tag:blogger.com,1999:blog-44276080345524393542024-03-14T03:06:05.574-04:00RecipeAddictRecipes From a Vast Collection of Cookbooks and MagazinesCarla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-4427608034552439354.post-65100358480479481932012-05-09T17:50:00.002-04:002012-05-10T20:03:37.101-04:00Hawaiian Pineapple Banana Bread, So NOT Boring <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-q0ae2uTutuY/T6rXF4abb7I/AAAAAAAAC2M/UTH8qstsM9o/s1600/Hawaiian+Pineapple+Banana+Bread+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/-q0ae2uTutuY/T6rXF4abb7I/AAAAAAAAC2M/UTH8qstsM9o/s640/Hawaiian+Pineapple+Banana+Bread+015.JPG" width="620" /></a></div>
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I just had to post this as it is the best Banana Bread I have ever had. It was gifted to me by my mom. I love banana bread, however I hadn't made any in a very long time finding that plain old banana bread gets to be boring. Just add in some crushed pineapple and chopped macadamia nuts and problem solved. We can't seem to get enough of this. It is good morning, noon, and night; buttered, buttered with cream cheese, toasted or not. This is one quick bread I know I will be making for a long time to come.</div>
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Thanks Mom</div>
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<strong><em>Hawaiian Pineapple Banana Bread</em></strong></div>
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<em>Courtesy of <a href="http://www.mrfood.com/Bread/Hawaiian-Pineapple-Banana-Bread/ct/1">Mr. Food</a></em></div>
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<strong>Ingredients</strong></div>
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<span class="ingredient"><span class="amount">3 cups</span> <span class="name">all-purpose flour</span></span></div>
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<span class="ingredient"><span class="amount">2 cups</span> <span class="name">granulated sugar</span></span></div>
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<span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">baking soda</span></span></div>
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<span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">ground cinnamon</span></span></div>
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<span class="ingredient"><span class="amount">¾ teaspoon</span> <span class="name">salt</span></span></div>
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<span class="ingredient"><span class="amount">1 cup</span> <span class="name">chopped macadamia nuts</span></span></div>
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<span class="ingredient"><span class="amount">3 </span> <span class="name">eggs, beaten</span></span></div>
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<span class="ingredient"><span class="amount">1 cup</span> <span class="name">vegetable oil</span></span></div>
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<span class="ingredient"><span class="amount">2 cups</span> <span class="name">mashed ripe bananas (about 5)</span></span></div>
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<span class="ingredient"><span class="amount">2 teaspoons</span> <span class="name">vanilla extract</span></span></div>
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<span class="ingredient"><span class="amount">1 </span> <span class="name">(8-ounce) can crushed pineapple, drained, with 4 teaspoons liquid reserved</span></span></div>
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<span class="ingredient"><span class="amount">½ cup</span> <span class="name">confectioners' sugar</span></span></div>
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<strong>Directions</strong></div>
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Preheat oven to 350° F. Coat two 8 x 4 inch loaf pans with cooking spray, then dust with flour. </div>
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In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine the eggs, oil, bananas, vanilla, and crushed pineapple; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans. Bake 1¼ to 1½ hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in the pans for 10 minutes; remove from pans and let cool on wire racks.</div>
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In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.</div>
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Makes 2 loaves</div>
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Linked to:<br />
<a href="http://momscrazycooking.blogspot.com/2012/05/this-weeks-cravings-80-mothers-day.html">This Weeks Cravings</a></div>
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<a href="http://www.skiptomylou.org/2012/05/07/made-by-you-monday-99/">Made By You Monday</a></div>
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<a href="http://asouthernfairytale.com/2012/05/07/grilled-cheese-madness/">Mouthwatering Monday</a></div>
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<a href="http://www.makeaheadmealsforbusymoms.com/melt-in-your-mouth-monday-blog-hop-64/#comment-52205">Melt in Your Mouth Monday</a></div>
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<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes-It's a Blog Prty</a></div>
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<a href="http://33shadesofgreen.blogspot.com/">Tasty Tuesdays</a></div>
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<a href="http://allthesmallstuff-cole.blogspot.com/2012/05/tuesdays-at-table-dandelion-greens.html">Tuesdays at the Table</a></div>
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<a href="http://beautyandbedlam.com/canning-history/">Tasty Tuesday</a></div>
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<a href="http://www.blessedwithgrace.net/2012/05/iced-lemon-pound-cake/#comment-8579">Tempt My Tummy Tuesday</a></div>
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<a href="http://mandysrecipebox.blogspot.com/">Totally Tasty Tuesdays</a></div>
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<a href="http://www.sugaranddots.com/2012/05/what-i-whipped-up-wednesday_08.html">What I Whipped Up Wednesday</a></div>
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<a href="http://kellythekitchenkop.com/2012/05/real-food-wednesday-522012.html">Real Food Wednesday</a></div>
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<a href="http://wearethatfamily.com/2012/05/wfmw-mothers-day-free-printables/">Works for Me Wednesday</a></div>
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<a href="http://www.everydaytastes.com/2012/05/10/its-a-keeper-thursday-recipe-project-blog-hop-6/">It's a Keeper Thursday</a></div>
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<a href="http://familycorner.blogspot.com/search/label/cooking%20thursday">Cooking Thursday</a></div>
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<a href="http://mizhelenscountrycottage.blogspot.com/">Full Plate Thursday</a></div>
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<a href="http://www.foodtripfriday.net/">Food Trip Friday</a></div>
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<span style="color: green; font-family: Gigi; font-size: large;">Carla</span></div>
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<span style="color: green; font-family: Gigi; font-size: large;">Michael</span></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com10tag:blogger.com,1999:blog-4427608034552439354.post-65486465207994246202012-05-03T15:06:00.004-04:002012-05-10T18:46:44.878-04:00Pork Tinga <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_0TrMoW2eWM/T6Kp0ogKYpI/AAAAAAAAC1Y/aJWxHxIpn1k/s1600/IMG_0965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_0TrMoW2eWM/T6Kp0ogKYpI/AAAAAAAAC1Y/aJWxHxIpn1k/s400/IMG_0965.JPG" width="600" /></a></div>
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This pork tinga was a first for us. I had heard the term before though had never tried it. Rick says " In colonial Puebla, on the other side of the volcanos from mile high Mexico City, <em>tinga </em>is offered as a stew in restaurants, a filling for tortas (Mexican hoagies) in snack shops, and a stuffing for masa turnovers (quesadillas) from street vendor griddles." Rich and smoky, with tomatoes, chipotles, and chorizo. This dish did not disappoint. We rolled them up as soft tacos the first time we had them. The little amount leftover I had for lunch as a stew without any breads. </div>
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<a href="http://3.bp.blogspot.com/-qQgYgwzeksM/T6KsKBm4deI/AAAAAAAAC14/VYgT02padG8/s1600/American+Chop+Suey+and+Pork+Tinga+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-qQgYgwzeksM/T6KsKBm4deI/AAAAAAAAC14/VYgT02padG8/s400/American+Chop+Suey+and+Pork+Tinga+020.JPG" width="600" /></a></div>
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Pork tinga topped with cheese and avocado.</div>
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<a href="http://1.bp.blogspot.com/-6DuKSDIKzh8/T6KpiWqAhfI/AAAAAAAAC1Q/AUR86ERPcCI/s1600/American+Chop+Suey+and+Pork+Tinga+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-6DuKSDIKzh8/T6KpiWqAhfI/AAAAAAAAC1Q/AUR86ERPcCI/s400/American+Chop+Suey+and+Pork+Tinga+021.JPG" width="600" /></a></div>
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Warm melting goodness wrapped in a tortilla.</div>
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I know this recipe looks daunting with its long list of ingredients. However it is so worth the trouble and really is simple considering it all goes into the slow cooker and doesn't require any more steps after that. You must give this a try when you can set aside some time for the prep work.</div>
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<a href="http://www.amazon.com/gp/reader/0061373265/ref=sib_dp_kd#reader-link"><img alt="Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico" border="0" height="300" id="prodImage" src="http://ecx.images-amazon.com/images/I/51oZlXhw0NL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg" width="300" /></a></div>
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<strong><em>Pork Tinga with Potatoes</em></strong></div>
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<em>Adapted from <a href="http://www.rickbayless.com/recipe/view?recipeID=234">rickbayless.com</a> and <a href="http://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265/ref=dp_ob_title_bk">Authentic Mexican by Rick Bayless</a></em></div>
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<strong>Ingredients</strong></div>
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1 tablespoon vegetable or olive oil</div>
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1 pound lean, boneless pork shoulder, trimmed and cut into 1½-inch cubes</div>
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¼ teaspoon each, marjoram and thyme</div>
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3 bay leaves</div>
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4 ounces chorizo sausage, removed from its casing</div>
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4 to 5 medium (about ¾ pound total) red-skinned potatoes, quartered</div>
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1 large white onion, sliced ¼ inch thick</div>
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1 garlic clove, minced</div>
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1½ pounds (about 3 medium-large ripe tomatoes, roasted or boiled, peeled, cored, and diced</div>
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or 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)</div>
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2 to 3 canned chipotle chiles, <em>en adobo</em>, seeded and finely chopped</div>
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4 teaspoons chipotle canning sauce</div>
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1 tablespoon Worcestershire sauce</div>
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½ teaspoon dried oregano, preferably Mexican</div>
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½ teaspoon salt</div>
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½ teaspoon sugar</div>
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About ½ cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese</div>
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1 ripe avocado, pitted, flesh scooped from the skin and diced</div>
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1 - ¼ inch slice of onion, broken into rings</div>
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Warm corn tortillas</div>
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<strong>Directions</strong></div>
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Bring about 1 quart of salted water to a boilin a medium sized saucepan. Add the pork, skimming the foam that rises to the top for the first few minutes. Add the herbs and bay leaves.Partially cover and simmer over medium heat until meat is tender, about 50 minutes. When meat is tender, turn off the heat and let the meat cool down in the broth. Remove the meat, strain the broth and skim off any fat that rises to the top, reserving 1 cup of the broth. Dry off meat on paper towels and shred the cooked meat.</div>
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Heat the oil in a very large (12-inch) non-stick skillet.<strong><em> </em></strong>Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and transfer the meat and its juices into the slow cooker. Add the potatoes.</div>
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In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano, sugar, and salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.</div>
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After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little of the reserved broth. Scoop into a large bowl, garnish with the fresh cheese, diced avocado, and onion rings. Serve with warm tortillas. Serves 4 - 6</div>
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Linked to:</div>
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<a href="http://kellythekitchenkop.com/2012/05/real-food-wednesday-4252012.html">Real Food Wednesday</a></div>
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<span style="color: green; font-family: Gigi; font-size: large;">Carla</span></div>
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<span style="color: green; font-family: Gigi; font-size: large;">Michael</span></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com16tag:blogger.com,1999:blog-4427608034552439354.post-54238712808768536122012-04-26T18:12:00.001-04:002012-05-02T16:25:37.230-04:00Deep Dish Chicken Pot Pie and It's Not Mama's <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kHSHibzDQXI/T5jPR8pn9bI/AAAAAAAAC0A/hhE2n7-v8VU/s1600/Chicken+pot+pie+1+069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kHSHibzDQXI/T5jPR8pn9bI/AAAAAAAAC0A/hhE2n7-v8VU/s640/Chicken+pot+pie+1+069.JPG" width="620" /></a></div>
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This one is just as good as this one <a href="http://recipeadddict.blogspot.com/2010/08/new-chicken-pot-pie-recipe-in-old-house.html">posted here</a> from quite a while back. (Back when all of my pictures had a yellow, red, or green hue to them. So sad.) Anyhow, I do like to use puff pastry as the top of my pot pies, though I'm not fond of the double or bottom crust. Just seems like too much to me. Yes I do love pot pies, I have made many a chicken pot pie though not so many in the beef variety. I have one in mind though and hopefully will get around to making and blogging it. Trust me it was a beautiful presentation and sounded equally wonderful. In any event, this one comes to us from <a href="http://www.bhg.com/recipe/chicken/deep-dish-chicken-pot-pie/">Better Homes and Gardens</a> and has a surprise ingredient in it. Most of us only use it once a year. I have seen Rachael Ray use it in various ways to try and use it up. Can you guess what it is? </div>
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<span style="font-size: small;"></span><br />
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<a href="http://4.bp.blogspot.com/-Nm80C22SabA/T5kvsPLxQtI/AAAAAAAAC0M/vYa9KRPv_cU/s1600/Chicken+pot+pies+055-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Nm80C22SabA/T5kvsPLxQtI/AAAAAAAAC0M/vYa9KRPv_cU/s640/Chicken+pot+pies+055-1.JPG" width="620" /></a>Start by sautéing the leeks, mushrooms, and celery.</div>
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<a href="http://3.bp.blogspot.com/-kroRPRaWbjE/T5kwHYkMY3I/AAAAAAAAC0U/vNof5X6pxyk/s1600/Chicken+pot+pies+059-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-kroRPRaWbjE/T5kwHYkMY3I/AAAAAAAAC0U/vNof5X6pxyk/s400/Chicken+pot+pies+059-1.JPG" width="300" /></a></div>
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Yep!</div>
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Poultry Seasoning!</div>
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You know the one you only pull out for the holiday bird? </div>
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<a href="http://1.bp.blogspot.com/-TXnaSRqTQyk/T5kwrJDaivI/AAAAAAAAC0k/wTQLKQIXGsw/s1600/Chicken+pot+pies+056-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-TXnaSRqTQyk/T5kwrJDaivI/AAAAAAAAC0k/wTQLKQIXGsw/s640/Chicken+pot+pies+056-1.JPG" width="620" /></a></div>
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Make your rue adding the flour, poultry seasoning, salt and pepper. Cooking until it thickens to a pasty consistency. Do not let it brown it though. You want a white cream sauce.</div>
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<a href="http://4.bp.blogspot.com/-bAwEvMjhoTY/T5kw6vz0zvI/AAAAAAAAC0s/krg9cnQGplU/s1600/Chicken+pot+pies+063-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-bAwEvMjhoTY/T5kw6vz0zvI/AAAAAAAAC0s/krg9cnQGplU/s640/Chicken+pot+pies+063-1.JPG" width="620" /></a></div>
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Add broth and half and half. Cooking until thickened and bubbly. Stir in chicken and remaining vegetables.</div>
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<a href="http://3.bp.blogspot.com/-DAFHVg90MJM/T5kwbOZXSpI/AAAAAAAAC0c/QzhJMnpGm-E/s1600/Chicken+pot+pies+065-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-DAFHVg90MJM/T5kwbOZXSpI/AAAAAAAAC0c/QzhJMnpGm-E/s640/Chicken+pot+pies+065-1.JPG" width="620" /></a></div>
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Cover with pastry (of your choice). You can make your own, or use pre-made pie crust if you like. I like the flakiness of the puff pastry myself, it feels a little lighter. Though I use the frozen pre-packaged, as I haven't mustered up the nerve to try and make it myself.</div>
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<a href="http://2.bp.blogspot.com/-Q0dBKYl-rQU/T5kxWMFPZxI/AAAAAAAAC00/W6TJf2GhkGY/s1600/Chicken+pot+pies+071-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Q0dBKYl-rQU/T5kxWMFPZxI/AAAAAAAAC00/W6TJf2GhkGY/s640/Chicken+pot+pies+071-1.JPG" width="620" /></a></div>
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The finished pot pie is really tasty just by adding that magical spice from that little yellow box. You know it's hiding up there in your cabinet too.</div>
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I plan on finding more ways to use poultry seasoning in recipes, as it contains a large variety of spices already mixed into one little box.</div>
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<strong><em>Chicken Pot Pie</em></strong></div>
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<em>Courtesy: <a href="http://www.bhg.com/recipe/chicken/deep-dish-chicken-pot-pie/">Better Homes and Gardens</a>, once
again!</em></div>
<div style="text-align: center;">
<br />
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<strong>Ingredients</strong><br />
<br /></div>
<div style="text-align: center;">
Puff pastry sheet for Topper</div>
<div style="text-align: center;">
1 cup chopped leek (3 medium)
or onion (1 large) </div>
<div style="text-align: center;">
1 cup sliced fresh mushrooms </div>
<div style="text-align: center;">
¾ cup sliced celery
(1-½ stalks)*</div>
<div style="text-align: center;">
½ cup chopped red sweet pepper (1 small) </div>
<div style="text-align: center;">
2 tablespoons
butter or margarine <br />
<span class="unit">
<span style="font-family: Calibri;"><span style="font-size: 14pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅓ </span></span>cup </span><span class="name">all-purpose flour</span></div>
<div style="text-align: center;">
1 teaspoon poultry
seasoning </div>
<div style="text-align: center;">
¼ teaspoon salt </div>
<div style="text-align: center;">
¼ teaspoon black pepper </div>
<div style="text-align: center;">
1-½ cups
chicken broth </div>
<div style="text-align: center;">
1 cup half-and-half, light cream, or milk </div>
<div style="text-align: center;">
2-½ cups
chopped, cooked chicken </div>
<div style="text-align: center;">
1 cup loose-pack frozen peas or frozen peas and
carrots** </div>
<div style="text-align: center;">
1 egg, beaten</div>
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<strong>Directions</strong> </div>
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<div style="text-align: center;">
In a large saucepan cook leeks,
mushrooms, celery, and red pepper in butter over medium heat for 4 to 5
minutes or until vegetables are tender. Stir in the flour, poultry seasoning,
salt, and pepper. Add broth and half-and-half. Cook and stir until
thickened and bubbly. Stir in chicken and remaining vegetables (your choice). Pour into a 2-quart rectangular
baking dish. </div>
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<div style="text-align: center;">
Place pastry over chicken mixture in dish. Turn edges of
pastry under; flute with a fork to edges of dish. Brush pastry with some of the egg. If
desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
</div>
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Bake, uncovered, in a 400° F oven for 30 to 35 minutes or until
crust is golden brown. Let stand for 20 minutes before serving. Makes 6
servings.</div>
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*I omitted the celery (just didn't have any that day)</div>
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**I used fresh carrots, diced, frozen peas, plus I added in ½<span style="font-size: medium;"> </span></div>
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cup of frozen green beans</div>
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We're Linking this post up with:</div>
