tag:blogger.com,1999:blog-25134599659165852762024-03-05T11:05:09.187-08:00The Art of Eating GoodOpen format personal expression for the the and the art of eating good food. A gateway for those who have not had the time to develop their cooking skill set. I am here to help ease the pain of learning to cood great food.Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2513459965916585276.post-66359847576986783532012-01-28T14:21:00.000-08:002012-01-28T14:33:04.019-08:00Kroketten<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pnrQOhl0iRbOUifQwk1d-gD2Ce4biu519nsYdXa95cEH2KbZpK48csHGJQ3YJwejyyvtl4EHa6nHricDxReS5TpnzKqtxqlQocLguNAZ0kunPC021DSvxJCfuFE1tzFeQb8RTL_6aLuq/s1600/153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pnrQOhl0iRbOUifQwk1d-gD2Ce4biu519nsYdXa95cEH2KbZpK48csHGJQ3YJwejyyvtl4EHa6nHricDxReS5TpnzKqtxqlQocLguNAZ0kunPC021DSvxJCfuFE1tzFeQb8RTL_6aLuq/s320/153.JPG" width="320" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Arial;">This dish is our traditional New Year’s Day dish.<span style="mso-spacerun: yes;"> </span>It is a rather lengthy process, but it is so worth the effort!!!!</span></span></div><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Arial;">Day 1:<o:p></o:p></span></span><br />
<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Arial;">In a crock pot, add your pot roast, chop 1 onion, montreal steak spices, 2 cloves and 1 beer.<span style="mso-spacerun: yes;"> </span>Let the meat cook all day until the meat is so tender it is falling apart when touched.<span style="mso-spacerun: yes;"> </span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4ueRn2Av4xrpunipbxW7E-x6b0HL_iCbVyIfatu_sfMm47rZP4t_fI9ycxzoC1TALjN5TMqTATN_0DcJ642qqyq9Ala5doCPqJ-F_AuWomZ1-lFS0vmhcLSAA5TSUAwHaGnpeGRzzwIl/s1600/143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4ueRn2Av4xrpunipbxW7E-x6b0HL_iCbVyIfatu_sfMm47rZP4t_fI9ycxzoC1TALjN5TMqTATN_0DcJ642qqyq9Ala5doCPqJ-F_AuWomZ1-lFS0vmhcLSAA5TSUAwHaGnpeGRzzwIl/s320/143.JPG" width="320" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Arial;">Day 2:<o:p></o:p></span></span></div><span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Arial;">Take the meat out of the refrigerator and cut the meat up as fine as possible.<span style="mso-spacerun: yes;"> </span>You will be mincing the meat into the finest chop possible.<span style="mso-spacerun: yes;"> </span>In a new deep pan, add:<o:p></o:p></span></span><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1/2 cup </span></span><a href="http://www.food.com/library/wine-184"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">white wine </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span>1 small </span></span><a href="http://www.food.com/library/onion-148"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">onion </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">(finely chopped)<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>2 </span></span><a href="http://www.food.com/library/clove-325"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">cloves </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span>2 </span></span><a href="http://www.food.com/library/bay-leaf-163"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">bay leaves </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1/2 tsp </span></span><a href="http://www.food.com/library/nutmeg-333"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">ground nutmeg</span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"> <span style="mso-spacerun: yes;"> </span>2 sprigs </span></span><a href="http://www.food.com/library/parsley-171"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">parsley </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">(finely chopped) <span style="color: black;"><span style="mso-spacerun: yes;"> </span></span>3/4 teaspoon </span></span><a href="http://www.food.com/library/thyme-348"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">thyme </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2 teaspoons </span></span><a href="http://www.food.com/library/lemon-125"><span style="color: windowtext; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">lemon zest </span></span></a><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">(or squeeze of lemon juice) <span style="color: black;"><span style="mso-spacerun: yes;"> </span></span>1 cup chicken stock <o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Build your new broth with the ingredients above with 1 cup of chicken broth.<span style="mso-spacerun: yes;"> </span>Add the meat and let it simmer for 30 minutes.<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">In a separate small pan:</span></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial;"><span style="color: black; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">2 Tbl butter<span style="mso-spacerun: yes;"> </span></span><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";">1 Tbl garlic extra virgin olive oil <span style="mso-spacerun: yes;"> </span><span style="color: black;"><span style="mso-spacerun: yes;"> </span>3 Tbl flour<span style="mso-spacerun: yes;"> </span>1 cup chicken stock<o:p></o:p></span></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial;"><span style="color: black; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">M</span><span style="color: black; font-size: 10pt;">elt butter and oil in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. </span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">After the meat has cooked for 30 minutes, add the butter thickening mixture to the meat.<span style="mso-spacerun: yes;"> </span>Stir the mixture very well.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Last, drain the meat and let the meat cool in the refrigerator.<span style="mso-spacerun: yes;"> </span>The meat should be thick and stiff at this time. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Once the meat has cooled, add the 3 egg yolks and mix well (reserve the whites for later).<span style="mso-spacerun: yes;"> </span>Place the mixture back in the refrigerator.<span style="mso-spacerun: yes;"> </span>Let the meat cool completely.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Day 3:<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Take the cold meat dough, and roll them into mini sized sausages rolls (about 1.5" thick and about 3" long).<span style="mso-spacerun: yes;"> </span>Place the rolls onto a cookie sheet and refrigerate overnight.<o:p></o:p></span></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2qVgymdLQySQyJN7dpIKof_pAgk1WrBDB6WQRn9iX7QxBSWnHI48eBFq5y5ezsO8NrbT97_QG41IbliozoT0I9EIZiUtWGEPVT1_WG-rAjaciZ4nmaq-Y8vx7pUop_p-Dm_dxtZV4SSr/s1600/144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2qVgymdLQySQyJN7dpIKof_pAgk1WrBDB6WQRn9iX7QxBSWnHI48eBFq5y5ezsO8NrbT97_QG41IbliozoT0I9EIZiUtWGEPVT1_WG-rAjaciZ4nmaq-Y8vx7pUop_p-Dm_dxtZV4SSr/s320/144.JPG" width="320" /></a></div><br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Day 4:<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Prepare an egg wash and prepare to bread your rolls. <o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">6 </span></span><a href="http://www.food.com/library/egg-142"><span style="color: #00709b; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; text-decoration: none; text-underline: none;"><span style="font-family: Arial;">eggs </span></span></a><span style="font-family: Arial;"><span style="color: black; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">, separated into yolks and whites <span style="mso-spacerun: yes;"> </span>4 cups fine breadcrumbs<br />
