tag:blogger.com,1999:blog-25363622427206681842024-03-23T12:04:27.215-07:00Jersey Girl in the KitchenCooking with love is what I do!Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.comBlogger381125tag:blogger.com,1999:blog-2536362242720668184.post-50982781522890392822022-06-09T14:33:00.000-07:002022-06-09T14:33:33.589-07:00Steak Quesadillas at Home<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfcY36L76Qw6vL6aJOJtA41u2_cYaemvxrUL2zweZ2TDai3HwTSAkzQCiih7WcDsADXuyrOrIYIg9yNqMUWkUkjQQzaKA4i1aMsM_E4kwj8s0AavBbOJNmawyLxz_q09QuDeFoKS6e2HuTfr42QYStQ1TpQ8sfUuUMKmYfXIRZGMFp_iXyscsoIZo0Q/s2048/7steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfcY36L76Qw6vL6aJOJtA41u2_cYaemvxrUL2zweZ2TDai3HwTSAkzQCiih7WcDsADXuyrOrIYIg9yNqMUWkUkjQQzaKA4i1aMsM_E4kwj8s0AavBbOJNmawyLxz_q09QuDeFoKS6e2HuTfr42QYStQ1TpQ8sfUuUMKmYfXIRZGMFp_iXyscsoIZo0Q/w300-h400/7steak.JPEG" width="300" /></a></div><p></p><p><br /></p><p><br /></p><p>My steak quesadillas have become a fave of my son's. They are a nice change from taco night.</p><p>These are so simple to make. The filling can be used throughout the week if you do not eat all 6 at once. </p><p>You may use chicken in place of steak if desired. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMQna-iBqpw62NcMVWQBqLiGi4AGXmWTLKRcMtl3Raws26h-TTsLaYHSfyKmHKy1Dq3f-QXJVP2IBIQQv0AmASsG4CpsqJYxNyA22ak2YOtmEuJJ6bKYtJ9s3TjWQVldUacG5PO5m1lymuJHDWfKA0sM8F5cfZcM8Lj0YjAnAixR8LzDEVJ7vMXZFvw/s2048/1steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMQna-iBqpw62NcMVWQBqLiGi4AGXmWTLKRcMtl3Raws26h-TTsLaYHSfyKmHKy1Dq3f-QXJVP2IBIQQv0AmASsG4CpsqJYxNyA22ak2YOtmEuJJ6bKYtJ9s3TjWQVldUacG5PO5m1lymuJHDWfKA0sM8F5cfZcM8Lj0YjAnAixR8LzDEVJ7vMXZFvw/w300-h400/1steak.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Steak Quesadillas </b></p><p><i>Makes 6 </i></p><p>6 large flour tortillas</p><p>1 Tbsp. olive oil</p><p> 1/2 lb. beef round stir fry strips</p><p>1/2 green bell pepper, thinly sliced</p><p>1/2 red bell pepper thinly sliced</p><p>1 small onion, sliced</p><p>2 tsp. chili powder</p><p>1 tsp. cumin</p><p>1 tsp. garlic powder</p><p>1/4 tsp coriander</p><p>Salt and pepper</p><p>1/4 cup water</p><p>Shredded cheddar cheese</p><p>To serve: Shredded lettuce, salsa, sour cream, lime quarters</p><p>In a large skillet over medium high heat, add olive oil. Add beef strips and brown. Season with salt and pepper. Remove to a dish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLWuu3nfhDsXyzk9XsrWdEBxZ_zfbiVRvIakJd7Q5PHfiZfhE3TxVCazK84endliKtYHInRhYjB50YyKpJtG3BE6iPbKA7PLZ6kEM0kzYBQ0n5VQkXgTALd3MK2BcJ1_cqGUu8h4NxKo9DqXtum_per0c7FF2o7KieDE86_2m67iKm9MR9NCkWi5PcA/s2048/2steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLWuu3nfhDsXyzk9XsrWdEBxZ_zfbiVRvIakJd7Q5PHfiZfhE3TxVCazK84endliKtYHInRhYjB50YyKpJtG3BE6iPbKA7PLZ6kEM0kzYBQ0n5VQkXgTALd3MK2BcJ1_cqGUu8h4NxKo9DqXtum_per0c7FF2o7KieDE86_2m67iKm9MR9NCkWi5PcA/w300-h400/2steak.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Vs9JIRwYePTrpMXu48uv_kLCQ4ZVOg8US6NqHEkWefTXJDHX2eLRapglAHX6oNvImPB_py0qbo9wa9Bc-soW44nYAPOyJA2pVXjOOBh2upsQeCbyi2Et2Cl26T4hNe9BWvgxX8HDCm96WV0Vva60FQjBNRQ2XI9PdKqnkVLqtSTGS9yVx_OJnIYDow/s2048/4steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Vs9JIRwYePTrpMXu48uv_kLCQ4ZVOg8US6NqHEkWefTXJDHX2eLRapglAHX6oNvImPB_py0qbo9wa9Bc-soW44nYAPOyJA2pVXjOOBh2upsQeCbyi2Et2Cl26T4hNe9BWvgxX8HDCm96WV0Vva60FQjBNRQ2XI9PdKqnkVLqtSTGS9yVx_OJnIYDow/w300-h400/4steak.JPEG" width="300" /></a></div><p></p><p>In the same skillet, add green and red bell peppers and onion slices. Season with salt and pepper. Saute over medium high heat until soft. Add chili powder, cumin, garlic powder and coriander. Return steak to the pan and add 1/4 cup water. Stir until well combined and heated through. Add more water if desired. Set aside until ready to assemble quesadillas.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1sdsb4D4SESHbEPmXmkGwWQ6Mz6fKWb6xDF60947vAWsdS2aaVmof7qHvA39PIcQ_8IKbVoxQkoPyFCpp-_4jPLKtuSdChxe9SvsRlmj7uN5Nl9Hsv-nVoqw0VUofJvx4LYiT22orFPIFAnxz43bNqnXb3z4ZnoVUqHENepQy_eEoeACvOd50HnVFw/s2048/3steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1sdsb4D4SESHbEPmXmkGwWQ6Mz6fKWb6xDF60947vAWsdS2aaVmof7qHvA39PIcQ_8IKbVoxQkoPyFCpp-_4jPLKtuSdChxe9SvsRlmj7uN5Nl9Hsv-nVoqw0VUofJvx4LYiT22orFPIFAnxz43bNqnXb3z4ZnoVUqHENepQy_eEoeACvOd50HnVFw/w300-h400/3steak.JPEG" width="300" /></a></div><p></p><p>To make quesadillas: Heat a medium skillet over medium heat. Add tortilla to dry pan. Warm for a minute, flip. On one half of the tortilla, add a handful of shredded cheese spreading evenly. Top with 1/6 of the meat and pepper mixture. Top with little more cheese. Fold empty side of tortilla over the side with the fillings. Press down with tongs to seal the edges. Once browned, flip to brown the other side. Remove to plate. Cool for a minute, and cut in half.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTE5vkWFrYmUU4O5cDOXVuP6uLn7vTDYPVpkMvHpzjrkwuygopOu3gKyKW-4c5jAcpr-qNdRBQrnHuWc88EpUm5nyiIxy41aAnmuqa_K4bTeW2L6AnqvFTTwU-TmYPedKCgJi7kpplRltXRGT0glvbLhFK_XECj3xHG0mnHAyhJ4A9Cgtw9hO9Ht3INw/s2048/5steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTE5vkWFrYmUU4O5cDOXVuP6uLn7vTDYPVpkMvHpzjrkwuygopOu3gKyKW-4c5jAcpr-qNdRBQrnHuWc88EpUm5nyiIxy41aAnmuqa_K4bTeW2L6AnqvFTTwU-TmYPedKCgJi7kpplRltXRGT0glvbLhFK_XECj3xHG0mnHAyhJ4A9Cgtw9hO9Ht3INw/w300-h400/5steak.JPEG" width="300" /></a></div><p></p><p>Repeat with remaining tortillas and filling. </p><p>Serve with shredded lettuce, salsa, sour cream and lime quarters.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vpwvrc3Hsp_mJaPk-OE3j7-XPuA4cKpxanDCNIccVfpyROIKdeTMxnpp3WZaisgi0BMR-R4mhNZrPLa3QDsEAnbCNOuCX-8XNCwwM90TRhrtLpmC6d3gI5DHB0b8TONW_RJyFoWVmcU-kiiMoWWKN7VX2zo-YjO73dqQcwHQ1un0p7dS6Aw4DvWBqA/s1702/6steak.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1702" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vpwvrc3Hsp_mJaPk-OE3j7-XPuA4cKpxanDCNIccVfpyROIKdeTMxnpp3WZaisgi0BMR-R4mhNZrPLa3QDsEAnbCNOuCX-8XNCwwM90TRhrtLpmC6d3gI5DHB0b8TONW_RJyFoWVmcU-kiiMoWWKN7VX2zo-YjO73dqQcwHQ1un0p7dS6Aw4DvWBqA/w361-h400/6steak.JPEG" width="361" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-69369905917519338812022-05-27T14:19:00.000-07:002022-05-27T14:19:01.092-07:00Pasta with Turkey Sausage, Peas and Mushrooms<p>I so love this recipe: Pasta with Turkey Sausage, Peas and Mushrooms is packed with flavor and requires minimal effort. This is perfect for those of you who don't groove on a saucy pasta. Of course, The Jersey Girl grooves on all pasta, but to each his own!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUTFdXPHcMkb78wn8xJmOK6I0bkCwPjJoyMOEHVzi2bcrjEOcRXBUY4giFqnj1TYDR2LrP481_54U_qJonmjXxFPYdTOqqLmwdRJu05VA9if0n_Dke015-udc76PN16_JN3FdQej5sVl8P5olmut0qLLj7HjGslSQPlAVO1limujnqJL7ZWWzZF0Twg/s2048/8mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUTFdXPHcMkb78wn8xJmOK6I0bkCwPjJoyMOEHVzi2bcrjEOcRXBUY4giFqnj1TYDR2LrP481_54U_qJonmjXxFPYdTOqqLmwdRJu05VA9if0n_Dke015-udc76PN16_JN3FdQej5sVl8P5olmut0qLLj7HjGslSQPlAVO1limujnqJL7ZWWzZF0Twg/w300-h400/8mush.JPEG" width="300" /></a></div><p></p><p><br /></p><p>The recipe calls for farfalle aka bow ties, but orecchiette is what I had on hand, so that's what went in this dish. Any short pasta will due. I can see this going well with mezze rigatoni, too.</p><p>Please note I totally do not use as much salt as Giada calls for. </p><p>I used baby bella mushrooms that were already sliced to save myself some time. Shortcuts are sometimes God's plan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6SAldCDZNwnafEOJVzheKI0_2FHSHaSDrc7v9rhVshXQFYRU-NlL8Avv3tK_iy17yVxYC-B_LZhbXHhI0yEbECFNWdXhUPA00z5An5smHGvAjHcMX84P0eaOyx-N2eiBJ1GTlqM74Feei7-EhnM5IiCjxhYT1hnyKQQ4vkylwTiIw1A1TNR-g42ONA/s1670/1mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1670" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6SAldCDZNwnafEOJVzheKI0_2FHSHaSDrc7v9rhVshXQFYRU-NlL8Avv3tK_iy17yVxYC-B_LZhbXHhI0yEbECFNWdXhUPA00z5An5smHGvAjHcMX84P0eaOyx-N2eiBJ1GTlqM74Feei7-EhnM5IiCjxhYT1hnyKQQ4vkylwTiIw1A1TNR-g42ONA/w368-h400/1mush.JPEG" width="368" /></a></div><p></p><p>Here you go:</p><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LrvbGg4bhe1BPRSvtMsDTrnfB6x4EUHQ4nKurtJaJQAdVaKk6mcazO9SGyEK7VOXJ38dK0FmkghXgo8eKnRueS80FtCOFFopOr40bz9xzXkqmZMGz_nDoBzNOkq_hxqOwTWTEI6uF_cABlrSqMrjBx9r0rTsf8_ee0KlXgm28eMH0FA96YWzTWBAwQ/s2048/6mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LrvbGg4bhe1BPRSvtMsDTrnfB6x4EUHQ4nKurtJaJQAdVaKk6mcazO9SGyEK7VOXJ38dK0FmkghXgo8eKnRueS80FtCOFFopOr40bz9xzXkqmZMGz_nDoBzNOkq_hxqOwTWTEI6uF_cABlrSqMrjBx9r0rTsf8_ee0KlXgm28eMH0FA96YWzTWBAwQ/w300-h400/6mush.JPEG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><b>Farfalle with Turkey Sausage, Peas and Mushrooms</b></p><p><i>Makes 4 main-course servings</i></p><p><i>From "Everyday Italian" </i></p><p><i>By Giada DeLaurentiis</i></p><p><b>Ingredients:</b></p><p>1/2 cup extra virgin olive oil, divided</p><p>1 lb. turkey sausages, casings removed</p><p>10 ounces cremini mushrooms, sliced</p><p>3/4 tsp. sea salt, plus more to taste</p><p>3/4 tsp. freshly ground black pepper, plus more to taste</p><p>1 (10-ounce) package frozen peas, defrosted slightly</p><p>1 lb. dried farfalle pasta (bow-tie pasta)</p><p>1/2 cup freshly grated Parmesan cheese</p><p><b>Instructions:</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OEZ-FGGy9yk_I92gpUGXgtZ8lx1wLpcnZNSrtfAfqbDO4I6sLrWgWyhGNaP-K0VWCNWaRbCKoF34-jL21Kp9GjHnWmTxYsT_TEW2kJ1_18Aj8pOmYzpl7-9uah_4HSYfkruNFRyYK_ejPRGettNGb0WNK5nCTbJrZR0IsxLHfPE5RX9z03ZcKB2brw/s2048/2mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OEZ-FGGy9yk_I92gpUGXgtZ8lx1wLpcnZNSrtfAfqbDO4I6sLrWgWyhGNaP-K0VWCNWaRbCKoF34-jL21Kp9GjHnWmTxYsT_TEW2kJ1_18Aj8pOmYzpl7-9uah_4HSYfkruNFRyYK_ejPRGettNGb0WNK5nCTbJrZR0IsxLHfPE5RX9z03ZcKB2brw/w300-h400/2mush.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUF5X74jkZXsB6ifyxVWKo-GjmbptorhCXV5m9yulrqk9nmlY9FKqcbvt7xT_Sjo1V35sWVNYmayIgV58y374_mOTvrdZ6wHH0DenJwNc4MWViBbOyZKYaWJfZsMpechCAOJByHngRdFlAwqDwm_OP29ot-JcA12CO1f9VAKx4Lppg7zQQ07U64mqhUA/s2048/3mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUF5X74jkZXsB6ifyxVWKo-GjmbptorhCXV5m9yulrqk9nmlY9FKqcbvt7xT_Sjo1V35sWVNYmayIgV58y374_mOTvrdZ6wHH0DenJwNc4MWViBbOyZKYaWJfZsMpechCAOJByHngRdFlAwqDwm_OP29ot-JcA12CO1f9VAKx4Lppg7zQQ07U64mqhUA/w300-h400/3mush.JPEG" width="300" /></a></div><p></p><p>In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all of the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCZ98NZQiNuY66LjKm12-3q9k6iBa4VpM1uq_S6jZ3GopcCk9XVxrFIB4H-LAemRCAG59dhaj436R3yYRKZt4rmzX7tKrzYjOGBnLv3P4hkqqZpVBVapYdsth-mDJGNS4Z9E68DiWDmEeZPKnblE3eVKlVivoUQrlStNxlLa4iUsDq4AOkipA-f2H5Q/s1860/4mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1860" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCZ98NZQiNuY66LjKm12-3q9k6iBa4VpM1uq_S6jZ3GopcCk9XVxrFIB4H-LAemRCAG59dhaj436R3yYRKZt4rmzX7tKrzYjOGBnLv3P4hkqqZpVBVapYdsth-mDJGNS4Z9E68DiWDmEeZPKnblE3eVKlVivoUQrlStNxlLa4iUsDq4AOkipA-f2H5Q/w330-h400/4mush.JPEG" width="330" /></a></div><p></p><p>Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAfaTpNmeZqf2TLEPs9tx2oPJO3E1nhGxD_QshuJzrCpa9Ne7FRB0ZF8dZHAx-Wro67aQc1uLFZDmwFzOydbhYcOqosa7Z-OvAiqMCFKOwOl6UvnfXkg7RsLyENJCxZI_uZHadRwp_ULqryt_g2xXKGRVltpLQnNFiN_1m7LcEU47qWbXptEfyFYOlw/s2048/5mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAfaTpNmeZqf2TLEPs9tx2oPJO3E1nhGxD_QshuJzrCpa9Ne7FRB0ZF8dZHAx-Wro67aQc1uLFZDmwFzOydbhYcOqosa7Z-OvAiqMCFKOwOl6UvnfXkg7RsLyENJCxZI_uZHadRwp_ULqryt_g2xXKGRVltpLQnNFiN_1m7LcEU47qWbXptEfyFYOlw/w300-h400/5mush.JPEG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtag4X03o3dYlgqDCDeIGBRJS3UDhU44GM-RoeJqAL5MhNjBszlC8DjgZbPljTSC_joR63iejglDjqO_EG7QzFpj8NG5wmBIe8_K93LvVfVy9vQxP9SsO4aWEUq0_VwmWi8HjUYh3CRiK-ptIlh_S7Mfs3_WVven51iPa4-X3P4WwgM-Q4olnsccaWg/s2048/7mush.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtag4X03o3dYlgqDCDeIGBRJS3UDhU44GM-RoeJqAL5MhNjBszlC8DjgZbPljTSC_joR63iejglDjqO_EG7QzFpj8NG5wmBIe8_K93LvVfVy9vQxP9SsO4aWEUq0_VwmWi8HjUYh3CRiK-ptIlh_S7Mfs3_WVven51iPa4-X3P4WwgM-Q4olnsccaWg/w300-h400/7mush.JPEG" width="300" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-32498087083201881322022-05-16T09:59:00.000-07:002022-05-16T09:59:01.568-07:00Roasted Mexican Zucchini<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcAvBr7IEzlqbwQfkYyeWJryGqtviqH8SjwtjOl9LIil56AN-U3tJFbJEsMXdb5E_LgLGyjmSkGOgbTTM170NsMebf8tU2knCkvTAQyohnn2wZUoDWRbK5uDNsDqMX4pJp9cxUusftbH4x2CbVOoW3IXmRCasZjNAMVZkTy8AUiOOmrP--7Vw2f4Efw/s2048/6mexzuc.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcAvBr7IEzlqbwQfkYyeWJryGqtviqH8SjwtjOl9LIil56AN-U3tJFbJEsMXdb5E_LgLGyjmSkGOgbTTM170NsMebf8tU2knCkvTAQyohnn2wZUoDWRbK5uDNsDqMX4pJp9cxUusftbH4x2CbVOoW3IXmRCasZjNAMVZkTy8AUiOOmrP--7Vw2f4Efw/w300-h400/6mexzuc.JPEG" width="300" /></a></div><p></p><p><br /></p><p>This is a great recipe to have for when the zucchini crop is bumpin: Roasted Mexican Zucchini. It's simple and full of great, earthy flavors. The lime juice and fresh cilantro add a pop of brightness.</p><p>I always have garlic powder, onion powder and cumin in my pantry. If you can't get fresh cilantro, just use fresh parsley. I omit the cheese, but I'm sure it's fab.</p><p>This is perfect for Mexican night at home! My son absolutely loves zucchini prepared this way.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghASNkA5B-I7jaXKnhVQfyim50Ny7YEkTPO2_hWzeLQzfAKz6Xt5Bt13-Su_0c8bHDcB7OaU5xg3ZwK5EW4lEu2td97qGFVrnXevyGaXjTCMj7R_RmG_mlse23bC0mkgm09YPTf7pKYogBY4DegIVEX0SVxZxdxO_ZeFwA-GyNAxxzUl107ILlYEYiJw/s1804/1mexzuc.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1804" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghASNkA5B-I7jaXKnhVQfyim50Ny7YEkTPO2_hWzeLQzfAKz6Xt5Bt13-Su_0c8bHDcB7OaU5xg3ZwK5EW4lEu2td97qGFVrnXevyGaXjTCMj7R_RmG_mlse23bC0mkgm09YPTf7pKYogBY4DegIVEX0SVxZxdxO_ZeFwA-GyNAxxzUl107ILlYEYiJw/w340-h400/1mexzuc.JPEG" width="340" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSf2MnSIqcLqdMUklUO5oZGSw2QOtXsgJw_QgxlQJTC1xmXlJzBdJTDFaYvr3cJsGlXXeMODGqmipTF3XbXFCjJClg9-SDltb9eR9MRx7ghztai5jAaaUOxn-Bh4A5LwhiT8agyFvWh-mBdQq1Qkr8W1xJKoRdpHGBNmKoDbFXBKx2Ov5jHAJuHUl_qg/s2048/5mexzuc.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSf2MnSIqcLqdMUklUO5oZGSw2QOtXsgJw_QgxlQJTC1xmXlJzBdJTDFaYvr3cJsGlXXeMODGqmipTF3XbXFCjJClg9-SDltb9eR9MRx7ghztai5jAaaUOxn-Bh4A5LwhiT8agyFvWh-mBdQq1Qkr8W1xJKoRdpHGBNmKoDbFXBKx2Ov5jHAJuHUl_qg/w300-h400/5mexzuc.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Roasted Mexican Zucchini</b></p><p><i>From <a href="https://www.isabeleats.com/roasted-mexican-zucchini/" target="_blank">Isabel Eats</a></i></p><p>Makes 4 servings</p><p>Ingredients:</p><p>4 medium zucchini, sliced into 1/2-inch half moon</p><p>1 1/2 Tbsp. olive oil</p><p>1 tsp. kosher salt</p><p>1/2 tsp. chili powder</p><p>1/2 tsp. garlic powder</p><p>1/2 tsp. black powder</p><p>1/2 tsp. onion powder</p><p>1/4tsp.ground cumin</p><p>Juice of 1/2 lime</p><p>2 Tbsp. chopped cilantro</p><p>2 Tbsp. crumbled cojita cheese (optional)</p><p>Instructions:</p><p>1. Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.</p><p>2. In a large bowl, add the diced zucchini, olive oil, salt, chili powder, garlic powder, black pepper, onion powder and ground cumin. Toss until evenly coated.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItX8e4a-CbeTVAeg9dvKEi8udQt0pPnB9BDUVFV3YQTOMJtj_Dy2xoVf2cTUjKHZj0uKYXAk_MjDU5MB9ZM0Ojj3NgaEudaCilybT-jsHplzNe3kDB-Q_55Px5e3q9t9AqJIt-IFFIjTYqBrQ5nIqN7mZ54D6aCExB3XFp3qfRiQKB436d2JmJlE53w/s1774/2mexzuc.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1774" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItX8e4a-CbeTVAeg9dvKEi8udQt0pPnB9BDUVFV3YQTOMJtj_Dy2xoVf2cTUjKHZj0uKYXAk_MjDU5MB9ZM0Ojj3NgaEudaCilybT-jsHplzNe3kDB-Q_55Px5e3q9t9AqJIt-IFFIjTYqBrQ5nIqN7mZ54D6aCExB3XFp3qfRiQKB436d2JmJlE53w/w346-h400/2mexzuc.JPEG" width="346" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5fH1XosT3r67xkKXDgqWML9XptyVxXCnH5ryZ0kvN2Ya2tmhH9gR6u7OCY6BxCrlYtg_CejcnzOFu8MUvTWw-sIw5xu5n6SxYppSRrriCc63qAlVhFIjINGpj4cnnY8FLb9lDfhUylivs8ksCysr4HMoJ7lP2Hwr9L-lBkdBjPEaocvnb0rTf4W3FQ/s1629/3mexzuc.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1629" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5fH1XosT3r67xkKXDgqWML9XptyVxXCnH5ryZ0kvN2Ya2tmhH9gR6u7OCY6BxCrlYtg_CejcnzOFu8MUvTWw-sIw5xu5n6SxYppSRrriCc63qAlVhFIjINGpj4cnnY8FLb9lDfhUylivs8ksCysr4HMoJ7lP2Hwr9L-lBkdBjPEaocvnb0rTf4W3FQ/w378-h400/3mexzuc.JPEG" width="378" /></a></div><p></p><p>3. Transfer to the prepared baking sheet and spread evenly in a single layer.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIJzMXf3yxAh-1YdbaRI5Zn7YJTRIUxTSBtbyFeOQx5jBee4xrwIdc81J3LBthBFE50qP9_O7Xc4YIkrt2WZTaVgJ9c_EaujMdM--kbI-lkzxz0XwC5RfeCI0fT4aCRCobSiVcML2DHSZ_MmfRV3fTXQlBE77N5cMM4KQCUswTc1A7AcL78DDJvgDCw/s1715/4mexzuc.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1715" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIJzMXf3yxAh-1YdbaRI5Zn7YJTRIUxTSBtbyFeOQx5jBee4xrwIdc81J3LBthBFE50qP9_O7Xc4YIkrt2WZTaVgJ9c_EaujMdM--kbI-lkzxz0XwC5RfeCI0fT4aCRCobSiVcML2DHSZ_MmfRV3fTXQlBE77N5cMM4KQCUswTc1A7AcL78DDJvgDCw/w359-h400/4mexzuc.JPEG" width="359" /></a></div><p></p><p>4. Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.</p><p>5. Top with lime juice and fresh cilantro and cojito cheese (if using). Serve immediately.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-88023310621293442682022-05-07T10:49:00.003-07:002022-05-07T10:49:37.392-07:00Grilled Bruschetta Chicken and Lemon Orzo<div style="text-align: left;">Presenting a cookbook mashup is such fun!</div><div style="text-align: left;"><br />First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.</div><div style="text-align: left;"><br />These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I hope you enjoy these dishes as much as we did!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzqJFI1ECr7a5SzOfRmgYKHkQxMwRrNO5jg2HRr0Y32urms6b-29Nf7TQjPw20V7Hod9LNT9Ze4r8OPVj_qDiusKkJMKc3sEQtmopRtttk9j-M1Xo0JnctLBC-bmNiIh6qCbvILBf7fzu5ylMEwls77-mPRl7EYGB8WRVB2X9MnDI5Y1vRE68aY8Xjw/s2048/8brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzqJFI1ECr7a5SzOfRmgYKHkQxMwRrNO5jg2HRr0Y32urms6b-29Nf7TQjPw20V7Hod9LNT9Ze4r8OPVj_qDiusKkJMKc3sEQtmopRtttk9j-M1Xo0JnctLBC-bmNiIh6qCbvILBf7fzu5ylMEwls77-mPRl7EYGB8WRVB2X9MnDI5Y1vRE68aY8Xjw/w300-h400/8brusch.JPEG" width="300" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Grilled Bruschetta Chicken</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>From "Magnolia Table Vol. 2"<br /></i></div><div style="text-align: left;"><i>By Joanna Gaines</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">6 roma or 1 pint grape tomatoes, diced</div><div style="text-align: left;">1/2 cup crumbled feta cheese</div><div style="text-align: left;">1/4 cup chopped fresh basil leaves</div><div style="text-align: left;">1 tsp. Greek seasoning</div><div style="text-align: left;">3 Tbsp. olive oil</div><div style="text-align: left;">4 boneless, skinless chicken breasts (about 6 ounces each)</div><div style="text-align: left;">1/2 tsp. garlic powder</div><div style="text-align: left;">1/2 tsp. dried oregano</div><div style="text-align: left;">1/2 tsp. kosher salt</div><div style="text-align: left;">1/2 tsp. freshly ground black pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Instructions:</div><div style="text-align: left;">1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD62xhpl02Hs9U5w0V55PnV9PeZ53CP1vfU2AeJtMwim3ZUuNYC-EuobhzpX_XLOoJnIsNwLGmy8Er_sqhjrJEgLM2fghGJw-JQ0ZBtR7VuZaZMpG0Ttc9AOUd8JJX77DczNczN40tLHpg0cWHNhbd0c2YiPpnCRooZx_ieZK6zLcEb7pS4__zCp0gA/s1722/1brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1722" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD62xhpl02Hs9U5w0V55PnV9PeZ53CP1vfU2AeJtMwim3ZUuNYC-EuobhzpX_XLOoJnIsNwLGmy8Er_sqhjrJEgLM2fghGJw-JQ0ZBtR7VuZaZMpG0Ttc9AOUd8JJX77DczNczN40tLHpg0cWHNhbd0c2YiPpnCRooZx_ieZK6zLcEb7pS4__zCp0gA/w356-h400/1brusch.JPEG" width="356" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Pat the chicken dry with paper towels and place it on a sheet pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbc-EOAfyR35Pux6sv8wtPC3MkfeieXGnERUO5mXldG-q_R3s9nkCaNGZFetsXtn-WxAkhVXtTSe9PmardS5iTTU9Y4Zn4cvAJlgoFx2JrxfnHRmyuAr6dYPz8aeua-AhDgeEpp8rIsjeLgPeS46ogj8Tz_AHDZRWx0A8l-Xsjhepu_7vXZUhKwVY9g/s1575/2brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1575" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbc-EOAfyR35Pux6sv8wtPC3MkfeieXGnERUO5mXldG-q_R3s9nkCaNGZFetsXtn-WxAkhVXtTSe9PmardS5iTTU9Y4Zn4cvAJlgoFx2JrxfnHRmyuAr6dYPz8aeua-AhDgeEpp8rIsjeLgPeS46ogj8Tz_AHDZRWx0A8l-Xsjhepu_7vXZUhKwVY9g/w390-h400/2brusch.JPEG" width="390" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sUcxEd-vLeWwjli20krhHJuWBP9KH0nfnpIx4-tz5uTj8IgnRQoMx1Ch_gScvzBlpx9tIfP1KUoAPH7NivOEvBF2zGDevCMpJZp3sArjfeQw_fvWtPzWhT0cuKRTJqtW4JOQEoYqgUYcnuKanmrqOK5Ogusgq4CH3k1_rNOL6AMq-sPF2q6yX14jyw/s2048/3brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sUcxEd-vLeWwjli20krhHJuWBP9KH0nfnpIx4-tz5uTj8IgnRQoMx1Ch_gScvzBlpx9tIfP1KUoAPH7NivOEvBF2zGDevCMpJZp3sArjfeQw_fvWtPzWhT0cuKRTJqtW4JOQEoYqgUYcnuKanmrqOK5Ogusgq4CH3k1_rNOL6AMq-sPF2q6yX14jyw/w300-h400/3brusch.JPEG" width="300" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bXo5c-nuIefGtjYNvcoaH0CXTMaPZj73cV8I5JHZi4jsn6Bl91IZfwiVOGVl2OfyQvSdheMWpmenRWlbFA_cP9EhV5Rj2oEVYD8dv4biyvE6znfutZSWDGmBVBlBh5YlDqwfmDigv-WuEvyqNGr2kUo1y1fc_v0J4gfrVl-iyFRdyKfrU_ocMVWp_A/s2048/6brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bXo5c-nuIefGtjYNvcoaH0CXTMaPZj73cV8I5JHZi4jsn6Bl91IZfwiVOGVl2OfyQvSdheMWpmenRWlbFA_cP9EhV5Rj2oEVYD8dv4biyvE6znfutZSWDGmBVBlBh5YlDqwfmDigv-WuEvyqNGr2kUo1y1fc_v0J4gfrVl-iyFRdyKfrU_ocMVWp_A/w300-h400/6brusch.JPEG" width="300" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Store in an airtight container in the refrigerator for up to 2 days.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. </i></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7q6podGJz0GtOB1tUgnpqk9Rd4SbB_tNznI8nH1isTwHu2GDkYxWlyacPNJyNAX8HLr0IG9sriaGpmTjtcQaQ5emOfMXptqYhZ7esOyb4h7QJXJWkl0bFaO5VDvQx4uEgUbj0nzWsVB6qY1dq9Ogssuqnw2NlvS66ewmmCNuP3RF_Kx6GGR0QDGHhg/s2048/4brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7q6podGJz0GtOB1tUgnpqk9Rd4SbB_tNznI8nH1isTwHu2GDkYxWlyacPNJyNAX8HLr0IG9sriaGpmTjtcQaQ5emOfMXptqYhZ7esOyb4h7QJXJWkl0bFaO5VDvQx4uEgUbj0nzWsVB6qY1dq9Ogssuqnw2NlvS66ewmmCNuP3RF_Kx6GGR0QDGHhg/w300-h400/4brusch.JPEG" width="300" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkdr3loUeihFVLHQuAms4SRAXqzD-AO_i8-1j1F7Q93ikVu0lreeHvw_5L6Fv6cjfPY9m4nsfT0F04ouBh55jKxtbp9YqLjs42-jiY_Z4m7MtWV52Mxoweo4n_OHIM95bULkH8gKSwUfKd4Imh3SoR-g1nCd669sCpxYP8cklbdjUOK4j7xfz9-ZRQw/s2048/5brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkdr3loUeihFVLHQuAms4SRAXqzD-AO_i8-1j1F7Q93ikVu0lreeHvw_5L6Fv6cjfPY9m4nsfT0F04ouBh55jKxtbp9YqLjs42-jiY_Z4m7MtWV52Mxoweo4n_OHIM95bULkH8gKSwUfKd4Imh3SoR-g1nCd669sCpxYP8cklbdjUOK4j7xfz9-ZRQw/w300-h400/5brusch.JPEG" width="300" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Lemon Orzo with Feta</b></div><div style="text-align: left;"><b><br /></b><i>From "Modern Comfort Food"<br />By Ina Garten</i><br /><br /></div><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">Kosher salt and freshly ground black pepper</div><div style="text-align: left;">1 cup orzo</div><div style="text-align: left;">2 tsp. grated lemon zest</div><div style="text-align: left;">2 Tbsp. freshly squeezed lemon juice</div><div style="text-align: left;">2 Tbsp. good olive oil</div><div style="text-align: left;">1 Tbsp. minced fresh dill <i>(The Jersey Girl used fresh basil)</i></div><div style="text-align: left;">1 cup small-diced feta, preferably Greek (4 ounces)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Instructions:</div><div style="text-align: left;">1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZLJDhg7otF1ToSCCdd_42beZVfG56BQOdV4HXp8P5ht4wkVxA6NP5gp8PCvcYRuN3XRL-KH8-nsoe7cHYKkptLEd0DzGDi-mvgPGGVZajrnblev1eCOpIbeYB_yxAB8YKFdp67FUlJIXZDhkGzOZzMzVDdfx9wDHienP12Y25A4cFxzeNu9hTD_QmQ/s1882/7brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1882" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZLJDhg7otF1ToSCCdd_42beZVfG56BQOdV4HXp8P5ht4wkVxA6NP5gp8PCvcYRuN3XRL-KH8-nsoe7cHYKkptLEd0DzGDi-mvgPGGVZajrnblev1eCOpIbeYB_yxAB8YKFdp67FUlJIXZDhkGzOZzMzVDdfx9wDHienP12Y25A4cFxzeNu9hTD_QmQ/w326-h400/7brusch.JPEG" width="326" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzqJFI1ECr7a5SzOfRmgYKHkQxMwRrNO5jg2HRr0Y32urms6b-29Nf7TQjPw20V7Hod9LNT9Ze4r8OPVj_qDiusKkJMKc3sEQtmopRtttk9j-M1Xo0JnctLBC-bmNiIh6qCbvILBf7fzu5ylMEwls77-mPRl7EYGB8WRVB2X9MnDI5Y1vRE68aY8Xjw/s2048/8brusch.