tag:blogger.com,1999:blog-24043049163852757352024-03-05T03:09:21.223-08:00For the Love of FoodA blog of recipes, restaurants, and food tips.Unknownnoreply@blogger.comBlogger73125tag:blogger.com,1999:blog-2404304916385275735.post-85059421719737729892009-10-08T18:56:00.001-07:002009-10-08T19:01:56.749-07:00Roasted Bell Peppers and TomatoesGet some sweet peppers and prepare yourself for a treat!<br /><br />Ingredients:<br />4 - 6 peppers (red and yellow and orange)<br />1 basket of small tomatoes<br />lots of garlic cloves (4 - 6)<br />1/4 cup olive oil<br />2 TBSP red wine vinegar<br />Italian herbs of your choice: Rosemary, thyme, oregano, tarragon, majoram<br />1 tsp sugar<br />Salt, pepper<br />Basil leaves - chopped into strips<br /><br />Directions:<br /><ul><li>Seed and core peppers then cut into strips</li><li>Take any stems off the tomatoes<br /></li><li>Heat oven to 400</li><li>In a large bowl, mix peppers, tomatoes, half of the garlic, half the vinegar, all the Italian spices, sugar, salt, pepper</li><li>Combine remainder of garlic with remainder of vinegar and set aside<br /></li><li>Mix veggies well and spread on baking sheet</li><li>Roast for about 20 minutes then turn over (as much as possible) and roast another 5 - 10.</li><li>Remove from oven and sprinkle with garlic/vinegar mixture then mix again</li><li>Let cool then sprinkle basil on top before serving</li></ul>Yummy! Makes about 3 servings depending on how much you eat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-41791004461855749092009-08-29T21:13:00.000-07:002009-08-29T21:25:44.715-07:00Devil's Food Cupcakes with Chocolate Buttercream FrostingBe prepared for some heavy workin' out the day after you make these puppies...they are scrumptious but can pack on the pounds if you have too many.<br /><br />CUPCAKES<br /><br />6 TBSP unsweetened cocoa powder<br />1/2 cup boiling water<br />1/2 cup + 2 TB butter<br />2 cups bakers sugar<br />3 medium eggs<br />2 cups all purpose flower<br />1 tsp baking powder<br />1 tsp baking soda<br />1 tsp vanilla<br />1 cup sour cream<br /><br /><ul><li>Set oven to 350 F then place liners in muffin tin</li><li>Measure cocoa into small bowl, mix with boiling water until smooth then set aside</li><li>Mix 1/2 cup softened butter and sugar on medium speed (electric mixer) until creamy (about 3 minutes). Melt remaining butter to liquid then add and mix another minute.</li><li>Separate egg yolks and save whites then add yolks to mixture. Mix well.</li><li>Sift remaining dry ingredients into a bowl then add to mixture (mixing on medium)</li><li>Add cocoa liquid, sour cream, vanilla and mix well</li><li>Whisk egg whites until stiff then fold into mixture</li><li>Using spatula, fill liners 2/3 full</li><li>Bake about 30 min (or 20 in convection oven). Cupcakes are done when toothpick inserted into center comes out clean of if tops spring back when you press with your finger</li><li>Remove from oven - let stand about 3 minutes then cool on rack completely before frosting.</li></ul>CHOCOLATE BUTTERCREAM FROSTING<br />6 TB butter<br />2 + 2/3 cup powdered sugar<br />1/2 cup dark powdered unsweetened cocoa<br />1/3 cup milk<br />1 tsp vanilla<br /><br /><ul><li>Soften butter then beat in a medium bowl at low speed with hand mixer</li><li>Add small bits of powdered sugar, cocoa, milk alternating slowly between the three ingredients and mix until smooth but thick (ok to add more sugar or milk for proper consistency)<br /></li><li>Stir in vanilla</li><li>Frost cupcakes using favorite spatula or piping bag & tip(s)</li></ul>Recipe makes about 18 cupcakes (if you don't go crazy with the frosting on each one).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-49412546021355276252009-03-06T17:14:00.000-08:002009-07-05T07:08:41.733-07:00Slammin' Crab DipPeople will love you for bringing this dip to any get-together! Don't count calories with this dish or you are going to be wayyyyy over your limit.