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</span><span style="color: black; font-size: 10pt;">Slightly beat the eggwhites. Roll the kroketten through the breadcrumbs, then through the egg whites and then again through the crumbs. <o:p></o:p></span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUXC9XbQKN6p-3GxwjQ9QW3UlvQox4WpF3AHD0QHG-qnqfykQbF4mSA68XV25InzKKHuOdfnzA4jEeZYaNomL_R98bujY2NrWfe-etfI0aznKA5NcltRx3WQKZjV3IJgzh0Kvj4J5Z14Z/s1600/193.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUXC9XbQKN6p-3GxwjQ9QW3UlvQox4WpF3AHD0QHG-qnqfykQbF4mSA68XV25InzKKHuOdfnzA4jEeZYaNomL_R98bujY2NrWfe-etfI0aznKA5NcltRx3WQKZjV3IJgzh0Kvj4J5Z14Z/s320/193.JPG" width="320" /></a></div> <span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">** Make sure that the second coating of crumbs is thick and covers the entire meatloaf.<span style="mso-spacerun: yes;"> </span>We do not want any meat mix sticking out.<span style="mso-spacerun: yes;"> </span>Exposed meat can cause the meat to combust when deep fried.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNRJoh8AzSKTjzU8T08oyFDR-R5DDf8Cu9HQPaL3x3zIONPtJ7uE5A8qbnpS2_p4y2LKuBY9C01O3G3kgQUISGa1CoUqgYQVnvvlBk-_mR4HX6KS6ngJVykxYUJXeqEaD7kR37yjQP8XF/s1600/346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNRJoh8AzSKTjzU8T08oyFDR-R5DDf8Cu9HQPaL3x3zIONPtJ7uE5A8qbnpS2_p4y2LKuBY9C01O3G3kgQUISGa1CoUqgYQVnvvlBk-_mR4HX6KS6ngJVykxYUJXeqEaD7kR37yjQP8XF/s320/346.JPG" width="320" /></a></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><o:p><span style="font-family: Arial;"></span></o:p></span></div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial;">Deep fry the kroketten in small batches of four or five for about 4 minutes.<span style="mso-spacerun: yes;"> </span>They should be golden brown. Drain on absorbent paper.<br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> <o:p></o:p></span></span></div><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;"><em>Enjoy!</em> <br style="mso-special-character: line-break;" /> </span>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com0tag:blogger.com,1999:blog-2513459965916585276.post-80884690260365068072011-10-08T14:35:00.000-07:002011-10-08T14:36:22.853-07:00Savory Mini Cheesecakes with Pomegranate Balsamic Vinegar and Basil Olive Oil Pear Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0hNHuLvsRGTucJ1NfLl3kqBBiYlO62NpIf1XjJdq9vNWlBswE0m5uSvepIcx-ebnGEciS1kdKzp9yU2kvUAukWGUd3E1syaFBCPJHgF4rVqInnzJ3g3JHgToPSbF8krTRSlEicjtf2hR/s1600/152.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0hNHuLvsRGTucJ1NfLl3kqBBiYlO62NpIf1XjJdq9vNWlBswE0m5uSvepIcx-ebnGEciS1kdKzp9yU2kvUAukWGUd3E1syaFBCPJHgF4rVqInnzJ3g3JHgToPSbF8krTRSlEicjtf2hR/s320/152.JPG" width="320" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;"><span style="font-family: Georgia, "Times New Roman", serif;">This is one of my all time favorite starters.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It is also a tremendous crowd pleaser when I have company over for dinner.</span><span style="mso-spacerun: yes;"> </span></span></div><br />
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</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Prepare the batter: In a medium bowl </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Add ½ c whipped cream cheese</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">½ c lowfat cream cheese </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">2 large eggs </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">½ tsp each salt & pepper</span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">1T freshly minced parlsey </span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Whisk until smooth</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEgfyHfK-3Ox2X7AQ2Mlb7W1WBwvt5Hp1MYA2-yQuTFkZLLGn4UgpBAVYKJy7N2Bi0EcMZwFYIxdGzovD_IoAVO7HlDF3IoHLpTDCTwSLazn0tj0ahdh0HokBd3HiLwD_tq12adBxbIPc/s1600/222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEgfyHfK-3Ox2X7AQ2Mlb7W1WBwvt5Hp1MYA2-yQuTFkZLLGn4UgpBAVYKJy7N2Bi0EcMZwFYIxdGzovD_IoAVO7HlDF3IoHLpTDCTwSLazn0tj0ahdh0HokBd3HiLwD_tq12adBxbIPc/s200/222.JPG" width="200" /></a></div> <br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bTHrDTfGHFPHkZWEJ4uJW-Uu-TkHl0fHLbvCJebH6TfNSwmkpBqovOAn5O7KzQ-5x1-qrGWXX5GpZjuuFy8rkzgN1VBAaTpERduZ5QupdMTvAUwL7zUbSaMW_ZY0kIuq33zM1_s44osE/s1600/174.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bTHrDTfGHFPHkZWEJ4uJW-Uu-TkHl0fHLbvCJebH6TfNSwmkpBqovOAn5O7KzQ-5x1-qrGWXX5GpZjuuFy8rkzgN1VBAaTpERduZ5QupdMTvAUwL7zUbSaMW_ZY0kIuq33zM1_s44osE/s320/174.JPG" width="320" /></a><span style="font-family: Calibri;"></span> </div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><br />
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</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Prepare souffle molds:</span></div><span style="font-family: Georgia, "Times New Roman", serif;"> Generously coat the inside of the molds with unsalted butter</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Coat with bread crumbs</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Pour batter into each mold (3/4 up the mold).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Press 1T gorgonzola cheese into each mold- completely cover the cheese with batter.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Top with a pinch of fresh parsley.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Bake at 350 for 20 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Remove from oven and let the molds cool prior to plating.</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPGYTeViu52GyRXr8eyBL1RPygB77MXRwnvwO-ioYzfkXdHneuKRN8Fhb_sbEDJOZIJec7jhh8Avg-Yb3dFnF7TmYqbGA1RCgXWFyetnBVvImiEJDf_C6ehHFncKj4G30go5-sNtgLpSE/s1600/326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPGYTeViu52GyRXr8eyBL1RPygB77MXRwnvwO-ioYzfkXdHneuKRN8Fhb_sbEDJOZIJec7jhh8Avg-Yb3dFnF7TmYqbGA1RCgXWFyetnBVvImiEJDf_C6ehHFncKj4G30go5-sNtgLpSE/s320/326.