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<a href="http://kellythekitchenkop.com/2012/04/real-food-wednesday-4182012.html">Real Food Wednesdays</a></div>
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<a href="http://mizhelenscountrycottage.blogspot.com/2012/04/full-plate-thursday-4-26-12.html?showComment=1335486571771">Full Plate Thursday</a></div>
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<a href="http://www.everydaytastes.com/2012/04/26/its-a-keeper-thursday-recipe-project-blog-hop-4/">It's a Keeper Thursday</a></div>
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<a href="http://www.the36thavenue.com/2012/04/easy-diy-projects-sticker-time-51.html%22">36thAvenueParty Time</a></div>
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<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a></div>
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<a href="http://cookingwithkaryn.blogspot.com/">Things that Make You Say: "Mmmmm"</a></div>
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<a href="http://www.aroundmyfamilytable.com/">Feed Your Soul</a></div>
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<a href="http://www.simplysweethome.com/2012/04/friday-favorites-week-113/">Friday Favorites</a></div>
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<a href="http://designsbygollum.blogspot.com/">Foodie Friday</a></div>
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<a href="http://www.foodtripfriday.net/">Food Trip Friday</a></div>
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<a href="http://grocerycartchallenge.blogspot.com/">GCC Recipe Swap</a></div>
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<a href="http://msenplace.blogspot.com/">See Ya in the Gumbo</a></div>
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<br /> </div>
<div>
</div>
<div style="font-family: Times New Roman; text-align: center;">
<span style="color: green; font-family: Gigi; font-size: large;">Carla</span><br />
<span style="color: green; font-family: Gigi; font-size: large;">&</span></div>
<div style="text-align: center;">
<span style="color: green; font-family: Gigi; font-size: large;">Michael</span></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com4tag:blogger.com,1999:blog-4427608034552439354.post-43809092662972034452012-04-20T16:48:00.023-04:002012-04-25T23:32:34.522-04:00Cioppino, Our First Time Ever <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qndb29fQP_g/T5i8L8YvkGI/AAAAAAAACxw/19OPMZTbRAE/s1600/Cioppino+Pasta+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="http://3.bp.blogspot.com/-qndb29fQP_g/T5i8L8YvkGI/AAAAAAAACxw/19OPMZTbRAE/s640/Cioppino+Pasta+034.JPG" width="640" /></a></div>
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Let me start by taking a personal bloggers vow. I vow to not be absent from posting to this blog and to post once a week at the very least if not more. Dually noted, I will notify you if I will be taking a temporary break for unexpected upcoming reasons (vacations, emergencies, etc...). I do love blogging, sharing this blog and reading all of your blogs as well and I don't want to loose touch with that.</div>
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Having said that, I am going to do some catching up and will be interspersing my posts with some of the pictures and posts from the last couple of months (those that never made it here).</div>
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This cioppino we made a few months back. We had never made this before and after seeing it all over the television, internet, and in print I knew we had to give it a shot. Might I also tell you we loved it!</div>
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This recipe was very tasty and I am looking forward to giving a few others a try to see how they compare, being that we'd never tried cioppino before. When we do , I'll let you know.</div>
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<a href="http://2.bp.blogspot.com/-8HanSSHARzs/T5i9AS0LOyI/AAAAAAAACx4/_YWpJjYBJ8M/s1600/Cioppino+Pasta+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="http://2.bp.blogspot.com/-8HanSSHARzs/T5i9AS0LOyI/AAAAAAAACx4/_YWpJjYBJ8M/s640/Cioppino+Pasta+035.JPG" width="640" /></a></div>
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We had ours over pasta.</div>
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<a href="http://2.bp.blogspot.com/-m9onJlfICOk/T5i_mm_tE1I/AAAAAAAACyQ/T4qB_JgpnCA/s1600/Cioppino+Pasta+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-m9onJlfICOk/T5i_mm_tE1I/AAAAAAAACyQ/T4qB_JgpnCA/s640/Cioppino+Pasta+024.JPG" width="640" /></a></div>
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Sauté onions and peppers until soft, about 5 minutes.</div>
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<a href="http://2.bp.blogspot.com/-8831ULLv5FA/T5i-f4GfRjI/AAAAAAAACyI/p1I7toiBav4/s1600/Cioppino+Pasta+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8831ULLv5FA/T5i-f4GfRjI/AAAAAAAACyI/p1I7toiBav4/s640/Cioppino+Pasta+026.JPG" width="408" /></a></div>
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Grind fennel seeds and red pepper flakes.</div>
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<a href="http://3.bp.blogspot.com/-dg-Jk4Ub9G4/T5i9-93VJgI/AAAAAAAACyA/c4ZapNVZgGU/s1600/Cioppino+Pasta+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-dg-Jk4Ub9G4/T5i9-93VJgI/AAAAAAAACyA/c4ZapNVZgGU/s640/Cioppino+Pasta+028.JPG" width="640" /></a></div>
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Add fennel, red pepper, and half of the chopped garlic. Sauté until fragrant, about 3 minutes.</div>
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<a href="http://3.bp.blogspot.com/-dU1Pga7SnJE/T5jAGWm9IUI/AAAAAAAACyg/lOAF-8bYL6o/s1600/Cioppino+Pasta+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-dU1Pga7SnJE/T5jAGWm9IUI/AAAAAAAACyg/lOAF-8bYL6o/s640/Cioppino+Pasta+031.JPG" width="640" /></a></div>
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Stir in the tomato paste and cook about 3 minutes. Add the red wine and simmer until it is reduced by a third to a half, about 20 minutes. Add the crushed tomatoes, salt, bay leaf, oregano and pepper and cook at a low simmer until the sauce is a dark brick red, about 45 minutes. Finish with your seafood and continue to simmer for about 20 minutes.</div>
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<a href="http://2.bp.blogspot.com/-p0Kx6VrN5Ws/T5jAvJZuZVI/AAAAAAAACyo/75vYEZEyBxI/s1600/Cioppino+Pasta+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-p0Kx6VrN5Ws/T5jAvJZuZVI/AAAAAAAACyo/75vYEZEyBxI/s640/Cioppino+Pasta+038.JPG" width="640" /></a></div>
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How delicious!</div>
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Served over pasta with garlic bread to mop up that wonderful sauce.</div>
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If you have a tried and true cioppino recipe that you absolutely love, please send it to us so that we can compare and find a favorite.</div>
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<strong><em>Cioppino</em></strong></div>
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<em>Adapted from <a href="http://articles.latimes.com/2011/feb/17/food/la-fo-calcook-cioppino-rec-20110217">LA Times</a></em></div>
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<strong>Ingredients</strong></div>
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3 tablespoons olive oil</div>
<div style="text-align: center;">
1 ¾ cups chopped onion</div>
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1 large chopped green bell pepper</div>
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½ teaspoon crushed red pepper</div>
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2 teaspoons fennel seed, crushed</div>
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8 to 10 cloves garlic, chopped (about 3 tablespoons), divided</div>
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3 tablespoons tomato paste</div>
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1 (750 milliliter) bottle fruity red wine</div>
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2 (28-ounce) cans crushed tomatoes</div>
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2 teaspoons salt, plus more for seasoning</div>
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1 bay leaf</div>
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¾ teaspoon crumbled dried oregano</div>
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1 teaspoon freshly ground black pepper</div>
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2 pounds firm, meaty fish such as <strike>shark</strike>, <strike>yellowtail</strike>, <strike>monkfish</strike> or<strike> sea bass</strike>, diced into large chunks</div>
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1 pound delicate, flaky fish, such as <strike>rock cod</strike> or <strike>snapper</strike>, diced into large chunks</div>
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<span style="color: #38761d;">(we used Tilapia we had on hand for the fish)</span></div>
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¾ pound shrimp, in shell</div>
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<strike>1 (1¼- to 1½-pound) Dungeness crab, cooked, cleaned and cracked </strike></div>
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<span style="color: #38761d;">(we omitted the crab)</span></div>
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1 pound small clams and/or mussels <span style="color: #38761d;">(we used both)</span></div>
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<span style="color: black;">1 pound calamari </span><span style="color: #38761d;">(our addition)</span></div>
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½ cup chopped parsley</div>
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<strong>Directions</strong></div>
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In a medium saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the crushed red pepper, fennel and half of the garlic and cook until fragrant, about 3 minutes. Stir in the tomato paste and cook about 3 minutes. Add the red wine and simmer until it is reduced by a third to a half, about 20 minutes. Add the crushed tomatoes, salt, bay leaf, oregano and pepper and cook at a low simmer until the sauce is a dark brick red, about 45 minutes. You should have a little more than 6 cups. (The recipe can be prepared to this point up to 2 hours in advance or even further if tightly covered and refrigerated.)</div>
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While the sauce is simmering, cut all of the fish into bite-sized chunks. Season the fish and the shrimp with the remaining chopped garlic and a little salt, cover tightly and refrigerate.</div>
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In a separate large saucepan, one that is taller than it is wide, arrange the fish. First, ladle in a thin layer of the sauce. <strike>Then arrange the cracked crab in a layer.</strike> <strike>Begin stacking the fish on top of that in the order of how long they will take to cook: start with the meaty ones, then the flaky</strike>, then add the shrimp, then the clams and/or mussels, and lastly the calamari..</div>
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Pour the remaining sauce over the fish and give the pan a good shake to distribute the sauce evenly. Cover and place over medium heat. Cook until the clams and mussels are open, about 20 minutes.</div>
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When ready to serve, taste and add more salt if necessary, gently stir in the parsley and ladle the stew into warm bowls.</div>
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Linked up with</div>
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<a href="http://allthesmallstuff-cole.blogspot.com/2012/04/tuesdays-at-table-mexican-pasta-salad.html#comment-form">Tuesdays at the Table</a></div>
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<a href="http://beautyandbedlam.com/inspiration-in-the-kitchen/">Tasy Tuesday</a></div>
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<a href="http://www.blessedwithgrace.net/2012/04/tempt-my-tummy-tuesday-roasted-garlic-and-rosemary-potatoes/">Tempt My Tummy Tuesday</a></div>
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<a href="http://www.messhalltobistro.blogspot.com/search/label/Made%20From%20Scratch%20Tuesday/">Made from Scratch Tuesday</a></div>
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<a href="http://www.ladybehindthecurtain.com/?p=27605">Cast Party Wednesday</a></div>
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<a 04="" 19="" 2012="" ?="" href="http://www.blogger.com/" its-a-keeper-thursday-recipe-project-blog-hop-3="" www.everydaytastes.com="">It's a Keeper Thursday</a></div>
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<a href="http://www.foodtripfriday.net/">Food Trip Friday</a></div>
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<a href="http://kbandwhitesnakeshome.blogspot.com/">Simply Delish Saturday</a></div>
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<a href="http://mizhelenscountrycottage.blogspot.com/2012/04/full-plate-thursday-4-19-12.html">Full Plate Thursday</a></div>
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<a href="http://permanentposies.com/2012/04/smokey-navy-beans-and-a-little-kale/">Tuesday's Tasty Tidbits</a></div>
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<a href="http://www.simplysweethome.com/2012/04/friday-favorites-week-112/">Friday Favorites</a></div>
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<a href="http://tatertotsandjello.com/2012/04/weekend-wrap-up-party-and-kristens-custom-creations-giveaway.html">Week End Wrap Up Party</a></div>
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<a href="http://www.grocerycartchallenge.blogspot.com/">GCC Recipe Swap</a></div>
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<a href="http://tidymom.net/2012/im-lovin-it-my-toothbrush/">I'm Lovin It</a></div>
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<a href="http://shabbynest.blogspot.com/">Frugal Friday</a></div>
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<a href="http://annkroeker.com/">Food on Fridays</a></div>
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<a href="http://designsbygollum.blogspot.com/">Foodie Friday</a></div>
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<a href="http://www.skiptomylou.org/2012/04/16/made-by-you-monday-95/">Made by You Monday</a></div>
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<a href="http://www.renbehan.com/2012/04/family-friendly-fridays-april-blog-event-on-fabulicious-food.html">Family Friendly Fridays</a></div>
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<a href="http://mandysrecipebox.blogspot.com/">Totally Tasty Tuesdays</a></div>
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<a href="http://iblog4.me/2012/04/tasty-tuesday-bananas/">Tasty Tuesday</a></div>
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<a href="http://kellythekitchenkop.com/2012/04/real-food-wednesday-4112012.html#comment-114346">Real Food Wednesday</a></div>
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<a href="http://www.sugaranddots.com/2012/04/what-i-whipped-up-wednesday_17.html">What I Whipped UP Wednesday</a></div>
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<a href="http://itsablogparty.com/the-weekly-round-up-week-8/">Weekly Round Up</a></div>
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<a href="http://www.momtrends.com/2012/04/quick-mexican-casserole/">Friday Food</a></div>
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<a href="http://www.happygoluckyblog.com/">Shine On Fridays</a></div>
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<a href="http://www.sippycupchronicles.com/">Favorite Thing Friday</a></div>
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<a href="http://asliceofsouthern.blogspot.com/">Southern Sundays</a></div>
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<a href="http://msenplace.blogspot.com/">See Ya in the Gumbo</a></div>
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<a href="http://iamaddictedtorecipes.blogspot.ca/p/link-party.html">ScrumptiousSunday</a></div>
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<span style="color: green; font-family: Gigi; font-size: large;">Carla</span></div>
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<span style="color: green; font-family: Gigi; font-size: large;">Michael</span></div>
Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com9tag:blogger.com,1999:blog-4427608034552439354.post-1391605512689052612012-03-03T19:59:00.021-05:002012-04-25T22:36:18.434-04:00Oven Roasted Smokey Beef Brisket <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-he8Q_qunQ8g/T1KQmQ175FI/AAAAAAAACrw/_U0r_jL9RFA/s1600/Brisket+and+Leftover+Christmas+Ham+038-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-he8Q_qunQ8g/T1KQmQ175FI/AAAAAAAACrw/_U0r_jL9RFA/s640/Brisket+and+Leftover+Christmas+Ham+038-1.JPG" width="620" /></a></div>
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This was Michael's request for his birthday this year. He can't seem to get enough of it lately. As you may remember if you've followed our blog, <a href="http://recipeadddict.blogspot.com/2011/02/chicken-cordon-bleu-for-my-funny.html">this</a> has been his long time favorite. However once I had made this, long before his bithday, he said "This is what I'm requesting for my birthday this year, I think I've had enough Chicken Cordon Blue for a while". Which has always been one of his favorites. I almost always make him a special dinner for his birthday. His birthday falls on Valentines day, so we usually stay in and have a cozy dinner at home. As the nicer restaurants are usually on a long wait to be seated. Although we did go out to a nice <a href="http://316oysterbar.com/">seafood restaurant</a> this year that didn't have a long wait. You know what? It was a disaster. Michael's dinner came out and mine was still being finished up in one of the other kitchens. (They have three different kitchens.) Well we had been there once before and everything turned out wonderful. One would think that resaurants would be at the top of their game on special holidays knowing they are going to be "slammed". You just never know.</div>
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<a href="http://2.bp.blogspot.com/-dFHOqopUwHk/T1KUdujt0FI/AAAAAAAACr4/Z7t9yraPH4M/s1600/Oven+Roasted+Smokey+Brisket++048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-dFHOqopUwHk/T1KUdujt0FI/AAAAAAAACr4/Z7t9yraPH4M/s640/Oven+Roasted+Smokey+Brisket++048.JPG" width="620" /></a></div>
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I served this awesome brisket with standard Potato Latkes and a side garden salad, and it was a meal to swoon over. Though since he's requested this more times than I can count, (and I suppose we'll have this many more times in the coming year) I suppose I'll have to come up with something else swoon worthy for next year. At least I have some time.</div>
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<a href="http://2.bp.blogspot.com/-fbHLB3lYXcc/T1KUyHBoP5I/AAAAAAAACsA/YiurWXWR2q8/s1600/Oven+Roasted+Smokey+Brisket++051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-fbHLB3lYXcc/T1KUyHBoP5I/AAAAAAAACsA/YiurWXWR2q8/s640/Oven+Roasted+Smokey+Brisket++051.JPG" width="620" /></a></div>
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If you have any leftovers, you can repurpose them into sandwiches, burritos, carnitas, or any number of meals. </div>
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<strong><em>Oven Roasted Smokey Brisket</em></strong></div>
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<em>Adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/texas-oven-roasted-beef-brisket-recipe/index.html">Paula Deen at Food Network</a></em></div>
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<strong>Ingredients</strong></div>
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4 lb. beef brisket, trimmed</div>
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2 teaspoons liquid smoke (a little goes a long way)</div>
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2 Tablespoons salt, kosher</div>
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2 Tablespoons chili powder</div>
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1 Tablespoon Chipotle chili powder</div>
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1 Tablespoon garlic powder</div>
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1Tablespoon onion powder</div>
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1 Tablespoon black pepper, freshly ground</div>
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2 teaspoons dry mustard</div>
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1 Tablespoon sugar</div>
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1 bay leaf, ground</div>
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1½ - 2 cups beef stock</div>
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<strong>Directions</strong></div>
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Preheat oven to 350° F.</div>
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Start by rubbing brisket with the liquid smoke.In a small mixing bowl, combine the salt, chili powder, chipotle chili powder, garlic powder, onion powder, black pepper, dry mustard, sugar, ground bay and mix well. POur and rub in this seasoning mixture on both sides of the brisket, covering well. Place brisket into a roasting pan, uncovered, and roast for 1 hour.</div>
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After 1 hour, lower oven to 300° F. Add enough beef stock to coome up about ½ inch in pan. Cover tightly with aluminum foil and continue to cook for 3 hours, or until fork tender.</div>
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Trim any excess fat and slice thinly. Serve accompanied by pan juices.</div>
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Serves 10</div>
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I am absolutely certain that if you try this recipe, you will be swooning too! Let us know if you do (make this or swoon).</div>
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We are linking up with our friends at:</div>
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<a href="http://itsablogparty.com/the-weekly-round-up-2012-0302/">The Weekly Round-Up</a></div>
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<a href="http://tatertotsandjello.com/2012/03/weekend-wrap-up-party-and-bluebird-chic-giveaway.html">Weekend Wrap Up Party</a></div>