<br /><br />INGREDIENTS:<br />1 cup mayo<br />1 package fake crab pieces (8 oz) - cut into small pieces<br />1 cup grated parmesan cheese - get the good stuff not the sawdust kind!<br />1 package cream cheese (room temperature) - whipped works great!<br />1 can of artichoke hearts - drained and cut small<br />1/3 cup onion - small dice<br />1/2 cup Mozzarella Cheese<br /><br />DIRECTIONS:<br />Mix mayo and cream cheese until creamy. Mix in other ingredients. Place in small glass dish. Heat at 375 for 18 - 25 minutes until ingredients are warm and top is slightly browned. Serve with tortilla chips, crunchy bread, or pita chips. Yummy!!!<br /><br />COMMENTS:<br />A cast iron skillet works very well for cooking and serving this dish.<br /><br />REFERENCE:<br />Thank you to the Louis Kemp website for this recipe: http://www.louiskemp.com/recipes.htmlUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-72439919641738383492009-03-05T20:17:00.000-08:002009-03-05T20:19:19.205-08:00Cajun Rice with KaleINGREDIENTS:<br />1 cup white basmati rice<br />2.25 cups chicken broth<br />2 cups fresh Kale<br />2 tsp Cajun spice<br /><br />DIRECTIONS:<br />Heat spice and broth until boiling. Add rice and kale. Stir once then cover. Cook about 20 minutes or until liquid absorbed. Remove from heat and fluff with fork.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-70605214410961436732009-03-05T20:12:00.000-08:002009-03-05T20:17:12.867-08:00Spicy Corn MuffinsThis recipe takes a store-bought mix and adds some punch and flavor with extra ingredients. Make your own corn-muffin base from scratch if you like.<br /><br />INGREDIENTS:<br />1 box corn muffin mix (365 organic is awesome)<br />1/3 red pepper diced very small (or canned green chilies)<br />1 cup frozen corn<br />1 tsp chili powder<br />1 cup sharp cheddar cheese<br />1/3 cup yogurt<br /><br />DIRECTIONS:<br /><br />Preheat oven to 400 degrees and grease a 12-muffin pan.<br /><br />Whisk all ingredients above plus ingredients for the mix (usually egg, milk, oil). Add the mix and stir. Spoon or pour into muffin slots in pan. Bake for 18 - 20 minutes. Let cool then remove from pan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-19765142882261776572009-03-05T20:04:00.001-08:002009-03-05T20:11:13.521-08:00Classic Pan Fried CatfishA hit for any gathering. Plan on some time standing over the stove avoiding hot oil splatters but well worth it!<br /><br />INGREDIENTS:<br />Catfish fillets (fresh is better!)<br />All purpose flour<br />Corn Meal<br />Salt<br />Pepper<br />Jalapeno or other chili spice powder<br />Powdered pumpkin seeds<br /><br />Vegetable oil (at least one cup)<br />Egg<br />Milk<br /><br />Place wax paper on a baking sheet. Mix egg and milk in one container. Mix everything else in another container.<br /><br />I included no measurements on the coating mix. Flour to corn meal ratio is about 1-1. Use other spices to taste. Pumpkin seeds are optional but can add some nice texture to the coating.<br /><br />Heat oil in pan. Use enough oil to fill the pan about 1/3 - 1/2 up the side of the pan. Cast iron pans are the best. Make sure the oil is hot but not smoking.<br /><br />Dip fish fillets in egg/milk then dredge in coating mixture. You can do all the pieces and place them on the wax paper. By the time you finish, the oil should be nice and hot.<br /><br />Cook the fish in batches about 2 - 3 pieces at a time. Depending on the thickness, you will need about 3 minutes per side. Remove fish and drain on paper towels.<br /><br />You can keep the fish hot in the oven if you like until all the pieces are cooked.<br /><br />Make your favorite tartar sauce (or buy some) and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-73929742970899728162009-01-18T08:08:00.000-08:002009-01-18T08:12:49.043-08:00Sole Parmesan (Similar To Macaroni Grill)INGREDIENTS:<br />4 thin sole or orange roughy filets<br />1/2 cup all-purpose flour<br />2 tablespoons margarine or butter<br />8 green onions, thinly sliced<br />2 tbsp lemon pepper spice<br />1/2 teaspoon salt<br />1/2 teaspoon pepper<br />1 cup dry white wine<br />3 tablespoons lemon juice<br />1 cup Parmesan cheese, grated<br /><br />DIRECTIONS:<br />Heat oven to 375 degrees.