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"><span style="font-family: Times New Roman;"> </span></span></span></div><span style="font-family: Calibri;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Salad</span></div></span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">I like to use a mixed spring green salad with red onions, cherry tomatoes and slice pear. The dressing is simple. I use locally produced Pomegranate Balsamic Vinegar and Basil Extra Virgin Olive Oil<span style="font-family: Calibri;"><span style="font-family: Georgia, "Times New Roman", serif;">.</span></span></div><span style="font-family: Calibri;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Georgia, "Times New Roman", serif;"> When developing this recipe, we tested a lot of different cheeses (goat, feta, parmesan and gorgonzola).<span style="mso-spacerun: yes;"> </span>The gorgonzola stole the show.<span style="mso-spacerun: yes;"> </span>This provided the best flavor.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="mso-spacerun: yes;"><span style="font-family: Georgia, "Times New Roman", serif;">Enjoy!</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Times New Roman;"> </span></div></span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"></div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com0tag:blogger.com,1999:blog-2513459965916585276.post-84889934829737961102011-08-06T08:08:00.000-07:002011-08-06T08:15:06.989-07:00Straight from Alaska Salmon on the BBQ<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOTcmfeqTiHD59dIUWIT2kfHyFzeMLJ5qEVzJolBzKKg5huYbSUtsX2U1_4yQzblQPXZfKcX3cSpZ4ntc3TfgdGrN64q_gFIykpkqtl6UsYW_e1xOpfbds5FDlCzPLjRHh3K3ltgy-2iR/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOTcmfeqTiHD59dIUWIT2kfHyFzeMLJ5qEVzJolBzKKg5huYbSUtsX2U1_4yQzblQPXZfKcX3cSpZ4ntc3TfgdGrN64q_gFIykpkqtl6UsYW_e1xOpfbds5FDlCzPLjRHh3K3ltgy-2iR/s320/005.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div align="center" class="separator" style="margin: 0in 0in 0pt; text-align: center;">A friend of mine is a pilot on JetBlue. He was frequenting Alaska over the summer. On one excursion, he packed a never been frozen freshly caught salmon and asked me to cook it. What a delight! I kept it super simple. I did want to interrupt the nature flavors of the salmon. </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">I started off by marinating the salmon in some garlic olive oil. After about an hour, I wrapped the salmon in some tin foil along with fresh green onions, a splash of Montreal Seasoning, the garlic olive oil and a dash of orange juice. I used orange juice instead of lemon. I didn't want to add a sour flavor to the fish. Since salmon has its own sweetness, I wanted to enhance the natural sweetness of the fish with the orange juice. Last, I wrapped the salmon air tight in foil and threw it on the grill. Depending on the thickness of the salmon, the time to cook will vary. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> </div><div style="text-align: center;">The fish was fantastic! Next summer, I am planning a trip out to Alaska with my our friends from JetBlue. I plan on diving deep into the seafood. I hope to bring back as variety of fish options to play with!</div><div class="separator" style="clear: both; text-align: center;"> </div>Enjoy!<br />
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</div><div class="separator" style="clear: both; text-align: center;"> </div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com1tag:blogger.com,1999:blog-2513459965916585276.post-78145026896687515442011-04-24T08:15:00.000-07:002011-04-24T08:16:04.377-07:00Shepard's Pie<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"><span style="font-size: small;"> </span> <div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 12pt;">This is the ultimate family style recipe. You can expand and make it as big as you would like. It is definitely not for those watching </span><span style="font-size: 12pt;">their waistline. </span></em></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div></span><em><span style="font-size: 14pt;"> </span></em></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnsqIHV8pYPmmRUHhPHsL5t2xlrNvptakYIL9icJSfp3Q1cwyaVDc-3PRAxTZjvNIgPTDwgcWPTiQGnB_XV81pxdOVqnxvt8clETfVdCEYJLiudGNdw9f3tXO3-tCeHV-MUE8u4nPqLzK/s1600/IMG_0339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnsqIHV8pYPmmRUHhPHsL5t2xlrNvptakYIL9icJSfp3Q1cwyaVDc-3PRAxTZjvNIgPTDwgcWPTiQGnB_XV81pxdOVqnxvt8clETfVdCEYJLiudGNdw9f3tXO3-tCeHV-MUE8u4nPqLzK/s320/IMG_0339.jpg" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="O" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><em>I like to slow cook the roast in the crock pot all day on low.<span style="mso-spacerun: yes;"> </span>It really cuts down the preparation time with this meal.<span style="mso-spacerun: yes;"> </span></em></span></div><div class="O" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"><em></em></span></span> </div><div class="O" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><em><span style="font-size: 12pt;">I start off by making my roast brew by adding to the crock pot onions, fresh garlic, rosemary, and basil.<span style="mso-spacerun: yes;"> For spices, I use </span>montreal steak seasoning.<span style="mso-spacerun: yes;"> </span>I </span><span style="font-size: 12pt;">cover with one beer, and I let this cook all day on low.<span style="mso-spacerun: yes;"> </span>I like to use Fat Tire. This beer adds a very nice flavor to the au jus.<span style="mso-spacerun: yes;"> </span>I </span><span style="font-size: 12pt;">highly recommend you pay close attention to the beer you add.<span style="mso-spacerun: yes;"> </span>If you add a bitter beer, you will get a bitter sauce.<span style="mso-spacerun: yes;"> </span></span></em></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"><em></em></span></span> </div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span><em>You </em></span><span style="font-size: 12pt;"><em>will cook all day until the meat falls apart when you try to pick it up with a fork.<span style="mso-spacerun: yes;"> </span></em></span></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><em></em></span></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;" v:shape="_x0000_s1026"><em></em></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxASmMhPLUx2B4aBoITopvXLzO9rC__1VecW5e1DmymtF-_2ZSLasR6OTFZdeScN-1HSJZcE6uDsVSglgFQ2XQLkLMn7UyH9yEdrfwXqk3NtiAJnt0X-DlIfe7qoIzQj_zOi6YeLaa65v/s1600/IMG_0349.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><em><img border="0" height="133px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxASmMhPLUx2B4aBoITopvXLzO9rC__1VecW5e1DmymtF-_2ZSLasR6OTFZdeScN-1HSJZcE6uDsVSglgFQ2XQLkLMn7UyH9yEdrfwXqk3NtiAJnt0X-DlIfe7qoIzQj_zOi6YeLaa65v/s200/IMG_0349.jpg" width="200px" /></em></a><em> </em></div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 12pt;">Once the meat has finished cooking, you will remove the roast and shred in a deep large casserole pan.