tag:blogger.com,1999:blog-45696590742912214322024-03-19T05:02:04.049-07:00The Kitchen Tip JarWe are the place to find lots of tips for the kitchen. A new topic will be published each day.Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-4569659074291221432.post-53270435361786293022018-02-10T10:15:00.001-07:002018-02-10T10:15:47.801-07:00St Patrick's Day Colcannon and kale recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ke-BvSrr2vdL9FZ6n3q0ArEoq6uaHjcnJjFt9gN2qmkCNTQDQvArkdcYWGkHD5w7SPM_EfpGf7SH_vPeXYvAYjP198FT31tpAhB43ZmSRR8Afw2ob7JZKOQ2nXIrYyl6WIPx5AoFlqM/s1600/Colcannon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Ke-BvSrr2vdL9FZ6n3q0ArEoq6uaHjcnJjFt9gN2qmkCNTQDQvArkdcYWGkHD5w7SPM_EfpGf7SH_vPeXYvAYjP198FT31tpAhB43ZmSRR8Afw2ob7JZKOQ2nXIrYyl6WIPx5AoFlqM/s200/Colcannon.jpg" width="200" /></a></div>
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St Patrick's day is coming up soon, and that's when I like to enjoy an Irish American tradition....corned beef and cabbage. But I get tired of the same old boiled potato side dish and started making colcannon. Originally I searched for ideas and recipes from the internet, but ended up making some changes to a recipe that looked interesting. This version has kale and bacon. If you are not a fan of kale, even my husband likes this one and his idea of kale is that it should line the bottom of the trash can. You can also use spinach if you must.</div>
<span style="mso-bidi-font-weight: bold;"></span><span style="mso-bidi-font-weight: bold;"></span><span style="mso-bidi-font-weight: bold;"></span><span style="mso-bidi-font-weight: bold;"></span><span style="mso-bidi-font-weight: bold;"></span><br />
<span style="mso-bidi-font-weight: bold;">Here's one of our new family favorite recipes:</span><br />
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<span style="mso-bidi-font-weight: bold;"></span> </div>
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<span style="mso-bidi-font-weight: bold;">St. Patty’s Day Colcannon
</span></div>
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Serves 4-6</div>
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</div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: currentColor; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">1 ½ lb<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 11pt;">Russet potatoes<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">½ tsp<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
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<span style="font-size: 11pt;">Kosher salt<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">6 slices<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
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<span style="font-size: 11pt;">Bacon<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">½ medium<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
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<span style="font-size: 11pt;">Onion or sliced green
onions<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">1 ½ cups<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
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<span style="font-size: 11pt;">Kale<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">⅓ cup<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
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<span style="font-size: 11pt;">Milk, or more as needed<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;">¼ cup<o:p></o:p></span></div>
</td>
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<span style="font-size: 11pt;">Unsalted butter, melted,
plus extra for drizzling<o:p></o:p></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 7; mso-yfti-lastrow: yes;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 59.4pt;" valign="top" width="119">
<div align="right" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: right;">
<span style="font-size: 11pt;"><o:p> </o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0in 5.4pt; width: 419.4pt;" valign="top" width="839">
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<span style="font-size: 11pt;">Kosher salt and freshly
ground black pepper, to taste</span></div>
</td>
</tr>
</tbody></table>
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Peel potatoes and cut into 1” dice.<span style="mso-spacerun: yes;"> </span>Place potatoes in a saucepan with enough cold
water to cover. Bring to a boil.<span style="mso-spacerun: yes;"> </span>Add ½
tsp kosher salt.<span style="mso-spacerun: yes;"> </span>Cook for 15 to 20
minutes, until tender. <span style="mso-spacerun: yes;"> </span>Drain and when
the potatoes are cool enough to touch, place through a potato ricer to make
them perfectly smooth.<span style="mso-spacerun: yes;"> </span>You can also mash
the potatoes by hand to get out all the lumps.<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Meanwhile, cut bacon into 1” pieces and place in a large,
deep skillet. <span style="mso-spacerun: yes;"> </span>Cook over medium high heat
until evenly brown. <span style="mso-spacerun: yes;"> </span>Remove bacon but
leave the drippings in the pan.<span style="mso-spacerun: yes;"> </span><o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Dice the onion and set aside. <o:p> </o:p></div>
<br />
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Remove stems from kale and chop kale into small pieces.<span style="mso-spacerun: yes;"> </span>Place both onion and kale into the pan with
the drippings.<span style="mso-spacerun: yes;"> </span>Sauté until onions and kale
begin to brown.<span style="mso-spacerun: yes;"> </span></div>
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Add warm milk and melted butter to potatoes.<span style="mso-spacerun: yes;"> </span>Add in the crispy
bacon and stir to mix well. Stir in kale and
onions to potatoes. Add salt and pepper to taste.<o:p> </o:p></div>
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To serve, melt additional butter and drizzle over the top, if desired.<span style="mso-spacerun: yes;"> </span></div>
<br />
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<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com1tag:blogger.com,1999:blog-4569659074291221432.post-40532493224033844142018-01-30T11:55:00.003-07:002018-01-30T11:55:34.162-07:00Zuppa Toscana copycat Olive Garden recipe lower fat<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6-ApRKwb9W3qKMv-Lovof1S82khdJ1Z73uR0vjWirxWdE_l0H3yeHhL8owjHGNYgO0rR8TmqioiZpRPWPlnaQcQG2dFFtD4VVqlfreJlxzQdvhHGCdf7fFowcKX3PaiasUrczvCbBbQ/s1600/IMG_1947.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6-ApRKwb9W3qKMv-Lovof1S82khdJ1Z73uR0vjWirxWdE_l0H3yeHhL8owjHGNYgO0rR8TmqioiZpRPWPlnaQcQG2dFFtD4VVqlfreJlxzQdvhHGCdf7fFowcKX3PaiasUrczvCbBbQ/s200/IMG_1947.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zuppa Toscana copycat soup<br />
with homemade breadsticks</td></tr>
</tbody></table>
If you have ever had Olive Garden's soup, salad and breadsticks for lunch, you may have had zuppa toscana soup. It's a delicious creamy soup with spicy Italian sausage, kale, potatoes and a whole lot of flavor.<br />
<br />
So when a friend posted her favorite copycat recipe for it, I was excited to make it. However, when I looked at the recipe, it was not even remotely healthy, so I made a few changes to the recipe to make it healthier. I replaced pork Italian sausage with my favorite chicken Italian sausage. Then I swapped out heavy cream for milk or half and half. I used the half and half since I had a lot on hand, but milk would work just fine. <br /><br />I find that sometimes chicken or turkey Italian sausage do not have as much flavor as pork Italian sausage and decided that it needed a bit more fennel. Your sausage may be different and you may or may not want to use the fennel.<br />
<br />
Be sure when you make this that you do not overcook the potatoes. Otherwise they will fall apart. This was so good that I definitely plan on making it again. <br />
<br />
One other thing; my friend made a version of this where she substituted potatoes for cauliflower. If you are trying to watch your carbs, this may be a good swap out. For us, though, potatoes were key.<br />
<br />
Let me know how you like this and if you make other changes to the recipe. Here it is:<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Zuppa Toscana (Lower fat copycat of Olive
Garden's soup) <br />
________________________________________<br />
<br />
Serves : 6</span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 tbsp Oil</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 lb. hot/spicy Italian sausage – crumbled (I used Sprouts hot Italian
chicken sausage)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 medium onion, diced</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">2 garlic cloves – minced</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 qt. water</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 qt. ium Chicken broth</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">2 large russet potatoes – slice in half lengthwise and then
slice into ¼ inch slices</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">3 cups de-stemmed/chopped kale (cut pieces slightly larger than
would fit on a spoon) </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">3 oz Smoked Bacon Bits</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 cup heavy whipping cream, half and half or milk (I used half
and half)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">2 tbsp all purpose flour, if using half and half or milk</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">1 tsp ground fennel, optional </span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">salt and pepper - to taste (heavier on pepper – it doesn’t need
much salt because of the bacon) </span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">If sausage is in a casing, remove casing to crumble.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Heat oil in a Dutch oven over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add sausage and brown sausage, breaking into
small pieces as you sauté it.<span style="mso-spacerun: yes;"> </span>Drain and
set aside.<span style="mso-spacerun: yes;"> </span>Remove fat from the pan if
there is more than a few tablespoons. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Sauté onions in the same pan as the sausage until the onions are
translucent.<span style="mso-spacerun: yes;"> </span>Add in the garlic and sauté
for about 30 seconds.’<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Place water, broth, and potatoes in the pot.<span style="mso-spacerun: yes;"> </span>Simmer over medium high heat until potatoes
are tender (about 10 minutes – don’t overcook because it will be cooking an
additional 10 minutes). <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Add sausage. kale and bacon to pot; simmer for 10 minutes. (Skim
any fat off the top that you can.) <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">If using half and half or milk, stir a little into the flour and
mix well making sure there are no lumps.<span style="mso-spacerun: yes;">
</span>Then add cream, half and half or milk, along with flour mixture, if
using, to pot.<span style="mso-spacerun: yes;"> </span>Season with salt and
pepper<span style="mso-spacerun: yes;"> </span>Taste and add ground fennel, if
desired.<span style="mso-spacerun: yes;"> </span>(ground fennel will add more of
a sausage flavor that you may want if you use chicken sausage.)<span style="mso-spacerun: yes;"> </span>Heat through bringing to almost a boil if
using flour in the soup..<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"><o:p> </o:p></span></div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-38658436121159297622017-08-09T15:21:00.001-07:002017-08-09T15:21:48.778-07:00Working with avocados the easy wayI love kitchen gadgets but every time I see the avocado cutter, I just cringe. Avocados are so easy to handle, I can't conceive of buying a tool to deal with them. <br />
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First, pick a ripe avocado you want to use. It should be nicely colored like this one<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJcsh6FtwXJjQ7tRgLAD05qr7WZaKemRhEhDXs0DgFv9MTE6VvWUQGBa2ICCl_oJQeOlp7hEJlSv8SgsQ5xOsl-tOJ4F3xxRsoStYTsCfXscLZMDtPY3jWeI48VWeYrk-_jHhxcmoCBw/s1600/Download+2014-02-08+iphone+food+photos+006+Ripe+avocado.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJcsh6FtwXJjQ7tRgLAD05qr7WZaKemRhEhDXs0DgFv9MTE6VvWUQGBa2ICCl_oJQeOlp7hEJlSv8SgsQ5xOsl-tOJ4F3xxRsoStYTsCfXscLZMDtPY3jWeI48VWeYrk-_jHhxcmoCBw/s200/Download+2014-02-08+iphone+food+photos+006+Ripe+avocado.JPG" width="150" /></a></div>
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Then slice it in half. To remove the pit, tap the pit with a sharp knife, then twist the knife and the pit will twist right out. Be careful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizX4ZjLBgmKI7kw0pz2_UQliZ8fzm5ifLOLnaiuiFOZFkcxIosLRm0NDs7qaCt4gIOexKKP9CKm94DvvPOmJR7KHCGwbnUwHpqxUdpiqHcGxYG4sqlXxg47nlFIXBsGEFDhg3BFp1K76c/s1600/Download+2014-02-08+iphone+food+photos+010+remove+avocado+pit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizX4ZjLBgmKI7kw0pz2_UQliZ8fzm5ifLOLnaiuiFOZFkcxIosLRm0NDs7qaCt4gIOexKKP9CKm94DvvPOmJR7KHCGwbnUwHpqxUdpiqHcGxYG4sqlXxg47nlFIXBsGEFDhg3BFp1K76c/s200/Download+2014-02-08+iphone+food+photos+010+remove+avocado+pit.JPG" width="150" /></a></div>
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If you want to remove the fruit from the shell in one piece, just take a soup spoon and run it between the skin and the avocado pulp. It will come out in one piece. Most of the time I want to either slice or dice it. Hold the avocado in your hand and CAREFULLY slice one way, then crossways. You will get a nice diced look. You can also do this by placing the avocado on a table or cutting board if you prefer not to cut it while holding it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdLymgLOOXzfsy4dezkEUXg_fsyEZLMxTJj1IqqX-TzH6QVMnY2l8Dx25HFHXwgkfJILigh_wCq6hugBISLoFlEaJIaZddyK_oHZge73YSqnHSYEOkOnsaSFttQjnYjX0HdPPg_nU7B8/s1600/Download+2014-02-08+iphone+food+photos+014+dicing+avocado+with+knife.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdLymgLOOXzfsy4dezkEUXg_fsyEZLMxTJj1IqqX-TzH6QVMnY2l8Dx25HFHXwgkfJILigh_wCq6hugBISLoFlEaJIaZddyK_oHZge73YSqnHSYEOkOnsaSFttQjnYjX0HdPPg_nU7B8/s200/Download+2014-02-08+iphone+food+photos+014+dicing+avocado+with+knife.JPG" width="150" /></a></div>
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Just take a soup spoon and run it between the skin and the avocado pulp. It will come easily.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3FUeCG4KjHRXoQJ7g37Ft18Fr9H4mc6z0O5idaIrTMJXVRNx3h08Q_TWSk8B_b0V7c06XncsElgZJok3MnLhlj_ibnMKFIrAErFztARuTCG1lqSTHuHNsVhCPVsKQUbfaaJWlDG1X_c/s1600/Download+2014-02-08+iphone+food+photos+016+removing+diced+avocado.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3FUeCG4KjHRXoQJ7g37Ft18Fr9H4mc6z0O5idaIrTMJXVRNx3h08Q_TWSk8B_b0V7c06XncsElgZJok3MnLhlj_ibnMKFIrAErFztARuTCG1lqSTHuHNsVhCPVsKQUbfaaJWlDG1X_c/s200/Download+2014-02-08+iphone+food+photos+016+removing+diced+avocado.JPG" width="150" /></a></div>
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Now your avocado is ready to use in your favorite way.</div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-790114086206771462017-08-09T15:06:00.000-07:002017-08-09T15:06:06.647-07:00The best peach or nectarine BBQ sauce recipeI was recently gifted about 50 pounds of nectarines and wanted to come up with several items to make. One of the items was a nectarine/peach BBQ sauce. I've made it in the past with peaches, but truth be told, I wasn't crazy about it, so I knew some major changes were needed.<br />
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Nectarines and peaches are interchangeable in most recipes. The main difference is that peaches have skins that are usually peeled and nectarine peels are usually not removed.<br />
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I also wanted to be able to can this, but if you do not know how to can, you can keep it in the fridge for a week or so, or even freeze it. This version is so delicious, and would make a perfect sauce for chicken or pork and I am sure it will not last long in your home. <br />
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The recipe I initially saw that gave me the idea, used canned baby food, but I already had nectarine puree made so I used that instead. If you do not have nectarine puree, it's easy to make. Just cook down nectarines in either a crockpot or on the stovetop. Nectarines do not have to be peeled...peaches do. You can see exactly how I put mine into a crockpot. All I had to do was wash them. I leave the pits in and just strain them out when the fruit is cooked down. It will not be pretty, but it has many uses. I personally left my puree a little chunky as you can see. Then, for recipes where I wanted it smooth, I just blended it until it became smooth. This works in recipes sort of like using mashed bananas does. Only it's not as sweet.<br />
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<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/AVvXsEhMpDWknnJtAyporTNpPOzykxaONTyDw74y0YFFDWxJdiv_hU-hGgZUntoMs76EPQ6UP_jSngjU0sUIfH2aAag0nhDW5eyc8q0wnGpwQfGLeM5D9vWpDobpFAoJIoQ0b08HVx9xrEhwONE/s1600/IMG_0566.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpDWknnJtAyporTNpPOzykxaONTyDw74y0YFFDWxJdiv_hU-hGgZUntoMs76EPQ6UP_jSngjU0sUIfH2aAag0nhDW5eyc8q0wnGpwQfGLeM5D9vWpDobpFAoJIoQ0b08HVx9xrEhwONE/s200/IMG_0566.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole nectarines put in a crockpot</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVgORjl99Bl704r5qa1Dfwfuq5kXudPxzxtEeCkjH4awaXeHvO-0FRgh3Mfns-RD0G1Nv5wklfJ3J1evFD1TeBWFl3jWCM4Nnqqr-rcL2I_VYvExTSRcXMFTmhjbdl5xHeJn9yXfwihc/s1600/Peach+Nectarine+Pulp+IMG_0579+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVgORjl99Bl704r5qa1Dfwfuq5kXudPxzxtEeCkjH4awaXeHvO-0FRgh3Mfns-RD0G1Nv5wklfJ3J1evFD1TeBWFl3jWCM4Nnqqr-rcL2I_VYvExTSRcXMFTmhjbdl5xHeJn9yXfwihc/s200/Peach+Nectarine+Pulp+IMG_0579+%25282%2529.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nectarine puree -- still chunky</td></tr>
