tag:blogger.com,1999:blog-45571177368005901562024-03-05T19:09:23.427-06:00Let's Live To Eat...Not Eat To Live!This blog is dedicated to food. Converting most common recipes to a healthier version where possible.
I will focus on recipes, food thoughts, food ideas, and well, just plain old food!
All recipes that are posted have been tried and tested!Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.comBlogger216125tag:blogger.com,1999:blog-4557117736800590156.post-55863669319545468752016-08-13T19:05:00.002-05:002016-08-13T19:05:35.035-05:00Broccoli Cheese Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS",sans-serif;">Today started out to be a cloudy, gray, and rainy morning and I had a taste for a nice thick and creamy Broccoli Cheese Soup.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">This recipe was actually a copy-cat recipe I found on the web for fast food restaurant, Panera Bread. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">This soup is VERY VERY GOOD! 5 Spoons out of 5! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />The only modification to this recipe was adding 1 1/2 teaspoons of Super Veg Vegeta Soup Mix and Seasoning. It is a product of Hungary and is used in a lot of Polish recipes. That is how our family discovered it. It has a chicken bouillon base and includes dehydrated vegetable flakes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">You can find it at any international food market or Cost Plus World Market (God love that store!)</span><br />
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<u> Broccoli Cheese Soup</u></h4>
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<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1 tablespoon melted butter</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1/2 medium chopped onion</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1/4 cup melted butter</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1/4 cup flour</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">2 cups half-and-half cream</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">2 cups chicken stock</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1/2 lb fresh broccoli (about 1 cup)</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1 cup carrot, julienned</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1/4 teaspoon nutmeg</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">8 ounces grated sharp cheddar cheese</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1/4 teaspoon white pepper</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1 1/2 teaspoon Vegeta blend seasoning </span></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;">1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;"> together the melted butter and flour over medium heat for about 3-4 minutes.<br /><br />2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;"> minutes.<br /><br />3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;"> minutes until the broccoli and carrots are tender.<br /><br />4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-weight: normal;"> then serve. For a smoother soup puree it in a blender... but I love the chunks!<br /> </span></span><br />
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Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-75408662267160327352016-08-13T18:44:00.002-05:002016-08-13T18:45:30.987-05:00Bacon Cheddar Chive Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">A nice pot of thick, creamy broccoli soup on a rainy day just screams for a bread or muffin. How could it be wrong with bacon and cheddar cheese in them. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I chose these muffins because the cheddar cheese and bacon in them paired perfectly with the bacon and cheddar cheese soup in the Cream of Broccoli Soup made today. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>Bacon Cheddar Chive Muffins</u></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">6 thick slices bacon</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 cups all-purpose flour</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 Tbs white sugar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tsp baking powder</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 tsp garlic powder</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 tsp dried chives</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup grated Parmesan cheese</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cup shredded cheddar cheese</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 egg, beaten</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup milk</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup cream of mushroom soup</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup vegetable oil</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.<br /><br />2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.<br /><br />3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.<br /><br />4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Yields: 12 muffins</span></div>
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Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-3885704728033171722016-07-23T08:37:00.004-05:002016-07-23T08:37:45.317-05:00Mexican Corn, Tomato, and Queso Fresco Cheese Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">We are having some friend over for a day of outdoor games, cards, and a BBQ. On the menu is Smoked Pulled Pork, Vidalia Onion Stuffed Burgers, Grilled Chicken Breasts, Potato Salad, and this Mexican Corn, Tomato, and Queso Fresco Salad recipe I found on the internet. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I did modify the internet version slightly. It did not originally call for the tomatoes and Queso Fresco cheese. I thought those extra flavors would round out the salad. The amounts of the ingredients were also changed to suit our tastes. My suggestion is always start with the base recipe and adjust to your taste.</span></div>
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<u><span style="font-family: "trebuchet ms" , sans-serif;">Mexican Corn, Tomato, and Queso Fresco Salad </span></u></h2>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">10 ears corn or 2 pounds of frozen, thawed and drained </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 pints grape tomatoes</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 bunch fresh cilantro, chopped </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup salad dressing </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon chili powder </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 limes, juiced and zested</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"> Seasoning salt, to taste </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">10 ounces Queso Fresco cheese, crumbled </span></li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Shuck and cook corn, cut kernels from corn. Boiling will take you 3-4 minutes. If using frozen corn. </span><span style="font-family: "trebuchet ms" , sans-serif;"></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">**</span>M</span>ake sure thawed and drained.**</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Mix corn, tomatoes and chopped cilantro together, set aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Combine salad dressing, chili powder, lime juice and zest. Mix well.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Add salad dressing mixture to corn mixture.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Refrigerate until ready to serve. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Just before serving, add <span style="font-family: "trebuchet ms" , sans-serif;">q</span>ueso cheese crumbles. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Yield: 10 servings</span></div>
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Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-72845056484679398102016-07-14T13:02:00.003-05:002016-07-14T13:02:52.005-05:00Ham and Asparagus Breakfast Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">We had family come up for the weekend and I was looking for something to put together the night before and have ready to pop in the oven first thing in the morning before we started our day.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Well, we have all made a breakfast casserole at one point in time or another. I know I have made my share of them. This one in particular sounded appealing because it included asparagus. Which is one of our favorite vegetables. Especially when it is roasted. Now, this recipe did not call for the asparagus to be roasted but I think next time I will try it that way.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I did swap out some of the ingredients for the low-fat/fat-free, healthier alternatives, however, the very nature of this type of recipe does lend itself to a few calories. But, everything in moderation, right?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">This turned out to be one of the lightest breakfast casseroles I have ever eaten. I hope you enjoy it as much as we did.</span><br />
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<h2 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;"><u>Ham and Asparagus Breakfast Casserole</u></span></h2>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">1/4 cup margarine</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">I have since learned that the Heart and Vascular Institute dieticians have determined that Brummel and Brown Yogurt Spread is the lowest in calories, and best in fats because of its combination of oils. These oils include Palm, Soybean, and Canola. </span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pound fresh asparagus; trimmed and cut into 1-inch pieces *</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 medium bell pepper; chopped</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 medium sweet onion; chopped </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 loaf of french bread; cubed into 1-inch pieces (about 8 cups) </span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">I used a Walmart loaf that was approximately 5-inches wide x 12-inches long.</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">2 cups fat-free cheddar cheese; shredded</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cup low-sodium ham; diced</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup honey</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">10 eggs</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">I might try the equivalent in egg substitute next time I make this recipe.</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">2-1/2 cups skim milk</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon Mrs. Dash (salt-free seasoning)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 teaspoon black pepper </span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. In medium skillet, sauté asparagus, pepper and onion in margarine for 3 to 5 minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> *Broccoli may be substituted for the asparagus. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2. In a mixing bowl, add bread cubes, ham, 1 cup of the cheese and sautéed vegetables and mix well. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> *Your favorite fat-free cheese may be substituted for the cheddar.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Beat together remaining ingredients (except for remaining cheese) until well mixed.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Pour mixture over ingredients in bowl and stir well. Pour contents of bowl into a greased 9-inch x 13-inch pan. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Sprinkle with remaining cheese. Cover and refrigerate overnight. Bake uncovered at 350°F for 45-50 minutes until golden and puffed.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-weight: normal;"><i>This recipe is from the Sue Bee Honey website and was altered at my discretion.</i></span></span></h4>