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzqJFI1ECr7a5SzOfRmgYKHkQxMwRrNO5jg2HRr0Y32urms6b-29Nf7TQjPw20V7Hod9LNT9Ze4r8OPVj_qDiusKkJMKc3sEQtmopRtttk9j-M1Xo0JnctLBC-bmNiIh6qCbvILBf7fzu5ylMEwls77-mPRl7EYGB8WRVB2X9MnDI5Y1vRE68aY8Xjw/w300-h400/8brusch.JPEG" width="300" /></a></div><div style="text-align: left;"></div>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-36962132148508742322022-04-24T16:40:00.001-07:002022-04-24T16:40:12.759-07:00Pomodoro Sauce, Baby<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqkvqAdGTkEId2jHONMKpI6Ob0zVTDM8OhtQyimB4JWWxevzfqqAiz7hHVeXQUnYb8PvozFnGshtXxU4Bd-RZLDy6Y4xekEj5x60UHh6HsZPVY2zXip77-zGBTclWb1RGoQpOK9uo1fvZsXXIwWZJffvTQaTx9a1ckNYPBkKGNJb7VuvRh4IldZoV-A/s2048/6pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqkvqAdGTkEId2jHONMKpI6Ob0zVTDM8OhtQyimB4JWWxevzfqqAiz7hHVeXQUnYb8PvozFnGshtXxU4Bd-RZLDy6Y4xekEj5x60UHh6HsZPVY2zXip77-zGBTclWb1RGoQpOK9uo1fvZsXXIwWZJffvTQaTx9a1ckNYPBkKGNJb7VuvRh4IldZoV-A/w300-h400/6pomo.JPEG" width="300" /></a></div><p> </p><p>Oh, ok. Butter is a bit magical in a tomato sauce. </p><p>Here is Pomodoro Sauce from Rachael Ray's "Everyone is Italian on Sunday." When I read the recipe, it seemed really interesting to me as it includes ingredients I never ever use in my marinara: butter and a cheese rind. Oh yes, and chicken broth?!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tihIZWyymbaXJo4nLt6gG2YOW-ycWGuJWDvDuUfkUxr9adLO30WANWfSQHZIRB3hoEiXfIR1jCXYhFlcbvIli7c5R-YXB9vfqVK1nubEgZkD9ccrvPfQblqn2xSTjLahIRVVIBX-vitXY_Fp-l_607uel_DCQNErXxPaOwSyp4RCZlv_OefiWJvPvw/s1688/3pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1688" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tihIZWyymbaXJo4nLt6gG2YOW-ycWGuJWDvDuUfkUxr9adLO30WANWfSQHZIRB3hoEiXfIR1jCXYhFlcbvIli7c5R-YXB9vfqVK1nubEgZkD9ccrvPfQblqn2xSTjLahIRVVIBX-vitXY_Fp-l_607uel_DCQNErXxPaOwSyp4RCZlv_OefiWJvPvw/w364-h400/3pomo.JPEG" width="364" /></a></div><p></p><p>This sauce doesn't need a ton of time to come together, so it was a cinch to make after a day of teaching. I did add red pepper flakes and black pepper, because I do like a bit of spice. I also used 1 can of whole tomatoes and 1 can of crushed.</p><p>The sauce is very luxurious and is perfect with ravioli. Be sure to stir frequently and cook super low so that it doesn't stick to the pot and burn. For shame.</p><p>If you are curious as to what is the difference between marinara and a pomodoro it is as follows: Marinara is smooth; pomodoro is not. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nzJ1K9tec0EplVERfeRoeNMLcYNCP4Y-SWLwVbEpXXO32a44EDK1R3C86i5ui11WGkhURuXGeXmTZDEtC1Q-H2LJyMRHSBxJTlguobwyu9aCVLvBJPJ2OheavOJbIkoUT0XOhd1ylnh09zaM3RC4SH16AzhTh8eChVovwrtcjIN2ck5GFWAnj-As4g/s2048/7pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nzJ1K9tec0EplVERfeRoeNMLcYNCP4Y-SWLwVbEpXXO32a44EDK1R3C86i5ui11WGkhURuXGeXmTZDEtC1Q-H2LJyMRHSBxJTlguobwyu9aCVLvBJPJ2OheavOJbIkoUT0XOhd1ylnh09zaM3RC4SH16AzhTh8eChVovwrtcjIN2ck5GFWAnj-As4g/w300-h400/7pomo.JPEG" width="300" /></a></div><br /><p><br /></p><p>Here you go:</p><p><b>Pomodoro Sauce</b></p><p><i>Makes about 6 cups</i></p><p><i>From "Everyone is Italian on Sunday"</i></p><p><i>By Rachael Ray</i></p><p>Ingredients:</p><p>1 Tbsp. olive oil</p><p>2 Tbsp. butter</p><p>1 small onion, finely chopped</p><p>4 cloves garlic, finely chopped</p><p>Salt</p><p>1 cup chicken stock</p><p>2 (28-to-32-ounce) cans San Marzano tomatoes</p><p>A few basil leaves, torn</p><p>Rind from a small wedge of Parmigiano-Reggiano or Grana Padano cheese</p><p><br /></p><p>Instructions:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkQlwsc7cC2ulrH7XQDISQPmpeBLLM70B_fDY2sjueaDKepJHCl4ZMaPYyCa-TGobPvXZ_G5QW8cxic5fXjtcFSzEF3gtACHuj6IXMGvOgYUfX1H-DrYDR_seq5pwPRE9BHv5Hu6sRyqkR9FCfQ74tFmAwWyLHDP_S3GsluBrxc0jQDkdM6xdri4KyQ/s1935/1pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1935" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkQlwsc7cC2ulrH7XQDISQPmpeBLLM70B_fDY2sjueaDKepJHCl4ZMaPYyCa-TGobPvXZ_G5QW8cxic5fXjtcFSzEF3gtACHuj6IXMGvOgYUfX1H-DrYDR_seq5pwPRE9BHv5Hu6sRyqkR9FCfQ74tFmAwWyLHDP_S3GsluBrxc0jQDkdM6xdri4KyQ/w318-h400/1pomo.JPEG" width="318" /></a></div><p></p><p>In a pot, heat the oil (1 turn of the pan) over medium heat. Melt in the butter, and the onion and garlic, season with salt, and cook, partially covered, until very soft. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4mkQTGt9ETaYL-YLy-n4k7qCVuh7pObRPPHNh8IahwbPSVwagd2TjljB2sTJwQnEidqCno9v-n7Ka8uEyTnuSDUaQy0lL5CcO1A-vd_hTAsBDggD-96HBBzStkzOFm_Qmz57a9lClRTt13-o0L4ZzH9SVzQZHbKc67m3b_8v6uJkg3Sp8hBLO-y9Rw/s1880/2pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1880" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4mkQTGt9ETaYL-YLy-n4k7qCVuh7pObRPPHNh8IahwbPSVwagd2TjljB2sTJwQnEidqCno9v-n7Ka8uEyTnuSDUaQy0lL5CcO1A-vd_hTAsBDggD-96HBBzStkzOFm_Qmz57a9lClRTt13-o0L4ZzH9SVzQZHbKc67m3b_8v6uJkg3Sp8hBLO-y9Rw/w326-h400/2pomo.JPEG" width="326" /></a></div><p></p><p><br /></p><p>Add the stock. Hand crush the tomatoes as you add them to the pot, then add the juice from the cans. Stir in the basil and add the cheese rind. Reduce the heat, partially cover and simmer gently, stirring occasionally for 20-30 minutes. Adjust the salt. Remove the rind before serving.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsa_7KBBf6Z85doNgs9LHEA0Sw35PKdD4BzuAHPwObP8o2dQUts-PeAeX_xKwVJUy0NCcvS9rU0kuD3PPTtVcsxfDS6I8JDkMq_8hjBOPls4YZDLMxQzuXqDP4bfaVyn9oxhEC5yZolqD_A4TXSOiE_SQEWBhc7abPP0TSeLL3AmfvXqBHpKoAhcRfA/s2048/4pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsa_7KBBf6Z85doNgs9LHEA0Sw35PKdD4BzuAHPwObP8o2dQUts-PeAeX_xKwVJUy0NCcvS9rU0kuD3PPTtVcsxfDS6I8JDkMq_8hjBOPls4YZDLMxQzuXqDP4bfaVyn9oxhEC5yZolqD_A4TXSOiE_SQEWBhc7abPP0TSeLL3AmfvXqBHpKoAhcRfA/w300-h400/4pomo.JPEG" width="300" /></a></div><p></p><p><i>Please note: The Jersey Girl used 1 can of San Marzano tomatoes and 1 can of crushed tomatoes. She added 1/4 tsp. crushed red pepper flakes and 1/8 tsp. ground black pepper to the sauce, as well.</i></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIAqL-exg_e-SIqlj5ZAZxcP6lkBA9kchS1R2zSziqx3bgeclj-QY-_wuJxscGGsonW_95n8ONAxLCImQFicDeeSrF4-tvR3lN_Q9oEJKTAs39HhBHioKKEC4TsutSrPVQEH4fd5rxaiz9AuvQaVCBekQqMTJqyeDT6cAwF5jKiJeMbAokMbA0bBkYg/s2048/5pomo.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIAqL-exg_e-SIqlj5ZAZxcP6lkBA9kchS1R2zSziqx3bgeclj-QY-_wuJxscGGsonW_95n8ONAxLCImQFicDeeSrF4-tvR3lN_Q9oEJKTAs39HhBHioKKEC4TsutSrPVQEH4fd5rxaiz9AuvQaVCBekQqMTJqyeDT6cAwF5jKiJeMbAokMbA0bBkYg/w300-h400/5pomo.JPEG" width="300" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-7043951131255045492022-03-27T15:58:00.004-07:002022-03-27T15:58:49.471-07:00Mushroom Ragu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8hg9_464rrGjRBtAgFDqZvzDIqg4dBzqBHkMX4JhOnk6i-trXRpK2oUjZelEtcPtoP9Y0iY6qAwcJNVCOTHPNBAMM-Oy3-Via5mB5M93coTbgaJBAIeb53xHuDSaBVF-gFdwkkKERhBahBqydCfwEpYn3K-LPhV-Hb4ViqzBUMJXXnGc8R5NZ7fhEA/s2048/8ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8hg9_464rrGjRBtAgFDqZvzDIqg4dBzqBHkMX4JhOnk6i-trXRpK2oUjZelEtcPtoP9Y0iY6qAwcJNVCOTHPNBAMM-Oy3-Via5mB5M93coTbgaJBAIeb53xHuDSaBVF-gFdwkkKERhBahBqydCfwEpYn3K-LPhV-Hb4ViqzBUMJXXnGc8R5NZ7fhEA/w300-h400/8ragu.JPEG" width="300" /></a></div><div></div><div><br /></div><div><br /></div><div><br /></div>This Mushroom Ragu is fabulous for a meat free main night. I served it over fettucine, but I think it would work well over a short-cut pasta like rigatoni or over creamy polenta.<div><br /></div><div>The recipe calls for mixed mushrooms, but I just used a package of baby bella mushrooms. Easy peasy.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlnsuL-FqATKGqnSyYFDCTxDEXOS0zopMBkImfa5Q1IPt7WJxuezlHjgqTJPx_3aih2TFdAQNYNCjCO7zkilHLCMUJF9OGbg0JPl-BWJ11WkHml6kM20z7O7h5Os_1aP07WLUUDzEPvCGFQHEu_ZlxUgRUNYHVa7SKEhk_wpth09DBx9JPg9rJWf3tA/s1842/2ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1842" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlnsuL-FqATKGqnSyYFDCTxDEXOS0zopMBkImfa5Q1IPt7WJxuezlHjgqTJPx_3aih2TFdAQNYNCjCO7zkilHLCMUJF9OGbg0JPl-BWJ11WkHml6kM20z7O7h5Os_1aP07WLUUDzEPvCGFQHEu_ZlxUgRUNYHVa7SKEhk_wpth09DBx9JPg9rJWf3tA/w334-h400/2ragu.JPEG" width="334" /></a></div><div><br /><div><br /></div><div>I used red wine instead of Marsala, because that's what I had. I also used beef broth instead of chicken broth, because I feel like beef broth compliments mushrooms better.</div><div><br /></div><div>I also added 1/3 cup half and half to the sauce before tossing over the pasta for a little creaminess.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ouyf8NX6GQN4iMe0lvEZ6uhPSHNtvOvUHh1VO-KM-7Hs3GFQ5OMGmkAWbCRw6SviGNyrNynVgsp16F2Wc5Wy093DjCTWTRknfi1AN0eKdejPixQrIQ8e-8KAmQ_6MdlPwiwgeJOPYOOJU-arbT0QjGz5nl2qmdO_uZIwdJWh0L-5NpxYYnmkpTgwlQ/s1666/7ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1666" data-original-width="1528" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ouyf8NX6GQN4iMe0lvEZ6uhPSHNtvOvUHh1VO-KM-7Hs3GFQ5OMGmkAWbCRw6SviGNyrNynVgsp16F2Wc5Wy093DjCTWTRknfi1AN0eKdejPixQrIQ8e-8KAmQ_6MdlPwiwgeJOPYOOJU-arbT0QjGz5nl2qmdO_uZIwdJWh0L-5NpxYYnmkpTgwlQ/w366-h400/7ragu.JPEG" width="366" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div><br /></div><div><b>Mushroom Ragu</b></div><div><i>From Everyday Italian</i></div><div><i>By Giada DeLaurentiis</i></div><div><i>Makes about 3 cups, serves 4 over a pound of pasta or as a first course</i></div><div><br /></div><div><b>Ingredients:</b></div><div>1/4 cup extra virgin olive oil</div><div>1 large onion, chopped</div><div>2 garlic cloves, minced</div><div>1 lb. mixed wild mushrooms (such as cremini, oyster, stemmed shitake), chopped</div><div>1/2 tsp. salt, plus more to taste</div><div>1/4 tsp freshly ground black pepper, plus more to taste</div><div>1 cup Marsala</div><div>2 cups reduced-sodium chicken broth</div><div>2/3 cup grated Parmesan cheese</div><div>5 fresh basil leaves</div><div>1/4 cup chopped fresh flat leaf parsley</div><div>Optional: 1/3 cup half-and-half</div><div><br /></div><div><b>Instructions:</b></div><div>1. In a large skillet, heat oil over medium heat. Saute onion until tender, about 8 minutes. Add garlic and saute for another minute. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQF8dCSKqjyogxrRQ4tpqx8KiewOyVwiTIlgz5QA9LTRP55imoD_xFAErhltJvZQKwX-1CKZQt8TjrpwQwzkFiOYBhgnQNQN-Mu86TJwA07wesKIeuhkuTRhpXnW77hcIixdyOBwWpzJbqu2aMhnDCWa6xJvud5Pf7Y4WQJ9iYCFH7khAtEOPPNsysg/s2048/1ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQF8dCSKqjyogxrRQ4tpqx8KiewOyVwiTIlgz5QA9LTRP55imoD_xFAErhltJvZQKwX-1CKZQt8TjrpwQwzkFiOYBhgnQNQN-Mu86TJwA07wesKIeuhkuTRhpXnW77hcIixdyOBwWpzJbqu2aMhnDCWa6xJvud5Pf7Y4WQJ9iYCFH7khAtEOPPNsysg/w300-h400/1ragu.JPEG" width="300" /></a></div><div></div><div><br /></div><div><br /></div><div>2. Add the mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper. Increase the heat to high and saute until the mushrooms are tender, about 8 minutes. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR9aCr6P4x3g3FzshHsLaa_2kdHSB0aBC21VlOQ6pHPseSuKmCx4xoMo1ITNEIBmLNo5ZuviQe7aj4-odoxBJIGCXDCprqAvUGNkgSlWuUZuIR-cexTiJLkczi3mlgRwd1rbMzRK3g5luxCnUFn54N1C0ctajsWo7QqOhiOrdeUMviqdJYH0GXI3EwQ/s2048/3ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR9aCr6P4x3g3FzshHsLaa_2kdHSB0aBC21VlOQ6pHPseSuKmCx4xoMo1ITNEIBmLNo5ZuviQe7aj4-odoxBJIGCXDCprqAvUGNkgSlWuUZuIR-cexTiJLkczi3mlgRwd1rbMzRK3g5luxCnUFn54N1C0ctajsWo7QqOhiOrdeUMviqdJYH0GXI3EwQ/w300-h400/3ragu.JPEG" width="300" /></a></div><div></div><div><br /></div><div><br /></div><div><br /></div><div>3. Remove the pan from the heat and add the Marsala. Return the pan to the heat and simmer until the Marsala evaporates, about 5 minutes. Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtI-r0uY9cXBuCrSl64EJjA1OOFvtnkIDLQub_MNSM3Y_Zhvy8iiztHttuUmJSJzB4_kz88uM_WsYTCCLrmG5Kz5zFksRayYUnldew-81u6OVPpryHAGrp37jHbNZtewAXbpjGE1gEO-hvsbxOMaqvtVorKRtzHuL6ta2qM4cM2NqsSv4uOmMaqP-VpA/s2048/4ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtI-r0uY9cXBuCrSl64EJjA1OOFvtnkIDLQub_MNSM3Y_Zhvy8iiztHttuUmJSJzB4_kz88uM_WsYTCCLrmG5Kz5zFksRayYUnldew-81u6OVPpryHAGrp37jHbNZtewAXbpjGE1gEO-hvsbxOMaqvtVorKRtzHuL6ta2qM4cM2NqsSv4uOmMaqP-VpA/w300-h400/4ragu.JPEG" width="300" /></a></div><div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Mns5IL-EwN0sldlgg0e7i5Ik6NvgxPdjZeTGzHE7GPNVZo3QvJMM7z_MBclxD7wDOerqpAcWTCzTFH_yjkNyRUm9fBLiL6l5qfHtGX8E29OLyIrAPf2QpUNud_Ct1iwjK1bGwo0y5ZYrecv-C70fXhCLRNCtIgjqhK2_vZ135k7AHnsS0TlqctVVzg/s2048/5ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Mns5IL-EwN0sldlgg0e7i5Ik6NvgxPdjZeTGzHE7GPNVZo3QvJMM7z_MBclxD7wDOerqpAcWTCzTFH_yjkNyRUm9fBLiL6l5qfHtGX8E29OLyIrAPf2QpUNud_Ct1iwjK1bGwo0y5ZYrecv-C70fXhCLRNCtIgjqhK2_vZ135k7AHnsS0TlqctVVzg/w300-h400/5ragu.JPEG" width="300" /></a></div><div></div><div><br /></div><div><br /></div><div>4. Remove the pan from the heat and stir in cheese, basil, parsley. Season the ragu with more salt and pepper to taste. (The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using).</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsKPj59FL05sOfkAmS4yfE2qGckBZIz6BuQUl7glsTm-yCbNNpoY24g3r99VHXQjJ0IOLC16ZtGEjTd1SjUCTcYqeH8Oe-HiLBmciKW2OVw-c7_mkrIz9ALTa0wunOpkSaA1xnsGXLyN1TSoezVN43b1dwEKYwaJCcB-R30BbsxWLHnr2bhTT9Pm4og/s1826/6ragu.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1826" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsKPj59FL05sOfkAmS4yfE2qGckBZIz6BuQUl7glsTm-yCbNNpoY24g3r99VHXQjJ0IOLC16ZtGEjTd1SjUCTcYqeH8Oe-HiLBmciKW2OVw-c7_mkrIz9ALTa0wunOpkSaA1xnsGXLyN1TSoezVN43b1dwEKYwaJCcB-R30BbsxWLHnr2bhTT9Pm4og/w336-h400/6ragu.JPEG" width="336" /></a></div><div></div><div><br /></div><div><i>Please note: The Jersey Girl used the sauce immediately. She used red wine in place of Marsala and beef broth instead of chicken broth. She added 1/3 cup of 1/2 and 1/2 to the ragu before tossing over cooked fettucine. To make the sauce thinner, add a ladle or two of pasta water. </i></div><div><br /></div></div>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-79350360175062424262022-03-25T13:40:00.002-07:002022-03-25T13:40:27.801-07:00Beans and Greens Chicken Chili<p>I love a one-pot situation that is full of flavor and health, so I came up with this awesome chicken chili recipe recently. I call it Beans and Greens Chicken Chili. I used black beans, cannellini beans and baby kale to up the healthy factor. Frozen corn adds a pop of color.</p><p>You could easily swap out the chicken for ground turkey. Spinach could replace the kale if you aren't a fan. </p><p>This is easy to freeze as well, so double the batch if you would like!</p><p>Please note the recipe does not call for any salt. This is due to the Goya Adobo seasoning, which already contains salt. If you wish to swap out the Adobo seasoning for salt and black pepper, feel free! You may also add more salt during your cooking process. I tend to use a lot less salt than most recipes call for. Just a personal taste.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3TQLGewEcTeyUrOH8f0qr5ADTupQDsEo6NPswh4noUHulE-4EfusGdQahc0nBLdi2YvFbI9uLuDP7JafIys21iLesnnlWCdcgPyDNKHb7nYJqdHUjQSeWJhSTFhlVQHsE1SR3cTdUK46mxmgBHVussThKxyU8vR7f3oX388JTyyH2TdGireqxqWUKg/s2048/9chili.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3TQLGewEcTeyUrOH8f0qr5ADTupQDsEo6NPswh4noUHulE-4EfusGdQahc0nBLdi2YvFbI9uLuDP7JafIys21iLesnnlWCdcgPyDNKHb7nYJqdHUjQSeWJhSTFhlVQHsE1SR3cTdUK46mxmgBHVussThKxyU8vR7f3oX388JTyyH2TdGireqxqWUKg/w300-h400/9chili.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilceJwH2NmP9GSLtgxOaod9BR8Z59PrhWIafd5eAagJvyz2UJCMf79q55CxHyY1Tc1tm8kSVgX8btQeiLutQVcufAo_tupi9yVOMfVChZ8H521GnlvZubBBjklpwIVNilgUthRnHnrNfpKJWxxklut-z6bjqIwpc9YIklMqSdweGQqDAopodunh_fvA/s2048/10chili.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilceJwH2NmP9GSLtgxOaod9BR8Z59PrhWIafd5eAagJvyz2UJCMf79q55CxHyY1Tc1tm8kSVgX8btQeiLutQVcufAo_tupi9yVOMfVChZ8H521GnlvZubBBjklpwIVNilgUthRnHnrNfpKJWxxklut-z6bjqIwpc9YIklMqSdweGQqDAopodunh_fvA/w300-h400/10chili.JPEG" width="300" /></a></div><br /><p><br /></p><p><b>Beans and Greens Chicken Chili</b></p><p><i>Makes 4 big servings</i></p><p><b>Ingredients:</b></p><p> 1 onion</p><p>1 jalapeno</p><p>4 cloves garlic</p><p>2 Tbsp. olive oil</p><p>1 lb. ground chicken</p><p>1 tsp. Adobo seasoning</p><p>1 tsp. cumin</p><p>1 Tbsp chili powder</p><p>1/2 tsp. coriander</p><p>flour</p><p>2 cups chicken broth</p><p>1 19-ounce can cannellini beans, drained and rinsed</p><p>1 15-ounce can black beans, drained and rinsed</p><p>5 ounces baby kale</p><p>1/2 cup frozen corn</p><p>1/2 cup- 1 1/2 cups of water, if desired</p><p>Lime juice, chopped scallions, shredded cheese, sour cream, tortilla chips to serve</p><p><b>Instructions:</b></p><p>In a dutch oven, add olive oil over medium heat. Add onion and jalapeno, saute for 5 minutes, stirring occasionally. Add garlic, saute for a minute. Add ground chicken. Stir until well browned. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwglVjLPji4ujXXY60fS2d-VH2vo3NR6U81Lf3aGeRDg--3QtA7v6UYoFfj2kL0u8q1j0DZltk-PPMDSFevXm9Ve1lwZr4MtSKioD9Rffva0IJxsraw-9f42MZsYk77ruGsLDSrs6XlRuWz6ej4_cr7ko-PmJynOuj5aNB99H_JPFoI94nei-rsjVAA/s2048/1chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwglVjLPji4ujXXY60fS2d-VH2vo3NR6U81Lf3aGeRDg--3QtA7v6UYoFfj2kL0u8q1j0DZltk-PPMDSFevXm9Ve1lwZr4MtSKioD9Rffva0IJxsraw-9f42MZsYk77ruGsLDSrs6XlRuWz6ej4_cr7ko-PmJynOuj5aNB99H_JPFoI94nei-rsjVAA/w300-h400/1chili.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1U0gBUePCbKj0wyhJhj3NjVuuq9BNLnGRvr1hAGZbFzU86PETcHmKnKTAdA0Xa3xAHldmogCv5tq0mxeDw-2uV2mWPADTMt1YvdTODRtlcXEo5AXdxksEab_lyjhFvCPhqs-SYpSbafBQA809cxDo_g7699B8Q_d5bMrUqcum7ENm98B6qlMoWyQ2A/s2048/2chli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1U0gBUePCbKj0wyhJhj3NjVuuq9BNLnGRvr1hAGZbFzU86PETcHmKnKTAdA0Xa3xAHldmogCv5tq0mxeDw-2uV2mWPADTMt1YvdTODRtlcXEo5AXdxksEab_lyjhFvCPhqs-SYpSbafBQA809cxDo_g7699B8Q_d5bMrUqcum7ENm98B6qlMoWyQ2A/w300-h400/2chli.JPEG" width="300" /></a></div><p></p><p>Add Adobo, cumin, chili powder, coriander. Stir and cook for 2-3 minutes. Add flour. Stir until well blended.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEVRf9VfTCvPLar02dLt8gVpEB27Y4w6NpzwdwZ_FzOq8zNTGRsy21Wmd6x1tLPyKaO1XcJ9eT4jhMeOtiVWV6ZQsPnwRJYBPz8-jXVN8lUujTZKsn-DTFgiP1I1wpTpro3mSb_nXi4His0Z93FCzdecIfZ6NNoZosUha_efZIn58lFmeDeVKCjldgQ/s2048/3chli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEVRf9VfTCvPLar02dLt8gVpEB27Y4w6NpzwdwZ_FzOq8zNTGRsy21Wmd6x1tLPyKaO1XcJ9eT4jhMeOtiVWV6ZQsPnwRJYBPz8-jXVN8lUujTZKsn-DTFgiP1I1wpTpro3mSb_nXi4His0Z93FCzdecIfZ6NNoZosUha_efZIn58lFmeDeVKCjldgQ/w300-h400/3chli.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Hc1yMrRqmVtXQO7tHVD7uYSDEvFRxbSXRCGWs3Is7tYeDHAwvDWjQZAYRMi5KLxqdZ7VxeTEMITELorWHlALahJ0QqpDqZ4zLuryJ9zxpCv31DcrFkTC0gErAa8V9Eg9v4A5U1506mzdf61OzI2heApAciOkXJD6TwzRHgqS5FSmZNH-raiJtPw44g/s1873/4chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1873" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Hc1yMrRqmVtXQO7tHVD7uYSDEvFRxbSXRCGWs3Is7tYeDHAwvDWjQZAYRMi5KLxqdZ7VxeTEMITELorWHlALahJ0QqpDqZ4zLuryJ9zxpCv31DcrFkTC0gErAa8V9Eg9v4A5U1506mzdf61OzI2heApAciOkXJD6TwzRHgqS5FSmZNH-raiJtPw44g/w328-h400/4chili.JPEG" width="328" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtevzjUBbVy4M_BFXEv8J3OsdODV59f5ve_7X-XEa3doLFvQM5Tla5U59d50Bpnq_a0Lc5qd4jE0QuKpPTVeGbtaqU4t1Awx44vnI2pSnz3tFliAFlAirlpTkserkUelfl89Z286oacM5ZoWWhOAyTXKFk9RZzdIYpvKAncskuDmBNCgcIhJTYCKny3A/s2048/5chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtevzjUBbVy4M_BFXEv8J3OsdODV59f5ve_7X-XEa3doLFvQM5Tla5U59d50Bpnq_a0Lc5qd4jE0QuKpPTVeGbtaqU4t1Awx44vnI2pSnz3tFliAFlAirlpTkserkUelfl89Z286oacM5ZoWWhOAyTXKFk9RZzdIYpvKAncskuDmBNCgcIhJTYCKny3A/w300-h400/5chili.JPEG" width="300" /></a></div><p></p><p>Add broth, 1/2 cup water, cannellini beans, black beans, corn and kale. Simmer over low heat partially covered for 15 minutes. Stir. Add another 1/2 cup of water if desired, simmer for another 15 minutes. For the third and final time, stir and add another 1/2 cup of water if desired. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygOZ0uzfHl4cyn-3q085YDhd1LaD162sxQp5lBUwCX2YldI4u3Qv1MTNyRe3uoO6yolaSgZRttGmm-W9ru69AtCLOEjAH_mqhyoqlRRSkxaTWUltIq3oCXiB7gcztKytgoGPA8TpeB44cqeQu2bzS0UsMMhagyzXoeVV431CSPS-lr-fXDXDeYAyp-w/s1825/6chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1825" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygOZ0uzfHl4cyn-3q085YDhd1LaD162sxQp5lBUwCX2YldI4u3Qv1MTNyRe3uoO6yolaSgZRttGmm-W9ru69AtCLOEjAH_mqhyoqlRRSkxaTWUltIq3oCXiB7gcztKytgoGPA8TpeB44cqeQu2bzS0UsMMhagyzXoeVV431CSPS-lr-fXDXDeYAyp-w/w336-h400/6chili.JPEG" width="336" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQicy_n-idBKPAtqLs96m5OpPPxB-fI_j3P2n7lRA0eAHzyMODTa7Rb2-ZucHjC-Gpl-nqcUD1rp9qHBKdLQC2m9Cig70o-psfBOZC9MNLuCaM7nPe6hAERxH5l-kN0vafNON-7V582rd3NIHYUSrD5BGImdK8EPYxvQ_HP-qA8zpVAMbe0BKN08ZPlw/s2048/7chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQicy_n-idBKPAtqLs96m5OpPPxB-fI_j3P2n7lRA0eAHzyMODTa7Rb2-ZucHjC-Gpl-nqcUD1rp9qHBKdLQC2m9Cig70o-psfBOZC9MNLuCaM7nPe6hAERxH5l-kN0vafNON-7V582rd3NIHYUSrD5BGImdK8EPYxvQ_HP-qA8zpVAMbe0BKN08ZPlw/w300-h400/7chili.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1z3gNfFiUBImMdKsOQyGqpT_SQ8B7EI6FvZfAJ-Y4SE4gsunjI-s7-mw36rKC_GAkd_E0EQ5ZQJPzGWR-y9hWSnF8CloKlQCgAaAXk44GXke9Y3gMJtubEtKNFBQyX_HcT2fADq9YKUnxeIJrLorIlF6ZLG3mxUc-04mAtC3B4NjKCpFoXWnAp1xMUw/s1812/8chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1812" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1z3gNfFiUBImMdKsOQyGqpT_SQ8B7EI6FvZfAJ-Y4SE4gsunjI-s7-mw36rKC_GAkd_E0EQ5ZQJPzGWR-y9hWSnF8CloKlQCgAaAXk44GXke9Y3gMJtubEtKNFBQyX_HcT2fADq9YKUnxeIJrLorIlF6ZLG3mxUc-04mAtC3B4NjKCpFoXWnAp1xMUw/w339-h400/8chili.JPEG" width="339" /></a></div><p></p><p>Let chili rest. Serve with a squeeze of lime juice, scallions, shredded cheese and/or sour cream, if desired. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilceJwH2NmP9GSLtgxOaod9BR8Z59PrhWIafd5eAagJvyz2UJCMf79q55CxHyY1Tc1tm8kSVgX8btQeiLutQVcufAo_tupi9yVOMfVChZ8H521GnlvZubBBjklpwIVNilgUthRnHnrNfpKJWxxklut-z6bjqIwpc9YIklMqSdweGQqDAopodunh_fvA/s2048/10chili.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilceJwH2NmP9GSLtgxOaod9BR8Z59PrhWIafd5eAagJvyz2UJCMf79q55CxHyY1Tc1tm8kSVgX8btQeiLutQVcufAo_tupi9yVOMfVChZ8H521GnlvZubBBjklpwIVNilgUthRnHnrNfpKJWxxklut-z6bjqIwpc9YIklMqSdweGQqDAopodunh_fvA/w300-h400/10chili.JPEG" width="300" /></a></div><p></p><p><br /></p><p><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-65059185001251840712022-03-17T08:20:00.004-07:002023-04-14T11:11:22.779-07:00Molten Chocolate Cakes<p> If you are looking for a dessert to celebrate a special day - anniversary, bday, promotion, awesome report card - these Molten Chocolate Cakes are just for you. But if you want them on any ordinary day, they totally work for that, too!!!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiidaY31BWpMq2JttEhle-icrT-tTkH9js_YLNaDUB64PEoIK3I-X5vUJRlUgJMv5bDgOZjvtS3QzTw3zypwFviFufaMP_ZVv0QI39-ntmIvi5xDno8lJe_x3M1z-xZ4LEVqj6wkdHDH5Polbn8sEAqXG9Nra6XhVFXBCE6KN98OaONA404KuLVnmqfnw=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiidaY31BWpMq2JttEhle-icrT-tTkH9js_YLNaDUB64PEoIK3I-X5vUJRlUgJMv5bDgOZjvtS3QzTw3zypwFviFufaMP_ZVv0QI39-ntmIvi5xDno8lJe_x3M1z-xZ4LEVqj6wkdHDH5Polbn8sEAqXG9Nra6XhVFXBCE6KN98OaONA404KuLVnmqfnw=w300-h400" width="300" /></a></div><p></p><p>You do need baking ramekins for this dish. I only have 4, but the recipe calls for six. I was able to bake the remaining batter a day later in my clean ramekins, and they turned out just as awesome as on day one. The batter did firm up quite a bit, but that was the only change. Side note: I must order more ramekins!</p><p>These little cakes would go perfectly with ice cream or whipped cream. We just sprinkled some powdered sugar on top. My son absolutely loved them. </p><p>Handle with care when flipping them from the ramekin to the plate. I used a spatula to get under the ramekins and used kitchen mitts as the ramekins are hot when plating.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3g-o0JbFzwOcL-BYqvOt-DmbPlREg2a_M8h-p0IB6kccdKBWxmiHGNoFmLBB-nfNU-cgOJXz_BAYv1B4OZfZUIjmNeG-pyl0nwbhErjTsPLaqyZ0SQZ8XmlTRyio9X-pcJtR5AqM9iDYAtym-wwPBwl074ecHaiE0vL3gEEOXT5WKWVCJGdAr1TtVcg=s1894" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1894" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3g-o0JbFzwOcL-BYqvOt-DmbPlREg2a_M8h-p0IB6kccdKBWxmiHGNoFmLBB-nfNU-cgOJXz_BAYv1B4OZfZUIjmNeG-pyl0nwbhErjTsPLaqyZ0SQZ8XmlTRyio9X-pcJtR5AqM9iDYAtym-wwPBwl074ecHaiE0vL3gEEOXT5WKWVCJGdAr1TtVcg=w325-h400" width="325" /></a></div><p></p><p>Check out my son Evan digging in! What a treat!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz7aATy2mxaWMfgT7Dj6Gd4kom32yFxAdYJvOdG-8xdV8sEAUM8CL3F8UhpEMzhx0GnC3ni1y3mcF-yj3n34A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Molten Chocolate Cakes</b></p><p><i>From Betty Crocker's Cookbook</i></p><p><i>Serves 6</i></p><p>Unsweetened baking cocoa</p><p>6 oz. semisweet baking chocolate, chopped</p><p>1/2 cup plus 2 Tbsp. butter</p><p>3 whole eggs</p><p>3 egg yolks</p><p>1 1/2 cups powdered sugar</p><p>1/2 cup all-purpose flour</p><p>1. Heat oven to 450 degrees F. Grease bottoms and sides of 6 (6-ounce) custard cups with shortening; dust with cocoa.