</tbody></table>
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We already posted a recipe for nectarine cake/bread using this puree, but now on to the BBQ sauce recipe.<br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Nectarine (or peach) BBQ Sauce</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Makes about 4 pints</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"></span> </div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tbsp vegetable oil </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 large onion, such diced </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">8 large garlic cloves, minced </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 cups nectarine or peaches puree</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup + 1 tbsp bottled lemon juice</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 ½ cups firmly packed brown sugar </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup dark Karo syrup (optional)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup apple cider vinegar </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup water </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup Worcestershire sauce </span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup tomato paste </span></div>
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<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tbsp peeled and grated fresh ginger </span></div>
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<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 tbsp chili powder </span></div>
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<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp smoked paprika</span></div>
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<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp onion powder</span></div>
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<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 ½ tsp cayenne pepper (or to taste)</span></div>
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<!--[if !supportLists]--><span lang="EN" style="color: #505050; font-family: Symbol; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt and freshly ground pepper, to taste </span><span style="font-size: 14pt; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Prepare 4 one pint
canning jars and lids, if canning this recipe.</span><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Add oil to a large nonreactive
Dutch oven and heat over medium heat. When oil shimmers, add the onion and sauté,
stirring occasionally, until tender.<span style="mso-spacerun: yes;">
</span>This will take about 10 minutes. Add the garlic and cook for 1 minute. </span><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Stir in the nectarine or peach
puree, lemon juice, brown sugar, Karo syrup, if using, vinegar and water. Bring
to a boil over high heat, reduce the heat to medium and simmer, uncovered,
stirring occasionally, for about 10 minutes.<span style="mso-spacerun: yes;">
Note: If your nectarines are not sweet, you can add some additional sugar. I even added some Stevia in one batch to keep the calories down a little; however, one batch did not need any additional sweetener. </span></span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span></span> </div>
<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/AVvXsEjJbFe-bkcxKTJLbysseCrTWo-m1voE3XXiRn1kgiPBiRiwgsFjbrLh-8Fd2TDOZXts76Mz9lGfZMlXqNBJqyQ49WBxcgL4B0C8afjNRzZTMcdEVHouv8iydd66MfkNBZWlt7omJcKh9p8/s1600/IMG_0584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbFe-bkcxKTJLbysseCrTWo-m1voE3XXiRn1kgiPBiRiwgsFjbrLh-8Fd2TDOZXts76Mz9lGfZMlXqNBJqyQ49WBxcgL4B0C8afjNRzZTMcdEVHouv8iydd66MfkNBZWlt7omJcKh9p8/s200/IMG_0584.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished BBQ sauce</td></tr>
</tbody></table>
<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Working in batches, transfer the nectarine/peach mixture to a blender, food processor or
vitamix and puree until smooth. Pour back into the same saucepan.<span style="mso-spacerun: yes;"> </span>Add the Worcestershire sauce, tomato paste,
ginger, chili powder, smoked paprika, onion powder and cayenne pepper. Bring to
a boil over medium-high heat, reduce the heat to medium-low and simmer,
uncovered, stirring often, until hot, about 10 minutes. Season with salt and
pepper.</span><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><o:p> This is what it looks like when its ready. It's thick and I left an itty bitty amount of chunkiness in mine. You can make yours completely smooth if you desire.</o:p></span><br />
<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span><br />
<br />
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">If canning, fill jars leaving ¼”
headspace.<span style="mso-spacerun: yes;"> </span>Remove air pockets from the
jars, wipe rims, add fresh lids and place rings fingertip tight.<span style="mso-spacerun: yes;"> </span>Process in a waterbath canner for 10 minutes
at sea level and adjust for altitude.<span style="mso-spacerun: yes;"> </span>I
have been using a steam canner lately and love it.<span style="mso-spacerun: yes;"> </span>They work exactly the same as a waterbath, so
if you have a steam canner, feel free to use it. </span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">If you are not familiar
with how to do waterbath canning, please see http://www.freshpreserving.com/canning-101-getting-started.html
.<span style="mso-spacerun: yes;"> </span>The instructions given here assume you
already know how to can.<span style="mso-spacerun: yes;"> </span>Not following
exact instructions can cause you to become very ill or even kill you.</span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"></span> </div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">If you choose not to can this, put it in small containers in either the fridge or freezer to use as desired.</span></span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"></span></span> </div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">I hope you enjoy this recipe as much as we did. </span></span></div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"></span></span> </div>
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<span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";"><span lang="EN" style="color: #505050; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman";">Oh, do not throw out the pits once the fruit is removed. It makes a great <a href="http://kitchentipjar.blogspot.com/2016/07/make-peach-pit-liqueur-for.html" target="_blank">peach pit liqueur</a>, peach vinegar or even peach extract.</span></span></div>
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<br />
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-86096005523180565082017-08-09T14:29:00.001-07:002017-08-09T14:29:34.098-07:00Today's Kitchen Tip: Picking avocadosI love avocados in many things. But how do you know which ones are 'ripe for the picking'? <br />
<br />
The store display shows some that are dark, medium and even green in color. Which is right?<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/AVvXsEiDl0-9rO6ihqG9yU8wJbUVsbk3rFRPuOxJQcj_UgDO5gsBdTd6C6Xmn_c-nayhsbgMWgnOCDoQ78nLw9UGUS3-1XP2Tj1uYXuhowWL6h8ZeNfi8I5cGbkobrs4cB039zFw0hw78e-B2v0/s1600/Download+2014-02-08+iphone+food+photos+006+Ripe+avocado.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDl0-9rO6ihqG9yU8wJbUVsbk3rFRPuOxJQcj_UgDO5gsBdTd6C6Xmn_c-nayhsbgMWgnOCDoQ78nLw9UGUS3-1XP2Tj1uYXuhowWL6h8ZeNfi8I5cGbkobrs4cB039zFw0hw78e-B2v0/s1600/Download+2014-02-08+iphone+food+photos+006+Ripe+avocado.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This avocado is ready<br />
to use today.</td></tr>
</tbody></table>
It depends upon when you are going to use them. If you are going to use them today, you want one that is nice and dark like the photo. It should have a little 'give' when you touch it, but not be so soft that it feels mushy. When you cut it open, it should be perfectly green like the one shown in the photo.<br />
<br />
If an avocado is still green, you can keep it at home for several days before you have to use it. Depending upon how green it is, you may want to store it in a paper bag to help ripen it sooner. I have had some that took a week to ripen. Unfortunately, I needed it in 3 days, so the brown paper bag option worked well.<br />
<br />
Once your avocado is ripe, use it soon or it will turn black and mushy inside. You can store it in the refrigerator for a few days if you are not ready for your avocado when it is ready.<br />
<br />
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-31865089547891038702017-08-07T16:59:00.000-07:002017-08-07T16:59:37.170-07:00The best high altitude peach or nectarine quick bread recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsAVishg-KwnxC77yRinucefR6z3RRSYqyO9oTDj1PsCbT6Zxotyn4Hb8PcRoRYbIKNLHLFFVyEQeCd9hTZP73jJ9wzszjGwyGGuWz64WM2bxL6S2ZDY9V9gMsvMg92qBJV7E8-cFA6o/s1600/Peach+Nectarine+Cakes+IMG_0578.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsAVishg-KwnxC77yRinucefR6z3RRSYqyO9oTDj1PsCbT6Zxotyn4Hb8PcRoRYbIKNLHLFFVyEQeCd9hTZP73jJ9wzszjGwyGGuWz64WM2bxL6S2ZDY9V9gMsvMg92qBJV7E8-cFA6o/s200/Peach+Nectarine+Cakes+IMG_0578.JPG" width="150" /></a></div>
Living in Arizona, many people have fruit trees in their yard. When they ripen, people are always willing to share their bounty with anybody willing to take some. I am lucky enough to have friends with a nectarine tree so this year they gifted me with about 50 pounds of nectarines. There aren't a lot of nectarine recipes out there, but luckily, nectarines and peaches are interchangeable in recipes. Nectarines, luckily, are easier to work with since they do not require peeling.<br />
<br />
After making jam, butters, salsa, plain canned fruit, and so much more, I had a lot of pureed nectarine pulp that I wanted to use, so I found a recipe for peach cake, adjusted it for altitude, and used the nectarine puree I already prepared.<br />
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<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/AVvXsEgE_Bq5fd33l12sXFauA9FjOAtn3uIL-xVlMWqYo3mS_TQ4pQGb1RLabfrzGXImpdhO7LnbzsQXSEI44E3St3PKQQq8WCw9xG-sITdkziZxDFEyVJTJT7aQeBhJeAxX7paYKjbP4gB6Zbk/s1600/Peach+Nectarine+Pulp+IMG_0579+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_Bq5fd33l12sXFauA9FjOAtn3uIL-xVlMWqYo3mS_TQ4pQGb1RLabfrzGXImpdhO7LnbzsQXSEI44E3St3PKQQq8WCw9xG-sITdkziZxDFEyVJTJT7aQeBhJeAxX7paYKjbP4gB6Zbk/s200/Peach+Nectarine+Pulp+IMG_0579+%25282%2529.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nectarine Pulp -- we left it chunky</td></tr>
</tbody></table>
If you do not have any nectarine pulp hanging around, it is easy to make. I just take nectarines, put them in a crockpot and cook them until they just fall apart. If they were cooked with the pits in them, just strain the pulp through a colander to remove the pits. This is a set it and forget it type thing. Leave it in the crockpot to cook down and thicken some, or your pulp will be very juicy. I leave mine a little chunky, but you can put it in a blender or use an immersion blender to make it smoother if you want. <br />
<br />
If you just have a few nectarines or peaches, you can also do this in the microwave or stovetop. Either way, the pulp is just cooked down fruit.<br />
<br />
So now that you have the pulp, you can make the nectarine or peach quick breads. These are really easy, and are sort of like banana bread...just using nectarines or peaches instead. <br />
<br />
The changes needed for low altitude are at the end of the recipe. This was tested at 5700 feet so if your altitude is a lot higher, you might still need to make a few adjustments.<br />
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Peach (or Nectarine) Bread Recipe</div>
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Makes 2 loaves or 12 mini bundt cakes</div>
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Adjusted for 5600 feet altitude<o:p> </o:p></div>
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¾ cup + 2 tbsp granulated sugar</div>
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2 eggs</div>
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½ cup vegetable oil</div>
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2 ¼ cups peach or nectarine puree </div>
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2 ¼ cups all purpose flour</div>
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1 tsp cinnamon</div>
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7/8 tsp baking soda</div>
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7/8 tsp baking powder</div>
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1 tsp vanilla</div>
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1 cup chopped walnuts, optional</div>
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<o:p> </o:p></div>
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Mix together sugar, eggs, vegetable oil and puree in a large bowl until well
blended.<span style="mso-spacerun: yes;"> </span>Add in remaining ingredients
and stir until just mixed together.<o:p> </o:p></div>
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Place batter in 2 loaf pans that have been greased and
floured.<span style="mso-spacerun: yes;"> </span>You can also make these in mini
bundt pans, cupcake tins or even mini loaf pans.<o:p> </o:p></div>
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Bake at 375<span style="mso-bidi-font-family: "Times New Roman";">°</span>
for about 30 minutes for mini bundt pans or 40 minutes for loaf pans.<span style="mso-spacerun: yes;"> </span>They are done when a toothpick inserted in
the middle comes out clean and the tops are slightly browned.<o:p> </o:p></div>
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Let cook for 10 minutes then remove from pan and cool on a
cooling rack.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p> </o:p></div>
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Note:<span style="mso-spacerun: yes;"> </span>If you are
baking this at low altitude, use 1 cup of sugar, 2 cups of peach puree, 2 cups
of flour, a full teaspoon for both baking powder and baking soda, and bake at
350<span style="mso-bidi-font-family: "Times New Roman";">°</span>.<span style="mso-spacerun: yes;"> </span>I don’t have baking times for these, but you
can start checking them a few minutes before times shown for high altitude.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-27318692758112335312017-07-18T12:12:00.000-07:002017-07-18T12:12:48.751-07:00Make this easy and delicious Limoncello di crema recipeThe last time I was in Sorrento, Italy, I had the chance to taste this wonderful drink. Sorrento is known for its lemons and every restaurant serves their own version of this. There is a 'regular' limoncello and a creamy one. My favorite was the creamy one.<br />
<br />
This recipe will take several months to make but is so worth it.<span style="mso-spacerun: yes;"> </span>First you will make the lemon infused Everclear, then you will add the sweet cream component.<br />
<br />
Some people make it with vodka, but Everclear will infuse the flavors much better. While this recipe does not require a lot of hands-on time to make, it does take a few months from start to finish.<br />
<br />
Keep in mind, this is only for people of legal drinking age and please, DO NOT DRINK AND DRIVE.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Limoncello di Crema</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Makes about three, 750 ml bottles<o:p> </o:p></div>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
14 organic lemons<span style="mso-spacerun: yes;"> </span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-spacerun: yes;"></span>750 ml Everclear (151 proof)</div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
3 cups half and half</div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup milk</div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
4 cups sugar<span style="mso-spacerun: yes;"> </span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 Vanilla bean<span style="mso-spacerun: yes;"> </span></div>
</li>
</ul>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Wash and dry the lemons. With a thin skin
peeler, remove the lemon skin without any white part (gives the infusion a
bitter taste). Infuse the lemon rind and alcohol in an airtight glass
container, in a dark and cool place for a minimum of one month. (I did mine for
3 months).<span style="mso-spacerun: yes;"> </span>I found that a half gallon
canning jar works well for this step.<span style="mso-spacerun: yes;"> </span>The
alcohol will turn yellow. <o:p> </o:p><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/AVvXsEi416qb6ExgPmTumsMNy89mZmsZU8JsJPWQcRmgte1-L5dYgAtH1qi8rl7GM9YvS6NW7QgPlmKAdpi-3cQr3XRov3vQ5KCyLdHeqqSCFj1xxxdlaYLERATKVTzV7OIVlZLjLrHrPV70U_4/s1600/IMG_0620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi416qb6ExgPmTumsMNy89mZmsZU8JsJPWQcRmgte1-L5dYgAtH1qi8rl7GM9YvS6NW7QgPlmKAdpi-3cQr3XRov3vQ5KCyLdHeqqSCFj1xxxdlaYLERATKVTzV7OIVlZLjLrHrPV70U_4/s200/IMG_0620.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the color of the Everclear. It's nice and yellow.</td></tr>
</tbody></table>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Once you have infused the Everclear as long as
you choose, you will need to remove the lemon rind from the alcohol.<span style="mso-spacerun: yes;"> </span>You may want to filter the rind out, but I found
that since I had long strips of rind, it did not get pieces into the
alcohol.<span style="mso-spacerun: yes;"> </span>If you have smaller pieces,
just pour the alcohol through a strainer to filterer the lemon alcohol mixture.