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Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-46509322976924613312016-07-01T13:14:00.000-05:002016-07-01T13:14:06.215-05:00Ceviche<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">In the past few years middle age has kicked in and the metabolism has pretty much come to a halt. I have been trying to find recipes that still have the great taste and offer something you truly want to eat.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">While in Chicago a few weeks ago, I suggested making Ceviche for my mom. She had never had it before and I really loved the recipe I found. I adapted it from a recipe created by chef Rick Bayless for Food and Wine magazine. She loved it! Although Kevin doesn't like seafood, the recipe could certainly be adapted to substitute chicken. Definitely a new staple in our home!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wQNZC-T4sAbwyoU7owkdjNXrBT6dQBvajjIQYc9Qkmm3eE-sPfZBF7b0ewRkP8Ss_a61fGcXaL1qxQwXR-7E4xY01X30_kp7G_H0CG-OxLv3UDLuS2W1l0ezjCX_NBxl8_o_Tf0GbhRx/s1600/IMG_20160618_173045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wQNZC-T4sAbwyoU7owkdjNXrBT6dQBvajjIQYc9Qkmm3eE-sPfZBF7b0ewRkP8Ss_a61fGcXaL1qxQwXR-7E4xY01X30_kp7G_H0CG-OxLv3UDLuS2W1l0ezjCX_NBxl8_o_Tf0GbhRx/s320/IMG_20160618_173045.jpg" width="320" /></a></div>
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<u style="font-family: "Trebuchet MS", sans-serif;">Ceviche</u></h2>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pound <i><b>raw</b></i> shrimp; peeled and deveined</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">or 1 pound <b><i>cooked</i></b> boneless skinless chicken breast</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">1½ cups fresh squeezed lime juice</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 tablespoons fresh squeezed orange juice</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 sweet white onion; chopped in ½-inch pieces (make sure you use a sweet onion)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 Roma tomatoes; medium sized cut into ½-inch pieces</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">or 16-ounce red grape tomatoes</span></li>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">1 large Poblano pepper; stemmed, seeded, and finely chopped</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 bunch cilantro; leaves only and chopped</span></li>
<li><span style="background-color: white; line-height: 18.2px;"><span style="font-family: "trebuchet ms" , sans-serif;">1/3 cup Manzanillo olives; chopped</span></span></li>
<li><span style="background-color: white; line-height: 18.2px;"><span style="font-family: "trebuchet ms" , sans-serif;">2 ripe avocados; peeled, pitted, and diced</span></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; line-height: 18.2px;">2 tablespoon olive oil</span></span></li>
<li><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 18.2px;">Tostadas, tortilla chips, or you can serve on a bed of lettuce for a low-carb version</span></li>
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<li class="steps-list__item" style="counter-increment: steps 1; margin-bottom: 20px;"><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: "trebuchet ms" , sans-serif;">1. In a 1 1/2-quart glass or stainless steel bowl, combine the shrimp, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. Reserve liquid and onion for adding to remaining ingredients. If you use chicken, simply add the chicken, lime juice, and onion to the remaining ingredients. </span></span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><u>Variation: You can quickly grill the shrimp until opaque or chicken until cooked through on the grill.</u></i></span></blockquote>
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<li class="steps-list__item" style="counter-increment: steps 1; margin-bottom: 20px;"><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></li>
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<li class="steps-list__item" style="counter-increment: steps 1; margin-bottom: 20px;"><span class="steps-list__item__text" style="box-sizing: border-box; display: block; float: left; padding-left: 35px; vertical-align: top; width: calc(100% - 26px);"><span style="font-family: "trebuchet ms" , sans-serif;">2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the shrimp or chicken and season with salt, usually about 1/2 teaspoon. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.</span></span></li>
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<b><span style="font-family: "trebuchet ms" , sans-serif; text-transform: uppercase;"><u>Make ahead</u><o:p></o:p></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Working ahead:
The shrimp may be marinated a day in advance; after about 4 hours, when the shrimp is "cooked," drain it so that it won't become too tangy. For the
freshest flavor, add the flavorings to the shrimp no more than a couple of hours
before serving.<o:p></o:p></span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; text-transform: uppercase;"><u>NOTES</u><o:p></o:p></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">There are many
ways to serve ceviche. Here are some of our favorites: Place the ceviche in a
large bowl and let people spoon it onto individual plates to eat with chips or
saltines; spoon the ceviche into small bowls and serve tostadas, chips or
saltines alongside; or pile the ceviche onto chips or tostadas and pass around
for guests to consume on these edible little plates. Garnish the ceviche with
cilantro leaves before serving. You can also serve on a bed of chopped, green leaf lettuce.<o:p></o:p></span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; text-transform: uppercase;"><u>SUGGESTED PAIRING</u><o:p></o:p></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chile tends to be known for inexpensive reds, but the real
secret is the country's terrific Sauvignon Blancs. The cold winds off the
Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness,
perfect for ceviche (something else they do extremely well in Chile).<o:p></o:p></span></div>
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Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-16928224919825066872016-07-01T08:48:00.000-05:002016-07-01T12:47:10.213-05:00I AM BACK....<div dir="ltr" style="text-align: left;" trbidi="on">
Well folks, after a much needed break from the blogging world, I am back! I miss being able to find unique recipes, cook, and present them to you all!<br />
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In an effort to be more health conscious, my new vision for the blog will focus on recipes that I find from various sources and convert them to a healthier version. <br />
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I will continue to provide some tips, tricks, and fun stories from my life and I hope you enjoy them. Please comment and follow my blog to inspire me!<br />
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My friends....Let's Eat!</div>
Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com1tag:blogger.com,1999:blog-4557117736800590156.post-84541438991721532252012-10-22T20:03:00.000-05:002012-10-22T20:08:02.324-05:00What a Birthday!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">On Sunday, I celebrated my 46th birthday. On Saturday, Kevin gave me the best birthday gift I have ever received. It was a complete surprise. For the past several weeks the only information I was given regarding that day was noted on the calendar "Steve must be dressed and ready to go by 7:30 A.M." Very Mission Impossible. Maybe that is why we watched Mission Impossible I and II on Friday evening.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">On Saturday morning my clothes were layed out for me and my destination was entered into the GPS. I was given three cards and instructions about when I should open each. The time approached 7:30 and I was out the door. The GPS was programmed to the American Club resort in Kohler, Wisconsin. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRxj98z7A-1fpUWbTQJmSPojh29Eyae1evKZJ6lU5P-BgJZJV4zOeV6-Iq72RnKuU3KOsiHryCatVtIzr6iB0T61aL9_reVPpBkItRC_fFcy6qlMqbMNOsh_0LRSG4RV2UxqDmwLK0AS2/s1600/IMG_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRxj98z7A-1fpUWbTQJmSPojh29Eyae1evKZJ6lU5P-BgJZJV4zOeV6-Iq72RnKuU3KOsiHryCatVtIzr6iB0T61aL9_reVPpBkItRC_fFcy6qlMqbMNOsh_0LRSG4RV2UxqDmwLK0AS2/s400/IMG_0040.JPG" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Once in the parking garage I was instructed to open card number one. The card contained a newspaper clipping about the 13th Annual Food & Wine Expo. Now, I knew the event existed but I completely forgot about it this year. When inside the hotel, I went to the concierge desk and was given all the necessary information regarding the weekends activities. At that point, I opened envelope number two. This card contained a ticket for a cooking demonstration with none other than Lidia Bastianich, my favorite Italian chef on PBS. Making sure I got there rather early, I was able to get a front row seat! How could he have possibly topped this but there was one more envelope to open. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ6nbNS0lPG8UGXSrhJaacJkxG5clB22yzhkdPLd53GjDv3JbRzOL2WismEypYgtwW3z9CDVL0Dl-px2WdtbdsgErCwH4jKR05wSwkMdJvVOYgHIqBa6pTzHHH6Hx4NuvMhh7hOkII89E/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ6nbNS0lPG8UGXSrhJaacJkxG5clB22yzhkdPLd53GjDv3JbRzOL2WismEypYgtwW3z9CDVL0Dl-px2WdtbdsgErCwH4jKR05wSwkMdJvVOYgHIqBa6pTzHHH6Hx4NuvMhh7hOkII89E/s320/IMG_0005.JPG" width="240" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">The demonstration was conducted and Lidia offered her tips and thoughtful bits of Italian wisdom which she often shares on the television show. She cooked a wonderful roasted beet, wilted beet greens, granny smith apple, and goat cheese salad with a balsamic and olive oil dressing. The combination of the sweet beets, tart balsamic and granny smith apple, and creamy goat cheese worked extremely well with each other. The ingredients mixed to combine a crisp and refreshing salad as a main course or side dish.