tag:blogger.com,1999:blog-89389643478471105232024-03-19T01:02:17.672-04:00Seasonal SweetheartGourmet dishes for every season.Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-8938964347847110523.post-9995064365681537042015-05-03T20:36:00.000-04:002015-05-03T20:36:48.264-04:00A preservative free taco mix!Who doesn't love tacos? But who wants to take the time to marinade or put together seasonings, when the store has it done for you? The only problem with that is they often contain ingredients such as silicon dioxide (sand), MSG(monosodium glutamate) and sulfites. This recipe allows you to enjoy your tacos with less guilt and pure ingredients. It is great on vegetables and beans as well!<br />
<br />
<h2>
<span style="font-size: large;">Taco Seasoning Mix</span></h2>
<b>Yields-approximately 3 cups</b><br />
<br />
<ul>
<li>1 1/4 Cups Chili Powder</li>
<li>1/2 Cup plus 2 Tablespoons Ground Cumin</li>
<li>1/2 Cup Cornstarch</li>
<li>3 1/2 Tablespoons Granulated Garlic</li>
<li>1/2 Cup plus 2 Tablespoons Ground Coriander</li>
<li>2 Tablespoons Cayenne Pepper</li>
</ul>
<div>
Combine all ingredients until well mixed. Store in an air tight container.</div>
<div>
<br /></div>
<div>
<b><i>To use:</i></b> Place 2 tablespoons of oil in a skillet. Heat until shimmering. Add 1 pound ground meat of your choice. Cook until browned and cooked through. Stir to break into pieces. Add 1/4 cup taco seasoning and 1/2 cup water or broth(chicken, beef). Cook until mixture thickens. Top meat with your choice of veggies (avocado, lettuce, tomato, onion, cilantro, jalapenos) and serve with your choice of cheese. Keep this mix on hand to make a quick and easy dinner! Enjoy your taco night without the preservatives!</div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-47919876616191586092015-04-15T21:10:00.001-04:002015-04-15T21:10:57.237-04:00A spring breakfast!French toast is a childhood favorite. It requires little ingredients and not much skill to make. By making the stuffed version, it becomes something even more miraculous. It add depths of flavor and texture. This french toast is perfect for spring and summer. Once you try this dish you will be making it again and again!<br />
<br />
<h2>
<span style="font-size: large;"> Meyer Lemon and Strawberry Stuffed French Toast</span></h2>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfD9DfQfkuPu5RObl_ZDjsgBKRaBPt3fkS_rJYpFt63XlxandeYRiz1AmKaJqnUENOUS4YJql7asmUtzzqWo9oDoApGWsgyrr3wqTUl7qx6D8xy8e0fBX_cmp7uxCb3MeRh5GCKoZ7g5r0/s1600/French+Toast2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfD9DfQfkuPu5RObl_ZDjsgBKRaBPt3fkS_rJYpFt63XlxandeYRiz1AmKaJqnUENOUS4YJql7asmUtzzqWo9oDoApGWsgyrr3wqTUl7qx6D8xy8e0fBX_cmp7uxCb3MeRh5GCKoZ7g5r0/s1600/French+Toast2.png" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cream Cheese Filling</b></td></tr>
</tbody></table>
<h3 style="font-size: medium;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 3-4 servings Cook Time: 5 min Prep Time: 5 min</span></span></h3>
</div>
<b>Cream Cheese Filling</b><br />
<ul>
<li>8 oz cream cheese,softened</li>
<li>1 teaspoon vanilla extract</li>
<li>1 meyer lemon, zested</li>
<li>1/4 cup powdered sugar</li>
<li>pinch salt</li>
</ul>
<div>
<b>Strawberries</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7h_Qgt74wl-AEuu-Idk3Tg1OH8yZ_fTH9Tf80Gtd0TIZ9ZU1O2WIKMz4p4ndegaMUbsr6erOeTttYaIxc502bCFuUffIHL_AQ8HRYwEL54wPJjBu-PBSwJh_00SuCwR_wTJ3hqxOD9vfU/s1600/French+toast3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7h_Qgt74wl-AEuu-Idk3Tg1OH8yZ_fTH9Tf80Gtd0TIZ9ZU1O2WIKMz4p4ndegaMUbsr6erOeTttYaIxc502bCFuUffIHL_AQ8HRYwEL54wPJjBu-PBSwJh_00SuCwR_wTJ3hqxOD9vfU/s1600/French+toast3.png" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sweet Strawberries</b></td></tr>
</tbody></table>
<ul>
<li>2/3 pound strawberries, quartered</li>
<li>1/4 teaspoon lemon extract</li>
<li>2 tablespoons sugar</li>
<li>pinch salt</li>
<li>1 tablespoon strawberry jelly</li>
</ul>
<div>
<b>French Toast</b></div>
<ul>
<li>3 eggs, beaten</li>
<li>1/3 cup milk</li>
<li>1/4 cup sugar</li>
<li>1 teaspoon vanilla</li>
<li>8 slices crusty white bread or brioche bread</li>
<li>butter to fry in</li>
</ul>
<div>
<h2>
<span style="font-size: large;">Directions</span></h2>
</div>
<div>
Combine all ingredients for cream cheese and set aside. Combine all ingredients for strawberries and set aside. For French toast, combine eggs, milk, vanilla, sugar and mix to combine. Place bread in egg mixture until soaked through. Place on preheated nonstick pan and cook until golden brown, then flip and repeat with remaining side. Repeat with remaining bread. To assemble, place2-3 tablespoons cream cheese on one side of toast. Then place a generous spoonful of strawberries and top with a slice french toast. Garnish with additional strawberries and powdered sugar.</div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HQddU0cXU0UMSRx7-TExk1bRBSJLyHn9aARtm7F8RBvy4lIvgg_yznOr-ycdwavcTyxUuukyoFcYiQDvJFSHeUiA37jgh57j6E0D6Hg4DjDvQdHLv6POD9L2SvCduB1i-THau-OKtwwH/s1600/french+toast.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HQddU0cXU0UMSRx7-TExk1bRBSJLyHn9aARtm7F8RBvy4lIvgg_yznOr-ycdwavcTyxUuukyoFcYiQDvJFSHeUiA37jgh57j6E0D6Hg4DjDvQdHLv6POD9L2SvCduB1i-THau-OKtwwH/s1600/french+toast.png" height="320" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Fabulous French Toast</b></td></tr>
</tbody></table>
<br /></div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-68151238386692924932015-03-29T21:30:00.000-04:002015-03-29T21:30:01.129-04:00A spring pasta!Pasta Primavera is a culinary classic! It screams spring with vegetables such as zucchini, peppers, and peas. You can adjust the spring vegetables according to what you have on hand. Asparagus is fabulous addition in this dish! The fresh herbs bring fantastic and fresh flavors. The cream gives it just enough richness to carry all the amazing flavors. Make this dish at home and taste spring!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfKkajPx9CGCR1uhEKIPyxddsSHfXMLtS2MwTRl70hjW-YISNbLQ6KyY-AoLPkeCRZfQSAwd9bcWru4pKvIWuVhh4Tjer_MhRroS6eFMOsCXxBrKsnboid8RIcRTIa7SS5D-pzLWh1PtZ/s1600/prim1.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfKkajPx9CGCR1uhEKIPyxddsSHfXMLtS2MwTRl70hjW-YISNbLQ6KyY-AoLPkeCRZfQSAwd9bcWru4pKvIWuVhh4Tjer_MhRroS6eFMOsCXxBrKsnboid8RIcRTIa7SS5D-pzLWh1PtZ/s1600/prim1.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Zest</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzdHBCg3yS8tYMCkUTue_3pmWQT_V6a-gpBrq9VfPvQCDvOnvE9FA_0n2IYeW9WQmtpXZmRk0V659ur54wbCduYTdbqRRP4tnTyOm-nqAvVvQMfsRxV-SZbuVY8RonCpu8AHHwGN-Sjmh/s1600/prim2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzdHBCg3yS8tYMCkUTue_3pmWQT_V6a-gpBrq9VfPvQCDvOnvE9FA_0n2IYeW9WQmtpXZmRk0V659ur54wbCduYTdbqRRP4tnTyOm-nqAvVvQMfsRxV-SZbuVY8RonCpu8AHHwGN-Sjmh/s1600/prim2.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvvrj5qJbH7UyXTLKbV_YZm_viqAboLkBjW5mV2koayaFYEeUxHX-D5QcGu5XKN2rqa3gjBy6JNUMS6na7apHadKqOYL7U3xlHk6N-Tehit6dHxCPA2-jO_bTEKrfLJzysA10FLAoiVUf/s1600/prim4.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvvrj5qJbH7UyXTLKbV_YZm_viqAboLkBjW5mV2koayaFYEeUxHX-D5QcGu5XKN2rqa3gjBy6JNUMS6na7apHadKqOYL7U3xlHk6N-Tehit6dHxCPA2-jO_bTEKrfLJzysA10FLAoiVUf/s1600/prim4.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppers</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hMIDAAcNEOa-E_jhy00WailQiy8QVTI4Zdb0NoA09vQrVMraCUuKcARAafCEQZmQGPcWq8MHUQgIhI5U5-dU251IX8KaKbRBlUlxqRcceRm4S_AWcEKT3wR28TAuRwaZnfjimPZ2wBrJ/s1600/prim3.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hMIDAAcNEOa-E_jhy00WailQiy8QVTI4Zdb0NoA09vQrVMraCUuKcARAafCEQZmQGPcWq8MHUQgIhI5U5-dU251IX8KaKbRBlUlxqRcceRm4S_AWcEKT3wR28TAuRwaZnfjimPZ2wBrJ/s1600/prim3.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil</td></tr>
</tbody></table>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0xG0XlHwvFysD2mQpCQkRNiYTPuebFz2RTjuKD0YvXqmzzGZqU0fAzRgUrTPGft3H7UxQXV3U9_MXt7upk0j_6gvlgopvEXX5wbZIdR6pfu8gI2oP5PzoneR3jgj0y1YcOoHIkIhlnfm/s1600/prim5.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0xG0XlHwvFysD2mQpCQkRNiYTPuebFz2RTjuKD0YvXqmzzGZqU0fAzRgUrTPGft3H7UxQXV3U9_MXt7upk0j_6gvlgopvEXX5wbZIdR6pfu8gI2oP5PzoneR3jgj0y1YcOoHIkIhlnfm/s1600/prim5.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peas</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIipHamubqosCxU-mRXTQETMjB0eLHhuuTfWq0OyR3zoLUtZgzxTyFrYzlp6YHlBXkREGv_R9HLUCGfKr21NP3zInnQOTfrrPuPw3hc0I74p2RIBeB1Gt7bWQa-JP7K7SxJCV_Xyfh1aHQ/s1600/prim6.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIipHamubqosCxU-mRXTQETMjB0eLHhuuTfWq0OyR3zoLUtZgzxTyFrYzlp6YHlBXkREGv_R9HLUCGfKr21NP3zInnQOTfrrPuPw3hc0I74p2RIBeB1Gt7bWQa-JP7K7SxJCV_Xyfh1aHQ/s1600/prim6.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbsQqlN2APzFev5thwvqfGGx1zbeSWlL9UzNiLrGzf9kh5boL_CxoRERWs-ALKnm9FYz8bUHigZuNJIwbgKo-FgZRtPKDyNey8Q_EJJD1xKUUDD-rZMsvxdTJ6l4pbh1q7ozMPUt3tbbu/s1600/prim7.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbsQqlN2APzFev5thwvqfGGx1zbeSWlL9UzNiLrGzf9kh5boL_CxoRERWs-ALKnm9FYz8bUHigZuNJIwbgKo-FgZRtPKDyNey8Q_EJJD1xKUUDD-rZMsvxdTJ6l4pbh1q7ozMPUt3tbbu/s1600/prim7.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic</td></tr>
</tbody></table>
<br />
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YCqHEiZhnrmnmiyI2kpWh7NQhcKB90n-5y-E6y7iu8QxS1ipIc9IwgNuB-hBzstDHnNvFWQ3bP_xUhnV-H2DuB7RMAhNnOobPpdd96aywetlxSe4EVK_8B9dPDBKWZnqC7adFfoVTxpW/s1600/prim10.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YCqHEiZhnrmnmiyI2kpWh7NQhcKB90n-5y-E6y7iu8QxS1ipIc9IwgNuB-hBzstDHnNvFWQ3bP_xUhnV-H2DuB7RMAhNnOobPpdd96aywetlxSe4EVK_8B9dPDBKWZnqC7adFfoVTxpW/s1600/prim10.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed mushrooms and tomatoes</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUr0Y-Ch91hMsEysm1JIB83IDRaIJYG5DMNTN8lklgjE4tLFSwTnf47m8a8OwipwyXoboNdYbA2uAny2GhoIFai60DvvxhGRdV3LAYlpprehDZ7tLDQ6XrmP-9DTkcrgRcVYKt5PMGH0Ht/s1600/prim9.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUr0Y-Ch91hMsEysm1JIB83IDRaIJYG5DMNTN8lklgjE4tLFSwTnf47m8a8OwipwyXoboNdYbA2uAny2GhoIFai60DvvxhGRdV3LAYlpprehDZ7tLDQ6XrmP-9DTkcrgRcVYKt5PMGH0Ht/s1600/prim9.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sautéing onion and mushrooms</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<h2>
<span class="Apple-style-span" style="font-size: large;">Pasta Primavera</span></h2>
<div>
<h3 style="font-size: medium;">
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 6-8 servings Cook Time: 15 min Prep Time: 5 min</span></span></h3>
</div>
1 Lb. Fettuccine <br />
1 Tablespoon olive oil<br />
1/2 vidalia onion, diced<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-6oejO4bIsgfJg-pxDRmYYE71TtJsKZpwtHZQbmXMVn-8UqBYW2f_P38ifXNg91ssH5xdITZcaF3hQH1OqcFWEB4n_7bHnOavKzNV-7jnU_mXC3wz8NbnPkCHLiwmr57-8VXAo8ht-Db/s1600/prim11.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-6oejO4bIsgfJg-pxDRmYYE71TtJsKZpwtHZQbmXMVn-8UqBYW2f_P38ifXNg91ssH5xdITZcaF3hQH1OqcFWEB4n_7bHnOavKzNV-7jnU_mXC3wz8NbnPkCHLiwmr57-8VXAo8ht-Db/s1600/prim11.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reducing the sauce</td></tr>
</tbody></table>
3 cloves garlic, minced<br />
1 zucchini. halved and sliced 1/4" on bias<br />
1 yellow zucchini halved and sliced 14" on bias<br />
1 red pepper, sliced thin<br />
8 oz cremini, quartered<br />
1 cup peas<br />
3/4 cup white wine<br />
1/2 cup chicken or vegetable stock<br />
1/3 cup heavy cream<br />
1 tsp. dried thyme<br />
1 lemon, zested<br />
1 cup fresh basil, chiffonaded<br />
1/2 cup italian parsley, chopped<br />
10 oz heirloom or cherry tomatoes,quartered<br />
