tag:blogger.com,1999:blog-75809030935087101102024-02-19T08:20:09.204-08:00THINK Good Food!!Talking about, learning about, reading about GOOD FOOD!Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-7580903093508710110.post-20972074359982067472013-09-01T15:14:00.002-07:002013-09-01T15:21:36.421-07:00Making Good Meat Sauce GREAT!!<b><span style="font-family: Verdana, sans-serif;">Funny how Spaghetti seems like it is always on the favorites list for kids. The rich, sweet and savory tomato sauce with soft meat and then of course what kid doesn't like pasta? Finish with a snow shower of Parmesan cheese and maybe a slice of garlic bread, molto bene!!! </span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">Well I have had this trick that I have been using for sometime now to pump up that meat sauce in the healthful way and not have the taste suffer in the least! As a matter of fact I think it is quite the improvement. First of all, to make a really good meat sauce the first ingredient is time. If you don't have at least 3 hours, don't bother! I think that once you get all your layers in and going, it must simmer for a long time to soften the meat, develop the right flavors and reduce some to make a rich thick sauce. Let me give you my recipe for a beautiful meat sauce.</span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">SLOW COOKED MEAT SAUCE</span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">2 tbsp oil</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 cup carrots, chopped</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 cup celery, chopped</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">2 onions, diced</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 cup mushrooms, chopped</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">6 cloves garlic, minced</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">2 lbs ground beef</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 lb ground veal</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 lb ground pork</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 cup milk</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 14 oz can of tomato paste</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">2 28 oz. cans whole tomatoes, I like the Cento San Marzano tomatoes</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 + cups of chicken stock</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 tbsp dried oregano</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 tbsp pizza seasoning if you have it (just adds something)</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 tbsp sugar</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">3 bay leaves</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 pinch red pepper flakes</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 bunch basil, chopped</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;">Heat the oil in a large heavy bottomed pot. I love my big Le Creuset pot . Add in carrots, celery, and half the onions. Sprinkle a little pinch of salt and pepper, we are building flavors here. Saute for a couple minutes, just working on softening, then add the mushrooms and continue sauteing till everything is soft, we aren't looking for color. This is the healthy veggies that we are sneaking in under the radar! </span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">Once softened, place in the blender and add the 2 cans of tomatoes, juices and all, and blend till smooth. In the pot, if needed add a bit of oil, or to really keep it healthy a bit of the chicken stock and add the second half of the onions. Again a bit of salt to help that softening process. Cook for about 2 minutes then add the minced garlic all at medium high heat. Don't let your garlic burn, my rule of thumb is when you start smelling it, time to move on! So now add all the meat and break it up with your wooden spoon or spatula. Continue cooking, moving it around often so as to evenly cook, till the meat is completely browned. Now at this point you can pour off the accumulated fat. Personally this is not what I do, I feel like there is a lot of flavor that you can lose from the juices. Add the cup of milk, stir well and reduce the heat to low. The milk contains lactic acid which serve to soften the meat even more. And heating at low allows the milk and juices you left to slowly absorb into the meat. Add the can of tomato paste and let it melt into the meat and cook into it a bit. </span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Now you can add the blended tomato sauce, cup of chicken stock, and the spices, except for the basil. Stir well to make sure everything is incorporated. Heat to bubbly and then turn down the heat to low, give one good stir and put the pot lid on, but with a corner exposed. You don't want it covered, you are just trying to protect from splatter. Simmer for 2-3 hours, stirring occasionally to make sure the sauce is not sticking to the bottom. you expect the sauce to thicken but if you think it is getting too thick, feel free to add some more chicken stock or water, 1/4 cup at a time. You don't want at watery sauce, it should be more of a gravy consistency. </span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><u>At the end</u> (and I say at the end because it isn't till that point that all the flavors have had the opportunity to meld and develop fully) I taste and adjust my seasonings. Tomatoes, even canned ones, can be sweeter or tarter at different times of the year so sometimes I will add an additional bit of tomato paste to pump up the tomatoey goodness, other times, it's salt and others, sugar is needed. Once you are happy with the overall taste, toss in the fresh basil leaves and bring the heat up to medium so that the sauce will be at serving temperature and then serve over your favorite pasta, sprinkle with Parmesan and ENJOY!!!</span></b><br />
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-58054763557198710682013-04-21T13:03:00.002-07:002013-04-21T13:36:23.638-07:00Beef and Bean Chili<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">So my family LOVES chili and I have come up with this recipe that is fairly simple to make and has some versatile options. So here you go!</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Debbie's Beef and Bean Chili</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1-2 Tbsp Canola Oil</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 large onion, chopped</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 cloves of garlic, minced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 jalapeño, minced</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 lbs ground beef, look for an 85 or 90% fat</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tbsp flour</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 4oz can diced green chiles, I like Hatch if you can find them.</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-rhPsdT3lDbty5bsJ1s9ag3RdemRrwbIJu3VYDDekq5cKdM1e9noTO76ckCxkRxERz5H7uK3E_tOmLjFWRP8vXjYG2My02Gp2z18mz6-PZpN5S-8J7K19uzBhd62r79LRoaYNPRN4l4Y/s640/blogger-image-863958919.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); margin-left: 1em; margin-right: 1em; text-align: center;"><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"></span></b></a><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1-2 chipotle chiles in adobo sauce, minced- my favorite brand is Embasa</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-rhPsdT3lDbty5bsJ1s9ag3RdemRrwbIJu3VYDDekq5cKdM1e9noTO76ckCxkRxERz5H7uK3E_tOmLjFWRP8vXjYG2My02Gp2z18mz6-PZpN5S-8J7K19uzBhd62r79LRoaYNPRN4l4Y/s1600/blogger-image-863958919.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-rhPsdT3lDbty5bsJ1s9ag3RdemRrwbIJu3VYDDekq5cKdM1e9noTO76ckCxkRxERz5H7uK3E_tOmLjFWRP8vXjYG2My02Gp2z18mz6-PZpN5S-8J7K19uzBhd62r79LRoaYNPRN4l4Y/s200/blogger-image-863958919.jpg" width="200" /></a><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 28 oz can of diced tomatoes (for extra punch try 2 14 oz cans of fire roasted diced tomatoes)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2-3 40 oz cans of pinto beans, drained and rinsed (I like a lot of beans, but if you like it meatier do the 2 cans)</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjM6vN5Yjh1i-zGeLbYc76_ySDJ8C6ul3KWZQC3dbGbcQ3Wq-0600bg7UXkTbSZ5Aw3To9ekhIot5ptWSAp8P_SCXp6d4nYRQ-GWaxHVHn_0NVLcyhX_H7gZ0Nnfu96D_Ms-889RNt3yl/h120/blogger-image-1294443389.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="Dj-H-q" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjM6vN5Yjh1i-zGeLbYc76_ySDJ8C6ul3KWZQC3dbGbcQ3Wq-0600bg7UXkTbSZ5Aw3To9ekhIot5ptWSAp8P_SCXp6d4nYRQ-GWaxHVHn_0NVLcyhX_H7gZ0Nnfu96D_Ms-889RNt3yl/h120/blogger-image-1294443389.jpg" style="-webkit-transform: rotate(0deg); display: block; height: 120px; left: 0px; position: relative; text-align: -webkit-auto; top: 0px; width: 161px;" /></a><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/4 cup good quality chili powder</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 heaping tbsp oregano</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tbsp ground cumin</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGFtqhnqOqy8GNvRWUP6aLYLCM8dNIqnJ6dSv_WoXrNsTJFfYL_DqAAOVSAH2m08nKAL1C50ufOpz3mtoWF5F3EgwoV6MtBg6eLGklNY1H3V9xHIZPGSc8uwwJPOJ3UsDJQT043zU-eJ8/s1600/blogger-image-1884378108.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGFtqhnqOqy8GNvRWUP6aLYLCM8dNIqnJ6dSv_WoXrNsTJFfYL_DqAAOVSAH2m08nKAL1C50ufOpz3mtoWF5F3EgwoV6MtBg6eLGklNY1H3V9xHIZPGSc8uwwJPOJ3UsDJQT043zU-eJ8/s200/blogger-image-1884378108.jpg" width="200" /></a><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 tbsp Caldo De Pollo</span></b><br />
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<span style="clear: right; float: right; font-family: Trebuchet MS, sans-serif; font-size: large; margin-bottom: 1em; margin-left: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjM6vN5Yjh1i-zGeLbYc76_ySDJ8C6ul3KWZQC3dbGbcQ3Wq-0600bg7UXkTbSZ5Aw3To9ekhIot5ptWSAp8P_SCXp6d4nYRQ-GWaxHVHn_0NVLcyhX_H7gZ0Nnfu96D_Ms-889RNt3yl/h120/blogger-image-1294443389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 - 2 cups of chicken broth </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">salt and pepper</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Directions:</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Use large pot and heat to medium high heat, add oil and onions. Toss in a pinch of salt, this helps to soften the onions. Stir onions for about 2-3 minutes, not going for color, just limpness, then turn the heat to medium and add garlic and jalepeno and saute for another 1-2 minutes (a good clue is when you smell the garlic). Add in the ground beef and turn the heat back up to med high to high heat, breaking up the ground beef as you stir it in. I like to use a wooden spatula ,</span></b><b style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"></span></b><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> </span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuH9CQsUEU450TFIqODkEv6U9dCMpM0es7c9Zjiz-KB7JVDl-m_RNkvLAMloK1ppjBg2MzD6q2gKAPvnrjOMva1t1bLHInLJwz2osMOC2Yi29r57g72HOu-KkDL7JNsRPZht77mrhWT88Q/s640/blogger-image--1743591012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuH9CQsUEU450TFIqODkEv6U9dCMpM0es7c9Zjiz-KB7JVDl-m_RNkvLAMloK1ppjBg2MzD6q2gKAPvnrjOMva1t1bLHInLJwz2osMOC2Yi29r57g72HOu-KkDL7JNsRPZht77mrhWT88Q/s200/blogger-image--1743591012.jpg" width="200" /></a><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">it is strong and has a nice flat surface to help break up the meat. Once the meat is cooked, sprinkle on the flour and stir it around so it it fully coated on the meat and has absorbs the oil. Once you see no more flour start adding your canned goods. The green chilies,chipotles (these are spicy so it is important to use just one or two and chop them very finely, don't want someone to bite into a big piece), tomatoes (juice and all) and pinto beans. Stir all well then add in the spices, chili powder, oregano, cumin and Caldo de Pollo. Again, stir well. At this point the mixture should have a nice brick red appearance.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I usually taste at this point for seasonings. Every flavor will get deeper as it cooks and so I don't recommend adding any additional salt at this point, but I am not sure how to explain this but if it doesn't taste CHILI enough, or look red enough, I sometimes will add another tablespoons of chili powder. (Chili powder looses its kick as it sits on a shelf, so even if you bought it at the grocery store, you don't know how long it has been there and so you may need to make up for that lack of flavor by adding more) Add 1 cup of the chicken broth, stir and bring up to a simmer. Reserve the other cup for the </span></b><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">process, if it seems after a half hour of cooking that it needs more liquid go ahead and add a half a cup then wait again another 15 minutes. (The cooking process allows the beans to break down a little and tomatoes to release some liquid so even when you add everthing to the pot it seems not very liquidy it is ok, it will be more so in that first 15-30 mins) Once it is simmering, lower the heat to low or med low. You want it to simmer lightly not boil with bubble breaking (if you do that you will get burning on the bottom of the chili). I like to set my lid on but not covering completely, just sort of offset to let the steam release. The thing about chili is the longer it cooks it seems to just get better and better so if you can do this early in the day and let it simmer for an hour or so that would be great, but it is important to stir the pot maybe every 10 - 15 minutes to make sure it isn't sticking to the bottom. When ready pour into bowls and add grated cheese, sour cream, fresh chopped onions and a squeeze of lime. Viola!</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Now here are some variations you may want to do. </span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">You can add green and/or red bell peppers to the onions</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add one or two roasted poblano chiles, chopped to the onions (add a little more spice and smokiness)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Substitute some of the pinto beans with Kidney beans</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Before cooking the ground beef, use chorizo and cook it really well and then add the ground beef (just adds some more of that mexican spice)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Instead of flour, use Masa Harina (near the flour in the grocery store) It is what is used to make corn tortillas, so you add a little bit of the corn flavor.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Make a pot of macaroni noodles and toss together to make a Chili Mac dinner.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">And last, if you really want to go decadent, instead of ground beef, use ribeye or filet mignon for the meat. Chop it into bite size pieces (it will shrink a bit in the cooking so not too little) and instead of tossing the flour in after adding the meat, toss the meat in the flour then add to the pan. You may need to add more oil to the pan before adding the meat if the onion mixture seems to dry. You just want to brown all the meat pieces you don't need to worry about cooking them thru cause they will cook in the pot with all the ingredients. </span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I wish I had a photo of the finished product to share, but honestly the taste is what matters the most!!! Enjoy!</span></b><br />
