tag:blogger.com,1999:blog-30178158999888642102023-11-16T05:32:54.075-06:00Kjun's LagniappeKjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-3017815899988864210.post-67564815906371036082010-01-24T17:37:00.000-06:002010-01-24T17:37:22.849-06:00Hoping for a Black and Gold Superbowl<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: 'Times New Roman';">The Saints vs. Vikings game is almost upon us. We've got on our jerseys and black and gold beads, drinking our Dixie beer, and havin' us some crawfish etouffe to get ready. You'll love this one; I guarantee!</span></span><br />
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</div><div class="separator" style="clear: both; text-align: center;">Kjun's Crawfish Etouffee<br />
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</div><div class="separator" style="clear: both; text-align: left;">Ingredients:<br />
</div><div class="separator" style="clear: both; text-align: left;">2 lbs crawfish tails, with juices/cleaned<br />
</div><div class="separator" style="clear: both; text-align: left;">1 stick butter<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup diced white onion<br />
</div><div class="separator" style="clear: both; text-align: left;">1 diced green bell pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1 diced red bell pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup diced celery<br />
</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp minced garlic<br />
</div><div class="separator" style="clear: both; text-align: left;">2 bay leaves<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup diced tomatoes<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup flour<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup pureed tomatoes<br />
</div><div class="separator" style="clear: both; text-align: left;">1 quart chicken stock<br />
</div><div class="separator" style="clear: both; text-align: left;">1 quart water<br />
</div><div class="separator" style="clear: both; text-align: left;">1-2 oz sherry<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup sliced green onions<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped parsley<br />
</div><div class="separator" style="clear: both; text-align: left;">Cajun seasoning to taste<br />
</div><div class="separator" style="clear: both; text-align: left;">Louisiana hot sauce to taste<br />
</div><div class="separator" style="clear: both; text-align: left;">Cooked long grain white rice<br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwe4bL-0KF23pvEctv2wc6skJKH_D0U971Xd9ite607VyJtGA3Fx_imAPLH_YEwzJYpYM_aklv5HfW2ovbw95DMP2j6IvWPC3wSLoT43b_KNf9jjYM-N7mkEWRPdIbchSJnv2ufllGx8/s1600-h/IMG_4376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwe4bL-0KF23pvEctv2wc6skJKH_D0U971Xd9ite607VyJtGA3Fx_imAPLH_YEwzJYpYM_aklv5HfW2ovbw95DMP2j6IvWPC3wSLoT43b_KNf9jjYM-N7mkEWRPdIbchSJnv2ufllGx8/s320/IMG_4376.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Directions:<br />
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</div><div class="separator" style="clear: both; text-align: left;">1) In large dutch oven or saucepot, melt butter over medium-high heat. Add onions, peppers, celery, garlic, and bay leaves. Saute 3 minutes. Stirring often, add in tomatoes and continue cooking until onions are clear.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwe4bL-0KF23pvEctv2wc6skJKH_D0U971Xd9ite607VyJtGA3Fx_imAPLH_YEwzJYpYM_aklv5HfW2ovbw95DMP2j6IvWPC3wSLoT43b_KNf9jjYM-N7mkEWRPdIbchSJnv2ufllGx8/s1600-h/IMG_4376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyA1vxaAX0-749ORq3ROFdc39KggQ_h07tBPEONdnkPA_B2t1YVwrOsE4x4VgLTtqOOFaWPFY5Md9mMjZjAu9IYHKj4wF09UJLtRubpfymdUOAK-smiiCTCTEZEZwKnEiOUt6xLZUVlQ/s1600-h/IMG_4383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyA1vxaAX0-749ORq3ROFdc39KggQ_h07tBPEONdnkPA_B2t1YVwrOsE4x4VgLTtqOOFaWPFY5Md9mMjZjAu9IYHKj4wF09UJLtRubpfymdUOAK-smiiCTCTEZEZwKnEiOUt6xLZUVlQ/s320/IMG_4383.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">2) While the vegetables are cooking, puree the other half of your tomatoes. You could also use canned tomato sauce, or if you are using canned diced tomatoes you could puree the rest of them. Set aside.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyA1vxaAX0-749ORq3ROFdc39KggQ_h07tBPEONdnkPA_B2t1YVwrOsE4x4VgLTtqOOFaWPFY5Md9mMjZjAu9IYHKj4wF09UJLtRubpfymdUOAK-smiiCTCTEZEZwKnEiOUt6xLZUVlQ/s1600-h/IMG_4383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EA0RkyZanlRM0WZBv1-49jSRe-aJEX-2iJp-B66C5_v7RJJnd9SeguMPSDA6y4KffdepxW_CzK214mk_Z5NXR8EYi0JD3dnWaOtwgvsYcccuhc5zW4SkclUeHoxl6fXIrJ2VmsPoQdM/s1600-h/IMG_4387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EA0RkyZanlRM0WZBv1-49jSRe-aJEX-2iJp-B66C5_v7RJJnd9SeguMPSDA6y4KffdepxW_CzK214mk_Z5NXR8EYi0JD3dnWaOtwgvsYcccuhc5zW4SkclUeHoxl6fXIrJ2VmsPoQdM/s320/IMG_4387.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">3) Whisk in flour about a Tbsp at a time, stirring constantly. Continue cooking until you achieve a blonde roux (a light golden brown). Be careful not to burn the roux! It should be a thick paste at this point, but if you can't stir add just enough of the chicken stock to make it work.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EA0RkyZanlRM0WZBv1-49jSRe-aJEX-2iJp-B66C5_v7RJJnd9SeguMPSDA6y4KffdepxW_CzK214mk_Z5NXR8EYi0JD3dnWaOtwgvsYcccuhc5zW4SkclUeHoxl6fXIrJ2VmsPoQdM/s1600-h/IMG_4387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEXTT7y1kircF7tZdr1Lq0MYnT6BwQXh-aiY1TEREIpZ7b1r3i6eOretSJpYOTirX4MsXOyfrFvzvYocFb6AeebS7qiXsE9vG9RWBPB1enY7cFk3IPeVZ4Aad6KnLb6VOI_zpxttGqbY/s1600-h/IMG_4394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEXTT7y1kircF7tZdr1Lq0MYnT6BwQXh-aiY1TEREIpZ7b1r3i6eOretSJpYOTirX4MsXOyfrFvzvYocFb6AeebS7qiXsE9vG9RWBPB1enY7cFk3IPeVZ4Aad6KnLb6VOI_zpxttGqbY/s320/IMG_4394.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEXTT7y1kircF7tZdr1Lq0MYnT6BwQXh-aiY1TEREIpZ7b1r3i6eOretSJpYOTirX4MsXOyfrFvzvYocFb6AeebS7qiXsE9vG9RWBPB1enY7cFk3IPeVZ4Aad6KnLb6VOI_zpxttGqbY/s1600-h/IMG_4394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfBUlavg60jYd0PyDS9TiulEKBHeFEQOlfNO2uDaIEbamBFBugkwEILhQhQlcMqJnGOBFtgD37YCxMz6MFNGnxEGJUO0qvPx1SzG9qoqlVJ5GzyZCmHH1vPyhPpjPbLI25CeZEdvR-aY/s1600-h/IMG_4398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfBUlavg60jYd0PyDS9TiulEKBHeFEQOlfNO2uDaIEbamBFBugkwEILhQhQlcMqJnGOBFtgD37YCxMz6MFNGnxEGJUO0qvPx1SzG9qoqlVJ5GzyZCmHH1vPyhPpjPbLI25CeZEdvR-aY/s320/IMG_4398.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">This is about the color you are looking for. Make sure you are stirring!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfBUlavg60jYd0PyDS9TiulEKBHeFEQOlfNO2uDaIEbamBFBugkwEILhQhQlcMqJnGOBFtgD37YCxMz6MFNGnxEGJUO0qvPx1SzG9qoqlVJ5GzyZCmHH1vPyhPpjPbLI25CeZEdvR-aY/s1600-h/IMG_4398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEoHyRXVjmr1VmMgCV80iQ6D8uAT3oikg14q8V0Uy5N9Q6EzUCv4CspGOP-qqdytULV0pf7y5yXsgzC29H3WSNUsYgHsrhPZbbOVm2iKaUTsRE0A9XHW_MMTLmkV0BjZu8hQpr3SW5jc/s1600-h/IMG_4404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEoHyRXVjmr1VmMgCV80iQ6D8uAT3oikg14q8V0Uy5N9Q6EzUCv4CspGOP-qqdytULV0pf7y5yXsgzC29H3WSNUsYgHsrhPZbbOVm2iKaUTsRE0A9XHW_MMTLmkV0BjZu8hQpr3SW5jc/s320/IMG_4404.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">4) Once you get the color you want, add in the tomato puree and crawfish tails (juice and all). Stir, stir, stir, and cook for another 5 minutes. Is your arm tired yet?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEoHyRXVjmr1VmMgCV80iQ6D8uAT3oikg14q8V0Uy5N9Q6EzUCv4CspGOP-qqdytULV0pf7y5yXsgzC29H3WSNUsYgHsrhPZbbOVm2iKaUTsRE0A9XHW_MMTLmkV0BjZu8hQpr3SW5jc/s1600-h/IMG_4404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGfmplxR6wniL8dIJ6IXIM9xY7gyFNX337ZcjRD8sQNfu3SQAR8wl8rycJ1RGJdYzY8e53FDW8IK5Q8XSMQQE3oLQVHtTRTKIusIxkrIBKoGZ41NjkWGbNjxYA3X4OaIXgJ-zZfFhrM0/s1600-h/IMG_4417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGfmplxR6wniL8dIJ6IXIM9xY7gyFNX337ZcjRD8sQNfu3SQAR8wl8rycJ1RGJdYzY8e53FDW8IK5Q8XSMQQE3oLQVHtTRTKIusIxkrIBKoGZ41NjkWGbNjxYA3X4OaIXgJ-zZfFhrM0/s320/IMG_4417.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">5) Add in the chicken stock. Does it look like a sauce now? If not, add water until you achieve a sauce-like consistency. Bring to a nice rolling boil. Reduce to a simmer and cook for about 30 minutes, stirring every few minutes (scrape bottom and sides).<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGfmplxR6wniL8dIJ6IXIM9xY7gyFNX337ZcjRD8sQNfu3SQAR8wl8rycJ1RGJdYzY8e53FDW8IK5Q8XSMQQE3oLQVHtTRTKIusIxkrIBKoGZ41NjkWGbNjxYA3X4OaIXgJ-zZfFhrM0/s1600-h/IMG_4417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9eRZCq2ERc6gMervyfu6_abgTuwp9JYKaA6c_lYFjWwaoqgUQuoNkOYjbhlrUhDGRkmP2ZryKKOEom6eAZpPHu_qu6rnN3Mgdkqina0fV7O0z-XQqhTQRwcVqK9FLZZKChWVlvU7iGw/s1600-h/IMG_4419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9eRZCq2ERc6gMervyfu6_abgTuwp9JYKaA6c_lYFjWwaoqgUQuoNkOYjbhlrUhDGRkmP2ZryKKOEom6eAZpPHu_qu6rnN3Mgdkqina0fV7O0z-XQqhTQRwcVqK9FLZZKChWVlvU7iGw/s320/IMG_4419.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">6) Now for the seasonings. Add sherry, green onions, and parsley. Cook for another 5 minutes.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9eRZCq2ERc6gMervyfu6_abgTuwp9JYKaA6c_lYFjWwaoqgUQuoNkOYjbhlrUhDGRkmP2ZryKKOEom6eAZpPHu_qu6rnN3Mgdkqina0fV7O0z-XQqhTQRwcVqK9FLZZKChWVlvU7iGw/s1600-h/IMG_4419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKHiU8QybMZSjmW5jdCYGXJlfpwu808K1JfxsCWxBYED2OL_NYkqE5qLVxQjck08boMQMXxnSvMMQgBPZP5csoM58sx7tn67hfDsawLArmDyn8vLWwIE4BxvDnShM68cCz_z7aTrrc0o/s1600-h/IMG_4424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKHiU8QybMZSjmW5jdCYGXJlfpwu808K1JfxsCWxBYED2OL_NYkqE5qLVxQjck08boMQMXxnSvMMQgBPZP5csoM58sx7tn67hfDsawLArmDyn8vLWwIE4BxvDnShM68cCz_z7aTrrc0o/s320/IMG_4424.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">6) Season generously with creole seasonings and Louisiana hot sauce. Taste and repeat if necessary.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKHiU8QybMZSjmW5jdCYGXJlfpwu808K1JfxsCWxBYED2OL_NYkqE5qLVxQjck08boMQMXxnSvMMQgBPZP5csoM58sx7tn67hfDsawLArmDyn8vLWwIE4BxvDnShM68cCz_z7aTrrc0o/s1600-h/IMG_4424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rG1wA7OrwcWMh6mHweqfGpZS_LRDYlrxQNS7POzb3b3pr2MDA3VgA2adj0Yi7wgc1cL0jyhlj0iRx9sM2LAgDcEG62zNbCQhxEH9jhmP3YhX-2tnLTr560RNQnIxzmgO7hv-XBKdDbU/s1600-h/IMG_4431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rG1wA7OrwcWMh6mHweqfGpZS_LRDYlrxQNS7POzb3b3pr2MDA3VgA2adj0Yi7wgc1cL0jyhlj0iRx9sM2LAgDcEG62zNbCQhxEH9jhmP3YhX-2tnLTr560RNQnIxzmgO7hv-XBKdDbU/s320/IMG_4431.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">7) Serve with a nice scoop or rice and maybe some more hot sauce.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rG1wA7OrwcWMh6mHweqfGpZS_LRDYlrxQNS7POzb3b3pr2MDA3VgA2adj0Yi7wgc1cL0jyhlj0iRx9sM2LAgDcEG62zNbCQhxEH9jhmP3YhX-2tnLTr560RNQnIxzmgO7hv-XBKdDbU/s1600-h/IMG_4431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepWtCIF-OWzjkPqltepHicLjnQmliV4UkPcNokVSBtGHBcBYFouUxcNM3rQQxrXt3CpCXvwNmKeFAcjOYMMRpISo_tL1YdYWu_NsDGaacGy0OHIDWCD2XL5fRHUxKWUnhLvHk1k1o4_4/s1600-h/IMG_4437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepWtCIF-OWzjkPqltepHicLjnQmliV4UkPcNokVSBtGHBcBYFouUxcNM3rQQxrXt3CpCXvwNmKeFAcjOYMMRpISo_tL1YdYWu_NsDGaacGy0OHIDWCD2XL5fRHUxKWUnhLvHk1k1o4_4/s320/IMG_4437.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">And for dessert...<br />
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</div><div class="separator" style="clear: both; text-align: left;">KING CAKE and hopefully a sweet Saints victory. WHO DAT?!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepWtCIF-OWzjkPqltepHicLjnQmliV4UkPcNokVSBtGHBcBYFouUxcNM3rQQxrXt3CpCXvwNmKeFAcjOYMMRpISo_tL1YdYWu_NsDGaacGy0OHIDWCD2XL5fRHUxKWUnhLvHk1k1o4_4/s1600-h/IMG_4437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaL32t-6Q1KJaAQkUMMrzuY4Zp4CvtYTr_8MKIlyIxIs2VTjbrksER9zIGtPdoXG6RXWYkO4Gf2I3KHCQvQ83wQfU4a6zVekIF8ViBvsxhD0UXmYnLx9vhF28gmHLgbLR7-FjpPsr4fw/s1600-h/IMG_4380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaL32t-6Q1KJaAQkUMMrzuY4Zp4CvtYTr_8MKIlyIxIs2VTjbrksER9zIGtPdoXG6RXWYkO4Gf2I3KHCQvQ83wQfU4a6zVekIF8ViBvsxhD0UXmYnLx9vhF28gmHLgbLR7-FjpPsr4fw/s320/IMG_4380.JPG" /></a><br />
</div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-89324331099470926192009-12-16T19:25:00.007-06:002009-12-16T20:00:53.368-06:00What Would the Muscles from Brussels Eat?<div>My foodie friend was asking me a seafood question today, and it got me craving some budget friendly seafood for dinner. Everyone has their comfort foods; one of ours is mussels.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP50sIyVsdjmoaNqAaRsCRY4qIErgeW01jVCt00Uy01kgYqExSEKSedDA7juj43QGYoa3n01G4g9nes1TsSKyZodAr2CmN5n9Y6g8o_txFrMF5SIbns-BSm1qroM5iosxL9gxLH67cCI/s1600-h/IMG_3902.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfP50sIyVsdjmoaNqAaRsCRY4qIErgeW01jVCt00Uy01kgYqExSEKSedDA7juj43QGYoa3n01G4g9nes1TsSKyZodAr2CmN5n9Y6g8o_txFrMF5SIbns-BSm1qroM5iosxL9gxLH67cCI/s320/IMG_3902.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416014739852179794" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="text-decoration: underline;"><b>Mussels in White Wine Sauce</b></span></div><div><span class="Apple-style-span" style="text-decoration: underline;"><b><br /></b></span></div><div>Ingredients: </div><div>1 1/2 lbs mussels</div><div>1 Tbp butter</div><div>1 tsp olive oil</div><div>1/2 cup chopped onion or shallots</div><div>2-3 cloves minced garlic</div><div>1 roma tomato, chopped</div><div>2 Tbsp flat leaf parsley, chopped</div><div>1 Tbsp fresh thyme, chopped</div><div>1/2 cup white wine</div><div>1/4 tsp saffron*</div><div>kosher salt and black pepper to taste</div><div>chopped fresh parsley</div><div><br /></div><div>Directions:</div><div><br /></div><div>Cleaning mussels is by far the hardest part of preparing them. We bought them cleaned and de-bearded, but you may have to do this depending on where you shop. Now the trick to getting the sand out is to soak the mussels in water with a large handful of flour. Leave them soaking for about 30 minutes before draining. You will also need to check for mussels that remain open. If you press them shut and they don't react (close up), you don't want to eat them.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8EUIaeehIm0t7HJSS-2sxkgVnCF9z9JXIXjg3tnUqBEdF1o1eroeByccEneRY-prPCKvfydX_HG80HPgE8MlnWbF-3hJLJ_VVnf-Da_75MyI196oOqdNAMJBLFwSnbll66tvsLPzclg/s1600-h/IMG_3891.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8EUIaeehIm0t7HJSS-2sxkgVnCF9z9JXIXjg3tnUqBEdF1o1eroeByccEneRY-prPCKvfydX_HG80HPgE8MlnWbF-3hJLJ_VVnf-Da_75MyI196oOqdNAMJBLFwSnbll66tvsLPzclg/s320/IMG_3891.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416014356065779042" /></a><br /></div><div>Next comes the sauce. You'll need a large stockpot with a lid to steam the mussels. Add the butter and olive oil and heat over medium heat. Cook your onion or shallots for 2-3 minutes and then add in garlic. Cook for another 2-3 minutes until your onions are clear. Now, add tomatoes, parsley, thyme, white wine, saffron, salt and pepper. Stir and bring to a boil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPuGpsU0EFQROPVfUchwVgUBP4X5lEiXgcrdH2X-5WH3U8AApDKBKD5aS2gYz6yUuTPhyphenhypheniXk4BAxRl0Z8yjGnIneYwRmUc7D-XTYQzYOQeqfrr5IS3DQ5K4sENiezvigZrgXng8M_S6I/s1600-h/IMG_3896.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPuGpsU0EFQROPVfUchwVgUBP4X5lEiXgcrdH2X-5WH3U8AApDKBKD5aS2gYz6yUuTPhyphenhypheniXk4BAxRl0Z8yjGnIneYwRmUc7D-XTYQzYOQeqfrr5IS3DQ5K4sENiezvigZrgXng8M_S6I/s320/IMG_3896.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416013929529369922" /></a><br /></div><div>Add in mussels and stir. Cover and cook for 8-10 minutes. I like to shake the pot every once in a while to insure even cooking. If they don't open, get rid of them. Serve mussels with sauce. This is a two person recipe. We serve it with a side salad and crusty bread to sop up the sauce. </div><div><br /></div><div>*If you don't have saffron, don't worry about it. It is delicious, but not necessary. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKD2cGMWOtVvRPZciuEFGq6P1BEzmnKbORojoR1Pwx7Unpfulwo9-2wmgFmw2hp45VxAKM1TXqmu74kkgzfp1o6JEBW7shlVvjCI0WyOXwkKhHhceufyq2R4uewdDQbEs8OYgYPsTNC9M/s1600-h/IMG_3901.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKD2cGMWOtVvRPZciuEFGq6P1BEzmnKbORojoR1Pwx7Unpfulwo9-2wmgFmw2hp45VxAKM1TXqmu74kkgzfp1o6JEBW7shlVvjCI0WyOXwkKhHhceufyq2R4uewdDQbEs8OYgYPsTNC9M/s320/IMG_3901.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416013439000809010" /></a><br /><br /><div><br /></div><div><br /></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-82519614194580719842009-12-14T19:59:00.009-06:002009-12-14T20:33:10.779-06:00The Crock Pot Chronicles: Recession Soup<div>How I love my 10 month old, but sometimes he makes shopping challenging. Today I decided to forgo the grocery shopping and create something with what was in the pantry. If you stock the same staples that I do, you'll always be ready to make this one without spending anything. Behold...<div><br /></div><div><span class="Apple-style-span" style="text-decoration: underline; "><b>Recession Soup</b></span></div><div>Ingredients:</div><div><br /></div><div>2 lbs of Russet or Yukon Gold Potatoes</div><div>4 cups of chicken broth or stock</div><div>2 Tbsp dill</div><div>1 Tbsp smoked paprika</div><div>2 tsp celery seeds</div><div>1/2 tsp salt</div><div>1/2 tsp fresh ground white pepper</div><div>1 Tbsp olive oil</div><div>1 white onion, thinly sliced</div><div>2 cloves garlic, minced</div><div>4 strips of cooked bacon, chopped</div><div>1/4 tsp ground nutmeg</div><div>1/2 cup heavy cream</div><div><br /></div><div>Directions:</div><div><br /></div><div>Peel and cut potatoes into equal sized chunks. If you aren't sure what 2 lbs looks like, think of almost half of the bag of potatoes you usually buy (5 lb bag). They will cover the bottom of a large slow cooker.</div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_heOfW_t6OfvAQDU_ht6MB4GP_Jiui1r9jtLrfEV-_2oXF4tqJjsEXtV9p8Uv0OSs05nEp2oTdmP_dEepRGpxZB98zWVzWgAPX3BjyjKHub8WWwsL80bFqkbJXsSOLE0I8a_dhZVFPo/s1600-h/100_3889.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_heOfW_t6OfvAQDU_ht6MB4GP_Jiui1r9jtLrfEV-_2oXF4tqJjsEXtV9p8Uv0OSs05nEp2oTdmP_dEepRGpxZB98zWVzWgAPX3BjyjKHub8WWwsL80bFqkbJXsSOLE0I8a_dhZVFPo/s320/100_3889.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415281692716918722" /></a><br /><div>Add in chicken broth or stock, paprika, celery seed, dill, white pepper, and salt. Turn slow cooker to low heat setting.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5J1U8VRxMkkgmZUeROmMc2sLoTPEZ-jCSI0JF2roZX-ARTNTeRh5vvWNX6Sm7DdCnklghvcyh-6T3Uh3d92vj1RFZr_7fX9-o4-Bvhw1OvcQIgTQCI9rZE64g12E7NfN567UTtKOEuc/s1600-h/100_3891.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5J1U8VRxMkkgmZUeROmMc2sLoTPEZ-jCSI0JF2roZX-ARTNTeRh5vvWNX6Sm7DdCnklghvcyh-6T3Uh3d92vj1RFZr_7fX9-o4-Bvhw1OvcQIgTQCI9rZE64g12E7NfN567UTtKOEuc/s320/100_3891.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415281542848339410" /></a><br /></div><div>In a skillet, heat olive oil on medium heat. Cook onions and garlic until onions are clear.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBtWa4fHFjHp-PrSW3sgZc06bAr3T-n4eCPSTjKrFiRo251gAnTbkEEGJD99ar-JdDsHGBp9p67rD15d-OeDiLD6gFS-DD6qdzLYzPv_KDViHrc3rxBiPCiJzSyz8hp6TKHk_AN0FeZI/s1600-h/100_3893.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBtWa4fHFjHp-PrSW3sgZc06bAr3T-n4eCPSTjKrFiRo251gAnTbkEEGJD99ar-JdDsHGBp9p67rD15d-OeDiLD6gFS-DD6qdzLYzPv_KDViHrc3rxBiPCiJzSyz8hp6TKHk_AN0FeZI/s320/100_3893.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415281347672100450" /></a><br /></div><div>Add the onions and garlic to the slow cooker and stir.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3vCUe87wq54bTqoQ7ASZ9OYRVCdYyzyW04u29NAzUeLatfCltxCUcUq_v-6J8mLELsf566UguDv1Zj5u5DyxJojk-gqxyB0C_fNsrwZa1UaSbAqfYFqE1wk1_c3wFYLmbK59NsLmWGc/s1600-h/100_3895.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3vCUe87wq54bTqoQ7ASZ9OYRVCdYyzyW04u29NAzUeLatfCltxCUcUq_v-6J8mLELsf566UguDv1Zj5u5DyxJojk-gqxyB0C_fNsrwZa1UaSbAqfYFqE1wk1_c3wFYLmbK59NsLmWGc/s320/100_3895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415281140942624034" /></a><br /></div><div>Microwave or cook bacon strips in the skillet until they are crisp. Chop and add to the slow cooker. Cover and cook for 5-6 hours. (potatoes should be tender)</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS8b1wxcU07fLunm5wlLsV67iB5wMaoVgPZPSgW6FINwPsHhHobEjPmOANLwSvRjPp97yxLadotiNuzcrmbKqxmaOvu5Zcgoy3GxE_tPDWRMGX8Lz_Rt_DwssntObOOGxMViCqtmZY_k/s1600-h/100_3896.JPG"></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS8b1wxcU07fLunm5wlLsV67iB5wMaoVgPZPSgW6FINwPsHhHobEjPmOANLwSvRjPp97yxLadotiNuzcrmbKqxmaOvu5Zcgoy3GxE_tPDWRMGX8Lz_Rt_DwssntObOOGxMViCqtmZY_k/s1600-h/100_3896.JPG" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS8b1wxcU07fLunm5wlLsV67iB5wMaoVgPZPSgW6FINwPsHhHobEjPmOANLwSvRjPp97yxLadotiNuzcrmbKqxmaOvu5Zcgoy3GxE_tPDWRMGX8Lz_Rt_DwssntObOOGxMViCqtmZY_k/s320/100_3896.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415280905317929618" /></a>Stir soup and break up potatoes to form smaller chunks. Add in the nutmeg and cream. Note: if you'd like to use fresh dill, it would be best to wait to add it until this step. Cover the slow cooker again for 20-30 minutes (low heat). This makes 4 servings of yummy, comforting, CHEAP soup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_HM_-ZaXAWUWeuReMglyTUZY7h4n15oZ0yZj1u47Kns0QPSpCyShuAq-JEtYLZe36q8AF4RHqot91mFtUBPsJQoGP5TH6HaoTifGDp9huX_GrQVrumYrkkPKQqOI24cm8Ls3iwZjB4w/s1600-h/100_3898.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_HM_-ZaXAWUWeuReMglyTUZY7h4n15oZ0yZj1u47Kns0QPSpCyShuAq-JEtYLZe36q8AF4RHqot91mFtUBPsJQoGP5TH6HaoTifGDp9huX_GrQVrumYrkkPKQqOI24cm8Ls3iwZjB4w/s320/100_3898.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5415280556761569634" /></a><br /><div><br /></div><div><br /></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-8099289837827494722009-11-23T14:53:00.050-06:002009-11-30T12:39:01.724-06:00Thanksgiving Recipes<div><br /></div><div><br /></div><div>Thanksgiving was a three day event this year. I have compiled a list of the recipes we used during the week, along with a few other random pictures. I hope you had a restful holiday with the ones you love!</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6Ea8kRGNKXkneDj1T2mOD75_wbrFmjrvH_QW-kahUunyDBKGIzKXC2Xa2qoqdhyphenhyphenysIVmGUsa1xm76f-7e1x_nlwZW5Ro1hAZ0C3qw_JGS-2_MzihVjQ3KTjsbeADf23QkcGvq9PJSPs/s1600/IMG_3702.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6Ea8kRGNKXkneDj1T2mOD75_wbrFmjrvH_QW-kahUunyDBKGIzKXC2Xa2qoqdhyphenhyphenysIVmGUsa1xm76f-7e1x_nlwZW5Ro1hAZ0C3qw_JGS-2_MzihVjQ3KTjsbeADf23QkcGvq9PJSPs/s320/IMG_3702.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409940515597998450" /></a>My mother brought flowers for the table. I added rosemary from the garden around the edges for color. It made the table look and smell great!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu4h8PTJCal96D5aeD9jOuRX5ZKSq888h_hARX53pWujI5B91Co3lFa_2jSKHBz5RI9QHzghFfW_YC2-EWczj4o-qqya8Eqk649I0Cs8Kk0g3V1MrzD9D9iNYUZqOI1FNMZXJUzIgzKs/s1600/IMG_3656.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu4h8PTJCal96D5aeD9jOuRX5ZKSq888h_hARX53pWujI5B91Co3lFa_2jSKHBz5RI9QHzghFfW_YC2-EWczj4o-qqya8Eqk649I0Cs8Kk0g3V1MrzD9D9iNYUZqOI1FNMZXJUzIgzKs/s320/IMG_3656.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409940512467146770" /></a><br /><div>For our second day of Thanksgiving, we decided to hold off on the big meal until dinner time. Lunch was a tray of snacks. Then we proceeded to have a few drinks and serve appetizers around 4:00 in the afternoon; crab bisque and balsamic gorgonzola figs.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDkMPziJZ_vJtIJyX9INyexdHgh8wYJcVhBPgnn6HNyKXVnDvr-L8cXjkD7J-4gLjfQtNqB-uEPhHvc17fd8LA_i43LSzNrrBog6NcXkqg813xmDGUJ3Ln7Cn-fCMxWk2Yrnbw62kEzo/s1600/IMG_3724.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDkMPziJZ_vJtIJyX9INyexdHgh8wYJcVhBPgnn6HNyKXVnDvr-L8cXjkD7J-4gLjfQtNqB-uEPhHvc17fd8LA_i43LSzNrrBog6NcXkqg813xmDGUJ3Ln7Cn-fCMxWk2Yrnbw62kEzo/s320/IMG_3724.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409939668391004370" /></a><br /></div><div><br /></div><div><p class="MsoNormal"><b><u><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Gorgonzola Figs with Balsamic Glaze:</span></u></b><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup balsamic vinegar</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">8 dried figs</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/4 cup crumbled Gorgonzola cheese</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">4 thin slices proscuitto, halved</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 tsp minced fresh rosemary</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/8 tsp pepper</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">For glaze, bring vinegar to a boil over medium heat. Cook until reduced to about 1/4 cup. Cut a lengthwise slit down the center of each fig and fill with about a tsp of cheese, sprinkling of rosemary and pepper. Wrap each fig with a piece of proscuitto and place on a baking sheet. Bake at 425 degrees for 10-12 minutes or until proscuitto is crisp. Serve appetizer warm with glaze drizzled over top.</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaFln4lgn4oWPiZrg4VvqtqQ2QniScA3ZjMwzLxvE3V_t5mSSkg0NzbC3FpXUWbCLdKWfwY227BcI9twWSI7qhUts_MrnEVcN_KyiJCjZ1gn0MUoRm-9wy8a_WVG4X7P0aJCIQSkfJE0/s1600/IMG_3725.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaFln4lgn4oWPiZrg4VvqtqQ2QniScA3ZjMwzLxvE3V_t5mSSkg0NzbC3FpXUWbCLdKWfwY227BcI9twWSI7qhUts_MrnEVcN_KyiJCjZ1gn0MUoRm-9wy8a_WVG4X7P0aJCIQSkfJE0/s320/IMG_3725.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409939227231381746" /></a><br /><div><br /></div><div><p class="MsoNormal"><b><i><u><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Crab Bisque</span></u></i></b><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">8 oz. crab meat (any type will work fine)</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup onion, finely diced</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 tsp garlic, minced</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">8 oz chicken stock</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 cups milk</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">3/4 cup heavy cream</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/4 stick butter</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 Tbsp flour</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 tsp Creole seasoning</span></i></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/8 tsp paprika</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/8 tsp nutmeg</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/4 tsp black pepper</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 bay leaf</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">3 sprigs thyme, chopped</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">In a stock pot or dutch oven, melt butter on Medium-high heat. Add onions, garlic, bay leaves, thyme, and nutmeg, cooking until onions are clear. Add flour, Creole seasoning, cayenne, black pepper, and paprika. Stir constantly until roux becomes a tan color. This will not take long (use a wooden spoon for stirring). Add stock and blend with the roux. Cook 10 minutes, stirring mixture occasionally. Warm milk and cream in microwave while stock is cooking. Then add crab meat, milk, and heavy cream and bring to a boil. Turn heat down to low and cook for 30 minutes, stirring occasionally until time is up.</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3vNhWUTE3uXCsAqx-rTtZRXOin5i4VaqHGiHhhEfiwLu3Q9KONelM1A7z3V8E9bhO8PKkGbYcI9tHePE9IxmHeSLTJ4eCJAAUCC73tsCqQNezzAF4SsV7Qwuws38C6rTsA9Iurzs09Y/s1600/IMG_3728.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3vNhWUTE3uXCsAqx-rTtZRXOin5i4VaqHGiHhhEfiwLu3Q9KONelM1A7z3V8E9bhO8PKkGbYcI9tHePE9IxmHeSLTJ4eCJAAUCC73tsCqQNezzAF4SsV7Qwuws38C6rTsA9Iurzs09Y/s320/IMG_3728.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409938797544584866" /></a><br /></div><div>I can't really fold any cute napkin designs, and we are lacking napkin rings. So, I decided to get creative and make "napkin roses" in the coffee cups.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHUc1gu9D0Q1k5HhVCJmmwN9Z-SFf6EqiSKqKrjg0t8bBzI0buCupIcFOFKDkjlUlowLwsy8U5SEWKrYj_wmWNLmAQQeBedMUueVKR1QrlFKp9n8Yo71NG5eKeLOAZGAJg3oNPQdAXAQ/s1600/IMG_3663.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHUc1gu9D0Q1k5HhVCJmmwN9Z-SFf6EqiSKqKrjg0t8bBzI0buCupIcFOFKDkjlUlowLwsy8U5SEWKrYj_wmWNLmAQQeBedMUueVKR1QrlFKp9n8Yo71NG5eKeLOAZGAJg3oNPQdAXAQ/s320/IMG_3663.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409938334828385074" /></a><br /></div><div>First Thanksgiving place settings. (I just realized I took these before silverware went on the table!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewzujYCxN_60XDkV-IZxN1iQ-Jl63ylJpT64w1rduMqwrbWgM1B6Mv9FBe3WaveG80lq7L9Gl71cL4npPo_wKplmPADAziP66fg5F-nB4hMjyA4L5qBOdAcqAtxPJsInKOt5M9_8oGDA/s1600/IMG_3700.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewzujYCxN_60XDkV-IZxN1iQ-Jl63ylJpT64w1rduMqwrbWgM1B6Mv9FBe3WaveG80lq7L9Gl71cL4npPo_wKplmPADAziP66fg5F-nB4hMjyA4L5qBOdAcqAtxPJsInKOt5M9_8oGDA/s320/IMG_3700.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409937807168921618" /></a><br /></div><div>These trivets are hand made by one of our guests.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0z4I9_QUEOAvN_aX5rPBvpsPDwq2vM1S6-J284kcgdBJU1lWWMOAQtS5XFKom7WUuRqfPgeuc8oYisVZLbYV6KNB84C5uEV_Qk1lJ0R7dA0WgzSBdsD3H2yGjQ-n6HUEQeSJHfHcauE/s1600/IMG_3711.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0z4I9_QUEOAvN_aX5rPBvpsPDwq2vM1S6-J284kcgdBJU1lWWMOAQtS5XFKom7WUuRqfPgeuc8oYisVZLbYV6KNB84C5uEV_Qk1lJ0R7dA0WgzSBdsD3H2yGjQ-n6HUEQeSJHfHcauE/s320/IMG_3711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409937013143389698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJwX1I_ZT_Djab9dDjs7O0icKB5_jFnOkWcyvCAW1QUkcZxxg-U_NMWE5bOH0DfaF4L-lEXULadrqEanNLjckKATKcxrYlInyG1828NHyFQYyndmJhyphenhyphenOhWf9ziU7csSFnH_TVUJfHkKI/s1600/IMG_3710.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJwX1I_ZT_Djab9dDjs7O0icKB5_jFnOkWcyvCAW1QUkcZxxg-U_NMWE5bOH0DfaF4L-lEXULadrqEanNLjckKATKcxrYlInyG1828NHyFQYyndmJhyphenhyphenOhWf9ziU7csSFnH_TVUJfHkKI/s320/IMG_3710.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409937001003209218" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNY83rDJx70vaWAXZDjbxPq2mSoAEhOLHEzml6diaOhxLuO90RFlwum01CX-11jsbxAaIqtoyMoxw_BU_giLMXZCj33jwCB50aEPoI_1qCmyvLofeBEnbBW4Cz4W4BIElcqqCISyHY9I/s1600/IMG_3707.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNY83rDJx70vaWAXZDjbxPq2mSoAEhOLHEzml6diaOhxLuO90RFlwum01CX-11jsbxAaIqtoyMoxw_BU_giLMXZCj33jwCB50aEPoI_1qCmyvLofeBEnbBW4Cz4W4BIElcqqCISyHY9I/s320/IMG_3707.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409936999309624178" /></a><br /></div><div>The pug salt and pepper shakers make an appearance.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydY9CCUdWeUdnJeX9QJPAwaPlY3ho89IS3EGfsIBsspbIqPbSs-B7zGlUmEqc-US8FWkiIm5jZp3ZgzJynTnc0W01vACOGhD2LX4DPXmEaX4-xaGEmu3brstn3RS3yBCzY_uQf_hHnGY/s1600/IMG_3669.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydY9CCUdWeUdnJeX9QJPAwaPlY3ho89IS3EGfsIBsspbIqPbSs-B7zGlUmEqc-US8FWkiIm5jZp3ZgzJynTnc0W01vACOGhD2LX4DPXmEaX4-xaGEmu3brstn3RS3yBCzY_uQf_hHnGY/s320/IMG_3669.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409935938028743938" /></a><br /></div><div>Our set-up for wine before dinner.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguQjjV-gtUCVzYVoiaB8s9-SRPT6JFHqQ74kOuy-hr_VQja9LZw03xydUjCoCjXgY3fx_K_PWhy487-_XHBFmfi9TdyNvNvt2X1kx-2MNIrnl6cWttdjSikG4-QyC81uj25vQPrYz4LU/s1600/IMG_3672.