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<a href="http://tidymom.net/2012/kitchen-conversion-charts/">I'm Lovin' It</a></div>
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<a href="http://www.yourthrivingfamily.com/2012/03/weekend-whatever-12-link-up.html">Weekend Whatever #12</a></div>
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<a href="http://designsbygollum.blogspot.com/2012/03/foodie-friday.html">Foodie Friday</a></div>
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<a href="http://www.foodtripfriday.net/foodtripfriday152/">Food Trip Friday #152</a></div>
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<a href="http://kbandwhitesnakeshome.blogspot.com/2012/03/simply-delish.html">Simply Delish</a></div>
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<a href="http://mizhelenscountrycottage.blogspot.com/2012/02/full-plate-thursday-3-1-12.html">Full Plate Thursday</a></div>
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<a href="http://www.simplysweethome.com/2012/03/friday-favorites-week-105.html">Friday Favorites</a></div>
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<a href="http://www.grocerycartchallenge.blogspot.com/2012/03/gcc-recipe-swap-faux-frappuccino.html">GCC Recipe Swap</a></div>
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<span style="color: green; font-family: Gigi; font-size: x-large;">Carla</span></div>
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<span style="color: green; font-family: Gigi; font-size: x-large;"> &</span></div>
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<span style="color: green; font-family: Gigi; font-size: x-large;">Michael</span></div>
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<br /></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com12tag:blogger.com,1999:blog-4427608034552439354.post-47617731182706119432012-02-28T20:09:00.020-05:002012-05-09T18:41:36.834-04:00We're Back in 2012 with Cod in Parmesan Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EAiYXHEHY6Y/T011NmrkxpI/AAAAAAAACrE/DVSN6pGi2Nw/s1600/Cod+with+Parm+Sauce+and+Arancini+171-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/-EAiYXHEHY6Y/T011NmrkxpI/AAAAAAAACrE/DVSN6pGi2Nw/s400/Cod+with+Parm+Sauce+and+Arancini+171-4.JPG" width="400" /></a></div>
Yeah, we got some splainin to do huh? Naw, I'm sure you don't want to hear it. How bout some of the good news? We bought ourselves one of these babies for Christmas:<br />
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<a href="http://www.buydig.com/Assets/Product/images250/19BD600992BB4FD2BE1409D3883CD3B7.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="320" jquery15208679252252189742="18" src="http://www.fatwallet.com/static/attachments/thumbnails/136420.jpg" style="display: inline;" width="320" /></a></div>
Still learning how to take food pics with it though. However it is light years better than this one that we were using:<br />
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<a href="http://nikon.com/news/2009/img/s220_rd_front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="106" src="http://nikon.com/news/2009/img/s220_rd_front.jpg" width="166" /></a></div>
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Anyhoo, our pics on here will be a work in progress.</div>
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On to this post. You all know how I love me some seafood. However did you know when it comes to fish I am really picky? It's true! It has to be a firm, white fish fillet. Oh, I do like my salmon and ahi tuna as well. However I am not into soft, or gray, mushy fillets. Well I was watching one of my favorite networks <a href="http://www.foodnetwork.com/">FN</a> and saw Giada making this <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-halibut-with-bechamel-sauce-recipe/index.html">Broiled Halibut with Bechamel Sauce</a> and I knew I had to try it. First of all Italians will tell you that you aren't supposed to put cheeses with seafood. Uh-Oh! Well I've never believed that anyway. I believe to each his own. So like I said, I love seafood and I also love cheese. Well, I had cod fillets in the freezer and I had lots of cheeses in the cheese drawer in the fridge.</div>
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<a href="http://3.bp.blogspot.com/-VZ7lgG-F2CY/T0lRwqzNliI/AAAAAAAACqc/3Bz8iUFAn6E/s1600/Cod+with+Parm+Sauce+and+Arancini+163-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-VZ7lgG-F2CY/T0lRwqzNliI/AAAAAAAACqc/3Bz8iUFAn6E/s400/Cod+with+Parm+Sauce+and+Arancini+163-2.JPG" width="400" /></a></div>
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Nothing like some beatiful fish fillets swimming in a white wine bath.</div>
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Except maybe a pan full of a cheesy bechamel sauce.</div>
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<a href="http://1.bp.blogspot.com/-ONZbuwX38Fo/T0lVSkySd1I/AAAAAAAACqs/4pqy7MiYTug/s1600/Cod+with+Parm+Sauce+and+Arancini+099-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://1.bp.blogspot.com/-ONZbuwX38Fo/T0lVSkySd1I/AAAAAAAACqs/4pqy7MiYTug/s400/Cod+with+Parm+Sauce+and+Arancini+099-3.JPG" width="400" /></a></div>
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Leftover Mushroom Risotto</div>
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<a href="http://3.bp.blogspot.com/-wV6V8FIMIbE/T0lTAD3GR_I/AAAAAAAACqk/6rQ593kYtdM/s1600/Cod+with+Parm+Sauce+and+Arancini+166-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-wV6V8FIMIbE/T0lTAD3GR_I/AAAAAAAACqk/6rQ593kYtdM/s400/Cod+with+Parm+Sauce+and+Arancini+166-2.JPG" width="400" /></a></div>
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for these Arancini di Riso (Rice Balls)</div>
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<em><strong>Broiled Cod with Parmesan Sauce</strong></em></div>
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<em>Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-halibut-with-bechamel-sauce-recipe/index.html">Giada at Home</a> on Food Network</em></div>
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<strong>Ingredients</strong></div>
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For the Parmesan Bechamel</div>
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5 Tablespoons room temperature butter, unsalted</div>
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1/4 cup flour</div>
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2 cups whole milk, warmed</div>
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1/2 cup (or maybe 3/4 cup) Parmesan cheese, grated</div>
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1/8 teaspoon freshly ground nutmeg</div>
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salt and pepper, to taste</div>
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For the Cod</div>
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1 (750 ml) bottle of white wine (I usually prefer to cook with Sauvingnon Blanc)</div>
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2 cups water</div>
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4 (6 ounce) cod fillets</div>
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salt and pepper</div>
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1/2 cup Parmesan cheese, grated</div>
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2 Tablespoons unsalted butter, diced into 1/4 inch pieces</div>
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<strong>Directions</strong></div>
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Spray an 8 x 8 glass baking dish with cooking spray. Set aside.</div>
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To make the bechamel sauce: In a medium size saucepan, meltl the butter over medium heat. Add the flour and wisk until smooth, at which point you will have a rue. Do not let it darken as you will want it to stay white. (A bechamel sauce is a white sauce.) Slowly add your warmed milk to the rue, whisking constantly to avoid lumps. Whisk until the sauce is smooth and thickens. Remove from heat and add the cheese, salt, pepper and nutmeg. Set aside.</div>
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To make the Cod: In a large deep sided skillet, over medium-high heat bring the wine and the water to a boil. Reduce the heat to a simmer and add the cod. Cover and cook until the fish is opaque. Remove the fish to the glass baking dish in a single layer and season with salt and pepper.</div>
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Preheat the broiler. Spoon the bechamel sauce over the top of fish. Top with remaining Parmesan cheese. Top with butter and broil until golden brown.</div>
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Serve with the <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/arancini-di-riso-recipe/index.html">Arancini di Riso</a></div>
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Linking up with my friends at:</div>
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<a href="http://asouthernfairytale.com/2012/02/26/when-rachel-met-crazy-ari/">Mouthwatering Monday</a></div>
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<a href="http://www.skiptomylou.org/2012/02/27/made-by-you-monday-89/">Made by you Monday</a></div>
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<a href="http://allthesmallstuff-cole.blogspot.com/">Tuesdays at the Table</a></div>
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<a href="http://beautyandbedlam.com/what-can-i-make-for-dinner-tonight/">Tasty Tuesday</a></div>
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<a href="http://www.blessedwithgrace.net/2012/02/tempt-my-tummy-tuesday-beef-stew-and-homemade-dinner-rolls-using-a-bread-machine/">Tempt My Tummy Tuesday's</a></div>
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<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a></div>
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<a href="http://www.thegirlcreative.com/2012/02/just-something-i-whipped-up_26.html">Just Something I Whipped Up</a></div>
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<a href="http://www.mrshappyhomemaker.com/2012/02/makin-you-crave-monday_26.html">Makin You Crave Monday</a></div>
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<a href="http://cookingwithkaryn.blogspot.com/2012/02/what-makes-you-say-mmmmm-monday-linky_27.html">What Makes You Say Mmmmm? Monday</a></div>
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<a href="http://messhalltobistro.blogspot.com/2012/02/made-from-scratch-tuesday-228.html">Made From Scratch Tuesday</a></div>
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<a href="http://www.ladybehindthecurtain.com/?p=25565">Cast Party Wednesday</a></div>
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<a href="http://www.yourthrivingfamily.com/2012/02/well-my-mom-has-been-here-for-week-now.html#disqus_thread">Weekend Whatever</a></div>
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<a href="http://permanentposies.com/2012/02/3-ingredient-french-fried-tilapia/">Tuesday's Tasty Tidbits</a></div>
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<strong><em><span style="color: #274e13; font-size: large;">Carla and Michael</span></em></strong>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com1tag:blogger.com,1999:blog-4427608034552439354.post-25544571910280904412011-10-05T20:26:00.003-04:002011-10-06T16:57:45.078-04:00Carla's Roasted Chicken Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ibYw67gmyeM/Tozdo9EXUGI/AAAAAAAACoQ/FZzB2KragOI/s1600/Carla%2527s+Chicken+Sandwich+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" kca="true" src="http://3.bp.blogspot.com/-ibYw67gmyeM/Tozdo9EXUGI/AAAAAAAACoQ/FZzB2KragOI/s400/Carla%2527s+Chicken+Sandwich+004.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This has become one of my favorite lunches ever. I saw this <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-and-avocado-napoleons-recipe/index.html">Grilled Chicken and Avocado Napoleons</a> on a Giada at Home re-run and I knew I had to make it. I thought even though I didn't have any puff pastry thawed out, I could do this sandwich one better. Besides I thought that three sheets of the puff pastry was a bit too much "bread" for my liking. I'd had a large roasted chicken breast left over one night and sliced into thin slivers to make sandwiches with. I've made this three times over the last 10 days. Once on a large toasted croissant (the best), once on a toasted onion roll and this one on a small burger bun (hey, it was already thawed and at the ready).</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><em>Roasted Chicken, Avocado, and Spinach Sandwich</em></strong></div><div class="separator" style="clear: both; text-align: center;"><em>Courtesy Recipe Addict</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: center;">Thinly sliced roasted chicken</div><div class="separator" style="clear: both; text-align: center;">Smoked Provolone cheese slices</div><div class="separator" style="clear: both; text-align: center;">Fresh baby spinach leaves</div><div class="separator" style="clear: both; text-align: center;">Red onion, sliced thin</div><div class="separator" style="clear: both; text-align: center;">Avocado slices</div><div class="separator" style="clear: both; text-align: center;">1 Tablespoon Sambal Oelek (ground fresh chili paste-found in the international isle)</div><div class="separator" style="clear: both; text-align: center;">1/2 cup mayonnaise</div><div class="separator" style="clear: both; text-align: center;">Toasted croissant or bun of your choice</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Directions</strong></div><div class="separator" style="clear: both; text-align: center;">Make the chili mayo and refrigerate. The amounts are up to you. I make mine fairly spicy. Upon your toasted croissant or bun, layer the roasted chicken on the bottom half, smoked provolone, baby spinach leaves, sliced red onion, and sliced avocado. Top with a healthy slather of the chili mayonnaise and the top half of your bread. Sit back and enjoy one of the best sandwiches you have ever had.</div><div class="separator" style="clear: both; text-align: center;">This would also be excellent with turkey. Maybe some bacon too!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Linking this up to:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://allthesmallstuff-cole.blogspot.com/%22">Tuesdays at the Table</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://athomewithhaley.blogspot.com/2011/10/recipes-i-cant-wait-to-try-48.html?showComment=1317862462213#c8538742974915034774">Recipes I Can't Wait to Try</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blessedwithgrace.net/">Tempt My Tummy Tuesdays</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://itsablogparty.com/delicious-dishes/">It's a Blog Party</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://goodcheapeats.com/2011/10/warm-spicy-fish-rub-whats-on-your-plate/">What's on Your Plate</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ladybehindthecurtain.com/?p=18238">Cast Party Wednesday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.everydaytastes.com/2011/10/06/its-a-keeper-thursday-recipe-project-linky-26/">It's a Keeper Thursday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.theshabbycreekcottage.com/2011/10/day-6-hanging-crooked-frames.html">Transformation Thursday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://frommytinykitchen.blogspot.com/2011/10/this-weeks-cravings-lunch-time.html">This Weeks Cravings</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://mizhelenscountrycottage.blogspot.com/2011/10/full-plate-thursday-10-6-11.html">Full Plate Thursday</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com8tag:blogger.com,1999:blog-4427608034552439354.post-33699002020281244692011-09-28T18:07:00.001-04:002011-09-28T19:42:20.824-04:00Meatballs and Peas<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fyyEXUFzGUs/ToIXhT3tOSI/AAAAAAAACn0/zzAA28jhsPs/s1600/Food+and+Wine-+Meatballs+and+Peas+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="http://4.bp.blogspot.com/-fyyEXUFzGUs/ToIXhT3tOSI/AAAAAAAACn0/zzAA28jhsPs/s400/Food+and+Wine-+Meatballs+and+Peas+027.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">So they say fall has officially started. Ha! Today it is a balmy 86 degrees outside. Though they say by Saturday we will dip into the low 70's. Sure wish it would stay there, though I'm thinking we're not quite finished with the hot and humid higher 80's here. I myself am through with the heat. Although, I'm not quite ready for coats and mittens either. </div><div class="separator" style="clear: both; text-align: center;">Even though I'm cranky about the weather, I'm never one to feel that I have to conform my ways of cooking to the temperatures outside. Therefore I could just as easily enjoy a warm comforting bowl of chili in the middle of the summer as I could enjoy a cold salad in the middle of winter.</div><div class="separator" style="clear: both; text-align: center;">This is one of those meals I could enjoy anytime. I found it here in my <a href="http://www.foodandwine.com/recipes/meatballs-with-peas">December 2009 Food and Wine Magazine</a>. We both loved this and will be having it time and time again. It is pictured here over rice, though it is equally delicious over mashed potatoes.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7dSmasCUK6Q/ToIp_3g4C1I/AAAAAAAACn8/j-z9rNeNH3o/s1600/Food+and+Wine-+Meatballs+and+Peas+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="http://2.bp.blogspot.com/-7dSmasCUK6Q/ToIp_3g4C1I/AAAAAAAACn8/j-z9rNeNH3o/s400/Food+and+Wine-+Meatballs+and+Peas+016.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">For the meatballs. The original recipe calls for 1/2 ground beef and 1/2 ground pork (didn't have any ground pork on this occasion). I used ground beef, onion, bread crumbs, parmesan cheese, thyme, parsley, and egg. The original recipe calls for raisins. I left them in the box for snacking on. I DO NOT like raisins in my ground meat recipes. (I omit them from picadillo as well.) Mix well and form into 24 meatballs.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-b6aTX6ETufs/ToI9ElSYqFI/AAAAAAAACoE/TkH1ovr_V3A/s1600/Food+and+Wine-+Meatballs+and+Peas+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="http://4.bp.blogspot.com/-b6aTX6ETufs/ToI9ElSYqFI/AAAAAAAACoE/TkH1ovr_V3A/s400/Food+and+Wine-+Meatballs+and+Peas+019.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Again, the original recipe calls for broiling the meatballs. I find that method more of a pain than simply frying them off in a little olive oil. So that's what I did. Pour wine into casserole and add the meatballs. (I bet you thought those were sitting in a puddle of oil!) I would suppose if you do not cook with alcohol, you could use some broth for an added flavor boost, your call there.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JMnrmJYb21k/ToI9VKiMzxI/AAAAAAAACoI/_A347k0OLwU/s1600/Food+and+Wine-+Meatballs+and+Peas+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="http://4.bp.blogspot.com/-JMnrmJYb21k/ToI9VKiMzxI/AAAAAAAACoI/_A347k0OLwU/s400/Food+and+Wine-+Meatballs+and+Peas+020.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">For the sauce: canned tomatoes, garlic, onion, oregano, frozen peas. You know the drill: in a little EVOO, saute the onions and garlic. Add the tomatoes and oregano, simmer a bit. Add the peas and simmer a bit more until sauce thickens some.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-of4n3FGY9T0/ToI9jT2xn-I/AAAAAAAACoM/9qkls6bIEdc/s1600/Food+and+Wine-+Meatballs+and+Peas+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="http://1.bp.blogspot.com/-of4n3FGY9T0/ToI9jT2xn-I/AAAAAAAACoM/9qkls6bIEdc/s400/Food+and+Wine-+Meatballs+and+Peas+022.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">When sauce is thickened a little pour over meatballs and bake at 400 degrees for approximately 30 minutes. Remove and let rest for 10 minutes. Serve with your choice of rice, potatoes, pasta, or even polenta.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-j8uoW4JgZBU/ToIZzaWH8TI/AAAAAAAACn4/FHuE6jCqQBY/s1600/Food+and+Wine-+Meatballs+and+Peas+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kca="true" src="http://2.bp.blogspot.com/-j8uoW4JgZBU/ToIZzaWH8TI/AAAAAAAACn4/FHuE6jCqQBY/s400/Food+and+Wine-+Meatballs+and+Peas+028.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Simple and delicious.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><em>Meatballs with Peas</em></strong></div><div class="separator" style="clear: both; text-align: center;"><em>Slightly adapted from Food and Wine Magazine</em></div><div class="separator" style="clear: both; text-align: center;"><em>Adapted and tested by Food and Wine Magazine from <a href="http://www.foodandwine.com/articles/holiday-cooking-december-recipes">Eugenia Bone</a></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For the Meatballs</div><div class="separator" style="clear: both; text-align: center;">1/2 lb. ground beef chuck</div><div class="separator" style="clear: both; text-align: center;">1/2 lb. ground pork (I omitted this and just used 1 lb. ground chuck)</div><div class="separator" style="clear: both; text-align: center;"><strike>3 tablespoons golden raisins, soaked in hot water and drained </strike>(I omitted)</div><div class="separator" style="clear: both; text-align: center;">1 large egg</div><div class="separator" style="clear: both; text-align: center;">1/2 cup onion, minced</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons dry breadcrumbs</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons fresh grated <strike>Parmigiano-Reggiano</strike> (can't find it here, seriously!) Parmesan cheese</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon fresh thyme, chopped</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon fresh parsley (our parsley died on us, so I used 2 teaspoons dried)</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon water</div><div class="separator" style="clear: both; text-align: center;">1 1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon fresh ground pepper</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon EVOO (extra virgin olive oil)</div><div class="separator" style="clear: both; text-align: center;">1/2 cup dry white wine</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For the Marinara Sauce</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon EVOO</div><div class="separator" style="clear: both; text-align: center;">1/2 cup onion, miced</div><div class="separator" style="clear: both; text-align: center;">1 garlic clove, minced</div><div class="separator" style="clear: both; text-align: center;">1 16 ounce can chopped tomatoes</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon dried oregano</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cup frozen peas, thawed</div><div class="separator" style="clear: both; text-align: center;">salt and pepper</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong>Directions</strong></div><div class="separator" style="clear: both; text-align: center;">Start by making the meatballs. In a bowl combine all the meat, bread crumbs, cheese, onion, thyme, parsley, water, egg, and salt and pepper. Form into 24 uniform size meatballs. For this I like to use a small ice cream scoop (#25 or 30). Fry meatballs over medium to medium high in a little oil, browning on all sides. Transfer to meatballs to a baking dish. Add the wine and set aside.