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">After the demonstration, I opened envelope number two which contained a ticket for lunch with Lidia. What a shock that was! I was to join Lidia and 70 of her closest friends for an intimate luncheon. My lunch companions were two of the nicest people. I met them while waiting in line for the events. Ron and RuthEllyn have homes in Wisconsin, Chicago, and Italy. Ron was Italian and we bonded instantly. He was a foodie as well. We had a wonderful time chatting while dining on a three-course meal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5q1Qz3o9py0E1u6tdCsMhQteNN5avjIfOZo_UvepLX8MGdZr4d833g5lY0V5O180IdPsum67LdW5zG2Zd3mKP-PfbBObzH421tYhZRNQDYHbpNCIn81g0g77LNntY2Ww0qnXljI4xOL5/s1600/IMG_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5q1Qz3o9py0E1u6tdCsMhQteNN5avjIfOZo_UvepLX8MGdZr4d833g5lY0V5O180IdPsum67LdW5zG2Zd3mKP-PfbBObzH421tYhZRNQDYHbpNCIn81g0g77LNntY2Ww0qnXljI4xOL5/s400/IMG_0016.JPG" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">The first course was a Squash Risotto with crumbled Humboldt Fog cheese with Balsamic Vinegar. The Humboldt Fog cheese with like a deep creamy combination of blue and goat cheeses. It was paired with a crisp Pinot Grigio. The second course was a skillet Gratinata of Mushroom and Chicken. The tomato sauce was light without being heavy or acidic. The breast was cooked to juicy perfection and one of the best I have had in a long time. The second course was paired with a full-flavored Chainti Classico Riserva from Banfi. The final course was dessert and consisted of soft and chewy pignoli (pine nut) cookies and a Ricotta Cheesecake with roasted pears and grapes. This was served with a sparkling Banfi Rosa Regale.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK81A6Q9u8dE1PMfwcZxfnfsj_wDs0oxx-PtdI8q9uoRLUQQWPL8-hsKTl5CCG5ptXHeTvoAJtfJ0RxRnJuZOR2qnYd5sPkUIl32wFDP6UTZOLFvJOaM9bvJ4xxXdjllj3IapPCUZ2Uiaf/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK81A6Q9u8dE1PMfwcZxfnfsj_wDs0oxx-PtdI8q9uoRLUQQWPL8-hsKTl5CCG5ptXHeTvoAJtfJ0RxRnJuZOR2qnYd5sPkUIl32wFDP6UTZOLFvJOaM9bvJ4xxXdjllj3IapPCUZ2Uiaf/s400/IMG_0014.JPG" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">At the end of the meal, Ron called Lidia over so she could take a picture with me for my birthday. She came over but said she needed to make a quick announcement and then would be back for the picture. The special announcement she had to make was to announce my birthday to the whole room. Kevin had requested she mention it and she actually did. Below you will see me with Lidia Bastianich. The day was surreal. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQI1mRK2jA_xmxq7c00U8yn3sU3k_8B_oRJDgE7g1nZumdjAF5StlJJJxFyeeelv3RrrEfEE74ze8yru4Rov2rXNaT9mkSVppfc5iviNvH7fgKkdJ1MjlB5U9RXH7QbGvRYA6B4kGnIBYf/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQI1mRK2jA_xmxq7c00U8yn3sU3k_8B_oRJDgE7g1nZumdjAF5StlJJJxFyeeelv3RrrEfEE74ze8yru4Rov2rXNaT9mkSVppfc5iviNvH7fgKkdJ1MjlB5U9RXH7QbGvRYA6B4kGnIBYf/s320/IMG_0020.JPG" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">As lunch was winding down, Ron and RuthEllyn asked what my plans were for the rest of the day. It turned out they had an extra ticket to Christopher Kimball and the chefs from America's Test Kitchen. They offered it to me and asked if I would join them. After the demonstration, we parted company and exchanged email addresses. I promised I would forward a copy of this blog with pictures to them. </span><br />
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<b style="font-family: 'Trebuchet MS', sans-serif;"><i>It is here that I would like to take the opportunity to thank Ron and RuthEllyn for their generosity to me on my special day!</i></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thanks to Kevin for making an opportunity of a lifetime come true! I can not thank you enough!</span></div>
Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com7tag:blogger.com,1999:blog-4557117736800590156.post-21626441911199290692012-08-01T06:51:00.001-05:002016-07-01T10:23:28.363-05:00Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">One of the fastest growing and maturing plants in the average person's garden is the zucchini. Mid-summer brings the beginning of the countless number of zucchini from the prolific plant. This squash can go from the size of a small cucumber to the size of a baseball bat overnight. Many don't know the zucchini is often referred to as a vegetable but is actually a fruit.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The zucchini can be found with both edible green or yellow skins. However, you will need to seed the squash when preparing to for food. The zucchini most probably originated from Italy in the mid-19th century. Roughly translated, zucchini means "diminutive squash."</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Each year I try and come up with different recipes for the zucchini because you can only make so much of the commonly baked zucchini bread. For example, I have made 'mock' apple bars, cream of zucchini soup, or stuff them with marinara sauce to name a few. It seems every year more and more people come up with different uses. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My mom used to make endless loaves of zucchini bread each summer. You could find loaves in our freezer at any time of the year. This is her recipe. I have, however, made a minor adjustment to it by adding the mini-chocolate chips in place of nuts.</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Zucchini Bread</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 large eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup vegetable oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups zucchini; grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cups all-purpose flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon vanilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup walnut halves; chopped or mini-chocolate chips</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 teaspoons cinnamon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Beat eggs, oil, and sugar. Add in zucchini.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add the nuts or chocolate chips.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Pour into greased and lined loaf pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Bake 325 degrees for 55-65 minutes.</span></div>
</div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com2tag:blogger.com,1999:blog-4557117736800590156.post-82212443661410210472012-07-12T21:00:00.000-05:002012-07-12T21:00:52.422-05:00The first of many restaurants in Arizona - Matt's Big Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #990000; color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;">Earlier this week we came back from a vacation in Arizona. As many of you know, my love of all things food has a close tie to the "Diners, Drive-Ins, and Dives" television show on the Food network. In our travels, we have tried to visit restaurants from the show whenever we can. During the past two weeks we did visit several restaurants.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xcfAVTwHm2SzAbPWh9eAc_dZnfh4RkXCH13wVkezzGN7DVgWVWCdyEvn1OHc28zdn_P0EL52hzuxQo2isvfC0SMIpOuGsd-9C5jlj34_4QDj42m-W0xN0z7QZ-MsVmNxENnEBgTNwAHB/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xcfAVTwHm2SzAbPWh9eAc_dZnfh4RkXCH13wVkezzGN7DVgWVWCdyEvn1OHc28zdn_P0EL52hzuxQo2isvfC0SMIpOuGsd-9C5jlj34_4QDj42m-W0xN0z7QZ-MsVmNxENnEBgTNwAHB/s320/IMG_0002.JPG" width="320" /></a></div>
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<span style="background-color: #990000; font-family: 'Trebuchet MS', sans-serif;"><span style="color: #fff2cc;">Matt's Big Breakfast diner was one of the restaurants featured in a March 2008 episode of Diners, Drive-Ins, and Dives. The diner was as quaint as it appeared on the show and the staff was extremely friendly. </span></span><span style="background-color: white;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoI2rFj5gIqyt_RRQ5VWl3J3JXK11oh3LTlVQqxDpDOtrFPpYK5sQye5BZa73yuItGlrKGYPfpNjqOagySM0cJgiyZENdW1x1-xLevR98cVWRFXke6l1U8YczZUFUhU9oJBZh_met523H/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoI2rFj5gIqyt_RRQ5VWl3J3JXK11oh3LTlVQqxDpDOtrFPpYK5sQye5BZa73yuItGlrKGYPfpNjqOagySM0cJgiyZENdW1x1-xLevR98cVWRFXke6l1U8YczZUFUhU9oJBZh_met523H/s320/IMG_0003.JPG" width="320" /></a></div>
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<span style="background-color: #990000; clear: left; display: inline !important; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="color: #fff2cc;">Although, I did not get to see Matt, the owner. Once inside the tiny place, we saw a few stools surrounding a corner counter and window bar with several tables in an adjoining dining room. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQ7MkABxsQNA9e-A-TlE7MSFy8VrqxqHL28AanSNz21ZJ1fKj9E-JvSPt38A5o5C-8y1xTsvCLtwa5Vj8hnM-rmoucdOu5_J1yQMr9jkznH7xJySh4QkEO8jW3N_QYdWJx1ofYI7iYG_G/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQ7MkABxsQNA9e-A-TlE7MSFy8VrqxqHL28AanSNz21ZJ1fKj9E-JvSPt38A5o5C-8y1xTsvCLtwa5Vj8hnM-rmoucdOu5_J1yQMr9jkznH7xJySh4QkEO8jW3N_QYdWJx1ofYI7iYG_G/s320/IMG_0007.JPG" width="320" /></a></div>
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<span style="background-color: #990000; color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;">On the episode, one of the specialties of the house were a basil pesto marinated pork chop for breakfast. I had the pork chops with eggs and hash browns for breakfast. Kevin enjoyed a fresh chorizo scramble with pepper jack cheese and jalapenos.</span><br />
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<span style="background-color: #990000; color: #fff2cc; font-family: 'Trebuchet MS', sans-serif;">The other item that stood out in my memory was the home-made berry preserves with fresh-baked bread. I had sourdough bread with preserves with my meal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SJmbaos9663JVqFn8qfeTdXuqrtlP_f4VajnP_enXIqWsaDUmjWbdyKm7RAh-Tc_6JWI0Nvninf5KzI0mTMgKXBS7u5KHcrhyphenhyphenhsp8S3oDFFiKoOc5H5GCYPvs-6Jtvy0FeSzedyEOHzY/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SJmbaos9663JVqFn8qfeTdXuqrtlP_f4VajnP_enXIqWsaDUmjWbdyKm7RAh-Tc_6JWI0Nvninf5KzI0mTMgKXBS7u5KHcrhyphenhyphenhsp8S3oDFFiKoOc5H5GCYPvs-6Jtvy0FeSzedyEOHzY/s320/IMG_0006.JPG" width="320" /></a></div>