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguQjjV-gtUCVzYVoiaB8s9-SRPT6JFHqQ74kOuy-hr_VQja9LZw03xydUjCoCjXgY3fx_K_PWhy487-_XHBFmfi9TdyNvNvt2X1kx-2MNIrnl6cWttdjSikG4-QyC81uj25vQPrYz4LU/s320/IMG_3672.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409935179919210306" /></a><br /></div><div>My favorite wine charms.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFRNihYVU8sFNVXZYnz44N7fq6_4WUQiAJN4Js-AC3hK_cxyaItmAnaZn-ZnkH_fj295BiQPHL-U4uCheLj9vKjKQFOtONXWR54m4spvV19so_v8thoUg3OGuuQcRhWhShFj9xoy4Fgc/s1600/IMG_3673.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFRNihYVU8sFNVXZYnz44N7fq6_4WUQiAJN4Js-AC3hK_cxyaItmAnaZn-ZnkH_fj295BiQPHL-U4uCheLj9vKjKQFOtONXWR54m4spvV19so_v8thoUg3OGuuQcRhWhShFj9xoy4Fgc/s320/IMG_3673.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409934577491921298" /></a><br /></div><div>Our guests brought Disaronno and cranberry-pomegranate juice. We mixed about equal parts for a delicious cocktail.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwjzWOoEcLPqLrTM69hOj3VP-jv7mAeTUj89uCFYSik_jSkgV-sfrkeuwi3MyKj0pV66CB9rElr_LORGG1ec-GnxHNeNSYGQ8R7x_hnhJpAEddk9Gme6UeD5HeXE_6B09OHTDO0kG3l0/s1600/IMG_3699.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwjzWOoEcLPqLrTM69hOj3VP-jv7mAeTUj89uCFYSik_jSkgV-sfrkeuwi3MyKj0pV66CB9rElr_LORGG1ec-GnxHNeNSYGQ8R7x_hnhJpAEddk9Gme6UeD5HeXE_6B09OHTDO0kG3l0/s320/IMG_3699.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409934134866749618" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J4CYSfUbZz5cNaOorPuSgyIChUSwTXDkqr1NPidDac1yXER_4qM4favenvz75RinRndl2R54w9v18UdsLG-r6YhtnAn2Wo_EWOKQnz8zVqyuQhpri8JVsjWb_Mskq_WJkts7YBFxJGk/s1600/IMG_3691.JPG" style="text-decoration: none;"><br /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div><div><st1:country-region><st1:place><b><u><span style="font-family:Georgia;font-size:13.5pt;color:black;">Turkey</span></u></b></st1:place></st1:country-region><b><u><span style="font-family:Georgia;font-size:13.5pt;color:black;"> Brine</span></u></b><span style="font-family:Georgia;font-size:13.5pt;color:black;">:</span></div><div> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup kosher salt</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup light brown sugar</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 gallon vegetable broth or stock</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 Tbsp black peppercorns</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 1/2 tsp Allspice berries</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 tsp ground ginger</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 gallon ice water</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Combine all ingredients except ice water in a large pot over medium-high heat. Stir occasionally while bringing to a boil. Remove from heat, and let cool completely. When you are ready to start brining, combine with ice water in a large pot or bag and add turkey (breast side in first). Keep cool for 8 hours before cooking.</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhtHncLZVOIqNHU1iLIGf3brCxBcb0E22mQtUSLmTH_tDokANKD8_sZ6xYMd0FqI1BbIqG60gBGVwpfg3CxkeNZVbcEKw4ytjkP7Dwk7VojULnoLjogIWVDeyUz58c_r83gH27LeiVVE/s1600/IMG_3685.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhtHncLZVOIqNHU1iLIGf3brCxBcb0E22mQtUSLmTH_tDokANKD8_sZ6xYMd0FqI1BbIqG60gBGVwpfg3CxkeNZVbcEKw4ytjkP7Dwk7VojULnoLjogIWVDeyUz58c_r83gH27LeiVVE/s320/IMG_3685.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409928825683255874" /></a><br /></div><div>We used a huge freezer bag to keep the brine contained. It is much less mess the next morning.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kY_d0L7tvUfJfXCPygWIMKmmdPYXyVK9e3e3AKgjFv1BWuMvrfxv41L_xGcQ1tBppRtwtvAoLMZwaeTZsxzOc75lRxUMEkRly4HpQ9eYm8i0BfIGQgC338KDnzXeCHn8gQWbFzaHsl4/s1600/IMG_3686.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kY_d0L7tvUfJfXCPygWIMKmmdPYXyVK9e3e3AKgjFv1BWuMvrfxv41L_xGcQ1tBppRtwtvAoLMZwaeTZsxzOc75lRxUMEkRly4HpQ9eYm8i0BfIGQgC338KDnzXeCHn8gQWbFzaHsl4/s320/IMG_3686.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409921011223733522" /></a><br /></div><div>Make sure you take the air out of the bag, so the brine will cover the bird.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRnl8R7G4aDzUEV887OWpFhFlxsDwVrVDM3HJqIGfdP7EsiLllfGnIHvcfcuixW0Cxb0Gi9cx2-_2SE61exLwCZq0XFJGj5z7MiV7JXqDGV5Nlfmp-v8dQANsAib5up6KJmk5w_dc2-g/s1600/IMG_3687.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRnl8R7G4aDzUEV887OWpFhFlxsDwVrVDM3HJqIGfdP7EsiLllfGnIHvcfcuixW0Cxb0Gi9cx2-_2SE61exLwCZq0XFJGj5z7MiV7JXqDGV5Nlfmp-v8dQANsAib5up6KJmk5w_dc2-g/s320/IMG_3687.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409920624161520594" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="text-decoration: underline; "><b>Roasted Flour Turkey Gravy:</b></span></div><div><span class="Apple-style-span" style="text-decoration: underline;"><b><br /></b></span></div><div><span class="Apple-style-span" style=""><b style=""><span class="Apple-style-span" style="font-weight: normal;">If you want to make some excellent turkey gravy, try cooking your flour in the oven before adding it to your turkey juices. We do this ahead of time and store it in a freezer bag in the pantry.</span></b></span></div><div><br /></div><div><span class="Apple-style-span" style=""><b style=""><span class="Apple-style-span" style="font-weight: normal;">To make roasted flour, preheat oven to 325 degrees. Cover a baking sheet with about 2 cups of all purpose flour, and bake for 15 minutes or until flour is just beginning to brown. It will add a smoky flavor to gravy. I promise you won't want any other kind after trying it.</span></b></span></div><div><span class="Apple-style-span" style=""><b style=""><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghvjJBmU8cpUn2Uf5IoTw5Ak12iQH6IleNqZcVfW-dOeZPRpIyX5aRmfPlLRrgJqBEpMYxr4ol1B9y-lQVYfPLvMrMq15q4O11raqR6vdYSzUlmW3AzwhbnXUe0Za4IwMZr1MQvLWhLg/s1600/IMG_3679.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghvjJBmU8cpUn2Uf5IoTw5Ak12iQH6IleNqZcVfW-dOeZPRpIyX5aRmfPlLRrgJqBEpMYxr4ol1B9y-lQVYfPLvMrMq15q4O11raqR6vdYSzUlmW3AzwhbnXUe0Za4IwMZr1MQvLWhLg/s320/IMG_3679.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409920085906120498" /></a><br /></div><div><br /></div><div>Second Thanksgiving was very exciting, because we ordered a 4 lb. turduchen roll with pork dressing this year.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCxHAWwysbWiqmXD-AneGscnkgiM3660EAdejgRVt_eOcxWslBCD0yPuPpI4t4fjG_cjQK34CHmfel_T-YDDfnJsrShbqcOtA7mWE3JpedzVNtpCkPepGNTl-wYucBXZiRkrTJlGRtc8/s1600/IMG_3692.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCxHAWwysbWiqmXD-AneGscnkgiM3660EAdejgRVt_eOcxWslBCD0yPuPpI4t4fjG_cjQK34CHmfel_T-YDDfnJsrShbqcOtA7mWE3JpedzVNtpCkPepGNTl-wYucBXZiRkrTJlGRtc8/s320/IMG_3692.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409919516963337218" /></a><br /></div><div>Isn't she a beauty?!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzBlbSLkufRmqsvhmj9bBXawHnDjALBAghZC3L9sFhqFYOWAJJF8XGGQ9owIIthLwQIDZHZEYPuL4bZVU_xNkR5efoGyNx-VNh2rRbDi6TTd-LZ3mbQIE5bAu79yu5TRpxlIs6BMXx-k/s1600/IMG_3723.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzBlbSLkufRmqsvhmj9bBXawHnDjALBAghZC3L9sFhqFYOWAJJF8XGGQ9owIIthLwQIDZHZEYPuL4bZVU_xNkR5efoGyNx-VNh2rRbDi6TTd-LZ3mbQIE5bAu79yu5TRpxlIs6BMXx-k/s320/IMG_3723.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409918361976935938" /></a><br /></div><div>Right out of the oven with andouille sausage.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQJJ5tJpwxp-Mje_XxpFEB01eORevdizxQyzPMWZcD7mHgsriiJnIvGAowuT_dhAw4sunzNWeX6kCUqM4oBT6tqKPX7vCmB-09nDibbtZ-nbzwcyxQliNVmm4BehZ6TVPx9nCwFb8Afg/s1600/IMG_3734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQJJ5tJpwxp-Mje_XxpFEB01eORevdizxQyzPMWZcD7mHgsriiJnIvGAowuT_dhAw4sunzNWeX6kCUqM4oBT6tqKPX7vCmB-09nDibbtZ-nbzwcyxQliNVmm4BehZ6TVPx9nCwFb8Afg/s320/IMG_3734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409917451635852738" /></a><br /></div><div>My brother requested these breadsticks, but I did not make them. They turned out pretty yummy, but I think a thinner breadstick would work better. The basic ingredients are bread, bacon, and parmesan cheese. You know what they say...everything is better with bacon!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignGRuEBlSUr4-ONb1275fEW5NHrqZoDEE_-luW1Wu4nWkCH9sde_mso2ttq9_8tGUdCUS4qNvXyPQI26slph2QLSqXMZLql6uDLVeTcOonNRpYrIPdBwnf2RiAvJnDV8f6c_GnQgwe64/s1600/IMG_3697.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignGRuEBlSUr4-ONb1275fEW5NHrqZoDEE_-luW1Wu4nWkCH9sde_mso2ttq9_8tGUdCUS4qNvXyPQI26slph2QLSqXMZLql6uDLVeTcOonNRpYrIPdBwnf2RiAvJnDV8f6c_GnQgwe64/s320/IMG_3697.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409917031053650386" /></a><br /><div><p class="MsoNormal"><b><u><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Dirty Rice</span></u></b><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 stick butter</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 cups converted rice</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 cup celery, chopped</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 cups yellow or white onion, chopped</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 cup green bell pepper, chopped</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 Tbsp garlic, minced</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">4 Tbsp parsley, chopped</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Georgia;font-size:180%;"><span class="Apple-style-span" style=" ;font-size:18px;"><i>4 tsp Creole seasoning</i></span></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 quart water</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Turkey giblets, liver, etc.</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Put the turkey parts in water, bring to a boil and simmer for 30 minutes. (skim off the scum that will rise to the top, yes I know it is not the best part of cooking) Let the pot cool and remove any meat on bones. Mince the meat you took off the bones and return to the water. Set this aside for now. Melt butter in a dutch oven, add rice and cook until brown. Add onions, garlic, celery, bell pepper, and parsley; cooking until transparent. Now put the meat and its broth on the burner again and heat. Add in the rice mixture. The water should just cover the rice (about 1 inch, add extra water if needed). Add Creole seasoning, bring to a boil, and cook until water is almost evaporated. Stir occasionally to prevent sticking. Cover and cook on low for about 25 minutes. Remove from the heat and let sit for another 15 minutes. Fluff before serving.</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02zmRqZIK0_706VmlA2NngW2P0hZx3Rvp8WGv9W8KF1s6GVyScQzAT-i1RPntivSK9H97zNMzbM9NlrmFT4qRsuz8DfBJIv5f07xmTjo2YxHUU3UiS1bRF3qXpDJcgRf48YBbnP6Xb-8/s1600/IMG_3746.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02zmRqZIK0_706VmlA2NngW2P0hZx3Rvp8WGv9W8KF1s6GVyScQzAT-i1RPntivSK9H97zNMzbM9NlrmFT4qRsuz8DfBJIv5f07xmTjo2YxHUU3UiS1bRF3qXpDJcgRf48YBbnP6Xb-8/s320/IMG_3746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409916317545220242" /></a><br /><div><br /></div><div><p class="MsoNormal"><b><u><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Green Beans with Brown Butter and Pecans</span></u></b><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 lb fesh green beans, ends removed</span></i></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup butter</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup chopped pecans</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Cook green beans in water over medium-high heat until tender. In a small skillet, melt butter over medium heat. Cook butter until browned (tilt pan). Add pecans, and cook another 2-3 minutes to toast. Add butter mixture over drained beans. Toss to coat and serve.</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Georgia;font-size:180%;"><span class="Apple-style-span" style=" ;font-size:18px;"><i><br /></i></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Georgia;font-size:180%;"><span class="Apple-style-span" style="font-size:18px;"><i>I also did a variation on this recipe using balsamic vinegar, extra virgin olive oil and red onions. Cook the beans as usual and drain. Saute' thinly sliced red onions (1/2 cup) on medium-high heat. Add in a few Tbsps of balsamic vinegar to coat and cook another minute or so. Pour about 1 Tbsp of olive oil and 2 Tbsp or balsamic vinegar over the green beans; toss to coat. Fold in onions and serve.</i></span></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg8X-v1NDbZl6KAjKuh80kyIE3PZsshhs2zVdg-PT0zmpu4HxrqtggQc3vm2er3i09X6RFeQzOSQfPuRBaeqi2aPQ1-crZNM6aGd7scuUNyqJxlhe54Ga3nZdQqE17DuwMKnGu6Hje-E/s1600/IMG_3744.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg8X-v1NDbZl6KAjKuh80kyIE3PZsshhs2zVdg-PT0zmpu4HxrqtggQc3vm2er3i09X6RFeQzOSQfPuRBaeqi2aPQ1-crZNM6aGd7scuUNyqJxlhe54Ga3nZdQqE17DuwMKnGu6Hje-E/s320/IMG_3744.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409915303621725474" /></a><br /></div><div><p class="MsoNormal"><b><u><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Papa Smitty's Cream Cheese Mashed Potatoes</span></u></b><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">2 lbs baking potatoes, peeled and quartered</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">3 oz. cream cheese</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">3 oz. sour cream</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/4 cup butter, melted</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 tsp salt</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/4 tsp pepper</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">chopped fresh parsley</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">In a large pot on high heat, boil potatoes in water. Reduce heat to medium and simmer about 25 minutes until potatoes are tender. Drain and mash. For extra creamy potatoes (as if these need it), use a potato ricer first. Add in cream cheese, sour cream, butter, salt and pepper. Use a hand mixer until well blended. Fold in parsley and serve.</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzmbji_1PJXiKfYs90W0LM-NSv2ad8nK2KIA3d2ZH-dShWzsWBCO2vCAmR9FMwPG5OqZmpv3b0ofI-a4IpviMc7nlAqe84eEbC1KxhmU8YHLpCOXFstouJhEtu-cnqnb9ew9evdAxfr4/s1600/IMG_3753.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzmbji_1PJXiKfYs90W0LM-NSv2ad8nK2KIA3d2ZH-dShWzsWBCO2vCAmR9FMwPG5OqZmpv3b0ofI-a4IpviMc7nlAqe84eEbC1KxhmU8YHLpCOXFstouJhEtu-cnqnb9ew9evdAxfr4/s320/IMG_3753.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409914418269324818" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><p class="MsoNormal" style="text-align: left;"><b><u><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Kristin's Cranberry Relish</span></u></b><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Ingredients:</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 1/2 cups Granny Smith apples, peeled and chopped</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 cup brown sugar</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/2 cup white grape juice</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 tsp ginger</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 tsp ground cinnamon</span></i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1/4 tsp ground cloves</span></i></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">1 12 oz. package fresh cranberries</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: left;"><i><span style=" ;font-family:Georgia;font-size:13.5pt;color:black;">Combine all ingredients in a saucepan on medium-high heat. Bring to a boil, reduce heat to low and simmer until thick (15 minutes). Stir occasionally. Mixture should be able to coat a spoon. Cool completely and store for at least 8 hours. It is at its best 24 hours after creation.