</div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 400 degrees.</div><div class="separator" style="clear: both; text-align: center;">In a saucepan over medium heat add the oil and saute the onion and garlic for approximately 5 minutes. Add the tomatoes and oregano and simmer for another 5 minutes. Lastly add the peas and simmer another 5 minutes. Add salt and pepper to taste. Pour the sauce over meatballs and bake for 30 minutes. Let rest 10 minutes and serve.</div><div class="separator" style="clear: both; text-align: center;">Makes 4 servings.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">We are linking this post up to:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://recipeadddict.blogspot.com/2011/09/meatballs-and-peas.html">Recipes I Can't Wait to Try</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://goodcheapeats.com/2011/09/pumpkin-coffeecake-with-pepitas/">What's on Your Plate?</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://diningwithdebbie.blogspot.com/2011/09/whats-on-menu-wednesday-and-german.html">What's on the Menu Wednesday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ladybehindthecurtain.com/?p=17445">Cast Party Wednesday</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: cyan;">Carla and Michael</span></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com0tag:blogger.com,1999:blog-4427608034552439354.post-27695155843095370172011-09-24T15:56:00.004-04:002011-09-25T09:52:14.489-04:00Preserving Summers Bounty<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-32jA39DrkLk/Tnz3wYSA3HI/AAAAAAAACnc/uGin7AtS7fg/s1600/Fresh+Peas+and+Green+Beans+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="http://3.bp.blogspot.com/-32jA39DrkLk/Tnz3wYSA3HI/AAAAAAAACnc/uGin7AtS7fg/s400/Fresh+Peas+and+Green+Beans+009.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Goodbye Summer. Hello Fall. I love my Local Farmers Market. That being said, I decided I would stock up on the end of the summers beautiful vegetables and store them for use when they are no longer available in the fall and winter.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iRVDihQAbfY/Tnz6Hk821LI/AAAAAAAACnk/LTODulNkJjU/s1600/Fresh+Peas+and+Green+Beans+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="http://1.bp.blogspot.com/-iRVDihQAbfY/Tnz6Hk821LI/AAAAAAAACnk/LTODulNkJjU/s400/Fresh+Peas+and+Green+Beans+001.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Fresh picked Baby Pea Pods are given a good wash.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nbrugarFAn8/Tnz6aCckXaI/AAAAAAAACno/OGfXbEX-vII/s1600/Fresh+Peas+and+Green+Beans+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="http://2.bp.blogspot.com/-nbrugarFAn8/Tnz6aCckXaI/AAAAAAAACno/OGfXbEX-vII/s400/Fresh+Peas+and+Green+Beans+002.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">See those beautiful fresh babies!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--lClKJ3ghpk/Tnz6sbZ0BSI/AAAAAAAACns/iUduKo6zfCw/s1600/Fresh+Peas+and+Green+Beans+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="http://1.bp.blogspot.com/--lClKJ3ghpk/Tnz6sbZ0BSI/AAAAAAAACns/iUduKo6zfCw/s400/Fresh+Peas+and+Green+Beans+004.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Shelled and rinsed again.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HLzwTWlzJSw/Tnz66WUKRVI/AAAAAAAACnw/8sTUTiB5FlY/s1600/Fresh+Peas+and+Green+Beans+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="300" src="http://3.bp.blogspot.com/-HLzwTWlzJSw/Tnz66WUKRVI/AAAAAAAACnw/8sTUTiB5FlY/s400/Fresh+Peas+and+Green+Beans+005.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Into a big pot of boiling water they went to be blanched for 2 minutes. Then submerged into a big bowl of ice water until cool. Lastly I patted them dry on paper towels and sealed them up in my Food Saver.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now in the dead of winter I can use my garden fresh peas or green beans (I did the same par-boil to them too) and I don't have to go to the freezer section in the store. I've also done the same with the beautiful zucchini and crookneck squash as well. My mother just froze a big batch of fresh green tomatoes and brought me a huge bag full. Yummy, fried green tomatoes will definately warm me up this winter. Thanks mom. I plan on visiting the farmers market and doing the same with the fall and winter vegetables during this up coming season. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><em>Preserving Fresh Summer Vegetables</em></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Garden Peas</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Green Beans</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Zucchini</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Crookneck (yellow) Squash</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Rinse off vegetables well in cold water.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Fill a large bowl with ice and water.Set aside.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Bring a large pot of water to a rolling boil.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">When water comes to a full boil put in vegetables and immediately start your timer.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Peas only take a minute or two, most other vegetables take a full 3 minutes to blanch.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">When time is up, immediatelyscoop out the vegetables and plunge into the ice water. This will stop the cooking process and help preserve the color and freshness.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">When cooled, spread the vegetables out on a large sheet pan lined with paper towels and dry them off.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">At this point, if you have the space in your freezer you can remove the paper towels and flash freeze or IQF (Individually Quick Frozen).</div><div class="separator" style="clear: both; text-align: center;">If you have a Food Saver all the better, if not just use a good zip freezer bag. Bag up vegetables in amounts according to your usage preference. Label item and date. Store in freezer for later use.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Linking up with:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodtripfriday.net/">Food Trip Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://designsbygollum.blogspot.com/2011/09/foodie-friday-comfort-stew-for-weary.html">Foodie Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.simplysweethome.com/2011/09/friday-favorites-week-82.html">Friday Favorites</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tatertotsandjello.blogspot.com/2011/09/weekend-wrap-up-party-75-pick-your-plum.html">Weekend Wrap Up Party</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://shabbynest.blogspot.com/2011/09/frugal-friday_22.html">Frugal Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://lifeasmom.com/2011/09/become-an-entreleader-frugal-friday.html">Frugal Fridays</a></div><div class="separator" style="clear: both; text-align: center;"><a hef="http://www.fingerprintsonthefridge.com/2011/09/feature-yourself-friday_22.html" href="http://www.blogger.com/">Feature Yourself Friday</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com2tag:blogger.com,1999:blog-4427608034552439354.post-7420468811146589212011-09-20T16:34:00.001-04:002011-09-20T19:09:26.903-04:00Perfect Eye of Round Roast<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XwVzPgdVILM/TnjikejYWUI/AAAAAAAACm8/P9UmkFlNm2w/s1600/Eye+Roast+and+Gravy+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rba="true" src="http://2.bp.blogspot.com/-XwVzPgdVILM/TnjikejYWUI/AAAAAAAACm8/P9UmkFlNm2w/s400/Eye+Roast+and+Gravy+009.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I have tried many times over many years using many, many different methods for cooking an eye roast. It had always turned out way over-cooked and tough as shoe leather. Not that I've ever taken a bite out of my shoes to compare, just an old expression. I finally found the ideal way to cook this roast so that it is medium rare and buttery melt in your mouth tender. I first saw this show of Bobby Flay's <a href="http://www.foodnetwork.com/recipes/boy-meets-grill/kathy-bakers-beef-tender-recipe/index.html">Birthday Dinner</a> years ago. I had my doubts and wondered if the meat would really cook through. Fast-forward to this beatiful roast and what to do? Then after many searches, I saw this recipe/method for <a href="http://allrecipes.com/Recipe/high-temperature-eye-of-round-roast/detail.aspx">High Temperature Eye of Round Roast</a> and I figured why not give it a shot.</div><div class="separator" style="clear: both; text-align: center;">Let me just tell you I was like a little kid in a candy store. I was elated at how perfect this method worked out. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><em>Perfect Eye of Round Roast</em></strong> </div><div class="separator" style="clear: both; text-align: center;"><em>Adapted from <a href="http://allrecipes.com/Recipe/high-temperature-eye-of-round-roast/detail.aspx">allrecipes.com</a></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: center;">1 3lb. eye of round roast</div><div class="separator" style="clear: both; text-align: center;">liberal amount of <a href="http://www.pauladeen.com/recipes/recipe_view/house_seasoning/">Paula Deen's House Seasoning</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Directions</strong></div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 500 degrees</div><div class="separator" style="clear: both; text-align: center;">Rub roast liberally with seasoning mix. Place roast into a roasting pan, do not cover in order to form a nice outer crust. Place roast into the preheated oven and reduce temperature to 475 degrees. Roast for approximately 7 minutes per pound. If cooking a larger roast (5 to 7 lbs.) cook for approximately 5 minutes per pound. After cooking for allotted amount of time, turn off oven and let the roast remain in the hot oven for 2 1/2 hours. Do NOT open that oven door or your oven will cool down too fast and roast will not finish cooking to the desired medium rare. Remove roast from oven, internal temperature should have reached at least 145 degrees. Slice and serve with your choice of pan dripping gravy, au jus, or horseradish cream sauce.</div><div class="separator" style="clear: both; text-align: center;">Serves 6</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Linking up with:</div><div class="separator" style="clear: both; text-align: center;">A Southern Fairytale for <a href="http://asouthernfairytale.com/2011/09/19/handmade-holidays-weekly-wrap-up/">Mouthwatering Monday</a></div><div class="separator" style="clear: both; text-align: center;">All the Small Stuff for <a href="http://allthesmallstuff-cole.blogspot.com/2011/09/tuesdays-at-table-creamy-spinach.html">Tuesdays At The Table</a></div><div class="separator" style="clear: both; text-align: center;">Balancing Beauty and Bedlam for <a href="http://beautyandbedlam.com/the-next-food-network-star/">Tasty Tuesday</a></div><div class="separator" style="clear: both; text-align: center;">Blessed with Grace for <a href="http://www.blessedwithgrace.net/2011/09/tempt-my-tummy-tuesday-glazed-pork-with-caramelized-pears-and-sweet-potatoes/">Tempt My Tummy Tuesday</a></div><div class="separator" style="clear: both; text-align: center;">It's a Blog Party for <a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a></div><div class="separator" style="clear: both; text-align: center;">Permanent Posies for <a href="http://permanentposies.com/2011/09/red-chile-chicken/">Tuesday's Tasty Tidbits</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com4tag:blogger.com,1999:blog-4427608034552439354.post-56331758964323330652011-09-09T16:42:00.006-04:002011-09-10T11:23:18.497-04:00Spinoccoli Pizza alla Michael<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-STFvr5AZQnc/TimvwV9ZLcI/AAAAAAAACmc/0BQvuv2bW1E/s1600/Spinoccoli+Pizza+014a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="http://2.bp.blogspot.com/-STFvr5AZQnc/TimvwV9ZLcI/AAAAAAAACmc/0BQvuv2bW1E/s400/Spinoccoli+Pizza+014a.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">WOW! Where has the summer gone? I guess I missed most of it. Between my shoulder issues and then Michael breaking a bone in his foot, I haven't been on here in forever. I've been playing nurse-maid.</div><div class="separator" style="clear: both; text-align: center;">In any case I'm back and starting back with one of our (MY) quickie favorites.</div><div class="separator" style="clear: both; text-align: center;">Yes, the famous Spinoccoli Pizza.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Well this is a pizza that Michael turned me on to and I can never have it often enough. Michael frequented Pizzaria Unos way back in the day and has replicated this pizza ever since. Then when he and I met he made it for me and it has become one of my frequent requests. (You've just got to love a man that will take over the kitchen and cook for you.)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-opPQJXTzMO4/TimygoUHsPI/AAAAAAAACmg/OgSwKrAcfoA/s1600/Spinoccoli+Pizza+007a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/-opPQJXTzMO4/TimygoUHsPI/AAAAAAAACmg/OgSwKrAcfoA/s400/Spinoccoli+Pizza+007a.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Spinach, broccoli, and garlic on a white sauce covered in cheese.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fSRF8LphhjY/Timy4LxbYnI/AAAAAAAACmk/8TgmyNIKQOM/s1600/Spinoccoli+Pizza+010a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://2.bp.blogspot.com/-fSRF8LphhjY/Timy4LxbYnI/AAAAAAAACmk/8TgmyNIKQOM/s400/Spinoccoli+Pizza+010a.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">More cheese please.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yi9RUCto7xY/TimzPpNKgzI/AAAAAAAACmo/_yM0D9F9jVg/s1600/Spinoccoli+Pizza+013a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-yi9RUCto7xY/TimzPpNKgzI/AAAAAAAACmo/_yM0D9F9jVg/s400/Spinoccoli+Pizza+013a.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I could have a slice of this at least once a week for lunch and never tire of it.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><em>Spinoccoli Pizza</em></strong></div><div class="separator" style="clear: both; text-align: center;"><em>Courtesy Recipe Addict</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><em>Ingredients</em></strong></div><div class="separator" style="clear: both; text-align: center;">Pizza Crust (your choice)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.olivegarden.com/Connections-to-Italy/Recipes/Sauces/Alfredo-Sauce/">Alfredo Sauce</a> (recipe I like)</div><div class="separator" style="clear: both; text-align: center;">pinch of red pepper flakes</div><div class="separator" style="clear: both; text-align: center;">thinly shaved garlic</div><div class="separator" style="clear: both; text-align: center;">fresh baby spinach </div><div class="separator" style="clear: both; text-align: center;">fresh broccoli florets</div><div class="separator" style="clear: both; text-align: center;">grated mozzarella cheese</div><div class="separator" style="clear: both; text-align: center;">grated parmesan cheese</div><div class="separator" style="clear: both; text-align: center;">(you will decide how much of each of the ingredients you want to use depending on your preference)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><em>Directions</em></strong></div><div class="separator" style="clear: both; text-align: center;">Assemble by layering first the sauce, then your spinach, broccoli florets, and the garlic. Sprinkle red pepper flakes over veggies. Load with cheeses and bake in a 450 degree oven until crust is crispy and chesses are bubbling.</div><div class="separator" style="clear: both; text-align: center;">(If you are really short on time you could buy a jarred Alfredo sauce.)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Linking up to:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.couponcookin.com/">Coupon Cookins - Tasty Traditions</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://itsablogparty.com/delicious-dishes/">It's a Blog Party's - Delicious Dishes</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tidymom.net/2011/kitchen-makeover/#comment-235739">Tidy Mom's - I'm Lovin It</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://lifeasmom.com/2011/09/vegetable-pasta-with-pistou-urs-quick-dinners.html">Life as Mom's - Ultimate Recipe Swap</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.ekatskitchen.com/">Ekats Kitchen's - Friday Potluck</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodtripfriday.net/">Willa's - Food Trip Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://goodcheapeats.com/">Good Cheap Eats - What's on Your Plate</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://mangoesandchutney.com/2011/09/key-lime-pie-ice-cream.html">Mangoes and Chutney's - Fat Camp Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://mizhelenscountrycottage.blogspot.com/">Miz Helen's Country Cottage - Full Plate Thursday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.momtrends.com/2011/09/lake-como-food-highlights/">MomTrends - Friday Food</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.simplysweethome.com/2011/09/friday-favorites-week-80.html">Simply Sweet Home's - Friday Favorites</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tatertotsandjello.blogspot.com/2011/09/weekend-wrap-up-party-and-signs-by.html">Tatertots and Jello's - Weekend Wrap Up Party</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.grocerycartchallenge.blogspot.com/">Grocery Cart Challenge's - Recipe Swap</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: cyan;">Carla and Michael</span></em></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com9tag:blogger.com,1999:blog-4427608034552439354.post-56187591594382599912011-07-03T12:22:00.003-04:002011-07-05T15:45:24.796-04:00My Cheesiest Mac and Cheese<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3Pjr1uyFpOY/Tg5Woki0OrI/AAAAAAAACls/VK-KTteA7kU/s1600/Mac+and+Cheese001a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="http://2.bp.blogspot.com/-3Pjr1uyFpOY/Tg5Woki0OrI/AAAAAAAACls/VK-KTteA7kU/s400/Mac+and+Cheese001a.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">I'll admit it. I'm a cheese head. No, not the football team kind! I love all cheeses, expensive imported and mediocre domestic, (although we don't have very many specialty or imported good cheeses in the stores where we live here in N.C). Yes, I even like that yellow box (in the picture below) that most everyone has had in their house at one time or another. I grew up with that cheese in the refrigertor right next to the mayo that was actually called dressing. Yes, Velveeta and Miracle Whip were always found in America's kitchens back when I was growing up. </div><div style="text-align: center;">Just so you know how much I love cheese; I would venture to say I could probably love beef liver (yuk) if it were covered in cheese. Or maybe not, however you get the idea. So this recipe is my venture into the cheesiest Mac and Cheese, ever. This will be being served on the 4th of July this year along with some nicely grilled steaks and a nice big garden salad.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QImUE2qTTrM/Tg9291YMG3I/AAAAAAAACl4/kBBni17_iIs/s1600/Mac+and+Cheese+027-1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i$="true" src="http://2.bp.blogspot.com/-QImUE2qTTrM/Tg9291YMG3I/AAAAAAAACl4/kBBni17_iIs/s400/Mac+and+Cheese+027-1" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">For the cheese sauce you will need: half and half, all purpose flour, butter, and your choice of cheese(s). I used cream cheese, velveeta, cheddar, parmesan, and asiago.</div><div class="separator" style="clear: both; text-align: center;">I did forget to put the cayenne pepper and dry mustard in this picture, though I didn't leave it out of the recipe.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oQ-AnbuQtOA/Tg93pAJiRBI/AAAAAAAACmA/bNO7r-pTf1o/s1600/Mac+and+Cheese+029-1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i$="true" src="http://2.bp.blogspot.com/-oQ-AnbuQtOA/Tg93pAJiRBI/AAAAAAAACmA/bNO7r-pTf1o/s400/Mac+and+Cheese+029-1" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Start out by making a <a href="http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce">bechamel sauce</a>. Also known as a white sauce. To this you will add your cheeses, one type at a time, stirring to incorporate it into your sauce. Thus transforming the white sauce into a cheese sauce.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-57G18QPmkhk/Tg94BC7PYPI/AAAAAAAACmE/nUZQEWKFLY8/s1600/Mac+and+Cheese+031-1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i$="true" src="http://1.bp.blogspot.com/-57G18QPmkhk/Tg94BC7PYPI/AAAAAAAACmE/nUZQEWKFLY8/s400/Mac+and+Cheese+031-1" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Combine cooked pasta and cheese sauce together. Pour into baking dish and top with more shredded cheese.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kJ1Eq6JcqwU/Tg9DTeczR4I/AAAAAAAAClw/D9Q5OT-PgoE/s1600/Mac+and+Cheese+036b" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" i$="true" src="http://1.bp.blogspot.com/-kJ1Eq6JcqwU/Tg9DTeczR4I/AAAAAAAAClw/D9Q5OT-PgoE/s400/Mac+and+Cheese+036b" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Creamy, cheesy heavenly macaroni and cheese.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">We're linking this up to:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://athomewithhaley.blogspot.com/2011/06/recipes-i-cant-wait-to-try-35.html">Recipes I can't Wait to Try #35</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blessedwithgrace.net/">Tempt My Tummy Tuesday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.couponcookin.com/recipes/entree/tasty-traditions-adobo/">Tasty Traditions</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://amoderatelife.com/2011/07/time-for-friday-feed-me-tweet-me-follow-me-home-at-a-moderate-life/">Feed Me-Tweet Me-Follow Me Home</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://tidymom.net/2011/igo-charge-anywhere/">I'm Lovin' it Fridays</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://lifeasmom.com/2011/06/a-california-meets-midwest-4th-of-july-menu-ultimate-recipe-swap.html/comment-page-1#comment-62767">Ultimate Recipe Swap</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.everydaytastes.com/2011/06/30/its-a-keeper-thursday-recipe-project-linky-12/">It's a Keeper Thursday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://designsbygollum.blogspot.com/2011/06/foodie-friday-7111.html">Foodie Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodtripfriday.net/">Food Trip Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.mangoesandchutney.com/2011/07/fat-camp-friday-34-lemon-icebox-pie.html">Fat Camp Friday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.prairiestory.com/">Recipe Swap Thursday</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.remodelaholic.com/2011/07/link-up-recipe-party.html">Recipe Swap Sundays</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.simplysweethome.com/">Friday Favorites</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://grocerycartchallenge.blogspot.com/2011/07/gcc-recipe-swap.html">GCC Recipe Swap</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.girlichef.com/2011/07/guest-hosting-friday-potluck.html">Friday Potluck hosted by Girlichef</a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;">Happy </span><span style="color: white;">Independance </span><span style="color: blue;">Day</span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="0" src="http://c.gigcount.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEzMDk3MzA5MTkxMDgmcHQ9MTMwOTczMDkzODk5NSZwPTEyNDEwMzEmZD*mZz*xJm89MWVjYjU3ZGUzNTBmNDczNTli/YTIzMTljZjY5OWYxZTgmb2Y9MA==.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><img alt="Webfetti.com" border="0" height="80" src="http://ak.webfetti.com/assets/3dani/1/142.gif" width="200" /><a href="http://www.webfetti.com/download.jhtml?partner=ZKzeb936_ZCxdm235YYUS&utm_campaign=wf_Graphics&utm_source=1052544&utm_medium=wf_wordpress&successurl=http%3A//www.webfetti.com/wordpress/Graphics/Fourth-of-July/Sparklers-and-Flags.jhtml"><img border="0" height="18" src="http://t.webfetti.com/images/nocache/tr/wf/rds/3d/bl/1052544.gif" width="160" /></a></div><br />