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHuAmyAS00hAlktbouVAcl56sunqHa50Xp5Ah8fA0Ge_1GJgtiQTYHaPL0L7aeY2oJHbzbZ7xRwM4VCvP0g9M7Ie4C_4TovWSaPsWWU6JpeXSYzRrlBqcW2hGqz_4iq-UVczMlrWez3AP_G6tuPU8R7gbR4sFPKfLNdgrEHljbFewkps3iduUUE_YrsA=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHuAmyAS00hAlktbouVAcl56sunqHa50Xp5Ah8fA0Ge_1GJgtiQTYHaPL0L7aeY2oJHbzbZ7xRwM4VCvP0g9M7Ie4C_4TovWSaPsWWU6JpeXSYzRrlBqcW2hGqz_4iq-UVczMlrWez3AP_G6tuPU8R7gbR4sFPKfLNdgrEHljbFewkps3iduUUE_YrsA=w300-h400" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigk9_uyvn94autnvz_VUKGRvIyFsIUpxQU6KYG4y2tE8yFNGdTDWWBkUeYGa7tpJsbRM_hkPnvalD293UFuNucyOiLj-uBSslpwZaiYv_o81vg9zF_QZtQ0RmQB-XKXlLyexW49J9kso9BEom6LitnObhUNV5I1H3lzEKCERZXRbIEpRFHLzDjZqfg7g=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1350" data-original-width="2048" height="264" src="https://blogger.googleusercontent.com/img/a/AVvXsEigk9_uyvn94autnvz_VUKGRvIyFsIUpxQU6KYG4y2tE8yFNGdTDWWBkUeYGa7tpJsbRM_hkPnvalD293UFuNucyOiLj-uBSslpwZaiYv_o81vg9zF_QZtQ0RmQB-XKXlLyexW49J9kso9BEom6LitnObhUNV5I1H3lzEKCERZXRbIEpRFHLzDjZqfg7g=w400-h264" width="400" /></a></div><p></p><p><br /></p><p>2. In a 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6bbn59nCGBmEZ_KSYz0W3wazRkORdlaxQpLEMNt4aAyUpS2g1jcmoCxAiV-eL4ommMcWN1zzA41AWUk_TDkqC77PsSPbGipiy_ya2HEpimp1Y-lbg7xx1nif7z6uUwH6gmFE_VjsMqo-f4RyN7VqNRIpEr30R0F297MBS6fesjis_0xt5zWpI8xjkjw=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6bbn59nCGBmEZ_KSYz0W3wazRkORdlaxQpLEMNt4aAyUpS2g1jcmoCxAiV-eL4ommMcWN1zzA41AWUk_TDkqC77PsSPbGipiy_ya2HEpimp1Y-lbg7xx1nif7z6uUwH6gmFE_VjsMqo-f4RyN7VqNRIpEr30R0F297MBS6fesjis_0xt5zWpI8xjkjw=w300-h400" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggc8mr2gFIkadPRudfu5A53xPEUn5fmPjfDwNOJLs4p07jhMDWkU-SH3xLEj3V84oMqGxtOwM0mVQ3m4FHyPbNKov5gCDNJ5-zsDrKQGwisGJri6a7ZiSyVf7gyoeGCYRgwN30_ZcVQbZpwYLHFuf0RINg3bFLtM74OMYaykjxnzHsBZZf5QBSn4beQQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEggc8mr2gFIkadPRudfu5A53xPEUn5fmPjfDwNOJLs4p07jhMDWkU-SH3xLEj3V84oMqGxtOwM0mVQ3m4FHyPbNKov5gCDNJ5-zsDrKQGwisGJri6a7ZiSyVf7gyoeGCYRgwN30_ZcVQbZpwYLHFuf0RINg3bFLtM74OMYaykjxnzHsBZZf5QBSn4beQQ=w300-h400" width="300" /></a></div><p></p><p><br /></p><p>3. In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2qA3SUeLT6jJxKHH8Pxa0-9HARI3zwaTqcL6rZ5tW3Vej4Gu0gbohnoxqlhMwaGuyZ0JX-YZ1EwA2wvYVPPpezelpmDbJ1Pn1zcwiJPxrWUpTHKzbQbj4lp9YrIRT31KTiF1UFtlsTNSAV8kbP0xTnridCH3VJeSGMWhbQBB0eqI-2JYEiA0l-DLzTQ=s1856" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1856" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2qA3SUeLT6jJxKHH8Pxa0-9HARI3zwaTqcL6rZ5tW3Vej4Gu0gbohnoxqlhMwaGuyZ0JX-YZ1EwA2wvYVPPpezelpmDbJ1Pn1zcwiJPxrWUpTHKzbQbj4lp9YrIRT31KTiF1UFtlsTNSAV8kbP0xTnridCH3VJeSGMWhbQBB0eqI-2JYEiA0l-DLzTQ=w331-h400" width="331" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiDdObGyncNLhAj8pPCjvd6LPtpmO8isBM23vMRX_0fBkWuVZVGdZ-Acua4KKN8GdQwh6bBdUzznOj43Zm0UIQIy08BVcR-nyv9pxOYalq0uaPVNleKHzbpbX01N2qsESRQKf0p0d71UOpfuie3Bde1o_EhVLoQ8TQ_pDloLN-1JJEeePJLqOPlaerNCQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiDdObGyncNLhAj8pPCjvd6LPtpmO8isBM23vMRX_0fBkWuVZVGdZ-Acua4KKN8GdQwh6bBdUzznOj43Zm0UIQIy08BVcR-nyv9pxOYalq0uaPVNleKHzbpbX01N2qsESRQKf0p0d71UOpfuie3Bde1o_EhVLoQ8TQ_pDloLN-1JJEeePJLqOPlaerNCQ=w300-h400" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQE41jBQpXlq8qFCtnWlzceQ4V0wvIhTNUtkNTmfsGT7nWo5HEiLk6ZtNZuDRyy9MDWuQfhJueQDJ5QZPjUUNE3yMVfZTcX05Ec8oBM8vWBMe5hlfJ82zqVoSX4gBwpat_aCO25zzkuqjyBnm1BEknl-K8uO1wmj0RGJ695iWnDDATFwGP8OjIWXV1Bw=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQE41jBQpXlq8qFCtnWlzceQ4V0wvIhTNUtkNTmfsGT7nWo5HEiLk6ZtNZuDRyy9MDWuQfhJueQDJ5QZPjUUNE3yMVfZTcX05Ec8oBM8vWBMe5hlfJ82zqVoSX4gBwpat_aCO25zzkuqjyBnm1BEknl-K8uO1wmj0RGJ695iWnDDATFwGP8OjIWXV1Bw=w300-h400" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0YyIgAlqHEjVcLMga6mfwx1EHZ6Hj2TqffNC-nfEt_7XH557fiCQ7VerHm17CPQz6GavRj5LwOm4nWKCt0ssmj4YNaHmMkOLAdKtefucnpqGvx40Lk07-8JVxRgNs5hW7ZJfeoNocaV0PfLOPdWF26-pEIGgrrcuvNn6sVB_YRau_BmX4iOIy8ZjYDQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0YyIgAlqHEjVcLMga6mfwx1EHZ6Hj2TqffNC-nfEt_7XH557fiCQ7VerHm17CPQz6GavRj5LwOm4nWKCt0ssmj4YNaHmMkOLAdKtefucnpqGvx40Lk07-8JVxRgNs5hW7ZJfeoNocaV0PfLOPdWF26-pEIGgrrcuvNn6sVB_YRau_BmX4iOIy8ZjYDQ=w300-h400" width="300" /></a></div><p></p><p><br /></p><p>4. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked.) Let stand about 3 minutes. Run small knife or metal spatula around side of each cake to loosen. Immediately place heatproof serving plates upside down onto each cup, turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj33h2skkIXafroX-nTP6_k6b__zDhTVVFgTLfln63J9ZNSTj5z1Tsdjiq0je8FtTCEwLjPsj6AcysSL9bcnEoxWrNSFOa04Ow1USbrzuu0_VBHHctPbmtX0OtgDRwntaCafrS0pysrD2tWZKUtKqbzlvZEBt6zK5s7poFXNkWIVse_gUabK7JKXKkr4g=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj33h2skkIXafroX-nTP6_k6b__zDhTVVFgTLfln63J9ZNSTj5z1Tsdjiq0je8FtTCEwLjPsj6AcysSL9bcnEoxWrNSFOa04Ow1USbrzuu0_VBHHctPbmtX0OtgDRwntaCafrS0pysrD2tWZKUtKqbzlvZEBt6zK5s7poFXNkWIVse_gUabK7JKXKkr4g=w300-h400" width="300" /></a></div><p></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjihEvga2m1Ttq3LhQbTF7iPq4rf8a2T2BO4mXXhQUIUX5HSyEE9yy9d4Ct3Yk5SZZVe6bwiOZQaWdfL8wC1ZSIcIl4S_ProiZ_HJjif_7al-9XSqiuylc4B7VNlj_8M_ClHYqjhBDRblgWdy02zNu4v33-L2AgEib1-kl13LGJUG1nlplfdCyqUYIIOw=s1856" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1856" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjihEvga2m1Ttq3LhQbTF7iPq4rf8a2T2BO4mXXhQUIUX5HSyEE9yy9d4Ct3Yk5SZZVe6bwiOZQaWdfL8wC1ZSIcIl4S_ProiZ_HJjif_7al-9XSqiuylc4B7VNlj_8M_ClHYqjhBDRblgWdy02zNu4v33-L2AgEib1-kl13LGJUG1nlplfdCyqUYIIOw=w331-h400" width="331" /></a></div><p></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgu8BB64S7FvNryUT2wVuTeMp1wtqjLiYRQwhenilIwYhrBQzNCu3AiWnwsiBGgRlHTJYlUCoQWAqvDxcwqpQPPeowj0HfvOyXSc9cHWcph6sI9boZNh2VO5kb1hkPwhtCFHwJRW-ajbXooPxZniw7ohtCHZujqjlfodXbFlGy3TzoWaScaCOeJyPY-Q=s1536" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1374" data-original-width="1536" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgu8BB64S7FvNryUT2wVuTeMp1wtqjLiYRQwhenilIwYhrBQzNCu3AiWnwsiBGgRlHTJYlUCoQWAqvDxcwqpQPPeowj0HfvOyXSc9cHWcph6sI9boZNh2VO5kb1hkPwhtCFHwJRW-ajbXooPxZniw7ohtCHZujqjlfodXbFlGy3TzoWaScaCOeJyPY-Q=w400-h358" width="400" /></a></div><p></p><p><br /></p><p><b><br /></b></p><p><b>Make ahead directions:</b> Batter can be made up to 24 hours ahead. After pouring batter into custard cups, cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiidaY31BWpMq2JttEhle-icrT-tTkH9js_YLNaDUB64PEoIK3I-X5vUJRlUgJMv5bDgOZjvtS3QzTw3zypwFviFufaMP_ZVv0QI39-ntmIvi5xDno8lJe_x3M1z-xZ4LEVqj6wkdHDH5Polbn8sEAqXG9Nra6XhVFXBCE6KN98OaONA404KuLVnmqfnw=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiidaY31BWpMq2JttEhle-icrT-tTkH9js_YLNaDUB64PEoIK3I-X5vUJRlUgJMv5bDgOZjvtS3QzTw3zypwFviFufaMP_ZVv0QI39-ntmIvi5xDno8lJe_x3M1z-xZ4LEVqj6wkdHDH5Polbn8sEAqXG9Nra6XhVFXBCE6KN98OaONA404KuLVnmqfnw=w300-h400" width="300" /></a></div><p></p><p><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-50874590379248682952022-03-08T08:20:00.002-08:002022-03-08T08:20:35.382-08:00Pasta with Marinated Grape Tomatoes<p>Pasta with Marinated Grape Tomatoes is a total necessity. I make this all year, but it's really a blessing for the summer when you don't feel like cooking a big thing but need your pasta fix.</p><p>The beauty of the dish is it requires zero cooking time or energy for the sauce. Just toss all the ingredients together in a serving bowl and set aside for at least 30 min. Cook the pasta, add it the sauce with some pasta water and voila! Perfection. </p><p>Top with mozzarella or goat cheese if you like.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigCreGWoWeS1CZ-K9JENPtFp8IkDmJ9Ylot2PhrRwJnImm1lWNhMaTWlQD2D9OsxZ-RmDUqLCxi1-enmTBmTfTSUpzDgE6JaYDlkKPeldrTjBMZaN2--zHaM2Mo3oSoXVXwagiTHhobkYRmMRYyeAGxVI7BS-hE7s7QC-yDMc6au2jPwaF5zBMw6U4fw=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEigCreGWoWeS1CZ-K9JENPtFp8IkDmJ9Ylot2PhrRwJnImm1lWNhMaTWlQD2D9OsxZ-RmDUqLCxi1-enmTBmTfTSUpzDgE6JaYDlkKPeldrTjBMZaN2--zHaM2Mo3oSoXVXwagiTHhobkYRmMRYyeAGxVI7BS-hE7s7QC-yDMc6au2jPwaF5zBMw6U4fw=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><b>Pasta with Marinated Grape Tomatoes</b></p><p><i>Makes 4 side dish servings</i></p><p> 1/2 pound orecchiette or other short pasta</p><p>1 cup grape tomatoes, halved</p><p>1 clove garlic, minced</p><p>1/4 tsp. crushed red pepper</p><p>1/8 tsp. black pepper</p><p>1/4 tsp. salt</p><p>3 Tbsp. fresh basil, minced, plus more for garnish</p><p>1/4 cup olive oil, plus more for garnish</p><p>Fresh mozzarella, diced, or crumbled goat cheese</p><p>In a medium serving bowl, combine grape tomatoes, garlic, red pepper, black pepper, salt, basil and olive oil. Stir gently. Set aside for at least 30 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFcLWa9EU7QkdyuwKpgO3qZZLoAGMXRKcdHlTJVun3ETlUfUJ1BdqDLIH5DTMlg2tYTZGshbSlwyJUoMK5MCqqTsd7p9QWxqj4to7bcm2fVGkxQRaPE252sqlX-bETa_B3G7Y-6A2sijTfOXlpan1qJ0A7dQkbsrf7Quar66EfEGF0iDjhReDDa8afCA=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFcLWa9EU7QkdyuwKpgO3qZZLoAGMXRKcdHlTJVun3ETlUfUJ1BdqDLIH5DTMlg2tYTZGshbSlwyJUoMK5MCqqTsd7p9QWxqj4to7bcm2fVGkxQRaPE252sqlX-bETa_B3G7Y-6A2sijTfOXlpan1qJ0A7dQkbsrf7Quar66EfEGF0iDjhReDDa8afCA=w300-h400" width="300" /></a></div><p></p><p>Bring a pot of salted water to a boil and cook orecchiette as directed by the package. Once cooked, transfer cooked pasta with a spider ladle to the bowl of marinated tomatoes. Add a ladle or two of pasta water. Drizzle with olive oil, check for seasonings and garnish with more basil, if desired.</p><p>Serve hot or at room temperature with mozzarella or goat cheese, if desired. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsWASpCuyypXY2yFTMQ5Sj31-yxsspMP94vUxOA24nw6V3l1h2j8QrVhFQ-5VNzN7vlCyiyeQtub7LbKJQv6WPgaCutRm3cHb6nT_5Svwqvsv2XHMw20f8CK2KBx0Gzh7fBO5pkLWDBJ1FrKrirJSvMJYgjmHFLfFG6PqUwCOykkxj3T4eBtmZmCHjxQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsWASpCuyypXY2yFTMQ5Sj31-yxsspMP94vUxOA24nw6V3l1h2j8QrVhFQ-5VNzN7vlCyiyeQtub7LbKJQv6WPgaCutRm3cHb6nT_5Svwqvsv2XHMw20f8CK2KBx0Gzh7fBO5pkLWDBJ1FrKrirJSvMJYgjmHFLfFG6PqUwCOykkxj3T4eBtmZmCHjxQ=w300-h400" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5tk1-WqGZvNPzTjnKOJuweB8_zoZVA4HjHZk39mzt9Iqj1QRH9izCgiW0rCW9MQLpqxrSnQO6hfp55rWr94h5rO-nTt7F3XHyS7i9I4tQlISBtgopRTk_D3CSUaXaxOZEvVXQwZ8CmAco9__QoFxy8JwZiyzu8jgrykpyaE2naJnMcPacT7VDRc10Ng=s1944" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1944" data-original-width="1618" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5tk1-WqGZvNPzTjnKOJuweB8_zoZVA4HjHZk39mzt9Iqj1QRH9izCgiW0rCW9MQLpqxrSnQO6hfp55rWr94h5rO-nTt7F3XHyS7i9I4tQlISBtgopRTk_D3CSUaXaxOZEvVXQwZ8CmAco9__QoFxy8JwZiyzu8jgrykpyaE2naJnMcPacT7VDRc10Ng=w333-h400" width="333" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-1488931602919571472022-03-05T14:21:00.000-08:002022-03-05T14:21:58.967-08:00Herb-Roasted Onions<p>A cook can never have too many side dish options, and this Herb Roasted Onions recipe from the Barefoot Contessa is a total hit.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgk8A-TehvfglOVNPDebCJ4Hnre53XMvqcZO2fZgAhc4rld_tWKgxc8spwYw3ocQX4tj5nQyZVy6OAFwxKkDv1TI5eowAQJSoNNh3GadabwMgJqknzQUgFTCaiNAQUgxL8r29L1yYWxXHHRs57jsnV12Pgfx2eByYDv5eCaE0Q9fw4l5JL8TQw-oByheQ=s3790" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3790" data-original-width="2989" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgk8A-TehvfglOVNPDebCJ4Hnre53XMvqcZO2fZgAhc4rld_tWKgxc8spwYw3ocQX4tj5nQyZVy6OAFwxKkDv1TI5eowAQJSoNNh3GadabwMgJqknzQUgFTCaiNAQUgxL8r29L1yYWxXHHRs57jsnV12Pgfx2eByYDv5eCaE0Q9fw4l5JL8TQw-oByheQ=w315-h400" width="315" /></a></div><p></p><p>The hardest part of preparation is not crying while peeling and quartering onions. (I run water in the faucet and look up and take breaks and pray).</p><p>I actually whisked together the vinaigrette in the big bowl first, then just placed the onions on top. Ina says to cut the onions first and place in a big bowl, and then whisk the vinaigrette in a small bowl and then pour the vinaigrette over them. But honey, that means more things to wash up. So, I'll keep my way. LOL.</p><p>This dish can be made ahead and would go wonderfully with any kind of roast: turkey, chicken, ham, lamb or beef. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgZxKHZYlMy0vD8szJbP9oxcMFkh1-Y8tHqPlGKlcI5Eid2GogWUQTDFmW3dn-6uccTFNN8erprOcHM4_RvCYDKXGAQSLmwuFXD3OLW2k66-pCMEu2BH8nEA-yaNnbdNK_82Y5n8YAR5_tAkJ-x-UzUCh30uavH_XBvaTRVg9Lf7OwEBealCzKVxdD1Cw=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgZxKHZYlMy0vD8szJbP9oxcMFkh1-Y8tHqPlGKlcI5Eid2GogWUQTDFmW3dn-6uccTFNN8erprOcHM4_RvCYDKXGAQSLmwuFXD3OLW2k66-pCMEu2BH8nEA-yaNnbdNK_82Y5n8YAR5_tAkJ-x-UzUCh30uavH_XBvaTRVg9Lf7OwEBealCzKVxdD1Cw=w300-h400" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: left;">I served the onions with another Barefoot Contessa hit: <a href="https://jerseygirlinthekitchen.blogspot.com/2018/11/roast-turkey-breast-barefoot-contessa.html" rel="" target="_blank">Herb Roasted Turkey Breast</a> and also my grandmother's amazing <a href="https://jerseygirlinthekitchen.blogspot.com/2019/11/thankful-for-memories.html" target="_blank">string beans. </a> And of course, mashed potatoes are always a side with any roast in this house. So delish. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgPtx7uM8Lt8RQqenMce-cjDDk1_Xd62zhYjlPxmhSp1tQP_Zo6yK2vejvfyy44qw0XQ-HM2dSJ5jAh88QKswFvxDLy2WQpgWWyjXMl8mVxy1ahXp5JUBw9BBSzGQXBQtEjDkRWvUH_R0WGgarCByOyrFID4QK9i0vuxbxwkJ8JVjkxV5I7GhhbyxkCGQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgPtx7uM8Lt8RQqenMce-cjDDk1_Xd62zhYjlPxmhSp1tQP_Zo6yK2vejvfyy44qw0XQ-HM2dSJ5jAh88QKswFvxDLy2WQpgWWyjXMl8mVxy1ahXp5JUBw9BBSzGQXBQtEjDkRWvUH_R0WGgarCByOyrFID4QK9i0vuxbxwkJ8JVjkxV5I7GhhbyxkCGQ=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I used leftovers to make a quick pizza the next night. So good.<br /><p>Here you go:</p><p><b>Herb-Roasted Onions</b></p><p><i>From "Barefoot At Home"</i></p><p><i>By Ina Garten</i></p><p><i>Serves 6</i></p><p>4 red onions</p><p>3 yellow onions</p><p>1/4 cup freshly squeezed lemon juice (2 lemons)</p><p>2 tsp. Dijon mustard</p><p>2 tsp. minced garlic (2 cloves)</p><p>1 Tbsp. minced fresh thyme leaves</p><p>1 1/2 tsp. kosher salt</p><p>1/2 tsp. freshly ground black pepper</p><p>1/2 cup good olive oil</p><p>1 Tbsp. minced fresh flat leaf parsley</p><p>Preheat the oven to 400 degrees Fahrenheit.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3N6jl7kqW_u7aA0_WaVPEb_yaJ1mlRe-dXBVF2xa7dAyawxBkJ172baeno5kuWVC-mzq-leJrriX5TsakcKNUBk3Y_SFV3OPH5hxV4UxIVkamoDulu6r2abl60Z64swtwZaxEovBYIK7s5rZV2xUwpMwMLyvRUAkIqc_vnC3eaC0IcQgsThYLGxAVHw=s1894" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1894" data-original-width="1522" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3N6jl7kqW_u7aA0_WaVPEb_yaJ1mlRe-dXBVF2xa7dAyawxBkJ172baeno5kuWVC-mzq-leJrriX5TsakcKNUBk3Y_SFV3OPH5hxV4UxIVkamoDulu6r2abl60Z64swtwZaxEovBYIK7s5rZV2xUwpMwMLyvRUAkIqc_vnC3eaC0IcQgsThYLGxAVHw=w321-h400" width="321" /></a></div><p></p><p>Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onions. Stand each onion root end up on a cutting board and cut the onions in wedges through the root. Place the wedges in a large bowl.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzXTs4nukoodgXROlURl4PWmHRu05NIdhiEtRCiVOaT1SUM3sDvHGghN9YEYLECQgXDsvObJINyhAJtgNeDvCgoO94PA90z5EpEVX29ych-xMWMDppNgOOhF9snVvH3mlvMQp5PsF0znwEdH9d_XnMNNFWKX9RxXrAirUG6OH_HpFNCay-HSr9VFeuDw=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzXTs4nukoodgXROlURl4PWmHRu05NIdhiEtRCiVOaT1SUM3sDvHGghN9YEYLECQgXDsvObJINyhAJtgNeDvCgoO94PA90z5EpEVX29ych-xMWMDppNgOOhF9snVvH3mlvMQp5PsF0znwEdH9d_XnMNNFWKX9RxXrAirUG6OH_HpFNCay-HSr9VFeuDw=w300-h400" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDlfKQSWGOJfspiZhJTWDYsE4yNf3ne6G-Ai3ztIKz51K4QJWARIozdh79O_QRRHb_vGQomSkYwfpg4EmiLU7xYYfl9CMZjeOj9MD6pWIKSCVBRA2TvmQehsdGgBPDD86sKyHj98VpIGAYC0OCu84Xnx8rrAwgyZMtG9bl4qYuctu2QBYCmtaDpyopxQ=s1712" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1712" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDlfKQSWGOJfspiZhJTWDYsE4yNf3ne6G-Ai3ztIKz51K4QJWARIozdh79O_QRRHb_vGQomSkYwfpg4EmiLU7xYYfl9CMZjeOj9MD6pWIKSCVBRA2TvmQehsdGgBPDD86sKyHj98VpIGAYC0OCu84Xnx8rrAwgyZMtG9bl4qYuctu2QBYCmtaDpyopxQ=w359-h400" width="359" /></a></div><p></p><p>Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjW015KrDLEowQ7d5BC5QvvHmReOlYz4cCicj43Gzp8UYMW77mTKx6hC6Qos1XfS78jUcGjAdEDOVsFE-sUDSgtaZATeStIFqLTpiC0xhvFTz1I55ljq__kf4Ubt8l2TMrZdEa0Ai01o8JnysBZOUEBQii21nKxP46B0iAgnXpV3hv05P-R7fqLMxVakQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjW015KrDLEowQ7d5BC5QvvHmReOlYz4cCicj43Gzp8UYMW77mTKx6hC6Qos1XfS78jUcGjAdEDOVsFE-sUDSgtaZATeStIFqLTpiC0xhvFTz1I55ljq__kf4Ubt8l2TMrZdEa0Ai01o8JnysBZOUEBQii21nKxP46B0iAgnXpV3hv05P-R7fqLMxVakQ=w300-h400" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7IuRWxbYUipsCwYhgAw2C4yWBcxoPbZzC-MK-hKy4giAAO8gbkqS0R-nHntDw-NjnyQknTnCqpGAhsznA_RwczV4HE6KqxLvE6pZHKXprXqz9g36as_GDGygLXlv07HjQthYHG-PBqdopfExg2qjFA5BoPUJm4mNCMnynRiyvQ0xVac9TTeCAb3501g=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7IuRWxbYUipsCwYhgAw2C4yWBcxoPbZzC-MK-hKy4giAAO8gbkqS0R-nHntDw-NjnyQknTnCqpGAhsznA_RwczV4HE6KqxLvE6pZHKXprXqz9g36as_GDGygLXlv07HjQthYHG-PBqdopfExg2qjFA5BoPUJm4mNCMnynRiyvQ0xVac9TTeCAb3501g=w300-h400" width="300" /></a></div><p></p><p>With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven and drizzle with the reserved dressing. Sprinkle with parsley, season to taste, and serve warm or at room temperature. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgk8A-TehvfglOVNPDebCJ4Hnre53XMvqcZO2fZgAhc4rld_tWKgxc8spwYw3ocQX4tj5nQyZVy6OAFwxKkDv1TI5eowAQJSoNNh3GadabwMgJqknzQUgFTCaiNAQUgxL8r29L1yYWxXHHRs57jsnV12Pgfx2eByYDv5eCaE0Q9fw4l5JL8TQw-oByheQ=s3790" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3790" data-original-width="2989" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgk8A-TehvfglOVNPDebCJ4Hnre53XMvqcZO2fZgAhc4rld_tWKgxc8spwYw3ocQX4tj5nQyZVy6OAFwxKkDv1TI5eowAQJSoNNh3GadabwMgJqknzQUgFTCaiNAQUgxL8r29L1yYWxXHHRs57jsnV12Pgfx2eByYDv5eCaE0Q9fw4l5JL8TQw-oByheQ=w315-h400" width="315" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-41025604421130122472022-02-25T15:11:00.000-08:002022-02-25T15:11:19.060-08:00Pork Chops Jubilee Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1sqZ8FIZfjqR8z8fbW7-MWA8hoy9whAncN_ShKxjM2_2p-HWBIS1dAvwda9zoT8dl-jH8lKsKdQixvNT11RYD4wAeEn7nRd0d4b5TciuvB4y2X-WFlwU0U9jwWW1tH5U8lJ6_RLCpiLFAw6aCoM7tx_7C869whib31_NnuC0bDnshdHPbzHLUXS-aPg=s1942" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1942" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1sqZ8FIZfjqR8z8fbW7-MWA8hoy9whAncN_ShKxjM2_2p-HWBIS1dAvwda9zoT8dl-jH8lKsKdQixvNT11RYD4wAeEn7nRd0d4b5TciuvB4y2X-WFlwU0U9jwWW1tH5U8lJ6_RLCpiLFAw6aCoM7tx_7C869whib31_NnuC0bDnshdHPbzHLUXS-aPg=w316-h400" width="316" /></a></div><p></p><p><br /></p><p>Pork Chops with Rich Caper Sauce is magnifico! This recipe from the amazing cookbook "Jubilee" is intended for bone-in pork chops, but when I made it I only had thin boneless cutlets on hand. The dish worked beautifully with the thinner cut of meat. I just skipped placing the pork chops in the oven. </p><p>This cookbook is such a treat. It focuses on the history and impact of the African-American community on the cuisine of the United States. I'm so glad to add this book to my collection and I look forward to cooking more from it.</p><p>This dish was enjoyed by my family. I will definitely try it again! The sauce is very flavorful.</p><p>It's a good plan to prep the sauce ingredients before cooking:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYz3j4fcVvt1Gal4bZoqxa3WFTo-3zYVHG1xbGtwC0GRjweZhakFFud8GkotryisLMu6NupnywmLsnW4GLn_EHx6qf6uST6QTprqG_rzDqIel8DoZqkI80SLoXO8RUWUlQ1XpmJ6XlFuvFNabGVCw0I_w8AHGLae74K5KJOJyRoyvZ48gSksfpwfaEBA=s1666" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1666" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYz3j4fcVvt1Gal4bZoqxa3WFTo-3zYVHG1xbGtwC0GRjweZhakFFud8GkotryisLMu6NupnywmLsnW4GLn_EHx6qf6uST6QTprqG_rzDqIel8DoZqkI80SLoXO8RUWUlQ1XpmJ6XlFuvFNabGVCw0I_w8AHGLae74K5KJOJyRoyvZ48gSksfpwfaEBA=w369-h400" width="369" /></a></div><div><br /></div><div><br /></div>I also like to line up the chops and season them like so:<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCtN7oyNZli-aVM813y1T_L_XmUA5RE_rlPiHkmTf5B3tzZ5tdc7c30BpwnA65XYLsFH8P6EgJ0L4m37_brylgx7uvaG14-F7n_qptCFyB6fi783JuoVES2YcCX6CxmjGkxEcQ-YWtpGsY-CESgZ4zHabNeA-n28AbncnpmBKQDFkG3qiqM1FWb8ep1w=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCtN7oyNZli-aVM813y1T_L_XmUA5RE_rlPiHkmTf5B3tzZ5tdc7c30BpwnA65XYLsFH8P6EgJ0L4m37_brylgx7uvaG14-F7n_qptCFyB6fi783JuoVES2YcCX6CxmjGkxEcQ-YWtpGsY-CESgZ4zHabNeA-n28AbncnpmBKQDFkG3qiqM1FWb8ep1w=w300-h400" width="300" /></a></div><div><br /></div><div><br /></div>Be sure to cook in batches so that the meat browns nicely:</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkSigqpYY-2q9H5F0TxRH4pDHEIhGmjCIJYo34PZZFVpTumq-Mokn8liEBqwOggt6bhULUKSaTVzMjipjWZ69SJIBT2p34-ohic9gkJoJirVKElUhmiN_jkkpm9uSCkcOP8i-ueaK6vhd0OAFPFSsPJgpM-lZwxIAmO-uSXX54tAvNw5vWHnZU-rZQ-A=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkSigqpYY-2q9H5F0TxRH4pDHEIhGmjCIJYo34PZZFVpTumq-Mokn8liEBqwOggt6bhULUKSaTVzMjipjWZ69SJIBT2p34-ohic9gkJoJirVKElUhmiN_jkkpm9uSCkcOP8i-ueaK6vhd0OAFPFSsPJgpM-lZwxIAmO-uSXX54tAvNw5vWHnZU-rZQ-A=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8vvOG88Pppfa_xXAtK8wny8RxsDHP0ljFINa7ntHl3O_yRYhsMOTV5vjaMFDGqo0u-_9TAGwqGIQqW8IRbqZ5sOiajT_943RHFID62jWtV6M4jWdomvUu0rSovTfnrKjDLvaZXgdH3vJHHtEqnPFp16dLEjZXQRrxKOepuEQfx_0uKaGD147rWRSkow=s1753" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1753" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8vvOG88Pppfa_xXAtK8wny8RxsDHP0ljFINa7ntHl3O_yRYhsMOTV5vjaMFDGqo0u-_9TAGwqGIQqW8IRbqZ5sOiajT_943RHFID62jWtV6M4jWdomvUu0rSovTfnrKjDLvaZXgdH3vJHHtEqnPFp16dLEjZXQRrxKOepuEQfx_0uKaGD147rWRSkow=w350-h400" width="350" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5T8W9QPt3TExRL7yBRdwmJYyO3e6J7Up4u_PnTMnO838-BoOwRGkPLBmi5JIOsH54q01MvvytWZwN5PVdqWUjmBRQ9zd22VTikJyQLEuRdJlLh654N6rOZhGk8HakO48pBuQwtmKaew4jmLD1yxVDl6TQH4X1dGmnlNb-AnZSZMh7s9bSuRGCOxhVGg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5T8W9QPt3TExRL7yBRdwmJYyO3e6J7Up4u_PnTMnO838-BoOwRGkPLBmi5JIOsH54q01MvvytWZwN5PVdqWUjmBRQ9zd22VTikJyQLEuRdJlLh654N6rOZhGk8HakO48pBuQwtmKaew4jmLD1yxVDl6TQH4X1dGmnlNb-AnZSZMh7s9bSuRGCOxhVGg=w300-h400" width="300" /></a></div><br /><p><br /></p><p><b>Pork Chops with Rich Caper Sauce</b></p><p><i>Serves 4</i></p><p><i>From "Jubilee" by Toni Tipton-Martin</i></p><p>4 bone-in pork loin chops (about 8 ounces each)</p><p>1 tsp. salt, plus more to taste</p><p>1/4 tsp. black pepper, plus more to taste</p><p>1/2 tsp. dried thyme</p><p>2 Tbsp. olive oil</p><p>4 Tbsp. (1/2 stick) butter, at room temperature</p><p>1 tsp. minced garlic</p><p>1Tbsp. minced shallot</p><p>1 1/2 tsp. all-purpose flour</p><p>1 cup white wine</p><p>1 1/2 cups chicken stock</p><p>2 Tbsp. capers, drained</p><p>1 tsp. freshly grated lemon zest</p><p>2 Tbsp. fresh lemon juice</p><p>1/2 tsp. hot pepper sauce (optional)</p><p>2 Tbsp. minced fresh parsley</p><p>1. Preheat the oven to 400 degrees Fahrenheit.</p><p>2. Place the chops on a board and pat dry with paper towels. Season with salt, pepper and thyme, rubbing with your fingers to press the seasonings into the meat. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Add the chops and cook until well browned, 3 to 4 minutes per side, Transfer the skillet to the oven and roast until a meat thermometer inserted in the chops registers 145 degrees Fahrenheit, 5 to 7 minutes, depending upon the thickness. Remove the chops from the oven, transfer to a plate, and cover to keep warm. Drain off and discard the fat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgioUwjoVOwYDkNupLF508BF04UbjPhSVttVa3nE-1imJeqOaA7RC-Zy_pa_2rDA-oujZEzrLlTNCXUHczf15brXUgjuWfRD28i3droj9YdX-LV0TGOvkKHVUKwFyPb4E1zV1i2STUSZdmtBSPDiuPvtYd_0xC2mJQDorwTrAOeEw15LQtu32LGNJAbbQ=s1784" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1784" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgioUwjoVOwYDkNupLF508BF04UbjPhSVttVa3nE-1imJeqOaA7RC-Zy_pa_2rDA-oujZEzrLlTNCXUHczf15brXUgjuWfRD28i3droj9YdX-LV0TGOvkKHVUKwFyPb4E1zV1i2STUSZdmtBSPDiuPvtYd_0xC2mJQDorwTrAOeEw15LQtu32LGNJAbbQ=w345-h400" width="345" /></a></div><p></p><p>3. In the same skillet, heat 2 Tbsp. of the butter until sizzling. Add the garlic and the shallot and saute until tender, about 1 minute. Sprinkle in the flour and cook for 2 minutes more. Whisk in the wine and the chicken stock and bring to a boil over high heat, scraping up the browned bits in the bottom of the pan. Reduce the heat to medium high and cook, uncovered, until the liquid is reduced by half, about 5 minutes. Stir in the capers, lemon zest, lemon juice, hot pepper sauce (if using), and parsley and simmer 1 to 2 minutes more. Add the remaining 2 Tbsp. butter to the pan 1/2 Tbsp. at a time, shaking the pan between additions until the butter melts and the sauce looks smooth. Season to taste with salt and pepper. Pour the sauce over the pan-roasted chops and serve. