tag:blogger.com,1999:blog-70453298842925842482024-03-12T17:09:52.090-07:00Gourmet RoosterGourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-7045329884292584248.post-54226085665414162162014-03-06T12:40:00.001-08:002014-03-06T12:40:53.174-08:00Italian Pot Roast<div style="font-family: 'Lucida Grande'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">The mission: cook dinner only with what you have on hand. No special trips to the grocery store. Only what is in your pantry, fridge or freezer. Sound doable?</span></div>
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<span style="letter-spacing: 0.0px;">Now I’m one of those people that plans ahead before I go to the grocery store. I know what I am cooking for dinner for the most part. But I do end up with days with nothing planned, and I have to shake the freezer to see what falls out. “Shaking the freezer” is big in my family. Growing up, I can remember asking my mom what was for dinner. She would say, “go shake the freezer and see what falls out.” Usually we couldn’t even tell what it was until it defrosted....</span></div>
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<span style="letter-spacing: 0.0px;">So my challenge today was to cook dinner with nothing planned, only what I had on hand. I found a chuck roast in the back of the freezer, a can of crushed tomatoes, some red wine, a box of rigatoni and some chive cream cheese. No problem....Italian Pot Roast! I figured I could throw the chuck roast in the slow cooker with the crushed tomatoes, tomato paste, red wine, garlic, onion powder, dried basil, dried oregano, and a couple of bay leaves. At the end, I knew I could melt in the cream cheese for a creamy and rich sauce. The beef would get shredded and returned to the sauce, and the whole thing would be served with the rigatoni.</span></div>
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<span style="letter-spacing: 0.0px;">I knew it sounded good, but oh man, I had no idea how amazing it would be. The beef was tender and moist, and the sauce was decadent perfection. I’ll walk you through how I made it.</span></div>
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<span style="letter-spacing: 0.0px;">I started by browning my chuck roast in a little bit of olive oil. I’ve said it before and I’ll say it again, you have to brown meat before you put in into a slow cooker. Meat can get mushy and really unappetizing if you skip this step.</span></div>
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<span style="letter-spacing: 0.0px;">And keep in mind, this recipe would be fantastic with pork or chicken. You’ll have to shake your freezer to see what falls out.</span></div>
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<span style="letter-spacing: 0.0px;">Once the meat is browned, I nestle it in the bottom of my slow cooker and then I top with with all of the ingredients I mentioned above, crushed tomatoes (or marinara sauce-use what you’ve got!), tomato paste for a deep rich flavor, red wine, garlic, onion powder, dried basil, dried oregano and a couple of bay leaves.</span></div>
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<span style="letter-spacing: 0.0px;">I have a pretty well stocked spice cabinet, but if you don’t...you probably have Italian seasoning on hand. That will work too. I also usually have tomato paste in my pantry, or some in the freezer. Next time you make a recipe that calls for a couple of tablespoons of tomato paste, save the rest in the freezer. It freezes beautifully.</span></div>
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<span style="letter-spacing: 0.0px;">I let this cook all day, and after about eight hours, you will have the most tender, falling apart beef. I shred the beef with two forks and then return it to the pot. I also stir in the cream cheese which will quickly melt into the sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitR8YOjnUoA3EsIhYxZs-I0_IwtNCUOlBu7H_gajq2oqfM0GEKRp_O3lxUy53c6f-y4p8l73cydJOMFMbHZQwnJ0LoG7pEdGM_AY0E0NW6xyHlTp62N7hVjHX_3tPSxIRDftfSN5p1MAFA/s1600/Italian+pot+roast+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitR8YOjnUoA3EsIhYxZs-I0_IwtNCUOlBu7H_gajq2oqfM0GEKRp_O3lxUy53c6f-y4p8l73cydJOMFMbHZQwnJ0LoG7pEdGM_AY0E0NW6xyHlTp62N7hVjHX_3tPSxIRDftfSN5p1MAFA/s1600/Italian+pot+roast+002.JPG" height="267" width="400" /></a></div>
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<span style="letter-spacing: 0.0px;">Like I said, I served this over rigatoni, but it would be fantastic over rice, potatoes or even on a sandwich. Again, it depends on what you have in your pantry.</span></div>
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<span style="letter-spacing: 0.0px;">Next time you can’t figure out what to cook, or you think you don’t have anything on hand...shake your freezer, or fridge, or pantry! Get creative. You might end up with a winner!</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;">Italian Pot Roast</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">3 tablespoons vegetable oil</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">Meat, such as a rump roast, chuck roast, pork loin (3-4 pounds), 4 large pork chops, or 4 large chicken breasts</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">28 ounce can crushed tomatoes, or 1 24 ounce jar spaghetti sauce</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">1/3 cup tomato paste</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">1 cup red wine</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">2 cloves garlic, minced</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">2 teaspoons onion powder</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">2 teaspoons crushed oregano (dried)</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">2 teaspoons crushed basil leaves (dried)</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">2 bay leaves</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">4 ounces chive cream cheese</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">Preheat large pot. Add 3 tablespoons oil. Brown meat on all sides over medium heat, about 4-5 minutes per side. If using chicken, skip this step.</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">Add remaining ingredients, except for cream cheese, to slow cooker. Add browned meat. Set slow cooker to cook for 8 hours on low.</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">After 8 hours, remove meat to rest for 10 minutes. Remove bay leaves and discard. Skim fat off the sauce and add cream cheese. Stir until melted.</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">Shred meat and return to slow cooker to heat through.</span></div>
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<span style="letter-spacing: 0.0px;"></span><br /></div>
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<span style="letter-spacing: 0.0px;">Serve over pasta, rice or potatoes.</span></div>
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<span style="letter-spacing: 0.0px;">Serves about 4-6</span></div>
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Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-7458623921158802812014-02-27T17:23:00.003-08:002014-02-27T17:30:34.434-08:00Celebrate Mardi Gras with Etouffee<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">According to the good people at Wikipedia....”Mardi Gras is French
for Fat Tuesday, referring to the practice of the last night of eating richer,
fatty foods before the ritual fasting of the </span><a href="http://en.wikipedia.org/wiki/Lent" target="_blank"><span style="color: #2200a7; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Lenten</span></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> season, which begins
on </span><a href="http://en.wikipedia.org/wiki/Ash_Wednesday" target="_blank"><span style="color: #2200a7; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Ash Wednesday</span></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">.”<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Tuesday, March 4th is Fat Tuesday….the biggest day during Mardi
Gras. I think it’s as good of a reason as any to celebrate. Why
not? At least you can get some good food out of it, and Cajun/Creole
cuisine is some of the best in the world. Today I am going to show you a
dinner that you can make, pretty easily, to eat this Tuesday. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Today, I am making Chicken Étouffée….or rather, my version of
it. Étouffée just means that whatever you are cooking, whether it is
chicken, shrimp, crawfish, etc. is smothered in gravy. The gravy is made
of a roux. I think we have discussed this before, but in case you
mentally blocked it….a roux is a mixture of fat and flour that is cooked
together. This mixture will thicken a sauce, and give it a nutty
flavor. I have a cool trick for making a roux that I will show you in a
bit. My other cool trick is that I cook my étouffée in my slow cooker.
Hello easy!<o:p></o:p></span></div>
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<span style="color: #660004; font-family: "Times","serif"; font-size: 11.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I start the recipe by browning big bone-in chicken breasts.
They are usually called “split breasts” at the grocery store. I liberally
season the breasts with cajun (or creole) seasoning, then brown each side in
oil on the stove top. This will help give the chicken a really good
flavor. I always brown meat before it goes into the slow cooker.
This keeps it from getting mushy.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Next, I make my roux. I melt some butter and oil in a large,
over-proof skillet. Once the butter is melted, I whisk in some
flour. Once the mixture is smooth, I pop the pan in the oven to cook for
about twenty minutes. I don’t touch it all during this time. The
roux will come out dark brown. It will give the étouffée a wonderful
nutty flavor that seriously can’t be matched.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Once the chicken was browned and the roux baked, I tossed the
onion, bell pepper, celery, garlic, bay leaves, hot sauce, Worcestershire
sauce, and concentrated chicken stock into the slow cooker.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I chose concentrated chicken broth because I want the broth
flavor, but I don’t want this to get to soupy as it cooks all day in the slow
cooker. The concentrated broth gives all the flavor in a convenient
little blob.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I also added the crushed tomatoes and chicken to the pot.
Then, I poured in the beer and roux. I popped the lid and let this go for
about 4 and ½ hours on low. Your house will smell amazing!<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Before serving, I take chicken out of the slow cooker. Once
it cools enough to touch it, I remove the skin and bones and shred the
chicken. Then, I add it back into the slow cooker to let the flavors all
meld back together.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbs8p07-CjBh6lfqLSVnMr4nJW8WXnjPPMhqt-Hwtg9YjJAEkoAzEsFgV8F0dCuxRHkQy20BDJ0PYmSzQmhact-n0JoNF3lw6pjQdmdL3tltyiU0Va0cgtjBt9uEAu8aAhU3oWJ7Kk7i7c/s1600/etouffee+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbs8p07-CjBh6lfqLSVnMr4nJW8WXnjPPMhqt-Hwtg9YjJAEkoAzEsFgV8F0dCuxRHkQy20BDJ0PYmSzQmhact-n0JoNF3lw6pjQdmdL3tltyiU0Va0cgtjBt9uEAu8aAhU3oWJ7Kk7i7c/s1600/etouffee+005.JPG" height="267" width="400" /></a></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I served my étouffée over rice, which is pretty typical.
This chicken ends up so moist, and almost has a nutty flavor from the
roux. The sauce is thick and delicious too. I served mine with
bread to sop up the extra sauce. I also licked the plate but you don’t
have to do that.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">FYI-You can season this up with as much hot sauce as you
like. I am feeding children so I kept it mild. And yes, I am
pretending that is for the benefit of the kids, not myself who is a wuss with
spice.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">So yea, this takes a few steps, but none of them are hard.
And it is so worth it…..especially if you want to celebrate Mardi Gras like a
New Orleanian. New Orleaner? New Orleanite? Whatever.
Party like you are from Louisiana.<o:p></o:p></span></div>
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<u><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Chicken Étouffée</span></u><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">4 Tablespoons butter<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">4 Tablespoons Vegetable Oil, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">½ cup flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 Chicken “Half Breasts” with skin and bones<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 Tablespoons Creole Seasoning (Tony Cachere’s)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 teaspoon salt<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">½ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 small onion, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 bell pepper, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">¾ cup celery, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cloves garlic, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 pouch concentrated chicken stock (Knorr’s)<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">3 Tablespoons Worcestershire sauce<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Hot sauce to taste<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">12 ounces beer<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 cup crushed tomatoes<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Preheat oven to 350 degrees.<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">In an oven proof pan, melt butter with 2 tablespoons oil.
Whisk in flour. Stir until smooth. Place pan in the oven and bake
at 350 degrees for 20 minutes. Roux will be the color of peanut
butter. Set aside.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">In a large pot, heat remaining oil over medium high heat.
Sprinkle chicken with creole seasoning, salt and pepper. Brown chicken on
all sides, about 2 minutes per side.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Place chicken in slow cooker with remaining ingredients. Add
roux and stir. Cook on low heat for about 4 to 6 hours.<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Remove chicken from pot. Remove skin and bones and shred
chicken. Return shredded chicken to slow cooker.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Serve over rice.<o:p></o:p></span></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Serves 4 to 6 people.</span><span style="color: black; font-family: "Arial","sans-serif"; font-size: 14pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com1tag:blogger.com,1999:blog-7045329884292584248.post-21083154347690214152014-02-19T09:54:00.002-08:002014-02-19T09:54:25.189-08:00DIY Mayonnaise...With Yummy Mix-Ins!
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<span style="font-family: Calibri;">Eighty percent of Americans like mayonnaise.<span style="mso-spacerun: yes;"> </span>I’m kidding.<span style="mso-spacerun: yes;">
</span>I totally made up that number.<span style="mso-spacerun: yes;"> </span>I
have no idea how many people like mayo.<span style="mso-spacerun: yes;">
</span>I do, however, know that mayonnaise is very polarizing.<span style="mso-spacerun: yes;"> </span>It really isn’t a food that people think is
just Ok.<span style="mso-spacerun: yes;"> </span>People either love it or hate
it….like cilantro.<span style="mso-spacerun: yes;"> </span>I am one of those
people that love it.<span style="mso-spacerun: yes;"> </span>On anything.<span style="mso-spacerun: yes;"> </span>Mayonnaise is one of my favorite things in
the whole world.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Did you know that it is really easy to make your own
mayo?<span style="mso-spacerun: yes;"> </span>You can make it with stuff you
might already have in your fridge and pantry.<span style="mso-spacerun: yes;">
</span>It is kind of a cool thing to make, especially if you have kids.<span style="mso-spacerun: yes;"> </span>It is almost like a science experiment.<span style="mso-spacerun: yes;"> </span>You start with eggs (pasteurized and we will
get to that in a bit), add an acid such as vinegar and oil….and blend.<span style="mso-spacerun: yes;"> </span>Those three things blended all together give
you mayo.<span style="mso-spacerun: yes;"> </span>How simple is that?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Normally, mayonnaise made at home would be made with raw egg
yolks.<span style="mso-spacerun: yes;"> </span>I have done this before, and the
end result is a rich, thick mayo unlike what you get at the grocery store.<span style="mso-spacerun: yes;"> </span>The problem is the raw eggs.<span style="mso-spacerun: yes;"> </span>That freaks me out.<span style="mso-spacerun: yes;"> </span>I have avoided raw eggs by making my mayo
with pasteurized egg product (Egg Beaters).<o:p></o:p></span></div>
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<span style="font-family: Calibri;">When I make mayo, I use my super powered blender.<span style="mso-spacerun: yes;"> </span>You can also use a food processor.<span style="mso-spacerun: yes;"> </span>You can use whatever will blend, as long as
it has a hole at the top, in the lid, so you can stream oil in the top.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">I start by adding my pasteurized eggs and vinegar to the
blender.<span style="mso-spacerun: yes;"> </span>I usually use champagne
vinegar, but you can use white vinegar, apple cider vinegar, lemon or even lime
juice.<span style="mso-spacerun: yes;"> </span>You just need an acid.<span style="mso-spacerun: yes;"> </span>I blend the eggs and vinegar together with
some salt to get the process going.<span style="mso-spacerun: yes;">
</span>Then, I slowly stream in oil.<span style="mso-spacerun: yes;"> </span>I
like to use a combination of olive oil and vegetable oil.<span style="mso-spacerun: yes;"> </span>I like the olive flavor, but I find using all
olive oil produces too strong a flavor. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">BTW-you could totally use coconut oil, grape seed oil or
avocado oil!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">This blends for a couple of minutes as the oil is streamed
in.<span style="mso-spacerun: yes;"> </span>The mixture comes together and
thickens before your very eyes.<span style="mso-spacerun: yes;"> </span>It is
pretty much amazing.<span style="mso-spacerun: yes;"> </span>Don’t let it get
too far though…it will get a weird chunky texture if you do.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYy7zLCdZeM901VY5qktVVwH1SEoTYekI9ggC1_eGwBYNStRDlCHhZ9L75zjp9zREwwOL0WlBl18WH3sPV-AEOZsAteR9m1cjILKmjWpEnv2KcBt4WgvCuWShz1W1XmshwGvoTaGM0nKgK/s1600/mayo+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYy7zLCdZeM901VY5qktVVwH1SEoTYekI9ggC1_eGwBYNStRDlCHhZ9L75zjp9zREwwOL0WlBl18WH3sPV-AEOZsAteR9m1cjILKmjWpEnv2KcBt4WgvCuWShz1W1XmshwGvoTaGM0nKgK/s1600/mayo+001.JPG" height="267" width="400" /></a></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
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<span style="font-family: Calibri;">The end result is creamy, rich and delicious.<span style="mso-spacerun: yes;"> </span>It is nothing like what you get in a jar at
the grocery store.<span style="mso-spacerun: yes;"> </span>The best part?<span style="mso-spacerun: yes;"> </span>You can personalize your mayo and add whatever
you want to it!<span style="mso-spacerun: yes;"> </span>The possibilities are
endless!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Try:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">¾ cup chopped crisp bacon with ½ cup chopped chives for
Bacon Chive Mayo<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ cup chopped sundried tomatoes and ¼ cup chopped basil for
Sundried Tomato Basil Mayo<o:p></o:p></span></div>
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<span style="font-family: Calibri;">One packet dry Ranch dressing mix for Ranch Mayo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 tablespoons BBQ dry rub for BBQ Mayo<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 diced chipotle peppers in adobo sauce for Chipotle Mayo<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 or 2 tablespoons horseradish for Horseradish Mayo<o:p></o:p></span></div>
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<span style="font-family: Calibri;">4 ounces chopped green chilis and ¾ cup sharp cheddar cheese
for Green Chili Cheddar Mayo (Pictured-My Favorite!)<o:p></o:p></span></div>
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<u><span style="font-family: Calibri;">Easy DIY Mayonnaise<o:p></o:p></span></u></div>
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<span style="font-family: Calibri;">¼ cup Pasteurized Egg Product<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 teaspoons champagne vinegar<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Calibri;">¾ cup olive oil<o:p></o:p></span></div>
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<span style="font-family: Calibri;">¾ cup vegetable oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add egg, vinegar and salt to a blender.<span style="mso-spacerun: yes;"> </span>Blend until smooth.<span style="mso-spacerun: yes;"> </span>Slowly stream in oil while blending, should take
about 1 minute.<span style="mso-spacerun: yes;"> </span>Blend until thick and
creamy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Keep in tightly sealed container in refrigerator for up to 2
weeks.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 2 cups.<o:p></o:p></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-73362417378763462292014-02-05T11:15:00.001-08:002014-02-05T11:15:42.280-08:00Creamy Chicken and Artichoke Soup
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Hallelujah, the snow came back today.<span style="mso-spacerun: yes;"> </span>So I made soup.<span style="mso-spacerun: yes;"> </span>I’ve been waiting.<span style="mso-spacerun: yes;"> </span>I was seriously getting ready to just start
grilling burgers and making potato salad in anticipation of summer, but winter
came back today, thankfully.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Did you know January was National Soup Month?<span style="mso-spacerun: yes;"> </span>I didn’t until the end of the month.<span style="mso-spacerun: yes;"> </span>I am usually a day late and a dollar short
with things like that.<span style="mso-spacerun: yes;"> </span>I have got to get
some sort of food calendar.<span style="mso-spacerun: yes;"> </span>Is that a
thing?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Anyway, like I was saying, I made soup. <span style="mso-spacerun: yes;"> </span>I am a fan of soup, as long as it is a
somewhat creamy soup.<span style="mso-spacerun: yes;"> </span>Broth based soups
remind me of being sick.<span style="mso-spacerun: yes;"> </span>The soup I am
going to show you today is my Creamy Chicken and Artichoke Soup.<span style="mso-spacerun: yes;"> </span>It is broth based, but don’t worry, I still
find a way to make it creamy.<span style="mso-spacerun: yes;"> </span>It is the
perfect soup for a cold winter’s day.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Since 2014 is the year of the vegetable for me, I start this
soup with a few of them.<span style="mso-spacerun: yes;"> </span>Actually, I
always have, but this fits right in with my New Year’s Resolution, so I’m
bragging.<span style="mso-spacerun: yes;"> </span>I soften onion, garlic,
carrots and celery in a little bit of butter and oil.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once the veggies are a little soft and sweaty (but not
browned!), I add in some salt and pepper, a bay leaf, chopped artichoke hearts
and chopped leftover chicken.<span style="mso-spacerun: yes;"> </span>Then, I
pour in some really good chicken stock.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I like to use artichoke hearts that are packed in
water.<span style="mso-spacerun: yes;"> </span>They are still salty, buttery and
delicious, but they don’t have that oily heaviness that hearts packed in oil
have.<span style="mso-spacerun: yes;"> </span>I chop mine up a bit just to make
them more bite sized, and to make sure they spread throughout the soup.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I like to use leftover chicken or a rotisserie chicken that
I have bought at the grocery store.<span style="mso-spacerun: yes;"> </span>If
you don’t have leftover chicken, either baked, grilled or even sautéed, you can
totally just grill a few breasts just for the soup.<span style="mso-spacerun: yes;"> </span>I like to keep it easy, so I use leftover or
store bought.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Are you wondering what I mean by good chicken stock?<span style="mso-spacerun: yes;"> </span>I just mean that I look for a box that says
“stock” as opposed to “broth”.<span style="mso-spacerun: yes;"> </span>I think
that stock has a richer flavor. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I let the soup simmer for about 20 minutes with the lid
on.<span style="mso-spacerun: yes;"> </span>This gives all the veggies,
especially the carrots, a chance to become tender.<span style="mso-spacerun: yes;"> </span>It also lets all the flavors meld
together.<span style="mso-spacerun: yes;"> </span>Once the soup has simmered
sufficiently, I add in some orzo.<span style="mso-spacerun: yes;"> </span>I let
the orzo boil in the soup for about nine minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, after the orzo is al dente in the soup, I add about
four ounces of cream cheese.<span style="mso-spacerun: yes;"> </span>See?<span style="mso-spacerun: yes;"> </span>I told you I would make it creamy!<span style="mso-spacerun: yes;"> </span>The cream cheese melts in and thickens the
soup, but it also makes it creamy and just a bit tangy.<span style="mso-spacerun: yes;"> </span>The flavor of the cream cheese is amazing
with the chicken and artichoke hearts.<span style="mso-spacerun: yes;">
</span>This isn’t any ordinary chicken soup!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This soup is best eaten right away as the orzo will soak up
the broth in any leftovers.<span style="mso-spacerun: yes;"> </span>But you know
what you are left with?<span style="mso-spacerun: yes;"> </span>Creamy chicken
pasta….and that ain’t half bad…..<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YVBT32ctyfJYeLNyoCPxOBVvF78L8xMr1v5s9UmHEXT0o92ex9sPS5IXAojkpzzFP_vtpqkJ4R56BFdSk_mSFGsrSbivUheMIVCf6GbnogkBW2VAC3l2MFMCibksCy5oacOPMf99GZm-/s1600/creamy+chicken+and+artichoke+soup+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YVBT32ctyfJYeLNyoCPxOBVvF78L8xMr1v5s9UmHEXT0o92ex9sPS5IXAojkpzzFP_vtpqkJ4R56BFdSk_mSFGsrSbivUheMIVCf6GbnogkBW2VAC3l2MFMCibksCy5oacOPMf99GZm-/s1600/creamy+chicken+and+artichoke+soup+009.JPG" height="267" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I garnish with crunchy bread sticks and scallions, but I’ll
leave the garnishes up to you.<span style="mso-spacerun: yes;"> </span>Happy
belated National Soup Month!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Creamy Chicken and Artichoke Soup <o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup carrots, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 large onion, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup celery, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 garlic cloves, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ teaspoons black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 or 2 bay leaves<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">14 ounces artichoke heart quarters (water packed), chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">12 ounces chicken breast, cooked and chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 cups chicken stock<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups orzo<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a large stock pot, sauté carrots, onion, celery, garlic
and butter and olive oil.<span style="mso-spacerun: yes;"> </span>Cook
vegetables over medium heat until softened, about 5 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add salt, pepper, bay leaves, artichoke hearts, chicken and chicken
stock.<span style="mso-spacerun: yes;"> </span>Simmer soup over medium heat for
20 minutes, covered.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bring soup to rolling boil.<span style="mso-spacerun: yes;">
</span>Add orzo and return to boil.<span style="mso-spacerun: yes;">
</span>Continue cooking soup over medium heat for 9 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once orzo is cooked, add cream cheese and stir until melted.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 8<o:p></o:p></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-14806434819442986232014-01-29T11:30:00.001-08:002014-01-29T11:30:08.902-08:00Creamy Pesto Artichoke Dip!