<br />Mix flour, salt, pepper, and lemon pepper seasoning in shallow dish.<br />Coat fish fillets with flour mixture and set aside.<br />Melt margarine in ovenproof skillet over medium heat.<br />Cook onions until crisp-tender (about 10 minutes).<br />Add fish and cook uncovered 4 minutes.<br />Turn and cook another 4 minutes.<br />Sprinkle with salt and pepper.<br />Pour wine and lemon juice into skillet.<br />Sprinkle with cheese and bake uncovered 15 minutes.<br /><br />Makes 4 Servings<br />Serve with a side of pasta and your choice of vegetable.<br /><br />Original recipe found at: <a href="http://www.recipelink.com/mf/14/11388">http://www.recipelink.com/mf/14/11388</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-18480369982343096682009-01-11T08:52:00.000-08:002009-01-11T08:58:29.695-08:00Best Ever Brussel SproutsI know, right? Best ever BRUSSEL SPROUTS??? For all my kid life and most of my adult life I would never have thought to utter the words "best" and "brussel sprouts" in the same sentence. The only brussel sprouts I had ever eaten (either by accident or on purpose) were mushy, overcooked, and tasteless. Yuck! I crossed them off my food list forEVER.<br /><br />But, then, along came a salad recipe that include brussel sprouts cooked in a certain way (which I will reveal below). The salad was good, but the sprouts were such a big hit that we enjoy them on their own several times each season. Brussel sprouts are now back on my list.<br /><br />INGREDIENTS:<br /><ul><li>1 lb brussel sprouts (best to cut off any stem left at the end)<br /></li><li>2 cup apple juice (or any sweet liquid would probably work but I have not tried)<br /></li><li>1 cup water</li><li>pinch of salt</li></ul>DIRECTIONS:<br /><ul><li>Place all ingredients in a pan on the stovetop and bring to a boil over medium-high heat.<br /></li><li>Lower heat and boil 10 - 15 minutes until sprouts are cooked through (but not overcooked).<br /></li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-50211971930493521432009-01-11T08:42:00.000-08:002009-01-11T08:46:50.315-08:00Joppin' Jalapeno Tartar SauceINGREDIENTS<br /><ul><li><span style="font-family:arial;">1 1/2 cup mayonnaise</span></li><li><span style="font-family:arial;">3 tablespoons capers, drained and chopped</span></li><li><span style="font-family:arial;">4 tablespoons dill pickle, drained and chopped</span></li><li><span style="font-family:arial;">2 1/2 tablespoons fresh lime juice</span></li><li><span style="font-family:arial;">2 tablespoons chopped jalapeño peppers (OR, chilis of any kind in powder form about 1 TBSP to taste)<br /></span></li><li><span style="font-family:arial;"> 2 dashes Tabasco sauce</span></li><li><span style="font-family:arial;">1/2 teaspoon fresh parsley, chopped</span></li><li><span style="font-family:arial;"> Salt, to taste</span></li></ul>DIRECTIONS<br /><ul><li>Mix above ingredients in small mixing bowl</li><li>Leave in fridge for at least 1 hour before serving<br /></li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-1378015305994191612008-12-31T15:49:00.000-08:002008-12-31T15:55:06.413-08:00Way Easy Wonton SoupLOVE this soup it's so quick and easy.<br /><br />INGREDIENTS:<br /><ul><li>garlic to taste (1 or 2 cloves)</li><li>Salt</li><li>1 tbsp olive oil</li><li>Chinese 5-spice</li><li>Dried chili peppers<br /></li><li>4 cups chicken broth</li><li>2 TBSP non-flavored sherry</li><li>2 TBSP soy sauce</li><li>Wontons (can make them...find your own recipe for that...or Whole Foods has some very nice mini-wontons that are frozen and perfect)</li><li>Choose from any or all of the following: water chestnuts, edamame (shelled and pre-cooked), mushrooms (fresh or reconstituted dried), onions, udon noodles...