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLJx4IUDqa5T3j7m8uel-Fn5D6Wu1UMeRpsXjNiWpa6yecLGKIIRocb1vYXVMeEVEclQzQv5MYwSf-08yrDWgU1shGjhJcwOL1PXIaDXpYQ1Gw9z1uj8e8tXgG8aG8dKYSRdbB9x4aH9utCfmRWfvWZIi6tuKQ5_aO88CNKgW76LN0rN41hKuO5S_W8g=s1937" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1937" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLJx4IUDqa5T3j7m8uel-Fn5D6Wu1UMeRpsXjNiWpa6yecLGKIIRocb1vYXVMeEVEclQzQv5MYwSf-08yrDWgU1shGjhJcwOL1PXIaDXpYQ1Gw9z1uj8e8tXgG8aG8dKYSRdbB9x4aH9utCfmRWfvWZIi6tuKQ5_aO88CNKgW76LN0rN41hKuO5S_W8g=w318-h400" width="318" /></a></div><p></p><p><i><br /></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEil75x60vysfp25RgD-7q9oOFtv6QXmqbrJfws0FWKKmKiQ7k3bh5jJ96TpmYjlZ6hSTxhwMaHD-XtIUTjOUOLN8kKiM1E75x_nO0Pf7r264lk3RxaOlwPg8fGLibRAhVbm5Vk96YfHhDO4XKWckDERyx7EOss98AMjhtTG7rxRb91D398VDbwCfIbn9w=s1870" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1870" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEil75x60vysfp25RgD-7q9oOFtv6QXmqbrJfws0FWKKmKiQ7k3bh5jJ96TpmYjlZ6hSTxhwMaHD-XtIUTjOUOLN8kKiM1E75x_nO0Pf7r264lk3RxaOlwPg8fGLibRAhVbm5Vk96YfHhDO4XKWckDERyx7EOss98AMjhtTG7rxRb91D398VDbwCfIbn9w=w329-h400" width="329" /></a></div><p></p><p><i><br /></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1sqZ8FIZfjqR8z8fbW7-MWA8hoy9whAncN_ShKxjM2_2p-HWBIS1dAvwda9zoT8dl-jH8lKsKdQixvNT11RYD4wAeEn7nRd0d4b5TciuvB4y2X-WFlwU0U9jwWW1tH5U8lJ6_RLCpiLFAw6aCoM7tx_7C869whib31_NnuC0bDnshdHPbzHLUXS-aPg=s1942" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1942" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1sqZ8FIZfjqR8z8fbW7-MWA8hoy9whAncN_ShKxjM2_2p-HWBIS1dAvwda9zoT8dl-jH8lKsKdQixvNT11RYD4wAeEn7nRd0d4b5TciuvB4y2X-WFlwU0U9jwWW1tH5U8lJ6_RLCpiLFAw6aCoM7tx_7C869whib31_NnuC0bDnshdHPbzHLUXS-aPg=w316-h400" width="316" /></a></div><p></p><p><i><br /></i></p><p><i>Please note: The Jersey Girl made this dish with thin boneless pork cutlets. Cutlets cooked 2-3 minutes per side. If using cutlets, you may omit transferring the skillet to the oven to further roast the meat. Cutlets may be set aside, covered, while you make the sauce. </i></p></div>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-41441893201553096092022-02-02T09:14:00.002-08:002022-02-02T09:14:34.707-08:00Gemelli with Anchovies, Tomatoes and Mascarpone<p>On paper, this may seem like an odd mix. But in the finished dish, it is magic.</p><p>Gemelli with Anchovies, Tomatoes and Mascarpone comes together in mere minutes, and it uses staples from the pantry with some fresh grape tomatoes, flat leaf parsley and mascarpone thrown in. I was thrilled to use up some of the dry vermouth that has been in my bar cabinet for a good 10 years.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjx50oCc6XjEFmGrIIgQiL2gDTytZN1_qxH5Sd47N1sqQ82e7HFWHB15LfhHMTpwIsV-0UMMGHzYa65L8YhDIXH7_y7eJtqgdQtH6ldV6kbASCCHJFWJF_DOM9ulkM56a3S4_Bba3xGEd5AmLHOP1NNF9CqqZOsBCbC54f2Ro07BTQ2Y9kRmOR2lPBPuw=s1940" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1940" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjx50oCc6XjEFmGrIIgQiL2gDTytZN1_qxH5Sd47N1sqQ82e7HFWHB15LfhHMTpwIsV-0UMMGHzYa65L8YhDIXH7_y7eJtqgdQtH6ldV6kbASCCHJFWJF_DOM9ulkM56a3S4_Bba3xGEd5AmLHOP1NNF9CqqZOsBCbC54f2Ro07BTQ2Y9kRmOR2lPBPuw=w315-h400" width="315" /></a></div><p></p><p>If you have a fear of anchovies, I recommend you get over it. They really are a flavor enhancer in this dish. They just add that little salty spark that is oh so good.</p><p>This recipe comes from my fave Nigella Lawson. I hope you love it!</p><p>Here you go:</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCBPpbFjcyP9XT8XtUIz92oMeMPzKtjeZQk_-a1ytZPk4srVbPbOhEBNnihZtc3R13BB10tyemiBrotHeXJ_nnJmLfa93AiqY70vcHBLzh0JHmVuVLTVXQBUvgUP-3BGerhsI637AsgDNxgIWAdZYgavrCcE0ybA2zrJfS5rixpWPOfddPTFn6-itNYQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCBPpbFjcyP9XT8XtUIz92oMeMPzKtjeZQk_-a1ytZPk4srVbPbOhEBNnihZtc3R13BB10tyemiBrotHeXJ_nnJmLfa93AiqY70vcHBLzh0JHmVuVLTVXQBUvgUP-3BGerhsI637AsgDNxgIWAdZYgavrCcE0ybA2zrJfS5rixpWPOfddPTFn6-itNYQ=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Gemelli with Anchovies, Tomatoes and Mascarpone</b></p><p><i>Serves 2</i></p><p><i>From "At my Table"</i></p><p><i>By Nigella Lawson</i></p><p>Gemelli pasta, 6 ounces</p><p>Salt for pasta water</p><p>1 Tbsp. olive oil</p><p>6 anchovy fillets, finely chopped</p><p>1 clove garlic, peeled and minced</p><p>1/4 tsp. crushed red pepper flakes</p><p>6 ounces (1 cup) cherry or grape tomatoes, halved</p><p>1/4 cup dry white vermouth</p><p>2 Tbsp. mascarpone cheese</p><p>1 Tbsp. plus more to serve Parmesan cheese</p><p>2 Tbsp. Italian flat-leaf parsley, finely chopped, plus more to serve</p><p>1. Put a saucepan of water on to boil for the pasta. (Although you don't need to start cooking your sauce until the pasta is in, I'd get everything ready for it while you wait.) Once it comes to a boil, salt generously and add the pasta. Check the pasta package for the advised cooking times, but do start tasting a good 2 minutes before you're told it should be ready.</p><p>2. Once the pasta is in, put the oil and the finely chopped anchovies into a heavy-based wok or, or other capacious pan, and cook, stirring over medium heat for about a minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and red pepper flakes, then turn up the heat a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_2_lnXBua3xGYCQxgswelaZbgi4yFaj-vkbHBNbNz7sz2LyJsib9hfV6AEnh-g6O48ggEOVak-mbCJVZ5tByXEDJRXHgJjnXCYb0OTwaeab3f2eTtSoTf28BfFB4AoXPIUycdSLAo2qTg8mnUigKjRhUllLAVFrQ7GUD-z8-_UyifInH0sXCGlkwb3A=s1942" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1942" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_2_lnXBua3xGYCQxgswelaZbgi4yFaj-vkbHBNbNz7sz2LyJsib9hfV6AEnh-g6O48ggEOVak-mbCJVZ5tByXEDJRXHgJjnXCYb0OTwaeab3f2eTtSoTf28BfFB4AoXPIUycdSLAo2qTg8mnUigKjRhUllLAVFrQ7GUD-z8-_UyifInH0sXCGlkwb3A=w316-h400" width="316" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjClSm3Rz9U8K4nwpMNf4-E2uR5TxLjIv1UfUoDQFBcdEfHArLH26DrluSPEhLsjDU4DPLNQkdI4--NsLYZ4RCeglbIHSX61mMtP4lqB5IDF_p3BAXIL_m_zT_LC7QSZMxuQMr1bdcxKcc1RPxRiXsgR5uIC4NIkcKU9pPcwJDYDKe58npohxgpEx7ZQA=s1786" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1786" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjClSm3Rz9U8K4nwpMNf4-E2uR5TxLjIv1UfUoDQFBcdEfHArLH26DrluSPEhLsjDU4DPLNQkdI4--NsLYZ4RCeglbIHSX61mMtP4lqB5IDF_p3BAXIL_m_zT_LC7QSZMxuQMr1bdcxKcc1RPxRiXsgR5uIC4NIkcKU9pPcwJDYDKe58npohxgpEx7ZQA=w344-h400" width="344" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVhvWONkO9ezaoAvNxhimhyZCXb4IMoVc0sQYOOH-zJS4zaK0gi51zYbjD1KbY8EsCmQZ7J_-ufAWXpoWH4JdHuF1Zs8DlRR0exSlZA2m3DY5IfJ-tOberEWzgNCUoNdde9BS85oKkIP5_soo8-FaD-Lu9OwS0UdFLlZzpdJ0FZdFMpDAVSLCdbV-Cqw=s1842" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1842" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVhvWONkO9ezaoAvNxhimhyZCXb4IMoVc0sQYOOH-zJS4zaK0gi51zYbjD1KbY8EsCmQZ7J_-ufAWXpoWH4JdHuF1Zs8DlRR0exSlZA2m3DY5IfJ-tOberEWzgNCUoNdde9BS85oKkIP5_soo8-FaD-Lu9OwS0UdFLlZzpdJ0FZdFMpDAVSLCdbV-Cqw=w334-h400" width="334" /></a></div><p></p><p>3. Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes or until they have broken down a little in the thickened, reduced, now orange-tinted liquid. Take the pan off the heat, stir in the mascarpone and, when it's all melted into the sauce, duly stir in the Parmesan and parsley.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3sz-fPrBFDB6yg85DuMysc5r1-XDisdcLgSunerMv2yVMYARkzfIZ1r9brzMw8EkMDK-n596BGNSnucfCcGGmM7caZEVfTyJwS6DEDbypYYWVZ3xOOo6hXi_o8b3jVoYFzGHV447oJQqvYMxej6d2_Fcb_gBpL0XwPfNhQqD525AochW6uUw6c5vMLg=s1838" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1838" data-original-width="1519" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3sz-fPrBFDB6yg85DuMysc5r1-XDisdcLgSunerMv2yVMYARkzfIZ1r9brzMw8EkMDK-n596BGNSnucfCcGGmM7caZEVfTyJwS6DEDbypYYWVZ3xOOo6hXi_o8b3jVoYFzGHV447oJQqvYMxej6d2_Fcb_gBpL0XwPfNhQqD525AochW6uUw6c5vMLg=w330-h400" width="330" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjJMUkibGreVHiLqPfMUTTafHaMwEtRLGQfwfwWlcfNjnhn_i4Ig5u-zvW15ExK56eeJppDU6iFKT6EAU9gUfEErmY4xsCOOCpVouidefbzHOQey6wp0i809-iEk3P_rMPn1c6vVjJHARPCPBQlFcIWLB8A0cjDOCo4jYqrs6H2wPuQMq5Mi-5XQCDMw=s1839" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1839" data-original-width="1535" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjJMUkibGreVHiLqPfMUTTafHaMwEtRLGQfwfwWlcfNjnhn_i4Ig5u-zvW15ExK56eeJppDU6iFKT6EAU9gUfEErmY4xsCOOCpVouidefbzHOQey6wp0i809-iEk3P_rMPn1c6vVjJHARPCPBQlFcIWLB8A0cjDOCo4jYqrs6H2wPuQMq5Mi-5XQCDMw=w334-h400" width="334" /></a></div><p></p><p><br /></p><p>4. Before you drain the pasta, lower in a cup to remove some of the cooking water. Or use a mesh ladle or pasta claw to transfer the gemelli directly. Add a Tbsp. or so or the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhP0OS95s7zJdNRQQ7N8CZ-vYbM3mqm78rPgG7ebWAe4kmCeKL2pl9GYHhr5HF6_mUZCv7TIjkiVATWuYaVu95eANfZfqpEEcE-LSCWttRQOYd9fy7QuRaWjQS9TrJ9GM2GYr6sK1vwzpnFBcN9maTFuQXiao4ipRQHkEKubOfgRelkSam6krQWxKbpw=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhP0OS95s7zJdNRQQ7N8CZ-vYbM3mqm78rPgG7ebWAe4kmCeKL2pl9GYHhr5HF6_mUZCv7TIjkiVATWuYaVu95eANfZfqpEEcE-LSCWttRQOYd9fy7QuRaWjQS9TrJ9GM2GYr6sK1vwzpnFBcN9maTFuQXiao4ipRQHkEKubOfgRelkSam6krQWxKbpw=w300-h400" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-3G96f4sVV0WhFu3u-tzS2PVHIHXWkQEXkNYy1H9lDD7H327qRie4bf3mhLInlopV9k2xIwF60Z4OvG2Xu8qIClKij5k0zwiWCvjnDHG_AwXEIyDkoLP26gRSjJ2M_gUQxeNEF8xCCZ1MNIIfC4stQEBb81srrQsqxmzj19JCe3jFJRTvNLdnTrK-QQ=s1933" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1933" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-3G96f4sVV0WhFu3u-tzS2PVHIHXWkQEXkNYy1H9lDD7H327qRie4bf3mhLInlopV9k2xIwF60Z4OvG2Xu8qIClKij5k0zwiWCvjnDHG_AwXEIyDkoLP26gRSjJ2M_gUQxeNEF8xCCZ1MNIIfC4stQEBb81srrQsqxmzj19JCe3jFJRTvNLdnTrK-QQ=w316-h400" width="316" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-6904128868135356772022-01-20T07:35:00.002-08:002022-12-14T10:23:02.324-08:00White Chocolate Chip Cranberry Cookies<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsZxZj3KurGpqztWdDcF-wDt44Pg2FTEEHEr3MqohmXdKS0Haid_a6p-31sYD2rxJDlbLC3p_huXiAa1YOk0Bnw8EkI-dLuILxptzmUQFQsw1YkBN0UNUusmZk9nZb0zy_SiscrGuwnh0q6USKnXP21bx6dauwGc7DeRMhEeIZqwMM6bZW7XWGOeV9Ng=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsZxZj3KurGpqztWdDcF-wDt44Pg2FTEEHEr3MqohmXdKS0Haid_a6p-31sYD2rxJDlbLC3p_huXiAa1YOk0Bnw8EkI-dLuILxptzmUQFQsw1YkBN0UNUusmZk9nZb0zy_SiscrGuwnh0q6USKnXP21bx6dauwGc7DeRMhEeIZqwMM6bZW7XWGOeV9Ng=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>White chocolate and dried cranberries are a culinary union that will withstand the test of the time. Literal taste perfection.</p><p>These Soft White Chocolate Chip Cranberry Cookies from Sally's Baking Addiction are a delightful addition to your dessert table for any fall or winter celebration. They have a browned butter taste that will send you over the moon. The tartness of the cranberries and the smoothness of the white chocolate chips are such a fab combo. I will definitely make these again.</p><p>I used dark brown sugar for these. Be sure to not overcrowd your baking sheets. I did not use extra chips or cranberries for garnish.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFlpuzlb8US4g2rij8qfsyQd1hHeIqC0oCzNf1_vl7yBs9Je-Iz8v8UQ7w0rjoFBUEFIp1ZkvL5o0o31YDeSsKwwGBKKXpdwwwejAES1x4xtLqcxe54wgzkIK6hD6fN-y1uQDG_uDzuhLKNZlhzalZxJFJQyqGzAMwhhf4570qdxbgS0QA7fdbv1KPmQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFlpuzlb8US4g2rij8qfsyQd1hHeIqC0oCzNf1_vl7yBs9Je-Iz8v8UQ7w0rjoFBUEFIp1ZkvL5o0o31YDeSsKwwGBKKXpdwwwejAES1x4xtLqcxe54wgzkIK6hD6fN-y1uQDG_uDzuhLKNZlhzalZxJFJQyqGzAMwhhf4570qdxbgS0QA7fdbv1KPmQ=w300-h400" width="300" /></a></div><p></p><p><b>Soft White Chocolate Chip Cranberry Cookies</b></p><p><i><a href="https://sallysbakingaddiction.com/soft-baked-white-chocolate-chip-cranberry-cookies/" rel="nofollow" target="_blank">From sallysbakingaddiction.com</a></i></p><p><span data-amount="0.75" data-unit="cup" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">3/4 cup</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (1.5 sticks to </span><span data-amount="170" data-unit="g" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">170g</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">) </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">unsalted butter</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">, softened to </span><a data-saferedirecturl="https://www.google.com/url?q=https://sallysbakingaddiction.com/room-temperature-butter/&source=gmail&ust=1569559974067000&usg=AFQjCNG4OCXF5P07HvcPIEuv13TsKh1UMA" href="https://sallysbakingaddiction.com/room-temperature-butter/" rel="noopener" style="box-sizing: border-box; color: #337ab7; font-family: "Source Sans Pro", sans-serif; font-size: 16px; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; transition: all 0.3s ease 0s;">room temperature</a></p><p><span data-amount="0.75" data-unit="cup" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">3/4 cup</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (</span><span data-amount="150" data-unit="g" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">150g</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">) packed light or dark </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">brown sugar</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (I use dark)</span></p><p><span data-amount="0.25" data-unit="cup" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">1/4 cup</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (</span><span data-amount="50" data-unit="g" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">50g</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">) </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">granulated sugar</span></p><p><span data-amount="1" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">1</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> large </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">egg</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">, at room temperature</span></p><p><span data-amount="2" data-unit="teaspoon" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">2 teaspoons</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">pure vanilla extract</span></p><p><span data-amount="2" data-unit="cup" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">2 cups</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (</span><span data-amount="250" data-unit="g" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">250g</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">) </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">all-purpose flour</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (</span><a data-saferedirecturl="https://www.google.com/url?q=http://sallysbakingaddiction.com/measuring-101/&source=gmail&ust=1569559974067000&usg=AFQjCNHNufayiPDq3ORNRnDATb3tKju5QA" href="https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/" rel="" style="box-sizing: border-box; color: #337ab7; font-family: "Source Sans Pro", sans-serif; font-size: 16px; margin: 0px; outline: none; padding: 0px; text-decoration-line: none; transition: all 0.3s ease 0s;">spoon & leveled</a><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">)</span></p><p><span data-amount="2" data-unit="teaspoon" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">2 teaspoons</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">cornstarch</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (cornflour)</span></p><p><span data-amount="1" data-unit="teaspoon" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">1 teaspoon</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">baking soda</span></p><p><span data-amount="0.5" data-unit="teaspoon" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">1/2 teaspoon</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">salt</span></p><p><span data-amount="0.75" data-unit="cup" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">3/4 cup</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (</span><span data-amount="135" data-unit="g" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">135g</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">) </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">white chocolate chips</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">, plus a few extra for garnish</span></p><p><span data-amount="1" data-unit="cup" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">1 cup</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"> (</span><span data-amount="140" data-unit="g" face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; margin: 0px; outline: none; padding: 0px;">140g</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">) </span><span face=""Source Sans Pro", sans-serif" style="background-color: white; box-sizing: border-box; color: #282f2f; font-size: 16px; font-weight: bolder; margin: 0px; outline: none; padding: 0px;">dried cranberries</span><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">, plus a few extra for garnish</span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEindBK3WY5l2RENM7c27d6aJuxw9Oa4iATwTgttDceeULE2IqDXvQrHYS--jlwVHr9_-4O2AyFxTEcWtRXtbzaS2Kv3Cl5NGNAP6Ma4BwYnZR-W4BfYV5ovdZ1FklL7kqnCIOANAspxH_gWc4t8MASsyxdH4vKfJpTG0nxIDSFuI3V5MA4Zcb_DeuD8-g=s2048" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEindBK3WY5l2RENM7c27d6aJuxw9Oa4iATwTgttDceeULE2IqDXvQrHYS--jlwVHr9_-4O2AyFxTEcWtRXtbzaS2Kv3Cl5NGNAP6Ma4BwYnZR-W4BfYV5ovdZ1FklL7kqnCIOANAspxH_gWc4t8MASsyxdH4vKfJpTG0nxIDSFuI3V5MA4Zcb_DeuD8-g=w300-h400" width="300" /></a></div><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"></span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJgpDTx3j4V63DV1myfjqnB0WRfIDDlrHVGsKIt3i9Lln_-02XFfOEl_xS_Lmyw1G4zhGHhYUpBkYPdl1FH1HnzTVrnV6XJSb-_s9sBeLb5sfNM5OIkiWF8WRYRSVuM6nKCDjweKDeItqJqEJwNEUfoOQ3atWfpaAAbVc2mVHHyNGhxTZNhfx_4WvkBA=s2048" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJgpDTx3j4V63DV1myfjqnB0WRfIDDlrHVGsKIt3i9Lln_-02XFfOEl_xS_Lmyw1G4zhGHhYUpBkYPdl1FH1HnzTVrnV6XJSb-_s9sBeLb5sfNM5OIkiWF8WRYRSVuM6nKCDjweKDeItqJqEJwNEUfoOQ3atWfpaAAbVc2mVHHyNGhxTZNhfx_4WvkBA=w300-h400" width="300" /></a></div><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"></span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipNs04SCMMF27ooXih0ZgEsFf-oUokiNR0RgOsp6kRmegljOZMof8qzsm4YF5esEaI9jVgtvFpHXvOeMK1_eRU2PGj9W97CVctQ5h8sCE9XD-Lfx3sebhHcsvZwDJgHCy4xvAjUzKqrbPRobORFrv6Bu_FXDhlDfKiuXDa8xoraXNXAixCNyUItyyVjg=s1780" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1780" data-original-width="1519" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEipNs04SCMMF27ooXih0ZgEsFf-oUokiNR0RgOsp6kRmegljOZMof8qzsm4YF5esEaI9jVgtvFpHXvOeMK1_eRU2PGj9W97CVctQ5h8sCE9XD-Lfx3sebhHcsvZwDJgHCy4xvAjUzKqrbPRobORFrv6Bu_FXDhlDfKiuXDa8xoraXNXAixCNyUItyyVjg=w341-h400" width="341" /></a></div><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"></span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">3. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.</span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.</span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">5. As the oven preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but it will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGs52WMjIMbnDeZ1KwQ4QECDbCbmBQJZuI7HdTUm_E6UqLGu1aRUOy1mWj4xAGbNhcRdBQHvyTt_U-YRV2mBT1ucYuC-aRWvX7MUu-JJleWZ5EJK3I6meh_IWLPzbg6fCdRSEnQNtULR5dXxjp8u49---BVVgamzNKYsRhr-D7zSOpZu13yhSsI2rJKA=s1895" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1895" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGs52WMjIMbnDeZ1KwQ4QECDbCbmBQJZuI7HdTUm_E6UqLGu1aRUOy1mWj4xAGbNhcRdBQHvyTt_U-YRV2mBT1ucYuC-aRWvX7MUu-JJleWZ5EJK3I6meh_IWLPzbg6fCdRSEnQNtULR5dXxjp8u49---BVVgamzNKYsRhr-D7zSOpZu13yhSsI2rJKA=w323-h400" width="323" /></a></div><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;"></span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">6. Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.</span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">7. Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.</span></p><p><span face=""Source Sans Pro", sans-serif" style="background-color: white; color: #282f2f; font-size: 16px;">Cookies stay fresh covered at room temperature for up to 1 week.</span></p><div style="text-align: left;"><div><span face="Source Sans Pro, sans-serif" style="color: #282f2f;"><i>Please note: The Jersey Girl did not use extra cranberries or chips for garnish. She did use dark brown sugar. </i></span></div><div><span face="Source Sans Pro, sans-serif" style="color: #282f2f;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikZFwKhtR_t0-_NVQ3GSok1sCNv5xcgV6cg9frMeaX90FyWm82M1BYyuxMu49hqO48rXih40cutNGPuRezB3UforfZpBvCtqURmQPdiNxCH0tsNStAgu02U_si3caSAz47zPNHVViqKmb-hPyORn4OmLunv7Xxatma3RHCYTuR1vvyRG-mLPNFRwr6GQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEikZFwKhtR_t0-_NVQ3GSok1sCNv5xcgV6cg9frMeaX90FyWm82M1BYyuxMu49hqO48rXih40cutNGPuRezB3UforfZpBvCtqURmQPdiNxCH0tsNStAgu02U_si3caSAz47zPNHVViqKmb-hPyORn4OmLunv7Xxatma3RHCYTuR1vvyRG-mLPNFRwr6GQ=w300-h400" width="300" /></a></div><div><span face="Source Sans Pro, sans-serif" style="color: #282f2f;"></span></div></div>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-3652568451367582672022-01-04T09:12:00.008-08:002022-09-21T05:10:10.670-07:00Lipton Soup Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgamH3Ah7XvKHVnSNFUvIJaLiNulwVItSftNjL82-8uh31S8e67FMOXtjtzxL7OzIKojgGnUG_dLBwChxUNhJIp8wkDVmZ_EyvUUODFKnH7VQF6M1-M9K_TGjzbPM_Fz5rhR0E76Y1WYjafUiMPRnklSEYeWLELUoHCHMEEzLN3EvG_5YGMVaidxN0R_Q=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgamH3Ah7XvKHVnSNFUvIJaLiNulwVItSftNjL82-8uh31S8e67FMOXtjtzxL7OzIKojgGnUG_dLBwChxUNhJIp8wkDVmZ_EyvUUODFKnH7VQF6M1-M9K_TGjzbPM_Fz5rhR0E76Y1WYjafUiMPRnklSEYeWLELUoHCHMEEzLN3EvG_5YGMVaidxN0R_Q=w300-h400" width="300" /></a></div><p></p><p><br /></p><p>Lipton Soup Chicken is a tasty and simple dish you can make any day of the week for your family. It uses chicken thighs, which are so delish. </p><p>Chicken thighs are a versatile cut of meat that I always have in my freezer. And these days with grocery prices ticking up, you may find it more affordable to use this cut of meat.</p><p>This dish is by a wonderful cook I found online named Aisha Williams. I purchased her cookbook called "Homestyle Cooking Made Easy." It is such a wonderful cookbook, and I am excited to try even more recipes.</p><p>This dish is so good. The Lipton Onion Soup mix really adds a ton of flavor. This is perfect to make on these cold winter nights.</p><p>Serve with rice or mashed potatoes and your fav veg. I did a grilled asparagus.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh60xvfeuRyMyt7wDsCW7B4yLgD8Fh0u6SAdWt-rHnKsiiy2Bhp5fkgYMzLod6URCxSio783Ux96PRTmzk8CH8Cr8ClUpgfKjAxgdeG9qWsY35oyfAmNk8eJAhZRguKtHabqYZhIDa85I568jglxd_qfoH8_qd0ijDau2GED40FrmlPGljrRsXckkEr9g=s1836" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1836" data-original-width="1486" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh60xvfeuRyMyt7wDsCW7B4yLgD8Fh0u6SAdWt-rHnKsiiy2Bhp5fkgYMzLod6URCxSio783Ux96PRTmzk8CH8Cr8ClUpgfKjAxgdeG9qWsY35oyfAmNk8eJAhZRguKtHabqYZhIDa85I568jglxd_qfoH8_qd0ijDau2GED40FrmlPGljrRsXckkEr9g=w324-h400" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNORR-nhcK9HB8r2WK9uN4ugsPcNZkdoLzBhVZzKpdOE3k1uB4f1N0zvKoWhMioT6IRUk4pgxzMmhv8LofUpm5FYtVhwZv4d5X-MzIyKgOJykIGidWlnvM-0wTbxKJHvgs7PWxeiKnJvUppzTh0Q5HWrSXSMkX9ZjKPnn-CAOaZHetcZ3pSsvU4dDMcg=s1809" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1809" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNORR-nhcK9HB8r2WK9uN4ugsPcNZkdoLzBhVZzKpdOE3k1uB4f1N0zvKoWhMioT6IRUk4pgxzMmhv8LofUpm5FYtVhwZv4d5X-MzIyKgOJykIGidWlnvM-0wTbxKJHvgs7PWxeiKnJvUppzTh0Q5HWrSXSMkX9ZjKPnn-CAOaZHetcZ3pSsvU4dDMcg=w340-h400" width="340" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1M65zW4GM5Sz3IS2F7r1AgFQwH6XfDLZC4e04uQsPDKXXs3IZLIKhjPNLA1a4Iggi65Dnk2x5ry6pDDLh94GAjaVpFuYiG2vA_gPaQ-qcQOMqQXGGy_Im4RCf0DPrpa6HztKNDUPKr2wXgmjmv8xpRZLnfv7jaTup9I2kiU7yA-nA04cMiPrt0losuA=s1861" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1861" data-original-width="1509" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1M65zW4GM5Sz3IS2F7r1AgFQwH6XfDLZC4e04uQsPDKXXs3IZLIKhjPNLA1a4Iggi65Dnk2x5ry6pDDLh94GAjaVpFuYiG2vA_gPaQ-qcQOMqQXGGy_Im4RCf0DPrpa6HztKNDUPKr2wXgmjmv8xpRZLnfv7jaTup9I2kiU7yA-nA04cMiPrt0losuA=w324-h400" width="324" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWEcsAEdY7BGTcqEJdCQYnf3ZSKt6k_hs5ZeKP6Ag8Fd87QeDj07O1kpbB3_x3UGJeehEZf8LCCKNcOeMoSQLdLctEwOUlsTlvWUx44c3ykF3UGeh0X-elLiu06nSEFJqERqS1Vz1V1m-_2kAZ-z7xJqqT4tYkFI4Wh66R92y2C6_ssTiTJK0-OuLQHA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWEcsAEdY7BGTcqEJdCQYnf3ZSKt6k_hs5ZeKP6Ag8Fd87QeDj07O1kpbB3_x3UGJeehEZf8LCCKNcOeMoSQLdLctEwOUlsTlvWUx44c3ykF3UGeh0X-elLiu06nSEFJqERqS1Vz1V1m-_2kAZ-z7xJqqT4tYkFI4Wh66R92y2C6_ssTiTJK0-OuLQHA=w300-h400" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Lipton Soup Chicken</b></p><p><i>From "Homestyle Cooking Made Easy"<br /></i></p><p><i>By Aisha Williams</i></p><p>4-6 chicken thighs</p><p>1 package Lipton Onion Soup mix</p><p>3 Tbsp. Adobo seasoning</p><p>2 tsp. Greek all purpose seasoning</p><p>1/4 cup flour</p><p>4 Tbsp. unsalted butter</p><p>1/4 cup olive oil or grapeseed oil</p><p>2 cups chicken broth</p><p>1/2 cup water</p><p>3 Tbsp. green onions, chopped (optional)</p><p>Instructions:</p><p>1. Preheat oven to 350 degrees. Season chicken with Adobo seasoning. