tag:blogger.com,1999:blog-13597890477704519342024-03-12T23:59:07.422-05:00Chez Helene CookbookCookbooks are available for $25.
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.comBlogger233125tag:blogger.com,1999:blog-1359789047770451934.post-90282981335618636642016-01-15T10:27:00.000-06:002016-01-15T10:27:52.766-06:00Greek Couscous SaladDonald and I spent last summer cruising the Mediterranean, yeah we are so FANCY. One of our favorite places was GREECE. The food, the water, the laid back attitude, we LOVED it. This is a recipe to remind us of some the excellent food we had while we were there. We like it and hope you do, too!<br />
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DmbiSHVS-gc/Vpkb0DFRkFI/AAAAAAAAB4s/7-G2s0DAhOc/s1600/IMG_0628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-DmbiSHVS-gc/Vpkb0DFRkFI/AAAAAAAAB4s/7-G2s0DAhOc/s400/IMG_0628.JPG" width="400" /></a></div>
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<div style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Book Antiqua","serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt;">Ingredients:</span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li style="background: white; color: #383838; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-hyphenate: auto; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif"; mso-fareast-language: EN-US;">1 (10 oz.) box plain quick-cooking couscous</span></li>
<li style="background: white; color: #383838; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-hyphenate: auto; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif"; mso-fareast-language: EN-US;">2 C. water</span></li>
<li style="background: white; color: #383838; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-hyphenate: auto; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif"; mso-fareast-language: EN-US;">1 T. olive oil</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">½ C. Kalamata olives, pitted,
cut in half</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">2 Roma tomatoes, chopped</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">1 medium zucchini or cucumber cut
into ¼’s and thinly sliced</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">½ C. feta cheese, crumbled</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">6 green onions, thinly sliced
or ½ of a small red onion, chopped</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">¼ C. extra virgin olive oil</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">¼ C. lemon juice, freshly
squeezed</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">2 garlic cloves, minced</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">1 t. Cavender’s Greek seasoning
</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">1 t. garlic salt</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">½ t. black pepper</span></li>
</ul>
<div style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Book Antiqua","serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt;">Directions:</span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">In a medium sauce pan, combine
water and 1 T olive oil over high heat until boiling.</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">Add couscous and stir until
water begins to boil again, cut the heat and cover.<span style="mso-spacerun: yes;"> </span>Allow to sit for 5 minutes.</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">Combine the last six
ingredients in a small bowl to make the dressing.</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">Fluff the couscous in a large
bowl with a cover.</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">Add the olives, tomatoes,
zucchini or cucumbers, cheese, and onions, toss with couscous.</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">Pour the dressing over the salad
and toss.</span></li>
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">Refrigerate for at least 4
hours or overnight and serve.</span></li>
</ol>
<div style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Book Antiqua","serif"; font-size: 14pt; mso-bidi-font-size: 12.0pt;">Tips
and Tricks</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Book Antiqua","serif";">:</span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li style="color: black; font-family: "Book Antiqua","serif"; font-size: 12pt; font-style: normal; font-weight: normal; margin: 0in 0in 0pt; mso-list: l2 level1 lfo3; tab-stops: list .5in;"><span style="font-family: "Book Antiqua","serif";">When cutting the Roma tomatoes,
cut the tomato into ¼’s and slightly squeeze until the seeds are removed.
(you may need to run your finger underneath the center vein to release the
seeds)</span></li>
</ul>
<br /><br />
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "Book Antiqua","serif"; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span></div>
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<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Book Antiqua","serif";"> </span></div>
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<div style="margin: 0in 0in 0pt;">
<span style="font-family: "Book Antiqua","serif";"> </span></div>
<br />eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-67841573353804680752014-01-25T07:00:00.000-06:002014-01-25T07:00:00.250-06:00Risotto<span style="font-family: Verdana, sans-serif;">This a recipe from the Pioneer Woman, Ree Drummond. It was my first attempt at Risotto and I was scared to do it. I've heard horror stories about gummy risotto or undercooked risotto. I followed her recipe almost exactly. I reduced the amount of cheese she added, but other than that it is very much the same.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jU089eowMPU/UtxZou2LD9I/AAAAAAAABUk/gNV_9-SpQkU/s1600/Risotto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jU089eowMPU/UtxZou2LD9I/AAAAAAAABUk/gNV_9-SpQkU/s1600/Risotto.JPG" height="300" width="400" /></a></div>
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b><br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. butter<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 medium onion, finely chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4 garlic cloves, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 lb. Arborio rice<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">8 C. chicken stock<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. Parmesan, Romano, or
Asiago cheese (or a mixture of all three)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. heavy cream<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. chives, chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. kosher salt <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. black pepper</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the chicken stock to a
medium size pot and place over medium heat until the stock comes to a
boil.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Heat a large skillet over
medium-low heat and add the olive oil and butter. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the onions and sauté for
about 10 minutes or until translucent.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the garlic and cook for one
minute.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the Arborio rice and stir
to coat the rice thoroughly. Adding 1 C. at a time, add the 8 C. of
chicken stock, stirring frequently. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">As soon as it appears that the
rice has absorbed each helping of broth, add in the next helping. This
process will take at least 20 minutes. Rice is done when it no longer has
a hard bite.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">When the rice is done, add in
the heavy cream, cheese, chives, salt, and pepper.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Heat through and serve hot.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">This is a slow process. Don’t try to rush it. Allow each cup of chicken stock to fully
absorb before adding the next cup to the skillet.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">This is the base for risotto,
but be creative and add what you like to mix: sundried tomatoes, artichoke
hearts, capers, asparagus, etc.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-47295443679252627962014-01-18T07:00:00.000-06:002015-10-14T11:04:52.107-05:00Something Special Party Nuts<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 19.09090805053711px;">These party nuts are the perfect combination of spicy, sweet, and salty. It is a great addition to cocktail hour or even just a special afternoon treat!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QRhf87kdgkg/UtrBGs8EtSI/AAAAAAAABUU/ynR2AfUZyAk/s1600/Something+Special+Party+Nuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QRhf87kdgkg/UtrBGs8EtSI/AAAAAAAABUU/ynR2AfUZyAk/s1600/Something+Special+Party+Nuts.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. pecan halves<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. whole cashews<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. walnut halves<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. almonds<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. ground cumin<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. ground cinnamon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. garlic powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. onion powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. black pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. chili powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. cayenne pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. white sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. water<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. (1/2 stick) butter</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Line a cookie sheet with foil
or parchment paper.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place all of the nuts in a big
bowl and sprinkle all of the spices over the nuts.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a sauce pan, combine the
sugar, water and butter over medium heat.