parmesan or romano cheese to garnish<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzwVE5WZm6VwMipKYzNdaZxE-491jiSQL3CLcAMUQ0Kd4fteFGid2erTPhHm4eVfyiV141HzB6pq0oD1hZER_3ghhiQ-xmk_LGm_W0D6ALtKP5axAmX4pWBB5VcUJ5sKXrIdZDqUDd-kK/s1600/prim12.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzwVE5WZm6VwMipKYzNdaZxE-491jiSQL3CLcAMUQ0Kd4fteFGid2erTPhHm4eVfyiV141HzB6pq0oD1hZER_3ghhiQ-xmk_LGm_W0D6ALtKP5axAmX4pWBB5VcUJ5sKXrIdZDqUDd-kK/s1600/prim12.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding fresh herbs at the last minute to preserve flavor</td></tr>
</tbody></table>
<h2>
<span class="Apple-style-span" style="font-size: large;">Directions</span></h2>
<h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Heat large pot filled with water. Bring to a boil. Add sliced zucchini to water and cook for approximately 1 minute or al dente. Remove and run under cold water or place in an ice bath. Repeat with yellow zucchini or squash and peppers. Meanwhile, heat a large saute pan with olive oil. Add onions and cook until translucent. Add garlic and cook approximately 30 seconds or until fragrant. Add cremini mushrooms. Cook throughly. Then add tomatoes, thyme and salt and pepper to taste. Once tomatoes have cooked slightly. Add white wine and cook until reduced by half. Then add chicken stock and let reduce by half. Finish with heavy cream. Season with salt and pepper to taste. Once sauce has thickened slightly, add lemon zest, parsley and basil. Garnish with additional basil, parsley and cheese.</span></h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBQMLKQQ_Jpw7Z_pobAeaBIbgKf0kwlqUM5ny1lTUIVXT1Hkdy_sQ2H2ufXU-cwzvJFgDB8IxeSoECtbWJ6WLrX8WTi6lVewgIuvZKSDXcuV_NcfT2Hs9blygJlj4l2RQ7yl0PudUk3N5/s1600/prim13.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBQMLKQQ_Jpw7Z_pobAeaBIbgKf0kwlqUM5ny1lTUIVXT1Hkdy_sQ2H2ufXU-cwzvJFgDB8IxeSoECtbWJ6WLrX8WTi6lVewgIuvZKSDXcuV_NcfT2Hs9blygJlj4l2RQ7yl0PudUk3N5/s1600/prim13.png" height="512" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Gorgeous Pasta!</b></td></tr>
</tbody></table>
<br />
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-19079858787363968802015-03-22T21:01:00.000-04:002015-03-25T22:48:30.409-04:00A pantry soup recipe!Need a fantastic recipe for a quick and an easy soup? Well this is it! It can be made with pantry staples, which makes it even more appealing. It only gets better the next day as most soups do. This is a recipe vegetarians and carnivores alike will love. My husband who is a meat and potatoes kind of guy, loves this soup. It can be made in 30 minutes or less. Make this soup next time there is a chill in the air or want something quick on the table!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXW66akoOdcgjM2y6oWWYVBL7FkHOQJDYY3iiugrO76IcJw08eaDqoJYtA5gu0Gm-HuCSZlFs4DYhil0E1w2nujPRP9K1_ZPwezj51h9WLkybMa4DwRPtw17hOaSXsbZOYfbcnDQVofAy/s1600/tortelleni1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXW66akoOdcgjM2y6oWWYVBL7FkHOQJDYY3iiugrO76IcJw08eaDqoJYtA5gu0Gm-HuCSZlFs4DYhil0E1w2nujPRP9K1_ZPwezj51h9WLkybMa4DwRPtw17hOaSXsbZOYfbcnDQVofAy/s1600/tortelleni1.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Simmering tomatoes, broth and herbs</b></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-size: large; font-weight: bold;">Tortellini Soup</span><br />
<br />
<h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 4-6 servings Cook Time: 15 min Prep Time: 5 min</span></h3>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnPvZpWWWbvcW8ajcipegI4gWevfwM5yDMzS1y8M7Yeo_omJj4frQHa6X5HHiaXq1f5-qF_ZmcI-yMkhOK-25MwXChJ318s2PQJF1m-uiB5W3M5Vj2J-fx6yygxOugm5-RhkV48oXY_N7/s1600/tortellini4.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnPvZpWWWbvcW8ajcipegI4gWevfwM5yDMzS1y8M7Yeo_omJj4frQHa6X5HHiaXq1f5-qF_ZmcI-yMkhOK-25MwXChJ318s2PQJF1m-uiB5W3M5Vj2J-fx6yygxOugm5-RhkV48oXY_N7/s1600/tortellini4.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cooked Tortellini</b></td></tr>
</tbody></table>
<ul>
<li>1 tbsp olive oil</li>
<li>1 cup leeks, sliced</li>
<li>1 35 oz. can whole plum tomatoes,</li>
<li>1 tsp thyme</li>
<li>1 tsp basil</li>
<li>6 cups vegetable or chicken stock</li>
<li>1 can chickpeas,drained</li>
<li>1 package cheese tortellini</li>
<li>10 oz bag baby spinach</li>
<li>salt to taste</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-size: large;">Directions</span></h2>
<div>
Heat oil in a soup pot over medium heat. Add sliced leeks and saute until soft. Add tomatoes and using a wooden spoon break into bite size pieces. Then add basil, thyme, and vegetable stock. Bring to a boil and then simmer for 5 minutes. Then add chickpeas and tortellini. Cook tortellini in broth according to package. When tortellini is done, stir in spinach until wilted. Season with salt and pepper to taste. You can garnish with parmesan and basil if desired. Enjoy this quick and wonderful soup.</div>
<div>
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4gJSlLtB5B5GeZqGS7_Wef8xzLf-QUYIMU13JMbOTJ3DYOmW0B_qUDe2FfiH-ri3npsVLe9u8mkaCZKtNyIAEjRffXcBI-FYZ3NrrHvteHHqJW8uTeCbcw8RRbYQDP2WHPPeu0AP7Swm/s1600/tortellini5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4gJSlLtB5B5GeZqGS7_Wef8xzLf-QUYIMU13JMbOTJ3DYOmW0B_qUDe2FfiH-ri3npsVLe9u8mkaCZKtNyIAEjRffXcBI-FYZ3NrrHvteHHqJW8uTeCbcw8RRbYQDP2WHPPeu0AP7Swm/s1600/tortellini5.png" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Finished Soup!</b></td></tr>
</tbody></table>
<br />
<br />
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-86524584568827413112015-01-20T17:44:00.000-05:002015-01-20T17:44:00.810-05:00Cheese puffs for a crowd!Gougeres are the french term for cheese puff. They are little bits of cheese heaven. It is made with a pate a choux dough. This is the same dough that is used to make eclairs and cream puffs. Pate a choux maybe a little tricky if you have never tried it before. Don't worry, I will guide you through it.<br />
<br />
In this recipe it is very important to <b>weigh</b> out the flour and the cheese. Also, make sure to use extra large eggs. They provide the structure of this dough and it may not come out properly if you use large in place of them. If you follow this recipe exactly as written, it will come out perfectly every time. I guarantee it. These are great served with champagne or other sparkling bubbly.<br />
<h2>
<span class="Apple-style-span" style="font-size: large;"><br /></span></h2>
<h2>
<span class="Apple-style-span" style="font-size: large;">Gougeres</span></h2>
<ul><h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 40-50 puffs Cook Time: 30 min Prep Time: 20 min</span></h3>
<li>1/2 cup milk</li>
<li>1/2 cup water</li>
<li>7 tablespoons unsalted butter</li>
<li>pinch of salt</li>
<li>5 oz bread flour</li>
<li>3 extra large eggs</li>
<li>5 oz gruyere,shredded</li>
<li>1/4 teaspoon nutmeg</li>
<li>1 1/2 teaspoons fresh rosemary, finely chopped</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-size: large;">Directions</span></h2>
Heat milk, water,nutmeg, salt and butter in a sauce pan. Bring to a boil. Then add the flour. Stir to combine with a wooden spoon. Place back over heat and mix until dough comes away from the side of the pan. Transfer dough to a mixer. Continue mixing on low speed until cool. Let cool 4-5 minutes or until you can touch the dough with your fingers for 5-10 seconds without burning. If you put the eggs in to early they will cook and you will need to start again. Once cool add eggs one at a time. Wait until the egg is fully incorporated before adding the next. Once the eggs are all incorporated add rosemary and gruyere cheese. Place a tablespoon of the dough on a parchment lined tray. Space about 1 inch apart on cookie sheet. Cook at 350 for 25-30 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMw2ip7Rlp3-BLqHrneX5LvROFIf_xUVp9gkA0eLxY0-nUFAF2Su_GgEIbNhGdbIlIsItucHBTS5nq6EEtI0GQDdaxH-vkrBC4eVLQrIOtSGKw4TN2qFenI8kSJsb6qz-b4cZ8vnLX1Wa/s1600/gougeres.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMw2ip7Rlp3-BLqHrneX5LvROFIf_xUVp9gkA0eLxY0-nUFAF2Su_GgEIbNhGdbIlIsItucHBTS5nq6EEtI0GQDdaxH-vkrBC4eVLQrIOtSGKw4TN2qFenI8kSJsb6qz-b4cZ8vnLX1Wa/s1600/gougeres.png" height="320" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>An elegant appetizer!</b></td></tr>
</tbody></table>
<br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-87782876158825718092015-01-15T17:07:00.000-05:002015-01-18T17:21:40.090-05:00A delicious dessert!Chilled soups are delicious on spring or summer night. This cherry soup is a little unusual, but once you taste it you will definitely be craving more. I made this soup for an event and it was the hit of the night. Its the perfect balance of tart and sweet. It makes a gorgeous presentation in shot glasses or a shallow bowl. As an added bonus, this soup could not be easier to make. This will become a regular dessert in your rotation!<br />
<h2>
<span class="Apple-style-span" style="font-size: large;"><br /></span></h2>
<h2>
<span class="Apple-style-span" style="font-size: large;">
Chilled Cherry Soup</span></h2>
<ul><h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 6-8 Cook Time: 10 min Prep Time: 0 min</span></h3>
<li>1 pound frozen tart cherrys</li>
<li>1 cup water</li>
<li>1/2 teaspoon almond extract</li>
<li>4 oz cherry lambic or cherry juice</li>
<li>2 cinnamon sticks</li>
<li>1/2 lemon juiced</li>
<li>4 oz sugar</li>
<li>pinch salt</li>
<li>3/4 cup cream</li>
<li>Garnish with cherry and cream</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-size: large;"><br /></span></h2>
<h2>
<span class="Apple-style-span" style="font-size: large;">
Directions</span></h2>
<div>
Place cherries in crockpot with water and their juices. Make sachet with cinnamon stick and add to stockpot. Add lambic, lemon juice, and salt. Simmer until cherries are tender 10-15 minutes. Chill and let sit overnight. Remove half the cherries to save for garnish. Remove sachet of cinnamon and add almond extract and heavy cream. Puree all ingredients until smooth. Garnish with reserved cherries and heavy cream. If you want to make this dish gluten free use the cherry juice instead of the lambic.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ePVTuwZ0dYnSWg-kzie1gGYwTgO5y-nwuiB0Kq1WQ3jjx_CUjj2hWjGyRJ7P3vtRm5-GyZVY9Ace9mFgsNPzmbdIv48XEVjkaQ5ltEsN-K7dgCG0Bz4uV1YE6WqJA74zhybxngV4w-RY/s1600/chilledcherrysoup.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ePVTuwZ0dYnSWg-kzie1gGYwTgO5y-nwuiB0Kq1WQ3jjx_CUjj2hWjGyRJ7P3vtRm5-GyZVY9Ace9mFgsNPzmbdIv48XEVjkaQ5ltEsN-K7dgCG0Bz4uV1YE6WqJA74zhybxngV4w-RY/s1600/chilledcherrysoup.png" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A clever presentation for cherry soup!</b></td></tr>
</tbody></table>
<br /></div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-12790541292276286292015-01-13T17:03:00.000-05:002015-01-13T17:03:00.420-05:00An appetizer for entertaining!This chicken salad appetizer came about because I needed to a filling appetizer for an event. It needed to be something easy and be made ahead of time. This appetizer is perfect for that. The wonton cups can be made a few days in advance. The chicken salad can be made one or two days in advance. To make this dish completely gluten free, serve on cucumber slices or in lettuce cups. If you make this dish, I promise you guests will be craving more!<br />
<br />
A <b>brunoise</b> cut measures 1/8x1/8x1/8 of an inch. It is a cube that is smaller than a small dice. For this recipe is it necessary to cut this small in order to fit in the wonton cups. If you are serving this dish another way fell free to cut everything bigger.<br />
<h2>
Asian Chicken Salad In Wonton Cups</h2>