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-55068360964349171392013-04-17T12:21:00.002-07:002013-04-17T12:25:00.265-07:00Spicy Tomato Sauce with Chickpeas<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Been a while since I have blogged, but my sister inspired me to get my butt in gear and begin again! With all this modern technology at my finger tips there is just no excuse why I shouldn't be sharing my love of cooking. So here is my first post back after an extended break! </b></span><br />
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I love eggs! I got chickens last year so I could be sure to have fresh eggs all the time. But for anyone that knows me, I am not one to do just normal food, I like to add interesting accents. In this case the interesting accent is a Spanish tomato sauce with chickpeas.I also am trying to add fiber into every meal I consume and do that with natural grains and beans in an attempt to steer away from bread, hence the chickpeas.</b></span><br />
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I love to make two over easy eggs in a nonstick pan, simple a dash of s&p. I take a spoonful or two of the tomato mixture, place the cooked eggs on top and VIOLA breakfast. The unctuousness of the egg yolk seeping into the tomato sauce is pure HEAVEN. Very fulfilling and satisfying! </b></span><br />
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SO here it how it goes.....</b></span><br />
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Spanish Tomato Sauce</b></span><br />
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</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbzSrabifcOFlPt7rwLLT3EGl-fZeGm_nYJFWM-kOOaf4WNlt9TWI4P9vmy_cq7EeCOq6cK0KeKJROgE4uUY2zaYZzGX9K41M5VvGzzKv1TSNEO1Cl6iIGtoID4V0Mcoh9g7TXUH-I7Ka/s1600/blogger-image-1868827697.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbzSrabifcOFlPt7rwLLT3EGl-fZeGm_nYJFWM-kOOaf4WNlt9TWI4P9vmy_cq7EeCOq6cK0KeKJROgE4uUY2zaYZzGX9K41M5VvGzzKv1TSNEO1Cl6iIGtoID4V0Mcoh9g7TXUH-I7Ka/s200/blogger-image-1868827697.jpg" width="200" /></b></span></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>I like to start the sauce earlier then the eggs so it has time to simmer and let all the flavors come together and develop. I begin with shallots and garlic</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Heat a skillet over medium heat add about a tbsp of oil and add minced garlic and shallots and saute' till softened.</b></span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">At this point I like to add my dried herbs to just get a little heat on them to bring out the fragrance. For this I add 1/2 tsp of red pepper flakes and about 1 tbsp of Williams Sonoma Pizza Seasoning. Is is full of delicious Italian herbs. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc50826PX1Ab9dEH7gDFAfuw9pmTybxXATFC64YmmzO1VvzFPRDugc14FDmJfHX0qx5mdsVcN7RZZEBOVb7C-zEGa5f5SzU38KHcr1j0x2ZtbHkQ-HAw5ogiT0xy8QWdVkZzsRRiyw2GqO/s1600/blogger-image-1364959049.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc50826PX1Ab9dEH7gDFAfuw9pmTybxXATFC64YmmzO1VvzFPRDugc14FDmJfHX0qx5mdsVcN7RZZEBOVb7C-zEGa5f5SzU38KHcr1j0x2ZtbHkQ-HAw5ogiT0xy8QWdVkZzsRRiyw2GqO/s200/blogger-image-1364959049.jpg" width="200" /></span></b></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMFtr4qNSXV6Pf4Rc8WZImUqylynSIt9VPFdkmbcQ6ad7Kby9MI7RLoQmM25G2eiY8CEGUfbMTqY_dXGWVVUd_vAPcVx7ZAqD3SOak8KGVO0Xjj9N4RizXXsARz-EFy-IxT5N7hjIGzbx/s1600/blogger-image--518190075.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMFtr4qNSXV6Pf4Rc8WZImUqylynSIt9VPFdkmbcQ6ad7Kby9MI7RLoQmM25G2eiY8CEGUfbMTqY_dXGWVVUd_vAPcVx7ZAqD3SOak8KGVO0Xjj9N4RizXXsARz-EFy-IxT5N7hjIGzbx/s200/blogger-image--518190075.jpg" width="112" /></span></b></a><b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span id="goog_949299403"></span><span id="goog_949299404"></span>You only want to leave this for a minute, MAYBE. You just want them to smell. At this point I add my canned tomatoes. I like to use Cento brands whole San Marzano tomatoes in their juice, I think the flavor is very full bodied. I use 2 cans and then I added for a little tang, about a cup of cut up sweet 100 tomatoes, yellow and red for some color pop. I think they give a nice acidity and fresh texture. At this point I add salt and pepper and about 2 tbsp of Balsamic Vinegar and then let it simmer for about 1/2 hour or even longer if you like, stirring occasionally breaking up the tomatoes more and more as you go.</span></b><br />
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This is the point where you add 2 16 oz cans of chickpeas (garbanzo beans) that have been drained and rinsed and about 1/4 chopped fresh basil. Stir and let heat through and it is ready to go! You might taste for final seasoning. Sometimes if the tomatoes were too tangy, I might add a little sugar but usually the long cooking down process does the trick. </span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPtCoxnGeaJ2DrECULxI9O1SdnRhf6SYtE6L9Rn_0pW_tC8M3c-fl7GF7gOcZr5sMuFafpmVOIAUW7FQ_tIIRc2V-othS2u086JHobGjyoIYrXo7LLp84VsFq9IEo2lJ1_fufROqAsHN-/s1600/blogger-image-972483208.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPtCoxnGeaJ2DrECULxI9O1SdnRhf6SYtE6L9Rn_0pW_tC8M3c-fl7GF7gOcZr5sMuFafpmVOIAUW7FQ_tIIRc2V-othS2u086JHobGjyoIYrXo7LLp84VsFq9IEo2lJ1_fufROqAsHN-/s320/blogger-image-972483208.jpg" width="320" /></b></span></a><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>A one cup serving is about 180 Calories and a WHOPPING 8 grams of fiber! Two whole eggs are about 144 calories so 324 calories for a very fulfilling breakfast AND you technically got fruit (tomatoes are a fruit) fiber and protein from your eggs, very well rounded meal ! I hope you enjoy!</b></span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></b>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-9899312401667670972012-05-13T10:44:00.002-07:002013-04-17T10:52:56.198-07:00Sun Dried Tomato Spread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxGhA2ISCdrrBmdgbkm2yVgVJuB37NSDPQTruAVFyiHJ8U-peRqwr_X-mWURR5E_fOt4oC6EeMSOCTn_-BzmBLwfh8X7ZJjh20ffec5o5NbNeQil-ItnfNzaYADi6c5Xp7U1dK7DsgqaD/s1600/DSC00418.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxGhA2ISCdrrBmdgbkm2yVgVJuB37NSDPQTruAVFyiHJ8U-peRqwr_X-mWURR5E_fOt4oC6EeMSOCTn_-BzmBLwfh8X7ZJjh20ffec5o5NbNeQil-ItnfNzaYADi6c5Xp7U1dK7DsgqaD/s200/DSC00418.JPG" width="200" /></a><b><i><br /></i></b><br />
<b><i>I have been asked for this recipe many times so I thought I would post it up here on my blog for all to see!</i></b><br />
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<b><i>Sun Dried Tomato Spread</i></b><br />
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<b><i>1-2lb jar(about 4 cups) of Bella Sun Luci tomtatoes (I get this jar at Costco, if you cant find this brand others should do)</i></b><br />
<b><i>6 cloves garlic</i></b><br />
<b><i>1 cup pitted Kalamata olive</i></b><br />
<b><i>1 tablespoon <span style="text-align: -webkit-left;">Taste No. 5 Umami Paste (if you cannot find, you can omit or add 2 or 3 anchovies)</span></i></b><br />
<b style="text-align: -webkit-left;"><span style="color: black;"><i>1/2 cup of fresh basil leaves</i></span></b><br />
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<b><span style="color: black;"><i>pinch of salt</i></span></b></div>
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<b><span style="color: black;"><i>olive oil</i></span></b></div>
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<b><i>In a food processor combine all ingredients except for the olive oil and process till smooth. </i></b></div>
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<b><i>If it seems too thick add oil a tablespoon at a time till it is the the consistency you desire.</i></b></div>
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-84059288010912013592011-08-04T23:06:00.000-07:002013-04-17T11:07:18.766-07:00Pig at its BEST!!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">One of my husband's favorite dished is Pork Chile Verde. I have worked on making the perfect one over the years and I think this one comes really close! I will say that although I didn't mention it in the recipe, I did use a Berkshire Boston Butt Roast from Lobels Butcher shop in New York, which just adds to the lusciousness of the dish, but it is still great no matter what. The other items I will mention, if you can have that rub on it overnight, it just adds to the flavor and you can add different chiles or sub out the poblanos for anaheims or just eliminate them if you like. I would love it if you would post your comments to let me know if you had success and/or if you liked it!! Thanks and enjoy!!</span></h2>
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<strong><span style="font-size: large;">Pork Chile Verde</span></strong><br />
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<span style="font-family: Calibri; font-size: large;"><b>One Pork Boston Butt roast (about 6 pounds) also known as shoulder<o:p></o:p></b></span></div>
<span style="font-family: Calibri; font-size: large;"><b>Rub – recipe to follow<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>½ cup flour blended with a tbsp. of both salt and pepper<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>Oil (preferably avocado, but canola will work)</b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 onion, diced<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>One head of garlic, all cloves diced<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>3 jalapenos, diced<o:p></o:p></b></span><br />
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<span style="font-family: Calibri; font-size: large;"><b>10-12 tomatillos, husked and rinsed</b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 onion sliced<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>2 poblano chiles<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>2-28 oz cans roasted green chiles (you can do it yourself, but this is easier and I like Hatch chiles which are available at Costco)</b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 bunch of cilantro<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>4 cups chicken stock<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>2 tbsp oregano<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>2 bay leaves<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>Juice of limes (1-4)</b></span><br />
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<span style="font-family: Calibri; font-size: large;"><b>Rub-<o:p></o:p></b></span></div>
<span style="font-family: Calibri; font-size: large;"><b>3 tbsp. ground cumin</b></span><br />
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<span style="font-family: Calibri; font-size: large;"><b>3 tbsp chili powder<o:p></o:p><o:p></o:p></b></span></div>
<span style="font-family: Calibri; font-size: large;"><b>2 tbsp salt (I like kosher)<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 tbsp brown sugar<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 tbsp garlic powder<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 tbsp onion powder<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 tsp ground pepper<o:p></o:p></b></span><br />
<span style="font-family: Calibri; font-size: large;"><b>1 tsp cayenne <o:p></o:p></b></span><br />
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<span style="font-family: Calibri; font-size: large;"><b>Directions-</b></span></div>
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<span style="font-family: Calibri; font-size: large;"><b>Get your butt roast and cover with the rub, making certain the rub is really rubbed into the meat.<span style="mso-spacerun: yes;"> </span>Let sit in the refrigerator uncovered, preferably overnight, but try to do it for at least 4 hours.<span style="mso-spacerun: yes;"> </span>Take the meat out and cut into bite sized chunks. Toss chunks into the flour mixture, fully covering but shaking off excess. Using a large dutch oven, coat the bottom of the pan with oil and heat to screaming hot! In batches, brown the pork on all sides, careful not to crowd in pan (don’t want to steam them).<span style="mso-spacerun: yes;"> </span>Place on baking sheet till all the pork pieces are browned, add oil as needed to keep a nice coat on the bottom.<span style="mso-spacerun: yes;"> </span>Bring the heat down to medium and add diced onions, garlic and jalapenos, sauté till soft, not trying for color.<span style="mso-spacerun: yes;"> </span>While they are sautéing, place on baking sheet the tomatillos, sliced onions and poblanos and roast in oven at 450 for around 10 – 15 minutes, until they are all soft. (Can be done ahead of time) Once done place them and all the juices in the blender along with the green chiles and cilantro and blend till smooth (may have to do in batches and add chicken stock as needed to keep the blade moving. Also remember that it is hot liquid so be sure to cover the lid with a dish towel to prevent it from exploding) <o:p></o:p></b></span></div>
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<span style="font-family: Calibri; font-size: large;"><b>Lower oven temp to 250. Place pork back into the dutch oven, add in blended chile mixture and add enough chicken stock to make sure all the meat is covered with liquid.<span style="mso-spacerun: yes;"> </span>Add oregano and bay leaves, bring to simmer on stove top.<span style="mso-spacerun: yes;"> </span>Cover and place in oven for 2 ½ - 3 hours until meat is tender and falls apart.<span style="mso-spacerun: yes;"> </span>Check every 45 minutes or so to make sure the liquid is still covering the meat at least half way.<span style="mso-spacerun: yes;"> </span>When done, use fresh lime juice for a little acidic kick and it all depends on your taste buds.<span style="mso-spacerun: yes;"> </span>Add salt and pepper to taste.<span style="mso-spacerun: yes;"> </span></b></span></div>
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<span style="font-family: Calibri;"><b><span style="font-size: large;"><span style="mso-spacerun: yes;"></span>Serve with Queso Fresco, warm flour tortillas, green Tabasco, chopped onions, crema, and fresh lime quarters. WOW yummy!!</span></b><o:p></o:p></span></div>
Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com1tag:blogger.com,1999:blog-7580903093508710110.post-62569513391797571512011-05-04T16:20:00.000-07:002011-05-04T16:20:24.241-07:00How to Make Meyer Lemon Salt!<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/SFSrqXVX6IA?feature=player_embedded' frameborder='0'></iframe></div>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com1tag:blogger.com,1999:blog-7580903093508710110.post-32229947732681931372010-03-12T13:50:00.000-08:002013-04-17T11:08:35.978-07:00Meyer Lemons, Liquid Sunshine!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJgsoGsd2jR8Iuhj_Aw30M3swsawqBTqwmidk0XZPazyhBdcKQTAUsnSAbKlYUCb13WuO26L9gCFHaZJHRmZmTTOqx-V01anU1MRXRMjVaG6wXAKLKk83R16Xo5i47JNTf2npaJ6mxoCD/s1600-h/044.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJgsoGsd2jR8Iuhj_Aw30M3swsawqBTqwmidk0XZPazyhBdcKQTAUsnSAbKlYUCb13WuO26L9gCFHaZJHRmZmTTOqx-V01anU1MRXRMjVaG6wXAKLKk83R16Xo5i47JNTf2npaJ6mxoCD/s200/044.JPG" vt="true" width="200" /></a><b><span style="font-family: Verdana, sans-serif;">What is a Meyer Lemon and what makes it so special? Well from a technical standpoint, a Meyer is thought to be a cross between a ture lemon and a sweet orange. From a culinary standpoint, it is quiet unique and special. You get the tang and acidity of a lemon but not with the same punch as a typical lemon, so something you would typically use a lemon for, you can sub in a Meyer lemon and get a terrific brightness, but with a sweetness too. I have spent alot of time experimenting with this fruit to devise ways to highlight its unique qualities. Here are some things to try should you come across this hard to find fruit!</span></b></div>