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggxjacNJS1qg7nRcJsMpj1UDhyeWNK8a0Jq538lIWprDBtTa2zyqF1O7Ec4nGXRwy1mTuowYQgCcyk-5HGviyD2c68W9h7txUJOEPthggH0d5fd27sAt9kJ7ucWVDuJJ0XaXgOqWIyEKim2MejseqXJoqBGmXtt-rGaKVPFpkyPm2j6Cy3HB39QRsc0Q=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEggxjacNJS1qg7nRcJsMpj1UDhyeWNK8a0Jq538lIWprDBtTa2zyqF1O7Ec4nGXRwy1mTuowYQgCcyk-5HGviyD2c68W9h7txUJOEPthggH0d5fd27sAt9kJ7ucWVDuJJ0XaXgOqWIyEKim2MejseqXJoqBGmXtt-rGaKVPFpkyPm2j6Cy3HB39QRsc0Q=w300-h400" width="300" /></a></div><p></p><p><br /></p><p>2. In a skillet on medium high heat, add oil and butter. Add in chicken and allow to cook 10 minutes per side. Your chicken should be nice and browned. (Transfer chicken to a lightly greased baking dish if using rather than the frying pan when baking the chicken in the oven.) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiF13DFw0DUShh8I1vlr4lC4KVc0l3AGjrXFvu7PDQteoE6TVE48pgfIy_780ohwF73IK4wA_zbmBKOj5lZLpm_TMZPzwBXjRd7jkod4HAL3U4H8y0DeT6RMCVynzDv3T4sQp6UHoYpriVrmdGbdWSKKEDsi7HiXLBzVIsrt4h5GnLTOgm0gnWbvk2wJQ=s1520" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1419" data-original-width="1520" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEiF13DFw0DUShh8I1vlr4lC4KVc0l3AGjrXFvu7PDQteoE6TVE48pgfIy_780ohwF73IK4wA_zbmBKOj5lZLpm_TMZPzwBXjRd7jkod4HAL3U4H8y0DeT6RMCVynzDv3T4sQp6UHoYpriVrmdGbdWSKKEDsi7HiXLBzVIsrt4h5GnLTOgm0gnWbvk2wJQ=w400-h374" width="400" /></a></div><p></p><p>3. In a cup or bowl, add Lipton soup mix, flour, Greek seasoning and 1/2 cup water. Blend together well using a fork or whisk. Pour mixture over chicken. Add in chicken broth and green onions. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgi1uT97Wa1UIK8Hd8VaLG0FsDME25YpHtBdgoPpBj7nN9qjJMWNJQw6qnmXvg1-lQ0OuRDfrXroaz_NipyKdVQPmMPYZ3_SDlQPqI_MRFBNpgsE98VGJWbW8a8dqFiVvtHErb-LjQDZAPv80kiQCrHu055gn6lzkDphdcfei9jqBMCG8ir8Z40jTHsoA=s1588" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1588" data-original-width="1514" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgi1uT97Wa1UIK8Hd8VaLG0FsDME25YpHtBdgoPpBj7nN9qjJMWNJQw6qnmXvg1-lQ0OuRDfrXroaz_NipyKdVQPmMPYZ3_SDlQPqI_MRFBNpgsE98VGJWbW8a8dqFiVvtHErb-LjQDZAPv80kiQCrHu055gn6lzkDphdcfei9jqBMCG8ir8Z40jTHsoA=w381-h400" width="381" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjstqv6sL-dmnAi8MIf2vMq3ILFcttPW7baGhFBI1Ts8RfZYyDKU24tB0KgoW_q_GM5V6fozu6xTw29raa69rBnqpuIImAsECpAmOyGwO_YuC1dsD9t7jXeGVrTZJoaCeU1ivKR9Qnp99m9mnYXZ6oeO3WhNy6xP5SLURfTDViMXgy3Y4zXae1S7FGS0Q=s1743" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1743" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjstqv6sL-dmnAi8MIf2vMq3ILFcttPW7baGhFBI1Ts8RfZYyDKU24tB0KgoW_q_GM5V6fozu6xTw29raa69rBnqpuIImAsECpAmOyGwO_YuC1dsD9t7jXeGVrTZJoaCeU1ivKR9Qnp99m9mnYXZ6oeO3WhNy6xP5SLURfTDViMXgy3Y4zXae1S7FGS0Q=w353-h400" width="353" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9xTejvUvpTvcBkvWYWgtYRbecV4G3d6wSGqhe5HkIwjiu4JGijwwnxyef3WTuyFAVXGR8sGMxIHXILTH0jt33eMHUpum2jnK-z3NHjXJ7orYxmd5RFXBQTA_2-Ihoj6csDJPtvZjbYY0RYYWHznBz9LVwa6C_KDQd-yBISDeVWZv6cJ_MsWSq0wDjLA=s1534" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1534" data-original-width="1415" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9xTejvUvpTvcBkvWYWgtYRbecV4G3d6wSGqhe5HkIwjiu4JGijwwnxyef3WTuyFAVXGR8sGMxIHXILTH0jt33eMHUpum2jnK-z3NHjXJ7orYxmd5RFXBQTA_2-Ihoj6csDJPtvZjbYY0RYYWHznBz9LVwa6C_KDQd-yBISDeVWZv6cJ_MsWSq0wDjLA=w369-h400" width="369" /></a></div><p></p><p><br /></p><p>4. Cover and place skillet (or baking dish) in oven. Cook for 60 minutes. Serve this delicious chicken over rice or mashed potatoes. Enjoy!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzUD4pmBwWmu2Atbac7mAMSj_5KDFrfceQ6rtsFN42KyP191XfNaHfucIBytKXH-i6p78RKdeZMhV4Wi_wVu1-LuN-UQhcA33lQ6rMUBQcVfwIeQlqwAXu_0CH2baER1I-QelHT7hjQci5hCIq-nyYIWQks3aTfocpUqdv4k3l6hZRqDwSB7UNRVvQYA=s1554" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1554" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzUD4pmBwWmu2Atbac7mAMSj_5KDFrfceQ6rtsFN42KyP191XfNaHfucIBytKXH-i6p78RKdeZMhV4Wi_wVu1-LuN-UQhcA33lQ6rMUBQcVfwIeQlqwAXu_0CH2baER1I-QelHT7hjQci5hCIq-nyYIWQks3aTfocpUqdv4k3l6hZRqDwSB7UNRVvQYA=w395-h400" width="395" /></a></div><p></p><p><i>Please note: The Jersey Girl recommends to not overcrowd the pan when browning the chicken thighs. This means, you may need to work in batches. She also used a baking dish for the oven portion of the recipe. Be sure your skillet is oven safe if you are just using a skillet for the stovetop and oven. She also only uses 1 Tbsp. butter and 1 Tbsp. of olive oil when browning the chicken.</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWEcsAEdY7BGTcqEJdCQYnf3ZSKt6k_hs5ZeKP6Ag8Fd87QeDj07O1kpbB3_x3UGJeehEZf8LCCKNcOeMoSQLdLctEwOUlsTlvWUx44c3ykF3UGeh0X-elLiu06nSEFJqERqS1Vz1V1m-_2kAZ-z7xJqqT4tYkFI4Wh66R92y2C6_ssTiTJK0-OuLQHA=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWEcsAEdY7BGTcqEJdCQYnf3ZSKt6k_hs5ZeKP6Ag8Fd87QeDj07O1kpbB3_x3UGJeehEZf8LCCKNcOeMoSQLdLctEwOUlsTlvWUx44c3ykF3UGeh0X-elLiu06nSEFJqERqS1Vz1V1m-_2kAZ-z7xJqqT4tYkFI4Wh66R92y2C6_ssTiTJK0-OuLQHA=w300-h400" width="300" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com1tag:blogger.com,1999:blog-2536362242720668184.post-50990519808057000022021-12-05T14:03:00.006-08:002022-12-02T17:17:08.347-08:00My Family's Baccala Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEib70rOERPTlvm2WUJo4viTdIMq1trvyZ2IQSkBl8QwD3r1aX5zwEbx_CbvqTNVSYH3WRG-YEht4YVElj-S5gjzferBO47H0cm_aPaEiOaicgWqQkPtqfgRN847gkiGLKjqnXs-TSzuvWPekiRG2Hqu_Xz-mzFR0kj0E93jxSE_f2CPxZF4rn-9Tjk5aA=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEib70rOERPTlvm2WUJo4viTdIMq1trvyZ2IQSkBl8QwD3r1aX5zwEbx_CbvqTNVSYH3WRG-YEht4YVElj-S5gjzferBO47H0cm_aPaEiOaicgWqQkPtqfgRN847gkiGLKjqnXs-TSzuvWPekiRG2Hqu_Xz-mzFR0kj0E93jxSE_f2CPxZF4rn-9Tjk5aA=w300-h400" width="300" /></a></div><p></p><p><br /></p><p>Salted cod aka baccala is an Italian delicacy enjoyed at the holidays, particularly on Christmas Eve during the Feast of the Seven Fishes.</p><p>The key to success is to cover the salted cod with cold water about three days prior to making the salad. Change the water out daily 2-3 times per day. In addition, boiling the cod for what may seem to be like a really excessive amount of time is key to the fish's tenderness.</p><p>Here's what the cod looks like when you purchase it:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgENcAWlIPMiTccGIyrLJ_nmgfD2g80JxJt9qIY-JTqrpATZ65WncHQmr2DwIMCJ6W53jH_WZRAmxKxDscuXA_YROtmkgj8ELxZrfPQzYUOXnmz3Q1R5YtWq3MjA9PhsUz9Rm72pEBiKMG_GtVSUwwlxmh7dmsIVbZSkTXH20UCbIWZg_Y5AY-F95PtJQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgENcAWlIPMiTccGIyrLJ_nmgfD2g80JxJt9qIY-JTqrpATZ65WncHQmr2DwIMCJ6W53jH_WZRAmxKxDscuXA_YROtmkgj8ELxZrfPQzYUOXnmz3Q1R5YtWq3MjA9PhsUz9Rm72pEBiKMG_GtVSUwwlxmh7dmsIVbZSkTXH20UCbIWZg_Y5AY-F95PtJQ=w300-h400" width="300" /></a></div><p></p><p>As you see, the fish is preserved in salt. This is why soaking it, is key! I use a gigantic Tupperware container with a lid.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDkBxCSUjadHciaVPM4uDXygx4AhAAopzQciRwlePd-lFasTlYw66COK42M3SrqBSXQQwmj0KbHYhabNoKAo-VgzH6mToB4MG0wB3_StNcoLEC84gGSTltIqMxxAcJdYBX_5bf1zRceVw2qHUo7EtjpPylZ3PA7-MsNm3FR0w6cfB9-csup3SCvytVyg=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDkBxCSUjadHciaVPM4uDXygx4AhAAopzQciRwlePd-lFasTlYw66COK42M3SrqBSXQQwmj0KbHYhabNoKAo-VgzH6mToB4MG0wB3_StNcoLEC84gGSTltIqMxxAcJdYBX_5bf1zRceVw2qHUo7EtjpPylZ3PA7-MsNm3FR0w6cfB9-csup3SCvytVyg=w300-h400" width="300" /></a></div><p></p><p>While every family has their own style and tradition in making this dish, I'm sharing with you the way my Mommom Sacco and my mom Judy did it. It is enjoyed during our Feast every year. I hope your family loves it, too!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFPyZR19XqhxglQTlPgNdJegRTkH-rzKSyx2RrusBhthdaf9UXJSHNTmzPaDCp-TvvyIyxT1uZKRpVa5BKNH3qSMpVPe28Eg60Yxq7aBVw9z9WPw9xsiiUaKxr6qX2WmbBBO063pemHmv7mjFA28Ub7ESZJi1Mi7nr4kIqoQedUt-ag6Rhq_ew4m-gxQ=s1788" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1788" data-original-width="1519" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFPyZR19XqhxglQTlPgNdJegRTkH-rzKSyx2RrusBhthdaf9UXJSHNTmzPaDCp-TvvyIyxT1uZKRpVa5BKNH3qSMpVPe28Eg60Yxq7aBVw9z9WPw9xsiiUaKxr6qX2WmbBBO063pemHmv7mjFA28Ub7ESZJi1Mi7nr4kIqoQedUt-ag6Rhq_ew4m-gxQ=w340-h400" width="340" /></a></div><br /><p><br /></p><p><b>Baccala Salad</b></p><p><i>Makes about 20 appetizer servings</i></p><p> 1.5-2 pound salted cod</p><p>Fresh water to soak the baccala</p><p>6 cloves garlic, minced</p><p>4 Tbsp. extra virgin olive oil</p><p>4 Tbsp. red wine vinegar, plus more for serving if desired</p><p>1/2 cup fresh flat-leaf parsley, chopped</p><p>Pinch of salt, to taste, if necessary</p><p>Three days prior to cooking, place salted cod in a large bowl with a lid. Cover cod with fresh cold water. Water should be at least an inch or two above the cod. Cover the bowl with lid. Place in fridge. Drain the water and repeat 2-3 times per day until the day of cooking.</p><p>On the day of cooking and preparing the baccala: Remove covered bowl with cod from fridge. Drain the soaking water. Fill a large pot with fresh water. Place cod in pot of water. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7b_L3BOYZzeHXb2KLOaG1dwHthUeW1RnBWmmuu4Zouv9bSqSgxnV-rHOSoUyUGRzJlG14QICAg2AU2uW0AVC6jJULfqlLRbORNwopphYLuNRwbGOOvoa4j79VDPHrfcWHWlJDK8jqojH6ILk60oKf7Rb5HM2zdQVe7tU-S5uaPAshqgC_c5QVCCpUrw=s1983" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1983" data-original-width="1525" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7b_L3BOYZzeHXb2KLOaG1dwHthUeW1RnBWmmuu4Zouv9bSqSgxnV-rHOSoUyUGRzJlG14QICAg2AU2uW0AVC6jJULfqlLRbORNwopphYLuNRwbGOOvoa4j79VDPHrfcWHWlJDK8jqojH6ILk60oKf7Rb5HM2zdQVe7tU-S5uaPAshqgC_c5QVCCpUrw=w308-h400" width="308" /></a></div><p></p><p><br /></p><p>Place pot on the stove over medium-high heat. Bring to a boil. Simmer until cod is tender and can fall apart with a fork. Start checking the cod at 20 minutes. Depending on how thick your fish is, it may need to simmer up to 40 minutes. Drain in a colander.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjebsjtFCqsZYNfyiRXrJpsFSj2a9uU1qEaMZQJKUz4a2fDkWZQrovmlJULj9nAhTzqZcsoAQoCLEuN1n-h1kamQTMwkPoUJ-O75EroORBBXuifUMu3vWQlGsjzxfanQqvHMMO3Yg3pzVRZqIAGmf1-2SwWDwq599-ETL5xHnoubA1Ah5rto9_TwBWgkg=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjebsjtFCqsZYNfyiRXrJpsFSj2a9uU1qEaMZQJKUz4a2fDkWZQrovmlJULj9nAhTzqZcsoAQoCLEuN1n-h1kamQTMwkPoUJ-O75EroORBBXuifUMu3vWQlGsjzxfanQqvHMMO3Yg3pzVRZqIAGmf1-2SwWDwq599-ETL5xHnoubA1Ah5rto9_TwBWgkg=w300-h400" width="300" /></a></div><p></p><p>While the cod in the colander cools slightly, heat a small saucepan over medium low heat. Add olive oil, garlic and parsley. Saute for two minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBBoCMgkoEjDwWkE9uqK-Gyq_YdTcF7ZQeXiKfKGsiAp25sb6T2CjvA56HBB5flTvr0D63F-qEWU3nZYCro9FzixO9i-xM6jXJkbJxk3Gopu99IOsjIBjnrvLC30co4X3Sp7mYiUTW14_Gke7To9c7PBBg44SHbJVdP2TFo3GqLnHhSVZpZ2STGQghng=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBBoCMgkoEjDwWkE9uqK-Gyq_YdTcF7ZQeXiKfKGsiAp25sb6T2CjvA56HBB5flTvr0D63F-qEWU3nZYCro9FzixO9i-xM6jXJkbJxk3Gopu99IOsjIBjnrvLC30co4X3Sp7mYiUTW14_Gke7To9c7PBBg44SHbJVdP2TFo3GqLnHhSVZpZ2STGQghng=w300-h400" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPLsABxQkhBMjoI1CderCPxb1hy7RAt69uLT2_ymca82xfie_VQG9qGMtEoDPc8G5HMV1aJhP5dDCYwRHLiK8tsYaAIEQZTt0p1soc8eXdI2dG-IWfCih_TvaXSsDB9f4aepV38iCJw5o4HNvmhmF_5HKgziUOmKBwDV55G6MWah_CpNWyCpOPKYe1UA=s1882" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1882" data-original-width="1524" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPLsABxQkhBMjoI1CderCPxb1hy7RAt69uLT2_ymca82xfie_VQG9qGMtEoDPc8G5HMV1aJhP5dDCYwRHLiK8tsYaAIEQZTt0p1soc8eXdI2dG-IWfCih_TvaXSsDB9f4aepV38iCJw5o4HNvmhmF_5HKgziUOmKBwDV55G6MWah_CpNWyCpOPKYe1UA=w324-h400" width="324" /></a></div><p></p><p><br /></p><p>While the cod is still warm, flake into a bowl. Cod should be bite-sized pieces. Pour garlic oil mixture on top. Gently stir to coat the fish. Add red wine vinegar. Stir again. Taste for seasoning. Add a pinch of salt if necessary. Serve warm or place in refrigerator until ready to serve. This dish can be eaten at room temperature or chilled. I like to make it the day before serving so that the flavors marinate well, but my mom makes it Christmas Eve morning.</p><p>Serve with extra red wine vinegar and crusty bread.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmd_a4ZQAVv9nVUEPnG8NV9UiF4fVDY5F1HSYTwgdKa6jwKxWvk-6gl1MUbx4MHKNgw01tvTPSWiKhinXFy03Ub3MHJXpq_JoaOb_ZbGNJrcFPzKL6sK3uvC2sdJqmc9xkcttiawP2dFTXG3dc6vUxn_mGAT8o8bJvWe0ENa_W56yIoWXMmIZy56WvuA=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmd_a4ZQAVv9nVUEPnG8NV9UiF4fVDY5F1HSYTwgdKa6jwKxWvk-6gl1MUbx4MHKNgw01tvTPSWiKhinXFy03Ub3MHJXpq_JoaOb_ZbGNJrcFPzKL6sK3uvC2sdJqmc9xkcttiawP2dFTXG3dc6vUxn_mGAT8o8bJvWe0ENa_W56yIoWXMmIZy56WvuA=w300-h400" width="300" /></a></div><p></p><p><b id="docs-internal-guid-b115d0ba-7fff-52f7-0bb8-8cf9acfa6065" style="font-weight: normal;"><br /></b></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-69332517618332537002021-11-07T14:58:00.001-08:002021-11-07T14:58:30.165-08:00Turkey Talk <p> OK. Thanksgiving season is upon us. You're either yaying or wigging out. I'm kind of both. </p><p>I've been hosting Thanksgiving for many years now. So, I'm presenting my tips for a fabulous turkey. I mean, look at this yummy plate! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sVDVPmL2ikJ4Ktmp0XnvmtdbDFjLg0huGvC8Furn0jkULn3shc8S_2hvWxKdDuls0D3xe114ZjpIkyxRafkhfljOYkUeGI0m6RYirxyb82Ew7u8J_UyouzvaK2Eqku40ryRbXHDBuhFG/s2048/10turkey.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sVDVPmL2ikJ4Ktmp0XnvmtdbDFjLg0huGvC8Furn0jkULn3shc8S_2hvWxKdDuls0D3xe114ZjpIkyxRafkhfljOYkUeGI0m6RYirxyb82Ew7u8J_UyouzvaK2Eqku40ryRbXHDBuhFG/w300-h400/10turkey.JPEG" width="300" /></a></div><p>You too can make this deliciousness happen!</p><p>Be sure to read this well ahead of Thanksgivng. Fresh and frozen large turkeys should be hanging out in your fridge at least five days before the day of eating them so that they defrost properly. Even the fresh turkey I purchase is partially frozen from the store. Yours may be, too! Also, this recipe has a dry brine that needs to be applied two days before roasting. DO NOT RINSE THE BRINE BEFORE ROASTING.</p><p>When defrosting the turkey, make sure you put it on a large plate or a baking sheet. They leak as they defrost and it ain't pretty. Also, not appetizing is when you unwrap the turkey from its packaging. You will discover the curious gizzards and innards. You can find ways to prepare these items elsewhere or you can discard them. Whatever you prefer. </p><p>You may find while cleaning the bird that a weird plastic thing is inside of him. This is heat resistant and can stay put when roasting. Trust and believe I researched this A LOT, because no recipes ever mentioned it and when I first made a turkey I asked Jesus and Google for hours what the heck is this thing?!? </p><p>Be sure to dry the bird after rinsing him from the packaging.</p><p>I always roast the turkey upside down. I did this the very first time I was in charge of the turkey cooking, unbeknownst to moi that it was in fact upside down. My aunt pointed out it was upside down and declared it was the best turkey she's ever had. All in attendance agreed it was the best, so I always roast it upside down.</p><p>I use Ina Garten's Accidental Turkey recipe from "Barefoot Contessa: Foolproof."</p><p>I'm listing the recipe as it appears in the cookbook, which is for a 12-14 pound turkey. But, I never make a turkey smaller than 18 pounds for Thanksgiving, and in fact last year the bird in question weighed in at about 23 lbs. For the larger turkey, I do 45 minutes at 450 degrees as the recipe states. Once the temp is lowered to 325 degrees, I leave the turkey in for an hour and a half to two hours instead of just an hour for the 12-14 pound turkey. </p><p>Likewise, I made a smaller turkey last week at 9 pounds. I still do the 45 minutes at 450 degrees, but then it only needed 45 minutes at the 325 degree mark.</p><p>These times will vary based on your oven and also if you use a fresh or frozen turkey and how well defrosted your turkey is.</p><p>A meat thermometer is your friend when making a turkey for sure. It should reach 165 degrees when done. You must let the turkey rest covered under aluminum for at least 20-30 minutes, but honestly I let mine rest for a good hour while other sides are roasting and the happy hour is on its way. </p><p>This recipe ALWAYS makes my smoke detectors sound off during the high temperature portion of roasting. Be sure to clean your oven before Thanksgiving, and open windows to let air in.</p><p>In addition to onion, lemon and thyme, I also stuff my turkey with fresh parsley and fresh rosemary. With the larger turkey, I also adjust the seasonings and butter accordingly. I use a whole stick for the gigantic bird. I am convinced the brine and the boatloads of butter are key to turkey success.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiCdY6FX0jUttPfKp09Ynjk0vjSrcl07yqPYrPd-PYHA_lPE3fzpGJeqcSNnI672WPdTPqVzCQRmfe__DA0FdWmgPDVGv-dMxYk0yXLZ5Q_qW0CVM4VZnsuqPqEXGjsLKTLWmzw-uDOIh/s2048/4turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1567" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiCdY6FX0jUttPfKp09Ynjk0vjSrcl07yqPYrPd-PYHA_lPE3fzpGJeqcSNnI672WPdTPqVzCQRmfe__DA0FdWmgPDVGv-dMxYk0yXLZ5Q_qW0CVM4VZnsuqPqEXGjsLKTLWmzw-uDOIh/w306-h400/4turkey.JPG" width="306" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdpUdFNEvTtIS9WiQhoo5N20KQNnEkeV9cCgJ_NmCXpreVfNoGEwmJkZjTCQ7dmIzl2zwA1CmprxLU2eTHb5Q20P_UQcR3eTP29GXbULERL-fLABtIR687EQXaXFw0AI7TiqoKTrIOSLG/s2048/7turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdpUdFNEvTtIS9WiQhoo5N20KQNnEkeV9cCgJ_NmCXpreVfNoGEwmJkZjTCQ7dmIzl2zwA1CmprxLU2eTHb5Q20P_UQcR3eTP29GXbULERL-fLABtIR687EQXaXFw0AI7TiqoKTrIOSLG/w300-h400/7turkey.JPG" width="300" /></a></div><p></p><p><br /></p><p>I will also provide my tips for making gravy after the turkey recipe.</p><p>Enjoy!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYtoY9x1yjnq-tHOu8NdkQgUctr8a4ivJmGTRQwCMs_65YQZ-T6RvlXFxlp7AaxN0ZoNvPJNA8Z5gHxPxaUisk0Q1QYIF6xK8zgpUsUC0UaFKwXjZ_Bpz-Rx52YotKa4_UfR4eLp2tqyJ/s2048/9turkey.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYtoY9x1yjnq-tHOu8NdkQgUctr8a4ivJmGTRQwCMs_65YQZ-T6RvlXFxlp7AaxN0ZoNvPJNA8Z5gHxPxaUisk0Q1QYIF6xK8zgpUsUC0UaFKwXjZ_Bpz-Rx52YotKa4_UfR4eLp2tqyJ/w300-h400/9turkey.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><b>Accidental Turkey</b></p><p><i>From "Barefoot Contessa: Foolproof"</i></p><p><i>Serves 10</i></p><p>Kosher salt</p><p>1Tbsp. minced fresh rosemary leaves</p><p>Grated zest of 1 lemon</p><p>1 (12-14 lb.) turkey</p><p>1 large yellow onion, unpeeled and cut in eighths</p><p>1 lemon, quartered</p><p>8 sprigs fresh thyme</p><p>4 Tbsp. (1/2 stick) unsalted butter, melted</p><p>Freshly ground black pepper</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP81MJMXBHY73Yr6WRoZARSdXOaAf4la4pSZg8jcjOFuDzi39fFw7B_oTj2F61LVL80Dqt4Jh_IOXu3PHUQBBN0Q6hFHI4_Q7lzNaqhk5nL1RUeqPovfWPCWoy93sFCNbc24wLr0ODgfQ/s2048/1turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP81MJMXBHY73Yr6WRoZARSdXOaAf4la4pSZg8jcjOFuDzi39fFw7B_oTj2F61LVL80Dqt4Jh_IOXu3PHUQBBN0Q6hFHI4_Q7lzNaqhk5nL1RUeqPovfWPCWoy93sFCNbc24wLr0ODgfQ/w300-h400/1turkey.JPG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9bWYpnTnDct9jWIzd0JU7VDwpmOD3Zom1UMorKASN8V5mj9YXtUX75vUqjpzQuaFqQCT3_CBa9vT5FWddoRKqaAtFbdMbaKoX6uO1ycF65GgJBv6lK30XVCV-drfDqkgcYZhS2Y0AFIB/s2048/2turkey.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1535" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9bWYpnTnDct9jWIzd0JU7VDwpmOD3Zom1UMorKASN8V5mj9YXtUX75vUqjpzQuaFqQCT3_CBa9vT5FWddoRKqaAtFbdMbaKoX6uO1ycF65GgJBv6lK30XVCV-drfDqkgcYZhS2Y0AFIB/w300-h400/2turkey.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOliBbnlx9ij_0NpDWWqI2SpqF1UwZrP0w_pmVjAKQwrf7HAYlm8o8ZfFxu6X4g315L09apu4ZJs1eB2gcZLEg6vGSYCxedxJoGspATK7ueGz0c5BkST0vmEI2gT21tj8KbH0CGKU7NWbs/s2048/3turkey.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1629" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOliBbnlx9ij_0NpDWWqI2SpqF1UwZrP0w_pmVjAKQwrf7HAYlm8o8ZfFxu6X4g315L09apu4ZJs1eB2gcZLEg6vGSYCxedxJoGspATK7ueGz0c5BkST0vmEI2gT21tj8KbH0CGKU7NWbs/w319-h400/3turkey.JPEG" width="319" /></a></div><p></p><p>Two to three days before you plan to roast the turkey, combine 3 Tbsp. salt, the rosemary and the lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 Tbsp. of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch and drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one to two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. </p><p>Preheat the oven to 450 degrees. Be sure your oven is very clean!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZAp7ac4Ui0wKXj-YOoaf6zsUaW1dEp6lLTovSFfgvCGQp_zbHeeqW-RENEE8U2gHO0VsYmwRoIAan2AyFI1DDkSDCbImkC3un4-1biZJ-gk4UJMvYLNIhc_EmlEfORINT1MJjyXQPsBP/s2048/5turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1589" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZAp7ac4Ui0wKXj-YOoaf6zsUaW1dEp6lLTovSFfgvCGQp_zbHeeqW-RENEE8U2gHO0VsYmwRoIAan2AyFI1DDkSDCbImkC3un4-1biZJ-gk4UJMvYLNIhc_EmlEfORINT1MJjyXQPsBP/w310-h400/5turkey.JPG" width="310" /></a></div><p><br /></p><p>Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2MZTD0Mx1YBBMQfQSKxGnDI_yeoJiaH4sT7jY9D9uXBxVyCHhvEVnXur-yDIsPTNl-CkGldn9pgX2qCz0G4gsYKZeKxBs_bYL4te8xK0wATZGda_ZgPXJA2Um-JfmYZkSKmYrofvjsR6/s2048/6turkey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2MZTD0Mx1YBBMQfQSKxGnDI_yeoJiaH4sT7jY9D9uXBxVyCHhvEVnXur-yDIsPTNl-CkGldn9pgX2qCz0G4gsYKZeKxBs_bYL4te8xK0wATZGda_ZgPXJA2Um-JfmYZkSKmYrofvjsR6/w300-h400/6turkey.JPG" width="300" /></a></div><p></p><p>Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey lightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgsVNjNQbE_ssLj5DbtvI8tQpHMRDwz6nVAGhrWL98vP2C6EqLGCYUvGfwiQy263LSx6dvdT8Uw-LJixebUKADzmtihAqrxPGt6Z33kTIU98_tT7Wjgb4Om_13MjXICklF0j-Uv6O9mo0/s1781/8turkey.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1781" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgsVNjNQbE_ssLj5DbtvI8tQpHMRDwz6nVAGhrWL98vP2C6EqLGCYUvGfwiQy263LSx6dvdT8Uw-LJixebUKADzmtihAqrxPGt6Z33kTIU98_tT7Wjgb4Om_13MjXICklF0j-Uv6O9mo0/w343-h400/8turkey.JPEG" width="343" /></a></div><p></p><p><br /></p><p><b>Turkey Gravy</b></p><p><i>Makes 6 to 8 cups</i></p><p>Pan drippings</p><p>3 packs (.87 ounces) McCormick's turkey gravy mix</p><p>3 Tbsp. flour</p><p>6 to 8 cups turkey broth, chicken broth or water</p><p>Place roasting pan with turkey drippings over two burners on medium-low heat. Add flour. Whisk for a minute or two. Add gravy mix packs and broth. Raise heat to medium high. Whisk for 5 to 10 minutes until gravy is your desired consistency. Place a strainer over a clean medium sauce pan. Gently pour the gravy through the strainer for a smooth gravy. Cover and keep warm over low heat until ready to serve. </p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-74298669910905575502021-10-25T09:45:00.003-07:002021-10-25T09:45:59.276-07:00Chicken Tenders Done Right<p> These are officially my go-to for chicken tenders effective immediately. Parmesan Chicken Sticks are superb. They are crispy and juicy and well absolutely perfect. Thanks, Barefoot Contessa.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKK8xAY-rATB3GpAQiwCPV2swwWoJYpcrbS3EDaGSRae2YiisWWIc8g0angLSWbnkI9XiwxnptqVuoQCCCusiKiyppvhyphenhyphenmf960AycHJzcwatImo_3tUlJTq7Uu5pzFplIBBuwAh03yeoz/s1969/8parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1969" data-original-width="1596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKK8xAY-rATB3GpAQiwCPV2swwWoJYpcrbS3EDaGSRae2YiisWWIc8g0angLSWbnkI9XiwxnptqVuoQCCCusiKiyppvhyphenhyphenmf960AycHJzcwatImo_3tUlJTq7Uu5pzFplIBBuwAh03yeoz/w324-h400/8parm.JPEG" width="324" /></a></div><p></p><p>Her recipe calls for placing the chicken on a stick, but I omit that step. I also place my cooked chicken on a dish with paper towels to soak up excess butter/oil. I use Cento seasoned bread crumbs.