoXuNzj-QYLfoZxvGmj_5qsEzvNjzwAVUm0D0rIebA0ZQJ_Zr4Sbk8HBfqiOVxOlt9Y9rQa86BDwdAQzQLjQWkKGAocBEqkuFWjd_Qv8LJ1POqIg4t0Zg/s1600/IMG-2648.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAQgILcztb3lBtvbmB0pOrCSoXuNzj-QYLfoZxvGmj_5qsEzvNjzwAVUm0D0rIebA0ZQJ_Zr4Sbk8HBfqiOVxOlt9Y9rQa86BDwdAQzQLjQWkKGAocBEqkuFWjd_Qv8LJ1POqIg4t0Zg/s400/IMG-2648.JPG" width="300" /></a><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients- </span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp extra virgin olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 sweet onion, chopped to your liking</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 carrots, peeled and cut into slices</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 stalks of celery, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1lb bag of dried split peas</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">12 oz. smoked turkey sausage, sliced into </span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 107%;">¼</span><span style="font-family: "georgia" , "times new roman" , serif;"> inch rounds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 cups of chicken broth</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. kosher or sea salt</span><br />
<span style="font-family: "georgia" , serif; font-size: 11pt; line-height: 15.6933px;">¼</span><span style="font-family: "georgia" , "times new roman" , serif;"> tsp. pepper (or more to taste)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Bay leaves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Directions-</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">In a heavy bottomed pot, or Dutch oven, heat oil over medium high heat. Add sausage and brown for 5 minutes or so. Remove sausage and set aside. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add onions, carrots, celery, and cook until tender - about 5 minutes. Stir in broth, peas, salt, pepper, and bay leaves and bring to a boil over the medium high heat. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Once boiling, add sausage and reduce heat to medium-low. Allow soup to simmer, stirring occasionally until peas are tender. (40-50 minutes) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hdW132gQPAabwZ_SsbpdvabPbU2EKdGNj0nmZxgyVMoCESo6sq4d2b8l0jUSWCriZkft43shG_yFCYWXrQXdVFtRcD0cQlww940R-Wvai-tIl6My-zkYGTvbVT93QDa_HBDwoZh53zc/s1600/IMG-2649.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hdW132gQPAabwZ_SsbpdvabPbU2EKdGNj0nmZxgyVMoCESo6sq4d2b8l0jUSWCriZkft43shG_yFCYWXrQXdVFtRcD0cQlww940R-Wvai-tIl6My-zkYGTvbVT93QDa_HBDwoZh53zc/s640/IMG-2649.JPG" width="480" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Remove and discard bay leaves. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serve with bread or cornbread.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Enjoy!</span><br />
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Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-39954282204056690662019-01-13T16:24:00.000-05:002019-01-14T10:10:04.220-05:00Cranberry Scones<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirU-vlZT_PZpYUrequFbREvIlHCpu7KZjw0pGZBZMnnQKl-iYPawL1eawdRPaN-fxfxuG28hpQQE5SL0f8QKKascSl1wQ7tlPCXZmyYTxdmAa3xygm6c0ebIQYOtiFJwWq4EBFcPj0oco/s1600/c-scone4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirU-vlZT_PZpYUrequFbREvIlHCpu7KZjw0pGZBZMnnQKl-iYPawL1eawdRPaN-fxfxuG28hpQQE5SL0f8QKKascSl1wQ7tlPCXZmyYTxdmAa3xygm6c0ebIQYOtiFJwWq4EBFcPj0oco/s400/c-scone4.JPG" width="300" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Scones</span><span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-size: large;">are</span> a wonderful treat from the Old World. Although scones are a more traditional treat in England, their oldest recorded mentions were printed by a Scottish poet in 1513. Many recipes for these tasty treats came to America with immigrants from the past. The variations of scone recipes are vast; as well as the shape these treats can come in.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients-</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups all-purpose flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 107%;">¼ </span>cup sugar </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsps baking powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp baking soda</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dash salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsps butter (cold for cutting in)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 large egg white</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ cup vanilla yogurt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ cup dried cranberries (I used craisins, but any dried fruit will do)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1½ teaspoons grated orange rind</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Low-fat milk (for brushing the tops)</span><br />
<span style="font-family: "georgia" , serif; font-size: 14.6667px;"><br /></span>