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">By the time you read this, we will know who is going to the Super
Bowl.<span style="mso-spacerun: yes;"> </span>As I write this, we don’t.<span style="mso-spacerun: yes;"> </span>It had better be the ‘Niners, or I will have
one very unhappy husband.<span style="mso-spacerun: yes;"> </span>I would like
to see the ‘Niners go too, after all, I am a Bay Area girl at heart. <span style="mso-spacerun: yes;"> </span>And it always nice to see Colin Kaepernick
succeed, right?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You may be able to guess, I’m really not that into
football.<span style="mso-spacerun: yes;"> </span>I try, I really do.<span style="mso-spacerun: yes;"> </span>But it is hard for me to sit through an
entire game.<span style="mso-spacerun: yes;"> </span>They are so long!<span style="mso-spacerun: yes;"> </span>I coach my daughter’s cheer squad and the
games they cheer for are about an hour.<span style="mso-spacerun: yes;">
</span>That’s a game length I can get behind!<span style="mso-spacerun: yes;">
</span>But alas, playoff football is here, and that means that I am forced to
sit through an entire game.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The only thing that can get me through an entire game?<span style="mso-spacerun: yes;"> </span>Football food!<span style="mso-spacerun: yes;"> </span>I love football food because it is usually
appetizers, and you all know by now….apps are my favorite.<span style="mso-spacerun: yes;"> </span>I really feel that a football game needs a
hot cheesy dip.<span style="mso-spacerun: yes;"> </span>Today, I am going to
show you <u>my</u> hot cheesy dip that is perfect for the big game.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Everybody loves artichoke dip, right?<span style="mso-spacerun: yes;"> </span>It’s a crowd pleaser.<span style="mso-spacerun: yes;"> </span>My artichoke dip is creamy, cheesy and garlicky.<span style="mso-spacerun: yes;"> </span>Sounds delish, hmmmmm?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start with cream cheese, which is the perfect base to all
cheesy hot dips.<span style="mso-spacerun: yes;"> </span>And life in general I
think.<span style="mso-spacerun: yes;"> </span>Everything good starts with cream
cheese.<span style="mso-spacerun: yes;"> </span>You can quote me on that.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Anyway, I melt my cream cheese with mayo, jarred pesto,
artichoke hearts, bacon and Fontina cheese.<span style="mso-spacerun: yes;">
</span>I use jarred pesto for ease, but you can feel free to make your own, you
over achiever, you.<span style="mso-spacerun: yes;"> </span>I choose Fontina
cheese because it is a great “melting” cheese.<span style="mso-spacerun: yes;">
</span>You could totally use mozzarella or provolone too.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once everything is melted together, I pour the mixture into
a bread bowl and top it with parmesan cheese and more bacon before it gets
popped under the broiler.<span style="mso-spacerun: yes;"> </span>It comes out
browned, bubbly and delicious.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQa6Zdj-pU82M-bxCkPoYtvsThwdcVUqxdGsPm04jZUSAJ8eQwHwoePMX1TuWqNeQ3N37wQZuQKeKnI7wFrZAfbKEdOqvioVj72e_hVl5FlUuk6SraRHkQmEy44fCPuvK-bm_v8bIC3OE/s1600/artichoke+dip+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQa6Zdj-pU82M-bxCkPoYtvsThwdcVUqxdGsPm04jZUSAJ8eQwHwoePMX1TuWqNeQ3N37wQZuQKeKnI7wFrZAfbKEdOqvioVj72e_hVl5FlUuk6SraRHkQmEy44fCPuvK-bm_v8bIC3OE/s1600/artichoke+dip+007.JPG" height="267" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The pesto in this gives the dip a garlicky goodness that
can’t be matched.<span style="mso-spacerun: yes;"> </span>And…look at all that
green!<span style="mso-spacerun: yes;"> </span>It’s beautiful!<span style="mso-spacerun: yes;"> </span>The artichoke hearts almost melt into this
dip giving it a salty goodness that is perfect with all the gooey cheese.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Perfect football food, right?<span style="mso-spacerun: yes;"> </span>I serve my dip with sliced baguette that I
have brushed with olive oil and toasted up in the oven.<span style="mso-spacerun: yes;"> </span>You don’t have to be that fancy
though….crackers and raw veggies also rock with this dip.<span style="mso-spacerun: yes;"> </span>Give it a try!<span style="mso-spacerun: yes;"> </span>And go ‘Niners!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Creamy Artichoke Pesto Dip<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">16 ounces cream cheese, room temperature<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 ounces pesto<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup mayonnaise<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">14 ounces artichoke hearts (in brine), chopped <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">6 ounces bacon (cooked and crumbled), divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">6 ounces Fontina, shredded<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup parmesan cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 sourdough boule (round loaf)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat broiler.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a large saucepan, melt together cream cheese, mayo and
pesto over medium heat.<span style="mso-spacerun: yes;"> </span>Stir
occasionally.<span style="mso-spacerun: yes;"> </span>Once mixture is smooth,
stir in shredded Fontina, artichoke hearts and bacon, leaving 2 tablespoons of
bacon aside.<span style="mso-spacerun: yes;"> </span>Heat through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To prepare the bread, cut about 1 inch off the top of the
loaf and discard the top or save for future use.<span style="mso-spacerun: yes;"> </span>Scoop out the inside of the loaf leaving you
with a “bowl”.<span style="mso-spacerun: yes;"> </span>Discard the innards or
freeze for future use.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pour dip into bread bowl.<span style="mso-spacerun: yes;">
</span>Top with parmesan cheese and remaining bacon.<span style="mso-spacerun: yes;"> </span>Broil in broiler for about 4 minutes or until
top is golden brown and bubbly.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serve with crackers, bread slices, crudité, etc.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 4 cups.<o:p></o:p></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-12199044296229939132014-01-16T17:11:00.001-08:002014-01-16T17:11:06.709-08:00Creamy Cioppino Pasta
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So my birthday was this week.<span style="mso-spacerun: yes;"> </span>Am I the only one that makes myself dinner on
my birthday?<span style="mso-spacerun: yes;"> </span>I do this every year.<span style="mso-spacerun: yes;"> </span>I like to make something that I like.<span style="mso-spacerun: yes;"> </span>Something that is my favorite.<span style="mso-spacerun: yes;"> </span>Not my kid’s or my husband’s….Mine.<span style="mso-spacerun: yes;"> </span>Something that maybe they wouldn’t normally
eat.<span style="mso-spacerun: yes;"> </span>But I don’t clean up.<span style="mso-spacerun: yes;"> </span>I’m not crazy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This year, I decided to make pasta.<span style="mso-spacerun: yes;"> </span>Why?<span style="mso-spacerun: yes;"> </span>I
love pasta.<span style="mso-spacerun: yes;"> </span>I love everything about
it.<span style="mso-spacerun: yes;"> </span>It’s such delicious carb-y
goodness.<span style="mso-spacerun: yes;"> </span>I also knew I wanted
seafood.<span style="mso-spacerun: yes;"> </span>And not fish, but shellfish
too.<span style="mso-spacerun: yes;"> </span>So….I resurrected a recipe that I
haven’t made in several years.<span style="mso-spacerun: yes;"> </span>I am so
happy that I did.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I won’t keep you in the dark any longer.<span style="mso-spacerun: yes;"> </span>I am going to give you my recipe for Creamy
Cioppino Pasta.<span style="mso-spacerun: yes;"> </span>Cioppino is a basically
a fish stew.<span style="mso-spacerun: yes;"> </span>It originated, supposedly,
in San Francisco, which is near where I am from.<span style="mso-spacerun: yes;"> </span>I like Cioppino as a stew, but adding pasta
and cream takes it to a whole other level. It is pure decadent deliciousness.<span style="mso-spacerun: yes;"> </span>And since this is me we are talking about….my
version is pretty easy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start by sautéing an onion with some garlic, salt and
cayenne pepper.<span style="mso-spacerun: yes;"> </span>Cioppino typically is a
bit spicy.<span style="mso-spacerun: yes;"> </span>I am a wuss with spice, so I
go easy on it.<span style="mso-spacerun: yes;"> </span>You can always add more.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once the onion has softened, I add in white wine.<span style="mso-spacerun: yes;"> </span>Again, the wine is a prime component of
Cioppino.<span style="mso-spacerun: yes;"> </span>I let the wine reduce for a
bit, and then I add a jar of marinara sauce.<span style="mso-spacerun: yes;">
</span>Yep, that’s my shortcut.<span style="mso-spacerun: yes;"> </span>Marinara
is usually tomatoes, garlic, onions and spices that have simmered together for
a long time.<span style="mso-spacerun: yes;"> </span>If someone has already done
that for me and put it in a jar…you bet I’ll use it.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I let the sauce simmer for about ten minutes, and then I add
my mussels.<span style="mso-spacerun: yes;"> </span>If you haven’t cleaned
mussels before, let me break it down for you.<span style="mso-spacerun: yes;">
</span>First off, throw out any open ones.<span style="mso-spacerun: yes;">
</span>They are dead and no good.<span style="mso-spacerun: yes;"> </span>Soak
the mussels in cold water to remove any sand or other nasty stuff.<span style="mso-spacerun: yes;"> </span>Remove them from the cold water and give them
a good scrub.<span style="mso-spacerun: yes;"> </span>If they have a “beard” on
the front, pull that off by pulling towards the hinged side of the mussel.<span style="mso-spacerun: yes;"> </span>Easy stuff.<span style="mso-spacerun: yes;">
</span>Don’t be intimidated by mussels.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The mussels cook in the sauce, with the lid on, for five
minutes.<span style="mso-spacerun: yes;"> </span>Then I add my fish, scallops,
shrimp and crab.<span style="mso-spacerun: yes;"> </span>I use canned crab
because I don’t want to deal with a full crab carcass.<span style="mso-spacerun: yes;"> </span>Yes, I know they are all over the stores
right now, but that’s more work when I want to do.<span style="mso-spacerun: yes;"> </span>This cooks for another five minutes, lid
on.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, I stir in my cream and the sauce is done.<span style="mso-spacerun: yes;"> </span>Quick note, if any mussels didn’t open, toss
‘em.<span style="mso-spacerun: yes;"> </span>I serve my sauce over papparadelle
pasta, which is big thick ribbons of pasta.<span style="mso-spacerun: yes;">
</span>I also sprinkle basil over the top.<span style="mso-spacerun: yes;">
</span>Make sure you have a lot of good bread ready for dipping in the sauce!<o:p></o:p></span></div>
<br />
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<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This pasta is rich, creamy and so amazing.<span style="mso-spacerun: yes;"> </span>The seafood cooked in the marinara and wine
can’t be beat.<span style="mso-spacerun: yes;"> </span>This is the epitome of a
special meal.<span style="mso-spacerun: yes;"> </span>Do you have a birthday
coming up?<span style="mso-spacerun: yes;"> </span>Make this.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Creamy Cioppino Pasta<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 small onion, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cloves garlic, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ teaspoon cayenne pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup white wine<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">23 ounces marinara sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ pound mussels, cleaned<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ pound scallops<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 pound raw shrimp, deveined & shell on<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ pound cod, chopped into bite sized pieces<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">6 ounce can lump crab meat<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup heavy cream<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup basil, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Heat oil in a large skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Add onion, garlic, salt and cayenne.<span style="mso-spacerun: yes;"> </span>Sauté over medium heat until onion is
softened, about 5 minutes.<span style="mso-spacerun: yes;"> </span>Add
wine.<span style="mso-spacerun: yes;"> </span>Cook until reduced, about 3
minutes.<span style="mso-spacerun: yes;"> </span>Add marinara.<span style="mso-spacerun: yes;"> </span>Continue cooking, with lid on, over medium
heat for 10 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add cleaned mussels and continue cooking, with lid on for 5
minutes.<span style="mso-spacerun: yes;"> </span>Add scallops, shrimp, fish and
crab meat and cook an additional 5 minutes with the lid on.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Stir in heavy cream and heat through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serve over pasta and top with basil.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 4-6<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com2tag:blogger.com,1999:blog-7045329884292584248.post-43875369354217875772014-01-09T16:24:00.001-08:002014-01-09T16:24:09.556-08:00Healthy 2014!
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Happy 2014!<span style="mso-spacerun: yes;"> </span>May your
year be filled love, success and health.<span style="mso-spacerun: yes;">
</span>I actually might be able to help you with the “health” part of it…..Part
of healthy living, obviously, is healthy eating.<span style="mso-spacerun: yes;"> </span>While I am a firm believer in “everything in
moderation”, I still know that healthy eating, for myself and my family is key.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For me, 2014 is going to be the year of the vegetable.<span style="mso-spacerun: yes;"> </span>And protein.<span style="mso-spacerun: yes;">
</span>I can’t forget protein.<span style="mso-spacerun: yes;"> </span>I think
that these are the two things I skimp on the majority of the time.<span style="mso-spacerun: yes;"> </span>My kids do too.<span style="mso-spacerun: yes;"> </span>We tend to be pretty carb-centric.<span style="mso-spacerun: yes;"> </span>I tend to stay away from veggies.<span style="mso-spacerun: yes;"> </span>But no more!<span style="mso-spacerun: yes;">
</span>No more, I say!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This year, I want to eat meals that contain more protein and
more veggies, but I definitely don’t want to sacrifice taste.<span style="mso-spacerun: yes;"> </span>And they have to be relatively easy.<span style="mso-spacerun: yes;"> </span>We’re all busy, am I right?<span style="mso-spacerun: yes;"> </span>Easy is a must.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Today I have three recipes to show you, a breakfast, lunch
and dinner.<span style="mso-spacerun: yes;"> </span>And they are all easy and
healthy.<span style="mso-spacerun: yes;"> </span>These recipes have the perfect
mix of protein, veggies and grains.<span style="mso-spacerun: yes;">
</span>Plus, they are all delicious.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My Breakfast Frittata is the perfect start to the day for my
family.<span style="mso-spacerun: yes;"> </span>I’m up first, usually, so this
is something easy for me to make when I get up.<span style="mso-spacerun: yes;">
</span>The best part is that frittatas are delicious at room temperature, so my
husband and kids can eat when they get to it.<span style="mso-spacerun: yes;">
</span>And, this frittata uses up leftovers!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start by adding precooked turkey sausage crumbles to an
oven proof skillet.<span style="mso-spacerun: yes;"> </span>This is a must as
this cooks in the oven.<span style="mso-spacerun: yes;"> </span>Plastic handles
will melt!<span style="mso-spacerun: yes;"> </span>I’ve learned that the hard
way.<span style="mso-spacerun: yes;"> </span>And the messy way.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I use Jimmy Dean Fully cooked turkey sausage crumbles.<span style="mso-spacerun: yes;"> </span>They are super lean, and they cook
quickly.<span style="mso-spacerun: yes;"> </span>This frittata is the perfect
way to use up leftover veggies, so I usually toss in chopped broccoli,
mushrooms, tomato and green onions.<span style="mso-spacerun: yes;"> </span>I
also add leftover cooked quinoa for an extra protein kick.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Have you tried quinoa yet?<span style="mso-spacerun: yes;">
</span>I slowly got on board with it, but now I am fully on board.<span style="mso-spacerun: yes;"> </span>It’s a super food.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Frittatas start on the stove top but finish in the
oven.<span style="mso-spacerun: yes;"> </span>It starts almost like scrambled
eggs.<span style="mso-spacerun: yes;"> </span>Once the eggs start to set, I
sprinkle on cheese and then let that bad boy go in the oven for about ten
minutes.<o:p></o:p></span></div>
<br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The resulting product is a crustless quiche
essentially.<span style="mso-spacerun: yes;"> </span>It slices easily and is
super portable too.<span style="mso-spacerun: yes;"> </span>It’s like an omelet
that you can carry with you.<span style="mso-spacerun: yes;"> </span>Yum!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">What’s for lunch, you might ask?<span style="mso-spacerun: yes;"> </span>How about grilled Chicken Gyros?<span style="mso-spacerun: yes;"> </span>I marinate boneless, skinless chicken breasts
in a combination of plain non-fat yogurt, olive oil, garlic, lemon juice and
dried herbs.<span style="mso-spacerun: yes;"> </span>I like to get that going
the night before I want to eat it.<span style="mso-spacerun: yes;"> </span>I let
it marinate all night, then I grill the chicken in the morning.<span style="mso-spacerun: yes;"> </span>It’s a perfect lunch to take to work!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The grilled chicken gets sliced thinly and served in whole
wheat pitas with tomato, baby spinach and my homemade tzatziki sauce.<span style="mso-spacerun: yes;"> </span>The chicken is tender and moist with so much
flavor, and the tzatziki is creamy and delicious.<span style="mso-spacerun: yes;"> </span>I think the tzatziki is my kid’s favorite.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For those of you that aren’t familiar with it, tzatziki
sauce is a combination of plain yogurt, grated cucumber, garlic and lemon
juice.<span style="mso-spacerun: yes;"> </span>I add in some light sour cream so
that my sauce isn’t super tangy.<span style="mso-spacerun: yes;"> </span>It’s
great on sandwiches, but it is also phenomenal as a dip.<span style="mso-spacerun: yes;"> </span>My recipe gives you a bit extra for snacking.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">These gyros are, again, a great combination of protein,
veggies and grains.<span style="mso-spacerun: yes;"> </span>And it is all super
good for you!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">As for dinner….this is a fun one…..Tilapia Roll-ups.<span style="mso-spacerun: yes;"> </span>Yep, these are rolled up, pinwheel style, so
my kids love them.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start by making an edamame (lots of protein!) “hummus” out
of boiled and shelled edamame, garlic, parmesan cheese, lemon juice and olive
oil.<span style="mso-spacerun: yes;"> </span>I spread this on thin fillets of
tilapia (or any other thin white fish) and then top that with diced tomato and
green onion.<span style="mso-spacerun: yes;"> </span>I roll the fish up,
securing the rolls with toothpicks, and bake the fish in a bit of lemon and
olive oil.<span style="mso-spacerun: yes;"> </span>It is super easy, super fun
and super good.<o:p></o:p></span></div>
<br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I serve my roll-ups with a side of rice, quinoa, couscous or
barley and a vegetable.<span style="mso-spacerun: yes;"> </span>This is a great
way to get fish into my family, as they are usually fish haters.<span style="mso-spacerun: yes;"> </span>The roll-ups are so cute that my kids want to
eat them, and the edamame “hummus” is so delicious that my husband can’t help
but eat them up.<span style="mso-spacerun: yes;"> </span>Win/win, right?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We all know that eating healthy is so important, but it can
be hard.<span style="mso-spacerun: yes;"> </span>We’re all busy.<span style="mso-spacerun: yes;"> </span>We’re all pressed for time.<span style="mso-spacerun: yes;"> </span>And we all want to eat something that
actually tastes good!<span style="mso-spacerun: yes;"> </span>I think these
recipes fit the bill.<span style="mso-spacerun: yes;"> </span>They taste great,
are easy, and they are all healthy.<span style="mso-spacerun: yes;"> </span>That
is a great start to 2014 in my book.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Breakfast Frittata<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups Fully Cooked Turkey Sausage, Jimmy Dean<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup mushrooms, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup broccoli, left-over chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tomato, seeded and chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup green onions, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup quinoa, leftover<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups Egg Beaters, or 8 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup Fontina cheese, grated<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add olive oil to an 8 inch oven proof skillet.<span style="mso-spacerun: yes;"> </span>Add turkey sausage and cook over medium heat
until browned, about 3 minutes.<span style="mso-spacerun: yes;"> </span>Add
mushrooms, broccoli, tomato, green onions, quinoa and salt and pepper.<span style="mso-spacerun: yes;"> </span>Continue cooking over medium heat until
heated through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If mixture looks dry, add additional olive oil so eggs will
not stick.<span style="mso-spacerun: yes;"> </span>Add Egg Beaters and let cook
about 3 minutes, stirring occasionally with rubber spatula.<span style="mso-spacerun: yes;"> </span>Push cooked egg into the middle of the pan so
edges can cook.<span style="mso-spacerun: yes;"> </span>Once eggs have set on
the bottom, sprinkle cheese over the top and transfer pan to oven.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bake at 350 degrees for 10 minutes or until frittata is set
in the middle.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Let cool before slicing.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 4<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Chicken “Gyros”<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound chicken breasts, boneless and skinless<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup plain non-fat Greek yogurt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons dried parsley<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons dried chives<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons lemon juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon garlic, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For serving:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Whole-wheat pitas<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Sliced tomato<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Baby spinach<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Tzatziki Sauce (Recipe to follow)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Place chicken, yogurt, olive oil, parsley, chives, lemon
juice, salt, black pepper and garlic in a re-sealable plastic bag.<span style="mso-spacerun: yes;"> </span>Massage ingredients into chicken.<span style="mso-spacerun: yes;"> </span>Let marinate in refrigerator for at least 4
hours, no more than 8.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pre-heat indoor grill or broiler.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For indoor grill:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pace chicken on grill and close lid.<span style="mso-spacerun: yes;"> </span>Grill for 6 minutes or until chicken is
cooked through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For Broiler:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Place chicken on broiler pan.<span style="mso-spacerun: yes;"> </span>Broil for about 12 minutes, or until chicken
is cooked through.<span style="mso-spacerun: yes;"> </span>Flip chicken halfway
through cook time.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Let chicken rest for 5 minutes, and then slice thinly.<span style="mso-spacerun: yes;"> </span>Serve with pitas, tomatoes, baby spinach and
tzatziki sauce.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 4.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Tzatziki Sauce<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup plain non-fat Greek yogurt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup light sour cream<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup cucumber, grated and squeezed dry<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons garlic, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon lemon juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Mix all ingredients together in a small mixing bowl.<span style="mso-spacerun: yes;"> </span>Refrigerate until ready to use.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 1 cup.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Tilapia Roll-ups<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound tilapia fillets<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups edamame, boiled and shelled<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup plus 3 tablespoons lemon juice, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon garlic, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup pecans<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup parmesan cheese, grated<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup plus 2 tablespoons olive oil, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tomato, seeded and diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup green onions, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add boiled and shelled edamame, 3 tablespoons lemon juice,
garlic, pecans, and parmesan cheese to bowl of food processor.<span style="mso-spacerun: yes;"> </span>Process mixture while slowly drizzling in
about 1/3 cup olive oil.<span style="mso-spacerun: yes;"> </span>Blend until you
have a smooth paste.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Spread each tilapia fillet with about 1 to 2 tablespoons
edamame mixture (depending on size).<span style="mso-spacerun: yes;"> </span>Top
evenly with tomato and green onion.<span style="mso-spacerun: yes;"> </span>Roll
fillet up into a pinwheel, securing with toothpicks.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add remaining olive oil to an 8x8 baking dish.<span style="mso-spacerun: yes;"> </span>Add rolls, standing the rolls up with about
an inch between each.<span style="mso-spacerun: yes;"> </span>Drizzle remaining
lemon juice over the tops and sprinkle evenly with salt and pepper.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cover baking dish tightly with foil.<span style="mso-spacerun: yes;"> </span>Bake at 350 degrees for 30 minutes or until
fish is flaky.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Spoon lemon and olive oil “sauce” over fish roll-ups to
serve.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 4<o:p></o:p></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-13986774733608366732013-12-23T07:17:00.001-08:002013-12-23T07:17:09.607-08:00Christmas Breakfast
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">“Can I refill your eggnog for
you? Get you something to eat? Drive you out to the middle of nowhere and leave
you for dead?”-Clark Griswold, Christmas Vacation<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Yep, it’s Christmas.<span style="mso-spacerun: yes;"> </span>A wonderful time, spent with family and
friends, enjoying every second with each other, right?<span style="mso-spacerun: yes;"> </span>Ok, sometimes it’s not all that easy and
smooth.<span style="mso-spacerun: yes;"> </span>Christmas can be stressful.<span style="mso-spacerun: yes;"> </span>But do you know what doesn’t have to be?<span style="mso-spacerun: yes;"> </span>Christmas morning breakfast.<span style="mso-spacerun: yes;"> </span>That can be the easiest part of this whole
darn season.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">I think what makes a spectacular
breakfast easy is making it the night before.<span style="mso-spacerun: yes;">
</span>Christmas morning?<span style="mso-spacerun: yes;"> </span>Throw it in
the oven and call it done.<span style="mso-spacerun: yes;"> </span>My Christmas
morning menu consists of a Baked Gingerbread French Toast that is assembled
Christmas Eve and baked off Christmas morning.<span style="mso-spacerun: yes;">
</span>Not only can you make it the night before, you really have to.<span style="mso-spacerun: yes;"> </span>I will also show you how to make my Maple
Apple Sausage Patties….also made the night before and cooked in the morning.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">For my Gingerbread French Toast,
I use a big loaf of French bread.<span style="mso-spacerun: yes;"> </span>I buy
one that hasn’t been sliced yet.<span style="mso-spacerun: yes;"> </span>I
usually get a fresh one from the bakery at the grocery store, but you can get
any kind of French bread and keep it in your freezer until the day you are
ready to make this.<span style="mso-spacerun: yes;"> </span>Take it out of the
freezer in the morning and let it defrost.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">I start the recipe by melting a