</span></i><span style="font-family:Georgia;font-size:13.5pt;color:black;"><o:p></o:p></span></p></span></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj_hgXLC77qKh1RwqHnV2pQDM-smjJsbPVcScVln4svgjNON7E0z7h-A3Wj719B1uAPSEKRZ62OaAMp52mQbGi0Dn5grvVv-PIKfe3uHF2VbCabDdTWMJYezEaO6DftUeYv6bVo6PewQ/s1600/IMG_3680.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpj_hgXLC77qKh1RwqHnV2pQDM-smjJsbPVcScVln4svgjNON7E0z7h-A3Wj719B1uAPSEKRZ62OaAMp52mQbGi0Dn5grvVv-PIKfe3uHF2VbCabDdTWMJYezEaO6DftUeYv6bVo6PewQ/s320/IMG_3680.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409913299941721570" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_tgZat78sgyk0HlAh_nWIw4fCJnKynRbAZb0wsROo2duxQ5N5ZHl20n1066CNwORtNGXeYzbnse89KPvMutadfxjQTxZOCzp1xpMjArifsIIPUHSRgJlG0yu5nuj2dmG1BGKoCHkvwc/s1600/IMG_3737.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_tgZat78sgyk0HlAh_nWIw4fCJnKynRbAZb0wsROo2duxQ5N5ZHl20n1066CNwORtNGXeYzbnse89KPvMutadfxjQTxZOCzp1xpMjArifsIIPUHSRgJlG0yu5nuj2dmG1BGKoCHkvwc/s320/IMG_3737.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409912753484971170" /></a><br /></div><div><span class="Apple-style-span" style="text-decoration: underline;"><b>Ambrosia Salad:</b></span></div><div><span class="Apple-style-span" style="text-decoration: underline;"><b><br /></b></span></div><div><span class="Apple-style-span" style=""><b style=""><span class="Apple-style-span" style="font-weight: normal;"><i>Ingredients:</i></span></b></span></div><div><i>(any fresh fruits can be used for this easy recipe)</i></div><div><i><br /></i></div><div><i>1 pineapple, chopped</i></div><div><i>1 15 oz can mandarin oranges, drained</i></div><div><i>1 chopped Granny Smith apple</i></div><div><i>1 chopped red apple</i></div><div><i>1/4 cup shredded coconut</i></div><div><i>1/2 cup sliced maraschino cherries</i></div><div><i>1 cup chopped pecans</i></div><div><i>1/2 cup raspberries</i></div><div><i>1/2 cup sliced grapes</i></div><div><i>1/4 cup fresh lemon juice</i></div><div><i>1 8 oz carton of whipped topping</i></div><div><i><br /></i></div><div><i><br /></i></div><div><i>In a large bowl, combine all fruits and coconut. Drizzle lemon juice over the fruit and toss to coat. Toast pecans for about 2 minutes on medium-high heat and let cool. Once cooled, fold in pecans. Drain any liquid that has accumulated at the bottom of the bowl. Slowly fold in whipped topping. You may not need the entire container to cover the fruit entirely. Serve chilled.</i></div><div><i><br /></i></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKujTSgsoc_19WSwnLVU6uc4dDD4K0nFJrI94pAngGob_i3-39uLGtq8VOqhcMSgWuRAkEx91dzUBpIBJSsr_zrJnjVgFDaA0EQXTcNqdseCEw13D_DWNw55nLQsGeBEf8yq_HxutpaIg/s1600/IMG_3749.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKujTSgsoc_19WSwnLVU6uc4dDD4K0nFJrI94pAngGob_i3-39uLGtq8VOqhcMSgWuRAkEx91dzUBpIBJSsr_zrJnjVgFDaA0EQXTcNqdseCEw13D_DWNw55nLQsGeBEf8yq_HxutpaIg/s320/IMG_3749.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409912284978711762" /></a><br /></div><div><br /></div><div>Now that's a meal to be thankful for! Pepto bismol shots for everyone!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxh1puc-QZrDZrIxezwwf6FuFEARaTmeB1M9-1VcrGHAuvvxE0epTFcn3DffD44Tm0enI_uoCdSDMmsaoWsrf7whGZthleXY9XhaDuxawhdxxPL05MSl3WgZt3O_YzNFuWBbb-wqC-3b4/s1600/IMG_3757.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxh1puc-QZrDZrIxezwwf6FuFEARaTmeB1M9-1VcrGHAuvvxE0epTFcn3DffD44Tm0enI_uoCdSDMmsaoWsrf7whGZthleXY9XhaDuxawhdxxPL05MSl3WgZt3O_YzNFuWBbb-wqC-3b4/s320/IMG_3757.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409911738979189666" /></a><br /><div><i><span class="Apple-style-span" style="font-size: medium;">Thanksgiving #1 Menu:</span></i></div><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size: medium;">Brined turkey</span></span></div><div><i><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Roasted Flour Turkey Gravy</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Mashed Potatoes</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Cornbread Dressing</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Balsamic Green Beans with Red Onion</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Dinner Rolls</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Kristin's Cranberry Relish</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Ambrosia Salad</span></p> <span class="Apple-style-span" style="font-family:'Times New Roman';"><span class="Apple-style-span" style="font-size: medium;">Pumpkin Pie</span></span></i></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';"><i><span class="Apple-style-span" style="font-size: medium;"><br /></span></i></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';"><i><span class="Apple-style-span" style="font-size: medium;">Thanksgiving #2 Menu:</span></i></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';"><i><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Gorgonzola Figs with Balsamic Glaze</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Crab Bisque</span></p><p class="MsoNormal"><span><span class="Apple-style-span" style="font-size: medium;">Turduchen with Pork Dressing</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Andouille</span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size: medium;">Dirty Rice</span></span></p><p class="MsoNormal"><span><span><span class="Apple-style-span" style="font-size: medium;">Papa Smitty's </span></span><span class="Apple-style-span" style="font-size: medium;">Creamy Mashed Potatoes</span></span></p><p class="MsoNormal"><span><span class="Apple-style-span" style="font-size: medium;">Green beans with Pecan Butter</span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size: medium;">Ambrosia Salad</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span><span><span class="Apple-style-span" style="font-size: medium;">Kristin's </span></span><span class="Apple-style-span" style="font-size: medium;">Cranberry Relish</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;">Dinner Rolls</span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size: medium;">Pecan Pie</span></span></p><p class="MsoNormal"><span><span class="Apple-style-span" style="font-size: medium;">Coffee</span></span></p></i></span></div><div><i><br /></i></div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com6tag:blogger.com,1999:blog-3017815899988864210.post-65371578920703405742009-11-16T16:27:00.020-06:002009-11-16T19:32:26.852-06:00Creole Mustard Cornish HensShouldn't everyone get their own birdy to eat? Cornish hens are inexpensive and super tasty. They taste just like chicken I swear. *wink*<br /><br />If you don't already enjoy these once in a while, pick some up and try them out.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcn6lBefLeSE-GBooZA-Vt8hljWUUYXNTpa8B-o0p2JyuW8bfrLq6iGi1xNyCf2927NZLO3RP68Vn_fLq5MujvswEEl4LA7kHcorPoaW03aZ40Z-Q0bsxKHmYwLCPDWJShPX4r4E0eas/s1600/IMG_3403.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404842790928958242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcn6lBefLeSE-GBooZA-Vt8hljWUUYXNTpa8B-o0p2JyuW8bfrLq6iGi1xNyCf2927NZLO3RP68Vn_fLq5MujvswEEl4LA7kHcorPoaW03aZ40Z-Q0bsxKHmYwLCPDWJShPX4r4E0eas/s320/IMG_3403.JPG" /></a>Aren't they tasty looking?!<br /><br />Ingredients:<br /><br />2-3 Cornish hens<br />1/8 cup lemon juice<br />1/8 cup melted butter<br />2 Tbsps chopped basil<br />2 Tbsps chopped thyme<br />2 Tbsps chopped tarragon<br />2 Tbsps minced garlic<br />salt<br />black pepper<br />Creole seasoning<br />2 Tbsps Creole mustard<br />1 tsp honey<br /><br />Directions:<br /><br />Preheat the oven to 400 degrees. You will need a roasting pan with a lip to catch the juices.<br /><br />While it is heating, rinse your hens. If there are goodies inside, remove them. You could freeze them for later or chunk them. Livers and such make good dirty rice.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxGt34NRA9vPy32xQu8zfFk8cTEvgQZ3eJCzDh4rCcuLGrY8RNHqQHLJfAEHZfoH8rPwYEeq6p8m54MeLV4-Afy22IxRhYhO6EpIGo7k51H43LzYcNXtJN0e9YR9BTdSiklFK0AWHpSs/s1600/IMG_3405.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404842244819082402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxGt34NRA9vPy32xQu8zfFk8cTEvgQZ3eJCzDh4rCcuLGrY8RNHqQHLJfAEHZfoH8rPwYEeq6p8m54MeLV4-Afy22IxRhYhO6EpIGo7k51H43LzYcNXtJN0e9YR9BTdSiklFK0AWHpSs/s320/IMG_3405.JPG" /></a> </div><div>Now, pat the hens dry so your herbs and butter mixtures will stick.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi183JHPLO6HxnshFoyGEmUiG0fUSwZ_8LpBjtUdHhG6YoAXqBFeCfqEuhogb0EAvMx7sERPiVYRx3Zd8RZG-LVJMGv1irvjA2QK36L6KvoYKph8xCf8UepaccQrfqelXO2-4wfRUCscSU/s1600/IMG_3406.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404841732644981746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi183JHPLO6HxnshFoyGEmUiG0fUSwZ_8LpBjtUdHhG6YoAXqBFeCfqEuhogb0EAvMx7sERPiVYRx3Zd8RZG-LVJMGv1irvjA2QK36L6KvoYKph8xCf8UepaccQrfqelXO2-4wfRUCscSU/s320/IMG_3406.JPG" /></a><br /><br />Rub lemon juice and butter over each chicken and under the breast skin.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvptvaKNQ_qqHRnPT6gGhyPRukjXKMc3sJ55miZLaLshQu2KHSPWtOHBRtR-Wuoyv8cyWyU8wgq8TulePDtdlYkZ5-idLyl907h3fIpoETGTCiJROyUSg9cudkVeDDZfVY6z6iZo2sY8/s1600/IMG_3411.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404835128712542706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvptvaKNQ_qqHRnPT6gGhyPRukjXKMc3sJ55miZLaLshQu2KHSPWtOHBRtR-Wuoyv8cyWyU8wgq8TulePDtdlYkZ5-idLyl907h3fIpoETGTCiJROyUSg9cudkVeDDZfVY6z6iZo2sY8/s320/IMG_3411.JPG" /></a></div><div><br />Season your birds lightly with salt, pepper, and Creole seasoning. Combine herbs in a small bowl and rub a small amount on to the breast of each hen.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj899HaTD0jdwRONFYhXJhn4OHTQHOzOCDIEhScH-8Xeve_GJCsMA7ImBftpfbYP0OmO11UxP0QnsHiHOYrvIw6FAUiUB4jQd0PNdV3VJR71GXR1b0tEWB5RnCz1US7lRYmfraXp-b3qKw/s1600/IMG_3413.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404834625343588226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj899HaTD0jdwRONFYhXJhn4OHTQHOzOCDIEhScH-8Xeve_GJCsMA7ImBftpfbYP0OmO11UxP0QnsHiHOYrvIw6FAUiUB4jQd0PNdV3VJR71GXR1b0tEWB5RnCz1US7lRYmfraXp-b3qKw/s320/IMG_3413.JPG" /></a><br />Use the rest of the herbs inside and out on the remaining parts of the hens.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJ6nSjHCJt4GDMjbwkx0YoXAqTYiAYIdPDZWiBovcfllZGyQgL-Pg68zyssA6wi2AB_NqI5s_w0Dukj5POGKMRJYrsdjfJokknYaBHVgUoKYprBqX2KKpi64v6Gvyzj3-SbC8Kx-d9nY/s1600/IMG_3415.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404833838567602546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJ6nSjHCJt4GDMjbwkx0YoXAqTYiAYIdPDZWiBovcfllZGyQgL-Pg68zyssA6wi2AB_NqI5s_w0Dukj5POGKMRJYrsdjfJokknYaBHVgUoKYprBqX2KKpi64v6Gvyzj3-SbC8Kx-d9nY/s320/IMG_3415.JPG" /></a><br />Roast the hens uncovered for 30-40 minutes or until they are golden brown and cooked through. During the roasting time, combine mustard and honey. Use a pastry brush to baste the tops and legs of each bird.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCiRJqOz_deezyWqAi7jxqs3rMd7hXgmhCoa69c6I-KYz4dHd7fzKLwoRzvRTK6lyBoY_a1YCFKuvISOM4XZ30Y0kBpqvVS3IkTL-2bUhurM9J0iZgi7uk_K8scTLZ9gMNdkYW7Nkw00/s1600/IMG_3416.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404833348681184610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCiRJqOz_deezyWqAi7jxqs3rMd7hXgmhCoa69c6I-KYz4dHd7fzKLwoRzvRTK6lyBoY_a1YCFKuvISOM4XZ30Y0kBpqvVS3IkTL-2bUhurM9J0iZgi7uk_K8scTLZ9gMNdkYW7Nkw00/s320/IMG_3416.JPG" /></a><br />Bake for another 5-10 minutes, until the glaze is golden brown. Ours got a bit crusty because of the amount of herbs but was still delicious. We also took the liquid from the hens along with the same herbs in the recipe and added it to a long grain rice. It was excellent!<br /><br /><br />There are lots of ways to cook up these birds, so try our recipe or make up your own new creation and tell me about it. Happy cooking!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlOEuqOJzLM097nc1oZZW5W2_ciqtBhIhxE5TxhTTheUZ1Vwm9INZb-8t671qhrvBdxvjZpz87m3ZwIWbb9ZfrICCkEE0fe032HMCopR9ct93ktW2Fs62_lRTfoMPE9tYx4fdEzookxg/s1600/IMG_3419.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404832171110818242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlOEuqOJzLM097nc1oZZW5W2_ciqtBhIhxE5TxhTTheUZ1Vwm9INZb-8t671qhrvBdxvjZpz87m3ZwIWbb9ZfrICCkEE0fe032HMCopR9ct93ktW2Fs62_lRTfoMPE9tYx4fdEzookxg/s320/IMG_3419.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-79502612074745456512009-10-28T17:00:00.004-05:002009-10-28T17:22:46.965-05:00The Crock Pot Chronicles: Slap Ya Mama Pot Roast and Maque ChouxI love Maque Choux with shredded pork, but this week pot roast was on sale. So, beef is what's for dinner tonight!<br /><br />I've been experimenting with the slow cooker enough now to be able to create my own one pot meals. This one turned out so good that we fought over the leftovers.<br /><br />Ingredients:<br />2 lbs (1.5-2.5 range) beef chuck roast<br />1-2 Tbsp cajun seasoning<br />10 oz. frozen whole kernel corn<br />1 large green bell pepper, chopped<br />1 medium white or yellow onion, chopped<br />1 tsp sugar<br />1-2 tsp hot pepper sauce<br />1/4 tsp black pepper<br />1 14.5 oz. can diced tomatoes, undrained<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9nAISrmlyBTGHQFIfrlaWTfYNFM-Xl8W8Ma-qS5_eYE2MVjt3yr8fjjZ4b1UnPAvIuNLo35Fv3ac8hTTmP22Smxkt7uSryKcEhYzvbQdru6GDi7ltFxXg0kMPH7UPglAJCGPZsuLbPo/s1600-h/100_3115.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397775331922941906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9nAISrmlyBTGHQFIfrlaWTfYNFM-Xl8W8Ma-qS5_eYE2MVjt3yr8fjjZ4b1UnPAvIuNLo35Fv3ac8hTTmP22Smxkt7uSryKcEhYzvbQdru6GDi7ltFxXg0kMPH7UPglAJCGPZsuLbPo/s320/100_3115.JPG" /></a><br />1. Trim fat from the roast. Sprinkle Cajun seasoning evenly over all sides of the meat. Make sure to press it in. Place in a slow cooker that is at least 4 quarts.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9JhIZ8mYcwCI2E3XXWl1H-p7Q_hb8ETgAEZ6jW5exR3n5o9ThWWoZ0b_PJOQmztNDiojyFjJ9q5bAjGe5qDDiEXthiduw49_YqI1ftJ3NAIjKjo2-rDkqC3lGRDGvCsRs_l1VrwwQoU/s1600-h/100_3118.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397775035771843330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9JhIZ8mYcwCI2E3XXWl1H-p7Q_hb8ETgAEZ6jW5exR3n5o9ThWWoZ0b_PJOQmztNDiojyFjJ9q5bAjGe5qDDiEXthiduw49_YqI1ftJ3NAIjKjo2-rDkqC3lGRDGvCsRs_l1VrwwQoU/s320/100_3118.JPG" /></a> </div><div>2. Add corn, bell pepper, onion, sugar, hot sauce, and black pepper. Pour tomatoes over this mixture and cover.</div><div> </div><div>3. Cook on low for 8-10 hours (for high heat, half the time).</div><div> </div><div><br />We have been buying Abita's seasonal Pecan beer, and I must say it is absolutely wonderful. Maybe the beer fairy will see this and send me some! A girl can dream.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2stH83oj-2mZUcVVUiDN08IDTMk90E-TeIMYBkpMKv4-hLHBqhPs_ExFbD5TV_0i6z0cpRLECFUKu89zmmSw6wBfEZ4ZzPb4cZuO3RMbe7ABCICLCMYAKZsLnuLsz3yhcxXRw1u0uaI/s1600-h/100_3120.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397774826355590498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2stH83oj-2mZUcVVUiDN08IDTMk90E-TeIMYBkpMKv4-hLHBqhPs_ExFbD5TV_0i6z0cpRLECFUKu89zmmSw6wBfEZ4ZzPb4cZuO3RMbe7ABCICLCMYAKZsLnuLsz3yhcxXRw1u0uaI/s320/100_3120.JPG" /></a><br />Grab your Abita and serve beef over maque choux (dish up the corn mixture with a slotted spoon to discard excess liquid).<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23y1W2q2K9hiEiFqUbvkaeHAXjvj0vfrK8U8WFheaIHBA7TfMHi-zYkEPRp_yda3nPPZ8JPlQ6V9tk6zzcYfgjL4doUCcbCD0Rhtkq86A-cKuhD7cvHRg0UQT3-NUhvwdmduTdTc0zB8/s1600-h/100_3125.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397774609861899842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23y1W2q2K9hiEiFqUbvkaeHAXjvj0vfrK8U8WFheaIHBA7TfMHi-zYkEPRp_yda3nPPZ8JPlQ6V9tk6zzcYfgjL4doUCcbCD0Rhtkq86A-cKuhD7cvHRg0UQT3-NUhvwdmduTdTc0zB8/s320/100_3125.JPG" /></a><br /><br />YUMMY!