<ul><h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 60 cups Cook Time: 0 min Prep Time: 10 min</span></h3>
<li>1 package wonton wrappers</li>
<li>1/2 cup canola oil</li>
<li>1/4 cup rice vinegar</li>
<li>1 lime juiced</li>
<li>2 Tablespoons Sesame Oil</li>
<li>2 tablespoons honey</li>
<li>2 tablespoons Tamari </li>
<li>2 teaspoons minced ginger</li>
<li>pinch red pepper flakes</li>
<li>1 1/2 pounds rotisserie chicken, small diced</li>
<li>1 red pepper, brunoise</li>
<li>5 snow peas, brunoise</li>
<li>1/4 cup cilantro, chopped</li>
<li>2 scallions, sliced on bias</li>
<li>1 carrots, brunoise</li>
<li>1/4 head cabbage, chiffonaded and chopped</li>
</ul>
<div>
<br /></div>
<div>
To make wonton cups, cut 1 1/2" circles with cookie cutter. Spray a mini muffin tin with nonstick spray. Place circles in cups. Cook at 350 for 8-10 minutes or until golden brown. </div>
<div>
<br /></div>
<div>
To make chicken salad, combine first 8 ingredients together. Set aside for dressing. Combine remaining ingredients except cabbage. Add enough dressing to chicken salad to taste. Combine cabbage lightly with enough dressing to coat. To assemble, place enough cabbage to coat the bottom of the wonton cup. Add about 1 teaspoon chicken salad on top. Garnish with sliced scallions or cilantro leaf. Enjoy at your next holiday party. Alternatively bake wonton chips for dipping into salad or serve as a sandwich.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR56IkpTyYCQqtCW6EjxGAbJWG__Jr68oaSpz_pUllJi9PA0fxSzLt4-GEA3xGfA001QulDcrqE6PZQhyfrBQHbr37hfz5Jhgkw_Q80SUG3B3iUyoNbt-MOnkjx7Gavd498M5gJuCMslSh/s1600/asianchickensalad.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR56IkpTyYCQqtCW6EjxGAbJWG__Jr68oaSpz_pUllJi9PA0fxSzLt4-GEA3xGfA001QulDcrqE6PZQhyfrBQHbr37hfz5Jhgkw_Q80SUG3B3iUyoNbt-MOnkjx7Gavd498M5gJuCMslSh/s1600/asianchickensalad.png" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Finished Appetizers!</b></td></tr>
</tbody></table>
<br /></div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-79165937450284174212015-01-10T16:34:00.000-05:002015-12-29T17:22:14.268-05:00A magnificent cheesecake!<br />
Cheesecake is a classic dessert. This version uses a unique citrus fruit called a Meyer lemons. It's a combination of lemon and Mandarin orange. It gives the lemon a sweet flavor. It can be used to replace lemons in any recipe. Frankly, I love Meyer lemons. I use them frequently at home. They can be used is sauces, desserts, salads, pies, chutneys and the list goes on. Of course if you cannot find them at your local grocery store, substitute lemons.<br />
<span class="Apple-style-span" style="font-size: large;"><b><br /></b></span>
<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;">Meyer Lemon Cheesecake With Blueberry Ginger Sauce</span><br />
<br />
<h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 8-10 Cook Time: 40-50 min Prep Time: 20 min</span></h3>
<br />
<b>Cheesecake</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH4RVwS5mTNQoRRsM_6wl0xapkCbKfcq-5BYBsD-Z8SiJe-QtbMM4gi0MHZXjyFXLOA1jE7GyxAHm9g-79RyWvCY0CDzB7zGeQWK_aSk3W0jjfoX2tX337-WVdA01Ba_Katn6miZ-rfSd/s1600/cheesecake2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH4RVwS5mTNQoRRsM_6wl0xapkCbKfcq-5BYBsD-Z8SiJe-QtbMM4gi0MHZXjyFXLOA1jE7GyxAHm9g-79RyWvCY0CDzB7zGeQWK_aSk3W0jjfoX2tX337-WVdA01Ba_Katn6miZ-rfSd/s1600/cheesecake2.png" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A great presentation!</b></td></tr>
</tbody></table>
<ul>
<li>3 cups gingersnaps, crumbs</li>
<li>9 tablespoons, melted</li>
<li>4 8oz packages cream cheese, softened</li>
<li>1 1/3 cups sugar</li>
<li>4 large eggs</li>
<li>3/4 cup Sour Cream</li>
<li>4 meyer lemons, zested</li>
<li>1/2 cup meyer lemon juice</li>
<li>2 teaspoons vanilla extract</li>
</ul>
<div>
<b>Blueberry sauce</b></div>
<div>
<ul>
<li>1 1/2 pts blueberries, seperated</li>
<li>3/4 cups water</li>
<li>1/4 cup sugar</li>
<li>1" knob fresh ginger</li>
<li>1/2 meyer lemon juiced</li>
<li>1/2 teaspoon vanilla extract</li>
<li>2 tablespoons cornstarch</li>
<li>1/4 cup water</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-size: large;">Directions</span></h2>
</div>
Preheat oven to 350. To make crust combine gingersnap crumbs and melted butter. Line a half sheet pan with parchment paper. Press gingersnap crumbs in an even layer on sheet pan. Bake in oven 8-10 minutes or until golden brown. Let cool. While crust is cooling, make cheesecake filling. Place cream cheese and sugar in the bowl of the mixer. On low speed mix until combined. Scrape the sides of the bowl occasionally until throughly combined. Once combined, add remaining ingredients until completely mixed. Spread mixture evenly over crust. Bake at 350 for 40-50 minutes or until set in the middle.<br />
<br />
To make the sauce, combine 1 pint blueberries with water, sugar and ginger in small sauce pot. Cook over medium heat until blueberries burst. Place in a container and let sit overnight with ginger. The next day, remove ginger and add lemon juice and vanilla. Puree blueberry mixture until smooth. Place back over low heat. Meanwhile combine cornstarch and second measure of water. Stir into blueberry sauce and heat until thickened. Mixture will boil. Remove from heat. Add remaining blueberries to sauce. Serve on top of cheesecake.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v2x5zsRaQK7LeIKk43gSltvsUJoz4y7UjLN9C59_aZQ0X0XIGhhrEyD0GZLmyIIYEGMIE0FL_iZX-CIONA0ZP1RxT5z_-7HnCQUJb5pf8ULJPkOc_eOS2vk5CGA3AFcrFyRi3l45zJ3z/s1600/cheesecake.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v2x5zsRaQK7LeIKk43gSltvsUJoz4y7UjLN9C59_aZQ0X0XIGhhrEyD0GZLmyIIYEGMIE0FL_iZX-CIONA0ZP1RxT5z_-7HnCQUJb5pf8ULJPkOc_eOS2vk5CGA3AFcrFyRi3l45zJ3z/s1600/cheesecake.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Delicious cheesecake!</b></td></tr>
</tbody></table>
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-72544836408676369252015-01-08T18:10:00.000-05:002015-01-08T18:10:03.533-05:00A magnificent butternut squash soup!Nothing is better than a warm bowl of soup on a freezing cold day. Right now we are experiencing very frigid weather with temperatures of 7 degrees or below. A soup like this would be perfect serve with this weather because it will warm you and your household.<br />
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This butternut squash soup is full of flavor and looks beautiful as well. It has settle complexities of flavor with the curry, sweet pears and delicate squash. If you didn't like butternut squash soup before you will now. It is sure to change your mind. As a added bonus this recipe is perfect for entertaining because it can be made a day ahead and then reheated and garnished when served. It is sure to impress your guests. To make this recipe vegan, omit the cream and use vegetable broth.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1iUKMr-L2O11UvhUEwdP3hKzLP01i2oS_ACQ2g7cBOAdt-ikrBDgV1SehoBjo2y-PQspwKyNE-6lo5optv4M0pPAk1oAoxFIvBaCSBPg8wzZuX4Cep-IOJq_Ftqy6QW4oBFlHQhq5N6l/s1600/pearsoup2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1iUKMr-L2O11UvhUEwdP3hKzLP01i2oS_ACQ2g7cBOAdt-ikrBDgV1SehoBjo2y-PQspwKyNE-6lo5optv4M0pPAk1oAoxFIvBaCSBPg8wzZuX4Cep-IOJq_Ftqy6QW4oBFlHQhq5N6l/s1600/pearsoup2.png" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>sauteed onions</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpJzqFjmLkjZtCE3apgcHlLyxMGTt8y_rLQdDR4seubEwrjtXUpoji2xs7e_c54K9WfIxW3jCijxA8XEBOeiMliFkbzPloc9ynrE3_f6g09-tXBUcddZ65UvQUq3xIgh4aVrtgbo6tzZn/s1600/pearsoup5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpJzqFjmLkjZtCE3apgcHlLyxMGTt8y_rLQdDR4seubEwrjtXUpoji2xs7e_c54K9WfIxW3jCijxA8XEBOeiMliFkbzPloc9ynrE3_f6g09-tXBUcddZ65UvQUq3xIgh4aVrtgbo6tzZn/s1600/pearsoup5.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>roasted butternut squash</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG5JDx0-mKABRPdk13-NgaJ2sbuhw3jQSzv1ok0Ra4GODSU2HjkZ_LB5cQ4y-c4xX98dNCzaSe6t7Dth_nd9QSb1zfwObhjE5DuZen-2GPzhWtZlKTyesHlAbQUsICj4Eq18HZwHa3arE/s1600/pearssoup3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG5JDx0-mKABRPdk13-NgaJ2sbuhw3jQSzv1ok0Ra4GODSU2HjkZ_LB5cQ4y-c4xX98dNCzaSe6t7Dth_nd9QSb1zfwObhjE5DuZen-2GPzhWtZlKTyesHlAbQUsICj4Eq18HZwHa3arE/s1600/pearssoup3.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>roasted pears</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeVctSElO_a8wcLJAUyhuhe6f6ZxXgO9LMlHRhdXpJTKuQk89xZCzt1_yWDj54oo-CXOHM68_9-Y95S4iMk4vGz5UU87y9yGgJeXQ2ltT6k4kO0xOA3Owkk70_DeLUSPjnwfufXNyTw09/s1600/pearssoup.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeVctSElO_a8wcLJAUyhuhe6f6ZxXgO9LMlHRhdXpJTKuQk89xZCzt1_yWDj54oo-CXOHM68_9-Y95S4iMk4vGz5UU87y9yGgJeXQ2ltT6k4kO0xOA3Owkk70_DeLUSPjnwfufXNyTw09/s1600/pearssoup.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>prepped pears</b></td></tr>
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<h2>
<b><span class="Apple-style-span" style="font-size: large;">Curried Butternut Squash and Pear Soup</span></b></h2>
<h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 4-6 Cook Time: 30 min Prep Time: 40 min</span></h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MqDxTa48_tCb0z2RdyEbSWi0-Bbbd_DmtnPyIETQBkD2cO6CWoyRRHnO2vlfp-9pjjOTHxDDmYOcSkKWhuoiIKDOo6ZeA2keRK4JFU8IX35r_2aZpjc8lK8ANHaZ9xxLi4v8twZaTXKI/s1600/pearsoup.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MqDxTa48_tCb0z2RdyEbSWi0-Bbbd_DmtnPyIETQBkD2cO6CWoyRRHnO2vlfp-9pjjOTHxDDmYOcSkKWhuoiIKDOo6ZeA2keRK4JFU8IX35r_2aZpjc8lK8ANHaZ9xxLi4v8twZaTXKI/s1600/pearsoup.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Simmering squash to enhance flavors</b></td></tr>
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<h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;"><b>Ingredients</b></span></h2>
<ul>
<li>1 butternut squash, roasted</li>
<li>6 d'anjou pears, diced and roasted</li>
<li>4 cups vegetable or chicken broth</li>
<li>1 onion, diced</li>
<li>2 tablespoons olive oil</li>
<li>2 teaspoons curry powder</li>
<li>1/8-1/4 teaspoon ceyenne</li>
<li>1/2 cup heavy cream (optional)</li>
<li>1/4 cup pepitas toasted for garnish</li>
</ul>
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<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: large;">Directions</span></b></span></div>
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To roast pears, toss with 2 teaspoons lemon juice and 2 teaspoons evoo. Roast at 400F for 15 minutes. To make soup, heat stock pan over medium heat. Saute onions in olive oil until tender and translucent. Add squash and 4 pears. Saute for a couple minutes more. Add broth, curry powder, and ceyenne. Bring to a simmer. Simmer 15 minutes. Add cream, salt and pepper to taste. Garnish with reserved pears and pepitas.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRMwdYNoqLf8IPzptU5Yc361R9EqUnNyTWBDm-WbPGZCO2gzSf-Ms-abykVebEQ9ADhVZ_F6FQfLzJlthJu-DfoQ0K8TjOlWNX0IpDwRoBq9YHkKmb1t_b0HGiHMe_Uo8bkzXKfHlvh8b/s1600/butternutsoupfinished.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRMwdYNoqLf8IPzptU5Yc361R9EqUnNyTWBDm-WbPGZCO2gzSf-Ms-abykVebEQ9ADhVZ_F6FQfLzJlthJu-DfoQ0K8TjOlWNX0IpDwRoBq9YHkKmb1t_b0HGiHMe_Uo8bkzXKfHlvh8b/s1600/butternutsoupfinished.png" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>An amazing butternut squash soup!</b></td></tr>
