tag:blogger.com,1999:blog-70768031423484584912024-02-19T18:33:38.665-05:00Daily*DishinDelivering the news of great eats in plain talk terms. Whether you adore cooking or you're just figuring it out, we'll have fun dishing up the delicious!Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-7076803142348458491.post-30112404016736288022015-12-02T19:26:00.000-05:002015-12-08T14:08:32.677-05:00Instant Appetizer: Peppadews Stuffed with Mozzarella Fresca<div class="separator" style="clear: both; text-align: center;">
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This is an appetizer for the last minute party or the one you've just remembered was "bring-a-dish" and it's already time to go. Stock your fridge with just a couple of items and you'll be ready in minutes:<br />
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Sweet, piquant Peppadews (sometime labelled Sweet Piquante Peppers) were a novelty a few years ago but are available with other pickled items in almost any grocery these days. The same goes for Mozzarella Fresca. Check the specialty cheese area of the grocery and you'll probably find several options; I like this marinated one best which has a few pretty flecks of herbs. </div>
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Drain the peppadews and spread them out to find the largest first which will be the easiest to stuff. I used the smaller ones too, but that takes an extra minute of effort to cut the cheese balls down to fit. Since this is such a simple appetizer it seems a bit ridiculous to mention that, but if the party's waiting on you...well, just saying those skimpy peppers take a little extra time. </div>
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If you're lucky enough to have some fresh rosemary in a pot grab a few sprigs for decoration. If you don't grow your own, it's very durable in the fridge, so not a bad idea to pick up one of the plastic packs of fresh herbs at the grocery too and it will probably make it through the entire month of December if you might be making these as a red and green Christmas take-along. And that's it! You're ready to go!</div>
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<span class="s1"><b>Try these great appetizers from our other friends and family at the Food Network. And come back next week when we'll all be blogging about Christmas Cookies!</b></span></div>
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<span class="s1"><b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/2015/12/5-ingredient-pizza-skewers.html"><span class="s2">5-Ingredient Pizza Skewers</span></a><br />
<b>Feed Me Phoebe:</b> B<a href="http://wp.me/p6jxnh-2QX"><span class="s2">russels Sprout Latkes with Anchovy Aioli</span></a><br />
<b>Creative Culinary:</b> <a href="http://creative-culinary.com/blue-cheese-walnut-and-port-wine-pate"><span class="s2">Blue Cheese, Walnut, and Port Wine Pâté</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2015/12/avocado-crostini-with-oaxacan-sesame.html"><span class="s2">Avocado Crostini with Oaxacan Sesame Sauce</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2015/12/chipotle-ranch-dip.html"><span class="s2">Chipotle Ranch Dip</span></a><br />
<b>Healthy Eats:</b> <a href="http://blog.foodnetwork.com/healthyeats/2015/12/03/5-lighter-finger-foods-for-your-holiday-soiree-fall-fest/"><span class="s2">5 Lighter Finger Foods for Your Holiday Soiree</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2015/11/Baked-falafel-and-hummus.html"><span class="s2">Baked Falafel and Hummus</span></a><br />
<b>The Mom 100:</b> <a href="http://www.themom100.com/?p=7962"><span class="s2">Creamy Avocado Dip</span></a><br />
<b>The Wimpy Vegetarian:</b> <a href="http://thewimpyvegetarian.com/2015/12/jalapeno-poppers-gougere-foodnetwork/"><span class="s2">Jalapeño Poppers Gougere</span></a><br />
<b>Daily*Dishin:</b> <a href="http://dailydishinblog.blogspot.com/2015/12/instant-appetizer-peppadews-stuffed.html"><span class="s2">Peppadews Stuffed with Mozzarella Fresca</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=40416"><span class="s2">You Don't Have To Be Jewish To Love Latkes</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2015/12/5-one-bite-wonders-you-need-at-your-holiday-party-fall-fest/"><span class="s2">5 One-Bite Wonders You Need at Your Holiday Party</span></a></span></div>
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<br />Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-51354752875265708122015-04-02T00:20:00.000-04:002015-04-02T11:59:36.925-04:00Perfect Deviled Eggs 5 Ways<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/deviled-eggs-5-ways" target="_blank">Printable Recipe</a></i></td></tr>
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This is a master recipe that can be used for Deviled Eggs <i>fifty</i> ways if your imagination takes fire! All you need is this basic start and the sky's the limit. I'm that girl who shows up for holidays with dozens of deviled eggs in at least 3 or 4 different incarnations, usually topped off with a little clue about what lies beneath. A jalapeno ring for the hot ones, a piece of candied bacon for you know what kind, a sprig of dill for the dilly relish variety, the options are endless so let's get started. And first of all, if you despair over eggs that will not peel without tearing apart, here is tip #1: Start with rapidly boiling water and THEN slide in the ice cold eggs. Don't ever bring eggs up to a boil unless you're looking for shells that stubbornly refuse to peel off.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lower the eggs in gently and return to a boil for 11 minutes.<br />
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Use a timer and you'll get perfectly yellow eggs, no green ring around the equator. That was tip #2. See how easy this is? Run them under cold water and when you can handle them roll each egg around on the counter or sink to gently crush the shell all over and it will peel away in mostly large easy peices.<br />
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Halve each and toss the yolks into a bowl. There are just four ingredients in the basic mix: </div>
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Mayo or Miracle Whip, Honey Mustard, Salt, and Sugar.</div>
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For one dozen eggs I used about 1/4 cup mayo, 1 tsp h mustard, 1 tsp sugar, shake of salt. It may seem a bit stiff and dry, but the additions to the mix will make it creamier. Here are some possibilities for those additions!</div>
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Jalapeno? Vidalia Onion Relish? </div>
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ChowChow? Green Salsa? Pesto?</div>
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What's <i>your</i> pleasure?</div>
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If there is a relish or spread or pickled something in your fridge, it's probably a good companion for a deviled egg. Try it! Taste it. I've chopped olives, added capers, candied bacon (get it <a href="http://dailydishinblog.blogspot.com/2011/03/candied-bacon.html" target="_blank">here</a>), considered shrimp...you name it. Everything goes with an egg.</div>
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Once you've decided on the extras, divide the master mix evenly between bowls and start with a spoonful of add ins for each. Mix and taste, adding more if needed. I like to fill eggs fast and pretty, so I use a pastry press with the largest rosette tip so nothing gets stuck as I pipe.</div>
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Either garnish as you go or use separate plates so you can remember which is which! Certain people LOVE the hot spicy ones and I find they often are gone first. If there are any left to take after we've taste-tested them, that is.</div>
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18.2000007629395px; text-align: start;">This spring we're all blogging together with the Food Network and we'll be doing lots of Sensational Sides. Check out these other great ideas for Easter Sides:</span></h4>
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<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: Georgia, serif; font-size: 10pt;">Feed Me Phoebe: </span></strong><a href="http://feedmephoebe.com/?p=9577" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 10pt;">Green Goddess Avocado Toasts with Roasted Spring Vegetables and Tahini Sauce</span></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Dishing with Divya:</span></strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://dishingwithdivya.blogspot.com/2015/03/thai-roasted-vegetables-with-peanut-coconut-sauce.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 10pt;">Thai Roasted Vegetables with Peanut Coconut Sauce</span></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Haute Apple Pie:</span></strong><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></b></span><a href="http://hauteapplepie.com/2015/03/31/smoked-gouda-scalloped-potatoes/" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; 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background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Creative Culinary:</span></b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></span><a href="http://www.creative-culinary.com/avocado-and-orange-chopped-salad-with-orange-honey-mustard-dressing/" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 10pt;">Avocado and Orange Chopped Salad with Orange Honey Mustard Dressing</span></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Swing Eats: </span></strong></span><a href="http://swingeats.blogspot.com/2015/04/greek-spinach-casserole-gluten-free.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 10pt;">Greek Spinach Casserole (gluten-free)</span></a><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Dishin & Dishes:</span></strong><b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span></b></span><a href="http://www.dishinanddishes.com/deviled-egg-salad-dip/?doing_wp_cron=1427943482.6500599384307861328125" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;" target="_blank"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 10pt;">Deviled Egg And Avocado Dip</span></a><span style="background-color: white; 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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-20564870489615006792015-03-26T12:00:00.000-04:002015-03-26T12:04:23.148-04:00Mashed NotPotatoes Cauliflower<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/mashed-notpotatoes-cauliflower" target="_blank">(Printable recipe)</a></i></td></tr>
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There are just a few secrets to making a great flavored alternative to Mashed Potatoes if you're trying to avoid all the starch and carbs and get a few more cruciferous vegetables into your day. Cauliflower, like broccoli, brussels sprouts, bok choy, and cabbage falls into that category of cancer fighting highly detoxifying vegetables. But, as a member of the cabbage family it can turn pretty stinky if not cooked correctly. One of the biggies with cauliflower is to rescue it from the heat as soon as it has cooked through but before it becomes soft or mushy. Another little flavor helper is this: simmer it in chicken broth instead of water. All you need to add is a some low fat cream cheese or Laughing Cow in your favorite flavor and your whole family will be digging in without complaint.<br />
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Add just enough broth to mostly cover the cauliflower and reduce the heat as soon as it comes to a boil. An easy simmer instead of hard boil keeps the flavor good! Check in 10-15 minutes and as soon as a knife slides easily into a floret take it off the heat.</div>
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Using a slotted spoon transfer the cauliflower to food processor (draining it well). Any extra liquid makes the final mash too soupy. However, <i>add </i>some of the cooking broth and a 1/2 cup of grated cheddar and you'll have a very tasty cream soup without the explosion of carbs and calories in real cream soups. Back to Mashed NotPotatoes:</div>
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Add 3 or 4 Laughing Cow cheese wedges or 3 or 4 Tbs of low fat cream cheese, flavored type if you like.</div>
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Process until smooth and finish with salt and pepper or a blend you like such as my all-purpose favorite used here: salt, pepper, garlic powder. (Always out on my counter.) This is ready to serve now or holds well in the fridge for days.<br />
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This spring we're all blogging together with the Food Network and we'll be doing lots of Sensational Sides. Check out these other great ideas for mashin' it up:<br />
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<span class="s1"><b>The Wimpy Vegetarian:</b> <a href="http://thewimpyvegetarian.com/2015/03/mashed-celery-root-with-blue-cheese-and-watercress/"><span class="s2">Mashed Celery Root with Blue Cheese and Watercress</span></a><br />
<b>Creative Culinary:</b> <a href="http://creative-culinary.com/leek-bacon-garlic-and-thyme-smashed-potato-cakes"><span class="s2">Leek, Bacon, Garlic and Thyme Smashed Potato Cakes</span></a><br />
<b>Dishin & Dishes: </b><a href="http://www.dishinanddishes.com/jalapeno-spaghetti-squash-hash-browns/"><span class="s2">Jalapeno Spaghetti Squash Hash Browns</span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2009/10/13/potato-cakes/"><span class="s2">Mashed Potato Cakes</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2015/03/baingan-bharta-spicy-roasted-eggplant-mash.html"><span class="s2">Spicy Roasted Eggplant Mash</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=38114"><span class="s2">La Purée de Pommes de Terre de Joël Robuchon</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2015/03/roasted-carrot-onion-garlic-mash.html"><span class="s2">Roasted Carrot, Onion & Garlic Mash</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2015/03/cauliflower-beet-mash-with-chile.html"><span class="s2">Cauliflower & Beet Mash with Chile Infused Olive Oil</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2015/03/italian-style-smashed-potatoes.html"><span class="s2">Italian Style Smashed Potatoes</span></a><br />
<b>The Mom 100:</b> <a href="http://www.themom100.com/the-mom-100-blog/recipes/mashed-potatoes/"><span class="s2">Perfect Mashed Potatoes</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2015/03/5-crazy-good-ways-to-do-up-mashed-potatoes-sensational-sides/"><span class="s2">5 Crazy-Good Ways to Do Up Mashed Potatoes</span></a></span></div>
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<br />Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-34245134074753275902015-02-26T12:00:00.000-05:002015-02-26T22:43:01.799-05:00Grilled Cheese Italian Style: Pepperoni and Parmesan Crust<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/grilled-cheese-italian-style" target="_blank">Printable Recipe</a></i></td></tr>
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I'll admit it, I love grilled cheese, any kind of grilled cheese, with every combination of savory, spicy, hot, sweet, cheese, meat, jam, sauce, mustard - you name it. This one: Think pizza flavors of mozza and pepperoni and sauce with a crispy outer crust of parmesan. Mmmmmmmm, yeah!</div>
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I cut diagonal slices of Italian Bread. Spread each one with your favorite pizza sauce. (I used spaghetti sauce because I like it better.)</div>
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Now fire up the skillet with a thin film of olive oil and just warm up the pepperoni slices to help with the melting of all that cheesey cheese. This is thin sliced, very tender pepperoni, labelled <i>Old World Pepperoni</i> in my store, but you could try a good brand such as Boar's Head and have it sliced very thin if you can't find something pre-packaged.</div>
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When they start to bubble just a bit, get them out and layer on both pieces of bread. Then pile on the cheese. I mean <i>pile </i>it on, lots 'o cheese. And slap on the lid. Carefully transfer to the skillet and slide it around in the hot oil a little then press down for good contact.</div>
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After the flip, I know it looks done, but Wait! There's more!</div>
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When I mentioned that parmesan crust, I do mean a solid crispy layer over the entire surface of the bread. We're going to make that happen with some grated parmesan delivered straight to the skillet in an Italian Grilled Cheese sandwich shape, just like this. Now press your sammy right on top of that.</div>
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Now let it sizzle 1 minute and carefully lift the edge of the bread with a metal spatula. You may have to scrape under it persistently to make it lift off in one piece. If you do it right you'll have a beautiful golden crunchy crust. Now, repeat on the other side because two is better than one.</div>
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Bravo! Feel free to load this little pizza-like sandwich with all your favorites. Peppers and green olives? Of course. Sauteed mushrooms and onions? Sure. Anchovies? Whatever floats your boat. Just pile on the extras <u>under</u> the cheese layer and press down the top before you gently move your loaded sandwich to the griller-skillet. Have fun, y'all.</div>
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<span style="font-size: large;">All winter it's Comfort Food Feast at the Food Network, so check out these other great ideas and don't miss our <a href="https://www.pinterest.com/foodnetwork/lets-pull-up-a-chair/" target="_blank">Pinterest</a> page each week!</span></div>
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<span class="s1"><b>The Heritage Cook:</b> <a href="http://theheritagecook.com/gluten-free-croque-monsieur-sandwiches"><span class="s2">Gluten-Free Croque Monsieur Sandwiches</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2015/02/homemade-pizza-pockets/"><span class="s2">Homemade Pizza Pockets</span></a><br />
<b>Food for 7 Stages of Life: </b><a href="http://wp.me/pXd8q-1pC"><span class="s2">Best Caramelized Mushroom and Pineapple Grilled Cheese Sandwich</span></a><br />
<b>Dishing With Divya:</b> <a href="http://dishingwithdivya.blogspot.com/2014/02/egg-and-mushroom-cheese-sandwich.html"><span class="s2">Egg and Mushroom Cheese Sandwich</span></a><br />
<b>The Cultural Dish: </b><a href="http://theculturaldish.blogspot.com/2015/02/croque-monsieur-and-madame.html"><span class="s2">Croque Monsieur and Madame</span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2011/09/07/grilled-cheese-and-pickle-panini/"><span class="s2">Grilled Cheese Pickle Panini</span></a><br />
<b>Swing Eats: </b><a href="http://swingeats.blogspot.com/2015/02/mind-blowning-grilled-cheese-sriracha.html"><span class="s2">Mind-Blowing Grilled Cheese: Sriracha Ketchup, Kettle Potato Chips, Pickles, Sharp Cheddar (gluten-free)</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2015/02/cheddar-peppadew-basil-panini.html"><span class="s2">Cheddar, Peppadew & Basil Panini</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2015/02/insideoutside-grilled-cheese-with-bacon.html"><span class="s2">Inside/Outside Grilled Cheese with Bacon, Avocado & Sundried Tomatoes</span></a><br />
<b>Taste with the Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=37935"><span class="s2">Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream</span></a><br />
<b>Creative Culinary:</b> <a href="http://creative-culinary.com/inside-out-grilled-cheese-with-tomato"><span class="s2">Inside Out Grilled Cheese with Tomato</span></a><br />
<b>The Mom 100:</b> <a href="http://www.themom100.com/the-mom-100-blog/recipes/fork-in-the-road-great-grilled-cheese-sandwich/"><span class="s2">Fork in the Road: Great Grilled Cheese Sandwich</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2015/02/6-gooey-grilled-cheeses-you-cant-live-without-comfort-food-feast/"><span class="s2">6 Gooey Grilled Cheeses You Can't Live Without</span></a></span></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-88259869951231248172014-11-13T12:00:00.000-05:002015-02-26T00:07:47.891-05:00Spicy Carrot Spread/Dip (Gluten Free-Dairy Free)<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/spicy-carrot-spread-dip" target="_blank">Printable Recipe</a></i></td></tr>
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Add a nice colorful splash to the appetizer table at your next gathering with this tasty carrot dip. It's always a challenge to find something other than hummus to dip or spread on a cracker for those of us who are better off avoiding dairy and gluten. This is the perfect solution for that, besides tasting really good!<br />
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<tr><td class="tr-caption" style="text-align: center;">1 Tbs Sesame Seed, 1/2 Tbs Mustard Seed, 1/4 tsp Cumin Seed</td></tr>
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You'll need a pound of carrots, some olive oil, and three seeds: sesame, mustard, and cumin. A little cayenne will spice it up even more. Start with the seeds in a dry skillet over medium heat and shake them around for 2 or 3 minutes until they are very fragrant and toasted slightly darker. And stand back or you might get a popping seed right in the eye. I warned you.<br />
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I used a japanese mandoline for speed and to slice the peeled carrots thin so they would cook quickly. Add 1/4 cup water to the the skillet and a sprinkle or two of salt and cayenne, depending on how hot you like it!</div>
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Cover and cook about 20 mintues, stirring a few times, just until the carrots are tender. Add a spoonful of water if they're starting to stick to the pan before they're cooked through. Move the mixture to the food processor and blend until smooth. Add a tablespoon of good tasting olive oil about half way through processing. This will enrich the spread and make it smoother too. Serve warm or cold - its delicious either way!</div>
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<tr><td class="tr-caption" style="text-align: center;">Costco's Extra Virgin Toscano Olive Oil is always a good choice. (Year of pressing is always printed on the label, too.)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Try as an alternative to typical bruschetta, toasted till warm.</td></tr>
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It's Fall Fest</span></b><span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2000007629395px;"> at the Food Network website where you'll find my foodie blogs along with other great food lovin' bloggers, offering up our best ideas all the way through the holidays! Stay tuned for favorite Thanksgiving side dishes next week and in the meantime check out these other delicious carrot dishes:</span><div>
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<span class="s1"><b>Feed Me Phoebe: </b><a href="http://feedmephoebe.com/?p=8493"><span class="s2">Honey Roasted Carrots with Thyme</span></a><br />
<b>Jeanette's Healthy Living: </b><a href="http://jeanetteshealthyliving.com/2014/11/ghost-chile-carrot-hot-sauce.html"><span class="s2">Ghost Chile Carrot Hot Sauce</span></a><br />
<b>The Heritage Cook:</b> <a href="http://theheritagecook.com/roasted-carrot-sweet-potato-soup-gluten-free-fallfest"><span class="s2">Roasted Carrot and Sweet Potato Soup #FallFest</span></a><br />