When the mixture comes to a boil, cook for one minute and the
remove from the heat.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Pour the mixture over the nuts
and stir well.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Pour the nuts onto the cookie
sheet and spread them out into a single layer.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 10 minutes and then
remove and stir the nuts until all are covered with the syrup.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Return to the oven and bake for
6 minutes and then remove and allow to cool before serving.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">You can use any type of nuts you like. I buy the can of mixed nuts and use it.</span></li>
</ul>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-61549840930187980752013-11-09T09:00:00.000-06:002014-01-19T17:06:33.702-06:00Thai Coconut Green Curry with Chicken and Zucchini <div class="MsoNormal">
<span style="color: #333333; font-family: Verdana, sans-serif;">We are adventurous eaters, nothing too crazy, but we do like to try foods from lots of different ethnic backgrounds. Thai is a great one, because of the variety of food choices. I always told people that I didn't like curry, but come to find out, it is not that I don't like curry, I just didn't like the ONE curry dish I tried years ago. This is a great recipe to try if you are just getting your feet wet on trying NEW things. It's spicy, but NOT tongue numbing, and you can adjust the amount of curry paste you add. Give it a try and if you do, send me a comment!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ly1Xxp-7tCU/Unz6lFhyHWI/AAAAAAAABS4/Xr3FUi15_aU/s1600/Thai+Coconut+Green+Curry+with+Chicken+and+Zucchini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ly1Xxp-7tCU/Unz6lFhyHWI/AAAAAAAABS4/Xr3FUi15_aU/s400/Thai+Coconut+Green+Curry+with+Chicken+and+Zucchini.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul type="disc">
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">2 T. vegetable oil<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 C. onions, finely chopped in semi circles (1
medium onion)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">4 cloves of garlic, chopped<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 (4 oz.) can green Thai curry paste (less if you
don’t like the heat)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 lb. chicken breasts, boneless, skinless, cut
into bite size pieces (about 2 breasts or 6 tenderloins)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 lb. chicken thighs, boneless, skinless, cut into
bite size pieces (about 3 thighs)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">2 (14 oz.) cans coconut milk<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 T. fish sauce<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 T. soy sauce<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">½ T. sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">2 zucchini, cut into semi circles about ½ in thick<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">¼ C. fresh cilantro, chopped (optional)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Cooked rice, for serving<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #333333;">Directions:</span></b><span style="color: #333333;"><o:p></o:p></span></span></div>
<ol start="1" type="1">
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">In a Dutch oven over medium-high heat, sauté the
onions in the vegetable oil until soft about 10 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Add the garlic and the curry paste and cook for
two minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Add the chicken and stir fry for two minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Add the coconut milk and incorporate the curry
paste into the milk.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Add the fish sauce, soy sauce, and sugar.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Bring to a boil, then reduce and simmer until the
chicken is cooked through about 10 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Add the zucchini and allow to simmer for an
additional 10 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">Serve in a bowl with cooked rice on the side. Place sambal (chili paste) on the table for
those who like extra heat!<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Tips and Tricks:</span></span></b></div>
<ul type="disc">
<li class="MsoNormal" style="color: #333333; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">I use Maesri brand curry paste and Chaokoh brand
coconut milk, they can be found at most international food stores.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">This freezes great!</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-45859301497431964742013-11-01T07:00:00.000-05:002013-11-08T09:01:22.515-06:00Sausage Cornbread Dressing<span style="font-family: Verdana, sans-serif;">This is a cornbread dressing recipe that I got out of a school cookbook. I added a few of my own touches, but it is fairly easy to make and has great flavor.</span><br />
<br />
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b><br />
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 boxes of Jiffy cornbread, prepared, cooled, and crumbled<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ loaf of French bread, stale, cut into cubes</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. (1 stick) butter</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. onions, chopped</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. celery, chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4 garlic cloves, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 bunch of green onions, finely chopped</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 lb. pork breakfast sausage<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. of Tony Chachere’s Creole Seasoning<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. sage</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 (15 oz.) cans chicken broth (you won't use it all)</span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Directions:</span></b></span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a Dutch oven, sauté onions, and celery over medium heat in the butter until soft, about 10 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add garlic and cook for 1 minute.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add sausage and chop it up while it cooks for 10 minutes.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the green onions, Creole seasoning, and sage and cook for 3 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add some cornbread, chicken broth, and then some french bread, alternating and scrapping the bottom of the Dutch oven often. (you might not need all the cornbread, I usually only use about 3/4 of the pan of cornbread and about 1 ½ cans of the chicken broth. Keep adding until it feels like the proper consistency.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cook for 10 minutes and continue scrapping.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove the dressing from the heat and allow to cool slightly.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place the dressing in a casserole dish or baking pan.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">When you are ready to serve, bake at 350 degrees for 20 minutes or until golden brown.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Tips and Tricks:<o:p></o:p></span></span></b></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Make the cornbread the day before you make the dressing.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">You need a really sturdy spoon to stir this dressing. It gets thick as it cooks, but it’s important to keep it moving.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I have served this at a pot-luck dinner and skipped the baking step. I put it in a crockpot and kept it warm for hours. It still tastes great.</span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com1tag:blogger.com,1999:blog-1359789047770451934.post-84939350177497924692013-10-05T07:00:00.000-05:002013-10-05T07:00:08.386-05:00Snickerdoodle Cookies<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">These are great cookies. The recipe is from "Two Peas and their Pod". It is a cross between a shortbread cookie and a sugar cookie, but it has lots of cinnamon flavor, the cinnamon chips are the trick.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HqhDFNRul3k/UhGhE0qSTmI/AAAAAAAABRA/EZ3bi8Fl3wo/s1600/Snickerdoodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HqhDFNRul3k/UhGhE0qSTmI/AAAAAAAABRA/EZ3bi8Fl3wo/s400/Snickerdoodles.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 ¼ C. all-purpose flour<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. baking soda<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 t. cream of tartar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. (2 sticks) butter,
softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. granulated sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¾ C. packed brown sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (3.4 oz.) box of instant
vanilla pudding<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 eggs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 C. (12 oz. bag) Cinnamon
chips<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. sugar/½ t. cinnamon, mixed
together for rolling</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat oven to 375 degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a small bowl, combine the
sifted flour, baking soda, cream of tartar, and salt.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a large bowl, beat the
butter, granulated sugar, brown sugar, and vanilla with a hand mixer.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the vanilla pudding and
then add the eggs, one at a time and continue to beat.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the flour mixture about ½
C. at a time.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Stir in the cinnamon chips.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Scoop the cookie dough and roll
into balls. Roll the balls in the
cinnamon sugar and then place on a cookie sheet.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 10 minutes or until lightly golden brown.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove the cookies from the
cookie sheet and allow to cool on a baking rack for 2 minutes before