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<div style="text-align: center;"><strong><em>Creamy 5 Cheese Macaroni and Cheese</em></strong></div><div style="text-align: center;"><em>Courtesy of Recipe Addict</em></div><br />
<div style="text-align: center;"><strong>Ingredients</strong></div><div style="text-align: center;">8 ounces (1/2 lb.) elbow macaroni or pasta of your choice, cooked al dente</div><div style="text-align: center;">2 Tbsp. butter</div><div style="text-align: center;">2 Tbsp AP (all purpose) flour</div><div style="text-align: center;">2 cups half and half</div><div style="text-align: center;">1/4 tsp. salt</div><div style="text-align: center;">1/8 tsp pepper</div><div style="text-align: center;">1/4 - 1/2 tsp cayenne pepper</div><div style="text-align: center;">1/2 tsp dry mustard (Colemans)</div><div align="center">8 ounces (2 cups) cheddar cheese, shredded<br />
4 ounces Velveeta cheese, cubed</div><div style="text-align: center;">4 ounces cream cheese, cubed (room temperature)</div><div style="text-align: center;">1/2 cup parmesan cheese, shredded</div><div style="text-align: center;">1/4 cup asiago cheese, shredded</div><br />
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<div style="text-align: center;"><strong>Directions</strong></div><div style="text-align: center;">Pre-heat oven to 350 degrees.</div><div style="text-align: center;">Cook pasta in boiling salted water until al dente. Drain and put into a large mixing bowl.Set aside.</div><div style="text-align: center;">In a small mixing bowl, mix the shredded cheddar, parmesan, and asiago cheeses. Set aside.</div><div style="text-align: center;">In a small saucepan over low heat, warm half and half. In a medium saucepan over medium heat melt butter. Add flour and stir to make a <a href="http://en.wikipedia.org/wiki/Roux">roux</a>. Stir for a minute or two in order to cook out the "raw flour" taste, and don't let the roux turn brown. You'll want it to stay white or a light cream color. Add the warm half and half a little at a time and stir until the sauce thickens. Add the salt, pepper, cayenne pepper, and dry mustard, stirring another minute to incorporate into sauce. Add the cubed Velveeta and cream cheese and stir until melted, then add in 3/4 of the shredded cheese mixture. Continue stirring until all the cheeses are melted. </div><div style="text-align: center;">Pour cheese sauce over cooked pasta and mix thoroughly. Pour into an 8 x 8 (or close appropriate sized) casserole dish. Top with remaining shredded cheese mixture. Cover with aluminum foil and bake for 30 minutes. Remove foil and cook another 15 minutes or until top is lightly browned.</div><div style="text-align: center;">Serves 4-6</div><div style="text-align: center;"><br />
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<u><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></U></P><p></P><p><u> </U></P><p><u><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></U></P><p><u> </U></P><p><u><param name="flashvars" value="id=8291649" /></U></P><p><u> </U></P><p><u><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></U></P><p><u> </U></P><p><u><param name="quality" value="high" /></U></P><p><u> </U></P><p><u><param name="flashvars" value="id=8291649" /></U></P><p><u> </U></P><p><u><param name="bgcolor" value="#ffffff" /></U></P><p><u> </U></P><p><u><!-- This will be shown if your viewer does not support flash --></U></P><p><u> </U></P><p><u><h3>My Cheesiest Mac and Cheese</h3></U></P><p><u> </U></P><p><u><p>The creamiest, cheesiest, heavenly macaroni and cheese.</p></U></P><p><u> </U></P><p><u><p></U></P><p><u> </U></P><p><u><a href="http://www.keyingredient.com/recipes/8291649/my-cheesiest-mac-and-cheese/" title="My Cheesiest Mac and Cheese">See <strong>My Cheesiest Mac and Cheese</strong> on Key Ingredient.</a></U></P><p><u> </U></P><p><u></p></U></P><p><u> </U></P><p><u><!--[if !IE]><--></object><!--<![endif]--></object></u> <br />
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<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com5tag:blogger.com,1999:blog-4427608034552439354.post-235031300209290832011-05-21T19:46:00.091-04:002011-06-28T06:25:06.295-04:00Braised Chicken Thighs - Death Row Meal<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/-fx_BOVJh2Zo/TdgAeeeaSiI/AAAAAAAACbs/vvGnIy7Nkho/s1600/Braised+Chicken+Thighs+010.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" j8="true" src="http://2.bp.blogspot.com/-fx_BOVJh2Zo/TdgAeeeaSiI/AAAAAAAACbs/vvGnIy7Nkho/s400/Braised+Chicken+Thighs+010.jpg" width="400" /></a></div><br />
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When I'm desperate to make something different other than the "same old - same old", I go on a massive internet search. Chicken thighs, I've used them in many different ways, one of my favorite is this <a href="http://recipeadddict.blogspot.com/2010/05/braised-chicken-stew-or-pollo-guisado.html">Pollo Guisado</a> , I used chicken breasts and thighs in this posted recipe. However I've often made it with only the thighs. In any event, I had chicken thighs and was looking for something different and simple to make with them. That's when I stumbled upon this fabulous website, <a href="http://www.stellaculinary.com/">Stella Culinary</a> . I love it. We loved this recipe too.<br />
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Chef Jacob says "Chicken thighs are the most used muscle of the animal, making it full of all sorts of great flavor. You see, the more exercise an animal’s muscle gets, the more connective tissue and collagen it is able to build up. This makes the cut of meat tough if cooked incorrectly (read seared rare), but if cooked low and slow in a braising liquid, all that collagen and tissue breaks down into gastronomic heaven!" I couldn't agree more.<br />
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Chicken, mushrooms, blanched garlic, shallot, and balsamic vinegar.<br />
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Chicken broth and baby spinach.<br />
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Sear the chicken over a med-high heat in a heavy pan with the skin side down. Cook until crispy golden brown. Flip and repeat for the other side. Remove to a plate and reserve.<br />
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<div align="left" class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GZ3XKTN1AVg/TdgM18TC9_I/AAAAAAAACb8/OT62xok1A2o/s1600/Braised+Chicken+Thighs+008.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="http://1.bp.blogspot.com/-GZ3XKTN1AVg/TdgM18TC9_I/AAAAAAAACb8/OT62xok1A2o/s400/Braised+Chicken+Thighs+008.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Add the mushrooms and butter to the pan, stirring to deglaze and pick up the fond (crispy brown bits in bottom of pan) in the bottom. Season with a bit of sea or kosher salt when mushrooms are softened and pan is almost dry. Add balsamic vinegar. Cook, reducing balsamic vinegar by half. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4FY2Wa0TuZE/TdgNO6BE07I/AAAAAAAACcA/0_1kNdVc3dc/s1600/Braised+Chicken+Thighs+012.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="http://3.bp.blogspot.com/-4FY2Wa0TuZE/TdgNO6BE07I/AAAAAAAACcA/0_1kNdVc3dc/s400/Braised+Chicken+Thighs+012.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Once the balsamic vinegar has reduced by half, add in the blanched garlic. Stir the mushrooms, garlic and balsamic together. Cook another couple of minutes, stirring mushrroms, garllic and vinegar to incorporate. Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.</div><br />
<div style="text-align: left;"><br />
</div><strong><em>Braised Chicken Thighs</em></strong><br />
<em>Adapted from <a href="http://www.stellaculinary.com/recipes/braised-chicken-thighs-world-famous">Stella Culinary</a></em><br />
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<strong>Ingredients</strong><br />
8 Chicken Thighs (Bone in, skin on)<br />
1 lb Button Mushrooms<br />
8 Tblps (1 stick) Butter<br />
1 cup Balsamic Vinegar<br />
15 clv Garlic (Blanched)<br />
2 cups Chicken Stock<br />
1 bag Baby Spinach<br />
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<strong>Directions</strong><br />
Preheat oven to 400 degrees.<br />
Sear the chicken over a med-high heat in a heavy pan with the skin side down. Cook until crispy golden brown. Flip and repeat for the other side. Remove to a plate and reserve.<br />
Add the mushrooms and butter to the pan, stirring to deglaze and pick up the fond (crispy brown bits in bottom of pan) in the bottom. Season with a bit of sea or kosher salt when mushrooms are softened and pan is almost dry. Add balsamic vinegar. Cook, reducing balsamic vinegar by half. <br />
Once the balsamic vinegar has reduced by half, add in the blanched garlic. Stir the mushrooms, garlic and balsamic together. Cook another couple of minutes, stirring mushrroms, garllic and vinegar to incorporate. Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.<br />
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Bring this back to a simmer and then place into the oven for 45 minutes to an hour.When the thighs are cooked (165 degrees internal temp on meat thermometer) remove from oven and place thighs on a plate and cover to keep warm. Place pan back on the stove over med-high heat and reduce the braising liquid until it coats the back of a spoon. Add in the spinach and cook just to wilt it. Serve this sauce over the chicken, accompanied by some brown or white rice or even a short pasta.<br />
Serves 4<br />
<div style="text-align: left;">I'm linking this up with:<br />
<a href="http://athomewithhaley.blogspot.com/">Recipes I Can't Wait to Try</a><a href="http://www.blogger.com/"> with At Home With Haley</a><br />
<a href="http://www.blessedwithgrace.net/">Tempt My Tummy Tuesday</a> at Blessed with Grace<br />
<a href="http://www.couponcookin.com/">Tasty Traditions</a> at Coupon Cookin<br />
<a href="http://itsablogparty.com/delicious-dishes/">It's a Blog Party</a> at Delicious Dishes<br />
<a href="http://tidymom.net/2011/groopdealz/">I'm Lovin It Fridays</a> with Tidy Mom<br />
<a href="http://amoderatelife.com/2011/05/its-another-follow-me-home-friday-at-a-moderate-life/">Follow Me Home Friday</a> with A Moderate Life<br />
<a 05="" 2011="" comment-page-1#comment-59929?="" food-storage-saving-money-on-groceries-frugal-friday.html="" href="http://www.blogger.com/" href?http:="" lifeasmom.com="">Frugal Friday</a> with Life as Mom<br />
<a href="http://designsbygollum.blogspot.com/">Foodie Friday</a> with Designs by Gollum<br />
<a href="http://www.ekatskitchen.com/">Friday Potluck</a> with EKats Kitchen<br />
<a href="http://foodtripfriday.net/">Food Trip Friday</a> with Happy Meals<br />
<a href="http://goodcheapeats.com/2011/05/shrimp-tacos-easy-delicious/">What's on Your Plate</a> with Good Cheap Eats<br />
<a href="http://www.mangoesandchutney.com/2011/05/fat-camp-friday-28-buffalo-bites.html#more">Fat Camp Friday</a> at Mangoes and Chutney<br />
<a href="http://www.prairiestory.com/">Rcipe Swap Thusday</a> with Prairie Story<br />
<a href="http://www.simplysweethome.com/">Froday Favorites</a> at Simply Sweet Home<br />
<a href="http://www.grocerycartchallenge.blogspot.com/">GCC Recipe Swap</a> at Grocery Cart Challenge<br />
<a href="http://whistlestopcooking.blogspot.com/">Friday's Favorites</a> at Whistlestop Cafe</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=7855159" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=7855159" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Braised Chicken Thighs - Death Row Meal</h3></P><p></P><p><p>Perfectly Braised, succulent chicken thighs.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/7855159/braised-chicken-thighs-death-row-meal/" title="Braised Chicken Thighs - Death Row Meal">See <strong>Braised Chicken Thighs - Death Row Meal</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><a href="http://www.foodista.com/recipe/JFSHTGW5/braised-chicken-thighs" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Braised Chicken Thighs on Foodista"><img alt="Braised Chicken Thighs on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_JFSHTGW5_K8KMKJ82" style="display: none;" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We hope you'll give this a try. You'll be surprised that such few ingredients can turn out such a succulent meal. Also stop by <a href="http://www.stellaculinary.com/">Stella Culinary</a> and poke around. I'm sure you'll put them in your favorites as I did.</div><div style="text-align: left;"><em><span style="color: cyan;">Carla and Michael</span></em></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com9tag:blogger.com,1999:blog-4427608034552439354.post-53905680250972862732011-05-14T13:45:00.010-04:002011-05-15T21:01:31.942-04:00Quick and Easy Keilbasa Pasta Bake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mjad4Dsuijo/TcsQXQihjKI/AAAAAAAACbg/W6fEoD_ldAE/s1600/Keilbasa+Pasta+Bake+001.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" j8="true" src="http://1.bp.blogspot.com/-mjad4Dsuijo/TcsQXQihjKI/AAAAAAAACbg/W6fEoD_ldAE/s400/Keilbasa+Pasta+Bake+001.jpg" width="400" /></a></div><br />
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I have always had a love affair with polska keilbasa, bratwurst, or really any kind of specialty sausages, aside from your basic breakfast sausage. However my recipes for these seem to be stagnant. I find I am always using the same old recipes for them. Polska Keilbasa for instance is always a Roasted Rosemary and Keilbasa Casserole. I had always smelled it or been invited to dinner when my Aunt Mary made it. So once I got married eons ago, it became a quickie go to recipe in those early days, and I never knew what else to make with it. That is until I started searching and found this recipe for <a href="http://www.gomeat.com/recipes/polish-noodle-casserole.aspx">Polish Noodle Casserole</a> from the go meat website aka Hillshire Farm. <br />
So, do you have a favorite recipe using a special (polska keilbasa, bratwurst, chorizo, liguisa, etc...) kind of sausage? If you do, why not send it to me and if I try it and like it, I'll post it with a link back to your site. I'm desperate here people!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JGkrmcM92Q4/TcsSMA6nUyI/AAAAAAAACbk/6PURZtbG4pA/s1600/Keilbasa+Pasta+Bake+002.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" j8="true" src="http://2.bp.blogspot.com/-JGkrmcM92Q4/TcsSMA6nUyI/AAAAAAAACbk/6PURZtbG4pA/s400/Keilbasa+Pasta+Bake+002.jpg" width="400" /></a></div><br />
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Eight simple ingredients. So simple yet so satisfying. This one's a keeper.<br />
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A quick, easy, and inexpensive meal.<br />
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<strong><em>Polish Noodle Casserole</em></strong><br />
<em>Slightly Adapted from <a href="http://www.gomeat.com/recipes/polish-noodle-casserole.aspx">Hillshire Farm</a></em><br />
<strong>Ingredients</strong><br />
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1 pkg. Polska Kielbasa<br />
2 cups sour cream<br />
½ cup chicken broth<br />
¼ cup chopped onion<br />
½ teaspoon dry mustard (Coleman's-little yellow tin)<br />
½ teaspoon salt<br />
¼ teaspoon ground black pepper<br />
8 ounces uncooked egg noodles, cooked according to package directions<br />
2 cups frozen baby peas, thawed<br />
½ cup (2 ounces) grated Parmesan cheese<br />
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<strong>Directions</strong><br />
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Preheat oven to 350 degrees. Cut sausage into ¼” slices; set aside. In large bowl, combine sour cream, chicken broth, onion, ground mustard, salt and pepper, mixing until smooth.<br />
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Fold in sausage, cooked noodles and baby peas. Pour mixture into a greased 13x9-inch baking dish. Cover and bake 25 minutes. Uncover, sprinkle with cheese and bake 5-10 minutes longer or until heated through.<br />
Makes 6 Servings<br />
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If your stuck for something other than Roasted Rosemary Potatoes and Keilbasa, give this a try. It won't disapoint. Quick and easy comfort on a plate.<br />
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This was the post I was trying to get finished on Thurday when Blogger decided to go down for maintenance for hours. So I gave up. Then on Friday I was out all day. So it is finally done two days later. Thanks Blogger, hope you don't make a habit of it.<br />
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I'm linking this to:<br />
<a href="http://athomewithhaley.blogspot.com/">Recipes I Can't Wait to Try</a> with At Home With Haley<br />
<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a> at It's a Blog Party<br />
<a href="http://tidymom.net/">I'm Lovin it Fridays</a> at Tidy Mom<br />
<a href="http://amoderatelife.com/2011/05/another-great-friday-at-a-moderate-life/">Follow me Friday</a> at A Moderate Life<br />
<a href="http://lifeasmom.com/2011/05/5-reasons-why-home-ownership-might-not-be-for-you-frugal-friday.html">Frugal Friday</a> at Life as Mom<br />
<a href="http://designsbygollum.blogspot.com/">Foodie Friday</a> at Designs by Gollum<br />
<a ?="" href="http://www.blogger.com/" href?http:="" www.ekatskitchen.com="">Friday Potluck</a> at EKats Kitchen<br />
<a 05="" 2011="" fat-camp-friday-28.html?="" href="http://www.blogger.com/" href?http:="" www.mangoesandchutney.com="">Fat Camp Friday</a> at Mangoes and Chutney<br />
<a href="http://mizhelenscountrycottage.blogspot.com/">Full Plate Thursday</a> at Miz Helen's Country Cottage<br />
<a href="http://www.simplysweethome.com/">Friday Favorites</a> at Simply Sweet Home<br />
<a href="http://quiteatingout.blogspot.com/">Saturday Swap</a> atQuit Eating Out<br />
<a href="http://foodtripfriday.net/">Food Trip Friday</a> from <a href="http://happy-meals.net/">Happy Meals for a Happy Family</a><br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=7796024" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=7796024" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Keilbasa Pasta Bake</h3></P><p></P><p><p>Quick and easy comfort on a plate.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/7796024/keilbasa-pasta-bake/" title="Keilbasa Pasta Bake">See <strong>Keilbasa Pasta Bake</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <br />
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<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com8tag:blogger.com,1999:blog-4427608034552439354.post-81809735630622374562011-05-06T15:38:00.002-04:002011-05-07T05:54:12.915-04:00Mexican Pulled Pork - Carnitas<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D9Neg6qbF1E/TZ4qu0LwJ2I/AAAAAAAACbE/ceuDXTdBRT0/s1600/tuxpi.com.1302211201.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" r6="true" src="http://3.bp.blogspot.com/-D9Neg6qbF1E/TZ4qu0LwJ2I/AAAAAAAACbE/ceuDXTdBRT0/s400/tuxpi.com.1302211201.jpg" width="400" /></a></div><br />
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I love America's Test Kitchen and Cook's Country on PBS. It usually airs on the week-ends and I always check to see if they're running an episode that I might have missed over the years. I have only cooked one of their recipes that we did not find favorable. However these <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=13064">Carnitas</a> were a complete hit. We absolutely loved everything about them. They came out perfect and were quite easy to cook. No dragging out the deep fryer either.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JN9yk0OVjGM/TZ4rsj3ebVI/AAAAAAAACbI/QP1TG1xSX70/s1600/Carnitas+02.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" r6="true" src="http://3.bp.blogspot.com/-JN9yk0OVjGM/TZ4rsj3ebVI/AAAAAAAACbI/QP1TG1xSX70/s320/Carnitas+02.jpg" width="320" /></a></div><br />
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Braised<br />
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Then crisped in the oven<br />