</li></ul>DIRECTIONS:<br /><ul><li>Smack garlic to split skin then remove. Add along with salt, chili pepper, and Chinese 5-spice to mortar and pestle.</li><li>Grind until a nice paste forms</li><li>Add olive oil to good soup pot then add paste and saute for a few minutes (don't let it burn...add more olive oil if needed)<br /></li><li>Add mushrooms, onions and water chestnuts if using</li><li>Add chicken broth, sherry, soy sauce</li><li>Heat to boiling</li><li>Add wontons and other stuff you chose according to time needed to cook.</li></ul>Remove from heat. Serve immediately. Can add some spring onions on top at the end. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-33004577152827811752008-12-31T14:27:00.000-08:002008-12-31T14:28:03.587-08:00Pear, Prosciutto, & Hazelnut StuffingINGREDIENTS:<br /><br />3 teaspoons extra-virgin olive oil – divided<br />4 ounces thinly sliced prosciutto – cut into ribbons<br />2 cups chopped onion<br />2 cups diced fennel bulb<br />¼ cup minced shallot<br />2 teaspoons minced fresh sage<br />2 teaspoons minced fresh thyme<br />1 teaspoon minced fresh rosemary<br />8 cups stale baguette, preferably multigrain (NOT sourdough), cut into ½ in cubes<br /> if you don’t have stale bread ready to use, spread the cubes on a baking sheet at <br /> 250 for 15 minutes until crisp and dry<br />2 ripe but firm Bosc pears – chopped<br />1/3 cup toasted chopped hazelnuts (tip – cook in a small dry skillet over medium-low<br /> heat stirring constantly until fragrant and lightly browned for 2 – 4 minutes<br />14 oz reduced sodium chicken broth<br />¼ teaspoon salt<br /> freshly ground pepper to taste<br /><br />DIRECTIONS:<br /><br />1. Preheat oven to 350. Coat 9x13 baking dish with cooking spray (or use olive oil instead)<br />2. Heat 1 tsp oil in nonstick skillet over medium heat. Add prosciutto and cook until crispy about 5 minutes then drain on paper towel.<br />3. Wipe out the pan and heat remaining oil (2 tsp) over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 – 8 minutes.<br />4. Add sage, thyme, rosemary and cook for 1 minute more.<br />5. Transfer all to large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto.<br />6. Add broth and toss to combine.<br />7. Season with salt and pepper.<br />8. Spoon the stuffing into the prepared baking dish and cover with foil.<br />9. Bake for 40 minutes, remove the foil and bake until the top is beginning to crisp, 25 – 30 minutes more.<br /><br />Makes 12 servings of 2/3 cup each.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-56379088047186799802008-12-31T14:23:00.000-08:002008-12-31T14:24:48.250-08:00Donna’s Trippin’ TapenadeAdjust the amounts of the following to your taste and combine in a food processor.<br />• Kalamata olives, pitted (1.5 cups or so)<br />• Dijon mustard (teaspoon or so)<br />• Olive oil (several tablespoons)<br />• Freshly ground black pepper<br />• Fresh orange zest (about ½ of an orange or less)<br />• 3 large cloves of garlic pressed or finely minced<br />• Sun-dried tomato, with or without oil, diced<br />• Oregano or other Italian spice (dried ok, fresh better)<br />• Capers, rinsed (2 – 3 teaspoons)<br /><br />Process to the size you prefer. Serve with crackers, French bread, crostini and/or with fine cheese. Also good over eggs or with potatoes or fish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-63529714270538284302008-12-29T08:34:00.000-08:002008-12-29T08:37:04.132-08:00Sure Fire Salad Dressing -Lemon Honey VinaigretteWant a dressing that your guests and family will love every time? Try this one on for size:<br /><br />INGREDIENTS:<br />2 tbsp lemon juice<br />3 tbsp olive oil<br />1 tbsp apple cider vinegar<br />2 tbsp honey<br /><br />DIRECTIONS:<br />Add ingredients and whisk well to mix. Be careful and don't overdo the oil. Taste when finished and add small bits of ingredients as needed to alter the taste to your liking.