<b>Elephants and the Coconut Trees: </b><a href="http://elephantsandthecoconuttrees.blogspot.com/2014/11/carrot-cake-with-coconut-and-raisins.html"><span class="s2">Carrot Cake with Coconut and Raisins</span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2013/01/09/spiced-carrot-cauliflower-soup/"><span class="s2">Spiced Carrot Cauliflower Soup</span></a><br />
<b>The Mom 100: </b><a href="http://www.themom100.com/the-mom-100-blog/carrot-fries-with-sriracha-sauce/?preview=true&preview_id=4659&preview_nonce=9a003a36cb"><span class="s2">Carrot Fries with Sriracha Sauce</span></a><br />
<b>Big Girls, Small Kitchen: </b><a href="http://bit.ly/1ubEtol"><span class="s2">Easy Slaw with Carrots & Red Peppers</span></a><br />
<b>Devour: Fall Fest: </b><a href="http://blog.cookingchanneltv.com/2014/11/13/fall-fest-carrot-recipes-to-covet/"><span class="s2">Carrot Recipes to Covet</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2010/09/carrot-fettucine-with-lemon-thyme-butter-sauce/"><span class="s2">Carrot "Fettucine" with Lemon Thyme Butter Sauce</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2014/11/carrots-avocado-with-cumin.html"><span class="s2">Carrots & Avocado with Cumin</span></a><br />
<b>The Wimpy Vegetarian:</b> <a href="http://thewimpyvegetarian.com/2014/11/maple-candied-carrots-with-currants-fallfest/"><span class="s2">Maple Candied Carrots with Currants</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2014/11/bourbon-maple-glazed-braised-carrots.html"><span class="s2">Bourbon Maple Glazed & Braised Carrots</span></a><br />
<b>Dishing With Divya: </b><a href="http://dishingwithdivya.blogspot.com/2014/11/honey-glazed-baby-carrots.html"><span class="s2">Honey Glazed Baby Carrots</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2014/11/5-new-ways-to-bake-with-carrots-fall-fest/"><span class="s2">5 New Ways to Bake with Carrots</span></a></span></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-28266103111451839032014-07-31T12:00:00.000-04:002014-07-31T12:00:00.833-04:00Blackberry Rum Shrub<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/blackberry-rum-shrub-cocktail" target="_blank">(Printable Recipe)</a></i></td></tr>
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Trust me, this tastes nothing like a piney green shrub from the garden; it's actually a refreshingly fruity cocktail that just happens to have an odd name. Shrubs were quite the popular drink of the 17th century. Today's version skips the fruit-soaked-in-vinegar in favor of fruit crushed with sugar to produce plenty of juice with a dash of balsamic, which has its own degree of sweetness that really tempers that vinegary edge. I was surprised how tasty shrubs can be when I had a chance to sample some recently at Napa Valley Distillery while traveling. In 2012 Saveur featured this drink and it does seem to be trending now, in addition to being a tasty revival of a very old drink.<br />
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<tr><td class="tr-caption" style="text-align: center;">Use half as much sugar as fruit.</td></tr>
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I had about 1 cup of blackberries. Using 1/2 as much sugar to fruit ratio, I added 1/2 cup sugar and crushed all together until it exuded plenty of juice. Reserve a few berries for garnish!<br />
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Add 1 tablespoon of balsamic and let this mixture rest for an hour or so as the sugar completely dissolves and the berries give up a little more juice. You will then have your "shrub."</div>
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<tr><td class="tr-caption" style="text-align: center;">Save a few whole berries for garnish.</td></tr>
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I also like the idea of using a brandied Blackberry as garnish, hence the little jar you see above, but this requires some planning ahead. About a month or two ahead, unfortunately! Right now, while you have fresh blackberries on hand, fill a jar and top them with warmed brandy. In a month or two, make yourself another Blackberry Rum Shrub and luxuriate in a brandied garnish, my friend.<br />
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So, here's what it takes to assemble your cocktail. Spoon up 1 Tbs of the blackberry shrub into the bottom of a stemmed flute (you may strain the seeds out by pressing it through a sieve, but I like the bits of seedy fruit so I leave them in). Top this with 2 oz (2 jiggers) of rum, light or dark, and top up the glass with club soda or other bubbly water such as San Pellegrino. Garnish with a few whole blackberries, fresh or brandied. Cheers! Take yourself out to the garden and toast the setting sun.</div>
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<i style="font-size: 13px; line-height: 18.200000762939453px;">SummerSoiree is on at the Food Network blogsite! Stay tuned each week for fresh ideas for your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long. Get more recipes here from friends and family:</i></h2>
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<span class="s1"><b>Feed Me Phoebe:</b> <a href="http://feedmephoebe.com/2014/07/grilled-strawberry-bellini-recipe/"><span class="s2">Grilled Strawberry-Mint Bellinis</span></a><br />
<b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/?p=9138"><span class="s2">Raspberry-Ginger Bellini</span></a><br />
<b>Jeanette's Healthy Living:</b> <a href="http://jeanetteshealthyliving.com/2014/07/white-peach-sangria.html"><span class="s2">White Peach Sangria</span></a><br />
<b>The Heritage Cook:</b> <a href="http://theheritagecook.com/refreshing-lime-coolers-summersoiree"><span class="s2">Refreshing Lime Coolers</span></a><br />
<b>The Cultural Dish:</b> <a href="http://theculturaldish.blogspot.com/2014/07/pimms-cup.html"><span class="s2">Pimm's Cup</span></a><br />
<b>Virtually Homemade:</b> <a href="http://www.virtuallyhomemade.com/2014/07/frozen-lime-margaritas-with-sangria.html"><span class="s2">Frozen Lime Margaritas with a Sangria Swirl </span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2010/07/01/strawberr-wee-lemonade/"><span class="s2">Strawberry Lemonade </span></a><br />
<b>Big Girls, Small Kitchen:</b> <a href="http://bit.ly/BerryGimlets"><span class="s2">Strawberry Gimlets with Homemade Strawberry Vodka</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2014/07/cucumber-sage-cocktail.html"><span class="s2">Cucumber and Sage Cocktail</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2014/07/frozen-tri-melon-cocktail.html"><span class="s2">Frozen Tri-Melon Cocktail</span></a><br />
<b>Dishing With Divya:</b> <a href="http://dishingwithdivya.blogspot.com/2014/07/caipirinha.html"><span class="s2">Caipirinha</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2014/07/cantaloupe-lillet-sparkler/"><span class="s2">Cantaloupe Lillet Sparkler</span></a><br />
<b>Poet in the Pantry:</b> <a href="http://wp.me/p1iGCJ-4lA"><span class="s2">Pirate's Booty Call</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2014/07/watermelon-malibu-surf-summer-cocktail.html"><span class="s2">Watermelon Malibu Surf</span></a><br />
<b>Sweet Life Bake:</b> <a href="http://sweetlifebake.com/2014/07/25/boozy-affogato/#axzz38buYZNus"><span class="s2">Boozy Affogato</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2014/07/31/summer-soiree-5-summer-spirits"><span class="s2">5 Boozy Summer Coolers</span></a><br />
<b>Domesticate Me:</b> <a href="http://www.domesticate-me.com/blueberry-mojito-royale"><span class="s2">Blueberry Mojito Royale</span></a><br />
<b>Haute Apple Pie:</b> <a href="http://www.hauteapplepie.com/2014/07/30/classic-mojito/"><span class="s2">Classic Mojito</span></a><br />
<b>Taste With The Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=36448"><span class="s2">Korean Soju Kimbap Bloody Mary</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2014/07/sip-your-way-through-summer-summer-soiree/"><span class="s2">Sip Your Way Through Summer (Recipes)</span></a></span></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-78754452279127861872014-07-24T12:00:00.000-04:002014-07-24T12:00:00.449-04:00Quick Thyme Corn Cobbettes<div class="separator" style="clear: both; text-align: center;">
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These little corn cobbettes are cooked entirely in the microwave, first in the husk for just 2-3 minutes (so that they can be quickly and cleanly popped out of the husk), then finished with some fresh thyme and buttery olive oil and given another minute or two in the wave to steam. The result is sweet, fresh and juicy corn that's ready fast and isn't the least bit waterlogged from a vat of boiling water. And 6 ears served this way will stretch to feed 7-9 people easily, without waste.<br />
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<tr><td class="tr-caption" style="text-align: center;">Use fresh thyme of any kind; this one is lemon thyme.</td></tr>
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To begin, do nothing at all to the corn, just give it 3 minutes in the microwave, husk and all. If your wave is powerful enough, heat 5 or 6 ears at once, otherwise do only 2 or 3 at a time. This is the secret to clean easy removal of the husks.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e41w0UrUVE0/U88WCLjm2II/AAAAAAAAHfk/BlxJgIIqBAo/s1600/IMG_8752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-e41w0UrUVE0/U88WCLjm2II/AAAAAAAAHfk/BlxJgIIqBAo/s1600/IMG_8752.JPG" height="259" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut away the stalk end, cutting just above the base of the cob.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Make a 1" slit through the husk in several places around the base.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grab the tassel end and tap out the corn cob, completely silk-free.</td></tr>
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If you've seen any of the YouTube demonstrations for this perfect method for cleanly shucked corn, you may not have realized that the initial microwaving is critical to success! There is no shaking that corn free if you try this method on a raw piece of corn; unfortunately some instructionals leave out the essential microwave step.<br />
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<span style="text-align: start;">To produce cobbettes without crushing any of the kernels, it's best to use a serrated knife and saw a little way into the cob wherever you want it to break. It will easily pop apart. I remove the tip end as well where the kernels are sparse. </span></div>
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For a healthier alternative to butter, look for butter infused olive oil in larger groceries or specialty shops such as Flavored Oil and Vinegar stores which are prevalent these days in most cities. If you can't find the buttery flavored EVOO, use a mild one with a flavor you like and drizzle just enough to very lightly coat the corn when tossed together. </div>
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Finally, add the fresh thyme, as much as you like. Unlike the dried version, these little leaves are bright and light flavored and you can use plenty. The leaves strip away easiest if you pull the stem through your fingers backward, that is in the opposite direction that the leaves grow. (Discard the stems.)</div>
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Now, to the microwave one more time, just 2 minutes more sealed under a tight wrap to create a little steam chamber. You can save this step until the last minute if you've done the rest ahead of time and serve these babies up hot and steamy. </div>
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<span style="font-size: x-small;"><span style="font-family: Georgia, Times New Roman, serif;"><b style="line-height: 18.200000762939453px;"><i>SummerSoiree is on at the Food Network blogsite! Stay tuned each week for fresh ideas for your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long. </i></b><i style="line-height: 18.200000762939453px;">Get more recipes here from friends and family:</i></span></span></h2>
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<span class="s1"><b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/?p=9058"><span class="s2">Corn on the Cob with Lemon Basil</span></a><br />
<b>Feed Me Phoebe:</b> <a href="http://feedmephoebe.com/2014/07/grilled-corn-on-the-cob-recipe-honey-basil-butter/"><span class="s2">Grilled Corn on the Cob with Honey-Basil Butter</span></a><br />
<b>The Heritage Cook:</b> <a href="http://theheritagecook.com/mexican-elote-corn-casserole-fn-summersoiree-gluten-free"><span class="s2">Mexican Elote Corn Casserole (Gluten-Free)</span></a><br />
<b>The Cultural Dish:</b> <a href="http://theculturaldish.blogspot.com/2014/07/new-england-seafood-boil.html"><span class="s2">New England Seafood Boil</span></a><br />
<b>Dishing With Divya:</b> <a href="http://dishingwithdivya.blogspot.com/2014/07/Corn-On-The-Cob-With-Roasted-Garlic-Herb-Butter.html"><span class="s2">Corn on the Cob with Roasted Garlic Herb Butter</span></a><br />
<b>Virtually Homemade:</b> <a href="http://www.virtuallyhomemade.com/2014/07/grilled-corn-with-tomato-basil-butter.html"><span class="s2">Grilled Corn with Tomato Basil "Butter" (Vegan)</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2014/07/24/summer-soiree-4-cobs-4-ways"><span class="s2">4 Cobs, 4 Ways</span></a><br /><b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2014/07/farmers-market-salad-with-grilled-corn.html"><span class="s2">Farmers Market Salad with Grilled Corn</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2014/07/grilled-corn-on-cob.html"><span class="s2">Grilled Corn on the Cob</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2014/07/buttery-corn-on-cob.html"><span class="s2">Buttery Corn on the Cob</span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2009/07/21/cheesy-corn-on-the-cob/"><span class="s2">Cheesy Corn on the Cob</span></a><br />
<b>Domesticate Me:</b> <a href="http://www.domesticate-me.com/mexican-street-corn-salad-with-bacon-chiles-and-cheese"><span class="s2">Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2014/07/corn-pasta-with-fresh-summer-corn.html"><span class="s2">Corn Pasta with Fresh Summer Corn, Tomatoes and Chives</span></a><br />
<b>Haute Apple Pie:</b> <a href="http://hauteapplepie.com/2014/07/23/roasted-corn-off-the-cob-salsa/"><span class="s2">Roasted Corn off the Cob Salad</span></a><br />
<b>Taste With The Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=36419"><span class="s2">Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter</span></a><br />
<b>In Jennie's Kitchen:</b> <a href="http://www.injennieskitchen.com/2014/07/favorite-corn-recipes/"><span class="s2">Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2014/07/corn-on-the-cob-recipes-summer-soiree/"><span class="s2">Off-the-Chart Corn on the Cob Recipes</span></a></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/pineapple-jalapeno-coleslaw" target="_blank">(Printable Recipe)</a></i></td></tr>
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If you like your coleslaw a little sweet and creamy, you'll probably love this cold-sweet-hot twist on the classic version. I've also switched up the basic dressing by using rice vinegar which is milder and sweeter than white.<br />
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For 4 cups of shredded cabbage, use 2 small jalapeños, 1 sweet red pepper like this one or 1/2 a sweet red bell pepper, 1/3 whole pineapple, and 2 or 3 chopped scallions (green onions). I prefer the flavor and firmness of a fresh pineapple, but canned could be substituted. Use a small can of tidbits, chopped a bit more, rather than crushed which would be too mushy. </div>
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<tr><td class="tr-caption" style="text-align: center;">Seed the jalapeño if you can't take the heat!</td></tr>
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Finely dice the peppers by making long narrow slices, then cutting crosswise into small bits. But cut the pineapple into thin, larger pieces that will be juicier to bite into. *NOTE: I wear surgical gloves to work with jalapeños; if you're immune to their heat on your skin then go ahead and live dangerously with the bare-handed handling of them.<br />
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<tr><td class="tr-caption" style="text-align: center;">Now toss it all together and go make some dressing.<br />
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<tr><td class="tr-caption" style="text-align: center;">1/2 Cup Miracle Whip, 1 Tbs Rice Vinegar, 1 tsp Sugar</td></tr>
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Don't feel tempted to substitute regular mayo for the Miracle Whip; its tangy-sweet balance will be completely off. I love real mayo but this is not the time for it. Whisk in the vinegar and sugar and then fold into the above ingredients. It may not look wet enough at first but the slaw will exude some its own juices after sitting a few hours and should be just right when ready to serve. Use a rubber spatula to blend well just before serving and bring the dressing up from the bottom. Delish!<br />
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<span style="font-size: small;"><b style="background-color: #fefdfa; color: #333333; font-family: Times, 'Times New Roman', serif; line-height: 18.200000762939453px;"><i>SummerSoiree is on at the Food Network blogsite! Stay tuned each week for fresh ideas for your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long. </i></b><i style="background-color: #fefdfa; color: #333333; font-family: Times, 'Times New Roman', serif; font-weight: bold; line-height: 18.200000762939453px;">Get more recipes here from friends and family:</i></span></h2>
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<b>Feed Me Phoebe:</b> <a href="http://feedmephoebe.com/2014/07/balanced-diet-healthy-broccoli-slaw-recipe-yogurt-mint-dressing-radishes/"><span class="s2">Healthy Broccoli Slaw with Yogurt-Mint Dressing </span></a></div>
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<b>The Heritage Cook:</b> <span class="s2"><a href="http://theheritagecook.com/ranch-flavored-cole-slaw-gluten-free/">Ranch-Flavored Cole Slaw (Gluten-Free)</a></span><br />
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<span class="s1"><b>Weelicious:</b> <a href="http://www.weelicious.com/2012/10/01/grated-vegetable-salad/"><span class="s2">Grated Vegetable Slaw</span></a></span></div>
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<span class="s1"><b><b>Virtually Homemade:</b> <a href="http://www.virtuallyhomemade.com/2014/07/easy-sweet-and-spicy-mexican-cole-slaw.html"><span class="s2">Sweet and Spicy Mexican Slaw</span></a></b></span></div>
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<b>Napa Farmhouse 1885:</b> <a href="http://www.napafarmhouse1885.blogspot.com/2014/07/apple-cider-coleslaw.html"><span class="s2">Apple Cider Coleslaw</span></a></div>
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<b>Red or Green:</b> <a href="http://www.redorgreenchile.blogspot.com/2014/07/purple-cabbage-slaw-with-honey-chipotle.html"><span class="s2">Purple Cabbage Slaw with Honey/Chipotle Vinaigrette</span></a></div>
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<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2014/07/10/summer-soiree-coleslaw-around-the-world"><span class="s2">Coleslaw Around the World</span></a></div>
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<b>Sweet Life Bake:</b> <a href="http://www.sweetlifebake.com/2014/07/09/cumin-lime-coleslaw/#axzz36t5AkUn7"><span class="s2">Cumin-Lime Coleslaw</span></a></div>
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<b>Elephants and the Coconut Trees:</b> <a href="http://www.elephantsandthecoconuttrees.blogspot.com/2014/07/vegan-coleslaw.html"><span class="s2">Vegan Coleslaw</span></a></div>
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<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2014/07/thai-coleslaw.html"><span class="s2">Thai Coleslaw</span></a></div>
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<b>Taste With The Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=36353"><span class="s2">Spicy Rainbow Slaw</span></a></div>
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<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2014/07/4-tricks-for-shredded-slaw-glory-summer-soiree/"><span class="s2">4 Tricks for Shredded Slaw Glory</span></a></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-72797906835079127292014-07-03T12:00:00.000-04:002014-07-03T12:00:00.625-04:00Dilly Potato Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6yY6d8lBIAg/U7S368sieZI/AAAAAAAAHbo/PsP-Perw50s/s1600/IMG_8684.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-6yY6d8lBIAg/U7S368sieZI/AAAAAAAAHbo/PsP-Perw50s/s1600/IMG_8684.JPG" height="310" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/dilly-potato-salad" target="_blank">(Printable Recipe)</a></i></td></tr>
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Two things make this potato salad prep unusual, but account for it being one of the best I've ever tasted. First, the potatoes are not boiled, they're baked just long enough to keep them firm but dry enough to soak up the flavorful dressing. Second, that flavorful dressing gets its flavor from dill pickle juice and chopped baby dills instead of relish. There are other winning elements to this recipe, but I think those are the two biggies. I must give credit to my sister-in-law, Gigi, for teaching me this method. At least once, try this recipe <i>exactly</i> as it's written and then, hey, have at it and experiment with alterations all you'd like! </div>
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<tr><td class="tr-caption" style="text-align: center;">Use Idaho baking potatoes only. </td></tr>
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Wash 6 large potatoes, not the monsters the size of a huge zucchnini, just good sized bakers. Dry the, but don't peel them yet. Wrap each one tightly in foil to hold in the steam and bake at 350. Don't skip this part because unwrapped potatoes get too dry and mealy and will fall apart. Set the timer for about 40 minutes to check their doneness and at the same time, put on a pan of 6 eggs to boil.<br />
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<tr><td class="tr-caption" style="text-align: center;">Just barely cover eggs with water.</td></tr>
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For perfectly cooked boiled eggs, just barely cover cold eggs with water, top with a lid and bring to a boil. Check closely after 10 minutes or so and remove from the heat as soon as the water boils. Leave them covered and set a timer for 20 minutes. And let's make the dressing now while everything cooks. I like to put it together ahead of time to sit and meld flavors for a little while.<br />
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<tr><td class="tr-caption" style="text-align: center;">Add 3 TBS Dill Pickle Juice to 1/2 Jar Real Mayo </td></tr>
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In your largest bowl, whisk together the mayo and dill pickle juice. Or if you happen to have only 1/2 jar of mayo left you can do the whisking and mixing right in the jar. Chop 6 baby dills and add these to the dressing also. I use the baby dills because they're usually more crisp and firm than larger pickles, and are virtually seedless.</div>
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<tr><td class="tr-caption" style="text-align: center;">6 baby dills or 1/2 cup chopped dill pickle (NOT relish)</td></tr>