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Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-45733744276474880582014-12-15T13:52:00.000-05:002014-12-15T13:52:27.054-05:00A fall quesadilla! Quesadillas are often filled with chicken, beef, shrimp or veggies. This recipe takes them in a different direction. It's inspired by my favorite restaurant in Athens Ohio, Casa Nueva. They served a quesadilla similar to this. It was featured in the fall and it changed what I believed a quesadilla should be. The flavors compliment each other and it keeps you coming back for more. I kept returning to the restaurant hoping it would be on the menu again, but was always disappointed. Saddened by this turn of events, I had to create my own of version of the wonderful fall delight! I promise you won't be displeased by this beautiful and satisfying appetizer!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfPwAkdcHh5bqNzWkPaf64ByvJoNO2YzULkTJQVCyniWMRTeOZUNCJohG_ownOCbs-0WXXJZCRtqp9b1e3F7p1qt1ho4R9mKPW-UkdHP54CT7318msXsE61T4bZYZ93Lms-XllR29Bbkt/s1600/quesdilla5.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfPwAkdcHh5bqNzWkPaf64ByvJoNO2YzULkTJQVCyniWMRTeOZUNCJohG_ownOCbs-0WXXJZCRtqp9b1e3F7p1qt1ho4R9mKPW-UkdHP54CT7318msXsE61T4bZYZ93Lms-XllR29Bbkt/s1600/quesdilla5.png" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Half the quesadilla with filling</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4PtcOn2vH_ZLua_XJ0ykBcyzmDGKxXukQs8CQh-NEEMFLhR4lerCYTxtKuW8FxszmNnvaNYQsm1JIXT6dH1En3fA03PzOxTtFwIAxzTdkZx3bHvES35ExxYG8DvUCepUvglsMG6z_Ghe/s1600/quesdilla6.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4PtcOn2vH_ZLua_XJ0ykBcyzmDGKxXukQs8CQh-NEEMFLhR4lerCYTxtKuW8FxszmNnvaNYQsm1JIXT6dH1En3fA03PzOxTtFwIAxzTdkZx3bHvES35ExxYG8DvUCepUvglsMG6z_Ghe/s1600/quesdilla6.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Adding remainder of cheese</b></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjS9lxYv-9wAQK9rfmhNSZTUPrB8c2OO61wYxdbPzeHTqUULkjQxHPbLdwr_jZoh0G4qaAGP7vlTH_icSio4mCMtFjKMFWeANu5FapZVCXhczaF0Im-uq4A1-VekaRG8oxaCxRBniD-IM/s1600/quesdilla.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMsNIjRSGlpxdTn0YNW4iIjC7CoBP2PEOmwBy1fYGfDgqgi5-SrOlGcZW1fcaEEvjO2311nHEQJVkxzkoWVs3tm8KfFedRbynAX6Ujgz3xoa3HWZoF9OAxUGXp2JBT63qFd9BH6_PtbPx/s1600/quesdilla4.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMsNIjRSGlpxdTn0YNW4iIjC7CoBP2PEOmwBy1fYGfDgqgi5-SrOlGcZW1fcaEEvjO2311nHEQJVkxzkoWVs3tm8KfFedRbynAX6Ujgz3xoa3HWZoF9OAxUGXp2JBT63qFd9BH6_PtbPx/s1600/quesdilla4.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sautéed apples</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2wTqptLJdMQugBeNiwIVpAGlOW5Sp31BeVkMSEN3Z2RE6Lwj7OB8PWBRpnQkAaBPPvr5-YzNP582r5X-98LnDvbQTcnyODx45AudUZW8C6NxnAIKJzzOtvVxrPGOmPSzJm0-moU6CCV9/s1600/quesdilla3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2wTqptLJdMQugBeNiwIVpAGlOW5Sp31BeVkMSEN3Z2RE6Lwj7OB8PWBRpnQkAaBPPvr5-YzNP582r5X-98LnDvbQTcnyODx45AudUZW8C6NxnAIKJzzOtvVxrPGOmPSzJm0-moU6CCV9/s1600/quesdilla3.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Heating through butternut squash</b></td></tr>
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<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;">Butternut Squash, Apple and Cheddar Quesadilla</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz23O_5RYj37VH7BQ2puIDhIvLDrrcXOIq6rfNcBOlMlU8li1nF1dNL1RxIPMJV82QzTgexlMackF6tqYVjgCnLERjYanUN0x1nc7Bnmqqc7iQpyLGYLXKEeQzqnFy-BdEcA3LroEJOYH/s1600/quesdilla7.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz23O_5RYj37VH7BQ2puIDhIvLDrrcXOIq6rfNcBOlMlU8li1nF1dNL1RxIPMJV82QzTgexlMackF6tqYVjgCnLERjYanUN0x1nc7Bnmqqc7iQpyLGYLXKEeQzqnFy-BdEcA3LroEJOYH/s1600/quesdilla7.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Ready to serve!</b></td></tr>
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<h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 2-4 Cook Time: 40 min Prep Time: 20 min</span></h2>
<ul>
<li>2 cups Butternut squash, <a href="http://www.seasonalsweetheart.com/2014/11/the-best-way-to-make-butternut-squash.html">peeled,diced and roasted</a></li>
<li>1 teaspoon butter or olive oil</li>
<li>1 sweet tango apples, cored and diced</li>
<li>5 fresh sage leaves, chiffonaded or 10 small sage leaves</li>
<li>1 teaspoons honey </li>
<li>8 oz cheddar, shredded</li>
<li>large tortillas</li>
<li>salt and pepper to taste</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;">Directions</span></h2>
Heat skillet and add butter. Add sage and let cook for 30 seconds. Add apple and saute for 1 to 2 minutes. Once slighted softened, add butternut squash, honey, salt and pepper. Continue to cook for 1 minute more. To assemble: Place 1/8 cup of cheddar on one half the quesadilla, then add 1/2-3/4 cup of apple and squash mixture. Next add 1/8 cup of cheddar. Fold over tortilla on top of cheese. Heat a cast iron griddle on medium on heat. Place quesadilla on pan. Cook on one side for 2-3 minutes and then flip. Cook remaining side, 1-2 minutes more until cheese is melted and filling is warm. The tortilla should be golden brown and charred on both sides. Using a pizza cutter or knife cut into 3 or 4 pieces. Enjoy as appetizer, lunch or dinner!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg01X4eje6VcICbLFOSXbDO8crSwdqZhvvVRNG_zbSiDWEre2Z9O4Mnt6Yvg4VEug8lcc3euT1mOrXA6b-A1HOYdJD495EKvTGUm8wZ4fz7g_kOt_I3EN_iu5N3zj3dZsWAuRm4rNw0EB/s1600/quesdilla8.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg01X4eje6VcICbLFOSXbDO8crSwdqZhvvVRNG_zbSiDWEre2Z9O4Mnt6Yvg4VEug8lcc3euT1mOrXA6b-A1HOYdJD495EKvTGUm8wZ4fz7g_kOt_I3EN_iu5N3zj3dZsWAuRm4rNw0EB/s1600/quesdilla8.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Healthy and delicious quesadilla!</b></td></tr>
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<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-85717911003526509592014-11-13T21:27:00.000-05:002014-11-13T21:39:50.316-05:00Make ahead brunch for a crowd! I usually make this dish for easter brunch, but it is delicious anytime of year. Fritatta's are a fabulous way to utilize leftovers. Feel free to substitute other cooked vegetables such as peppers, spinach, or whatever you have on hand. For a richer dish, substitute cream for milk. For a lower fat version use skim milk.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwaqM6m8hbdSAZgZKqmPX5qU9igYeRpMrF5s_C_h7RkDOSmyQiuG4touKAyviwe3YA8IohhnjfdeaSx6Y1Hvu4nmIXBVZBlEQak8eXzJSdb4hh6GXo7l_39MpXXGmQF-br1cEeo5RFBxx/s1600/frit3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwaqM6m8hbdSAZgZKqmPX5qU9igYeRpMrF5s_C_h7RkDOSmyQiuG4touKAyviwe3YA8IohhnjfdeaSx6Y1Hvu4nmIXBVZBlEQak8eXzJSdb4hh6GXo7l_39MpXXGmQF-br1cEeo5RFBxx/s1600/frit3.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Ready to go in the oven!</b></td></tr>
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<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: large;">Mushroom and caramelized onion frittata</span></b></span><br />
<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">Serves: 12-14 Cook Time: 40 min Prep Time: 20 min</span></span></span></span><br />
<ul>
<li>18 eggs</li>
<li>1 lb. mushrooms, sliced and sauteed</li>
<li>1 1/2 cups milk</li>
<li>1 1/2 onions, <a href="http://www.seasonalsweetheart.com/2014/06/back-to-basics-caramelized-onions.html">caramelized</a></li>
<li>1 tablespoon rosemary, minced fine</li>
<li>8 oz gruyere, shredded</li>
<li>salt and pepper</li>
</ul>
<h2>
<b><span class="Apple-style-span" style="font-size: large;">Directions</span></b></h2>
<div>
Whisk eggs until blended. Add milk, rosemary, salt and pepper and combine. Add mushrooms, onion, and cheese. Stir together. Place in a sprayed 12x9 dish. Cook at 350 for 35-40 minutes or until you can insert a toothpick and it comes out clean. Let cool slightly before cutting. It will allow for easier slicing. A slice in between an english muffin makes a fabulous breakfast sandwich!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-ylDBWKNYwJQnJYJM1PtiPGs7Hlfx50iNuq0yv2gnhUCEdDLOOAHKFo6LRdOWxKv-cP_U2fGSyQHU9ajEAamU-0rjlOn2ssvW7JxyLA-ZPMxDWhnac3GwW3uqWstfr-SLf5812-C2hNR/s1600/frit5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-ylDBWKNYwJQnJYJM1PtiPGs7Hlfx50iNuq0yv2gnhUCEdDLOOAHKFo6LRdOWxKv-cP_U2fGSyQHU9ajEAamU-0rjlOn2ssvW7JxyLA-ZPMxDWhnac3GwW3uqWstfr-SLf5812-C2hNR/s1600/frit5.png" height="320" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A fabulous breakfast!</b></td></tr>
</tbody></table>
<div>
<br /></div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-71810258226071582622014-11-04T14:35:00.002-05:002014-11-04T14:35:47.059-05:00Back to Basics:hard boiled eggsHard boiled eggs are simple food, yet many people struggle with leaving the sulfur ring behind. It is easy to loose track of time and forget about those pesky eggs. But they are great to have on hand to add to salads, snack on or make the perfect deviled eggs. Of course you can find various methods on pinterest, but this way is reliable and will give you great results everytime. So if your looking for the perfect hard boiled egg, look no further. This is for you!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSvXTPcrzVn57Ji_Dp_T3LiumfbHU2SGKWJ5j0vL1usB4DPdj8UKV9_bh_qWG5zY3Kb_TGd5uZsYIYTIUh7Nnbv38BHn4b02UiofCen00Cw8H7UtVLJqMbcfyykMv0fGP-kpvTszcH_lF/s1600/hardboiledeggs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSvXTPcrzVn57Ji_Dp_T3LiumfbHU2SGKWJ5j0vL1usB4DPdj8UKV9_bh_qWG5zY3Kb_TGd5uZsYIYTIUh7Nnbv38BHn4b02UiofCen00Cw8H7UtVLJqMbcfyykMv0fGP-kpvTszcH_lF/s1600/hardboiledeggs.png" height="320" width="213" /></a></div>
<br />
<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: large;">Perfect Hard boiled eggs</span></b></span><br />
<ul>
<li>10 eggs</li>
<li>water to cover</li>
</ul>
<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: large;">Directions</span></b></span><br />Place eggs in sauce pot or pan. Cover with cold water. Heat until boiling. Let boil one minute. Turn off heat and let it cook 9 more minutes. Place in an ice bath until cold to stop the cooking. Peel and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGIx_WVhDxAlQXrWq-Ond8FiuODSQab7Rqp8150cPakhEeUr2fL0XmuVIWtyFFBL102sODrUzbNPBUjIyYrQFu5lyGqnTsH3ue_j5uo_HkSUm8eEcO6i4kPBmAKITfXaLVR8L3IUWwUCK/s1600/hardboiled+eggs.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGIx_WVhDxAlQXrWq-Ond8FiuODSQab7Rqp8150cPakhEeUr2fL0XmuVIWtyFFBL102sODrUzbNPBUjIyYrQFu5lyGqnTsH3ue_j5uo_HkSUm8eEcO6i4kPBmAKITfXaLVR8L3IUWwUCK/s1600/hardboiled+eggs.png" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Delicious Hard Boiled Eggs</b></td></tr>
</tbody></table>
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<br />
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com1tag:blogger.com,1999:blog-8938964347847110523.post-70651355929473854212014-11-03T21:57:00.000-05:002014-11-03T21:57:35.388-05:00The best way to make butternut squash!Butternut squash is an orange vegetable delight! It's highly nutritional and low in calories. Many people see a this large squash and wonder, how do I prepare that? The answer is simple, roast it. I know that I have repeatedly said this, but it does wonders for any vegetable. Squash is one of the best to roast. All the sugars create a wonderful caramelization and that allows the squash to exponentially increase its flavor. Once roasted, it can be used on salads, turned into soup, pureed for a dessert or pasta or eaten by itself. Squash lends it self to so many flavor combinations and can be any where on a menu. So when you see this tastey treat in supermarket, don't pass it up. It may surprise you!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhzevW1GwG8dI1Y_ZcSTI-LdOdOOhHN-unrZv_fh5IkiwQflSpXtKxLii-itNJMW3x7e6w8p9hizZH4daLw1pgfsbE287FdmMDQK-bKAAS2dPyiS9WRHxrPfwbEitNSbXB0jn7haBeS1d/s1600/roastedsq1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhzevW1GwG8dI1Y_ZcSTI-LdOdOOhHN-unrZv_fh5IkiwQflSpXtKxLii-itNJMW3x7e6w8p9hizZH4daLw1pgfsbE287FdmMDQK-bKAAS2dPyiS9WRHxrPfwbEitNSbXB0jn7haBeS1d/s1600/roastedsq1.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Diced Squash</b></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-size: x-large; font-weight: bold;">Roasted Butternut Squash</span><br />