<span style="mso-spacerun: yes;"> Cover with a couple handfuls of frozen peas.</span></span></em></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span></em> </div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span>You will strain the au jus </span><span style="font-size: 12pt;">into a medium size sauce pan.<span style="mso-spacerun: yes;"> </span></span></em></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"><em></em></span></span> </div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"><em></em></span></span> </div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;"><em></em></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><em><span style="font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzHHuST0vy7uZySb1CIKflQjuEmK61t6W6PfucIq1VDlhv-mAhbFR-uYN6OdKUN5mk50aHd5V-ZbmirK_k7lcMTXmDakQ5LSCOG8wY0F8CXiAYUIQ7wI5y7ecH3Uy2BHEBzTyGeUlV0c6/s1600/Std+Artichoke+%2818%29.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzHHuST0vy7uZySb1CIKflQjuEmK61t6W6PfucIq1VDlhv-mAhbFR-uYN6OdKUN5mk50aHd5V-ZbmirK_k7lcMTXmDakQ5LSCOG8wY0F8CXiAYUIQ7wI5y7ecH3Uy2BHEBzTyGeUlV0c6/s200/Std+Artichoke+%252818%2529.jpg" width="200px" /></a></span></em></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;"><em><span style="font-size: 12pt;"></span></em> </div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;"><em><span style="font-size: 12pt;">This is when I start to cook my potatoes. </span></em><em><span style="font-size: 12pt;">I leave the skin on red potatoes and cut into quarters.<span style="mso-spacerun: yes;"> </span></span></em><em><span style="font-size: 12pt;">I let them boil while I make my </span><span style="font-size: 12pt;">gravy. </span></em></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;"><em><span style="font-size: 12pt;"></span></em> </div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;"><em><span style="font-size: 12pt;"></span></em><span style="font-size: 12pt;"><em>Next, you will make the gravy.<span style="mso-spacerun: yes;"> </span></em></span><span style="font-size: 12pt;"><em>These are the components I use to make my gravy.<span style="mso-spacerun: yes;"> </span></em></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"><em></em></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em></em></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><em><span style="font-size: 12pt;">First, you will add a couple tablespoons of flour, bring to a boil, then I reduce heat and let it cook.<span style="mso-spacerun: yes;"> </span>Once the sauce thickens, I add </span><span style="font-size: 12pt;">a teaspoon beef bouillon and let it cook.<span style="mso-spacerun: yes;"> </span>Last, I remove the sauce from the heat and add cognac and one fresh small </span><span style="font-size: 12pt;">rosemary sprig.<span style="mso-spacerun: yes;"> </span>I let the sauce set off heat for about a minute or two.<span style="mso-spacerun: yes;"> </span>Then, I reintroduce low heat.<span style="mso-spacerun: yes;"> </span>The prevents the cognac </span><span style="font-size: 12pt;">from flaming.<span style="mso-spacerun: yes;"> </span>I let the sauce sit on low while I mash my potatoes.<span style="mso-spacerun: yes;"> </span></span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T0ACSJXWL7TSR65PFnzarfQPEz6rs8LWS_b9yCzpa3khRUHoTHKff36h6Mrx_nGzY7U_jfOrqzbq12euHsVml7Y7rSPye8t-TaPm8T1LuCNgYumetet_lzuUrvD3YCUrQF-ugkB-Qzej/s1600/Std+Artichoke+%2812%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="212px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T0ACSJXWL7TSR65PFnzarfQPEz6rs8LWS_b9yCzpa3khRUHoTHKff36h6Mrx_nGzY7U_jfOrqzbq12euHsVml7Y7rSPye8t-TaPm8T1LuCNgYumetet_lzuUrvD3YCUrQF-ugkB-Qzej/s320/Std+Artichoke+%252812%2529.jpg" width="320px" /></em></a></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"><em></em></span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><span style="font-size: 12pt;">The garlic cheesy mash potatoes sauce starts off in a small sauce pan.<span style="mso-spacerun: yes;"> </span>I add garlic olive oil, butter, fresh garlic and a couple </span><span style="font-size: 12pt;">leaves of rosemary.<span style="mso-spacerun: yes;"> </span>I let the sauce melt and sit on low.<span style="mso-spacerun: yes;"> </span>I add a little milk prior to mixing with my potatoes.<span style="mso-spacerun: yes;"> </span></span></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6WDeZFey0Gxa-nOlYzbNEq4oVvPdO7u2N8XZp8KduCbHEPMez7AY5exa9bJAhdSvPZCSaGQD4jIlw_nf4GJe26e281G1uXxmD6zW9L7GLCoIbrOvb1hSLhSenh2L3Mysm7-zAFgkEYGF/s1600/Std+Artichoke+%2821%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6WDeZFey0Gxa-nOlYzbNEq4oVvPdO7u2N8XZp8KduCbHEPMez7AY5exa9bJAhdSvPZCSaGQD4jIlw_nf4GJe26e281G1uXxmD6zW9L7GLCoIbrOvb1hSLhSenh2L3Mysm7-zAFgkEYGF/s320/Std+Artichoke+%252821%2529.jpg" width="320px" /></a></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span> </div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; 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cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtczWjpX43aYtvEPLwMP366AzrZcmzc_tRgHWXNT6cBk2Xlt-ymi5WIyrXb2-WXTTcHRbWtk5KzHZwDL9kuO-_MEWCAm8M3O62_KG4q1O6hLaqkA9IaIh6gtzBPPwIETZeVq66S5aTCkN/s320/Std+Artichoke+%252825%2529.jpg" width="320px" /></a></div></span></span></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;" v:shape="_x0000_s1026"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span></span> </div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: left;" v:shape="_x0000_s1026"></div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;">By hand, I mash my potatoes and add the garlic sauce.<span style="mso-spacerun: yes;"> </span></span><span style="font-size: 12pt;">Last, I add a handful of shredded mozzarella cheese.<span style="mso-spacerun: yes;"> </span></span><span style="font-size: 12pt;">I mash everything </span><span style="font-size: 12pt;">together until smooth.<span style="mso-spacerun: yes;"> </span></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;"><span style="mso-spacerun: yes;"></span>Last, I season the potatoes with montreal steak seasoning.<span style="mso-spacerun: yes;"> This spice adds salt, pepper, garlic which really adds a nice flavor to the potatoes.</span></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 12pt;"></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 12pt;">I add the garlic cheesy mash potatoes on top of the shredded beef in the casserole pan.