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At this point, if the eggs have been sitting for 20 minutes in the hot water, drain them and stop the cooking by refilling the pan with cold water. You should be rewarded with lovely yellow perfectly done eggs devoid of that ugly green ring around the yoke. They will peel fairly easily if the eggs were at least 2 weeks old, otherwise, get those peels off however you can and chop into fine dice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dmesknG2TLo2bZxsfb5g08gtN8Khyemxlw6ncNdifNmZZMFLM5uCdlWGNgm97zqbQ82wWzehstir8VvsTWasRZ6ZzEAvkE81S2ZKhFrnVJW66GBK3iJsRbb_ujMK7yE5N7LEsCIDvf4T/s1600/IMG_8675.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dmesknG2TLo2bZxsfb5g08gtN8Khyemxlw6ncNdifNmZZMFLM5uCdlWGNgm97zqbQ82wWzehstir8VvsTWasRZ6ZzEAvkE81S2ZKhFrnVJW66GBK3iJsRbb_ujMK7yE5N7LEsCIDvf4T/s1600/IMG_8675.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiled eggs will peel easily if they're at least 1 or 2 weeks old. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Careful! Peel the foil with tongs so they can cool enough to handle.</td></tr>
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Check the potatoes after 30-40 minutes. It's important to get them out while they're still firm enough to be cut into squares. Test this by sticking a sharp knife in and lifting. If the potato slides off the knife slowly or barely slides at all it's probably done enough. When cooled about 30 minutes, the skins will scrape right off with a small knife.</div>
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Cube them in 1 inch squares so they will hold together better. Dicing too small may leave you with crumbles. While the potatoes are still warm, add to your largest bowl along with the eggs and fold the dressing in gently with a rubber spatula. No vigorous metal spoon stirring here so you don't end up with some weird mashed potato mess!</div>
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<a href="http://1.bp.blogspot.com/-S5qLeuA5Lxc/U7S35qt_8-I/AAAAAAAAHbQ/tx6Mte3r_Os/s1600/IMG_8681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-S5qLeuA5Lxc/U7S35qt_8-I/AAAAAAAAHbQ/tx6Mte3r_Os/s1600/IMG_8681.JPG" height="264" width="320" /></a></div>
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If you have fresh dill, snip the dill over all, salt well, and fold again. Garlic chives are another excellent addition to snip in with scissors, or you could use finely chopped sweet onion instead, preferably Vidalia. (If you don't grow your own dill the cheapest way to buy it in the store in summer is NOT in those expensive little fresh herb plastic packages. Look for big bunches of it near the parsley or pickling cucumbers and it's often just $1 or so.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBOC-rwpIfvHLtbZRNrQwN0cIsBVE2IQ6zQPc4aBfJnjVWuabPZu5tRbIZQwi1rv6Pqic-J0xa00cBbIVMjhHP_TD8Jjo_6jGhfIv63_86mAOtdNQB8Ra8Q0CguizNra6nq27t8wGtCjf/s1600/fn-logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBOC-rwpIfvHLtbZRNrQwN0cIsBVE2IQ6zQPc4aBfJnjVWuabPZu5tRbIZQwi1rv6Pqic-J0xa00cBbIVMjhHP_TD8Jjo_6jGhfIv63_86mAOtdNQB8Ra8Q0CguizNra6nq27t8wGtCjf/s1600/fn-logo.png" /></a><b style="background-color: #fefdfa; color: #333333; font-family: Times, 'Times New Roman', serif; font-size: 13px; line-height: 18.200000762939453px;"><i>SummerSoiree is on at the Food Network blogsite! Stay tuned each week for fresh ideas for your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long. </i></b><i style="background-color: #fefdfa; color: #333333; font-family: Times, 'Times New Roman', serif; font-size: 13px; font-weight: bold; line-height: 18.200000762939453px;">Get more recipes here from friends and family:</i><br />
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<span class="s1"><b>The Heritage Cook:</b> <a href="http://theheritagecook.com/firecracker-salad-summersoiree/"><span class="s2">Firecracker Salad</span></a><br />
<b>Jeanette's Healthy Living:</b> <a href="http://jeanetteshealthyliving.com/2014/07/brazilian-acai-breakfast-bowl.html"><span class="s2">Brazilian Acai Breakfast Bowl</span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2012/06/29/magical-fruits-wands-for-your-fourth-of-july-celebration/"><span class="s2">Magical Fruit Wands</span></a><br />
<b>Sweet Bake Life:</b> <a href="http://sweetlifebake.com/2014/06/30/patriotic-moscato-gelatin-shots/#axzz36AkIcI5o"><span class="s2">Patriotic Moscato Gelatin Shots</span></a><br />
<b>Virtually Homemade:</b> <a href="http://www.virtuallyhomemade.com/2014/07/traditional-potato-salad.html"><span class="s2">Traditional Potato Salad</span></a><br />
<b>Dishing With Divya:</b> <a href="http://dishingwithdivya.blogspot.com/2014/07/Red-White-And-Blue-Fruit-Salad.html"><span class="s2">Red, White and Blue Fruit Salad</span></a><br />
<b>Feed Me Phoebe:</b> <a href="http://feedmephoebe.com/2014/07/red-white-blue-coconut-panna-cotta-recipe-with-berry-compote/"><span class="s2">Red, White and Blue Coconut Panna Cotta Cups</span></a><br />
<b>Domesticate Me:</b> <a href="http://www.domesticate-me.com/12-foolproof-recipes-fourth-july-2/"><span class="s2">12 Foolproof Recipes for the Fourth of July</span></a><br />
<b>Taste With The Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=36276"><span class="s2">Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2014/07/grilled-bruschetta-with-pesto-sauteed.html"><span class="s2">Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2014/07/popcorn-with-jalapenos-and-extra-virgin.html"><span class="s2">Popcorn with Jalapenos and Extra Virgin Olive Oil</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2014/07/mini-cherry-blueberry-pies-patriotic-dessert-recipe.html"><span class="s2">Mini Cherry Blueberry Pies</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2014/07/03/summer-soiree-star-sweets-for-the-4th"><span class="s2">Star Sweets for the 4th</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2014/07/corn-dogs-gluten-free.html"><span class="s2">Corn Dogs (Gluten-Free)</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2014/07/4th-of-july-dessert-recipes-summer-soiree/"><span class="s2">4th of July Treats</span></a></span></div>
</div>
</div>
Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-70072740631526397722014-06-26T12:00:00.000-04:002014-06-26T12:00:00.716-04:00Dark Chocolate Sorbet<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/dark-chocolate-sorbet" target="_blank">(Printable Recipe)</a></i></td></tr>
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This deep, dark chocolate sorbet tastes every bit as rich as the darkest chocolate ice cream but doesn't have a drop of dairy in it. Without the fat content of cream, which dulls the taste buds, the depth of this sorbet's chocolate flavor is fully experienced. The ingredients are simple: sugar, cocoa, a little boozy vanilla. Water. That's it.<br />
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Start by melting dry sugar over medium heat. You don't need to stir constantly, but don't walk off, keep an eye on it and stir a bit as the sugar starts to melt and darken, then stir fairly continuously.</div>
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It will begin to look amber and very crumbly, then the sugar will begin to liquify.</div>
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Finally, as all the sugar melts it will darken further. Keep stirring continuously now.</div>
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Now the fun begins! As soon as the sugar has completely liquified (don't worry about those crystals on the side of the pan, leave them alone) pour in 3 cups of water quickly and lean back as you watch a small volcanic eruption in the pan. </div>
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The water will cause the hot syrup to seize only momentarily. Keep stirring and you'll soon notice the crust beginning to collapse and melt into the water. Switching to a wire whisk will make it easier to feel the solid bits sticking to the bottom of the pan and keep them moving toward reliquification. </div>
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Now add 3/4 cup cocoa, 1 tsp vanilla, and spinkle of salt. Whisk well. </div>
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Now, into the fridge until completely chilled. I recommend making this the day before you want to serve it, churning at the last minute. I use a small Hamilton Beach Electric Ice Cream Maker which requires no ice or salt, but the gel-filled freezer bowl takes 8-12 hours to freeze so I pop it into the freezer at the same time the liquid sorbet goes to the fridge. And the next day:</div>
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Liquid sorbet is soon ready to eat with a spoon!</div>
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Sorbet's consistency is less firm than ice cream and may be difficult to churn beyond a soft-serve consistency. It will firm up if moved to the freezer if you prefer to ball it up with an ice cream scoop and can stand to wait that long! Deep, dark chocolate, smooth and rich with just a touch of bourbon-y vanilla. If you've never made your own vanilla, go for it: drop two or three split vanilla beans into a small bottle of good bourbon. I use Maker's Mark from my native Kentucky homeland. Be patient for a few months and you will be well rewarded. So will your every dessert.<br />
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<span style="font-family: Times, Times New Roman, serif;"><b><i><span style="background-color: #fefdfa; color: #333333; line-height: 18.200000762939453px;">SummerSoiree is on at the Food Network blogsite! Stay tuned each week for fresh ideas for your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long.</span><span style="background-color: #fefdfa; color: #333333; line-height: 18.200000762939453px;"> </span></i></b><i style="font-weight: bold;">Get more frozen treat recipes here from friends and family:</i></span></div>
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<span class="s1"><b>Feed Me Phoebe:</b> <a href="http://feedmephoebe.com/?p=7547"><span class="s2">Coconut Mojito Popsicles</span></a><br />
<b>Dishing With Divya:</b> <a href="http://dishingwithdivya.blogspot.com/2014/06/strawberry-sherbet.html"><span class="s2">Strawberry Sherbet</span></a><br />
<b>The Lemon Bowl:</b> <a href="http://thelemonbowl.com/?p=9956"><span class="s2">Vegan Chocolate Peanut Butter Ice Cream (No Machine Required)</span></a><br />
<b>Jeanette's Healthy Living:</b> <a href="http://jeanetteshealthyliving.com/2014/06/healthy-fruit-punch-popsicles.html"><span class="s2">Healthy Fruit Punch Popsicles</span></a><br />
<b>Virtually Homemade:</b> <a href="http://www.virtuallyhomemade.com/2014/06/minty-pina-colada-popsicles.html"><span class="s2">Minty Pina Colada Popsicles </span></a><br />
<b>Weelicious:</b> <a href="http://weelicious.com/2012/06/07/fruity-lemonade-ice-pops/"><span class="s2">Fruity Lemonade Ice Pops</span></a><br />
<b>Napa Farmhouse 1885:</b> <a href="http://napafarmhouse1885.blogspot.com/2014/06/chai-green-tea-popsicles.html"><span class="s2">Chai Green Tea Popsicles</span></a><br />
<b>Red or Green:</b> <a href="http://redorgreenchile.blogspot.com/2014/06/spiced-rooibos-tea-popsicles.html"><span class="s2">Spiced Rooibos Tea Popsicles</span></a><br />
<b>Dishin & Dishes:</b> <a href="http://dishinanddishes.com/heath-bar-crunch-ice-cream/"><span class="s2">Heath Bar Crunch Ice Cream</span></a><br />
<b>Elephants and the Coconut Trees:</b> <a href="http://elephantsandthecoconuttrees.blogspot.com/2014/06/vanilla-ice-cream-recipe-homemade-eggless-vanilla-ice-cream-without-machine.html"><span class="s2">Homemade Eggless Vanilla Ice Cream (No Machine Required)</span></a><br />
<b>Domesticate Me:</b> <a href="http://www.domesticate-me.com/slutty-brownie-ice-cream-sandwiches"><span class="s2">Slutty Brownie Ice Cream Sandwiches</span></a><br />
<b>Devour:</b> <a href="http://blog.cookingchanneltv.com/2014/06/26/summer-soiree-5-frozen-finales"><span class="s2">5 Frozen Finales</span></a><br />
<b>Poet in the Pantry:</b> <a href="http://wp.me/p1iGCJ-4gU"><span class="s2">Peanut Butter Ice Cream</span></a><br />
<b>Swing Eats:</b> <a href="http://swingeats.blogspot.com/2014/06/grapefruit-pineapple-basil-coconut-milk.html"><span class="s2">Grapefruit, Pineapple, Basil and Coconut Milk Gelato</span></a><br />
<b>Cooking With Elise:</b> <a href="http://cookingwithelise.com/frozen-blueberry-treats"><span class="s2">Frozen Blueberry Treats</span></a><br />
<b>FN Dish:</b> <a href="http://blog.foodnetwork.com/fn-dish/2014/06/6-reasons-to-brave-a-brain-freeze-frozen-treat-recipes/"><span class="s2">6 Reasons to Brave Brain Freeze</span></a></span></div>
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<b><i>For a savory frozen treat:</i></b></div>
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<span class="s1"><b>Taste With The Eyes:</b> <a href="http://www.tastewiththeeyes.com/?p=36174"><span class="s2">Frozen Alaskan Cod, Mediterranean-Style</span></a></span></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-40341571398532002622014-06-19T01:07:00.000-04:002014-06-26T11:22:18.339-04:00Sweet Balsamic Spritzers<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/sweet-balsamic-spritzers" target="_blank">Printable Recipe</a></i></td></tr>
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Refreshing and ever so lightly flavored, these non-alcoholic aperitifs are perfect for brunch or an impromptu afternoon toast or as an excellent palate cleanser between courses for your next swanky multi-course dinner. Though I'm calling these spritzers for their bubbly incandescence, they are not alcoholic and as such, are a much better choice than a Manhattan or Martini before dinner. (Alcohol dulls taste buds and slows digestion.)<br />
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I may have never thought to try this simple combination if it hadn't been offered during a tasting of flavored vinegars at the specialty shop where I buy imported olive oils. These oil/vinegar shops are becoming so popular there's a good chance you'll find one in your city or somewhere nearby. Larger groceries also have specialty vinegars such as flavored white balsamics. I first tried Peach White Balsamic with San Pellegrino and was surprised at how light and refreshing it was. Since then I have experimented with many flavors and today offer three favorites: Honey Ginger and Cara Cara (Orange) Vanilla, which are both whites, and D'anjou Pear - a darker balsamic, but still light in flavor. </div>
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A little experimentation with whatever you choose will help you figure out the right vinegar/sparkling water ratio. You can see that the darker D'anjou Pear is the smallest pour of vinegar and the Honey Ginger is the largest, as it's sweeter than the others. Fill each glass to within an inch of the top with San Pellegrino.</div>
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Don't forget the garnish! I used a twist of lime with the Honey Ginger, a few raspberries with the Cara Cara Vanilla which is named for the Cara Cara Orange, and Black Raspberries with the dark D'anjou Pear. You choose whatever looks and tastes appealing to you. </div>
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<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">SummerSoiree is on at the Food Network blogsite! We're all blogging together about Summer Sips today, but stay tuned each week for fresh ideas from your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long! Here are more refreshing ideas!</span></div>
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<span class="s1"><b>Feed Me Phoebe</b>: <a href="http://feedmephoebe.com/2014/06/bottoms-healthy-peanut-butter-banana-smoothie-cacao-nibs/"><span class="s2">Healthy Peanut Butter Banana Smoothie with Cacao Nibs</span></a><br />
<b>Poet in the Pantry</b>: <a href="http://poetinthepantry.com/2014/06/19/summer-soiree-strawberry-lemonade/"><span class="s2">Strawberry Lemonade (Sweetened with Pure Maple Syrup)</span></a><br />
<b>Dishin & Dishes</b>: <a href="http://dishinanddishes.com/summertime-basil-lemonade/"><span class="s2">Summertime Basil Lemonade</span></a><br />
<b>Jeanette's Healthy Living</b>: <a href="http://jeanetteshealthyliving.com/2014/06/frozen-mango-lemonade-mocktail.html"><span class="s2">Frozen Mango Lemonade Mocktail</span></a><br />
<b>Dishing With Divya</b>: <a href="http://dishingwithdivya.blogspot.com/2014/06/thandai-recipe.html"><span class="s2">Thandai</span></a><br />
<b>Virtually Homemade</b>: <a href="http://www.virtuallyhomemade.com/2014/06/homemade-strawberry-soda-with-lime.html"><span class="s2">Strawberry Soda with Lime</span></a><br />
<b>The Lemon Bowl</b>: <a href="http://thelemonbowl.com/?p=9255"><span class="s2">Banana Licuado (Mexican Smoothie)</span></a><br />
<b>Weelicious</b>: <a href="http://weelicious.com/2013/04/17/mermaid-deep-sea-punch/"><span class="s2">Mermaid Deep Sea Punch</span></a><br />
<b>Elephants and the Coconut Trees</b>: <a href="http://elephantsandthecoconuttrees.blogspot.com/2014/06/mango-lassi.html"><span class="s2">Mango Lassi</span></a><br />
<b>Cooking With Elise</b>: <a href="http://cookingwithelise.com/black-cherry-sweet-tea/"><span class="s2">Black Cherry Sweet Tea</span></a><br />
<b>Devour</b>: <a href="http://blog.cookingchanneltv.com/2014/06/19/summer-soiree-5-nonalcoholic-picnic-sips"><span class="s2">5 Booze-Free Picnic Sips</span></a><br />
<b>Taste With The Eyes</b>: <a href="http://www.tastewiththeeyes.com/?p=36101"><span class="s2">Roasted Barley-Corn Tea</span></a><br />
<b>Domesticate Me</b>: <a href="http://www.domesticate-me.com/vegan-orange-julius-smoothie"><span class="s2">Vegan "Orange Julius" Smoothie</span></a><br />
<b>Daily*Dishin</b>: <a href="http://dailydishinblog.blogspot.com/2014/06/sweet-balsamic-spritzers.html"><span class="s2">Sweet Balsamic Spritzers</span></a><br />
<b>FN Dish</b>: <a href="http://blog.foodnetwork.com/fn-dish/2014/06/refreshing-summer-drink-recipes-for-the-whole-family/"><span class="s2">Refreshing Summer Drinks for the Whole Family</span></a></span></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-7076803142348458491.post-8831456093795508212014-06-12T12:00:00.000-04:002014-06-26T11:22:40.913-04:00Jalapeno Feta Bison Burger<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/bison-jalapeno-feta-burgers" target="_blank">Printable Recipe</a></i></td></tr>
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Feta for salt, Jalapeño for heat, Bison because it's so good to eat! The flavor of beef with significantly less fat and calories and just a bit more protein, bison makes the perfect burger. I began switching beef for bison in the past year or so and no one in my household knew until I told them. If you haven't tried it yet, here's a delicious introduction:<br />
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To one pound of ground sirloin bison, add 1/2 cup feta crumbles, and 1/4 cup chopped jalapeño and turn just a few times until mixed.</div>
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Season with several liberal shakes of Garlic Powder, also (NOT garlic <i>salt</i>). Shape gently into burger patties, touching as little as possible until meat just holds together. Don't get to mashing or balling it up and pounding it flat or you'll encourage the meat proteins to clamor together and turn against you. That means tough burgers, chef, and no one wants to see that happen. </div>
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Now, to the grill. Or the non-stick skillet over medium heat. Or the pre-heated George Foreman. I chose the later today because I'm hungry and 4 minutes does it on the GF since both sides of the burger cook at once. </div>
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<tr><td class="tr-caption" style="text-align: center;">Toast up some buttery French bread slices while the bison is sizzling away.</td></tr>
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For dressing up this burger I wanted a little cool creamy avocado to balance the jalapeño's heat and rather than ketchup or mayo I chose a homemade thousand island, which is <i>almost</i> ketchup and mayo, just a notch better. Several layers of crispy lettuce and we're complete. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBYWeYmIVTXYUjXkPkUPe-UBR52SCQoQbaNL8OfYHD082uSDJh5yKvhmrbRBIAXMeSjhu-YcZ8lRFhkdVgJyT2j-H2u3fo2FyA6RRkEdYFItWpElLobCf9jv9KFRhMhtSqOMxG4J9AgDB/s1600/IMG_8307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBYWeYmIVTXYUjXkPkUPe-UBR52SCQoQbaNL8OfYHD082uSDJh5yKvhmrbRBIAXMeSjhu-YcZ8lRFhkdVgJyT2j-H2u3fo2FyA6RRkEdYFItWpElLobCf9jv9KFRhMhtSqOMxG4J9AgDB/s1600/IMG_8307.JPG" height="247" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D2B_rEacd19ySgDFccqIFakuVmCQWe5eao9t5GEuFeQbQ5ylilqPypJy4u7l7JSKB4zEjrbhhRPoPpbWWU0kdZRC-pAtRC8r77y1_V_n54N3P7T_L_LMXKruImLpcX04CujsdUPtJrAV/s1600/summerfest2011.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/AVvXsEi0D2B_rEacd19ySgDFccqIFakuVmCQWe5eao9t5GEuFeQbQ5ylilqPypJy4u7l7JSKB4zEjrbhhRPoPpbWWU0kdZRC-pAtRC8r77y1_V_n54N3P7T_L_LMXKruImLpcX04CujsdUPtJrAV/s1600/summerfest2011.jpg" height="150" width="200" /></a>SummerSoiree is on at the Food Network blogsite! We're all blogging together about Burgers today, but stay tuned each week for fresh ideas from your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long! And check these out:</div>
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<b>Weelicious</b>: <a href="http://weelicious.com/2013/07/16/mexican-chicken-sliders/"><span class="s2">Mexican Chicken Sliders</span></a><br />
<b>Devour</b>: <a href="http://blog.cookingchanneltv.com/2014/06/12/summer-soiree-5-sizzling-burgers"><span class="s2">5 Sizzling Burgers</span></a><br />
<b>Virtually Homemade</b>: <a href="http://www.virtuallyhomemade.com/2014/06/grilled-greek-turkey-burger.html"><span class="s2">Grilled Greek Turkey Burger</span></a><br />
<b>Napa Farmhouse 1885</b>: <a href="http://napafarmhouse1885.blogspot.com/2014/06/green-chile-bacon-burgers.html"><span class="s2">Green Chile and Bacon Burgers</span></a><br />
<b>Red or Green</b>: <a href="http://redorgreenchile.blogspot.com/2014/06/grilled-marinated-eggplant-burgers-spicy.html"><span class="s2">Grilled Marinated Eggplant Burgers (Spicy)</span></a><br />
<b>The Heritage Cook</b>: <a href="http://theheritagecook.com/juicy-turkey-burgers-for-every-cookout-summersoiree"><span class="s2">Juicy Turkey Burgers for Every Cookout</span></a><br />
<b>Taste With The Eyes</b>: <a href="http://www.tastewiththeeyes.com/?p=36053"><span class="s2">Chicken Burger Caesar Club Sandwich</span></a><br />
<b>Cooking With Elise</b>: <a href="http://cookingwithelise.com/super-smashed-burgers/"><span class="s2">Super Smashed Burgers</span></a><br />
<b>Domesticate Me</b>: <a href="http://www.domesticate-me.com/bacon-and-smoked-cheddar-cheeseburger-sliders-with-jalapeno-relish"><span class="s2">Bacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish</span></a><br />
<b>Swing Eats</b>: <a href="http://swingeats.blogspot.com/2014/06/shrimp-burgers-with-sriracha-aioli-on.html"><span class="s2">Shrimp Burgers with Sriracha Aioli on Bibb Lettuce</span></a><br /><b>Dishin & Dishes</b>: <a href="http://www.dishinanddishes.com/grill-basket-stuffed-slider-burgers/"><span class="s2">Grill Basket Stuffed Slider Burgers</span></a><br />
<b>FN Dish</b>: <a href="http://blog.foodnetwork.com/fn-dish/2014/06/5-ways-to-bring-on-the-burgers-summer-soiree/"><span class="s2">5 Ways to Bring on the Burgers</span></a></span></div>
<br />Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-91888207113632061982014-04-03T12:00:00.000-04:002014-06-26T11:20:11.590-04:00Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-style: italic;"><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/spicy-chipotle-chicken-pasta-with-crunchy-roasted-black-beans">(Printable Recipe)</a></span><br />