serving.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cinnamon chips are fairly new, but the brand I used is made by Hershey's. You can find them by the chocolate chips.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use a 1 ½ inch scoop to make
a 3 inch cookie.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use parchment paper on my
cookie sheets.</span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-82442260534499811092013-09-28T07:00:00.000-05:002013-09-28T07:51:00.244-05:00Chicken with Fig Preserves and Chili Powder Glaze<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is an easy entree. It cooks quick and couldn't be easier to make. It has such great flavor, everyone will think you worked REALLY hard to make such a delicious meal. {Your secret is safe with me. ; ) }</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RfgSGG7MNNc/UhLXtgZPuKI/AAAAAAAABRQ/Zn3G8IR5Kss/s1600/Fig+and+Chili+Glazed+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-RfgSGG7MNNc/UhLXtgZPuKI/AAAAAAAABRQ/Zn3G8IR5Kss/s320/Fig+and+Chili+Glazed+Chicken.JPG" width="320" /></span></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">8 chicken thighs or drumsticks,
or a mix<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. Tony Chachere’s Creole
Seasoning<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. fig preserves<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. chili powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. Sriracha hot sauce</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 400 degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place all of the ingredients,
except the chicken, into a gallon sized plastic bag and squeeze all of the
ingredients together inside of the bag.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place the chicken in the bag
and squeeze the glaze over the chicken.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Line a cookie sheet or baking
dish with foil and spray with cooking spray, place the chicken on the foil
and spoon the excess glaze over the chicken.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake the chicken for 30 – 40 minutes.<b><span style="font-size: 14pt;"> </span></b></span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">The Sriracha is not necessary
but I like a little heat. If you
don’t, then don’t add it.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">You can use any type of
preserves for this recipe. I really
like the fig, but I think apricot would be good as well.</span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-48449049459450870852013-09-21T07:00:00.001-05:002013-09-21T10:37:14.851-05:00Summer Corn Salad<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Can't get easier than this<span style="font-size: medium;">, </span>a quick fix side dish for lunch, dinner, or pot luck.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WUixh5-8kQ8/UiScyPMcdBI/AAAAAAAABR8/gLg9iSvTaRw/s1600/Summer+Corn+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-WUixh5-8kQ8/UiScyPMcdBI/AAAAAAAABR8/gLg9iSvTaRw/s400/Summer+Corn+Salad.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 lb. frozen sweet corn, white
or yellow or mixed<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. Parmesan cheese, grated<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ small red onion, thinly
sliced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. cilantro, finely chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. apple cider vinegar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. olive oil <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. Tony Chachere’s Creole
Seasoning<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1/8 t. cayenne pepper</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Boil the corn in a medium sized
pot with ½ C. water for 5 minutes.
Drain and reserve.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the last 6 ingredients
in a medium sized bowl.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Toss the corn and Parmesan
cheese together with the other ingredients.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Refrigerate to serve cold or
serve at room temperature. </span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Green Giant corn. I think it tastes better.<o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-38209405827188663322013-09-14T07:00:00.000-05:002013-09-14T07:00:07.750-05:00Fried Rice<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is a recipe I found from a blog called "Iowa Girl Eats". I changed it up a bit after reading some other recipes for fried rice. This was a quick fix meal that we really enjoyed.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YdLuhsWPrGY/UhEgtM83a_I/AAAAAAAABQw/BMP7vyHm0SE/s1600/Fried+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-YdLuhsWPrGY/UhEgtM83a_I/AAAAAAAABQw/BMP7vyHm0SE/s400/Fried+Rice.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 C. leftover prepared rice <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ lb. of salami or ham, sliced and cut
into squares<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2/3 C. frozen mixed vegetables<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 shallots or ¼ of an onion,
chopped <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. celery, chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">3 green onions, chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 garlic cloves, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 egg<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">3 t. sesame oil,
divided<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. soy sauce<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. fish sauce </span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Whisk egg with 1 t. of sesame oil
in a small dish then set aside.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Heat 1 teaspoon oil in a large
wok or skillet over medium-high heat. Add salami or ham and then stir fry until it
starts to brown, about 2 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Heat remaining teaspoon oil in
the wok and then add frozen mixed vegetables, shallots, celery, and green
onions. Stir fry until tender, about 2 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add garlic and cook for 30 more
seconds. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Push vegetables to the side of
the wok then add egg and sesame oil mixture into the center and scramble.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the rice, fish sauce, and
soy sauce to wok then toss well to combine. Cook for 2 minutes until all the
ingredients are hot.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I don’t use a frozen vegetable
mix for this recipe because I don’t like it. I use 1/3 C. of frozen lima beans and
1/3 C. of frozen corn.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I know the salami sounds crazy,
but I found a recipe which called for a Chinese sausage that was described
and sounds a lot like salami. I
tried using what I had, salami, and the fried rice had a GREAT flavor.</span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-61616079569177018982013-09-07T07:00:00.000-05:002013-09-07T07:00:06.777-05:00Broccoli Casserole<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is a traditional southern casserole: cream of mushroom soup, cheese, butter, mayonnaise, etc. This is a Paula Dean recipe that I tweaked.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6VKC1x5cR94/UhD3ROsUHeI/AAAAAAAABQg/xiYPn3PuXNc/s1600/Broccoli+Casserole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-6VKC1x5cR94/UhD3ROsUHeI/AAAAAAAABQg/xiYPn3PuXNc/s400/Broccoli+Casserole.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (32oz.) bag of broccoli
florets, frozen<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. (½ stick) butter<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 medium onion, chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. mayonnaise<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. sour cream<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 can of cream of mushroom soup<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 eggs, beatened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. sharp Cheddar cheese,
shredded <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. Tony Chachere’s Creole
Seasoning<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. garlic powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. black pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 sleeve of Club or Ritz
crackers, crushed</span><span style="font-family: Verdana, sans-serif;"> </span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 350
degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Boil water in a large pot and
add the broccoli florets to the boiling water for 5 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Strain the broccoli, allow to
cool, and then chop. Reserve.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a small sauté pan, over
medium heat, sauté the onions in 2 T. butter until soft, about 10 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a large bowl add all of the
ingredients, except the crackers and the remaining 2 T. butter, and mix
well.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Spoon the ingredients into a
13”x 9”x 2” baking dish and cover with the cracker crumbs.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Melt the remaining 2 T. butter and
pour over the crackers.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 30 – 40 minutes or
until the crackers are browned and the casserole is bubbly.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I don’t like chopped broccoli,
but if you do, you could use chopped broccoli for this recipe. I use fresh broccoli sometimes and I use
about 1 lb. of broccoli florets, which is about 4 C.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Cream of Celery soup
instead of Cream of Mushroom for this recipe.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-35805671163458811022013-08-31T07:00:00.000-05:002013-08-31T07:00:05.748-05:00Deviled Ham Spread<div class="MsoNormal">
<div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">I am a
Southern lady and I have made deviled eggs many times, but this was my first
attempt at making deviled ham and I am SO glad that I did. I had deviled ham, pimento cheese, and
deviled eggs as an appetizer at High Hat Restaurant recently. I was determined to make my own. This is combination of recipes. I hope you enjoy.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CZUSXVIkdAs/Ug5AjzD0ttI/AAAAAAAABQQ/OIncKTzHGBc/s1600/Deviled+Ham+Spread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-CZUSXVIkdAs/Ug5AjzD0ttI/AAAAAAAABQQ/OIncKTzHGBc/s400/Deviled+Ham+Spread.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