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<span style="background-color: #990000; font-family: 'Trebuchet MS', sans-serif;"><span style="color: #fff2cc;">The food was wonderful. The pork chops were some of the best I have eaten. The hashbrowns were crispy and golden on the outside while creamy on the inside. The fresh berry preserves were a wonderful blend of sweet and tart, hitting both the front and back of your palate. If I could give this restaurant a rating of 5 stars, it would definitely get a 4! I suggest visiting whenever you are in downtown Phoenix!</span></span></div>
</div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com1Phoenix, AZ, USA33.4483771 -112.074037333.024432600000004 -112.7057513 33.8723216 -111.4423233tag:blogger.com,1999:blog-4557117736800590156.post-23829134034418401032012-02-25T13:40:00.000-06:002016-07-01T10:25:41.674-05:00Greek Spice Cake<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Trebuchet MS', sans-serif;">This past summer we were fortunate enough to take a dream vacation to Greece. We visited the islands of Crete, Santorini, Mykonos, and finally Athens. This was one trip that will be hard to top. I immediately fell in love with the picturesque scenery, wonderfully friendly people, and finally the food.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN0y4dq5aNgZRc-si5gA4qafXHx88_L_ec2EhrlSYS3GxzP-K24VRAyuJxDpTlvCgxvfi_WcKPfp3lckZMFf05MAfi6WSNxpnNhsfF3i5gwPcZ6-RyNIsDhfBBYQ6Q709dtPuTNPqbzgy/s1600/Greek+Spice+Cake+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSN0y4dq5aNgZRc-si5gA4qafXHx88_L_ec2EhrlSYS3GxzP-K24VRAyuJxDpTlvCgxvfi_WcKPfp3lckZMFf05MAfi6WSNxpnNhsfF3i5gwPcZ6-RyNIsDhfBBYQ6Q709dtPuTNPqbzgy/s400/Greek+Spice+Cake+1.JPG" width="222" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;">The Greeks as with many of the countries in the Mediterranean are blessed with some of the best and freshest fruits and vegetables imaginable. The meals the Greeks cook are extremely simple and for the most part pretty healthy. We sampled fresh from the grove olive oil, homemade wine, breads, and sinfully sweet desserts.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The Greeks are no stranger to wonderful desserts and pastries. Trust me when I say...I tried stopping in every bakery I could. Honey, chocolate, fruits, and phyllo dough, how could you go wrong? This spice cake was the ending to a Greek meal consisting of moussaka, Greek salad, and the cake.</span><br />
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<b><u><span style="font-family: 'Trebuchet MS', sans-serif;">Greek Spice Cake</span></u></b><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon shortening</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons plus 2 1/2 cups all-purpose flour, divided</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup canola oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup buttermilk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoons vanilla extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tablespoons almond extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 tablespoons baking powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon ground cinnamon</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon ground cloves</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup pecans, chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon confectioners' sugar</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Grease 10-inch fluted pan with shortening; lightly coat with 2 tablespoons flour. Set aside.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking powder; gradually beat into the sugar mixture until blended. Stir in the pecans.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Transfer to prepared pan. Bake at 325F for 50-60 minutes or until a toothpick inserted near the center comes out clean.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.</span><br />
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</div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com1tag:blogger.com,1999:blog-4557117736800590156.post-45915267928266141552012-02-12T15:30:00.000-06:002012-02-12T15:30:24.268-06:00Steak and Hummus Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Trebuchet MS', sans-serif;">These sandwiches were a quick weeknight fix. Preparation can be done in the morning while cooking of the steak and assembling of the sandwich can be done just before serving.</span><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">I made the hummus for the sandwich in the morning. It is a simple recipe that I have been making for years. It has chickpeas, horseradish, lemon juice, olive oil tahini paste, and salt and pepper. Tahini is a paste made of ground sesame seeds and oil. It smells similar to peanut butter but is a bit milder.</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">The sandwiches were a hit. They were fast to make and easy to assemble. The creamy horseradish taste of the hummus paired well with the tender steak and sweet red onion. As a side dish, I made a creamy carrot salad with raisins.</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVutpPjl3zJpX_qkz6EHnfmQogw2UqjDfsZiWeQHAo_jCkg91zd7TMNZckxQpzY-3WgR8ml_Ca-C6c-9q3xFSvFzcVxr31c7HjCuf7xEQy9LmYuHXuNQr6EF6Y2hfd-Wf55jPKhUfH0Qzs/s1600/IMG_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVutpPjl3zJpX_qkz6EHnfmQogw2UqjDfsZiWeQHAo_jCkg91zd7TMNZckxQpzY-3WgR8ml_Ca-C6c-9q3xFSvFzcVxr31c7HjCuf7xEQy9LmYuHXuNQr6EF6Y2hfd-Wf55jPKhUfH0Qzs/s400/IMG_0001.JPG" width="400" /></a></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Steak and Hummus Sandwiches</u></b> </span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 red onion, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup pickled banana peppers, sliced</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup hummus</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 pound grilled flank steak; thinly sliced against the grain</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons extra-virgin olive oil</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"> Kosher salt and freshly ground pepper</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 pocketless pita or flatbread (I used Naan bread, which is Indian)</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">8 romaine lettuce leaves, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1. Spread the hummus on the flat bread. It should be covered to about 1/2-inch from the edge.</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2. Add lettuce over the hummus.</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">3. Add the red onion and pickled banana peppers. </span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">4. Add the steak.</span></div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">5. Fold in half and serve.</span></div><div style="text-align: left;"><br />
</div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-37390109329595479672012-01-29T19:39:00.000-06:002016-07-01T10:28:19.009-05:00Chinese Fried Walnuts<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Trebuchet MS', sans-serif;">On Saturday, we went to visit our good friends in Kewaunee to play cards. I always like to bring something with me as a thank you. I thought a few different snack foods would work out well. </span><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">I wanted to try something out of the ordinary and unexpected. These nuts were about as unexpected as you can get.</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Boiling the nuts actually removes some of the bitter walnut taste. They become tender and mild. Most people do not necessarily like the taste of walnuts. I believe making them this way will convince even the harshest critics.</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">The sugar and salt coating over the nuts enhance the mild flavor. One tip, however, is you must keep a very close eye on the nuts while frying because they can burn very quickly.</span><div><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Jt67CN9ADxGQdNi_zaOAsA8RhFvvterkn9kyyFoY0ulYJZ67zjie7lPZQGAil87q6lJ3Z2qTwmVudpJn19UMn7ClbQ9y3NwdtjScOdr1HvMk1rSl9Rdc_JdGBBeGVDABOASu4tShvZm_/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Jt67CN9ADxGQdNi_zaOAsA8RhFvvterkn9kyyFoY0ulYJZ67zjie7lPZQGAil87q6lJ3Z2qTwmVudpJn19UMn7ClbQ9y3NwdtjScOdr1HvMk1rSl9Rdc_JdGBBeGVDABOASu4tShvZm_/s320/IMG_0003.JPG" width="320" /></a></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Chinese Fried Walnuts</u></b></span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><u><br />
</u></b></span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1 pound shelled walnuts</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Vegetable oil; for frying</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">Salt; to taste</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">1. Place walnuts in a stockpot and fill with water. Bring to boil over medium high heat. Boil for 2 minutes. Strain the nuts but do not rinse.</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">2. Toss the drained nuts in a bowl and toss with sugar while still hot until coated.</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">3. Heat 3-inches of oil in stockpot over medium-high heat. When oil appears to shimmer, drop one coated nut in the oil. The nut should start to sizzle immediately. Fry nuts in 3 batches. Before placing each batch in oil, toss nuts and sugar mixture. Fry for 3-5 minutes. </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;">4. When lightly browned, remove with slotted spoon and transfer each batch to cookie sheet. Sprinkle with salt to taste while still hot. Let cool and break apart. </span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com3tag:blogger.com,1999:blog-4557117736800590156.post-80908275994520933812011-12-17T09:55:00.000-06:002018-09-04T13:50:32.753-05:00Basic Thumbprint Cookie<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">Sometimes you collect several recipes for the same type of cookie. You find one that might be better than the one before but never quite right. There are several cookies that fit that profile for me. One of which is the ever-famous thumbprint cookie. They come out too hard, too soft, too crumbly, or just plain old dry. I am happy to report I believe I have found the one! This will be my official thumbprint cookie recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfDlMhGtty1yzp3WPFK0uAwS5dkmTlOi4qI2ykFBui3nfNc7WI0sHfYjLfmN4nGw5ratZNVG9bp1gmUeW6PtjB_nSvIZMm_jKOJcFDGhvsdm-suPIbQDZ6L6CsNdqGRC63YK167Xs3iLN/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfDlMhGtty1yzp3WPFK0uAwS5dkmTlOi4qI2ykFBui3nfNc7WI0sHfYjLfmN4nGw5ratZNVG9bp1gmUeW6PtjB_nSvIZMm_jKOJcFDGhvsdm-suPIbQDZ6L6CsNdqGRC63YK167Xs3iLN/s320/IMG_0024.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">This cookie has all of the basic ingredients but I think there are three big pluses for this cookie. First, this cookie seems to have the perfect balance of the ingredients. The texture of the cookie has a slightly crisp bite with a moist tender center and still have that melt in your mouth quality of a butter cookie. The second plus is the fact that the recipe only calls for egg yolks instead of the whole eggs. This also produces a moist tender cookie. The third is that instead of filling them with jam, I used the Solo brand of fillings. I found that you could fill the cookie and then bake them incorporating more of the flavor.</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">In making this recipe I used a few different combinations but you can only imagine the endless possibilities. One cookie is rolled in finely chopped almonds and filled with raspberry filling. Another is rolled in a sugar and cocoa combination and filled with almond filling. The third is rolled in yellow sugar and filled with lemon curd. The final cookie is rolled, again, in finely chopped almonds and filled with apricot filling. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirevesjdYNO_CzXeTGsDyanVFIegHfLHpppf2Nqrg60TNudxZmyE6BV5sqEQueasI7HpZtVMGE4V-zl_y7mnEwq1P8jodVKsLYVBj9lxzobnsrznab97YLV0qy4HUP3fDK1J1EayQurSMP/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirevesjdYNO_CzXeTGsDyanVFIegHfLHpppf2Nqrg60TNudxZmyE6BV5sqEQueasI7HpZtVMGE4V-zl_y7mnEwq1P8jodVKsLYVBj9lxzobnsrznab97YLV0qy4HUP3fDK1J1EayQurSMP/s320/IMG_0020.JPG" width="320" /></a></div>