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Straight from the Pantry: Dinner in 30 minutes. That's right, even if your fridge went out and you hadn't a single fresh veg or meat protein on hand, you could put together this dish entirely from the pantry without resorting to a creamed soup casserole. As I undertook the challenge to do a clean-out-the-pantry dish, I also decided to clean out the spice/herb pantry by making a special seasoning I love, though it turns out a little different each time, and in the end I made a second pasta dish with it. So, today you're getting not one, but TWO bonus recipes, you lucky foodies! And a peak inside my obsessively packed fold-out pantry cabinet that is the secret joy of my kitchen. Get ready. Here it is:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUDyuugHkwxI-fDIGeRNhsGaq346wtwTgxl0TMqVxcLYLbUQNt_DJk9HZhQYGi4_IK0161aYyrrcc7PgZSxwmUE80n1DRby0G4peHxEFgxFSDj7NM4IZdWHzxYDP__PxnVNXsiLBsL88v/s3200/IMG_7121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUDyuugHkwxI-fDIGeRNhsGaq346wtwTgxl0TMqVxcLYLbUQNt_DJk9HZhQYGi4_IK0161aYyrrcc7PgZSxwmUE80n1DRby0G4peHxEFgxFSDj7NM4IZdWHzxYDP__PxnVNXsiLBsL88v/s3200/IMG_7121.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Closed and Tidy<br />
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But...Open Sesame:</div>
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<tr><td class="tr-caption" style="text-align: center;">Whoa! Could you get a little more stuff in there?</td></tr>
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Why yes I could:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNmSKAgd2FNeRX9DcwMJRIBeaytXTreWi4Y2VmYOS7F1dfLAoa-sw7dtbAHgx4CLhQcoBPhKJIV75XJZMHai8VsNkQOkmAJTiHgn-HxZ-hS2GyJpM8Iof_XD4ZqNbbW_q7taGgchxZOdZ/s3200/IMG_7123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNmSKAgd2FNeRX9DcwMJRIBeaytXTreWi4Y2VmYOS7F1dfLAoa-sw7dtbAHgx4CLhQcoBPhKJIV75XJZMHai8VsNkQOkmAJTiHgn-HxZ-hS2GyJpM8Iof_XD4ZqNbbW_q7taGgchxZOdZ/s3200/IMG_7123.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's right, one more layer hiding out in the back.<br />
Because all the shelves are movable I use almost every square inch of this thing.</td></tr>
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So, here's where we're going to start. Traveling to the northeast region of my pantry, home of vegetables, beans, fruits, soups, sauces, canned tuna and chicken, we'll collect our stash.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7EzmZG3DQBlsb54bbBkzc0GVIEap-920xb1gjFRW2EAPVb-YYVjE12b2K2O7heFCrRILj-btm3DhzOobtBK1E7lpF6xCyj-McVTNzb7zltbRPV8dCSpGZERBecvh6-BiwNI4WqH4sATD/s3200/IMG_7125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7EzmZG3DQBlsb54bbBkzc0GVIEap-920xb1gjFRW2EAPVb-YYVjE12b2K2O7heFCrRILj-btm3DhzOobtBK1E7lpF6xCyj-McVTNzb7zltbRPV8dCSpGZERBecvh6-BiwNI4WqH4sATD/s3200/IMG_7125.jpg" height="640" width="480" /></a></div>
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We'll get to the other pantry regions shortly, but for the moment let's get some pasta cooking. Doesn't matter too much what kind you choose, just grab that box you've had sitting around for pasta salad or bought because the shapes were fun. I bought this one because I couldn't resist the name "piccolini." </div>
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<tr><td class="tr-caption" style="text-align: center;">Everything you'll need.</td></tr>
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Start the pasta water and set the oven to 400 for the beans. Drain the black beans (or experiment with others such as red or garbanzo, if that's what you've got). Rinse and drain well, spread on a towel, and pat dry before moving to a bowl. Toss them with a tablespoon of olive oil and pinch or two of salt. Spread them on a parchment lined sheet pan and slip them in the oven; timer set for 20 minutes. The result will be a crunchy, salty snack that also makes an unexpected topping sprinkled over pasta or tacos or salad or you-name-it. I love beans but limit them since they're so carb-loaded. I find that even a few of these as a garnish are enough to satisfy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStiuoNaKqzS9-1isTxe8VJ4Bs3vJQS2DlO_V_shD9VWvdYiojfrEoZufykroh43SpJRxPfqVsMgymGZejNq597wMm2SHwxsO6kUWvtCnw5ATPQqW3NtvFmb15YfmmCDWlrHc-vJN32QrY/s3200/IMG_7117.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStiuoNaKqzS9-1isTxe8VJ4Bs3vJQS2DlO_V_shD9VWvdYiojfrEoZufykroh43SpJRxPfqVsMgymGZejNq597wMm2SHwxsO6kUWvtCnw5ATPQqW3NtvFmb15YfmmCDWlrHc-vJN32QrY/s3200/IMG_7117.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I collect flavored oils and used this flaming hot Harissa Oil for my Black Beans. ChaChaCha.</td></tr>
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While those are roasting, toss in the pasta to boil with a chicken bouillon cube added for flavor, and pop open the cans of chipotle-in-adobo and the artichoke hearts. Quarter those hearts if they aren't already. And if yours are packed in oil instead of water, rinse them really well in hot water. Regardless of how they're packed, squeeze out as much water as you can before tossing them in a medium hot skillet drizzled with olive oil. Salt and pepper them and toss for just 5 minutes or so to sizzle and brown a bit. </div>
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Halt! Achtung! If you want to control the heat, the next step is important! Before you rough chop 3 or 4 chipotles, slice them open and scrape away the seeds and lingering adobo sauce. If you love the heat, ignore this warning and chop away, seeds and all, as you'll notice I did but a few people at the table cried a little.</div>
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Toss in the peppers and about of tablespoon of concentrated tomato paste. If you don't keep this stuff on hand, it's time to pick up a tube. It's sweeter than canned, lasts for ages, and is so concentrated that just a little adds a lot of flavor. (Throw it in the fridge after opening.) Next, drain a can of white chicken chunks and toss those in if you so desire. This Kirkland brand from Costco is excellent, tender, flaky good. With chicken this could serve as a main dish, without it's a perfect side dish.</div>
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By now your pasta should be ready. Ladle about a half cup of pasta water into the above mix and stir to blend. Lastly, add a few cups of drained pasta and toss. Another cup or so of pasta may be needed, but judge the balance of ingredients first to be sure you really need it. About now that bean timer should be buzzing and the pan should look like a bean bomb has detonated.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFrH5WJnJdMoemY2_Sm1_XXNjRBXtGuOYKUIQT6gIJVd6kpVOHJRn4pSKXAQuYvZMtWgreV30eixhRNKnIXT3d5UCvFdclrqxiXytYBumuspWLEwCWV5ch_uTDK5sZdGWJaqbqMFYfa0B/s3200/IMG_7187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFrH5WJnJdMoemY2_Sm1_XXNjRBXtGuOYKUIQT6gIJVd6kpVOHJRn4pSKXAQuYvZMtWgreV30eixhRNKnIXT3d5UCvFdclrqxiXytYBumuspWLEwCWV5ch_uTDK5sZdGWJaqbqMFYfa0B/s3200/IMG_7187.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a mistake.</td></tr>
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I think these crunch up even more as they cool. Spinkle a few on top of each serving of Spicy Chipotle Chicken Pasta and save the rest for snacking or pass the bowl around the table and let everyone add their own.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTh6EyL-ollzvhBtWEEQzRuTfdN4D3-KvK1GCK6oCM1TFktBIwHlksq-Fy7U-9WoqEXivfp72h3sXh3ckyNv7-kHQ-8QDfL5YGPzOj8poQJB3Mj1ftqI33TZ282oyD1XNKFh1655OM04l/s3200/IMG_7201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTh6EyL-ollzvhBtWEEQzRuTfdN4D3-KvK1GCK6oCM1TFktBIwHlksq-Fy7U-9WoqEXivfp72h3sXh3ckyNv7-kHQ-8QDfL5YGPzOj8poQJB3Mj1ftqI33TZ282oyD1XNKFh1655OM04l/s3200/IMG_7201.JPG" height="150" width="200" /></a></div>
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Now to that bonus I promised! Whether or not you're a spice/herb hoarder like me, you'll love this method of making a fantastic custom blend out of aging herbs before they're too old to use. (If they've lost their scent, trash them, flavor's gone too.) I regularly work my way through the collective bottles in the southwest region of my pantry (door) and scoop out a tsp or so of each. If a bottle has only a few teaspoons left, I go ahead and use it all except for really strong cumin or curry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVJikMMlgi5OlC-N5HyKezQUNR2KfoR5cGZukqsHJBFafAXciGehlLpdbe8QH2QNe69pkAWv66CNtj_JeqmonvNZhvzATvEQBUgG47TYWDfsTpgw8Yn6bmerI6u8QmRe5e0BhWanmojtb/s3200/IMG_7119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVJikMMlgi5OlC-N5HyKezQUNR2KfoR5cGZukqsHJBFafAXciGehlLpdbe8QH2QNe69pkAWv66CNtj_JeqmonvNZhvzATvEQBUgG47TYWDfsTpgw8Yn6bmerI6u8QmRe5e0BhWanmojtb/s3200/IMG_7119.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is about half the total stash. And it's layered two deep. yes, i heart herbs.</td></tr>
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On this particular sunny day, here is what I ended up using for my special blend:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrDlK_f1ELNMkMruCUHWXWWuhHACkFJ69fACH3YVNmH2V6rd2r8vu_FK-YpoGxufsJ52s_y-YPHpQ-7vSTfy9xWdNIyKYMLLeISeycANczaiQpmeJWTtknjZ0hMFCgxJvCvzDIIDL_NG2/s3200/IMG_7213.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrDlK_f1ELNMkMruCUHWXWWuhHACkFJ69fACH3YVNmH2V6rd2r8vu_FK-YpoGxufsJ52s_y-YPHpQ-7vSTfy9xWdNIyKYMLLeISeycANczaiQpmeJWTtknjZ0hMFCgxJvCvzDIIDL_NG2/s3200/IMG_7213.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/custom-spice-herb-blend">(Printable Custom Spice Blend Recipe)</a></i></td></tr>
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Did I mention I'm a salt hoarder too? Ugh, it's the truth. I love different flavored salt for sprinkling on fish or meat to finish them or to add to a delicate sauce. Or just lick.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFl34KkHCrTPnKoJl_SihRsxi7bnqboQ999HAEprUE0yeTmHOC5KPdy83_TODcWYxvkaOaHofLkPiomnVPPiNSGOb2gn7EnIjL8-BVvAbx5H_-81bGVUvmTgjBwsQGzKjlZ4SnDGt-svoc/s3200/IMG_7120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFl34KkHCrTPnKoJl_SihRsxi7bnqboQ999HAEprUE0yeTmHOC5KPdy83_TODcWYxvkaOaHofLkPiomnVPPiNSGOb2gn7EnIjL8-BVvAbx5H_-81bGVUvmTgjBwsQGzKjlZ4SnDGt-svoc/s3200/IMG_7120.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few of the dozen or so salts in my kitchen. </td></tr>
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Back to the herb blend! I haven't forgotten. We're going to turn that mishmash into a fine powder in the spice grinder aka coffee-grinder-reserved-only-for-spices. I am having a heyday with hyphens this afternoon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVnY3EY87TMs4uiNDY877YnIJsetKb9C-6Yvoy6zrpxwuvZO8lGRMFG6HRNta1tZaEaCTV5WQstq2OPquTvni2R9XXFfZmmy0S3II9drUluPYtQ3p2xivsWPgC94EGuUNU-1xSmdM8c2m/s3200/IMG_7220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVnY3EY87TMs4uiNDY877YnIJsetKb9C-6Yvoy6zrpxwuvZO8lGRMFG6HRNta1tZaEaCTV5WQstq2OPquTvni2R9XXFfZmmy0S3II9drUluPYtQ3p2xivsWPgC94EGuUNU-1xSmdM8c2m/s3200/IMG_7220.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herb and Spice Blend before grinding. Smells delicious.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKjgu94cXpYofg9kA2GfhZp7U5pTAMe3ma5gSSIrov1hZ3fto5BRss7xnq2I1ly7-ktHEkpNlzLgrQoo3fQau13LyQlmT8A8PvUU23CPdgKHqRd9QmFqFnyv3TqNNinwwzQkWW2RPZ0RM/s3200/IMG_7228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKjgu94cXpYofg9kA2GfhZp7U5pTAMe3ma5gSSIrov1hZ3fto5BRss7xnq2I1ly7-ktHEkpNlzLgrQoo3fQau13LyQlmT8A8PvUU23CPdgKHqRd9QmFqFnyv3TqNNinwwzQkWW2RPZ0RM/s3200/IMG_7228.JPG" height="234" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herb and Spice Blend after grinding. Smells FABULICOUS!</td></tr>
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I save empty spice bottles for just such an occasion and slap on my homemade label.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYwtDLrzBhiMrVDZe7YRWsJd5Wxp7GjrsjvUKKy_lLvWVg7IFAH_5Pbn98Qp89PJYBRlt-Np49g5Ph_X1sCn5VIpn65Faxyq78lZdrq0xPtCwqcty2fvc7CDn-UTIWV38LnyX_NIrftGz/s3200/IMG_7234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYwtDLrzBhiMrVDZe7YRWsJd5Wxp7GjrsjvUKKy_lLvWVg7IFAH_5Pbn98Qp89PJYBRlt-Np49g5Ph_X1sCn5VIpn65Faxyq78lZdrq0xPtCwqcty2fvc7CDn-UTIWV38LnyX_NIrftGz/s3200/IMG_7234.JPG" height="240" width="320" /></a></div>
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And now for our final dish. I used the extra pasta not needed for the first dish to make a wonderful side dish for another day. Heat a few tablespoons of olive oil to shimmering and spoon in a few tablespoons of this herb blend, stirring just a minute or so to warm. When the scent has really intensified as the flavors open up with the heat, add 2-3 cups of pasta and toss well to coat. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSW4kOdG0Fb5pW5N9CXv3L0E64GY43znrp-ypGUKmI3B2-IOd00rnZ9nRZaN_N3YeNDipu2pFXmYoIsEDeW4q4hV-YLmu9nJQ1X7G1Is2lHMDK3IMGEMyxG1Eb9Bfok9X0j1f1At2HOoT/s3200/IMG_7236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSW4kOdG0Fb5pW5N9CXv3L0E64GY43znrp-ypGUKmI3B2-IOd00rnZ9nRZaN_N3YeNDipu2pFXmYoIsEDeW4q4hV-YLmu9nJQ1X7G1Is2lHMDK3IMGEMyxG1Eb9Bfok9X0j1f1At2HOoT/s3200/IMG_7236.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2-3 Tbs Olive Oil + 2-3 Tbs Herb Blend</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmswQDbEhxJUF3rWvY_epPAnDuzIDx00otRJZUma-5TMfLKEnFi_UHYPsmwjlhzVZGfDMHqWJlalu1ZrqTV2-oRRYsJFw9DI4YqT7TTR6hV-o-j6vn3RMuihx-4aMlZDXmPyzBKqJF8eDL/s3200/IMG_7240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmswQDbEhxJUF3rWvY_epPAnDuzIDx00otRJZUma-5TMfLKEnFi_UHYPsmwjlhzVZGfDMHqWJlalu1ZrqTV2-oRRYsJFw9DI4YqT7TTR6hV-o-j6vn3RMuihx-4aMlZDXmPyzBKqJF8eDL/s3200/IMG_7240.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keep stirring a few minutes until fragrance intensifies then add pasta.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sm3C71PYNiniWQIe3pJQCogp3ywq83_TasVuDsaC6aXEewLIXrQs3TNfuNr5bkfoh1299OJIOevp2jnAOEcd0nxFVPaLmhBat90fTdx5PxJmLkVkXwAwLN6_RwaNyQQxAGPlPx2M8_5K/s3200/IMG_7249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sm3C71PYNiniWQIe3pJQCogp3ywq83_TasVuDsaC6aXEewLIXrQs3TNfuNr5bkfoh1299OJIOevp2jnAOEcd0nxFVPaLmhBat90fTdx5PxJmLkVkXwAwLN6_RwaNyQQxAGPlPx2M8_5K/s3200/IMG_7249.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila! CustomBlend Herby Pasta.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBOC-rwpIfvHLtbZRNrQwN0cIsBVE2IQ6zQPc4aBfJnjVWuabPZu5tRbIZQwi1rv6Pqic-J0xa00cBbIVMjhHP_TD8Jjo_6jGhfIv63_86mAOtdNQB8Ra8Q0CguizNra6nq27t8wGtCjf/s3200/fn-logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBOC-rwpIfvHLtbZRNrQwN0cIsBVE2IQ6zQPc4aBfJnjVWuabPZu5tRbIZQwi1rv6Pqic-J0xa00cBbIVMjhHP_TD8Jjo_6jGhfIv63_86mAOtdNQB8Ra8Q0CguizNra6nq27t8wGtCjf/s3200/fn-logo.png" /></a></div>
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This week is the beginning of Sensational Spring Sides at the Food Network blog, the FN Dish. Here are lots of delicious ideas from my fellow bloggers around the country!<br />
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<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Feed Me Phoebe:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://feedmephoebe.com/2014/04/feeding-friends-artichoke-hummus-recipe/" href="http://feedmephoebe.com/2014/04/feeding-friends-artichoke-hummus-recipe/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Artichoke Hummus</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Napa Farmhouse 1885:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://napafarmhouse1885.blogspot.com/2014/03/spaghetti-meatballs.html" href="http://napafarmhouse1885.blogspot.com/2014/03/spaghetti-meatballs.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Spaghetti and Meatballs</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Red or Green:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://redorgreenchile.blogspot.com/2014/03/sea-bass-with-spicy-asian-ginger-sauce.html" href="http://redorgreenchile.blogspot.com/2014/03/sea-bass-with-spicy-asian-ginger-sauce.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Sea Bass with Spicy Asian Ginger Sauce</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Jeanette's Healthy Living:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://jeanetteshealthyliving.com/2014/04/quinoa-citrus-mango-avocado-black-bean-salad.html " href="http://jeanetteshealthyliving.com/2014/04/quinoa-citrus-mango-avocado-black-bean-salad.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Quinoa Citrus Mango Avocado Black Bean Salad</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">The Heritage Cook:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://theheritagecook.com/chile-tortilla-soup-gluten-free/" href="http://theheritagecook.com/chile-tortilla-soup-gluten-free/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Chile Tortilla Soup</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Cooking With Elise:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://cookingwithelise.com/glorious-greek-salad-dressing/" href="http://cookingwithelise.com/glorious-greek-salad-dressing/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Glorious Greek Salad Dressing</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Devour:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://blog.cookingchanneltv.com/2014/04/03/spring-fest-clean-out-the-pantry-night" href="http://blog.cookingchanneltv.com/2014/04/03/spring-fest-clean-out-the-pantry-night" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Clean Out the Pantry Night</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Weelicious:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://weelicious.com/2014/03/19/greek-nachos-recipe/" href="http://weelicious.com/2014/03/19/greek-nachos-recipe/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Greek Nachos</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Virtually Homemade:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://www.virtuallyhomemade.com/2014/03/garlic-rosemary-pizza-crust-bites.html" href="http://www.virtuallyhomemade.com/2014/03/garlic-rosemary-pizza-crust-bites.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Garlic Rosemary Pizza Crust Bites</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Domesticate Me:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://www.domesticate-me.com/fiesta-baked-eggs-farro-black-beans/" href="http://www.domesticate-me.com/fiesta-baked-eggs-farro-black-beans/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Fiesta Baked Eggs with Farro and Black Beans</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Taste With The Eyes:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://www.tastewiththeeyes.com/?p=35171" href="http://www.tastewiththeeyes.com/?p=35171" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Mom's Vintage Potato Salad</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Elephants and the Coconut Trees:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://elephantsandthecoconuttrees.blogspot.com/2014/04/rice-and-beans-casserole.html" href="http://elephantsandthecoconuttrees.blogspot.com/2014/04/rice-and-beans-casserole.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Rice and Beans Casserole</a><br style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" /><strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">The Sensitive Epicure:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://thesensitiveepicure.blogspot.com/2014/04/salmon-and-brown-rice-casserole-gluten.html" href="http://thesensitiveepicure.blogspot.com/2014/04/salmon-and-brown-rice-casserole-gluten.html" style="background-color: white; 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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-85257144741616236422014-02-19T12:00:00.000-05:002014-03-13T19:37:41.198-04:00Grilled Pimento Cheese with Instant Pickles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="font-size: 13px;"><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/not-your-grandmaw-s-pimento-cheese" target="_blank"><i>(Printable Recipe)</i><i></i></a></td></tr>
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If you grew up in the south you probably grew up eating pimento cheese. And if you didn't, then I'm about to introduce you to a new addiction. And, yes, this IS a photo of a grilled pimento cheese sandwich with my <a href="http://dailydishinblog.blogspot.com/2011/07/cool-n-zesty-cukes-7-minute-summer-in.html" target="_blank">Cool and Zesty Cukes: 7 Minute Summer in a Jar</a> pickles because you do not have to eat cold pimento cheese on a cracker or on a piece of white Bunny bread. That hot pepper on top is reminding me that this was a batch of hot pimento cheese because that's what I was in the mood for and my brother had dropped off a passel of hot peppers from his garden. Well, now, that made me go look up "passel," wondering if it is just a corrupted version of "parcel." Indeed it is, although it doesn't quite fit to exchange the uncorrupted word in this example sentence given by the online dictionary: <span class="st">"The President faces a <i>passel</i> of domestic issues." Hmm, well I know this much: easier to face those issues fortified with a grilled pimento cheese in your hand.</span><br />
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<tr><td class="tr-caption" style="font-size: 13px;">Smoked Gouda, Extra Sharp Cheddar, Asiago</td><td class="tr-caption" style="font-size: 13px;"><br /></td></tr>
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<span class="st"> One reason my pimento cheese rarely turns out the same way twice is the variety of cheeses I use to make it. Generally, a good sharp cheddar is the base with other chunks from my cheese bin thrown in. I like to buy small pieces of cheese from the bargain basket at Whole Foods or Fresh Market for this very purpose, but I often have left over ends from cheeses I've recently tried and want to use up. The best balance of flavors is a mix of the cheddar with something nutty and rich like parmesan or pecorino romano or asiago and maybe something smokey like this gouda or even a smoked blue - go easy on strong cheeses though or they'll overpower all the other flavors. Even a little of something sweet like gjetost can make a really interesting mix. You can always tone it down with more cheddar if you make the combo too strong. Now, run it all through the grater of your food processor, or Kitchenaide Mixer grater-attachment like I use, and we'll talk about dressing it up in a minute.</span><br />
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<tr><td class="tr-caption" style="font-size: 13px;">Pimento and Pimento</td></tr>
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<span class="st">There are two ways to come by a pimento. Near the pickles at your local grocery. Near the peppers at your favorite Farmer's Market in summer. When you see some of these flat little red gems, grab them all! Make a huge batch of pimento cheese to share with your lucky friends or grind all the pimentos at once and save in little freezer bags to parcel out all winter long ("passel" does not work here). There's so much more flavor in the fresh ones, obviously, since they haven't been heated in the canning process. But their season is short and I never see them anywhere the rest of the year, in spite of my habit of roaming groceries and markets, large and small, popular and obscure watching for good things with which to create good eats.</span><br />
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The best way to prepare a fresh pimento is to cap and seed it and drop large chunks into the food processor for a few minutes of pulsing. Now is when you add a little hot pepper if you want it, maybe a piece of jalapeno or Hatch green peppers in season. You can add the mayo directly to this or move it all to a large bowl with the grated cheese. Start with about 1/3 cup of mayo for the amount of cheese pictured above and adjust to your own taste from there. I like mine easily spreadable but not overwhelmed with so much mayo that it interferes with the other tastes.<br />