</p><p>As always, when making cutlets of any kind work in batches and DO NOT overcrowd the pan. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTX1d3KnIzgizyxPYU9NKkI0LAI6oXTimJ9m9-F5DIn1GGpdFIJE85x6v5ib-kzTYqjwr5vniMeFNF7cSZuJQuni66iioq2h0oeGcIUUydIoaTF5DzIJneo2itKZull3bZoRvtqDlz-A0Y/s1846/4parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1846" data-original-width="1521" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTX1d3KnIzgizyxPYU9NKkI0LAI6oXTimJ9m9-F5DIn1GGpdFIJE85x6v5ib-kzTYqjwr5vniMeFNF7cSZuJQuni66iioq2h0oeGcIUUydIoaTF5DzIJneo2itKZull3bZoRvtqDlz-A0Y/w330-h400/4parm.JPEG" width="330" /></a></div><p></p><p>Serve with marinara, ketchup, mustard, wing sauce, ranch. Whatever your heart desires.</p><p>I'm definitely making this for our upcoming Halloween festivities.</p><p>Yay!</p><p>Here's the recipe:</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsZr_-Hl4jmB-ZwhWMa4XK7QPro7TJV-rw5aLfwG21EIGXnVjVtBPg0s-wuxmxlJLm9bnU40_au_ZzASL3xXpdyA4Eft3a3AIo7wTfkgsb7d1jb8ja78MH6oeuEpHejajqgO2RBFW0nhJ/s2048/7parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsZr_-Hl4jmB-ZwhWMa4XK7QPro7TJV-rw5aLfwG21EIGXnVjVtBPg0s-wuxmxlJLm9bnU40_au_ZzASL3xXpdyA4Eft3a3AIo7wTfkgsb7d1jb8ja78MH6oeuEpHejajqgO2RBFW0nhJ/w300-h400/7parm.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Parmesan Chicken Sticks</b></p><p><i>Makes 14-16 sticks</i></p><p><i>From "Barefoot Contessa: Family Style"</i></p><p><i>By Ina Garten</i></p><p>1 1/2 lbs. skinless boneless chicken breasts (3-4)</p><p>1 cup all purpose flour</p><p>1 tsp. kosher salt</p><p>1/2 tsp. freshly ground black pepper</p><p>2 extra large eggs</p><p>1 cup seasoned bread crumbs</p><p>1/2 cup grated Parmesan cheese</p><p>Unsalted butter</p><p>Good olive oil</p><p>Bamboo skewers (6 to 10 inches long) or ice cream sticks</p><p>Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Yvu0eef9j57r7ijqaUg4QIsyv142uExUa3_wJDKbq2JbQAJTuCC2BzPD-qxKBT0hYXQHWRY3jqhyphenhyphenFKpuTVX5o9RrGn3Q4UjbFc5ZCPBx_QpWVBIPNgnSR38bbFacvqgQ8JH5ehWua74w/s2048/2parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Yvu0eef9j57r7ijqaUg4QIsyv142uExUa3_wJDKbq2JbQAJTuCC2BzPD-qxKBT0hYXQHWRY3jqhyphenhyphenFKpuTVX5o9RrGn3Q4UjbFc5ZCPBx_QpWVBIPNgnSR38bbFacvqgQ8JH5ehWua74w/w300-h400/2parm.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOrZeVun8bDiBx7LOxwGQqiWfDep4HE16RZYo8NWfJ9h7yxvSHIbPWWJyrb9f3iG9H1vVBFYMhJM9my4ain_qejOos5WRs8-aprsW-eGjvKRviR52hofZm4qX7g5lbxfnfemfK2ymFoOl/s2048/5parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOrZeVun8bDiBx7LOxwGQqiWfDep4HE16RZYo8NWfJ9h7yxvSHIbPWWJyrb9f3iG9H1vVBFYMhJM9my4ain_qejOos5WRs8-aprsW-eGjvKRviR52hofZm4qX7g5lbxfnfemfK2ymFoOl/w300-h400/5parm.JPEG" width="300" /></a></div><p></p><p>Combine the flour, salt and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVFcXAtZQJhFKT9qj5VhZ3lzGU-A14s6jXRvX4_he5mX3TL-Z8T6DOH6M5KjIThh8vQKRE_dOjqcwnfVKx8By-u1aEqtHxiJVXy8hOWYozZbP8smb4oHzAcvYqzv7Sz-qDQ3Jk2ZkoEtj/s1905/3parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1905" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVFcXAtZQJhFKT9qj5VhZ3lzGU-A14s6jXRvX4_he5mX3TL-Z8T6DOH6M5KjIThh8vQKRE_dOjqcwnfVKx8By-u1aEqtHxiJVXy8hOWYozZbP8smb4oHzAcvYqzv7Sz-qDQ3Jk2ZkoEtj/w321-h400/3parm.JPEG" width="321" /></a></div><p></p><p>Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes each side until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01_x5MZJ4J1zv01Br9TpUo0-ksOLuUYUtNFc8_qntKkda5ZhXBhlWZhT82Vysi4_TNid9_gaeuenYxbdgcsQVWrJVI2wM1s-kHfhYK988sVLAlWrS_m6YzSPvWA7nDrnbqC5f6ku1p-_6/s1951/6parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1951" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01_x5MZJ4J1zv01Br9TpUo0-ksOLuUYUtNFc8_qntKkda5ZhXBhlWZhT82Vysi4_TNid9_gaeuenYxbdgcsQVWrJVI2wM1s-kHfhYK988sVLAlWrS_m6YzSPvWA7nDrnbqC5f6ku1p-_6/w313-h400/6parm.JPEG" width="313" /></a></div><p></p><p><i>Please note: The Jersey Girl does not serve the chicken on a stick. </i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsZr_-Hl4jmB-ZwhWMa4XK7QPro7TJV-rw5aLfwG21EIGXnVjVtBPg0s-wuxmxlJLm9bnU40_au_ZzASL3xXpdyA4Eft3a3AIo7wTfkgsb7d1jb8ja78MH6oeuEpHejajqgO2RBFW0nhJ/s2048/7parm.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsZr_-Hl4jmB-ZwhWMa4XK7QPro7TJV-rw5aLfwG21EIGXnVjVtBPg0s-wuxmxlJLm9bnU40_au_ZzASL3xXpdyA4Eft3a3AIo7wTfkgsb7d1jb8ja78MH6oeuEpHejajqgO2RBFW0nhJ/w300-h400/7parm.JPEG" width="300" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-51643900070252834232021-10-20T08:55:00.002-07:002021-10-20T08:55:49.762-07:00Cauliflower Toasts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSNjhSmEQ3YETbB-haftBQDitYLJQ3j0v0G28IAA3Eat2wslIiK7zPt_ckPZepLG4jJvZADo_ruTHUGwX9SMheM_TPknd7MfOPNV2ipa2nrezaFLjgpUFTJ3PTlBLdFOG8G_TCfZe_TfM/s2048/10cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSNjhSmEQ3YETbB-haftBQDitYLJQ3j0v0G28IAA3Eat2wslIiK7zPt_ckPZepLG4jJvZADo_ruTHUGwX9SMheM_TPknd7MfOPNV2ipa2nrezaFLjgpUFTJ3PTlBLdFOG8G_TCfZe_TfM/w300-h400/10cauli.JPEG" width="300" /></a></div><p></p><p><br /></p><p>Cauliflower Toasts taste just like fall. Loaded with melty cheese and prosciutto, this dish is not for dieters. But the toasts are really nice with a glass of wine. This recipe - from Ina Garten, natch - elevates the cauliflower to a next-level atmosphere.</p><p>You start by roasting the florets and then mixing them into a vat of cheese and seasonings. Before serving, top with MORE cheese and chopped chives. </p><p>I feel like these toasts are a starter, but I easily ate a couple and was totally full. I have determined that all Barefoot Contessa recipes are very rich. Honestly, I didn't even use as much cheese as she called for. LOL. I also do not use as much salt as the recipe calls for.</p><p>I feel like you could easily make these vegetarian by omitting the prosciutto. I don't think you would miss much flavor from that. </p><p>I really enjoyed these and would make them again!</p><p>Since my husband was not interested in trying the toasts, I just made two at a time and used the broiler in the toaster oven. The cauliflower mixture stored well in the refrigerator, and I made a few more toasts throughout the week. </p><p>Here you go:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUbgV611rFYzeZaDnajTVIBhguP0lMaodNVD1geyUUAytl0cpwtxG4lh0FfVP7elzDpCe4U-CqRf3a24hjJ9-osfFQK74x8e_7bifgALxqOWz35sEqyMr5r5nchUOZHdl4oq1MhphxrtM/s1589/1cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1589" data-original-width="1525" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUbgV611rFYzeZaDnajTVIBhguP0lMaodNVD1geyUUAytl0cpwtxG4lh0FfVP7elzDpCe4U-CqRf3a24hjJ9-osfFQK74x8e_7bifgALxqOWz35sEqyMr5r5nchUOZHdl4oq1MhphxrtM/w384-h400/1cauli.JPEG" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-yZHvuKKEp-E2GtWg2y4Kgeb7lEwjxQz1iOR_d04RN7iTAEkD9MnSRJKZ9nbMNSzurOFc8LVc70XSjcpEvTbdwwTs3aaqqVW55tSnHSB7tD_kdFCYUS1X8BD0OAQGm8PAGncnepNcqMz/s2048/2cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-yZHvuKKEp-E2GtWg2y4Kgeb7lEwjxQz1iOR_d04RN7iTAEkD9MnSRJKZ9nbMNSzurOFc8LVc70XSjcpEvTbdwwTs3aaqqVW55tSnHSB7tD_kdFCYUS1X8BD0OAQGm8PAGncnepNcqMz/w300-h400/2cauli.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tpVNM4PV_quoWs-ZhtMeFJuq-95yBHRBGk6hXaJWjWiDHXoEKLNRgUXk3CJCTU2vLRA7Y5B7v8vxY1dre5SsS0IhIqGkR4O3pDz1RTxaxM7QAS7EYGq2-BH1LkAhPwwD5orQf2PomibK/s1477/4cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="1318" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tpVNM4PV_quoWs-ZhtMeFJuq-95yBHRBGk6hXaJWjWiDHXoEKLNRgUXk3CJCTU2vLRA7Y5B7v8vxY1dre5SsS0IhIqGkR4O3pDz1RTxaxM7QAS7EYGq2-BH1LkAhPwwD5orQf2PomibK/w358-h400/4cauli.JPEG" width="358" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGRdfvdtAjDWb7qmjv2s1BjNm-DDoqG1nkplCVng2j7mRVNN7Gs_OEo3KJjvOiQU7cPw0sVW_oPGoLxwTcvu_0pD0RGx5wzd_qTiz4TCxwBanQJeqWC6MzaHzCi4_ZXGEmCobot7YjLJo/s1632/5cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1519" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGRdfvdtAjDWb7qmjv2s1BjNm-DDoqG1nkplCVng2j7mRVNN7Gs_OEo3KJjvOiQU7cPw0sVW_oPGoLxwTcvu_0pD0RGx5wzd_qTiz4TCxwBanQJeqWC6MzaHzCi4_ZXGEmCobot7YjLJo/w373-h400/5cauli.JPEG" width="373" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_L0aTkkDw5xKEyMn9HLhKe9NKi9cOiDj5XuYX-dfpY3i5YUeX99m4raMrxDpc9cyn3YLI_0bKOTz5KbdThx79gh4YY89iCe__RnBi0wXvYdKkG1GYTb8NGAmv5YT6mkqSGZMBIlyG__c/s1368/6cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="1368" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_L0aTkkDw5xKEyMn9HLhKe9NKi9cOiDj5XuYX-dfpY3i5YUeX99m4raMrxDpc9cyn3YLI_0bKOTz5KbdThx79gh4YY89iCe__RnBi0wXvYdKkG1GYTb8NGAmv5YT6mkqSGZMBIlyG__c/w400-h345/6cauli.JPEG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSNjhSmEQ3YETbB-haftBQDitYLJQ3j0v0G28IAA3Eat2wslIiK7zPt_ckPZepLG4jJvZADo_ruTHUGwX9SMheM_TPknd7MfOPNV2ipa2nrezaFLjgpUFTJ3PTlBLdFOG8G_TCfZe_TfM/s2048/10cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSNjhSmEQ3YETbB-haftBQDitYLJQ3j0v0G28IAA3Eat2wslIiK7zPt_ckPZepLG4jJvZADo_ruTHUGwX9SMheM_TPknd7MfOPNV2ipa2nrezaFLjgpUFTJ3PTlBLdFOG8G_TCfZe_TfM/w300-h400/10cauli.JPEG" width="300" /></a></div><br /><p><br /></p><p><b>Cauliflower Toasts</b></p><p><i>Serves 6</i></p><p><i>From "Cook Like a Pro"</i></p><p><i>By Ina Garten</i></p><p>1 small head cauliflower (2 pounds)</p><p>4 Tbsp. good olive oil</p><p>1/4 tsp. crushed red pepper flakes</p><p>Kosher salt and freshly ground black pepper</p><p>12 ounces Italian mascarpone cheese, at room temperature</p><p>6 ounces Gruyere cheese, grated</p><p>4 ounces thinly sliced prosciutto, julienned</p><p>1/4 tsp. ground nutmeg</p><p>6 large slices country-style bread</p><p>Paprika</p><p>Freshly grated Italian Parmesan cheese</p><p>2 Tbsp. minced fresh chives</p><p>Flaked sea salt, such as Maldon</p><p>Preheat the oven to 400 degrees.</p><p>Turn the cauliflower upside down on a cutting board. Cut off and discard must but not all of the stems, then cut the florets into small 1/2-inch clusters. Place the florets on a sheet pan. Toss them with olive oil, red pepper flakes, 1 tsp. salt and 1/2 tsp. black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99OrYmx-_ASveTFPEhvCDuRNNK32J0cIbkT8St9oyZ87w8uJEJn__mDpDDCXyHv18Ah19aP_QOogYa6d9_n2V6dpo91dCds8umarFQJC78c1emEUtpRkFzxhA79aowxnFnzBFs-47bU8E/s1907/3cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1907" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99OrYmx-_ASveTFPEhvCDuRNNK32J0cIbkT8St9oyZ87w8uJEJn__mDpDDCXyHv18Ah19aP_QOogYa6d9_n2V6dpo91dCds8umarFQJC78c1emEUtpRkFzxhA79aowxnFnzBFs-47bU8E/w320-h400/3cauli.JPEG" width="320" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3sStYWI4PLInL1x5thEZGG8dh5i9eq5ONgzw5KVep4wxaGKqcUXnWv7PLlFX0lU4QD8QFE_T5Xp-063Sn9RQF-v_jtpRHHg0RENDAScFY1K5DS8m8DduVfCke3cu5ommJl1t7Wdnb47Q/s2048/7cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3sStYWI4PLInL1x5thEZGG8dh5i9eq5ONgzw5KVep4wxaGKqcUXnWv7PLlFX0lU4QD8QFE_T5Xp-063Sn9RQF-v_jtpRHHg0RENDAScFY1K5DS8m8DduVfCke3cu5ommJl1t7Wdnb47Q/w300-h400/7cauli.JPEG" width="300" /></a></div><p></p><p>Set the oven to broil and arrange a rack 6 inches below the heat.</p><p>Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 tsp. salt and 1/2 tsp. black pepper.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnAa0-hJ0d_T-Qo1aTFI9FM04dxKrcUWyfdfs2BconanvQpXtm0NAeOB3JADVFFQxtMe4CoyBS583nqjk-VE7Pce1iOMAsXtxTmK7F6CZDPZPAseyFd3Z9jeZA-n5KPY8hn2tJ49Y3kob/s1793/8cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1793" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnAa0-hJ0d_T-Qo1aTFI9FM04dxKrcUWyfdfs2BconanvQpXtm0NAeOB3JADVFFQxtMe4CoyBS583nqjk-VE7Pce1iOMAsXtxTmK7F6CZDPZPAseyFd3Z9jeZA-n5KPY8hn2tJ49Y3kob/w341-h400/8cauli.JPEG" width="341" /></a></div><p></p><p>Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully). Transfer to plates and sprinkle with Parmesan, chives and sea salt. Serve hot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IAd84p4ejBGs1QHypCooEyBlnmCcg2XJMP7KUDmz8Ab_zryOcLIM5ndntwQp1_6CUGwgBKwvplJykGg0XUtOv5cPRh90K9y0fAH16TAXpgGXcCIXxjlwC3Ygk6ovQsEIF_DMu5Q_0SGD/s2048/9cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IAd84p4ejBGs1QHypCooEyBlnmCcg2XJMP7KUDmz8Ab_zryOcLIM5ndntwQp1_6CUGwgBKwvplJykGg0XUtOv5cPRh90K9y0fAH16TAXpgGXcCIXxjlwC3Ygk6ovQsEIF_DMu5Q_0SGD/w300-h400/9cauli.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3OI6XvB839C6Mc7yUx6KbxHZ2mVuYK2i2UBNujnnU0TNhSLC9NiuPANFoynN4afq1aUjYrefe3Mc2n-r08yXg7ZsJBuz3u2DAeHS9kkAWVjmV3svxB2Mpkm4qcI0WjaghC8rXg5c1bDvo/s1396/11cauli.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="1396" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3OI6XvB839C6Mc7yUx6KbxHZ2mVuYK2i2UBNujnnU0TNhSLC9NiuPANFoynN4afq1aUjYrefe3Mc2n-r08yXg7ZsJBuz3u2DAeHS9kkAWVjmV3svxB2Mpkm4qcI0WjaghC8rXg5c1bDvo/w400-h308/11cauli.JPEG" width="400" /></a></div><br /><p><br /></p><p><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-64492744102883338982021-10-11T10:30:00.000-07:002024-02-13T07:47:29.607-08:00Zahav Hummus<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_HBJxLk6203ufYpcB9BaQax_2SiJQH7n9OASqNK0jT5n_XIhlZZdua82Ghv2AXB7aZgOq-yq3Z09J20LesrtKfc5MzxsjP_hZnCIEemWcdcaFCRVcUngul5bBAbGFWoDCMebzDzkSt5y/s2048/4hummus.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_HBJxLk6203ufYpcB9BaQax_2SiJQH7n9OASqNK0jT5n_XIhlZZdua82Ghv2AXB7aZgOq-yq3Z09J20LesrtKfc5MzxsjP_hZnCIEemWcdcaFCRVcUngul5bBAbGFWoDCMebzDzkSt5y/w300-h400/4hummus.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Zahav hummus is a foodstuff from the Gods. Fortunately, the restaurant owner Michael Solomonov put out an amazing cookbook that features the recipe for it as well as the recipes for countless dishes served at the esteemed restaurant located in Philadelphia. My husband and I have dined at the actual Zahav on occasion but not nearly enough. It is so nice that I have my hands on this beautiful cookbook so that I can create the amazing recipes at home.</p><p>My son calls this hummus his absolute fave. The flavor and texture is so dreamy.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUANOnAwHsvWYAXyEH_NZXo_BpQ1FqJGcW-2dwXKXMF8vp6K99ryxjPVS7LLBy3BIwe0X4rQ0bhoyGSj7J3G57A6WChuv4uOPn0lwofeKfV4zQtJDFz4nQBkcxsz6ylWVpOLI8pnCeKFHz/s1987/5hummus.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1987" data-original-width="1583" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUANOnAwHsvWYAXyEH_NZXo_BpQ1FqJGcW-2dwXKXMF8vp6K99ryxjPVS7LLBy3BIwe0X4rQ0bhoyGSj7J3G57A6WChuv4uOPn0lwofeKfV4zQtJDFz4nQBkcxsz6ylWVpOLI8pnCeKFHz/w319-h400/5hummus.JPEG" width="319" /></a></div><p></p><p>When I make this I have to have a game plan as you must soak the dried chickpeas overnight. You also need to make a tehini sauce, although this can be made ahead and refrigerated or frozen. Then of course, cooking the chickpeas takes a good hour or so. Solomonov says the secret to mind-blowing hummus is overcooked and overpureed chickpeas. </p><p>I hope you get to go to Zahav one day. In the meantime, make this fab hummus!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYW42BCwEqDjoftDpaQ9xTt7zfd6lNKymgOZmaRIGi0HL8d8URFLz0NtvJW1fKYNOKwVkJEy4_ZnfYoKf6NdTxLSNixwfVkxOhBvcez9PTqU7dFDWFyLOBsIkQ4w4aDUDf7RwO37hLtri/s2048/3hummus.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYW42BCwEqDjoftDpaQ9xTt7zfd6lNKymgOZmaRIGi0HL8d8URFLz0NtvJW1fKYNOKwVkJEy4_ZnfYoKf6NdTxLSNixwfVkxOhBvcez9PTqU7dFDWFyLOBsIkQ4w4aDUDf7RwO37hLtri/w300-h400/3hummus.JPEG" width="300" /></a></div><p></p><p><b>Basic Tehina Sauce</b></p><p><i>Makes about 4 cups</i></p><p><i>From "Zahav: A World of Israeli Cooking"</i></p><p><i>By Michael Solomonov and Steven Cook</i></p><p>1 head garlic</p><p>3/4 cup lemon juice (from 3 lemons)</p><p>1 1/2 tsp. kosher salt</p><p>2 generous cups tehina</p><p>1/2 tsp. ground cumin</p><p>Break up the head of garlic with your hands, letting the unpeeled cloves falls into a blender. Add the lemon juice and 1/2 tsp. of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.</p><p>Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with cumin and 1 tsp. of the salt. </p><p>Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.</p><p>Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkuXPVwbQfVjKn-lEZv5kAgFZXXBLv8ushb6zFWnJfwXVDQfCt8k5osl0_T-wZUCPo3wIOMF4z3aJ2caDq7WBTXXVappsjUUOjRPGpNAOZcV79fcSajCEFNGdRnAlyxP3mwET-F4nEOhy/s2048/1hummus.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkuXPVwbQfVjKn-lEZv5kAgFZXXBLv8ushb6zFWnJfwXVDQfCt8k5osl0_T-wZUCPo3wIOMF4z3aJ2caDq7WBTXXVappsjUUOjRPGpNAOZcV79fcSajCEFNGdRnAlyxP3mwET-F4nEOhy/w300-h400/1hummus.JPEG" width="300" /></a></div><p></p><p><b>Hummus Tehina</b></p><p><i>Makes 3 1/2 cups</i></p><p><i>From "Zahav: A World of Israeli Cooking"</i></p><p><i>By Michael Solomonov and Steven Cook</i></p><p>1 cup dried chickpeas</p><p>2 tsp. baking soda</p><p>1 1/2 cups Basic Tehina Sauce (see above), plus a bit more for the topping</p><p>1 tsp. kosher salt</p><p>1/4 tsp. ground cumin</p><p>Paprika</p><p>Chopped fresh parsley</p><p>Olive oil, for drizzling</p><p>Place the chickpeas in a large bowl with 1 tsp. of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. the next day, drain the chickpeas and rinse under cold water.</p><p>Place the chickpeas in a large pot with the remaining 1 tsp. baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer a little more. (The secret to creamy hummus is overcooked chickpeas. Don't worry if they are mushy and falling apart a little.) Drain.</p><p>Combine the chickpeas, tehina sauce, salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber creamy. then puree it some more!</p><p>To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95YwdQhvonME_3xV51jX6xKuaV3tSylyr81mV8miUEk7gkn6zxAXkP76w4rkPiLP5h1QnDsnAnCDOBGpPvInjy9vR_t5xqj0HpIjAnTHyHrpRvCDbm5xMbNXOMANnSKEgq3dNOUwuuv8X/s2048/2hummus.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95YwdQhvonME_3xV51jX6xKuaV3tSylyr81mV8miUEk7gkn6zxAXkP76w4rkPiLP5h1QnDsnAnCDOBGpPvInjy9vR_t5xqj0HpIjAnTHyHrpRvCDbm5xMbNXOMANnSKEgq3dNOUwuuv8X/w300-h400/2hummus.JPEG" width="300" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-89230681935647014232021-09-23T09:23:00.002-07:002021-09-23T09:23:36.546-07:00Chocolate-Dipped Brown Sugar Shortbread<p> My son and I have decided that all Barefoot Contessa desserts are extremely decadent. Meaning: Eat one cookie and it sends you over the moon on a sugar high.</p><p>These Chocolate-Dipped Brown Sugar Shortbread Cookies are no exception. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkv46Wc3Zj8QGw3JX_cDDL4HAcs7J5d87Om1Wy3lPc4SLCUJhxyLmIGfI1-DlDBzFk-FEBLKLjb9PmGbWA-GUVK2OKPc0UAvjIrCc84xUbkGsD12E0a7beMU62o7t0HtyvzmLRqs0txCfK/s2048/9brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkv46Wc3Zj8QGw3JX_cDDL4HAcs7J5d87Om1Wy3lPc4SLCUJhxyLmIGfI1-DlDBzFk-FEBLKLjb9PmGbWA-GUVK2OKPc0UAvjIrCc84xUbkGsD12E0a7beMU62o7t0HtyvzmLRqs0txCfK/w300-h400/9brown.JPEG" width="300" /></a></div><p></p><p>The recipe says the batch makes 30 to 36 cookies, but I got 45 out of one batch.</p><p>The recipe says you can bake two trays at a time, but I would do one tray at a time on my next go around. I ended up using three baking sheets. The one sheet that baked on its own produced the cookies with the best browning around the edges. Plus, they were sturdier.</p><p>Which leads me to my next finding: Dip the cookies fast and use a light hand. These cookies are delicate and are easily breakable. But, of course the baker gets to eat the rejects. Ha.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsydYRiJay6vMXda3weghv-6suhsLrKEzXEy7ktcNFpB7UUgnzjQMeMwkl9_I-D0kybtYIAa_FP6_BUAytHO7r7WjmxTIdmwJoQHUneRopble-CEs62GU5IESLYqWSOPDDmTmbbC1UMWNb/s2048/4brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsydYRiJay6vMXda3weghv-6suhsLrKEzXEy7ktcNFpB7UUgnzjQMeMwkl9_I-D0kybtYIAa_FP6_BUAytHO7r7WjmxTIdmwJoQHUneRopble-CEs62GU5IESLYqWSOPDDmTmbbC1UMWNb/w300-h400/4brown.JPEG" width="300" /></a></div><p></p><p>The dough was very easy to shape. It does not need to chill. It was not crumbly like a traditional shortbread dough that uses powdered sugar. The brown sugar component definitely makes the actual cookie extremely sweet.</p><p>The recipe calls for milk chocolate chips, but we roll with semi sweet or dark chocolate in this house, so I went with the semi sweet.</p><p>I omitted the nuts as I am deathly allergic. I was thinking of decorating with sprinkles but my son ixnayed that, and in retrospect I think that was a good call because I don't think they need anymore sweetness. Although, sprinkles would look cute. When I make them again - and I definitely will - I will still go no sprinkles. I'm sure pecans add a salty finish, but we can't do that here.</p><p>These were so much fun to bake and eat.</p><p>I hope my tips help you!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk77fK5XxGmjieKjzPaNefs7uPdtRg75XyLNMjZ8eLErdS-jt29U0GW4Jhmo_1lTjrCAacGOk6sTwqcZ3zbRjeslIWuI8WUZ6JkyWf8ia7IRQ6PZ-b47ZiDahvbEbe2DaJoK1TzLFNqjvB/s1507/10brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1412" data-original-width="1507" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk77fK5XxGmjieKjzPaNefs7uPdtRg75XyLNMjZ8eLErdS-jt29U0GW4Jhmo_1lTjrCAacGOk6sTwqcZ3zbRjeslIWuI8WUZ6JkyWf8ia7IRQ6PZ-b47ZiDahvbEbe2DaJoK1TzLFNqjvB/w400-h375/10brown.JPEG" width="400" /></a></div><br /><p><br /></p><p><b>Chocolate-Dipped Brown Sugar Shortbread</b></p><p><i>From "Modern Comfort Food"</i></p><p><i>By Ina Garten</i></p><p><i>Makes 30 to 36 cookies</i></p><p>3/4 lb. (3 sticks) unsalted butter, at room temperature</p><p>1 cup light brown sugar, lightly packed</p><p>2 tsp. pure vanilla extract</p><p>3 cups all-purpose flour</p><p>1 tsp. kosher salt</p><p>For the chocolate coating:</p><p>1 cup milk chocolate morsels, such as Hershey's (6 ounces)</p><p>6 Tbsp. (3/4 stick) unsalted butter</p><p>1/2 cup toasted pecans, minced and lightly salted</p><p>Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven.</p><p>Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIV3ApdOlZmnHBdmXSTvHZ4bpiS9VnBfrckOSmoLhV8LknP70ugba-oHb0WgB3tZVzrR4fWTGhHpfUKu0w7dHRgoY4uRTNlfnZnf5_gOO-VOf9XudBQ0T8kQ0NLlMRKYlNlLyRNxgdMEY/s1656/1brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1656" data-original-width="1524" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIV3ApdOlZmnHBdmXSTvHZ4bpiS9VnBfrckOSmoLhV8LknP70ugba-oHb0WgB3tZVzrR4fWTGhHpfUKu0w7dHRgoY4uRTNlfnZnf5_gOO-VOf9XudBQ0T8kQ0NLlMRKYlNlLyRNxgdMEY/w368-h400/1brown.JPEG" width="368" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0ynFTwFsMaSqgOOsX_BBj18p8nG6QSMEjxUe8zoizCblcv1ADm7hxaABjtGihEGjUCASrsqgqNMU98q0sjDdh_qeLfE8fr5R0dU60wkIk4QJUVtp22LcuqCGOjI0HoSpwj0IZ0JlmuPI/s2048/2brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0ynFTwFsMaSqgOOsX_BBj18p8nG6QSMEjxUe8zoizCblcv1ADm7hxaABjtGihEGjUCASrsqgqNMU98q0sjDdh_qeLfE8fr5R0dU60wkIk4QJUVtp22LcuqCGOjI0HoSpwj0IZ0JlmuPI/w300-h400/2brown.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuRZpzWrNY6tOKYyly_SZmYlRo9CTn6NwDcIFhjKq4hiJPOZRFzEmE57pKLxbsEGolAHLn00D-fdBq4EXOkcYnJnn9sqZSceDJstfwfW9AonUbTigIZP9pjZ0nlQ2w5RWNDoEfAcHpCsa/s2048/3brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuRZpzWrNY6tOKYyly_SZmYlRo9CTn6NwDcIFhjKq4hiJPOZRFzEmE57pKLxbsEGolAHLn00D-fdBq4EXOkcYnJnn9sqZSceDJstfwfW9AonUbTigIZP9pjZ0nlQ2w5RWNDoEfAcHpCsa/w300-h400/3brown.JPEG" width="300" /></a></div><p></p><p>Scoop out 1-ounce pieces of dough (about 1 Tbsp.), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhkg3oO_o60wLYdPWr52pKnV0I_bacRAzl-XXNNCK_RPVmljrREfSLodl6OnF_LaLaD2VAHiUKUCaqBBcTI5TgcOFiOaR52MdUc3r4_QvOGAip5oCdLV5-ckqGIdEmd4xQRTtNagNoibC/s1783/5brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1783" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhkg3oO_o60wLYdPWr52pKnV0I_bacRAzl-XXNNCK_RPVmljrREfSLodl6OnF_LaLaD2VAHiUKUCaqBBcTI5TgcOFiOaR52MdUc3r4_QvOGAip5oCdLV5-ckqGIdEmd4xQRTtNagNoibC/w343-h400/5brown.JPEG" width="343" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLyGHwaEy0gfv6FCGztKp232MzeZTnAsfQEtkXOnZEzAdx3mQcxrxAa6wGVW1Zalj0VD0N5kLh9vZrV4GovqguMbhGkaXdGpQO2bgZTy9JlsgKwtQ5N6EWb-ciHuSk6760Htm4b6kopjD/s2048/6brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLyGHwaEy0gfv6FCGztKp232MzeZTnAsfQEtkXOnZEzAdx3mQcxrxAa6wGVW1Zalj0VD0N5kLh9vZrV4GovqguMbhGkaXdGpQO2bgZTy9JlsgKwtQ5N6EWb-ciHuSk6760Htm4b6kopjD/w300-h400/6brown.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMYK2tPNiFMwEzNeniAEkDyHrmKHjNSLIzSIZQQ7n2H91O-vwx5g26VETon0sEo81CflLpL6cxRLRJe8QXyNmIs7N8bcS60DLLONLU3gCGQjwsAgAyO38tnl_J47njisClrbyLZ0OFwie/s1877/7brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1877" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMYK2tPNiFMwEzNeniAEkDyHrmKHjNSLIzSIZQQ7n2H91O-vwx5g26VETon0sEo81CflLpL6cxRLRJe8QXyNmIs7N8bcS60DLLONLU3gCGQjwsAgAyO38tnl_J47njisClrbyLZ0OFwie/w325-h400/7brown.JPEG" width="325" /></a></div><p></p><p>For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcMjYyehCxaoBWyom-JcR9KwtmJg1t3DQPa92dxP4A4fV0L0QYb_yuc080sX7AyaGqTrhVCUBawjyyAdfi3fHRDXN_kC_QBrRQc6qlQmldOmMpC1nDDLK_AXPpDwwRB79o6EueikXsh_X/s2048/8brown.