<br /><br /><div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com2tag:blogger.com,1999:blog-3017815899988864210.post-85419935499973632842009-10-20T15:22:00.004-05:002009-10-20T15:53:56.013-05:00The Crock Pot Chronicles: Two for One Special- Spicy Sloppy Joe's/Taco Salad<div><br /></div><div><br /></div><div>What could be better than a slow cooker recipe for saving you time? How about a slow cooker recipe that makes a second, different meal the next night. That's right...here we go.</div><div><br /></div><div>Day 1- Spicy Sloppy Joe's</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>2 lbs ground beef</div><div>2 16 oz jars of salsa (Pace or the store brand works really well, even though I'm a snob and won't eat it by itself)</div><div>3 cups sliced mushrooms</div><div>3 large carrots, shredded</div><div>1 1/2 cups chopped red bell pepper</div><div>1/3 cup tomato paste</div><div>2 tsp dried basil</div><div>1 tsp dried oregano</div><div>1/2 tsp salt</div><div>1/4 tsp cayenne pepper</div><div>4 cloves garlic, minced</div><div>6 wheat kaiser rolls</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5WyUBvwrt4Edx0c1mZ1qE3_fHSBNub0e3wHXJzkdI7DfcqlQgx0Lc4Ocw3_roYWk_j6P2n2x-rccQqdU_MSB-IY8gURTe-kNWFtsJ74SPHcbTpls4k_f2K-v28cwmXc6aNM8rfz5E4Z0/s1600-h/IMG_2612.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5WyUBvwrt4Edx0c1mZ1qE3_fHSBNub0e3wHXJzkdI7DfcqlQgx0Lc4Ocw3_roYWk_j6P2n2x-rccQqdU_MSB-IY8gURTe-kNWFtsJ74SPHcbTpls4k_f2K-v28cwmXc6aNM8rfz5E4Z0/s320/IMG_2612.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394782436010533122" /></a><br /><div>Directions:</div><div><br /></div><div>1. In a large pot or skillet, cook beef over medium heat until browned (break into small chunks). Drain off fat.</div><div><br /></div><div>2. In 5 quart slow cooker or larger, combine beef and all ingredients (except of course the rolls!).</div><div><br /></div><div>3. Cover and cook on low heat for 8-10 hours (half the time for high setting).</div><div><br /></div><div>4. Reserve unused meat mixture for tomorrow's dinner.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNojXcfvmgfIZ70PMq_yo2uz4-XSJiwY81wozWGOebf1mASHpcY6wpg8STRjqa_Wp0C7RUDAKfj0MCCX3MiZDUmfndTfzfNKHntALKvZYtRxfMBxfB7dKNO_F4h5FaMNy-sTnH5v8t364/s1600-h/IMG_2615.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNojXcfvmgfIZ70PMq_yo2uz4-XSJiwY81wozWGOebf1mASHpcY6wpg8STRjqa_Wp0C7RUDAKfj0MCCX3MiZDUmfndTfzfNKHntALKvZYtRxfMBxfB7dKNO_F4h5FaMNy-sTnH5v8t364/s320/IMG_2615.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394782112944418466" /></a><br /></div><div>5. Serve Sloppy Joe mix on kaiser rolls. I suggest toasting the rolls to keep them from getting soggy. We served ours with mustard potato salad and pickles.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m8HgI7E9wxZYaUnDnsTgJDV9MGn887iBgU5ScFfKfXrM5xviNQYDYXmrDMsf8PkMm3zS96SydU4GtUt34b_6o0364aIaeOfCAZYW6IkOO-eNzjcG07aojhFLTJhO1kyCzf3RD1DeZeg/s1600-h/IMG_2634.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m8HgI7E9wxZYaUnDnsTgJDV9MGn887iBgU5ScFfKfXrM5xviNQYDYXmrDMsf8PkMm3zS96SydU4GtUt34b_6o0364aIaeOfCAZYW6IkOO-eNzjcG07aojhFLTJhO1kyCzf3RD1DeZeg/s320/IMG_2634.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394781708721902882" /></a><br /></div><div>Day 2- Taco Salad</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>Reserved meat mixture (5 cups)</div><div>1 15 oz can black beans, rinsed and drained</div><div>1 tsp taco seasoning*</div><div>9 cups torn iceberg lettuce</div><div>corn chips</div><div>shredded cheddar cheese</div><div>1-2 tomatoes, chopped</div><div>sour cream</div><div><br /></div><div>*If you don't have taco seasoning, here's what is in it... onion powder, salt, chili powder, crushed red pepper, garlic powder, oregano, cumin. I do about equal parts of these to get my seasoning.</div><div><br /></div><div>Directions:</div><div><br /></div><div>1. In a large saucepan, stir together meat mixture, beans, and seasoning. Heat to boiling; reduce heat and simmer for about 10 minutes.</div><div><br /></div><div>2. Serve by layering lettuce and corn chips in a shallow bowl. Add some of the meat mixture and top with cheese, tomatoes and sour cream.</div><div><br /></div><div>Each recipe makes about 6 servings. Enjoy!</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcwR_O7MELC3EmSKaAS1TuCXWXwLXOL_Umfhyphenhyphenn3VCk0WOyk9HTEcxRFw9y-J44IOEYc7qqyzycZItGktgzixi2_KNSimlvHximJzLex8-otOHRAAsD8Ng3xnVN7jXBizVT7VBCRlgCMY/s1600-h/IMG_2636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcwR_O7MELC3EmSKaAS1TuCXWXwLXOL_Umfhyphenhyphenn3VCk0WOyk9HTEcxRFw9y-J44IOEYc7qqyzycZItGktgzixi2_KNSimlvHximJzLex8-otOHRAAsD8Ng3xnVN7jXBizVT7VBCRlgCMY/s320/IMG_2636.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394781352715891218" /></a><br /></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-12486237339069085842009-10-19T10:51:00.002-05:002009-10-19T11:06:17.870-05:00The Crock Pot Chronicles: White Chicken Chili<div>Perhaps you are saying to yourself, "Chili can't have beans in it, much less be white," but that would be like saying gumbo can't be gumbo unless it has okra. So, be adventurous and expand your chili horizons with this simple crock pot recipe.</div><div><br /></div><div>Ingredients:</div><div>1 Tbsp extra virgin olive oil</div><div>3 lbs chicken breast meat (or whatever you have) cut into bite-sized pieces</div><div>2 medium white onions, chopped</div><div>3 cloves of garlic, minced</div><div>2 cans (14 oz) fat free, sodium free chicken broth</div><div>4 cans (15.5 oz) cannellini beans or great northern beans rinsed and drained</div><div>1 can (4.5 oz) chopped green chilis</div><div>1 tsp salt</div><div>1 tsp ground cumin</div><div>3/4 tsp oregano</div><div>1/2 tsp chili powder</div><div>1/2 tsp black pepper</div><div>1/8 tsp ground cloves</div><div>1/8 tsp cayenne pepper</div><div>shredded cheddar cheese</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIE8AFwZwwfSmZe2BmXrERSe61Ye8cjmjWH5Qimcw-yD5nZpYQNCWy_97nhS1wsqgpCug-YQDsZY-IYC7zNNx_etxbXE6s4YpvCWb6hFvwdir5qLGb4lQr5Xm4cC7kkXfglgMMePzfug/s1600-h/IMG_2823.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIE8AFwZwwfSmZe2BmXrERSe61Ye8cjmjWH5Qimcw-yD5nZpYQNCWy_97nhS1wsqgpCug-YQDsZY-IYC7zNNx_etxbXE6s4YpvCWb6hFvwdir5qLGb4lQr5Xm4cC7kkXfglgMMePzfug/s320/IMG_2823.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394340232259895218" /></a><br /><div>Directions:</div><div><br /></div><div>1. Heat olive oil in a large pan or pot over medium-high heat. Add in chicken pieces, onion and garlic. Saute until the chicken is lightly browned and the onions are clear (5-7 min).</div><div><br /></div><div>2. Transfer meat, onions, and garlic to the slow cooker and add all other ingredients. Stir to combine.</div><div><br /></div><div>3. Cover and cook on low for 4-6 hours. Uncover and cook for another hour, stirring occasionally. Serve with biscuits and topped with cheddar cheese if desired.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSLcJL-4irVMv1bY7SqHfZKzLjP_P2ELv3FILPjZdjbV4QGhzRY09exLGS0A2CHOzDLAy1fLWMxs6RUUngww8XG_JIK2KdSSQ60zroZJ05wtUA-j42hGSSdmKTCnOJQgaUz9oe1sdvf8/s1600-h/IMG_2830.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSLcJL-4irVMv1bY7SqHfZKzLjP_P2ELv3FILPjZdjbV4QGhzRY09exLGS0A2CHOzDLAy1fLWMxs6RUUngww8XG_JIK2KdSSQ60zroZJ05wtUA-j42hGSSdmKTCnOJQgaUz9oe1sdvf8/s320/IMG_2830.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394339759066526402" /></a><br /></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-79597486489226976472009-08-04T20:44:00.017-05:002009-11-16T19:35:53.682-06:00OKRAhoma!<em>I'll admit the title is not my best, but can't you just imagine me singing this in the kitchen while I work? "Oh OKRAhoma, where the okras get fried up in a pan..."</em><br /><br /><em>Lagniappe trivia: Okra is also called gumbo. This is where gumbo, the stew, gets its name. Try asking for that at the grocery store!</em><br /><br /><br /><strong>Andouille and Fried Okra</strong><br /><strong><br /></strong>Ingredients: (okay get a pen, this is hard to remember)<br />1 lb andouille sausage<br />1 lb okra<br />1 Tbsp olive oil or crisco<br />1/3 cup panko bread crumbs<br />3 tsp cajun seasoning (Slap Ya Momma HOT)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC7IucR0jlQcggjzNTW53u4pApLLYLyGSRQhwmUa_jtL3JFIjcrDl_MSm5Ro8_MED1tq01jQiOUtrqXOGTDq3zbVaaKQpIr_c3UE2t7A5HyGww5LXMahMUR9P9Ndc3vE-k0ONlmvm9SM/s1600-h/IMG_1677.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366296048580299730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC7IucR0jlQcggjzNTW53u4pApLLYLyGSRQhwmUa_jtL3JFIjcrDl_MSm5Ro8_MED1tq01jQiOUtrqXOGTDq3zbVaaKQpIr_c3UE2t7A5HyGww5LXMahMUR9P9Ndc3vE-k0ONlmvm9SM/s320/IMG_1677.JPG" /></a> Cut the andouille into 1/4"-1/2" slices.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYP5iHap1g9blG6LzPPaCWSWW1c6kZLhazXyYUwNpXqvIYUXMZRJ3K_TOMxk9cJCecfaT0tOB49DfpXwe6OgYc8rmp2zx9jmyvXmsMAC1brp0ZBHYeGWW4gJmjO3x-XXe83FrclCl2LQ/s1600-h/IMG_1707.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366295543937605234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYP5iHap1g9blG6LzPPaCWSWW1c6kZLhazXyYUwNpXqvIYUXMZRJ3K_TOMxk9cJCecfaT0tOB49DfpXwe6OgYc8rmp2zx9jmyvXmsMAC1brp0ZBHYeGWW4gJmjO3x-XXe83FrclCl2LQ/s320/IMG_1707.JPG" /></a> The okra gets cut into 1/2" pieces.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9FxE7CE4MnUNSLPaCWLi6u1pNAePV6U7tpTqQA4Smd6SX7pJ0e1u8t32QGgE2mvC79MHgPwEkLnMa1R2NQhDzSBYvTkNIfT0XBtx4vRRvSTYw0qMsMOpqtkRL2plUtiWSvV__WUyY1U/s1600-h/IMG_1704.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366295132456125282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9FxE7CE4MnUNSLPaCWLi6u1pNAePV6U7tpTqQA4Smd6SX7pJ0e1u8t32QGgE2mvC79MHgPwEkLnMa1R2NQhDzSBYvTkNIfT0XBtx4vRRvSTYw0qMsMOpqtkRL2plUtiWSvV__WUyY1U/s320/IMG_1704.JPG" /></a><br /><br />Add the oil or crisco in a large skillet and saute the sausage for about 7 minutes on medium-high heat.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoZHEQgjENVR3GhyphenhyphenRIgZUPm3O8eLd4ulsPRQds-p4tTw3bEQZdQxBKpO1_E83y__Ukgi8tqXGLj-a7LXJzMPfEM8Zm3W9Q_QIOuLrvOC5bmLIsy0x4jkbZVoNy_Zv9B669Pm-E-6RhQU/s1600-h/IMG_1708.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366294669296592034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoZHEQgjENVR3GhyphenhyphenRIgZUPm3O8eLd4ulsPRQds-p4tTw3bEQZdQxBKpO1_E83y__Ukgi8tqXGLj-a7LXJzMPfEM8Zm3W9Q_QIOuLrvOC5bmLIsy0x4jkbZVoNy_Zv9B669Pm-E-6RhQU/s320/IMG_1708.JPG" /></a><br />Remove the sausage, but leave the grease. You could also dump out the fat and add another Tbsp or two of olive oil. Just remember that the grease makes it tastier. Saute the okra for another 5-6 minutes, stirring or flipping in the skillet as it cooks. If you do it like I do, the dog gets a taste.</div><div><br />Now sprinkle in the bread crumbs and seasoning.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVYQAqzbrQnmFlCnC91mGLoptO_nV0gFEK7bsvKJpfInEQT9eTgMM9wF64fvAuv0T-E6eLL5HdqmjMnn6QqA_J86i7RMls4LWqr4I2eUceCZ4j_Nk4hv_TfXSidOX0r6Jg1X3bEfSJBw/s1600-h/IMG_1717.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366294039462712194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVYQAqzbrQnmFlCnC91mGLoptO_nV0gFEK7bsvKJpfInEQT9eTgMM9wF64fvAuv0T-E6eLL5HdqmjMnn6QqA_J86i7RMls4LWqr4I2eUceCZ4j_Nk4hv_TfXSidOX0r6Jg1X3bEfSJBw/s320/IMG_1717.JPG" /></a> </div><div>Add back in the sausage and cook for another 2-3 minutes.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4AcSeNCARHW_k-kKW-XwICOs8iNK3f16bjuS8Fw5ynsHkgdu9hZfKpmvczjLbp2q0PjBXSvfLJMzU2E5lbh_BRZTZ3HNj5GJ99WpU08ZFqKdeMVrimwcmHOTYJqy3JtMgkWm1vKFI6I/s1600-h/IMG_1723.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366293471903180914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4AcSeNCARHW_k-kKW-XwICOs8iNK3f16bjuS8Fw5ynsHkgdu9hZfKpmvczjLbp2q0PjBXSvfLJMzU2E5lbh_BRZTZ3HNj5GJ99WpU08ZFqKdeMVrimwcmHOTYJqy3JtMgkWm1vKFI6I/s320/IMG_1723.JPG" /></a><br />Serve with a long grain rice and ice cold beer. I think I've got a new Monday night favorite. Look out red beans and rice!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vFFkGaxjsRcWDI1i1qc_HwDKTNBa5NGze8-0URGpcvhtORnQTy6wMLuhFgWG533-nIVad2q-yuP6YoHDwWfbEXpHC8648J-K1hv6_nFapCATnrh0Nc5l2zezxCZBrq8rq_EJccNbVyc/s1600-h/IMG_1729.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366292882827120274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vFFkGaxjsRcWDI1i1qc_HwDKTNBa5NGze8-0URGpcvhtORnQTy6wMLuhFgWG533-nIVad2q-yuP6YoHDwWfbEXpHC8648J-K1hv6_nFapCATnrh0Nc5l2zezxCZBrq8rq_EJccNbVyc/s320/IMG_1729.JPG" /></a><br /><div></div></div></div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-75860460245568192102009-08-01T07:17:00.014-05:002009-08-01T08:17:49.374-05:00My Momma Says I'm Too Fancy<em></em><br />When I began telling my momma about this recipe I found, she immediately responded, "that sounds fancy." Translation: Too expensive!<br /><br />I will admit it does look like a complicated and expensive recipe on the surface, but when you look a little closer you'll see just how easy it is. I thought this one was geared more towards the ladies, but my father and husband swear they loved it. I think their cleaned plates speak for themselves.<br /><br />If you like a good salad/cold pasta dish in the summer that takes less than 30 minutes, give this one a whirl.<br /><br /><br />Lemon-Herb Shrimp Salad<br /><br />Ingredients:<br /><em>Lemon-Herb Dressing<br /></em>1/3 cup canola oil<br />3 Tbsp chopped fresh mint<br />1 Tbsp chopped fresh tarragon<br />1 Tbsp honey mustard<br />1 tsp lemon zest<br />1/4 cup fresh lemon juice<br />1 tsp salt<br />1/3 tsp dried crushed red pepper<br /><em>Pasta<br /></em>8 oz. medium shell pasta<br />1 lb. peeled medium shrimp<br />1 large nectarine, thin wedges<br />1 cup chopped seeded cucumber<br />fresh raspberries<br />arugula or other greens<br /><br /><br />Directions:<br /><em>Everything should be finished in the time it takes to cook and cool your pasta. You can even make ahead and throw in the fridge until you are ready to plate it up.</em><br /><br />1) Boil water for the pasta while you fix the dressing. To make the dressing, I use my handy dandy Magic Bullet. It saves time, but you can also chop and whisk by hand. I honestly am wondering how I ever lived without this gadget! Take the mint off the stems and add to the Bullet. Give it about 3 pulses and measure out 3 Tbsp. Set aside. You could also eyeball this if you are confident in your skills. Repeat this process with the tarragon. Then zest your lemon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yt10xjY3EoK8jiAGGhAy90TvNKbV0hXF0W9l4rAo4bwFADI6n8w_K5leWXkYIuhQR-5bO3uIrlojeX76AV9VFJPSxKYFKteWJOHQYIaRfibfNs2nmciZ_PtU7rJ41kqOZmRrpO7StQY/s1600-h/IMG_1646.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364980861059104098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yt10xjY3EoK8jiAGGhAy90TvNKbV0hXF0W9l4rAo4bwFADI6n8w_K5leWXkYIuhQR-5bO3uIrlojeX76AV9VFJPSxKYFKteWJOHQYIaRfibfNs2nmciZ_PtU7rJ41kqOZmRrpO7StQY/s320/IMG_1646.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy145RFjLS05JVMMxL5m7O_yisPOvVpW-lILcnPQD8S3CTm5QgZq2IFEliDAhy72EoyuMDX_AwVXa3i5jECwg6O6Yr7ddCmnH4gcuNPD-iOpoolEI9H2vEBehYzdtdbOCCEVrJILUFx2U/s1600-h/IMG_1647.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364980514216807666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy145RFjLS05JVMMxL5m7O_yisPOvVpW-lILcnPQD8S3CTm5QgZq2IFEliDAhy72EoyuMDX_AwVXa3i5jECwg6O6Yr7ddCmnH4gcuNPD-iOpoolEI9H2vEBehYzdtdbOCCEVrJILUFx2U/s320/IMG_1647.JPG" /></a> Now dump it all back in the Bullet with honey mustard, lemon zest, lemon juice, salt, crushed red pepper, and canola oil.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNSc6V7meE-CpKUCI_jcZ6eVyxofyGTtCkWlSjSjKTJyC-xyGoeSq5VsKEYV6gi-TQhjvn8Zp7-4h0Jh1GKhQGJFa_1TFqBKbJz73wLaVa2MEHDVrJqO31mlUcNJ-RITl5LWmBB7X118/s1600-h/IMG_1649.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364980023368057938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNSc6V7meE-CpKUCI_jcZ6eVyxofyGTtCkWlSjSjKTJyC-xyGoeSq5VsKEYV6gi-TQhjvn8Zp7-4h0Jh1GKhQGJFa_1TFqBKbJz73wLaVa2MEHDVrJqO31mlUcNJ-RITl5LWmBB7X118/s320/IMG_1649.JPG" /></a><br />Blend for about 3 pulses, and you're done!