tag:blogger.com,1999:blog-15451632610929454342024-03-18T19:42:14.238-08:00Midnight Sun MamaWelcome to Chubby's Kitchen. Please leave questions and comments. I do love the "Chubby's Kitchen". There is nothing I love more than to cook real food for the people I care about. This is my gift to you.Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-1545163261092945434.post-31384771476098844042017-01-15T18:37:00.001-09:002017-01-16T10:21:03.470-09:00Guiltless French FriesGoodness! I haven't been here in two years. So sorry. I will try to do better from now on. One of my New Year's Resolutions (yes, I believe in making a goal....) is to get in touch with the artist within. I am re-reading The Artist's Way by Julia Cameron. I even have a cadre of 5 other souls who are embarking on this journey with me and investigating how to unleash the artist that resides within us all. It's not an exercise in futility....it requires a lot of reading and a daily writing upon rising. Check it out if you are interested. Part of that learning and re-reading has led me back to you...and this silly blog.<br />
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Tonight I am making a side-dish for the love of my life...that persnickity (spell check say's this is not a word), sometimes obnoxious, defiant, and pessimistic better half. He loves all things potatoes. Breakfast-Lunch-Dinner, he can't get enough. He might even be worse than my mother when it comes to eating potatoes and doesn't care how they are fixed, just have them on the table.<br />
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This recipe originally came to me in a cookbook that I have no idea where or why I bought it: "Simply Colorado: Nutritious Recipes for Busy People" by the Colorado Dietetic Association. I've changed this recipe so much that it no longer really resembles the original one. However, I still encourage you to get a copy of this cookbook. The recipes are healthy, delicious and won't disappoint. Get yours at: Colorado Dietetic Association, 6930 So. Bemis Street, Littleton, CO 80120. The Cranberry Cottage Cake with Lemon Sauce is worth the $ on it's own.<br />
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Who doesn't love French Fries? Who doesn't love <u><b><i>seasoned</i></b></u> crispy French Fries? IF....and I mean IF there are any leftovers, these leftovers chop up nicely in a breakfast burrito the next morning or in an omelet. Between Chris and Jim, there were rarely any leftovers.<br />
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I am using our own garden grown potatoes (but I didn't always....so it doesn't matter)<br />
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2 lbs. of potatoes.....wash and scrub really well, leave the skins on and cut them into quarters<br />
2-3 TBSP olive oil<br />
Toss the potatoes well with the oil<br />
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Mix the following really well in a small bowl:<br />
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2 tsp. Parmesan cheese (grated)....tonight I am using Kraft Rosemary & Garlic Grated Parmesan<br />
1/2 tsp Bacon Salt<br />
1/2 tsp garlic powder<br />
1/2 tsp Sweet Paprika<br />
1/4 tsp onion powder<br />
1/4 tsp New Mexico Chile Powder<br />
1/2 tsp lemon pepper<br />
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Mix it well.....this is what it looks like: <br />
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I like easy clean-up and am a huge fan of non-stick foil! Put your 1/4'rd (is that a word?) oiled potatoes on a sheet pan lined with non-stick foil.<br />
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Sprinkle the seasonings to coat each potato....take your time. Every bite should be a little slice of Heaven.<br />
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Place in a preheated 350F oven for 30 minutes.....turn the pan and bake another 30 minutes IF you want them crispy....if you want them soft, bake only another 10 minutes.<br />
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Bet you will be eating them before they even get to the table.<br />
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P.S. These are really yummy dipped in the High Bush Cranberry Catsup. I don't know if I published that recipe from the local Extension Office in Fairbanks.....but if I didn't you can get it there...that one is also excellent for a dipping sauce for Grouse McNuggets! (Another recipe to come)<br />
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Happy 2017 to everyone!<br />