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<strong><em>Mexican Pulled Pork - Carnitas</em></strong><br />
<em>Courtesy Ameica's Test Kitchen</em><br />
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<strong>Ingredients</strong><br />
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Pork<br />
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1 (3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks<br />
1 teaspoon ground cumin <br />
1 small onion , peeled and halved<br />
2 bay leaves <br />
1 teaspoon dried oregano <br />
2 tablespoons juice from 1 lime<br />
2 cups water <br />
1 medium orange , halved<br />
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Tortillas and Garnishes<br />
18 (6-inch) corn tortillas , warmed<br />
Lime wedges <br />
Minced white or red onion <br />
Fresh cilantro leaves <br />
Thinly sliced radishes <br />
Sour cream <br />
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<strong>Directions</strong> <br />
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.<br />
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Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.<br />
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Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.<br />
Serves 6<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8H3yP0XeqCs/TZ4sepviBUI/AAAAAAAACbQ/8AKubwl5GFI/s1600/Carnitas+04.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" r6="true" src="http://1.bp.blogspot.com/-8H3yP0XeqCs/TZ4sepviBUI/AAAAAAAACbQ/8AKubwl5GFI/s320/Carnitas+04.jpg" width="320" /></a></div><br />
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Beautiful garnishes of monterey jack cheese, sour cream, crisp red onions, cilantro, diced avocado, and lime wedges.<br />
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I want to apologize to those of you that have dropped in to visit and found I have been idle for a month now. I have been in excruciating pain for 2 of the last 4 weeks with a pulled back muscle. Which kept me on and off of a heating pad and off of the computer desk. The pain is finally starting to go away, though I am being very careful not to re-injure it. So I will be back on here with a little more regularity.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-A_yFXLrAJRY/TcQ-EbCKGaI/AAAAAAAACbY/t6IRSmcDxn8/s1600/998878-060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://2.bp.blogspot.com/-A_yFXLrAJRY/TcQ-EbCKGaI/AAAAAAAACbY/t6IRSmcDxn8/s320/998878-060.jpg" width="271" /></a></div><div style="text-align: center;"> <span style="color: magenta;">Happy Mother's Day </span><span style="color: magenta;">to All of you Wonderful Mom's out there.</span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><div style="text-align: left;">I'm linking this up with:</div><div style="text-align: left;"><a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes with It's a Blog Party</a></div><div style="text-align: left;"><a href="http://designsbygollum.blogspot.com/">Foodie Friday with Designs by Gollum</a></div><div style="text-align: left;"><a href="http://www.mangoesandchutney.com/">Fat Camp Fridays with Mangoes and Chutney</a></div><div style="text-align: left;"><a href="http://quiteatingout.blogspot.com/">Saturday Swap with Quit Eating Out</a></div><div style="text-align: left;"><a href="http://www.grocerycartchallenge.blogspot.com/">GCC Recipe Swap with Grocery Cart Challenge</a></div><div style="text-align: left;"><a href="http://whistlestopcooking.blogspot.com/">Friday's Favorites with WhistleStop Cafe Cooking</a></div><div style="text-align: left;"><a href="http://www.simplysweethome.com/">Friday Favorites with Simply Sweet Home</a><br />
<a href="http://momscrazycooking.blogspot.com/">This Week's Cravings with Moms Crazy Cooking</a></div><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=7711015" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=7711015" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Mexican Pulled Pork-Carnitas</h3></P><p></P><p><p>Crispy yet tender, full of flavor pulled pork served up in warmed tortillas with your choice of toppings.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/7711015/mexican-pulled-pork-carnitas/" title="Mexican Pulled Pork-Carnitas">See <strong>Mexican Pulled Pork-Carnitas</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> </div> <br />
<a href="http://www.foodista.com/recipe/JTKXK2G8/mexican-pulled-pork-carnitas" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Mexican Pulled Pork-Carnitas on Foodista"><img alt="Mexican Pulled Pork-Carnitas on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_JTKXK2G8_K8KMKJ82" style="display: none;" /></a> <br />
<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com5tag:blogger.com,1999:blog-4427608034552439354.post-2138451163506231602011-04-06T18:26:00.001-04:002011-04-06T19:59:33.246-04:00Baked Ziti with Sausage and Pepperoni<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-KQXtZTMETpo/TYz7e4L05KI/AAAAAAAACa4/AICdUQ6ZSws/s1600/tuxpi.com.1301083600.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" r6="true" src="https://lh4.googleusercontent.com/-KQXtZTMETpo/TYz7e4L05KI/AAAAAAAACa4/AICdUQ6ZSws/s400/tuxpi.com.1301083600.jpg" width="400" /></a></div><br />
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Spring has sprung here in North Carolina. Halleluiah! Some rain and mildly cool weather in the forecast, with warm sunny days interspersed. Some of the trees are even starting to bud with new leaves. I'm so happy to be past the freezing snow days now. I can even pull out my shorts and sandals now. Yay!<br />
This is a recipe I had never tried before, pepperoni in baked ziti? Really? Yeah, well thanks to my Dad I am now hooked.When I first got here to N.C. my Mom and Dad took me out to one of their favorite little italian restaurants up here. (Michael was in Willmington doing his training and I was here alone.) My Dad always orders the same thing when they go there. Baked Ziti. One bite and I knew I had to make this at home.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-F2YZms46G-I/TYz7uOPCAQI/AAAAAAAACa8/8B0d8WRbF4Y/s1600/tuxpi.com.1301084911.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="315" r6="true" src="https://lh3.googleusercontent.com/-F2YZms46G-I/TYz7uOPCAQI/AAAAAAAACa8/8B0d8WRbF4Y/s400/tuxpi.com.1301084911.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Baked Ziti with Pepperoni</em></strong></div><div class="separator" style="clear: both; text-align: left;"><em>Adapted from <a href="http://www.foodandwine.com/recipes/cavatappi-with-pepperoni">Food and Wine</a></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 ounces thin-sliced pepperoni</div><div class="separator" style="clear: both; text-align: left;">1/2 pound italian sausage, casing removed</div>2 tablespoons olive oil <br />
1 large onion, chopped <br />
2 cloves garlic, minced<br />
1 1/2 cups canned tomatoes with their juice (one 16-ounce can)<br />
3/4 teaspoon salt<br />
1/4 teaspoon dried oregano<br />
2 tablespoons fresh basil<br />
1/2 pound ziti<br />
8 ounces shredded mozzarella<br />
1/3 cup shredded parmesan<br />
3 tablespoons chopped flat-leaf parsley<br />
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<strong>Directions</strong><br />
Preheat oven to 350 degrees.<br />
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In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean.<br />
In the same pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the sausage and cook until no longer pink. Stir in the tomatoes with their juice, breaking them up. Add the salt,oregano, and basil, cover, and simmer over low heat for 10 minutes. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley. Top with the mozzarella and finish with the parmesan. Cover and bake about 30 minutes or until cheeses are melted and bubbly.<br />
Serves 4.<br />
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I'm linking this recipe up to:<br />
<a href="http://allthesmallstuff-cole.blogspot.com/">Tuesdays at the Table</a><br />
<a href="http://itsablogparty.com/delicious-dishes/">It's a Blog Party</a><br />
<a href="http://goodcheapeats.com/">What's on your Plate?</a><br />
<a href="http://athomewithhaley.blogspot.com/">Recipes I Can't Wait to Try</a><br />
<a href="http://www.blessedwithgrace.net/">Tempt my Tummy Tuesdays</a><br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=7229008" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=7229008" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Baked Ziti with Sausage and Pepperoni</h3></P><p></P><p><p>Delicious pasta loaded with cheeses, sausage, and pepperoni.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/7229008/baked-ziti-with-sausage-and-pepperoni/" title="Baked Ziti with Sausage and Pepperoni">See <strong>Baked Ziti with Sausage and Pepperoni</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <br />
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<a href="http://www.foodista.com/recipe/M5NYMYPS/baked-ziti-with-sausage-and-pepperoni" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Baked Ziti With Sausage and Pepperoni on Foodista"><img alt="Baked Ziti With Sausage and Pepperoni on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_M5NYMYPS_K8KMKJ82" style="display: none;" /></a><br />
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I do hope if you love baked ziti that you will give this a try. I know you will love it as much as we do. My Dad and I are certainly addicted to it.<br />
<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com9tag:blogger.com,1999:blog-4427608034552439354.post-47089265094599723602011-03-19T06:19:00.005-04:002011-03-19T17:54:08.553-04:00Cube Steaks Florentine<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" q6="true" src="https://lh4.googleusercontent.com/-dRlLXfHiMhg/TXttft-65-I/AAAAAAAACaI/DXapSJYv6go/s400/Page1.jpg" width="400" /></div><br />
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The pics of this meal do not do it any justice. (One of these days I will convince my darling hubby to invest in a nice camera.) As with a lot of foods, you just can't get them to look appetizing. You'll just have to trust me on this one. <br />
I grew up eating quite a lot of cube steaks. They are a very economical cut of meat. Cooked properly they are melt in your mouth delicious. If you can just find other ways of making them! My mother for the most part was a single working mother with 2 small "keylatch" children. Mostly though, we always ate them in a gravy. Be it a white cream gravy or to switch it up a brown pan gravy. That was the only way I knew how to use them. So when I found this recipe for <a href="http://www.food.com/recipe/cube-steak-florentine-96170">Cube Steaks Florentine</a> I knew I had to give it a try. It is now my "new" favorite way to use cube steaks. <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-EzJdwbX4MpI/TXttpEI815I/AAAAAAAACaM/YH4p9QM2wwo/s1600/Page2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" q6="true" src="https://lh4.googleusercontent.com/-EzJdwbX4MpI/TXttpEI815I/AAAAAAAACaM/YH4p9QM2wwo/s400/Page2.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">How did that children's nursery rhyme go? Roll it up, roll it up, put in a pan. Throw it in the oven... Yeah you pretty much guessed it. It's just that easy. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://lh4.googleusercontent.com/-EmzMo6hT7uQ/TYPQ0PNECYI/AAAAAAAACaQ/0A2-8OXT7Ks/s1600/Page10.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://lh4.googleusercontent.com/-EmzMo6hT7uQ/TYPQ0PNECYI/AAAAAAAACaQ/0A2-8OXT7Ks/s400/Page10.jpg" width="400" /></a><strong><em></em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Like I said. Prettier in person and pretty awesome with some garlic-parsley potatoes. You'll just have to give this a try to see for yourself. I also used only 3 large cubed steaks and it was just enough for the two of us.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><em>Cube Steaks Florentine</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>Adapted from <a href="http://www.food.com/recipe/Cube-Steak-Florentine-96170">Food.com</a></em> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Ingredients</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 (10 ounce) package chopped spinach, thawed and drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup colby-monterey jack cheese, shredded</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 ounces of softened cream cheese <span style="color: #990000;">(my addition)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black;">1/2 cup grated parmesan cheese </span><span style="background-color: white; color: #990000;">(my addition)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 -6 cube steaks</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 -3 teaspoons dijon-style mustard</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon paprika</div>1/2 teaspoon pepper<br />
1/2 teaspoon garlic powder<br />
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<strong>Directions</strong><br />
Preheat oven to 375 degrees F.<br />
Spray 13x9x2 inch baking pan with nonstick spray. <br />
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In a medium bowl, combine spinach, cheeses and salt.<br />
Mix well. Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture and press to flatten. Roll up, jelly roll style and set aside. Repeat for remaining cube steaks. <br />
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Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.<br />
Combine oil, paprika, pepper and garlic powder and spread over cube steaks. Cover with foil and bake for 30 minutes in preheated oven.<br />
Uncover and bake for 10 minutes longer.<br />
Makes 2-3 servings<br />
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I'm linking this up with:<br />
<br />
<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes-It's a Blog Party</a><br />
<a href="http://tidymom.net/2011/im-lovin-it-pinterest/">Tidy Mom's-I'n Lovin It</a><br />
<a href="http://lifeasmom.com/2011/03/10-ways-to-make-the-most-of-what-you-have-frugal-friday.html">Life as Mom's-Frugal Fridays</a><br />
<a href="http://naturallymecreations.blogspot.com/search/label/Who%20made%20What?%20Weekends%20Linky%20Parties">Naturally Me Creations-Who Made What?Weekends!</a><br />
<a href="http://designsbygollum.blogspot.com/search?updated-min=2011-01-01T00%3A00%3A00Z&updated-max=2012-01-01T00%3A00%3A00Z&max-results=14">Designs by Gollum's-Foodie Friday</a><br />
<a href="http://www.ekatskitchen.com/">EKat's Kitchen-Friday Potluck</a><br />
<a href="http://goodcheapeats.com/2011/03/soy-grilled-salmon-whats-on-your-plate/#comment-13676">Good Cheap Eats-What's on your Plate</a><br />
<a href="http://www.mangoesandchutney.com/2011/03/fat-camp-friday-20-chocolate-chip.html">Mangoes and Chutney's-Fat Camp Friday</a><br />
<a href="http://prairiestory.blogspot.com/">PrairieStory's-Recipe Swap Thursday</a><br />
<a href="http://quiteatingout.blogspot.com/">Quit Eating Out's-Saturday Swap</a><br />
<a href="http://www.grocerycartchallenge.blogspot.com/">Grocery Cart Challenge's-GCC Recipe Swap</a><br />
<a href="http://whistlestopcooking.blogspot.com/">Whistlestop Cafe Cooking's-Friday's Favorites</a><br />
<a href="http://www.simplysweethome.com/">Simply Sweet Home's-Friday Favorites</a><br />
<a href="http://www.couponcookin.com/">Coupon Cookin-Tasty Tradditions</a><br />
<a href="http://mizhelenscountrycottage.blogspot.com/">Miz Helen's Country Cottage-Full Plate Thursday</a><br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=6997044" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=6997044" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Cube Steaks Florentine</h3></P><p></P><p><p>Cubed steaks rolled up with spinach and three cheeses and baked.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/6997044/cube-steaks-florentine/" title="Cube Steaks Florentine">See <strong>Cube Steaks Florentine</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <br />
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<a href="http://www.foodista.com/recipe/XWRG7CN6/cube-steaks-florentine" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Cube Steaks Florentine on Foodista"><img alt="Cube Steaks Florentine on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_XWRG7CN6_K8KMKJ82" style="display: none;" /></a>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com5tag:blogger.com,1999:blog-4427608034552439354.post-22070138827879460372011-02-27T14:42:00.019-05:002011-02-28T02:02:05.762-05:00Chicken Cordon Bleu for My Funny Valentine<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rZbW2xoxVuQ/TWgB2w8fjLI/AAAAAAAACZg/LbI3_JhmWY8/s1600/Page31.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="http://2.bp.blogspot.com/-rZbW2xoxVuQ/TWgB2w8fjLI/AAAAAAAACZg/LbI3_JhmWY8/s400/Page31.jpg" width="400" /></a></div><br />
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I would have to guess my life long motto should be "better late than never". Well I did promise you my sweeties favorite V-day meal, and no it couldn't be simpler. It really isn't (or didn't start out as) a french dish. It is thought to be an American take on a Swiss dish of Veal Cordon Bleu, in which veal is wrapped around the ham and cheese. It became an American classic in the 1960's and appeared on many a fine restaurant menu in it's day. In any event I have made this for Michael many times over the years, usually only for his birthday and it really is so simple and delicious I don't know why it's not a meal in our "rotation" of things to prepare. I did switch it up a bit by using Emeril's Esscence Seasoning which I make myself. He has it posted all over the food network. The basic recipe I followed is Emeril"s Chicken Cordoon Bleu here at <a href="http://www.marthastewart.com/recipe/chicken-cordon-bleu">MarthaStewart.com</a>.<br />
Served with garlic mashed potatoes and broccoli, this was an excellent valentine/birthday dinner. Michael was a very happy man again this year. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Pound chicken breasts, roll up and seal, dredge and bread, then brown outside and finish off in the oven.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y9XTC30W5BU/TWgG5JWNvCI/AAAAAAAACZw/Mcwz2zbY1p4/s1600/Page1d.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="http://1.bp.blogspot.com/-y9XTC30W5BU/TWgG5JWNvCI/AAAAAAAACZw/Mcwz2zbY1p4/s400/Page1d.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Slice into rounds.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Chicken Cordon Bleu</em></strong></div><div class="separator" style="clear: both; text-align: left;"><em>Adapted from Emeril Lagasse's 20-40-60:Fresh Food Fast,</em></div><div class="separator" style="clear: both; text-align: left;"><em>Courtesy of Martha Stewart</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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<strong><em>Ingredients</em></strong><br />
4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)<br />
1/2 teaspoon coarse salt<br />
1/4 teaspoon freshly ground black pepper<br />
6 ounces sliced Swiss cheese (4 to 6 slices)<br />
4 ounces thinly sliced <strike>prosciutto</strike> or Black Forest ham<br />
1 cup all-purpose flour<br />
1 tablespoon plus 2 teaspoons Emeril's Original Essence or <strike>Creole Seasoning</strike><br />
2 large eggs<br />
2 tablespoons milk<br />
1 cup fine unseasoned dried bread crumbs<br />
3 tablespoons olive oil<br />
3 teaspoons good dijon mustard <br />
2 tablespoons mayonaise<br />
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<strong><em>Directions</em></strong><br />
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Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.<br />
Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Mix mayonaise and dijon mustard and spread over chicken breasts. Divide cheese evenly between 4 pieces of chicken. Arrange <strike>prosciutto</strike> ham slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or <strike>prosciutto</strike> ham that extends over the edges. Secure chicken pieces together using toothpicks along the edges to seal the edges.<br />
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.<br />
Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken bundle in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken bundles.<br />
Heat olive oil in a large skillet over medium-high heat. Place chicken bundles in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more<br />
<div style="text-align: left;">Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.</div><br />
*Note: I did not have to use the baking sheet as my skillet is oven safe.<br />
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I served ours with <a href="http://www.cooksrecipes.com/sauce/mornay-sauce-recipe.html">Mornay Sauce</a>.<br />
Mornay sauce is simply a traditional Bechamel sauce with the addition of shredded or grated cheese.<br />
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<strong><em>Mornay Sauce</em></strong><br />
<em>Adapted from Cooks Recipes</em><br />
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<strong>Ingredients</strong><br />
<br />
2 tablespoons butter<br />
2 tablespoons all-purpose flour<br />
1 1/2 cups hot milk<br />
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese<br />
1/2 cup (2 ounces) freshly grated Parmesan cheese<br />
Dash ground nutmeg<br />
Salt and freshly ground pepper to taste<br />
Dash of cayenne pepper<br />
2 tablespoons dijon mustard<br />
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<strong>Directions</strong><br />
Melt butter in a heavy saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but not brown.<br />
Add the hot milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir until incorporated completely. Add dijon mustard and cayenne. <br />
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Makes about 2 1/4 cup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-dZlBUxY-h7I/TWp-3SYwHyI/AAAAAAAACZ0/HmlpztO45no/s1600/Page1e.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="https://lh4.googleusercontent.com/-dZlBUxY-h7I/TWp-3SYwHyI/AAAAAAAACZ0/HmlpztO45no/s400/Page1e.jpg" width="400" /></a></div><br />
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Chicken Cordon Bleu drenched in Mornay Sauce with garlic mashed potatoes and broccoli.I hope if you've never tried to make this, you will now. I know I am going to be making it a little more often than once a year.<br />
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I am linking this up with:<br />
<a href="http://cocinadiary.blogspot.com/2011/02/sundays-at-one-food-club-no-15-fish.html">Sundays At One Food Club</a> at Cocina Diary<br />