Set aside.<o:p> </o:p></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Put the half and half, milk, sugar and whole
vanilla bean in a pan and bring to a boil. Mix until the milk comes to a boil
and the sugar dissolved. Allow to cool for several hours with the vanilla pod
inside. </div>
<table align="center" 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/AVvXsEgph49TVB2I0vecUIg2WENyLUxt0J3YVaSZVqj6NuA3XNiFPzFVmVeZkSZV4w4c4Gyqj2hlLfOGqVtYWv0_tYj1CjcFPlwVTJN8B8vZcR3zlzvB0wEG2D3DLliqmtQ3pZxvtuEEHYBbymk/s1600/IVHO8651.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph49TVB2I0vecUIg2WENyLUxt0J3YVaSZVqj6NuA3XNiFPzFVmVeZkSZV4w4c4Gyqj2hlLfOGqVtYWv0_tYj1CjcFPlwVTJN8B8vZcR3zlzvB0wEG2D3DLliqmtQ3pZxvtuEEHYBbymk/s200/IVHO8651.jpg" title="Finished Limoncello di Crema" width="112" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, limoncello di crema</td></tr>
</tbody></table>
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<o:p> </o:p></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]-->Remove the vanilla bean and strain, if necessary.
Mix the milk mixture with the lemon / alcohol mixture. Fill clean bottles and close.<span style="mso-spacerun: yes;"> </span>Store the bottles in the freezer and serve very
cold – The high alcohol content will not freeze the drink.</div>
<br />
<br />Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com5tag:blogger.com,1999:blog-4569659074291221432.post-83534878378621981532017-05-12T16:00:00.001-07:002017-05-12T16:00:54.516-07:00Fabulous watermelon martini recipeA few years ago, I was looking for something to do with an extra watermelon I purchased. I looked around the internet and found something that looked pretty good. While I made a few changes to the recipe, it's pretty close to the original...and boy, is it good.<br />
<br />
Sorry, I do not have photos of this...we enjoyed them before we had a chance to take any. They will look beautiful in a martini glass and have that pretty pinkish red color like a cosmopolitan does. Here's the recipe:<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt;">Watermelon Martini</span><span style="font-size: 14pt;"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 cup watermelon juice </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/4 cup vodka </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/4 cup watermelon schnapps </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 tablespoons simple syrup </span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="color: #2d2d2d; font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 lime, juiced <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-outline-level: 2;">
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></div>
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">To make watermelon
juice, remove the meat from the shell and put it in a food processor, blender
or Vitamix.<span style="mso-spacerun: yes;"> </span>Blend until very smooth.<o:p></o:p></span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: "Source Sans Pro"; mso-fareast-font-family: "Source Sans Pro";"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Pour the watermelon
juice, vodka, watermelon schnapps, simple syrup, (recipe below) and lime juice
into a cocktail shaker over ice. Cover, and shake until the outside of the
shaker has frosted. Strain into the chilled glasses. </span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">To make simple syrup, put equal parts of granulated sugar and water in a saucepan. Stir and bring to a boil. Boil until sugar is completely dissolved. Cool syrup. This may be stored in the refrigerator covered, for about a week.</span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="color: #2d2d2d; font-family: "Source Sans Pro"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">I make several cups at a time since this is great mixed into iced tea or anywhere you want sugar to be nicely dissolved. </span><br />
<div>
</div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-53008494886346679012017-03-27T17:09:00.000-07:002017-03-27T17:09:17.972-07:00Beware of canning tips on Pinterest and other internet blogsI love to browse the internet and get ideas of some things to can. Today I was looking for some berry jam recipes with alcohol. <br />
<br />
I found some great ideas on pinterest as well as other sites. As I read some of the recipes, I found people stating that they do the 'French' canning method and 'easy' canning methods. Being curious and always looking for an easier way to do things, I read their recommendations. What they said was to put the lid on a hot jar and put the jar upside down. Everyone said it's perfect because the jar always seals.<br />
<br />
THIS IS NOT SAFE!!! While the end result of canning is to have the jar seal, that does not deal with the main purpose of canning....to kill bacteria in the food that is being canned. Without the jars being processed the appropriate way (water bath for high acid foods and pressure canning for low acid foods), pathogens may be in your nicely sealed jars. <br />
<br />
People love to say 'my grandma used to do it and we are still here'; however, food is grown differently now than it was when granny was young. Processing methods have been updated to assure safety.<br />
<br />
I always follow current safe canning practices and you should too. A good canning book from Ball is a great place to start. There are also wonderful places on the internet that are proven recipes and concepts. Probably the best one in my opinion is National Center for Home Food Preservation (<a href="http://nchfp.uga.edu/">http://nchfp.uga.edu/</a>). They have tested information on lots of food and do's and don'ts for safe canning.<br />
<br />
With canning season coming shortly, PLEASE do so safely.Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-38433819390651604342017-03-23T09:10:00.001-07:002017-03-23T09:10:09.444-07:00The best asparagus soup recipe to serve hot or chilled<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItlFNFYiW2qCXYloKGd69544SKjHOEeC-NrS8ueeFhtNb5EJbSc8A8R2kk9fVGRThld9hwZ1Ua1JwMi3WRsptB9dBr1__Eyh3sEKzH9SdXGFqHUcCuF4pGYW5fqiPuE5DhI4Odd06I0Y/s1600/Download+2014-02-08+iphone+food+photos+036+Asparagus+Soup+served++resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItlFNFYiW2qCXYloKGd69544SKjHOEeC-NrS8ueeFhtNb5EJbSc8A8R2kk9fVGRThld9hwZ1Ua1JwMi3WRsptB9dBr1__Eyh3sEKzH9SdXGFqHUcCuF4pGYW5fqiPuE5DhI4Odd06I0Y/s200/Download+2014-02-08+iphone+food+photos+036+Asparagus+Soup+served++resized.jpg" width="150" /></a>It is Spring and Spring fruit and veggies are
showing up in the grocery store.<span style="mso-spacerun: yes;">
</span>Lately, asparagus have been available.<span style="mso-spacerun: yes;">
</span>Usually the stalks get trimmed and thrown away, but for some reason when
I saw the amount of this delicious vegetable that was going to end up in the
trash, I decided to use them.<span style="mso-spacerun: yes;"> </span>The first
thing that came to mind was a delicious asparagus soup.<o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Asparagus soup is a great way to use stringy stalks since
the stalks are cooked then pureed.<span style="mso-spacerun: yes;"> </span>It is
a delightful soup that is delicious both hot and chilled.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Sorry, I don't have photos of making this soup, but next time I make it, I will update this post with the details. The recipe contains enough details for you to make it without problems.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Creamy Asparagus Soup</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Makes about 8 cups<o:p> </o:p></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">6 cups<span style="mso-tab-count: 1;"> </span>Chicken broth</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 ½ lbs<span style="mso-tab-count: 1;"> </span>Asparagus<span style="mso-tab-count: 2;"> </span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">2 tbsp<span style="mso-tab-count: 1;"> </span>Butter</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">1 med<span style="mso-tab-count: 1;"> </span>Onion, diced</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">2 tbsp<span style="mso-tab-count: 1;"> </span>All-purpose Flour</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">½ cup<span style="mso-tab-count: 1;"> </span>Half and half</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1;">Kosher salt and freshly
ground black pepper to taste<o:p> </o:p></li>
</ul>
<br />
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">Add chicken broth to a 4-6
qt stockpot and bring to a boil.<span style="mso-spacerun: yes;">
</span>Turn down heat.<o:p> </o:p></li>
</ol>
<br />
<ol start="2" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">Meanwhile wash and trim
asparagus.<span style="mso-spacerun: yes;"> </span>You will use everything
but the tips.<span style="mso-spacerun: yes;"> (If you only have the woody ends, that's fine, too. The soup will still be wonderful. You may want a few whole asparagus for decoration.) </span>Cut the stalks in
about 2” pieces.<span style="mso-spacerun: yes;"> </span>Place all the
stalks in the chicken broth.<span style="mso-spacerun: yes;"> </span>Cook
for about 20 minutes or until the asparagus is soft.<span style="mso-spacerun: yes;"> </span></li>
</ol>
<br />
<ol start="3" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">While the asparagus are
cooking, dice onion.<span style="mso-spacerun: yes;"> </span>Place butter
in small frying pan and sauté onions until translucent.<span style="mso-spacerun: yes;"> </span>Sprinkle the flour over the onions and
cook for a minute or two. <span style="mso-spacerun: yes;"> </span>The flour
should be completely absorbed into the butter/onion mixture.<span style="mso-spacerun: yes;"> </span>If it is not, add a little more butter
and cook until well incorporated. <span style="mso-spacerun: yes;"> </span>Using a whisk, incorporate some of the
chicken/asparagus broth to thin out the onion/flour mixture.<o:p> </o:p></li>
</ol>
<br />
<ol start="4" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">You will want to puree the
asparagus and onions.<span style="mso-spacerun: yes;"> </span>There are
several ways to do this:<span style="mso-spacerun: yes;"> </span>1)
Blender; 2) immersion blender or 3) Vitamix.<o:p> </o:p></li>
</ol>
<br />
<ol start="5" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">If using a blender or
Vitamix, remove the asparagus solids from the pan and put in the blender
or vitamix.<span style="mso-spacerun: yes;"> </span>If there is room, include
the onion/flour mixture to remove all lumps.<span style="mso-spacerun: yes;"> </span>Whirl until completely smooth.<span style="mso-spacerun: yes;"> </span>Be careful not to load the machine more
than about ⅓ to ½ full or the hot mixture can explode.<span style="mso-spacerun: yes;"> </span>Also hold the lid down using a towel for
protection.<span style="mso-spacerun: yes;"> </span>Do this in batches
until everything is pureed.<span style="mso-spacerun: yes;"> </span>Put it
back in the pan.<span style="mso-spacerun: yes;"> </span></li>
</ol>
<br />
<ol start="6" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">If using an immersion
blender, blend right in the pot until the mixture is completely
pureed.<span style="mso-spacerun: yes;"> </span><o:p> </o:p></li>
</ol>
<br />
<ol start="7" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">Whichever method you use,
continue cooking until everything is well combined and begins to
boil.<span style="mso-spacerun: yes;"> </span>This will thicken the
soup.<span style="mso-spacerun: yes;"> </span>Add the half and half, then
salt and pepper to taste.<o:p> </o:p></li>
</ol>
<br />
<ol start="8" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2;">Garnish the soup with a
few of the asparagus tips that have been cooked.<span style="mso-spacerun: yes;"> </span>This is good hot or chilled.<span style="mso-spacerun: yes;"> </span><o:p> </o:p></li>
</ol>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
If you make this soup out of season, it can be quite
expensive to make, but in the Spring, asparagus are very affordable.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-71826902998849443092017-03-06T15:08:00.001-07:002017-03-06T15:08:11.840-07:00Lazy days Chili Colorado recipeI love Chili Colorado but making it the traditional way takes all day. For those of you who do not know what chili Colorado is, it is a traditional Mexican dish made with either beef or pork. It is cooked in a red chili sauce and is best when made with actual chilies, rather than chili powder. <br />
<br />
It is pretty easy to find dried chilies in Arizona and for the most part, they can be found in many grocery stores, Mexican grocers and even Wal-Mart.<br />
<br />
I almost always order it when I go to a Mexican restaurant and decided that I should learn to make it myself. I've been making it for a few years and at a recent party, several people asked me for the recipe. This is my take on a recipe. <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/AVvXsEhbOBqAo-LPhZ_oxE0TkmmlB91Ia68dGPRXTEP-RzkmL7QJdLYKvVS5PVWhtN4KCsBPmiaYe08JaAbAJD3BFkrFvER_Z7XDMCby1WJTXEd11gedE6jXyqz_QBUps2Fr48MYpghOZHlkQHU/s1600/IMG_9526.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOBqAo-LPhZ_oxE0TkmmlB91Ia68dGPRXTEP-RzkmL7QJdLYKvVS5PVWhtN4KCsBPmiaYe08JaAbAJD3BFkrFvER_Z7XDMCby1WJTXEd11gedE6jXyqz_QBUps2Fr48MYpghOZHlkQHU/s200/IMG_9526.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili Colorado Finished</td></tr>
</tbody></table>
Traditionally you cook the pork or beef in the Colorado sauce, but I always have pulled pork in the freezer and often have some Colorado sauce there too, so I decided to see if it worked as well using items from the freezer. To my pleasure, it did.<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">This
version of Chili Colorado is quick and easy because it uses already cooked
pulled pork.<span style="mso-spacerun: yes;"> </span>If you do not already have
cooked pork available, just cook a pork shoulder in the crockpot until it
reaches about 190</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">°</span><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> so it is easily pulled.<span style="mso-spacerun: yes;"> </span>Save the liquid from the pork to use in this
dish.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></u></b> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></u></b> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></u></b> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></u></b> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><strong><u>Chili Colorado Recipe</u></strong></span><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><em>Pepper Sauce<o:p></o:p></em></span></u></b></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 dried ancho peppers</span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 dried pasilla peppers <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 dried guajillo peppers <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cups hot pork stock (or chicken stock if pork
stock is not available)</span><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><em>Pork<o:p></o:p></em></span></u></b></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cloves garlic, crushed<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1-2 tsp dried oregano (Mexican oregano if you have
it)<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp ground sage<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1-2 tsp ground cumin<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tsp kosher salt or to taste<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ tsp freshly ground black pepper, or to taste<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2-3 cups of boiling or pork or chicken stock, as