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SherSherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-54669217035682349542015-12-13T16:23:00.001-09:002015-12-13T16:23:53.201-09:00Garbanzo "Nuts"This time of year it's all about sweets, treats and gift giving. Since I'm not much of a sweets fan, I typically give the gift of soup. I've already passed out the traditional quart jar of lovely noodles, seasonings, beans, and other varieties of deliciousness and today I am deviating to make the wonderfully crunchy garbanzo "nuts". I'll take salty over sweet anytime! I was following Giada's Crispy Chickpea recipe but had some artisan salt that my good friend Cory Goodman brought back from her trip to Iceland last year. I halved the recipe and wanted to do Giada's recipe but I grabbed the wrong Artisan salt..instead of grabbing smoked salt, I grabbed a Chardonnay infused salt. It's okay! It came out great and I did add just a tiny touch of the smoked salt after I realized my mistake. The REAL winner is Cory's Iceland Sea Salt with Kelp. Oh yeah...yummy. Taking some to her tomorrow to enjoy. There ARE perks to having friends who are world travelers.<br />
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Garbanzo "Nuts"<br />
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2 cans of chickpeas, drained, rinsed and allowed to dry on a towel<br />
2 TBSP Olive oil (Dang! I have smoked olive oil and garlic infused olive oil....use what you want)<br />
1 TBSP Salt (I used Iceland Sea Salt and Kelp...also Chardonnay Infused Sea Salt)<br />
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Toss all together. Spread evenly on a baking sheet. Bake at 350 for 1 hour turn at 30 minutes. Allow to cool completely.Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com1tag:blogger.com,1999:blog-1545163261092945434.post-13576745338244720842013-11-29T16:26:00.002-09:002013-11-30T08:02:36.118-09:00Turkey Sour-Cream EnchiladasI love, love, love turkey combined with green chile. The last Fairbanks NewsMiner newspaper posted my Turkey Tortilla Soup...I am delighted...but that is a truly a soup worthy of reposting as is. I am now posting my recipe for Turkey Enchiladas. I felt the need to modify it due to the fact that that we can't get the ingredients we need.. Here is what you need: <b>I forgot to put the green chile in the photo....you need 1 cup of green chile!!!</b><br />
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1 dozen corn tortillas, 2 cups diced onion, 3 cans Ro-Tel tomatoes, 1 cup green chile (can be omitted if you like, but we like it spicy), 1 cup water, 1 TBSP Mexican oregano 2 cloves of garlic-minced, salt and pepper. 3 cups shredded turkey, 2 cups sour cream, 2 cups cheddar cheese (I used white cheddar).<br />
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Soften the corn tortillas while you simmer the onion, garlic, tomatoes, water, oregano, green chile, salt and pepper. <br />
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Mix together the cheese, sour cream and shredded turkey. Place scant amount on top of softened corn tortilla, roll up and place seam side down in a casserole dish<br />
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Ok....I had to soften 4 more tortillas to use up the filling and fill the dish.<br />
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Now smother on the Sauce: </div>
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Bake at 350 for 30 minutes...don't bother for 10 minutes. Let it sit, then dig in. Serve with more sour cream and fresh cooked pinto beans.<br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com2tag:blogger.com,1999:blog-1545163261092945434.post-15312392745456405282013-11-26T15:58:00.001-09:002013-11-26T15:58:31.383-09:00Meat EnchiladasI feel a little guilty that I haven's posted recipes in such a long time. I have actually written some, taken photos, but just never made the time to put them on my blog....my bad. We have a freezer full of moose. Jim wanted enchiladas. I didn't want the same-ol-same-ol so I turned to a very old cookbook that I acquired long ago from Los Alamos, New Mexico. New Mexican Dishes by Philomena Romero who lived in Los Alamos and ran a restaurant using her mother's (Senora Odila Archuleta) recipes is a great find. <br />
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I can tell you the recipes in this cookbook are authentic New Mexican, no foo-foo recipes here. There are only a few copies available through Amazon.com and they are a lot more expensive than the $2.89 sticker price I bought mine at. The best advise I can give anyone who is not from the southwest is, when you order Mexican food and they ask you, "Red or Green", ask which is better----not hotter----better....Santa Fe restaurants typically make better red chile...if you are closer to the borders you are better off with green....If you are adventurous, you can say Christmas and you will get half red and half green....Safe to say in Santa Fe and Los Alamos...go with red!<br />