<a href="http://www.creampuffsinvenice.ca/">Magazine Mondays</a> at Cream Puffs in Venice<br />
<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a> at It's a Blog Party<br />
<a href="http://designsbygollum.blogspot.com/2011/02/foodie-fridays-2nd-anniversary-w.html">Foodie Fridays</a> at Designs by Gollum<br />
<a href="http://www.ekatskitchen.com/2011/02/friday-potluck-23.html">Friday Potluck</a> at E-Kats Kitchen<br />
<a href="http://www.mangoesandchutney.com/2011/02/fat-camp-friday-17-banana-stuffed.html">Fat Camp Fridays</a> at Mangoes and Chutney<br />
<a href="http://quiteatingout.blogspot.com/2011/02/saturday-swap-how-to-clean-your-cast.html"></a><a href="http://quiteatingout.blogspot.com/2011/02/saturday-swap-how-to-clean-your-cast.html">Saturday Swap</a> at Quit Eating Out<br />
<a href="http://grocerycartchallenge.blogspot.com/2011/02/gcc-recipe-swap_24.html">GCC Recipe Cart Challenge</a> at The Grocery Cart Challenge<br />
<a href="http://whistlestopcooking.blogspot.com/2011/02/fridays-favorites.html">Friday Favorites</a> at Whistle Stop Cafe<br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=6734007" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=6734007" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Chicken Cordon Bleu for My Funny Valentine</h3></P><p></P><p><p>A simple, delicious and elegant meal.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/6734007/chicken-cordon-bleu-for-my-funny-valentine/" title="Chicken Cordon Bleu for My Funny Valentine">See <strong>Chicken Cordon Bleu for My Funny Valentine</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <br />
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<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com4tag:blogger.com,1999:blog-4427608034552439354.post-83142662557866111302011-02-12T18:51:00.001-05:002011-02-27T14:44:07.047-05:00Shrimp in Garlic Saffron Broth<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nndj3mhCzyg/TVbnOhnZFxI/AAAAAAAACY8/SlkbtxmkqFU/s1600/Page1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://1.bp.blogspot.com/-nndj3mhCzyg/TVbnOhnZFxI/AAAAAAAACY8/SlkbtxmkqFU/s400/Page1.jpg" width="400" /></a></div><br />
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</div><div style="text-align: left;">Oh, my heart be still! This is a recipe that is dear to my heart. This is one recipe (of many) that we just adore. I first found it and cut it out of Martha Stewart Living magazine way back in 2000. I make it both in the original version, <a href="http://www.wholeliving.com/recipe/steamed-clams-in-garlic-saffron-broth">Clams in Garlic Saffron Broth</a> and also with almost any other seafood I can think of to use. It is a very simple yet very satisfying meal accompanied with some good crusty bread for sopping up all of the wonderful broth. We have been eating this for years and it always pleases. Our favorite is with the littleneck clams I have to say. Though even when they are not in season it is very adaptable to most seafood. Our preference is to serve it over linguine.</div><div style="text-align: left;">I think the first time I served this, Michael fell in love with me all over again. That says something about a good recipe.While we're on the subject, Monday is Valentines Day and also Michael's Birthday. So stop back by next week to see what he requested for his Birthday Dinner.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MpiMU3_fYWk/TVcAlTWwuoI/AAAAAAAACZQ/n2dKdHkP8oM/s1600/Page4a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://1.bp.blogspot.com/-MpiMU3_fYWk/TVcAlTWwuoI/AAAAAAAACZQ/n2dKdHkP8oM/s400/Page4a.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Saucy! Ready for the shrimp to cook.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TGfHG0y_rBg/TVcAxZFXiEI/AAAAAAAACZU/pAfLMzla7jM/s1600/Page5a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://4.bp.blogspot.com/-TGfHG0y_rBg/TVcAxZFXiEI/AAAAAAAACZU/pAfLMzla7jM/s400/Page5a.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Shrimp in for a quick dip.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LTyokTayvU0/TVcA9HO6zdI/AAAAAAAACZY/3yiyUdHp-KE/s1600/Page9.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://3.bp.blogspot.com/-LTyokTayvU0/TVcA9HO6zdI/AAAAAAAACZY/3yiyUdHp-KE/s400/Page9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Turning pink and plumping up.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em>Shrimp in Garlic Saffron Broth</em></strong></div><div class="separator" style="clear: both; text-align: left;"><em>Adapted from Martha Stewart Living July/Aug 2000</em></div><br />
<strong>Ingredients</strong><br />
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Large pinch of saffron<br />
2 teaspoons extra-virgin olive oil<br />
4 cloves garlic, minced<br />
2 large shallots, finely chopped<br />
1/2 cup dry white wine<br />
1 1/2 pound 31/40 shrimp<br />
1 tomato, seeded and cut into 1/4-inch dice<br />
3 tablespoons chopped fresh flat-leaf parsley<br />
Pinch of freshly ground pepper<br />
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<strong>Directions</strong><br />
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Crumble saffron into 1 cup of boiling water. Set aside to steep.<br />
<div style="text-align: left;">Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add shrimp, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until shrimp are pink, 3 to 5 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.</div><div style="text-align: left;">Serves 4 to 6.</div><br />
Best served over pasta or rice.<br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=6274078" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=6274078" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Shrimp in Garlic Saffron Broth</h3></P><p></P><p><p>Seafood in a delectable broth worthy of a good slice of crusty bread for dipping.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/6274078/shrimp-in-garlic-saffron-broth/" title="Shrimp in Garlic Saffron Broth">See <strong>Shrimp in Garlic Saffron Broth</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <br />
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<a href="http://www.foodista.com/recipe/CZKHT538/shrimp-in-garlic-saffron-broth" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Shrimp In Garlic Saffron Broth on Foodista"><img alt="Shrimp In Garlic Saffron Broth on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_CZKHT538_K8KMKJ82" style="display: none;" /></a><br />
<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com9tag:blogger.com,1999:blog-4427608034552439354.post-68424120228922898482011-01-25T18:32:00.013-05:002011-01-25T22:06:57.228-05:00The Quest for the Best - Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TTjnncdM-PI/AAAAAAAACYU/_wh4eConMW0/s1600/Page1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TTjnncdM-PI/AAAAAAAACYU/_wh4eConMW0/s400/Page1.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Brrrr! That is the only thing that I say lately. Even with the heater running inside the house I'm still cold. This Florida girl can't take it. So I've been making lots of warming dishes like this Chicken Tortilla Soup to warm up with. I had searched and searched and could not come up with a recipe that I liked or one that was close to the Chicken Tortilla Soup I remember eating at a restaurant in Florida many years ago. So I have devised (took from many) my own recipe and I was so thrilled with how it turned out. I think in my opinion Chicken Tortilla Soup should have a rich smoky depth of flavor,. Otherwise your simply making a glorified chicken soup recipe. The chili powders I used gave this soup a nice smoky flavor and is heart and belly warming on these cold and blustery days. This soup makes me a happy.<br />
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BRRRR!!!<br />
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BRRRR some more!!!<br />
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I buy a variety of different types of dried peppers at my latin market, then remove the stems and shake out all of the seeds and blend them in my spice grinder into a powder and label each of them. I much prefer this to the pre-mixed "chili powder" already bottled for our convenience.<br />
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<strong><em>Ingredients</em></strong><br />
1 large carrot, diced<br />
1 large celery stalk, diced<br />
1 small onion, diced<br />
4 garlic cloves, minced<br />
1jalapeno pepper, seeded and diced (not pictured)<br />
1 Tablespoon guajillo chile powder<br />
1 Tablespoon arbol chili powder<br />
1 teaspoon cumin<br />
1 teaspoon oregano<br />
1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured)<br />
1 15 ounce can black beans, drained and rinsed<br />
1 1/2 cups frozen corn<br />
1 cup zucchini, par boiled and diced<br />
1 cup yellow squash, par boiled and diced<br />
1 28 ounce can tomatoes, drained <br />
2 quarts chicken broth<br />
2 large chicken breasts, cooked and diced or shredded<br />
1 lime, juiced<br />
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<strong><em>Toppings</em></strong><br />
tortilla strips<br />
diced avocado<br />
crumbled queso fresco or mild feta cheese<br />
Mexican crema or crême fraiche<br />
lime wedges<br />
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<strong><em>Directions</em></strong><br />
In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender. Add jalapeno garlic and saute another 2 to 3 minutes. At this point add the chili powders and cook (toast) them over the heat for a minute or two. Add tomatoes and break up with wooden spoon. Then add zucchini, yellow squash, corn, and black beans. Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice. Bring up to a boil. Reduce heat to simmer and cover. Cook for 45 minutes to an hour. <br />
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While soup is simmering cut 4 small tortillas into strips. Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown. Drain on paper towels.<br />
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Serve soup with desired toppings. Makes 6 - 8 servings.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Fw2Z0xDpX8Y/TTjxEtnNajI/AAAAAAAACYw/Rmqgy1KvOaM/s1600/Page7.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://1.bp.blogspot.com/_Fw2Z0xDpX8Y/TTjxEtnNajI/AAAAAAAACYw/Rmqgy1KvOaM/s400/Page7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I am linkinig this to:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://asouthernfairytale.com/">The Virtual Soup Swap hosted by A Southern Fairytale</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://allthesmallstuff-cole.blogspot.com/">Tuesdays at the Table hosted by All the Small Stuff</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://cocinadiary.blogspot.com/">Sundays at One Food Club hosted by Cocina Diary</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes hosted by It's a Blog Party</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://designsbygollum.blogspot.com/">Foodie Friday hosted by Designs by Gollum</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.grocerycartchallenge.blogspot.com/">GCC Recipe Swap hosted by Grocery Cart Challenge</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.simplysweethome.com/">Friday Favorites hosted by Simply Sweet Home</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.remodelaholic.com/">Recipe Swap Sundays hosted by Remodelaholic</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.mommyskitchen.net/">Potluck Sunday hosted by Mommy's Kitchen</a></div><a href="http://www.blessedwithgrace.net/">Tempt My Tummy Tuesday hosted by Blessed with Grace</a><br />
<a href="http://beautyandbedlam.com/">Tasty Tuesday hosted by Balancing Beauty and Bedlam</a><br />
<a href="http://www.ekatskitchen.com/">Friday Potluck hosted by EKat"s Kitchen</a><br />
<a both?="" center;="" class="separator" clear:="" href="http://frommytinykitchen.blogspot.com/:%3EThis%20Weeks%20Cravings%20hosted%20y%20From%20My%20Tiny%20Kitchen%3C/a%3E%3C/P%3E%3CP%3E%3CBR%3E %3C/P%3E%3CP%20style=" text-align:=""><br />
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<div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"> <p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=5813691" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=5813691" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Hearty Chicken Tortilla Soup</h3></P><p></P><p><p>A smoky, rich, and hearty bowl of belly warming soup.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/5813691/hearty-chicken-tortilla-soup/" title="Hearty Chicken Tortilla Soup">See <strong>Hearty Chicken Tortilla Soup</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <a href="http://www.foodista.com/recipe/DDNPVTBV/hearty-chicken-tortilla-soup" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Hearty Chicken Tortilla Soup on Foodista">Hearty Chicken Tortilla Soup<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_DDNPVTBV_K8KMKJ82" style="display: none;" /></a></div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://cf.foodista.com/static/images/widget_logo.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Hearty Chicken Tortilla Soup on Foodista" border="0" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 25px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" /></a> </div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="text-align: left;"></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I hope you'll give this a try. I know you will love it as much as I did. I am dedicating this post to Heather at <a href="http://www.girlichef.com/">Girlichef</a> in her quest to find the best Tortilla Soup recipe EVER. Ithink this is the one.</div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: cyan;">Carla and Michael</span></em></div></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com5tag:blogger.com,1999:blog-4427608034552439354.post-63962571698879224152011-01-19T18:30:00.001-05:002011-01-19T19:08:49.085-05:00Holiday Desserts<div style="text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TTIMmsJpzdI/AAAAAAAACXg/Zj4abS2c6Wk/s1600/Page1.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TTIMmsJpzdI/AAAAAAAACXg/Zj4abS2c6Wk/s320/Page1.bmp" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">WOW! The merry-go-round has finally stopped. What a month it has been for us. To say that life is and has been full is quite an understatement. However, I think everything is back on track. I know this post is way late. I just wanted to give my review of the two recipes we used for these holiday desserts. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pumpkin Flan from "Daisy: Morning, Noon and Night" by Daisy Martinez and Pecan Pie from "Baking from my home to yours" by Dorie Greenspan. Let me start by telling you that Dorie titled this recipe "My Favorite Pecan Pie" which you can find here at <a href="http://www.bordersmedia.com/recipefile/recipes/myfavoritepecanpie.asp">Borders Recipe File</a>. I can't say it was my favorite though. I followed the recipe exactly and was not overly happy with it. It was a bit "busy" for my tastes. I'll keep looking for "<u>my</u> favorite" Pecan Pie recipe. However I did think Daisy's pumpkin flan was sensational, and so did everyone else. You can also find it here at <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan">Everyday with Rachael Ray Magazine</a>. There you can find quite a few of her recipes. I can tell you that she has never failed me. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TTIlBu_SS4I/AAAAAAAACX8/eTV3dwFpVVs/s1600/Page9.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TTIlBu_SS4I/AAAAAAAACX8/eTV3dwFpVVs/s320/Page9.jpg" width="240" /></a></div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The top photo is obviously the ingredients for the pumpkin flan and the bottom for the pecan pie.Obviously. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> <a href="http://www.smileycentral.com/?partner=ZSzeb001_" target="_blank"><img alt="Lol" border="0" src="http://smileys.smileycentral.com/cat/29/29_1_9.gif" /></a> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TTISXkEgjeI/AAAAAAAACX0/2gdLYR4S4t4/s1600/Page7.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TTISXkEgjeI/AAAAAAAACX0/2gdLYR4S4t4/s320/Page7.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">So, this was excellent. It is going into my favorites files.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Fw2Z0xDpX8Y/TTISftQgW_I/AAAAAAAACX4/qR-6-duSoS0/s1600/Page8.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_Fw2Z0xDpX8Y/TTISftQgW_I/AAAAAAAACX4/qR-6-duSoS0/s320/Page8.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This, a bit much for my liking. Maybe I'll give it a try another time with just the addition of either the expresso or the chocolate, just not both.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I am linking these up to:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://asouthernfairytale.com/">Mouthwatering Monday at A Southern Fairy Tale</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://allthesmallstuff-cole.blogspot.com/">Tuesdays at the Table at All the Small Stuff</a> </div><a href="http://cocinadiary.blogspot.com/">Sundays at One Food Club at Cocina Diary</a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://itsablogparty.com/">Delicious Dishes at It's a Blog Party</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://33shadesofgreen.blogspot.com/">Tasty Tuesdays at 33 Shades of Green</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.blessedwithgrace.net/">Tempt My Tummy Tuesday</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://athomewithhaley.blogspot.com/">Recipes I Can't Wait to Try at At Home with Haley</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://couscous-consciousness.blogspot.com/">Make it with...Mondays at Couscous and Consciousness</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.grocerycartchallenge.blogspot.com/">GCC Recipe Swap at Grocery Cart Challenge</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://whistlestopcooking.blogspot.com/">Fridays Favorites at Whistlestop Cafe Cooking</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.remodelaholic.com/2011/01/classic-muddy-buddies-recipe-link-party.html">Recipe Swap Sundays at Remodelaholic</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.mommyskitchen.net/">Potluck Sunday at Mommy's Kitchen</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://frommytinykitchen.blogspot.com/">This Weeks Cravings at From My Tiny Kitchen</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.couponcookin.com/">Tasty Traditions at Coupon Cookin</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://beautyandbedlam.com/">Tasty Tuesday at Beauty and Bedlam</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<a href="http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb112_&utm_id=7920" target="_blank"><img border="0" src="http://www.smileycentral.com/sig.jsp?pc=ZSzeb112&pp=" /></a>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com8tag:blogger.com,1999:blog-4427608034552439354.post-20910333948847367442010-12-05T20:56:00.004-05:002010-12-07T20:05:31.875-05:00Giada's Short Ribs with Tortellini<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Fw2Z0xDpX8Y/TPuaAd4YQEI/AAAAAAAACRA/xt2x7-K6vOo/s1600/Giada%2527s+Braised+Short+Ribs+%252810%2529-1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" ox="true" src="http://3.bp.blogspot.com/_Fw2Z0xDpX8Y/TPuaAd4YQEI/AAAAAAAACRA/xt2x7-K6vOo/s400/Giada%2527s+Braised+Short+Ribs+%252810%2529-1.JPG" width="400" /></a></div><br />
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Hello everyone. Last minute Annie here. Yeah, I think if I were to have a nickname that would have to be it. I am always the procrastinator. Always waiting until the last minute. I have had all week to cook and instead I have spent most of my time here at the computer surfing. Or flipping through what seems like hundreds of cookbooks looking for several different recipes that I want to make over the next few weeks. Meanwhile an entire week has passed and I've got nothing. Now it's the last few hours for me to post something for <a href="http://iheartcookingclubs.blogspot.com/">IHCC's</a> post this week for Giada's soul warming comfort food.<br />
This is one of those foods for us. Giada's <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/short-ribs-with-tagliatelle-recipe/index.html">Short Ribs with <strike>Tagliatelle</strike> Tortellini</a>. Both Michael and I love our beef short ribs. We make them on a regular basis and have cooked them many different ways. This is one that we use most often, as you just can't beat having luscious juicy sauce to mop up with some good bread. Besides that, you can serve these short ribs over just about any type of pasta, polenta, potatoes, or rice. Trust me we have!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>This recipe can also be made in a quick version using dried herbs and a good bottled sauce as I did this time or in the longer version in the original recipe as I have done in the past when time has permitted. Trust me I have made it both ways and anyway you decide to make it you will definately be pleased. You will notice though I forgot to put the chocolate out when rushing to get the photos, however I assure you I did not forget to add it to the sauce. It is the secret ingredient you know. Also note there is no pancetta out either. Didn't have any so I used bacon instead. This is a really adaptable recipe and I am sure you will enjoy it no matter which way you choose to make it. Just don't leave out the chocolate or the wine. Otherwise you can make simple substitutions as you see necessary. I am giving you the original recipe here and you can figure it out from there.<br />
<em>Darn. Now I have to replenish my stash of beef short ribs.</em><br />
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<strong><em>Short Ribs with <strike>Tagliatelle</strike> Tortellini</em></strong><br />
<em>Adapted from Giada De Laurentiis' Everyday Pasta (pg. 115)</em><br />
<strong>Ingredients</strong><br />
3 tablespoons olive oil<br />
2 ounces chopped pancetta (about 1/2 cup)-<span style="color: red;">(bacon)</span><br />
2 1/2 pounds short ribs<br />
Salt<br />
Freshly ground black pepper<br />
1/4 cup all-purpose flour<br />
1 medium onion, chopped<br />
1 carrot, chopped<br />
1/2 cup fresh parsley leaves<br />
2 cloves garlic<br />
1 (14-ounce) can tomatoes (whole or diced)-<span style="color: red;">(bottled)</span><br />
1 tablespoon tomato paste-<span style="color: red;">(bottled)</span><br />
1 teaspoon chopped fresh rosemary leaves-<span style="color: red;">(dried)</span><br />
1 teaspoon dried thyme-<span style="color: red;">(dried)</span><br />