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<strong><span style="color: #bf9000; font-family: "Trebuchet MS", sans-serif; font-size: large;">Meyer Lemon Simple Syrup</span></strong></div>
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1 cup sugar</div>
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1/2 cup water</div>
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1/2 Meyer Lemon juice</div>
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zest from 1 or 2 lemons</div>
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Heat over med high heat till sugar is disolved. Strain into a container and store in the fridge. Use to make a martini, lemonade, or sweeten your tea.</div>
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<strong><span style="color: #bf9000; font-family: "Trebuchet MS", sans-serif; font-size: large;">Meyer Lemon Herb Vinagrette</span></strong></div>
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1 Shallot, minced</div>
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1 tblsp Dijon Mustard</div>
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1 tblsp Honey</div>
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1/4 cup Meyer lemon juice</div>
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zest from 1-2 Meyer lemons</div>
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1 tblsp finely chopped, each of Basil, Rosemary, Oregano, and Flat Leaf Italian Parsely (any combo of those would work)</div>
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1/2 -1 cup oil, I prefer avocado oil but canola or Olive oil will work too</div>
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Salt & Pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwB-UUVSWLfO5o1oQ_fgCokTk47YdGFfT3-DXLr1wX2QxCsEsniEgpO3sl4-4PDPgsQvqemoPqFa7_wVuwK_TFBybjFk7wuBk3g0jNUMDc7fyRom6AtyYTOO5hS2SIUeIkSEg5OFeZpAI/s1600-h/065.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwB-UUVSWLfO5o1oQ_fgCokTk47YdGFfT3-DXLr1wX2QxCsEsniEgpO3sl4-4PDPgsQvqemoPqFa7_wVuwK_TFBybjFk7wuBk3g0jNUMDc7fyRom6AtyYTOO5hS2SIUeIkSEg5OFeZpAI/s320/065.JPG" vt="true" width="320" /></a></div>
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In a bowl, whisk together the shallot, mustard, honey and lemon juice. Let stand for about 5 minutes. I do this to allow the shallots to mellow out. Now add in the zest and finely chopped herbs, blend well. Begin to whisk and slowly add in 1/2 cup of oil till blended and emulsified. Check for taste and consitancy. Everyone likes their salad dressings a bit different, I am usually fine right here since it makes for a lighter calorie choice, but at this point you can also adjust your sweet/sour levels. Sometimes your Meyers will be sweeter then others so this is the time to check, adjust, salt and pepper, a pinch of each and serve or store in a jar in the fridge. The obvious use is for salad, but try this, roast potatoes in the oven and when they are nice and crispy and ready to take out, pour some of the vinagrette over them, about 1/4 cup and toss well, put back in the over for about 5 minutes to heat thru, and serve. DELICIOUS!</div>
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<span style="color: #bf9000; font-family: "Trebuchet MS", sans-serif; font-size: large;">Tangy Garbanzo Bean Salad AKA Fiber Bomb Salad</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Salad</span></div>
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3-14 oz cans Garbanzo Beans drained and rinsed</div>
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5-6 garlic cloves, minced</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2XRuj5Ya39wOH5lJr9sNLW1wvrICLUlcX7oskqJ3HaTq0idK8jfIiiDIu_hq8whuiIgdk2JSv_IPL8UDc_QP45GTfOZSfXdI6dD63uptzYoyIhjyP8uQeEn1pD8f3tF1Vqm2M2hKhqhZ/s1600-h/100223_Sunkist_0906.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2XRuj5Ya39wOH5lJr9sNLW1wvrICLUlcX7oskqJ3HaTq0idK8jfIiiDIu_hq8whuiIgdk2JSv_IPL8UDc_QP45GTfOZSfXdI6dD63uptzYoyIhjyP8uQeEn1pD8f3tF1Vqm2M2hKhqhZ/s200/100223_Sunkist_0906.jpg" vt="true" width="200" /></a>1 jalepeno pepper,seeded and minced</div>
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1 each yellow and red bell pepper, seeded and chopped</div>
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1 bunch green onions, chopped</div>
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1 bunch fresh cilantro, chopped</div>
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Zest from 1 or 2 Meyer lemons and one lime</div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Dressing</span></div>
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1 shallot, minced</div>
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1 tblsp Dijon Mustard</div>
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1 tblsp honey</div>
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1 tblsp Cumin</div>
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1/4 Meyer lemon juice</div>
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juice of one lime</div>
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1/2 cup vegetable oil, (again I prefer avocado oil)</div>
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Salt and pepper to taste</div>
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Combine all the salad ingredients. Combine all the dressing ingredients except for oil then slowly whisk in the oil. Add the dressing to the salad and toss well. Referigerate for about 1 hour to let all the flavors marry. </div>
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OPTIONS- Sometimes I add one or all of the following ingredients.</div>
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1-28 oz can of green beans.</div>
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1 fennel bulb, diced</div>
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3 chopped roma tomatoes</div>
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1 lb package of whole grain pasta, cooked</div>
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Make it your own! It is loaded with fiber and vitamins and it feels so fresh and bright with all the citrus, it is a perfect addtion to any meal!</div>
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Well I hope that you try some of these recipes, you can also sub in a regular lemon in any of these applications, but you will probably need more sugar or honey to mellow it out. Just remember these lemon tips.</div>
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Anytime a recipe calls for vinegar, sub in lemon juice and taste the difference</div>
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<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
When making chicken soup, add a squeeze of lemon juice to add brightness without the sourness, (TRY IT YOU WILL BE SURPRISED)</div>
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Clean your copper pots. Sprinkle with salt and then squeeze with the juice. Clean gently and you will be amazed</div>
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Clean your cutting boards. Lemon juice is a natural antibactierial agent. I sprinkle some salt on my board and take a cut half of lemon and rub my board. The salt just makes for an abrasive to get into the nooks and crannies. Rinse your board and if wood, oil lightly to keep the wood moist. </div>
</li>
</ul>
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Remember when life gives you lemons, make MEYER LEMONADE!!</div>
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PS Meyer lemons will be available on our company website soon. Visit us at <a href="http://www.spfarminc.com/">http://www.spfarminc.com/</a>!</div>
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-28240393334576549122010-02-24T23:44:00.000-08:002013-04-17T11:11:08.577-07:00Seasonal Fuel<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>I am a firm believer in seasonal and fresh ingredients, the challenge is to find the ones that are truly fresh. Many of the items in your produce section may look pretty and shiny, and yet a bite or cut into it and you will see that this is not the case. Many of our produce items have been specifically developed to be as resistant to the elements as possible, that way they can handle the cold storage for months at a time they might go through. An apple you buy today, may have sat in a cold storage room for months. I understand the economics of this, but the basic truth is food is the fuel our bodies require in order to live. The way we create unique dishes, exciting tastes and eye pleasing plates, is the icing on the cake. If we can for a minute just deal with the stripped down version of this and the fact that it is fuel for us, it will be clear that fresh and seasonal is in everyone's best interest. Once a fruit or vegetable is removed from its life source, its vitamin punch begins to degrade and of course the quality begins to degrade as well. If we are looking for the best case of fuel for us, then we would want to eat something that gives us the most nutrition as possible. Use your computer to find out what fruits and veggies are being harvested in your local area and search them out, or ask your produce manager in the grocery store, although I am not certain you will get the help you really want because their job is to move product, not tell you that the apples you just put in your cart are a year old. </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Now if you are lucky to find something fresh, but you can't use it right away, then, if this is a viable option, you should blanch it and freeze. For instance, every year we plant English peas, a lot of them. I harvest them about 3 or 4 times during the early spring and if I ate them all while they were fresh picked, I would turn into a giant pea. What I do is I pick, shell, heat water to boiling and add a hand full of salt. Throw the shelled peas into the boiling water, bring back to a boil and within a minute or two drain them and shock them in a bowl of ice water. Get a sheet tray and lightly spray with cooking spray and put the drained, cold peas on the sheet tray in a single layer. Put it in the freezer overnight then the next day, put the frozen peas in a ziplock bag and throughout the year, you will have fresh peas. AND the bonus point part of this is, the blanching process, then freezing helps to keep the enzymes from breaking down and allows it to keep more of its nutrients in tact. This is also a great thing to know when shopping for unseasonable fruit or veggies. Buying frozen is typically a better way to be assured that the nutrients have been preserved. Obviously not all items can be frozen, so be sure to not overbuy. It may mean better planning and more trips to the market, but your body will thank you for it!!</b></span>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-35910172782838188092009-12-30T23:27:00.000-08:002013-04-17T11:19:01.599-07:00Time flies when your having fun?<span style="font-family: Verdana, sans-serif; font-size: large;"><b>WOW, I cannot believe it has been this long since my last entry, close to 2 months. I so look forward to the holidays every year, and then just as quickly as I was looking forward to them beginning, I begin to wait anxiously for them to be over. This year, in particular, was more eventful then usual but completely self imposed! </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQMWXNiCD3ml0PnRzaWMvPu92X2iDcYFbj8Es-TrLfiRKw0mRgTXWVur90CkB3IEAHWAyzuXX1-hXqv-s4RrvPmAA0qWAEoVuWvV29byElG-6amEq3jezBqRdKYFxVhdDJtp2ZI6z1yPQ/s1600-h/044.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQMWXNiCD3ml0PnRzaWMvPu92X2iDcYFbj8Es-TrLfiRKw0mRgTXWVur90CkB3IEAHWAyzuXX1-hXqv-s4RrvPmAA0qWAEoVuWvV29byElG-6amEq3jezBqRdKYFxVhdDJtp2ZI6z1yPQ/s320/044.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>We begin with Thanksgiving. Every year for as long as I can remember, we head to a sleepy little town called Bass Lake, California. There we are eventually met up with the rest of my husband's brothers, wives, kids, friends, and parents. We typically have around 20 or so total, so it is active and fun. I elected myself chief cook in charge of the Thanksgiving meal. I am getting quite organized, which is some times worse then being scattered, because I constantly do not trust that I am on top of everything. Needless to say, I have lists, time tables, and do my best to prep ahead of time. Here are some of my examples.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpKXKJznJw-8IHuELN2mGGPg_XQ-q65nJ8KURb6UnTqm1mJxSwvIR2wgnF6OlyegjagM5v7l3mFOvHv36NXWauIN2R1s849mpvwW7vsgUrPuYntJvpm-Rl4JC6ih60kSJFhYA9UeeNEa7/s1600-h/053.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpKXKJznJw-8IHuELN2mGGPg_XQ-q65nJ8KURb6UnTqm1mJxSwvIR2wgnF6OlyegjagM5v7l3mFOvHv36NXWauIN2R1s849mpvwW7vsgUrPuYntJvpm-Rl4JC6ih60kSJFhYA9UeeNEa7/s200/053.JPG" /></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>This shows my mise en place(basically prepped foods), all ready for their prospective applications. I do this prep work the day before, label and place in the ziplock bags and use as needed. I make my mac and cheese the day before and the cranberry sauce ahead of time too. I like to unwrap, clean and leave my turkey open in the refrigerator the night before to dry the skin out abit (makes for a crispier skin).You can use fresh bread as well for stuffing, cut up and leave out overnight in roasting pan to dry out a bit, perfect for stuffing the bird.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCPEfIxBp61pA9VahHh_Oey2X9-Lq5uLXuZZWev5wr4rOEhdBSnU3dI0C-B6ASuY5fvOFUJm8NP2HhYxZWSiLQuv1f-M2mEF21MZpzUESIJnQHEZ1A51dNxnJyNSR2lbBjUX9eXsfkXZw/s1600-h/051.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCPEfIxBp61pA9VahHh_Oey2X9-Lq5uLXuZZWev5wr4rOEhdBSnU3dI0C-B6ASuY5fvOFUJm8NP2HhYxZWSiLQuv1f-M2mEF21MZpzUESIJnQHEZ1A51dNxnJyNSR2lbBjUX9eXsfkXZw/s200/051.JPG" /></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>The day of I like to use fresh veggies as the base for the bird rather then using a rack. It keeps the bird from sitting in the fat and drippings, and adds such fabulous flavor to the drippings to make a really terrific gravy. My vegetable base consists of carrots, celery, onion, garlic clove, a couple of shallots, bay leaves, and the crowning touch, fennel, which adds such a great sweetness and full flavor. I stuff my bird ALWAYS! I find this is a very midwestern thing, and being from Illinois I fit the bill. Stuffing is best in the bird because of the internal juices just add so much flavor. I do season the inside of the bird first before adding the stuffing, which is very a very traditional sage, butter, celery, chicken stock, onion and bread crumb stuffing I chop fresh sage and blend with softened butter to put between the skin and flesh of the turkey then get ready to prepare the bird.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The actual recipe for the bird is a take off of a Martha recipe. Preheat the oven to 450F. You melt a stick of butter and about a half to full bottle of white wine and warm in a sauce pan till butter is melted. Take cheesecloth and fully soak in the liquid. then cover the turkey with the cheesecloth, trying your best to cover the drumsticks and thighs.You roast the bird for a half an hour at the high heat and then lower to 350F for another 2 1/2 hours then remove the cheesecloth. Cook for another hour or so, looking for 165F internal temperature. While cooking I do baste maybe every 45 minutes or so, and if I am short on liquid I use a bit of chicken stock. I also use the neck of the turkey and usually purchase addtional necks, wings or turkey legs and place in a pot with onion, garlic, celery, carrot and water to let simmer for the day to make a flavorful stock for the gravy.