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Because I live in Alaska now and have an abundance of moose meat available to me I use that for most of my traditional (beef) recipes. Feel free to use beef, bison or venison in place of the red meat. <br />
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This is what Mrs. Romero recommends on page 11 of her cookbook.<br />
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1 1/2 lbs ground lean beef (yes, I used moose)<br />
1 tsp. salt<br />
1/2 tsp. cumin (nope....I like cumin....A LOT! bump it up to a teaspoon)<br />
1/2 tsp crushed oregano leaves (This is the part where I tell you there is a DIFFERENCE between oregano leaves and MEXICAN oregano....get the Mexican oregano...if you can't find it, tell me and I will get some for you on my next trip back home.)<br />
1 clove garlic, minced fine<br />
3/4 cup red chile powder (if you can't get that ask me and I will make sure you have some)....Use mild if you don't like a lot of heat, medium if you like your tongue to be tickled a little, and hot if you want to feel like the Energizer Bunny!<br />
Water...enough to cover the meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tLjvaod37TQjCJVcKNQ6DBdabQzcsNCnDni1Y3k046P_sgyi1rWPb_OY0hGVDhRoXLy7-_ARI9juz6kiiU-P8GQncI9V66N7q9Jo60Zb9bp3fK3VhCG2l1C4H3NSaazX_hDuk__KdWBo/s1600/2013-11-24+10.20.05.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tLjvaod37TQjCJVcKNQ6DBdabQzcsNCnDni1Y3k046P_sgyi1rWPb_OY0hGVDhRoXLy7-_ARI9juz6kiiU-P8GQncI9V66N7q9Jo60Zb9bp3fK3VhCG2l1C4H3NSaazX_hDuk__KdWBo/s200/2013-11-24+10.20.05.jpg" width="200" /></a>Ok...I didn't want to throw you off by telling you that the original recipe calls for pressure cooking the meat in the water with spices because some people are really hesitant to use a pressure cooker. If you don't have one or are scared, just boil the meat with the spices (EXCEPT the chile powder) for an hour. Otherwise, crumble the ground meat, add enough water to cover meat. Add salt, cumin, oregano, garlic and cover pressure cooker. Cook 15 minutes at 15 lbs. pressure. Bring pressure down quickly (you do that by leaving the pepcock on and running the pot under cold water. When pressure is released, remove cover. Add red chile powder, breaking all meat lumps with the back of a large spoon. Set aside in a warm place.<br />
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<tr><td class="tr-caption" style="text-align: center;">After adding the red chile it looks like this.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn2D1t6wsmSYvSP8iOn3o9KkMQaNzf853vu06r8LJlG30vXqj__OELA7mO8W3LnS4LbmsLh2QHl64mUKbrxaMB99ffMqRT6gcWhcj3ZtwCjkSTbN5o38ZUhwxMIXlHZG5SXrF1ZEoMxZ5/s1600/2013-11-24+14.45.22.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn2D1t6wsmSYvSP8iOn3o9KkMQaNzf853vu06r8LJlG30vXqj__OELA7mO8W3LnS4LbmsLh2QHl64mUKbrxaMB99ffMqRT6gcWhcj3ZtwCjkSTbN5o38ZUhwxMIXlHZG5SXrF1ZEoMxZ5/s200/2013-11-24+14.45.22.jpg" width="200" /></a>Now you need to assemble the rest of the ingredients....it's a snap....Soften the corn tortillas in hot oil...dip them briefly in hot oil and drain on paper towels. I should interject here that I ONLY use <u><b><span style="color: red;">yellow</span></b></u> corn tortillas...no decent New Mexican citizen would use white corn tortillas! BAN them! That's like serving pinks to your family....Ugh! They are not as tasty, have been refined and just, just, just...yuck!<br />
<br />
The next part I can do in my sleep I have been doing it so long. Place a scant layer of sauce in the bottom of a baking dish...not too much...just enough to keep the enchiladas from sticking. <br />
<br />
You have finely diced onions and shredded cheese on the standby. Place a bit of cheese and onion in the middle of the softened tortilla and roll it up. Place this roll in the dish and repeat until the pan is full.<br />
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<br />
Now cover the rolled enchiladas with the rest of the red chile meat sauce. Top that with extra cheese and bake at 350 for 40 minutes.<br />
<br />
Serve with chopped fresh cilantro, tomatoes, and sour cream if you like. At this point, Jim is usually opening can of beer.<br />
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I know it seems like a lot....but it's really not. From start to finish it takes under an hour to do.Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com17tag:blogger.com,1999:blog-1545163261092945434.post-25144449013946224102013-07-16T16:41:00.000-08:002013-07-16T16:41:38.958-08:00Sushi 101 - Dragon RollsSo I went to my first ever sushi class yesterday. What's a girl from New Mexico doing in a sushi class anyway? Moving to Alaska nine years ago today I had no clue about what I was in for. 1) heating with oil instead of gas or propane? 2) hauling water?....isn't that for heathens? 