</div>
</div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 lb. ham, cut into slices or cubes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (8 oz.) cream cheese, softened</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. mayonnaise<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. green onion, finely chopped</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. honey<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. sweet relish<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. Crystal hot sauce<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. Dijon mustard</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. Creole mustard</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. paprika<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. Worcestershire sauce</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. cayenne pepper</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine all ingredients in a food processor and
pulse until finely chopped and well incorporated. Scrape down the sides of the bowl, once
or twice while processing.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place the deviled ham in a bowl and cover.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Refrigerate overnight or at least for 4 hours,
before serving with assorted crackers <span style="font-size: 12pt;">or
thinly sliced pieces of a baguette.</span></span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:</b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Leftover ham is great for this recipe, but if not use a ham steak, it
works the best.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">The honey is the secret ingredient for this
recipe. You may be tempted to leave
it out, but you will be sorry if you do.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-40014320764642645832013-08-24T07:00:00.000-05:002013-08-24T07:00:07.599-05:00Pickled Shrimp<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">I've been on a Southern foods kick lately. My Mom used to make pickled crabs when I was younger and this recipe reminds me of that. These are much easier to eat, than the crabs. This is a combination of a Paula Deen recipe and a recipe I found in Southern Living. </span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ViVDjadRN48/Uge1yhQDbyI/AAAAAAAABPs/5ctDsDWA0rw/s1600/Pickled+Shrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ViVDjadRN48/Uge1yhQDbyI/AAAAAAAABPs/5ctDsDWA0rw/s320/Pickled+Shrimp.JPG" width="320" /></a></div>
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<div class="MsoNormal">
<b><i><u><span style="font-family: Verdana, sans-serif;">Shrimp:<o:p></o:p></span></u></i></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">10 C. water<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 orange (cut in fourths)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 lemon (cut in half)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 onion (cut in half)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 head of garlic (cut in half)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. concentrated liquid Shrimp
and Crab boil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 lbs. of Fresh Shrimp<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. salt<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<b><i><u><span style="font-family: Verdana, sans-serif;">Pickling liquid:<o:p></o:p></span></u></i></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2.5 oz. can of black olives, sliced
(½ C.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 medium onion, thinly sliced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">zest of one lemon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">juice of one lemon, 2 T. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. apple cider vinegar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">6 garlic cloves, thinly sliced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. capers with their juice<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. red pepper flakes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. cayenne pepper</span></li>
</ul>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bread rounds, for serving<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Mayonnaise, for serving</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a large pot, put water,
lemon, orange, onion, garlic, and crab boil (NO SALT).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bring to a boil, and then add
shrimp.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bring to a boil again and cook
for 2 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Turn off the heat.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add salt and let the shrimp
bathe in the salt water for 5 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Strain, when cool enough to
handle, peel the shrimp. Reserve.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine all of the pickling
liquid ingredients together in a medium size bowl with a cover.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the shrimp and refrigerate
overnight or at least 4 hours.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">You will need 3 bowls for
serving: large, medium and small.
Place the bread rounds in the large bowl, the pickled shrimp in the
medium bowl and mayonnaise in the small bowl. <o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Zest the lemon first, and then
squeeze the lemon for the juice.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">My Dad swore that the reason
his shrimp would always peel easily is because he put the salt in AFTER
the boiling. It works.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">This makes the perfect canapé. People can place what they like on the
bread rounds. I put a little
pickling juice on the bread and then a little mayo, finally I place a shrimp,
some onion slices, a garlic slice, a few capers and black olives. <o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-left: .25in;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-48043625844751760862013-08-17T07:00:00.000-05:002013-08-17T07:00:02.114-05:00Broiled Parmesan Grouper<span style="font-family: Verdana, sans-serif;">This is a quick fix meal. My brother caught a huge grouper, so that's how this recipe is making an appearance on the blog. I found this on www.allrecipes.com. I made a few adjustments. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6AMn94K50dk/UgZkBJS0JII/AAAAAAAABPc/Bpnm4nLFXF8/s1600/Broiled+Parmesean+Grouper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-6AMn94K50dk/UgZkBJS0JII/AAAAAAAABPc/Bpnm4nLFXF8/s400/Broiled+Parmesean+Grouper.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 lbs. fresh grouper fillets<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. lemon juice (juice of one
lemon)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. black pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. mayonnaise<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. Parmesan cheese, grated<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. (1/2 stick) butter,
softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. Crystal hot sauce<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. fresh dill, chopped</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat broiler to high.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cover a baking dish or cookie
sheet with foil and spray with cooking spray.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place the grouper fillets on
the sheet and squeeze the lemon juice over the fillets. Season with the salt and pepper.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Broil for 4 – 8 minutes,
depending on the thickness of the fillets (they should begin to flake with
the pressure of a fork).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the remaining
ingredients together and reserve.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove from the broiler and
spread the cheese mixture over the fillets and return to the broiler for 1
minute or until brown and bubbly.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove and serve hot.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">A 1 inch fillet is the perfect
thickness for this recipe. If your
fillets are thicker (mine were), you may need to allow them to cook
longer.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Any fresh herb will work with
this recipe. Dill gives the fish a
nice fresh flavor.</span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-10890046060698093612013-08-10T07:00:00.000-05:002013-08-10T07:00:03.949-05:00Opa! Dip (7 layer Greek Dip) <div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">I tried making this dip more than once. The first time I made it the first layer was made with Greek yogurt and roasted red peppers. The whole dip looked like a pink porridge, NOT appetizing. I found two other recipes, combined them and came up with this. I NAILED it. This dip will be devoured by all Greek food lovers. Great for those upcoming tailgate parties!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WtaTBXjf3Mk/UgUOnKE8bJI/AAAAAAAABPM/FCuvG1sHRfY/s1600/Opa%2521+Dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-WtaTBXjf3Mk/UgUOnKE8bJI/AAAAAAAABPM/FCuvG1sHRfY/s400/Opa%2521+Dip.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1) 1 (8 oz.) cream cheese,
softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1) ½ T. Greek seasoning <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1) 3 garlic cloves, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1) 1 T. fresh lemon juice, or
juice of ½ of a lemon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1) ½ t. lemon zest<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2) 1 ½ C. hummus (I use a 10
oz. container)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">3) 1 medium cucumber seeded and
diced (1 C.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4) (4 oz.) feta cheese,
crumbled (1/2 C.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">5) ¼ of a medium red onion,
finely chopped (1/3 C.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">6) (4 oz.) Kalamata olives,
chopped (1/2 C.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">7) (2 oz.) sun-dried tomatoes,
chopped (1/4 C.)</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the 1) ingredients with
a large bowl with a mixer until light and fluffy. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Spread in the bottom of a pie
plate or a small shallow baking dish.