stick of butter with some brown sugar and my gingerbread spice mix.<span style="mso-spacerun: yes;"> </span>My gingerbread spice mix is some cinnamon,
ground ginger, ground cloves, ground allspice and ground nutmeg all mixed
together.<span style="mso-spacerun: yes;"> </span>I keep it on my kitchen
counter all season long and add it to all baked goods, pancakes, coffee,
etc.<span style="mso-spacerun: yes;"> </span>I can’t get enough.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">I spread the butter/spice mix
all over the bottom of a large baking dish.<span style="mso-spacerun: yes;">
</span>Then I layer half of the French bread, all cubed up, over the
butter.<span style="mso-spacerun: yes;"> </span>On top of that I dollop some
sweetened cream cheese, then the last layer of remaining cubed bread.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">I pour a mixture of eggs, more
gingerbread spice mix, and whole milk (that has been beaten together) over the
whole thing, and then I mush the bread down into the egg mixture.<span style="mso-spacerun: yes;"> </span>I just want to make sure all the bread cubes
are coated.<span style="mso-spacerun: yes;"> </span>The whole thing gets covered
in foil and refrigerated overnight.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">In the morning, the bad boy
bakes for about<span style="mso-spacerun: yes;"> </span>forty-five minutes or
until the outside is crunchy but the inside is tender and moist.<span style="mso-spacerun: yes;"> </span>I top the whole thing off with maple syrup
and powdered sugar.<o:p></o:p></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_17ABcPf97QQ_-Et-Fi4COnqmmbqfTtEpCgw-CBajUhdT3HDqsyBGpBgQ3p4jLJYC2RHcoEbC1RGRHscmiH9vC3r50_laCAgoVeeClDh6WItEhPUEl2QwGy5B8YkjySAJ5Ac6JGTOZeTH/s1600/gingerbread+french+toast+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_17ABcPf97QQ_-Et-Fi4COnqmmbqfTtEpCgw-CBajUhdT3HDqsyBGpBgQ3p4jLJYC2RHcoEbC1RGRHscmiH9vC3r50_laCAgoVeeClDh6WItEhPUEl2QwGy5B8YkjySAJ5Ac6JGTOZeTH/s400/gingerbread+french+toast+008.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">This French toast is not only
easy, it tastes amazing too.<span style="mso-spacerun: yes;"> </span>It is rich,
warm and spicy all at the same time.<span style="mso-spacerun: yes;"> </span>And
the gingerbread flavors are so Christmassy!!<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">As for my sausage….oh kids,
you’re in for a treat.<span style="mso-spacerun: yes;"> </span>I blend together
maple flavored bulk sausage with minced apple, minced onion and poultry
seasoning.<span style="mso-spacerun: yes;"> </span>The patties can be formed
well in advance and then just tossed in a skillet and cooked when you are
ready.<span style="mso-spacerun: yes;"> </span>Easy peasy perfection.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Have a great holiday!<span style="mso-spacerun: yes;"> </span>Enjoy the season and your family and friends!<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="color: #333333;"><span style="font-family: Calibri;">Gingerbread Spice Mix<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">2 Tablespoons ground cinnamon<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">1 Tablespoon ground ginger<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">2 teaspoons ground cloves<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">2 teaspoons ground allspice<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">2 teaspoons ground nutmeg<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Blend together and keep in a
tightly sealed container.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="color: #333333;"><span style="font-family: Calibri;">Baked Gingerbread French
Toast<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">½ cup (1 stick) butter, melted<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">½ cup brown sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">3 Tablespoon Gingerbread Spice
Mix, divided<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">1 loaf French bread, cubed<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">8 ounces cream cheese, softened<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">½ cup powdered sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">6 eggs<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">1 ½ cups whole milk<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">1 teaspoon vanilla extract<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Stir together melted butter and
1 tablespoon gingerbread spice mix.<span style="mso-spacerun: yes;">
</span>Spread butter mixture in the bottom of a 9x13 baking dish.<span style="mso-spacerun: yes;"> </span>Layer ½ of bread cubes over that.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">In a small mixing bowl, blend
together cream cheese and powdered sugar.<span style="mso-spacerun: yes;">
</span>Dollop cream cheese mixture over bread cubes as evenly as possible.<span style="mso-spacerun: yes;"> </span>Top with remaining bread cubes.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">In another mixing bowl, beat
together eggs, milk, vanilla and remaining spice mix.<span style="mso-spacerun: yes;"> </span>Pour egg mixture over bread cubes.<span style="mso-spacerun: yes;"> </span>With your hands, slightly press down on bread
cubes to encourage absorption of egg mixture.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Cover with foil and chill in refrigerator
for at least 8 hours.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Bake at 350 degrees for 30
minutes, covered.<span style="mso-spacerun: yes;"> </span>Uncover and bake
another 15 minutes or until top is slightly browned.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Let sit for 10 minutes before
slicing.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Serve with maple syrup and
powdered sugar.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><span style="font-family: Calibri;">Serves 8<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #333333;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Maple Apple Sausage Patties<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 16 ounce packages ground pork sausage, maple flavored
(Jimmy Dean)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 green apples<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 white onion<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon Poultry Seasoning<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons vegetable oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Blend apples, onion and poultry seasoning in a food
processor until minced.<span style="mso-spacerun: yes;"> </span>Mix apple
mixture, by hand, into sausage until thoroughly mixed.<span style="mso-spacerun: yes;"> </span>Form patties of equal size (about 24) and
chill in refrigerator overnight.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add oil to a large skillet and preheat over medium
heat.<span style="mso-spacerun: yes;"> </span>Brown sausage patties on first
side for about 4 minutes.<span style="mso-spacerun: yes;"> </span>Flip and brown
second side for another four minutes or until sausage is cooked through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 8<o:p></o:p></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-61075986594358924302013-12-15T15:38:00.001-08:002013-12-15T15:38:57.210-08:00Holiday Gifts to Share
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The holidays are upon us.<span style="mso-spacerun: yes;">
</span>The season of giving….and eating.<span style="mso-spacerun: yes;">
</span>Don’t you think we should combine the two?<span style="mso-spacerun: yes;"> </span>I’ve always been a firm believer that food
makes an excellent gift.<span style="mso-spacerun: yes;"> </span>Especially if
you have friends that love to eat, but don’t really love to cook. <span style="mso-spacerun: yes;"> </span>Something homemade, from your kitchen, is the
best way to tell someone you care about them.<span style="mso-spacerun: yes;">
</span>You took your time to make something especially for them.<span style="mso-spacerun: yes;"> </span>Who doesn’t love that?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Today I have four recipes for you that make treats that are
perfect for giving. <span style="mso-spacerun: yes;"> </span>I have two recipes
for pound cake (using a mix!).<span style="mso-spacerun: yes;"> </span>The first
is a yummy Egg Nog Pound Cake with a Rum Glaze and the second is a fantastic
Gingerbread Pound Cake with a Lemon Glaze.<span style="mso-spacerun: yes;">
</span>My third recipe is for Apple Pie Fudge, and my last recipe is for a
knock-off of a certain coffee shop’s Cranberry Bars.<span style="mso-spacerun: yes;"> </span>Don’t you think that you have a friend
who<span style="mso-spacerun: yes;"> </span>would love to receive a treat like
that?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To make the pound cakes, I use a boxed pound cake mix.<span style="mso-spacerun: yes;"> </span>For the Egg Nog Pound Cake, I use rich, thick
egg nog instead of water.<span style="mso-spacerun: yes;"> </span>I also use an
extra egg and melted butter, just like the box calls for.<span style="mso-spacerun: yes;"> </span>To make it taste even egg noggier, I add a
teaspoon of rum extract and ½ a teaspoon of grated nutmeg.<span style="mso-spacerun: yes;"> </span>This cake really does taste just like egg
nog!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I top the cakes with a glaze made from powdered sugar and
rum….or rum extract if you will be feeding little ones.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I bake my cakes in little mini loaf pans, so I get about 3
per box of cake mix.<span style="mso-spacerun: yes;"> </span>I always by the
disposable mini loaf pans that come with lids.<span style="mso-spacerun: yes;">
</span>Perfect for giving!<span style="mso-spacerun: yes;"> </span>And what’s
even more perfect is that the cakes were super easy because you used a mix, but
nobody will ever know!<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCutbE15y-2SZ7spLb3yYzFra5qqeiY26ezE96Gh16q8ugOkNb8Fvdnt70QIJu-HOKI_FVGxzlj_8uZp8qfKj24usSmugb8YnLas-QAI5pKc21P9jN4mXFuT_6LuplcxPsvQUryZwoxMio/s1600/egg+nog+pound+cake+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCutbE15y-2SZ7spLb3yYzFra5qqeiY26ezE96Gh16q8ugOkNb8Fvdnt70QIJu-HOKI_FVGxzlj_8uZp8qfKj24usSmugb8YnLas-QAI5pKc21P9jN4mXFuT_6LuplcxPsvQUryZwoxMio/s400/egg+nog+pound+cake+002.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I use the same boxed mix for my Gingerbread Pound Cake.<span style="mso-spacerun: yes;"> </span>I use milk, eggs, butter and a mix of ground
ginger, ground cloves, cinnamon, ground nutmeg and ground allspice.<span style="mso-spacerun: yes;"> </span>I actually keep a little container of these
spices around all season long.<span style="mso-spacerun: yes;"> </span>I add my
gingerbread spice mix to pancakes, waffles, hot chocolate, coffee, etc.<span style="mso-spacerun: yes;"> </span>I love this stuff.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The gingerbread Pound Cakes get topped with a glaze made
from powdered sugar and lemon juice.<span style="mso-spacerun: yes;"> </span>I
have always loved gingerbread and lemon together, but you could always use milk
instead of lemon juice.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My third recipe is my Apple Pie Fudge.<span style="mso-spacerun: yes;"> </span>Making candy can be kind of a project (a
project most people don’t want any part of), but this fudge is actually really
easy as long as you have a candy thermometer.<span style="mso-spacerun: yes;">
</span>I combine sugar, milk, corn syrup, apple sauce, vanilla extract, pumpkin
pie spice, butter, dried apples and cinnamon chips. <span style="mso-spacerun: yes;"> </span>The flavors of apple, spices and cinnamon
chips comes together to make this fudge taste just like apple pie, but maybe
better??<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start by bringing milk, sugar, corn syrup and apple sauce
to a boil in a pot, stirring the whole time.<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Then, I reduced the heat to medium and let
the mixture come to 235 degrees, which is “soft ball” stage.<span style="mso-spacerun: yes;"> </span>Don’t try to do this the old-fashioned
way….use a candy thermometer.<span style="mso-spacerun: yes;"> </span>And oh
yeah, during this part, you don’t stir.</span><span style="font-size: 11.5pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Then, I removed it from the heat and whisked in the butter,
vanilla and pumpkin pie spice.<span style="mso-spacerun: yes;"> </span>Once that
was whisked, I had to let it sit for a while to wait for the temperature to
drop to 110.<span style="mso-spacerun: yes;"> </span>Once it was cooled, I went
at it with my hand mixer until the mixture was less shiny and thick.<span style="mso-spacerun: yes;"> </span>I know “less shiny” sounds weird, but you
really do beat it until it loses its “gloss”.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The last step is to stir in some chopped dried apples and
the cinnamon chips.<span style="mso-spacerun: yes;"> </span>Then, the whole
mixture gets poured into a lightly greased 8x8 pan.<span style="mso-spacerun: yes;"> </span>This chills in the fridge for a couple of
hours, then it’s good to go.<span style="mso-spacerun: yes;"> </span>Package it
up in something cute, and you have an amazing gift to give!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, if you are still with me, my last recipe is what I
call Cranberry Bars.<span style="mso-spacerun: yes;"> </span>Like I said above,
it is a knock-off of a famous coffee shop’s cranberry bars.<span style="mso-spacerun: yes;"> </span>My version tastes just like ‘em.<span style="mso-spacerun: yes;"> </span>And they are so pretty and delicious….the
perfect gift!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The bars start with a cookie crust.<span style="mso-spacerun: yes;"> </span>The usual suspects are in this cookie
crust….sugar, flour, butter, etc.<span style="mso-spacerun: yes;"> </span>I also
stir in white chocolate chips and dried cranberries.<span style="mso-spacerun: yes;"> </span>The cookie crust gets topped with an orangy
cream cheese frosting that is to die for. The last step is to drizzle more
white chocolate over the top and then sprinkle on some more dried cranberries.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">These bars just look like the holidays, and they are the
perfect gift to give….maybe with a gift card to the coffee place that has gone
unnamed?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This holiday season, when you are wondering what to give
your child’s teachers, bus driver, the lady that does your nails, etc.<span style="mso-spacerun: yes;"> </span>How about some sweet treats?<span style="mso-spacerun: yes;"> </span>Like I said above, food is always a great
gift!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Egg Nog Pound Cake<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 box pound cake mix<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2/3 cup egg nog<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ stick (1/4 cup) butter, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons rum extract, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon grated nutmeg, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1-2 tablespoons milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>Grease loaf pan (I used 3 mini loaf pans-4 ½ x2 ½ x1 ½).<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a mixing bowl, beat together mix, egg nog, softened
butter, eggs, 1 teaspoon rum extract and ½ teaspoon nutmeg with a hand
mixer.<span style="mso-spacerun: yes;"> </span>Beat batter for about 3
minutes.<span style="mso-spacerun: yes;"> </span>Pour batter into greased pans.<span style="mso-spacerun: yes;"> </span>Bake at 350 degrees for about 30 minutes or
until a toothpick inserted in the center comes out clean.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">While cakes cool, whisk together powdered sugar, remaining
extract, remaining nutmeg and 1 to 2 tablespoons of milk.<span style="mso-spacerun: yes;"> </span>How much you use will depend on your desired
consistency. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Drizzle glaze evenly over cooled cakes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 3 mini cakes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Gingerbread Pound Cake<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 box pound cake mix<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2/3 cup milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ stick (1/4 cup) butter, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon ground cloves<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon ground nutmeg<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon ground allspice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon ground ginger<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon cinnamon<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1-2 tablespoons lemon juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>Grease loaf pan (I used 3 mini loaf pans-4 ½ x2 ½ x1 ½).<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a mixing bowl, beat together mix, milk, softened butter,
eggs, and all spices with a hand mixer.<span style="mso-spacerun: yes;">
</span>Beat batter for about 3 minutes.<span style="mso-spacerun: yes;">
</span>Pour batter into greased pans.<span style="mso-spacerun: yes;">
</span>Bake at 350 degrees for about 30 minutes or until a toothpick inserted
in the center comes out clean.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">While cakes cool, whisk together powdered sugar and 1 to 2
tablespoons of lemon juice.<span style="mso-spacerun: yes;"> </span>How much you
use will depend on your desired consistency. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Drizzle glaze evenly over cooled cakes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 3 mini cakes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Apple Pie Fudge<o:p></o:p></span></u></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 ½ cups sugar<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cup whole milk<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3 tablespoons light corn syrup<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup apple sauce<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 ½ teaspoons vanilla extract<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 teaspoon pumpkin pie spice<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup butter (one stick)<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup dried apples, chopped<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">¼ cup cinnamon chips<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">In a large sauce pan, bring milk, sugar, apple sauce and
corn syrup to a boil over high heat, stirring the entire time.<span style="mso-spacerun: yes;"> </span>Once the mixture boils, reduce heat to medium
and bring mixture to 235 degrees on a candy thermometer.<span style="mso-spacerun: yes;"> </span>Do not stir mixture.<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Once mixture hits 235 degrees, remove from heat and whisk
in butter, vanilla and pumpkin pie spice.<span style="mso-spacerun: yes;">
</span>Let mixture sit until it reaches 110 degrees.<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">After the mixture has cooled to 110, beat with hand mixer
until mixture is thickened and loses shininess.<span style="mso-spacerun: yes;">
</span>Stir in dried apples and cinnamons chips and pour into a greased 8x8
pan.<span style="mso-spacerun: yes;"> </span>Let chill for 2 to 3 hours.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Makes 1 8x8 pan.<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="color: #660000; font-family: "Coming Soon","serif"; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Cranberry Bars<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 sticks butter plus ½ stick, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ¼ brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ teaspoon vanilla extract<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon ground ginger<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pinch salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 1/4 cup dried cranberries<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 12 ounce bag white chocolate chips<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon orange extract<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a mixing bowl, beat together 2 sticks butter and brown
sugar until smooth.<span style="mso-spacerun: yes;"> </span>Add eggs, vanilla,
ginger and salt and mix well.<span style="mso-spacerun: yes;"> </span>Slowly add
in flour.<span style="mso-spacerun: yes;"> </span>Once the batter is smooth,
stir in ¾ cup dried cranberries and 6 ounces chocolate chips.<span style="mso-spacerun: yes;"> </span>Pour into a 9x13 pan that has been lined with
foil and greased.<span style="mso-spacerun: yes;"> </span>Bake in a preheated
oven at 350 degrees for about 40 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Frosting:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cream together ½ stick butter and 4 ounces cream cheese
until smooth.<span style="mso-spacerun: yes;"> </span>Add orange extract.<span style="mso-spacerun: yes;"> </span>Slowly beat in powdered sugar.<span style="mso-spacerun: yes;"> </span>Frost cooled bars.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a microwave safe dish, melt 6 ounces white chocolate
chips.<span style="mso-spacerun: yes;"> </span>This will take about 45
seconds.<span style="mso-spacerun: yes;"> </span>Stir until smooth and drizzle
over frosted bars.<span style="mso-spacerun: yes;"> </span>Top with the rest of
the dried cranberries.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Remove bars from the pan using the edges of the foil.<span style="mso-spacerun: yes;"> </span>Cut into bars to serve.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 1 9x13 pan.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-71281184248242857622013-12-04T11:06:00.001-08:002013-12-04T11:06:30.349-08:00Party Nibbles....Including Homemade Ricotta!
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The Holiday season is upon us.<span style="mso-spacerun: yes;"> </span>That means parties, dinners, Open Houses,
etc.<span style="mso-spacerun: yes;"> </span>It also means that you need to have
some quick appetizer or snack ideas up your sleeve.<span style="mso-spacerun: yes;"> </span>In a season that is filled with cocktail
parties and potlucks….you need a quick appetizer idea that you can whip out at
a moment’s notice.<span style="mso-spacerun: yes;"> </span>And I know you want
it to be fast and easy, but you also what it to be a show stopper.<span style="mso-spacerun: yes;"> </span>You want people to say “Wow, you made
this?”<span style="mso-spacerun: yes;"> </span>Admit it, you want that.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">During the Holidays, sure, people love a good dip.<span style="mso-spacerun: yes;"> </span>But I think that an appetizer that can be
passed around and eaten in one or two bites is the best way to go.<span style="mso-spacerun: yes;"> </span>Today I have three ideas for you that all
have the same base, a toasted baguette slice.<span style="mso-spacerun: yes;">
</span>Once you have the vehicle, the toppings are a snap.<span style="mso-spacerun: yes;"> </span>My first topping is a delicious mix of
mushrooms, wine, cream and cheese.<span style="mso-spacerun: yes;"> </span>My
second two toppings involve homemade ricotta cheese.<span style="mso-spacerun: yes;"> </span>And there is your show stopper.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Yes, you can make ricotta cheese at home!<span style="mso-spacerun: yes;"> </span>It is actually really easy, and it is really
yummy.<span style="mso-spacerun: yes;"> </span>Your friends and family will
think you are amazing.<span style="mso-spacerun: yes;"> </span>But we will get
back to the amazingness in a bit.<span style="mso-spacerun: yes;"> </span>First,
let’s cover the mushrooms.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a sauté pan, I sauté mushrooms and garlic in butter,
until a little brown and softened.<span style="mso-spacerun: yes;"> </span>Then,
I add in white wine and heavy cream.<span style="mso-spacerun: yes;">
</span>Sounds crazy delicious, yes?<span style="mso-spacerun: yes;"> </span>I
highly recommend using white wine for presentation purposes, but you could use
red if that is what you have.<span style="mso-spacerun: yes;"> </span>I let the
sauce reduce until it is thick.<span style="mso-spacerun: yes;"> </span>Then I spoon
over toasted baguette slices and top with parmesan.<span style="mso-spacerun: yes;"> </span>Fontina would be delicious here too.<span style="mso-spacerun: yes;"> </span>You can toss these under the broiler to melt
the cheese, but the warm mushrooms will also do the trick.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Now if that didn’t grab your attention, and you really just
want to hear about homemade ricotta, let’s move on.<span style="mso-spacerun: yes;"> </span>It’s almost embarrassing how easy it is.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To make homemade ricotta, all you need is half and half,
salt, pepper, white wine vinegar, lemon juice and cheese cloth.<span style="mso-spacerun: yes;"> </span>The cheese cloth is not debatable.<span style="mso-spacerun: yes;"> </span>It is a must.<span style="mso-spacerun: yes;">
</span>You can usually find it any grocery store.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I make my ricotta by bringing my half and half, salt and
pepper to a boil over medium heat.<span style="mso-spacerun: yes;"> </span>I
stir occasionally so that I don’t burn the bottom.<span style="mso-spacerun: yes;"> </span>Once it comes to a full boil, I remove it
from the heat and stir in my vinegar and lemon juice.<span style="mso-spacerun: yes;"> </span>Pretty much immediately, curds will
form.<span style="mso-spacerun: yes;"> </span>Give it a minute to get all curdy,
then pour the mixture into a colander lined with damp cheese cloth.<span style="mso-spacerun: yes;"> </span>I let the ricotta drain for about a half an
hour. Once it is drained, I am left with thick, rich ricotta.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This ricotta is nothing like what you buy at the store.<span style="mso-spacerun: yes;"> </span>You will be amazed at the difference.<span style="mso-spacerun: yes;"> </span>It is pillow soft and absolutely
perfect.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Now that we have the ricotta down, let’s talk about the two
toppings that I like to put on toasted baguette slices that have been slathered
with ricotta.<span style="mso-spacerun: yes;"> </span>The first is easiest….I
use Gourmet Rooster Roasted Red Pepper and Garlic Spread.<span style="mso-spacerun: yes;"> </span>The combination of sweet roasted red peppers,
balsamic vinegar and garlic is to die for.<span style="mso-spacerun: yes;">
</span>And how easy is it to open a jar?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My second topping is a typical bruschetta topping of
tomatoes, red onion, garlic, olive oil and basil.<span style="mso-spacerun: yes;"> </span>Super simple, but ten times better when you
make it yourself instead of buying it.<span style="mso-spacerun: yes;">
</span>The flavors are stronger, and you control the oil.<span style="mso-spacerun: yes;"> </span>I also like to top my ricotta tomato
bruschetta with a drizzle of pesto.<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdyCW1u0_r8Sla1kzAA0dcUEfnJf23miJAjYVNPcnzsg-XcQJ0wJEewxck3j_p0BD3iOeltbhRiKuYdUXzKxmdgL3qK3EXFanjzTkibZc6Ny7Bl23MOFgYxpTLNGtElwRXNes-xgrK7uy/s1600/ricotta+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdyCW1u0_r8Sla1kzAA0dcUEfnJf23miJAjYVNPcnzsg-XcQJ0wJEewxck3j_p0BD3iOeltbhRiKuYdUXzKxmdgL3qK3EXFanjzTkibZc6Ny7Bl23MOFgYxpTLNGtElwRXNes-xgrK7uy/s400/ricotta+001.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Are you picturing the three amazing toppings for toasted
baguette slices?<span style="mso-spacerun: yes;"> </span>All of them are
amazing.<span style="mso-spacerun: yes;"> </span>If you have mushroom lovers, go
with that one.<span style="mso-spacerun: yes;"> </span>If you have cheese
lovers, make some ricotta! <span style="mso-spacerun: yes;"> </span>Top the
ricotta with delectable Roasted Red Pepper and Garlic Spread or homemade tomato
topping.<span style="mso-spacerun: yes;"> </span>Any way you go, you can’t
lose!<span style="mso-spacerun: yes;"> </span>These appetizers will make your
holiday party!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Mushroom Bruschetta<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 Tablespoons butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 ounces sliced mushrooms<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 Tablespoon minced garlic<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup wine<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 Tablespoons heavy cream<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Parmesan cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 baguette, sliced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoon salt, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons black pepper, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 450 degrees.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Sauté mushrooms and garlic in butter until brown and softened
(over medium high heat), about 7 minutes.<span style="mso-spacerun: yes;">
</span>Add wine and cook for 1 minute.<span style="mso-spacerun: yes;">
</span>Add cream, season with 1 teaspoon salt and 1 teaspoon pepper and cook
until sauce is reduced, about 5 minutes.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Drizzle sliced baguette with oil and remaining salt and pepper..<span style="mso-spacerun: yes;"> </span>Toast in 450 degree oven for 5 minutes.<span style="mso-spacerun: yes;"> </span>Top with mushroom mixture and parmesan
cheese.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 24 <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Homemade Ricotta<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">6 cups half and half<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons white wine vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon lemon juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bring half and half, salt and pepper to a rolling boil over
medium heat, stirring occasionally.<span style="mso-spacerun: yes;"> </span>Once