<b style="font-family: Georgia, "Times New Roman", serif;">Directions-</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat your oven to 425F. Using a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender (or two knives) cut in the butter until the mixture looks like coarse crumbs. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In a small bowl, combine the egg white, yogurt, fruit and orange rind and mix well. Add to the flour mixture all at once and stir until a soft dough begins forming.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">On a lightly floured surface, knead for 30 seconds, then pat, or roll, into an 8 inch circle. Place on a lightly grease baking sheet. Using a sharp knife, score the circle into 8 wedges.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Brush with milk, and sprinkle with a little additional sugar. Bake for 20 minutes, or until golden. Serve warm. Enjoy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpvxHSQjNCS77tlFR6aSjtptnTM2zbIRQHyTK-2T39G1HWos02LdGAooBI_iyMSlNKLtauQO6pv9kiOnjO9lpXBNR78apSKwz6y19_xA-aPdA-HjQYl7v0vxUVpq-88hN9cCQ5NDQPRE/s1600/c-scones3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpvxHSQjNCS77tlFR6aSjtptnTM2zbIRQHyTK-2T39G1HWos02LdGAooBI_iyMSlNKLtauQO6pv9kiOnjO9lpXBNR78apSKwz6y19_xA-aPdA-HjQYl7v0vxUVpq-88hN9cCQ5NDQPRE/s400/c-scones3.JPG" width="300" /></a>Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-68911523009098879922019-01-11T15:02:00.000-05:002019-01-11T15:04:25.697-05:00Homemade Potato Bread<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIoYqKmAQNusYTFnqqUNbk8_RWVVot60LsZ0gcjn5v3Wbdak1QDJo-c0-CUlh8-3mU_3Kxzfz5akfLJcm6o5B7IUMbM1ZeYfkyTwKFiHkdx5JWQbCyTjkU4BAAjxLic_V8hgn0qTR7K4G/s1600/IMG_2539.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIoYqKmAQNusYTFnqqUNbk8_RWVVot60LsZ0gcjn5v3Wbdak1QDJo-c0-CUlh8-3mU_3Kxzfz5akfLJcm6o5B7IUMbM1ZeYfkyTwKFiHkdx5JWQbCyTjkU4BAAjxLic_V8hgn0qTR7K4G/s400/IMG_2539.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Freshly sliced potato bread with Kerrygold Irish butter</td></tr>
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When you make mashed potatoes, or baked potatoes, you always prepare a little extra. An extra baked potato makes a wonderful breakfast of hash browns the next morning, and a cup of extra mashed potatoes is all that is needed to make a couple loaves of wonderful potato bread!<br />
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This potato bread recipe comes from <i>Grit- Country Skills Series, </i>"Guide to Home Baking" which was given to me while visiting family for Christmas in Ohio.<br />
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<b>Ingredients:</b><br />
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6 cups bread flour, divided, plus extra for dusting<br />
1 Tbsp fine sea salt<br />
2 Tbsp instant yeast<br />
2 cups very hot water (130-140 degrees)<br />
1 cup mashed potatoes<br />
1 Tbsp honey<br />
1 Tbsp oil (optional)<br />
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<b><br /></b>
<b>Directions-</b><br />
Using a mixer with a bread hook ( I use a Kitchen Aid ), add four cups of flour, the salt and the yeast to the mixing bowl and give it a few spins on low to blend. Next lift the hook, and make a hole in the middle of the flour.<br />
Add potatoes, honey, and the hot water into the hole you made. Stir the mixture a bit with a spatula to blend with the flour. (<span style="color: #990000;">This keeps the flour from exploding out of the mixing bowl- some lessons are learned while you undertake a huge clean-up...</span>) Once the flour is incorporated, lower the hook and begin on the first blending level for a minute or so, then turn it up to level #4 or a knead setting. Allow the mixer to knead the dough for 10 to 15 minutes.<br />
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Next add the remaining 2 cups of flour, again incorporate the flour and dough somewhat before turning the mixer back on. (<span style="color: #990000;">Remember - you don't want a flour cloud in the kitchen</span>) Start mixer back up at the first blending level for a minute, then back to knead, or #4 for another 5 minutes or so. The dough should be coming together. You want it to be moist, yet firm. If the dough is still adherent to the sides of the mixing bowl, stop the mixer and drizzle some oil around the sides of the bowl. This will aid in dumping the dough out as well.<br />
* As the mixer runs, prepare your area for allowing the dough to rise. I have had the best success in using my oven. Right before placing the dough in, add a pan/bowl of very hot water (for moisture), and set the oven to the lowest temp possible. (150 on mine) I only allow the oven to heat for a couple of minutes - not all the way to 150! Place the dough in and cover with a damp tea cloth or lightly cover with plastic wrap sprayed with non-stick spray. (I prefer the damp tea cloth)<br />