The cream cheese mixture should cover the bottom of the dish.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Layer each of the other
ingredients, in order, to create the 7 layers.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cover with plastic wrap and refrigerate
for several hours before serving.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Serve with pita chips, fresh
vegetables, or flat bread.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I like to serve this dip with
the BIG Wheat Thins. You need a
chip that has a flat edge to scrap the dip up and out of the dish.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use 1/3 less fat cream cheese
for this recipe.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you don’t have Greek
seasoning, you can use dill weed instead.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">The cup measurements after each
ingredient are approximate. Don’t
stress about it being exact.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com1tag:blogger.com,1999:blog-1359789047770451934.post-35829030422605094712013-07-27T07:00:00.000-05:002013-07-27T07:00:07.261-05:00Raspberry Pie<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is a great fruit pie recipe. You can make it with any berry, blueberries, blackberries, raspberries, or even a mixture of all. It is a combination of the recipe that I got off the side of the pie crust box and one I found online.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E33LRp006WA/Uelh5H0anNI/AAAAAAAABOQ/C0gGdhbSxtA/s1600/Raspberry+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-E33LRp006WA/Uelh5H0anNI/AAAAAAAABOQ/C0gGdhbSxtA/s640/Raspberry+Pie.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-S0-6NrMT3gU/Uelh-j07b8I/AAAAAAAABOY/9dyjA6Be_Uk/s1600/Raspberry+Pie+Slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-S0-6NrMT3gU/Uelh-j07b8I/AAAAAAAABOY/9dyjA6Be_Uk/s400/Raspberry+Pie+Slice.JPG" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (9 in.) refrigerated pie
crust<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 1/3 C. sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. quick-cooking tapioca<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. cornstarch<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">5 C. fresh or frozen
unsweetened raspberries, thawed<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. butter<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. milk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 t. sugar</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 350
degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Roll the pie crust into a 9
inch pie plate and gently press the crust into place around the pie plate.
<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the sugar, tapioca,
cornstarch, and raspberries together in a large bowl. Allow the berry mixture to rest for 15
minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Place the berries in the pie
crust and dot with butter. Cover the pie with the other crust. Seal the edges carefully.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cut four slits into the crust
and then brush with the milk and sprinkle the sugar over the top.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 50 minutes or until
golden brown and filling is bubbly. (If the edges of the pie start to get
too brown cover them with foil.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove and allow to cool for at
least 2 hours before serving. </span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Pillsbury Pie Crust,
which can be found in the refrigerated section of the grocery store,
usually by the can biscuits.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I serve this pie with vanilla ice
cream. Pie a la Mode!</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-27423735991754665602013-07-20T07:00:00.000-05:002016-01-17T12:22:52.102-06:00Muffaletta Torte<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This recipe was given to me by my co-worker, Jeff's wife, Mary Beth. She made it for a shower and after one bite I had to have the recipe to make it for myself. I made it for a birthday party and I had 3 people ask me for the recipe. It's THAT kind of recipe. ; )</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AVEDfD7YyFo/UeLgUSztaNI/AAAAAAAABNs/PGtpb0x542s/s1600/Muffaletta+Torte.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AVEDfD7YyFo/UeLgUSztaNI/AAAAAAAABNs/PGtpb0x542s/s320/Muffaletta+Torte.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 (8 oz.) cream cheese,
softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. Asaigo cheese, shredded<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. butter, softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. cayenne pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ lb. Genoa or hard salami, sliced
thin and finely chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ lb. ham or mortadella,sliced thin and
finely chopped</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. olive salad mix, drained </span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the cream cheese,
Asaigo cheese, butter and cayenne pepper in a food processor until well
combined and soft.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">To make the torte, line a
container that holds at least 3 C. with foil or plastic wrap. Spray with cooking spray and then add
the drained olive salad (just use enough to make a thin layer).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Using a greased spatula, spread
1/3 of the cream cheese mixture in a layer on top of the olive salad, add
the ham layer, spread 1/3 of the cream cheese mixture, add the salami
layer and then the last 1/3 of the cream cheese mixture.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cover the container and
refrigerate for at least 2 hours before serving.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">When you are ready to serve,
place the container on the serving dish and invert. Carefully peel away the plastic wrap or
foil.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Serve with crackers.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I chop the salami and ham in
the food processor.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I serve this with Wheat Thins. They are sturdy enough to cut thorough
the torte, so you don’t need to use a knife for spreading. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use the Rouses or Boscoli
brand olive salad mix. </span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com2tag:blogger.com,1999:blog-1359789047770451934.post-72843117875789627742013-07-13T07:00:00.000-05:002014-07-03T12:19:01.922-05:00A Shot for America!<span style="font-family: Verdana, sans-serif;">I made these for 4th of July, I know I should have made them earlier so you could have seen this post PRIOR to July 4th, and they were a BIG hit. We ate several of these little jigglers. The Malibu gives a great flavor and they aren't as strong as my usual Jell-O shots.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-flmBhnB1vlM/UeFVgXzXPpI/AAAAAAAABNc/GecPXP2XtaM/s1600/A+Shot+for+America!.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-flmBhnB1vlM/UeFVgXzXPpI/AAAAAAAABNc/GecPXP2XtaM/s320/A+Shot+for+America!.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b><br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (6 oz.) red, any flavor you
like, Jell-O<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (6 oz.) blue, any flavor you
like, Jell-O<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 ½ C. Malibu rum<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4 ½ C. boiling water<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4 envelopes of Knox gelatin<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 can of sweetened condensed
milk<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<div style="background: white; margin-bottom: 5.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">1.<span style="font-size: 7pt;"> </span>Spray a 9”x13”Pyrex pan with nonstick spray.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 5.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">2.<span style="font-size: 7pt;"> </span>Make the blue layer: In a medium bowl, mix the blue Jell-O with 1
envelope of the unflavored gelatin. Add 1 ½ C. boiling water and stir to
dissolve. When dissolved, add ½ C. Malibu and stir. Cool to room temperature and pour into the
prepared pan. Refrigerate for about 30 minutes, or until quite firm.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 5.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">3.<span style="font-size: 7pt;"> </span>Make the white layer: In another bowl, mix sweetened condensed
milk with 1 cup boiling water. In a separate small bowl, sprinkle 2 envelopes
of unflavored gelatin over ½ C. Malibu. Let stand for a few minutes and then
add ½ C. boiling water to dissolve the gelatin. Add to the milk mixture and
stir to combine. Cool to room temperature. Pour the white layer over the
firmed-up blue Jell-O layer. Refrigerate for at least 30 minutes, or until
quite firm.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 5.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">4.<span style="font-size: 7pt;"> </span>Make the red layer: In a medium bowl, mix the red Jell-O with 1
envelope of the unflavored gelatin. Add 1 ½ C. boiling water and stir to
dissolve. When dissolved, add ½ C. Malibu and stir. Cool to room temperature and pour over the
firmed-up white layer. Refrigerate for at least 30 minutes, or until firm.<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 5.0pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">5.<span style="font-size: 7pt;"> </span>Slice into individual servings (small enough to hold in your
hand), scoop out with a small spatula, and serve. For a more festive look, turn
some of them upside-down so you have both red and blue showing on your serving
platter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><b>:<o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">These can be made alcohol
free. Skip the last step, just add
2 C. of boiling water.</span></li>