boiling, remove from heat and stir in vinegar and lemon juice.<span style="mso-spacerun: yes;"> </span>Curds will start to form.<span style="mso-spacerun: yes;"> </span>After about 1 minute, pour mixture into a
colander lined with damp cheese cloth.<span style="mso-spacerun: yes;">
</span>Let sit for about 30 minutes.<span style="mso-spacerun: yes;">
</span>Keep refrigerated.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 3 cups.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Perfect Tomato Bruschetta<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 baguette, sliced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup olive oil, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons salt, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 medium tomatoes diced and squeezed to remove liquid<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup red onion, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 clove garlic, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons fresh basil, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups ricotta<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons pesto, jarred<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 450 degrees.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Drizzle sliced baguette evenly with 2 tablespoons oil and 1
teaspoon salt and 1 teaspoon pepper.<span style="mso-spacerun: yes;">
</span>Toast in 450 degree oven for 5 minutes.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a bowl, gently mix together diced tomatoes, diced red
onion, minced garlic, minced basil, remaining olive oil, and remaining salt and
pepper.<span style="mso-spacerun: yes;"> </span>Chill until ready to use.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Top toasted baguette slices evenly with ricotta, then tomato
mixture.<span style="mso-spacerun: yes;"> </span>Drizzle with pesto.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 24<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com1tag:blogger.com,1999:blog-7045329884292584248.post-46638470922485375532013-11-27T16:37:00.001-08:002013-11-27T16:37:39.535-08:00Too Much Turkey
<br />
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<span style="font-family: Calibri;">A lot is going one right now, right?<span style="mso-spacerun: yes;"> </span>Thanksgiving, Black Friday, etc.<span style="mso-spacerun: yes;"> </span>In a couple of days, it will all be over and
we can concentrate on other things…..like Christmas.<span style="mso-spacerun: yes;"> </span>But in the meantime, we are all going to have
a large amount of Thanksgiving leftovers.<span style="mso-spacerun: yes;">
</span>This year, let’s do something different with them.<span style="mso-spacerun: yes;"> </span>Let’s do more than the usual sandwich, soup
or tetrazzini.<span style="mso-spacerun: yes;"> </span>Let’s do this
together.<span style="mso-spacerun: yes;"> </span>Wow, that was quite a pep
talk, right?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Today I have two recipes using Turkey Day leftovers to show
you, and although they are both “breakfast” recipes, they really are amazing at
any time of day.<span style="mso-spacerun: yes;"> </span>My first recipe is a “Thanksgiving
Benedict”.<span style="mso-spacerun: yes;"> </span>I have actually made this for
years.<span style="mso-spacerun: yes;"> </span>I use leftover mashed potatoes to
make potato cakes that are crispy on the outside and soft on the inside.<span style="mso-spacerun: yes;"> </span>I top the cakes with “frizzled” (I’ll explain
later) turkey, a fried egg and leftover gravy.<span style="mso-spacerun: yes;">
</span>Even if you think you ate too much for Thanksgiving, you will totally be
able to make room for this the next day.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My next recipe uses leftover sweet potato casserole and
cranberry sauce.<span style="mso-spacerun: yes;"> </span>I use the casserole to
make sweet and delicious pancakes, and the cranberry sauce mixes with maple
syrup and orange zest to make the perfect topper for the pancakes.<span style="mso-spacerun: yes;"> </span>Sounds good right?<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">My mashed potato cakes are super easy.<span style="mso-spacerun: yes;"> </span>I throw a couple cups of leftover mashed
potatoes into my standing mixer with a couple of eggs and some flour.<span style="mso-spacerun: yes;"> </span>You can use a hand mixer if you don’t have a
standing mixer.<span style="mso-spacerun: yes;"> </span>I blend until smooth,
and then the cakes get fried in a butter/oil combo.<span style="mso-spacerun: yes;"> </span>My family loves these almost more than the
mashed potatoes.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Remember when I said “frizzled” turkey?<span style="mso-spacerun: yes;"> </span>I really just mean that I fry the turkey just
long enough to get brown around the edges and warmed through.<span style="mso-spacerun: yes;"> </span>Not quite fried….more of a quick sizzle, so
frizzled.<span style="mso-spacerun: yes;"> </span>The fried egg and leftover
gravy is pretty self-explanatory, yes?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNcZ5TbuGtCPcNvISQIXwGXMDf-O2GSYDMKjg83v9Y3bbSHOIjAY1x_ijcCPuAIPxau_eroSdLBeGYgM51I6QNJPpKGCcvf8mbKktCqqiYU4az3fxNWLbqjjmj_QbG1nbNDhCG_i_8S2H/s1600/Thanksgiving+Eggs+Benedict+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNcZ5TbuGtCPcNvISQIXwGXMDf-O2GSYDMKjg83v9Y3bbSHOIjAY1x_ijcCPuAIPxau_eroSdLBeGYgM51I6QNJPpKGCcvf8mbKktCqqiYU4az3fxNWLbqjjmj_QbG1nbNDhCG_i_8S2H/s400/Thanksgiving+Eggs+Benedict+001.JPG" width="400" /></a></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
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<span style="font-family: Calibri;">This Thanksgiving Benedict is my favorite part of
Thanksgiving.<span style="mso-spacerun: yes;"> </span>Yes, I know it’s the day
after that I get to eat it, but whatever.<span style="mso-spacerun: yes;">
</span>I lump all the deliciousness together.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Does your family make the sweet potato casserole with
marshmallows and maybe some nuts thrown in?<span style="mso-spacerun: yes;">
</span>Well, that makes for amazing pancakes!<span style="mso-spacerun: yes;">
</span>Similar to pumpkin pancakes, but even better…because who doesn’t love
marshmallows in their pancakes?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I mix leftover casserole into my regular pancake recipe
using baking mix.<span style="mso-spacerun: yes;"> </span>I also substitute
leftover apple cider for milk.<span style="mso-spacerun: yes;"> </span>I cook
the pancakes until they are golden brown and perfect.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">While the pancakes cook, I heat leftover cranberry sauce with
maple syrup and a little bit of orange zest.<span style="mso-spacerun: yes;">
</span>Now, I can only recommend this recipe if your cranberry sauce is a sweet
version.<span style="mso-spacerun: yes;"> </span>Versions using horseradish or
mustard might not go over so well.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I top the pancakes with butter and a ton of cranberry maple
syrup.<span style="mso-spacerun: yes;"> </span>We’ll diet after the holidays,
Ok?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Happy Thanksgiving everyone!<span style="mso-spacerun: yes;">
</span>Enjoy your day….and your leftovers the next day!<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<u><span style="font-family: Calibri;">Thanksgiving Benedict<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Calibri;">2 tablespoons oil<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 tablespoons butter<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 cups leftover mashed potatoes<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ cup flour<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 cups leftover turkey, shredded<o:p></o:p></span></div>
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<span style="font-family: Calibri;">4 eggs<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 cup leftover gravy, reheated<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Melt butter in oil in a large skillet over medium heat.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Mix together leftover mashed potatoes, eggs and flour until
smooth.<span style="mso-spacerun: yes;"> </span>Using a ¼ cup measuring cup,
drop scoops of the potato mixture into skillet.<span style="mso-spacerun: yes;">
</span>Flatten slightly with a spatula.<span style="mso-spacerun: yes;">
</span>Fry for 5 minutes each side or until golden brown on each side.<span style="mso-spacerun: yes;"> </span>Work in batches if needed.<span style="mso-spacerun: yes;"> </span>Place on paper towels to drain.<span style="mso-spacerun: yes;"> </span>Sprinkle evenly with salt.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Add turkey to melted butter and oil remaining in pan.<span style="mso-spacerun: yes;"> </span>Fry, slightly, until turkey is brown around
the edges and reheated.<span style="mso-spacerun: yes;"> </span>Remove from pan
and drain on paper towels.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Fry eggs in remaining butter and oil, about 1 minute each
side depending on how you like your egg cooked.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">To assemble:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Place two mashed potato patties on a plate.<span style="mso-spacerun: yes;"> </span>Top with about ¼ cup fried turkey.<span style="mso-spacerun: yes;"> </span>Top turkey with a fried egg.<span style="mso-spacerun: yes;"> </span>Drizzle about ¼ cup gravy over the top of
each Benedict.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Serves 4<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<u><span style="font-family: Calibri;">Sweet Potato Casserole Pancakes with Maple Cranberry
Syrup<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Calibri;">2 cups baking mix<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 cup leftover apple cider, or milk<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">¾ cup Leftover Sweet Potato Casserole<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 teaspoons pumpkin pie spice<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 tablespoons butter<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Maple Cranberry Syrup:<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">½ cup leftover cranberry sauce<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">½ cup maple syrup<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 teaspoon orange zest<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<span style="font-family: Calibri;">Preheat griddle to 350 degrees.<span style="mso-spacerun: yes;"> </span>Melt butter on griddle.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">In a large mixing bowl, whisk together baking mix, eggs,
apple cider, sweet potato casserole, and pumpkin pie spice until well
combined.<span style="mso-spacerun: yes;"> </span>Let batter sit for 5 minutes.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Scoop batter onto griddle with a ¼ cup measuring cup.<span style="mso-spacerun: yes;"> </span>Cook pancakes until the tops start to bubble
and the edges brown, about 3 minutes.<span style="mso-spacerun: yes;">
</span>Flip pancakes and cook an additional 2-3 minutes.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Serve with butter and maple cranberry syrup.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">For syrup:<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">In a small sauce pan, whisk together cranberry sauce, syrup
and zest.<span style="mso-spacerun: yes;"> </span>Cook, over low heat, until
warmed through.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Serves 4-6<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-62611413202291013732013-11-07T10:02:00.001-08:002013-11-07T10:02:54.478-08:00Roasted Autumn Vegetables
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<span style="font-family: Calibri;">Well, kids….it’s that time of year already.<span style="mso-spacerun: yes;"> </span>Thanksgiving is right around the corner.<span style="mso-spacerun: yes;"> </span>This year, let’s plan ahead.<span style="mso-spacerun: yes;"> </span>This year, let’s be the ones who have our
menus planned and ready to go way ahead of time.<span style="mso-spacerun: yes;"> </span>Who’s with me?<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Is anyone still there?<span style="mso-spacerun: yes;">
</span>Ok, good.<span style="mso-spacerun: yes;"> </span>Today, let’s talk side
dishes.<span style="mso-spacerun: yes;"> </span>I think that veggies never
really get their due on Thanksgiving, unless you are counting a potato.<span style="mso-spacerun: yes;"> </span>I’m not.<span style="mso-spacerun: yes;">
</span>Mashed potatoes are a great part of Thanksgiving, but everyone has a
recipe for that.<span style="mso-spacerun: yes;"> </span>Today I want to talk
about real veggies.<span style="mso-spacerun: yes;"> </span>Like carrots, squash
and Brussels sprouts.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I have a recipe for Roasted Autumn Veggies that everyone
will love.<span style="mso-spacerun: yes;"> </span>Even non-veggie eaters (like
me!).<span style="mso-spacerun: yes;"> </span>When veggies are roasted, they get
sweet and caramelized.<span style="mso-spacerun: yes;"> </span>The taste totally
changes.<span style="mso-spacerun: yes;"> </span>I combine halved Brussels
sprouts, baby carrots, cubed butternut squash and red onion with balsamic
vinegar, soy sauce, black pepper and a smidge of sugar.<span style="mso-spacerun: yes;"> </span>When these veggies are done roasting, they
are super sweet and tender.<span style="mso-spacerun: yes;"> </span>To make ‘em
even better, I top them with crumbled gorgonzola cheese, dried cranberries and candied
pecans.<span style="mso-spacerun: yes;"> </span>I never knew vegetables could be
so delicious until I had these.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To start, I preheat my oven to 400 degrees, pretty hot
really.<span style="mso-spacerun: yes;"> </span>Then, I put about three cups of
each of the vegetables that I am using into a large bowl.<span style="mso-spacerun: yes;"> </span>You can really choose any hearty autumn
veggie for this….parsnips, sweet potatoes, turnips, beets, etc.<span style="mso-spacerun: yes;"> </span>Just make sure that your veggies are all
relatively the same size.<span style="mso-spacerun: yes;"> </span>I chopped my
onion and halved my Brussels sprouts.<span style="mso-spacerun: yes;"> </span>I
cheated and opened a bag of already cubed butternut squash and left my baby
carrots whole.<span style="mso-spacerun: yes;"> </span>If everything is pretty
much the same size, it will all cook evenly.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To the bowl, I add about a quarter cup of olive oil, two
teaspoons salt and 2 teaspoons black pepper.<span style="mso-spacerun: yes;">
</span>I also sprinkle on about a tablespoon of sugar.<span style="mso-spacerun: yes;"> </span>Yes, I know I said these veggies get sweet
when they are roasted, but the sugar helps a bit too.<span style="mso-spacerun: yes;"> </span>Sprouts can be bitter, so the sugar really
brings out that hidden sweetness.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Next, I stir together a half of a cup balsamic vinegar with
a quarter cup of soy sauce.<span style="mso-spacerun: yes;"> </span>I pour a
quarter cup of this mixture directly on the veggies.<span style="mso-spacerun: yes;"> </span>Once the veggies are mixed, I pour them on a
baking sheet and let them roast for about forty minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">While the veggies cook, I let the soy/balsamic mixture
reduce to a thick syrup.<span style="mso-spacerun: yes;"> </span>All I do is let
it cook in a small sauce pan over medium high heat for about ten minutes.<span style="mso-spacerun: yes;"> </span>If it is at a full boil, it will reduce
pretty quickly to a thick delicious syrup.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When the veggies are done roasting they will be a beautiful
golden brown and super tender.<span style="mso-spacerun: yes;"> </span>I top the
veggies with crumbles or gorgonzola, dried cranberries, candied pecans, and
then I drizzle on the balsamic syrup.<span style="mso-spacerun: yes;">
</span>Perfection. Thanksgiving perfection.<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Z-WzluWSXR4feDsSDeIcAR1oE79EJnqf5zZmOhzr4hnA3MwOpFZ37em9dWz6Y3RtpqT18aplR21Te8uzQDmvii9DBppM4SmVMgEx5Qzd7f3It70c6Tyla-MpJnOQqE4g6y16qUPU2r8X/s1600/Roasted+Harvest+Vegis+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Z-WzluWSXR4feDsSDeIcAR1oE79EJnqf5zZmOhzr4hnA3MwOpFZ37em9dWz6Y3RtpqT18aplR21Te8uzQDmvii9DBppM4SmVMgEx5Qzd7f3It70c6Tyla-MpJnOQqE4g6y16qUPU2r8X/s400/Roasted+Harvest+Vegis+013.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If you have any veggies left over, you can make my Harvest
salad.<span style="mso-spacerun: yes;"> </span>I top greens with the leftover
veggies (cold), chopped leftover turkey and a chopped green apple.<span style="mso-spacerun: yes;"> </span>Then, I top the salad with my cranberry
vinaigrette made with leftover cranberry sauce.<span style="mso-spacerun: yes;">
</span>This is the perfect lunch the day after Thanksgiving.<span style="mso-spacerun: yes;"> </span>Doesn’t a salad sound good when you are still
a little bit full from the day before?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Roasted Autumn Veggies<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups Brussels sprouts, cleaned and halved<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups baby carrots<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups butternut squash, peeled and cubed<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups red onion, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons salt<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 Tablespoon sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup balsamic vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup soy sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup candied pecans<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1/3 cup dried cranberries<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">¼ cup gorgonzola cheese, crumbled<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Preheat oven to 400 degrees.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Place veggies in a large bowl.<span style="mso-spacerun: yes;"> </span>Add olive oil, salt, pepper and sugar.<span style="mso-spacerun: yes;"> </span>Mix well.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Stir together soy sauce and vinegar.<span style="mso-spacerun: yes;"> </span>Add ¼ a cup of this mixture to veggies.<span style="mso-spacerun: yes;"> </span>Mix well. <o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Pour veggies onto a sheet pan.<span style="mso-spacerun: yes;"> </span>Roast at 400 degrees for 40 minutes or until
golden brown and tender.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">While veggies cook, pour remaining soy/balsamic mixture into
a small sauce pan.<span style="mso-spacerun: yes;"> </span>Boil over medium high
heat for about 10 minutes, or until mixture is reduced to about 2 tablespoons.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Transfer veggies onto serving platter.<span style="mso-spacerun: yes;"> </span>Top with candied pecans, dried cranberries
and gorgonzola cheese.<span style="mso-spacerun: yes;"> </span>Drizzle with balsamic
syrup.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 8-10<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Cranberry Vinaigrette<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup cranberry sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup balsamic vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons Dijon mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Blend all ingredients together in a blender until well
blended.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 1 cup.<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-25969918109006627732013-10-30T12:25:00.000-07:002013-11-07T09:59:55.708-08:00Last Minute Halloween Ideas<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Tomorrow is Halloween.<span style="mso-spacerun: yes;">
</span>You knew that, right?<span style="mso-spacerun: yes;"> </span>Are you
ready?<span style="mso-spacerun: yes;"> </span>Of course, I’ve been on Pinterest
and there is no end to the cute, or spooky, or spooky and cute at the same
time, Halloween food.<span style="mso-spacerun: yes;"> </span>There are
thousands of recipes and ideas for breakfast, lunch, dinner, snacks, desserts
and anything else you can think of.<span style="mso-spacerun: yes;">
</span>While they are all amazing, all it really does it stress me out because
I know there is no way I could make most of it.<span style="mso-spacerun: yes;">
</span>And I do this for a living.<span style="mso-spacerun: yes;"> </span>As
crafty as I am, I just don’t think that I could make Frankenstein cake pops or
a cake shaped like a coffin.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">I have three last minute Halloween ideas for you today, and
I promise, not a one of them is too hard or will add undue stress.<span style="mso-spacerun: yes;"> </span>My ideas are cute, or spooky, and
ridiculously easy.<span style="mso-spacerun: yes;"> </span>You don’t need more than
fifteen minutes, and you might already have all the ingredients on hand.<span style="mso-spacerun: yes;"> </span>And you know what?<span style="mso-spacerun: yes;"> </span>Everyone can be jealous of you for pulling
off an effortless Halloween.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My first recipe I want to show you is more of an idea then a
recipe.<span style="mso-spacerun: yes;"> </span>Every year, I make my little
“Cookie Monsters” for my kids and sometimes even for all of the kids in their
classes.<span style="mso-spacerun: yes;"> </span>I start with already baked
chocolate chip cookies, like Chips Ahoy or something similar.<span style="mso-spacerun: yes;"> </span>Of course, you can bake your own chocolate
chip cookies, but I like that these cookies are all the same shape and size and
relatively sturdy.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I assemble these little monsters by laying down a cookie,
bottom side up.<span style="mso-spacerun: yes;"> </span>I pipe red and green
frosting on to form a tongue and an oozy green monster mouth.<span style="mso-spacerun: yes;"> </span>I like to add more frosting towards the back
so that the cookie sits open a bit in front when I lay the top cookie on.<span style="mso-spacerun: yes;"> </span>I also add candy eyeballs to the top
cookie.<span style="mso-spacerun: yes;"> </span>I adhere the eyes with either
frosting or melted chocolate.<span style="mso-spacerun: yes;"> </span>From
there, I get creative.<span style="mso-spacerun: yes;"> </span>Sometimes I add
candy corn for fangs or horns, or licorice strings for hair.<span style="mso-spacerun: yes;"> </span>I’ve used sliced almonds for teeth, or even
Nerds (the candy) for warts and such.<span style="mso-spacerun: yes;">
</span>Basically, whatever you can find, you can use.<span style="mso-spacerun: yes;"> </span>Use your imagination.<span style="mso-spacerun: yes;"> </span>Sometimes they are funnier, then scary, but
that’s ok too.<span style="mso-spacerun: yes;"> </span>The bottom line is that
kids love them, and they are so easy to put together.<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgFmTl5IjOYhVVOPpck-D1b7Mca9D6KpUSV9gx6wt81447pz0za6NPhsb99rDnY5uKV5PwjJ0mJymM0bJmmInFKJD462_Tsy3UtnG0r6lr091xUyDUNfDrs6nah66s6ugkO4eYbKHGkjE/s1600/cookie+monsters+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgFmTl5IjOYhVVOPpck-D1b7Mca9D6KpUSV9gx6wt81447pz0za6NPhsb99rDnY5uKV5PwjJ0mJymM0bJmmInFKJD462_Tsy3UtnG0r6lr091xUyDUNfDrs6nah66s6ugkO4eYbKHGkjE/s400/cookie+monsters+009.JPG" width="400" /></a></span></div>
<br />
<br />
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<span style="font-family: Calibri;">My next Halloween treat is actually something that I bust
out at most holidays….it really just depends on what cookie cutters I can
find.<span style="mso-spacerun: yes;"> </span>I like to use my themed cookie
cutters to make homemade “strudels”.<span style="mso-spacerun: yes;">
</span>They might be more “pop tart” but my kids have always called them
strudels.<span style="mso-spacerun: yes;"> </span>I use frozen puff pastry as a
base for this.<span style="mso-spacerun: yes;"> </span>I punch out themed shapes
with cookie cutters and I fill these little pockets of goodness with fresh
strawberries and chocolate, blueberry jam, mini marshmallows and chocolate
chips, pizza sauce and cheese, really whatever I have.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">I start by punching out a shape from the defrosted puff
pastry.<span style="mso-spacerun: yes;"> </span>Two really, because I need a top
and bottom.<span style="mso-spacerun: yes;"> </span>I lay the bottom piece out
on a greased tray (you can’t be too careful!) and I layer on my toppings.<span style="mso-spacerun: yes;"> </span>For the pumpkins and ghosts I used fresh
thinly sliced strawberries and mini chocolate chips.<span style="mso-spacerun: yes;"> </span>Once the filling is on the bottom piece, I
use a little bit of water to seal the top piece on.<span style="mso-spacerun: yes;"> </span>The water acts as glue.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Then, I cut slits (for eyes and mouths) that will not only
make these super cute, they also keep the puff pastry from puffing up too
much.<span style="mso-spacerun: yes;"> </span>These bake for about fifteen
minutes and when they come out of the oven, they are puffed and golden and
really, really delicious. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuXvM8m8XbsDtagRHEaOah6rY8UNTEtLAn5nPSZi9kd4ewsNLWQFqbONzPJA2ATpIO9gXzEUm-6kcLjRvlZ56uhvYvdUmwAj91gTGEF6QXypFraEFgxxXLS7cSdJ6ajkPjFB1w0vQZlu5/s1600/puffy+pumpkins+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuXvM8m8XbsDtagRHEaOah6rY8UNTEtLAn5nPSZi9kd4ewsNLWQFqbONzPJA2ATpIO9gXzEUm-6kcLjRvlZ56uhvYvdUmwAj91gTGEF6QXypFraEFgxxXLS7cSdJ6ajkPjFB1w0vQZlu5/s400/puffy+pumpkins+007.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">These are also great for an easy breakfast on Christmas Day
or Valentine’s Day.<span style="mso-spacerun: yes;"> </span>And it gives me an
excuse to use one of millions of cookie cutters. Yep, I have a ton and I very
rarely make cut-out cookies.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My last recipe is my “Trick or Treat Cider”. <span style="mso-spacerun: yes;"> </span>We never go out on Halloween night without
this fantastic, spicy cider.<span style="mso-spacerun: yes;"> </span>I make it
in my slow cooker so it is ready to go for anyone that might drop by or for
refills during those long trick or treating runs.<span style="mso-spacerun: yes;"> </span>For this cider, I use apple juice, cranberry juice,
pear nectar, cinnamon sticks, whole cloves, ginger and a couple of
clementines.<span style="mso-spacerun: yes;"> </span>You could use regular
oranges too, if that is what you have.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This is so easy….I literally just throw everything (ok, not
literally…that would make a mess), in the slow cooker and let it go for about 3
hours.<span style="mso-spacerun: yes;"> </span>The flavors will all meld
together over those 3 hours.<span style="mso-spacerun: yes;"> </span>The spices,
clemetines and ginger will all release their flavors.<span style="mso-spacerun: yes;"> </span>Then, I pull the big chunks out and it is
ready to go. <span style="mso-spacerun: yes;"> </span>I like to serve my cider
with whip cream on the top, but you can skip that if you want.<span style="mso-spacerun: yes;"> </span>The adults might want a bit of brandy in it
too, especially when faced with a long night of trick or treating.<span style="mso-spacerun: yes;"> </span>Either way, this stuff tastes like fall in a
glass.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I hope you all have a safe and fun Halloween!<span style="mso-spacerun: yes;"> </span>Trick or Treat!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Puffy Pumpkin (or Ghost!) “Strudels”<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">17.3 ounce box frozen puff pastry sheets, defrosted<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 strawberries, thinly sliced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup mini chocolate chips<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 400 degrees.<span style="mso-spacerun: yes;">
</span>Lay defrosted puff pastry sheets on a floured board.<span style="mso-spacerun: yes;"> </span>Using cookie cutters, cut out desired
shapes.<span style="mso-spacerun: yes;"> </span>Make sure you have a top and
bottom of each shape.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Lay bottom shape down on a greased cookie sheet.<span style="mso-spacerun: yes;"> </span>Top with thinly sliced strawberries and a few
mini chocolate chips, leaving a rim.<span style="mso-spacerun: yes;"> </span>Using
your finger, dab water all the way around the rim.<span style="mso-spacerun: yes;"> </span>Press top shape onto bottom, sealing with
fingers.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Using a sharp knife, cut slits or shapes on the top
shape.<span style="mso-spacerun: yes;"> </span>Bake at 400 degrees for 15
minutes, or until golden brown.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Trick or Treat Cider</span></u><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">3 cups apple juice</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">3 cups pear cider</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">3 cups cranberry juice</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">4 cinnamon sticks</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">8 whole cloves</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">3 inch piece of peeled ginger</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">2 clementines, cut in half</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Place all ingredients in slow
cooker.<span style="mso-spacerun: yes;"> </span>Cook for 3 hours.<span style="mso-spacerun: yes;"> </span>Remove sticks, cloves, ginger and
clementines.<span style="mso-spacerun: yes;"> </span>Serve warm.</span><span style="font-family: "Coming Soon","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Makes 9 cups cider</span><o:p></o:p></span></div>
</div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-52858022462190665662013-10-17T13:31:00.000-07:002013-10-17T13:31:23.010-07:00Crepes....Actually Easy!