<span style="mso-spacerun: yes;"> </span></span></div></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0OO6wcR5AFtPMgyQJk7Ygy3dmp7XOJENro0BDXzqeg_e5H0LqE4wPNkqTWsoN_SA_K9opTf4grcq5PZ1ian1z_gyd2DqTnUXTKOXNbRgcSauQ3IaIptGKJ6Z11No5wLpaXP1TAsLshWt/s1600/Std+Artichoke+%2823%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="213px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0OO6wcR5AFtPMgyQJk7Ygy3dmp7XOJENro0BDXzqeg_e5H0LqE4wPNkqTWsoN_SA_K9opTf4grcq5PZ1ian1z_gyd2DqTnUXTKOXNbRgcSauQ3IaIptGKJ6Z11No5wLpaXP1TAsLshWt/s320/Std+Artichoke+%252823%2529.jpg" width="320px" /></em></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>I top the dish off with a handful of <span style="font-size: 12pt;">mozzarella cheese.<span style="mso-spacerun: yes;"> </span>I bake at 350 for 25 minutes.<span style="mso-spacerun: yes;"> </span></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>You are ready to eat!!</em></div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em></em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuuARnkrz5p48aQvE6dn9mfEW8ICui3qr8rrCjcJFR3MueCqKKjBzquN6bSjfmP8CyrXyht4QbQd_iewAPaIFx-oNcfgcnifPaV0sYmj9yLlvsDJYBGC-0yVF2l-f-akfVmA43avLmpkX/s1600/Std+Artichoke+%2829%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="213px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuuARnkrz5p48aQvE6dn9mfEW8ICui3qr8rrCjcJFR3MueCqKKjBzquN6bSjfmP8CyrXyht4QbQd_iewAPaIFx-oNcfgcnifPaV0sYmj9yLlvsDJYBGC-0yVF2l-f-akfVmA43avLmpkX/s320/Std+Artichoke+%252829%2529.jpg" width="320px" /></em></a></div><em></em><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em>Enjoy!</em></div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com0tag:blogger.com,1999:blog-2513459965916585276.post-45039969324996549432011-04-17T07:35:00.000-07:002011-04-17T07:37:06.450-07:00Cream of Garlic Soup with Prawns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWmdX6yjD0L1VO9PLMsBVi547tv_6nNJTlCwc707si6LToW15lr8yQHg4By0d9BPe59-Jw-9RpDc9KNwHSKOxLPsmaRGL7IMJ_TyRf1Xjs-nskijv-k0VBTtqSL6M8BuJguVmYOY87_BX/s1600/IMG_0402.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 199px; margin-bottom: 1em; margin-left: 1em; width: 294px;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWmdX6yjD0L1VO9PLMsBVi547tv_6nNJTlCwc707si6LToW15lr8yQHg4By0d9BPe59-Jw-9RpDc9KNwHSKOxLPsmaRGL7IMJ_TyRf1Xjs-nskijv-k0VBTtqSL6M8BuJguVmYOY87_BX/s320/IMG_0402.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>When I was in Austria last year, I came across the most delicious soup. It was a very simple soup, the cream of garlic soup. I am not sure how they prepared this soup at the restaurant in Austria. It was definitely a very tasty soup, but it was very simple. It was very thin with nothing but chunks of garlic floating around. It was to die for! I decided to try a few ideas when I got home, and I came up with this recipe. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>Basically, I start off in a very large and deep pan, I add garlic olive oil, onion, tons of fresh garlic, cauliflower, potatoe, fresh thyme, basil and rosemary from my garden. I barely cover the mixture with vegatable broth. I bring the mix to a boil, and then I let it simmer until the potatoes and cauliflower are soft.</em></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlXCna3C4QjkHzej9XgsoWtBReSa4pktQWge9s83vs8p6YGn7XwqNPn-LktAoxGmo68h91StsS7wCqJ4muEFmfJZ1_G_LUS05yYcJ6sPiJoua4LErei73VdgLQJpyeWcb8bwitP9xkBX9/s1600/IMG_0394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlXCna3C4QjkHzej9XgsoWtBReSa4pktQWge9s83vs8p6YGn7XwqNPn-LktAoxGmo68h91StsS7wCqJ4muEFmfJZ1_G_LUS05yYcJ6sPiJoua4LErei73VdgLQJpyeWcb8bwitP9xkBX9/s320/IMG_0394.jpg" width="320" /></em></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>I know you may be wondering why I add potatoe and cauliflower? I am going to use them as my thicking agent when I blend the soup. When chosing a soup thicking process, you have a lot of options. I prefer to use veggies instead of bread. I found that potatoe and cauliflower add a great deal of density and nutrition to the soup without adding a ton of flavor. They are pretty neutral in flavor. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg119IFWEHEuL6_boebEfBjR7_ppiGxrOS72xKC5xVE1aNHLfT_TaWsC_wxkS3NTJu2TKt9bhdyHdNpWW0gwfavT_2Ret8EZYYKxSsT7zUuqbfFTJdxdcjsFUQ_lxti_NRizT6XvEoJ5ySv/s1600/IMG_0404.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><em><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg119IFWEHEuL6_boebEfBjR7_ppiGxrOS72xKC5xVE1aNHLfT_TaWsC_wxkS3NTJu2TKt9bhdyHdNpWW0gwfavT_2Ret8EZYYKxSsT7zUuqbfFTJdxdcjsFUQ_lxti_NRizT6XvEoJ5ySv/s200/IMG_0404.jpg" width="200" /></em></a><em>Next, I puree the mixture with my handheld. When finished, the soup should be super thick. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>At this time, you will add the cream. I decided to go with a lowfat option. In this area, you have a variety of options. If you want the full cream, that would be the first option. Or, you can substitute a heavy cream with a can of low fat or fat free evaporated milk. Or, you can do a combination of low and fat free. </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3o3ZbgaX924fRc221WCH6XTC-eQokpJGRPoYgTglZbB94FhOOJbx49A2Xy-eujAqwcEp4omVu_QW0qb-WtZAli-o1FqUQA67jaO5Y8VbCvOpvJ1Vl-6O-XVsDgfIuAYNjw0DiE3nVWu-/s1600/IMG_0399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3o3ZbgaX924fRc221WCH6XTC-eQokpJGRPoYgTglZbB94FhOOJbx49A2Xy-eujAqwcEp4omVu_QW0qb-WtZAli-o1FqUQA67jaO5Y8VbCvOpvJ1Vl-6O-XVsDgfIuAYNjw0DiE3nVWu-/s320/IMG_0399.jpg" width="320" /></em></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em>Next, I sautee prawns in a garlic oil and fresh garlic mixture. It is a quick cooking time. You should serve this the second the prawns turn pink.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvf4PTEFbF3IDt0raqoTBJpmhAoHirJKbNv3dOoeOOWoHsKX1Zd2IGAZj1bRm0JZ_BlV01f1d7LkpyfHziCPjrHoBfbyQlO2Zobln12GRRgtKnuiHWX5RuLzRyuEKvmHQZvSSMS3HSC3Z/s1600/IMG_0400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvf4PTEFbF3IDt0raqoTBJpmhAoHirJKbNv3dOoeOOWoHsKX1Zd2IGAZj1bRm0JZ_BlV01f1d7LkpyfHziCPjrHoBfbyQlO2Zobln12GRRgtKnuiHWX5RuLzRyuEKvmHQZvSSMS3HSC3Z/s320/IMG_0400.jpg" width="320" /></em></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em>I pour the prawns and the garlic juice over the soup and serve! You can garnish with parsley or scallions.</em></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sIWNovi_9Y2r9w72qrQThsFoOpuI37FdpwvAO1Wzpy03h4actFyX_dTI_7XN97L6N64Jaei6W-OgMHHMThZ_m3zB9e8GUq4zH5eQtbiHuD9Yifqg8QGX6njEqmZ4a24EFqDGc8KrJkdR/s1600/IMG_0401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sIWNovi_9Y2r9w72qrQThsFoOpuI37FdpwvAO1Wzpy03h4actFyX_dTI_7XN97L6N64Jaei6W-OgMHHMThZ_m3zB9e8GUq4zH5eQtbiHuD9Yifqg8QGX6njEqmZ4a24EFqDGc8KrJkdR/s320/IMG_0401.jpg" width="320" /></em></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em>This is one of my all time favor soups. It is hearty and very filling. When you use a lowfat or fat free creaming method, it is more healthy than traditional cream soups.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em></em></div><div style="text-align: center;"><em> PS- Probably best to make this on a night when you know you are not going to be out and about. The garlic is rather strong!</em></div><div class="separator" style="clear: both; text-align: center;"><em></em></div><br />