<br />
<ul>
<li>1 butternut squash, peeled, seeded and diced</li>
</ul>
<ul>
<li>olive oil to coat</li>
</ul>
<ul>
<li>salt and pepper to taste</li>
</ul>
<br />
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Directions</span></h2>
<span class="Apple-style-span" style="font-weight: normal;">Preheat oven to 400 degrees Fahrenheit. Toss all ingredients and place on a parchment lined sheet pan. Cook 20-35 minutes or until its easily pierced with a fork.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYQ-uXQGep2G1gF4iS9YWdqrXY5d1WqBd7EmuBjopYwGcOz-Lk4sRmM1HgKEws7VA3NFomnCHFqMSH60L1QDg13gMiEOeOswgwGoHiyATzusTkNt_1OhN_BD7c3I2tkYtg4Qq767GtLdD/s1600/roastedsq2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYQ-uXQGep2G1gF4iS9YWdqrXY5d1WqBd7EmuBjopYwGcOz-Lk4sRmM1HgKEws7VA3NFomnCHFqMSH60L1QDg13gMiEOeOswgwGoHiyATzusTkNt_1OhN_BD7c3I2tkYtg4Qq767GtLdD/s1600/roastedsq2.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Beautiful Roasted Squash </b></td></tr>
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</div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-6303878337175390802014-07-22T21:26:00.000-04:002014-07-22T21:26:32.688-04:00Conquering home made ricotta cheese!Ricotta cheese is very versatile, but tends to be pricey at the store. It is an extremely easy cheese to make. The exponential taste difference makes it worth the extra time. Once you make ricotta cheese, you will never go back to the store brand. It keeps for a week or so in the fridge. Homemade ricotta will elevate <a href="https://www.blogger.com/blogger.g?blogID=8938964347847110523#editor/target=post;postID=1567007829204171645;onPublishedMenu=posts;onClosedMenu=posts;postNum=51;src=postname">strawberry bruschetta</a>. It can also be used in:<br />
<ul>
<li>ravioli</li>
<li>lasagna</li>
<li>ice cream</li>
<li>cannoli</li>
<li>cheesecake</li>
<li>crostini</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-large;">Homemade ricotta</span></span></h2>
Yields: approximately 2 1/2 Cups<br />
<ul>
<li>8 cups whole milk</li>
<li>2 Tablespoons lemon juice</li>
<li>1/2 Teaspoon salt</li>
</ul>
<div>
<div>
<h2>
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-large;">Directions</span></span></h2>
</div>
<div>
Heat milk and salt to a boil over medium heat. Stir occasionally to prevent scalding. Once it starts boiling add the lemon juice and stir. You should see the milk curdle and separate from whey. Once it curdles remove from heat. The yellowish liquid is the whey and will be strained off. Remove from heat and strain the mixture through cheesecloth in a strainer. Let sit for 30 minutes to an hour.</div>
</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4AYOeS2pMhtPiYeRtzxBuP5xw3cEzeodGnKQj7NNqqjcGSk12cgOGs2KHPWmQplQfDKzZfu7I0aQUhKN9zm0_u1sd58cShGwyL-XOwpllnkO8qZv-cd66CyXplt1OAoRps5nD6IzbalG/s1600/riccotta2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4AYOeS2pMhtPiYeRtzxBuP5xw3cEzeodGnKQj7NNqqjcGSk12cgOGs2KHPWmQplQfDKzZfu7I0aQUhKN9zm0_u1sd58cShGwyL-XOwpllnkO8qZv-cd66CyXplt1OAoRps5nD6IzbalG/s1600/riccotta2.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>1. Bring milk to a boil while stirring</b></td></tr>
</tbody></table>
</td><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eYMmaR1Dt8Vg9Itt1_eTtzzXkL13jQzKiFTIzd4nikgBlXTslEoJC-KNXyTWyD99XE0MF09jTod6es1PZyKKh0zrMiUe-sdkT9gTZ5h7IMZ5FyWtZM5SFnZGPKZX6x4oqiL6MLooZv0q/s1600/riccotta3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eYMmaR1Dt8Vg9Itt1_eTtzzXkL13jQzKiFTIzd4nikgBlXTslEoJC-KNXyTWyD99XE0MF09jTod6es1PZyKKh0zrMiUe-sdkT9gTZ5h7IMZ5FyWtZM5SFnZGPKZX6x4oqiL6MLooZv0q/s1600/riccotta3.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>2. Lemon juice to curdle</b></td></tr>
</tbody></table>
</td></tr>
<tr><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYslUcRE5oNhKwTbXx6HcH9zIosT2XujpibXKnb0PoYgAZkzFIrQ8rFn2oMijs54a9i5r2iwo46nqwcMNGJwjw8ab9kZ2fqF1Z53KqA5yNY_b6k3aeKhFmJwv65ZIx0ZmfLiv6jb8x8kUA/s1600/riccotta5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYslUcRE5oNhKwTbXx6HcH9zIosT2XujpibXKnb0PoYgAZkzFIrQ8rFn2oMijs54a9i5r2iwo46nqwcMNGJwjw8ab9kZ2fqF1Z53KqA5yNY_b6k3aeKhFmJwv65ZIx0ZmfLiv6jb8x8kUA/s1600/riccotta5.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>3. Ricotta formed</b></td></tr>
</tbody></table>
</td><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyPJ8Yf3pqbgeydtp9HUnUd5_JMQT-VsL7EjNfoBWpmfOYzzyFlhrFxH4PdGDttKzAC3-ZdHMXc3Wdu68Nm1leuKbwVPb6_iKs7htDhHXaiS7fedP0u4JcRw_7PCdRnv63GgJmOXSGTI4/s1600/riccotta4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyPJ8Yf3pqbgeydtp9HUnUd5_JMQT-VsL7EjNfoBWpmfOYzzyFlhrFxH4PdGDttKzAC3-ZdHMXc3Wdu68Nm1leuKbwVPb6_iKs7htDhHXaiS7fedP0u4JcRw_7PCdRnv63GgJmOXSGTI4/s1600/riccotta4.png" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>4. Cheesecloth placed in a strainer</b></td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qWNaZQBmv7fdIXXj-1aYdqEPrufzV9Zkfj8E_yMoTCqdTg8SHqU72kblmhaWcDrZkBDmwXYLpUHY38KJE4saWgqqRgfPByS9PzAwfJXdmzgV-VKLaJpvcCIstg9zNgoDc9FCZdBz8oQF/s1600/ricotta8.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qWNaZQBmv7fdIXXj-1aYdqEPrufzV9Zkfj8E_yMoTCqdTg8SHqU72kblmhaWcDrZkBDmwXYLpUHY38KJE4saWgqqRgfPByS9PzAwfJXdmzgV-VKLaJpvcCIstg9zNgoDc9FCZdBz8oQF/s1600/ricotta8.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>5. Straining ricotta from whey</b></td></tr>
</tbody></table>
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Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-91661017538035859192014-07-14T11:12:00.000-04:002014-07-14T11:12:01.943-04:00A quick and easy week night meal!Cavatappi translates into corkscrew.Which is fitting for this hollow and spiral pasta. It often has ridges to hold the pasta sauce. The tube is great for allowing peas or herbs to slip inside. This shape can also be used to make a more elegant presentation for macaroni and cheese. If you cannot find this lovely pasta shape, use alternatives such as ziti, macaroni or penne. If you don't have goat cheese on hand use ricotta or mozzeralla. The herbs and protein can be substituted for what you have on hand.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEx_zRwgncV5iN-bRpaNnqwsXvBmbV4DKaxGGXEWBYlSsnU8e0UJ90zn30XP7JaFhWjAwZ8EESjrw0jg_ChScnYMjvv3CTHkjRKcy6VBwtK0OexTBoeqU8p-eKMXlbLE4nthWhGEojXiV/s1600/pasta2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEx_zRwgncV5iN-bRpaNnqwsXvBmbV4DKaxGGXEWBYlSsnU8e0UJ90zn30XP7JaFhWjAwZ8EESjrw0jg_ChScnYMjvv3CTHkjRKcy6VBwtK0OexTBoeqU8p-eKMXlbLE4nthWhGEojXiV/s1600/pasta2.png" height="192" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sizzling tomatoes in garlic and olive oil</b></td></tr>
</tbody></table>
<h2>
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHQMlJq6iOpRVymkEpCZ8gjAs06CnJm_KP4s0G9MiwnnEgZW-9y5VQlHXlXr09Msy7bSq7zf-tx1vrzNu_LGyQJhyphenhyphenjhh1C0VPnTxvwo1KqcNXHDN60TCPBRLiJS3R6umKhwcXgcJ6zlX-/s1600/pasta3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHQMlJq6iOpRVymkEpCZ8gjAs06CnJm_KP4s0G9MiwnnEgZW-9y5VQlHXlXr09Msy7bSq7zf-tx1vrzNu_LGyQJhyphenhyphenjhh1C0VPnTxvwo1KqcNXHDN60TCPBRLiJS3R6umKhwcXgcJ6zlX-/s1600/pasta3.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Mixture of fresh chopped herbs</b></td></tr>
</tbody></table>
<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;">Spring Pasta with Roasted Garlic Herb Sauce</span></h2>
<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">Serves: 8-10 Cook Time: 10 min Prep Time: 45 m</span></span></span><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">i</span></span></span><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: small;">n</span></span></h2>
<h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3uBYDBZHgBY3av0zfgTm2dNMi13gOhXugJx1WzmTPQcf4sEsCdMIgANAeWOHAT2ajWcYIW6Y3M85IbuyVAVQp1NL2aeyY1BLXaJtH9MXwHALEnWVS0SEuWXlhXSiP_jUuxEzyTY1Zxhq/s1600/pasta4.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3uBYDBZHgBY3av0zfgTm2dNMi13gOhXugJx1WzmTPQcf4sEsCdMIgANAeWOHAT2ajWcYIW6Y3M85IbuyVAVQp1NL2aeyY1BLXaJtH9MXwHALEnWVS0SEuWXlhXSiP_jUuxEzyTY1Zxhq/s1600/pasta4.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pasta mixed with all the vegetables</b></td></tr>
</tbody></table>
<ul>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 lb pasta such as penne or cavatappi</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/2 cup pasta water reserved</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 lb shrimp</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/2 cup dill, chopped</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/2 cup chives, chopped</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/2 cup basil, chiffonaded</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 cup peas</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 bunch asparagus, cut a on 2" bias</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/4 cup olive oil</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 bulb <a href="https://www.blogger.com/blogger.g?blogID=8938964347847110523#editor/target=post;postID=5635066871338309103;onPublishedMenu=posts;onClosedMenu=posts;postNum=3;src=postname">roasted garlic</a></span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">3.5 oz goat cheese</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 cup small heirloom tomatoes or grape tomatoes, halved</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 lemon, zested</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">salt and pepper to taste</span></li>
</ul>
</h2>
<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;">Directions</span></h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Cook pasta according to package directions.In the last two minutes of cooking pasta,add asparagus. Cook asparagus 2 minutes or until al dente. Drain pasta and asparagus reserving 1/2 cup of the pasta water. Meanwhile, heat 2 tablespoons of olive or grape seed oil in a saute pan until smoking. Add shrimp to pan and cook on one side for 1-2 minutes and then turn over and repeat. This may take less or more time depending on the size of your shrimp. Remove shrimp from pan and set aside. Heat 2 tablespoons oil and add garlic and tomatoes. Cook for 3-4 minutes. Set aside. In the same pan of garlic and tomatoes add pasta, pasta water, asparagus, goat cheese, peas, lemon zest, and cook until combined. Toss in fresh herbs and shrimp. Season to taste with salt and pepper.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISGNPzjJi-Zz9qykd4b3-pbUcJ9w7Xrz1pc99qCxvGgM0s5HnzDL85jmWy3hzq3r0-ucYMNFNBN6uzOWT4C_OTAnIUDfiVCzepjxy5WlWCfeuNqXE-uuHeErodyPJMwkdZnd5htul9wyP/s1600/pasta5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISGNPzjJi-Zz9qykd4b3-pbUcJ9w7Xrz1pc99qCxvGgM0s5HnzDL85jmWy3hzq3r0-ucYMNFNBN6uzOWT4C_OTAnIUDfiVCzepjxy5WlWCfeuNqXE-uuHeErodyPJMwkdZnd5htul9wyP/s1600/pasta5.png" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Fabulous pasta dish for dinner tonight!</b></td></tr>