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Once the turkey is done, I try to get out the stuffing right away and put into a oven safe dish. Cover the turkey lightly with foil to rest for about a half and hour and while that is happening use some of the pan drippings to moisten the stuffing and then put in a 350 oven for about 20 minutes to heat thru completely. As soon as possible I move the turkey to a cutting surface and cover and then I strain off the pan drippings so I can make the gravy, which I do in a seperate skillet. I draw a couple of tablespoons off the top of the pan drippings, which is the fat and use that with a couple of tablespoons of flour and heat in a pan till blended and just coloring. Whisk in the rest of the pan drippings, less as much of that fat as possible, the stock that you have been simmering all day- to total about 2 cups and bring to a boil which will cause it to thicken. Salt and pepper to taste, you will be pleased with that extra something special that fennel adds.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>I feel after all these years I have the turkey thing down ok, I have all sorts of things to try, brining, low temp cooking, frying, the usual suspects, but this method seems to do ok and produce a moist turkey. HOWEVER, if you find your turkey to be a bit dry(it is very difficult to get cooked dark meat without drying out the white meat) then take your roasting pan, now empty and put enough chicken stock or remaining turkey stock to cover the bottom of the pan. Place the cut turkey in the roasting pan and cover with foil. If you are worried that it is getting to cold, the oven should be off but still warm , put the roasting pan in there, keep the door cracked. You don't want to cook the meat more, but you do want to keep it warm. The addtional moisture really does help to plump up a turkey that may have gone a bit past, and no one is the wiser. </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The best advice I can give is don't give up. Every year you learn more, you see what worked and what didn't. AND I feel more important then the turkey is the cranberry sauce, gravy and mashed potatoes, because no matter how dry or flavorless your turkey may or may not be, if you succeeded with the sides, no one will be the wiser. TRUST ME! </b></span></div>
Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-43371223659399088712009-11-03T10:54:00.000-08:002013-04-17T11:24:25.417-07:00BALANCE and the Zig Zag Workout<span style="font-family: Verdana, sans-serif; font-size: large;"><b>This is a post that is not a recipe or about food, well maybe not about but because of it. Balance is a very important thing in life, and it has only taken me 46 years to realize it. If you love to cook as much as I do, you must balance that with activity. Sounds obvious doesn't it? All things great in theory, don't always equate the actions they intend, but this year I have made conscience efforts in this area, ACTIVITY. I though I would share my journey, my thoughts and my ideas thus far.</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>So you can go out and spend thousands of dollars on the equipment, like my elyptical trainer and my treadmill. I think I spent less on my first car then I did on those two pieces of equipment! Don't get me wrong, the are terrific , but the realization hit when I went for a walk with my husband and after months of 5 or 6 days a week, 45 - 60 minute workouts, HIGH impact, and the first hill I took I thought I would DIE! And the moral of that story is there is no replacement for the ACTUAL thing, and bonus points, vitamin D, fresh air and commune with nature a bit. Think of this this way, our bodies are a well manufactured machine, and if you think about all the investments we have made into them, food, clothing, shelter alone, we could have bought enough machinery to fill 100 gyms, so why not work on that investment, our own machine using our own machine to improve it! </b></span><br />
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<b><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">I am very fortunate, I live on a 100 acre avocado and citrus ranch. There are endless grove roads and combinations of trails to take, hills and flat areas. And yet it still becomes a bit </span><span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span style="font-family: Verdana, sans-serif;">monotonous so I started to experiment and I think I came up with something fun that anyone can do anywhere.</span></span><span style="font-family: Verdana, sans-serif;"> I call it the zig zag. The zig zag is really just that, instead of walking a straight line you zig zag your walk, for every step you would have taken forward, depending on the width of your path, you take extra steps by zig zagging. There are some advantages to this, first of all you can have a shorter distance of a walk and still get the steps in, you work different muscles by the pivots you make, if you are going up or down hills you can cut down on the grade, which for me and not so terrific knees, is a bit of a relief. I also do a zig zag that is like a side step, which causes you to push off and work your inner thighs too. Now the downside, people think you have been nipping at the eggnog, but I don't care, it makes it a little more interesting. </span></span></b><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>In any case, finding balance in my life is a never ending quest, as I am sure there are many who join me in it. Juggling family, business, and whatever else gets thrown in our direction tends to make me feel like a baseball player waiting for the perfect pitch, wishing I had someone giving me signals to give the heads up, but then again, sometimes the fun is more in the quest then in the destination!</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>So get out there, find some balance in your life with the zig zag!</b></span>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com2tag:blogger.com,1999:blog-7580903093508710110.post-43732381013563268042009-11-01T22:12:00.000-08:002013-04-17T11:26:55.589-07:00Good ole Cheesy Mac n Cheese<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">This one is for Kim, my other lobe! I do a mac and cheese for Thanksgiving every year and it truly satisfies all walks, meat eaters, ketchup lovers and vegetarians! I have been doing it for so long by taste, touch and site, I had never really written it down, but my family will be thankful today, since I decided it was time to write the recipe and the best way is to make it and measure as I go along, So here goes!</span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">CHEESY MAC 'N CHEESE</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 pound of macaroni noodles (6 cups dry)</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup butter (1/2 stick)</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup flour</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">4 cups liquid, I like 1 heavy cream and 3 of whole milk</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1/4 tsp pepper ( I prefer white pepper only because it doesn't show in the sauce)</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1/2 tsp dry mustard</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1 tsp nutmeg preferably fresh grated</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">pinch cayenne</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">8 cups cheese of your choice</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">optional bread crumbs (or toasted bread cut up in small croutons)</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup grated Parmesan</span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Prepare the macaroni according to the package directions, but be sure to err on the side of al dente or just under fully done, it will be recooked when the mac and cheese is baked and you don't want it to be a mushy noodle. Strain and set aside. In a large pot, I like to use a small stock pot, melt the butter over med high heat, when it is just about melted , add the flour and turn down to medium and use a whisk to mix together, it should be a bit more liquid then a paste. The key is to cook the floury taste out of the flour and get a little color, the technical term here is we are making a roux, a light one. It should be the color of lightly toasted white bread. At this point I add one cup of the liquid, whisking the whole time. It will start to thicken and as soon as that one cup is incorporated, add the rest of the liquid and whisk, whisk, whisk. You know the thing I think that is missing in cook books are instructions that we can relate to if we have never done anything like this in our life, or the "why" of what we are asked to do. So I am trying to make sure I give those explanations. Why you whisk is you don't want it to burn on the bottom of the pan, and milk products will scald and it is not an attractive flavor for mac and cheese, BUT you must bring the mixture to a boil or it won't thicken properly, so it is important to give this mixture your full attention. The technical term of this sauce is a bechamel and it is a mother sauce, used often as a base to create other sauces just like the one we are making. Once it is bubbly and thickened, turn the heat to low, keep that whisk handy, and add in the spices, whisking after each addition. Make sure it is fully mixed and turn off the heat. Add your cheese and now you want to stir with a wooden spoon or a rubber spatula works well. Stir to make sure everything is incorporated. It will be thick and cheesy. </span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">I like to add the noodles to my pot, but if your pot isn't large enough, put your noodles in your casserole dish and pour the cheese sauce over. Either way, mix the noodles with the sauce well and get into your casserole dish. </span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Now here is where you can get creative. You can sprinkle the Parmesan on top that simple or you can do the cheese and breadcrumbs, or breadcrumbs and the cheese, either way dot with a bit of butter or drizzle with a vegetable oil before baking. The other way to go is to cut the crusts off of half a loaf of white bread. Toast and then cut into small crouton shape. Spread Parmesan cheese, spread croutons and then dot with some butter or drizzle oil before baking. You can also add a couple tblsps of truffle oil to the mac and stir well before toppings.</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">As far as the baking process goes, it is 375 degrees for about 40 minutes, covered with foil for 20 minutes and uncover for that last 20. Cook until bubbly and lightly browned.</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Lets chat about cheese. There are many choices you can make. and 8 cups can give you so many choices of combinations. My combination of choice goes like this. I like a Gruyère for its nutty flavor, fontina for its creaminess, monterey jack for the melty, sharpness, a sharp cheddar for its nutty, sharp flavor, romano for the sweetness and the Parmesan for the salty nutty flavor. I use the first 5 for the cheese sauce and the last for the top. However, I have done many different cheeses. When I am doing this for a kid party, I use cheddar, mozzarella and Velveeta cheese. Sometimes I do a lower calorie version so I use the shredded lowfat cheeses. </span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">A couple of notes. You notice I added no salt in this recipe. I am a firm believer in tasting, the problem is you can taste this thing all along, but the Parmesan is pretty salty so I am concerned about telling anyone to salt, but here is the thing, I salt the bechamel before adding the cheese. I add about a tsp of kosher salt. If you taste the sauce before the salt and then after, you will see how the salt accentuates all the spices you added, however, it is really easy to over salt so IF you decide to try to add salt at this point, maybe go 1/2 tsp or even a 1/4 and as you go along and make this recipe again you will know it was too much or not enough.</span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">My final note is the additions you could make if you really wanted to. To the point that the sauce is the cheese sauce, you could add green chiles, bell pepper and/or some of your favorite salsa for a spicy southwestern kick, also sub in some pepper jack cheese for some or all of the cheese.. You could saute ham or pancetta and add that to the cheese sauce for really unique flavor. You can really cut back on calories and substitute some of the liquids for chicken stock. Add some fresh herbs to the bread crumbs for a really fresh take. The bottom line is don't be afraid of trying new things. It is only food, doesn't work out, do it a different way next time. No one is perfect and no one does it perfect every time, so trust you instincts, and make sure you are tasting as you go. Remember, strong flavors, like salt, pepper, mustard, they can all get a little stronger with heat, so be sparing, you can always add after cooking. </span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Give it a try and let me know how it is goes! Good eating!</span></b>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com2tag:blogger.com,1999:blog-7580903093508710110.post-24149718149284690682009-11-01T16:21:00.000-08:002013-04-17T11:29:32.573-07:00Sunny in California<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYNLkDQmvTfLE2Z_5sTLmMHBWMrdVP2Q0IRn0q1MWh9uDRVhPIQaHu0TCgphu3aVbtp3BBeF_IBOLEueSC7N2ynaECmTIUrFzz15RbDTkO2N4-kWA2b0gKyVhuxChOXPIdGWtOeDJhBzy/s1600-h/IMG_9280.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/AVvXsEiVYNLkDQmvTfLE2Z_5sTLmMHBWMrdVP2Q0IRn0q1MWh9uDRVhPIQaHu0TCgphu3aVbtp3BBeF_IBOLEueSC7N2ynaECmTIUrFzz15RbDTkO2N4-kWA2b0gKyVhuxChOXPIdGWtOeDJhBzy/s200/IMG_9280.JPG" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Funny, games are being rained out, snow in the Rockies, but here in Southern California, we are touching the 90 degree mark. I still have tomatoes and peppers in my garden so it was a good day for a cool, refreshing Gazpacho! This is my garden and you can see the beds are sparse but there is still some things going on in there.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>So I thought I would share this recipe because it is so easy and delicious and you can take it and add, subtract whatever you want to give your own twists.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>GAZPACHO</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2 cucumbers, peeled and cut into a dice</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 cup of diced carrot</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1/2 of a large red onion, diced</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2 bell peppers,. diced you decide on the colors you like</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>3 stalks of celery, diced</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>4 cloves garlic, minced</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 jalapeno, minced</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1/4 cup smoked sweet paprika</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 tsp fresh ground pepper</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2 tbsp sherry vinegar</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2 tbsp Worcestershire Sauce</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 - 2 tbsp horseradish</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>5 - 10 dashes of your favorite hot sauce.