Once the dough comes together, dump it into a greased bowl forming it into a ball/round shape. (Metal mixing bowl works fine) Place the dough in the oven, or other place to rise until it doubles and is puffy. This will depend on the temp, humidity, and elevation of where you are. It could take as little as thirty minutes or up to an hour. (Some cases even longer)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZHcrUNg3juN4N4mB5LIlr_ayTMJ8oFNC-v6EVuJRlr2y67wF11kuyK3FmINAQrKPDg7rCWtvSmePnsRnSbI5M0va9hpL12U8DpTpTsqpm_sB7_duFUW4MfFhiGoRCLSPYRQAMEmgjrpM/s1600/IMG_2534.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZHcrUNg3juN4N4mB5LIlr_ayTMJ8oFNC-v6EVuJRlr2y67wF11kuyK3FmINAQrKPDg7rCWtvSmePnsRnSbI5M0va9hpL12U8DpTpTsqpm_sB7_duFUW4MfFhiGoRCLSPYRQAMEmgjrpM/s200/IMG_2534.JPG" width="150" /></a> After it has risen, turn the dough out onto a floured kneading area. (I use a large floured plastic cutting board, but would like to get a wooden one) Knead the dough several turns adding a bit of flour as needed until it smooth, and doesn't stick.<br />
Use a sharp knife and cut the dough in half as evenly as possible. Take each half and pat out into an oval shape (about an 8x10 area). Slightly stretching the dough a bit, roll into a fat loaf. Place each rolled loaf into well greased and floured bread pan (9x5) and cover with greased plastic wrap. (I sprayed it with cooking spray)<br />
Replace the pan of very hot water back in the oven. Slightly warm the oven again if needed, and place the pans in the oven for the second rise. Allow the loaves to rise and double in size.<br />
While the loaves rise, check periodically for large bubbles appearing on top. If they do, pinch them to avoid a burn blister when baking. Just before the rise is complete, slash the top of each loaf slightly across the top in one or two places.<br />
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When the rise is complete, take the loaves and water pan out of the oven and preheat to 350F. Once the oven is ready, bake the loaves for about 50 minutes or until they're a nice dark-golden brown. A thermometer inserted into the side should read at least 190 degrees.<br />
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Remove the loaves immediately from the pans, and allow to cool completely on a wire rack. Don't cut loaves until they are cooled to room temperature.<br />
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ENJOY!Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-32161435269640282222015-01-24T21:42:00.000-05:002015-01-24T21:42:52.961-05:00Chicken Parm - Light and Easy<div class="separator" style="clear: both; text-align: center;">
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Want a meal that you can prepare in less than an hour with little effort and taste like you spent all day in the kitchen? Well this recipe is for YOU!<br />
<br />
<strong>Ingredients</strong>-<br />
<br />
3 boneless chicken breasts<br />
1 jar of your favorite spaghetti sauce (don't skimp here - use a good one!)<br />
1 sweet onion, peeled and sliced<br />
Olive oil<br />
Salt, Pepper and Garlic powder to taste<br />
<br />
<strong>What to do</strong>-<br />
<br />
Preheat oven to 350.<br />
<br />
Spray a casserole dish with cooking spray, then add 1/2 cup of the spaghetti sauce to bottom. Spread around to coat.<br />
<br />
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<br />
Place each chicken breast between wax paper, and using a meat mallet (I prefer a small cast iron skillet) pound each breast down to flatten about a 1/2 inch thick.<br />
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<br />
Salt, pepper and apply garlic powder to each breast.<br />
<br />
In a skillet over medium high heat, add the olive oil and saute the onions. Add onions to the bottom of the casserole dish.<br />
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Add a little more olive oil to the skillet and then brown the chicken breast on each side. (The middle of the breast will still be well under cooked.)<br />
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<br />
Add the breasts to the casserole dish, then cover all three with another 1/2 cup or so of sauce.<br />
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<br />
Place in oven and cook for 35 minutes. When the time is up, add parmesan chees to the top of each breast and return to oven. Switch from bake to broil for two to three minutes.<br />
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<br />
I had some left over egg noodles from some soup over the weekend, so I added the chicken and sauce to a portion of noodles. This is great by itself also.<br />
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<br />
Enjoy!<br />
Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-70604785772483432672015-01-05T17:26:00.000-05:002019-01-11T15:20:54.644-05:00Chicken Alfredo - LIGHT!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkKlnVCmvQp-gHtqTg0oDLrwpb46qq_S0XTAK8bZVoZr6MKBGaISd8avH8dbmfRIXgYZSqkFH9WN5K4DnvX5A-7rK1aXzA0dfnOJTKd8DUwPOFN4pV1xFP1j3K6T7Y0N8HheXGAetNu0/s1600/10922552_10153038407396518_4510258292762902347_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkKlnVCmvQp-gHtqTg0oDLrwpb46qq_S0XTAK8bZVoZr6MKBGaISd8avH8dbmfRIXgYZSqkFH9WN5K4DnvX5A-7rK1aXzA0dfnOJTKd8DUwPOFN4pV1xFP1j3K6T7Y0N8HheXGAetNu0/s1600/10922552_10153038407396518_4510258292762902347_n.jpg" width="291" /></a><span style="font-size: large;">A healthy, filling dinner for TWO nights in our house! It's not as hard as one may think!</span></div>