<div style="text-align: center;"><em>Enjoy!</em></div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com0tag:blogger.com,1999:blog-2513459965916585276.post-52776517517025304252011-04-11T18:01:00.000-07:002011-04-12T08:27:47.475-07:00Spicy Red Thai Curry Mussels & Prawns<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="O" v:shape="_x0000_s1026"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySS0FVqxCJqbML_7DqlrSwYdxsoZMD148hFZLB1asJ0MKaM37ByhnPqb5GGFttWyZPkDqtbW83_6QBvP79iv2xX9HS1TXkcb7SD2UxeN5P0fRvDM2VA67QhV1iZ-63AceEE5oCy8df3Bn/s1600/IMG_0276.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySS0FVqxCJqbML_7DqlrSwYdxsoZMD148hFZLB1asJ0MKaM37ByhnPqb5GGFttWyZPkDqtbW83_6QBvP79iv2xX9HS1TXkcb7SD2UxeN5P0fRvDM2VA67QhV1iZ-63AceEE5oCy8df3Bn/s320/IMG_0276.jpg" width="320" /></a><span style="font-size: 20pt;"><span style="font-size: small;"> </span></span><span style="font-size: 20pt;"><span style="font-size: 14pt;"><em></em></span></span> </div><div class="O" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 14pt;">First, you will need to wash and de-barnacle-ize (my new word for the day!) your mussels.<span style="mso-spacerun: yes;"> I use 1 lb of each of mussels and prawns. </span></span></em><br />
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<em><span style="font-size: 14pt;">Wash your prawns, </span><span style="font-size: 14pt;">and I would suggest you keep the shells on the prawns.<span style="mso-spacerun: yes;"> When cooking with shrimp, I highly recommend that you always leave the shells on. The shells add so much favor. If you would like to prove this to yourself, I recommend cooking one dish with the shells and one without. You can run your own test and see if you can taste the difference. I use to get complaints (of laziness)- why do you have to leave the shells on? One day , I cooked the same dish with no shells. My family could tell the difference. A little shell won't kill ya. God gave you fingernails! Use them! It is worth the hassle. </span>Definitely, make sure the shrimp is deveined. </span></em><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 20pt;"><span style="font-size: 14pt;"><em>Sauce steam mussels: </em></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 20pt;"><span style="font-size: 14pt;"><em></em></span> </span> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><div class="O" v:shape="_x0000_s1026"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WXFzh4_ajTv1bV91T6CaU1IW0Ipwzj4za7g8A-uDEzL76QbNas8S92sfAN3Whnuc_UjJgmNYNY3Oz6WHZFHhKxYqDWHuExb0VBGlTlITZcHnGAQ4QDs90Gwpt4b6z9V3kQt90AqfWB-o/s1600/IMG_0283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WXFzh4_ajTv1bV91T6CaU1IW0Ipwzj4za7g8A-uDEzL76QbNas8S92sfAN3Whnuc_UjJgmNYNY3Oz6WHZFHhKxYqDWHuExb0VBGlTlITZcHnGAQ4QDs90Gwpt4b6z9V3kQt90AqfWB-o/s320/IMG_0283.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 14pt;">For the steam sauce, add dry white wine or filtered sake, onions, lemongrass, red curry paste, kaffir (lime leaves) and a pinch of sugar- </span><span style="font-size: 14pt;">simmer until the wine evaporates.<span style="mso-spacerun: yes;"> Basically, you are releasing and concentrating flavor in this brew. You are building a new paste.</span></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><br />
</div></div></div></div><em><span style="font-size: x-large;"></span></em> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKrxESLCbv856prd8mDc1YRyhkESzqClc9VDH8UGK-M7vhxYagKGUQsUUZtr1CNUrvx2VwlwNWv_q5lrfdyifSLhfXjWK6nsH62jC2jSM8HUVABqmMZ8xL-FP5kqh_ny1TIHCkYGo9mOd/s1600/IMG_0293.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKrxESLCbv856prd8mDc1YRyhkESzqClc9VDH8UGK-M7vhxYagKGUQsUUZtr1CNUrvx2VwlwNWv_q5lrfdyifSLhfXjWK6nsH62jC2jSM8HUVABqmMZ8xL-FP5kqh_ny1TIHCkYGo9mOd/s320/IMG_0293.jpg" width="320" /></a><em><span style="font-size: 14pt;"><span style="mso-spacerun: yes;"></span>Next, add fish broth to the new paste and a steam sauce, then add mussels and turn stove to high heat- cook for 5 </span><span style="font-size: 14pt;">to 6 minutes or until you see all the mussels open.<span style="mso-spacerun: yes;"> </span></span></em><br />
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<div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>Remove mussels from the sauce and strain the juice.<span style="mso-spacerun: yes;"> </span></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div></div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 20pt;"><span style="font-size: small;"></span></span><br />
<div class="O" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-margin-left-alt: 216;" v:shape="_x0000_s1026"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbOKGNUuyTUmGfwOwV2T_ZyKIPvz3DbyFzU-qus-VFhwDs_DG4g9jIEGBEz3HiowBT2tspPRCPA1-TCGotUAOd1b4GY75mz7ynk0Rn-nY8P9LFr0xHyEgU2KcAyKdVxVQ0-XRnYVtvAXG/s1600/IMG_0288.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbOKGNUuyTUmGfwOwV2T_ZyKIPvz3DbyFzU-qus-VFhwDs_DG4g9jIEGBEz3HiowBT2tspPRCPA1-TCGotUAOd1b4GY75mz7ynk0Rn-nY8P9LFr0xHyEgU2KcAyKdVxVQ0-XRnYVtvAXG/s320/IMG_0288.jpg" width="320" /></a><span style="font-size: 14pt;"><em>Next, add more white wine, onions, red curry paste to the juice and make your final sauce.<span style="mso-spacerun: yes;"> </span>I add some heat the sauce at this point by adding hot chili oil.<span style="mso-spacerun: yes;"> </span>I add the prawns, bamboo shoots and straw mushrooms to the sauce and cook until the shrimp turn a beautiful pink color.</em></span><br />
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<div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>Last, I add a can coconut milk to give it that thai spin. </i></span><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div></div></div></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_yivSoBUYluqcsz15-9png8KP7xYSHs5ymzDcdQM5pHH0OSkHIdCegclIz4utdtZNHU91rWq_3w8llfa5IyLwu9R81plqlF5wbE3M-2Holi30Gc7Z1mJdj6P8A21muMQkaGjBNnjrUPL/s1600/IMG_0299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_yivSoBUYluqcsz15-9png8KP7xYSHs5ymzDcdQM5pHH0OSkHIdCegclIz4utdtZNHU91rWq_3w8llfa5IyLwu9R81plqlF5wbE3M-2Holi30Gc7Z1mJdj6P8A21muMQkaGjBNnjrUPL/s320/IMG_0299.jpg" width="320" /></a></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"> <span style="font-size: 20pt;"><span style="font-size: small;"> </span> </span><br />