1/2 teaspoon dried oregano-<span style="color: red;">(dried)</span><br />
1 bay leaf-<span style="color: red;">(dried)</span><br />
2 1/2 cups beef broth<br />
3/4 cup red wine<br />
1 pound fresh or dried tagliatelle-<span style="color: red;">(tortellini)</span><br />
4 to 6 teaspoons shaved bittersweet chocolate<br />
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<strong>Directions</strong> <br />
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta <span style="color: red;">(bacon)</span> until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta <span style="color: red;">(bacon) </span>from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total. <br />
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. <strike>Then add the tomatoes and tomato paste and pulse.</strike><br />
Once the short ribs are browned, carefully add the mixture from the food processor to the pot<span style="color: red;"> (along with your bottled sauce)</span>. Return the pancetta <span style="color: red;">(bacon)</span> to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.<br />
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, <strong>if needed</strong>, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.<br />
Serves 4 to 6<br />
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I am linking this to <a href="http://iheartcookingclubs.blogspot.com/">IHCC's</a> warm the belly, fill the soul comfort food favorite with Giada De Laurentiis.<br />
And also to:<br />
<a href="http://asouthernfairytale.com/">Mouthwatering Mondays</a><br />
<a href="http://allthesmallstuff-cole.blogspot.com/">Tuesdays at the Table</a><br />
<a href="http://www.brendascanadiankitchen.com/">Cookbook Sundys</a><br />
<a href="http://cocinadiary.blogspot.com/">Sundays at One Food Club</a><br />
<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a><br />
<a href="http://www.ekatskitchen.com/">Friday Potluck</></a><br />
<a href="http://www.mangoesandchutney.com/">Fat Camp Friday</a><br />
<a href="http://prairiestory.blogspot.com/">Recipe Swap Thursday</a><br />
<a href="http://goodcheapeats.com/">What's on your Plate</a><br />
<a href="http://tatertotsandjello.blogspot.com/2010/12/weekend-wrap-up-party-and-baby-blvd.html">Week End Wrap Up Party</a><br />
<a href="http://www.grocerycartchallenge.blogspot.com/">GCC Recipe Swap</a><br />
<a href="http://whistlestopcooking.blogspot.com/">Friday's Favorites</a><br />
<a href="http://quiteatingout.blogspot.com/">Saturday Swap</a><br />
Stop by for a visit and see all the wonderful ideas from all of the other <br />
great bloggers out there and share the love, or participate in the fun.<br />
<em><span style="color: cyan;">Carla and Michael</span></em>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com19tag:blogger.com,1999:blog-4427608034552439354.post-90198945400619873982010-11-29T15:53:00.000-05:002010-11-29T15:53:57.381-05:00Classic Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TOxB0boMNNI/AAAAAAAACQ8/9vfAgtFvuUg/s1600/Butternut+Squash+Soup+and+Pantry+016b.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" ox="true" src="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TOxB0boMNNI/AAAAAAAACQ8/9vfAgtFvuUg/s400/Butternut+Squash+Soup+and+Pantry+016b.JPG" width="400" /></a></div><br />
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Soup, soup, and more soup. I warned you.<br />
At least Michael is at work morning, noon, and night, which means that I can eat whatever I please without him wrinkling up his nose. Like I said, he's not a fan of soups, no.. not so much. Give him his favorite three, Split Pea, Chicken or Turkey Noodle (after the holidays), or his Chili and that's it. Oh, and by the way did I mention that he'll usually only indulge in one bowl of these (each) only one time. Not good at reocurring subsequent dinners for his taste. He has this "motto" about certain foods: "I'm good with this (insert the particular dish here) once a year". He feels that way about alot of foods. Just give the man a steak and tater and he's died and gone to heaven.<br />
That's okay with me though. It just means - MORE FOR ME. I told you I keep them "stashed" in the freezer. There have always been plenty of evenings when I am dining alone while he's hard at work in his restaurant. So for me these frozen "stashes" of love are always a welcome retreat from the usually heavy, fat leaden dinners that he prefers. A nice bowl of soup and a salad and I'd call that the perfect dinner.<br />
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I'm sending this to Deb at Kahakai Kitchen for <a href="http://kahakaikitchen.blogspot.com/">Souper Sundays</a><br />
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<strong><em>Classic Butternut Squash Soup</em></strong><br />
<em>Adapted from Whole Foods Market</em><br />
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<strong>Ingredients</strong><br />
2 tablespoons olive oil <br />
2/3 cup diced carrot (about 1 (8-inch) large carrot)<br />
1/2 cup diced celery (about 1 (11-inch) large stalk)<br />
2/3 cup diced onion (about 1 medium onion)<br />
4 cups cubed butternut squash (about 1 medium squash)<br />
1/2 teaspoon chopped fresh thyme<br />
4 to 6 cups low-sodium chicken broth<br />
Sea salt and ground black pepper, to taste<br />
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<strong>Directions</strong><br />
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper. <br />
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.<br />
Serves 6<br />
(For the garnish I made a parmesan frico or crisp with a few thyme sprigs melted into it.)<br />
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Thanksgiving has come and gone and now it's time to gear up for Christmas and the New Year. I spent this past week end pulling out all of our Christmas decorations and the inside of the house is just about finished. Michael just has to find the time to do the outside and we'll be finished. I love going all out at Christmastime, and I like to get it done right after Thanksgiving has passed, so that we can enjoy the ambiance of it all for a while. Stay warm and keep cooking everyone.<br />
<span style="color: cyan;">Carla and Michael</span>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com6tag:blogger.com,1999:blog-4427608034552439354.post-47252253791148508762010-11-20T21:19:00.003-05:002010-11-22T07:17:20.546-05:00Pasta e Ceci-Warmth for a Cold Winter<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TOhUR199iDI/AAAAAAAACQg/cPNeDC5qr0s/s1600/Pasta+e+Ceci+027a.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="310" ox="true" src="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TOhUR199iDI/AAAAAAAACQg/cPNeDC5qr0s/s400/Pasta+e+Ceci+027a.jpg" width="400" /></a></div><br />
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</div><div align="left">I went outside of my comfort zone on this one and you know what? I was quite pleasantly surprised. This is one bowlful of fall/winter <em><span style="color: orange;">LOVE</span></em>. Originally, I thought I wouldn't like this soup simply because it sounded like it needed to have sausage in it for it to be substantial enough, (even though it has garbanzo beans in it, which I love). I was so wrong! Warm, comforting, and fulfilling is all I can tell you. If you get snow where you are, this is a real warmer upper. For those of you unfamiliar, in Italian ceci is garbanzo.</div><div align="left">This is all I,I,I,-ME,ME,ME as Michael is not a fan of beans, nor is he much of a soup fan. I, on the other hand am a fan of both. I have an entire shelf in our freezer in the garage dedicated to a soup stash for the winter. It is now half filled and I still have more I want to make and blog. Coming up in the near future I will be blogging my Butternut Squash and Black Bean Soups (already in there keeping my Potato Soup company). I also am wanting to make some French Onion Soup, Chicken Tortilla Soup, and some varieties of chowders (Corn Chowder is one) to stash away for these cold winter days ahead. </div><div align="left"><br />
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This really is a simple recipe. It takes no time to cook if you prep your veggies in advance. The reward is priceless. If you would like to, you could add a grilled sandwich or salad to this and call it a meal. I found it to be perfect for lunch with some good bread for dipping. Anyway you decide to serve this up, you will surely be as surprised as I was. Also, if you are a vegetarian you can certainly adapt this recipe to your own dietary needs.<br />
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<strong><em>Pasta e Ceci</em></strong><br />
<em>Courtesy Giada De Laurentiis' Everyday Pasta</em><br />
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<strong>Ingredients</strong><br />
4 sprigs fresh thyme<br />
1 large sprig fresh rosemary<br />
1 bay leaf <br />
1 tablespoon olive oil<br />
1 tablespoon butter<br />
1 cup chopped onion (1 medium onion)<br />
3 ounces pancetta, chopped<br />
2 garlic cloves minced<br />
6 cups low-sodium chicken broth<br />
2 (14.5-ounce) cans garbanzo beans, drained and rinsed<br />
1(14.5-ounce) can diced tomatoes, with juice<br />
3/4 cup ditalini (thimble-shaped pasta)<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/3 cup freshly grated Parmesan<br />
1 tablespoon extra-virgin olive oil <br />
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<strong>Directions</strong><br />
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat the olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes, and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.<br />
Transfer 1 cup of the bean mixture to a blender and reserve. Add the ditalini to the soup pot, cover and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puree the reserved bean mixture until smooth, then stir the puree into the boiling soup. Season with salt and freshly ground black pepper.<br />
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.<br />
Makes 4 to 6 servings.(I cut the recipe in half, unsure of whether I would like it)<br />
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This could be spiced up a bit with a sprinkle of red pepper flakes if you wish. I will be trying that with my next bowl.<br />
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I am submitting this to:<br />
<a href="http://iheartcookingclubs.blogspot.com/">I Heart Cooking Clubs Fall Favorites with Giada</a><br />
<a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen for Souper Sunday's</a><br />
<a href="http://ohtastensee.wordpress.com/">Presto Pasta Night #191 hosted by Denise at Oh Taste n See</a> originated by <a href="http://www.prestopastanights.com/2009/02/how-to-join-presto-pasta-night-fun.html">Ruth of </a><a href="http://onceuponafeast.blogspot.com/">Once Upon a Feast</a><br />
<a href="http://quiteatingout.blogspot.com/">Saturday Swap</a><br />
<a href="http://www.brendascanadiankitchen.com/">Coolbook Sundays</a><br />
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<center><a href="http://quiteatingout.blogspot.com/p/saturday-swaps.html"><img src="http://i193.photobucket.com/albums/z104/danielle982/2010%20Blogs/Quit%20Eating%20Out/QuitEatingOutbutton3.png" /> </a></center><br />
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<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=4076037" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=4076037" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Pasta e Ceci-Warmth for a Cold Winter</h3></P><p></P><p><p>Warmth and comfort in a bowl. Pasta and garbanzo beans come together in a wonderfully falvored broth. Found in Giada De Laurentiis’ Everyday Pasta cookbook.</p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/4076037/pasta-e-ceci-warmth-for-a-cold-winter/" title="Pasta e Ceci-Warmth for a Cold Winter">See <strong>Pasta e Ceci-Warmth for a Cold Winter</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> <br />
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<a href="http://www.foodista.com/recipe/H6XSQFBR/pasta-e-ceci-warmth-for-a-cold-winter" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; display: block; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; text-align: center; text-indent: 0px; width: 100px;" title="Pasta E Ceci-Warmth For A Cold Winter on Foodista"><img alt="Pasta E Ceci-Warmth For A Cold Winter on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_H6XSQFBR_K8KMKJ82" style="display: none;" /></a> <br />
<span style="color: cyan;"><em>Carla and Michael</em></span>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com18tag:blogger.com,1999:blog-4427608034552439354.post-68491585210060853602010-11-15T16:20:00.048-05:002010-11-20T01:50:08.123-05:00Bread Crumb Topped Cod with Scalloped Potatoes<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://3.bp.blogspot.com/_Fw2Z0xDpX8Y/TNDZQe8gVhI/AAAAAAAACM8/HWrSqZl18bY/s1600/Cod+Fillets+023.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="http://3.bp.blogspot.com/_Fw2Z0xDpX8Y/TNDZQe8gVhI/AAAAAAAACM8/HWrSqZl18bY/s400/Cod+Fillets+023.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I have found my new flaky (yes, I looked it up) love. No, Michael isn't in jeopardy of loosing out at the top spot. I mean <em>fish</em>. I love flaky white meat fish. I have come to the conclusion that I don't like alot of types of fish. Cod is fairly new to us. It has now become one of my favorite flaky white fish, the first is Halibut. Oh, I know. I've used tilapia, orange roughy, and snapper too. I just think cod is much more adaptable to flavorings, a blank canvas if you will. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This <a href="http://www.flickr.com/photos/30768307@N04/3160012083">photo from Sunday Suppers at Lukes </a>was my inspiration for this dinner. I just found it to be intoxicating. Actually all of his food is remarkable, I only wish he still had time to blog, and also gave up more of his recipes. Like the talented bloggers; Natasha at <a href="http://www.fivestarfoodie.com/"> 5 Star Foodie </a>and Lazaro at <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks </a>. I just don't know how they find the time to make such elaborate looking plates. Natasha has children and Lazaro works all day. Such an inspiration these bloggers are to me, that I am awed by them on every visit to their virtual kitchen.</div><div style="clear: both; text-align: left;">In any event, this was my <em>simple</em> attempt at not serving a protien on one side of the plate and the starch thrown down on the other side. I do intend to do alot more research on those fancy emulsions and sauces.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMBEoo_ndI/AAAAAAAACNQ/92-j29iWv8A/s1600/Cod+Fillets+014.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://3.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMBEoo_ndI/AAAAAAAACNQ/92-j29iWv8A/s400/Cod+Fillets+014.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The assemblage for the Potato Gratin with Leeks. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMKCIKCLuI/AAAAAAAACNY/IsQjYPXG-E0/s1600/Cod+Fillets+015.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://2.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMKCIKCLuI/AAAAAAAACNY/IsQjYPXG-E0/s400/Cod+Fillets+015.JPG" width="400" /></a></div><br />
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First saute leeks in butter until soft and semi transluscent. Next add flour and cook a few minutes to disperse the raw flour taste, do not let flour brown. Next add milk slowly while wisking to eliminate any lumps. Season with salt, pepper, and a little nutmeg if you prefer. Add chopped chives.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMQg4HFbjI/AAAAAAAACNg/FNsaotFpsRA/s1600/Cod+Fillets+017.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMQg4HFbjI/AAAAAAAACNg/FNsaotFpsRA/s400/Cod+Fillets+017.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Layer very thinly sliced potatoes (a mandoline is a wonderful tool to do this with) into a large casserole dish. Alternating a layer of potatoes with some of the bechamel sauce. Sprinkle with a little bit of smoked paprika.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TNL38ZRoCwI/AAAAAAAACNM/ALJIs2ywoDA/s1600/Cod+Fillets+025.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TNL38ZRoCwI/AAAAAAAACNM/ALJIs2ywoDA/s400/Cod+Fillets+025.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">This was so simple, yet so delightful.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMRklx767I/AAAAAAAACNw/UEpwVBYh9s8/s1600/Cod+Fillets+021.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_Fw2Z0xDpX8Y/TNMRklx767I/AAAAAAAACNw/UEpwVBYh9s8/s400/Cod+Fillets+021.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Make your own fresh breadcrumbs and do not toast them. I added some simple chervil, salt and pepper to my fresh breadcrumbs. You can season them however you like, just don't go overboard. Oil your fish, a little more salt and pepper, and press only the top side of your fish into the breadcrumbs. Making sure to press down hard enough to get a nice coating on the top, and only the top. In a medium-high skillet, heat 2 tablespoons of olive oil and placing breadcrumb side down, saute fish for about 3 - 5 minutes. You will see the fish begin to turn from raw to an opaque white, which lets you knnow when to turn it. Gently turn fish over and saute another 3 minutes. It is imperative that you do not overcook the fish. Then you loose the delicateness of it.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><em>Potatoes and Leeks Gratin</em></strong></div><div class="separator" style="clear: both; text-align: left;"><em>from Recipe Addict</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;">3 large boiling potatoes, (I prefer Yukon Golds), sliced into1/8 inch rounds</div>1 large leek, trimed and washed<br />
<div class="separator" style="clear: both; text-align: left;">3 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">1/4 cup flour</div><div class="separator" style="clear: both; text-align: left;">1 1/2 to 2 cups whole milk</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon pepper</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons chopped chives</div><div class="separator" style="clear: both; text-align: left;">smoked paprika</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Directions</strong></div>In a sauce pan cook the leeks in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the chives, salt and the pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Layer sliced potatoes in a buttered 9 x 13 casserole. pour bechamel sauce over top and sprinkle with paprika. Cover ith foil. Bake in 350 degree oven for 40 minutes. Uncover and cook 20 minutes more, or until top is golden and bubbly<br />
Serves 4 to 6.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><em>Bread Crumb Topped Cod</em></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>from Recipe Addict</em></div><br />
<strong>Ingredients</strong><br />
2 Cod fillets cut into approximately 4 x 4 squares<br />
1 cup fresh bread crumbs<br />
1 tablespoon chervil<br />
salt and pepper<br />
1 tablespoon olive oil<br />
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<strong>Directions</strong><br />
Season fresh bread crumbs with the chervil, salt and pepper. Set aside.<br />
Rub cod with oilve oil. Season with salt and pepper. Press only the top side of the halibut down into the seasoned bread crumbs. Pressing hard to coat generously. Heat a large non-stick skillet over medium-high and add 2 tablespoons olive oil. Placing breadcrumb side down, saute fish for about 3 - 5 minutes. You will see the fish begin to turn from raw to an opaque white, which lets you knnow when to turn it. Gently turn fish over and saute another 3 minutes. <br />
Serves 4 to 6.<br />
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We're linking this to:<br />
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Fat Camp Fridays<br />
<a href="http://cocinadiary.blogspot.com/2010/11/sundays-at-one-food-club-2010-holiday.html">Sundays at One</a><br />
<a href="http://www.simplysweethome.com/2010/11/friday-favorites-week-38.html">Friday Favorites</a><br />
<a href="http://www.remodelaholic.com/2010/11/best-sweet-potatoes-ever-and-recipe.html">Recipe Swap Sundays</a><br />
<a href="http://www.mommyskitchen.net/2010/11/ice-cream-sandwich-cake-potluck-sunday.html">Potluck Sundays</a><br />
<a href="http://goodcheapeats.com/2010/11/butternut-squash-puree-whats-on-your-plate/">What's on your Plate?</a><br />
<a href="http://prairiestory.blogspot.com/2010/11/recipe-swap-thursday-10.html">Recipe Swap Thursdays</a><br />
<a href="http://asouthernfairytale.com/">Mouthwatering Monday</a><br />
<a href="http://itsablogparty.com/delicious-dishes/">Delicious Dishes</a><br />
<a href="http://www.blessedwithgrace.net/">Tempt My Tummy Tuesdays</a><br />
<a href="http://allthesmallstuff-cole.blogspot.com/">Tuesdays at the Table</a><br />
<a href="http://www.grocerycartchallenge.blogspot.com/">Recipe Swap</a><br />
<a href="http://whistlestopcooking.blogspot.com/">Friday's Favorite</a><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" style="clear: left; float: left;" type="application/x-shockwave-flash" width="370"></P><p></P><p></P><p><param name="movie" value="http://static.keyingredient.com/keyRecipe.swf" /></P><p></P><p><param name="flashvars" value="id=3962027" /></P><p></P><p><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://static.keyingredient.com/keyRecipe.swf"><!--<![endif]--></P><p></P><p><param name="quality" value="high" /></P><p></P><p><param name="flashvars" value="id=3962027" /></P><p></P><p><param name="bgcolor" value="#ffffff" /></P><p></P><p><!-- This will be shown if your viewer does not support flash --></P><p></P><p><h3>Bread Crumb Topped Cod</h3></P><p></P><p></P><p></P><p><p>Fish, Entree, Bread Crumbs</p></P><p></P><p></P><p></P><p><p></P><p></P><p><a href="http://www.keyingredient.com/recipes/3962027/bread-crumb-topped-cod/" title="Bread Crumb Topped Cod">See <strong>Bread Crumb Topped Cod</strong> on Key Ingredient.</a></P><p></P><p></p></P><p></P><p><!--[if !IE]><--></object><!--<![endif]--></object> </div><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://cf.foodista.com/static/images/widget_logo_md.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Bread Crumb Topped Cod on Foodista" border="0" height="42" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 18px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 84px;" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em><span style="color: cyan;">Carla and Michael</span></em></div>Carla and Michaelhttp://www.blogger.com/profile/11601871255242766861noreply@blogger.com5