<br />
<br />
<h3 class="MsoNormal" style="margin: 0in 0in 10pt;">
Ingredients-</h3>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">3 boneless chicken breasts, cubed</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">1 jar of Bertolli Light Alfredo sauce</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">3 cups of fresh broccoli </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">1 – 2 stalks of celery, chopped</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">8oz package of fresh sliced mushrooms</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">½ sweet onion, chopped </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">A little white wine (or water if necessary….)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">2 Tbsp. Olive oil</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">1 tsp. dried basil</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">Salt and pepper to taste</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">(I did have some left over Kale that I chopped fine and
added to the veggies.<span style="mso-spacerun: yes;"> </span>You can add
chopped spinach too, or none at all)<o:p></o:p></span></div>
<br />
<h3 class="MsoNormal" style="margin: 0in 0in 10pt;">
Directions-</h3>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">Over Med-High heat use ½ the olive oil in a large non-stick skillet
or a dutch oven.<span style="mso-spacerun: yes;"> </span>Brown the chicken, adding
salt, pepper, and basil.<span style="mso-spacerun: yes;"> </span>When all
chicken is browned and cooked through, remove from skillet.<span style="mso-spacerun: yes;"> </span>Add remaining olive oil and onions, celery,
mushrooms, (Kale, spinach optional here).<span style="mso-spacerun: yes;">
</span>Cook until celery and onions are softened.<o:p></o:p></span></div>
<span style="font-family: "calibri";">Return chicken to the skillet and reduce heat to low.<span style="mso-spacerun: yes;"> </span>Add Broccoli and a little wine or water to
keep from drying out and to break the brown goodness off the bottom of the pan.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">Pour in bottle of Bertolli Light Alfredo sauce.<span style="mso-spacerun: yes;"> </span>Stir often, add wine as needed to keep moist.<o:p></o:p></span></div>
<span style="font-family: "calibri";">In another pot, boil pasta of your choice. (I like to use
Penne myself, but ANY kind will do) Use directions on the box.<span style="mso-spacerun: yes;"> </span>Rinse and drain.<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">Once the broccoli is softened to your liking it’s done!<o:p></o:p></span></div>
<span style="font-family: "calibri";">Add a serving of pasta to a bowl and add the chicken
mix.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "calibri";">Box of Penne pasta makes 8 servings, the chicken mixture is
divided into 7 servings.<span style="mso-spacerun: yes;"> </span>Each serving is
about 430 calories, but a light salad or green beans tops it off as a
delicious, healthy dinner.<o:p></o:p></span></div>
<br />
Enjoy!Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-14064807946074392662015-01-02T22:20:00.003-05:002015-01-02T22:20:44.545-05:00Candy Cane Christmas Kiss Cookies <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVETDdqBZ64WaMUJsbpLnOgqXMUCbdQc92snnhUn3T5FXenhx6RP8TkI-H4S7FYwZEUtpVhbDKWcWBpi1Lna-8XvsR5cYlnzyKZWE0TXbcy0GP5OwhzA1PlcMtxtUX2bBfMsXQ1g04mKg/s1600/Cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVETDdqBZ64WaMUJsbpLnOgqXMUCbdQc92snnhUn3T5FXenhx6RP8TkI-H4S7FYwZEUtpVhbDKWcWBpi1Lna-8XvsR5cYlnzyKZWE0TXbcy0GP5OwhzA1PlcMtxtUX2bBfMsXQ1g04mKg/s1600/Cookies3.jpg" height="400" width="300" /></a><br />
<br />
The most wonderful time of the year can also be a very stressful time of the year - shopping, cleaning, decorating, wrapping, children underfoot, traffic, should I go on? These simple cookies will help with the baking stress! These scrumptious treats are simple and fun to make which makes a great combination when you have a sweet helper like I do!<br />
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<br />
<h3>
Ingredients:</h3>
1 box of Devil's Food cake mix<br />
2 eggs<br />
1/3 cup of oil<br />
30-40 Hershey Kisses (Candy Cane striped are the best, but the dark chocolate were good as well)<br />
<br />
Yes, that's right - just four ingredients. I told you simple and easy.<br />
<br />
<h3>
Directions:</h3>
Dump the box of mix in a large bowl. Crack and beat the eggs in a small bowl then add to the mix with the oil. Using a spoon, mix until blended smooth.<br />
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<br />
Take little pinches in your hands and roll into balls the size of a walnut. Place the cookies on a baking sheet with either parchment paper or silicon baking mat.<br />
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<br />