<div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><em><span style="font-size: 14pt;">When I serve, I add back the mussels and taste the sauce to see if I need to add anymore seasoning like salt or pepper.<span style="mso-spacerun: yes;"> </span></span><span style="font-size: 14pt;">Or, you can add fish sauce.<span style="mso-spacerun: yes;"> </span>I would taste the fish sauce prior to adding.<span style="mso-spacerun: yes;"> </span>It is very salty.<span style="mso-spacerun: yes;"> </span>To me, it tastes </span><span style="font-size: 14pt;">like soy sauce to the 1 millionth power!<span style="mso-spacerun: yes;"> </span>Add very carefully… </span></em><br />
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</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><em>In this dish, I used fetticini rice noodles, or you can substitute sticky rice,, basically whatever you like! </em></span><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><em>When you are serving, I like to add fresh cilantro and lime. I know this dish looks small in the picture, but this bowl is actually a very large bowl. It could feed 5 to 6 people, easily.</em></span><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><em>Enjoy! </em></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div></div></div></div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com0tag:blogger.com,1999:blog-2513459965916585276.post-16746166706090056742011-04-10T16:43:00.000-07:002011-04-11T16:49:00.399-07:00Brownie Explosion Ice Cream Sundae<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"> <br />
<div class="O" v:shape="_x0000_s1026"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIT2apbLgjX51WHExqjhaGwNgIBfIYl04HgG_9DEgRtFudHVZdGA1jO-xCT87tKeSW6iP-THn9EjhRrS7cSG1G3sPXKC2yYERLlufLhqLcOZVJWNX6NVjQmd0SDGpr-uKQEkncO98avLb/s1600/IMG_0274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIT2apbLgjX51WHExqjhaGwNgIBfIYl04HgG_9DEgRtFudHVZdGA1jO-xCT87tKeSW6iP-THn9EjhRrS7cSG1G3sPXKC2yYERLlufLhqLcOZVJWNX6NVjQmd0SDGpr-uKQEkncO98avLb/s320/IMG_0274.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FQJsHS2rNbo9SBsFlxZZVRzvoBFQlCi9g2IfjHL5H1_PftI1bTfkyuF7lFGX0liMEhyphenhyphenAMRB0-BH7Gq0h1dliijcGe6o0sS1ul6Z4IafZuNTtuJw51Nx7jzYpjI_rMWaZpC1RdSlZPmqm/s1600/IMG_0228.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FQJsHS2rNbo9SBsFlxZZVRzvoBFQlCi9g2IfjHL5H1_PftI1bTfkyuF7lFGX0liMEhyphenhyphenAMRB0-BH7Gq0h1dliijcGe6o0sS1ul6Z4IafZuNTtuJw51Nx7jzYpjI_rMWaZpC1RdSlZPmqm/s200/IMG_0228.jpg" width="200" /></a><span style="font-size: 14pt;"><i>I start off by make a typical peanut butter cookie dough.<span style="mso-spacerun: yes;"> </span>I make half a recipe. I like to add some milk chocolate </i></span><span style="font-size: 14pt;"><i>chips to the dough. </i></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCA4O1YFI0moTcyfkLwuIDK2NyG6eG1l3H7qwSnQsfvaU3Lv64Rk5sdIuguaeqRCcC1_FNh0YThURAvumPw52-YXRZXlzo73cVzbT7EmQSLstcDw5Boz0Qq0coBijUMRBemM_Sxepc5zO/s1600/IMG_0226.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCA4O1YFI0moTcyfkLwuIDK2NyG6eG1l3H7qwSnQsfvaU3Lv64Rk5sdIuguaeqRCcC1_FNh0YThURAvumPw52-YXRZXlzo73cVzbT7EmQSLstcDw5Boz0Qq0coBijUMRBemM_Sxepc5zO/s200/IMG_0226.jpg" width="200" /></a><span style="font-size: 14pt;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"> <br />
<div class="O" v:shape="_x0000_s1026"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"><i>I make a full box of brownie dough.<span style="mso-spacerun: yes;"> </span>I like to add a little Godiva Chocolate Liquor to the dough.<span style="mso-spacerun: yes;"> </span>I replace half the </i></span><span style="font-size: 14pt;"><i>water the recipe calls for with the liquor.<span style="mso-spacerun: yes;"> </span>I also add milk chocolate chips to the dough.<span style="mso-spacerun: yes;"> </span>I LOVE THIS </i></span><span style="font-size: 14pt;"><i>DOUGH!!!!<span style="mso-spacerun: yes;"> </span>If you are a cookie dough lover, you will love this dough! </i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div></div></div></div></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZKbwHtNIGTM7D_BnuRo7seOObKWaqjhJF29Z0H88m-hRYsd_Aqnob2dUHGlxhyLZ6icBTWiJobflC0QM_lIQBdvGIUOfKiem0MrsBdAAHZz2E-RaNqaHB5LHaQAzj9erh7rtEHBIe_xi_/s1600/IMG_0232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZKbwHtNIGTM7D_BnuRo7seOObKWaqjhJF29Z0H88m-hRYsd_Aqnob2dUHGlxhyLZ6icBTWiJobflC0QM_lIQBdvGIUOfKiem0MrsBdAAHZz2E-RaNqaHB5LHaQAzj9erh7rtEHBIe_xi_/s320/IMG_0232.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="O" style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-margin-left-alt: 216; text-align: center;" v:shape="_x0000_s1026"><span style="font-size: 14pt;"><i>I bake the brownies along first for about half the specified baking time.<span style="mso-spacerun: yes;"> </span>After about 15 minutes or so, I add granola on top of the brownie batter.<span style="mso-spacerun: yes;"> </span>Next, I add big chunks of peanut butter chocolate chip cookie dough.<span style="mso-spacerun: yes;"> </span>I bake for about 20 </i></span><span style="font-size: 14pt;"><i>minutes more.<span style="mso-spacerun: yes;"> </span></i></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzLaZqnPH7XHJlHlHF1ApGcft412bQ4UBM5WnEygXB5b7CKOCBy9BsWR4jJz1WgTvDwKZTd0WXMkbqgjAIJZCmyQvcmoixpFuQBW63PbhR2GflrAg6yVlMiOCPkFkWh712zeLPQO5cEXu/s1600/IMG_0246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzLaZqnPH7XHJlHlHF1ApGcft412bQ4UBM5WnEygXB5b7CKOCBy9BsWR4jJz1WgTvDwKZTd0WXMkbqgjAIJZCmyQvcmoixpFuQBW63PbhR2GflrAg6yVlMiOCPkFkWh712zeLPQO5cEXu/s320/IMG_0246.jpg" width="320" /></a></div> <br />
<div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"><i>The baking time will depend on the size of the pan you use for baking.<span style="mso-spacerun: yes;"> </span>Keep in mind, when you add liquor, this </i></span><span style="font-size: 14pt;"><i>will increase your baking time.<span style="mso-spacerun: yes;"> </span>You will need to keep an eye on your brownie dough.<span style="mso-spacerun: yes;"> </span>Use a toothpick to </i></span><span style="font-size: 14pt;"><i>determine if the brownies are ready.<span style="mso-spacerun: yes;"> </span></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YKZcOiCbVmHUvfrsgIL8JgLNp62io5A4_53nlCObQt1-zUaFutcyoN3wzgZjzQU0Fevai5mC-AHv-2XeiJsAYApsRQQi71k2bZnvdJIfe7ATeaTtP5iRrT727jKheKTFdXnIvxWI7Z_F/s1600/IMG_0272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YKZcOiCbVmHUvfrsgIL8JgLNp62io5A4_53nlCObQt1-zUaFutcyoN3wzgZjzQU0Fevai5mC-AHv-2XeiJsAYApsRQQi71k2bZnvdJIfe7ATeaTtP5iRrT727jKheKTFdXnIvxWI7Z_F/s320/IMG_0272.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><span style="font-size: 14pt;"><i>I like to serve these brownies with vanilla ice cream and caramel sauce- warm of course!</i></span></div><br />