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcMjYyehCxaoBWyom-JcR9KwtmJg1t3DQPa92dxP4A4fV0L0QYb_yuc080sX7AyaGqTrhVCUBawjyyAdfi3fHRDXN_kC_QBrRQc6qlQmldOmMpC1nDDLK_AXPpDwwRB79o6EueikXsh_X/w300-h400/8brown.JPEG" width="300" /></a></div><p></p><p>Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.</p><p><i>Please note: The Jersey Girl omitted the pecans due to a food allergy. Her batch yielded 45 cookies. She used three baking sheets instead of two. She used semi-sweet chocolate instead of milk chocolate. She melts the chocolate on the stove top instead of the microwave.</i></p><p><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-55976775943524273452021-09-19T14:32:00.003-07:002021-09-19T14:32:49.141-07:00Creamy Red Pepper Soup<p>Creamy Red Pepper Soup is a fave of The Husband's. I haven't made it in awhile, so I decided to bring it back recently, and now it is also a fave of The Son's. Yay!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7hL48WDVyHB7lCsNUADCDNMPnsux3boo9vWfLm1b1g_Bj7X-pBo0f78PTzAJue5Ay8N_3d6uhJ82MLU892OgerhZ17TGsAV5O35TDNcAD5j_T1J3FS-9CMsE6_3vTtVOWHIBAAeJahgR/s2048/14pep.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1694" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7hL48WDVyHB7lCsNUADCDNMPnsux3boo9vWfLm1b1g_Bj7X-pBo0f78PTzAJue5Ay8N_3d6uhJ82MLU892OgerhZ17TGsAV5O35TDNcAD5j_T1J3FS-9CMsE6_3vTtVOWHIBAAeJahgR/w331-h400/14pep.JPG" width="331" /></a></div><p></p><p>The soup is made with pantry staples such as jars of roasted red peppers, broth, potatoes, onion and garlic. It is pureed into silky smoothness and topped with homemade croutons which are so amazingly yum. You also could stir in a dollop of mascarpone or goat cheese, but honestly I usually just go with the croutons, and a sprinkle of black pepper. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BWVWJWQdHfBZM2-cdcxeU-WggnLBn3IQKhDby927XEgh9MVp2UKr0EXRSm9e232eYV6tsSNYuxInza-xqCeYk9zzt0JpXScJW5f_hoIW0PYx8BcwnMYHOXBqN4cbqMfH24y_ZT7gZo0t/s2048/1pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BWVWJWQdHfBZM2-cdcxeU-WggnLBn3IQKhDby927XEgh9MVp2UKr0EXRSm9e232eYV6tsSNYuxInza-xqCeYk9zzt0JpXScJW5f_hoIW0PYx8BcwnMYHOXBqN4cbqMfH24y_ZT7gZo0t/w300-h400/1pep.JPEG" width="300" /></a></div><p></p><p>I only use a pinch of sugar as opposed to an entire tablespoon. I also use just one medium onion instead of two. You can use dried thyme if you do not have fresh. I like to chop my veg before I get started: Onions, carrots and garlic. Potato is added which helps the creaminess factor of the soup. The fact that there is no whipping cream involved is astounding. The soup is soooooo smooth and delish.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwh-2vopoF8fCalElMg3UwvblYbOadkinNoDDC5r3zuQx0rNROXXPUoqIeEJv-QJbc80WIUpOfcDHro_wNtX3TUXl-73R5Gu5scJyRKZBKne-O8hqYZqpn8K3CuVvtLqUB8viXCmUWR2H/s2048/2pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwh-2vopoF8fCalElMg3UwvblYbOadkinNoDDC5r3zuQx0rNROXXPUoqIeEJv-QJbc80WIUpOfcDHro_wNtX3TUXl-73R5Gu5scJyRKZBKne-O8hqYZqpn8K3CuVvtLqUB8viXCmUWR2H/w300-h400/2pep.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKk_8jCx_ot6vadzwS47EfyhopYfM3HGW89saNfpD6blgReCw11hfXJjV6ZJepCj3QnYgf0imMUHlpzMNfOByd6oxaJdTF2R67UokdbQ2sSp88BYnDWQphW5pnCSaY6Q-MURgBwdD5W_EE/s1527/3pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1503" data-original-width="1527" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKk_8jCx_ot6vadzwS47EfyhopYfM3HGW89saNfpD6blgReCw11hfXJjV6ZJepCj3QnYgf0imMUHlpzMNfOByd6oxaJdTF2R67UokdbQ2sSp88BYnDWQphW5pnCSaY6Q-MURgBwdD5W_EE/w400-h394/3pep.JPEG" width="400" /></a></div><p></p><p>This is great to make on a grilled cheese night, or if you want a warm starter before din.</p><p>The soup also can be frozen if you do not finish it all.</p><p>Here's the recipe!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroZdB9BIxRbpJS7OecWQ4JrHlJ38usTlkBkAVaUQhFbszLzG4ebKx8vq9cdEbeb5BsRbLk73dwYV6svgUbZVLQ2XBwraUJBUhd9hLmRfO_b64lGJZ7O0yNZhSzeMl0yoypbj0NqJa3A_J/s1872/4pep.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1872" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroZdB9BIxRbpJS7OecWQ4JrHlJ38usTlkBkAVaUQhFbszLzG4ebKx8vq9cdEbeb5BsRbLk73dwYV6svgUbZVLQ2XBwraUJBUhd9hLmRfO_b64lGJZ7O0yNZhSzeMl0yoypbj0NqJa3A_J/w329-h400/4pep.JPEG" width="329" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY95kvgUZ_9kWUvlGgdQrMQ99APU0DKSDw7uTASvyyvodEU0g9GbRjRUjq_zCC8adOyOUNEwa2Eq-pVpOdiMYUFF4ORv1Lo1YRLPAwihla19ql1__turLtrQUTlHteygwYNAsSVIiJlzMG/s2048/8pep.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY95kvgUZ_9kWUvlGgdQrMQ99APU0DKSDw7uTASvyyvodEU0g9GbRjRUjq_zCC8adOyOUNEwa2Eq-pVpOdiMYUFF4ORv1Lo1YRLPAwihla19ql1__turLtrQUTlHteygwYNAsSVIiJlzMG/w300-h400/8pep.JPEG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrXHZsRqg17B0dKxjQpJ4Fz6PkOTU5-670iDgx26R5wppjR0iN98CmjCEysDSAOcVzkkBZ0xmLF9AcOL1oiNIwpjwkOMnODK17un9qtlrDlBnEyKiM6g9BpjF5cq7ZzuIhfTXbhMN6aG0/s2048/13pep.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrXHZsRqg17B0dKxjQpJ4Fz6PkOTU5-670iDgx26R5wppjR0iN98CmjCEysDSAOcVzkkBZ0xmLF9AcOL1oiNIwpjwkOMnODK17un9qtlrDlBnEyKiM6g9BpjF5cq7ZzuIhfTXbhMN6aG0/w300-h400/13pep.JPEG" width="300" /></a></div><br /><p><br /></p><p><b>Creamy Red Pepper Soup</b></p><p><i>By Giada DeLaurentiis</i></p><p><i>(Makes 8 servings)</i></p><p>4 Tbsp. olive oil</p><p>2 onions, chopped</p><p>2 carrots, peeled and chopped</p><p>3 garlic cloves, chopped</p><p>2 tsp. chopped fresh thyme leaves</p><p>2 (12-ounce) jars roasted red bell peppers preserved in water, drained</p><p>1 russet potato, peeled and coarsely chopped</p><p>1/2 cup dry white wine</p><p>1 Tbsp. sugar</p><p>Salt and freshly ground pepper</p><p>16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes</p><p>1/2 cup mascarpone cheese</p><p>Heat 2 Tbsp. olive oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jAYPH8Yaot839wcFytMafl75hgRSKRK1M55Kyy4cixifxAhp-vWwTDQWb-Jcu3TueJf1dskncyoW5N0N7Ix2aSvm2B6cghPOcxigHZAv3Rt8GazxENMWDxN2cy3_R2tMdpKkrhpiqFGE/s2048/5pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jAYPH8Yaot839wcFytMafl75hgRSKRK1M55Kyy4cixifxAhp-vWwTDQWb-Jcu3TueJf1dskncyoW5N0N7Ix2aSvm2B6cghPOcxigHZAv3Rt8GazxENMWDxN2cy3_R2tMdpKkrhpiqFGE/w300-h400/5pep.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxEcqDLG8VhpvwDSGjaXytPCjrAxnopZdcgOSV9VwcOoH1ez8sWIUIpH7-EKmHNiSACfaQ7YLUQxWAG4bvG9y2X_F18agpuyogOSxrIwsREIm26qIugGgfDrSSIdqckJRt6w1W3RgNUq1/s1862/6pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1862" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxEcqDLG8VhpvwDSGjaXytPCjrAxnopZdcgOSV9VwcOoH1ez8sWIUIpH7-EKmHNiSACfaQ7YLUQxWAG4bvG9y2X_F18agpuyogOSxrIwsREIm26qIugGgfDrSSIdqckJRt6w1W3RgNUq1/w328-h400/6pep.JPEG" width="328" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5z2JeSXfjYXWTHS_6gF0Pz6sPAoUgTR7zVq_d7GVqCqFkYSokE2XN-DCEzNJpsElvqqx8gB9Ce2ME-rxfbiotcbY2WFCogxQlEY1WFgcnaUcZFjslDb_CJBASPd9mbSCSBHluy0Kx9hh/s2048/7pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5z2JeSXfjYXWTHS_6gF0Pz6sPAoUgTR7zVq_d7GVqCqFkYSokE2XN-DCEzNJpsElvqqx8gB9Ce2ME-rxfbiotcbY2WFCogxQlEY1WFgcnaUcZFjslDb_CJBASPd9mbSCSBHluy0Kx9hh/w300-h400/7pep.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCWK7d1JDD4a0dWZpmc981EoNhsW1aBGgCPPe1xF9FNGZKZPeIkaIn8cMtyRe5OiKWOQM1xTg7KIphmhQp94lO-Q7w4jR8edrQ_kHd46SiOen6rEGmfaCVFeyak5dc2dCRsuh0eA1He8f/s2048/9pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCWK7d1JDD4a0dWZpmc981EoNhsW1aBGgCPPe1xF9FNGZKZPeIkaIn8cMtyRe5OiKWOQM1xTg7KIphmhQp94lO-Q7w4jR8edrQ_kHd46SiOen6rEGmfaCVFeyak5dc2dCRsuh0eA1He8f/w300-h400/9pep.JPEG" width="300" /></a></div><p></p><p>Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup to taste with salt and pepper.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-peHbenn014GrcUn_7TEn0BZ76w0uYNZGLYIXt92EkoEbA1kL0dnBBfXnyJIp6StMY5vVQyn-tQVj3pFKK7X0vIan9hIC3vBNiCQohSYk_g_J1hxzHJCPgupvTQeXcKv9QHSTIsC_oc3/s2048/10pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-peHbenn014GrcUn_7TEn0BZ76w0uYNZGLYIXt92EkoEbA1kL0dnBBfXnyJIp6StMY5vVQyn-tQVj3pFKK7X0vIan9hIC3vBNiCQohSYk_g_J1hxzHJCPgupvTQeXcKv9QHSTIsC_oc3/w300-h400/10pep.JPEG" width="300" /></a></div><p></p><p>Meanwhile, heat the remaining 2 Tbsp. oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-c_2aUYv9HkbZVlp4UEoMb8HableFLmeCIbtQWqSKiOnEXaO2iXYwbVd5CqlEAjGFu3Q82PqdeZ4h0EngiqVboj6wIEw8Cxy74jxLLCuP-BkhZvFjjodi1VB_uPy6ypIuCr2sL81YZWJ/s1841/11pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1841" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-c_2aUYv9HkbZVlp4UEoMb8HableFLmeCIbtQWqSKiOnEXaO2iXYwbVd5CqlEAjGFu3Q82PqdeZ4h0EngiqVboj6wIEw8Cxy74jxLLCuP-BkhZvFjjodi1VB_uPy6ypIuCr2sL81YZWJ/w331-h400/11pep.JPEG" width="331" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHqhw8xNvpnSw50r3wudHtAQ9wm7kjv__RstZaGa44Ul7Uyg5rDQoMmjsQ7BF-YdEh94FFq1hHrXihoKJoo4ktbCs5PjecN8zBJ0mzo3cbeLe1sSGw297ADhEIAPPPjROqcyJXRjV-FjL/s1923/12pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1923" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHqhw8xNvpnSw50r3wudHtAQ9wm7kjv__RstZaGa44Ul7Uyg5rDQoMmjsQ7BF-YdEh94FFq1hHrXihoKJoo4ktbCs5PjecN8zBJ0mzo3cbeLe1sSGw297ADhEIAPPPjROqcyJXRjV-FjL/w318-h400/12pep.JPEG" width="318" /></a></div><p></p><p>Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center or each bowl and toup with croutons. Sprinkle with pepper and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrXHZsRqg17B0dKxjQpJ4Fz6PkOTU5-670iDgx26R5wppjR0iN98CmjCEysDSAOcVzkkBZ0xmLF9AcOL1oiNIwpjwkOMnODK17un9qtlrDlBnEyKiM6g9BpjF5cq7ZzuIhfTXbhMN6aG0/s2048/13pep.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrXHZsRqg17B0dKxjQpJ4Fz6PkOTU5-670iDgx26R5wppjR0iN98CmjCEysDSAOcVzkkBZ0xmLF9AcOL1oiNIwpjwkOMnODK17un9qtlrDlBnEyKiM6g9BpjF5cq7ZzuIhfTXbhMN6aG0/w300-h400/13pep.JPEG" width="300" /></a></div><p></p><p><i>Please note: The Jersey Girl uses 1 onion, a pinch of sugar and omits the mascarpone cheese. She also seasons the veggies as they saute with a pinch of salt and fresh black pepper.</i></p><p><br /></p><p><br /></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-5376727930070564342021-09-14T08:55:00.001-07:002021-09-14T08:55:46.467-07:00Baked French Toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN35thPJYYyuY0V-wVelfPLGvMIku6sntrzjDGfR1NA0o9288qxPa45JHiE9V-YQtpOz0P2yQcmBwrm6Fkwz67hZZCArEsng2-YzbOQrMNBKlNXVsgrYLs8UQQxzjIEzuhks42xPr5tMxt/s1903/13ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1903" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN35thPJYYyuY0V-wVelfPLGvMIku6sntrzjDGfR1NA0o9288qxPa45JHiE9V-YQtpOz0P2yQcmBwrm6Fkwz67hZZCArEsng2-YzbOQrMNBKlNXVsgrYLs8UQQxzjIEzuhks42xPr5tMxt/w323-h400/13ftoast.JPEG" width="323" /></a></div><p></p><p><br /></p><p>I've been rocking out this fabulous Baked French Toast Casserole for family brunches since the beginning of time, as evidenced by my not-so-pristine printout of the recipe from the Food Network Web site:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDsofz2zP83MGrF-c0LC0cMLyK9CrDKtFZtzbgfnUbHWrSuz_Di-BPjMuWC9jGySjlMyJnyHUvqsZDJtLsEhhl7043IW4ewHwVWY2TZWZMlDqGIRU7C9iDFcjB6u5Mum4aXDttjOK2h26/s2048/1ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDsofz2zP83MGrF-c0LC0cMLyK9CrDKtFZtzbgfnUbHWrSuz_Di-BPjMuWC9jGySjlMyJnyHUvqsZDJtLsEhhl7043IW4ewHwVWY2TZWZMlDqGIRU7C9iDFcjB6u5Mum4aXDttjOK2h26/w300-h400/1ftoast.JPEG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Gorgeous.</p><p>So this recipe is a Paula Deen, which means it's really delicious and really, really, really full of butter. And sugar. The brown sugar topping means maple syrup isn't even necessary, in my opinion. The original recipe also calls for pecans, but due to my allergy to nuts, the pecans are ixnayed from my dish.</p><p>This is so great to make for a morning gathering as most of the work is done the night before. And if you measure out the dry ingredients for the topping the night before, that makes the morning work way less as well. Take out the butter for the topping the night before as well to ensure that it is super soft.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIBBGopZpSWLfzXNSYTT6icyxKt53UxKp4k9ESpF7pU3RVSKOautc60D76pDl-Wp6YRoJ4sH2JXVJc_hF0y3V1fbhgzd45DJo11_PNKW1khwW7VV6LCZUL2lDQY94x65P4H8-zfOSLVJH/s1885/9ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1885" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIBBGopZpSWLfzXNSYTT6icyxKt53UxKp4k9ESpF7pU3RVSKOautc60D76pDl-Wp6YRoJ4sH2JXVJc_hF0y3V1fbhgzd45DJo11_PNKW1khwW7VV6LCZUL2lDQY94x65P4H8-zfOSLVJH/w324-h400/9ftoast.JPEG" width="324" /></a></div><p></p><p>I often bake this first thing and just cover it with foil and keep it warm on a warming tray until ready to serve.</p><p>Trust me, your guests will LOVE it!</p><p><b>Baked French Toast Casserole</b></p><p><i>Makes 6-8 servings</i></p><p><i>By Paula Deen</i></p><p>1 loaf French bread (13-to 16 ounces)</p><p>8 large eggs</p><p>2 cups half and half</p><p>1 cup milk</p><p>2 Tbsp. granulated sugar</p><p>1 tsp. vanilla extract</p><p>1/4 tsp. ground cinnamon</p><p>1/4 tsp. ground nutmeg</p><p>Dash of salt</p><p>Praline topping (recipe follows)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuQp9BgCWaqgj-JHWNq8Kas76fbkXGj1otMY1u9eaqzFAD_x7W9TBHQzuOUqR9xX1HpfIj1nR_jOJqXWtObxDre49JsIUw47g9msxB8BeprTGmIPenvNOQfQXuSqljkt7fzWRHZytUt3_/s2048/2ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuQp9BgCWaqgj-JHWNq8Kas76fbkXGj1otMY1u9eaqzFAD_x7W9TBHQzuOUqR9xX1HpfIj1nR_jOJqXWtObxDre49JsIUw47g9msxB8BeprTGmIPenvNOQfQXuSqljkt7fzWRHZytUt3_/w300-h400/2ftoast.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9xg3e8v_ntjXqobOJJtRSkTOJUEQWkG-g7nEU1iml6pZmF8PcHofK1d1Y3lNaBO107w9yNOEaD5Rfs62kIoO-tRxj-i9cYgE9bpvU9jIIzXr7tbbCHAu5RjlbezCku5NIvuVpYaX-Ozb/s1808/3ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1808" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9xg3e8v_ntjXqobOJJtRSkTOJUEQWkG-g7nEU1iml6pZmF8PcHofK1d1Y3lNaBO107w9yNOEaD5Rfs62kIoO-tRxj-i9cYgE9bpvU9jIIzXr7tbbCHAu5RjlbezCku5NIvuVpYaX-Ozb/w338-h400/3ftoast.JPEG" width="338" /></a></div><p></p><p>Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9-by-13-inch flat baking dish in 2 rows, overlapping the slices. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_BArqfefCPmOyNOclSMRADyNVrG26d0Ivsy7AmgEq_75iWwT5j3paTCZeGhYScp_pu1m6CCQYbVel69_8qrijiUdo7xwiJieGsvLgmd0XW6_lk4x-Lkw8ezbwGXcrhpAMPPtg8FMy_dA/s1726/4ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1726" data-original-width="1470" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_BArqfefCPmOyNOclSMRADyNVrG26d0Ivsy7AmgEq_75iWwT5j3paTCZeGhYScp_pu1m6CCQYbVel69_8qrijiUdo7xwiJieGsvLgmd0XW6_lk4x-Lkw8ezbwGXcrhpAMPPtg8FMy_dA/w341-h400/4ftoast.JPEG" width="341" /></a></div><p></p><p><br /></p><p><br /></p><p>In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with the foil and refrigerate overnight.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WYU-MSdrdamTYNcfIKrcruMWCw8Um3Ov7QgBtDf8J6EISsb1c5IErmJ1TMV5kxraUUTDUSDSJR8cX_WwFOmmOqYXOCQUVOlLEwJmaShByqxzFQzOPUnlo6SLOessgqN_fbx_fCkqGrrU/s1704/5ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1704" data-original-width="1535" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WYU-MSdrdamTYNcfIKrcruMWCw8Um3Ov7QgBtDf8J6EISsb1c5IErmJ1TMV5kxraUUTDUSDSJR8cX_WwFOmmOqYXOCQUVOlLEwJmaShByqxzFQzOPUnlo6SLOessgqN_fbx_fCkqGrrU/w360-h400/5ftoast.JPEG" width="360" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE25HBgJYlpde5eDs9tsx56qROI2OpSlXprn9muXShfXy-wtF4oKfKMkGzAN1A5Su_XE41sd0sWOhNFDpDNhub54C65lfFRA-dcuFEEeJjdz2Fnr5qqFGL1SmyjSr-OiWoJHn7D7NaGrFx/s1735/6ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1735" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE25HBgJYlpde5eDs9tsx56qROI2OpSlXprn9muXShfXy-wtF4oKfKMkGzAN1A5Su_XE41sd0sWOhNFDpDNhub54C65lfFRA-dcuFEEeJjdz2Fnr5qqFGL1SmyjSr-OiWoJHn7D7NaGrFx/w353-h400/6ftoast.JPEG" width="353" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uzT5xJc_RhXbyJ8Bb2lWFe3yhk6kMoKugpKrn0hGvzRn2oOMUBtZTZoIgm34wWa5PngTtQ6arrpedXqHDVod_zR1VsW6gKTUmfJpDcxNaArna418pRCUN0lw4obPh8876Hoc-yLTbC5n/s2048/7ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uzT5xJc_RhXbyJ8Bb2lWFe3yhk6kMoKugpKrn0hGvzRn2oOMUBtZTZoIgm34wWa5PngTtQ6arrpedXqHDVod_zR1VsW6gKTUmfJpDcxNaArna418pRCUN0lw4obPh8876Hoc-yLTbC5n/w300-h400/7ftoast.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEgwMZKM13YRXxqhZx3MFnkcoZpXI4pZ8pqliunbfAOdy5nQ1Mm3UNvdW-VYU18VGhSfuf9LtyRRCtCXZc_pkua_c9l7BtWgnczWbc-Dwd0GXKXR_S21mEj_0xL_RV4hF673aXTWP2hVn/s2048/8ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEgwMZKM13YRXxqhZx3MFnkcoZpXI4pZ8pqliunbfAOdy5nQ1Mm3UNvdW-VYU18VGhSfuf9LtyRRCtCXZc_pkua_c9l7BtWgnczWbc-Dwd0GXKXR_S21mEj_0xL_RV4hF673aXTWP2hVn/w300-h400/8ftoast.JPEG" width="300" /></a></div><p></p><p>The next day, preheat the oven to 350 degrees.</p><p>Spread praline topping evenly over the bread and bake uncovered for 40 minutes, until puffed and lightly golden. Cut French toast with a sharp knife. Serve with syrup, if desired.</p><p><b>Praline topping</b></p><p>1/2 pound (2 sticks) butter, softened overnight</p><p>1 cup packed light brown sugar</p><p>1 cup chopped pecans</p><p>2 Tbsp. light corn syrup</p><p>1/2 tsp. ground cinnamon</p><p>1/2 tsp. ground nutmeg</p><p>Combine butter, brown sugar, corn syrup, cinnamon and nutmeg in a bowl. Mix with a mixer or by hand with a spatula. Fold in pecans, if using.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf8-e2wJ9QfuTtNaaliQQJ_Cal6cGzVnUwEkaEpCgR6Cm2Sv3SjtZYWyoScL4Biyy2KEl6kR6YYqST0jC4mgK_WXEjn4XBp3TjF0MEPcOwjyS-a4S4vaiYZmE79IhYWISOsShaX0UTs8l/s2048/10ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf8-e2wJ9QfuTtNaaliQQJ_Cal6cGzVnUwEkaEpCgR6Cm2Sv3SjtZYWyoScL4Biyy2KEl6kR6YYqST0jC4mgK_WXEjn4XBp3TjF0MEPcOwjyS-a4S4vaiYZmE79IhYWISOsShaX0UTs8l/w300-h400/10ftoast.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaLR9msuwDpvKLOx_bgATnhTmoPZ30ROju-jeMErwmxNIEcf60luec1WDScQYpmk6q_zAgZgm0h6-9uK4_ONnVfAFn3rHPp8aGEb2DGHP1E6dZNwGvr4FuFSp9xm6BXWXYVad00AvH9pc/s1915/11ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1915" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaLR9msuwDpvKLOx_bgATnhTmoPZ30ROju-jeMErwmxNIEcf60luec1WDScQYpmk6q_zAgZgm0h6-9uK4_ONnVfAFn3rHPp8aGEb2DGHP1E6dZNwGvr4FuFSp9xm6BXWXYVad00AvH9pc/w319-h400/11ftoast.JPEG" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp7kxdaqlDbG5PxnJrTJ00uv02wjwUJwbzVklVZI0Y3UDcRaVWGwValVIkv-RqIiYmH5CKigpS2KGXXVLNPa5gKQz5mxPRVrl_g7zi5mH0K6gY-LwAzQiXfMhf4LDH_n_IzxJttdfhwN4/s1870/12ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1870" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKp7kxdaqlDbG5PxnJrTJ00uv02wjwUJwbzVklVZI0Y3UDcRaVWGwValVIkv-RqIiYmH5CKigpS2KGXXVLNPa5gKQz5mxPRVrl_g7zi5mH0K6gY-LwAzQiXfMhf4LDH_n_IzxJttdfhwN4/w326-h400/12ftoast.JPEG" width="326" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN35thPJYYyuY0V-wVelfPLGvMIku6sntrzjDGfR1NA0o9288qxPa45JHiE9V-YQtpOz0P2yQcmBwrm6Fkwz67hZZCArEsng2-YzbOQrMNBKlNXVsgrYLs8UQQxzjIEzuhks42xPr5tMxt/s1903/13ftoast.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1903" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN35thPJYYyuY0V-wVelfPLGvMIku6sntrzjDGfR1NA0o9288qxPa45JHiE9V-YQtpOz0P2yQcmBwrm6Fkwz67hZZCArEsng2-YzbOQrMNBKlNXVsgrYLs8UQQxzjIEzuhks42xPr5tMxt/w323-h400/13ftoast.JPEG" width="323" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-18769574887003849582021-09-08T15:28:00.002-07:002021-09-08T15:28:43.947-07:00Homemade Tagliatelle with Romagnola Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScyso2ImyTKr-rKK8d9yq2mMut1XNZz019yn3hc2soj9mZGGDHWn191894s3iQkiKbba1iQpZ5-X333F9odmUInprkCpWGRwg2-m4FNagdpTFaA7kbnxpRYgU8E8hlW4MWXNKBvYl7L0X/s2006/23tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2006" data-original-width="1568" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScyso2ImyTKr-rKK8d9yq2mMut1XNZz019yn3hc2soj9mZGGDHWn191894s3iQkiKbba1iQpZ5-X333F9odmUInprkCpWGRwg2-m4FNagdpTFaA7kbnxpRYgU8E8hlW4MWXNKBvYl7L0X/w313-h400/23tagli.JPEG" width="313" /></a></div><p></p><p><br /></p><p>Making homemade pasta is a bit of a project. But I loved it. This dough is so soft and smooth. Very easy to work with. I busted out my pasta roller for the first time since buying it 15 years ago. Yay!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8S29TBUiLgJhXR8E9qqp7uWQe6bSgbynJDgLaGOH7qhQZTwuNUtXlE6HqZ9kxxinj3c0PQgHixdcqRp51USyrsShEfZCbyQiWm5bFAcpePQFkWnXqfXUMGRHgWia4JOe47-DPXrcCDzt/s1826/12tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1826" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8S29TBUiLgJhXR8E9qqp7uWQe6bSgbynJDgLaGOH7qhQZTwuNUtXlE6HqZ9kxxinj3c0PQgHixdcqRp51USyrsShEfZCbyQiWm5bFAcpePQFkWnXqfXUMGRHgWia4JOe47-DPXrcCDzt/w335-h400/12tagli.JPEG" width="335" /></a></div><p></p><p>I went to the best - Lidia Bastianich. She explains things so clearly, so I thought for my first foray, it would be best to use her guidance. This group of tagliatelle I cooked:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSE8-vVbableNu6_P4YC9E1bI5UWIyFWRZPBL_1AyfFC1SE8teeNT-r7F48mlpTECFNnIfUUAcZGzWHH-bevI0qDE2SfQkXf6_qbVdSaoFGAKLTH7mizVHZHyRW1I9VIagOyes2jhSxe9R/s1813/19tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1454" data-original-width="1813" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSE8-vVbableNu6_P4YC9E1bI5UWIyFWRZPBL_1AyfFC1SE8teeNT-r7F48mlpTECFNnIfUUAcZGzWHH-bevI0qDE2SfQkXf6_qbVdSaoFGAKLTH7mizVHZHyRW1I9VIagOyes2jhSxe9R/w400-h321/19tagli.JPEG" width="400" /></a></div><p></p><p>While this group of tagliatelle nests, I froze for later use:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaM9KAQiT2WIUhY4yHSGLfiZwx5c_FX5mPDJU7pczsSo2df-aQRWdCWdGtRS03bmHaASHmEcmV-3-F6vlfEWALTkR5aypHxFME5pJX49zfjyb8A3WnhHhREqwWXpRu_IkSlQkEda2OqTV/s2048/20tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaM9KAQiT2WIUhY4yHSGLfiZwx5c_FX5mPDJU7pczsSo2df-aQRWdCWdGtRS03bmHaASHmEcmV-3-F6vlfEWALTkR5aypHxFME5pJX49zfjyb8A3WnhHhREqwWXpRu_IkSlQkEda2OqTV/w300-h400/20tagli.JPEG" width="300" /></a></div><p></p><p><br /></p><p>Tagliatelle are long flat ribbon noodles that work beautifully with a meat ragu or a pesto. The sauce I went with; however, is a beautiful Romagnola tomato sauce that features fresh in-season tomatoes. I hope you get to make this while the Jersey tomatoes are still in their prime for the next couple of weeks.</p><p></p><p>You can certainly make this sauce with storebought fresh tagliatelle, but if you do have the time and a pasta roller, I do recommend trying this recipe. The fresh pasta is a such a wonderful texture and flavor. We really enjoyed it. </p><p>This sauce also features fresh rosemary and parsley, so it is a definite change from the classic marinara. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rd-gN7qS-biYBISYQBVYB9dO_KGPfp_f_dOQtC0ebVDBfM4UodFtMnmHJ0OmKdVA61zVIb3PEif9QsEwPNgsZikMuuJ_m6PO9xKBCjPp7k9YbFpsJnepyE7g7QzOJjU75-lQ5F6FHUha/s2048/5tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rd-gN7qS-biYBISYQBVYB9dO_KGPfp_f_dOQtC0ebVDBfM4UodFtMnmHJ0OmKdVA61zVIb3PEif9QsEwPNgsZikMuuJ_m6PO9xKBCjPp7k9YbFpsJnepyE7g7QzOJjU75-lQ5F6FHUha/w300-h400/5tagli.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D6ne8YJNdAOo8t1Cc7ZLXr1k1g5O_NUhyphenhyphenbd_qdqkbEUxa4jXXf51hax8DRkPKRXq0xiMA9K-Eh1QxSpZ_eu4K4nc9QdVWlpbaSBQCDZ4Lg8lcD1ksun9Sa_TsaSxeHlWl9pLSPOJSCVA/s1719/6tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1719" data-original-width="1535" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D6ne8YJNdAOo8t1Cc7ZLXr1k1g5O_NUhyphenhyphenbd_qdqkbEUxa4jXXf51hax8DRkPKRXq0xiMA9K-Eh1QxSpZ_eu4K4nc9QdVWlpbaSBQCDZ4Lg8lcD1ksun9Sa_TsaSxeHlWl9pLSPOJSCVA/s320/6tagli.JPEG" width="286" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4NWOpynnImZc8N70gl31LnxUOvAXNMEikEcU4fJet-3Gm_gw2r9EQCCoXlisU7L2gGMhSh2pcF_J21JbYL2w4l77GPAb4IpCECxScTYQCMnhgFfy4syw7y3atnw7T_nCXdYutv970vBR/s2048/11tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4NWOpynnImZc8N70gl31LnxUOvAXNMEikEcU4fJet-3Gm_gw2r9EQCCoXlisU7L2gGMhSh2pcF_J21JbYL2w4l77GPAb4IpCECxScTYQCMnhgFfy4syw7y3atnw7T_nCXdYutv970vBR/w300-h400/11tagli.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhuCiOL-ZTutZZw7fDrdEP4DR4eWwJQpPiTzm7rIN2siSGOHkYppvhSJHkArRUH-sQGWsGmDgxw4YwGCriWOzefMjzZgSmj75ny9gTaPwAQ3cux4UbQkI5p8zjkegWwXTfKC2b7rdAdS/s1969/22tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1969" data-original-width="1596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhuCiOL-ZTutZZw7fDrdEP4DR4eWwJQpPiTzm7rIN2siSGOHkYppvhSJHkArRUH-sQGWsGmDgxw4YwGCriWOzefMjzZgSmj75ny9gTaPwAQ3cux4UbQkI5p8zjkegWwXTfKC2b7rdAdS/w324-h400/22tagli.JPEG" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><b> Homemade Tagliatelle</b></p><p><i>From "Lidia Cooks from the Heart of Italy"</i></p><p><i>By Lidia Bastianich</i></p><p>Makes 1 1/2 lbs. fresh tagliatelle, serving 6</p><p>3 cups all-purpose flour, plus more as needed</p><p>3 large eggs (cold)</p><p>3 large egg yolks (cold)</p><p>3 Tbsp. extra virgin olive oil</p><p>2 Tbsp. ice water, plus more as needed</p><p>Recommended equipment: A food processor fitted with steel blade; a pasta rolling machine</p><p>Put the flour in the bowl of the food processor and process for a few seconds to aerate. Mix the whole eggs and egg yolks, olive oil, and ice water in a measuring cup with a spout.