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpjY6WaZM7OPJRp145EQJrFaiInaTsdgLRk-ry3o5mam9rc5CnI_Vd1Mcnyis9vdwYitIxvrNm9AOx5JAMmjOyk3g5upkzsi70MuWypO5etD036OTrdjhsHgtZn7sWqHCZL45V-jIaZY/s1600-h/IMG_1652.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364979513883684386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpjY6WaZM7OPJRp145EQJrFaiInaTsdgLRk-ry3o5mam9rc5CnI_Vd1Mcnyis9vdwYitIxvrNm9AOx5JAMmjOyk3g5upkzsi70MuWypO5etD036OTrdjhsHgtZn7sWqHCZL45V-jIaZY/s320/IMG_1652.JPG" /></a><br /><br />2) Cook the pasta (package instructions) and drain. Run cold water over the pasta to stop it from cooking and drain again. Place pasta in a large bowl and toss with 1/2 cup of the lemon-herb dressing.</div><div></div><div>3) Stir in the shrimp, nectarine wedges, and cucumbers. Add more dressing if desired.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_e3egTmXrGS70_lQeqb9LIkciQWJqFfdktba9Wu1xTKepu8_GOu2JkhxXn0_ELrNKglyU9TWttVY7G7RTM5uhsFQtwjn3GmWQyuMYGcz-9SkbclecZDlZt1jEUkVB2Wz-ZvGoav19ho/s1600-h/IMG_1656.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364978425811409842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_e3egTmXrGS70_lQeqb9LIkciQWJqFfdktba9Wu1xTKepu8_GOu2JkhxXn0_ELrNKglyU9TWttVY7G7RTM5uhsFQtwjn3GmWQyuMYGcz-9SkbclecZDlZt1jEUkVB2Wz-ZvGoav19ho/s320/IMG_1656.JPG" /></a><br />Serve with raspberries and arugala as garnish.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sWtHO1xZuIJ6HBC8g4n3YstlMPGVUQJci14q-iV_7ziRKYBjP-MLSOD9-KOaNeS8OVu2mIaH3xVSMLeEZPNkQR093s66xFfIKcCa-M3DIR6IlKilLO6o4DjEo5AIj9F000kE1e-XdiM/s1600-h/IMG_1657.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364977985575725458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sWtHO1xZuIJ6HBC8g4n3YstlMPGVUQJci14q-iV_7ziRKYBjP-MLSOD9-KOaNeS8OVu2mIaH3xVSMLeEZPNkQR093s66xFfIKcCa-M3DIR6IlKilLO6o4DjEo5AIj9F000kE1e-XdiM/s320/IMG_1657.JPG" /></a><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZd7JViHtGbvfdSsFXlrfZvGvDL7OMAfEIISN5UMJG-W1A2tpMo01p4mH0WP82t6Ko410wYWN7pxG1TSJlf5zRI19BhqlceQo2aQWAm1a_rF8kZrsxXJQgneUHfPkGcwS9RJRU3X4RsMo/s1600-h/IMG_1669.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364977498354781042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZd7JViHtGbvfdSsFXlrfZvGvDL7OMAfEIISN5UMJG-W1A2tpMo01p4mH0WP82t6Ko410wYWN7pxG1TSJlf5zRI19BhqlceQo2aQWAm1a_rF8kZrsxXJQgneUHfPkGcwS9RJRU3X4RsMo/s320/IMG_1669.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8nnfnCeeBPGZ3Gd-HnXZeyMmzSquKSp1RrEAyUiM02aW7vYAzlgEjawNZ3s8wlQcX4sQVQ6hzGWiYAtpNH5ZrfwuJy75ki311NNv4BQitzhhFU94e93RQ-qXMxVQGRX3oCJ-IfY3wO0/s1600-h/IMG_1658.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364977025436345986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8nnfnCeeBPGZ3Gd-HnXZeyMmzSquKSp1RrEAyUiM02aW7vYAzlgEjawNZ3s8wlQcX4sQVQ6hzGWiYAtpNH5ZrfwuJy75ki311NNv4BQitzhhFU94e93RQ-qXMxVQGRX3oCJ-IfY3wO0/s320/IMG_1658.JPG" /></a> Healthy twist: Place the pasta salad on a bed of arugala or field greens instead of just garnishing with it.<br /><br /><div><em>I had some leftover dressing after this meal. Lucky me, because it is going to go great on a lunch time salad.</em></div><br /><div><em>Need a new home made dressing? You can substitute chives or basil (or just about any herb) for the mint and tarragon.</em></div></div></div></div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-21212786628162743002009-07-27T15:06:00.014-05:002009-07-27T21:45:49.757-05:00Comfort Food - Mac & CheeseIs it just me or are rainy days the perfect time to break out the comfort food? I've had a stove-top mac and cheese recipe stored away for a while that I wanted to try. It has just been waiting for the right moment. As usual I have changed the recipe; one because I like to put peas in just about anything I can (Come on. Give peas a chance.), and two because I live with a carnivore who requires meat at each meal.<br /><br />So here it is, my fully loaded mac & cheese.<br /><br /><br />Ingredients:<br />3 cups (1 bag) halved cherry tomatoes<br />Cooking Spray<br />1/4 tsp black pepper<br />2 slices sourdough bread (or any available bread)<br />1 tsp butter, melted<br />12 oz package of large elbow macaroni<br />1 cup frozen peas<br />1 1/2 cup cubed ham<br />8 oz bag of shredded extrasharp cheddar cheese (2 cups)<br />1/4 cup egg substitute<br />Kosher salt<br />Ground Red pepper<br />1 (12 oz) can evaporated milk (low-fat)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdpQNt4brOdaWpLD6ItMRqCnWY4AdhfYdmJjt_OqW0gra4JBXNl-dP94trW6j37DFsj-dypZTT7RguT5548sqKM3dQHkxbJuw7-XS28QYP6W6-VDxXG5EJ25_UkAwuDVSg_tOe8iIwoQ/s1600-h/IMG_1527.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363246793131680082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdpQNt4brOdaWpLD6ItMRqCnWY4AdhfYdmJjt_OqW0gra4JBXNl-dP94trW6j37DFsj-dypZTT7RguT5548sqKM3dQHkxbJuw7-XS28QYP6W6-VDxXG5EJ25_UkAwuDVSg_tOe8iIwoQ/s320/IMG_1527.JPG" /></a><br />Directions:<br /><br />1) Preheat the oven to 375 degrees. Get out a baking dish large enough for all cherry tomatoes (13x9 is plenty big enough) and coat with cooking spray. I use a glass baking dish for easy clean up. Place all tomatoes in the dish in one layer and sprinkle with black pepper. Bake for 30 minutes, stirring occasionally.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTXRO5W-eJfScaa8D2MYb8GYThyk0X3Ix6VzJzEQpdzw8X0p-rcjQ_nEzJZp_yvfyvMZdc1k5SFAT0KThFNcPlM1zwte2sE4jeBuoyd1bMC0OxIbRWyZXl344PQbO_htE3GCkhACwvxU/s1600-h/IMG_1529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363246450845087842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTXRO5W-eJfScaa8D2MYb8GYThyk0X3Ix6VzJzEQpdzw8X0p-rcjQ_nEzJZp_yvfyvMZdc1k5SFAT0KThFNcPlM1zwte2sE4jeBuoyd1bMC0OxIbRWyZXl344PQbO_htE3GCkhACwvxU/s320/IMG_1529.JPG" /></a><br />2) While your tomatoes cook, you'll finish the rest of the meal. So everything should be ready in 30 minutes total. Take your bread and tear it into chunks. Place in a food processor or, my favorite, the Magic Bullet and pulse until you've got crumbs. Toss the crumbs with the melted butter and spread on a baking pan (any kind will do). These go in with the tomatoes for 12 minutes or until golden brown. Make sure you stir them around every few minutes so they don't burn.<br /><br />The finished product should look about like this.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcG67CzJvuKdj7lsQpbrH_-_aGRSp7DYTeRHF14Q0EMqlpSEgVwH3zI2QkeFp05WVEv8j0xuBWP35IrsJ9PyTd-F_Hf6CrzxHOqZXMPEFbQ82cWN0loPVU5R8h2yqdJcCrAfQScs0UU4/s1600-h/IMG_1531.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363245233400490962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcG67CzJvuKdj7lsQpbrH_-_aGRSp7DYTeRHF14Q0EMqlpSEgVwH3zI2QkeFp05WVEv8j0xuBWP35IrsJ9PyTd-F_Hf6CrzxHOqZXMPEFbQ82cWN0loPVU5R8h2yqdJcCrAfQScs0UU4/s320/IMG_1531.JPG" /></a><br />3) On the stove, cook your macaroni in boiling water for about 7 minutes. My no stick trick is to add a bit of cooking spray or vegetable oil to the pot. During the last minute of cooking add in the frozen peas.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr2ZNy_hWioA8tHLtCbEGsqhqTURouvLJNOBB0vMuRRG6itYhGkA1jl1xWa-cway5qz9cfokuLzubpZ32Zdi1qzlHnZGnUPcuTHZK29yJpFYxlR_43DI2D8dPaXdTIbqnCaSOXUAy_NQ/s1600-h/IMG_1532.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363244775431220498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr2ZNy_hWioA8tHLtCbEGsqhqTURouvLJNOBB0vMuRRG6itYhGkA1jl1xWa-cway5qz9cfokuLzubpZ32Zdi1qzlHnZGnUPcuTHZK29yJpFYxlR_43DI2D8dPaXdTIbqnCaSOXUAy_NQ/s320/IMG_1532.JPG" /></a><br />4) Drain the macaroni and peas and return them to the pot. You will need to change the stove top temp to medium-low heat. Add in the ham, cheese, and remaining ingredients. Season with salt and red pepper according to taste. I do 2-3 pinches of kosher salt and a pinch of red pepper. Cook about 4 minutes, stirring constantly until the cheese melts.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqbOMXxBaGOiA5qHr2TcUQAd1kTxo3K5QwE34QGa2t84PUwm3ulQjVEiYOXN5pgjduz3rNwu8Yg2-tzTXpJE4fLYd2kCgM411A3-3A98Ki9xyBfaps-VUgnADJ19SoAplhX_Z7HMJ2fk/s1600-h/IMG_1533.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363243864767185522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqbOMXxBaGOiA5qHr2TcUQAd1kTxo3K5QwE34QGa2t84PUwm3ulQjVEiYOXN5pgjduz3rNwu8Yg2-tzTXpJE4fLYd2kCgM411A3-3A98Ki9xyBfaps-VUgnADJ19SoAplhX_Z7HMJ2fk/s320/IMG_1533.JPG" /></a><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm7tgTdi-6F7MfsDlrSZDVEw5fpiEvJ36s_jUSr6xlZHpzHcwiZcRKPBW6DGODpOyml7Y_vj0n9m3lwKeTGnWHeG79HvO7s-QMO_F-pdFxfG03bIwIioUUQLiZf-MpMDgJE02gLLtNDw/s1600-h/IMG_1536.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363243503559058370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm7tgTdi-6F7MfsDlrSZDVEw5fpiEvJ36s_jUSr6xlZHpzHcwiZcRKPBW6DGODpOyml7Y_vj0n9m3lwKeTGnWHeG79HvO7s-QMO_F-pdFxfG03bIwIioUUQLiZf-MpMDgJE02gLLtNDw/s320/IMG_1536.JPG" /></a><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ6ZdHhU-Y8cc3FvwkcdUp_wQw-wqBShCEcdzE2Z0qXJw64FsPiLVrW2s0kLoEVxockve6tc_fPKURVk9qTYzf4EMMPH3MP1O36H9rwYpsL9sNzPC2_mJg9ebBp16g7LSHc5KFDXyT6Q/s1600-h/IMG_1543.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363243103326874066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ6ZdHhU-Y8cc3FvwkcdUp_wQw-wqBShCEcdzE2Z0qXJw64FsPiLVrW2s0kLoEVxockve6tc_fPKURVk9qTYzf4EMMPH3MP1O36H9rwYpsL9sNzPC2_mJg9ebBp16g7LSHc5KFDXyT6Q/s320/IMG_1543.JPG" /></a><br /><br /><br /><br />5) Fold in the tomatoes. Dish it up and add a layer of yummy bread crumbs to the top. A nice side salad and a glass of red wine couldn't hurt either. Now tell me that's not tasty looking!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuz30u0mWJIg106pM72aoqGr0jjHfg8piq3Xj0Q-I25YWTy5RzYJUfRKkWZuh9oDfsNbANLQNb4iZCgEQOt9ycYNnMh7lsrrmuzFAWcErgte5VfsREEDXADuhr2Xhs2Vt3zbgKldPhpw/s1600-h/IMG_1546.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363242703491255026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuz30u0mWJIg106pM72aoqGr0jjHfg8piq3Xj0Q-I25YWTy5RzYJUfRKkWZuh9oDfsNbANLQNb4iZCgEQOt9ycYNnMh7lsrrmuzFAWcErgte5VfsREEDXADuhr2Xhs2Vt3zbgKldPhpw/s320/IMG_1546.JPG" /></a><br /><br /><div></div></div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-10538873503851471932009-07-12T18:07:00.002-05:002009-07-12T18:25:20.714-05:00Fish Fry SauceI had a few requests for the "cajun mayo" I made for last week's fish fry, so here it is.<br /><br />You'll need a food processor for this. I made quite a bit for our large gathering, so the ingredient list makes a party sized amount.<br /><br />Ingredients:<br />1 egg<br />2 Tbsp lemon juice (about 1 whole fresh lemon)<br />2-3 tsp garlic (fresh or the minced kind from the jar)<br />1/4 cup DILL pickle relish<br />1 Tbsp Creole Mustard (big squeeze)<br />2-3 tsp Horseradish (decide how hot you want it)<br />2 tsp parsley (about 2 handfuls unchopped)<br />3 Tbsp green onions, chopped<br />2 tsp Tabasco or other hot sauce<br />pinch of kosher salt<br />1 1/2 cup Vegetable Oil<br /><br />Directions:<br />Put all ingredients except the Vegetable Oil in the food processor. Let it mix and chop for about 1-2 minutes until there are no big pieces. Leave it running and drizzle in the vegetable oil until it is all mixed. It should be thick like mayo. If it isn't, keep mixing. Chill until you're ready to serve it with something yummy like catfish.Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-2026659847214399712009-07-04T20:26:00.007-05:002009-07-04T21:06:56.799-05:00Strawberry Fields ForeverI've been craving a good salad dish for a while, and what better time than one of the hottest days of the year. Because it is the Fourth of July, I guess it needs to be something red!<br /><br />We'll call this creation...<br /><br />Strawberry Fields Salad<br /><br />Ingredients:<br /><br />2 cups of chopped chicken breast meat (about 2 breasts)<br />2 cups of quartered strawberries<br />1/3 cup chopped celery<br />1/3 cup chopped red onion<br />2 Tbsp golden raisins<br />1 Tbsp sesame seeds<br />1 Tbsp dried tarragon<br />1 Tbsp extra-virgin olive oil<br />1 Tbsp basalmic vinegar<br />1/2 tsp paprika<br />1/8 tsp salt<br />1/8 tsp pepper<br />salad greens<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaLPO9wEmp_mWeJT4g8MpJpRPVo6_C2sw2tRaDBo0f_VfwvEoQkHwVM7gWfh0ZUiVS61LHzeW_EBG1hntRr82oieoE53ZVR6xohzhCHMr85qglGPBp6Qcf3IEx7owrrrqzNDbe5vYQIA/s1600-h/IMG_1321.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354785657621229090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaLPO9wEmp_mWeJT4g8MpJpRPVo6_C2sw2tRaDBo0f_VfwvEoQkHwVM7gWfh0ZUiVS61LHzeW_EBG1hntRr82oieoE53ZVR6xohzhCHMr85qglGPBp6Qcf3IEx7owrrrqzNDbe5vYQIA/s320/IMG_1321.JPG" /></a> Directions:<br /><br />This is really just assembly. You will need to cook the chicken ahead of time. We just threw ours in the oven at 350 degrees until the internal temp reached 170 degrees. Once it has cooled to the point where you don't shout profanities touching it, cut it into chunks.<br /><br />I also use this time to crisp up some baguette or french bread in the oven. Add a little goat cheese after it is done, and you've got a great compliment to any salad.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdZr8EF3ZXn7U4gBTgxyvVjoHk_1gSEZqNtS17TpF9ZRM6sbgBpphJbLxOkuaXw1AZt0gkdEJA7kw7CUjBQov2DYmyHodYSr3VBm85xQZA-YzoQI-jJ9CMXpkNfIrsRCnvq0IENBUpN0/s1600-h/IMG_1323.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354784859961511394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdZr8EF3ZXn7U4gBTgxyvVjoHk_1gSEZqNtS17TpF9ZRM6sbgBpphJbLxOkuaXw1AZt0gkdEJA7kw7CUjBQov2DYmyHodYSr3VBm85xQZA-YzoQI-jJ9CMXpkNfIrsRCnvq0IENBUpN0/s320/IMG_1323.JPG" /></a><br />Now it's time to combine the first 5 ingredients in a large bowl. Set it aside, and combine the next 7 ingredients in a small bowl and pour over the chicken mixture. Take a spatula or your fingers and get the chicken mix well coated. This could be chilled or served right away.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDH7_7Syy7OK3_0DMEHcUSZFUQsyWc7hoxj3mACJ4Qf6uERCfUDBx9YO_0FRs8XJsn7pOQ45Af4dOjDoj3z4hPNwgmw4MxUj5FTkFq8OJXohHJXtNMcWLOJstOjuCvciARD-hQi8-pYI/s1600-h/IMG_1324.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354784389739533890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDH7_7Syy7OK3_0DMEHcUSZFUQsyWc7hoxj3mACJ4Qf6uERCfUDBx9YO_0FRs8XJsn7pOQ45Af4dOjDoj3z4hPNwgmw4MxUj5FTkFq8OJXohHJXtNMcWLOJstOjuCvciARD-hQi8-pYI/s320/IMG_1324.JPG" /></a><br />Spread goat cheese on the baguette pieces to serve with your salad.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NqREGOtJAW-8wcHGFWr7396RcUZ0zkBiPgLbRkemMZWuvcr8ML12GhzLhMHHKJt4CrwJqss0wOBhM564BIAuYFgtAxiL0HLe7ZJhqJmXV4B49-BtcmfokpIlpslePKyZ6KmCzlcx5yM/s1600-h/IMG_1330.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354782511889854450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NqREGOtJAW-8wcHGFWr7396RcUZ0zkBiPgLbRkemMZWuvcr8ML12GhzLhMHHKJt4CrwJqss0wOBhM564BIAuYFgtAxiL0HLe7ZJhqJmXV4B49-BtcmfokpIlpslePKyZ6KmCzlcx5yM/s320/IMG_1330.JPG" /></a><br />Scoop the chicken mixture on top of salad greens of your choice and enjoy! Oh, and don't forget the wine. I'm no expert, but a reisling went really well with the strawberries.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMFsFOXXSC5OX4gCw0oY5k3Y_qikwQBolHlEvuDwHYJWMH2L8aXXe6Iui0DXXWo5z_HDj2ioXR7hr1FU6oecxHfO2JWVxDyOjwo1eY9HYa6WBCzJ8KviW3vk5L0aPUgzO3rEmpgcAdEE/s1600-h/IMG_1331.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354782102622562594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQMFsFOXXSC5OX4gCw0oY5k3Y_qikwQBolHlEvuDwHYJWMH2L8aXXe6Iui0DXXWo5z_HDj2ioXR7hr1FU6oecxHfO2JWVxDyOjwo1eY9HYa6WBCzJ8KviW3vk5L0aPUgzO3rEmpgcAdEE/s320/IMG_1331.JPG" /></a><br />Happy eating!<br /><br /><br /><br /><div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-31354087462062140482009-07-04T14:47:00.011-05:002009-07-04T15:34:43.099-05:00Summer of SalmonOkay, so the title is a little wrong, but there's nothing wrong with this summer treat. If you aren't a fish person, use pork. The spice rub is perfect for chops.