3) plugging in your car in the winter...why would anyone do that? 4) seeing sushi at the deli counter in all the grocery stores....what is that stuff? And....what is wasabi anyway? I think I have to thank my friends Heather Chorley and Bobb Lockwood for introducing me to the world of Japanese food and sushi. You don't get a lot in the way of sushi in Aztec, New Mexico...so I was completely ignorant as to what it was about but I quickly fell in love with the taste and texture of it. This year, the Fairbanks Summer Arts Festival offered a class in sushi and I quickly signed up. Good thing I did...the class was completely full and I was the last person able to register. Calvin Lin from the Asian Bistro on Airport Drive was our teacher. He showed us how to make California Rolls, Sashimi and Nigiri rolls, hand rolls and Dragon Rolls. The hardest part about making sushi is getting the rice just right. Calvin's recipe was perfect!<br />
<br />
Here is what you need:<br />
Equipment:<br />
Bamboo sushi roll mat covered in plastic wrap...this was a trick he taught me that really worked....it keeps the mat clean and rolls the rice beautifully!<br />
Cutting board<br />
Sharp knife<br />
Nori seaweed sheets<br />
Rice Cooker or big heavy saucepan<br />
Wood spoon or rice paddle<br />
Plastic wrap (lots of it)<br />
<br />
Rice Ingredients:<br />
6 TBSP rice vinegar<br />
2 TBSP sugar<br />
2 tsp. salt<br />
3 Cups uncooked Japanese medium-gran sushi rice (I used Calrose)<br />
4 cups water<br />
<b>OR....</b>Use 6 TBSP of Seasoned Rice Vinegar instead <br />
<br />
Sushi Ingredients:<br />
5 sheets of sushi nori (big squares or more if using the smaller ones)<br />
Fully cooked Eel (Dragon Rolls) <br />
1 large cucumber, peeled and sliced thin...remove the seeds<br />
2-3 avocados, sliced<br />
Cooked crab or imitation crab sticks<br />
Wasabi<br />
Soy Sauce<br />
Pickled Ginger<br />
<br />
Making sushi rice:<br />
Either use 6 TBSP of seasoned rice vinegar OR make your own. Here is the recipe to make your own.<br />
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves and don't let it boil. Remove from heat and let it cool. <br />
<br />
Rice: PREPARE THE RICE 2 HOURS BEFORE YOU WILL MAKE THE SUSHI<br />
Wash rice, stirring with your hand, until the water runs clear. Keep going....this is not clear....<br />
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Put in a bowl with water and let it soak for 30 minutes. Drain in a colander and leave in a bowl inside the fridge for 30 more minutes. Put rice in a big pot, add 4 cups water, <br />
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bring to just a boil, turn down the heat to low/simmer for 15 minutes. Remove from heat and allow to sit for 15 more minutes. Transfer to a large bowl, loosen the rice grains with a rubber spatula or wooden spoon by folding and chopping...do NOT stir. Sprinkle seasoned rice vinegar over rice and fold in. Cover the bowl with a damp cloth while you work. <br />
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<br />
Assembly:<br />
Place a piece of Nori on the bamboo mat shiny side down...dull side up. Using your hands, form a snowball shaped ball of rice...It's more than I ever thought they would have used.<br />
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Place on nori sheet and spread to the sides. <br />
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Turn the rice covered nori over and put 1 piece of Krab in the middle, add 2 thin slices of cucumber and slices of avocado. <br />
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Using the bamboo mat, roll up to cover the krab and other ingredients. You are putting more pressure on the outsides of the bamboo mat and not so much on the top. Be firm with it. My problem is I was always too gentle....Nope, make the rice do what you want it to do. Don't push too much from the top.<br />
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Now, alternate with avocado, unagi, avocado, unagi...etc on top of your sealed roll. Place plastic wrap on top of that and use your bamboo mat to press this in gently. <br />
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<br />
Remove the roll from the bamboo mat before you cut....I was stupid and didn't do this in the picture!!!! Using a very sharp knife, cut through the plastic wrap and unagi roll sections to create bite sized pieces....I could have done better here. <br />
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Dress with unagi sauce. <br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-10005577371442043672013-07-07T18:14:00.000-08:002013-07-07T18:16:50.983-08:00Poor Mans Lobster (Halibut)"What? Boiled halibut? You've got to be kidding me!" I exclaim. "No, it's really good and it tastes just like lobster if you do it right." say's someone in the teacher's lounge last year. When it comes to cooking, I'm game for anything. Since I have an abundant supply of halibut, I felt it would be okay to sacrifice one of my 1 lb. packages to test this recipe out. She was right! Jim and I both loved it. Now when I cook halibut I take out an extra package to prepare this "Poor Man's Lobster." Not a poor man at all if you know what halibut costs even in Alaska.<br />