<b><u><span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">Basic Thumbprint Cookies</span></u></b><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">2/3 cup butter, softened</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">1/2 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">2 egg yolks</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">2 egg whites, lightly beaten</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">1 cup finely chopped nuts, sprinkles, coconut, etc.</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">1/3 to 1/2 cup Solo filling (almond, apricot, raspberry, etc.)</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill for about 1 hour or until dough is easy to handle.</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">2. Preheat oven to 375 degrees. Grease cookie sheets. Shape dough into a 1-inch ball. Roll each ball in egg whites and then the nuts, sprinkles, coconut, etc. Using your thumb, make an indentation in each dough ball. Add 1/4 - 1/2 teaspoon of filling to each cookie indentation. Place pan in refrigerator and chill for at least 15 minutes before baking.</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "trebuchet ms" , sans-serif;">3. Bake in the preheated oven for 10 to 12 minutes. Check at approximately 9 minutes. Bottoms and edges should be lightly golden brown. Transfer to a wire rack and cool completely. These cookies should be served immediately but can be frozen. Place a layer of plastic wrap lightly over each layer of cookies in container. Freeze.</span></div>
Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-85749658046970888742011-12-11T08:39:00.000-06:002011-12-11T08:39:32.365-06:00Chocolate Raspberry Truffles<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well, who doesn't like chocolate? Especially at holiday time! Nothing better than the smell of melted chocolate wafting through the kitchen. In our house, we love it. Kevin is also a huge fan of anything raspberry. So when I found this recipe for Chocolate Raspberry Truffles, it was a no-brainer.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnBbjFk53b3cu8_F4-3NmDAwVP1PZ5ns5e04yXB-B72DrpyhmUO9lGLM4ePBQu3DbESMrkEbxRb4iz9cuRWareLCIq-kwRVcCZTxuzs9IAgcqRZXMKLaiRoS4-o6NfgfTNmueGpJCfjtz/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnBbjFk53b3cu8_F4-3NmDAwVP1PZ5ns5e04yXB-B72DrpyhmUO9lGLM4ePBQu3DbESMrkEbxRb4iz9cuRWareLCIq-kwRVcCZTxuzs9IAgcqRZXMKLaiRoS4-o6NfgfTNmueGpJCfjtz/s320/IMG_0011.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Quite simply, there are very few ingredients and steps that are simple and easy to follow. Anyone who knows how to use a wooden spoon can make these. This is a great recipe to enlist the help of kids, since the most time consuming step in making these is rolling them into balls.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The taste of chocolate is enhanced by the slightest taste of coffee with the addition of instant coffee crystals. It adds a bit of depth to the chocolate. The use of the raspberry preserves along with chocolate is a natural pairing. However, I can see these made with strawberry, orange, or apricot. I am thinking another variation would be the slightest addition of brandy to put a kick into them. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjQVMd9fN2eZuvQk21FP5L1YY0EMimyTQws-Eq8_ZAsdFMW6kaoiQlubYy_C9h0BgVESp3kvaulazSVipbV6F66sWILh27QGhTn9X4ZYb10sOIQawLPr6W1ltTQB1UEJw6hrRgxNOQjAp/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjQVMd9fN2eZuvQk21FP5L1YY0EMimyTQws-Eq8_ZAsdFMW6kaoiQlubYy_C9h0BgVESp3kvaulazSVipbV6F66sWILh27QGhTn9X4ZYb10sOIQawLPr6W1ltTQB1UEJw6hrRgxNOQjAp/s320/IMG_0007.JPG" width="179" /></a></div><u style="font-family: 'Trebuchet MS', sans-serif;"><b>Chocolate Raspberry Truffles</b></u><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cup evaporated milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11 ½ ounce package milk chocolate chips</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cup seedless raspberry preserves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">tablespoon instant coffee granules</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¾</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cup finely chopped almonds, toasted</span><br />
<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a large heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill until firm. Cover and store in the refrigerator.<o:p></o:p></span></div><div class="MsoNormal"><br />
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margin-left:99pt;margin-top:66.2pt;width:234.8pt;height:246pt;z-index:-251660288'> <v:imagedata src="file:///C:\Users\Steve\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"
o:title="Raspberry Truffle"/> </v:shape><![endif]--><!--[if !vml]--><span style="height: 328px; margin-left: 132px; margin-top: 88px; mso-ignore: vglayout; position: absolute; width: 313px; z-index: 251656190;"></span><!--[endif]--><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Roll into 1-inch balls; roll into almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com1tag:blogger.com,1999:blog-4557117736800590156.post-79562059173984508862011-12-01T21:51:00.000-06:002016-07-01T10:29:04.317-05:00Camrones al Ajillo - Garlic Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">Well, this is a first folks! For anyone who has followed this blog with any regularity, they will notice the absence of any seafood. Typically, I do not cook seafood because Kevin does not eat it. So I will only cook it when he is not home.<br />
<br />
Just over a month ago, we took in a wonderful 19-year old young man (named Kevin, as well) who was forced out of his home. He has made a wonderful addition to our family <u>AND</u> he loves seafood! So, I promised him some meals would be seafood when Kevin would work late.<br />
<br />
I asked the young Kevin to take a look at three recipes and pick one. Being from Mexico, our young border chose this recipe. I must say it contained a minimal number of ingredients but packed a terrific punch! Do not be afraid of the 10 (yes, ten) garlic cloves. The only addition I made to this recipe was a seeded/chopped jalapeno.<br />
<br />
Let's just say there was a pound of shrimp served over a bed of yellow Spanish rice. There were NO leftovers! If you like shrimp and are looking for something easy to make. This is the recipe for you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrC6TY9D8CM7rBlgzX1iK6ofI1lBWMH6LUsymyTA7I1ZyZMp-cdpO9x7Cg8NzJNlcRlUICjFFKJUaJOva8sS_4Jgai1MJViQxGaTi18O-fXX6VG2yUj6YWhblhWsIaLCgnNIVD6iJYjvJ/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrC6TY9D8CM7rBlgzX1iK6ofI1lBWMH6LUsymyTA7I1ZyZMp-cdpO9x7Cg8NzJNlcRlUICjFFKJUaJOva8sS_4Jgai1MJViQxGaTi18O-fXX6VG2yUj6YWhblhWsIaLCgnNIVD6iJYjvJ/s320/IMG_0005.JPG" width="320" /></a></div><br />
<b><u>Camarones al Ajillo (Garlic Shrimp)</u></b><br />
<b><u><br />
</u></b><br />
1 tablespoon olive oil<br />
1/4 cup butter<br />
1/2 green bell pepper, sliced<br />
1 large onion, sliced<br />
10 garlic cloves, thinly sliced<br />
1 jalapeno, seeded and thinly sliced (omit if you do not like the heat)<br />
1 pound fresh large shrimp, shelled and de-veined (I used frozen pre-cooked)<br />
1/2 cup canned tomato, diced with juices<br />
1 tablespoon dried parsley<br />
1/4 teaspoon crushed red pepper flakes (optional)<br />
salt and ground black pepper, to taste<br />
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1. Heat the olive oil and butter in a skillet over medium heat. <br />
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2. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. <br />
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3. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. <br />
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4. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. <br />
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5. Season with salt and pepper.</div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com1tag:blogger.com,1999:blog-4557117736800590156.post-68953737241728317032011-11-11T18:43:00.000-06:002011-11-11T18:43:06.547-06:00Beef and Asparagus Puff Pastry Slices<div dir="ltr" style="text-align: left;" trbidi="on">Every month or so, Kevin's office holds a potluck and I always love to test new recipes on them. :) The theme this month was soups. Others in the office already had chosen soups and breads, so I thought I would make something that could be served on the side with them.<br />
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I have made this appetizer in another variation for them and it seemed to go well. The last time, I made it with ham and cheese. Though it looks like it would be slightly cumbersome to make, it is rather easy to assemble.<br />
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The slice roast beef and horseradish sauce are a natural combination that works well together. The addition of asparagus and Swiss cheese puts this appetizer right where it needs to be. Amounts used in horseradish sauce are subject to your own tastes.<br />
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Going by the two 2-inch squares that were brought home as sacrificed leftovers, I would say everyone enjoyed it~!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t53qKMUx2_COrmnM1Wm4MAQmUkFvR7q-AtACVDYHEoMkQ9L4E7tWnNCQEbEg2TlMBaAZsIvLQ5kg3gqKTUd0kNCT_nzFD_p769rGhFikoM8xzLebdvX9lZTIo0fxM8VnfeL8ZJCB9Or3/s1600/IMG_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6t53qKMUx2_COrmnM1Wm4MAQmUkFvR7q-AtACVDYHEoMkQ9L4E7tWnNCQEbEg2TlMBaAZsIvLQ5kg3gqKTUd0kNCT_nzFD_p769rGhFikoM8xzLebdvX9lZTIo0fxM8VnfeL8ZJCB9Or3/s320/IMG_0025.JPG" width="320" /></a></div><br />
<b><u>Beef and Asparagus Puff Pastry Slices</u></b><br />
<br />
1 box puff pastry sheets; thawed overnight in the refrigerator<br />