needed</span><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Medium"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3-4 pounds of cooked and shredded (or cut into
squares) pork shoulder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: "Graphik Web Light"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Graphik Web Light";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">To make the sauce, cover the chilies in about 3
cups of chicken or pork stock (or water if necessary) until they are soft.<span style="mso-spacerun: yes;"> </span>This will take about 30 minutes.<span style="mso-spacerun: yes;"> </span>Remove the stems and seeds.<span style="mso-spacerun: yes;"> </span>Place the chilies in a food processor or
blender, adding enough of the soaking liquid to allow the chilies to become
smooth…almost paste-like.<span style="mso-spacerun: yes;"> </span>A vitamix, if
you have one, works exceptionally well.</span><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: "Graphik Web Light"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Graphik Web Light";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place the chile paste mixture into a Dutch
oven.<span style="mso-spacerun: yes;"> </span>Add in the garlic, oregano, ground
sage, and cumin.<span style="mso-spacerun: yes;"> </span>Stir together.<span style="mso-spacerun: yes;"> </span>Add in the pork and about 2 more cups of
either pork or chicken stock.<span style="mso-spacerun: yes;"> </span>This
should cover the pork and be liquidy enough to keep pork moist.<span style="mso-spacerun: yes;"> </span>Add salt and pepper to taste.</span><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: "Graphik Web Light"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Graphik Web Light";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Simmer covered, for about 30 minutes.<span style="mso-spacerun: yes;"> </span>Add in more stock if necessary while
simmering.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p> Taste and adjust the seasonings if necessary.</o:p></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: "Graphik Web Light"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Graphik Web Light";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Graphik Web Light"; mso-bidi-font-family: Arial; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Serve with tortillas, rice and beans.<o:p></o:p></span></div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-42742603240603825342016-11-09T11:12:00.001-07:002016-11-09T12:12:12.355-07:00Try a delicious and very simple scratch made cookie even toddlers can help makeI love to bake during the holidays. Some of my favorite cookies are more difficult to make. But what if I want to bake with kids....small kids? I have the perfect recipe for that. <br />
<br />
Kids always seem to love making cutout cookies, but with all the fabulous cookies I make, I do not enjoy making cutouts. So in my hunt to find something that tasted like a sugar cookie but did not require that I spend hours rolling, cutting and worst off, decorating them, I found a recipe for No Roll Sugar Cookies. The original recipe was different and still required a little patience to complete. I do not remember the original source of the recipe, but we made several changes to it anyway.<br />
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The recipe is simple and uses ingredients that you probably already have in your pantry. You can use sprinkles, colored sugar or leave them plain. You can also color the dough with food coloring if you like. <br />
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To show you how easy these are to make, my friend Tram Mai who is on Channel 12 in Phoenix prepared these cookies with her twins. <br />
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There are a few hints that will make these cookies successful. First, you can use the heel of your hand to press the cookies from a ball into a disc. Be sure to press hard enough so they are about 1/4 to 1/2" thick. Not pressing them hard enough will make the cookies very thick and may not bake as nicely. If 'little hands' are doing this, you may want to assist with the pressing to make sure they are not too thick. Second, and I learned this from my friend, Tram, it works really well to use sprinkles that are in a shaker top. It certainly creates less mess.<br />
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This picture was taken for a TV segment with Tram and her adorable twins Zak and Zoey actually making the cookies. They are about 2 1/2. I told you they are easy...and tasty too.<br />
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Here's the recipe. They are delicious and will be wonderful on your cookie platter. One other plus; we are at 5700 feet altitude and no adjustments are needed for these.<br />
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<strong><u>No Roll Sugar Cookies<o:p> </o:p></u></strong></div>
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Prep time 30 minutes;</div>
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Bake time 10 minutes</div>
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Makes 42 cookies<o:p> </o:p></div>
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2 sticks (1 cup) salted butter softened</div>
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½ cup granulated sugar</div>
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½ cup powdered 10x sugar</div>
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1 egg</div>
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1 tsp vanilla extract</div>
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2 ½ cups all purpose flour</div>
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½ tsp baking soda</div>
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½ tsp cream of tartar </div>
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¼ tsp salt</div>
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1 cup sprinkles (jimmies) or colored sugar<o:p> </o:p></div>
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Heat oven to 375<span style="font-family: "symbol"; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span>.<o:p> </o:p></div>
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Beat butter, margarine and both sugars in a large bowl until
fluffy.<span style="mso-spacerun: yes;"> </span>Beat in egg and vanilla until
well blended.<span style="mso-spacerun: yes;"> </span>Beat remaining ingredients
in with mixer on low until just blended.<span style="mso-spacerun: yes;">
</span>Do not overmix.<o:p> </o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp6U6oa1z-BxLJMwqp9QOdnxpWbb0ZahoyYawdbAIQRqdKV_D29yL8FyxECIfXlrV2Ac7Mu5r6tV4a-3DG4gVhyphenhyphenS-12UR4lbdAFZLOTIVBJPjrR2sY9_vK6HJkrZYkdWFelAZckNCo4A/s1600/No+Roll+Sugar+Cookies+Unbaked+IMG_4147.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp6U6oa1z-BxLJMwqp9QOdnxpWbb0ZahoyYawdbAIQRqdKV_D29yL8FyxECIfXlrV2Ac7Mu5r6tV4a-3DG4gVhyphenhyphenS-12UR4lbdAFZLOTIVBJPjrR2sY9_vK6HJkrZYkdWFelAZckNCo4A/s200/No+Roll+Sugar+Cookies+Unbaked+IMG_4147.JPG" width="150" /></a>Roll tablespoons of dough into 1 inch balls.<span style="mso-spacerun: yes;"> </span>Place 2 inches apart on ungreased cookie
sheet.<span style="mso-spacerun: yes;"> </span><o:p> </o:p></div>
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<span style="color: red;"><span style="color: black;">The easiest way I found to shape these is to press the balls with the palm of
your hand, then put sprinkles on the cookies, lightly pressing sprinkles into
the dough.</span><span style="mso-spacerun: yes;"> </span></span><o:p> </o:p></div>
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<span style="mso-spacerun: yes;"> </span>You can also put plastic on the cookie ball and press with a glass, then
spread sprinkles on top.<o:p> </o:p></div>
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Bake about 10 minutes or until cookies are lightly
golden.<span style="mso-spacerun: yes;"> </span>Cool on a wire rack.<span style="mso-spacerun: yes;"> </span></div>
<br />Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com2tag:blogger.com,1999:blog-4569659074291221432.post-40337845816940530442016-09-27T08:44:00.003-07:002016-09-27T09:56:41.446-07:00The best and easiest blueberry lemon Danish recipe<div class="MsoNormal" style="margin: 0in 0in 10pt;">
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<span style="font-family: inherit;">When we go to LA, we love to go to the farmers market. Besides all the great veggies and fruit, they always have food vendors where we can get things that are delicious. One of our favorites is the blueberry lemon Danish. </span><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">I decided to try making them at home so we did not have to travel to LA so often. This was my take. I was not planning on writing this up except maybe for me and my nephew, but lots of people asked for the recipe, so here it is. I did not measure as I made this, so amounts are approximate. If you need a recipe with exact measurements, then this might not be for you. </span><br />
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<span style="font-family: inherit;">To make this recipe easy, I chose to use puff pastry rather than homemade Danish dough. It was still fabulous. Here's what I did.</span><span style="font-family: inherit;"></span></div>
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<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_QGNNgaTv7bN48tNKs7p5XTpOfiHRktW-vzUIrrqOHGt6enfSgfGuot9OQdcdQRCXnkCORdtcgqokgK6bwLpoCRIi8dtkqE1P1oSQ9XGR5ZRbJObDIA0psQqzOmjzmzt3U3T7l2kE8U/s200/IMG_8547.JPG" width="150" /></div>
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<span style="font-family: inherit;">First, I made the lemon filling. I mixed together cream cheese and lemon curd. I used homemade lemon curd, but you can easily buy it from the grocery store. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzA_1lZ4vJJqvWO-kehaWW7nEpv6T4L-B2RIZxglmCEKkpWH0bLOCEe6S9BuOSlD2zQWztubJBUSGzjRZHqzF25e3Pf4MgiwrGPwm0CNHRJ8JPLs-GIKXzujl2MJJTbEogjz-qTxLTwA/s1600/CCBEEFAF-602D-4AE4-948C-B0290CD2C694.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzA_1lZ4vJJqvWO-kehaWW7nEpv6T4L-B2RIZxglmCEKkpWH0bLOCEe6S9BuOSlD2zQWztubJBUSGzjRZHqzF25e3Pf4MgiwrGPwm0CNHRJ8JPLs-GIKXzujl2MJJTbEogjz-qTxLTwA/s200/CCBEEFAF-602D-4AE4-948C-B0290CD2C694.JPG" width="150" /></span></a><span style="font-family: inherit;">I was cooking some frozen blueberries anyway, so I just took some from the pan before they broke down too much. In the blueberries I added some brown sugar, cinnamon and lemon. You can easily use fresh blueberries or even canned blueberry pie filling. I drained the liquid from the blueberries before I used them on the Danish.</span></div>
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<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIwM88ydParZUvsAgohoo5BbQ0uPYSNhD7hq-BOxRwq_dNdQuf4fF7uGlTZhj46mzx_Qbi4E1DKqZvBB9TFK1HPATc6D47K0VUtTDwXWwjcfqLbTDdvORdrHkQK5Y348pJApCI8zuCjo/s1600/IMG_8526.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIwM88ydParZUvsAgohoo5BbQ0uPYSNhD7hq-BOxRwq_dNdQuf4fF7uGlTZhj46mzx_Qbi4E1DKqZvBB9TFK1HPATc6D47K0VUtTDwXWwjcfqLbTDdvORdrHkQK5Y348pJApCI8zuCjo/s200/IMG_8526.JPG" width="150" /></span></a><span style="font-family: inherit;">I rolled out one sheet of puff pastry into a 12" square. I tried to keep the borders straight but if yours rolls out with a less than perfect border, cut the extra parts off. Try not to roll the puff pastry too hard or it will impact how much your pastry puffs. Cut the puff pastry into four equal pieces.</span></span></div>
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<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB8QMD1bXKW9btXe3gtrXVCoDC8u1Sf_TTxdaj2TwDMb-Illal4KWGu3-rR11FI9Qp0IJ1dQsJbF68RUbCsa_tG5O9hto60IBKftfg6lVXBCOYq6OTugOYFhYaPFGt1X-TCbImHzZs4A/s1600/IMG_8527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDB8QMD1bXKW9btXe3gtrXVCoDC8u1Sf_TTxdaj2TwDMb-Illal4KWGu3-rR11FI9Qp0IJ1dQsJbF68RUbCsa_tG5O9hto60IBKftfg6lVXBCOYq6OTugOYFhYaPFGt1X-TCbImHzZs4A/s200/IMG_8527.JPG" width="200" /></span></a><span style="font-family: inherit;">The next part is a little tricky. Each square will need to be cut so that you can make the design. Use a sharp, pointed knife. Cut along the top and sides of each strip at about 1/4 inch. You will cut from the edge to almost the center for each corner. Look closely at the photo to get a better idea of what this should look like. While this does not have to be perfect, cutting it properly is important.<span style="font-family: "times new roman";">
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictDAwRowC6OnY82uWOPKvFCNy5bHyQDHDaCfkGQBHnztc1g9wILc1nxAdldLP-v5r5SSFoNsA1ybgN0SX2pLXBGwpPZF5R8LRKylkQyW4zODTXhVHF-gkonsePcNp3c-HiEfhFbcKfcY/s1600/IMG_8529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictDAwRowC6OnY82uWOPKvFCNy5bHyQDHDaCfkGQBHnztc1g9wILc1nxAdldLP-v5r5SSFoNsA1ybgN0SX2pLXBGwpPZF5R8LRKylkQyW4zODTXhVHF-gkonsePcNp3c-HiEfhFbcKfcY/s200/IMG_8529.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGumM_fHz4iMwwlB8V5CRSNno76zterJSBd2g4-5QxuUGHD2e83FtTzpsRzDbTTL9DJ919HYnMrAOJHkf4Bi7XvGtAIB92lR43UO84EdB_CtcLbb8rXUIz_8crY3KlZQoXoJ2MDyUtIg/s1600/IMG_8528.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGumM_fHz4iMwwlB8V5CRSNno76zterJSBd2g4-5QxuUGHD2e83FtTzpsRzDbTTL9DJ919HYnMrAOJHkf4Bi7XvGtAIB92lR43UO84EdB_CtcLbb8rXUIz_8crY3KlZQoXoJ2MDyUtIg/s200/IMG_8528.JPG" width="200" /></span></a><span style="font-family: inherit;"><span style="font-family: "times new roman";">Now for the fun part. Take some of the lemon curd/cream cheese mixture and place it in the center of each piece of puff pastry. Use a spoon to spread it out just a little. A few tablespoons should do it and this photo shows about 1 tablespoon.</span></span></div>
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<span style="font-family: "times new roman";">Put a tablespoon or two of the blueberries on top of the filling.</span></span></div>
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<span style="font-family: "times new roman";">To form the Danish, carefully take one outer corner of the puff pastry and pull it to the center. Repeat the same with each corner, gently pressing the center pastry together. If you want, lightly fold the outer points of puff pastry up a little, but you do not have to do that if you do not want. Put a little blueberry over the center where the puff pastry folds meet. I used several berries to cover the center.</span></span></div>
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<span style="font-family: inherit;">Put the pastry on a sheet of parchment paper. Do not use a silpat as is shown in the photo or your puff pastry will be soggy.</span><span style="font-family: inherit;"></span> <span style="font-family: inherit;">Here's the recipe. I hope you enjoy as much as we did.</span><div>
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<span style="font-family: inherit;">
<span style="color: black; font-family: "times new roman";">
</span><strong></strong><strong></strong><span style="color: black; font-family: "times new roman";"><u><strong>Blueberry Danish</strong></u></span>
</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: inherit;">Makes 4</span><br />
<span style="font-family: inherit;"> </span></div>
<span style="font-family: inherit;">
<span style="color: black; font-family: "times new roman";">
</span>
<span style="color: black; font-family: "times new roman";">
</span>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman";"><span style="color: black;">Ingredients</span></span></b>
</span></div>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><o:p><span style="color: black; font-family: "times new roman";"> </span></o:p> <span style="color: black;"><!--[endif]--><span style="font-family: "times new roman";">1 sheet puff pastry thawed</span></span></span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "times new roman";">6 oz cream cheese, softened</span></span></span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"> <span style="color: black;"><!--[endif]--><span style="font-family: "times new roman";">2 tbsp lemon curd (or to taste…may use more; maybe less)</span></span></span></div>