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Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com1tag:blogger.com,1999:blog-8938964347847110523.post-9144464564210554082014-07-07T18:47:00.000-04:002014-07-07T18:47:06.951-04:00A sweet n' spicy chicken!As I'm sure you know, I'm a huge advocate of roasting food to perfection. There are a plethora of ways to roast chicken, but this is my new favorite.This delicious chicken is perfect for entertaining.The skin of the chicken is crispy, caramelized and spicy. If you are not a fan of spice, substitute with paprika or chili powder. This chicken goes fast in my house and it will in yours as well. Its wonderful served with roasted potatoes and a light salad.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkhXzdxublkykBmnn3r-SnM-_5FFxtyTFjPvB0U_pUIZqhh8CwvLAmTM0BvaGB_YCSdUhNlZXiXYa1SxkiSdS39e0gRVTzfpnBpMlBg-36jqNkVQZ1r8IrajTd-Uyr0cubDR4kCDwXtBE/s1600/hcchix.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkhXzdxublkykBmnn3r-SnM-_5FFxtyTFjPvB0U_pUIZqhh8CwvLAmTM0BvaGB_YCSdUhNlZXiXYa1SxkiSdS39e0gRVTzfpnBpMlBg-36jqNkVQZ1r8IrajTd-Uyr0cubDR4kCDwXtBE/s1600/hcchix.png" height="240" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trussed and Patted Dry Chicken</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQzYUNAW1Jwvd46Y2JjrTHz4eZi0Kvq13zyzvgPTbT14t33kLuntDk-SXnV4x-mhm17AaWyUpg9OrcxEvyB-QQbvOtYhb7FZEsE20Vq1DRpxVahlmixiNTu9ZTsFN-mugCkv3oU_c8wWW/s1600/hcchix2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQzYUNAW1Jwvd46Y2JjrTHz4eZi0Kvq13zyzvgPTbT14t33kLuntDk-SXnV4x-mhm17AaWyUpg9OrcxEvyB-QQbvOtYhb7FZEsE20Vq1DRpxVahlmixiNTu9ZTsFN-mugCkv3oU_c8wWW/s1600/hcchix2.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Cayenne and Honey</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yCCzDxhuObYm1i-q4DNVd36L2tUEwjs1puXG-Pxxt5x0ne9T0JACpS468W2TjQ9Vwm_8moad7DxbsUD2InuqMUIAbAENnxuTNSecKNW-tBgebnmgz8ZFNC5mSkBx7hBgE6ROt0_4Zead/s1600/hcchix3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yCCzDxhuObYm1i-q4DNVd36L2tUEwjs1puXG-Pxxt5x0ne9T0JACpS468W2TjQ9Vwm_8moad7DxbsUD2InuqMUIAbAENnxuTNSecKNW-tBgebnmgz8ZFNC5mSkBx7hBgE6ROt0_4Zead/s1600/hcchix3.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Cayenne Mixture</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcBRS8wdKHeW4g9cxBLI_MW5cIBBIXz2DMklg1lcQkQXV18e5ZCLYEDNlQEquuhotIrtO5Z1yWjZRTpHGo6ddZMmnFlaUqKz7YfzenJLX0jixtVK0vjvj9YbrLoDCuszesIQLcmkWhvyq/s1600/hcchix4.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcBRS8wdKHeW4g9cxBLI_MW5cIBBIXz2DMklg1lcQkQXV18e5ZCLYEDNlQEquuhotIrtO5Z1yWjZRTpHGo6ddZMmnFlaUqKz7YfzenJLX0jixtVK0vjvj9YbrLoDCuszesIQLcmkWhvyq/s1600/hcchix4.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Cayenne Glazed Chicken</td></tr>
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<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;">Honey Cayenne Chicken</span></h2>
<ul><h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 4-6 Cook Time: 1 hour Prep Time: 5 min</span></h3>
<li>1 whole 3-4 lb. roasting chicken, patted dry</li>
<li>1/2 cup honey</li>
<li>11/2 Tablespoons cayenne</li>
<li>Extra Virgin Olive Oil for Coating</li>
<li>salt and papper</li>
</ul>
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<div>
Preheat oven to 450F. Loosen skin over the breast by placing your fingers underneath skin and separating skin from meat. Place some of the mixture underneath the skin. Season the skin with salt and pepper. Cover with a thin coat of olive oil. Use half of the honey cayenne mixture to coat the skin. Roast breast side up and baste every 30 minutes until the rest of the mixture is gone. Cook until a thermometer inserted in between the thigh and breast bone reaches 155F. Approximately 1-1 1/2 hours. Let rest for a least 20-30 minutes before carving. While the chicken is resting it will continue to cook. This is called <b>carryover cooking</b>. The larger the piece of meat, the more carryover cooking will occur, because there is so much heat trapped inside. When the <b>internal temperature</b> reaches <b>165F</b> the chicken is ready.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL6bCR1ICVs8trxt029lW1chW4nfkUqp9VZZGOHvV2sp0HGiOvR-hDSm25hxqG1_-4VXsM8WnHcXKXQg62MpcATaflsUAS32TaA7m_uPYilyZX7VYg3m9xgeoSoc9zBb8ZI75lIuB2wYw/s1600/hcchix5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL6bCR1ICVs8trxt029lW1chW4nfkUqp9VZZGOHvV2sp0HGiOvR-hDSm25hxqG1_-4VXsM8WnHcXKXQg62MpcATaflsUAS32TaA7m_uPYilyZX7VYg3m9xgeoSoc9zBb8ZI75lIuB2wYw/s1600/hcchix5.png" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delectable Roast Chicken</td></tr>
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Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-52887912992129195882014-07-02T14:50:00.002-04:002014-07-02T14:50:39.681-04:00 Back to Basics: Vanilla Simple SyrupSimple syrup is a exceptional sweetener. It can be used in your morning coffee, afternoon iced tea or add some sparkle to your dessert. Flavor it with herbs such as basil, mint, lavender, sage or rosemary. You can add berries or other fruits to flavor your syrup, as shown in the rhubarb sangria! But let your imagination run wild and take your cocktails or desserts to a new level of flavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUKo0mI2i1Gwvo3BCQgfzB_cwHabW6567TEXXd_axH0QeFLRgfmw-0RqVPlw74Jq-12CZNPXDl2XPuR8Yo5W_LzaZEisZVR7qHDy7ZOg2U5mvAjlvAixnrTG-6ufnlv0bv_VM62KUw2Sb/s1600/simplesyrup2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUKo0mI2i1Gwvo3BCQgfzB_cwHabW6567TEXXd_axH0QeFLRgfmw-0RqVPlw74Jq-12CZNPXDl2XPuR8Yo5W_LzaZEisZVR7qHDy7ZOg2U5mvAjlvAixnrTG-6ufnlv0bv_VM62KUw2Sb/s1600/simplesyrup2.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Vanilla syrup steeping</b></td></tr>
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<h2>
<span class="Apple-style-span" style="font-weight: normal;">Ingredients</span></h2>
<h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 6 Cook Time: 5 min Prep Time: 0 min Yield: 2 cups</span></h2>
<ul>
<li>1 cup sugar</li>
<li>1 cup water</li>
<li>2 vanilla beans</li>
</ul>
<h2>
<span class="Apple-style-span" style="font-weight: normal;">Directions</span></h2>
Combine all ingredients. Heat until sugar is dissolved. Let vanilla steep for at least 40 minutes or longer if you want a stronger flavor. When finished with the vanilla beans. Let dry and add to sugar for an enticing flavor that is wonderful in cookies and pastries!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnTw_xKQYd7S1BNEYF2G0zid-VS7VYu7-hSnAPdAAJIb9n0P26ij9L638NGg7529nfjrilHJ7tDYp3Cpn1gm6nVIHL9tzjHa7p0FH6p-aI6deO1qkdWWdKlOj3J-UWOeTaaWjW2P-Ui2O/s1600/vanillasimplesyrupfinished.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnTw_xKQYd7S1BNEYF2G0zid-VS7VYu7-hSnAPdAAJIb9n0P26ij9L638NGg7529nfjrilHJ7tDYp3Cpn1gm6nVIHL9tzjHa7p0FH6p-aI6deO1qkdWWdKlOj3J-UWOeTaaWjW2P-Ui2O/s1600/vanillasimplesyrupfinished.png" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Finished syrup</b></td></tr>
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<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-50807378903418377842014-06-02T21:58:00.000-04:002014-06-02T21:58:08.373-04:00 Back to Basics: Caramelized Onions<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYzdhY8NM0fLGTYGuHcLwgiDjjTS-5XoXDZjELN4QO2vYLpU0-OHRhxj5GPhlRPhqdXHMu-tNUbOY5tTfTGSxKTGXKZFoaHH_HVlc6ffb44HWAJJwiWITJTHRHS1ix7aw_WhTS1d6nORS/s1600/Onion1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYzdhY8NM0fLGTYGuHcLwgiDjjTS-5XoXDZjELN4QO2vYLpU0-OHRhxj5GPhlRPhqdXHMu-tNUbOY5tTfTGSxKTGXKZFoaHH_HVlc6ffb44HWAJJwiWITJTHRHS1ix7aw_WhTS1d6nORS/s1600/Onion1.png" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Onions cut 1/4" thin for optimal caramelization</b></td></tr>
</tbody></table>
Honestly, I'm not a big onion fan. My friends would tell you how I loath the thought of them in anything. Yet, when caramelized something magical happens. The natural sweetness of the onion comes out. The texture becomes soft and the onion reduces down to a wonderful complex sweetness. The result is an ingredient that can be used in almost anything. They are great in fritattas, on sandwiches, pizza, soups or added to your favorite dressing. Keep these onions on hand for a wonderful boost of flavor in your everyday dishes!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JpVESkgMPRtvAOL51O6Z19F7qtE3pV29G5tMgjzSZK8KKMlx4lABM71OEHpaAp4mjcr3gUXtc8rGapzapfaJwwsROkMGzySmcB7kt4_JeNz6kYVRVgOdh2JCXWYi78gcQWI1H04XstSY/s1600/onion2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JpVESkgMPRtvAOL51O6Z19F7qtE3pV29G5tMgjzSZK8KKMlx4lABM71OEHpaAp4mjcr3gUXtc8rGapzapfaJwwsROkMGzySmcB7kt4_JeNz6kYVRVgOdh2JCXWYi78gcQWI1H04XstSY/s1600/onion2.png" height="211" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Onions being sautéed</b></td></tr>
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<h2>
<span class="Apple-style-span" style="font-size: x-large;">Caramelized Onions</span></h2>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">Yields: 1 cup Cook Time: 20 min Prep Time: 2 min</span></span></h3>
<ul>
<li>2 Tablespoons Oil</li>
<li>1 Onion, sliced 1/4" thin</li>
</ul>
<div>
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<h2>
<span class="Apple-style-span" style="font-size: x-large;">Directions</span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApBuQ5KRA5IVixrdVhqSAKFXu2xfyTaOYQa733IQIYCv-hJep2kijDC4syoxpOh3lxI6wUXxXPRTvB5ppY8k7tVfhUbsEeKcB3qTzD37cFHtaWTrqzR67JzmctoJmSazLMGkmjICpQ6_v/s1600/onion3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApBuQ5KRA5IVixrdVhqSAKFXu2xfyTaOYQa733IQIYCv-hJep2kijDC4syoxpOh3lxI6wUXxXPRTvB5ppY8k7tVfhUbsEeKcB3qTzD37cFHtaWTrqzR67JzmctoJmSazLMGkmjICpQ6_v/s1600/onion3.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Onions beginning to caramelize</b></td></tr>
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Heat pan on medium high heat. Add onions and let sit for 4-5 minutes. Once it starts to brown, stir more frequently. Continue cooking until onions are brown/tan and have dramatically reduced in size. It take approximately 15-20 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhangBgdEi4mz__zdS7liFzRkS-bb13xYbg1vZepoqKqChSLXPXuRXrXY4S3dyZYv3xeTNiLiddDsMhrj5g10a5ZGrI9A1LqoK5gi0l-kUJVEuQhilE0q9SjTIBoZygp2nQqICq9vmRZrCF/s1600/onion4.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhangBgdEi4mz__zdS7liFzRkS-bb13xYbg1vZepoqKqChSLXPXuRXrXY4S3dyZYv3xeTNiLiddDsMhrj5g10a5ZGrI9A1LqoK5gi0l-kUJVEuQhilE0q9SjTIBoZygp2nQqICq9vmRZrCF/s1600/onion4.png" height="240" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Finished onions</b></td></tr>
</tbody></table>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-56350668713383091032014-05-26T21:47:00.004-04:002014-05-26T21:47:42.939-04:00Back to Basics: Roasting GarlicRoasting garlic is one of the most effortless skills in the kitchen. In this recipe, I only used two heads but I would recommend roasting 6 or so at a time. Once you make this, it will become a staple in your household. This simple technique can result outstanding flavor profiles.<br />
<br />
Roasting garlic highlights the sweetness garlic has within. The caramelization that occurs makes it perfect for a variety of uses or magnificent on its own. It keeps a week or so in the fridge. You can add it to:<br />
<br />
<ul>
<li>pizza</li>
<li>sauces </li>
<li>spread it on bread</li>
<li>hummus</li>
<li>mix into salad dressing</li>
<li>mashed potatoes</li>
<li>soups</li>
<li>compound butter</li>
<li>mayo</li>
<li>favorite dip</li>
</ul>
<br />
<br />
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Roasted Garlic</span></h2>
<h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Cook Time: 30-60 min Prep Time: 2 min</span></h3>
<ul>
<li>2 heads garlic</li>
<li>olive oil</li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFDYnBD_ehnFwP23z0L3-52fBLYIu45m0laMiAm27S0FBYRTKJUdNjSlfZyN2JG0hsq8mO__qKejRFyanAbIahgb_JYL3kzVgP9S69uonKY7Exbc-xgiyJLoLODo_wFtemYPUWG54q6NJ/s1600/garlic3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFDYnBD_ehnFwP23z0L3-52fBLYIu45m0laMiAm27S0FBYRTKJUdNjSlfZyN2JG0hsq8mO__qKejRFyanAbIahgb_JYL3kzVgP9S69uonKY7Exbc-xgiyJLoLODo_wFtemYPUWG54q6NJ/s1600/garlic3.png" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Garlic wrapped in aluminum foil</b></td></tr>