1/2 cup sour cream<br />
1/4 cup creamy horseradish sauce<br />
1 tablespoon horseradish mustard; or dijon will work<br />
salt and pepper to taste<br />
12 ounces sliced roast beef (lunch meat works fine)<br />
12 ounces sliced Swiss cheese<br />
1/2 pound asparagus spears; cut into 1-inch pieces and blanched<br />
1 egg; beaten<br />
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1. Lightly flour work surface and first piece of puff pastry. Roll out to approximately 12x17. Lay on foiled baking sheet. Repeat for the second layer and put to side.<br />
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2. Mix the sour cream, horseradish sauce, and mustard in bowl; add salt and pepper to taste. Spread a thin layer on the puff pastry leaving 1-inch space around edge to seal. Reserve the remaining sauce for topping when serving.<br />
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3. Add roast beef slices; overlapping slightly to cover the puff pastry.<br />
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4. Scatter the asparagus pieces over the top of the roast beef.<br />
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5. Add Swiss cheese slices; overlapping slightly<br />
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6. Brush the 1-inch edge with beaten egg. Lay the second piece of puff pastry over the top and press the edges to seal.<br />
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7. Cut a few slits in the top piece of puff pastry for steam to escape. <br />
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8. Brush the top sheet with egg mixture and bake in a 400 degree oven for 20-25 minutes; or until golden brown.<br />
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9. Serve warm or room temperature. Serve with horseradish cream sauce on the side.<br />
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</div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com3tag:blogger.com,1999:blog-4557117736800590156.post-86023062626499731672011-11-06T20:42:00.000-06:002016-07-01T10:25:41.695-05:00Southern Comfort Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">Today, we had some new friends over for the Packer game and an afternoon of cribbage. The Packers played San Diego so we tried to go with a southern California, mexican theme. Turkey avocado wraps with a zesty cheese soup was just the thing. </span><br />
<div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">For some reason, a bundt-type cake always reminds me of fall. So, I started to search the internet for something that would be different enough. This recipe was found on <a href="http://allrecipes.com/">allrecipes.com</a>.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The addition of Southern Comfort gives this cake an almond-like flavor, spicy flavor. The cake was made extra moist by the addition of instant vanilla pudding. The powdered sugar glaze was made with powder sugar, a few tablespoons of Southern Comfort, and a few tablespoons of milk. Remember to make the glaze thick enough so it is not runny.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Southern Comfort Bundt Cake</u></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">1 18.25 ounce package yellow cake mix</span></div><div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1 3.5 ounce package instant vanilla pudding mix<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">4 eggs<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1/2 cup milk<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1/2 cup vegetable oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1/2 cup Southern Comfort liqueur<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1 1/2 cups chopped walnuts<o:p></o:p></span><br />
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</span></div><div class="MsoNoSpacing"><b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Directions<o:p></o:p></span></b></div><div class="MsoNoSpacing"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">1. Preheat oven to 350 degrees F. Spray one 9-inch bundt pan with non-stick cooking spray.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;"><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
</span><br />
<span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">2. Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;"><o:p></o:p></span></div><div class="MsoNoSpacing"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
</span><br />
<span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. </span><br />
<span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
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<span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">4. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;"><o:p></o:p></span></div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com1tag:blogger.com,1999:blog-4557117736800590156.post-27686873851049012912011-10-22T07:49:00.000-05:002011-10-22T07:49:39.493-05:00Squash and Corn Chowder<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<div style="margin-bottom: .0001pt; margin: 0in;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">When the leaves on the trees start to change colors and fill the air with a crisp, warm spicy smell, we generally hunker down in our kitchens to make a comforting pot of soup. Our house is no different. There is nothing better than a piping hot bowl of soup to warm your insides.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;"><br />
</span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">One key ingredient for fall soups is squash. It comes in many shapes, colors, and varieties. Squash, a fruit, is considered by the Native Americans as one of the “Three Sisters.” These include maize, beans, and squash. They would plant these three together because the corn stalk would provide support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. Weeds can be detrimental to the growing conditions of squash. The beans provided nitrogen for all three crops.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">I belong to several food groups on Facebook and this recipe was posted by one of the members. Who could go wrong with squash, potato, corn, and my favorite…bacon! ENJOY! <o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3OV3uDcvCjAWRIPdgf-PMbDbH_M_al0QntwjZJsLqvZfWFDUIyGLIcTyQ3-Nc_t_mVfpQBhyZ_vd7FtBwaM1hfQXhp7n9Ry6UytZJriUy7T98-v65FUDFtHkrXV4HgFrFtrWQkA1t0v5/s1600/squash+and+corn+chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3OV3uDcvCjAWRIPdgf-PMbDbH_M_al0QntwjZJsLqvZfWFDUIyGLIcTyQ3-Nc_t_mVfpQBhyZ_vd7FtBwaM1hfQXhp7n9Ry6UytZJriUy7T98-v65FUDFtHkrXV4HgFrFtrWQkA1t0v5/s400/squash+and+corn+chowder.jpg" width="400" /></a></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;"><br />
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<div class="MsoNormal"><b><u>Squash and Corn Chowder</u></b></div></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 medium ears of corn, husks and silks removed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pound of bacon, cut in 1/2-inch pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 medium onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 jalapeno pepper, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large yellow squash, pureed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pound red potatoes, cut into 1/2-inch pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 small tomatoes, seeded and diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cups vegetable broth </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups low-fat milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Cut kernels from corncobs, reserving the cobs.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In a soup pot, cook bacon over medium heat until browned. Transfer bacon to a paper towel lined plate to drain. When cool enough to handle, crumble bacon pieces.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Add onion and jalapeno to bacon drippings in soup pot. Stir and cook until onion is tender, about 5 minutes. Add garlic, cook 1 minute longer. Whisk in flour, salt, and pepper, cook for 1 additional minute.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Stir in the pureed squash, potatoes, corncobs, corn kernel, tomatoes, and broth; heat to boiling. Reduce heat, cover, and simmer until potatoes are tender; 10-15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Discard corncobs from soup pot. Stir in the cooked bacon and milk. Heat through and serve.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-84070786230638431362011-10-06T07:06:00.000-05:002011-10-06T07:06:15.904-05:00Buffalo Sloppy Joes<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt; line-height: 115%;">This recipe combines the great flavors of bar-style buffalo chicken wings and the speed of putting together a pot of sloppy joes.<span> </span>A good Lousiana-style hot sauce gives this dish the tart zing that replicates those great wings.<span> </span>The creamy tang of the blue cheese tones down the heat just enough to make you want to keep eating more.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMr0Vm4Hfk7tHdVPFXdiMMSAXMa49u9YybL9oJ_Ug2XGiEKxeTC8AhoKUtoIPkEGksnYWuiDvbG7Ry9pkKVgJ5WvuQKlOHVTGCoYivAdhAwCxBEQZp0CWiyC_n94YzBCa8RImdqwfc1Z-P/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMr0Vm4Hfk7tHdVPFXdiMMSAXMa49u9YybL9oJ_Ug2XGiEKxeTC8AhoKUtoIPkEGksnYWuiDvbG7Ry9pkKVgJ5WvuQKlOHVTGCoYivAdhAwCxBEQZp0CWiyC_n94YzBCa8RImdqwfc1Z-P/s320/IMG_0004.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 18px;">I used ciabatta rolls instead of hamburger buns.<span> </span>Using a denser, harder roll prevented the buns from falling apart while eating.<span> </span>I also used ground beef in preparing the pictured recipe.</span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt; line-height: 115%;"><u><b>Buffalo Sloppy Joes</b></u></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">2<span> </span>pounds extra-lean ground turkey or beef<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">2<span> </span>celery ribs; chopped<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">1<span> </span>medium onion; chopped<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">1<span> </span>medium carrot; grated<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">3<span> </span>garlic cloves; minced<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">1<span> </span>8 ounce can tomato sauce<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">½<span> </span>cup chicken broth<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">¼<span> </span>cup Louisiana-style hot sauce<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">2<span> </span>tablespoons brown sugar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">2<span> </span>tablespoons red wine vinegar<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">1<span> </span>tablespoon Worcestershire sauce<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">¼<span> </span>teaspoon pepper<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">8<span> </span>hamburger buns; split<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;">1<span> </span>cup crumbled blue cheese; optional<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><span>1. </span>In a Dutch oven, cook the first five ingredients over medium heat until the ground beef or turkey is no longer pink.