</li>
<li><span style="font-family: inherit;"><span style="color: black; font-family: "times new roman";"></span></span><span style="color: black;"><span style="font-family: inherit;"><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> <span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "times new roman";">½ - 1 cup blueberries (I cooked them a little, added a little sugar and lemon, but left them whole. You probably could use raw ones…or even canned blueberry pie filling if you must)</span></span></span><span style="font-family: inherit;"> </span></li>
<li> <span style="color: black;"><span style="font-family: inherit;"><!--[endif]--><span style="font-family: "times new roman";">Powdered sugar </span></span></span></li>
</ul>
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "times new roman";"><span style="color: black;">Instructions</span></span></b></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">
<span style="color: black;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><span style="color: black;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman";">Mix together cream cheese and lemon curd until
smooth.<span style="mso-spacerun: yes;"> </span>It should not be too lemony, but
you can make it to taste.<span style="mso-spacerun: yes;"> </span>Set aside.</span></span></span><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">
<span style="color: black;"><span style="font-family: "times new roman";"></span></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "times new roman";">Prepare blueberries by either cooking them
slightly with some added sugar and lemon or using them uncooked…or just using
blueberry pie filling (as a last resort).<span style="mso-spacerun: yes;">
</span>See the texture of the blueberries on the photo below.</span></span></span><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">
<span style="font-family: "times new roman";"><span style="color: black;"></span></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "times new roman";"><span style="color: black;"><span style="font-family: inherit;">Roll
out puff pastry to 12”, being careful not to press too hard or it will impact
the puff you get from the pastry</span></span></span><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "times new roman";"><span style="color: black;"><span style="font-family: inherit;">
</span></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "times new roman";"><span style="color: black;"><span style="font-family: inherit;">
If the pastry is uneven, cut off extra bits to make pastry square.<span style="mso-spacerun: yes;"> </span>Cut the pastry into 4 squares.<span style="mso-spacerun: yes;"> </span>Separate carefully.<span style="mso-no-proof: yes;"> </span><b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></span></span></div>
<span style="font-family: inherit;">
<span style="color: black; font-family: "times new roman";">
</span><div>
<span style="color: black;"><span style="font-family: "times new roman";">To make the shape use a sharp, pointed
knife.<span style="mso-spacerun: yes;"> </span>Cut along the top and sides of
each strip about ¼” in.<span style="mso-spacerun: yes;"> </span>You will cut
from the edge to almost the center for each corner.<span style="mso-spacerun: yes;"> </span>Look closely at the photo to get a better
idea of what this should look like.</span></span>
<span style="color: black; font-family: "times new roman";">
</span></div>
</span><div>
<span style="font-family: inherit;">
</span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 131.4pt;">
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "times new roman";">Place a few tablespoons of lemon crème on the
center of the puff pastry.<span style="mso-spacerun: yes;"> </span>Slightly
spread out. </span></span>
<span style="color: black; font-family: "times new roman";">
</span></span><div>
<span style="font-family: inherit;">
<span style="color: black;"><span style="font-family: "times new roman";"></span></span></span> </div>
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "times new roman";">Place blueberries on top of cream.<span style="mso-spacerun: yes;"> </span>I ended up using more than this…maybe about 1
½ times as much.</span></span>
<span style="color: black; font-family: "times new roman";">
</span></span><div>
<span style="font-family: inherit;">
<span style="color: black;"><span style="font-family: "times new roman";"></span></span></span> </div>
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "times new roman";">Fold each of the pre-cut edges into the center
to make a shape like this.<span style="mso-spacerun: yes;"> </span>(that’s why
you don’t cut the dough all the way through and stop cutting<span style="mso-spacerun: yes;"> </span>at the middle.<span style="mso-spacerun: yes;"> </span>Add more blueberries on top of the center of
the crust.<span style="mso-spacerun: yes;"> </span>I added a lot more on the
final product than I did on the first ones.</span></span>
<span style="color: black; font-family: "times new roman";">
</span></span><div>
<span style="font-family: inherit;">
<span style="color: black;"><span style="font-family: "times new roman";"></span></span></span> </div>
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "times new roman";">Place on parchment paper (DO NOT USE A SILPAT
LIKE I DID IN THIS PHOTO.<span style="mso-spacerun: yes;"> </span>THE BOTTOMS
WILL NOT BAKE NICELY)<span style="mso-spacerun: yes;"> </span>Bake in preheated
400<span style="mso-bidi-font-family: "Times New Roman";">°</span> oven for about
15 minutes or until crusts turn brown.<span style="mso-spacerun: yes;">
</span>This is how they will look directly from the oven.<span style="mso-spacerun: yes;"> </span>Move to a wire rack and let cool.</span></span>
<span style="color: black; font-family: "times new roman";">
</span></span><div>
<span style="font-family: inherit;">
<span style="color: black;"><span style="font-family: "times new roman";"></span></span></span> </div>
<span style="font-family: inherit;"><span style="color: black;"><span style="font-family: "times new roman";">Sprinkle with powdered sugar and serve.</span></span>
<span style="color: black; font-family: "times new roman";">
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</span><span style="font-family: inherit;"></span><br />Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-42458588793448886042016-07-02T10:06:00.000-07:002016-07-02T10:06:29.135-07:00Make peach pit liqueur for an unforgettably easy and delicious recipe<span style="font-family: Times, "Times New Roman", serif;">Its that time of year where peaches are readily available. I love to make peach preserves but when I'm done, I have a million peach pits. Rather than throw them out, I wanted to find a way to use them. A friend of mine said she likes to make peach pit preserves. I got her recipe and with a few modifications, got to this fabulous liqueur.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUgN3uA4jax6hSSKdrB9avI3UdWPo5BeI5nZ6buL-yRlYAcZxCprL_UuZAMOZq_51zHnRVA0LULCZpAv_r4ZKVNb1zZxLbBRavO3TuAToXbDHOaplL7f4rb9ZXaaE0ESvmp_4iCdIpiY/s1600/Download+2013-10-09+iphone+canning+food+blog+etc+005+peach+pit+liquor.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUgN3uA4jax6hSSKdrB9avI3UdWPo5BeI5nZ6buL-yRlYAcZxCprL_UuZAMOZq_51zHnRVA0LULCZpAv_r4ZKVNb1zZxLbBRavO3TuAToXbDHOaplL7f4rb9ZXaaE0ESvmp_4iCdIpiY/s200/Download+2013-10-09+iphone+canning+food+blog+etc+005+peach+pit+liquor.JPG" width="150" /></a><span style="font-family: Times, "Times New Roman", serif;">Do not let the appearance of this liqueur scare you. This is what it looks like when it's in the jar 'becoming liqueur'. Once it's strained, it is beautiful. I gave it as a gift one Christmas. It's nice over ice cream or mixed into a drink.</span><br />
<span style="font-family: Times;"></span><br />
<span style="font-family: Times;">One other thing...you may have some peachy sugar left in the jar when you are ready to bottle this. DO NOT DISCARD. I kept it in the fridge and used it to make a delicious syrup for waffles and drizzled some over sautéed fruit (such as peaches, apples and pears). </span><br /><br /> <br />
<span class="uficommentbody"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"></span></span></span><br />
<span class="uficommentbody"><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;">Peach Pit Liqueur</span></span></span><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><br /><span style="font-family: Times, "Times New Roman", serif;">
<br />
<span class="uficommentbody">1/2 quart peach pits</span><br />
<span class="uficommentbody">2 cups sugar</span><br />
<span class="uficommentbody">1/2 tsp cinnamon</span><br />
<span class="uficommentbody">1/2 tsp ground or whole coriander seed</span><br />
<span class="uficommentbody">3 cups 80 proof vodka</span><br />
<span class="uficommentbody">1 cup water</span><br />
<br />
<span class="uficommentbody">Pour vodka and water over peach pits and infuse in
the sun for 6 weeks. I used a large mason jar for this.</span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span class="uficommentbody"><span style="font-family: Times, "Times New Roman", serif;"></span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span class="uficommentbody"><span style="font-family: Times, "Times New Roman", serif;">T</span></span></span><span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody">ake 1 cup pits crush (hammer works well) and
return to jar and infused for </span>
<span class="uficommentbody">another 2 weeks. (I was unable to break my peach pits no matter how hard I tried, so I omitted this step)</span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody"></span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody">Strain and add sugar and spices. Leave in a cool dark place for </span>
<span class="uficommentbody">another several weeks This is a slow to meld liqueur,
but worth the wait.</span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody"></span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody">You can store this in a mason jar or decant into beautiful decanters. I store this in the fridge but that is just me. You may be able to keep it in your liqueur cabinet, but I cannot guarantee that.</span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody"></span></span></span><br />
<span lang="EN" style="color: #333333; mso-ansi-language: EN;"><span style="font-family: Times, "Times New Roman", serif;"><span class="uficommentbody">I hope you enjoy making and sharing this fabulous liqueur.</span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ALxvVq1zoEmrI0ByeN6ETa9LjqD_orhL5BUSFg-Xf3ltOQYACsSm0NTjyBNPPYuvP-iRrZ3Nz_oXXmPPXCjwC31hV26tlxWZGLr2ovxk1sH_QQa5kZNZhDnbDsacX8X6YhwFDrYiRqE/s1600/Download+2013-12-15+iphone+gingerbread+holiday+peach+pit+025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ALxvVq1zoEmrI0ByeN6ETa9LjqD_orhL5BUSFg-Xf3ltOQYACsSm0NTjyBNPPYuvP-iRrZ3Nz_oXXmPPXCjwC31hV26tlxWZGLr2ovxk1sH_QQa5kZNZhDnbDsacX8X6YhwFDrYiRqE/s200/Download+2013-12-15+iphone+gingerbread+holiday+peach+pit+025.JPG" width="150" /></a><o:p><span style="font-family: Times, "Times New Roman", serif;"> What a nice gift to give. I found this beautiful food safe decanter and filled it with delicious peach pit liqueur.</span></o:p></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhg8d69MKIwnIIL6kb8iNI4Fd-CFZF1VAeoPY4Wg46FxDo4YnrgduYC1NtQiuTa9T2mSLHze_H8uqHgS3n-On-JyRwxiI0Y2E4CrjCO2FUISC8sKznwaWMibUaxQQakPAt2K9tIYn8ec/s1600/Download+2014-08-11+Monti+sewing+ballgame+Prescott+etc+012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhg8d69MKIwnIIL6kb8iNI4Fd-CFZF1VAeoPY4Wg46FxDo4YnrgduYC1NtQiuTa9T2mSLHze_H8uqHgS3n-On-JyRwxiI0Y2E4CrjCO2FUISC8sKznwaWMibUaxQQakPAt2K9tIYn8ec/s200/Download+2014-08-11+Monti+sewing+ballgame+Prescott+etc+012.JPG" width="150" /></a>I used the 'leftover' flavored sugar on the bottom of the jar to start this syrup, but you can also make a syrup with the liqueur alone. This was so good. Keep in mind, this is NOT FOR KIDS!!!</div>
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Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-74170833502109988512016-06-24T15:33:00.003-07:002016-06-24T15:33:37.413-07:00Waterbath canning made easy videoA while back I did an educational video for the Valley Dish TV program in Phoenix. This video dealt with waterbath canning. In the video, I gave you step by step methods for waterbath canning. While there are many safety rules you must follow, this will give you an idea of how waterbath canning is done. See <a href="http://archive.azcentral.com/video/635501874001" target="_blank">Waterbath Canning by Judy Toth</a><br />
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For those of you who are new to canning, there are a few canning methods you can use. Waterbath canning is done for high acid foods like pickles, tomatoes, jams, etc. There is another method that is used for low acid foods like green beans, meat, etc. That is called pressure canning. This video DOES NOT deal with pressure canning and canning low acid foods using the waterbath method can make you sick or even kill you.Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-79080187905280873982016-06-24T15:16:00.000-07:002016-06-24T15:16:11.654-07:00Comparison of easy ways to remove skins from tomatoes for canningIn the past I have used several different methods for
removing skin from tomatoes with varying degrees of success.<span style="mso-spacerun: yes;"> </span>This time I decided to get ideas from fellow
canners.<span style="mso-spacerun: yes;"> </span>They gave me a few great ideas to try. <o:p> </o:p><br />
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I purchased 50 lbs of tomatoes and wanted to can them. I
didn’t want a hassle or mess, so I decided to try a few different methods.<span style="mso-spacerun: yes;"> </span>To be clear, these are MY experiences.<span style="mso-spacerun: yes;"> </span>Your experiences may be different.<o:p> </o:p></div>
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<strong><u>Blanch/ice bath</u></strong> -- .<span style="mso-spacerun: yes;">
</span>In the past, I’ve cored the tomatoes, cut an X in the bottom and
blanched them in boiling water.<span style="mso-spacerun: yes;"> </span>After a
minute or so, I removed them and put the tomatoes in ice water.<span style="mso-spacerun: yes;"> </span>The skins are supposed to come right off, but
sometimes they do not.<span style="mso-spacerun: yes;"> While this is considered the standard, f</span>or me, this
method is messy and time consuming.<span style="mso-spacerun: yes;"> </span>I
rate it ‘average’.<o:p> </o:p></div>
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<o:p></o:p> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivStQyZ4oLSgw5bsa_Kslb7s7vz4HKMWvWlwxSP0H770Kk4VU9Oncq_NKYmozAJWVUWX3ESCUJw2n9EM63prLmZbQ7Klz46obV-8q95EdlaYpBRSDYfwodacFg-wQDFu7QHyYApEH00Es/s1600/Messermeister+peeler.jpg" 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/AVvXsEivStQyZ4oLSgw5bsa_Kslb7s7vz4HKMWvWlwxSP0H770Kk4VU9Oncq_NKYmozAJWVUWX3ESCUJw2n9EM63prLmZbQ7Klz46obV-8q95EdlaYpBRSDYfwodacFg-wQDFu7QHyYApEH00Es/s1600/Messermeister+peeler.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Messermeister<br />
Thin skin peeler</td></tr>
</tbody></table>
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<strong><u>Peeler</u></strong> – if I just have a few tomatoes to peel, I just use a
thin skin peeler.<span style="mso-spacerun: yes;"> </span>It’s quick, not messy,
and very easy to do.<span style="mso-spacerun: yes;"> </span>I’ve done this
method with 20 or 30 tomatoes and can peel them quicker than I can bring the
water to a boil.<span style="mso-spacerun: yes;"> </span>I rate it ‘excellent’