<span style="font-size: 14pt;"><i>Enjoy! </i></span><br />
<div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '100 50 0'; mso-margin-left-alt: 216;"></div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com0tag:blogger.com,1999:blog-2513459965916585276.post-68964170806705527592011-04-10T16:17:00.000-07:002011-04-12T08:23:43.188-07:00Orange Basil Chicken<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR-L_0_9nPHlCr-S-zL4fQcCGc4wQPMV9QjhmAe-voisLBYyx6mp66zyd2rUZ1nX-GSAyL6ocgZ_1Jizt16tvDdwMMHuFF9pjIpi-_EzeyvTzLIEdbkzVLmhGlzkUPKMyuU7MwSiRUJ-u/s1600/IMG_0166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR-L_0_9nPHlCr-S-zL4fQcCGc4wQPMV9QjhmAe-voisLBYyx6mp66zyd2rUZ1nX-GSAyL6ocgZ_1Jizt16tvDdwMMHuFF9pjIpi-_EzeyvTzLIEdbkzVLmhGlzkUPKMyuU7MwSiRUJ-u/s320/IMG_0166.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"><i>The three key elements in this recipe is naval oranges, sweet basil and orange infused extra virgin olive oil. </i></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkJ5-3OnhTv-g6E4xycaex_SSA6UCtQRo56ID47rWbQOJJFJGPQFGkrz3aEzjeLpnPEU0Ogo7qW5uADVrSYNntndV4cH5wU0MYatU4aogyZnbJnbEq8yQLcPZK2unFskqCkdpoNu7vsyZ/s1600/IMG_0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkJ5-3OnhTv-g6E4xycaex_SSA6UCtQRo56ID47rWbQOJJFJGPQFGkrz3aEzjeLpnPEU0Ogo7qW5uADVrSYNntndV4cH5wU0MYatU4aogyZnbJnbEq8yQLcPZK2unFskqCkdpoNu7vsyZ/s320/IMG_0173.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"><i>The first thing I did was juice 2 naval oranges.<span style="mso-spacerun: yes;"> </span>I took a few tablespoons of the juice and I mixed with the other </i></span><span style="font-size: 14pt;"><i>two ingredients to create a marinade. I salt and pepper to season the meat. </i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"></span><br />
<div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>With this recipe today, I am focusing on a healthier style of cooking that would be considered a recipe used </i></span><span style="font-size: 14pt;"><i>when you are watching what you are eating.<span style="mso-spacerun: yes;"> </span>I use skinless chicken breasts to start with.<span style="mso-spacerun: yes;"> </span>I watch the </i></span><span style="font-size: 14pt;"><i>amount of oil I add to the dish. </i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>After the marinating, I bake the chicken at 350 degrees with a meat thermometer to make sure the internal </i></span><span style="font-size: 14pt;"><i>meat was cooked to proper temperature of 170 F (for breast meat).<span style="mso-spacerun: yes;"> </span></i></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42NT8swpb8SvKVzjsGSo4LWOs8x6ICa8QS1iSIWitbEAYUFkNEdnyJbH9VpETJ7MZpRFT36W538gLXXFe2-hf4O_ANMZCmSM8HtPACj043-FT3lGW6mtwulJThXy2UoOcJ_uzBxBnWrqp/s1600/IMG_0184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42NT8swpb8SvKVzjsGSo4LWOs8x6ICa8QS1iSIWitbEAYUFkNEdnyJbH9VpETJ7MZpRFT36W538gLXXFe2-hf4O_ANMZCmSM8HtPACj043-FT3lGW6mtwulJThXy2UoOcJ_uzBxBnWrqp/s200/IMG_0184.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmw7r3UuyYSJI1RIr7vXeccuWB8qMwz0d2Kl2WSAM8R4Gi8BAdioYY2G5mblRHmn-b6yFYzY3052-0rLKgGWaGu3NVB1mbG5Cqd3tcGq_gNPn4nsxEVBO7JQ7KMgTxF1PIDMd8SPyj2st/s1600/IMG_0206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmw7r3UuyYSJI1RIr7vXeccuWB8qMwz0d2Kl2WSAM8R4Gi8BAdioYY2G5mblRHmn-b6yFYzY3052-0rLKgGWaGu3NVB1mbG5Cqd3tcGq_gNPn4nsxEVBO7JQ7KMgTxF1PIDMd8SPyj2st/s200/IMG_0206.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216; text-align: center;"><span style="font-size: 14pt;"><i>Next, I prepare the sauce of glaze.<span style="mso-spacerun: yes;"> </span>In a small sauce pan I add the rest of the orange juice, 1Tb orange infused EVOO, one </i></span><span style="font-size: 14pt;"><i>sweet basil leaf from my garden, 2 cloves, fresh ginger, garlic and 1/4cup of orange marmalade.<span style="mso-spacerun: yes;"> </span>I let this </i></span><span style="font-size: 14pt;"><i>mixture simmer for 15 to 20 minutes.<span style="mso-spacerun: yes;"> </span></i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEFBxWGXz6hS9I4VU9n_zpMn_-A6Mhf9YrsxnBwdUWemBWO71HLqAtVST8nTqeZ-4b2qRwuULBaa3tYmCPsUp5p8P0BrSNneNVh44cdx8NU68tVUKVycIPxiVNAs2DUhFMrg6kH1ajs4W/s1600/IMG_0216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEFBxWGXz6hS9I4VU9n_zpMn_-A6Mhf9YrsxnBwdUWemBWO71HLqAtVST8nTqeZ-4b2qRwuULBaa3tYmCPsUp5p8P0BrSNneNVh44cdx8NU68tVUKVycIPxiVNAs2DUhFMrg6kH1ajs4W/s320/IMG_0216.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>At the final step of cooking the meat, I add some glaze to the meat and turn up the oven to broil to help </i></span><span style="font-size: 14pt;"><i>create a crust and caramelize the topping on the meat.<span style="mso-spacerun: yes;"> </span></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>I serve this dish with brown rice and spinach.<span style="mso-spacerun: yes;"> </span>The glaze goes well with all these components in the dish.<span style="mso-spacerun: yes;"> </span>I </i></span><span style="font-size: 14pt;"><i>add freshly chopped sweet basil as the finishing touch. </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span id="goog_1795592836"></span><span id="goog_1795592837"> <span style="font-size: 14pt;"><i>This is a super easy and very healthy dish.<span style="mso-spacerun: yes;"> </span></i></span></span></div><div class="O" v:shape="_x0000_s1026"><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>Another variation, you can substitute salmon in the dish.<span style="mso-spacerun: yes;"> </span></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i>Another more variation for those not caring about the waistline, you can make a macadamia nut crust for the </i></span><span style="font-size: 14pt;"><i>chicken and broil the chicken and glaze.<span style="mso-spacerun: yes;"> </span>The idea comes from Hawaii.<span style="mso-spacerun: yes;"> </span>They love to add finely chop macadamia to build </i></span><span style="font-size: 14pt;"><i>crust. You can add this fish and poultry.<span style="mso-spacerun: yes;"> </span>The main issue with macadamia nuts is they are crazy high in fat!<span style="mso-spacerun: yes;"> </span>If you want </i></span><span style="font-size: 14pt;"><i>to add a top layer of crust, then you would add the flavor with less fat. </i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i></i></span></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"></div><div style="mso-char-wrap: 1; mso-kinsoku-overflow: 1; mso-line-spacing: '80 20 0'; mso-margin-left-alt: 216;"><span style="font-size: 14pt;"><i><span style="mso-spacerun: yes;"></span>In this picture and dish, I add some heat to fit my personal taste.<span style="mso-spacerun: yes;"> </span></i></span></div></div>Kristyhttp://www.blogger.com/profile/00508976287248647187noreply@blogger.com1