<span> </span></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><span></span>2. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through.<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 12.0pt;"><span>3. </span>Serve on buns; sprinkle with blue cheese; if desired.<o:p></o:p></span></div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-67022681989895272332011-08-26T21:16:00.000-05:002016-07-01T10:25:41.678-05:00White Almond Layer Cake<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last weekend was my Dad's 66th birthday, so we planned a nice barbecue for him. Unfortunately, they were unable to come at the last minute due to illness. Dessert was this almond layer cake with almond custard filling and cocoa frosting. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For years I have boycotted store-bought box cake mixes but this cake was probably one of the best 'white' cakes I have made. The texture was a fine crumb and very light. It was moist and soft. The almond flavoring in the cake was not overpowering. I think the addition of the sour cream is what actually did it for this cake. It made enough for a three layer cake.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHhvKBVR-SAs33LbBcGbgJeT6M4D5SoLoav6288TkPmG0Z1C9kgMNRRTd8PvY6WzWT1VJC937JT4iwRigjjBfRZGfj2M10ixy1HhoAsrP1gxol7K-sU1huKZUCYVXsScIuD7VQr1fZQoa/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHhvKBVR-SAs33LbBcGbgJeT6M4D5SoLoav6288TkPmG0Z1C9kgMNRRTd8PvY6WzWT1VJC937JT4iwRigjjBfRZGfj2M10ixy1HhoAsrP1gxol7K-sU1huKZUCYVXsScIuD7VQr1fZQoa/s320/IMG_0020.JPG" width="320" /></a></div><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></u></b><br />
<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">White Almond Layer Cake</span></u></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 18 ounce package white cake mix</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/3 cups water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup sour cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoon almond extract</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 egg whites</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></u></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat oven to 325 degrees F. Grease and flour cake pans.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond extract, and egg whites, and beat with an electric mixer on low until all ingredients are mixed and moistened but some lumps still remain, 4 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Pour the batter into the prepared cake pan, and bake in preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes. Allow to cool completely before filling and frosting.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Divide filling in half. Spread half of the filling on the flat side of the first layer. Add second layer, flat side up and spread remaining half of filling. Add third layer. Place 3 wooden skewers through each of the layers to secure. Refrigerate until firm.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Remove cake from refrigerator and frost sides and top.</span><br />
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</span><br />
<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Almond Filling</span></u></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup white sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons plus 1 teaspoon cornstarch</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons amaretto liqueur</span><br />
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<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></u></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Combine sugar, cornstarch, and salt in a saucepan. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. in a separate bowl beat eggs and mix together with milk. Stir into dry mixture.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Cook over medium heat, stirring CONSTANTLY, until thick and bubbling.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Once it bubbles, cook 2 minutes more. STIR IT or it will lump up.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Remove from heat and add liqueur. Cover with plastic wrap and allow to chill completely before using.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sY5KcSoBQxDAeJMiOhruDrW4GambpNg_4XzWsi0QU0zdDBIzGW739kTDZn8IyfxKGADC57ATGvRhPcIsGRsJ68L4ND0mOWMbZ9pqiQQzgs7sutygfkH6JnSfa9t5APXFYuxv7fBbxXt2/s1600/IMG_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sY5KcSoBQxDAeJMiOhruDrW4GambpNg_4XzWsi0QU0zdDBIzGW739kTDZn8IyfxKGADC57ATGvRhPcIsGRsJ68L4ND0mOWMbZ9pqiQQzgs7sutygfkH6JnSfa9t5APXFYuxv7fBbxXt2/s320/IMG_0025.JPG" width="240" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Cooked Cocoa Frosting</u></b></span><br />
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<div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cook together:</b><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1<span> </span>cup milk</span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup flour<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir over medium low heat until smooth and thick. Cool completely before proceeding to the next step.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Then add:</b><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;">1/2<span> </span>pound butter; softened</span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span>1/2 </span>pound shortening ( ½ cup)<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1<span> </span>cup powdered sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon vanilla extract</span><span class="Apple-style-span" style="font-family: 'Segoe UI';"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons dutch-process cocoa</span></span></div><div class="MsoNormal"><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mix on high speed with mixer until light and fluffy. Chill until firm and spreadable.</span></div></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com2tag:blogger.com,1999:blog-4557117736800590156.post-67336091334177078712011-08-09T05:59:00.001-05:002011-08-16T05:19:08.858-05:00Lemon Zucchini Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">That time of the summer is here. When your crops from the garden are starting to produce. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I can remember when I was a child, my parents having a pretty good-sized garden for a city lot in the south suburbs of Illinois. Each summer I would have the job of picking these great vegetables. We always had zucchini in two sizes. The first was about 10-12-inches long and 2-inches in diameter. Those were for frying, cooking and salads. The second type were the 'baseball bats.' I can remember they were the length of my forearm and about 4 to 5-inches in diameter. These were always used for baking. Mom would make dozens of loaves of delicious zucchini bread and freeze them so we would have it all year long.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This past week, I checked the zucchini plant and found that I had several ready for picking. I am a huge fan of zucchini bread or muffins and look forward to them each year. I found this recipe online and thought the combination of the lemon and zucchini would be a good combination. I was right. These were light and quite tasty.</span><br />
<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></u></b><br />
<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Lemon Zucchini Muffins</span></u></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY5zEU3BrDWSwB1ZwbAisG-5kNygL_yQsFeBYfY_Lq_7lj1cGrYE6Yd5N8fZ7cSkoWaIZ6MU8Xptoq3numjvkZHQS5q21X_kcoEwcx9Vuz8B5W4T5LsD-prz-pAP2029Tni2aeWBrgsse/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY5zEU3BrDWSwB1ZwbAisG-5kNygL_yQsFeBYfY_Lq_7lj1cGrYE6Yd5N8fZ7cSkoWaIZ6MU8Xptoq3numjvkZHQS5q21X_kcoEwcx9Vuz8B5W4T5LsD-prz-pAP2029Tni2aeWBrgsse/s320/IMG_0005.JPG" width="320" /></a></div><b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">INGREDIENTS:</span></u></b><br />
<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></u></b><br />
<div class="Section2" style="display: inline !important;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; display: inline !important; width: 100%;"><tbody style="display: inline !important;">
<tr style="display: inline !important;"><td style="display: inline !important; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in; width: 50%;" valign="top" width="50%">1 ½ cups shredded zucchini <br />
1/4 cup white sugar <br />
1 egg <br />
1/2 cup vegetable oil <br />
1 ½ cups all-purpose flour <br />
1/2 teaspoon salt <br />
1/2 teaspoon baking soda <br />
¼ teaspoon baking powder <br />
1 teaspoon ground cinnamon <br />
2 teaspoons lemon zest <br />
<br />
3 tablespoons uncooked oats <br />
2 tablespoons sugar <br />
<br />
DIRECTIONS:<br />
1. Preheat oven to 325 degrees F (165 degrees C). Grease and line muffin pan.<br />
2. In a bowl, beat together the zucchini, sugar, egg, and oil. <br />
3. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. <br />
3. Pour the batter into the prepared pan. <br />
4. Mix the oats and sugar together. <br />
5. Sprinkle combined mixture on top of each muffin. <br />
6. Bakes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.</td></tr>