Bake in preheated oven (350 degrees) for 5-7 minutes. Remove from oven and allow to cool for a minute or two, then top with a Kiss and allow to cool completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLP43T-smIN4QuyH8vgejHEgfVkxrx4728IGYBlLqd4Za621V1FcvDZUa3dIImoL4ljFr4ti80N8XLEP07IFsWpHwWL_PWT8y9Kx6exWbkuudsTUnJ3lN8yRHlzlaNoo4LHxYN1Axxe8/s1600/cookies6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLP43T-smIN4QuyH8vgejHEgfVkxrx4728IGYBlLqd4Za621V1FcvDZUa3dIImoL4ljFr4ti80N8XLEP07IFsWpHwWL_PWT8y9Kx6exWbkuudsTUnJ3lN8yRHlzlaNoo4LHxYN1Axxe8/s1600/cookies6.jpg" height="320" width="240" /></a></div>
<br />
<br />
ENJOY!!<br />
<br />
** Sorry about the picture quality... we didn't pull out the good camera for this baking. :)<br />
<br />
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Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com1tag:blogger.com,1999:blog-8690164824371397805.post-62901667473327078622014-03-04T20:54:00.001-05:002014-03-04T20:54:34.559-05:00Baked Fish A Simple Dish<br />
<div style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaBbuwiWsrKq4ZogtiUccsMdgmyTaCXI1i82LOgUUNVE5ffozD6_YUz4820kcWTG1Zff79nWxHcVJRPczv2proAcon5oUvVoSNTflFnTwraTII6BAffw60U0tQ6L9FKyyViNeCsxb2hg/s1600/ucm282838.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaBbuwiWsrKq4ZogtiUccsMdgmyTaCXI1i82LOgUUNVE5ffozD6_YUz4820kcWTG1Zff79nWxHcVJRPczv2proAcon5oUvVoSNTflFnTwraTII6BAffw60U0tQ6L9FKyyViNeCsxb2hg/s1600/ucm282838.png" height="212" width="320" /></a> <span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I don’t like fish, it tastes so…fishy! <span style="mso-spacerun: yes;"> </span>I’d eat more fish, but it’s so hard to cook. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I like
fish, but I have no idea how to cook it.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>The only way I know how to cook
fish is to fry it.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Anyone else
hear these comments from time to time? <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Many, many moons
ago, when I was a younger man, these were also comments I made.<span style="mso-spacerun: yes;"> </span>The only fish I liked back then was those
stick fish found in the frozen food section in a box called Gorton’s or Mrs.
Paul’s. <span style="mso-spacerun: yes;"> </span>That was then, this is now.<span style="mso-spacerun: yes;"> </span>Now, I like fish.<span style="mso-spacerun: yes;"> </span>I like fish cooked many different ways – except
fried.<span style="mso-spacerun: yes;"> </span>I also found that fish is not
only easy to cook; it is also a quick fix for a week night meal.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Tilapia is my
inexpensive fish of choice for a quick, healthy weeknight meal.<span style="mso-spacerun: yes;"> </span>I usually get mine from my favorite local
grocer when it is on sale.<span style="mso-spacerun: yes;"> </span>I purchase it
by the case. Each filet is individually wrapped, which makes defrosting fast in
a sink full of water.<span style="mso-spacerun: yes;"> </span>Three filets in a
sink of cold water will thaw out in about 12-15 minutes.<o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZan43ihDnoDkJx3fKPRZd_aRKLN229pwAmmxBAs1vPKk7Kxy57oLqFt64JDcYvIcCTmpakKOvRuOV5ofxCSpkS7LYw0XGqVuqWcufecrwMbd1yGlgBs5_cx4tsxKikoxXAZiTKsnAe0/s1600/1fish3.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/AVvXsEgzZan43ihDnoDkJx3fKPRZd_aRKLN229pwAmmxBAs1vPKk7Kxy57oLqFt64JDcYvIcCTmpakKOvRuOV5ofxCSpkS7LYw0XGqVuqWcufecrwMbd1yGlgBs5_cx4tsxKikoxXAZiTKsnAe0/s1600/1fish3.jpg" height="320" width="238" /></a><span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Here’s how simple
it is.<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><strong><span style="font-size: large;">Ingredients –<o:p></o:p></span></strong></span></div>
<span style="font-family: Calibri;">3 - Tilapia filets; thawed, rinsed and patted dry <o:p></o:p></span><br />
<span style="font-family: Calibri;">Olive oil<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt and pepper<o:p></o:p></span><br />
<span style="font-family: Calibri;">Tony’s Creole Seasoning<o:p></o:p></span><br />
<span style="font-family: Calibri;">Non-stick cooking spray<o:p></o:p></span><br />
<o:p><span style="font-family: Calibri;"></span></o:p><br />
<o:p><span style="font-family: Calibri;"></span></o:p><br />
<o:p><span style="font-family: Calibri;"></span></o:p><br />
<o:p><span style="font-family: Calibri;"></span></o:p><br />
<o:p></o:p><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri; font-size: large;"><strong>What to do-</strong></span><br />
<br />
<span style="font-family: Calibri;">Preheat oven to 425 degrees.<span style="mso-spacerun: yes;">
</span>Coat a baking dish with non-stick spray.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Drizzle a little olive oil in the dish, then add the filets.</span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjlCJbujTd3Oc-0UySG3HwfXNygQBSKGn8UYOQV6R8RsMmDcd9de9g1-VnepphnG5Sgl8DNn7PmxPXizeybd6ixpD6S_xc1QsaOwymbQljbZ_iLPKw990Rk_VUiZK1DNwIbjy_LSNExU/s1600/1fish4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjlCJbujTd3Oc-0UySG3HwfXNygQBSKGn8UYOQV6R8RsMmDcd9de9g1-VnepphnG5Sgl8DNn7PmxPXizeybd6ixpD6S_xc1QsaOwymbQljbZ_iLPKw990Rk_VUiZK1DNwIbjy_LSNExU/s1600/1fish4.jpg" height="320" width="239" /></a></div>