<br /><br />SERVING SUGGESTION:<br />Toss with mixed greens, blue cheese, sliced pears, and candied pecansUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-36848221381498111572008-12-24T05:43:00.001-08:002008-12-24T05:48:26.145-08:00Curried CranberriesAt first glance, these flavors might not sound good together. However, the curry flavor is light and adds an interesting dimension to your traditional cranberry sauce for the holidays. Enjoy!<br /><br />INGREDIENTS:<br /><ul><li>1 cup sugar</li><li>1/2 cup cider vinegar</li><li>1/2 cup port wine</li><li>3/4 cup orange marmalade</li><li>1/3 cup raisins or chopped dates</li><li>2 tsp ground cinnamon</li><li>1.5 tsp curry powder</li><li>1/4 tsp salt</li><li>1 bag (12 0z) fresh cranberries</li></ul>DIRECTIONS:<br /><ul><li>Preheat oven to 325 degrees F</li><li>Combine all ingredients except cranberries in the order listed. Use a large bowl.</li><li>Add the cranberries and mix well.</li><li>Spray a 2-qt baking dish with cooking spray (canola oil works great...not PAM!)</li><li>Pour in cranberry mixture and cover with foil.</li><li>Bake for 50 - 60 minutes (little more if cranberries frozen), until cranberries are soft.</li><li>Let sit 10 - 15 minutes before serving to thicken slightly.</li><li>Can be made a day ahead and placed in refrigerator until ready to eat.</li></ul>*Recipe source: spiceislands.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-3915855737809095732008-12-20T08:04:00.000-08:002008-12-20T08:06:40.524-08:00Grandma Sprenger's Carmel Corn:If you like Carmel Corn, you can't go wrong with this family recipe!<br /><ul><li>8 qt. plain popped corn</li><li>2 c. light brown sugar</li><li>1/2 c. light corn syrup </li><li>2 sticks of butter </li><li>1/2 t. soda</li><li>1/2 t. salt</li><li>1 t. vanilla<br /></li></ul>Pop corn. Place in large roaster pan. Combine sugar, syrup and butter in heavy pan. Bring to boil and boil 5 minutes. Remove from heat and add soda, salt and vanilla. Pour over popcorn mixing well. Bake at 200 for 1 hour, stirring every 15 minutes.<br /><br />Pour out on waxed paper, separating grains. When cool, store in airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-5510641695513660142008-11-22T00:05:00.000-08:002008-11-22T00:14:32.893-08:00Sausage, Basil, & Port FettuccineThe foundation of this recipe came from Sunset: Quick, Light, & Healthy...<br /><br />INGREDIENTS:<br /><ul><li>1 lb sweet pork Italian sausage, casings removed</li><li>6 cloves garlic, minced</li><li>4 bundles sliced green onions (about 1.5 cups)<br /></li><li>2 medium purple onions, thinly sliced</li><li>1. 5 cups port</li><li>3 medium tomatoes, chopped</li><li>6 tbsp balsamic vinegar</li><li>3/4 cup chopped fresh basil</li><li>1 lb fettuccine</li></ul>DIRECTIONS:<br /><ul><li>Start your pasta water so it will be ready to use.<br /></li><li>Stir-fry sausage about 7 - 10 minutes breaking into pieces as you go. Remove sausage from pan with slotted spoon and keep warm (I like to put the meat in a glass dish and place in the oven on low heat...maybe 200 degrees). Pour off and discard all about 1 tsp of pan fat.<br /></li><li>Add garlic, green onions, and red onions to pan and stir-fry until soft (5 - 7 minutes). Add water, 1 tbsp at a time, if pan appears dry. You can also add olive oil but not too much as you don't want the dish to be too greasy.<br /></li><li>Somewhere along in here make sure you drop the pasta in the boiling water and cook according to package directions.<br /></li><li>Add port and bring to a boil. Boil, stirring often, until liquid is reduced by about half (5 - 6 minutes).</li><li>Add tomatoes, vinegar, and sausage.</li><li>Reduce heat and simmer for 2 - 5 minutes.</li><li>Stir in chopped basil.<br /></li><li>Drain pasta well and add a little bit of olive oil to slick up the noodles a bit.</li><li>Transfer to a warm bowl (or back to the cooking pot) then add sausage sauce.</li><li>Stir to mix then serve topped with basil sprigs and Parmesan cheese. Yummy!