<br />
This recipe is so incredibly simple that even the most amateur of amateur cooks could master this dish with the most minimal ingredients in the kitchen.<br />
<br />
What you need:<br />
5 cups Water<br />
1/4 cup Salt<br />
1/2 cup Sugar<br />
3 TBSP Lemon juice (yes, you can use bottled)<br />
2 TBSP Butter<br />
Halibut (1-2-3 lbs....you decide. How many are you feeding and how are you serving it?)<br />
Optional: Melted butter with chopped rosemary OR garlic salt to taste---or both<br />
<br />
Wow....how easy is that?<br />
<br />
Directions:<br />
<br />
1. Skin halibut and cut into desired chunks....maybe 2" squares and set aside.<br />
<br />
2. Measure water salt, sugar, lemon juice and butter into a sauce pot and bring to a boil.<br />
<br />
3. Add halibut chunks to boiling water. As they begin to float to the surface they are DONE. Do NOT overcook. <br />
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4. Remove the almost "floaters" to a paper towel to drain.<br />
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5. Optional: Toss drained "lobster" in rosemary/garlic salt butter<br />
<br />
6. Serve this with a salad (even prepackaged) and you are an instant hit. <br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-71254803891146634922013-07-05T07:58:00.000-08:002013-07-05T07:58:08.306-08:00Aunt Tony's Macaroni SaladNothing screams <b>4th of July</b> more than fireworks and macaroni salad! Growing up with a large extended family, it was common to expect certain things when coming together as one huge family. On our table one would find: 1) fresh veggies like granddad's peas or beans, sliced tomatoes and cucumbers 2) a big bowl of home canned peaches or pears or apricots and 3) an obscenely huge bowl of Grandma Sadie's or now I know it as <b>Aunt Tony's Macaroni Salad</b>. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszQyY8FMyewmqSh74YBUIe0PDbYfwxpY7ZaLc0x6GlYGwEpW0CO6rsVgHadoklu5QufpjVwH7Zehd5hrR7FJjzBYDYfmHD1c8DQG0PrIg4twQbA66fNiih9Ggz8-WwuxIJb1guNgEh0gv/s1600/Aunt+Tony.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszQyY8FMyewmqSh74YBUIe0PDbYfwxpY7ZaLc0x6GlYGwEpW0CO6rsVgHadoklu5QufpjVwH7Zehd5hrR7FJjzBYDYfmHD1c8DQG0PrIg4twQbA66fNiih9Ggz8-WwuxIJb1guNgEh0gv/s320/Aunt+Tony.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aunt Tony with Cousin Judy and Ron</td></tr>
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My Grandma Sadie and Aunt Tony have both passed on and I wish I had paid more attention in the kitchen. Let me interject here that there are only a few foods that I don't care for, raw cabbage and macaroni salad. I DO however, take exception to this fantastically creamy and easy to make salad. Cousin Judy gave me the recipe a few days ago and I made it for the first time for our 4th of July dinner. It was heavenly and brought back loads of beautiful memories spending time with cousins, aunts, uncles and my grandparents. The celery seed is really the key ingredient that pushes this recipe over the top!<br />
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I found that it was just as good for breakfast the next day and only got better sitting overnight in the fridge. The ingredients are so simple and are common in most pantries.<br />
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Here's what you need: That's it! So simple.<br />
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Because it's just Jim and I, I only used 1/2 a box of macaroni which still made enough to feed 6-8. Imagine using the entire 1 lb. box! That feeds 16-20 people.</div>
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8 oz. macaroni</div>
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1 to 1 1/2 cups REAL mayo (don't use salad dressing)</div>
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4 boiled eggs, chopped</div>
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1 4 oz. jar diced pimentos</div>
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1 TBSP celery seed</div>
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salt and pepper to taste</div>
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cream or half & half (maybe....if it is not moist enough---I didn't have to use it)</div>
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Paprika (optional) to lightly dust the top</div>