<li class="MsoNormal"><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;">For a more festive look, turn some
of them upside-down so you have both red and blue showing on your serving
platter.</span></li>
<li class="MsoNormal"><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;">You
can change this recipe up!</span><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;">Red, White,
and Green for Christmas, Green, White, and Orange for St. Patrick’s Day.</span><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;">Red, White, and Pink for Valentine’s
Day.</span><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;"> </span><span style="background-color: white; font-family: Verdana, sans-serif; text-indent: -0.25in;">You get the idea!</span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-56016303382276988712013-07-06T07:00:00.000-05:002013-07-06T07:00:07.286-05:00Chicken Spaghetti<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Get the troops together when you make this recipe. It serves at least 12! The other nice thing about it, it freezes great. My sister-in-law's Mom, AnnaMae, introduced my family to this recipe MANY years ago. It's a favorite!</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pFDfEZplK0U/UdOPpD82CHI/AAAAAAAABMw/HjkUUEPaZwo/s1600/Chicken+Spaghetti.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pFDfEZplK0U/UdOPpD82CHI/AAAAAAAABMw/HjkUUEPaZwo/s400/Chicken+Spaghetti.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is just one of the MANY casserole dishes I filled with this recipe.</td></tr>
</tbody></table>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></b><br />
<i><u><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Boiled Chicken:</span></span></u></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 chicken fryers, cut into
pieces<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 onions, cut in half<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 celery stalks, cut into
fourths<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. Tony Chachere’s Creole
seasoning</span></li>
</ul>
<div>
<i><u><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Chicken Spaghetti:</span></span></u></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. (1 stick) butter<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 lb. thin spaghetti<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">2 C. onions, chopped<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 C. bell pepper, chopped <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">1 C. celery, chopped<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana, sans-serif;">6 garlic cloves, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. Tony Chachere’s Creole
seasoning</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 ½ lbs. Velveeta, cut into small
cubes</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 cans Rotel tomatoes with
green chilis<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 can petit pois peas</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Fill a gumbo pot half way with
water and set to boil over high heat.
Add the chicken, onions, celery, salt and Creole seasoning and
allow to boil for 45 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Using a strainer spoon, remove
the chicken pieces from the pot and set aside to cool.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the spaghetti to the
chicken stock and cook until tender, about 10 minutes. Drain the pasta,
but save the stock. (You can freeze the stock and use it for other
recipes.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a Dutch oven, melt the stick
of butter and sauté the onions, bell pepper, and celery, on low for about
20 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you are making this to eat
now, preheat the oven to 350 degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">While the trinity is wilting,
remove the skin and bones from the chicken and cut the chicken into small
bite size pieces. Reserve.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the garlic and cook for one
minute and then add the cubed Velveeta.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Stir frequently, when most of
the cheese is melted, add the Rotel tomatoes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">When all of the cheese is
melted, add the chicken, then the spaghetti and finally the peas.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Stir well to incorporate the
mixture with the pasta.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Spray 2 baking pans or CorningWare 13”x 9”x 2” with cooking spray and transfer the Chicken Spaghetti
into the baking dishes. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 1 hour or until bubbly
and golden brown.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Allow the dish to set for 5
minutes and then serve.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">These 2 pans will serve at
least 12 people. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I usually make this the day
before I want to serve it. It
freezes well, but don’t bake it until you are ready to serve it.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Dubon or LeSueur petit
pois peas.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">This recipe is LABOR INTESIVE,
but it is worth it.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-20978097897882937592013-06-29T07:00:00.000-05:002013-07-22T09:42:09.356-05:00Pain Perdu Casserole<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Pain Perdu
was a breakfast that my Dad made for me ALL the time. Pain Perdu, is French for
“Lost Bread”. It was a way to “do
something” with the stale bread that would be wasted. This
is a take on what my Dad made, but it is a recipe from "The Pioneer Woman".<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"> <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="http://2.bp.blogspot.com/-feLfcQE350g/Uc360Vtpf7I/AAAAAAAABMg/ku_yxfQ2GHc/s1600/2013-06-16+12.08.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-feLfcQE350g/Uc360Vtpf7I/AAAAAAAABMg/ku_yxfQ2GHc/s400/2013-06-16+12.08.24.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JXgT9ARdU7o/Ue1Eh-Zls_I/AAAAAAAABOo/UewQVE7wu_A/s1600/Pain+Perdu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JXgT9ARdU7o/Ue1Eh-Zls_I/AAAAAAAABOo/UewQVE7wu_A/s400/Pain+Perdu.jpg" width="400" /></a></div>
<br /></td></tr>
</tbody></table>
</span></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 loaf crusty Sourdough or
French bread, preferable stale<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<i><u><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Custard:<o:p></o:p></span></span></u></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">8 large eggs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. heavy cream<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 C. whole milk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. brown sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. vanilla extract<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<i><u><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Topping:<o:p></o:p></span></span></u></i></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. flour<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. brown sugar, firmly packed<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. cinnamon<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. (1 stick) butter, cold,
cut into 16 pieces<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Maple syrup and powdered sugar,
for serving</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together
the eggs, heavy cream, milk, sugar, brown sugar, and vanilla.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Slice the bread into small bite
size cubes and place in a 10” by 15” casserole dish or baking pan.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Pour the custard over the bread
and allow the custard to soak into the bread for 10 minutes before putting
the casserole dish into the oven. (You can press down on the bread, so it
absorbs more of the custard.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Make the topping while the
bread absorbs the custard; combine all the topping ingredients in a medium
size bowl with a pastry cutter, if you have one, just use a large fork, if
you don’t. The topping should look
like small peas when you are finished.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Sprinkle the topping over the
bread custard mixture.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 45 minutes for a soft
pudding like consistency or for 1 hour for a firmer consistency.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Serve with powdered sugar and
maple syrup.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">This can be made ahead of
time. Pour the custard over the
bread and cover tightly and place in the refrigerator overnight. Make the topping and place it in a
Ziploc bag until you are ready to bake the next day. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">This makes 10 large sized
servings.<o:p></o:p></span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com2tag:blogger.com,1999:blog-1359789047770451934.post-27384717466114822222013-06-22T07:00:00.000-05:002013-06-28T07:37:21.161-05:00Mini Caprese Bites<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is a
take on a Caprese salad. It is a one
bite hors d’oeuvres that is great for a summer BBQ appetizer or even nice for a
cocktail party. They are easy to make
(just time consuming) and this recipe makes about 50 “bites”.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-REp1oJVA7Lo/UcR8kHLIxGI/AAAAAAAAA2A/HOhOR-qM9M4/s1600/Mini+Caprese+Bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-REp1oJVA7Lo/UcR8kHLIxGI/AAAAAAAAA2A/HOhOR-qM9M4/s400/Mini+Caprese+Bites.jpg" width="400" /></a></span></div>
<br />
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 pt. grape tomatoes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">20 basil leaves, torn into
small bite size pieces<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">8 oz. fresh mozzarella cheese,