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<span style="font-family: Calibri;">What is your “go-to” meal?<span style="mso-spacerun: yes;">
</span>Do you have one?<span style="mso-spacerun: yes;"> </span>You know, that
meal that you have in your back pocket.<span style="mso-spacerun: yes;">
</span>The one you can cook at a moment’s notice because you know the recipe by
heart, and you always have all the ingredients.<span style="mso-spacerun: yes;">
</span>I have one, and you might think it’s a strange one because some people
think they are too fancy, or something you can’t possible make a meal out of,
or maybe you think they are only for breakfast.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Have you guessed yet?<span style="mso-spacerun: yes;">
</span>My “go-to” is crepes!<span style="mso-spacerun: yes;"> </span>Yep, the
thin French pancakes.<span style="mso-spacerun: yes;"> </span>Why, you ask?<span style="mso-spacerun: yes;"> </span>Because they are ridiculously easy, made from
pantry ingredients, can transform leftovers and everybody loves them!<span style="mso-spacerun: yes;"> </span>I have yet to find anything that I can’t fill
crepes with.<span style="mso-spacerun: yes;"> </span>Wait, yes I have.<span style="mso-spacerun: yes;"> </span>The Spaghetti crepes didn’t go over well, but
they really can be stuffed with pretty much anything within reason.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">When I need a good breakfast, or when I come home from work
and can’t figure out what to make in a pinch….it’s always crepes.<span style="mso-spacerun: yes;"> </span>I tend to stuff them with whatever I can find
in the fridge or pantry.<span style="mso-spacerun: yes;"> </span>I love
rotisserie chicken and broccoli rolled in a delicious crepe and topped with a
yummy cheese sauce.<span style="mso-spacerun: yes;"> </span>Or melty mozzarella
rolled in a savory crepe and then topped with pasta sauce.<span style="mso-spacerun: yes;"> </span>I’ve done leftover steak and potatoes,
meatloaf, taco meat and cheese, and even just plain old butter and garlic.<span style="mso-spacerun: yes;"> </span>For breakfast, I like scrambled eggs and ham
topped with cheese sauce (again!) or sweetened cream cheese rolled into a sweet
crepe and then topped with strawberry jam and homemade chocolate sauce.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Looking for a great holiday breakfast?<span style="mso-spacerun: yes;"> </span>How about pumpkin, cream cheese and powdered
sugar blended together, rolled in a crepe and topped with maple syrup?<span style="mso-spacerun: yes;"> </span>Or how about stuffing your Thanksgiving
leftovers into a crepe and then topping with gravy?<span style="mso-spacerun: yes;"> </span>See?<span style="mso-spacerun: yes;">
</span>The possibilities are endless!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Let’s talk about the crepes.<span style="mso-spacerun: yes;">
</span>First off, don’t be intimidated because they are not hard!<span style="mso-spacerun: yes;"> </span>Crepes are flour, eggs, milk, melted butter
and a smidge of water.<span style="mso-spacerun: yes;"> </span>Don’t you have
all of that in your pantry and fridge?<span style="mso-spacerun: yes;">
</span>You can also make crepes from packaged baking mix.<span style="mso-spacerun: yes;"> </span>Really, the batter is just super thin pancake
batter, so it makes sense when you think about it.<span style="mso-spacerun: yes;"> </span>I tend to grab the baking mix to make my
crepes just so I don’t have to melt butter. If I am making sweet crepes, I add
a couple of tablespoons of powdered sugar to the batter.<span style="mso-spacerun: yes;"> </span>Savory crepes?<span style="mso-spacerun: yes;"> </span>Try dried herbs.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Once you have your batter mixed, you need to grease your pan
really well.<span style="mso-spacerun: yes;"> </span>I think that is the most
important factor when making crepes.<span style="mso-spacerun: yes;"> </span>Not
a fancy crepe pan….just gold old fashioned butter and oil.<span style="mso-spacerun: yes;"> </span>I use a combination of both.<span style="mso-spacerun: yes;"> </span>I like the way oil makes the pan super
non-stick, but I prefer the taste of butter.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I ladle in about 1/3 a cup of batter into a large
skillet.<span style="mso-spacerun: yes;"> </span>Then, I swirl the pan until the
entire bottom surface of the pan is coated in a thin layer of batter.<span style="mso-spacerun: yes;"> </span>Be careful….these cook quickly!<span style="mso-spacerun: yes;"> </span>Once the crepe starts to bubble along the
edges and lift up, I know it’s time to flip.<span style="mso-spacerun: yes;">
</span>I slide the crepe out onto foil, add more oil and butter to the pan,
then flip the crepe back in to cook on the other side.<span style="mso-spacerun: yes;"> </span>These cook in less than a minute.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Once I have all of my crepes cooked, I put some filling down
the middle, roll ‘em up and top with a sauce of some sort.<span style="mso-spacerun: yes;"> </span>Sometimes I will also pop them under the
broiler to get a browned bubbly top.<span style="mso-spacerun: yes;"> </span>Dinner,
lunch or breakfast is served.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Above I mentioned cheese sauce and chocolate sauce….this
brings me to my “go-to” pantry item.<span style="mso-spacerun: yes;"> </span>I
always have evaporated canned milk on hand.<span style="mso-spacerun: yes;">
</span>You can make so many different sauces with evaporated milk.<span style="mso-spacerun: yes;"> </span>I have talked about the cheese sauces I make
with evaporated milk here before.<span style="mso-spacerun: yes;"> </span>You
can find those recipes at </span><a href="http://www.gourmetrooster.blogspot.com/"><span style="color: blue; font-family: Calibri;">www.gourmetrooster.blogspot.com</span></a><span style="font-family: Calibri;">.<span style="mso-spacerun: yes;"> </span>If you are after a chocolate
sauce…again…..grab the evaporated milk.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">For my deep dark chocolate sauce, I pour a can of evaporated
milk into a sauce pan with about 12 ounces of semi-sweet chocolate chips.<span style="mso-spacerun: yes;"> </span>I whisk the two together as the chocolate
melts.<span style="mso-spacerun: yes;"> </span>At first, you will think that I
am nuts because the sauce won’t be a sauce.<span style="mso-spacerun: yes;">
</span>It will be a runny mess.<span style="mso-spacerun: yes;"> </span>But keep
whisking and keep the faith….as the sauce comes to a boil, it will thicken into
a luxurious, rich chocolate sauce.<span style="mso-spacerun: yes;"> </span>I
also add about a tablespoon of butter and some flavored extract in at the end
to really gild the lily.<span style="mso-spacerun: yes;"> </span>I usually use vanilla,
but rum, mint or orange are also delicious.<span style="mso-spacerun: yes;">
</span>You can also stir in peanut butter for a crazy good treat.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">This chocolate sauce is great on crepes, but it is also
fantastic on ice cream, cake, my finger, a spoon…whatever.<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgpDyIZ_ztHYEJsX-DxHy_bAcgFm7epVeiLaYH5DKDD7ftDWezcLp9RUz0r4lA7B6lh5OrxuSzAkISOdJZ3LdEjScESx84gDsJSdefYpblt62_9uyuAcBYynvrm40SVkKQiCy6I2MlplV/s1600/crepes+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgpDyIZ_ztHYEJsX-DxHy_bAcgFm7epVeiLaYH5DKDD7ftDWezcLp9RUz0r4lA7B6lh5OrxuSzAkISOdJZ3LdEjScESx84gDsJSdefYpblt62_9uyuAcBYynvrm40SVkKQiCy6I2MlplV/s400/crepes+001.JPG" width="400" /></a></span></div>
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<span style="font-family: Calibri;">What do you stuff crepes with?<span style="mso-spacerun: yes;"> </span>I bet you could come up with some great
ideas!<o:p></o:p></span></div>
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<u><span style="font-family: Calibri;">Easy Crepes<o:p></o:p></span></u></div>
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<span style="font-family: Calibri;">Butter and Oil for cooking<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 cup baking mix<o:p></o:p></span></div>
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<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: Calibri;">¾ cup milk<o:p></o:p></span></div>
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<span style="font-family: Calibri;">For sweet:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 tablespoons powdered sugar<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 teaspoons vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Calibri;">For savory:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
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<span style="font-family: Calibri;">½ teaspoon garlic powder<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Mix ingredients in a large bowl until smooth. Let batter sit for about 10 minutes.<br />
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<span style="font-family: Calibri;">Pre-heat a large flat skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Add about 1 teaspoon butter and 1 tablespoon
vegetable oil to the pan.<span style="mso-spacerun: yes;"> </span>Once butter is
melted, ladle about 1/3 a cup batter into skillet.<span style="mso-spacerun: yes;"> </span>Swirl skillet until batter completely coats
the bottom of the pan.<span style="mso-spacerun: yes;"> </span>Let crepe cook
until edges have large bubbles and start to lift up, about 1 minute.<span style="mso-spacerun: yes;"> </span>Loosen edges with a spatula and slide crepe
onto a piece of foil.<span style="mso-spacerun: yes;"> </span>Add additional
butter and oil to the pan.<span style="mso-spacerun: yes;"> </span>Flip crepe back
into pan to cook second side.<span style="mso-spacerun: yes;"> </span>Let second
side cook about 30 seconds to 1 minute.<span style="mso-spacerun: yes;">
</span>Slide cooked crepe back onto foil.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Repeat with remaining batter.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Makes about 10 crepes.<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<u><span style="font-family: Calibri;">Easy Chocolate Sauce<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Calibri;">12 ounces evaporated milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">12 ounces semi-sweet chocolate chips<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons flavored extract<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Heat evaporated milk and chocolate chips in a small skillet
over medium heat, whisking as the chocolate melts.<span style="mso-spacerun: yes;"> </span>Let sauce come to a boil to thicken, about 4
minutes.<span style="mso-spacerun: yes;"> </span>Whisk in butter and extract.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Makes about 2 cups.<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-21549341804666776712013-10-09T10:59:00.002-07:002013-10-09T10:59:55.336-07:00Pumpkin Caramel Apple Poke Cake
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Ummmmmm……Did I just combine all the best fall flavors into
one heavenly slice of cake?<span style="mso-spacerun: yes;"> </span>I surely
did!<span style="mso-spacerun: yes;"> </span>By now, you know…I love fall.<span style="mso-spacerun: yes;"> </span>And you probably also know that I love
cake.<span style="mso-spacerun: yes;"> </span>So when I decided to make a cake
to celebrate the first few chilly days of fall, it was a no-brainer.<span style="mso-spacerun: yes;"> </span>I knew I had to make my Pumpkin Caramel Apple
Poke Cake.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Last year, I was trolling around on Pinterest, like I do
every morning, and I realized I was seeing an awful lot of recipes for “poke”
cakes.<span style="mso-spacerun: yes;"> </span>A “poke” cake is a cake that gets
holes punched all over it after it comes out of the oven and cools a bit.<span style="mso-spacerun: yes;"> </span>Then, a liquid of some sort is poured over
the top and because of the holes, it really sinks in and flavors the cake.<span style="mso-spacerun: yes;"> </span>Typically, I would see poke cakes made with Jell-O
or pudding.<span style="mso-spacerun: yes;"> </span>I knew I had to try it with
one of my Gourmet Rooster fruit spreads.<span style="mso-spacerun: yes;">
</span>I did, and my Pumpkin Caramel Apple Poke cake was born.<span style="mso-spacerun: yes;"> </span>It is a pumpkin spice cake, topped with a
mixture of my Gourmet Rooster Whiskey Apple Spread and caramel, then the whole thing
gets topped with a rich cream cheese frosting and a drizzle of caramel.<span style="mso-spacerun: yes;"> </span>It is ridiculously good and easy too!<o:p></o:p></span></span></div>
<br />
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">I use a box mix for my cake….surprise, surprise.<span style="mso-spacerun: yes;"> </span>I use a spice cake mix.<span style="mso-spacerun: yes;"> </span>Of course, I doctor it up a bit.<span style="mso-spacerun: yes;"> </span>I always use milk instead of water for a box
mix, one extra egg and melted butter instead of oil.<span style="mso-spacerun: yes;"> </span>This makes for a more tender and richer
cake.<span style="mso-spacerun: yes;"> </span>It always tastes “homemade”.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">I add about one cup of canned pumpkin to the batter for a
good, strong pumpkin flavor.<span style="mso-spacerun: yes;"> </span>Don’t use Pumpkin
Pie Mix, make sure your can is just pureed pumpkin.<span style="mso-spacerun: yes;"> </span>I also added in another tablespoon of pumpkin
pie spice, because I feel you can never have too much.<span style="mso-spacerun: yes;"> </span>Ok, I am sure you probably can….but I haven’t
hit that threshold yet.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Once the cakes bakes in a 9x13 baking pan, I let it cool all
the way.<span style="mso-spacerun: yes;"> </span>Once it has cooled, I poked
holes all over the top with the end of a wooden spoon.<span style="mso-spacerun: yes;"> </span>Then, I heat up a jar of Whiskey Apple spread
on the stovetop.<span style="mso-spacerun: yes;"> </span>You can use any flavor
apple butter you can get your hands on.<span style="mso-spacerun: yes;">
</span>I will still love you.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">I mix the apple spread with about half as much caramel, and
let the two heat together.<span style="mso-spacerun: yes;"> </span>Once the
apple spread and caramel are heated through and thoroughly combined, I pour
that over the top of the cake.<span style="mso-spacerun: yes;"> </span>I set the
cake aside and let it do its cake thing for about half an hour. <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">If you are wondering….no, I don’t make my own caramel.<span style="mso-spacerun: yes;"> </span>I buy a jar of the stuff that is found by the
ice cream.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">While the cake is absorbing all the yummy flavors of apple
and caramel, I get busy with the frosting, which is really super easy.<span style="mso-spacerun: yes;"> </span>I like to use boxed cake mix, but I never use
canned frosting.<span style="mso-spacerun: yes;"> </span>I don’t like the fake
sugary taste.<span style="mso-spacerun: yes;"> </span>I always make my own
frosting.<span style="mso-spacerun: yes;"> </span>Mainly because it is so easy,
but it also tastes way better.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">My cream cheese frosting is just softened butter blended with
softened cream cheese, vanilla extract and powdered sugar.<span style="mso-spacerun: yes;"> </span>It all gets blended together in a standing
mixer or with a hand mixer.<span style="mso-spacerun: yes;"> </span>Sometimes I
add a splash of cream if I want to thin it out a bit.<span style="mso-spacerun: yes;"> </span>This really is perfect cream cheese
frosting.<span style="mso-spacerun: yes;"> </span>It isn’t too sweet, or too
tangy….It is just right.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">I top my cake with all of the yummy frosting.<span style="mso-spacerun: yes;"> </span>Then, I drizzle some of the leftover caramel
sauce all over the top.<span style="mso-spacerun: yes;"> </span>I bet some
people would like chopped pecans strewn about too.<span style="mso-spacerun: yes;"> </span>I am not one of those people….but have at it
if you are.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lZPljn532uR5Tf2vNBHmKxgCt-W6Gxjl5zgYyIaVdrEsbdn7QFbuzYSU8_NJE39z_5nfRPtJZX5QH9tWVzluBCahOzCMhhZPN4XI0rnVxoVFDx4cM4juliuNeuu2SIWgP55s5yJ39ZiW/s1600/pumpkin+caramel+apple+cake+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lZPljn532uR5Tf2vNBHmKxgCt-W6Gxjl5zgYyIaVdrEsbdn7QFbuzYSU8_NJE39z_5nfRPtJZX5QH9tWVzluBCahOzCMhhZPN4XI0rnVxoVFDx4cM4juliuNeuu2SIWgP55s5yJ39ZiW/s400/pumpkin+caramel+apple+cake+002.JPG" width="400" /></a></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">This cake, oh man, this cake….This cake is warm, spicy,
sweet, and rich all at the same time.<span style="mso-spacerun: yes;">
</span>You will have visions of playing in a pumpkin patch, or drinking hot
chocolate by a roaring bonfire, or jumping in a pile of leaves.<span style="mso-spacerun: yes;"> </span>Ok, I exaggerate a bit with that, but I’m not
exaggerating about how good this cake is!<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Pumpkin Caramel Apple Cake<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 box Spice Cake Mix<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup butter, melted<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup canned pumpkin puree<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon pumpkin pie spice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 ounces Apple Butter (I used Gourmet Rooster Whiskey Apple
Spread)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces Caramel<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Frosting:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup butter (1 stick), softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 ounces cream cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon vanilla extract<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Caramel for drizzling<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>Grease a 9x13 baking pan with cooking spray.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a mixing bowl, beat together cake mix, eggs, milk, melted
butter, pumpkin and pumpkin pie spice with a hand mixer for two minutes,
scraping sides occasionally.<span style="mso-spacerun: yes;"> </span>Pour batter
into greased 9x13 pan.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bake at 350 degrees for about 30 minutes or until a knife
inserted into the middle comes out clean and cake is pulling away from the
sides.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Set cake aside to cool for at least an hour.<span style="mso-spacerun: yes;"> </span>Once cooled, poke holes all over the top of
the cake with the end of a wooden spoon.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a small sauce pan, heat together apple butter and ½ cup
(4 ounces) caramel over medium heat.<span style="mso-spacerun: yes;">
</span>Cook until thoroughly mixed and heated through.<span style="mso-spacerun: yes;"> </span>Pour mixture over cake and spread evenly with
a spatula.<span style="mso-spacerun: yes;"> </span>Let cake cool again and
absorb apple mixture for at least 30 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For frosting:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a large bowl, blend together with a hand mixer, softened
cream cheese and butter until smooth. Slowly blend in vanilla. Finally, blend
in powdered sugar until desired consistency is reached. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Spread frosting over top of cake, evenly.<span style="mso-spacerun: yes;"> </span>Drizzle with caramel as desired.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 12<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-82283452215674605682013-10-02T11:16:00.001-07:002013-10-02T11:16:39.667-07:00Schnitzel with Beer Braised Cabbage
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Sprechen sie Deutsch?<span style="mso-spacerun: yes;">
</span>Well, I actually don’t.<span style="mso-spacerun: yes;"> </span>I was
just wondering if you did or not.<span style="mso-spacerun: yes;"> </span>One
thing I do know, is that every early October, the good people of Germany,
specifically Bavaria, celebrate Oktoberfest!<span style="mso-spacerun: yes;">
</span>What is Oktoberfest, besides one heck of an excuse to drink beer and
wear lederhosen, you might ask?<span style="mso-spacerun: yes;"> </span>It
started in Munich, Germany as a commemoration of the marriage of Crown Prince
Ludwig and Princess Therese of Saxe-Hildburghausen in 1810.<span style="mso-spacerun: yes;"> </span>By 1818, it had morphed into an agricultural
festival that celebrated Bavaria.<span style="mso-spacerun: yes;"> </span>At
some point, beer became a major component of the festival, and it now pulls in
about 5 million people each year.<span style="mso-spacerun: yes;"> </span>All
right, history lesson over. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I look at Oktoberfest as the beginning of Fall.<span style="mso-spacerun: yes;"> </span>When I see cities and communities around me
celebrating, I know that we are officially in Fall.<span style="mso-spacerun: yes;"> </span>I also look at it as a time to enjoy some
really good German-esque food.<span style="mso-spacerun: yes;"> </span>Win all
around.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Today I have a great recipe for you that makes a perfect
Fall dinner.<span style="mso-spacerun: yes;"> </span>I am going to show you how
to make schnitzel!<span style="mso-spacerun: yes;"> </span>Do you love
schnitzel?<span style="mso-spacerun: yes;"> </span>Especially with noodles,
Maria Von Trapp?<span style="mso-spacerun: yes;"> </span>I love it too, and I
serve mine with cabbage braised in beer and mustard.<span style="mso-spacerun: yes;"> </span>I also serve mine with pierogies, which I’m
pretty sure aren’t German.<span style="mso-spacerun: yes;"> </span>But they are
Eastern European (Polish), so that’s cool, right?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My schnitzel starts with thin cut pork chops.<span style="mso-spacerun: yes;"> </span>You could totally pound out your own chops,
but my grocery store (Scolari’s) sells boneless “thin-cut” pork chops.<span style="mso-spacerun: yes;"> </span>I love these because they are very quick
cooking.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I dredge my chops in seasoned flour, then Gourmet Rooster
Carolina Style BBQ sauce, and finally, panko bread crumbs.<span style="mso-spacerun: yes;"> </span>Carolina Style BBQ sauce is the perfect substitute
for eggs in this dish.<span style="mso-spacerun: yes;"> </span>The purpose of
the eggs is really just to help the bread crumbs stick, giving the pork a
crunchy coating.<span style="mso-spacerun: yes;"> </span>Plus, the BBQ sauce is
a combination of mustard, beer, and many other spices.<span style="mso-spacerun: yes;"> </span>It works beautifully with pork, and it is
mild enough that my kids like it too.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The chops get fried, four minutes on the first side and
three on the second, in a large skillet that has already fried up some
bacon….leaving all of its precious fat in the pan.<span style="mso-spacerun: yes;"> </span>I set aside the bacon, as that will get added
to the cabbage later.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once the chops come out of the pan, I add in one full head
of shredded green cabbage.<span style="mso-spacerun: yes;"> </span>You can
really use any color here, I just prefer green.<span style="mso-spacerun: yes;">
</span>I let the cabbage sauté in all of the remaining fat in the skillet.<span style="mso-spacerun: yes;"> </span>Once the cabbage has sautéed, I add in more
Carolina Style BBQ sauce, and then some beer!<span style="mso-spacerun: yes;">
</span>I let the cabbage sizzle away until it is tender.<span style="mso-spacerun: yes;"> </span>And don’t worry, the alcohol will cook out of
the dish, leaving you with just the flavor of beer.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To serve, I top each schnitzel with the beer braised cabbage
and a little sprinkle of bacon.<span style="mso-spacerun: yes;"> </span>The pork
stays tender and juicy under its crunchy exterior, and you really get a great
flavor from the Carolina Style sauce.<span style="mso-spacerun: yes;"> </span>If
you can’t find Gourmet Rooster (go to </span><a href="http://www.gourmetrooster.com/"><span style="color: blue; font-family: Calibri;">www.gourmetrooster.com</span></a><span style="font-family: Calibri;">
and hit “where to buy”), you can always sub in your favorite mustard.<span style="mso-spacerun: yes;"> </span>Same goes for the cabbage recipe too.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Speaking of the cabbage…the cabbage is tender, yet still a
bit crunchy, with tons of flavor from the BBQ sauce and beer.<span style="mso-spacerun: yes;"> </span>The beer flavor is so good with cabbage, but
you can always substitute chicken stock if you kids don’t like the beer flavor.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Served with pierogies, I think this is the perfect
dinner!<span style="mso-spacerun: yes;"> </span>Of course, I’ll have to follow
it up with a Black Forest Cake or German Chocolate Cake….does anyone have one?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Don’t forget to like my page on Facebook.<span style="mso-spacerun: yes;"> </span>Just search “Gourmet Rooster”.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xOeIqlCdd-5Uh7c3KzYWedQncGkWE0cqK2UtvYWFWEVOw_PVJCYiEnavZzG31BYi25CVFPJ5kNkPZYdmrsB33m5rXokTdIeGBXDks-fFhmD7nopnudjfVZXbaDO9jR0egAebAQiBnxgZ/s1600/shnitzel+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xOeIqlCdd-5Uh7c3KzYWedQncGkWE0cqK2UtvYWFWEVOw_PVJCYiEnavZzG31BYi25CVFPJ5kNkPZYdmrsB33m5rXokTdIeGBXDks-fFhmD7nopnudjfVZXbaDO9jR0egAebAQiBnxgZ/s400/shnitzel+005.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Schnitzel with Cabbage<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ pound bacon<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ half pounds boneless “thin cut” pork chops<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ¼ cup Gourmet Rooster Carolina Style BBQ Sauce, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups panko style bread crumbs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 small head cabbage, shredded<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">8 ounces dark beer<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Fry bacon over medium heat in a large skillet until brown
and crispy on both sides, about 5-7 minutes.<span style="mso-spacerun: yes;">
</span>Remove bacon from pan, leaving bacon fat in skillet.<span style="mso-spacerun: yes;"> </span>Set bacon on paper towels to drain.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Place flour in a shallow dish and season with salt and
pepper.<span style="mso-spacerun: yes;"> </span>Pour 1 cup of Carolina Style BBQ
sauce into another shallow dish.<span style="mso-spacerun: yes;">
</span>Finally, place seasoned bread crumbs in a third shallow dish.<span style="mso-spacerun: yes;"> </span>Dredge pork chops in flour seasoned with salt
and pepper, then Carolina Style BBQ sauce, then bread crumbs.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Fry pork chops over medium heat, in batches so you don’t
crowd them, in bacon fat.<span style="mso-spacerun: yes;"> </span>Fry each chop
for about 4 minutes on the first side and 3 minutes on the second, or until
both sides are golden brown and pork is cooked through.<span style="mso-spacerun: yes;"> </span>You may need to add additional vegetable oil
for frying.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When all of the pork is cooked and out of the pan, place
shredded cabbage into same skillet, adding additional oil if needed.<span style="mso-spacerun: yes;"> </span>Sauté cabbage over medium high heat for about
2 minutes.<span style="mso-spacerun: yes;"> </span>Add remaining Carolina Style
BBQ sauce and beer.<span style="mso-spacerun: yes;"> </span>Season with salt and
pepper if desired.<span style="mso-spacerun: yes;"> </span>Let cabbage simmer
for an additional 5 minutes or until cabbage is crisp tender and liquid has
reduced.<span style="mso-spacerun: yes;"> </span>Crumble the cooked bacon over
the cabbage.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serve pork topped with cabbage and bacon with cooked
pierogies on the side.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 4.<o:p></o:p></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-7550644993006997122013-09-19T10:16:00.001-07:002013-09-19T10:16:04.510-07:00Nachos-Two Ways!
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I love nachos.<span style="mso-spacerun: yes;">
</span>Anytime, anyplace, anywhere….I love ‘em.<span style="mso-spacerun: yes;">
</span>I like the orangey fake cheese sauce, grated cheese, topped with chili,
topped with jalapenos, you name it….I’ll eat it.<span style="mso-spacerun: yes;"> </span>My kids are huge fans of nachos too.<span style="mso-spacerun: yes;"> </span>But really, who isn’t?<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When I make nachos at home, I like to make my own cheese
sauce.<span style="mso-spacerun: yes;"> </span>But I like to make it with
freshly grated cheese, not cheese product.<span style="mso-spacerun: yes;">
</span>Like I said above, I like a good processed cheese, but nachos with
freshly grated cheese sauce is oh so good, and obviously better for you.<span style="mso-spacerun: yes;"> </span>And a cheese sauce is so easy to make.<span style="mso-spacerun: yes;"> </span>It uses three ingredients and it is
quick!<span style="mso-spacerun: yes;"> </span>Let me walk you through it.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start with eight ounces of freshly grated cheddar
cheese.<span style="mso-spacerun: yes;"> </span>You can use whatever flavor
cheese you like, as long as it is a good melting cheese like cheddar,
mozzarella, jack or Fontina.<span style="mso-spacerun: yes;"> </span>But you
must grate it yourself.<span style="mso-spacerun: yes;"> </span>This is very
important.<span style="mso-spacerun: yes;"> </span>The bags of grated cheese sometimes
have added stabilizers that will not work in this recipe.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I mix my grated cheese with one tablespoon of corn starch in
a small sauce pan that is not on the heat yet.<span style="mso-spacerun: yes;">
</span>Once the cheese has been tossed with the corn starch, I stir in a twelve
ounce can of evaporated milk and turn the heat on medium low-ish.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The mixture needs to get whisked continuously for about five
minutes now over medium heat.<span style="mso-spacerun: yes;"> </span>At first
nothing will happen, and you will think I’m crazy.<span style="mso-spacerun: yes;"> </span>Then, the cheese will start to melt but the
mixture will get very stringy, and you will for sure think I’ve lost my
mind.<span style="mso-spacerun: yes;"> </span>Hang in there.<span style="mso-spacerun: yes;"> </span>Finally, after you have cursed my name and
decided I shouldn’t ever be allowed to cook….the sauce will come together.<span style="mso-spacerun: yes;"> </span>It will thicken and melt into a beautiful,
silky cheese sauce.<span style="mso-spacerun: yes;"> </span>You will apologize
for all the nasty things you’ve said about me.<span style="mso-spacerun: yes;">
</span>You just have to be patient!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This sauce is good for nachos, of course, but it is also
great over veggies, as a dip for French fries, or straight out of the pot if
you are like me.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If you serving adults, and looking for something a bit more
fancy pants….I’ve got a version of “grown-up” nachos that you have to try.<span style="mso-spacerun: yes;"> </span>These nachos are made with sweet potato
chips, topped with a Gruyere and blue cheese sauce, and then drizzled with a
balsamic reduction that is too die for.<span style="mso-spacerun: yes;">
</span>You may have had a similar version at the Cadillac Ranch that used to be
at Legends in Sparks.<span style="mso-spacerun: yes;"> </span>I used to be
addicted to their version of this and I knew I had to replicate it.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I make this cheese sauce this same way.<span style="mso-spacerun: yes;"> </span>I start with four ounces of freshly grated
Gruyere cheese.<span style="mso-spacerun: yes;"> </span>Gruyere is a nutty
cheese that is similar to Swiss cheese.<span style="mso-spacerun: yes;">
</span>It is available virtually everywhere.<span style="mso-spacerun: yes;">
</span>I mix the Gruyere with four ounces of crumbled blue cheese.<span style="mso-spacerun: yes;"> </span>I stir my tablespoon of corn starch in and
add a can of evaporated milk just like my basic version.<span style="mso-spacerun: yes;"> </span>Same process now….stirring and waiting.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">While the cheese sauce cooks, I also reduce balsamic vinegar
on the stovetop until it is thick and syrupy.<span style="mso-spacerun: yes;">
</span>Open the windows for this….your family might not appreciate the smell,
even if they are vinegar lovers.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This cheese sauce gets poured over a layer of sweet potato
chips, but thick ruffled potato chips are great with this too.<span style="mso-spacerun: yes;"> </span>I drizzle the whole thing with my balsamic
syrup, and I also sprinkle more blue cheese over the top.<span style="mso-spacerun: yes;"> </span>Heaven on a plate.<span style="mso-spacerun: yes;"> </span>A very large plate.<span style="mso-spacerun: yes;"> </span>The adults in your life will thank you for
this.<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5Zfy9DlTGZHILKP7o527RHM9dgojpTMUmQ37OfO2bij0daHMUZyaNEJMWj0YKqfEFR8cnBagTW0TopeNbOrS2_fUxFGkMr5o5oj_2kpcqV7RUVhhuLfhyzMzvW3sz-E5BMPprmTvIBJS/s1600/grown+up+nachos+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5Zfy9DlTGZHILKP7o527RHM9dgojpTMUmQ37OfO2bij0daHMUZyaNEJMWj0YKqfEFR8cnBagTW0TopeNbOrS2_fUxFGkMr5o5oj_2kpcqV7RUVhhuLfhyzMzvW3sz-E5BMPprmTvIBJS/s400/grown+up+nachos+002.JPG" width="400" /></a></span></div>
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<span style="font-family: Calibri;">Huge news on the Gourmet Rooster front…..my products are now
available at all Scolari’s and Sak and Save stores.<span style="mso-spacerun: yes;"> </span>Stop by and get some!<o:p></o:p></span></div>
<br />
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<u><span style="font-family: Calibri;">Basic Cheese Sauce<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Calibri;">8 ounces freshly grated cheese, such as cheddar or Jack<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 tablespoon corn starch<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">12 ounces evaporated milk (one can)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Toss cheese with corn starch.<span style="mso-spacerun: yes;"> </span>Add to small sauce pan.<span style="mso-spacerun: yes;"> </span>Whisk in evaporated milk and heat over
medium, stirring frequently.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Cook over medium heat for at least 5 minutes or until sauce
has thickened and cheese has melted.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Makes 2 cups<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<u><span style="font-family: Calibri;">Gruyere and Blue Cheese Nachos<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Calibri;">4 ounces freshly grated Gruyere Cheese<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">6 ounces crumbled blue cheese, divided<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 tablespoon corn starch<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">12 ounces evaporated milk<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">½ cup balsamic vinegar<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">6 ounce bag Sweet Potato Chips (Terra brand)<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Toss Gruyere and 4 ounces blue cheese with corn starch.<span style="mso-spacerun: yes;"> </span>Add to small sauce pan.<span style="mso-spacerun: yes;"> </span>Whisk in evaporated milk and heat over
medium, stirring frequently.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Cook over medium heat for at least 5 minutes or until sauce
has thickened and cheeses have melted.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">For balsamic reduction:<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Heat vinegar in a small sauce pan over medium/high
heat.<span style="mso-spacerun: yes;"> </span>Boil until vinegar has reduced by
half, about 3 minutes at a full boil.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Layer potato chips on a large plate.<span style="mso-spacerun: yes;"> </span>Top with cheese sauce, remaining blue cheese
and balsamic reduction.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Serves 6<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-25291310099214688142013-09-05T09:53:00.000-07:002013-09-05T09:53:21.607-07:00Zucchini Bread-Two Ways
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">A four pound zucchini.<span style="mso-spacerun: yes;"> </span>Yes, you read that right.<span style="mso-spacerun: yes;"> </span>My friend gave me a four pound zucchini last
week.<span style="mso-spacerun: yes;"> </span>She said, “Can you do anything
with a really large zucchini?”<span style="mso-spacerun: yes;"> </span>I said
“of course!”<span style="mso-spacerun: yes;"> </span>I figured I could make some
roasted zucchini for dinner.<span style="mso-spacerun: yes;"> </span>And then I
saw it.<span style="mso-spacerun: yes;"> </span>I realized I could make roasted
zucchini, fried zucchini, zucchini frittata, zucchini pasta….pretty much everything
with zucchini.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">The first thing I did with my extra-large
zucchini was grate half of it.<span style="mso-spacerun: yes;"> </span>Now I
have zucchini for quick breads, muffins, scrambled eggs, pasta sauce, etc.<span style="mso-spacerun: yes;"> </span>Quick tip, if adding it to bread….squeeze it
dry in paper towels to get rid of the excess moisture.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My favorite way to use up zucchini
is to make quick bread with it and then pass it out to friends and
neighbors.<span style="mso-spacerun: yes;"> </span>People always like to get
baked goods, right?<span style="mso-spacerun: yes;"> </span>I think so.<span style="mso-spacerun: yes;"> </span>And with a four pound zucchini, pretty much
everyone that knows me can be sure that they will receive a loaf of quick
bread.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I like to make quick breads
because quick breads don’t contain any yeast.<span style="mso-spacerun: yes;">
</span>They are very cake like. There is no kneading, no rising, no hard stuff
basically.<span style="mso-spacerun: yes;"> </span>It is perfect for breakfast,
or a quick snack.<span style="mso-spacerun: yes;"> </span>You can make quick
breads sweet or savory.<span style="mso-spacerun: yes;"> </span>Today I am going
to show you my two favorite quick breads containing zucchini.<span style="mso-spacerun: yes;"> </span>That way, if you happen to have too much
zucchini laying around because your backyard just flat out produced too much….you
can give friends and neighbors bread.<span style="mso-spacerun: yes;">
</span>You don’t have to sneak over to their house in the middle of the night
and leave zucchini on their porch (I swear I’ve known people that did that with
peaches)…..make bread.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My first bread is a savory bread. <span style="mso-spacerun: yes;"> </span>It is a cornbread actually but I bake it in a
loaf pan.<span style="mso-spacerun: yes;"> </span>I use a package of cornbread
mix to start.<span style="mso-spacerun: yes;"> </span>Yep, there I go using
packages again.<span style="mso-spacerun: yes;"> </span>But this won’t taste
anything but homemade, I promise.<span style="mso-spacerun: yes;"> </span>Beyond
the cornbread mix, I also use grated zucchini (duh), gruyere cheese, and
thyme.<span style="mso-spacerun: yes;"> </span>And whatever else the package
calls for.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">The zucchini gives this bread a
fresh almost sweet flavor.<span style="mso-spacerun: yes;"> </span>The gruyere
is nutty and works perfectly with the sweet corn flavors.<span style="mso-spacerun: yes;"> </span>This bread is perfect with soup, salad, even
pasta.<span style="mso-spacerun: yes;"> </span>I’ve even caught my husband
making sandwiches with it.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My second quick bread happens to
be my favorite.<span style="mso-spacerun: yes;"> </span>Because it is
chocolate.<span style="mso-spacerun: yes;"> </span>Chocolate Zucchini Banana to
be exact.<span style="mso-spacerun: yes;"> </span>I start this one with a box of
Banana Bread mix.<span style="mso-spacerun: yes;"> </span>I add more grated zucchini,
unsweetened cocoa powder, mini chocolate chips and vanilla Greek yogurt to this
one.<span style="mso-spacerun: yes;"> </span>The Greek yogurt gives this bread
great moisture and it adds protein to it.<span style="mso-spacerun: yes;">
</span>It also allows be to use half the amount of oil.<span style="mso-spacerun: yes;"> </span>To me, that makes it health food.<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5VIV7yrslpfU0WrAY2rphP3looS2LpZfrq7yFAbx_Oe7CJYrOIIFdCD-9kFKIQrSscCeKau3ryc9gPPQKwIAtPAtGrHc01VoNEOC07a_NZ2zPrbssvuW8xSPGf4lCofqzo5hDGmXxeb4/s1600/zucchini+bread+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5VIV7yrslpfU0WrAY2rphP3looS2LpZfrq7yFAbx_Oe7CJYrOIIFdCD-9kFKIQrSscCeKau3ryc9gPPQKwIAtPAtGrHc01VoNEOC07a_NZ2zPrbssvuW8xSPGf4lCofqzo5hDGmXxeb4/s400/zucchini+bread+007.JPG" width="400" /></a></span></div>
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<span style="font-family: Calibri;">One of the greatest things about
quick bread, besides what I mentioned above, is that you can easily mix your
batter together in one bowl, with no mixers.<span style="mso-spacerun: yes;">
</span>You basically mix with a spoon until everything is blended.<span style="mso-spacerun: yes;"> </span>I swear it is easier to make then cookies.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">If you have a surplus of zucchini,
you must make one or both of these breads.<span style="mso-spacerun: yes;">
</span>You can give them out, you can freeze them, or you can eat them all at
one sitting like I do with the chocolate version.<span style="mso-spacerun: yes;"> </span>Don’t laugh….there is zucchini in there so it
is super good for me.<span style="mso-spacerun: yes;"> </span>Right?<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<u><span style="font-family: Calibri;">Zucchini and Gruyere Cornbread<o:p></o:p></span></u></div>
<br />
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<span style="font-family: Calibri;">2 cups Marie Callender’s Cornbread
mix<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 cup milk<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">¼ cup melted butter<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 egg<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 cup zucchini, grated and
squeezed dry<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 teaspoons fresh thyme<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 cup gruyere cheese, grated<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Preheat oven to 425 degrees. Spray
loaf pan (8x4x2 ½) with cooking spray.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">In a mixing bowl, stir together
all ingredients until just blended.<span style="mso-spacerun: yes;"> </span>Pour
batter into loaf pan.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Bake at 425 for 30 to 35 minutes
or until golden brown on top a toothpick inserted into the middle comes out
clean.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Serves 8<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 115.5pt;">
<u><span style="font-family: Calibri;">Chocolate Zucchini Banana Bread<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 115.5pt;">
<span style="font-family: Calibri;">14 ounce box Pillsbury Banana
Quick Bread Mix<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">½ cup Vanilla Greek Yogurt<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">½ cup water<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1/3 cup unsweetened cocoa<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 cup zucchini, grated and
squeezed dry<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1/8 cup vegetable oil<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">½ cup mini chocolate chips<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Preheat oven to 375 degrees.<span style="mso-spacerun: yes;"> </span>Spray a loaf pan (8x4x2 ½) with cooking
spray.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">In a large mixing bowl, gently
stir together all ingredients.<span style="mso-spacerun: yes;"> </span>Pour
batter into loaf pan. <o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Bake at 375 degrees for 40-50
minutes or until brown on top and toothpick inserted in center comes out clean.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 115.5pt;">
<span style="font-family: Calibri;">Serves 8<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-16200339866549797802013-08-29T07:07:00.001-07:002013-08-29T07:07:06.758-07:00Biscuit and Gravy Burgers!