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1/4 fresh chopped parsley and basil, combined</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 bottle of your favorite tomato juice or vegetable juice, about 8 cups</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>good drizzle of you favorite Extra Virgin Olive Oil</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDqNbowDyTNsxBteeG_DSaZwQI4pMoBURPDqm2DduxQhGrRZu1CxWlUcGf1ymD_J1fnp423TKXZPgKcLhPNLiEZqW5MMfP_4_O1FVSrEddsT_SCy2U9SWvE5IMmCzvpTQ8uSbjBSJazOm/s1600-h/IMG_9250.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDqNbowDyTNsxBteeG_DSaZwQI4pMoBURPDqm2DduxQhGrRZu1CxWlUcGf1ymD_J1fnp423TKXZPgKcLhPNLiEZqW5MMfP_4_O1FVSrEddsT_SCy2U9SWvE5IMmCzvpTQ8uSbjBSJazOm/s200/IMG_9250.JPG" /></b></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPAEOxjQZ49HhpgvcXvAPyG1SOWwX6D5DmzBCVmTSSLp4Lb9P0LBISEAIPIL5wHou-E6vZgWDLq2Rg4-212UAhpBE3PeI5n4crpqWHDxOha27j3cuBn2LzZQyvglFHNZHTk0RxnlNXQ2b/s1600-h/IMG_9255.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPAEOxjQZ49HhpgvcXvAPyG1SOWwX6D5DmzBCVmTSSLp4Lb9P0LBISEAIPIL5wHou-E6vZgWDLq2Rg4-212UAhpBE3PeI5n4crpqWHDxOha27j3cuBn2LzZQyvglFHNZHTk0RxnlNXQ2b/s200/IMG_9255.JPG" /></b></span></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Cut up all the vegetables so they are the same size, I like a 1/4 to 1/2 inch dice and mince the garlic and jalapeno really small, you want the flavor not to take a bite of them, you could even grate them if you like. Put them all in a container that you can cover, add the remaining ingredients except for the tomato juice, herbs and oil. Let the vegetables sit for about 15 minutes to let all those flavors sit together. Add the tomato juice and herbs, stir well, cover and refrigerate. It is best to let it sit overnight so the flavor can fully develop. Give a nice big drizzle of your olive oil and stir. Taste and then decide if you want more pepper or if you want to add salt. Serve as is, with crusty bread or really great with bbq'd shrimp! </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaERQsftQ9-LKLRm-gCBH4914olJ25gp_DD6pG5Du_qyZxq8lP-2X-MybZ9XcijDLnHligTItSbapLyirgq2dswwfqhpXfhck-fY_Wr_urcfcHclH_8HNgS2xUSilG8oqlV8DdJ_W5XMF-/s1600/IMG_0543+%2528640x427%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaERQsftQ9-LKLRm-gCBH4914olJ25gp_DD6pG5Du_qyZxq8lP-2X-MybZ9XcijDLnHligTItSbapLyirgq2dswwfqhpXfhck-fY_Wr_urcfcHclH_8HNgS2xUSilG8oqlV8DdJ_W5XMF-/s200/IMG_0543+%2528640x427%2529.jpg" width="133" /></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Some of the variations include adding fennel, chopped fresh tomatoes, avocado or jicama. Some of the traditional approaches include adding a couple of slices to the juice before adding to the vegetables and place it in the blender to add some thickness or adding some of the chopped vegetables to the juice in a blender for the same purpose. Another interesting addition is popcorn! Try this one anytime, it is FABULOUS</b></span><br />
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-65139565512982997202009-10-23T08:27:00.001-07:002013-04-17T11:29:58.277-07:00Dark Sweet Cherry Dressing<div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b>Ok Laura this is for you. I make this very wonderful dressing that is easy to do and always gets a great response.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4uHT9wyn4wies8iBj646g1HVNOVvWypfZ5a40uFSTfRrSTxU28iigkQBGkBPTOE3n_Ppx4urfPIEBPYOInth85sJnfMP0DTR_EpdNBTTRxII28kLiM1qoZHZ0yL4dyehiWHvPxTPyN1q/s1600-h/dressing1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4uHT9wyn4wies8iBj646g1HVNOVvWypfZ5a40uFSTfRrSTxU28iigkQBGkBPTOE3n_Ppx4urfPIEBPYOInth85sJnfMP0DTR_EpdNBTTRxII28kLiM1qoZHZ0yL4dyehiWHvPxTPyN1q/s1600-h/dressing1.JPG"><img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4uHT9wyn4wies8iBj646g1HVNOVvWypfZ5a40uFSTfRrSTxU28iigkQBGkBPTOE3n_Ppx4urfPIEBPYOInth85sJnfMP0DTR_EpdNBTTRxII28kLiM1qoZHZ0yL4dyehiWHvPxTPyN1q/s1600-h/dressing1.JPG" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4uHT9wyn4wies8iBj646g1HVNOVvWypfZ5a40uFSTfRrSTxU28iigkQBGkBPTOE3n_Ppx4urfPIEBPYOInth85sJnfMP0DTR_EpdNBTTRxII28kLiM1qoZHZ0yL4dyehiWHvPxTPyN1q/s200/dressing1.JPG" title="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4uHT9wyn4wies8iBj646g1HVNOVvWypfZ5a40uFSTfRrSTxU28iigkQBGkBPTOE3n_Ppx4urfPIEBPYOInth85sJnfMP0DTR_EpdNBTTRxII28kLiM1qoZHZ0yL4dyehiWHvPxTPyN1q/s1600-h/dressing1.JPG" /></a>1- 12 oz jar of Cherry Preserves (strawberry works well too)</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b>1 cup balsamic dressing, I use a cherry flavored one</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b>1/2 - 1 cup of brown sugar</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMbiuqPcr3dK_ul30fDXoFwrp9alJyDHaGRHWULylI6ghrRPRKNP23wTMLIonTvem8Zbe2l_36uHefiU_vrVfiH1tkycuknyNAF2rNyGXNX9MqERjpCGEuNI1K-lPKTWlQIxPMFwOH3F3/s1600-h/dressing2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMbiuqPcr3dK_ul30fDXoFwrp9alJyDHaGRHWULylI6ghrRPRKNP23wTMLIonTvem8Zbe2l_36uHefiU_vrVfiH1tkycuknyNAF2rNyGXNX9MqERjpCGEuNI1K-lPKTWlQIxPMFwOH3F3/s1600-h/dressing2.JPG"><img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMbiuqPcr3dK_ul30fDXoFwrp9alJyDHaGRHWULylI6ghrRPRKNP23wTMLIonTvem8Zbe2l_36uHefiU_vrVfiH1tkycuknyNAF2rNyGXNX9MqERjpCGEuNI1K-lPKTWlQIxPMFwOH3F3/s1600-h/dressing2.JPG" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMbiuqPcr3dK_ul30fDXoFwrp9alJyDHaGRHWULylI6ghrRPRKNP23wTMLIonTvem8Zbe2l_36uHefiU_vrVfiH1tkycuknyNAF2rNyGXNX9MqERjpCGEuNI1K-lPKTWlQIxPMFwOH3F3/s200/dressing2.JPG" title="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMbiuqPcr3dK_ul30fDXoFwrp9alJyDHaGRHWULylI6ghrRPRKNP23wTMLIonTvem8Zbe2l_36uHefiU_vrVfiH1tkycuknyNAF2rNyGXNX9MqERjpCGEuNI1K-lPKTWlQIxPMFwOH3F3/s1600-h/dressing2.JPG" /></a>Put the preserves, balsamic and 1/2 cup of brown sugar in a sauce pan, a reduction sauce pan if you have one. Bring to a boil and then turn your burner to low and keep it at a simmer, stirring often, for about 1/2 hour till reduced by about a cup, it should leave you with about 1 - 1 1/2 cup liquid. At this point, taste - carefully cause it is hot- to check the sweetness level. You want to have a bit of tartness, but this is it so make sure it is not too tart to have on a salad. If you decide to add sugar stir and cook a bit longer just to incorporate, and then turn off the heat and let it cool. As it cools, it will thicken to a syrupy consistency. At this point, you can use it (see below for a suggestion) or put in a container and store in the fridge for later use.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b>As a suggestion for a use, I usually get some field greens, washed and dried well. Take a tablespoon or so of some good quality oil, I prefer avocado oil, but a good quality Extra Virgin Olive Oil will do and dress the greens. Add a pinch of salt and pepper and using the tools that God gave you and get your hands in there and toss well. At this point I like to add some cheese, my favorites are creamy Gorgonzola or a Cambozola cheese, but the last time I did this salad I took a roll of goat cheese and sliced it into 1/4 inch slices. I like the contrast of sweet from the dressing and the pungency of these cheeses. If you like the goat cheese idea here is what I did. I dipped it into a store bought bread crumb and coated completely. I melted a tablespoon of butter and about a tablespoon or so of oil and just browned the slices and put on a paper towel to remove any excess oil. Now back to the salad, I love to use candied nuts, pecans for me. Now for the drizzle of the cherry dressing. Use enough to make sure you get the taste in every bite. If you did the goat cheese, put your round on top at this point and time to eat!</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; line-height: normal;"><b>Ok Laura so I thought about your problem, which was the dressing was so thick and it is true it is thick like a syrup or jam. I have added it on my salad in spoonfuls after being dressed with the oil and then allowed each person to sort of toss it all together, but last night I had a thought. I took a couple tablespoons of the oil in a dish and added the dressing and stirred till it was fully incorporated, it took a while but it did thin out the dressing to make it more spreadable.</b></span></div>
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com1tag:blogger.com,1999:blog-7580903093508710110.post-72930421736599655572009-10-18T14:42:00.000-07:002013-04-17T11:30:51.529-07:00Winner, Winner Chicken Dinner!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-ch2EbjsFrCRDOGsa9RVaAHqauu3_D0YGaBb3UxUiAzFsJuvty7NPtiwvigOtKX8js0xOXsvIFKNrDRugBx-MtOz6NhLU-squ1YJv1xPcG1iavvvoIEuJSjoQkR8o3ZM5XO5bdEYggFb/s1600-h/034.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-ch2EbjsFrCRDOGsa9RVaAHqauu3_D0YGaBb3UxUiAzFsJuvty7NPtiwvigOtKX8js0xOXsvIFKNrDRugBx-MtOz6NhLU-squ1YJv1xPcG1iavvvoIEuJSjoQkR8o3ZM5XO5bdEYggFb/s200/034.JPG" width="134" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-tiPNaWa8KeNKhpSMO7UkxLnUdZ8HmlLS1whEhifILkjVoN8Gkkh0DlPg07ev8cqsyAR9RutvSKlaJkrauVpPTYNim3t8cYXf2uS1DF9C7zPONIi4wAhgNjKinsNmzaeac1gBYZSBGdF/s1600-h/038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-tiPNaWa8KeNKhpSMO7UkxLnUdZ8HmlLS1whEhifILkjVoN8Gkkh0DlPg07ev8cqsyAR9RutvSKlaJkrauVpPTYNim3t8cYXf2uS1DF9C7zPONIi4wAhgNjKinsNmzaeac1gBYZSBGdF/s200/038.JPG" /></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>There are not too many things more perfect then a properly roasted chicken, but it is always nice to find a new way to do an old thing. I had this thought one day that I would like to try to butterfly a chicken. I have seen it done on cooking shows and it intimidated me but I figure, what the heck, it is only a chicken, what's the worst that can happen? </b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Start by taking the chicken and place it back side up. Take your kitchen shears, and it helps to have sharp ones, and cut along both sides of the back from neck to tail and remove the back bone. Flip the chicken over and press down on the the chicken to flatten. I then make a paste of chopped garlic, shallots, fresh herbs of your choosing, juice and zest of one or two lemons, salt, pepper and some oil. Lift the skin gently to cause a separation between flesh and skin and stuff some of the mixture in the pocket. Take the remaining mixture and if necessary add more oil to make it possible to rub over the exterior of the chicken, all sides all parts. Refrigerate and let it marinate for at least 3 hours. I personally do not cover the container because I want my chicken skin to dry and have this marinade dry on the skin. When it is time to roast, I take it out of the fridge and let it set at room temp of about 15 minutes. There are many ways at this point to cook this, one would be to brown it skin side down in skillet and then transfer to the over to finish. Or you can roast it in the oven, skin side up. Lastly you can throw it on the bbq. Whichever method you choose, the internal temp for chicken should register 160 degrees F. A test for chicken is bones moving freely in the socket and/or clear juices run from the chicken. As far as cooking temperatures go, there are so many theories and boy have I tried them all, but I think for a chicken, I like to set the temp to 350 and the butterflied chicken should take about an hour, but everyone's ovens are different so just keep an eye on that internal temp. </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK16KdHJ2ggrVG8hdqZFNo5o3QVg0RciJ_b5Y72cLwYx_bLtbrHOd13L7eLP7gNCpxhiHL0NyC7lpASBIcKgvjQuGEzTmoURWaC7UQKqGXGgrSZVQ58fI_IPOBmXUKfXXh5B9NfsTCcO0d/s1600-h/040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><span style="font-family: Verdana, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK16KdHJ2ggrVG8hdqZFNo5o3QVg0RciJ_b5Y72cLwYx_bLtbrHOd13L7eLP7gNCpxhiHL0NyC7lpASBIcKgvjQuGEzTmoURWaC7UQKqGXGgrSZVQ58fI_IPOBmXUKfXXh5B9NfsTCcO0d/s200/040.JPG" /></span></b></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Once the chicken is out of the over, let it rest for about 15 minutes before cutting. I like to move the chicken to a cutting board - take the roasting pan that it cooked in and add some chicken broth and let it sit on your stovetop and warm it up just a bit. Take it off the heat or just turn the heat off. When you are cutting the chicken, put the cut chicken pieces in the broth, this will keep it moist and warm. Once it is all cut cover the roasting pan with foil and it will keep for a bit while you finish up everything else. At the last minute you can strain off the broth to make your gravy. </b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>LAST tip, save the bones, even those back bones from the beginning. Freeze them and when you want to make some chicken stock you just need to pull them out and defrost! ENJOY! Until next time....Remember to savor the flavor or your labor!</b></span>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com5tag:blogger.com,1999:blog-7580903093508710110.post-36224352317385318352009-10-18T13:36:00.000-07:002013-04-17T11:31:10.246-07:00Sunday..The end of the week or the start?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBl3G_hRzQerocPBhZL2Gxm-LYw9gUNMcm_nzyPkvpRlCvQFAi9Ex06fTXpvu4TLte_DePQa7ALC-aNVR1UH8MjBVGJ4rWKC6BYlifR05rxHgIMge_RMrOD7AMC34V5lS_b87L1g2z_x_Q/s1600-h/058.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/AVvXsEjBl3G_hRzQerocPBhZL2Gxm-LYw9gUNMcm_nzyPkvpRlCvQFAi9Ex06fTXpvu4TLte_DePQa7ALC-aNVR1UH8MjBVGJ4rWKC6BYlifR05rxHgIMge_RMrOD7AMC34V5lS_b87L1g2z_x_Q/s200/058.JPG" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Sundays are always an interesting day. I started this Sunday with a cup of coffee on the patio, watched the hummingbirds buzz happily in the Mexican Sage. The real contemplation is Sunday- the end of the week or the beginning of it? This question seems to be an inconsequential one, however I think the answer is a telling one about who you are. It is the glass half full/half empty question. It is the same glass/day, however it is your view or perspective of it that matters. Today I have decided to call this the end of my week. The day that I have the freedom to look back on the week and reflect as to its productiveness or lack thereof, to identify the items that still need to be on the "TO DO" list and be thankful for life I have had and as well of the life that is ahead of me. It is the proverbial "stop and smell the roses day" and I encourage each and every one of you to get out there and smell up a storm!</b></span>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com1tag:blogger.com,1999:blog-7580903093508710110.post-8739018478728732342009-10-16T15:35:00.000-07:002013-04-17T11:33:11.258-07:00Mom's Lunch Part 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTyOEBMl6hL1VdKUjF0XO6fnn6xCdU8X2pYqeA4OuD5qmngPDHmM2RabYGBzjFk1He2aWsTRmc7SJ1LbconY2ibBIJ8JuS_kZDfM0B3J49Ohcl7Kkv-WFQr50Z_z9GWrkK7bboz-WvMj5/s1600-h/setup1.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/AVvXsEgUTyOEBMl6hL1VdKUjF0XO6fnn6xCdU8X2pYqeA4OuD5qmngPDHmM2RabYGBzjFk1He2aWsTRmc7SJ1LbconY2ibBIJ8JuS_kZDfM0B3J49Ohcl7Kkv-WFQr50Z_z9GWrkK7bboz-WvMj5/s200/setup1.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlVET3vvV1pKZvjE-v_ekDnjN41hDuoXMvc6HNkKaRzh3-VtiYCLcYtvm-B7VSOkvIkS5HUk4xmzJhsQBLL8Ye05HocsKsYX5hQx3APP9Ju5Xrxlv5Xgg4ZZmgIBSbSuAsy36KzLGRhES/s1600-h/brie2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlVET3vvV1pKZvjE-v_ekDnjN41hDuoXMvc6HNkKaRzh3-VtiYCLcYtvm-B7VSOkvIkS5HUk4xmzJhsQBLL8Ye05HocsKsYX5hQx3APP9Ju5Xrxlv5Xgg4ZZmgIBSbSuAsy36KzLGRhES/s200/brie2.JPG" /></a><b></b></div>