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</div>
<span style="font-family: Calibri;">Drizzle just a bit of oil on the fish and rub in to cover
the fish.</span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZblWQJ3B21qTaBE1YokYehYySK5k2JpwJVrZOQ61vdPRMaWDh1Sn5OLQpeociGhJ9XTXsejJuR5o18RlZ73BLdtMZPb99BMSve0W81R4pX1MlXDXo1gw2H51v84dbgW6lHk2UjGVLwsc/s1600/1fish5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZblWQJ3B21qTaBE1YokYehYySK5k2JpwJVrZOQ61vdPRMaWDh1Sn5OLQpeociGhJ9XTXsejJuR5o18RlZ73BLdtMZPb99BMSve0W81R4pX1MlXDXo1gw2H51v84dbgW6lHk2UjGVLwsc/s1600/1fish5.jpg" height="320" width="239" /></a></div>
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add salt and pepper to taste, then sprinkle the Creole
Seasoning to taste.<span style="mso-spacerun: yes;"> </span>(This creole
seasoning is not hot.<span style="mso-spacerun: yes;"> </span>It may cause a
slight tingling on the lips, but so will black pepper.<span style="mso-spacerun: yes;"> </span>The creole seasoning is a perfect match for
this light fish)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFZNLpZuGZru4BLckRs9F1UQ7hEGOSwPdhy6yXPVQpGiiaPTclJaJcaBBKMQrHK5nek1H-QYsi_C5EN_ct8yZdN4eu1FjXtaRPi4OqzIuQP5VGNLVqk7SEL9q0GWYdvCuuoa3ynOL75s/s1600/1fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFZNLpZuGZru4BLckRs9F1UQ7hEGOSwPdhy6yXPVQpGiiaPTclJaJcaBBKMQrHK5nek1H-QYsi_C5EN_ct8yZdN4eu1FjXtaRPi4OqzIuQP5VGNLVqk7SEL9q0GWYdvCuuoa3ynOL75s/s1600/1fish.jpg" height="320" width="239" /></a></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Place in the preheated oven for 15 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrTie_iU2Do_I1IbDVsnhMUzjYkTSN1Jd51WXbfHrQnES2O0qV7rlid2PTYBNbhDsC7RMo-YCjATaELXcTTVzRVA_k74Z8yxy2CHLEjMaoloBvF9TK4hj8dXLIJCyHzzaxJi_JV61qYQ/s1600/1fish1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrTie_iU2Do_I1IbDVsnhMUzjYkTSN1Jd51WXbfHrQnES2O0qV7rlid2PTYBNbhDsC7RMo-YCjATaELXcTTVzRVA_k74Z8yxy2CHLEjMaoloBvF9TK4hj8dXLIJCyHzzaxJi_JV61qYQ/s1600/1fish1.jpg" height="320" width="239" /></a></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">When the timer goes off, turn the oven to BROIL and crack
the oven door open.<span style="mso-spacerun: yes;"> </span>Allow the fish to
broil for about a minute or two, but keep a close eye on it.</span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M84HvaTtkdN2ZLheCyU5PbpmMsiNKfoCDTifbZ8ylyEeOoKInjiqgyoGOUITzrDFmk4G4goOuqZW7WmraItzQvOgs5DkOLBXuwPsv9-kkipCRAnXWcA7_G55GxcSonXsKWWZPIhLrCY/s1600/1fish2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M84HvaTtkdN2ZLheCyU5PbpmMsiNKfoCDTifbZ8ylyEeOoKInjiqgyoGOUITzrDFmk4G4goOuqZW7WmraItzQvOgs5DkOLBXuwPsv9-kkipCRAnXWcA7_G55GxcSonXsKWWZPIhLrCY/s1600/1fish2.jpg" height="400" width="298" /></a></div>
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Remove, serve and ENJOY!!<o:p></o:p></span></div>
Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com3tag:blogger.com,1999:blog-8690164824371397805.post-41758167189157545942014-02-01T22:35:00.000-05:002014-02-01T22:39:42.218-05:00Chicken Vegetable and Noodle Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuBf2eqhLwhGhnxe-vZmA8ynYfo8Z3EpinUxXyYu5DubnsI1o2gpHRv0DzxCxrleqjTmtWy9RgIIdSZLEKpf9LrLLVjbmIRDWo6IFtP6MCG3LqIIYAZudrbO1T3PgAXJNIsWid_zJK9I/s1600/asoup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuBf2eqhLwhGhnxe-vZmA8ynYfo8Z3EpinUxXyYu5DubnsI1o2gpHRv0DzxCxrleqjTmtWy9RgIIdSZLEKpf9LrLLVjbmIRDWo6IFtP6MCG3LqIIYAZudrbO1T3PgAXJNIsWid_zJK9I/s1600/asoup+1.jpg" height="478" width="640" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> We are on our third day in a row of SNOW DAYs, and
for South Carolina, that’s a lot of days in a row.<span style="mso-spacerun: yes;"> </span>It started as sleet and freezing rain, then a
couple inches of snow on top.<span style="mso-spacerun: yes;"> </span>That’s not
bad and certainly shouldn’t cause any major problems if you’re north of the
Mason Dixon line. We are well south of that line down here so this type of
storm - we shut the state down. Truthfully, a Snow Day in the south can provide
more life application educational opportunities for children than a week of
schooling! <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>We also run out for milk and bread, (as well
as beer and wine to deal with cabin fever).<span style="mso-spacerun: yes;">
</span>Having lived through South Carolina’s BLIZZARD of ’73 when we received
36 inches and six foot snow drifts that lasted for 10 days – milk and bread are
very important when you have no electricity. <span style="mso-spacerun: yes;"> </span>I remember vividly my mother cooking a large
pot of vegetable soup on a Coleman gas stove.<span style="mso-spacerun: yes;">
</span>My dad and I then loaded the soap on our sled – the same sled Natalie is
playing on today – and hauling it through the blizzard to friends and neighbors
to give them a hot meal.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>That
memory of my parents, and the fact that many are already without power, urged
me to make a large pot of soup.<span style="mso-spacerun: yes;"> </span>Although
I love my mother’s recipe for vegetable soup, I opted to make Chicken Vegetable