<br /><br />Ingredients:<br />1 Tbsp brown sugar<br />1 tsp dried oregano<br />1 tsp garlic powder<br />1 tsp chili powder<br />1 tsp ground cumin<br />1 tsp paprika<br />1/4 tsp dried thyme<br />1/2 tsp salt<br />4 salmon filets (about 6 oz size)<br />2 cups cucumber, chopped<br />1/2 cup red bell pepper, chopped<br />1/4 cup white onion, chopped<br />2 Tbsp fresh mint, roughly chopped<br />1 Tbsp capers<br />1 Tbsp cider vinegar<br /><br /><br />Directions:<br /><br />1) Preheat your oven's broiler and get out a jelly-roll pan for the fish. You can spray it down with cooking spray if you like, but we've found that letting it stick a bit takes the skin off the bottom for you. If you like extra work, by all means cut the skin off instead.<br /><br />2) Get out your yummy salmon filets. Mix up a rub consisting of the first 7 ingredients and 1/4 tsp of the salt. (other half of salt goes in the relish)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOnmr-nQr1ZgAB1-bXv1O4lobrVv8j-6GOWskUVU9lWGnH4_XK8CroQbkA0KecyXKvm8WWZJ36QFgsGW3glcGMLfVWoc5rQ_Mwi75SkFrbJEvEObQh0GhiV9fVIRnMmSHJxpH2MRKHUk/s1600-h/IMG_1296.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354703009247881634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOnmr-nQr1ZgAB1-bXv1O4lobrVv8j-6GOWskUVU9lWGnH4_XK8CroQbkA0KecyXKvm8WWZJ36QFgsGW3glcGMLfVWoc5rQ_Mwi75SkFrbJEvEObQh0GhiV9fVIRnMmSHJxpH2MRKHUk/s320/IMG_1296.JPG" /></a> 3) Rub evenly over the fish.<br /><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY49qLyAILXOJqn0Xzti0qEJzqO7P1pP7RcY2W6pB8z0pS2ccFGu_D7huEni5oSSaXd8RUqvhaipUf-i-luVlJtTOlLfrTQH277fDdtdRUIPr4U9gcr938JVp0Gv8nwoP0ghgm5k_FGuQ/s1600-h/IMG_1302.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354702543385373186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY49qLyAILXOJqn0Xzti0qEJzqO7P1pP7RcY2W6pB8z0pS2ccFGu_D7huEni5oSSaXd8RUqvhaipUf-i-luVlJtTOlLfrTQH277fDdtdRUIPr4U9gcr938JVp0Gv8nwoP0ghgm5k_FGuQ/s320/IMG_1302.JPG" /></a><br />The finished product should look like this. Now throw that baby in the oven on a jelly-roll pan. Broil for about 8 minutes. The fish should be flaky but still pink.<br /><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMKT0cMxl4zFtA0_PXjhUtC639v1TbkWKIzk-EnqLhxeBdlWgOaJQn_lH66GaMRIKgX47QZCj2Ham_VxIPtZSTW079IhrAV01wB5RDnTScAswfAPB3N4O9MkRtQQKjTb-UuKeuqEDo1o/s1600-h/IMG_1306.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354702001995016690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMKT0cMxl4zFtA0_PXjhUtC639v1TbkWKIzk-EnqLhxeBdlWgOaJQn_lH66GaMRIKgX47QZCj2Ham_VxIPtZSTW079IhrAV01wB5RDnTScAswfAPB3N4O9MkRtQQKjTb-UuKeuqEDo1o/s320/IMG_1306.JPG" /></a><br />4) While you wait, it's time to grab a refreshment and make the relish to go on the fish. Mashed potatoes go well with this dish, so plan on making these during this time as well.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66vJz3W71SF13Y9KMhfsM_ev60H-7edOY5OEF065lNLgEFYFFb4Ho-f6Ndq-kIOdEpTnlst8Ing3thDhoCUgwQW1_p88W-oTFeLnXSZFaBP7cIcieKA2HY8XVE5Ajx691LnZhJ8oNgEc/s1600-h/IMG_1300.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354701124674893698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66vJz3W71SF13Y9KMhfsM_ev60H-7edOY5OEF065lNLgEFYFFb4Ho-f6Ndq-kIOdEpTnlst8Ing3thDhoCUgwQW1_p88W-oTFeLnXSZFaBP7cIcieKA2HY8XVE5Ajx691LnZhJ8oNgEc/s320/IMG_1300.JPG" /></a><br />Combine the remaining 1/4 tsp of salt with the rest of the ingredient list (cucumber, bell pepper, onion, mint, capers, and cider vinegar). Toss well and set aside.<br /><br /><br /><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmvi3bZzyNEOAVx9Pn4_j_txv-zNWKHxO3hgi83tMP03q5pWvnPax16_-0XgRgx3WIHcmJfTa8tbuvlHTFdl0b7W7YMnABiry1kyrb6iuXD3RsZzumNHF_TpPwZ8wCS7JGMvYI7WWEDw/s1600-h/IMG_1309.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354700702247762178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmvi3bZzyNEOAVx9Pn4_j_txv-zNWKHxO3hgi83tMP03q5pWvnPax16_-0XgRgx3WIHcmJfTa8tbuvlHTFdl0b7W7YMnABiry1kyrb6iuXD3RsZzumNHF_TpPwZ8wCS7JGMvYI7WWEDw/s320/IMG_1309.JPG" /></a><br /><br />Put it all together, and you've got one tasty summer dish. Did I mention it only takes a few minutes to make.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnyN_7-bfkZwuej2UjJy700btxTl1kLPxbwHGyFyOErkndnY8-o-d1OWAbkQsW1xFF_l5Eb2zpmqgggB8t3_qQW9FOyuBinN86QvJ1CS7Q7svEhQ6W7E4OyW5NovrdKG0PF778XdHzNI/s1600-h/IMG_1310.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5354700144742615810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnyN_7-bfkZwuej2UjJy700btxTl1kLPxbwHGyFyOErkndnY8-o-d1OWAbkQsW1xFF_l5Eb2zpmqgggB8t3_qQW9FOyuBinN86QvJ1CS7Q7svEhQ6W7E4OyW5NovrdKG0PF778XdHzNI/s320/IMG_1310.JPG" /></a><br />*We had some extra relish left over with this recipe, and it saves really well. You could have it as a snack on crackers, or have a repeat of this dish with pork.<br /></div></div></div></div></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-67506467494763505072009-06-15T23:18:00.003-05:002009-11-16T19:39:42.493-06:00What goes good with pork? ...PORKThanks to my father, we have recently acquired a large Costco sized palate of pork chops. I have a few old standbys for rubs, but I was looking to do stuffed chops tonight. What I decided on was delicious and didn't require a run to the grocery store. <div><br /></div><div>You can tell it's Southern cooking when everything has bacon on/in it!</div><div><br /></div><div>We added some grilled corn as our veggie. Perfect for summer.</div><div><br /></div><div><span style="TEXT-DECORATION: underline" class="Apple-style-span">Stuffed Pork Chops</span><span class="Apple-style-span"> (or as I call them, Baconator Chops)</span></div><div>cook time: 30 min</div><div>Servings: 4</div><div><br /></div><div>Ingredients: </div><div><span style="LINE-HEIGHT: 15px; COLOR: rgb(61,61,61)font-family:arial;font-size:13;" class="Apple-style-span" ><ul style="PADDING-BOTTOM: 0px; MARGIN: 0px 0px 14px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px"><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/2 cup kosher salt</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;">3 tablespoons </span></span><b><span class="Apple-style-span" style="color:#333333;">sugar</span></b></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoons light brown sugar</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;">2 quarts</span></span><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"> <span class="Apple-style-span" style="font-family:arial;">water</span></span></span></b></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 slices bacon, chopped</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 stalks celery, minced</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 small onion, minced</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cloves garlic, minced</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon freshly chopped rosemary leaves</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon freshly chopped sage leaves</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons freshly chopped parsley leaves</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 1/2 cups crumbled cornbread</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/4 cup dried cranberries</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/2 cup chicken broth</span></span></li><li style="BACKGROUND-IMAGE: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; LIST-STYLE-TYPE: none; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 10px; PADDING-RIGHT: 0px; BACKGROUND-REPEAT: no-repeat; BACKGROUND-POSITION: 2px 10px; PADDING-TOP: 0px; -webkit-background-clip: initial; -webkit-background-origin: initial"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">Salt and freshly </span><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">ground</span></span></b></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"> black pepper</span></span></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;color:#333333;"><span style="LINE-HEIGHT: 21px;font-size:13;" class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;color:#333333;"><span style="LINE-HEIGHT: 21px;font-size:13;" class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;color:#333333;"><span style="LINE-HEIGHT: 21px;font-size:13;" class="Apple-style-span" >Instructions:</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;font-size:100%;color:#333333;"><span style="LINE-HEIGHT: 21px;font-size:13;" class="Apple-style-span" ><span style="LINE-HEIGHT: 15px; COLOR: rgb(61,61,61)font-family:arial;" class="Apple-style-span" ><p style="PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; MARGIN: 0px 0px 9px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">Whisk salt and both sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for about an hour (or as time allows). Remove the pork chops from the brine and dry well. If you don't have time for this, just give the chops a rub down of salt, pepper, and brown sugar.</p><p style="PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; MARGIN: 0px 0px 9px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Don't you dare drain the grease first! I'm watching you. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.</p><p style="PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; MARGIN: 0px 0px 9px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">In a large bowl add cornbread (if you absolutely don't have cornbread, breadcrumbs can work), dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.</p><p style="PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; MARGIN: 0px 0px 9px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">Preheat grill to medium-high heat.</p><p style="PADDING-BOTTOM: 0px; LINE-HEIGHT: 21px; MARGIN: 0px 0px 9px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.</p></span></span></span></div></span></div>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-44820540897913461702009-01-26T17:38:00.006-06:002009-11-16T19:49:55.659-06:00BBQ Shrimp Night!You can't go wrong with this one. Simple, quick, and loaded with flavor. There's no shortage of ways to make New Orleans style barbecue shrimp, but the ingredients are basically the same no matter what.<br /><br />So, without further ado, let me introduce one of my new favorite easy meals; Barbecued shrimp over long grained rice, and french bread.<br /><br /><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWmWvcDkNamyM3orxuR6-j9U0K63skqFSCLozcFAJeqhq9PK2fFqsxGx7fXISoNj_vrPPdPsLPFZeS9md0rsHmrWzjHS6bp4s2gTXpLXsKoCox5V4e3eo_sfkHy73DotA6XlwjbZpXzY/s1600-h/100_0220.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5323583352064067618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWmWvcDkNamyM3orxuR6-j9U0K63skqFSCLozcFAJeqhq9PK2fFqsxGx7fXISoNj_vrPPdPsLPFZeS9md0rsHmrWzjHS6bp4s2gTXpLXsKoCox5V4e3eo_sfkHy73DotA6XlwjbZpXzY/s320/100_0220.JPG" /></a><br /><br /><br /><span style="FONT-WEIGHT: bold">Barbecue Shrimp</span><br /><br />Ingredients:<br />2 sticks of butter (yes it must be butter; if you want healthy you're at the wrong blog)<br />2 Tbsp. garlic, minced (use the jarred stuff if you want to save time)<br />1/2 tsp. fresh oregano, chopped<br />1/2 tsp. fresh thyme, chopped<br />1 tsp. rosemary, chopped<br />3/4 cup beer (We like Abita Amber-I mean this is a cajun recipe!)<br />2 Tbsp. fresh lemon juice<br />2 (or more) Tbsp. Hot Sauce<br />2 Tbsp. Worcestershire sauce (make sure to fight about pronunciation for atleast 5 minutes)<br />1 Tbsp. Black Pepper<br />1 tsp. salt<br />1 tsp. Creole seasoning</p><p>3 Tbsp. Parsley, chopped<br />2 lbs shrimp (shell on is best)<br /><br />Instructions:<br />1. Preheat your oven to 450 degrees. There is no grilling involved in this barbecue recipe!<br /><br />2. In a skillet, melt the half of the butter on medium. Add the garlic, saute, and inhale deeply (yummy). Add the fresh herbs and cook for about 2 minutes. Inhale deeply again. Steal a small piece of french bread while stirring.<br /><br />3. Deglaze your herbs with beer, and let it reduce by half. Drink the remaining beer (or give it to your husband if you're pregnant like me).<br /><br />4. Add the lemon juice, Worcestershire, hot sauce, black pepper, kosher salt, cayenne pepper and the shrimp, tossing to coat well. Transfer the shrimp and sauce (all of it) to a baking dish where the shrimp can bake in the sauce in a single layer (or close to one). I like foil, because there's no extra dishes to do. Cut your butter into chunks and place over the shrimp. Spread them out, so they drain down over all the shrimpy goodness when they cook. Place the pan into a preheated oven for 10-15 minutes.<br /><span style="FONT-STYLE: italic"><br />Make sure you have a bucket for shells, lots of napkins, and good french bread for sopping up all those drippings.<br /><br /><span style="FONT-STYLE: italic">I also make a long grain white rice or mustard potato salad to go with this dish. It kills the heat of the hot sauce really well. The recipe feeds four.<br /><br /></span></span><em>bon</em> appétit<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i193.photobucket.com/albums/z213/JaredBrwnfld/Funny%20Animals/funny_cat_pictures_042.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 540px; DISPLAY: block; HEIGHT: 405px; CURSOR: pointer" border="0" alt="" src="http://i193.photobucket.com/albums/z213/JaredBrwnfld/Funny%20Animals/funny_cat_pictures_042.jpg" /></a></p>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-46261081314169773512008-11-28T19:30:00.013-06:002008-11-28T20:06:31.951-06:00Leftovers and LightsWe were very lucky to have two Thanksgiving get togethers this year; one with friends, my dad, and brother, and one with Don's parents. In the tradition of our holiday meals, there are still PLENTY of leftovers. Therefore, I like to get creative. Yesterday we had turkey omelets for breakfast and turkey/mashed potato sandwiches for lunch. Today it was jambalaya made from the leftover dirty rice. You just can't get any better than this, so I'll include the recipe below.<br /><br /><br />First you need some kind of sausage. We just happen to have some absolutely fabulous leftover venison sausage in the freezer. It is greasy, gamy goodness.<br /><br /><br />You will need to cut up the sausage into rounds or cubes and saute in a skillet. Add it in to your dirty rice, and you've got a great leftover meal. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRbvEIO8YBdQL4vVeAkYZvSnDTMHcbVt0mivp8DrpOQ0qYmsyo6KjPq_xiNsgq9jfvuaNc9HlByqjyFxjnSRKfGxYJJSsjL78mR-QinDxc-wWWNvPHRlOK8YqAgTeUpybtrd1ilryy-Y/s1600-h/DSC01012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRbvEIO8YBdQL4vVeAkYZvSnDTMHcbVt0mivp8DrpOQ0qYmsyo6KjPq_xiNsgq9jfvuaNc9HlByqjyFxjnSRKfGxYJJSsjL78mR-QinDxc-wWWNvPHRlOK8YqAgTeUpybtrd1ilryy-Y/s320/DSC01012.JPG" alt="" id="BLOGGER_PHOTO_ID_5273889816013522370" border="0" /></a>Cajun Dirty Rice<br /><br />Ingredients:<br />4 teaspoons Tony Chachere's Creole Seasoning<br />1 stick butter<br />2 cups converted rice (it is beige, Uncle Ben's makes a bag of it)<br />1 cup celery, chopped<br />2 cups onions, chopped<br />1 cup bell pepper, chopped<br />2 tablespoons garlic, minced<br />4 tablespoons parsley, chopped<br />1 quart water<br />livers, gizzards, necks<br /><br />Instructions:<br /><br />Put the gizzards, livers, wings, and necks in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface. yes this is the gross part!) Let cool and remove the meat from the bones. Finely mince the meat, then return to the water; set aside for the moment.<br /><br />Melt the butter in your cast iron pot (if you don't have one, get one), then add rice and cook until brown. Add onions, garlic, celery, bell pepper and parsley, and cook until transparent.<br /><br />Heat the guts and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water.<br /><br />Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well.