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F9B1BVfHl6Xs256ZNAdeyYYpTRTXVj8aiLrvkdvoqS3w8MHpRwtKhqxNM5OZg-TacOwtUHQw0M0kP8BpgsIGDM_ub9vNh3hKxmD23ABCTw45x733CS-LMVUyeBVsl3jVAcE1MQZEaLlS/s2048/1tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F9B1BVfHl6Xs256ZNAdeyYYpTRTXVj8aiLrvkdvoqS3w8MHpRwtKhqxNM5OZg-TacOwtUHQw0M0kP8BpgsIGDM_ub9vNh3hKxmD23ABCTw45x733CS-LMVUyeBVsl3jVAcE1MQZEaLlS/w300-h400/1tagli.JPEG" width="300" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21E2yaEnOESSOFV0KVLeiWGNi6e_SGhJmikwGlD9ntgTAFZ0-hq1QAravLXdts4WtrtCf887lpcVzrHVUHw16OpJpL-nZrN5P3qsfD8stARKw4DsvZGqLX06dd-5X35V2QDMNo33d2XR-/s2048/2tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21E2yaEnOESSOFV0KVLeiWGNi6e_SGhJmikwGlD9ntgTAFZ0-hq1QAravLXdts4WtrtCf887lpcVzrHVUHw16OpJpL-nZrN5P3qsfD8stARKw4DsvZGqLX06dd-5X35V2QDMNo33d2XR-/w300-h400/2tagli.JPEG" width="300" /></a></div><p></p><p>Start the machine running with the feed tube open. Pour in the liquids all at once (scrape in all of the drippings), and process for 30 to 40 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or too dry. Feel the dough and add either more flour or more ice water, in small amounts. Process briefly, until the dough gathers on the blade, and clear the sides of the bowl. </p><p>Turn the dough out on a lightly floured surface, and knead by hand briefly until it's smooth, soft and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour. (You can refrigerate this dough for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Zi3Q9ZYNHn8zRJUsdChRPR7FOwBnvMkggJTe35u5-ng6SUpXkWBy39QdTqlsXMaOVtgmLG1DncA7Yd6kcPwgKjVMfZS1X8-KC6wGjH6UZT1sX_EyWk-HthANUABLiJlMrLuztoIJdw9/s1722/3tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1722" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Zi3Q9ZYNHn8zRJUsdChRPR7FOwBnvMkggJTe35u5-ng6SUpXkWBy39QdTqlsXMaOVtgmLG1DncA7Yd6kcPwgKjVMfZS1X8-KC6wGjH6UZT1sX_EyWk-HthANUABLiJlMrLuztoIJdw9/w356-h400/3tagli.JPEG" width="356" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbozBp5AZ7F7JXyX8NDBZxXN1DmOsDoeCKGzn3OJGTqAGkTMP61St6uNa67CDBJdkPhsacQWxsGf08USZ_o9cm69i8McFVYONZ2-qb8P0HPfHwtY3cKxN9ZJpnHoR90fnLEp-sd0TgtHyw/s1779/4tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1779" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbozBp5AZ7F7JXyX8NDBZxXN1DmOsDoeCKGzn3OJGTqAGkTMP61St6uNa67CDBJdkPhsacQWxsGf08USZ_o9cm69i8McFVYONZ2-qb8P0HPfHwtY3cKxN9ZJpnHoR90fnLEp-sd0TgtHyw/w345-h400/4tagli.JPEG" width="345" /></a></div><p></p><p>To make tagliatelle: Cut the dough in six equal pieces. Keeping it lightly floured, roll each piece through the machine at progressively thinner settings into sheets that are 5 inches wide (or as wide as your machine allows) at at least 20 inches long. Cut the long sheets in half crosswise, giving you twelve strips, each almost a foot long.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-9qEnHtIHKr1mfW15doJwYe3BDr4xOmXslFlLo_HvYx0-irkS-qXP0CMQHF-Lbj8jc-MYUdtiKJ76vDuGSHMkhjgj07b54YEnWlpeRv8dNhpg-5pE4BmKSU472UFfxHint4cKWui_cns/s1900/13tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1900" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-9qEnHtIHKr1mfW15doJwYe3BDr4xOmXslFlLo_HvYx0-irkS-qXP0CMQHF-Lbj8jc-MYUdtiKJ76vDuGSHMkhjgj07b54YEnWlpeRv8dNhpg-5pE4BmKSU472UFfxHint4cKWui_cns/w321-h400/13tagli.JPEG" width="321" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDxczj9Fkae5Aa2GRt-ffFdHjpe0aY55e4OncxdMssowQ67YYNlxAJJuUiH00hNWVtTNIs-WLRwASsrW3B2_DhOVxVD-dn3q99oX1Ua5w1Xk1YTQZZR9wByNKrcLXctOmXoHUAyQQgdE3/s2048/15tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDxczj9Fkae5Aa2GRt-ffFdHjpe0aY55e4OncxdMssowQ67YYNlxAJJuUiH00hNWVtTNIs-WLRwASsrW3B2_DhOVxVD-dn3q99oX1Ua5w1Xk1YTQZZR9wByNKrcLXctOmXoHUAyQQgdE3/w300-h400/15tagli.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroAakUjT6VsJ4dfqXA25TFrZ_7NSkN4Q7NF96uh-UxBFLpfod8AKZVYI0j7RRtOrnWNj9qWUdmba3mgnWoscfIOQFRiaAnKkn9utmWZmDMEIFixBRLu7hiYaOSeWGXflGVo2jl72JiNpn/s1819/14tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1819" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroAakUjT6VsJ4dfqXA25TFrZ_7NSkN4Q7NF96uh-UxBFLpfod8AKZVYI0j7RRtOrnWNj9qWUdmba3mgnWoscfIOQFRiaAnKkn9utmWZmDMEIFixBRLu7hiYaOSeWGXflGVo2jl72JiNpn/w336-h400/14tagli.JPEG" width="336" /></a></div><p></p><p>One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals. Shake the cut pieces, opening them into long ribbons of tagliatelle. Dust them liberally with flour, gather into a loose nest, and set it on a floured towel or tray. Fold, cut and unfurl all the strips this way, piling the tagliatelle in small floured nests. Leave uncovered to air-dry at room temperature, until ready to cook (or freeze the nests on the tray until solid, and pack in airtight ziplock bags).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsfNLowmalO7U4OlcS5K9pHkrXESZ3O-zbG-fnulRa5pkxqh2CRT1PWd1JJpAyBFCIs2RIFrxzYDdhmaPe3r2pyokrfosaCJiLHYxExH-6LSU4v7HHaPjebI0wId0_8379-sbNVs5Q43O/s1829/16tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1829" data-original-width="1165" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsfNLowmalO7U4OlcS5K9pHkrXESZ3O-zbG-fnulRa5pkxqh2CRT1PWd1JJpAyBFCIs2RIFrxzYDdhmaPe3r2pyokrfosaCJiLHYxExH-6LSU4v7HHaPjebI0wId0_8379-sbNVs5Q43O/w255-h400/16tagli.JPEG" width="255" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas5voT1zEaqIycOuGJUDGZ9qtDttqm-OOTVLAtzWD0LziyeePbLMq5rDr56leTgoBdkP-h2qlwFgqlmbeVntRWhyphenhyphenaZh2nL03lGgaD-hbXKqOfaPzyUgcVehvq_kK7SLRuJL0OPND3UTgT/s2048/17tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas5voT1zEaqIycOuGJUDGZ9qtDttqm-OOTVLAtzWD0LziyeePbLMq5rDr56leTgoBdkP-h2qlwFgqlmbeVntRWhyphenhyphenaZh2nL03lGgaD-hbXKqOfaPzyUgcVehvq_kK7SLRuJL0OPND3UTgT/w300-h400/17tagli.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd523SGReGCE6DEeiFBIuXArBbB-2K3PNgvKwX4VGb3I_gULW2eeJLOWqrzLlS_JDetUc1Dvt6tDSGndyhyphenhyphenEkRUgMqXqBXwi4S3Ix8SEnYTw4kneQaxpTppasWu-Qrtu6DBzf2PxaOtarI/s2048/18tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd523SGReGCE6DEeiFBIuXArBbB-2K3PNgvKwX4VGb3I_gULW2eeJLOWqrzLlS_JDetUc1Dvt6tDSGndyhyphenhyphenEkRUgMqXqBXwi4S3Ix8SEnYTw4kneQaxpTppasWu-Qrtu6DBzf2PxaOtarI/w300-h400/18tagli.JPEG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSE8-vVbableNu6_P4YC9E1bI5UWIyFWRZPBL_1AyfFC1SE8teeNT-r7F48mlpTECFNnIfUUAcZGzWHH-bevI0qDE2SfQkXf6_qbVdSaoFGAKLTH7mizVHZHyRW1I9VIagOyes2jhSxe9R/s1813/19tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="1813" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSE8-vVbableNu6_P4YC9E1bI5UWIyFWRZPBL_1AyfFC1SE8teeNT-r7F48mlpTECFNnIfUUAcZGzWHH-bevI0qDE2SfQkXf6_qbVdSaoFGAKLTH7mizVHZHyRW1I9VIagOyes2jhSxe9R/w400-h321/19tagli.JPEG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhuCiOL-ZTutZZw7fDrdEP4DR4eWwJQpPiTzm7rIN2siSGOHkYppvhSJHkArRUH-sQGWsGmDgxw4YwGCriWOzefMjzZgSmj75ny9gTaPwAQ3cux4UbQkI5p8zjkegWwXTfKC2b7rdAdS/s1969/22tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1969" data-original-width="1596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhuCiOL-ZTutZZw7fDrdEP4DR4eWwJQpPiTzm7rIN2siSGOHkYppvhSJHkArRUH-sQGWsGmDgxw4YwGCriWOzefMjzZgSmj75ny9gTaPwAQ3cux4UbQkI5p8zjkegWwXTfKC2b7rdAdS/w324-h400/22tagli.JPEG" width="324" /></a></div><p></p><p><b>Tagliatelle with Romagnola Tomato Sauce</b></p><p><i>From "Lidia Cooks from the Heart of Italy"</i></p><p><i>By Lidia Bastianich</i></p><p>Makes sauce for 1 batch (1 1/2 pounds) tagliatelle or other pasta, serving 6</p><p>For the sauce</p><p>3 lbs. ripe tomatoes (round, plum, or cherry varieties are all fine)</p><p>4 Tbsp. extra virgin olive oil</p><p>4 plump garlic cloves, peeled and thinly sliced</p><p>1 sprig fresh rosemary (a short branch with lots of leaves)</p><p>1/2 tsp. peperoncino flakes, to taste</p><p>2 Tbsp. tomato paste</p><p>1 tsp. kosher salt</p><p>2 Tbsp. chopped fresh Italian parsley</p><p>For the pasta:</p><p>1 batch (1 1/2 pounds) homemade tagliatelle (see above)</p><p>1/2 cup or so freshly grated Parmigiano-Reggiano cheese, plus more for the table</p><p>2 Tbsp. or so extra virgin olive oil for finishing</p><p>Recommended equipment: A heavy-bottomed skillet or saute pan, 12-inch diameter or larger</p><p>For the sauce: Core the tomatoes, and cut them in half. With round or plum tomatoes, squeeze seeds into a sieve placed over a bowl - save the juices and discard the seeds - then chop the tomatoes into 3/4-inch pieces. Cherry tomatoes need only be cut in half.</p><p>Pour the olive oil into the big skillet, and set it over medium-high heat. Scatter the garlic slices in the pan, and heat for a minute or so, until they start sizzling. Toss in the rosemary sprig and peperoncino, let them heat for a few moments, then drop the tomato paste into a clear hot spot in the pan bottom. Toast the tomato paste for a minute, then pour in the chopped tomatoes, sprinkle on the salt and stir all together.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiEQlKrjcrq5mmL4UBikJDLNSN3Ss96fbO31neT6UW9DYZtMK2aEaE55jCzZJ3PhFKambvzUhjo-4byspZSNRRT-392v4hsn-1h_lu3sJFl-D8GPYzuaVjH4zkB1M7VJSOfS0lDcEd0h9/s1773/7tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1773" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiEQlKrjcrq5mmL4UBikJDLNSN3Ss96fbO31neT6UW9DYZtMK2aEaE55jCzZJ3PhFKambvzUhjo-4byspZSNRRT-392v4hsn-1h_lu3sJFl-D8GPYzuaVjH4zkB1M7VJSOfS0lDcEd0h9/w345-h400/7tagli.JPEG" width="345" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGyUq6QMuxqwekBCVHd1e0jDXh8IYihS5CkxfQkZ_z0NrukzGcTJBCvyVzzFzzYfy0ehLETlKikaLSsvpbLV4JyBhl0p-I4NZuJRdqyf9qyV6GG3JgHX52YsP_AEazo9bd8jotXr51TVv/s2048/8tagli.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGyUq6QMuxqwekBCVHd1e0jDXh8IYihS5CkxfQkZ_z0NrukzGcTJBCvyVzzFzzYfy0ehLETlKikaLSsvpbLV4JyBhl0p-I4NZuJRdqyf9qyV6GG3JgHX52YsP_AEazo9bd8jotXr51TVv/w300-h400/8tagli.JPEG" width="300" /></a></div><p></p><p>Cook the tomatoes for a couple of minutes, until the begin to release their liquid. Pour in the reserved tomato juices from the bowl, along with 1/2 cup of water (use it to slosh out the tomato bowl). Bring the sauce to a boil, then adjust heat to keep it perking steadily. Cook, uncovered, until tomatoes break down into a chunky sauce, about 10 to 12 minutes. When the sauce is done, stir in the parsley and turn off the heat (or keep it barely simmering if you are ready to cook the pasta).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Enwc92PZOcPQUYCAnzaxvQBr0eO_qzsNyjY2VmRtia8fP-cqFJuFChqlLhwnSqBgyUzjFD7yP3XIOGsG90KLmTFzsuyVGW3M_Wtr08vt0iRGfFiaR0XJgzRN-Qkq-Uwzvv4u4wxfaOux/s2048/9tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Enwc92PZOcPQUYCAnzaxvQBr0eO_qzsNyjY2VmRtia8fP-cqFJuFChqlLhwnSqBgyUzjFD7yP3XIOGsG90KLmTFzsuyVGW3M_Wtr08vt0iRGfFiaR0XJgzRN-Qkq-Uwzvv4u4wxfaOux/w300-h400/9tagli.JPEG" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRtQcVXkFUH0rn-8JYe1Pc4ydYwLQVapmy2wYRt6Q4Jtcmkr1vsB99JmCzdtgfCUlsDPjwSR-mOc4ClIxzNWF4y3I3hvmZuKiQvTD9xmVomnJ1KFQGwzdDwMRr2YMgPYGRc3GAV9HpjK9/s2048/10tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRtQcVXkFUH0rn-8JYe1Pc4ydYwLQVapmy2wYRt6Q4Jtcmkr1vsB99JmCzdtgfCUlsDPjwSR-mOc4ClIxzNWF4y3I3hvmZuKiQvTD9xmVomnJ1KFQGwzdDwMRr2YMgPYGRc3GAV9HpjK9/w300-h400/10tagli.JPEG" width="300" /></a></div><p></p><p><br /></p><p>To cook the tagliatelle: Bring a large pot of well-salted water to a rolling boil. Shake the nests of tagliatelle in a colander or a strainer to remove excess flour. Drop all the pasta into the pot at once, and stir to loosen and separate the strands. Cover the pot, and return the water to a boil rapidly. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (it will cook a bit more in the sauce).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJM1lRNCp1VMbsFSUfztF3zk0m7-M9u9bif9GPScxAi53KnjoZcOAvjL5sMO6WXg10ybi36VrovHmzR5G5wkBtp2SWReeFMplCscHxCwoMyOiE2bQ11Dlzs6eFnopCOjimUhsWSW6oCe4H/s1966/21tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1966" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJM1lRNCp1VMbsFSUfztF3zk0m7-M9u9bif9GPScxAi53KnjoZcOAvjL5sMO6WXg10ybi36VrovHmzR5G5wkBtp2SWReeFMplCscHxCwoMyOiE2bQ11Dlzs6eFnopCOjimUhsWSW6oCe4H/w311-h400/21tagli.JPEG" width="311" /></a></div><p></p><p>Have the tomato sauce at a simmer; if it has cooled and thickened, loosen it with a bit of the hot pasta-cooking water. Lift the tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop into the simmering ragu. Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked. Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhuCiOL-ZTutZZw7fDrdEP4DR4eWwJQpPiTzm7rIN2siSGOHkYppvhSJHkArRUH-sQGWsGmDgxw4YwGCriWOzefMjzZgSmj75ny9gTaPwAQ3cux4UbQkI5p8zjkegWwXTfKC2b7rdAdS/s1969/22tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1969" data-original-width="1596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJhuCiOL-ZTutZZw7fDrdEP4DR4eWwJQpPiTzm7rIN2siSGOHkYppvhSJHkArRUH-sQGWsGmDgxw4YwGCriWOzefMjzZgSmj75ny9gTaPwAQ3cux4UbQkI5p8zjkegWwXTfKC2b7rdAdS/w324-h400/22tagli.JPEG" width="324" /></a></div><p></p><p>Turn off the heat, sprinkle 1/2 cup or so of grated cheese over the tagliatelle, and toss well. Drizzle a couple of tablespoons of olive oil all over and toss again. Heap the pasta in warm bowls, and serve immediately, passing more cheese at the table.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKReZ4TG5vS8MNiZBHFLpEconTBqgocZN0IyxoXxRyM60v4GAYOsLt083htbxZ9AdF-B23iBEuP1wZIn_EWlQsfWiLyhUOmu4rlMYYkfrGW0eGwQkVmKnNkk-rYYe2oXDzpQMGFFWobCGX/s2048/24tagli.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKReZ4TG5vS8MNiZBHFLpEconTBqgocZN0IyxoXxRyM60v4GAYOsLt083htbxZ9AdF-B23iBEuP1wZIn_EWlQsfWiLyhUOmu4rlMYYkfrGW0eGwQkVmKnNkk-rYYe2oXDzpQMGFFWobCGX/w300-h400/24tagli.JPEG" width="300" /></a></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-26526461091753565902021-09-02T13:59:00.000-07:002021-09-02T13:59:05.223-07:00Farro Tabbouleh with Feta<p>Farro is such a wonderful grain to have in your pantry. It is packed with fiber and protein and is quite filling. This Farro Tabbouleh with Feta is a great showcase for the grain. It holds up beautifully with the cucumbers, chickpeas, feta and herbs.</p><p>The recipe is a Barefoot Contessa. I do not use as much salt as the recipe calls for. Feta and kalamata olives are typically chockful of salt, so I go easy with it. In all, the recipe calls for 6 tsp. of salt, which in my opinion, is a ton. </p><p>This salad is a perfect side to roasted meats or burgers. It also could be a great vegetarian lunch. The farro is quite filling.</p><p>The salad is packed with lots of delicious greens: Herbs, scallions and cucumbers!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbowP3gf1TboEwuMZ7MEVvDMZbaG7EcibsJeDpqjK_wLmMvX3y4Mx4kiRcq1FwPYdWJsfKMHpDJC-ZVfvB4sqHwZIelpXzwlZFBIgW0vN7DxI_fpz0wrc60m6SSBCd0sffbficrJ83XIF/s1855/1tabbouleh.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1855" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbowP3gf1TboEwuMZ7MEVvDMZbaG7EcibsJeDpqjK_wLmMvX3y4Mx4kiRcq1FwPYdWJsfKMHpDJC-ZVfvB4sqHwZIelpXzwlZFBIgW0vN7DxI_fpz0wrc60m6SSBCd0sffbficrJ83XIF/w329-h400/1tabbouleh.JPEG" width="329" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8cnKEOA-CLvmdaHLK7Dpe4lUoIk7_W8uKvFclvpmRhZ0x2EyVBfDkTz5yy9wKA7yiGp_Vr01jaDP2uLGs_3PKhbdEmZC9eluOSaIx92tX5w_qnGIa4zwfEu7XWx0u0iRW7PRZde_KlMQ/s1848/4tabbouleh.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1848" data-original-width="1498" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8cnKEOA-CLvmdaHLK7Dpe4lUoIk7_W8uKvFclvpmRhZ0x2EyVBfDkTz5yy9wKA7yiGp_Vr01jaDP2uLGs_3PKhbdEmZC9eluOSaIx92tX5w_qnGIa4zwfEu7XWx0u0iRW7PRZde_KlMQ/w324-h400/4tabbouleh.JPEG" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4X5khnL2dzGnwJLeyRTNYspEXbX8T1DvGWYPispmD8qwBm35BX2cVDMc2k_iiq8fVjJHSHoDOYZndQ7mr51MpwnjCAJYlGmdkk-A4ynmWMPwQzFid6JPR6rBudWlCfEwKhz2Y3T6wqRMK/s2048/5tabbouleh.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4X5khnL2dzGnwJLeyRTNYspEXbX8T1DvGWYPispmD8qwBm35BX2cVDMc2k_iiq8fVjJHSHoDOYZndQ7mr51MpwnjCAJYlGmdkk-A4ynmWMPwQzFid6JPR6rBudWlCfEwKhz2Y3T6wqRMK/w300-h400/5tabbouleh.JPEG" width="300" /></a></div><br /><p><br /></p><p><b>Farro Tabbouleh with Feta</b></p><p><i>Serves 8 to 10 </i></p><p><i>From "Cook Like a Pro"</i></p><p><i>By Ina Garten</i></p><p>2 1/2 cups pearled farro (1 pound)</p><p>Kosher salt and freshly ground black pepper</p><p>2 hothouse cucumbers, unpeeled, halved, seeded and 1/2-inch diced</p><p>1 (15 ounce) can chickpeas, drained and rinsed</p><p>8 scallions, green and white parts, thinly sliced diagonally</p><p>1 1/2 cups chopped fresh parsley (2 bunches)</p><p>1 cup julienned fresh mint leaves (2 bunches)</p><p>1 cup good olive oil</p><p>1/2 cup freshly squeezed lemon juice (2 to 3 lemons)</p><p>12 ounces feta, 1/2-inch diced (not crumbled)</p><p>3/4 cup pitted Kalamata olives, drained</p><p>Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 tsp. salt. Bring to a boil, lower the heat, cover and simmer for about 20 minutes, until tender. Drain.</p><p>Meanwhile, combine the cucumbers, chickpeas, scallions, parsley and mint in a very large bowl.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj0zP-1sbiURHzL9qPztd_W4sPGVS26xeiYycuqGi6aeMKrTNRjDbmrH_46t6C_vZrNFtxP_WG4lE-KYnE38EvGEgKGF7hW4VMnrcmsbDNIHahZ1RWwKv2dE6DgwNnuBbcovsmFr5L-y7/s1936/2tabbouleh.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1936" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj0zP-1sbiURHzL9qPztd_W4sPGVS26xeiYycuqGi6aeMKrTNRjDbmrH_46t6C_vZrNFtxP_WG4lE-KYnE38EvGEgKGF7hW4VMnrcmsbDNIHahZ1RWwKv2dE6DgwNnuBbcovsmFr5L-y7/w315-h400/2tabbouleh.JPEG" width="315" /></a></div><p></p><p>In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 tsp. salt and 1 tsp. pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top and stir to combine. Carefully stir in the feta, olives, 2 tsp. salt and 1 tsp. pepper. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTUXoTtA3gD-krTq6lxkZ0joVN-0YpNd0CCjEjQRPnBs0EaXvWGLqumdw__-hiAeA8wFiYE-tKkonYnui1c9AQxo-RBL7NO-6XZsYDsMLpc_9QFo8M6Nj46U2hNdSWfAwNt0bH5miabhy/s2048/3tabbouleh.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTUXoTtA3gD-krTq6lxkZ0joVN-0YpNd0CCjEjQRPnBs0EaXvWGLqumdw__-hiAeA8wFiYE-tKkonYnui1c9AQxo-RBL7NO-6XZsYDsMLpc_9QFo8M6Nj46U2hNdSWfAwNt0bH5miabhy/w300-h400/3tabbouleh.JPEG" width="300" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8cnKEOA-CLvmdaHLK7Dpe4lUoIk7_W8uKvFclvpmRhZ0x2EyVBfDkTz5yy9wKA7yiGp_Vr01jaDP2uLGs_3PKhbdEmZC9eluOSaIx92tX5w_qnGIa4zwfEu7XWx0u0iRW7PRZde_KlMQ/s1848/4tabbouleh.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1848" data-original-width="1498" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8cnKEOA-CLvmdaHLK7Dpe4lUoIk7_W8uKvFclvpmRhZ0x2EyVBfDkTz5yy9wKA7yiGp_Vr01jaDP2uLGs_3PKhbdEmZC9eluOSaIx92tX5w_qnGIa4zwfEu7XWx0u0iRW7PRZde_KlMQ/w324-h400/4tabbouleh.JPEG" width="324" /></a></div><p></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0tag:blogger.com,1999:blog-2536362242720668184.post-70630060903580544332021-08-29T06:59:00.003-07:002022-10-27T08:55:34.458-07:00Pasta and Peas<p>Sometimes the simplicity of a dish it what makes it so special. I feel that way about Pasta and Peas. This is the perfect food for the little kiddos in your life, but honestly it works in amazing ways for all ages, especially as a side to a chicken or a fish or a steak. Whatever, you please. Sometimes I just eat a bowl of it when I want a little pasta and nothing else. </p><p>Peas are always on hand in my freezer, and small pasta is always in my cupboard. You could easily use orzo or elbows if you do not have ditalini hanging around.</p><p>I also think a sprinkle of fresh parsley or basil would be a nice finishing touch, if you want to elevate the pasta to a more a high-falutin level of cuisine. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPkFj_sT_CK9XHcgdHm5QcGhKhPJEb2YDHLYykbY-xFrkV8gdEVukBsyKdzrRpT5fONZS1xUTlhk-qriCGTgQIgNN-TsaLDaQZAk1VrYiK2rNAbCFAvFatU4Gre54Ydg0-oO_zakrfMpJ/s2048/4pasta.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPkFj_sT_CK9XHcgdHm5QcGhKhPJEb2YDHLYykbY-xFrkV8gdEVukBsyKdzrRpT5fONZS1xUTlhk-qriCGTgQIgNN-TsaLDaQZAk1VrYiK2rNAbCFAvFatU4Gre54Ydg0-oO_zakrfMpJ/w300-h400/4pasta.JPEG" width="300" /></a></div><div><br /></div><div><br /></div>I served the Pasta and Peas with a delicious Chicken Caprese dish that is fabulous when the temps are sweltering. It features grape tomatoes, fresh basil, fresh mozzarella and balsamic. For that easy and tasty recipe, please click <a href="https://jerseygirlinthekitchen.blogspot.com/2018/09/holding-onto-summer.html">here</a>.<div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMt60pYM3-l66lyOWAHPdMKw-XSvAkuUezWAIq3M9IqOFZhfuJltUEJt5Z848DvjSdfKab8lACSjQzKh3zollXKio7sSPY2zLC4IXbkxJjLReeizXIDFaN1y5Js63oku4Tlqem-T1qawtJ/s1820/5pasta.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1820" data-original-width="1728" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMt60pYM3-l66lyOWAHPdMKw-XSvAkuUezWAIq3M9IqOFZhfuJltUEJt5Z848DvjSdfKab8lACSjQzKh3zollXKio7sSPY2zLC4IXbkxJjLReeizXIDFaN1y5Js63oku4Tlqem-T1qawtJ/w380-h400/5pasta.JPEG" width="380" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4x_x8zeKsEBiPzaP3omE_SRaUZSXHA1EJJsL-zbVTU6jUCwynR5nFvW1pIC-aC8nOLMd37J5EzViVIfvr6sEgqQXJFFiBImjNgz6Ia_JelCS-_Flyq5VgLJtW-VOe-zP-BC5240XRDQg/s2048/7pasta.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4x_x8zeKsEBiPzaP3omE_SRaUZSXHA1EJJsL-zbVTU6jUCwynR5nFvW1pIC-aC8nOLMd37J5EzViVIfvr6sEgqQXJFFiBImjNgz6Ia_JelCS-_Flyq5VgLJtW-VOe-zP-BC5240XRDQg/w300-h400/7pasta.JPEG" width="300" /></a></div><br /><p><br /></p><p><b>Pasta and Peas</b></p><p><i>Makes about 6 side dish servings</i></p><p>1 small onion, chopped</p><p>1 Tbsp. butter</p><p>1 Tbsp. extra virgin olive oil</p><p>8 ounces ditalini</p><p>1 cup frozen peas</p><p>Grated parmesan</p><p>Pasta water</p><p>In a medium saucepan with sides, melt butter into olive oil over medium heat. Add onion. Cook for 5-8 minutes until glistening.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWKDHehNIZkBs4iMBunjeNTXXDJS_g85lt2Vn282jXYiMjX90GnJHOrWv8EBtAXoWdGn_0vVwoUYUOgmasWPgBP-i0mw9EWrNvwKeqoPDxce4RUJY5U-hx5KqsSGv3vX57Zilv7lRwzKJ/s1928/1pasta.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1928" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWKDHehNIZkBs4iMBunjeNTXXDJS_g85lt2Vn282jXYiMjX90GnJHOrWv8EBtAXoWdGn_0vVwoUYUOgmasWPgBP-i0mw9EWrNvwKeqoPDxce4RUJY5U-hx5KqsSGv3vX57Zilv7lRwzKJ/w319-h400/1pasta.JPEG" width="319" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNbMrPiABCUhi7WGatMQ1JWZWvR1y3FcvFwQ73vAlOpXioP8XPqkV8PIUI8FQ-i3g0sQxi4cGBhMrmTu1G54tZwQXsKuIT2XrASGiWHkFmN-sjHv3_9Du-uqmNetNXvjZRYCfuWSojwem/s1976/2pasta.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1976" data-original-width="1527" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNbMrPiABCUhi7WGatMQ1JWZWvR1y3FcvFwQ73vAlOpXioP8XPqkV8PIUI8FQ-i3g0sQxi4cGBhMrmTu1G54tZwQXsKuIT2XrASGiWHkFmN-sjHv3_9Du-uqmNetNXvjZRYCfuWSojwem/w309-h400/2pasta.JPEG" width="309" /></a></div><p></p><p>Meanwhile, bring a pot of water to a boil. Salt the water. Cook the ditalini until 2 minutes before total cooking time as listed on the box of pasta, (about 8 minutes). Reserve a cup of pasta water.</p><p>When there are 2 minutes remaining, add frozen peas to the pot of cooking pasta. Drain pasta and peas in a colander.</p><p>Add drained pasta and peas to the pan with the onions. Add about 1/2 cup pasta water. Season with salt and pepper. Stir in a handful of grated parmesan. Add more pasta water, if desired.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6y9eF__Mk0oZg8wmQABrKhSSxjCKVC8p_W-B-XPa_1Jxt9l-vrifY-8GenNkTsLKaiYeuWorSpo85Jn27cSLOxAgw_vLk6YcqUmakgWlfsgcgEM81tFt4Q6AcEVfY0GjW3XB0iOd7JbM/s1784/3pasta.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1784" data-original-width="1514" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6y9eF__Mk0oZg8wmQABrKhSSxjCKVC8p_W-B-XPa_1Jxt9l-vrifY-8GenNkTsLKaiYeuWorSpo85Jn27cSLOxAgw_vLk6YcqUmakgWlfsgcgEM81tFt4Q6AcEVfY0GjW3XB0iOd7JbM/w340-h400/3pasta.JPEG" width="340" /></a></div><p></p><p>Serve immediately. Add more grated parmesan, if desired. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcfVks2RMK0lujBJyJN6Svb2mbMglGc8T3pyB8bj8HICPZxCEAx3kiDEAXANSCYii0EcwErmW7Zz_5R2E7LnzPRTLrIYuzn_C1S-rMf-LYLxH0HFL7PUpZxLDXfuf-Hd9DIWr7iiuz0Co/s2048/6pasta.JPEG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcfVks2RMK0lujBJyJN6Svb2mbMglGc8T3pyB8bj8HICPZxCEAx3kiDEAXANSCYii0EcwErmW7Zz_5R2E7LnzPRTLrIYuzn_C1S-rMf-LYLxH0HFL7PUpZxLDXfuf-Hd9DIWr7iiuz0Co/w300-h400/6pasta.JPEG" width="300" /></a></div><p></p></div>Susanhttp://www.blogger.com/profile/02217948152486483280noreply@blogger.com0