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Boil macaroni in salted water for 8-10 minutes. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhqYuUbb1MWuDV4Ql0Ab2XdqVv4u59TLUdNhmDeaWt9-UNxASeT8EG8Yf8TRj1EvCk4ZZ_qg8Zq0gvczZVjPcOIYCq-t1cZZiNbckg5tpcXJVn0ufZWwRnPQISaxHvXCRQh1tkrOvK-Po/s1600/P7040006.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhqYuUbb1MWuDV4Ql0Ab2XdqVv4u59TLUdNhmDeaWt9-UNxASeT8EG8Yf8TRj1EvCk4ZZ_qg8Zq0gvczZVjPcOIYCq-t1cZZiNbckg5tpcXJVn0ufZWwRnPQISaxHvXCRQh1tkrOvK-Po/s200/P7040006.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil in salted water 8-10 min.</td></tr>
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Drain in a colander and rinse under cold water. Allow the macaroni to cool. I don't know why but Judy said this makes a big difference so I did it. </div>
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Add chopped eggs, pimentos, celery seed and mayo. Mix together. It should be creamy. Add salt and pepper to taste. If needed, add a teaspoon or so of cream to make moist. Pour into a pretty dish and top with a light shake of paprika to give color.</div>
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<tr><td class="tr-caption" style="text-align: center;">Yes, this an old fashioned vintage Pyrex dish!</td></tr>
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Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com1tag:blogger.com,1999:blog-1545163261092945434.post-39018140110588914882013-06-12T14:34:00.000-08:002013-06-12T14:34:56.033-08:00Cary Fremin's Halibut DipMy good friend and colleague Cory Goodman brought this amazing halibut dip to a potluck at school. It was a huge hit and I asked for the recipe. It is a hot dip, both in the sense that it is baked in the oven and that it contains jalapenos. What better combination that halibut and jalapenos? Along with the addition of cheese, sour cream and mayonnaise, what is NOT to like? Thank you Cory for allowing me to publish your sister's recipe here. Oh yeah....here is a picture of my friend Cory.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiUcA-FoQMpBcoDU-iBLtSQxoTIEJeYe1Pe7y7mtozl6SIS-Yth8YXNQL23ADIlXrqzks7UR0ybtIBs6BTN2zTNO0kmiTyaW2YwjOFAEweximChQukp8Aiw52fACXjZPppqVPwQA8Gu2s/s1600/SCAN0710.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiUcA-FoQMpBcoDU-iBLtSQxoTIEJeYe1Pe7y7mtozl6SIS-Yth8YXNQL23ADIlXrqzks7UR0ybtIBs6BTN2zTNO0kmiTyaW2YwjOFAEweximChQukp8Aiw52fACXjZPppqVPwQA8Gu2s/s200/SCAN0710.JPG" width="149" /></a></div>
Ingredients:<br />
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1 cup sour cream<br />
1 cup mayonnaise<br />
1 cup Parmesan cheese<br />
1 TBSP dill<br />
2 TBSP pickled jalapeno, diced fine<br />
2 TBSP pickled jalapeno juice<br />
3 TBSP butter<br />
4 garlic cloves, minced fine <br />
1 lb. cooked and flaked halibut (cooked in butter and garlic)<br />
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Instructions:<br />
Skin and cut halibut into 1 1/2" pieces. Saute in 3 TBSP of butter and 4 cloves of minced garlic. Remove from stove and allow to cool, then shred or flake. Mix the sour cream, mayo, cheese, dill jalapeno, and jalapeno juice together. Add the shredded halibut and stir well to mix together. Bake in the oven for 30 minutes. Serve warm with crackers, bread slices or chips.<br />
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This dip is Divine! Thanks for sharing Cori and Cary!<br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-3465593972016913972013-06-11T09:28:00.002-08:002013-06-11T09:28:13.873-08:00Baked Cheese and Broccoli PattiesJim and I both LOVED these delicious little patties. I'm always on the lookout for recipes to make for my vegetarian friends as well as recipes that I can use veggies from my garden. I learned something new today: lacto-ovo vegetarians eat eggs and dairy products but not flesh. My friend Cory Goodman shared this recipe with me via Facebook and it comes from SkinnyTownUSA (look for them on Facebook). These patties were so easy to make, are healthy because they are baked not fried, clean-up is a snap, and were absolutely scrumptious.<br />
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Here's what you need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWSQbH-_b6adHfPzSoDQ6sxx8kHaHlk7VdOaMCJOdDv88UQ9OMqmnqyw4YwcZX1MGIQkOc3Cx-KNaTS4pgyuNEsJEYKkIppKoB9OQ1qgOmGxhy-st-bTeRu7MVyjhnGjYU-LAPHMonc77/s1600/P6100001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWSQbH-_b6adHfPzSoDQ6sxx8kHaHlk7VdOaMCJOdDv88UQ9OMqmnqyw4YwcZX1MGIQkOc3Cx-KNaTS4pgyuNEsJEYKkIppKoB9OQ1qgOmGxhy-st-bTeRu7MVyjhnGjYU-LAPHMonc77/s320/P6100001.JPG" width="320" /></a></div>
Ingredients:<br />
2 tsp olive oil<br />
2 cloves garlic, minced<br />
1/2 onion, diced fine<br />
1 16 oz. bag frozen broccoli, defrosted and rough chop<br />
1 cup panko crumbs<br />
1/2 cup cheddar cheese, grated<br />
1/3 cup parmesan cheese, grated<br />
2 eggs, beaten<br />
salt and pepper<br />
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Step 1: Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray lightly with non-stick spray.<br />