for small amounts of tomatoes.</div>
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<strong><u>Food mill</u></strong> – the last time I bought a case of tomatoes, I
decided to use the food mill.<span style="mso-spacerun: yes;"> </span>No
peeling, seeding or anything.<span style="mso-spacerun: yes;"> </span>I just
blanched and rough chopped them and used the food mill to remove all the
‘stuff’.<span style="mso-spacerun: yes;"> </span>While the end result was
wonderful, it was time consuming and my arm just about fell off before I was
done.<span style="mso-spacerun: yes;"> </span>I rate it ‘below average’ because
it is difficult.<span style="mso-spacerun: yes;"> </span>Now, I understand there
are many electric powered food mills.<span style="mso-spacerun: yes;"> </span>If
I was using an electric one, I would have to rate it ‘excellent’.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_KaggVJhzMa67zgsLpwfgEDEeBXDCxwmFCXSFns2YyoUsMf1Hlr2Vn6reegNhcIspCEOL-RzloEVyEerWXf1d-S_8KKtBaOS5I17dDMAW6on6_xuo7oedtghiVENALZEyC_hMcVRshQ/s1600/IMG_7708.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_KaggVJhzMa67zgsLpwfgEDEeBXDCxwmFCXSFns2YyoUsMf1Hlr2Vn6reegNhcIspCEOL-RzloEVyEerWXf1d-S_8KKtBaOS5I17dDMAW6on6_xuo7oedtghiVENALZEyC_hMcVRshQ/s200/IMG_7708.JPG" width="200" /></a></div>
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<strong><u>Roasting</u></strong> – Someone suggested that she roasts the tomatoes at
425<span style="mso-bidi-font-family: "Times New Roman";">°</span> for about
30-40 minutes.<span style="mso-spacerun: yes;"> </span>I never thought to do
that.<span style="mso-spacerun: yes;"> </span>I washed, cored and cut the
tomatoes in half and placed on a rimmed baking sheet.<span style="mso-spacerun: yes;"> </span>In about 35 minutes, the peels just about
removed themselves.<span style="mso-spacerun: yes;"> </span>I rate this ‘so much
better than excellent’.<span style="mso-spacerun: yes;"> </span>Actually, after
I was done with all the other methods, this is the one I went back to.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxZtISa6svQog-x8OGMO4wnWKEAaBAGAIJzJSc0wt9028MQu8ejXbLD4y-N_7-6xq2haQb27woy6S3VnhrNwFGjzdmxapaShJ_PdDqgvGtHmkl9Elw-_IzxaLf1flpkjSxZo8KbPLF5I/s1600/IMG_7719.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxZtISa6svQog-x8OGMO4wnWKEAaBAGAIJzJSc0wt9028MQu8ejXbLD4y-N_7-6xq2haQb27woy6S3VnhrNwFGjzdmxapaShJ_PdDqgvGtHmkl9Elw-_IzxaLf1flpkjSxZo8KbPLF5I/s200/IMG_7719.JPG" width="200" /></a></div>
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<strong><u>Freezing</u></strong> – in the past I froze peaches and their skins fell
right off when defrosted, so I assumed that this method would be the best.<span style="mso-spacerun: yes;"> </span>I washed, cored, cut an X in the bottom and
froze the tomatoes.<span style="mso-spacerun: yes;"> </span>I placed one batch
on a rimmed baking sheet in the freezer and the other in a ziploc bag.<span style="mso-spacerun: yes;"> </span>I left them in the deep freezer
overnight.<span style="mso-spacerun: yes;"> </span>When I removed them and
allowed them to thaw, I was very disappointed.<span style="mso-spacerun: yes;">
</span>With some, their peels came off easily; but with most of them, the peels
were very difficult to remove.<span style="mso-spacerun: yes;"> </span>I gave up
and decided to cook them and remove the peels after they were cooked.<span style="mso-spacerun: yes;"> </span>I rate this ‘below average; however it is
possible that they would have worked better if I left them in the freezer for
another day or two.</div>
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<o:p> </o:p></div>
<strong><u>Food processor/blender</u></strong> – last time I made crushed tomatoes,
I blanched them whole then threw them in my vitamix.<span style="mso-spacerun: yes;"> I w</span>hirled it a few times and the tomatoes had the perfect
consistency.<span style="mso-spacerun: yes;"> </span>There were not hunks of
peel or core for that matter.<span style="mso-spacerun: yes;"> </span>I rate
this as ‘superior’, but only for crushed tomatoes.<span style="mso-spacerun: yes;"> </span><br />
<span style="mso-spacerun: yes;"></span><br />
<span style="mso-spacerun: yes;">So as you can see, there are many ways to prepare tomatoes for canning and depending upon what you are trying to achieve, there is no one right way. You pick your favorite. I have picked mine.</span><br />
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Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com1tag:blogger.com,1999:blog-4569659074291221432.post-14500202509020311152016-06-24T13:26:00.002-07:002016-06-24T13:26:42.802-07:00Pringles new cheesy quesadilla flavor chips review<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvgZkMLK4M7npBMYih1Sx8ejCVOOGgHecBOyPBK0HaO8h7iQTSfuJTncE6eEceFURxRS0yKlR2-NoSVSajWGrHChHcGRGpAbJ_YegYc33OvVY83KaRnd10KVCVmmTWQBI0fJ3XqVN1Ls/s1600/Pringles+Cheesy+Quesadilla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvgZkMLK4M7npBMYih1Sx8ejCVOOGgHecBOyPBK0HaO8h7iQTSfuJTncE6eEceFURxRS0yKlR2-NoSVSajWGrHChHcGRGpAbJ_YegYc33OvVY83KaRnd10KVCVmmTWQBI0fJ3XqVN1Ls/s200/Pringles+Cheesy+Quesadilla.jpg" width="66" /></a>I received a can of Pringles new cheesy quesadilla flavored chips to try out. Since my husband never met a Pringle he didn't like, we were excited to try these chips. The first can was mailed to me and arrived pretty broken up so I needed to receive a new package. While I thought the broken chips may be destined for the trash, the can was quickly emptied. Broken Pringles taste pretty good.<br />
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The next can arrived in much better shape. With the name cheesy quesadilla, I expected corn chips. I don't know why, but I did. But these are regular potato chips with cheesy quesadilla flavoring. I do have to say, they're pretty good. After eating a few, my lips had just a hint of a burning sensation. There's something just a little spicy in them. I really like that. <br />
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My first inclination was to dip them in either salsa or some kind of Mexican dip. While that would have tasted good, as with any Pringle, they are thin and delicate. I guess I didn't miss the dip, though, because I really liked the flavor.<br />
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These chips are perfect out of the can, but I could imagine using these as a coating for chicken. In fact, I was disappointed that the broken chips were eaten because I was going to make crumbs for sautéed chicken.<br />
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I would definitely buy these again. In my mind, they are not a replacement for corn chips, but a nice change from them.<br />
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Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-75533510575397949212016-06-24T12:52:00.000-07:002016-06-24T12:52:11.702-07:00Sign your kids up for the Kids Baking Championship<br />
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<span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 16pt;">Parents, do you have kids that love to bake? Food Network is seeking talented kids ages 8-13 (particularly boys and diverse
children) with the ability to bake a variety of different dishes, from scratch.
Contestants will be selected to appear on the show to participate in a series
of baking challenges. Ultimately, one winner will be awarded a cash
prize! </span></div>
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<span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 16pt;"> </span></div>
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<span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 16pt;">The flyer with more information is below. </span></div>
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<span style="color: #222222; font-family: Arial; font-size: large;">To apply, parents can visit: <a href="http://www.bakingchampionship.com/">www.bakingchampionship.com</a> </span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 16pt;"> Make sure to enter today.</span></div>
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<span style="color: #222222; font-family: Arial;"></span><span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 8pt;"><o:p></o:p></span> </div>
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<br />Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-51394977037735458152016-03-17T18:06:00.003-07:002016-03-17T18:06:51.220-07:00Todays Kitchen Tip: Open a stuck jar <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbp-92k2SLANLZXEXn6slVQM-7Cf8TgM7lGbvxctCdRDi6zm1ffw1GqPZbVoCWwuubWd5BEzeljdaqBYvpxRZXIpaHSS0eAdypLkd7XhVPFbBRg2NqR_jZSQAQicitE80w-TfRLhinYs/s1600/cropped+jar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbp-92k2SLANLZXEXn6slVQM-7Cf8TgM7lGbvxctCdRDi6zm1ffw1GqPZbVoCWwuubWd5BEzeljdaqBYvpxRZXIpaHSS0eAdypLkd7XhVPFbBRg2NqR_jZSQAQicitE80w-TfRLhinYs/s320/cropped+jar.jpg" width="320" /></a>Sometimes jars are very difficult to open. None of the tricks in the book seem to help, but I have a tip that always works. <br />
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Take the pointy end of a can opener (aka church key) and slip it under the rim of the lid. Gently push the opener to break the air seal on the lid. DO NOT push too hard or you might puncture the lid and have a sharp piece. <br />
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You will hear a "pop" and the seal will be broken. Now just twist the cap and it will come right off. No more tapping the jar, running it under hot water or using those rubber pads which I never seem to be able to find when I need them.<br />
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Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-56982092134149634812016-02-10T11:54:00.002-07:002016-02-10T11:54:48.915-07:00 The best eggplant parmesan recipe that is so easy to make<span style="font-size: large;"></span><br />
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I made a pact to make at least one meatless meal a week. Sometimes I do well on this...other times, not so much. With Lent upon us, there will definitely be more meatless dishes being served.</span><br />
<span style="font-size: large;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGjIeWHgHya9xJl9e5PTtJ3WL54fQxAreQT2buHp7JzJxTMWptRQRudMheV0VsraVKfrYZ108Ppy1LEFEVkmEMjs47XnGkL5_NDGQWIGkVOGq4KPu_P3y965JyePNgJvXi_6EY8QzQ8Y/s1600/Eggplant+parm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGjIeWHgHya9xJl9e5PTtJ3WL54fQxAreQT2buHp7JzJxTMWptRQRudMheV0VsraVKfrYZ108Ppy1LEFEVkmEMjs47XnGkL5_NDGQWIGkVOGq4KPu_P3y965JyePNgJvXi_6EY8QzQ8Y/s200/Eggplant+parm.jpg" width="200" /></a><span style="font-size: large;">One of my favorite dishes is eggplant parmesan. I often order it at restaurants and am equally often disappointed in the dish that I am served.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Since it is easy to make, I'd like to share my version so that you can make it at home yourself. I also make a very simple sauce that I use on both chicken parm and eggplant parm. See the recipe after the eggplant parm recipe.</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-size: large;"> </span></o:p></div>
<h4>
<span style="font-size: large;">Eggplant Parmesan</span></h4>
<h4>
<span style="font-size: large;">Serves 4</span></h4>
<ul type="disc"><span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">2
Medium sized eggplant<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">2 tbsp
Kosher salt<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">1 cup
All purpose flour (more if needed)<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">2 eggs<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">2 tbsp
water<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">1 cup
Bread crumbs (more if needed)<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Kosher
salt, black pepper and garlic powder<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Vegetable
oil<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Cooking
spray<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Spaghetti
or marinara sauce (see my favorite simple recipe at the end of this blog)<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Parmesan
cheese<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Fresh
basil<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span></ul>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: "Proximo Nova"; mso-fareast-font-family: "Proximo Nova";"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Peel
eggplant and slice into ½ inch thick slices. Sprinkle with kosher salt. Place
in a colander over a plate and set aside for about 15 minutes to let the liquid
drain. Rinse very well to remove the saltiness and drain well.<span style="mso-spacerun: yes;"> </span>Dry off the eggplant slices.<span style="mso-spacerun: yes;"> </span>I like to lay drained eggplant slices on
paper towels and lightly press out the excess liquid.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: "Proximo Nova"; mso-fareast-font-family: "Proximo Nova";"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">To prepare
for breading: Place the flour on one plate. Mix together the eggs and water in
a bowl large enough to lay an eggplant slice flat. Place the bread crumbs in
another plate.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: "Proximo Nova"; mso-fareast-font-family: "Proximo Nova";"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Add oil to
frying pan so that it is about ½” deep. Heat the oil to about 350°. Do not
overheat. You may need to add additional oil as you continue frying the
eggplant.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: "Proximo Nova"; mso-fareast-font-family: "Proximo Nova";"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Dredge a
slice of eggplant in the flour. Shake off the excess flour. Dip the eggplant
into the egg mixture letting the extra egg drip off. Finally, cover the
eggplant with bread crumbs, shaking off the excess crumbs. Make as many as will
fit into your frying pan. If you have time, you can place the breaded eggplant in the refrigerator for an hour or so. This will help the breading set. If not...start frying.</span></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"></span></span> </div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">5. Place the eggplant in the oil and fry until the first
side browns. Turn over and let the second side brown. Do not overcook or the
eggplant will become soggy. Place fried eggplant on paper towels to absorb any
extra oil. Repeat until all the eggplant pieces are fried.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: "Proximo Nova"; mso-fareast-font-family: "Proximo Nova";"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Meanwhile,
preheat oven to 350°. Spray a baking pan with cooking spray. Place a thin layer
of sauce on the bottom of the pan. Shingle the eggplant rounds into the baking
pan. Ladle some of the sauce over the eggplant and sprinkle with some grated
parmesan cheese. Place in the oven until the cheese melts. Optionally, use the
microwave to heat the sauce and melt the cheese over the eggplant.<o:p></o:p></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: "Proximo Nova"; mso-fareast-font-family: "Proximo Nova";"><span style="mso-list: Ignore;">7.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Place on a
plate, sprinkle with more cheese, if desired. Tear some fresh basil over the