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<b><b><span style="font-family: Verdana, sans-serif; font-size: large;">Well after 2 days of preparation I believe I pulled it off! The table was set, the weather was beautiful, no one got lost, we started with 12 but the flu took it down to 10 guests and what a bunch of gusty gals! My mom is in her 60's, widowed and more active then ever. Card clubs, travel clubs, social events, you name it, so this was one of her groups and they do lunch once a month and always try a new restaurant. This month it was Cafe' Debbie. I made fresh from my garden, Bruschetta and Brie with a honey and dried cranberry topping for appetizers with baguettes. I had the menu posted there so everyone could see what they would be HOPEFULLY enjoying. </span></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eyu-DNNrg0o3Jlsc6jT3B-qoa6X6c_r3CCLClibnKFqG65d5Z4sqaizw2x-sSzyCVAJNUoNm-dDdu2E4dDLtf48rGm8x-E9wh9fGnn1puxcJhS5h6tfD2FEGbYVyjuTHvnxF_jFARicv/s1600/menu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eyu-DNNrg0o3Jlsc6jT3B-qoa6X6c_r3CCLClibnKFqG65d5Z4sqaizw2x-sSzyCVAJNUoNm-dDdu2E4dDLtf48rGm8x-E9wh9fGnn1puxcJhS5h6tfD2FEGbYVyjuTHvnxF_jFARicv/s640/menu.JPG" width="640" /></b></span></a></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Let me talk about prepping for this. I am not a caterer, I have had many caterers in my kitchen, so I tried to take my cues from them, but WOW, it is hard work, especially on your own. But if I were to give advice to anyone who wanted to attempt a party like this there are things to consider.</span></b></div>
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<li style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">When choosing your menu, keep in mind food temperature. If you are alone in preparation and serving, can you do it all and get everything out while still warm?</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">Portions, how many of what do you need and count on a bit extra for flubs or requests for seconds.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">Anything you can do ahead, DO! I toasted my baguettes the day before and froze, only had to warm them in an oven. Marinated my lamb chops, and made all my raviolis the day before.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">I try to make notes to myself on timing, I usually work back from the time the event is supposed to begin and decide how long I need for each thing and write down the times I should be starting each dish.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">On the day of, make sure you calculate 2 important times into your time table, time for kitchen clean up and body clean up! It is great to spend all that time making a beautiful event but if dishes are piled up and you smell, it sort of defeats the purpose!</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">Remember little details matter! Candles, flowers, I like to try to always provide a take home memory, it's the little things that set you apart and makes the event EXTRAordinary! One simple one-the day before my party, I slice lemons very thin, lay them on parchment or silpat on a baking sheet and freeze. These perfect frozen lemon wedges are now your ice cubes in your water glasses.</span></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgs6cV3MDnDLXNY3SrohsdvHTdfGXU3h_lH2FQDR2HDtIBwwXI0nakFazHYkfC_ubbzuGp3t_McpwsqegnboOzkVoN6d3E0c151mD6xi3Ahr6jamN5yuMgxwhRew37GAeApobHSp3_6FJ/s1600-h/dessert1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgs6cV3MDnDLXNY3SrohsdvHTdfGXU3h_lH2FQDR2HDtIBwwXI0nakFazHYkfC_ubbzuGp3t_McpwsqegnboOzkVoN6d3E0c151mD6xi3Ahr6jamN5yuMgxwhRew37GAeApobHSp3_6FJ/s200/dessert1.JPG" /></b></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMO5eK6zrO4gUzjHW9F1NcTnH1DACo4i7FRG6LMe6YYaKB6gvNJ-NNQAA1fOHtHqyqDJ6RMvLxnNZMR3S_cc1avAe7E2IyIutLxiixoQAYhWE5TSZ_S9BV5-ZYyRtMtZQ9hcT_ItBhWO9/s1600-h/IMG_9181.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMO5eK6zrO4gUzjHW9F1NcTnH1DACo4i7FRG6LMe6YYaKB6gvNJ-NNQAA1fOHtHqyqDJ6RMvLxnNZMR3S_cc1avAe7E2IyIutLxiixoQAYhWE5TSZ_S9BV5-ZYyRtMtZQ9hcT_ItBhWO9/s200/IMG_9181.JPG" /></b></span></a><b></b><br />
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<b><b><span style="font-family: Verdana, sans-serif; font-size: large;">Needless to say, I had great intentions to photograph each plate but didn't have the time, so here you will see the dessert plate. I couldn't decide between chocolate and fruit so I did both, I did my famous easy brownies, which is a box mix brownies and when you take it out of the oven use a wooden dowel and poke holes in the brownies and drizzle sweetened condensed milk and then a good quality jarred caramel sauce and let cool before you cut. It is ridiculous! For the fruit dessert, I decided on a pineapple upside down cake. I have a great recipe given to me by a friend that I will post in another entry, but I wanted to make them individual servings so I used a large muffin tin. One pineapple ring fit right into the bottom of each one, it was perfect. I put some of my caramel sauce in a squeeze bottle and made it look decorated! Super Easy and looks great!</span></b></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Well another successful event down and I was so relieved it went well! On a side note, I would like to remind any and all of you out there that whoever you consider to be an older generation to yours, pay attention! These gals that came to my house, were all my mom's generation -60's and up. They all had great stories to share and plenty of tips to pass along. They were a terrific bunch of women and I admire all of them for getting out there, being active, having fun and enjoying life. You know the old saying, the youth is wasted on the young, HA these women prove it all wrong! They are living their lives to the fullest, lucky ladies! Until next time....</span></b></div>
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com1tag:blogger.com,1999:blog-7580903093508710110.post-39822996851885354252009-10-02T00:01:00.000-07:002013-04-17T11:33:51.740-07:00Throwing a luncheon for Mom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirySzOuGF0vOC42FdqbPjsYj_Dqr72r3Q0bXc4XU1tAefYSlUPeXLe2rmfrIi4ea7F-hKVXvUbf3Z5fLsGNi68ce_A8osNjJ0c58AA5md_NCHnYIcrq-4SLi5fojRKNH5H-woZHOqGvE6f/s1600-h/Imenu1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirySzOuGF0vOC42FdqbPjsYj_Dqr72r3Q0bXc4XU1tAefYSlUPeXLe2rmfrIi4ea7F-hKVXvUbf3Z5fLsGNi68ce_A8osNjJ0c58AA5md_NCHnYIcrq-4SLi5fojRKNH5H-woZHOqGvE6f/s640/Imenu1.JPG" width="640" /></a>S<span style="font-family: Verdana, sans-serif; font-size: large;"><b>o in order to throw the perfect party, whether it be large or small, I feel it is crucial to know your audience. I always try to find out if my guests have extreme dislikes, allergies, dietary restrictions and/or strong preferences. Once I have all the information, I can start formulating my menu. After many years of doing this I have my methods to do this in an organized manor. I start out with my menu page and on the side bar I use it as my shopping list. If my menu is complicated I will also make a time frame just so I do not loose site of what I need to do and when I need to get it done by. There is nothing worse then serving cold food or going to all the trouble of creating a special meal just to realize you forgot that one crucial ingredient.</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwsg0LBrOKgB3t66kjN3AadHbkF6zqmZA90U3vraVBHO7ZCogAriLtmnNlolwu3QR4NoCz5fWZ4hDuqfJ0Po2kEcgZRpY6I0xoDL8SkTKThDLv6qhK_yNb4D5ZBwiuyrqkXUCbrLkFYyS/s1600-h/table2" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwsg0LBrOKgB3t66kjN3AadHbkF6zqmZA90U3vraVBHO7ZCogAriLtmnNlolwu3QR4NoCz5fWZ4hDuqfJ0Po2kEcgZRpY6I0xoDL8SkTKThDLv6qhK_yNb4D5ZBwiuyrqkXUCbrLkFYyS/s200/table2" /></b></span></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Creating the menu is another issue altogether. It is all about pleasing your guests, maybe trying to come up with a theme or pick a country, you know Italian, Mexican, etc... Try to make sure the courses compliment each other or don't overlap, for instance I wouldn't do a corn chowder and then a corn side dish to the main dish, unless of course corn is your theme, then be my guest. Finally, if the meal was heavy, consider a lighter dessert and visa versa. </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHF43ouN2iIUFKL_Xn07jZGUS4VIC72eqvvNNoVtibae5GnRea9Hbjk7FxdcC43pa4VyhGUwts7VTVazGcKnGpjx-5b8l11_isffaGZ-n3wd_0AHE84ZR5H6iGzjPZlPsr5CcZA8aljwl/s1600-h/placemat" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHF43ouN2iIUFKL_Xn07jZGUS4VIC72eqvvNNoVtibae5GnRea9Hbjk7FxdcC43pa4VyhGUwts7VTVazGcKnGpjx-5b8l11_isffaGZ-n3wd_0AHE84ZR5H6iGzjPZlPsr5CcZA8aljwl/s200/placemat" /></b></span></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ok on to the table, I like to use the season as my guide, but there are other items I might consider as well. Is it casual or formal? Do you want to match the theme? Will it be a buffet or will food be on the table? I am in fall mode, trying to will it to come so my table is decorated accordingly. I tend to really dress my table, I like for my guests to come in and see the decoration. By the time they sit to eat, the extra decorations are gone from each setting. I also like to designate seating when I have a large party. It helps to alleviate any awkwardness about who to choose to sit by and lastly I always have the menu posted, either at each individual place setting or one for the table. I love it! I think guests are impressed at the personal touch and I usually find people like to know if they should save room for something. Lastly, I do like to make sure the guests leave with something to remember their experience. Sometimes it is simply a special chocolate in a box, bottle of wine or a little goodie bag of assortments. Other times we try to match the gift to the theme, a lemon theme may have a small bottle of homemade lemoncello or lemon square. A personal get together may have a group photo in a cute frame or recipe from the meal on a decorative card.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Let me close by giving a bullet list of tips and ideas-</b></span><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>A cool idea for a water glass, the day before, slice citrus fruit very thin and freeze on a sheet tray. Use as ice cubes for the water glasses.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Try to match a glass of wine or cocktail to compliment each course. There are many sites to get info from, but your local wine shop will be helpful too. This can really add to the experience.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Always make sure you have a non alcoholic choice for drinks.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Pick the plates you will use for each course ahead of time. If it is salad plates,chill them, and be ready to get the hot plates warm ahead of time.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Low volume background music or entertainment is very nice especially if there is a lull in the conversation, it isn't quite as quiet.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>This sounds silly, but I am a total freak about this one. Check your bathroom, make sure there is plenty of tp, tissue, soap and the trash is not full. This seems so obvious but it is often overlooked</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>If butter is being used at all for bread, make sure it is room temperature.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Remember, you do eat with your eyes first so try to make the plate look as appetizing as possible.</b></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;"><b>As far as cooking goes, I like to do as much ahead of time as possible. I chop veggies, make vinaigrettes, anything that can be done ahead of time. A salad can be made by putting the dressing in the bottom of the serving bowl, then criss cross the salad tongs, then add the lettuce. The tongs keep the lettuce from touching the dressing and not getting soggy. You can toss right at the last minute. I purchased small condiment bowls awhile back so I can use that to put my chopped veggies, garlic, whatever it is in there for a do ahead task.</b></span></li>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Ok so yes, I am a freak! I love to entertain! I love to find interesting ways to do things. (I use little rock salt chunks with a scraper at the table instead of a shaker.) I love to cook and fortunately I think I do a pretty good job of it. Although I have my moments. A couple of years ago, I was entertaining some very important clients/friends and my in-laws. They were wandering around the outside showing our guests the outdoors. My son was inside, helping me put together my mini blt appetizers. I had just lit the candles on the table and sent my son to fill the water glasses when all of the sudden he ran out of the house screaming for dad, saying there is a fire. Why he didn't stop and say this to me is still beyond me. I ran to the table to find the whole center of my 150" table on fire with flames shooting up a couple of feet. My husband ran in the house, grabbed the fire extiguisher and was ready to blast my BEAUTIFUL TABLE! I screamed NOOOO and threw water on it and out it went. We removed the charred centerpieces and my husband, wonderful guy that he is, went outside and clipped some pretty branches to cover it all up. Our guests were so kind and understanding and we ended up with a beautiful dinner. So all this in mind this is my last suggestion. Photograph your table before your guests come.It is wonderful to remember each table you have done, that way you don't copy (unless you want to) and you see flaws that should be fixed. Upon looking over my pictures of that table THE NEXT DAY, I noticed that some of the folliage I had on my table was right over some of my votives, hence fire! Moral- look at the picture before the party to spot your flaws before they happen! I hope my tips help you have a great entertainment experience!</b></span></div>
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com3tag:blogger.com,1999:blog-7580903093508710110.post-3538260690183890832009-09-25T14:07:00.000-07:002013-04-17T11:34:38.916-07:00Sundays<span style="font-size: large;"><b>Sundays, well what can I say? It is my most and least favorite day of the week! No sporting events to attend, only ones to watch. No work, no school, usually no homework to nag about. It is the day that belongs to each of us to make of it what we desire, but somewhere around 3:00 the realization of Monday begins to creep in. It is like being on vacation and knowing the only thing left of it is the packing and traveling. Total bummer.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcIaaD4pGVHbP3Gbvt5r0B841aA8jkraIHv_FGKbGTejwp7FEENAdgwpdAA0NCmYnZoGXsbdNcr15vDplIdD1NtTYLiw5pJvd69eZr6MNMznf0uUPCj8XT5byEFUofPzBTz5lWZ7KL4EZ/s1600-h/IMG_8684.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcIaaD4pGVHbP3Gbvt5r0B841aA8jkraIHv_FGKbGTejwp7FEENAdgwpdAA0NCmYnZoGXsbdNcr15vDplIdD1NtTYLiw5pJvd69eZr6MNMznf0uUPCj8XT5byEFUofPzBTz5lWZ7KL4EZ/s200/IMG_8684.JPG" /></b></span></a><span style="font-size: large;"><b>In any case, on one such Sunday, I decided to do something creative. My idea of creativity is creating something edible. Sometimes it is my day to make chicken stock to freeze up for future uses. When my garden is in full swing, it is making a beautiful roasted tomato sauce that I can freeze for a future use or making a pesto before the basil goes to flower and seed. On one recent Sunday, I decided that a homemade ravioli was in order. I have a really wonderful pasta dough recipe that is heavy on the eggs, but it makes a nice firm ravioli which I like, holds up very well in the end.</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUvoJ6yOkI5XrSYj9v5Y4PmTy-Bdd1vQBy_YUjKyX6du5n39wytCCnpu0Pj3syaa_2BOQvmQKCGEYVb55-apFnXnbC5j-TtpAMHFW36NZhP-olCNOqb1lHrc4Yo_fQpsg6StXyGu3tKzy/s1600-h/ravioli.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUvoJ6yOkI5XrSYj9v5Y4PmTy-Bdd1vQBy_YUjKyX6du5n39wytCCnpu0Pj3syaa_2BOQvmQKCGEYVb55-apFnXnbC5j-TtpAMHFW36NZhP-olCNOqb1lHrc4Yo_fQpsg6StXyGu3tKzy/s200/ravioli.JPG" /></b></span></a><br />