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One more flavor element: very finely grated Vidalia or other sweet (although admittedly inferior) onion. I just cut one in half and run it over the rasp for maybe a teaspoon or so of pulp and juice. I don't really want onion pieces, just the flavor. Also give it a good hard shake of pepper. I prefer a good brand of fine ground pepper rather than fresh ground for this because I don't want to encounter a piece of black pepper in a bite. Again, only the slight flavor of pepper throughout.<br />
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Now, try it on a fine piece of bread worthy of such a spread. This one was a slightly sweet herbed bread just baked that morning (and long gone by evening). Use plenty of filling between two slices. Really be generous with a layer of soft butter on the outside of the top piece, then put the sandwich in a skillet with the buttered side down over med-low heat. Now butter the side facing up as it slowly sizzles. Using fairly low heat will give the sandwich time to warm all the way through and melt the cheese. Flip it when the bread is good and toasty brown. When both sides are brown, move it to a plate and slip those icy pickles in place. I won't judge you if you happen to be one of those extremely weird people who for some unknown reason wish to have HOT pickles on a tasted cheese sandwich and you add them at the beginning. Really, I don't think there's anything at all wrong with that, so go ahead and do it. Eye-roll.<br />
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<span style="font-family: Calibri, Arial, Helvetica, sans-serif;"><b>It's ComfortFood Feast season at the Food Network and we're blogging together about Toasty Sandwiches this week and Comforting Cookies next week. In no time, the Farmer's Markets will be opening and SummerFest will be on. Stay tuned! And in the meantime, check out these other delicious ideas for hot, grilled sandwiches:</b></span><br />
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<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Jeanette's Healthy Living:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://jeanetteshealthyliving.com/2014/02/lightened-up-croque-monsieur-grilled-cheese.html" href="http://jeanetteshealthyliving.com/2014/02/lightened-up-croque-monsieur-grilled-cheese.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Lighted Up Croque Monsieur Grilled Cheese</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Blue Apron Blog:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://bit.ly/Mwg3TR" href="http://bit.ly/Mwg3TR" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">The Tastiest Grilled Cheese Fillings</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Weelicious:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://weelicious.com/2011/09/07/grilled-cheese-and-pickle-panini/" href="http://weelicious.com/2011/09/07/grilled-cheese-and-pickle-panini/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Grilled Cheese and Pickle Panini</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Devour:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://blog.cookingchanneltv.com/2014/02/20/comfort-fest-kelseys-decadent-grilled-cheese" href="http://blog.cookingchanneltv.com/2014/02/20/comfort-fest-kelseys-decadent-grilled-cheese" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Kelsey's Decadent Grilled Cheese</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Elephants and the Coconut Trees:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://elephantsandthecoconuttrees.blogspot.com/2014/02/Inside-Out-Grilled-Strawberry-and-Cheese-Sandwich.html" href="http://elephantsandthecoconuttrees.blogspot.com/2014/02/Inside-Out-Grilled-Strawberry-and-Cheese-Sandwich.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Inside Out Grilled Strawberry and Cheese Sandwiches</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Daily*Dishin:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://dailydishinblog.blogspot.com/2014/02/grilled-pimento-cheese-with-instant.html" href="http://dailydishinblog.blogspot.com/2014/02/grilled-pimento-cheese-with-instant.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Grilled Pimento Cheese with Instant Pickles</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Napa Farmhouse 1885:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://napafarmhouse1885.blogspot.com/2014/02/pork-stew-in-port-wine-sauce-with.html" href="http://napafarmhouse1885.blogspot.com/2014/02/pork-stew-in-port-wine-sauce-with.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Pork Stew in Port Wine Sauce with Grilled Cheese Croutons</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Red or Green:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://redorgreenchile.blogspot.com/2014/02/grilled-cheese-sandwiches-with-three.html" href="http://redorgreenchile.blogspot.com/2014/02/grilled-cheese-sandwiches-with-three.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Grilled Cheese Sandwiches with Three Pepper Cheese, Grilled Onions and Pickled Jalapenos</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Dishing With Divya:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://dishingwithdivya.blogspot.com/2014/02/egg-and-mushroom-cheese-sandwich.html" href="http://dishingwithdivya.blogspot.com/2014/02/egg-and-mushroom-cheese-sandwich.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Egg and Mushroom Cheese Sandwich</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Domesticate Me:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://www.domesticate-me.com/barbecue-chicken-grilled-cheese" href="http://www.domesticate-me.com/barbecue-chicken-grilled-cheese" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Barbecue Chicken Grilled Cheese</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Taste With The Eyes:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://www.tastewiththeeyes.com/?p=34699" href="http://www.tastewiththeeyes.com/?p=34699" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Bulgogi Panino with Kimchi, Cheddar and Ssamjang Mayo</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">Virtually Homemade:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://www.virtuallyhomemade.com/2014/02/creamy-roasted-tomato-basil-grilled-cheese-bacon.html" href="http://www.virtuallyhomemade.com/2014/02/creamy-roasted-tomato-basil-grilled-cheese-bacon.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Creamy Roasted Tomato and Basil Grilled Cheese with Bacon</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">The Sensitive Epicure:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://thesensitiveepicure.blogspot.com/2014/02/grilled-cheddar-cheese-sandwich-with.html " href="http://thesensitiveepicure.blogspot.com/2014/02/grilled-cheddar-cheese-sandwich-with.html" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">Grilled Cheddar Cheese Sandwich with Apple, Walnuts and Thyme (Gluten-Free)</a><br />
<strong style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;">FN Dish:</strong><span style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;"> </span><a data-mce-href="http://blog.foodnetwork.com/fn-dish/2014/02/10-grown-up-grilled-cheese-recipes/" href="http://blog.foodnetwork.com/fn-dish/2014/02/10-grown-up-grilled-cheese-recipes/" style="background-color: white; font-family: Calibri, Arial, Helvetica, sans-serif; font-size: 16px;" target="_blank">10 Grown-Up Grilled Cheeses</a><br />
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-54240807499511595432014-01-30T12:00:00.000-05:002014-06-26T11:19:44.846-04:00Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="font-size: 13px;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/italian-roast-beef-smoked-almond-creamy-cheesy-sliders" target="_blank">Printable Recipe</a></i></td></tr>
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Spicy Italian Roast Beef layered with creamy, nutty cheese on a just-sweet-enough mini bun. You'll make these to take for a party, a pitch-in, a luncheon (do people have luncheon anymore?). And you'll keep making them for yourself...midnight snack, Saturday lunch, Sunday brunch, oh, anything at all. They're a bit hard to resist. And quick and easy. You've practically got the recipe already, but here's a visual:</div>
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<a alt="yummy appetizer italian roast beef" href="http://4.bp.blogspot.com/-I3_UnbCPVuk/TvKRdcpepuI/AAAAAAAACio/TxZLbdP2Kw8/s1600/Cooking+Channel+food+205.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-I3_UnbCPVuk/TvKRdcpepuI/AAAAAAAACio/TxZLbdP2Kw8/s320/Cooking+Channel+food+205.jpg" height="240" width="320" /></a>Open the 12 pack of Hawaiian rolls and do not separate into individual pieces. Steady them with your palm in the middle of the whole thing and use a long serrated knife to cut them horizontally into a top and bottom. Open them up like a big bread clamshell. On the underside of the top half slather on a goodly layer of Miracle Whip. As much as I love mayonnaise, the real thing, I believe this sandwich needs the tangy goodness of MW to make it just right. </div>
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Now, for the other half o' the bread layer on all of this: 8 oz cream cheese, 2-4 oz blue cheese, handful of smoked almonds. </div>
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Rough chop those almonds with a big sturdy knife. I mean just lay a handful on a chopping block and chop through a few times to at least halve them. Chunkier is better here. NOTE: Everything will mix together better and spread nicely if you give the cream cheese just 10-20 seconds in the microwave till barely warm and very soft. </div>
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Now, layer your very thinly sliced pound of Italian roast beef over all and close that breadclam right up. It's easiest to cut through everything with the long serrated knife just before you arrange on the platter. These will fit nicely back into the "tray" and bag they came in to transport for your event. And they hold quite well for 2-3 days in the fridge! Incidentally, I find Italian roast beef in the bigger groceries or from my butcher who carries Boar's Head which is my favorite brand. Any Italian roast beef greatly trumps plain old roast beef; so much more flavorful. If you're really tired, go ahead and make this with whatever you've got. It will definitely still be irresistible.</div>
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<a alt="Snack Sandwiches" href="http://1.bp.blogspot.com/-ieiVtPXWG9Y/TvKRXpSxzJI/AAAAAAAACiY/o1LA1x30WpE/s1600/Cooking+Channel+food+177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ieiVtPXWG9Y/TvKRXpSxzJI/AAAAAAAACiY/o1LA1x30WpE/s400/Cooking+Channel+food+177.jpg" height="300" width="400" /></a></div>
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THE SHOPPING LIST</div>
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12 Hawaiian Rolls</div>
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1 lb Italian Roast Beef</div>
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8 oz Cream Cheese</div>
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2-4 oz Blue Cheese</div>
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1/2 cup Smoked Almonds</div>
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Miracle Whip</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYVyFBJw_hByJPx1KKwBBiRIMiD5YVUp6mmwvI4Tn-Fgk8YE4Z2NRap6_was026hHgGN2py4LkowDWPnuSsIbdSJWRJ_pyRylZI4dSBak6SUjSdiBAZitKiYn9lwGrNuR1Vp_IsaPHIje/s1600/fn-logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYVyFBJw_hByJPx1KKwBBiRIMiD5YVUp6mmwvI4Tn-Fgk8YE4Z2NRap6_was026hHgGN2py4LkowDWPnuSsIbdSJWRJ_pyRylZI4dSBak6SUjSdiBAZitKiYn9lwGrNuR1Vp_IsaPHIje/s1600/fn-logo.png" /></a><b><span style="background-color: white; color: #333333; font-family: Georgia, Times, serif; line-height: 22.671875px;">This week at the <a href="http://blog.foodnetwork.com/fn-dish/tag/comfort-food-feast/" style="color: #4d469c; text-decoration: none;" target="_blank">Food Network's Comfort Food Feast</a> we're blogging about Sliders of all sorts for Superbowl weekend. </span><span style="background-color: white; color: #333333; font-family: Georgia, Times, serif; line-height: 22.671875px;"> Check out these other delicious sounding recipes from my blogger friends:</span></b></div>
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<strong><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;">Jeanette's Healthy Living:</span></strong><span class="apple-converted-space"><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"> </span></span><a href="http://jeanetteshealthyliving.com/2014/01/gluten-free-maryland-crab-cake-sliders.html" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Gluten-Free Maryland Crab Cake Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>The Heritage Cook:</strong><span class="apple-converted-space"> </span></span><a href="http://theheritagecook.com/italian-sliders-fried-polenta-marinara-sauce-gluten-free" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Italian Sliders with Fried Polenta and Marinara Sauce</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Feed Me Phoebe:</strong><span class="apple-converted-space"> </span></span><a href="http://feedmephoebe.com/2014/01/chicken-burger-recipe/" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Thai Chicken Sliders with Sriracha Mayo</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Elephants and the Coconut Trees:</strong><span class="apple-converted-space"> </span></span><a href="http://elephantsandthecoconuttrees.blogspot.com/2014/01/shredded-beef-sliders.html" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Shredded Beef Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Haute Apple Pie:</strong><span class="apple-converted-space"> </span></span><a href="http://hauteapplepie.com/2014/01/29/easy-pan-cheeseburger-sliders/" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Easy Pan Cheeseburger Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Devour:</strong><span class="apple-converted-space"> </span></span><a href="http://blog.cookingchanneltv.com/2014/01/30/comfort-fest-pick-your-slider-stuffing-for-super-bowl" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Pick Your Slider Stuffing for Super Bowl</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Dishin & Dishes:</strong><span class="apple-converted-space"> </span></span><a href="http://www.dishinanddishes.com/philly-cheese-steak-sliders/" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Philly Cheesesteak Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Blue Apron Blog:</strong><span class="apple-converted-space"> </span></span><a href="http://bit.ly/1lmmoRs" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">5 Tricks to a Great Slider</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Weelicious:</strong><span class="apple-converted-space"> </span></span><a href="http://weelicious.com/2013/07/16/mexican-chicken-sliders/" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Mexican Chicken Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Taste With The Eyes:</strong><span class="apple-converted-space"> </span></span><a href="http://www.tastewiththeeyes.com/?p=34351" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Classic Chicago-Style Polish Sausage Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Virtually Homemade:</strong><span class="apple-converted-space"> </span></span><a href="http://www.virtuallyhomemade.com/2014/01/meatball-sliders-5-ingredient-dinner.html" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Meatball Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Napa Farmhouse 1885:</strong><span class="apple-converted-space"> </span></span><a href="http://napafarmhouse1885.blogspot.com/2014/01/buffalo-sliders-with-bacon-cheddar.html" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Buffalo Sliders with Bacon & Cheddar</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Red or Green:</strong><span class="apple-converted-space"> </span></span><a href="http://redorgreenchile.blogspot.com/2014/01/buffalo-chicken-sliders-with-bacon.html" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Buffalo Chicken Sliders with Bacon & Celery</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>The Sensitive Epicure:</strong><span class="apple-converted-space"> </span></span><a href="http://thesensitiveepicure.blogspot.com/2014/01/arepas-ultimate-gluten-free-sliders.html" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Arepas — The Ultimate Gluten-Free Slider with South American Flair</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>Domesticate Me:</strong><span class="apple-converted-space"> </span></span><a href="http://www.domesticate-me.com/cheesy-buffalo-chicken-meatball-sliders" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Cheesy Buffalo Chicken Meatball Sliders</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 9.5pt;"><br /><strong>FN Dish:</strong><span class="apple-converted-space"> </span></span><a href="http://blog.foodnetwork.com/fn-dish/2014/01/slider-recipes-comfort-food-feast/" style="color: purple;" target="_blank"><span style="font-family: Georgia, serif; font-size: 9.5pt;">Super Sliders</span></a><o:p></o:p></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-7076803142348458491.post-31996585878151066742014-01-23T12:00:00.000-05:002014-01-23T13:08:01.524-05:00Chicken Tetrazzini <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/chicken-tetrazzini-casserole">(Printable Recipe)</a></i></td></tr>
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Creamy and rich, this is a special occasion dish and if you're going to do it...do it right. Skip the recipes that call for canned cream soup and take the little bit of extra time to make a really good cream sauce. It's not rocket science, y'all - I can show you how to make it come out right.<br />
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For starters, I brown the vegetables to develop I nice rich flavor layer (fond) in the pan so the cream sauce will taste fantastic. (Before we start, put on a big pan of water to boil for the pasta.) In a wide skillet, starting with 8 oz of mushrooms, drizzle a tablespoon or so of oil and melt in 1-2 tbs of butter, then layer the mushrooms with a little space in between or they'll steam instead of brown. First they'll soak up all the fat like a sponge and the pan will look quite dry. Be patient and leave them alone. As they start to brown they'll release all that fat along with their own liquid and really get a beautiful golden brown and that's when you flip them so the other side repeats the process.<br />
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While they're cooking, thin slice one really big sweet onion and a red bell pepper. I like to use a mandolin for speed and uniformly thin slices. Move the mushrooms to a plate and add a little more oil to cook the onion and peppers.</div>
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I also like to use the mandolin for paper thin garlic slices. Slice up 4 or 5 cloves of garlic (watch your fingers! just toss the little garlic nibs that are left over). When the onion/pepper mix is slightly browned push it to one side and add just a drizzle of oil to quickly toss the garlic in. It will cook very quickly so keep it moving for a minute or so and you're done. Empty the pan again. <br />
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<tr><td class="tr-caption" style="text-align: center;">Have ready: 2/3 C Flour, 1/4 C Sherry, 2 C Warm Milk, 4 C Broth</td></tr>
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Now is the time to throw the pasta, about 1/2 pound spaghetti, in that water you put on a few minutes ago which should be boiling by now. And back to our sauce - melt about 5 Tbs of Butter over medium/med low heat until it foams. Quickly sprinkle in the flour and rapidly whisk together. It will thicken very quickly and within about about a minute the floury smell should turn to a nice nutty scent which means it's time for the liquid.<br />
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Keeping it moving, gradually pour in the milk and don't worry if it doesn't look smooth. Just keep whisking steadily. It won't take long for the sauce to smooth out from this:<br />
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To this:</div>
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Now add the sherry and <a href="http://dailydishinblog.blogspot.com/2014/01/homemade-chicken-stock-pressure-cooker.html">broth</a> and whisk smooth. Let it bubble gently for 8 or 10 minutes to thicken a bit, but lower the heat if it really starts to boil. You just need a gentle bubble so it doesn't scorch.<br />
Finally, add the cooked pasta and all vegetables into the sauce along with 1-1/2 cups parmesan cheese and stir together well. Add salt and pepper to taste now. I'm using a heavy dutch oven that can go straight into the oven, but you may turn this all into a large casserole dish if you prefer.<br />
[I have not listed it here, but the original chef's recipe from the early 1900's for Chicken Tetrazzini included almonds. Feel free to add some, I have never included them but they would only improve the dish and I think I've just talked myself into adding them next time.]<br />
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Top with another 1/2 cup of Parm and move to the 350 oven for 30 minutes or until bubbly and browned.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHcMYX16PDftzAH4FPvLNOZlIBemSG1xgnP2D7XDL89v9_cwIS8mOeCEbQESUfZHkmNYGmEayqv8svEzNLu-ILTW-ySbBrKmkqpleKdVowNopV4rf2HIUrvE6M_b_4ath89g2qnl4W1U/s1600/food+network+logo.jpg" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHcMYX16PDftzAH4FPvLNOZlIBemSG1xgnP2D7XDL89v9_cwIS8mOeCEbQESUfZHkmNYGmEayqv8svEzNLu-ILTW-ySbBrKmkqpleKdVowNopV4rf2HIUrvE6M_b_4ath89g2qnl4W1U/s200/food+network+logo.jpg" height="180" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; background-color: transparent; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 1px solid rgb(204, 204, 204); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; padding: 4px; position: relative;" width="200" /></a>Serve with plain crunchy french bread and a side of green salad with vinaigrette to balance all this rich and creamy deliciousness. And if you'd like to kick up the flavor element even more, click that <b><a href="http://dailydishinblog.blogspot.com/2014/01/homemade-chicken-stock-pressure-cooker.html">broth</a> </b>link above and make your own super-tasty homemade that beats the canned kind all to bits.</div>
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<span style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22.671875px;">This week at <a href="http://blog.foodnetwork.com/fn-dish/tag/comfort-food-feast/" style="color: #4d469c; text-decoration: none;" target="_blank">Food Network's Comfort Food Feast</a> we're blogging about Comforting Casseroles. </span><span style="background-color: white; color: #333333; font-family: Georgia, Times, serif; font-size: 13px; line-height: 22.671875px;"> Check out the other delicious sounding recipes from my blogger friends. </span><br />