<br /></li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-21980539478244638252008-10-21T17:12:00.000-07:002008-10-21T17:22:37.257-07:00Calamari Steaks - SUPERB!This recipe provided, hands-down, the most fantastic Calamari steak eating experience of my entire life including all the restaurant recipes I have tried. I would make this again in a heartbeat and the Calamari was even from frozen not fresh. So....here goes!<br /><br />Makes 2 steaks. Just increase the recipe accordingly for more.<br /><br />INGREDIENTS:<br />2 TBSP olive oil<br />6 TBSP all purpose flour<br />1/2 cup Parmesan (the real stuff...not the "sawdust in a can" stuff)<br />Black pepper (just a tad)<br />1 egg (large)<br />1 TBSP water<br />2 Calamari Steaks (frozen ok but thaw before using)<br /><br />DIRECTIONS:<br />Heat oil in heavy skilled until hot but not smoking (medium-high heat). A good test if the oil is ready is to flick a drop of water on it. If ready, the water will pop. If not, it will sit on the oil.<br /><br />Stir together flour, cheese, pepper, add some salt if you like, in a bowl (big enough to fit one steak in, flat). In another bowl (also big enough to fit one steak), mix the egg with the water.<br /><br />Dredge one steak through the flour mixture, gently shake off excess, then dip heavily in egg mixture. Place in hot skillet and saute, turning, about 2 minutes per side or until fish is white and not pink all the way through.<br /><br />Dredge and cook the second steak the same way.<br /><br />These steaks were moist and tasty enough to eat with nothing on them. But, if you want a nice, light sauce, add some butter and lemon juice and capers to the skillet after the last steak is cooked. Pour off any fat first. Lower the heat and cook until the butter melts then pour over the steaks. Enjoy!!<br /><br />Thank you to epicurious.com for the foundation of this recipe...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-41855362859573776382008-10-19T17:18:00.000-07:002008-10-19T17:22:32.934-07:00Bountiful Harvest of Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloHcJZv_AlaqYJioQOJRBHRwFD0Mzb1s3PAbEPAOncgra2EYx2Y4-qp2sKin1065b-lM7dRqDiY6gQUE0BELevRVzcd-48QGfLmArjlXJv6KkPgzPmQ9oxacuyzEL-jhCEs3eclDrB6w/s1600-h/DSC05280.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloHcJZv_AlaqYJioQOJRBHRwFD0Mzb1s3PAbEPAOncgra2EYx2Y4-qp2sKin1065b-lM7dRqDiY6gQUE0BELevRVzcd-48QGfLmArjlXJv6KkPgzPmQ9oxacuyzEL-jhCEs3eclDrB6w/s320/DSC05280.JPG" alt="" id="BLOGGER_PHOTO_ID_5259024735348358786" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Today I embarked upon my first ever canning project...to pickle Hungarian Peppers! We have several of these plants that are producing like crazy and I just hate to waste home grown food of any kind. So...I went to the store and bought some canning jars and a big pot then started boiling.<br /><br />We'll see how they turn out. Takes about two weeks for them to be ready. I made the kind that you don't have to hot bath because I am storing them in the fridge.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-9776608767794449062008-10-14T18:49:00.001-07:002008-10-14T19:02:13.412-07:00Gourmet Macaroni & Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JdBovA-v13E6BeaZelyJ7ws_7gbQ5PzvYxQja9t6x3btb0xLMGt4kKiSOu6soGka4kxiTp-kenliyn8Hg52FmheXZ0O6bZc7jpHJTocyLsX_CdNGQFO2eXUB2PaxzYJ59lTnVWP6ELk/s1600-h/DSC05270.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JdBovA-v13E6BeaZelyJ7ws_7gbQ5PzvYxQja9t6x3btb0xLMGt4kKiSOu6soGka4kxiTp-kenliyn8Hg52FmheXZ0O6bZc7jpHJTocyLsX_CdNGQFO2eXUB2PaxzYJ59lTnVWP6ELk/s320/DSC05270.JPG" alt="" id="BLOGGER_PHOTO_ID_5257195032499999090" border="0" /></a><br />Be sure you work out or find some other way to burn calories before you eat this dish. Yum yum!<br /><br /><br />INGREDIENTS(Entree size servings for about 6 people):<br />Sea Salt to taste<br />Large elbow macaroni pasta<br />Olive Oil<br />2 - 3 cloves garlic, minced<br />2 TBSP All Purpose flour<br />3 TBSP unsalted butter<br />2 cups Panko bread crumbs<br />2 cups heavy cream (the good stuff)!<br />1/2 tsp dried thyme or basil or oregano (or all three!)