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Heat oil and saute the onions and garlic until softened. Season with salt and pepper. Set aside to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF57ch2lhOW5nO5P4Ot8GkYZg_pcmHSoLX41Xcmz6f2N0OoIVLfPRuwxsOaZJuFWpzN8zRoCaMO11jhsYLnLMmi00zGNupxsw4Sb7Z__fwRHuTatIPyCF8A-5qDN8BmlY7lW_o16Eobgi/s1600/P6100004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF57ch2lhOW5nO5P4Ot8GkYZg_pcmHSoLX41Xcmz6f2N0OoIVLfPRuwxsOaZJuFWpzN8zRoCaMO11jhsYLnLMmi00zGNupxsw4Sb7Z__fwRHuTatIPyCF8A-5qDN8BmlY7lW_o16Eobgi/s200/P6100004.JPG" width="200" /></a><br />
Step 2: Place the thawed broccoli in a kitchen tea towel and twist each end tightly to remove any excess water. In a bowl, beat the eggs and mix in the cheeses. Give the broccoli a rough chop.<br />
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Step 3: Add the broccoli, garlic, onions and panko crumbs to the egg/cheese mixture and mix well. <br />
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Step 4: Form patties and place on baking sheet (this recipe made 12 patties). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8bz9LwhfEbaroW5Qjt6I8zwHUGsDtrppO7RWufpIEgAbmXcncLLunnubSB4a_2Ex0iFB5ITdQPU2AgOQpdTpq0UwIqfd6P1ZYhG2mFq9NCGt3PljF-63ExWkUu7izYxVe8JSnbH0sAzG/s1600/P6100008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8bz9LwhfEbaroW5Qjt6I8zwHUGsDtrppO7RWufpIEgAbmXcncLLunnubSB4a_2Ex0iFB5ITdQPU2AgOQpdTpq0UwIqfd6P1ZYhG2mFq9NCGt3PljF-63ExWkUu7izYxVe8JSnbH0sAzG/s320/P6100008.JPG" width="320" /> </a></div>
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Step 5: Bake in preheated oven for 15 minutes. Remove from oven and allow to cool slightly (20-40 minutes This will help them to keep firm). Flip the patties over and cook for another 15 minutes. </div>
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ENJOY! I can see dipping these in a garlic aioli, mayo/dill or ranch dressing if one was so inclined. They are great on the go snacks and are just as good cold as they are hot.</div>
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-68848969934474792062013-06-06T14:20:00.000-08:002013-06-06T20:17:49.919-08:00Barbecue Ribs with High-Bush Cranberry Barbecue SauceSummer has officially begun and what better way to kick it off than with barbecue. The key to any good barbecue is in the sauce. In the fall every year, I put up pints of high bush cranberry ketchup. I'm not a big fan of ketchup, but I do love this recipe. I make this ketchup from the very cranberries that grow around the perimeter of my yard. The barbecue sauce recipe I am including here is both sweet and hot with the bite of cayenne pepper. Make the sauce first, refrigerate overnight, then do the ribs. If you are in need of high bush cranberry ketchup email me and I will see that you get a pint.<br />
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Barbecue Sauce:<br />
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2 cups high-bush cranberry ketchup<br />
1/2 cup water<br />
1/3 cup apple cider vinegar<br />
1/3 cup brown sugar<br />
2 TBSP yellow mustard<br />
1 TBSP onion powder<br />
1 TBSP garlic powder<br />
1/2 tsp cayenne<br />
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Combine all ingredients in a saucepan over low heat. Stirring occasionally and simmer for 20 minutes. The barbecue sauce should be thin but not watery. Allow to cool and store in a Tupperware container for 24 hours in the refrigerator.<br />
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Ribs:<br />
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5 1/2 lbs Boneless Country Style Pork Ribs<br />
2 1/2 TBSP garlic powder<br />
2 tsp restaurant quality black pepper<br />
1 TBSP Salish (smoked salt---get it at Fred's in the Deli)<br />
2 TBSP Kosher salt<br />
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Step One:<br />
These are the ingredients you need. The Salish does make a difference! I hope you can get smoked salt where you live. It is also great on grilled fish.<br />
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Step Two: Use a large pot, cover ribs with water and add all but the BBQ sauce.<br />
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Step Three:<br />
Boil for 45 minutes.<br />
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Step Four:<br />
Remove the ribs from the water and place in a large baking dish.<br />
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Step Five:<br />
Reserve 1/2 cup of sauce for ribs after they are out of the oven. Cover with 1/2 the sauce, turn over and cover with the other half. Cover with foil (I like to use the no-stick stuff---it really works).<br />
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<tr><td class="tr-caption" style="text-align: center;">Bake me at 325 F for 1 1/2 hours.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Step Six:<br />