cut into small cubes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. of <a href="http://www.chezhelenecookbook.com/2011/03/balsamic-vinaigrette.html"><span style="color: magenta;">balsamic vinaigrette </span></a><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ T. Sea salt<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Make the balsamic vinaigrette
and marinate the cheese cubes in the vinaigrette for several hours, if
possible.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cut each grape tomato in half.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Using toothpicks, place a
tomato, a cube of mozzarella, then a piece of basil.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Sprinkle sea salt over all and drizzle
with the leftover vinaigrette.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">DO NOT refrigerate the grape
tomatoes. They taste best at room
temperature.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I can’t leave anything alone,
so I changed this recipe. I made
this with mini pepperonis for added flavor (everyone liked it).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I made my own balsamic vinaigrette,
but you can use bottled vinaigrette when you are crunched for time.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-23728272270980538482013-06-15T07:00:00.000-05:002013-06-15T09:17:09.158-05:00Teriyaki Turkey Meatballs<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">This is a yummy recipe from "Tracey's Culinary Adventures". It is an easy fix meal or appetizer. These meatballs are so flavorful, you won't believe they are turkey!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BnyFlqUeJgs/Ubvp3Y7bs5I/AAAAAAAAA1w/82vscnHpLr8/s1600/Teriyaki+Turkey+Meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-BnyFlqUeJgs/Ubvp3Y7bs5I/AAAAAAAAA1w/82vscnHpLr8/s400/Teriyaki+Turkey+Meatballs.jpg" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></span></b></div>
<div class="MsoNormal">
<b><i><u><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Meat mixture:<o:p></o:p></span></span></u></i></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 lbs. of ground turkey<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4 cloves of garlic, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. ginger, grated<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 eggs, lightly beaten<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. cayenne pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. ground allspice<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. Italian parsley, finely
chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. Panko bread crumbs<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<b><i><u><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Sauce:<o:p></o:p></span></span></u></i></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. all-purpose flour<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. canola oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2/3 C. rice vinegar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. brown sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2/3 C. water<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. soy sauce<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">4 cloves of garlic, minced</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-size: 14pt;"><span style="font-family: Verdana, sans-serif;">Directions:<o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees
and line a baking sheet with aluminum foil (for easy clean-up) and spray with
cooking spray.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Mix all of the ingredients for
the meatballs in a large bowl and use your hands to combine until
everything is incorporated, but don’t over mix.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Roll the meatballs and place on
the baking sheet.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake the meatballs for 20
minutes or until browned.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove from the oven and allow
the meatballs to cool while making the sauce.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Whisk the ingredients together
in the order they are listed in a small sauce pan and cook over medium
heat for 10 minutes until the sauce slightly thickens. Reduce the heat to a simmer.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Add the meatballs to the sauce
and warm for 5 – 10 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Stir occasionally, very gently,
the meatballs are very fragile<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Serve over egg noodles or rice
as a meal, or in a chaffing dish or crockpot as an appetizer.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: 14pt;">Tips
and Tricks</span></b><span style="font-size: 14pt;">:</span></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I make these meatballs with a 1½ inch scoop, if I'm serving them as a meal. The meatballs are
smaller than a traditional Italian meatball. This recipe will make about 30 meatballs. If I'm making them for an appetizer I use a 1 inch scoop and it makes about 50 meatballs.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Fresh ginger IS necessary. It gives these meatballs a wonderful taste.</span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you don’t have allspice, you
can substitute ¼ t. ground cinnamon, 1/8 t. ground cloves, and 1/8 t.
ground nutmeg.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-12241508702048930262013-06-08T07:00:00.000-05:002013-06-10T13:53:55.333-05:00BBQ Chicken Pizza<span style="font-family: Verdana, sans-serif;">This is a quick dinner and it was easy! We had half of the pizza leftover for lunch the next day. You can make it with any toppings YOU like. This combination worked well for us.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZXSGFYjrECI/UbNDHT8PjGI/AAAAAAAAA1c/P9VZ_0J7qec/s1600/BBQ+Chicken+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ZXSGFYjrECI/UbNDHT8PjGI/AAAAAAAAA1c/P9VZ_0J7qec/s400/BBQ+Chicken+Pizza.jpg" width="400" /></span></a></div>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients:</span></b><br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 can of pizza crust<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. BBQ sauce<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. chicken breast, shredded
or chopped into cubes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ red onion, sliced thin<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ yellow bell pepper, sliced
thin<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1/3 C. banana pepper rings<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (2 oz.) can black olives,
sliced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 C. mozzarella cheese, shredded</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat oven to 450 degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Unroll the pizza dough on a
half sheet pan (17”x 12”) that has been sprayed with cooking spray, press
the dough flat to cover the entire pan.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for about 7 minutes, or
just until the dough is lightly browned.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove from the oven and build
the pizza.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Spread the BBQ sauce over the partially
baked pizza crust and sprinkle the rest of ingredients over the sauce in
the order they are listed, finishing with the cheese.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for about 10 minutes or
until the cheese is melted and lightly browned.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove the pizza from the oven
and allow it to sit for 5 minutes, then cut into pieces and serve.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">You can roast a chicken breast
in a 375 degree oven for 1 hour for this recipe or just use the chicken
breast off of a Rotisserie chicken.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Pillsbury THIN Pizza
Crust. I prefer a thin crust pizza,
but Pillsbury makes a Traditional crust, also.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Sweet Baby Ray’s Spicy
and Sweet BBQ sauce or Kraft Spicy Honey, but you can use whatever sauce
you like.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-56759988192778287432013-06-01T07:00:00.000-05:002013-06-01T14:29:41.276-05:00Cheesy Creole Tomato Pie<br />
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Creole
Tomatoes and Vidalia Onions are a summer staple. This is a great recipe that uses these as an entrée
that isn’t a salad. It’s great as a make
ahead recipe because it can be served at room temperature.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lddK1nZbIL4/UapLP7hqmyI/AAAAAAAAA1E/pTjbwcaOye0/s1600/Cheesy+Creole+Tomato+Pie+Slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-lddK1nZbIL4/UapLP7hqmyI/AAAAAAAAA1E/pTjbwcaOye0/s400/Cheesy+Creole+Tomato+Pie+Slice.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T7z2uY-xIMY/UapLQAO-DJI/AAAAAAAAA1M/aFuIUzJXZLo/s1600/Cheesy+Creole+Tomato+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-T7z2uY-xIMY/UapLQAO-DJI/AAAAAAAAA1M/aFuIUzJXZLo/s400/Cheesy+Creole+Tomato+Pie.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"> </span><b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 (9 in.) refrigerated pie
crust<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">3 medium Creole tomatoes,
sliced ¼ in. thick (about 2 lbs.)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 small Vidalia onion<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1/3 C. Panko breadcrumbs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. mayonnaise<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 egg yolk<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 garlic clove, minced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ t. cayenne pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. fresh thyme leaves<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. fresh basil leaves, thinly
sliced<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. (¼ lb. or 4 oz.) Gruyere cheese,
shredded <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. (¼ lb. or 4 oz.)