<br />Black pepper to taste<br />1 sweet onion (medium) diced<br />4 cups white extra sharp cheddar (Tillamook is the best! I buy the chunk and grate my own. Never use pre-grated stuff...way too dry and generally lower quality cheese)<br /><br />DIRECTIONS:<br />Preheat oven to 375 degrees F. Grease a glass baking dish with butter.<br /><br />Melt 1 TBSP the butter over low heat then add garlic. Cook for about 2 minutes but do not overcook. Then, add onions and cook until golden, 3 - 4 minutes. Stir often.<br />When onions are ready, stir in bread crumbs and Italian spices. Add salt to taste. Remove from heat and set aside.<br /><br />Bring large saucepan of water to boil. Cook macaroni about 1 - 2 minutes less than package directions. Remove from heat, drain, and lightly coat with olive oil. Add to baking dish.<br /><br />In a small saucepan over medium heat, melt the remaining 2 TBSP of butter. When it melts, whisk in the flour and whisk for 1 minute. Gradually whisk in the heavy cream whisking constantly and watch the heat so burning does not occur. Good to let this cook (while whisking) over low heat for 5 - 10 minutes. Then, slowly add the cheese whisking constantly to make sure each batch melts completely.<br /><br />Once all the cheese is added, pour over the macaroni and mix. Top with the breadcrumb mixture and cook for about 20 - 25 minutes or until topping is browned. Remove from oven and let cool slightly.<br /><br />Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2404304916385275735.post-87987932482519236342008-10-12T08:40:00.001-07:002008-10-12T08:40:50.907-07:00Salsa VerdeCheck out the photos and instructions for making Salsa Verde from scratch!<br /><br /><a href="http://flickr.com/photos/climberdee/sets/72157607963128517/">Salsa Verde</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-72632555272046373452008-10-11T15:32:00.001-07:002008-10-11T15:33:15.773-07:00Making Tomato Sauce from ScratchCheck this Flickr post for a way to make great tomato sauce from scratch!<br /><br /><a href="http://www.flickr.com/photos/climberdee/sets/72157607938164972/">Making Tomato Sauce from Scratch</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-6607341373592490332008-10-06T12:59:00.000-07:002008-10-06T13:09:33.924-07:00Phoenix Restaurants to Check OutI decided to keep a running list of restaurants to check out in Phoenix. I cannot currently vouch for any of these as I have not eaten there. But, I figured blogging them was better than lots of little sticky notes hanging around. So, here is the list in no particular order:<br /><br />1) <a href="http://www.cherryblossom-az.com/">Cherry Blossom Noodle Cafe</a>, 914 E Camelback Rd, Phoenix<br />2) Guanaquito, 1434 E. McDowell, Phoenix<br />3) Eliana's Restaurant, 1627 N. 24th Street, Phoenix<br />4) The Fry Bread House, 4140 N. 7th, Phoenix<br />5) <a href="http://corbinsbarandgrill.com/">Corbin's Bar and Grill</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-52742212763767939732008-10-05T19:59:00.000-07:002008-10-05T20:05:22.720-07:00Linguine with Garlic SauceYum! This is a very nice pasta dish with fresh veggies in the sauce. Excellent!<br /><br />The base of this recipe was taken from the book Pasta: Sunset Creative Cooking Library.<br /><br />INGREDIENTS:<br />3 - 4 large tomatoes<br />1/4 cup water<br />fresh basil cut into small pieces<br />salt<br />black pepper, red pepper flakes<br />1/3 cup olive oil<br />6 - 10 large garlic cloves minced or pressed<br />Linguine Pasta<br />Parmesan Cheese<br /><br />DIRECTIONS:<br />Peel, seed, and coarsely chop tomatoes. In a bowl, combine tomatoes, water, fresh basil, salt, black and red pepper. Set aside. <br />Place olive oil and garlic in small pan. Cook, stirring occasionally, over medium-high heat until oil bubbles gently and garlic is light gold. (Do not brown garlic or it will taste bitter). Add tomato mixture to pan and simmer, uncovered, stirring occasionally for 5 minutes.