Noodle soup. <span style="mso-spacerun: yes;"> </span>Soup on a cold and wintery
day just warms the soul.<span style="mso-spacerun: yes;"> </span>This soup is a
two part process, but it’s all around a pretty simple recipe.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><strong>Part One – Boiling the Chicken and making broth<o:p></o:p></strong></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Ingredients – <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 whole chicken (rinsed and cleaned out)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Water to cover chicken by about an inch</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1Tbsp. dried basil<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1Tbsp. onion powder<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1Tbsp. garlic powder<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼ cup kosher salt<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 bay leaves<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 Tbsp. whole peppercorns (or 1 Tbsp of ground black
pepper)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Directions- </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Place the chicken in a large pot and cover with the
water.<span style="mso-spacerun: yes;"> </span>Add all the other
ingredients.<span style="mso-spacerun: yes;"> </span>Heat over high heat until
it starts boiling, then reduce to medium.<span style="mso-spacerun: yes;">
</span>Cook for about 25 minutes.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Remove bird to a bowl for cooling; strain broth into
another large pot using a tea strainer or cheesecloth.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">When the bird cools pick the meat off and discard
the carcass.<span style="mso-spacerun: yes;"> </span>Tear the meat into bite
size chunks (sometimes I use a knife on the breasts).<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><strong>Part Two –</strong> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Ingredients – <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The following have no measurements.<span style="mso-spacerun: yes;"> </span>I just add what I feel needs to be in it according
to my preference and taste.<span style="mso-spacerun: yes;"> </span>Most are
more than a cup, but it's your soup!</span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Baby carrots, cut into thirds<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Frozen corn<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Frozen green peas<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">5-8 leaves of kale, stems removed and finely chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 large sweet onion, peeled and chopped<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Options- (I sometimes add these too)<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¼ cup of pearl barley<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Sliced mushrooms<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Frozen cut green beans<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Elbow noodles (These are cooked in a separate pot,
drained, rinsed and added to bowls just prior to serving soup.<span style="mso-spacerun: yes;"> </span>Leftover noodles can be placed in Ziploc storage
bags and refrigerated for the next meal.)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Directions – <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Add chicken and all veggies EXCEPT onions and
mushrooms to the broth and heat over medium high heat. <span style="mso-spacerun: yes;"> </span>In a skillet add a Tbsp. olive oil and heat
over medium high heat.<span style="mso-spacerun: yes;"> </span>Add onions and
mushrooms.<span style="mso-spacerun: yes;"> </span>Cook until softened; about
five or six minutes, then add to pot.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Bring soup up to a slight boil, and then reduce heat
to simmer. Allow to simmer for an hour or so.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">To serve, place noodles in your bowl, cover with hot
soup and stir gently.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"></span></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Enjoy!</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">**Note- Soup is ALWAYS better the second day!</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span> </div>
Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0tag:blogger.com,1999:blog-8690164824371397805.post-80227558062709244402014-01-25T00:01:00.000-05:002014-01-25T00:02:02.934-05:00Brussels Sprouts and Sausage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_TqjwbVahEWSjeLySMhuHvLLkd0WszLhfMsA5jUZhptM-w3nc5R4VJGX7PVLjfhYLw_YZ2iL5k-nve_F2aGH_xddApruHyqfLY4SFA83vt_g5SEWg4cB0yr5Usm1QwZiNoWUlmIz-Cs/s1600/DSC_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_TqjwbVahEWSjeLySMhuHvLLkd0WszLhfMsA5jUZhptM-w3nc5R4VJGX7PVLjfhYLw_YZ2iL5k-nve_F2aGH_xddApruHyqfLY4SFA83vt_g5SEWg4cB0yr5Usm1QwZiNoWUlmIz-Cs/s1600/DSC_0225.JPG" height="418" width="640" /></a><br />