</tbody></table>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcnpuEuNoHg96xMRwh4YgCB56FmJmWLeQwb3yP_-HCRYqJTIi9oGPKcryrlQww-2_eXMtTxPAYRqc6qDMU6DIIwlmkVU9bbmIQWQB2cv1Bh7d6VkulduvQtrwvh9IBmMGATQEvXdiM_Ps/s1600/garlic2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcnpuEuNoHg96xMRwh4YgCB56FmJmWLeQwb3yP_-HCRYqJTIi9oGPKcryrlQww-2_eXMtTxPAYRqc6qDMU6DIIwlmkVU9bbmIQWQB2cv1Bh7d6VkulduvQtrwvh9IBmMGATQEvXdiM_Ps/s1600/garlic2.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Garlic bulb drizzled with olive oil</b></td></tr>
</tbody></table>
</div>
<div>
<br /></div>
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Directions</span></h2>
<h2>
<span class="Apple-style-span" style="font-size: small;"><span style="font-weight: normal;">Preheat oven to 375F. Cut the tops off the heads of garlic. Enough to expose the cloves. Place in aluminum foil and drizzle with olive oil. Wrap in aluminum foil and place in oven. Cook approximately 30-60 minutes or until tender! Enjoy!</span></span></h2>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZa7Hoo7gz4z_gHqNLsxW0joS7xCU3QNVk3Crp9cd5j0Lu1E7RpDxOmJIGEc6cGqfbpRbEeM4c4JQ4zYU6tJdi016rNd0e9ERamLlb_FoJMaSOHX1L_IoTXcEbpvpdaA7ujXLBv-1Efci/s1600/garlic4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZa7Hoo7gz4z_gHqNLsxW0joS7xCU3QNVk3Crp9cd5j0Lu1E7RpDxOmJIGEc6cGqfbpRbEeM4c4JQ4zYU6tJdi016rNd0e9ERamLlb_FoJMaSOHX1L_IoTXcEbpvpdaA7ujXLBv-1Efci/s1600/garlic4.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Finished garlic!</b></td></tr>
</tbody></table>
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-4511642814836100162014-05-21T22:53:00.000-04:002014-06-23T14:57:13.378-04:00A spring sangria!Sangria hails from Spain. It typically was created using red wine, fruit, and brandy. This punch was produced because water was not safe yet to drink. It originally had spices, red wine and possibly water.<br />
<br />
Nowadays, sangria can have any variety of wine, juices, sweeteners, liquor and fruit. It's basically an adult fruit punch. Any variety you can think of is out there. Of course, you can buy it pre-made at the supermarket, but its not nearly as delicious as homemade. When you make it yourself, you can customize it to the sweetness and alcohol content to your liking.<br />
<br />
For spring, I wanted to make a sangria that screamed SPRING. If you can't find pink lemons, regular will do just fine. This delightfully pink sangria looks gorgeous and taste amazing! You make need to make a couple of pitchers for company.<br />
<br />
<h2>
<span style="font-size: x-large;">Rhubarb Sangria</span></h2>
<h3>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Serves: 6-8 Cook Time: 15 min Prep Time: 5 min</span></h3>
<div>
<ul>
<li>4 stalks rhubarb, cut in to 1/2" pieces</li>
<li>1 cup sugar</li>
<li>1 cup water</li>
<li>1 pint strawberries, sliced</li>
<li>1 bottle sparkling wine or presecco (either rose or white)</li>
<li>1 cup selzter water</li>
<li>1 pink lemon, sliced</li>
</ul>
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS6P995m67uz74VnXr3tv8zcJntfE56VW-KOgLnxQocvJifQyNuHAmjXtv7KvsdW_HcnwUCc4rIVg4phGO5ibq8gp1LQivN59U32Pp7wFV80kefThpwb884Y7i7gC8zfCcRGGN3FTZA2R/s1600/rhubarb1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrS6P995m67uz74VnXr3tv8zcJntfE56VW-KOgLnxQocvJifQyNuHAmjXtv7KvsdW_HcnwUCc4rIVg4phGO5ibq8gp1LQivN59U32Pp7wFV80kefThpwb884Y7i7gC8zfCcRGGN3FTZA2R/s1600/rhubarb1.png" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><b>Rhubarb, sugar and water</b><br />
<b><br /></b></td></tr>
</tbody></table>
</td><td></td><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1IfZ2_TqWMbeiGUWr2SoSLWekHfhgyfJZbo62a0_Las1A9zNJqZwbK45BjymahHFv_k_bAfDm8Wl7ZbMjDnWzZnlJuZlpp9mWmB5lmw7Oxw1i_V1211svNnObuUyAapGvrSsM1jkUihp/s1600/rhubarb3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1IfZ2_TqWMbeiGUWr2SoSLWekHfhgyfJZbo62a0_Las1A9zNJqZwbK45BjymahHFv_k_bAfDm8Wl7ZbMjDnWzZnlJuZlpp9mWmB5lmw7Oxw1i_V1211svNnObuUyAapGvrSsM1jkUihp/s1600/rhubarb3.png" height="131" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><b>Simmering rhubarb</b>
<br />
<b><br /></b></td></tr>
</tbody></table>
</td><td><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtMkoNk6e2FJYF0lMa3fKNxvOmMoMGD3J-wWi_Uc-z48Oyi8fsHAqOdd1VLg3_gFGioY5YMObxIjSNIBLcp_kC7uJo-nI2IlVdUH10Wk1MCRHnHxXZFHDwogK6sn8ahLzXQi47lRyBlUK/s1600/rhubarb4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtMkoNk6e2FJYF0lMa3fKNxvOmMoMGD3J-wWi_Uc-z48Oyi8fsHAqOdd1VLg3_gFGioY5YMObxIjSNIBLcp_kC7uJo-nI2IlVdUH10Wk1MCRHnHxXZFHDwogK6sn8ahLzXQi47lRyBlUK/s1600/rhubarb4.png" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><b>Straining out rhubarb to</b><br />
<b>reveal pink simple syrup</b></td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<br />
<h2>
<span style="font-size: x-large;">Directions</span></h2>
Combine rhubarb sugar and water. Cook until tender. Strain out rhubarb and reserve syrup. Save the cooked rhubarb to top ice cream, use in a tart, or to eat with yogurt! Place syrup in fridge. When syrup is cold, place in pitcher. Add sparkling wine, strawberries, lemon slices and top off with water.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VznHcox1pWVBwYYp3AinyPUu0tDYpa7U9sXAdOZivmpF6WiMv6kWRhUpvWiPDxabtt5aCvKl3nFzrqDlL85GCDqxaSESN3XRaIoUSBGYsvtbFj7vN7Q-GIOSx6YX4RcXT_WYiXXrUTsk/s1600/Sangriafnishedagain.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VznHcox1pWVBwYYp3AinyPUu0tDYpa7U9sXAdOZivmpF6WiMv6kWRhUpvWiPDxabtt5aCvKl3nFzrqDlL85GCDqxaSESN3XRaIoUSBGYsvtbFj7vN7Q-GIOSx6YX4RcXT_WYiXXrUTsk/s1600/Sangriafnishedagain.png" height="512" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A beautiful sangria for any occasion!</b></td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-8752927113687938772014-05-19T17:45:00.002-04:002014-05-19T17:45:48.343-04:0012 ways to use fresh herbs1. Sprinkle fresh herbs on veggies such as potatoes, mushrooms, peas, peppers, and broccoli<br />
2. Make a flavorful pesto to use on sandwiches, add to hummus, in pasta or tossed with your favorite veggies.<br />
3. Add to beverages such as lemonade, tea, cocktails or to flavor your water. Some of my favorites are mint with tea/water, and basil with lemonade.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirnU6YloQ4iMq5H87i7d-9kAXkXFVRJnPNlQXizRDD-nPuAtr7_a4L6jsW1Rg2aWg5ci9WwmEKvA-aaI7DONqWI6R7oqTlljmXHhu_Vjo-apSffxtMFm-Yd2obDukHFpyZk6GnReGKGdP/s1600/herbs1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirnU6YloQ4iMq5H87i7d-9kAXkXFVRJnPNlQXizRDD-nPuAtr7_a4L6jsW1Rg2aWg5ci9WwmEKvA-aaI7DONqWI6R7oqTlljmXHhu_Vjo-apSffxtMFm-Yd2obDukHFpyZk6GnReGKGdP/s1600/herbs1.png" height="192" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Basil and mint make great additions to cocktails or iced tea!</b></td></tr>
</tbody></table>
4. Toss parsley, chives and/or cilantro into your salad.<br />
5. Incorporate a mixture of herbs into your salad dressing. Give your dressing an extra kick of flavor and freshness for the spring. My favorite is a mixture of parsley, chives, and basil.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizMlLsD38OCrT3z0fH6gDQnhrBFDjWjmcE0TKdztKuq-t4IsezCPLc2cXYsDRGpyQbeDhhhqBaq41oCl6yT-ll7fvddZjLSXqpc9_oPK2TP8hQTAhezcDZRiIk99bH9W7mFH5SPsRVXt8/s1600/herbs2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizMlLsD38OCrT3z0fH6gDQnhrBFDjWjmcE0TKdztKuq-t4IsezCPLc2cXYsDRGpyQbeDhhhqBaq41oCl6yT-ll7fvddZjLSXqpc9_oPK2TP8hQTAhezcDZRiIk99bH9W7mFH5SPsRVXt8/s1600/herbs2.png" height="320" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chives are wonderful addition to compound butter!</b></td></tr>
</tbody></table>
6. Use them to make a delicious herbed compound butter. This sauce can be used on fish, steak, chicken or lobster!<br />
7. Add them to your omelet, scrambled eggs, quiche or frittata.<br />
8. Use fresh herbs like parsley, basil and cilantro to garnish some of your favorite dishes!<br />
9. Simmer stems or chop stems to use in sauces. Basil stems are great simmered in a tomato sauce. Use cilantro stems to make a pesto or flavorful dressing/marinade!<br />
10. Use harder stems such as rosemary as skewers for grilling items such as scallops or shrimp.<br />
11. Add herbs such as parsley, thyme, and tarragon to give your stock a boost of flavor!<br />
12. Fry leaves for a flavorful and delicious garnish! This works great with sage and basil!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqsdaPUgD_OvJHxkroVB8QDI2jsYySGMRNx_5OLkoywxpcw1RJGVDT_SxLTEMlshIJO3bIKrQEcgJ6Op1mmoEfBenDfnqd21eUSrbojB0GVDA6KpGtp9aIfDg4X-1he4gwOeRhVRbFQw2/s1600/herbs3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqsdaPUgD_OvJHxkroVB8QDI2jsYySGMRNx_5OLkoywxpcw1RJGVDT_SxLTEMlshIJO3bIKrQEcgJ6Op1mmoEfBenDfnqd21eUSrbojB0GVDA6KpGtp9aIfDg4X-1he4gwOeRhVRbFQw2/s1600/herbs3.png" height="320" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Add tarragon to your favorite sauce, such as hollandaise</b>.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-15689188720050473612014-05-14T07:35:00.001-04:002014-05-14T12:34:41.977-04:00A B.V.I specialty cocktail!<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHUbyn1NhsMYfiiAPUSjR2IVWXApd2tCQqaG3GxEwgCEY7Ep-7qfZS6bsT5BNznJEnPsUIwGkJoAetP9NgshldUR2hpEGmzwTGtVxYdkiQ7cPNAaw2a2kLXycy5WC2TAe7IT6hlhGbvQ3/s1600/painkiller5.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHUbyn1NhsMYfiiAPUSjR2IVWXApd2tCQqaG3GxEwgCEY7Ep-7qfZS6bsT5BNznJEnPsUIwGkJoAetP9NgshldUR2hpEGmzwTGtVxYdkiQ7cPNAaw2a2kLXycy5WC2TAe7IT6hlhGbvQ3/s1600/painkiller5.png" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>The view on Tortolla</b></td></tr>
</tbody></table>
I recently went to the British Virgin Islands. The water was a brilliant turquoise and you could smell the salty ocean in the air. The mountainous region was covered in tropical plants and large cactus. The locals were always greeting you with a smile. In this wonderful paradise, the drinks were abundant and magnificent! One of the signature drinks of the B.V.I. was the painkiller. This drink lives up to its name! Its a lighter take on the popular Pina colada. The grated nutmeg may seem strange, but brings this drink to another level of flavor. The inventor of this drink is said to be the bartender at the Soggy Dollar Bar on Jose Van Dyke, but it is still debated. This was my favorite drink of choice while in the islands. If made with the local rum from Tortola, it can almost take you back to paradise. Take a trip to paradise and make this amazing drink!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxx3yDXzkdN7ziUmZ4MMuLbCcY7ImHjoY457Swd-zpesPdxS-1m12KGaCjfnB3rb8ml91WyFIwOiflXy5Y5HUEaeTD1OFGsYjxtf7CtzwLhk42Twns3uFMpE-fSB0wX-0KzZUABNv5VBS/s1600/painkiller1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxx3yDXzkdN7ziUmZ4MMuLbCcY7ImHjoY457Swd-zpesPdxS-1m12KGaCjfnB3rb8ml91WyFIwOiflXy5Y5HUEaeTD1OFGsYjxtf7CtzwLhk42Twns3uFMpE-fSB0wX-0KzZUABNv5VBS/s1600/painkiller1.png" height="320" style="cursor: move;" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>BVI Specialty Rum</b></td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-Cf2yMVEtNgYtil4FUSpn7yYh-2v8OitcaPqsvVibOngIxJcCLuXzS76NL8WuHVwlsLsMidDzvvGFD34BImajf8wANQMNGrDDm8h3BexQnFcejRgQqqGlDFM2aqBLU0PU4TJIPB9XHrL/s1600/painkiller2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-Cf2yMVEtNgYtil4FUSpn7yYh-2v8OitcaPqsvVibOngIxJcCLuXzS76NL8WuHVwlsLsMidDzvvGFD34BImajf8wANQMNGrDDm8h3BexQnFcejRgQqqGlDFM2aqBLU0PU4TJIPB9XHrL/s1600/painkiller2.png" height="213" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Ingredients for the cocktail</b></td></tr>