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<span style="font-family: Calibri;">Ok, fair warning:<span style="mso-spacerun: yes;">
</span>This recipe will not be healthy.<span style="mso-spacerun: yes;">
</span>In fact, it will be rather unhealthy.<span style="mso-spacerun: yes;">
</span>I’m stating that up front so you don’t think I’m nuts.<span style="mso-spacerun: yes;"> </span>But let’s back up a bit.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">My husband’s birthday was last week.<span style="mso-spacerun: yes;"> </span>I always make him whatever he wants for dinner
on his birthday.<span style="mso-spacerun: yes;"> </span>I do that for my kids
too.<span style="mso-spacerun: yes;"> </span>The hubs wanted biscuits and
gravy.<span style="mso-spacerun: yes;"> </span>The kids wanted hamburgers.<span style="mso-spacerun: yes;"> </span>It wasn’t their birthday, so I didn’t really
care what they wanted….but then it dawned on me.<span style="mso-spacerun: yes;"> </span>What if I combined the two?<span style="mso-spacerun: yes;"> </span>Would it be a hot mess?<span style="mso-spacerun: yes;"> </span>Or would it be one of the most heavenly
things ever put on a plate?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So<span style="mso-spacerun: yes;"> </span>yeah, my Biscuits
and Gravy Burger ended up being amazing.<span style="mso-spacerun: yes;">
</span>It is the perfect combination of ground beef, sausage, and creamy milk
gravy, all nestled between a perfect fluffy biscuit.<span style="mso-spacerun: yes;"> </span>Chris loved it, I loved it and the kids loved
it.<span style="mso-spacerun: yes;"> </span>Huge win, all around.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I’ll back up for a minute….are we all familiar with biscuits
and gravy?<span style="mso-spacerun: yes;"> </span>It is a typically southern
thing, usually a breakfast thing.<span style="mso-spacerun: yes;"> </span>It is
a tender, flaky biscuit, coated in a rich gravy made from sausage fat and
milk.<span style="mso-spacerun: yes;"> </span>The creamy gravy usually has a
pretty good kick of black pepper too.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I started my burgers by combining lean ground beef and
ground sausage.<span style="mso-spacerun: yes;"> </span>You know, the breakfast
kind.<span style="mso-spacerun: yes;"> </span>I lightly mixed the two together
with my hands.<span style="mso-spacerun: yes;"> </span>Seriously, lightly.<span style="mso-spacerun: yes;"> </span>Otherwise your meat will get tough.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I formed my burgers by hand, and then I cooked them on the
stovetop.<span style="mso-spacerun: yes;"> </span>This is an important part of
the recipe.<span style="mso-spacerun: yes;"> </span>I didn’t grill the burgers
because I will use the drippings left in the pan later.<span style="mso-spacerun: yes;"> </span>I cooked my burgers about six minutes on the
first side, and about four minutes the second side.<span style="mso-spacerun: yes;"> </span>Then, I took the burgers out to take a little
rest.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once the burgers were cooked, I added some butter to the pan
that had cooked the burgers.<span style="mso-spacerun: yes;"> </span>I needed to
pad the amount of fat left in the pan.<span style="mso-spacerun: yes;">
</span>That doesn’t sound right…I know, but you will see why next.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I whisked some flour into the melted butter/fat combo until
it was smooth.<span style="mso-spacerun: yes;"> </span>I let that cook for a bit
to get rid of the raw flour taste.<span style="mso-spacerun: yes;"> </span>Then,
I whisked in some whole milk.<span style="mso-spacerun: yes;"> </span>Once the
gravy thickens, and it will as it comes to a boil, I seasoned it with salt and
lots of black pepper.<span style="mso-spacerun: yes;"> </span>You will want to
eat this gravy on anything and everything.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For my biscuits, I used (gasp) a can of buttermilk biscuits.<span style="mso-spacerun: yes;"> </span>I used “Grands” biscuits for the bigger
size.<span style="mso-spacerun: yes;"> </span>They are delicious and perfect for
a weeknight meal.<span style="mso-spacerun: yes;"> </span>I baked the burgers
according to the package directions.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I serve my Biscuits and Gravy Burgers with smoked cheddar
cheese, lettuce, and tomato.<span style="mso-spacerun: yes;"> </span>I stack the
burger on the bottom half of a biscuit, then cheese, lettuce, then tomato…then
I drown the whole thing with gravy.<span style="mso-spacerun: yes;"> </span>I
put its lid on, and it is perfection.<span style="mso-spacerun: yes;">
</span>Pure gravy-laden perfection.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The ground beef and sausage combine to make a perfect
burger.<span style="mso-spacerun: yes;"> </span>I love the way ground sausage is
spiced.<span style="mso-spacerun: yes;"> </span>It adds real pizazz to your
burger.<span style="mso-spacerun: yes;"> </span>And yes, I can’t believe I just
used the work “pizazz”.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The gravy is creamy, rich and peppery.<span style="mso-spacerun: yes;"> </span>I think I might start topping everything, not
just burgers, with gravy.<span style="mso-spacerun: yes;"> </span>That’s ok,
right?<span style="mso-spacerun: yes;"> </span>Someone tell me it’s ok!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lf7cpe0xNvXS9iptjzVY89dGhqLBfKl3YgUlTHsvkigC4IzBdJXDHC-LOaeroyX660K3KbGwG7uqDIcIp7kP1sa6GVNYULsNVDmgsJEWoJsnI8sSajSZZJ4JABiFZh9DHHGs8SqIqp5g/s1600/gravy+burger+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lf7cpe0xNvXS9iptjzVY89dGhqLBfKl3YgUlTHsvkigC4IzBdJXDHC-LOaeroyX660K3KbGwG7uqDIcIp7kP1sa6GVNYULsNVDmgsJEWoJsnI8sSajSZZJ4JABiFZh9DHHGs8SqIqp5g/s400/gravy+burger+007.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Biscuits and Gravy Burgers<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 can refrigerated buttermilk biscuits-“Grands” (8 count)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound ground beef<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound ground breakfast sausage (pork)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 tablespoons butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 tablespoons flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups whole milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Lettuce, tomato and cheese for garnish<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bake biscuits according to package directions.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Lightly mix together ground beef and sausage with your
hands.<span style="mso-spacerun: yes;"> </span>Form 8 burgers, about ¼ each. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pan fry burgers over medium heat in a large sauté pan, about
6 minutes first side and 4 minutes second side, or until cooked through.<span style="mso-spacerun: yes;"> </span>Set aside to rest.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add butter to frying pan.<span style="mso-spacerun: yes;">
</span>Whisk melted butter with remaining fat in the pan.<span style="mso-spacerun: yes;"> </span>Whisk in flour until smooth paste is
formed.<span style="mso-spacerun: yes;"> </span>Cook for about a minute over
medium heat.<span style="mso-spacerun: yes;"> </span>Add milk and whisk until
smooth.<span style="mso-spacerun: yes;"> </span>As gravy comes to a boil, it
will thicken.<span style="mso-spacerun: yes;"> </span>This will take about 3 to
5 minutes.<span style="mso-spacerun: yes;"> </span>Turn off heat when gravy is
thickened and add salt and pepper.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serve burgers on biscuits with gravy ladled over the tops.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 8 burgers.<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-11017408487694644262013-08-24T10:01:00.001-07:002013-08-24T10:01:31.412-07:00Tacos Anyone?
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I realize that I might lean on my slow cooker a little bit
too much.<span style="mso-spacerun: yes;"> </span>There….I’ve admitted to my
problem.<span style="mso-spacerun: yes;"> </span>That’s the first step,
right?<span style="mso-spacerun: yes;"> </span>But it really is the perfect
solution when you are leading a busy life, and you have a family that still
demands dinner nightly.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I’ve said this before.<span style="mso-spacerun: yes;">
</span>We have cheerleading practice, work, school, etc.<span style="mso-spacerun: yes;"> </span>Weeknights are hectic.<span style="mso-spacerun: yes;"> </span>Especially now that we are back in school.<span style="mso-spacerun: yes;"> </span>I have no choice but to utilize my slow
cooker a couple of times a week.<span style="mso-spacerun: yes;"> </span>If I
didn’t, we would be eating dinner closer to midnight then I am comfortable
with.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Today I have one of my favorite recipes to show you.<span style="mso-spacerun: yes;"> </span>I am going to show you how to make my amazing
Pork Al Pastor….slow cooker style.<span style="mso-spacerun: yes;"> </span>And
admittedly, gringa style.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pork Al Pastor is pork that is marinated in chilies, such as
guajillo and then cooked lengthwise on a spit.<span style="mso-spacerun: yes;">
</span>Slices of pineapple and onion are placed on top of the pork so that the
flavor infuses the meat as it cooks.<span style="mso-spacerun: yes;"> </span>The
result is super tender pork that is slightly sweet, tangy and spicy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This is a popular thing in Mexican taquerias.<span style="mso-spacerun: yes;"> </span>The tacos are served with the pork and topped
with cilantro and diced onion.<span style="mso-spacerun: yes;"> </span>I have
found this pork is good in pretty much anything….tacos, burritos, quesadillas,
salads, tortas, shoved directly into my mouth, etc.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I, obviously, don’t have a spit in my house.<span style="mso-spacerun: yes;"> </span>I use my slow cooker to achieve the
tenderness, and I cook the pork in guajillo sauce, onion and crushed
pineapple.<span style="mso-spacerun: yes;"> </span>There is no need to marinade
the meat when you are cooking it all day in the sauce.<span style="mso-spacerun: yes;"> </span>Easy and everything is pretty easy to find in
your local grocery store.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start with a four pound pork shoulder.<span style="mso-spacerun: yes;"> </span>I place this in my slow cooker on top of a
lovely bed of onions.<span style="mso-spacerun: yes;"> </span>I think the majority
of my slow cooker meals start with a bed of onions.<span style="mso-spacerun: yes;"> </span>What can I say….I’m an onion fan.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I pour my guajillo sauce and crushed pineapple over the pork
and let it rip for eight to ten hours.<span style="mso-spacerun: yes;">
</span>That’s it.<span style="mso-spacerun: yes;"> </span>That is the whole
recipe.<span style="mso-spacerun: yes;"> </span>Tiny recipe, huge flavor.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">BTW-I found my guajillo sauce at Safeway, but Wal-Mart has
it too.<span style="mso-spacerun: yes;"> </span>I used Herdez Red Guajillo
Cooking Sauce.<span style="mso-spacerun: yes;"> </span>If you can’t find that,
enchilada sauce will work just fine.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When the meat is done, it shreds easily.<span style="mso-spacerun: yes;"> </span>I usually return it to the pot to soak up
even more of the cooking liquid.<span style="mso-spacerun: yes;"> </span>I also
usually drizzle some of the liquid over the top of whatever I am serving, from
tacos to salads….don’t waste that delicious liquid!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I prefer to eat my pork al pastor in a taco with cilantro
and onion, but my family likes to eat it their tacos with lettuce, tomato and
cheese.<span style="mso-spacerun: yes;"> </span>No matter how you fill your
taco, you will love this pork.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8mzcAWzHty_bFayOd8QxoUKtIIXcLPGBGyifZVTUNQRDxmL6PQzDNadTMw-6w_hPAgQYo5SHSwLe_zapclEisCk7BJHnJQVE_HmrvcGLKpv3yy83MFKXl0YYwk-WQuWweafBzNGYMxCd/s1600/al+pastor+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8mzcAWzHty_bFayOd8QxoUKtIIXcLPGBGyifZVTUNQRDxmL6PQzDNadTMw-6w_hPAgQYo5SHSwLe_zapclEisCk7BJHnJQVE_HmrvcGLKpv3yy83MFKXl0YYwk-WQuWweafBzNGYMxCd/s400/al+pastor+001.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You know what is a perfect end to this meal?<span style="mso-spacerun: yes;"> </span>My “Short-cut” churros with Mexican
chocolate.<span style="mso-spacerun: yes;"> </span>I’m not saying to bust this
out on a busy weeknight, but if you are looking to add something to your meal,
and you’ve got the time……..I’ve included the recipe for you.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Pork Al Pastor (Slow Cooker Style)<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 large onion, sliced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4-5 pound boneless pork shoulder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">12 ounce jar Red Guajillo Chile sauce, Herdez<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">20 ounce can crushed pineapple, do not drain liquid<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Place sliced onions in the bottom of slow cooker.<span style="mso-spacerun: yes;"> </span>Place pork on top of onions.<span style="mso-spacerun: yes;"> </span>Pour chile sauce and pineapple over the
top.<span style="mso-spacerun: yes;"> </span>Do not stir.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cook on low for 8-10 hours.<span style="mso-spacerun: yes;">
</span>Shred meat and return to pot.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 8<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif"; font-size: 11.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><u>Shortcut Churros with Mexican Chocolate</u><u><span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></u></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 can refrigerated breadsticks<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Oil to fill deep pot<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup sugar<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 tablespoons plus one teaspoon Cinnamon, divided<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">4 ounces heavy cream<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">6 ounces semi-sweet chocolate chips<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 teaspoon almond extract<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Coming Soon","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Heat oil in a deep pot to 350 degrees over medium heat.<span style="mso-spacerun: yes;"> </span>Deep fry separated breadsticks in hot oil,
but <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">do not crowd pot.<span style="mso-spacerun: yes;"> </span>Fry
in batches.<span style="mso-spacerun: yes;"> </span>Fry breadsticks for about 5
minutes per side, or until golden brown on <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">each side.<span style="mso-spacerun: yes;"> </span>Drain on
paper towels.<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Stir together sugar and 2 tablespoons cinnamon.<span style="mso-spacerun: yes;"> </span>Dredge hot “churros” in cinnamon sugar.<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For Mexican Chocolate:<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Heat cream in a microwave safe bowl for 45 seconds.<span style="mso-spacerun: yes;"> </span>Whisk in chocolate chips.<span style="mso-spacerun: yes;"> </span>When chocolate is <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">smooth, whisk in remaining cinnamon and almond extract.<span style="mso-spacerun: yes;"> </span>Keep sauce warm and serve with churros.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 6<span style="font-family: "Coming Soon","serif";"><o:p></o:p></span></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-91830558280563075072013-08-15T07:28:00.001-07:002013-08-15T07:28:35.439-07:00Back to School Lunches....Made FunFor pictures of the recipes featured, please click on the link below. And be prepared for a horrifying picture of me......<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">It’s official now.<span style="mso-spacerun: yes;">
</span>Summer is over and school is back in session…..at least in most of
Washoe County.<span style="mso-spacerun: yes;"> </span>Let the learning
begin!<span style="mso-spacerun: yes;"> </span>And let the morning time rushed
lunch packing commence.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Oh, were you thinking that I was one of those moms that has
it all together and packs lunches the night before?<span style="mso-spacerun: yes;"> </span>Maybe even on Sunday for the whole week?<span style="mso-spacerun: yes;"> </span>I’m not.<span style="mso-spacerun: yes;">
</span>Although, I have found some things that work for our family, and I am
more than happy to share them with you.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To start, I have two kids….one that likes sandwiches and one
that doesn’t.<span style="mso-spacerun: yes;"> </span>The majority of the time,
I forget which is which and get it all messed up.<span style="mso-spacerun: yes;"> </span>50/50 chance, right?<span style="mso-spacerun: yes;"> </span>Packing a lunch for a child that won’t eat
sandwiches is tough.<span style="mso-spacerun: yes;"> </span>It really forces me
to get creative.<span style="mso-spacerun: yes;"> </span>Let me show you what
works in our house.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">I like to stick with “finger foods”.<span style="mso-spacerun: yes;"> </span>If I don’t, forks get lost, food doesn’t get
eaten, and sometimes uneaten food will sit in a lunch bag through a
weekend.<span style="mso-spacerun: yes;"> </span>Not fun to find that on Monday
morning.<span style="mso-spacerun: yes;"> </span>Some of the finger foods that I
like to make, and my kids like to eat are mini muffins, spreads and crackers
and dips with fruit, veggies or more crackers.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Today I am going to show you three basic recipes for mini
muffins, spreads and dips with variations.<span style="mso-spacerun: yes;">
</span>There is bound to be something that your child will eat.<span style="mso-spacerun: yes;"> </span>All the recipes are easy and fun, and can be
made easily the night before or even the morning of school.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Let’s get started with spreads.<span style="mso-spacerun: yes;"> </span>All three of these spreads are fabulous with
crackers or veggies, and of course, if you have sandwich lovers…they are great
smeared on bread.<span style="mso-spacerun: yes;"> </span>I start with a base of
mayo, cream cheese and a meat of some sort.<span style="mso-spacerun: yes;">
</span>Veggies get added in, sometimes fruit, and sometimes nuts.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">My “Perfect Chicken Spread” is a combination of cream
cheese, mayo, diced chicken, grapes, red onion, slivered almonds, celery and
salt and pepper.<span style="mso-spacerun: yes;"> </span>I use a rotisserie
chicken, leftover chicken, or even quickly grilled chicken depending on what I
have on hand.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Softened cream cheese mixes in smoothly and easily with
mayo.<span style="mso-spacerun: yes;"> </span>I stir in the diced chicken, diced
celery and onion, quartered grapes and slivered almonds.<span style="mso-spacerun: yes;"> </span>Then, I season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Sometimes I even throw it all into the food
processor for a really smooth spread.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">This spread has protein, calcium and vitamins from the grapes,
onions and celery. It is different than most chicken salads because of the
cream cheese.<span style="mso-spacerun: yes;"> </span>I think the cream cheese
makes it more “spreadable”.<span style="mso-spacerun: yes;"> </span>It keeps
well in the fridge, and it packs well in a little plastic container.<span style="mso-spacerun: yes;"> </span>I send it with celery sticks, crackers or
even pita chips sometimes.<span style="mso-spacerun: yes;"> </span>My kids love
it.<span style="mso-spacerun: yes;"> </span>And seriously, if you throw
everything into the food processor?<span style="mso-spacerun: yes;">
</span>Crazy fast.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My second spread is a combination of cream cheese, mayo,
diced turkey, green onions, dried cranberries, chopped pecans and salt and
pepper.<span style="mso-spacerun: yes;"> </span>It is very similar to my chicken
salad, but the dried cranberries give it a yummy tang, and the green onion
gives it a softer onion flavor.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">I use a cooked turkey breast that I like to buy from Costco,
but Wal-Mart has one too.<span style="mso-spacerun: yes;"> </span>I always have
dried cranberries on hand, as well as green onions.<span style="mso-spacerun: yes;"> </span>This one is kind of a no-brainer for me
because my kids prefer it, and it is so super easy.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My third spread is my personal favorite.<span style="mso-spacerun: yes;"> </span>It is a combination of cream cheese, mayo,
salami and pickles!<span style="mso-spacerun: yes;"> </span>It is like a pickle
wrap!<span style="mso-spacerun: yes;"> </span>You’ve had that for an appetizer,
right?<span style="mso-spacerun: yes;"> </span>I throw all the ingredients into
the food processor and “pulse” until it is the consistency I want.<span style="mso-spacerun: yes;"> </span>You could totally do this without a mixer,
too.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">This spread is the perfect combination of salty, tangy and
creamy.<span style="mso-spacerun: yes;"> </span>If you have brave kids, you
could even throw in some pepperoncini.<span style="mso-spacerun: yes;"> </span>I
pack this with crackers, usually.<span style="mso-spacerun: yes;"> </span>One of
them will eat this on bread, again, I can’t remember who.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I pack all of these spreads in a little plastic container
that I don’t care too much about losing.<span style="mso-spacerun: yes;">
</span>Because yes, they lose a lot.<span style="mso-spacerun: yes;"> </span>I
save plastic containers and re-use whenever possible.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Remember how I mentioned mini muffins?<span style="mso-spacerun: yes;"> </span>These muffins are super easy, and kids love
them because they are bite sized.<span style="mso-spacerun: yes;"> </span>I
usually bake up a batch on Sunday nights, but I have been known to bake them on
a Tuesday morning.<span style="mso-spacerun: yes;"> </span>I love this basic
recipe because you can throw anything in….sweet or savory.<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>I start by blending
together oil and sugar.<span style="mso-spacerun: yes;"> </span>Then, I add eggs
and blend that in.<span style="mso-spacerun: yes;"> </span>I also blend in
flour, salt, baking powder and milk.<span style="mso-spacerun: yes;">
</span>That right there is the basic recipe.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">If I want sweet, I add in diced dried fruit.<span style="mso-spacerun: yes;"> </span>I prefer dried because it doesn’t add
moisture to the batter.<span style="mso-spacerun: yes;"> </span>For my Cherries
and Cream Muffins, I add in diced dried cherries, which I coat in flour to keep
the stickiness down.<span style="mso-spacerun: yes;"> </span>I also blend in
cold cream cheese. I keep the cream cheese cold so that it doesn’t blend in
smoothly.<span style="mso-spacerun: yes;"> </span>I like the chunks of cream
cheese in the muffins.<span style="mso-spacerun: yes;"> </span>I want to be able
to taste it!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Again, these muffins have protein, carbs,
vitamins….everything a kid needs to make it through the day.<span style="mso-spacerun: yes;"> </span>Dried blueberries are good, as well as dried
apricots, strawberries or even raisins.<span style="mso-spacerun: yes;">
</span>What will your kid eat, guaranteed?<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">For a more savory muffin, I like to add diced ham, shredded
cheddar cheese and green onions to make a “Ham and Cheese Muffin”.<span style="mso-spacerun: yes;"> </span>I cut the sugar down for a savory muffin, but
the base recipe remains the same.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I also like a muffin brimming with diced tomatoes, shredded
mozzarella, mini pepperoni, basil and oregano.<span style="mso-spacerun: yes;">
</span>Who doesn’t like pizza?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I use my mixer for these muffin recipes, but they are just
as easy by hand.<span style="mso-spacerun: yes;"> </span>I like to get my
money’s worth out of my mixer.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My last recipes are for dips.<span style="mso-spacerun: yes;"> </span>As a lover of all things appetizer-ish….these
are my favorite.<span style="mso-spacerun: yes;"> </span>I would eat anything if
it had a dip.<span style="mso-spacerun: yes;"> </span>Seriously, anything.<span style="mso-spacerun: yes;"> </span>My kids tend to be the same way.<span style="mso-spacerun: yes;"> </span>And what better way to get your kids to eat
veggies then to give them something yummy to dip in?<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">My dips have the same base.<span style="mso-spacerun: yes;">
</span>Plain, low-fat Greek yogurt.<span style="mso-spacerun: yes;">
</span>Greek yogurt is packed with calcium and protein.<span style="mso-spacerun: yes;"> </span>And if you use low-fat?<span style="mso-spacerun: yes;"> </span>Come on…..It’s perfect!<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">My first “go-to” dip is my easy Ranch Dip.<span style="mso-spacerun: yes;"> </span>I combine plain Greek Yogurt with a smidge of
mayo, buttermilk powder (found in the baking aisle), dried chives, parsley,
dill, mustard, garlic, onion, salt and pepper.<span style="mso-spacerun: yes;">
</span>The combination of all these dried herbs and spices are what is
essentially in a pack of dry ranch mix…..except you can pronounce everything in
mine.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">I blend this together and chill it. <span style="mso-spacerun: yes;"> </span>This dip is perfect with veggies of all
kinds.<span style="mso-spacerun: yes;"> </span>I also usually pack cracker dippers,
rolled up lunch meats and cheese sticks too.<span style="mso-spacerun: yes;">
</span>It’s like a cocktail party in their lunch box, minus the cocktails, of
course.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">My second dip is a great fruit dip.<span style="mso-spacerun: yes;"> </span>I combine plain Greek yogurt with orange
marmalade, a bit of cream cheese and a dash of powdered sugar.<span style="mso-spacerun: yes;"> </span>I usually send apple slices, strawberries,
bananas and graham cracker sticks with this dip.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Does your kid hate marmalade?<span style="mso-spacerun: yes;"> </span>Tyr substituting lemon or lime curd.<span style="mso-spacerun: yes;"> </span>Just as yummy.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">My final dip is my Peanut Butter and Honey Dip.<span style="mso-spacerun: yes;"> </span>I combine plain Greek yogurt with peanut
butter and honey.<span style="mso-spacerun: yes;"> </span>Is your school peanut
free?<span style="mso-spacerun: yes;"> </span>Try sunflower butter or even
cookie butter!<span style="mso-spacerun: yes;"> </span>This is a perfect dip for
celery, fruit, graham crackers, etc.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">All of the dips just need to be packed with an ice pack
somewhere in the lunch box.<span style="mso-spacerun: yes;"> </span>Don’t have
an ice pack because your kids lose every single one you send with them?<span style="mso-spacerun: yes;"> </span>I’ve been there.<span style="mso-spacerun: yes;"> </span>I freeze a juice box and send that with
them.<span style="mso-spacerun: yes;"> </span>It will defrost by lunch and keep
everything in the lunch box cold.<span style="mso-spacerun: yes;">
</span>Genius, right?<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I hope your kid’s transition back to school has been a
smooth one.<span style="mso-spacerun: yes;"> </span>I hope yours has been
too!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<u><span style="font-family: Calibri;">Perfect Chicken Spread<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup light mayonnaise<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups cooked chicken, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup grapes, quartered<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup celery, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup red onion, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup slivered almonds<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine mayo and cream cheese until smooth.<span style="mso-spacerun: yes;"> </span>Stir in remaining ingredients.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Or, combine all ingredients in food processor and “pulse”
until desired consistency is reached.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Chill until ready to eat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves about 6 kids, or 4 adults<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Perfect Turkey Spread<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup light mayonnaise<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups white or dark meat cooked turkey, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup green onion, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup dried cranberries<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup pecans, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>1 ½ teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine mayo and cream cheese until smooth.<span style="mso-spacerun: yes;"> </span>Stir in remaining ingredients.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Or, combine all ingredients in food processor and “pulse”
until desired consistency is reached.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Chill until ready to eat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves about 6 kids, or 4 adults<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Perfect Salami Spread<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup mayonnaise<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups salami, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup dill or bread and butter pickles, diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine mayo and cream cheese until smooth.<span style="mso-spacerun: yes;"> </span>Stir in remaining ingredients.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Or, combine all ingredients in food processor and “pulse”
until desired consistency is reached.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Chill until ready to eat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves about 6 kids, or 4 adults<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Cherries and Cream Mini-Muffins<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup vegetable oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons vanilla<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon baking powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup dried cherries, chopped and coated in flour to prevent