top and serve.</span></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"></span></span> </div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: left; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">If you have more eggplant than you are going to serve, it freezes well. I just bread and cook it, then place in a plastic ziptop bag.</span></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: left; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"></span></span> </div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: left; text-indent: -0.25in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPVtc5eyeAPGvJ8EmcIXGxbpH45zKvamiONYMYXUI3Glv8dYxCUoGpQW1H1nOgUoPkj4wL3BFaIbu33nJWHPqradIU3oUuZojRmYLNVfyYVl6OOm_FB5Z6KqpLupRfdI52ZuN2Rl2_fk/s1600/Download+iphone+2012-09-10+various+remodel+kitchen+and+bath+069+Chix+Parm+LisaSD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPVtc5eyeAPGvJ8EmcIXGxbpH45zKvamiONYMYXUI3Glv8dYxCUoGpQW1H1nOgUoPkj4wL3BFaIbu33nJWHPqradIU3oUuZojRmYLNVfyYVl6OOm_FB5Z6KqpLupRfdI52ZuN2Rl2_fk/s200/Download+iphone+2012-09-10+various+remodel+kitchen+and+bath+069+Chix+Parm+LisaSD.jpg" width="150" /></a></div>
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"></span></span><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: left; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"> You can always use bottled spaghetti or marinara sauce, but I absolutely love the simple red sauce that I make to go with my eggplant or chicken parm. It's easy, made with ingredients I almost always have on hand, and I can control what ingredients are used. </span></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: left; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;"></span></span> </div>
<span lang="EN" style="font-family: "Proximo Nova"; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: large;"></span> </div>
<h4 class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: large;">Basic Red Sauce for Chicken and Eggplant Parmesan</span></h4>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: large;">Makes about 6 cups</span><o:p><span style="font-size: large;"> </span></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: large;"></span><br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; tab-stops: 95.4pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->2 tsp Extra virgin olive oil</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; tab-stops: 95.4pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->1 large Onion, chopped fine</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; tab-stops: 95.4pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->3 cloves Garlic, minced OR</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; tab-stops: 95.4pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-size: large;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->1 tsp Garlic powder</span></div>
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<!--[if !supportLists]--><span style="font-size: large;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->Heat oil in a large saucepan.<span style="mso-spacerun: yes;"> </span>Add onions and sauté until translucent.<span style="mso-spacerun: yes;"> </span>Add garlic and sauté another 30 seconds or so.</span><o:p><span style="font-size: large;"> </span></o:p></div>
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<!--[if !supportLists]--><span style="font-size: large;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->Carefully add the crushed tomatoes, salt, pepper and Italian seasoning.<span style="mso-spacerun: yes;"> </span>Stir well.<span style="mso-spacerun: yes;"> </span>Bring pan to a boil then bring down to a simmer.<span style="mso-spacerun: yes;"> </span>Simmer until flavors meld….about 20 minutes.<span style="mso-spacerun: yes;"> </span>If mixture becomes too thick, add a little water.<span style="mso-spacerun: yes;"> </span></span></div>
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<!--[if !supportLists]--><span style="font-size: large;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]-->Add parmesan then simmer another 5 minutes.<span style="mso-spacerun: yes;"> </span>Right before serving, taste it one more time.<span style="mso-spacerun: yes;"> </span>If it is a too acidic, add in baking soda until the flavor is less acidic.</span><span style="mso-spacerun: yes;"> </span></div>
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Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-42856221227142464162015-12-31T12:01:00.000-07:002015-12-31T12:01:19.979-07:00Simply Impressive's Chicago deep dish recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPAdak_XCNAFyBswumlTR_aSzWDL8BZOSm-pgHq1O_Cz8DWCTMZAdriVG687GtI0uTKmWhBNyEq8giP5hLWlYJPNNrvCYRkqAPxkzIVp5rRgQDpmjnEQSxHJ2ElPwNUOgKDAaF_VAscE/s1600/P1010229+chicago+pizza+resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPAdak_XCNAFyBswumlTR_aSzWDL8BZOSm-pgHq1O_Cz8DWCTMZAdriVG687GtI0uTKmWhBNyEq8giP5hLWlYJPNNrvCYRkqAPxkzIVp5rRgQDpmjnEQSxHJ2ElPwNUOgKDAaF_VAscE/s200/P1010229+chicago+pizza+resized.jpg" width="200" /></a>If you are from Chicago, you know that it's difficult to get a great deep dish pizza anywhere in the Phoenix area. There are a few places that have 'okay' Chicago style pizza, but none that 'float my boat'. So I dug through lots of old recipes I've collected over the years and pieced together a few of them to come up with what I think is a fantastic deep dish pizza<br />
<br />
A few things to know…our recipe is for a 14" deep dish pizza. You can buy special pans to make this, or you can use what you already have in your kitchen. We often use a springform pan since it works well, but you can use a large cake pan if you'd like. If you don't have a 14" pan, just use smaller ones and make a few of them. This crust recipe makes 2 10-inch and 1 8-inch pizzas. Just note you may need a little more cheese than the recipes call for if you break out into smaller pans.<br />
<br />
What makes deep dish pizza different from the others is its flaky crust and the fact that it's built upside down. The cheese is on the bottom and the sauce is on the top. Restaurants put raw sausage on their pizza, but at home, our ovens don't get as hot and the sausage may not be cooked through, so we pre-cooked our sausage.<br />
<br />
First, let's make the crust. To make a Chicago deep dish pizza, you need to use a dough that's different than 'regular' pizza dough. It's thick and crunchy and delicious. We found that springform pans made a great substitute for regular deep dish pans If you have one hanging around your house, use it. You can also use a 2" deep cake pan.<br />
<br />
<h3>
Chicago Style Deep Dish Pizza Dough<div>
Makes One 14" Pizza</div>
</h3>
<ul>
<li> 3 3/8 tsp Quick acting yeast</li>
<li>½ cup Warm water (105° to 115°)</li>
<li>1 tbsp Granulated sugar</li>
<li>3 ½ cups Unbleached all purpose flour </li>
<li>1 ½ tsp Kosher salt</li>
<li>½ cup Cornmeal</li>
<li>¼ cup Extra virgin olive oil, plus extra for drizzling</li>
<li>¼ cup Vegetable oil</li>
<li>½ cup Warm water</li>
</ul>
<br />
Proof the yeast in warm water with sugar. Stir and let sit for about 5 minutes.<br />
<br />
<h4>
To make the crust in a food processor:</h4>
Place a dough blade in your processor. Add the flour, salt and cornmeal. Process for a few seconds to combine ingredients. Add in the yeast mixture, oils and remaining water. Process until a ball of dough is formed. If the dough does not come together add warm water, a tablespoon at a time, until it forms a ball. If the dough is still wet, add a tablespoon of flour, and process until it becomes a ball. Knead the dough by processing it for another 30 seconds. Remove the dough from the food processor and place on a lightly floured surface. Knead by hand for another minute or two until the cough is smooth and supple. (Sort of like a baby's behind.)<br />
<br />
Oil a bowl at least twice the size of your ball of dough. Cover the dough with olive oil and place in the bowl. Cover with a towel and place in a warm place for about 1 ½ hours. It should double in size. The dough is now ready to use.<br />
<br />
<br />
<br />
To make the crust without a food processor:<br />
<br />
If you do not have a food processor, just mix the ingredients in a large bowl until the dough comes together. Remove to a floured counter and knead for about 10 minutes. Oil a bowl and let the dough rise as shown in the food processor method.<br />
<br />
Now, on to making the actual pizza. You can prepare many of the ingredients while the dough is rising.<br />
<br />
<h3>
Chicago Style Deep Dish Pizza<div>
Makes One 14” Pizza</div>
</h3>
<ul>
<li> 28 oz Crushed tomatoes, well drained</li>
<li>2 tsp Italian seasoning</li>
<li>Kosher salt and freshly ground black pepper, to taste</li>
<li>1 tsp Fresh basil, optional</li>
<li>8 oz Italian sausage</li>
<li>Extra virgin olive oil for drizzling and oiling the pan</li>
<li>1 recipe Chicago Style Pizza Dough</li>
<li>10 oz Mozzarella cheese, sliced preferred</li>
<li>¼ cup Grated parmesan cheese</li>
</ul>
<ol>
<li> Preheat oven to 475°. Place a rack on the lowest part of your oven and another in the middle of the oven.</li>
<li>Empty the can of crushed tomatoes into a strainer lined with dampened paper towels. Place over a bowl and allow the tomatoes to drain for a few minutes. Discard the liquid that comes out of the tomatoes. Add the Italian seasoning, kosher salt and black pepper to the tomatoes. Taste and adjust seasonings, if necessary. Add fresh basil to sauce, if using. </li>
<li>If the sausage is in links, remove the Italian sausage from the casing. Sauté until the sausage is completely cooked without browning. Remove the sausage from the grease. This also works well with chicken Italian sausage that I purchase from Sprouts for a much lower fat version. </li>
<li>Use a 14” deep dish pizza pan, cake pan that is 2” deep or a springform pan. (note: if you use a smaller pan than 14”, just use less of the crust and filling to make this pizza and use the remaining ingredients to make a mini pizza.) </li>
<li> </li>
<li>Lightly oil the pan on the bottom and sides. Place the dough into the pan and allow it to rest for a few minutes. After resting, use your fingers to press the dough on the bottom of the pan, then use your fingers to press it up the side of the pan for at least 1”. Make sure the dough is even all over. </li>
<li>Place the pan on a baking sheet and bake on the bottom rack of preheated oven for 5 minutes. Remove pizza from oven. </li>
<li>Next, build the pizza. These instructions seem backwards, but they are correct!</li>
<li>Drizzle the partially baked crust with olive oil and brush it over the crust to make sure it is evenly disbursed. Place the mozzarella slices directly onto the oil-drizzled crust making sure to cover the bottom crust entirely. You can also use shredded mozzarella, but it does not melt as well as slices. Spoon about half the tomatoes over the cheese. Sprinkle the cooked sausage over the tomatoes and top with the remaining tomatoes. Sprinkle with parmesan cheese. </li>
<li>Place pizza back in the oven on the middle rack. Bake for about 25 to 30 minutes or until the crust is nicely browned. Let the pizza rest for a few minutes before cutting.</li>
</ol>
<br />
Some items of note: Don't forget to par-bake your pizza on the lower part of the oven so the crust can begin baking. Otherwise you will have a gooey crust. Also, let your pizza rest a few minutes after it comes from the oven or the filling will ooze all over.<br />
<br />
This pizza is pretty filling so you won't need a lot to be filled up.<br />
<br />
Enjoy this pizza on New Years Eve or any time. It's always on the menu at our house on New Years.Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-82371297021862961982015-12-23T13:59:00.000-07:002015-12-23T13:59:19.320-07:00Nathan Odom's chocolate chip cookies with a twist<br />
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Usually all the recipes I post are my own but I recently
came across a few interesting recipes and thought I would share them.</div>
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<o:p> </o:p></div>
<o:p><div class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5GhT54R2c4OTeInn9nd1VMfe4z5IYPuYncQbC2OMob4n662XNIOBToe3_8eY6r3UPnWGGVyKT3w6q5EEImvC7MGxwJ-KSGjCOoFjzRwRwU0bNWVNdc0enNEUTM3WHfchKsbNHSViYJA/s1600/Nathan+Odom.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5GhT54R2c4OTeInn9nd1VMfe4z5IYPuYncQbC2OMob4n662XNIOBToe3_8eY6r3UPnWGGVyKT3w6q5EEImvC7MGxwJ-KSGjCOoFjzRwRwU0bNWVNdc0enNEUTM3WHfchKsbNHSViYJA/s1600/Nathan+Odom.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5GhT54R2c4OTeInn9nd1VMfe4z5IYPuYncQbC2OMob4n662XNIOBToe3_8eY6r3UPnWGGVyKT3w6q5EEImvC7MGxwJ-KSGjCOoFjzRwRwU0bNWVNdc0enNEUTM3WHfchKsbNHSViYJA/s200/Nathan+Odom.jpg" width="200" /></a><br />
<br />
</div>
</o:p><div class="MsoNormal" style="margin: 0in 0in 0pt;">
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</v:shapetype><v:shape id="Picture_x0020_2" o:spid="_x0000_i1027" type="#_x0000_t75"
alt="Nathan-Odom-Cookie-article"
href="https://chefsroll.com/wp-content/uploads/2015/11/Nathan-Odom-Cookie-article.jpg"
style='width:168pt;height:122.5pt;visibility:visible;mso-wrap-style:square'
o:button="t">
<v:imagedata src="file:///C:\Users\JUDYTO~1\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"
o:title="Nathan-Odom-Cookie-article"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]-->The
first is a series of recipes by Nathan Odom.
Nathan is an accomplished child-chef, culinary student and winner of
MasterChef Junior Season 3. After joining a cooking program at his school at
the age of 10, Odom was hooked on cooking and knew he wanted to pursue it as a
career and hobby. Using the skills he learned during the program, Odom went on
to win Season 3 of MasterChef Junior and continues to use his skills to create
unique and incredible recipes. <o:p> </o:p></div>
<br />
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Nathan stated: “One of my favorite parts of the holiday season
is making cookies to share with family and friends. Nothing provides me with
more satisfaction during the Christmas season than a warm cup of hot chocolate,
and some of these homemade cookies. These recipes all stem from one basic
cookie dough recipe. I hope you’ll enjoy these three twists on the classic
chocolate chip cookie as much as I do.” <o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if gte vml 1]><v:shape id="Picture_x0020_1"
o:spid="_x0000_i1026" type="#_x0000_t75" alt="https://chefsroll.com/wp-content/uploads/2015/12/FR-Nathan-Odom-AEB-Cookies.jpg"
style='width:151pt;height:64.5pt;visibility:visible;mso-wrap-style:square'>
<v:imagedata src="file:///C:\Users\JUDYTO~1\AppData\Local\Temp\msohtmlclip1\01\clip_image003.jpg"
o:title="FR-Nathan-Odom-AEB-Cookies"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--><strong>Chocolate Chip Cookies – with a
Twist</strong></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Makes 15-20 cookies per recipe depending on size <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>Basic Chocolate Chip Cookie Recipe (Version 1)<o:p></o:p></strong></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
INGREDIENTS<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 1/2 cups white flour<br />
1/2 cup granulated sugar<br />
1 cup brown sugar<br />
2 sticks of room temperature butter<br />
2 large eggs<br />
1 1/2 cups chocolate chips<br />
1 1/4 tsp. of baking soda<br />
1 tsp. salt <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
DIRECTIONS<o:p></o:p></div>
<br />
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1. Pre-heat oven to 375 degrees Fahrenheit.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2. Whip the butter until fluffy.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3. Add both types of sugar, mix until combined, and crack in
both eggs. Whip on low speed until well mixed.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4. Add the flour and mix on low until the dough sticks to the
beater of the stand mixer.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
5. Add the chocolate chips, and mix on the lowest setting until
chocolate chips are distributed evenly.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
6. Place a sheet of parchment paper on the baking sheet(s), and
scoop tablespoon-sized balls of dough about an inch apart from each other.