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<strong><span style="font-family: Calibri, sans-serif;">The Heritage Cook:</span></strong> <a href="http://theheriagecook.com/tex-mex-arroz-con-pollo-comfortfoodfest/" style="color: #1155cc;" target="_blank"><span style="color: blue;">Tex-Mex Arroz con Pollo (Gluten-Free)</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Jeanette's Healthy Living:</span></strong> <a href="http://jeanetteshealthyliving.com/2014/01/smoked-sausage-chicken-cassoulet.html" style="color: #1155cc;" target="_blank"><span style="color: blue;">Smoked Sausage Chicken Cassoulet</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Big Girls, Small Kitchen:</span></strong> <a href="http://bit.ly/1bdlUmp" style="color: #1155cc;" target="_blank"><span style="color: blue;">Cheesy Butternut Squash Enchiladas</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Dishin & Dishes:</span></strong> <a href="http://www.dishinanddishes.com/black-bean-enchilada-pie/" style="color: #1155cc;" target="_blank"><span style="color: blue;">Black Bean Enchilada Pie</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Weelicious:</span></strong> <a href="http://weelicious.com/2010/09/22/chicken-wild-rice-casserole/" style="color: #1155cc;" target="_blank"><span style="color: blue;">Chicken Wild Rice Casserole</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Dishing with Divya:</span></strong> <a href="http://dishingwithdivya.blogspot.com/2014/01/Chicken-Mushroom-and-Black-Bean-Tortilla-Casserole.html" style="color: #1155cc;" target="_blank"><span style="color: blue;">Chicken Mushroom and Black Bean Tortilla Casserole</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Taste With The Eyes:</span></strong> <a href="http://www.tastewiththeeyes.com/?p=34285" style="color: #1155cc;" target="_blank"><span style="color: blue;">Paella Rice with Baby Octopus & Meyer Lemon</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Blue Apron:</span></strong> <a href="http://bit.ly/1c3Cidx" style="color: #1155cc;" target="_blank"><span style="color: blue;">11 Super Casserole Recipes for a Super Bowl Feast</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Napa Farmhouse 1885:</span></strong> <a href="http://napafarmhouse1885.blogspot.com/2014/01/pork-chop-casserole-with-crimini.html" style="color: #1155cc;" target="_blank"><span style="color: blue;">Pork Chop Casserole with Crimini Mushrooms</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Red or Green:</span></strong> <a href="http://redorgreenchile.blogspot.com/2014/01/cheese-enchiladas-with-new-mexican-red.html" style="color: #1155cc;" target="_blank"><span style="color: blue;">Stacked Cheese Enchiladas with New Mexican Red Chile Sauce</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Elephants and the Coconut Trees:</span></strong> <a href="http://elephantsandthecoconuttrees.blogspot.com/2014/01/chicken-and-rice-casserole.html" style="color: #1155cc;" target="_blank"><span style="color: blue;">Chicken and Rice Casserole</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">The Sensitive Epicure:</span></strong> <a href="http://thesensitiveepicure.blogspot.com/2014/01/tater-tot-breakfast-casserole-gluten.html" style="color: #1155cc;" target="_blank"><span style="color: blue;">Tater Tot Breakfast Casserole (Gluten-Free)</span></a><br />
<strong><span style="font-family: Calibri, sans-serif;">Domesticate Me:</span></strong> <span style="color: blue;"><a href="http://domesticate-me.com/mushroom-white-bean-and-brown-rice-casserole-with-bacon-and-gruyere" style="color: #1155cc;" target="_blank">Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere</a></span><br />
<strong><span style="font-family: Calibri, sans-serif;">FN Dish:</span></strong> <a href="http://blog.foodnetwork.com/fn-dish/2014/01/new-casserole-recipes-comfort-food-feast/" style="color: #1155cc;" target="_blank"><span style="color: blue;">The New Age of Casseroles</span></a><u></u><u></u></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-46124369219197169042014-01-22T22:46:00.002-05:002014-06-26T11:23:15.096-04:00Homemade Chicken Stock, Pressure Cooker Style<div class="separator" style="clear: both; text-align: center;">
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Homemade chicken stock is something I cook when I'm going to be in the kitchen anyway, working on something else. It only takes a few minutes to get it started - the real time is in the long simmering on the stove. Unless you have a pressure cooker and then it's done in 30 minutes! I'll tell you how to do it both ways and you may find that it's so easy and delicious that you make the switch to homemade more often.<br />
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Let's assume you have a new generation pressure cooker (not that crazy thing your grandmother used). Before closing it up for the pressure cooking part, we're going to take a few minutes to brown the vegetables and chicken to develop some wonderful flavor that will transfer to the stock as it simmers.<br />
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Start with a thin layer of olive oil and drop in 5 chicken legs or thighs with skin and bones intact for flavor. Brown nicely on all sides and move them to a plate for the next round. Rough chop the vegetables: one big onion, 3 or 4 ribs of celery with the leaves, and one carrot, preferably one which looks like this little headless carrot-man above. Add the carrot and celery to the pot and toss a bit to coat then brown these as well. </div>
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Remove these and follow with the onion just long enough to brown. </div>
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Now add everything back to the pot and cover with water, at least 4-6 cups. Throw in 3 or 4 garlic cloves. They don't need to be peeled, just smashed a little. Some fresh parsley and a few sprigs of thyme are also good. </div>
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IF you're using a pressure cooker put the top on now and bring up to pressure, lower the heat, and cook for 30 minutes. You will not believe how rich and deep the flavor will be in this broth! The pressure cooker drives flavor into the food rather than losing it to evaporation. The controlled high temperature creates a browning reaction that makes for amazing flavor development. (If you are using a stockpot instead, cover now and simmer - don't boil! - for 3 or 4 hours. You will probably need to start with more water also, 8 cups or so, since it will evaporate.)</div>
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<tr><td class="tr-caption" style="text-align: center;">(Only 30 Minutes later in the PC)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">(Straining the broth through cheesecloth.)</td></tr>
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You can see how incredibly rich this is, looking almost like gravy! If you're using it later, refrigerate and it will be easy to remove the fat layer from the top once it is cold. Otherwise, skim it off as best you can before adding this broth to your soup or sauce. <br />
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Now, I find that the chicken often retains its flavor in the pressure cooker and is so tender it can be used for soup or casseroles. Taste it and see what you think. (If you've used the traditional method of 3-4 hours in a stockpot, it will not be fit for anything but the wild animals foraging through your nightly trash. Sorry, mum.)</div>
Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-28026918801551799192013-12-19T12:00:00.000-05:002014-07-31T11:15:15.983-04:00Best Holiday Dressing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/best-holiday-dressing">(Printable Recipe)</a></i></td></tr>
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My mom always said, "If you don't have celery and sage, don't make dressing." This has plenty of both and proves her point. I've made this more times than I can count and it's always been a favorite at Christmas and Thanksgiving feasts. Both bready ingredients are easily made on the spot (or even several days ahead since stale bread works wonderfully in a dressing). And both are "cheater" breads although if you'd prefer to make from scratch, have at it. I toast your virtuous nature.<br />
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Here I have baked one can of southern style biscuits and two boxes of Jiffy cornbread. I prefer Jiffy because a sweet cornbread enhances the natural sweetness of the pecans and balances beautifully with the savory sage and vegetables. Crumble both into a large baking dish at least 9x13. I've used one size larger, please don't ask me to go measure it.</div>
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Add a large onion and 2 or 3 ribs of celery, chopped. </div>
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And be liberal with that sage. I mean throw in 3 or 4 palms full. If it doesn't smell fragrant, stop now and go buy a new bottle. I realize a whole year can slip by without breaking out the sage and it bottled herbs just don't live forever.</div>
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I've added a heaping cupful of whole pecans and most of a stick of butter cut into small pieces and scattered over the top. Lastly, pour on a full quart of chicken stock. It should be very wet, almost swimming in the stock. Add more until you can see liquid within 1/4 inch of the top of the dry ingredients. Bake at 350 for 30-45 minutes or even an hour, until the top is browned and slightly crunchy but the inside is moist. The final dressing will be loaded with flavors, herb fragrant, and nutty delicious!</div>
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<span style="color: #333333; font-family: Georgia, serif; font-size: x-small;"><b>Fall Fest finishes out this week with these other delicious ideas for Holiday sides. But check back in two weeks as we begin to blog together for Comfort Food Feast. Have a wonderful holiday season!</b></span></h3>
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<strong style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt;"><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;">Feed Me Phoebe:</span></strong><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"> </span><a href="http://feedmephoebe.com/?p=4938" style="color: #1155cc; font-family: Calibri, sans-serif; font-size: 11pt;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Stir-Fried Collard Greens with Ginger and Jalapeno</span></a></div>
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<span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><strong>The Heritage Cook:</strong> </span><a href="http://theheritagecook.com/sweet-lightly-spicy-corn-pudding-fallfest" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Sweet & Lightly Spicy Corn Pudding</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>The Lemon Bowl:</strong> </span><a href="http://thelemonbowl.com/?p=7122" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Sweet Potato and Corn Hash</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Jeanette's Healthy Living:</strong> </span><a href="http://jeanetteshealthyliving.com/2013/12/clean-eating-holiday-side-dish-recipes.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Clean Eating Holiday Side Dish Recipes</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Weelicious:</strong> </span><a href="http://weelicious.com/2011/11/22/cranberry-apple-chutney/" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Cranberry Apple Chutney</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Dishing:</strong> </span><a href="http://dishingwithdivya.blogspot.com/2013/12/roasted-sweet-potatoes-with-honey-and-spices.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Roasted Sweet Potatoes with Honey and Spices</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Elephants and the Coconut Trees:</strong> </span><a href="http://elephantsandthecoconuttrees.blogspot.com/2013/12/Cranberry-Pistachio-Pilaf-Christmas-Pilaf.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Cranberry-Pistachio Pilaf</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Taste with the Eyes:</strong> </span><a href="http://www.tastewiththeeyes.com/?p=34016" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Fresh Green Beans, Mexican-Style</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Napa Farmhouse 1885:</strong> </span><a href="http://napafarmhouse1885.blogspot.com/2013/12/italian-green-beans-with-tomatoes-pesto.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Italian Green Beans with Tomatoes and Pesto</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Red or Green?</strong><b> </b></span><a href="http://redorgreenchile.blogspot.com/2013/12/green-chile-pork-stew-v2-and-tamales.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Green Chile Pork Stew (v2) and Tamales</span><span style="color: blue; font-family: Georgia, serif; font-size: 10pt; text-decoration: none;"> </span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Virtually Homemade:</strong> </span><a href="http://www.virtuallyhomemade.com/2013/12/cheese-raviloi-roasted-brussels-sprouts-pomegranate.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>Domesticate Me:</strong> </span><a href="http://www.domesticate-me.com/farro-risotto-with-prosciutto-parmesan-and-brussels-sprouts" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /><strong>The Sensitive Epicure:</strong> </span><a href="http://thesensitiveepicure.blogspot.com/2013/12/butter-dipped-radishes-with-sea-salt.html" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">Butter Dipped Radishes with Sea Salt</span></a><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><br /></span><span style="color: #333333; font-family: Georgia, serif; font-size: 10pt;"><strong>FN Dish:</strong> </span><a href="http://blog.foodnetwork.com/fn-dish/2013/12/holiday-side-dishes-fall-fest/" style="color: #1155cc;" target="_blank"><span style="font-family: Georgia, serif; font-size: 10pt;">No-Brainer Holiday Sides</span></a><u></u><u></u></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-15893944179130806512013-12-05T11:31:00.000-05:002013-12-05T11:31:05.104-05:00Kahlua Baked Acorn Squash<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/kahlua-baked-acorn-squash">(Printable Recipe)</a></i></td></tr>
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A little liqueur is a delicious enhancement to the natural sweetness of many a winter squash. These festive looking babies are Carnival Squash, love child of the Sweet Dumpling and the Acorn squash. (Sounds rather carny, I know, I know.) They are beautifully sweet and orange on the inside and make a lovely side dish to replace those overly sweet sweet-potatoes. And prep time is maybe 5 minutes including reaching into the fridge for the butter.<br />
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Use your sharpest large knife - let thin and sharp trump size if you only have a medium size chef knife. You may split from stem to stern if you prefer. I like to slice a thin piece from the pointy bottom to make it sit flat in the pan and I also cut off the top like a small lid.<br />
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IF you have one of these grapefruit spoons, you'll find it to be the best of tools for scraping out the seeds down to the smooth flesh.<br />
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Aluminum foil makes cleanup so much easier, but you still need to spray with a little Pam for non-stick-to-it-tiveness. Place the squash face down with a tablespoon or two of water and bake 30-40 minutes at 350.<br />
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Assemble the finishing touch! Melt 1-2 Tbs of butter and choose Kahlua or Amaretto. There's more than enough for half a dozen squashes in one of these tiny "airline" bottles that every liquor store carries these days. (Prefect size for all sorts of desserts and cheap, so it's worth it to stock up on a variety of flavors.)<br />
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When the squash is softened and almost cooked through, flip them over with tongs. Brush each with butter first and drizzle in a teaspoon of liqueur. Brush that all around the rim and insides several times.<br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 25px;">Check out these other delicious ways with winter squash. FallFest continues several more weeks as we blog together with the Food Network to celebrate winter produce. Stay tuned for Broccoli ideas next week, followed by Holiday Sides!</span><br />
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<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Feed Me Phoebe:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://feedmephoebe.com/?p=4746" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Baked Acorn Squash with Maple-Siracha Glaze</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Jeanette's Healthy Living:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://jeanetteshealthyliving.com/2013/12/thai-red-curry-chicken-with-winter-squash.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Thai Red Curry Chicken with Winter Squash</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">The Lemon Bowl:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://thelemonbowl.com/?p=7737" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Stovetop Mac and Cheese with Winter Squash</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Big Girls, Small Kitchen:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://bit.ly/1dKcXrn" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Provencal Chicken Stew with Butternut Squash & Chickpeas</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Weelicious:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://weelicious.com/2012/11/14/cinnamon-roast-butternut-squash/" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Cinnamon Roast Butternut Squash</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Elephants and the Coconut Trees:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://elephantsandthecoconuttrees.blogspot.com/2013/12/creamy-squash-rigatoni-pasta-recipe.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Creamy Squash Rigatoni</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Blue Apron Blog:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://blog.blueapron.com/?p=2435" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Acorn Squash Tempura Tacos</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Taste With The Eyes:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://www.tastewiththeeyes.com/?p=33909" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">A Hearty Tomato Soup with Sausage and Spaghetti Squash</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Devour:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://blog.cookingchanneltv.com/2013/12/05/winter-squash-macaroni-and-cheese" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Winter Squash Macaroni and Cheese</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Dishin & Dishes:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://dishinanddishes.com/roasted-acorn-squash-crescents-with-sage-pecan-pesto" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Roasted Acorn Squash Crescents with Sage Pecan Pesto</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Napa Farmhouse 1885:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://napafarmhouse1885.blogspot.com/2013/12/roasted-pumpkin-and-apple-slices-with.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Roasted Pumpkin & Apple Slices with Maple Syrup</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Red or Green:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://redorgreenchile.blogspot.com/2013/12/butternut-squash-salad-with-kale.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Butternut Squash Salad with Kale, Cranberries and Cayenne</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Virtually Homemade:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://www.virtuallyhomemade.com/2013/12/spaghetti-squash-lasagna-with-basil-walnut-pesto.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Spaghetti Squash Lasagna with Basil Walnut Pesto</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Domesticate Me:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://www.domesticate-me.com/chipotle-pork-tenderloin-and-butternut-squash-tacos" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Chipotle Pork Tenderloin and Butternut Squash Tacos</a><br style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;" /><strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">FN Dish:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://blog.foodnetwork.com/fn-dish/2013/12/comforting-winter-squash-side-recipes/" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Comforting Winter Squash Sides</a>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-90633791544295937402013-08-28T12:09:00.000-04:002013-08-28T12:13:15.158-04:00Fresh Figs with Lemon Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-D4L6wSa1NUg/Uhzya7sYNaI/AAAAAAAAEsU/m4N_gusu9Ow/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-D4L6wSa1NUg/Uhzya7sYNaI/AAAAAAAAEsU/m4N_gusu9Ow/s400/DSC_0049.JPG" width="400" /></a></div>
Oh, joy! Fresh fig "flowers" adorned with a dollop of lemon cream, what could be naturally sweeter? I know, I know, they need NO adornment, being perfectly sweet enough in their own skin, but I couldn't help but gild the lily a bit with the complimentary flavor of lemon. I've heard the flavor of figs described as strawberry crossed with a peach, but it's just more complex than that, maybe add honey or mango to that list. Best to do some extensive taste testing and note making and I'll get back to you...in the meantime let's put together a nosh to gnash on.<br />
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Look at those Turkeys! Really, I mean look at those Brown Turkeys in the back there, and the lovely Candy Striped Adriatics all nuzzled up to our one lone Black Mission Figgy right up front. Such a lovely collection of Mild, Sweet, and Extra Sweet (from back to front again). And these are all perfectly ripe which you'll know if they give without feeling mushy when you squeeze.<br />
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First we'll clip the stem completely off. If any white latex exudes from the cut, clip again to get completely past the stem and just slightly into the flesh of the fig.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-NNoFzD4BmCxN3GLbohUyZ_0vx7LELUywKIgWp9MTS60GWMXdAOrlIXVPToZMHU-TuBi_DCq6glmwOK1ymoavFRDwjbxbHv5CmtYRWLLYG53c-W89QK_sDm34EvZQhvRWBXVUVvqtcl7/s1600/DSC_0034.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-NNoFzD4BmCxN3GLbohUyZ_0vx7LELUywKIgWp9MTS60GWMXdAOrlIXVPToZMHU-TuBi_DCq6glmwOK1ymoavFRDwjbxbHv5CmtYRWLLYG53c-W89QK_sDm34EvZQhvRWBXVUVvqtcl7/s320/DSC_0034.JPG" width="320" /></a></div>
A quick crisscross cut not quite all the way through and you'll have pretty little flowers. Or crazy little FEED-ME aliens, whichever way you tilt your head to look at them.<br />
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<tr><td class="tr-caption" style="text-align: center;">Not Perfect. Toss it.</td></tr>
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Now for that dollop of lemon cream. Just takes two ingredients:<br />
Lemon Curd and Whipping Cream<br />
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I think there is simply no substitute for good old fresh whipped cream and since it takes a whopping 5 minutes to make I try to always have some cream on hand. Thank you Trader Joe's for this perfect tasting Shelf Stable Whipping Cream that stores right in my pantry. Now, having bragged around about that just now, I have to admit that you've got to get it cold for it to whip, so shelf stable or not, toss it in the freezer for 15 minutes (EXACTLY) or fridge for a few hours ahead of time along with bowl and beater, of course.<br />