sticking<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese, chilled and diced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 400 degrees.<span style="mso-spacerun: yes;">
</span>Line a mini muffin pan with paper liners or spray with cooking spray.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Blend together oil and sugar in a large mixing bowl.<span style="mso-spacerun: yes;"> </span>Slowly blend in eggs, vanilla and salt.<span style="mso-spacerun: yes;"> </span>Once that is smooth, blend in baking powder,
flour and milk until just blended.<span style="mso-spacerun: yes;">
</span>Batter will be lumpy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, stir in dried cherries and diced cream cheese.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Fill each paper liner 2/3 full.<span style="mso-spacerun: yes;"> </span>Bake at 400 degrees for 10-12 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 48 mini muffins<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Pizza Mini Muffins<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup vegetable oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 Tablespoon sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon garlic powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ teaspoon dried oregano<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ teaspoon dried basil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon baking powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup tomato, diced and seeds removed<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup mozzarella cheese, shredded<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup mini pepperoni<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 400 degrees.<span style="mso-spacerun: yes;">
</span>Line a mini muffin pan with paper liners or spray with cooking spray.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Blend together oil and sugar in a large mixing bowl.<span style="mso-spacerun: yes;"> </span>Slowly blend in eggs, salt, garlic, oregano,
and basil.<span style="mso-spacerun: yes;"> </span>Once that is smooth, blend in
baking powder, flour and milk until just blended.<span style="mso-spacerun: yes;"> </span>Batter will be lumpy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, stir in tomato, cheese and pepperoni.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Fill each paper liner 2/3 full.<span style="mso-spacerun: yes;"> </span>Bake at 400 degrees for 10-12 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 48 mini muffins<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Ham and Cheese Mini Muffins<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup vegetable oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 Tablespoon sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon garlic powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 Tablespoon baking powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup ham, small dice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup shredded mozzarella<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup green onion, small dice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 400 degrees.<span style="mso-spacerun: yes;">
</span>Line a mini muffin pan with paper liners or spray with cooking spray.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Blend together oil and sugar in a large mixing bowl.<span style="mso-spacerun: yes;"> </span>Slowly blend in eggs, salt, garlic and
pepper.<span style="mso-spacerun: yes;"> </span>Once that is smooth, blend in
baking powder, flour and milk until just blended.<span style="mso-spacerun: yes;"> </span>Batter will be lumpy.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, stir in ham, cheese and green onion.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Fill each paper liner 2/3 full.<span style="mso-spacerun: yes;"> </span>Bake at 400 degrees for 10-12 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes 48 mini muffins<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Greek Yogurt “Ranch”<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups plain Greek yogurt, low-fat if desired<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup mayonnaise<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon buttermilk powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon dried chives<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon dried dill<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon dried parsley<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon garlic powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon onion powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon dried mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine all ingredients in a mixing bowl until smooth.<span style="mso-spacerun: yes;"> </span>Chill until ready to eat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 2 cups.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Peanut Butter and Honey Dip <o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups plain Greek yogurt, low-fat if desired<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup creamy peanut butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup honey<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine all ingredients in a mixing bowl until smooth.<span style="mso-spacerun: yes;"> </span>Chill until ready to eat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 3 cups.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><o:p><span style="text-decoration: none;"><span style="font-family: Calibri;"> </span></span></o:p></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Orange Yogurt Dip<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups plain Greek Yogurt, low-fat if desired<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups orange marmalade<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 ounces cream cheese, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine all ingredients in a mixing bowl until smooth.<span style="mso-spacerun: yes;"> </span>Chill until ready to eat.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 3 ½ cups.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-918423899245689152013-08-02T07:52:00.000-07:002013-08-02T07:52:26.318-07:00The Great Mac and Cheese Race
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">It’s been a busy week.<span style="mso-spacerun: yes;">
</span>Like, crazy busy.<span style="mso-spacerun: yes;"> </span>We are swamped
at work, and my girls had cheer camp which I have to be at with them because I
am the cheer coordinator for our area.<span style="mso-spacerun: yes;">
</span>Dinners have been rough.<span style="mso-spacerun: yes;"> </span>But last
night, not only did we get a great dinner….we got a little friendly competition
too.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The girls wanted macaroni and cheese.<span style="mso-spacerun: yes;"> </span>My husband pulled out a box.<span style="mso-spacerun: yes;"> </span>I said “wait, I can make homemade mac and
cheese super quick, and it will taste way better.”<span style="mso-spacerun: yes;"> </span>He said “no way.<span style="mso-spacerun: yes;"> </span>You can’t make homemade mac and cheese as
fast as I can make a boxed mac and cheese.”<span style="mso-spacerun: yes;">
</span>Game on.<span style="mso-spacerun: yes;"> </span>We actually competed
against each other and made our respective mac and cheeses right next to each
other.<span style="mso-spacerun: yes;"> </span>Spoiler alert….we tied.<span style="mso-spacerun: yes;"> </span>But I guarantee, homemade tastes better and
guess what…you can pronounce everything in it!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Yep, I said it.<span style="mso-spacerun: yes;"> </span>I
think my mac and cheese tastes better than what comes out of a box.<span style="mso-spacerun: yes;"> </span>It is creamier and cheesier!<span style="mso-spacerun: yes;"> </span>I boil macaroni and then mix it with a creamy
cheese sauce that started with a béchamel.<span style="mso-spacerun: yes;">
</span>I even top it with crunchy bread crumbs!<span style="mso-spacerun: yes;">
</span>Can you believe I can make it just as fast as a box mac and cheese?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">To start, we both got our pots of water on to boil for
noodles.<span style="mso-spacerun: yes;"> </span>I salted my water, but I don’t
think Chris did.<span style="mso-spacerun: yes;"> </span>After Chris turned on
the heat under his pot, he went and sat down….and I got to work.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I melted butter in a smaller pot, and whisked in an equal
amount of flour.<span style="mso-spacerun: yes;"> </span>I let this cook for a
minute to cook out the raw flower taste.<span style="mso-spacerun: yes;">
</span>Then, I whisked in some milk and some chicken broth.<span style="mso-spacerun: yes;"> </span>You could totally use all milk, but I like to
lighten it up a bit with chicken broth and low fat milk.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This sauce is called a béchamel, which is a “mother
sauce”.<span style="mso-spacerun: yes;"> </span>That just means that it is a
base to many other different sauces.<span style="mso-spacerun: yes;"> </span>It
is a fancy term for a cream sauce, basically.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So during this time, our water came to a boil and we both
added our noodles in to boil.<span style="mso-spacerun: yes;"> </span>I also put
a baking sheet covered in a single layer of panko bread crumbs, salt, pepper
and drizzled with olive oil under the broiler.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">As the milk comes to a boil, which only takes a few minutes,
it will thicken.<span style="mso-spacerun: yes;"> </span>Once it has thickened,
(which is amazing, btw….truly scientific) you can whisk in your cheese!<span style="mso-spacerun: yes;"> </span>I usually use sharp cheddar and asiago
cheese, but the combinations are endless.<span style="mso-spacerun: yes;">
</span>The cheese will melt right into the sauce.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Update: our noodles are boiling away.<span style="mso-spacerun: yes;"> </span>Chris is sitting down again, but I am up
because I want to add frozen peas in with my noodles in during the last two
minutes of cooking time.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I also whisk in salt, pepper and a tad bit of dry mustard.<span style="mso-spacerun: yes;"> </span>Once the cheese is melted and the sauce is
smooth, it’s done!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Beep!<span style="mso-spacerun: yes;"> </span>Timer goes off
and we both drain our noodles.<span style="mso-spacerun: yes;"> </span>I stir my
drained noodles right into my sauce pot filled with glorious cheese sauce.<span style="mso-spacerun: yes;"> </span>I’m ready to serve, I just need to sprinkle
my mac and cheese with my toasty bread crumbs.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Chris is busily stirring his orange powdered cheese, butter
and milk into his pot…..<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I call it a tie on time.<span style="mso-spacerun: yes;">
</span>Flavor is a whole ‘nother story.<span style="mso-spacerun: yes;">
</span>My noodles are bathed in a super creamy, cheesy sauce.<span style="mso-spacerun: yes;"> </span>It is chock full of peas and topped with
bread crumbs.<span style="mso-spacerun: yes;"> </span>What could be better than
that?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wMCwRKZdhdUwZycI3Xi2QQGXd6ZlbyCquimO9B2wOPwYb18jOQ43dSHcSnr2XdYIgsjwb_7UQgkVxtgVySVu0-zRt04z-zLvuSXPGwtGXANxugVm7C26dYFow1WSobye_tdHcPNn3bDR/s1600/macaroni+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wMCwRKZdhdUwZycI3Xi2QQGXd6ZlbyCquimO9B2wOPwYb18jOQ43dSHcSnr2XdYIgsjwb_7UQgkVxtgVySVu0-zRt04z-zLvuSXPGwtGXANxugVm7C26dYFow1WSobye_tdHcPNn3bDR/s400/macaroni+003.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I think I proved that I can make homemade mac and cheese in
the same amount of time it would take you to make a boxed mac and cheese.<span style="mso-spacerun: yes;"> </span>Don’t you think your family would rather have
homemade?<span style="mso-spacerun: yes;"> </span>You have time!<span style="mso-spacerun: yes;"> </span>I promise!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Feeling like you want your mac and cheese a little more
“grown-up”?<span style="mso-spacerun: yes;"> </span>Try Gouda and Swiss, blue
and goat, or brie and fontina!<span style="mso-spacerun: yes;"> </span>Imagine
the possibilities!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Weeknight Mac and Cheese<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound elbow macaroni or shells<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups frozen peas<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">For bread crumbs:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup panko bread crumbs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tablespoon olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">For sauce:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 tablespoons butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 tablespoons flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup chicken broth<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon dry mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups sharp cheddar cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup asiago cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">For bread crumbs:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pre heat broiler.<span style="mso-spacerun: yes;">
</span>Spread bread crumbs on a baking sheet.<span style="mso-spacerun: yes;">
</span>Sprinkle with 1 teaspoon salt and 1 teaspoon black pepper.<span style="mso-spacerun: yes;"> </span>Drizzle with olive oil.<span style="mso-spacerun: yes;"> </span>Broil until browned, about 2 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">For macaroni:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bring a large pot of water to a boil.<span style="mso-spacerun: yes;"> </span>Add 2 teaspoons salt to boiling water.<span style="mso-spacerun: yes;"> </span>Boil macaroni according to package
directions.<span style="mso-spacerun: yes;"> </span>When macaroni has 2 minutes
left, add frozen peas.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Drain well.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For sauce:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Melt butter in a sauce pan over medium heat.<span style="mso-spacerun: yes;"> </span>Add flour and whisk until smooth.<span style="mso-spacerun: yes;"> </span>Cook over medium, heat for about 1
minute.<span style="mso-spacerun: yes;"> </span>Slowly whisk in chicken broth
and milk.<span style="mso-spacerun: yes;"> </span>Bring sauce to a boil.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once sauce is boiling, whisk in remaining salt, pepper and
dry mustard.<span style="mso-spacerun: yes;"> </span>Add cheeses and whisk well.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Mix drained noodles and peas with cheese sauce.<span style="mso-spacerun: yes;"> </span>Top with bread crumbs for serving.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves<span style="mso-spacerun: yes;"> </span>6<o:p></o:p></span></div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com1tag:blogger.com,1999:blog-7045329884292584248.post-82239750632810732382013-07-25T19:58:00.001-07:002013-07-25T19:58:36.630-07:00Ice Cream Time!!
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Ice cream is the best in the summer, right?<span style="mso-spacerun: yes;"> </span>I’ve always thought so.<span style="mso-spacerun: yes;"> </span>And while I try to not maintain an “ice cream
only” diet during the summer, I haven’t been doing so well lately.<span style="mso-spacerun: yes;"> </span>I have been eating a lot of ice cream.<span style="mso-spacerun: yes;"> </span>Sometimes we walk down to the ice cream store
after dinner, sometimes we drive to go get fro-yo, but my favorite thing to do
is bust out my ice cream maker and make it myself.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I have a pretty basic ice cream maker.<span style="mso-spacerun: yes;"> </span>It is made by Cuisinart.<span style="mso-spacerun: yes;"> </span>You freeze the inside bowl, pour in your ingredients,
and let that baby go for about twenty to thirty minutes.<span style="mso-spacerun: yes;"> </span>I tend to always keep the bowl in the freezer
during the summertime so I can make ice cream at a moment’s notice.<span style="mso-spacerun: yes;"> </span>The bowl has to be in the freezer for at
least twenty four hours, and there is nothing worse than wanting to make ice
cream and having a warm bowl.<span style="mso-spacerun: yes;"> </span>Ok, I am
sure there are many, many things that are worse….but hey, when you want ice
cream……<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Have you ever made homemade ice cream?<span style="mso-spacerun: yes;"> </span>There are so many different ways to make a
yummy cold treat, and some are definitely harder than others.<span style="mso-spacerun: yes;"> </span>The hard way involves egg yolks and tempering
and the easy way is more of a dump and mix kind of thing.<span style="mso-spacerun: yes;"> </span>But that being said, ice cream is always
pretty easy to make.<span style="mso-spacerun: yes;"> </span>Even the hard way
isn’t all that hard.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Today I am going to show you three different recipes for ice
cream.<span style="mso-spacerun: yes;"> </span>Well, one is frozen yogurt, but
you get my drift.<span style="mso-spacerun: yes;"> </span>I will start with my
easiest recipe and work my way down to my hardest.<span style="mso-spacerun: yes;"> </span>The one thing you have to have is an ice
cream maker.<span style="mso-spacerun: yes;"> </span>There really is no way
around that.<span style="mso-spacerun: yes;"> </span>They aren’t expensive and
they are such a great thing to have in the summer.<span style="mso-spacerun: yes;"> </span>Your family will love it.<span style="mso-spacerun: yes;"> </span>You will love it.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My first recipe is for my Caramel Apple Frozen Yogurt.<span style="mso-spacerun: yes;"> </span>I use vanilla Greek yogurt, Gourmet Rooster Whiskey
Apple Spread and cajeta.<span style="mso-spacerun: yes;"> </span>I use fat free
yogurt, but that is your call.<span style="mso-spacerun: yes;"> </span>With all
this ice cream eatin’ I’ve been doing to clean it up where I can.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Do you know what cajeta is?<span style="mso-spacerun: yes;">
</span>According to the good people at Wikipedia, cajeta is “<span style="color: #222222; mso-bidi-font-family: Arial;">Mexican confection of
thickened syrup usually made of sweetened caramelized milk.”<span style="mso-spacerun: yes;"> </span>So it is basically the most delicious caramel
you will ever have.<span style="mso-spacerun: yes;"> </span>It comes in a small
can, and you can find it in the ethnic section of any grocery store.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
pour my yogurt and Whiskey Apple spread into a mixing bowl and whisk it
together.<span style="mso-spacerun: yes;"> </span>Little tip here….you can use
any brand of apple butter you can find.<span style="mso-spacerun: yes;">
</span>Of course, I would prefer you use Gourmet Rooster, but I won’t judge.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Once
the yogurt and apple spread are mixed, I pour it into my frozen bowl to the ice
cream maker and turn that bad boy on.<span style="mso-spacerun: yes;"> </span>Of
course, your machine might be slightly different than mine, so always follow
your machine’s directions.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">This
goes quickly!<span style="mso-spacerun: yes;"> </span>You will have fro-yo in
about ten minutes.<span style="mso-spacerun: yes;"> </span>When you think the
fro-yo is close to being done, pour your cajeta in through the hole at the top
of the machine.<span style="mso-spacerun: yes;"> </span>If your ice cream maker
doesn’t have a hole in the top, turn it off and open it up to scoop in your
cajeta.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I add
the cajeta at the end so it doesn’t “seize up” while the freezing is going
on.<span style="mso-spacerun: yes;"> </span>You want your cajeta to disperse
throughout the ice cream in a pretty ribbon, not big globs.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">The
cajeta gives this ice cream a smoky sweetness that works so well with the tangy
flavor of the Greek yogurt and the cinnamon spice of the apple spread.<span style="mso-spacerun: yes;"> </span>This is fro-yo perfection.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
recommend you eat this fro-yo as soon as it comes out of the ice cream
maker.<span style="mso-spacerun: yes;"> </span>Homemade fro-yo doesn’t keep well
in the freezer.<span style="mso-spacerun: yes;"> </span>It will turn into a rock
that you couldn’t dream of eating until it defrosts almost back to its
non-frozen state.<span style="mso-spacerun: yes;"> </span>Science, man.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
call my second ice cream recipe “Lemon Buttermilk Pie”.<span style="mso-spacerun: yes;"> </span>A buttermilk pie is a staple in southern
cooking.<span style="mso-spacerun: yes;"> </span>It is sometimes called a “chess
pie” although that usually involves corn meal in the recipe.<span style="mso-spacerun: yes;"> </span>My version uses buttermilk, heavy cream,
sugar, lemon juice, lemon zest and little bits of baked, then frozen pie crust.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
start this recipe by baking a premade pie crust.<span style="mso-spacerun: yes;"> </span>I buy one of those store bought refrigerated crusts
that comes rolled up. <span style="mso-spacerun: yes;"> </span>I unroll it, and
bake it laid out flat, according to the package directions.<span style="mso-spacerun: yes;"> </span>Once it has baked and cooled, I break it up
into little pieces.<span style="mso-spacerun: yes;"> </span>Then, I freeze those
little pieces, usually overnight.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
freeze the pie crust pieces to keep them from just turning into mush in my ice
cream maker.<span style="mso-spacerun: yes;"> </span>By adding frozen pieces
near the end of the mixing/freezing, the pie crust bits stay firm and crunchy.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">My
next step starts by whisking together buttermilk and heavy cream.<span style="mso-spacerun: yes;"> </span>I also whisk in sugar, lemon juice and lemon zest.<span style="mso-spacerun: yes;"> </span>This mixture gets poured into the frozen bowl
of the ice cream maker.<span style="mso-spacerun: yes;"> </span>I let this go
for about fifteen minutes before I add in the frozen pie crust bits.<span style="mso-spacerun: yes;"> </span>I let those mix in while the ice cream
finishes freezing.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">This
ice cream is light and fresh tasting.<span style="mso-spacerun: yes;">
</span>The lemon and buttermilk combination is tangy, sour and sweet from the addition
of cream and sugar.<span style="mso-spacerun: yes;"> </span>The pie crust bits
makes you think you are sitting on your porch in Alabama eating a fresh lemon
buttermilk pie.<o:p></o:p></span></span></div>
<br />
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</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">You’ll
notice this ice cream has no eggs.<span style="mso-spacerun: yes;"> </span>The
high fat content of the cream keeps the ice cream creamy and smooth.<span style="mso-spacerun: yes;"> </span>The buttermilk keeps it light.<span style="mso-spacerun: yes;"> </span>This is heaven in a bowl in the summertime.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Ok,
my last ice cream is the one that takes a bit of work.<span style="mso-spacerun: yes;"> </span>And it’s my favorite.<span style="mso-spacerun: yes;"> </span>It’s my Dark Chocolate Orange Chip Ice
Cream.<span style="mso-spacerun: yes;"> </span>It is a combination of dark
chocolate, chocolate chips, sugar, eggs, heavy cream, milk, orange extract and
orange zest.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
start by whisking together dark chocolate cocoa powder, heavy cream and whole
milk.<span style="mso-spacerun: yes;"> </span>It will seem like the cocoa powder
won’t want to mix in, but have a little faith….it will.<span style="mso-spacerun: yes;"> </span>Then, I pour that into a sauce pan and bring
it to a simmer, whisking every once in a while.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">While
that simmers, I whisk together egg yolks, sugar, orange extract and orange zest
in a separate bowl.<span style="mso-spacerun: yes;"> </span>Once the cream and
milk mixture is simmering, I slowly whisk in about a cup of the cream mixture
into the egg yolk/sugar mixture.<span style="mso-spacerun: yes;"> </span>This
will bring the egg yolks closer to the same temperature as the simmering
cream.<span style="mso-spacerun: yes;"> </span>When the whole enchilada gets
mixed together, the yolks won’t scramble.<span style="mso-spacerun: yes;">
</span>This is called “tempering”.<span style="mso-spacerun: yes;"> </span>Fancy
word, easy process.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Once
the yolk mixture has some warm cream mixed in, I add the whole yolky mixture to
the simmering cream pot.<span style="mso-spacerun: yes;"> </span>I let this cook
until it is slightly thickened and coats the back of a spoon.<span style="mso-spacerun: yes;"> </span>This just means that if you were to drag your
finger over the back of the spoon, it would leave a trail.<span style="mso-spacerun: yes;"> </span>Easy, easy.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Once
the mixture is thickened, I pour it back into a bowl and put that in the
freezer to cool off the mixture.<span style="mso-spacerun: yes;"> </span>The ice
cream maker is good, but not that good.<span style="mso-spacerun: yes;"> </span>It
can’t make ice cream from hot cream.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I let
it sit in the freezer for about a half hour.<span style="mso-spacerun: yes;">
</span>Then, I pour it into the frozen bowl of the ice cream maker.<span style="mso-spacerun: yes;"> </span>This should turn into ice cream in about thirty
minutes.<span style="mso-spacerun: yes;"> </span>Once you almost have ice cream,
toss some chocolate chips in through the hole in the top.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
have to say, this one really is my favorite.<span style="mso-spacerun: yes;">
</span>I love the combination of dark chocolate and orange.<span style="mso-spacerun: yes;"> </span>And this ice cream is so rich and creamy. <span style="mso-spacerun: yes;"> </span>It is super decadent.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">I
hope that this talked you into getting an ice cream maker if you don’t already
have one.<span style="mso-spacerun: yes;"> </span>They are so, so worth it.<span style="mso-spacerun: yes;"> </span>Make some ice cream!<span style="mso-spacerun: yes;"> </span>It’s a summer must.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Caramel
Apple Fro-Yo<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">3
cups Vanilla Greek Yogurt<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">1 cup
Gourmet Rooster Whiskey Apple Spread<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">½ cup
Cajeta (Nestle La Lechera)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Whisk
together yogurt and apple spread.<span style="mso-spacerun: yes;"> </span>Pour
mixture into bowl of ice cream maker.<span style="mso-spacerun: yes;">
</span>Run ice cream maker for 10 minutes.<span style="mso-spacerun: yes;">
</span>Add cajeta and run for another 5 minutes or until desired consistency is
reached.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Serves
4<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Lemon
Buttermilk Pie Ice Cream<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">3
cups buttermilk (reduced fat is ok)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">1 cup
heavy cream<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">3/4
cup sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">3
tablespoons lemon juice<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">The
zest of 1 lemon (about 1 teaspoon)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">½ cup
frozen pie crust bits (bake pre-made pie crust and crumble)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Whisk
together buttermilk, heavy cream, sugar, lemon juice and lemon zest until
smooth.<span style="mso-spacerun: yes;"> </span>Pour into bowl of ice cream
maker.<span style="mso-spacerun: yes;"> </span>Run for 15 minutes.<span style="mso-spacerun: yes;"> </span>Add frozen pie crust bits and run for another
5 minutes or until desired consistency is reached.<span style="mso-spacerun: yes;"> </span>Serve immediately as “soft-serve” or freeze
for firmer consistency.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Serves
4-6<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Dark
Chocolate Orange Chip Ice Cream<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">3
cups whole milk<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">1 cup
heavy cream<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">½ cup
dark chocolate cocoa powder, unsweetened<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">6 egg
yolks<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">3/4
cup sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">2
teaspoons orange extract<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">The
zest of 1 orange (about 2 teaspoons)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">½ cup
semi-sweet mini chocolate chips<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">In a
mixing bowl, whisk together whole milk, heavy cream and cocoa powder until
smooth.<span style="mso-spacerun: yes;"> </span>Heat mixture in a sauce pan to a
simmer.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Meanwhile,
in a separate mixing bowl, whisk together sugar, egg yolks, orange extract and
orange zest until smooth.<span style="mso-spacerun: yes;"> </span>Whisk in 1 cup
of the simmering milk mixture.<span style="mso-spacerun: yes;"> </span>Whisk
until combined.<span style="mso-spacerun: yes;"> </span>Add warmed egg mixture
to simmering milk, whisking the entire time.<span style="mso-spacerun: yes;">
</span>Heat mixture until slightly thickened, about 3 to 4 minutes.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Pour
mixture back into a mixing bowl and freeze for about 3 minutes.<span style="mso-spacerun: yes;"> </span>Then, pour mixture into bowl of ice cream
maker and run for about 30 minutes. Add chocolate chips and run for another 5
minutes or until desired consistency is achieved.<span style="mso-spacerun: yes;"> </span>Serve immediately for “soft-serve” or freeze
for firmer consistency.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="color: #222222; mso-bidi-font-family: Arial;"><span style="font-family: Calibri;">Serves
4-6 <o:p></o:p></span></span></div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-529802519272285152013-07-18T10:35:00.001-07:002013-07-18T10:35:15.903-07:00Chicken and Waffles!