<br /><br />Not spicy enough for you? Add some tabasco or Louisiana hot sauce (my husband and I always fight about which one is better) and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBfvBwSTgHCFoJeOzx_PamAL-wbfSr1pAeiEwX_12KOs2mV-HxKVgd3fv3ybiLJyGSv5R3bkrMsbhrJSmzfUeCrf9z6ZkRui_P69uy1p6fPnzWn7TsAv9lIlTWmlusJLqPnOuF8hRs3A/s1600-h/DSC01011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBfvBwSTgHCFoJeOzx_PamAL-wbfSr1pAeiEwX_12KOs2mV-HxKVgd3fv3ybiLJyGSv5R3bkrMsbhrJSmzfUeCrf9z6ZkRui_P69uy1p6fPnzWn7TsAv9lIlTWmlusJLqPnOuF8hRs3A/s320/DSC01011.JPG" alt="" id="BLOGGER_PHOTO_ID_5273889625076475746" border="0" /></a><br />Oh and don't forget you still have some yummy leftover homemade pie from a friend!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEZkVGEuMl4lX3ppxCWBuLQY4Cy4zIvgfYGqib3w9NI9GbyjnCRDGDYBqFzrWEtSn7Q-BcoLpRFVrhg826wbue7A_IyHZV2IJSiAM_OuzbiUjYBXpNNHxyd6r28Ni8IAGws91HBE8kl4/s1600-h/DSC01013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEZkVGEuMl4lX3ppxCWBuLQY4Cy4zIvgfYGqib3w9NI9GbyjnCRDGDYBqFzrWEtSn7Q-BcoLpRFVrhg826wbue7A_IyHZV2IJSiAM_OuzbiUjYBXpNNHxyd6r28Ni8IAGws91HBE8kl4/s320/DSC01013.JPG" alt="" id="BLOGGER_PHOTO_ID_5273889423799788162" border="0" /></a><br /><br />We also put up the tree, cranked up the Christmas tunes, and lit up the fire place. Let the holidays begin. Now if I could just get my holiday shopping done!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaZ1QZGzS7KF9UM_4NESkjQQnoNB3KxVxYt7c91A9KtRKTSeXqQvWKkHkBFcgwf5bLk6iTam-E8KhrHiBBvYz6yMtnEoUBmcyuq91kXo5QxZBwhpNeihExYaEIgFG9NTTqxOwFn4kwJQ/s1600-h/DSC01006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaZ1QZGzS7KF9UM_4NESkjQQnoNB3KxVxYt7c91A9KtRKTSeXqQvWKkHkBFcgwf5bLk6iTam-E8KhrHiBBvYz6yMtnEoUBmcyuq91kXo5QxZBwhpNeihExYaEIgFG9NTTqxOwFn4kwJQ/s320/DSC01006.JPG" alt="" id="BLOGGER_PHOTO_ID_5273889004181597186" border="0" /></a>Randolph the Reindeer makes his yearly appearance.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj092oP4BYE4shcofNXn6RFzAJr4TBXms5DJvuZnrpLjSiQzIFEAek85PK4Hnmp_kplQ34SK_XNYd_g0IoCA_G2LM-o_1mVm1DERrIktrMP5l4c7sn3vie2UGca7RYNDRzwFJe-6Pzuso/s1600-h/DSC01009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj092oP4BYE4shcofNXn6RFzAJr4TBXms5DJvuZnrpLjSiQzIFEAek85PK4Hnmp_kplQ34SK_XNYd_g0IoCA_G2LM-o_1mVm1DERrIktrMP5l4c7sn3vie2UGca7RYNDRzwFJe-6Pzuso/s320/DSC01009.JPG" alt="" id="BLOGGER_PHOTO_ID_5273888804529917554" border="0" /></a>Don's Aggie wreath is full of spirit, even if we were a bit depressed by the Thanksgiving game.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2jQzakAzhpmo_rbyfEqSW31KrgseJJmUKwVnfGHcZrqDUPbxOsWeMq0uLtRycy8iq7r4297e71LvoZxAaEbxmiFPA7DLqxk_Knf2ZqNeevgfydOKWKD0sePlFOxKkmGzybBm_coblEw/s1600-h/DSC01008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2jQzakAzhpmo_rbyfEqSW31KrgseJJmUKwVnfGHcZrqDUPbxOsWeMq0uLtRycy8iq7r4297e71LvoZxAaEbxmiFPA7DLqxk_Knf2ZqNeevgfydOKWKD0sePlFOxKkmGzybBm_coblEw/s320/DSC01008.JPG" alt="" id="BLOGGER_PHOTO_ID_5273888595253753186" border="0" /></a>Happy Holidays!Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0tag:blogger.com,1999:blog-3017815899988864210.post-31588696112556714142008-11-16T11:45:00.009-06:002008-11-16T12:41:30.016-06:00Baby It's Cold Outside- Irish StewIn our house, Irish food does not often make its way to our table. However, we found this recipe and just had to try it. It was perfect for a chilly evening at home. So without further ado, I give you Irish Stew with Cheddar Biscuits.<br /><br />The recipe calls for lamb, but unfortunately our local grocery store's lamb looked more like old goat. Therefore, we substituted beef, which worked out just fine.<br /><br />Prep/Cook Time: 1 1/2 hours<br />Serving Size: 8 cups<br /><br />Ingredients:<br />2 lb. lamb (or beef) stew meat, cut into 1 1/2 inch chunks, seasoned<br />1/4 cup olive oil<br />2 cups onion, diced<br />2 T. garlic, minced<br />2 T. tomato paste<br />1/4 cup all-purpose flour<br />1/4 cup dark beer (Guinness)<br />2 cups beef broth<br />2 cups chicken broth<br />2 fresh thyme sprigs<br />2 lb. Yukon gold potatoes, cubed<br />1 cup carrot, chopped<br />1 cup frozen peas<br />1 cup savoy cabbage, sliced<br />Salt/Pepper to taste<br /><br />Instructions:<br /><br />1. Brown lamb in 2 T. oil in a large pot over medium-high heat, 8 minutes. We like to use our trusty cast iron for any soup or stew. Transfer lamb to a bowl and set aside; reduce heat to medium.<br /><br />2. Add 2 T. oil and onion to the pot and sweat, covered, until soft, 5 minutes. Stir in the garlic and tomato paste. Cook this until the paste darkens, 2 minutes. Add flour, stir, and cook 1 more minute.<br /><br />Make sure you always use a good wooden spoon for stirring. It keeps your pots from getting scraped, and I truly believe it makes everything taste better!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDSmX8KIRkEpKk4RuMwo3XEArF8kQREGgR26yMl9hVifhhG39646SvNM0TKY-RGxy3gRZC5p57hIeKLkPw5n42-VPf8tNuNfvQRkBmDAexra1sDk6rxeaYHQF5UkBC-nwA49ptR3McHo/s1600-h/DSC00992.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDSmX8KIRkEpKk4RuMwo3XEArF8kQREGgR26yMl9hVifhhG39646SvNM0TKY-RGxy3gRZC5p57hIeKLkPw5n42-VPf8tNuNfvQRkBmDAexra1sDk6rxeaYHQF5UkBC-nwA49ptR3McHo/s320/DSC00992.JPG" alt="" id="BLOGGER_PHOTO_ID_5269316021972819730" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7iswtIxvuQhayelZJYYPdXF4z3mOxXeg_zC9UoqKWnAqMVIBQZnziMowpFeQ7r2vKy3w8_SHJgLDeF-iEyPFLQP37pBnibvqdxJgzuUFjQf_A5Bv6sOnRjGruUljl5a3kIzUbbOBxcI/s1600-h/DSC00993.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7iswtIxvuQhayelZJYYPdXF4z3mOxXeg_zC9UoqKWnAqMVIBQZnziMowpFeQ7r2vKy3w8_SHJgLDeF-iEyPFLQP37pBnibvqdxJgzuUFjQf_A5Bv6sOnRjGruUljl5a3kIzUbbOBxcI/s320/DSC00993.JPG" alt="" id="BLOGGER_PHOTO_ID_5269315796263200514" border="0" /></a><br />3. Deglaze the pot with beer, scraping up bits from the bottom. Add in both broths, lamb and its juices, and thyme sprigs. Bring up to a simmer, then reduce heat to low, cover, and simmer 1 hour. Keep a lid on it. No peeking!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9LqH0Cw9SKK746Cq-6AQT9pDDYZ9kYT7y434QApIcS5S9TqfQcVPXS_ATYoeTfR5mFnmtrfUGKVEMoxxLvP2udeJLktZdJ4LMz7k44tNoZBK09X9Z9zVwYKA_7rSV_LH8z_IKrDlLdk/s1600-h/DSC00996.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9LqH0Cw9SKK746Cq-6AQT9pDDYZ9kYT7y434QApIcS5S9TqfQcVPXS_ATYoeTfR5mFnmtrfUGKVEMoxxLvP2udeJLktZdJ4LMz7k44tNoZBK09X9Z9zVwYKA_7rSV_LH8z_IKrDlLdk/s320/DSC00996.JPG" alt="" id="BLOGGER_PHOTO_ID_5269315506156143986" border="0" /></a><br /><br /><br />4. After the hour, stir in potatoes and carrots. Cook until tender (this depends on the size of pieces), about 15 minutes. Then add in peas, cabbage, salt and pepper. Simmer another 5 minutes.<br /><br />Dish it up and enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqK3_Vthb2b26pevAeLqk_L0okH3xuHeugfvYB7K-I6m-b-Iuw9fgJtWFCRxlgysip91wRHjrN8VPjc1UXLLt6TJBMfEkluhg8PSCGpqsAm6hk6u3FH_TJBJvERSsdHVoQCTlsQE1PNSY/s1600-h/DSC00999.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqK3_Vthb2b26pevAeLqk_L0okH3xuHeugfvYB7K-I6m-b-Iuw9fgJtWFCRxlgysip91wRHjrN8VPjc1UXLLt6TJBMfEkluhg8PSCGpqsAm6hk6u3FH_TJBJvERSsdHVoQCTlsQE1PNSY/s320/DSC00999.JPG" alt="" id="BLOGGER_PHOTO_ID_5269315271491233570" border="0" /></a>Oh and don't forget the biscuits! Here's recipe we use. If you don't want to spend time on biscuits from scratch, just get the pillsbury kind and roll in some cheese and chives. We also half the recipe when its just the two of us.<br /><br />Prep/Cook time: 50 minutes<br />Servings: 32<br />Ingredients:<br />2 3/4 cups all-purpose flour<br />2 T. sugar<br />2 t. baking powder<br />1 t. salt<br />1/4 t. baking soda<br />10 T. unsalted butter, cold, cubed<br />1 cup Cheddar, shredded<br />1/3 cup minced chives<br />1 cup buttermilk<br />2 T. water<br />1 egg blended with 1 T. water<br /><br />Instructions:<br />1. Preheat oven to 375. Spray a baking sheet with non stick spray.<br />2. Combine all dry ingredients in a large bowl. Cut in the butter with a fork until pea-sized.<br />3. Stir in the cheddar and chives. Add buttermilk and 2 T. water; knead gently to blend. Dump the dough onto a floured cutting board and pat into an 8 inch square. Cut into 2 inch squares; then cut into triangles if you want scones. Space on the baking sheet 1 inch apart.<br />4 Brush the tops with egg wash mixture and bake until golden, 25 minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMzfCs2cswTa2dBFu5Efw60AuHpwSsuRbS-KZu2Kb4Tkk5YGym-pvYKXEWGOhZOgMBCOA_jsq8E4N6Swxnk0ck57elbT6KI_LjhcSxAFoDtNHxJxzXRCfl5OlzDvrR_9IKbUz3Tx5JLU/s1600-h/DSC00998.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMzfCs2cswTa2dBFu5Efw60AuHpwSsuRbS-KZu2Kb4Tkk5YGym-pvYKXEWGOhZOgMBCOA_jsq8E4N6Swxnk0ck57elbT6KI_LjhcSxAFoDtNHxJxzXRCfl5OlzDvrR_9IKbUz3Tx5JLU/s320/DSC00998.JPG" alt="" id="BLOGGER_PHOTO_ID_5269314986114636914" border="0" /></a>Now it's time to curl up with a movie, a snoring pug, and my sweetie.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3m8yJEUCm5pontCy7DUNMLg2neUD8bFWJg8AKrtgEoN2_wJbwiZkRdZCkUSp5e8pauwS66b-OAlsZS2yEZS1yNDK_yQ67WXVGWDOoWJ2yiL1vFMTDAjVktWQVTadpwAmmwVdb7hcQw9w/s1600-h/DSC01001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3m8yJEUCm5pontCy7DUNMLg2neUD8bFWJg8AKrtgEoN2_wJbwiZkRdZCkUSp5e8pauwS66b-OAlsZS2yEZS1yNDK_yQ67WXVGWDOoWJ2yiL1vFMTDAjVktWQVTadpwAmmwVdb7hcQw9w/s320/DSC01001.JPG" alt="" id="BLOGGER_PHOTO_ID_5269313989669242178" border="0" /></a>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-50942505826799300152008-11-15T16:15:00.009-06:002009-11-16T19:52:27.388-06:00The Baby Room<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj04gdNIC03sbr6EHDKbYXhCyDXIBgSSoAbYLHWAIrHQEj1OFm2mZGD5t8hAQ6Qx7S3_ljE5ZSkllAQAySFZi1QmaO5Ki6EfaN08DKPA6ph4XpMIcZPNlarL85ptK4Rmwhp4Hka9IcpVk/s1600-h/DSC00985.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269018377962204530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj04gdNIC03sbr6EHDKbYXhCyDXIBgSSoAbYLHWAIrHQEj1OFm2mZGD5t8hAQ6Qx7S3_ljE5ZSkllAQAySFZi1QmaO5Ki6EfaN08DKPA6ph4XpMIcZPNlarL85ptK4Rmwhp4Hka9IcpVk/s320/DSC00985.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRPb5qrq71xh98oxig5u9xBL2dBwxHo9oE8tmJvv3c-VQAa5QgVXMfd5R42Sn5iBIKb4i7hyphenhyphenUOfY-PxmzuBEc8L61mSiPAR4b2dvmVYGkz8OYYONJgmVhyphenhyphenxKP4yP2AnDJSxBqFCI34J8/s1600-h/DSC00978.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269018374542744354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRPb5qrq71xh98oxig5u9xBL2dBwxHo9oE8tmJvv3c-VQAa5QgVXMfd5R42Sn5iBIKb4i7hyphenhyphenUOfY-PxmzuBEc8L61mSiPAR4b2dvmVYGkz8OYYONJgmVhyphenhyphenxKP4yP2AnDJSxBqFCI34J8/s320/DSC00978.JPG" /></a><br /><span style="font-family:verdana;font-size:130%;">Well this doesn't really count as a cooking blog, but I wanted to show off our baby room theme. Hopefully the little guy likes alligators, tigers, and maroon!</span><br /><br /><br /><br />Here is the crib (currently being taken over by furry creatures). The lamb and dog are my very first stuffed animals. The lamb was actually in my crib. Yes, they are old and very ugly. Notice the alligators on the sheets.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVREN_jpDdVi-vaIWahTHSJtnryOrMzWTnhuJ3IG2e2Aqrp5R-IgoxCj5JO92Le3S3tkY0i8vIT3R44sTTsw-w2WKJEfDMf6YbzFFeBZaEJWM2jdQkomo2G_xtit25jDGal2RKa6ScDg/s1600-h/DSC00984.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269015812806217170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVREN_jpDdVi-vaIWahTHSJtnryOrMzWTnhuJ3IG2e2Aqrp5R-IgoxCj5JO92Le3S3tkY0i8vIT3R44sTTsw-w2WKJEfDMf6YbzFFeBZaEJWM2jdQkomo2G_xtit25jDGal2RKa6ScDg/s320/DSC00984.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItU8j8wmJ-d-rRZIgaEAZ6MIhmggMSyOHJcxo8FQ-fUxuz_eG-xKPSLqWr2l7VFm16y1Naug0Dc_s2xUh8xeN7NSWK_J789S-7l2dsSz-75DUkgDVWY31-Gnjq3zdhkaQQDJE5F0aNUE/s1600-h/DSC00989.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269015809789855810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItU8j8wmJ-d-rRZIgaEAZ6MIhmggMSyOHJcxo8FQ-fUxuz_eG-xKPSLqWr2l7VFm16y1Naug0Dc_s2xUh8xeN7NSWK_J789S-7l2dsSz-75DUkgDVWY31-Gnjq3zdhkaQQDJE5F0aNUE/s320/DSC00989.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9QoQm2qrn2Of_aDJn08M9myQtmBl25IjjT3_WnD9grkLLZ95V4Eic0H9R-lPrUn9XWYnz-YRvUoQPT6gCa0MX8yeozBVa9KqRI3JvXJzTnxgy_mmnRow_CiJfq6YXx2LslIJQQD3PBw/s1600-h/DSC00982.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269013802759816418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9QoQm2qrn2Of_aDJn08M9myQtmBl25IjjT3_WnD9grkLLZ95V4Eic0H9R-lPrUn9XWYnz-YRvUoQPT6gCa0MX8yeozBVa9KqRI3JvXJzTnxgy_mmnRow_CiJfq6YXx2LslIJQQD3PBw/s320/DSC00982.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />We've also got the college clothes covered it seems. I plan on painting the overalls like the yell leaders wear. The hubby is very excited!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjC1PFTAMiuPKqhLILHgnVaR5GiQ8Aacs5MWzIxnOtMKzDHY7j8bMiOLs2INc0CYnd8BlEsvXDI57Ic_xVBTEhFvrDWrdwSQqPoZCXpnqVGdDlGfeZJ9K6RTlWQXOxoS-3LrXxPzmOBc/s1600-h/DSC00988.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269015802135951890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjC1PFTAMiuPKqhLILHgnVaR5GiQ8Aacs5MWzIxnOtMKzDHY7j8bMiOLs2INc0CYnd8BlEsvXDI57Ic_xVBTEhFvrDWrdwSQqPoZCXpnqVGdDlGfeZJ9K6RTlWQXOxoS-3LrXxPzmOBc/s320/DSC00988.JPG" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-dA7TMwxheFwwRX4WlFywwg5Ydc1XdgYRFxAWypYVsZc1G-75DIAvVCaLE4hFr2JORDyA6bNjPyVJL8s2MlTw-hcUyti3iXg3llan0Xac3DdE2ts26LCMsDJB6U8huacYXoGI8Bq5-w/s1600-h/DSC00987.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269015797744848978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-dA7TMwxheFwwRX4WlFywwg5Ydc1XdgYRFxAWypYVsZc1G-75DIAvVCaLE4hFr2JORDyA6bNjPyVJL8s2MlTw-hcUyti3iXg3llan0Xac3DdE2ts26LCMsDJB6U8huacYXoGI8Bq5-w/s320/DSC00987.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEwUAl8FfjfUPi5O8UiT3HXlkytfWhGUr11-C3_8Zcg2xAomKU4DIeufSp8gOczltwXRlXuFDlkvp3ex72ho2g2b7zkwVYE1NF4TsYgEQMDWCYUVVZpT8lO1uVQjigWtqF___m08qsLE/s1600-h/DSC00986.JPG"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5269015792192676210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEwUAl8FfjfUPi5O8UiT3HXlkytfWhGUr11-C3_8Zcg2xAomKU4DIeufSp8gOczltwXRlXuFDlkvp3ex72ho2g2b7zkwVYE1NF4TsYgEQMDWCYUVVZpT8lO1uVQjigWtqF___m08qsLE/s320/DSC00986.JPG" /></a>Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com1tag:blogger.com,1999:blog-3017815899988864210.post-82306770809449394172008-11-15T15:30:00.005-06:002008-11-15T15:35:01.387-06:00Chocolate Cheese Fudge<div style="text-align: center;"><span style="font-size:130%;">Don't be scared of the cheese!</span><br /></div><br /><br />Prep time: 5 minutes<br />Cook time: 10 minutes<br />Servings: around 50 pieces<br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-family: georgia;">Chocolate Cheese Fudge</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxurZEnRCGw7vh0p1PcptiJk4ruAOmy7fvIbXxBT8si-gAbgsUbUOUVxDrmsqrkuVfseikpEWbrGVVq-WqW0-LPI2tSWGGC5ruwmwXHqr1mB8mOB-bHZghOUr3tJheOJ52oVUgXooq5aQ/s1600-h/fudge.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxurZEnRCGw7vh0p1PcptiJk4ruAOmy7fvIbXxBT8si-gAbgsUbUOUVxDrmsqrkuVfseikpEWbrGVVq-WqW0-LPI2tSWGGC5ruwmwXHqr1mB8mOB-bHZghOUr3tJheOJ52oVUgXooq5aQ/s320/fudge.JPG" alt="" id="BLOGGER_PHOTO_ID_5269000116445571906" border="0" /></a><br /><br />Ingredients:<br /><ul><li>1/2 pound Velveeta <span style="color: rgb(0, 0, 0);">cheese</span>, sliced</li><li>1 cup butter</li><li>1 teaspoon pure vanilla extract</li><li>1 cup chopped nuts, pecans, walnuts</li><li>2 (16-ounce) boxes confectioners' sugar</li><li>1/2 cup cocoa powder</li></ul>Instructions:<br /><br />Spray a 9x12 baking pan with PAM and set aside.<br /><br />In a saucepan over medium heat, melt the Velveeta and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts. <p>In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. Make sure you scrape the bottom of the bowl well to get all the sugar. The candy will be very stiff.</p>Using your hands, remove the fudge from the bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until the fudge is firm. Cut and serve!Kjunhttp://www.blogger.com/profile/12465290859177271514noreply@blogger.com0