</tbody></table>
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Painkiller</span></h2>
<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">Serves: 1 Cook Time: 0 min Prep Time: 2 min</span></span></span></h2>
<div>
<ul>
<li>3 oz. dark rum</li>
<li>3 oz. pineapple juice</li>
<li>1 oz oj</li>
<li>11/2 oz cream of coconut</li>
<li>garnish with fresh nutmeg and pineapple wedge</li>
</ul>
<div>
<br /></div>
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Directions</span></h2>
</div>
<h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Place all ingredients except for nutmeg and pineapple wedge in shaker with ice. Serve over ice and garnish with fresh grated nutmeg and pineapple. Enjoy!</span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vY6Rxdi1lO4MYL_poMgitvewoqgkmg26A2yrUTqJgC3euUd4Hq5uNL-vAm251ECcaalmiGxdMjlVSGyoqJJb4ESdGbXqEPH2PxQ8LWjQh2fAKludioymn-x9r4kSjeg6M00m8iBnyqSs/s1600/painkiller3.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vY6Rxdi1lO4MYL_poMgitvewoqgkmg26A2yrUTqJgC3euUd4Hq5uNL-vAm251ECcaalmiGxdMjlVSGyoqJJb4ESdGbXqEPH2PxQ8LWjQh2fAKludioymn-x9r4kSjeg6M00m8iBnyqSs/s1600/painkiller3.png" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Grated nutmeg is the final touch</b></td></tr>
</tbody></table>
<br />Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-73744297511737822562014-04-22T20:09:00.000-04:002014-05-14T12:32:07.990-04:00A nutty smoothy!Smoothies are my go to morning breakfast. They are loaded with fiber, vitamins, and minerals. Plus, they taste delicious too! It's a great way to sneak some veggies in as well. This smoothie is so scrumptious that it could be served as a dessert. Sometimes, I add cacao powder for an extra oxidant boost. If your allergic to peanuts, substitute cashew, almond, or walnut butter. To spice this drink up a bit add cinnamon, cardamom, or nutmeg.<br />
<br />
<h2>
<span style="font-size: x-large;">Peanut Butter Banana Smoothie</span></h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_eWiBRNaQtd43eG2TICXSqgPXzovMMhJ6ghzGGDFhJ6uUAXrVV2jFIjZv86-o_n38s7PEujiyDcT627STSPpBoYPOG_sqoYmUBQTTR6VFVVn1FFxCjaBgr313QZyEMJg-YHP42Je-NtV/s1600/pbsmoothie.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_eWiBRNaQtd43eG2TICXSqgPXzovMMhJ6ghzGGDFhJ6uUAXrVV2jFIjZv86-o_n38s7PEujiyDcT627STSPpBoYPOG_sqoYmUBQTTR6VFVVn1FFxCjaBgr313QZyEMJg-YHP42Je-NtV/s1600/pbsmoothie.png" height="213" width="320" /></a><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">Serves: 2 Cook Time: 0 min Prep Time: 2 m</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">i</span></span><span class="Apple-style-span" style="font-size: small;">n</span></span><br />
<br />
<ul>
<li>1 Cup Milk or Milk Substitute</li>
<li>1 large ripe Banana, cut into 2 inch pieces</li>
<li>2 Tablespoons Peanut Butter</li>
<li>1 Teaspoon Honey</li>
<li>a handful of ice</li>
</ul>
<div>
<br /></div>
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Directions</span></h2>
<span class="Apple-style-span" style="font-weight: normal;">Place all ingredients in blender and enjoy.</span>Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-19017744756584759022014-04-09T10:32:00.000-04:002014-05-14T12:32:25.717-04:00A healthy dip!Hummus is a wonderful middle eastern dip to have in your fridge. Instead of buying those expensive and high in sodium pre made hummus, try making it yourself. It will save you some money and taste fabulous!<br />
<br />
Hummus is not only easy and taste great, but its a great source of nutrients. It's highly nutritional due to a high source of fiber and protein. Hummus is low in sodium, fat and calories. The veggies that you dip in it, give you an additional nutritional boost. Enjoy this snack and be guilt free.<br />
<br />
It took me awhile to achieve a smooth hummus. I had made it multiple times before and couldn't perfect the texture. There were many techniques to increase it being smooth, but did I really wanna spend time removing all the skins from chickpeas or starting from dried beans? This is supposed to be a quick and easy snack. After many trials and recipe adjustments, I had found a wonderfully quick way to make a beautifully smooth hummus.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1n6lRY-fnNL0BaNrcurTq-Gdu_VghQuZYr9l520ESoSElaKBH3KBPbBCDOzGMWdvKElN4d2ifflOQEYbmHNmE1wWCHPBMu9AoukrzUEVF0Ffkl3CtobRRym7F5aNmItdCYzTEOXGPwba/s1600/hummus1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1n6lRY-fnNL0BaNrcurTq-Gdu_VghQuZYr9l520ESoSElaKBH3KBPbBCDOzGMWdvKElN4d2ifflOQEYbmHNmE1wWCHPBMu9AoukrzUEVF0Ffkl3CtobRRym7F5aNmItdCYzTEOXGPwba/s1600/hummus1.png" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hummus Ingredients</td></tr>
</tbody></table>
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Hummus</span></h2>
<ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Mjl3ia_t8wngT8lMc1Y4CngAOFo3bJynkAZg_a83VhB-XY78hlxx-rodXED-oYbVY-5vhpmhwrT8D2Qckv52BdAl6LgOrfwI12YJmsNJIROEjTvB49SZR1ugKk2TdK76MujtPPZHocSa/s1600/hummus2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Mjl3ia_t8wngT8lMc1Y4CngAOFo3bJynkAZg_a83VhB-XY78hlxx-rodXED-oYbVY-5vhpmhwrT8D2Qckv52BdAl6LgOrfwI12YJmsNJIROEjTvB49SZR1ugKk2TdK76MujtPPZHocSa/s1600/hummus2.png" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ingredients are in</td></tr>
</tbody></table>
<li>1 15 oz. can Chickpeas or Garbanzo Beans, drained and liquid reserved</li>
</ul>
<ul>
<li>4 Tablespoons Extra Virgin Olive Oil</li>
</ul>
<ul>
<li>1 Lemon, juiced and zested (zest optional)</li>
</ul>
<ul>
<li>2 Tablespoons Tahini (sesame seed paste)</li>
</ul>
<ul>
<li>1/4 Cup Chickpea Liquid</li>
</ul>
<ul>
<li>1 Teaspoon Ground Cumin</li>
</ul>
<ul>
<li>1 Clove Garlic</li>
</ul>
<ul>
<li>Salt to taste</li>
</ul>
<br />
<h2>
<span class="Apple-style-span" style="font-size: x-large;">Directions</span></h2>
<h2>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Place all ingredients except lemon zest in food processor or Vitamix. Make sure to stir your tahini. It is like the peanut butter of the middle east. It separates when it sits, so mix it up a bit. Blend until smooth. Add salt to taste and lemon zest to taste. Serve with cucumber, carrots, tomatoes, pita bread, or pita chips.</span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8zthRn3PwsFplQ3wnouZjhcTWw5EEzwIJZvLbk63BBl4tJGJ0Q58J3AnXUNVmnTxdruYgL-khD_vxcmNCHjnRt99Zpmi4vHArwm49C4NJd9-tmQfOJ97sM9UxLlKNxPJmCThmTcRsTDg/s1600/hummus3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8zthRn3PwsFplQ3wnouZjhcTWw5EEzwIJZvLbk63BBl4tJGJ0Q58J3AnXUNVmnTxdruYgL-khD_vxcmNCHjnRt99Zpmi4vHArwm49C4NJd9-tmQfOJ97sM9UxLlKNxPJmCThmTcRsTDg/s1600/hummus3.png" height="192" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A delightful dip!</td></tr>
</tbody></table>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Some alternative uses for hummus include:</div>
<ul>
<li>middle eastern style seven layer dip</li>
<li>middle eastern style pizza</li>
<li>sandwich spread</li>
<li>can be made in a light salad dressing</li>
<li>serve with falafel</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOAfQfQCai-TWQ0WbLoRgaGjk1ReQ9u2sZ9Yp5QH79TwTMj9ZWIiJslEE9jRBx-NEYP2ojc2OTxpzHwSvn3-7e1yIr4A6Yn5b6tThSYXfJeAViFVexkPsfVLqbYOFlBInYFi_iT7RPY0b/s1600/hummus4.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOAfQfQCai-TWQ0WbLoRgaGjk1ReQ9u2sZ9Yp5QH79TwTMj9ZWIiJslEE9jRBx-NEYP2ojc2OTxpzHwSvn3-7e1yIr4A6Yn5b6tThSYXfJeAViFVexkPsfVLqbYOFlBInYFi_iT7RPY0b/s1600/hummus4.png" height="256" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A colorful presentation!</td></tr>
</tbody></table>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0tag:blogger.com,1999:blog-8938964347847110523.post-55809937383395046772014-03-28T13:49:00.001-04:002014-05-14T12:35:58.202-04:00A tropical granola!Granola is a wonderful snack and easily adaptable to whatever maybe in your pantry. It's fabulous with milk or yogurt. This granola would taste delightful with some fresh pineapple or mangoes. It will bring your senses to the tropics. Right now in Ohio, we are not yet experiencing spring weather, but this granola will make your day much brighter and warmer.<br />
<br />
Don't forget to make this granola your own. Use whatever nuts or dried fruit you have around the house. You may also switch out the sweetener for brown sugar, sugar or agave nectar if you like. For a richer, granola you may use butter in place of coconut oil.<br />
<br />
For a nutrient kick, add flaxseeds, chia seeds or even some dried milk for a protein boost.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Dx_9zsjM4ZouQcoro3gz5iuUDk5QbF6fa-UBfoKoy0Tq8sawpdGSay_Y-eWqGGXVMKwLPOdkOVKHg-RksfGwdCyuTXL-ft_jbrMRqhr0eDt7eWcYAY8gKb4yV4ZyYmdttLy_scWdf2FV/s1600/granola+contents.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Dx_9zsjM4ZouQcoro3gz5iuUDk5QbF6fa-UBfoKoy0Tq8sawpdGSay_Y-eWqGGXVMKwLPOdkOVKHg-RksfGwdCyuTXL-ft_jbrMRqhr0eDt7eWcYAY8gKb4yV4ZyYmdttLy_scWdf2FV/s1600/granola+contents.png" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tropical Flavors</td></tr>
</tbody></table>
<h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: bold;">Hawaiian Granola</span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiisLApcOqmMqAkf9EUyErxoVkfOI4dvXLd33mGEgdT7Wzd5FHNBUM6V38nfam5o3LbkaCnVFNDfSAtBeCeWK_yLvYpbTyzrnBuyCqDJMFRt02-f_qdXR86YgWCz2wjoVvTdi8SsGv8XKr/s1600/mixed+granola.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiisLApcOqmMqAkf9EUyErxoVkfOI4dvXLd33mGEgdT7Wzd5FHNBUM6V38nfam5o3LbkaCnVFNDfSAtBeCeWK_yLvYpbTyzrnBuyCqDJMFRt02-f_qdXR86YgWCz2wjoVvTdi8SsGv8XKr/s1600/mixed+granola.png" height="256" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Granola</td></tr>
</tbody></table>
<ul><h2>
<span class="Apple-style-span" style="font-size: x-large; font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">Serves: 8-10 Cook Time: 35-40 min Prep Time: 5 m</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">i</span></span><span class="Apple-style-span" style="font-size: small;">n</span></span></h2>
<li>3 Cups Old Fashioned Oats</li>
<li>1 Cup Macademia Nut, roughly chopped</li>
<li>1/2 Cup Unsweetened Shredded Coconut</li>
<li>1 Egg White, slightly beaten</li>
<li>1/2 Cup Honey</li>
<li>1/4 Cup Melted Coconut Oil</li>
<li>1/2 Teaspoon Ground Cardamom</li>
<li>1 Teaspoon Ground Cinnamon</li>
<li>1 Teaspoon Vanilla Extract</li>
<li>1/2 Teaspoon Salt</li>
<li>1/4 Cup Crystallized Ginger, minced</li>
</ul>
<div>
<br /></div>
<h2>
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span">Directions</span></span></h2>
<span class="Apple-style-span" style="font-weight: normal;">Combine all ingredients except crystallized ginger. Bake at 325 degree F for 40 minutes or until golden brown and dried out. Stirring every 15-20 minutes. Remove from oven and let cool. Then add crystallized ginger and stir to combine.</span><br />
<span class="Apple-style-span" style="font-weight: normal;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTu1KrQf51of262lSou6ldYcpV4s64ilo_IA_uREPWhTlr86x_nyEY8py47j1KHlgZ5iw6FFvjRp8xbJwvicORFmBnqInm4yAM766t7MkfOoe8eAgYXRpi6QeE3oZdm0QZ_195N83tZLrw/s1600/hawaiian+granola+finished.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTu1KrQf51of262lSou6ldYcpV4s64ilo_IA_uREPWhTlr86x_nyEY8py47j1KHlgZ5iw6FFvjRp8xbJwvicORFmBnqInm4yAM766t7MkfOoe8eAgYXRpi6QeE3oZdm0QZ_195N83tZLrw/s1600/hawaiian+granola+finished.png" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Granola</td></tr>
</tbody></table>
Kellyhttp://www.blogger.com/profile/06965827837705855001noreply@blogger.com0