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<span style="color: black; font-size: large;"><b>Pasta Dough</b></span></h1>
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<b><span style="color: black; font-size: large;">Makes about 1-1/2 pounds</span></b></h1>
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<span style="font-size: large;"><b>3 cups all-purpose flour</b></span><br />
<span style="font-size: large;"><b>7 large egg yolks plus one whole egg</b></span><br />
<span style="font-size: large;"><b>1 teaspoon kosher salt</b></span><br />
<span style="font-size: large;"><b>1 teaspoon extra-virgin olive oil or other flavored oil if desired ( I use a garlic flavored avocado oil)</b></span><br />
<span style="font-size: large;"><b>1/4 cup water</b></span><br />
<span style="font-size: large;"><b>Bench Flour</b></span></div>
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<span style="color: black; font-size: large;">In a food processor fitted with the metal blade, combine the flour, yolks, salt, oil, and 3 tablespoons of the water. Process until the dough begins to hold together. Stop the machine and pinch a piece of dough: If it feels too dry, pulse in up to 1 tablespoon more water, until the dough forms a moist ball.</span></h1>
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<span style="font-size: large;"><b>Turn out onto a lightly floured work surface and knead until it forms a smooth ball. Loosely wrap in plastic wrap and let rest at room temperature for up to 1 hour before using. (While it is resting, this is a good time to set up your work area and make your filling)</b></span></div>
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<b><span style="font-size: large;">Filling Recipes and Directions</span></b></div>
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<span style="font-size: large;"><b>I have two favorites, cheese and roasted butternut squash.</b></span></div>
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<span style="font-size: large;"><b>Cheese Filling-</b></span></div>
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<span style="font-size: large;"><b>15 oz container of ricotta cheese (my favorite brand is PollyO)</b></span></div>
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<span style="font-size: large;"><b>1- 8oz bag of shredded mozzarella cheese</b></span></div>
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<span style="font-size: large;"><b>1- 8oz bag shredded Italian blend cheese</b></span></div>
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<span style="font-size: large;"><b>1/2 cup shredded Parmigiano Reggiano</b></span></div>
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<span style="font-size: large;"><b>1 large egg, lightly beaten</b></span></div>
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<span style="font-size: large;"><b>1/4 heavy cream</b></span></div>
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<span style="font-size: large;"><b>1/4 - 1/2 tsp nutmeg</b></span></div>
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<span style="font-size: large;"><b>2 tbsp basil, chopped</b></span></div>
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<span style="font-size: large;"><b>salt and pepper</b></span></div>
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<span style="font-size: large;"><b>Combine all these ingredients, salt and pepper to taste.</b></span></div>
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<b><span style="font-size: large;">Butternut Squash Filling</span></b></div>
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<span style="font-size: large;"><b>Heat oven to 425. Take 2 butternut squash, cut down the middle, scoop out seeds, brush with vegetable oil, salt and pepper. Place cut side down on a baking sheet and put in preheated oven. Cook for about 30 minutes, till tender - a knife or fork can go thru with ease. Take out till cool enough to handle. Scoop flesh out into a food processor bowl. Add to the bowl one 15 oz container of ricotta cheese, 1 8 oz bag of shredded mozzarella cheese, 1/2 cup shredded Parmigiano Reggiano, 1/4 - 1/2 tsp nutmeg, 1/4 tsp cinnamon and 1 tsp chopped sage. Process till smooth, if it seems dry add chicken stock, water or vegetable stock, a couple tbsp at a time till smooth. Taste. The squash should be somewhat sweet, but depending on how ripe it was it may need a tbsp or so of sugar added. </b></span></div>
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<span style="font-size: large;"><b>To prepare your workspace try to designate a section of counter top space for the process, in one section lay out a towel, preferably flour sack cloth, but any cloth towel will do. Lightly flour the cloth. As you make your raviolis, you will place them there to dry. You will need a small dish with one beaten egg and a pastry brush and a tablespoon for your filling, a cutter for the dough. You can go fancy with fluted edge rollers or as simple as a tin can you took the top and bottom off of and cleaned well. I wuse a biscuit cutter. Personally, I like about a 4 inch round. You will also need to roll your dough out, either by hand or machine. I have a machine, there are attachments for your kitchen aid mixer, or hand crank pasta machines. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeuHYkk-Yya6pShO6euPIEKVnRgq9H5QPe1TY5N0eFffEN6dFoX7WFUsTeJ_5n3PkGbi0AGq4wyeFv4Jok1D0BsIYPo7NPPIBEhu1qZvDXlEyNyTisrqS30jdRg1My2LQStJemETF7uZl/s1600-h/raviolis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeuHYkk-Yya6pShO6euPIEKVnRgq9H5QPe1TY5N0eFffEN6dFoX7WFUsTeJ_5n3PkGbi0AGq4wyeFv4Jok1D0BsIYPo7NPPIBEhu1qZvDXlEyNyTisrqS30jdRg1My2LQStJemETF7uZl/s320/raviolis.JPG" /></b></span></a></div>
<span style="font-size: large;"><b>Separate your dough into 4 pieces for easier management, making sure unused dough is covered in plastic wrap at all times. Take the first of 4 and press down to make flat enough to go thru your pasta roller at the largest setting. Roll thru and fold in half lengthwise and roll thru again, then move your setting down one size and do it again, no need to repeat, unless you are getting uneven sides or holes. Repeat till you are at the smallest setting. Lay your sheet out and cut as many rounds as possible. Take one half of each round and put one heaping tablespoon of filling in it, take the other round and brush with egg wash. Place on top of filled side, I like to put it in my hand at this point and press the edges together, making sure to get as much excess air out as possible and sealing as well as you can. Place on your prepared cloth. Repeat until you have used as much dough as possible. I like to take the extra shreds of dough and let it dry, then throw in a ziplock bag into the freezer for future soup noodles. As you are preparing your raviolis, as you finish one of the 4 balls of dough, lightly dust the tops of the prepared raviolis with flour and then flip them, the idea is to let them dry a bit.</b></span></div>
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<span style="font-size: large;"><b>Bring the water to boil in a large pot. When at a boil, salt the water, then add the raviolis, careful not to crowd the pot. Reduce the heat to keep it at a gentle simmer, if it boils too hard, the raviolis will come apart and you will have empty pillows. They should take about 5 minutes, they will start to raise to the surface.</b></span></div>
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<span style="font-size: large;"><b>As for toppings, the easiest thing to do is to melt butter in a skillet, throw in some fresh herbs and and then dust the top with some fresh shredded cheese.</b></span><br />
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com1tag:blogger.com,1999:blog-7580903093508710110.post-66281973396993733022009-09-25T10:57:00.000-07:002013-04-17T11:35:08.279-07:00THE DIP THAT MAKES YOU DIP!<span class="Apple-style-span" style="background-color: white; color: #202020; font-family: Arial, Tahoma, Verdana; font-size: 12px; line-height: 18px;"></span><br />
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<span style="color: #202020;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Give this one a try! I will add a picture later, but I was reminded about how great this recipe is and how popular you will be if you make it and share!<br />
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<strong><span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients:</span></strong></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2 bars of cream cheese</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Pace Picante Salsa (whatever heat level you want) – but I do not use the chunky one I use the original one.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1- Chipotle Chile</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1/2 -1 cup of shredded cheese</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>one bunch green onions, chopped</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 med tomato, chopped</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>1 avocado, chopped</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>opt- 1/4 cup cilantro – chopped</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>opt-1 jalapeno, minced</b></span></div>
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<strong><span style="font-family: Verdana, sans-serif; font-size: large;">Directions:</span></strong></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>I put the cream cheese in the food processor ( it helps too if it is room temp) and blend till creamy. I add the salsa a bit at a time, I am more interested in consistency, but I will guess it is about a cup. You want it creamy and not too liquidy, although it does firm up a bit in the refrigerator so you don’t want it to be so firm that you wont be able to get a chip in there. With the processor running, add one chipotle chile and a little of the adobo sauce too( you find them in the hispanic food area called chipotle in adobo sauce). If you wanted to add a little more heat then you would add the jalapeno now too.Open your processor lid and toss in cheese, I either use the Sargento Lite Mexican Shredded cheese to lighten things up, or sometimes for a kick I use Shredded Pepper Jack and/or this Chipotle White Cheese (I have only seen this at Costco and it have a neat smoky taste without being too spicy) and the chopped green onions,. at this point you would also add the cilantro if you were using it. Place the lid back on and just pulse till mixed through. You don’t want to loose the texture of the onions and cheese. Take it out and place in your serving bowl, cover with plastic wrap. Doing this part early in the day is a good thing, gives it plenty of time to firm up and have all the flavors come together. When you are ready to serve, you can garnish with the chopped tomato and avocado. Serve with chips, cut veggies, crackers, anything dipable!</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>VARIATION -</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Take extra large flour tortillas, spread the dip on the tortilla about 1/4 – 1/2 inch from the edge, top with the avo and tomato. Roll the tortilla fairly tightly. Get some sturdy paper towel and just dampen, you don’t want them wet, lightly dampened. Roll the paper towel around each tortilla roll and place in a sealable plastic storage bag and place in the refrigerator for at least 1 hour. Just before you plan to serve, unroll the paper towels and slice the tortilla rolls about 1 inch thick. Serve cut sides showing, and you can have some extra salsa on hand for dipping too if you want.</b></span></div>
Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-44012002404367385412009-09-17T18:19:00.000-07:002013-04-17T11:35:53.944-07:00SImple, Delicious Lamb Chops<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>One of my favorite things to make-LAMB CHOPS!! They are so easy and tasty and I have gotten great reviews.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1DEkNJiEBs34faCSx0DAqcR6hryUQVE2K6F9rjIf2i9Pv8FpXFgCTOOht2RuEGqDcVKl80sktqJPlpUXCp6ysnjS1fUH8MMZNxZyz-a80paX7Ot2ASMQjwcHCkvke6ay0Lrj6wqjFmt1/s1600-h/lamb4"><span style="font-family: Verdana, sans-serif; font-size: large;"><b><img alt="" border="0" id="BLOGGER_PHOTO_ID_5382620207616867106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1DEkNJiEBs34faCSx0DAqcR6hryUQVE2K6F9rjIf2i9Pv8FpXFgCTOOht2RuEGqDcVKl80sktqJPlpUXCp6ysnjS1fUH8MMZNxZyz-a80paX7Ot2ASMQjwcHCkvke6ay0Lrj6wqjFmt1/s320/lamb4" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></b></span></a><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The first thing I do is to chop like a mad woman! I am so fortunate to have land to grow fresh produce on, and I have beautiful herb beds. The first thing I do is to pick fresh rosemary, sage, basil, oregano, and italian flat leaf parsley. I chop it fine, then on to the shallot and garlic, again chopped fine. Lemons are the next order of business. Zest first and then save for the juice. So all those chopped items go into a dish for marinating. To that you add the juice of 2 lemons, salt, pepper and oil. I prefer avocado oil, but any neutrual oil will do. I usually make enough to fill a canning jar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILaOFPFJgSdUetgmV7oAU81wty1LJQvxruRugbz2W4MnUJRAjiLsLZvVzM5IS0vG9pJVxev7Kia4sd_t2dSDjAsQyR9zEqvH7ea0tW6f0kbN_30CmHPz2Lp6NbmiUxi4Ar6zJX4liFDWs/s1600-h/lamb1"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5382622851443967154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILaOFPFJgSdUetgmV7oAU81wty1LJQvxruRugbz2W4MnUJRAjiLsLZvVzM5IS0vG9pJVxev7Kia4sd_t2dSDjAsQyR9zEqvH7ea0tW6f0kbN_30CmHPz2Lp6NbmiUxi4Ar6zJX4liFDWs/s320/lamb1" style="cursor: hand; float: right; height: 103px; margin: 0px 0px 10px 10px; width: 172px;" /></a> and use enough to cover the chops and store the rest in the refrigerator.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgssuJ5p33puMKIjst98d2KFeC-JwZdocOeHE5kCehbVXlYAreNulCrdpuMx-68w3f-F76R7T4sW0MPA5AtzVCLGwEbWz959QdpyJfkc49nH1GvpyZ6wuJ2-25Gv9SxaNiGStqU30G_cr0/s1600-h/lamb7"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5382619727853104706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgssuJ5p33puMKIjst98d2KFeC-JwZdocOeHE5kCehbVXlYAreNulCrdpuMx-68w3f-F76R7T4sW0MPA5AtzVCLGwEbWz959QdpyJfkc49nH1GvpyZ6wuJ2-25Gv9SxaNiGStqU30G_cr0/s320/lamb7" style="float: left; height: 133px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 117px;" /></a> </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-SXZ4Vxyg0lMXLC4jUaS7YBCMl2jc9rzu0YzqMSVguu0N5S7_VeqL9t2EEvnpE-omL4za-5l7c4QPhxfqfXfMofguYbucwl_gmKmnpYhbZ1plSt_8OF63qmuX9u0URrKYQgpG5g4GRpt/s1600-h/lamb12" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5382619580030794402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-SXZ4Vxyg0lMXLC4jUaS7YBCMl2jc9rzu0YzqMSVguu0N5S7_VeqL9t2EEvnpE-omL4za-5l7c4QPhxfqfXfMofguYbucwl_gmKmnpYhbZ1plSt_8OF63qmuX9u0URrKYQgpG5g4GRpt/s320/lamb12" style="float: left; height: 98px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 108px;" /></a><span style="font-family: Verdana, sans-serif; font-size: large;"><b>I haven't been specific about amounts, and I am a do it by touch and feel, but I will say that each herb should be about 1/4 chopped. I use 2 or 3 shallots and I use one whole head of garlic. 