</tbody></table></div><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></u></b><br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in;"><tbody> </tbody></table></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com3tag:blogger.com,1999:blog-4557117736800590156.post-30509971110277128822011-06-21T05:44:00.001-05:002011-06-21T05:44:57.984-05:00Island Pork Steaks<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe originally called for chicken breasts but since we have been eating a lot of chicken lately, I thought I would substitute using pork steaks. The sweet-sour bite to these really went well with the <a href="http://letslive2eat.blogspot.com/2011/06/citrus-black-beans-and-tomatoes.html">Citrus Black Beans and Tomatoes</a> that I posted last week. I served it on a bed of white rice. The pineapple glaze really worked quite well with the richness of the pork.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgox4S4lQqK7FLMawiijWIpRUdmhrqOjdvySZssTuqHnYNCPyomPNkkdSmJqTquaHt_9P3mEipF7U-gl1G8HR-SpE0-W4JrAM6Kgr3Unsy4WaddpJxRvAAR9RUc-c00iDrqGz5D0THKuY/s1600/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgox4S4lQqK7FLMawiijWIpRUdmhrqOjdvySZssTuqHnYNCPyomPNkkdSmJqTquaHt_9P3mEipF7U-gl1G8HR-SpE0-W4JrAM6Kgr3Unsy4WaddpJxRvAAR9RUc-c00iDrqGz5D0THKuY/s320/IMG_0102.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Island Pork Steaks</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 6-8 ounce pork steaks</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/4 teaspoons Jerk seasoning; divided</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 20 ounce can pineapple slices; reserve juice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon brown sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d3d3d; line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div class="instruction" style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat grill or cast iron grill pan to medium-high heat.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Remove any excess fat from pork and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Just before grilling, oil grate. Place pork steaks on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Serve pork steaks with pineapple slices and warm sauce.</span></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-71815712783287226022011-06-16T06:24:00.000-05:002011-06-16T06:24:40.507-05:00Citrus Black Beans and Tomatoes<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As most of you know, the blog has been rather quiet for about a month. Since we have been dieting and exercising, the posts have been minimal because I have not been cooking anything exciting. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With our trip to Greece is nearly here and I am happy to say we have both lost 40 pounds each. </span>That being said, I am going to try and take a slightly healthier approach to cooking and the recipes that I will be posting. Don't get me wrong. We still love our bacon, sweets, and home cooking. We are now just cooking and eating that food in moderation.</div></div><div><br />
</div><div>This first recipe, is for a black bean dish that I saw on an episode of Semi-Homemade with Sandra Lee. The episode focused on Caribbean food. This was the side dish to Jerk Chicken/Pork. I hope you enjoy!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaM4PGobwG8pJ7JGwuWOPOJbNc0r2SWw7LK9Pwyr5kzDm4KvO9RFX1mTXqChj2qKeVuDiSn84EohizNRcRF3ko2UfXKL0YOWjNawJCBtw-gEWdHyVTWyt4gPWWA0h2lccwEhyphenhyphenYLiKt5as/s1600/IMG_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaM4PGobwG8pJ7JGwuWOPOJbNc0r2SWw7LK9Pwyr5kzDm4KvO9RFX1mTXqChj2qKeVuDiSn84EohizNRcRF3ko2UfXKL0YOWjNawJCBtw-gEWdHyVTWyt4gPWWA0h2lccwEhyphenhyphenYLiKt5as/s320/IMG_0096.JPG" width="320" /></a></div><div><br />
<b><u>Citrus Black Beans and Tomatoes</u></b></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>1 15-ounce can black beans; rinsed and drained</span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 10-ounce can diced tomatoes with chiles and sauce</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon lime juice</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon crushed garlic</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup chopped onion</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup cilantro; chopped</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></u></b></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Combine all ingredients in a saucepan. Stir thoroughly.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Bring to a boil and reduce to simmer. Reduce heat and simmer for 10 minutes.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place in serving dish and serve hot.</span></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-24352567340470785412011-05-18T19:56:00.000-05:002011-05-18T19:56:11.194-05:00White Chicken Chili<div class="MsoNormal"><span style="font-family: "Trebuchet MS";">Even though we are in mid-May and the weather should be starting to break, it has been extremely chilly for the past few weeks.<span style="mso-spacerun: yes;"> </span>You would expect to be smelling barbecued steaks or ribs, but instead, it has been too cold.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">I had a taste for chili and thought I would try something different.<span style="mso-spacerun: yes;"> </span>We had White Chicken Chili a few years ago when our friend, Linda, made it for us.<span style="mso-spacerun: yes;"> </span>Unfortunately, I could not find her recipe.<span style="mso-spacerun: yes;"> </span>I tried this recipe I found and both Kevin and I couldn’t get enough of it.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAF7eZjmXi654r3HIEpK2U7YSjvRd8OGHDIBCvcApwvxCPzYz6V0ksjNGus2RPAZBG6Y1gt3-nFK8jMz2XcF1Hkgts0gcRE_3sHqk_pF0RoedggUmtDAXXGxFYB1Md2ypPAzL8ux9ktue/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAF7eZjmXi654r3HIEpK2U7YSjvRd8OGHDIBCvcApwvxCPzYz6V0ksjNGus2RPAZBG6Y1gt3-nFK8jMz2XcF1Hkgts0gcRE_3sHqk_pF0RoedggUmtDAXXGxFYB1Md2ypPAzL8ux9ktue/s320/IMG_0019.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Trebuchet MS";">White Chicken Chili<o:p></o:p></span></u></b></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>tablespoon vegetable oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>onion, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">3 <span style="mso-tab-count: 1;"> </span>cloves garlic, crushed<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>4-ounce can diced jalapeno peppers<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>4-ounce can chopped green chile peppers<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">2 <span style="mso-tab-count: 1;"> </span>teaspoons ground cumin<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>teaspoon dried oregano<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>teaspoon ground cayenne pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">2 <span style="mso-tab-count: 1;"> </span>14.5-ounce cans chicken broth<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">3 <span style="mso-tab-count: 1;"> </span>cups chopped cooked chicken breast<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">2 <span style="mso-tab-count: 1;"> </span>15-ounce cans white beans<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1<span style="mso-tab-count: 1;"> </span>15-ounce can light kidney beans<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1 <span style="mso-tab-count: 1;"> </span>cup shredded Monterey Jack cheese<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Trebuchet MS";">Directions</span></u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Trebuchet MS";"><br />
</span></u></b></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">1.<span style="mso-spacerun: yes;"> </span>Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">2.<span style="mso-spacerun: yes;"> </span>Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">3.<span style="mso-spacerun: yes;"> </span>Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS";">4.<span style="mso-spacerun: yes;"> </span>Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0tag:blogger.com,1999:blog-4557117736800590156.post-63787505500850579992011-05-15T19:22:00.000-05:002011-05-15T19:22:12.568-05:00Mango Banana Bread<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made this bread this morning because my mangoes and bananas were going overripe. I am a big fan of any types of fruit bread - banana, blueberry, raspberry, or zucchini. Now, I have another to add to the list. </span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There is something about a warm loaf of breakfast bread right out of the oven with a cup of piping hot coffee to start the morning. Satisfying and relaxing while there is no activity in the house. Both the dog and cat were sleeping in the sun and it was peaceful.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Make a loaf of this bread, sit back, have some coffee and relax. Enjoy your morning!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmwsrSnPQ38yq2kfwqVME16Cyh1VHo7GvEMjigqrwur0FXAt_Ngqa3co_SnC-b26GkfspLfnvAIcsr-pxUp9mTPoNurIl051q5k6eu37JavhQ_pTOo8aJnfCAWJvbqh93YUvwdBPzRLKD/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmwsrSnPQ38yq2kfwqVME16Cyh1VHo7GvEMjigqrwur0FXAt_Ngqa3co_SnC-b26GkfspLfnvAIcsr-pxUp9mTPoNurIl051q5k6eu37JavhQ_pTOo8aJnfCAWJvbqh93YUvwdBPzRLKD/s320/IMG_0008.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Mango Banana Bread</u></b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">2<span style="mso-tab-count: 1;"> </span>cups flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">2<span style="mso-tab-count: 1;"> </span>teaspoons baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">1<span style="mso-tab-count: 1;"> </span>teaspoon baking powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">2<span style="mso-tab-count: 1;"> </span>teaspoons cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">½<span style="mso-tab-count: 1;"> </span>teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">¾ - 1 <span style="mso-tab-count: 1;"> </span>cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">½ <span style="mso-tab-count: 1;"> </span>cup canola oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">¼ <span style="mso-tab-count: 1;"> </span>cup butter or ¼ cup margarine, melted<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">¼ <span style="mso-tab-count: 1;"> </span>cup nuts, chopped (optional)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">1 <span style="mso-tab-count: 1;"> </span>teaspoon vanilla<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">2 <span style="mso-tab-count: 1;"> </span>cups ripe mangoes, chopped coarsely<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">1 <span style="mso-tab-count: 1;"> </span>overripe banana, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">3<span style="mso-tab-count: 1;"> </span>eggs, beaten<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">½<span style="mso-tab-count: 1;"> </span>cup raisins (optional)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">½<span style="mso-tab-count: 1;"> </span>cup shredded coconut (optional)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">1.<span style="mso-spacerun: yes;"> </span>Combine dry ingredients in a large bowl. </span><span style="font-family: "Trebuchet MS"; font-size: 8.0pt; mso-bidi-font-family: "Segoe UI";"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">2.<span style="mso-spacerun: yes;"> </span>Make a well in the middle and add other ingredient. Mix thoroughly</span><span style="font-family: "Trebuchet MS"; font-size: 8.0pt; mso-bidi-font-family: "Segoe UI";">. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">3.<span style="mso-spacerun: yes;"> </span>Pour into a greased loaf pan and let stand for 20 minutes. </span><span style="font-family: "Trebuchet MS"; font-size: 8.0pt; mso-bidi-font-family: "Segoe UI";"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Trebuchet MS"; mso-bidi-font-family: "Segoe UI";">4.<span style="mso-spacerun: yes;"> </span>Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs.<o:p></o:p></span></div></span></div>Steven M.http://www.blogger.com/profile/15938525196339704797noreply@blogger.com0