Press slightly to flatten the dough balls a bit, and then bake at 375 degrees
Fahrenheit for 15 minutes, or until golden brown. <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>Kitchen Sink Cookies (Version 2)</strong><o:p> </o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<!--[if gte vml 1]><v:shape id="Picture_x0020_4"
o:spid="_x0000_i1025" type="#_x0000_t75" alt="cookie dough variation - nathan odom"
style='width:121pt;height:79pt;visibility:visible;mso-wrap-style:square'>
<v:imagedata src="file:///C:\Users\JUDYTO~1\AppData\Local\Temp\msohtmlclip1\01\clip_image005.jpg"
o:title="cookie dough variation - nathan odom"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]-->Get creative with
your basic chocolate chip cookie by throwing in some things you probably
already have in your refrigerator or pantry. The extra chewiness from the
peanut butter and crunch from the walnuts add awesome texture and I love
that these cookies remind me of chocolate peanut butter cups. <o:p></o:p></div>
<br />
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INGREDIENTS<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 1/2 cups white flour<br />
1/2 cup granulated sugar<br />
1 cup brown sugar<br />
1 3/4 sticks of room temperature butter<br />
2 large eggs<br />
1 1/2 cups chocolate chips<br />
1 1/4 tsp. of baking soda<br />
1 tsp. salt<br />
2 frozen waffles; thawed and chopped into small pieces<br />
2 tbsp. peanut butter<br />
1/4 cup chopped walnuts</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p></o:p></div>
DIRECTIONS<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1. Pre-heat oven to 375 degrees Fahrenheit.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2. Whip the butter and peanut butter until fluffy.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3. Add both types of sugar, mix until combined, and crack in
both eggs. Whip on low speed until well mixed.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4. Add the flour and mix on low until the dough sticks to the
beater of the stand mixer.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
5. Add the chocolate chips, chopped walnuts, and mix on the
lowest setting until chocolate chips are distributed evenly.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
6. Using your hands, gently knead in the waffle pieces into the
dough.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
7. Place a sheet of parchment paper on the baking sheet(s), and
scoop tablespoon-sized balls of dough about an inch apart from each other.
Press slightly to flatten the dough balls a bit, and then bake at 375 degrees
Fahrenheit for 15 minutes, or until golden brown. <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>Spice Cookies (Version 3)</strong></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
This next variation is like a marriage between a Gingerbread and
Chocolate Chip cookie. Just by adding three common spices, you’ve
turned an ordinary cookie into a festive holiday treat. <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
INGREDIENTS<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 1/2 cups white flour<br />
1/2 cup granulated sugar<br />
1 cup brown sugar<br />
2 sticks of room temperature butter<br />
2 large eggs<br />
1 1/2 cups chocolate chips<br />
1 1/4 tsp. of baking soda<br />
1 tsp. salt<br />
1/2 tsp. cayenne pepper<br />
1 tsp. cinnamon<br />
1/2 tsp grated nutmeg<br />
1 1/2 tsp. fleur de sel <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
DIRECTIONS<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1. Pre-heat oven to 375 degrees Fahrenheit.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2. Whip the butter until fluffy.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3. Add both types of sugar, mix until combined, and crack in
both eggs. Whip on low speed until well mixed.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4. Add the flour, cayenne pepper, cinnamon, nutmeg, and fleur de
sel and mix on low until the dough sticks to the beater of the stand mixer.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
5. Add the chocolate chips, and mix on the lowest setting until
chocolate chips are distributed evenly.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
6. Place a sheet of parchment paper on the baking sheet(s), and
scoop tablespoon-sized balls of dough about an inch apart from each other.
Press slightly to flatten the dough balls a bit, and then bake at 375 degrees
Fahrenheit for 15 minutes, or until golden brown. <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong>Maple Bacon Cookies (Version 4)<o:p></o:p></strong></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
We’ve all heard of the popular Candied Bacon Maple Donut, but
have you tried adding bacon to cookies? Mixing salty, savory and sweet
flavors is one of my favorite things to do and this cookie is a winner!</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
INGREDIENTS<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 3/4 cups white flour<br />
1/2 cup granulated sugar<br />
1 cup brown sugar<br />
2 sticks of room temperature butter<br />
2 large eggs<br />
1 1/2 cups chocolate chips<br />
1 1/4 tsp. of baking soda<br />
1 tsp. salt<br />
2 tbsp. maple syrup<br />
6 oz. cooked and chopped bacon pieces <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
DIRECTIONS<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1. Pre-heat oven to 375 degrees Fahrenheit.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2. Whip the butter and maple syrup until fluffy.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3. Add both types of sugar, mix until combined, and crack in
both eggs. Whip on low speed until well mixed.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4. Add the flour and mix on low until the dough sticks to the
beater of the stand mixer.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
5. Add the chocolate chips and mix on the lowest setting until
chocolate chips are distributed evenly. Mix in the bacon pieces by hand.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>6. Place a sheet of parchment paper on the baking sheet(s), and
scoop tablespoon-sized balls of dough about an inch apart from each other.
Press slightly to flatten the dough balls a bit, and then bake at 375 degrees
Fahrenheit for 15 minutes, or until golden brown.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<o:p> </o:p><a name='more'></a><br />
</div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-22671397747884817732015-12-20T10:11:00.001-07:002015-12-20T10:11:28.482-07:00Easy appetizer platter for your next party<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<span data-offset-key="37us7-0-0"><span data-text="true"><div class="separator" data-block="true" data-offset-key="37us7-0-0" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE774a0CTq7XuYmEi9WMK0CTTgfslHiURFxcXn7mnZuLQDP5xZoIhJL28IRhjLGtdoCiB68ke3O4_84OeGpBko3ZEdEhKauQjw4EOxa3W_VueDXmU5zoZK_SXlGEs4OpypikOuIRqAZN8/s1600/IMG_6745.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE774a0CTq7XuYmEi9WMK0CTTgfslHiURFxcXn7mnZuLQDP5xZoIhJL28IRhjLGtdoCiB68ke3O4_84OeGpBko3ZEdEhKauQjw4EOxa3W_VueDXmU5zoZK_SXlGEs4OpypikOuIRqAZN8/s320/IMG_6745.JPG" width="320" /></a></div>
</span></span><div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">If you are looking to entertain this holiday season (or any season for that matter) but just don't have time to cook a lot of things, consider making a charcuterie tray. </span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">We bought meats, cheeses, fruits and crackers and placed artfully on a tray. Guests could pick and choose what they wanted to take. It took about 10 minutes for me to set up. That's so much better than hours it would have taken to create another fancy appetizer. </span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">Grocery stores and places like Costco and Sam's Club often sell packages of prosciutto, salami, etc., at this time of year at very affordable prices.</span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">I found some interesting cheeses at Trader Joe's. I'm not into the fancy schmancy cheeses, but one new favorite was a cranberry stilton (not shown) that went well with this tray.</span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">Originally I was looking for a cool platter to serve this on, but when I was finding ones for $50-60, I used my imagination. I had a travertine tile available, but you can purchase one from your local hardware store for a few dollars. I laid the meats, cheeses, olives and crackers on the tile and it looked really nice. </span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">You can use whatever you like but I happen to like grapes and cheeses so that's what I went with. It would also be nice with strawberries, too.</span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">People seemed to love this and just a few minutes and around $20 for this fabulous appetizer was perfect for me.</span></span></div>
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<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true"></span></span> </div>
<div class="_209g _2vxa" data-block="true" data-offset-key="37us7-0-0">
<span data-offset-key="37us7-0-0"><span data-text="true">them on a tile...yes, a tile</span></span></div>
Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-24649115535064444992015-12-20T09:58:00.001-07:002015-12-20T09:58:04.794-07:00Easiest candy recipe ever; M&M pretzel kisses that dont break apart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGKtGs8cRPlzFFHT0SIZItBj9cG0pgMxsGdUbiUhN2D4f6JSZRKA_s9r26XntWXcG8fFnBW5MOZnKY1qrizvzXAv1sdZmBPuAF2_CSDfgewvJkG7-02b9jKbMIim8grhureHLQlySoyU/s1600/IMG_6785.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGKtGs8cRPlzFFHT0SIZItBj9cG0pgMxsGdUbiUhN2D4f6JSZRKA_s9r26XntWXcG8fFnBW5MOZnKY1qrizvzXAv1sdZmBPuAF2_CSDfgewvJkG7-02b9jKbMIim8grhureHLQlySoyU/s320/IMG_6785.JPG" width="320" /></a>I was entrusted with the job of making candy for hundreds of veterans this year. While I wanted to make some more difficult items, I also wanted to make something that was easy peasy. I love chocolate coated pretzels, but they are time consuming to make. I decided to make M&M pretzel kisses instead. I can whip them out in just a few minutes rather than hours.<br />
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Last year I made some but found that some of the kisses fell off the pretzels once they cooled. That wouldn't be a good thing, so I devised a way to assure the kisses stuck to the pretzels. Here is my revised method for making chocolate pretzels with M&Ms.<br />
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Equal number of pretzels, Hershey's Kisses and M&Ms. (I like to use square pretzels, but the twists work well too.)<br />
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Several ounces of chocolate for melting (can be milk chocolate, semi-sweet or bittersweet)<br />
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Preheat oven to 350 degrees F. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90wkKFzYQe1G64gj0ns25NJGSCumJvEoSSAcXs1TcBWZke_YU-Tu2eE9Z7ckPUmWT8m1Jh9OaIkUujPUqD-figzzPg7CXu5ljBdrYS6ZptVDhoP-ZWnjn8f6WD0VMxZBGhnahm-MhbKw/s1600/IMG_6772.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90wkKFzYQe1G64gj0ns25NJGSCumJvEoSSAcXs1TcBWZke_YU-Tu2eE9Z7ckPUmWT8m1Jh9OaIkUujPUqD-figzzPg7CXu5ljBdrYS6ZptVDhoP-ZWnjn8f6WD0VMxZBGhnahm-MhbKw/s320/IMG_6772.JPG" width="320" /></a>Unwrap the Hersheys kisses. Set aside. If you find the ones already unwrapped, even better, but they are hard to find.<br />
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Place parchment paper on a baking sheet, or use a Silpat if you have them. <br />
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Melt the chocolate. I like to use a microwave and zap the chocolate for about 15 seconds at a time. Stir the chocolate and continue until the chocolate is melted.<br />
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Dip the bottom of one kiss into the chocolate, then immediately place on a pretzel. Set on the parchment or silpat lined baking sheet. Repeat until you have as many pieces done as you want. (One note....do not put too many on at one time since they may cool before you can fit with an M&M.<br />
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Place the baking sheet into the oven for about 3-5 minutes. You just want to get the chocolate kiss warm. Remove from the oven and begin to work quickly. Take an M&M and carefully and gently push into the chocolate. Make sure the M&M is IN the chocolate nicely or it may fall off. Repeat until all the kisses are topped with an M&M. Cool before bagging up. I like to put in the fridge to harden. It takes a few minutes to harden versus an hour on the counter.<br />
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Now, a few words about these. Last year I thought the hugs would be nice, but they didn't melt as nicely. I stay away from the peanut M&Ms because they won't melt nicely either. I had mixed luck with the caramel filled M&Ms for the same reason. To me, the milk chocolate M&Ms are perfect.<br />
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These are so cute, so easy and yup, they're tasty; and with my method, the kisses will not fall off the pretzels either.<br />
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Have fun making and eating these. Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0tag:blogger.com,1999:blog-4569659074291221432.post-25339085634328145582015-11-29T09:39:00.001-07:002015-11-29T09:39:30.357-07:00Turkey Alfredo pizza recipe is a unique way to use leftover turkey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUH-sWReAHmm87wit2lj9IheLhyMIoe9L66TN0DqMx1oDguFH0YsQ3L3lTMKb5nFJTj5lX3x_a732RLZq2I_bDgHkjyMWXnR3v786CZd5pp3EAiWwaqU0Qoa6-yug_MjlePao4rLpzQ4/s1600/Turkey+Alfredo+Pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUH-sWReAHmm87wit2lj9IheLhyMIoe9L66TN0DqMx1oDguFH0YsQ3L3lTMKb5nFJTj5lX3x_a732RLZq2I_bDgHkjyMWXnR3v786CZd5pp3EAiWwaqU0Qoa6-yug_MjlePao4rLpzQ4/s200/Turkey+Alfredo+Pizza.jpg" width="200" /></a></div>
It's getting to the time where we need to use up our leftover turkey. If you can't look at one more turkey sandwich, we have an idea for you. How about a pizza featuring turkey. <br />
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Our pizza has lots of great ingredients that are probably around your kitchen already anyway. This recipe uses caramelized onions. If you do not have any, just skip them, but do use them if you have them. We like to keep some in our freezer just for times like this.<br />
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If you have leftover cranberry sauce that uses whole cranberries, this might be good sprinkled on top of the pizza after it's baked. So yummy. Actually, you can play around with this recipe to come up with ways to use your favorite leftover Thanksgiving items to make the perfect pizza for your family.<br />
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Turkey Alfredo Pizza<br />
Serves 1-2 <br />
1 8” Boboli crust<br />
5 tsp edo sauce<br />
1 tbsp Caramelized onion<br />
¼ cup Turkey, diced<br />
1 tsp Bacon, optional<br />
2 tbsp Grated parmesan cheese<br />
2-3 tbsp Grated mozzarella cheese<br />
Arugula, optional<br />
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<ol>
<li>Preheat oven to 450°. </li>
<li>Place crust on a baking sheet. </li>
<li>Lightly spread alfredo sauce over entire crust. Sprinkle caramelized onion over sauce, then turkey and bacon. Sprinkle parmesan then mozzarella over pizza. Bake for 8-10 minutes or until the cheese is bubbly. </li>
<li>Sprinkle arugula lightly on top of the pizza, if using. Serve. </li>
</ol>
What's your favorite way to use leftover turkey? Leave your favorites in a comment here at the site.Simply Impressivehttp://www.blogger.com/profile/14932979215984428921noreply@blogger.com0