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Unless you're throwing this together at the last minute and then just use some ice water to ready the bowl and beater in a minute or two, dried well. Gotta have icy cold cream so the fat is stable enough to hold the air bubbles you'll be whipping in. (Warm fat is weak fat, people.)<br />
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Your cream will whip it together in no time. When it is well thickened, add Lemon Curd a tablespoon at a time and taste. It took about 3 of this brand for the cream to reach Nirvana.<br />
<a href="http://1.bp.blogspot.com/-UFjDFG-qgRA/UhzyaenAv9I/AAAAAAAAEsQ/9Y-AUvNdMV8/s1600/DSC_0057.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-UFjDFG-qgRA/UhzyaenAv9I/AAAAAAAAEsQ/9Y-AUvNdMV8/s200/DSC_0057.JPG" width="200" /></a>That's it. You're done. Get the dolloping spoon and have at it.<br />
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<span style="background-color: white; color: #4e2800; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 25px;">Check out these other delicious ways with figs and keep checking back in each week. All summer long we'll be blogging together with the Food Network to celebrate SummerFest with loads of ideas for your Farmer's Market finds. Stay tuned for Beets next week!</span><br />
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<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"><br /></strong>
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Feed Me Phoebe:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://feedmephoebe.com/?p=3886" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Gluten-Free Cheesecake with Fresh Figs and Honey</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Jeanette's Healthy Living:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://jeanetteshealthyliving.com/2013/08/roasted-fig-greek-yogurt-sorghum-parfait.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Devour:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://blog.cookingchanneltv.com/2013/08/28/figs-pizza-recipes" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">A Perfect Pairing of Figs and Pizza Dough</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Napa Farmhouse 1885:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://napafarmhouse1885.blogspot.com/2013/08/fig-grand-marnier-jam.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Fig and Grand Marnier Jam</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Red or Green:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://redorgreenchile.blogspot.com/2013/08/roasted-fig-beet-orange-salad-with.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Roasted Fig, Beet and Orange Salad with Maple Syrup and Jalapeno Vinaigrette</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Dishing:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://dishingwithdivya.blogspot.com/2013/08/fig-lassi-fresh-fig-yogurt-smoothie.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Fig Lassi (Fresh Fig Yogurt Smoothie)</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Weelicious:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://weelicious.com/2012/08/15/homemade-fig-bars/" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Homemade Fig Bars</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Virtually Homemade:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://www.virtuallyhomemade.com/2012/09/fig-and-plum-crostata.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Fig and Plum Crostata</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">The Sensitive Epicure:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://thesensitiveepicure.blogspot.com/2013/08/figs-with-goat-cheese-honey-and-thyme.html" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Figs with Goat Cheese, Honey, and Thyme</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Domesticate Me:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://www.domesticate-me.com/flatbread-with-fresh-figs-prosciutto-and-goat-cheese" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Flatbread with Fresh Figs, Prosciutto and Goat Cheese</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">Taste With The Eyes:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://www.tastewiththeeyes.com/?p=33073" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Frozen Fig with Rose, Almond and Rosemary</a><br />
<strong style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;">FN Dish:</strong><span style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px;"> </span><a href="http://blog.foodnetwork.com/fn-dish/2013/08/fig-recipes-summer-fest/" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 15px;" target="_blank">Go Big with Fleeting Figs</a>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-7076803142348458491.post-85370711321393262872013-08-21T12:00:00.000-04:002013-08-21T14:12:01.218-04:00Marinated Peppers and Shrimp New Orleans Style<div class="separator" style="clear: both; text-align: center;">
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If you've never had marinated shrimp and peppers like this, you're in for a rare treat. In Louisiana it's more often referred to as pickled shrimp, but I feared the dill-pickle connotation might taint an otherwise marvelous dish. We'll call it marinated, which it is, and you'll savor every last morsel down to the tiniest caper at the bottom of the jar. When I prepare this I usually make at least one small jar as a gift for some lucky friend that week who really appreciates such a hard-to-come-by treat.<br />
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There are two layers of complex flavors working here and the first is in the boiling brine for the shrimp. Before the shrimp ever touches the water, we'll boil it 20 minutes to develop the brine with these ingredients (yep, it's quite a list - don't leave anything out and the end result to be well worth your while): <br />
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20 whole allspice<br />
8 whole peppercorns<br />
1/4 tsp black pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9b9mbz4lgodl4ZDBwqKbR8LvEbzx9oUMgTnydrBogW_xZGfxFf5Hz3LleTcRdXaLSJD1Qxv-ZvqGJPCwn-XbSrIoZuftULRTsyChXcbiYXhpV5bQ4uewtzlGUSzP9GBMuLFX8qsS8jw6/s1600/DSC_0057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9b9mbz4lgodl4ZDBwqKbR8LvEbzx9oUMgTnydrBogW_xZGfxFf5Hz3LleTcRdXaLSJD1Qxv-ZvqGJPCwn-XbSrIoZuftULRTsyChXcbiYXhpV5bQ4uewtzlGUSzP9GBMuLFX8qsS8jw6/s320/DSC_0057.JPG" width="320" /></a>2 bay leaves<br />
1 tsp thyme<br />
1 TBS Worcestershire Sauce<br />
Juice of 1/2 lemon or lime and the rind<br />
20 cloves<br />
1 lg onion quartered<br />
6 cloves of garlic<br />
3 Celery Stalks broken in several pieces<br />
1 dried red pepper<br />
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Add these to a large pot with 10 cups of water, bring to boil and simmer 20 minutes.<br />
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Into the cauldron of brine, add 2 to 2-1/2 pounds raw peeled shrimp and immediately lower the heat to the very gentlest simmer. Shrimp cooks very quickly and we want it to have time to absorb the flavor of the brine without getting tough. Let it cook very gently for 12-15 minutes.<br />
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While it's cooking thinly slice red, orange, and yellow sweet bell peppers. Also thinly slice a large Vidalia onion and assemble the other items which will be layered with the shrimp:<br />
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Several peeled garlic cloves<br />
2-3 Tbs capers<br />
1/2 Jar Bay Leaves<br />
15 Whole Allspice<br />
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When the jars are filled to the top it's time to make the marinade and finish them off. You may like this blend so well that you find other ways to use it! (Like this jar of colorful peppers only.) It's basically a very flavorful vinaigrette that works for pickling any vegetable or as a salad dressing.<br />
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1-1/4 cups Canola Oil (normally I use Olive Oil for everything, but this is one time that Canola is better)<br />
3/4 cup White Vinegar <br />
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1-1/2 tsp Salt<br />
2-1/2 tsp Celery Seed<br />
2-1/2 TBS capers and Juice<br />
Dash of Hot Sauce<br />
1/4 Cup Worcestershire Sauce<br />
1 TBS mustard<br />
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Whisk together in a large measuring cup until well blended. Pour slowly into each filled jar to completely cover shrimp and all ingredients. It may help to use a chopstick or thin knife along the inside wall of the jar to ease the marinade through the layers with no air bubbles. Everything should be submerged at the top also. Refrigerate for at least 24 hours. It will keep at least a week or more. This is delicious as an appetizer as is. Or spoon some over a green salad with just a bit of the marinade for a supreme lunch dish!<br />
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<span style="color: #4e2800; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 25px;">Check out these other delicious ways with peppers and keep checking back in each week. All summer long we'll be blogging together with the Food Network to celebrate SummerFest with loads of ideas for your Farmer's Market finds. Stay tuned for the fabulous fig next week!</span><u></u></div>
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<strong><br /></strong>
<strong>Jeanette's Healthy Living:</strong> <a href="http://jeanetteshealthyliving.com/2013/08/bell-pepper-recipes.html" style="color: #1155cc;" target="_blank">How to Use Bell Peppers Six Ways</a><br />
<strong>Feed Me Phoebe:</strong> <a href="http://feedmephoebe.com/?p=3804" style="color: #1155cc;" target="_blank">Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito </a><br />
<strong>The Heritage Cook:</strong> <a href="http://theheritagecook.com/?p=15867" style="color: #1155cc;" target="_blank">Poblano Pepper, Corn and Potato "Chowder" Salad</a><br />
<strong>Dishing:</strong> <a href="http://dishingwithdivya.blogspot.com/2013/08/bell-peppers-chutney-capsicum-chutney.html" style="color: #1155cc;" target="_blank">Bell Peppers Chutney/ Capsicum Chutney</a><br />
<strong>The Lemon Bowl:</strong> <a href="http://thelemonbowl.com/?p=6693" style="color: #1155cc;" target="_blank">Red Pepper Salsa</a><br />
<strong>Weelicious:</strong> <a href="http://weelicious.com/2011/11/30/bell-pepper-egg-flowers" style="color: #1155cc;" target="_blank">Bell Pepper Egg Flowers</a><br />
<strong>Dishin & Dishes:</strong> <a href="http://www.dishinanddishes.com/recipe/chicken-spinach-mushroom-quesadillas" style="color: #1155cc;" target="_blank">Chicken, Poblano, Spinach and Mushroom Quesadillas</a><br />
<strong>Domesticate Me:</strong> <a href="http://www.domesticate-me.com/brown-rice-jambalaya-with-shrimp-chicken-sausage-and-bell-peppers" style="color: #1155cc;" target="_blank">Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers</a><br />
<strong>Taste With The Eyes:</strong> <a href="http://www.tastewiththeeyes.com/?p=32969" style="color: #1155cc;" target="_blank">Cheeseburger Bloody Mary with Cherry Peppers and Pickles</a><br />
<strong>Blue Apron Blog:</strong> <a href="http://bit.ly/1d37vye" style="color: #1155cc;" target="_blank">Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab</a><br />
<strong>Napa Farmhouse 1885:</strong> <a href="http://napafarmhouse1885.blogspot.com/2013/08/italian-pork-chops-with-peppers-chiles.html" style="color: #1155cc;" target="_blank">Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles</a><br />
<strong>Red or Green:</strong> <a href="http://redorgreenchile.blogspot.com/2013/08/green-chile-pork-stew.html" style="color: #1155cc;" target="_blank">Green Chile Pork Stew</a><br />
<strong>Devour:</strong> <a href="http://blog.cookingchanneltv.com/2013/08/21/stuffed-pepper-recipes" style="color: #1155cc;" target="_blank">Stuffed Peppers 5 Ways</a><br />
<strong>Chez Us:</strong> <a href="http://chezus.com/2013/08/21/grilled-eggplant-and-carmen-pepper-pizza/" style="color: #1155cc;" target="_blank">Grilled Eggplant and Carmen Pepper Pizza</a><br />
<strong style="font-size: 11pt;">FN Dish:</strong><span style="font-size: 11pt;"> </span><a href="http://blog.foodnetwork.com/fn-dish/2013/08/sensational-stuffed-pepper-recipes/" style="color: #1155cc; font-size: 11pt;" target="_blank">Sensational Stuffed Peppers</a></div>
<br />Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com1tag:blogger.com,1999:blog-7076803142348458491.post-43158315094384035422013-08-14T12:00:00.000-04:002013-08-21T01:07:04.574-04:00Colorful Sweet Pepper-Avocado Salsa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/colorful-sweet-pepper-avocado-salsa">(Printable Recipe)</a></i></td></tr>
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A fresh alternative to avocado with the crunch and tang of fresh bell peppers. This tomato-less salsa comes together in a quick 5 or 10 minutes and makes a perfect dip, topping for salad, or side dish - take your pick.<br />
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Three different colored bell peppers (though I skipped the green variety as a bit too pungent and raw tasting for this dish), 1 lime, 1 bunch of scallions, and a bag of mystery fruit.</div>
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Nah, that's just avocado in there. They weren't quite soft enough yesterday but one day in a paper bag will usually do the trick as they stew in their own ethylene gases and ripen themselves up.</div>
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Reduce it all to a nice evenly chopped assortment of rainbow beauty. I like about half as much of each color pepper as total amount of avocado. Just my preference. </div>
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Now juice up that lime and give it a pinch of cumin and pinch of cayenne pepper or ground chipotle chili pepper if you've got it (McCormick's makes a nice one). Fold together gently with a spatula so the avocado stays in nice cubes instead of smashing.</div>
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Lastly, blend in a spoon or two of sugar, tasting for a good balance of tangy but slightly sweet. The level of sweetness of the peppers will determine how much sugar you need.</div>
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Serve now or let it get even happier awhile in the fridge. The acidic lime juice will keep the avocado nice and green for days!</div>
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Avocados are so much more than guacamole fare! Check out all these other wonderful ideas for avocado dressing and stuffing and even egg salad. All summer long we'll be blogging together with the Food Network to celebrate SummerFest with loads of ideas for your Farmer's Market finds. Join us, right here, every week!<br />
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<strong>Feed Me Phoebe:</strong> <a href="http://feedmephoebe.com/2013/08/kale-salad-with-avocado-cranberries-and-pepitas/" style="color: #1155cc;" target="_blank">Kale Salad with Avocado, Cranberries and Peptias</a><br /><strong>Jeanette's Healthy Living:</strong> <a href="http://jeanetteshealthyliving.com/2013/08/smoked-avocado-tomato-salsa-guacamole.html" style="color: #1155cc;" target="_blank">Smoked Avocado Tomato Salsa Guacamole</a><br /><strong>Weelicious:</strong> <a href="http://weelicious.com/2011/09/19/avocado-honey-dip/" style="color: #1155cc;" target="_blank">Avocado Honey Dip</a><br /><strong>Napa Farmhouse 1885:</strong> <a href="http://napafarmhouse1885.blogspot.com/2013/08/avocado-green-goddess-dressing.html" style="color: #1155cc;" target="_blank">Avocado Green Goddess Dressing</a><br /><strong>Red or Green:</strong> <a href="http://redorgreenchile.blogspot.com/2013/08/avocado-cilantro-pesto-with-whole-wheat.html" style="color: #1155cc;" target="_blank">Avocado and Cilantro Pesto with Whole Wheat Penne</a><br /><strong>Blue Apron Blog:</strong> <a href="http://bit.ly/13i623J" style="color: #1155cc;" target="_blank">Avocado Tartines with Goat Cheese</a><br /><strong>Domesticate Me:</strong> <a href="http://www.domesticate-me.com/summer-salad-with-avocado-corn-and-grilled-herb-shrimp" style="color: #1155cc;" target="_blank">Summer Salad with Avocado, Corn and Grilled Herb Shrimp</a><br /><strong>Dishin & Dishes:</strong> <a href="http://www.dishinanddishes.com/recipe/creamy-avocado-citrus-salad-dressing-no-cream-no-oil" style="color: #1155cc;" target="_blank">Creamy Avocado Citrus Dressing, No Cream, No Oil</a><br /><strong>The Heritage Cook:</strong> <a href="http://theheritagecook.com/summertime-vegetable-stuffed-avocados/" style="color: #1155cc;" target="_blank">Summertime Vegetable Stuffed Avocados </a><br /><strong>And Love It Too:</strong> <a href="http://andloveittoo.com/sugar-free-avocado-fudgesicles/" style="color: #1155cc;" target="_blank">Sugar-Free Avocado Fudgesicles</a><br /><strong>Haute Apple Pie:</strong> <a href="http://hauteapplepie.com/2013/08/13/avocado-blt-egg-salad/" style="color: #1155cc;" target="_blank">Avocado BLT Egg Salad</a><br /><strong>Devour:</strong> <a href="http://blog.cookingchanneltv.com/?p=45068" style="color: #1155cc;" target="_blank">No-Cook Avocado, Shrimp and Mango Salad</a><br /><strong>Taste With The Eyes:</strong> <a href="http://www.tastewiththeeyes.com/?p=32931" style="color: #1155cc;" target="_blank">Zucchini "Pappardelle" with Avocado "Cream"</a><br /><strong>FN Dish:</strong> 1<a href="http://blog.foodnetwork.com/fn-dish/2013/08/10-audacious-guacamole-add-ins-summer-fest/" style="color: #1155cc;" target="_blank">0 Audacious Guacamole Add-Ins</a><u></u><u></u></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0tag:blogger.com,1999:blog-7076803142348458491.post-83327044232471923642013-07-31T12:00:00.000-04:002013-07-31T12:43:43.612-04:00Blackberry Cheesecake with Fresh Peach Topping<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/blackberry-cheesecake-with-fresh-peach-topping">(Printable Recipe)</a></i></td></tr>
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When blackberries and peaches are at their peak, marry them together with this deliciously light cheesecake that showcases the fresh perfection of the season's fruit. (Yet not without a slightly decadent cookie crust!) </div>
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Pick the sweetest, most fragrant peaches you can find, that give a bit when squeezed, but not so much that they are mushy. Peel and cut into bite sized pieces, sugaring them only enough to enhance their flavor. Reject any that aren't already flavorful without the sugar. Just a few gratings of nutmeg - or the tiniest pinch - will enhance their flavor.</div>
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Start with crust. Melt 4 Tbs of Butter in the microwave, which we will add to one full bag of Pepperridge Farm Chessmen Cookies in the food processor. I know of no other suitable substitute for their buttery sweet shortbread flavor so don't choose anything else. Really. The cake and topping are both light on sugar and are balanced by the richness of this crust. Start the food processor running with all cookies first then pour in the butter and stop when all is damp and darkened by the butter. No sugar is added to this because the cookies are sweet enough.<br />
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Press into a Pam-sprayed 9 to 9-1/2" springform pan and bake for about 15-20 minutes or until just slightly browned and a bit darker around the edges.<br />
When it smells irresistible, you'll know you're on the right track.<br />
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While the crust cools, let's start that cheesecakey filling. Either rinse the bowl of the food processor (superior method) or use an electric mixer to thoroughly blend the following into a smooth batter: 2 softened pkgs of Cream Cheese, 1/2 C Ricotta, 3 Eggs, 1 tsp Vanilla, 1/2 tsp cinnamon, 1 Tbs Fresh Lemon Juice, 3/4 C Sugar.<br />
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A note about the cream cheese: it MUST be very soft to blend well. I heat mine, out of the pkg, on a plate for almost a minute in the microwave or until it is slumping off the plate, otherwise you will have unevenly blended pieces of white cream cheese bits throughout your imperfect cheesecake in the end.<br />
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The filling may seem fairly thin and liquidy, almost like pancake batter. That's OK. It will be just right when baked! <br />
<a href="http://4.bp.blogspot.com/-fY-K_j_3dvk/UfacFyyB7rI/AAAAAAAAEkU/YUI6y1e2cZc/s1600/DSC_0120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="http://4.bp.blogspot.com/-fY-K_j_3dvk/UfacFyyB7rI/AAAAAAAAEkU/YUI6y1e2cZc/s320/DSC_0120.JPG" width="320" /></a>Now, to scatter and submerge the berries which will turn bright fuchsia-pink as the cake cooks. These are wild berries I picked from the fence row in our orchard and popped in the freezer on a cookie sheet for an hour or so. This keeps them from falling apart or bursting and staining the entire cake an ugly purple. If you purchase frozen berries, get the dry pack type and feel the bag to make sure they are individually frozen and moving around like little marbles in there, not one solid chunk.<br />
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Make sure they are pushed just below the surface of the batter. And yes, I'm using a fancy orange chopstick for this little chore.<br />
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You can use the back of a spoon if you prefer, just don't disturb the berries much and your reward will be a most lovely dotted slice of cake with luscious whole berries therein.<br />
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Bake at 375 checking it at 30 and 45 minutes. It may even take an hour depending on the exact size of your pan and temperamentality of your oven. The middle should be set and not wiggly at all when lightly shaken. Allow to cool several hours on counter (and even overnight in fridge) before cutting. If the sides have not pulled away from the edges, run a thin sharp knife all the way around before unbuckling the springform to remove, then slide onto a large platter with base of pan intact.<br />
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Ah, beauty. This only works if you're serving the entire cake immediately. (Unfortunately, you'll have a soggy cake the next morning if you store it topped, such are the powers of the juicy peach.) Just spoon some peaches over each slice as they are plated and store the remainder separately if you intend to attempt to make this baby last more than 24 hours!<br />
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<span style="background-color: white; color: #4e2800; line-height: 25px;"><span style="font-family: inherit;">SummerFest at the Food Network website is offering up the best ideas for your Farmer's Market finds all summer long. You'll find me right there and we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! Next week watch for eggplant thoughts, but right now check out these other ideas for peaches:</span></span><br />