Mozzarella cheese, shredded<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 T. olive oil</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 375
degrees.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Roll the pie crust into a 9
inch pie plate and gently press the crust into place around the pie
plate. Pierce with a fork in
several places on the bottom of the crust and in a few spots on the side.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake the pie crust for 10
minutes or until lightly brown.
Remove from the oven and allow the crust to cool while preparing
the pie ingredients.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cut the onion in half to create
a semi-circle and then slice thin, cut the core off of the top of the
tomato and discard and then cut into slices.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Sprinkle the tomatoes with the
salt.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the mayonnaise, egg
yolk, garlic, and cayenne pepper together in a small bowl.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Sprinkle 1/3 of the breadcrumbs
in the bottom of pie plate, cover with half of the tomato slices, half of
the sliced onions, and half of the herbs.
Drizzle half of the mayonnaise mixture and then cover with half of
each of the cheeses.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Sprinkle another 1/3 of the
breadcrumbs over the cheese, and then the rest of the tomato slices, the
rest of the sliced onions, and the rest of the herbs. Drizzle with the rest of the mayonnaise
mixture and cover with the rest of the cheeses.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Finish with the remaining bread
crumbs and drizzle the olive oil over the whole pie.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Bake for 1 hour (the top should
get nice and brown).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Remove and allow to cool for at
least 30 minutes before serving.
This pie is best at room temperature.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">DO NOT refrigerate the Creole
tomatoes. They taste best at room
temperature. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you can’t get Creole
tomatoes you can use Beefsteak tomatoes and it you can’t get Vidalia
onions, you can use sweet onions or red onions instead.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you don’t have Panko
breadcrumbs, unseasoned breadcrumbs work well also.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">I use Pillsbury Pie Crust,
which can be found in the refrigerated section of the grocery store,
usually by the can biscuits.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0tag:blogger.com,1999:blog-1359789047770451934.post-5862008397871709712013-05-25T07:00:00.000-05:002013-05-25T07:00:00.197-05:00Trailer Truffles<span style="font-family: Verdana, sans-serif;">Do you like fudge? This is the best part of fudge without the headaches that making fudge can bring. The secret ingredient? It's the first ingredient listed, surprised? So was I, but I had to try it. I couldn't believe that I had even used it when I tasted these "Trailer Truffles" (now you know why they are called that) . Try making them yourself, and then when you taste these, you won't believe it either. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ja5hTp9NPRc/UZ_uSNYY0ZI/AAAAAAAAA00/NAUPuRJFCWI/s1600/Trailer+Truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Ja5hTp9NPRc/UZ_uSNYY0ZI/AAAAAAAAA00/NAUPuRJFCWI/s400/Trailer+Truffles.jpg" width="400" /></span></a></div>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients:</span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ lb. (8 oz.) Velveeta, cut
into cubes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. (2 sticks) unsalted butter,
cut into slices<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. vanilla extract<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 C. walnuts, chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 lbs. powdered sugar, plus ¾ C.
for rolling the truffles<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. Cocoa powder</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Boil water in a double boiler
and then add the butter and cheese to melt.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Stir until all of the cheese
and butter are incorporated together and then add the vanilla and nuts.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">In a large bowl, sift the Cocoa
powder and powdered sugar together.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Pour the butter, cheese, and
vanilla into the sugar and Cocoa and mix with a spatula.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If necessary, mix with clean
hands, make sure all of the powdered sugar is incorporated.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">While the mixture is still
warm, scoop into 1 inch balls and place on a cookie sheet lined with wax
paper.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Allow to set in the
refrigerator for 1 hour and then roll each in powdered sugar, shake off
the excess and serve at room temperature.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">You can use any kind of chopped
nuts you like.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you don’t have a double
boiler you can create one by placing a metal or glass bowl over a pot of
boiling water.</span><span style="font-family: Book Antiqua, serif;"><o:p></o:p></span></li>
</ul>
eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com2tag:blogger.com,1999:blog-1359789047770451934.post-3897076334653666542013-05-18T07:48:00.000-05:002013-05-18T07:48:00.374-05:00Watermelon, Tomato, and Feta Salad<span style="font-family: Verdana, sans-serif;">This is a great Spring and Summer salad. The crunch from the watermelon and the tartness from the tomatoes all get mellowed out by the Feta cheese. Pretty as a picture! Oh, here's the picture.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-M26gMSL3y70/UZYm6g9IiwI/AAAAAAAAA0k/WVmWB9IRtYM/s1600/Watermelon,+Tomato,+and+Feta+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-M26gMSL3y70/UZYm6g9IiwI/AAAAAAAAA0k/WVmWB9IRtYM/s400/Watermelon,+Tomato,+and+Feta+Salad.jpg" width="400" /></a></div>
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Ingredients:</span></span></b><br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">6 C. watermelon, cut into bite
size cubes<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">2 pts. Sunburst tomatoes, cut
in half<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 T. sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 t. kosher salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">1 small red onion, quartered
and sliced thin<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ t. black pepper, fresh
cracked<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ C. red wine or apple cider
vinegar <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">½ C. olive oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">¼ lb. (4 oz.) feta cheese,
crumbled</span></li>
</ul>
<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Directions:</span><span style="font-size: medium;"><o:p></o:p></span></span></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Combine the watermelon and
tomatoes in a large bowl; sprinkle with sugar and salt and toss. Set aside for 15 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Drain the excess juice; add the
onions, pepper, vinegar and oil and toss.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Cover and refrigerate for 2
hours; sprinkle the feta into the bowl before serving.</span></li>
</ol>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Tips
and Tricks</span></b><b><span style="font-size: large;">:</span><o:p></o:p></b></span></div>
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<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">If you can’t get the Sunburst
tomatoes, you can use Roma tomatoes cut into cubes. The yellow tomatoes give the salad a
great color contrast, but it is not necessary.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Verdana, sans-serif;">The seeds in a Roma tomato are
sometimes bitter; I usually squeeze the tomato and remove the seeds,
before cutting them for this salad.<o:p></o:p></span></li>
</ul>
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eherryhttp://www.blogger.com/profile/10254086724584313135noreply@blogger.com0