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We’re pretty much halfway through summer right?<span style="mso-spacerun: yes;"> </span>Where did the time go?<span style="mso-spacerun: yes;"> </span>I can’t believe my kids already go back to
school in less than a month.<span style="mso-spacerun: yes;"> </span>I feel like
we haven’t done that much “summery” stuff yet.<span style="mso-spacerun: yes;">
</span>I haven’t even been to the beach yet, for cryin’ out loud!<span style="mso-spacerun: yes;"> </span>Between work, Farmer’s Markets, kids’ stuff,
etc…..we just haven’t had the time.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You know what else I don’t have that much time for?<span style="mso-spacerun: yes;"> </span>Cooking a really good meal for dinner.<span style="mso-spacerun: yes;"> </span>I have been utilizing the slow cooker, making
a lot of main dish salads, you know, that kind of thing. Easy stuff.<span style="mso-spacerun: yes;"> </span>But every once in a while, I get the urge to
bust out pots and pans, fire up the oven, and really cook something good.<span style="mso-spacerun: yes;"> </span>Something the whole family likes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Last week, I decided to cook one of our favorite meals.<span style="mso-spacerun: yes;"> </span>One that actually requires turning on the
oven….chicken and waffles.<span style="mso-spacerun: yes;"> </span>I bet to some
of you that sounds like a weird combination.<span style="mso-spacerun: yes;">
</span>It really isn’t.<span style="mso-spacerun: yes;"> </span>Normally, this
meal is big ‘ol pieces of fried chicken sitting on top of an equally big
waffle, and the whole thing gets drenched in honey or syrup.<span style="mso-spacerun: yes;"> </span>Fried chicken is actually phenomenal with
sweet flavors like syrup and honey, btw.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For my chicken and waffles, I bake chicken tenders in a
crunchy coating of panko bread crumbs and crushed up Captain Crunch
cereal.<span style="mso-spacerun: yes;"> </span>No Crunch Berries!<span style="mso-spacerun: yes;"> </span>The sweet crunch of the cereal is perfect
with chicken.<span style="mso-spacerun: yes;"> </span>Captain Crunch chicken was
actually a thing for a while back in the early nineties when Planet Hollywood
was all the rage.<span style="mso-spacerun: yes;"> </span>I never had theirs.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I put my baked tenders on top of corn meal waffles and then
I drizzle the whole shebang with honey.<span style="mso-spacerun: yes;">
</span>To die for.<span style="mso-spacerun: yes;"> </span>Let me show you how I
make this.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start with about a pound of chicken tenders.<span style="mso-spacerun: yes;"> </span>I usually pull my chicken out of a big bag of
frozen breasts, but you can buy your chicken already cut into tenders.<span style="mso-spacerun: yes;"> </span>I cut mine, which is quick.<span style="mso-spacerun: yes;"> </span>I dip my tenders into a quick bath of whisked
eggs, and then they get dipped into a combination of panko bread crumbs,
Captain Crunch that I have crushed up into crumbs, salt and pepper.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I place the coated tenders on a baking rack which is set
upon a baking sheet.<span style="mso-spacerun: yes;"> </span>Keeping the tenders
off the pan lets hot air get all the way around them, leading to crispier
chicken.<span style="mso-spacerun: yes;"> </span>These are a quick baked, only
about fourteen minutes!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I stay busy during those fourteen minutes though….I make
waffles!<span style="mso-spacerun: yes;"> </span>I have a waffle maker, which is
helpful.<span style="mso-spacerun: yes;"> </span>Actually, it is more than
helpful.<span style="mso-spacerun: yes;"> </span>It’s necessary.<span style="mso-spacerun: yes;"> </span>If you don’t have a waffle maker, you will
have to toast up some frozen waffles.<span style="mso-spacerun: yes;"> </span>I
won’t judge.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I use a box or two of Jiffy corn muffin mix for my
waffles.<span style="mso-spacerun: yes;"> </span>I could make them from scratch
with corn meal, flour, etc. but this is close enough.<span style="mso-spacerun: yes;"> </span>This little box actually turns out some
amazing waffles.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The mix just needs some milk, melted butter and eggs whisked
in to get the perfect waffles.<span style="mso-spacerun: yes;"> </span>The box
calls for shortening, but that’s weird.<span style="mso-spacerun: yes;">
</span>Butter works just fine.<span style="mso-spacerun: yes;"> </span>I don’t
add any sugar or sweetness to the waffles because the chicken has a sweet
coating, plus the whole thing gets honey on top.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I bake my waffles in my waffle maker for just a couple of
minutes.<span style="mso-spacerun: yes;"> </span>And yes, I peek in several
times to see if the waffles are cooked.<span style="mso-spacerun: yes;">
</span>I have zero patience for food.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once I have my cooked chicken, and cooked waffles, I serve
them by placing a waffle on a plate and then topping each waffle with about
three tenders.<span style="mso-spacerun: yes;"> </span>I drizzle delicious local
honey all over the top, and it’s good to go!<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0h28BDd6wPmH_LFqIhLFsBbvSFJqEv1NuYrbxgraimWGQGsCJAsUVO1UJrPq5UW_AJvSQZ4SadDmLg7JsUBm2z9OxS5XTxP7N4r0V7heWF0e7p6bnSVOKofRZ2sXbpFkchV6LaSxNyM3/s1600/Chicken+and+Waffles+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0h28BDd6wPmH_LFqIhLFsBbvSFJqEv1NuYrbxgraimWGQGsCJAsUVO1UJrPq5UW_AJvSQZ4SadDmLg7JsUBm2z9OxS5XTxP7N4r0V7heWF0e7p6bnSVOKofRZ2sXbpFkchV6LaSxNyM3/s400/Chicken+and+Waffles+026.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This really is a perfect dinner.<span style="mso-spacerun: yes;"> </span>It is sweet, savory, filling and all together
perfect.<span style="mso-spacerun: yes;"> </span>And it still is pretty easy.<span style="mso-spacerun: yes;"> </span>Yes, it requires a bit more work than my
usual dinners, but it still isn’t hard.<span style="mso-spacerun: yes;">
</span>And you could always split this up.<span style="mso-spacerun: yes;">
</span>The waffles make a great breakfast and the chicken fingers are obviously
good anytime.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I think this dinner needs a dessert, don’t you?<span style="mso-spacerun: yes;"> </span>Since this meal was vaguely Southern, I
thought it would be best followed by my Sweet Tea Cake.<span style="mso-spacerun: yes;"> </span>This cake tastes like a tall glass of sweet
tea, which is one of my faves.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I use a boxed white cake mix (surprise, surprise), strongly
brewed Lipton tea, eggs, butter, powdered sugar, milk and lemon juice to pull
this cake together.<span style="mso-spacerun: yes;"> </span>I don’t add any additional
sugar.<span style="mso-spacerun: yes;"> </span>The “sweet” part is the
cake.<span style="mso-spacerun: yes;"> </span>And I use a Bundt pan, but your
cake shape is entirely up to you.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In my standing mixer, I blend together the cake mix, three
eggs, melted butter and some strongly brewed tea.<span style="mso-spacerun: yes;"> </span>For the tea, I just let three tea bags steep
in just 1 ¼ cup hot water.<span style="mso-spacerun: yes;"> </span>This makes
one heckuva cup of tea. <span style="mso-spacerun: yes;"> </span>But you need it
strong to achieve the right flavor.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I bake my cake in a Bundt pan, like we just talked
about.<span style="mso-spacerun: yes;"> </span>When the cake is cooked and
cooled a bit, I invert it out of its pan.<span style="mso-spacerun: yes;">
</span>Then, I drizzle it with a mixture of powdered sugar, lemon juice and a
splash of milk.<span style="mso-spacerun: yes;"> </span>Do you not like lemon in
your sweet tea?<span style="mso-spacerun: yes;"> </span>Leave it out!<span style="mso-spacerun: yes;"> </span>This cake is just as good with just a glaze
made from powdered sugar and milk.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ASCiPrfpMCZ5sy8l5xlLzQS7eULFpznReTR9T4jf4bkWpmvlh8Ow0Di2w9ckPaLMjgmEOioFZDtJM4SoDhlCz6DKcwLTN4lblEplmUk9piaFuRqNhExAkH410z5oxuNvcB5kgyzdRyFP/s1600/Chicken+and+Waffles+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ASCiPrfpMCZ5sy8l5xlLzQS7eULFpznReTR9T4jf4bkWpmvlh8Ow0Di2w9ckPaLMjgmEOioFZDtJM4SoDhlCz6DKcwLTN4lblEplmUk9piaFuRqNhExAkH410z5oxuNvcB5kgyzdRyFP/s400/Chicken+and+Waffles+031.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">My family loves this cake.<span style="mso-spacerun: yes;">
</span>My kids don’t even like tea, but they love this cake!<span style="mso-spacerun: yes;"> </span>But really, what wouldn’t be delicious in
cake form?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">See you all next week!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Captain Crunch Chicken Tenders<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound boneless, skinless chicken tenders<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups panko bread crumbs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups Captain Crunch cereal, crushed into crumbs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>Place a baking rack on top of a baking sheet.<span style="mso-spacerun: yes;"> </span>Spray rack with cooking spray.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Whisk together eggs in a shallow dish.<span style="mso-spacerun: yes;"> </span>Add panko, cereal, salt and pepper to another
shallow dish.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Dip each tender into eggs, then Panko/cereal mixture.<span style="mso-spacerun: yes;"> </span>Press crumbs into each tender.<span style="mso-spacerun: yes;"> </span>Place tenders on baking rack leaving about 1
inch between tenders.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bake at 350 degrees for about 14 minutes or until golden
brown and cooked through.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 4<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Corn Waffles<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 boxes Jiffy Corn Muffin Mix, 8.5 ounce each<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 tablespoons butter, melted<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cups milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat waffle maker.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a mixing bowl, whisk together mixes, eggs and milk until
just blended.<span style="mso-spacerun: yes;"> </span>Slowly whisk in melted
butter until incorporated.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pour about ½ cup of batter onto waffle maker.<span style="mso-spacerun: yes;"> </span>Bake waffle for about 3 minutes, or until
golden brown.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Makes about 6 waffles.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Sweet Tea Cake<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 box white cake mix<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ¼ cups strongly brewed tea, (3 tea bags steeped in 1 ¼
cups hot water for at least 30 minutes)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup butter, melted<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For glaze:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons lemon juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 to 1 ½ cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<span style="mso-spacerun: yes;">
</span>Spray Bundt pan with cooking spray or grease with melted butter.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a mixing bowl, beat together cake mix, eggs, melted
butter and tea.<span style="mso-spacerun: yes;"> </span>Mix with a hand mixer
for 2 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pour cake into greased Bundt pan.<span style="mso-spacerun: yes;"> </span>Bake at 350 degrees for about 40 minutes, or
until cake is golden brown and pulling away from the sides.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Let cool for 15 minutes before inverting cake onto a
platter.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For glaze:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Whisk together ingredients until smooth.<span style="mso-spacerun: yes;"> </span>Pour over cooled cake.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 12<o:p></o:p></span></div>
</div>
</div>
Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0tag:blogger.com,1999:blog-7045329884292584248.post-74705456147930451472013-07-04T10:31:00.002-07:002013-07-04T10:31:34.361-07:00"Plate Lunch".....Hawaiian Style
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Aloha.<span style="mso-spacerun: yes;"> </span>I want to go
to Hawaii.<span style="mso-spacerun: yes;"> </span>I am just throwing that out
there in case one of you is going soon and would like to take me.<span style="mso-spacerun: yes;"> </span>Just putting it out there in the
atmosphere.<span style="mso-spacerun: yes;"> </span>I used to go a lot when I
was little.<span style="mso-spacerun: yes;"> </span>My dad worked there for a
short period of time too.<span style="mso-spacerun: yes;"> </span>I was a lucky
kid.<span style="mso-spacerun: yes;"> </span>As an adult, I haven’t been since
my honeymoon, almost twelve years ago.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I still dream about Hawaii even though I haven’t been for a
long time.<span style="mso-spacerun: yes;"> </span>The beach, the weather, and
mostly….the food.<span style="mso-spacerun: yes;"> </span>I love Hawaiian
food.<span style="mso-spacerun: yes;"> </span>Are you familiar?<span style="mso-spacerun: yes;"> </span>Hawaii has lots of seafood, lots of Spam, lots
of Asian influences, Portuguese sausage (at McDonald’s for breakfast!) and a
little something called a “plate lunch”.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">A “plate lunch” is a standard in Hawaii.<span style="mso-spacerun: yes;"> </span>It is essentially, a meat, which is your
main, two scoops of white rice and a scoop of macaroni salad.<span style="mso-spacerun: yes;"> </span>Probably not the best thing for you, but so
crazy good.<span style="mso-spacerun: yes;"> </span>The meat, or seafood, is
always delicious and the macaroni salad is different than a typical mainland
macaroni salad.<span style="mso-spacerun: yes;"> </span>It is a little bit
sweeter, I would say.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Hawaiian restaurants that serve this kind of deliciousness
have popped up all over the mainland.<span style="mso-spacerun: yes;">
</span>When I lived in California, I had several to choose from.<span style="mso-spacerun: yes;"> </span>I don’t have as many choices here in Nevada,
but no big deal…I’ll make my own.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For my plate lunch, I am going to show you how to make Kalua
pork, my macaroni salad and for dessert, a yummy Pina Colada Cupcake!<span style="mso-spacerun: yes;"> </span>First, let me explain Kalua pork if you are
unfamiliar.<span style="mso-spacerun: yes;"> </span>Kalua pork, also called
Kalua pig is named after a traditional cooking method, or “Kalua”.<span style="mso-spacerun: yes;"> </span>It means to cook in an underground oven.<span style="mso-spacerun: yes;"> </span>Basically, a pig is salted, stuffed with hot
rocks, wrapped in banana leaves and buried in the ground.<span style="mso-spacerun: yes;"> </span>The pig cooks underground for a long time,
like six hours.<span style="mso-spacerun: yes;"> </span>When it comes out and is
unwrapped, the meat is smoky and tender.<span style="mso-spacerun: yes;">
</span>It falls apart it is so tender.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Clearly, I won’t be digging a hole in my backyard and
burying a pig.<span style="mso-spacerun: yes;"> </span>I think my Homeowner’s
Association frowns on that.<span style="mso-spacerun: yes;"> </span>I am going
to make do with my slow cooker.<span style="mso-spacerun: yes;"> </span>I guess
I could bury the slow cooker, but the electricity would be a problem.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I start with a four to five pound pork butt.<span style="mso-spacerun: yes;"> </span>I chose a boneless version because that is
what looked goof that day.<span style="mso-spacerun: yes;"> </span>Bone in, bone
out…it doesn’t matter.<span style="mso-spacerun: yes;"> </span>Just make sure
you have a nice fatty butt.<span style="mso-spacerun: yes;"> </span>I rub the
whole thing with liquid smoke and kosher salt.<span style="mso-spacerun: yes;">
</span>You can use any salt, really.<span style="mso-spacerun: yes;">
</span>Hawaiian sea salt would be great, but any will work.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Once the pork has been rubbed down, I set it in my slow
cooker that has been lined with banana leaves.<span style="mso-spacerun: yes;">
</span>(These actually aren’t as hard to find as you would think, and they
really do add an authenticity that can’t be beat.<span style="mso-spacerun: yes;"> </span>I found mine at an Asian grocer in the frozen
section.)<span style="mso-spacerun: yes;"> </span>I wrap the leaves around the
pork to make a banana leaf package.<span style="mso-spacerun: yes;">
</span>Then, I let the cooker go for 10 hours.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When the meat comes out, it will fall apart.<span style="mso-spacerun: yes;"> </span>I discard the leaves, shred the meat and
return it to the smoky cooking liquid.<span style="mso-spacerun: yes;">
</span>This meat is crazy, knock your socks off, good.<span style="mso-spacerun: yes;"> </span>It will make you want to Tahitian dance,
twirl fire and maybe even surf.<span style="mso-spacerun: yes;"> </span>And so
easy!<span style="mso-spacerun: yes;"> </span>The slow cooker does all the work!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">And just in case you were wondering, the banana leaves are
totally optional.<span style="mso-spacerun: yes;"> </span>But you really should
go to your local Asian grocer.<span style="mso-spacerun: yes;"> </span>I could
wander around for days.<span style="mso-spacerun: yes;"> </span>The food is
amazing.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">As for my macaroni salad….it is a pretty basic recipe.<span style="mso-spacerun: yes;"> </span>I boil macaroni noodles until they are
totally done.<span style="mso-spacerun: yes;"> </span>No al dente here.<span style="mso-spacerun: yes;"> </span>A good Hawaiian macaroni salad has fat, fully
cooked noodles.<span style="mso-spacerun: yes;"> </span>The drained noodles get
mixed with chopped celery, bell pepper, carrot and red onion.<span style="mso-spacerun: yes;"> </span>I also stir in chopped Canadian bacon and
shredded cheddar cheese.<span style="mso-spacerun: yes;"> </span>The dressing is
mayo, milk, cider vinegar, sugar, salt and black pepper.<span style="mso-spacerun: yes;"> </span>It is reminiscent of the dressing that goes
on a broccoli salad.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The whole this gets mixed together and chilled.<span style="mso-spacerun: yes;"> </span>It is perfect next to a mound of Kalua pork
and white rice.<span style="mso-spacerun: yes;"> </span>I topped my pork with a
Guava Pineapple Teriyaki sauce I found at the Asian market.<span style="mso-spacerun: yes;"> </span>Seriously, go there.<span style="mso-spacerun: yes;"> </span>You will love it.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lqOlyZ4mb1ZljnQEnbwGtV68tJu370HyswrXqzaV7n2_iTicCs9KeN6-hLZcquOq6zaCE05ePWxe1XhsQ4niZ89Zm-PcOfUPwj1r3wae24iTRhqflVgMVd6oXJU3dda4Zowxx9-l_Zw1/s1600/kalua+pork+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lqOlyZ4mb1ZljnQEnbwGtV68tJu370HyswrXqzaV7n2_iTicCs9KeN6-hLZcquOq6zaCE05ePWxe1XhsQ4niZ89Zm-PcOfUPwj1r3wae24iTRhqflVgMVd6oXJU3dda4Zowxx9-l_Zw1/s400/kalua+pork+001.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Doesn’t this make you want to put on a grass skirt?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Finally, the cupcakes.<span style="mso-spacerun: yes;">
</span>Have some of you been waiting for this only?<span style="mso-spacerun: yes;"> </span>For my Pina Colada cupcakes, I use a white
box cake mix.<span style="mso-spacerun: yes;"> </span>I add three whole eggs as
opposed to egg whites only, melted butter instead of oil and pineapple juice
instead of water.<span style="mso-spacerun: yes;"> </span>I also throw in a couple
of teaspoons of rum extract.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I bake the cupcakes according to package directions and let
them cool.<span style="mso-spacerun: yes;"> </span>As for my frosting….I use
butter, powdered sugar, milk or heavy cream and pineapple jam.<span style="mso-spacerun: yes;"> </span>I look for a really stiff pineapple jam.<span style="mso-spacerun: yes;"> </span>Play with the jars in the store.<span style="mso-spacerun: yes;"> </span>Throw them around, tip them over, see what
looks stiff and thick.<span style="mso-spacerun: yes;"> </span>I’m kidding of
course.<span style="mso-spacerun: yes;"> </span>You will get thrown out.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I blend the softened butter with the pineapple jam and
powdered sugar in my standing mixer.<span style="mso-spacerun: yes;"> </span>How
much milk you add depends on how stiff your jam is.<span style="mso-spacerun: yes;"> </span>I needed about a quarter cup.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">This gets spread over the cupcakes, and then for the
crowning glory, I dip each frosted cupcake in sweetened flake coconut.<span style="mso-spacerun: yes;"> </span>Yum!<span style="mso-spacerun: yes;">
</span>So tropical and so yummy!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNmAN0WTmXyPJSiQlORXEhQYBE86d96Uu7HXG1zWYzF79tMQwTHqB9c-Pk6Zd2DWq9As02JvHg8dPf3nDMs01vKhlpAxLpAYLRlekjV4V87ihY3PGU2r-tFaeSrdM3pWzR6cXSOWf_ByG/s1600/cupcakes+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNmAN0WTmXyPJSiQlORXEhQYBE86d96Uu7HXG1zWYzF79tMQwTHqB9c-Pk6Zd2DWq9As02JvHg8dPf3nDMs01vKhlpAxLpAYLRlekjV4V87ihY3PGU2r-tFaeSrdM3pWzR6cXSOWf_ByG/s400/cupcakes+006.JPG" width="400" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Who wouldn’t want this on a hot summer night?<span style="mso-spacerun: yes;"> </span>Or any other night?<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If you would like to take me to Hawaii, let me know
soon.<span style="mso-spacerun: yes;"> </span>I will have to practice my
hula.<span style="mso-spacerun: yes;"> </span>If not, make these recipes and we
can all pretend.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Mahalo.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Kalua Pork<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">4 to 5 pound boneless pork butt (or blade roast)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup liquid smoke<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons kosher salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Banana leaves<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Line slow cooker with defrosted banana leaves.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Rub pork evenly with liquid smoke and salt.<span style="mso-spacerun: yes;"> </span>Place in slow cooker on top of banana
leaves.<span style="mso-spacerun: yes;"> </span>Fold leaves over the top of
pork, forming a “package”.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cook on low for 10 hours.<span style="mso-spacerun: yes;">
</span>Remove meat from cooker, shred and return to pot and cooking juices.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves<span style="mso-spacerun: yes;"> </span>6 to 8<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Court’s Hawaiian Macaroni Salad<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 pound elbow macaroni, boiled till done and cooled<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup carrots, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup celery, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup bell pepper, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup red onion, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup Canadian bacon, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup shredded cheddar cheese<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup mayonnaise<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup apple cider vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 tablespoons sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 teaspoon black pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Mix elbow macaroni, carrots, celery, bell pepper, red onion,
Canadian bacon and shredded cheese together in a large bowl.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Is a small mixing bowl, whisk together mayo, vinegar, milk,
sugar, salt and pepper.<span style="mso-spacerun: yes;"> </span>Pour half over
macaroni salad.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;"> </span>Wait 10 minutes to pour over remaining dressing.<span style="mso-spacerun: yes;"> </span>Mix well and chill.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serves 12<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<u><span style="font-family: Calibri;">Pina Colada Cupcakes<o:p></o:p></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 box white cake mix<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 stick butter, melted<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ¼ cup pineapple juice<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 teaspoons rum extract<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Frosting:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 stick butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup pineapple jam<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">¼ cup heavy cream or milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup sweetened flake coconut<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a large bowl, beat together (with a hand mixer) cake mix,
eggs, butter, juice and rum extract for about two minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Fill cupcake liners about 2/3 full.<span style="mso-spacerun: yes;"> </span>Bake according to package directions.<span style="mso-spacerun: yes;"> </span>Let cupcakes cool for at least 2 hours.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For frosting:<o:p></o:p></span></div>
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<span style="font-family: Calibri;">With a hand mixer, beat together softened butter and
pineapple jam.<span style="mso-spacerun: yes;"> </span>Once that is blended,
slowly blend in powdered sugar and cream/milk.<span style="mso-spacerun: yes;">
</span>Beat until desired consistency is reached.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Frost cupcakes evenly.<span style="mso-spacerun: yes;">
</span>Place coconut in a shallow dish.<span style="mso-spacerun: yes;">
</span>Dip each frosted cupcake into coconut.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Makes 22-24 cupcakes<o:p></o:p></span></div>
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Gourmet Roosterhttp://www.blogger.com/profile/04401228222727120595noreply@blogger.com0