<span style="background-color: white; color: #4e2800; line-height: 25px;"><span style="font-family: inherit;"><br /></span></span><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Jeanette’s Healthy Living:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://jeanetteshealthyliving.com/2013/07/peach-kiwi-salsa-recipe.html" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Peach Kiwi Salsa</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Chez Us:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://chezus.com/2013/07/31/upside-down-peach-bourbon-cake/" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Upside Down Peach Bourbon Cake</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">The Heritage Cook:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://theheritagecook.com/grilled-peaches-with-mascarpone-filling/" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Grilled Peaches with Mascarpone Filling</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Virtually Homemade:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://www.virtuallyhomemade.com/2013/06/peach-cobbler-muffins.html" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Peach Cobbler Muffins</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Made By Michelle:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://www.madebymichellec.com/?p=4334" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Mint Peach Popsicles</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Taste With The Eyes:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://www.tastewiththeeyes.com/?p=32506" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">The BLP Sandwich (Bacon, Lettuce and Peach)</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Napa Farmhouse 1885:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://napafarmhouse1885.blogspot.com/2013/07/healthy-peach-crisp-smoothie.html" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Healthy Peach Crisp Smoothie</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Red or Green:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://redorgreenchile.blogspot.com/2013/07/spiced-peach-daiquiri.html" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Spiced Peach Daiquiri</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Feed Me Phoebe:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://feedmephoebe.com/?p=3703" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Peach Lassi</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Domesticate Me:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://www.domesticate-me.com/grilled-halibut-tacos-with-peach-salsa" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Grilled Halibut Tacos with Peach Salsa</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Weelicious:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://weelicious.com/2012/09/20/kenyas-peach-cake/" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Kenya’s Peach Cake</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">Blue Apron Blog:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://bit.ly/1cl7cgr" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Seared Trout with Peach and Arugula Salad</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">The Sensitive Epicure:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://thesensitiveepicure.blogspot.com/2013/07/grilled-peaches-with-greek-yogurt-honey.html" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla</a><br style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" /><strong style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;">FN Dish:</strong><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"> </span><a href="http://blog.foodnetwork.com/fn-dish/2013/07/5-unsung-sides-of-the-summer-peach-summer-fest/" style="background-color: white; color: #63889d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-decoration: none;" target="_blank">5 Unsung Sides of the Summer Peach</a>Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com2tag:blogger.com,1999:blog-7076803142348458491.post-31641671384546801022013-07-10T12:00:00.000-04:002013-07-10T12:45:18.772-04:00Garden Veg Fresh Pasta Sauce <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8a7M92NJuGs/Udt3Q0KNMYI/AAAAAAAAEfs/yWudL4aJ7wY/s1600/DSC_0153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8a7M92NJuGs/Udt3Q0KNMYI/AAAAAAAAEfs/yWudL4aJ7wY/s400/DSC_0153.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/garden-veg-fresh-pasta-sauce" target="_blank">(Printable Recipe)</a></i></td></tr>
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Vegetable lovers and vegetarians, this succulent sauce is for you. Loaded with chunks of fresh garden harvest, but made tastier and easier with the addition of prepared tomato sauce. Serve it over pasta or go all out veg crazy and have it on zucchini "noodles," as above, made with a julienne tool. (And meat lovers, don't despair, here's a link to the carnivore's version: <b><a href="http://dailydishinblog.blogspot.com/2013/07/secret-recipe-spaghetti-sauce.html" target="_blank">Secret Recipe Spaghetti Sauce</a></b>)<br />
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Ah, the lovely collection of veggie-licious delights for our wonderful sauce. We'll start with half the huge Vidalia onion (or all of a smaller one, the sweeter the better) and one carrot and 2-3 ribs of celery, broken into pieces suitable for the food processor so we can take just the three down to mulch.</div>
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I like to start with a tablespoon or so of olive oil and let this trio of onion, carrot, celery soften and caramelize a bit over medium heat. Give it 7 or 8 minutes, stirring occasionally, then add the chopped and seeded tomato for another 7 or 8 until it looks more like this:<br />
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<a href="http://4.bp.blogspot.com/-d6yZTohXExI/Udt3KURHC_I/AAAAAAAAEes/8I6mGV0HrAE/s1600/DSC_0127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/-d6yZTohXExI/Udt3KURHC_I/AAAAAAAAEes/8I6mGV0HrAE/s200/DSC_0127.JPG" width="200" /></a></div>
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<a href="http://2.bp.blogspot.com/-liJxhK9T-K0/Udt3Kz3cypI/AAAAAAAAEe0/4mAUUWmNQeI/s1600/DSC_0131.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-liJxhK9T-K0/Udt3Kz3cypI/AAAAAAAAEe0/4mAUUWmNQeI/s320/DSC_0131.JPG" width="320" /></a>I do not add the rest of the vegetables until the sauce has simmered awhile to develop flavor. So for our next addition we'll be taking the lazy path toward sauce using several delicious and ready-made tomato products. My favorite brand is Muir Glen Organic for its unmatchable flavor, but if I'm shopping at a smaller store that doesn't carry it, Hunt's is my standby.</div>
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This is the perfect combo:<br />
Sauce, Paste, Puree. You'll need to add about 1 cup or two of water also which will mostly cook out as the sauce concentrates and condenses over lowest heat for the next hour or so. You can simmer it less, say 30 min, but it will not be as good. There, said it. You choose.</div>
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<a href="http://1.bp.blogspot.com/-5PysuEGtWdw/Udt3MOAhPtI/AAAAAAAAEfE/JK1MuyhTa9I/s1600/DSC_0135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="http://1.bp.blogspot.com/-5PysuEGtWdw/Udt3MOAhPtI/AAAAAAAAEfE/JK1MuyhTa9I/s320/DSC_0135.JPG" width="320" /></a>Add some fresh thyme, if you have it, stripping the tiny leaves off the stem by sliding it through your fingers from the top of the stem downward (doesn't work well the other way, you'll see). If you don't have fresh use about 1 tsp of dried and twice that much oregano and basil. Also add 2-3 crushed garlic cloves at this point with 1 Tbs salt and 2-3 Tbs sugar. Now, your sauce is almost ready to very slowly bubble along, being stirred occasionally to be sure it isn't sticking. Don't cover it completely but you'll want to set the lid ajar or use a splatter screen unless you'd like a speckled kitchen.</div>
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You're very sharp, aren't you, and caught that I said it's "almost" ready? Now, I will tell you one of my favorite secret additions to oh-so-tasty sauces, soups, meat rubs - I could go on, but we have work to do here. This is dried mushroom powder, a powerful punch of "umami" which the Japanese consider one of the mysterious food elements that has the power to improve all the other flavors in a dish, sort of like a natural MSG. And if you're wondering about the mysterious packaging of this wonder product, it's because I made it myself and put it in a leftover toothpick bottle. Here's how you can do the same and perhaps choose a more elegant container:</div>
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Get yourself a dried mushroom blend and whir it in the coffee bean grinder. That's it. You'll have umami powder in about 30 seconds. It's easy to find these dried blends in little plastic bags at most any grocery, usually placed in or near produce, often close to the fresh mushrooms. If you've noticed the industrial size box I buy them in, then you've begun to realize their importance in my kitchen. Sort through the pieces and choose the crispiest, driest ones for the best grinding. *Note: this grinder is for spices and such only. Coffee beans never touch it for I fear their harsh oils will be impossible to remove.*</div>
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No, we haven't forgotten the vegetables! After you've added 1-2 Tbs of the mushroom powder to our sauce, it's time to chop. I like everything fairly uniform in size except the fresh mushroom, which is finer.</div>
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When the sauce has bubbled for about an hour, add the fresh vegetable and give it another 30 minutes or so, no more than another 60. Obviously this is a sauce I make on a day when I'm home piddling around in the kitchen or nearby doing other things since it simmers a good while. If you want it to be even better, make it a day or two ahead and let it improve in the fridge a bit more. Better yet, double the recipe and freeze several quart bags of it for a happy, later day!</div>
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And here's that crazy little julienne tool that will turn a raw zucchini into a lovely pile of pretend noodles, no cooking required! I still enjoy pasta, but there are days I'm feeling like an all veg meal, even if its spaghetti dinner, so here it is.</div>
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SHOPPING LIST:</div>
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Lg Sweet Onion</div>
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3 Ripe Tomatoes</div>
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1 Small Zucchini </div>
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1 Small Yellow Summer Squash</div>
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1 Small Red Bell Pepper</div>
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1 Cup Fresh Mushrooms</div>
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1 Carrot</div>
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3 Ribs Celery</div>
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3-4 Cloves Garlic</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D2B_rEacd19ySgDFccqIFakuVmCQWe5eao9t5GEuFeQbQ5ylilqPypJy4u7l7JSKB4zEjrbhhRPoPpbWWU0kdZRC-pAtRC8r77y1_V_n54N3P7T_L_LMXKruImLpcX04CujsdUPtJrAV/s1600/summerfest2011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D2B_rEacd19ySgDFccqIFakuVmCQWe5eao9t5GEuFeQbQ5ylilqPypJy4u7l7JSKB4zEjrbhhRPoPpbWWU0kdZRC-pAtRC8r77y1_V_n54N3P7T_L_LMXKruImLpcX04CujsdUPtJrAV/s200/summerfest2011.jpg" width="200" /></a>28 oz Can Tomato Sauce</div>
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10 oz Can Tomato Puree</div>
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6 oz Can Tomato Paste</div>
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sugar</div>
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thyme, oregano, basil</div>
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dried mushrooms, optl not really</div>
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<span style="background-color: white; color: #4e2800; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 25px;">SummerFest at the Food Network website is offering up the best ideas for your Farmer's Market finds all summer long. You'll find me right there and we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! Next week watch for watermellon ideas, but in the meantime, check out these other great tomato recipes:</span></div>
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<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Jeanette's Healthy Living:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://jeanetteshealthyliving.com/2013/07/juicy-summer-heirloom-tomato-fruit-salad.html" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Juicy Summer Heirloom Tomato Fruit Salad</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Dishing:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://dishingwithdivya.blogspot.com/2013/07/tomato-herbs-pasta-sauce-homemade-pasta.html" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Homemade Tomato and Herbs Pasta Sauce </a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Taste With The Eyes:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://www.tastewiththeeyes.com/?p=31955" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Pomodorini e Mozzarella Ciliegine </a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">The Sensitive Epicure:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://thesensitiveepicure.blogspot.com/2013/07/tiny-insalata-caprese.html" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Tiny Insalata Caprese</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Weelicious:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://weelicious.com/2012/07/30/heirloom-tomato-pico-de-gallo/" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Heirloom Tomato Pico de Gallo</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Napa Farmhouse 1885:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://napafarmhouse1885.blogspot.com/2013/07/slow-roasted-tomatoes-with-bruschetta.html" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Slow-Roasted Tomatoes with Bruschetta</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Red or Green?:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://redorgreenchile.blogspot.com/2013/07/nachos-with-fresh-tomatoes-pinto-beans.html" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Nachos with Fresh Tomatoes, Pinto Beans and Chiles</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Domesticate Me:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://www.domesticate-me.com/2013/07/spaghetti-with-cherry-tomato-sauce.html" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Spaghetti with Cherry Tomato Sauce, Mozzarella and Basil</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Blue Apron Blog:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://bit.ly/12WcK8B" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Marjoram-Garlic Chicken with Jersey Tomato Panzanella</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">The Heritage Cook:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://theheritagecook.com/same-ingredients-two-recipes-its-caprese-day/" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Caprese Salad and Caprese Pizza</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Pinch My Salt:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://pinchmysalt.com/twenty-tomato-recipes/" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">20 Tomato Recipes</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Feed Me Phoebe:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://feedmephoebe.com/2013/07/on-the-job-bloody-marias/" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Bloody Marias</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Dishin & Dishes:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://www.dishinanddishes.com/recipe/pesto-rosso-sun-dried-tomato-pesto" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Pesto Rosso (Sun-Dried Tomato Pesto)</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">Devour:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://blog.cookingchanneltv.com/2013/07/10/summer-fest-five-fresh-tomato-salsa-recipes" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Five Fresh Tomato Salsa Recipes</a><br />
<strong style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="font-family: Calibri, sans-serif;">FN Dish:</span></strong><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><a href="http://blog.foodnetwork.com/fn-dish/2013/07/tomato-recipes-worthy-of-a-dinner-party/" style="background-color: white; color: #1155cc; font-family: arial, sans-serif; font-size: 13px;" target="_blank">Tomato Recipes Worthy of a Dinner Party</a></div>
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Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com3tag:blogger.com,1999:blog-7076803142348458491.post-69513186679637174852013-07-09T22:27:00.000-04:002013-07-09T22:27:11.196-04:00Secret Recipe Spaghetti Sauce<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i><a href="https://sites.google.com/site/greatrecipesanyonecanfollow/secret-recipe-spaghetti-sauce" target="_blank">(Printable Recipe)</a></i></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">This is not by any means a complicated tomato sauce, but several little secrets make it one of the best I've ever tasted. It has evolved from the sauce taught to me in the Italian restaurant kitchen of a good friend, whose cooking I adore. Prepare to cook, for I am about to share with you!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">In a large heavy pot, start with a pound of lean ground beef and one sweet onion that has been turned to mulch in the food processor. I want it to melt into the sauce, adding flavor but no detectable pieces to speak of. And yes, that's a potato masher you see in the pot because it's my favorite tools for mashing the meat into tiny pieces as it browns. Start this over medium heat and finely grate (or use food processor) one peeled carrot into the mix also as the meat browns. Add the crushed garlic cloves also and stir in well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_TPSO_ht2cjKS_ihEBDGcY-CUO7bvg8o287fTWTpwA3QqCv_vEx6maSlQSQRfIH_RzF2fA7StxENpiqSMKIYBAmgSxvnNne1VAvSsHvWCfwBK0h0HZ1dM_w2zZJAFNMKawwUM3YDPlz4/s1600/DSC_0125.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_TPSO_ht2cjKS_ihEBDGcY-CUO7bvg8o287fTWTpwA3QqCv_vEx6maSlQSQRfIH_RzF2fA7StxENpiqSMKIYBAmgSxvnNne1VAvSsHvWCfwBK0h0HZ1dM_w2zZJAFNMKawwUM3YDPlz4/s320/DSC_0125.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVI7Ub8_7rU4czGpdHesWMbaOVNuR9tuTkYEL8U4yhXx6B2iDAotLwgv_a3De6CcCMoY1QFYjqZ8-Lz2LR212pDApvZ5nDErwFYrUBToy1DtT3d-h0FPFNC033YMlLHilbL_4ly62UeSVe/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVI7Ub8_7rU4czGpdHesWMbaOVNuR9tuTkYEL8U4yhXx6B2iDAotLwgv_a3De6CcCMoY1QFYjqZ8-Lz2LR212pDApvZ5nDErwFYrUBToy1DtT3d-h0FPFNC033YMlLHilbL_4ly62UeSVe/s200/DSC_0119.JPG" width="200" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">When the meat is completely brown and the juices have cooked away, it's time to make the sauce.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Use your favorite brand of the following. Mine is Muir Glen organic, but Hunt's is also good. Also add 1 can water to the pot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHB4QZgz5qoOMUa8yuHgZX1S4iwBeOz7xrmIBmqIK8pEL4MkHDNedMfII2G0ja1licit9eRZrtEHhmSnLD4iZWMVYiVQjRcKgz76Gm9O8ePfRlCjpx-uQxu60BnogMqdlPu2q6cDJ0jHiw/s1600/lasagna+and+baked+chick+093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHB4QZgz5qoOMUa8yuHgZX1S4iwBeOz7xrmIBmqIK8pEL4MkHDNedMfII2G0ja1licit9eRZrtEHhmSnLD4iZWMVYiVQjRcKgz76Gm9O8ePfRlCjpx-uQxu60BnogMqdlPu2q6cDJ0jHiw/s320/lasagna+and+baked+chick+093.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-5PysuEGtWdw/Udt3MOAhPtI/AAAAAAAAEfE/JK1MuyhTa9I/s1600/DSC_0135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="http://1.bp.blogspot.com/-5PysuEGtWdw/Udt3MOAhPtI/AAAAAAAAEfE/JK1MuyhTa9I/s320/DSC_0135.JPG" width="320" /></a>Add some fresh thyme, if you have it, stripping the tiny leaves off the stem by sliding it through your fingers from the top of the stem downward (doesn't work well the other way, you'll see). If you don't have fresh use about 1 tsp of dried and twice that much oregano and basil. Also add 1 Tbs salt and 2-3 Tbs sugar. Now, your sauce is almost ready to very slowly bubble along, being stirred occasionally to be sure it isn't sticking. Don't cover it completely but you'll want to set the lid ajar or use a splatter screen unless you'd like a speckled kitchen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsqel2zOXwbyiCpUgfY_ZEEIn5RvYw7gCWK91Knj-kF7NJPtQmsZjcq_6ejuEz64jT5j9BLMxtHi05HZYqVjBRP2XW5bshI8sAzVWsRa9cV64oTF2mJ9zs0zVPuElu2MvHc9WVUK8J4FQ/s1600/DSC_0143.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsqel2zOXwbyiCpUgfY_ZEEIn5RvYw7gCWK91Knj-kF7NJPtQmsZjcq_6ejuEz64jT5j9BLMxtHi05HZYqVjBRP2XW5bshI8sAzVWsRa9cV64oTF2mJ9zs0zVPuElu2MvHc9WVUK8J4FQ/s320/DSC_0143.JPG" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif;">You're very sharp, aren't you, and caught that I said it's "almost" ready? Now, I will tell you one of my favorite secret additions to oh-so-tasty sauces, soups, meat rubs - I could go on, but we have work to do here. This is dried mushroom powder, a powerful punch of "umami" which the Japanese consider one of the mysterious food elements that has the power to improve all the other flavors in a dish, sort of like a natural MSG. And if you're wondering about the mysterious packaging of this wonder product, it's because I made it myself and put it in a leftover toothpick bottle. Here's how you can do the same and perhaps choose a more elegant container:</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Get yourself a dried mushroom blend and whir it in the coffee bean grinder. That's it. You'll have umami powder in about 30 seconds. It's easy to find these dried blends at most any grocery, usually placed in or near produce, often close to the fresh mushrooms. If you've noticed the industrial size box I buy them in, then you've begun to realize their importance in my kitchen. Sort through the pieces and choose the crispiest, driest ones for the best grinding. *Note: this grinder is for spices and such only. Coffee beans never touch it for I fear their harsh oils will be impossible to remove.*</span></div>
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<span style="color: black; font-family: Times, Times New Roman, serif; font-size: small; line-height: normal;">When the sauce has bubbled for about an hour, taste it, use it or give it another 30 minutes or so. Obviously this is a sauce I make on a day when I'm home piddling around in the kitchen or nearby doing other things since it simmers a good while. If you want it to be even better, make it a day or two ahead and let it improve in the fridge a bit more. Better yet, double the recipe and freeze several quart bags of it for a happy, later day!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">THE SHOPPING LIST</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Lg Sweet Onion</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Carrot</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5-6 Cloves Garlic</span></div>
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<span style="font-family: Times, Times New Roman, serif;">28 oz Can Tomato Sauce</span></div>
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<span style="font-family: Times, Times New Roman, serif;">28 oz Can Tomato Puree</span></div>
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<span style="font-family: Times, Times New Roman, serif;">10 oz Can Tomato Paste</span></div>
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<span style="font-family: Times, Times New Roman, serif;">sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">thyme, oregano, basil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">dried mushrooms, optl not really</span></div>
Jan Hall Burkehttp://www.blogger.com/profile/03588364857779099223noreply@blogger.com0