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<span style="font-family: Calibri;">I made this meal the other night for my bride and I.<span style="mso-spacerun: yes;"> </span>There were enough leftovers for two more
meals and we put them in separate containers.<span style="mso-spacerun: yes;">
</span>The next day I took one out of the fridge to pack as my lunch at
school.<span style="mso-spacerun: yes;"> </span>After heating it up and getting
half way through… I called my sweet bride to ask what she was doing for
lunch.<span style="mso-spacerun: yes;"> </span>With much disappointment and
heartbreak I listened as she told me she was at home heating the other batch of
leftovers in the toaster oven.<span style="mso-spacerun: yes;"> </span>It wasn’t
that I begrudged my sweet life partner the leftovers; it was just so sad that
they were gone!<span style="mso-spacerun: yes;"> </span>It left me no other
option – I made more tonight!<span style="mso-spacerun: yes;"> </span>This is in
the top five of my all-star list of my home cooked meals.<o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Ingredients
-<o:p></o:p></span></span></b></div>
<span style="font-family: Calibri;">1-3 Tbsp.<span style="mso-spacerun: yes;"> </span>Extra
Virgin Olive Oil </span><span style="font-family: Calibri;">4-6 small red potatoes<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 lb. fresh Brussels sprouts, trimmed and quartered<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 sweet onion, sliced<o:p></o:p></span><br />
<span style="font-family: Calibri;">8 – 10 mushrooms, sliced</span><br />
<span style="font-family: Calibri;">2 Tbsp. Balsamic vinegar</span><br />
<span style="font-family: Calibri;">Kosher salt and pepper to taste</span><br />
<span style="font-family: Calibri;">2 – 3 Sam’s brand Italian Chicken Sausage, sliced</span><br />
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<span style="font-family: Calibri;">Grated Parmesan cheese to taste</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">What to do –</span></span></b></div>
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<span style="font-family: Calibri;">Add the potatoes to a pot and cover with water.<span style="mso-spacerun: yes;"> </span>Bring to a boil, reduce heat to simmer and
cook for 20 minutes.<span style="mso-spacerun: yes;"> </span>Preheat oven to 450
degrees.</span></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<span style="font-family: Calibri;">While the potatoes cook, trim and quarter the Brussels
sprouts.<span style="mso-spacerun: yes;"> </span>Place in a bowl and add olive
oil, balsamic vinegar, kosher salt, pepper, and toss to stir.<span style="mso-spacerun: yes;"> </span>Allow to marinate while finishing potatoes.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpUdilI73Z83IPiDXSThKADmIeNDm_Vauo781TLIwcc6lfzHZiienz4HGWxeVqynLpKCs5sRfaYeSN_UgSB0QbgH9M-vY8IMS6SE2UDtC09IF9A-97ujDvp3sYnTJypfaEsam_YR2bpk/s1600/DSC_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpUdilI73Z83IPiDXSThKADmIeNDm_Vauo781TLIwcc6lfzHZiienz4HGWxeVqynLpKCs5sRfaYeSN_UgSB0QbgH9M-vY8IMS6SE2UDtC09IF9A-97ujDvp3sYnTJypfaEsam_YR2bpk/s1600/DSC_0214.JPG" height="212" width="320" /></a></div>
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<span style="font-family: Calibri;">Coat a baking pan with non-stick spray.<span style="mso-spacerun: yes;"> </span>Remove potatoes from pot and place on baking
pan.<span style="mso-spacerun: yes;"> </span>Using a potato masher mash those
into cookie like shape.</span></div>
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<span style="font-family: Calibri;">Drizzle potatoes with olive oil, salt, pepper, and parmesan
cheese. <span style="mso-spacerun: yes;"> </span>Cook for 20 minutes at 450.</span></div>
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<span style="font-family: Calibri;">While the potatoes cook place Brussels sprouts on another
baking sheet coated in cooking spray. Turn as many as possible cut-side down.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;">When
the potatoes are done, put the sprouts in the oven and reduce the temp to 425
for 20 minutes.</span></div>
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<span style="font-family: Calibri;">In a large skillet over medium heat, heat a little oil, and
then add onions, mushrooms, and sausage.<span style="mso-spacerun: yes;">
</span>Continue to cook and stir.<span style="mso-spacerun: yes;"> </span>Add
salt and pepper to taste.</span></div>
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<span style="font-family: Calibri;">When the Brussels come out of the oven toss them into the
skillet and stir to combine.</span></div>
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<span style="font-family: Calibri;">Serve with a potato masher and sausage mixture.<span style="mso-spacerun: yes;"> </span>I like a little bit of mustard to mix with
it.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Enjoy!<span style="mso-spacerun: yes;"> </span>I know I will!<o:p></o:p></span></div>
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Richardhttp://www.blogger.com/profile/10806834702640239752noreply@blogger.com0