<br /><br />Cook linguine, drain, place in serving bowl. Cover with sauce, toss gently then serve. Add Parmesan to taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-44434414431321678042008-10-05T16:36:00.000-07:002008-10-05T16:49:23.478-07:00Pork Chops ScarparielloThis recipe provides a great way to cook chops in the summer (over the stove instead of in the oven). Thank you to epicurious.com for the framework for this recipe.<br /><br />Serves 4<br /><br />INGREDIENTS:<br />3 red bell peppers<br />10-12 garlic cloves minced<br />1 teaspoon finely chopped rosemary<br />4 (1-inch thick) bone-in pork chopes<br />1 medium onion diced<br />2 small hot peppers finely chopped<br />1/2 cup dry white wine<br />3/4 cup chicken broth<br />2 Tbsp unsalted butter<br />1 tsp freshly squeezed lemon juice<br /><br />DIRECTIONS:<br />Roast bell peppers on gas grill or in the oven (broiler) about 10 - 12 minutes (or, in a pinch, just buy roasted bell peppers at the store already made). Transfer to a large bowl and cover tightly with plastic wrap. Let stand, covered, for 20 minutes. Peel, cut in half lengthwise, discard stems and seeds, and cut into 1 inch pieces.<br /><br />While peppers stand, mash half of garlic to paste with salt to taste. Combine with rosemary, 1 tbsp (or a little more) olive oil, and 1/2 tsp pepper. Rub onto chops.<br /><br />Heat remaining 2 tbsp oil in a large, heavy skillet (cast iron works great!) over medium-high heat until hot but not smoking. Saute pork, turning once, 4 - 6 minutes per side (depending on thickeness) until pale golden in spots and just cooked through. Can divide the pork in half and cook each half separately. Transfer to a plate and keep warm (can put in the oven, covered with foil, on low temp).<br /><br />After pork chops are cooked, add roasted peppers, onion, remaining garlic, cherry peppers, and 1/4 tsp salt. <br /><br />Cook, stirring occasionally, until onion is softened (5 - 6 minutes). Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice and salt to taste and spoon over chops. <br /><br />Serve chops covered in sauce and accompany with rice or pasta and a nice veggie! Yummy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2404304916385275735.post-88979467711327400162008-09-15T17:17:00.000-07:002008-09-15T17:26:43.661-07:00Godfather II LinguineI am sure my friend J.V. would have some appropriate quote from the Godfather to go along with this meal...at any rate...this is a superb dish for two (thank you Saveur Magazine for the basic ingredients)<br /><br />INGREDIENTS:<br />Kosher salt, to taste<br />8 oz dried linguine<br />.5 cup extra virgin olive oil<br />.5 cup red bell pepper<br />.5 cup yellow bell pepper<br />5 cloves garlic finely chopped<br />1 small onion (white or yellow) finely chopped<br />1/2 cup white wine<br />8 mussels, scrubbed and debearded<br />1 cup halved grape tomatoes<br />2 tbsp unsalted butter<br />8 large shrimp, peeled, deveined<br />8 large basil leaves, shredded<br />Freshly ground black pepper<br />Freshly grated parmesan cheese<br /><br />DIRECTIONS:<br /><br />1. Bring a pot of salted water to boil over high heat. Add pasta and cook 1 minute less than al-dente (8 - 10 minutes). Drain pasta and reserve 1 cup liquid.<br /><br />2. Meanwhile, heat olive oil in a 12" skillet over medium-high heat.<br />3. Add peppers, garlic, onion and cook for about 5 minutes (until they start to soften)<br />4. Add wine and mussels, cover, cook about 2 minutes until mussels open.<br />5. Add reserved pasta water, tomatoes, butter, and shrimp and cook about 1 minute until the shrimp are pink.<br />6. Add cooked linguine, toss to combine, and cook, stirring occasionally, until the sauce thickens and clings to the pasta.<br />7. Stir in basil and season with salt & pepper.<br />8. Divide pasta between two bowls, sprinkle with more basil, and add cheese.<br /><br />Note: Good idea on this to have the pasta almost cooked before starting the other items. You will add the pasta in step 6.Unknownnoreply@blogger.com0