2 lemons and about 1 1/2 - 2 cups of oil.</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Now put those racks of chops in the dish you are going to marinate in and ad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfc2MKMeeDg26O5HprgQdTuYCDhUtfTNdYjAou5LzmaN8qiBviDXC2IuPLf-UAgbkAF_Rm88U0wNkCHJahwDkmuBnCS4bXfKQeju_LLacqRVrlC9GY_wkOdFTBumNH75JgXyDlyGawbaFj/s1600-h/lamb3"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5382620374519443202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfc2MKMeeDg26O5HprgQdTuYCDhUtfTNdYjAou5LzmaN8qiBviDXC2IuPLf-UAgbkAF_Rm88U0wNkCHJahwDkmuBnCS4bXfKQeju_LLacqRVrlC9GY_wkOdFTBumNH75JgXyDlyGawbaFj/s320/lamb3" style="cursor: hand; float: left; height: 87px; margin: 0px 10px 10px 0px; width: 141px;" /></a>d the marinade. Rub it in really well. I like to put the chops fat side down into the marinade and then rub into the back side. Cover with plastic wrap and refrigerate overnight.</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Take your dish out up to an hour before you are going to cook, to bring to room temperature. I like to use a cast iron skillet, but any skillet will do and I heat it - SCREAMING HOT! Then put those chops fat side down, into the skillet, turn and try to get as much searing as possible. We are just trying to get a nice sear on the outside of the chops and get it heating. While you are doing this, have your oven preheating to 325 degrees. Once you get a sear on the chops put them in a roasting pan and put them in the preheated oven for about 15 - 20 minutes. Take them out, let them rest, covers with foil for about 10-15 minutes.</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>If I am having a dinner party I will get to this point and stop, get everything else ready and then at the last minute finish. I take the chops to a cutting board and turn back on my skillet. Cut through the chops to seperate them into individual chops. I love a little sear on the sides, so depending on how done you want them I throw them cut side down into the skillet to get a sear. If you like them rare, just down and flip and out, if you want them a little more done just keep them in the skillet a bit longer. Salt and pepper them before serving if you would like.</b></span><br />
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-62313558005621366062009-03-08T15:28:00.000-07:002013-04-17T11:36:18.725-07:00Chicken Stock<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEsG6-t86SGTnLX0sNqmGZMPn6ke3bqcWg4hHhnNW6FfFlbj5d8fzt_RfAo38zmnu3bRRJTT7tked50u1yl7fkvvwKtAQv5HAZ4oeu-HBo26mzupqfbrzAPDmdvnRCnVpAgXSxGaXY6ye/s1600-h/IMG_7423.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310950458069239266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEsG6-t86SGTnLX0sNqmGZMPn6ke3bqcWg4hHhnNW6FfFlbj5d8fzt_RfAo38zmnu3bRRJTT7tked50u1yl7fkvvwKtAQv5HAZ4oeu-HBo26mzupqfbrzAPDmdvnRCnVpAgXSxGaXY6ye/s320/IMG_7423.JPG" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">So my weekends are usually crazy, but when I get the chance I make a long simmering, rich and flavorful chicken stock! I cut up an onion, garlic head, and a shallot. Then I cut up a cup of carrots, celery and leeks, throw them in my beautiful huge stock pot. To that I add my chicken bones. Now here is the the thing, I hate waste, so during the week, I may roast some chickens or use store bought rotisserie chicken. When I do that I always save the bones, throw them in a storage bag and throw it in the freezer for stock day! Even the day I made Hoisin Wings, I threw the end pieces of the wings into a bag and added them to my pot. It is a great way to use a chicken completely. I will have roasted chicken one night, use the leftovers for chicken salad the next and then use the bones for stock that weekend. </span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">SO once you have your veggies and chicken bones in the pot, add a couple of bay leaves, parsely stems, fresh thyme a tbsp of peppercorns and top with cold water. Bring it to just a boil, not a hard boil just a good, steady simmer and be ready to occasionally skim any gray foamy stuff off the top. Other then that thow, I just let it go! I turn it to low and let it simmer for a few hours, no stirring just skimming every once in a while.</span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">At the end of a few hours, I taste it to make sure it has that herbal, chickeny rich flavor and I usually salt it at this point, just to taste- a bit on the weak side to leave you some room for further seasoning at the point of the end use. I ladle it into another stockpot thru my chinois to fully strain off the broth and then put it into the fridge overnight. The next day I skim the fat off, so now it is is virtually fat free! I put it into either storage bags or storage containers and put into the freezer for when I need it! It is too simple - just try it!</span></b></div>
Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com4tag:blogger.com,1999:blog-7580903093508710110.post-86373763164138061592009-03-08T14:55:00.000-07:002013-04-17T11:36:56.868-07:00Hoisin Wings!!<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>So last Sunday was Hoisin Wing night, a favorite here. Thought I would post the process and the results.</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>The key to an excellent wing is, in my opinion, proper marniation time. I like to prepare my sauce early in the day so the wings can swim in the sauce for 8 hours, turning them about every couple of hours. </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>First you need to prepare the garlic, cause what is a great a<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRODyClIRpLP0R2Y8UHSIoMy0l-eg1ua3YLAptPsQ3xzRPsbiYvHTyteA7AlMCZlPnetu-lJYlWwT_I2VjUXl9oeQZIMCfwe0x_jgYNgnQvPAA-s_uIr6rrpTGySsCU-LlYc04Czxh88gT/s1600-h/IMG_7256.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310946122654411714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRODyClIRpLP0R2Y8UHSIoMy0l-eg1ua3YLAptPsQ3xzRPsbiYvHTyteA7AlMCZlPnetu-lJYlWwT_I2VjUXl9oeQZIMCfwe0x_jgYNgnQvPAA-s_uIr6rrpTGySsCU-LlYc04Czxh88gT/s200/IMG_7256.JPG" style="float: left; height: 134px; margin: 0px 10px 10px 0px; width: 200px;" /></a>nything without garlic? I like to do a rough chop then toss a bit of kosher salt on top and mush with the side of a knive to form a paste. Once that is done I add to a large bowl and add in some chopped ginger. Sometimes I use fresh, but the jarred version works fine in this case.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Next on the agenda is the lime juice, fresh squeezed from one or two. Now it is time to add the hoisin sauce, I use one jar of my favorite brand. I believe it is about 8 ozs. which would equate to about a cup. On top of t<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisO7ADGxdJZzGg88wXEkYCDVkaeFUKrZ8Djg5RZbxHMqq8YXbJVT46Zdu5Y4BsHgUle2SmH6hZJFbDs9VwHSwvoPcswRsDGwe5sn-ptmwuEriuAYEtFi4oJgJK8lrwFitVQwIMpZHcwEjr/s1600-h/IMG_7261.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310941783987240802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisO7ADGxdJZzGg88wXEkYCDVkaeFUKrZ8Djg5RZbxHMqq8YXbJVT46Zdu5Y4BsHgUle2SmH6hZJFbDs9VwHSwvoPcswRsDGwe5sn-ptmwuEriuAYEtFi4oJgJK8lrwFitVQwIMpZHcwEjr/s320/IMG_7261.JPG" style="cursor: hand; float: left; height: 102px; margin: 0px 10px 10px 0px; width: 192px;" /></a>hat you need chinese hot sauce, oh about a tsp to a tbsp, depending on your tolerance of heat in food. Next is Ketchup, about 3/4 cup, and on top of that, about 1/4 cup of Rice Wine Vinegar, salt and pepper and thats it! Sweet, Spicy, Tangy, Savory, TERRIFIC!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIZqGNNKkpUYI-FvQVgV7XeKhkIi1YyK0Fxkyk2N9iYcznhZpgS6HiYGH0BJyehpwC1HxyWDufrd-4fn8ghfNahyphenhyphenZuBzDktBdHsWJYTv7L3vMOTVnchZoLINTFxH3eSq3he00Aqh7xOHG/s1600-h/IMG_7264.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310942850857413154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIZqGNNKkpUYI-FvQVgV7XeKhkIi1YyK0Fxkyk2N9iYcznhZpgS6HiYGH0BJyehpwC1HxyWDufrd-4fn8ghfNahyphenhyphenZuBzDktBdHsWJYTv7L3vMOTVnchZoLINTFxH3eSq3he00Aqh7xOHG/s320/IMG_7264.JPG" style="cursor: hand; float: right; height: 155px; margin: 0px 0px 10px 10px; width: 242px;" /></a></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Now it is important to bathe those wings for those 8 hours. I use the party wings, which are essentially a wing that has been cut at the joint and the end of the wing removed. You can easily prepare them yourself, or buy them already done for you. Either way the smaller piece makes for a terrific bite size piece!</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Once the wings fully bathed and ready to get the heat treatment, let them out of the referigerator for a bit, maybe half hour, to come to room temp. Then on the grill they go! AND CHECK IT OUT!</b></span><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310944768547296066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWH8tEJ6BBrFUJf9-f1S1U5bhByD6U07ggGy4I7x_deLbs4C1sTqno2c9EdR21PORn2N-XuVdq3rDNGUgT21cnWwlDh2BHIy2bCfx9Konzusb0vvv8k4RH5hLmuYa6UDdAksCwSzCPqpG/s320/IMG_7277.JPG" style="cursor: hand; display: block; height: 182px; margin: 0px auto 10px; text-align: center; width: 287px;" /></div>
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Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-60338023829764936832008-08-28T22:30:00.000-07:002013-04-17T11:38:17.801-07:00Sounds good enough to eat!<strong><span style="color: #003333; font-family: Verdana, sans-serif; font-size: large;">I am working on constructing my cookbook and I am challenged by writing with more colorful descriptions. It is one thing to say "It was a delicious or beautiful tomato" and it is another to say "It was a plump, juicy tomato, not bright red but a blush color that is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">reminiscent</span> of that perfect moment in a sunset. You know right where the sun hits the horizon and you get that quick moment of blush before the sun sinks into the darkness." This may be overplaying this a bit, but you get the picture. My next entry will be one of my recipes that I am going to be used in my cookbook along with the description. I am hoping to get comments, grading my descriptors. Have a great day!</span></strong>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-39303305644025574222008-08-27T20:18:00.000-07:002008-08-27T20:29:21.119-07:00Simple Works!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdcya5NwKSAYYM8oX3lgy0aa544hlZM70sxjZ5fCR7fF7CkmXML7fXcHOBpYS68VDQuh3EcZVVcg5ZoLBKUPzfpTNxpA3JqDvo0ZAuXPB_gz96KFKEW5MLl-MqXbvcwmpBmdu3KCCzkyd/s1600-h/IMG_6652.JPG"><img id="BLOGGER_PHOTO_ID_5239405081679032562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdcya5NwKSAYYM8oX3lgy0aa544hlZM70sxjZ5fCR7fF7CkmXML7fXcHOBpYS68VDQuh3EcZVVcg5ZoLBKUPzfpTNxpA3JqDvo0ZAuXPB_gz96KFKEW5MLl-MqXbvcwmpBmdu3KCCzkyd/s320/IMG_6652.JPG" border="0" /></a><br /><div>This summer has been a great time to practice simple, fresh and healthy dishes. We had a beautiful tomato crop this year-heirlooms that were fabulous! My simple delicious and oh so popular dish was a simple vingrette with a touch of honey, fresh tomatoes, fresh mozzerella, zuchinni, fresh basil, salt and pepper, totally delicious!</div>Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0tag:blogger.com,1999:blog-7580903093508710110.post-76115705552516664992008-05-05T22:23:00.000-07:002013-04-17T11:38:38.710-07:00Nutrition and the Foodie<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Food is a passion for me, a way to express myself, something I can actually do fairly well and I love learning everything I can about it. But there is a downside, you can't be passionate or interested without needing to sample your work. This has caused an issue for me, a weighty one. So now the challenge is to get it off, keep it off, all the while continuing to enjoy my passion. </b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Of course one of the obvious solutions is to introduce more healthful, low-calorie foods into the process. I am constantly looking for ways to take some of my favorite dishes and find a lower calorie solution, without compromising healthfulness or taste. Healthful is a big issue for me. On the surface, all these low fat/not fat solutions seem to be a good alternative, and where calories are concerned this is true, but the story doesn't end there. Read the labels of the foods you eat, do you recognize all the ingredients, can you even pronounce all the ingredients? What about the sugars, remember they can be disguised in the _ose words, you know fructose, sucrose, etc. all sugars. Or how about hydrogenated oils? Yikes, stay away from those! I am not a big activist that likes to go on a rampage of my beliefs, but where these items come into play I do have a very strong opinion. High fructose corn syrup was invented to allow food companies to save money by concentrating the sweetness in a smaller quantity, and making a less expense overall product. In reality HFCS is nothing more then an agent that doesn't act like a sugar at all, it acts like a fat. Without getting into the technical chemistry lesson, I will just say that it tastes sweet, but the way that your body sees it from the inside is similar to the chemical composition of a fat, meant to be stored for the long haul, unlike sugar which is available immediately.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Hydrogenated oils are another story, first created to increase the shelf life of products that it's in. First of all, any chemically altered food is a little off putting, but as an experiment, put an open tub of margarine or crisco outdoors. Pick a place where flies might hang around. Notice that a few days later, the product is virtually melt and bug free. Anything that will not even attract a fly, frightens me and any product that is this solid, is having a tough time breaking down in your body as well. There a serious health issues with this item, high cholesterol, heart disease, to name a couple of biggies!</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>I guess the bottom line is this, </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>#1 The fewer ingredients listed on any food, chances are you are looking at something worth trying.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>#2 Read the labels and start shooting for items where 90% of the ingredients are recognizeable, real foods.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>#3 Start from scratch, there is no better way to be assured of real ingredients then to be in control from the point of creation. Experiment, make your own homemade ice cream, butter, sugar, eggs, vanilla - simple!</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>#4 I will take extra calories over an unhealthy choice any day of the week, I can burn off calories, but I can't figure out how to expel the chemically created foods from my body.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Well let this one sink in and see how it sets with you, do your own research, the internet is full of facts and information. Be proactive and find out for yourself what is best for you!</b></span></div>
Debbiehttp://www.blogger.com/profile/11776958588215751382noreply@blogger.com0