Bake at 325 F for 1 1/2 hours or until ribs are at 160F (internal temp) and tender. Brush with the remaining 1/2 cup of sauce and serve.<br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com2tag:blogger.com,1999:blog-1545163261092945434.post-86907968672183119342013-04-28T16:49:00.000-08:002013-04-28T16:49:54.837-08:00Boewares Moose Sausage StewBowewares Sausage is a sausage made in South Africa. My good friend Katherine Helmuth taught me how to make this sausage from moose meat that I needed to use. It calls for a combination of cardimom and allspice and other strange spices. Two years later, I see this sausage in the freezer and realize I need to use it up.<br />
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So I have made a Bowewares and Bean Soup for my school family tomorrow. It is a little on the spicy side, full of flavor and loaded with lots of jam-packed veggies. Please use Kielbasa instead if you don't have moose.<br />
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This is what you need:<br />
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4 1/2 cups ham broth (look for Better Than Broth in your grocery isle)<br />
1 29 oz. can diced tomatoes<br />
1 each 14 oz can rinsed and drained:<br />
Kidney beans <br />
Great Northern Beans <br />
Garbanzo beans <br />
2 medium bell peppers, chopped<br />
2 onions, chopped<br />
1 cup celery ribs, chopped<br />
2 cups zucchini, halved and sliced<br />
1 lb. sliced white mushrooms<br />
2 tsp. chicken bouilllion<br />
5 garlic cloves, diced<br />
2 1/2 tsp. chipotle chile powder<br />
4 tsp. dried basil<br />
4 tsp. Italian Seasoning <br />
2 tsp. salt<br />
2 tsp. pepper<br />
4 bay leaves<br />
3/4 lb. fully cooked sausage (Grill, cool and slice into large slices).<br />
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Grill the sausage or Kielbasa. Cool, slice about 1/2" thick.<br />
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Combine all ingredients except the sausage in a large soup pot. Bring to a boil and simmer for 1 hour. Add cooked sausage and heat through. Serve with some whole wheat sourdough bread. <br />
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This is a really yummy and fortifying soup!<br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-65657893798507176402013-04-13T20:23:00.001-08:002013-04-13T20:23:55.954-08:00Halibut! Oh sweet halibut! Halibut PocketsWe LOVE FISH! Especially fish we catch ourselves. Personally, I think that since we have lived in Alaska we have a duty to eat what we put into our freezer at least once a week. Jim found this recipe and asked me to make it. #1...the original recipe called for rock fish and did not include Halibut and #2 I didn't have any of the spices or could get them! But I saw value in the recipe and decided to adapt it . I like all the ingredients included but felt it should have a more well-rounded flavor...more dill, garlic, and lemon. About a year ago I learned the value of parchment paper pre-made pockets. Here's the promo....go get them at Safeway in the foil aisle! Same section as the CrockPot Condoms that will save you time and energy in clean up! They are great! Especially for delicate fish...not to say that halibut is a delicate fish...but parchment paper cooking force the fish<b> "steam"</b> rather than cook...there is a difference! Fish that is steamed has a lighter and more delicate texture (which I prefer).<br />
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The hunky hubby and I have our halibut packaged in 1 lb. portions...just right for the two of us. This recipe is for two people.<br />
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You need...Parchment paper or parchment paper envelopes, lemon juice, halibut seasoning ( I use Pike's Place Fish Northwest Seafood Seasoning....but just use a combo of dill, garlic, but you can use a combo of celery seed, dill garlic, lemon, on, pepper and sea salt that is soaked in 2 TBSP of white wine.)<br />
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1/2 a red onion sliced thin<br />
1/3 red and green bell pepper<br />
2 small zucchini sliced about 1/2"<br />
20 grape tomatoes sliced in half<br />
2 cups collard greens (come see me if you need some)<br />
1 lb white fish.....I am using halibut tonight<br />
2 TBSP lemon juice<br />
4 TBSP butter<br />
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So easy! Put the parchment envelopes on a baking sheet. Layer with onion, peppers, zucchini, tomatoes and collard greens. <br />
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Now smear the seasoned halibut with the rub, top with lemon juice and butter. Place on top of the veggies. <br />
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Wrap up the parchment paper tight and bake at 350 F for 15 minutes or until done. <br />
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Let stand for 5 minutes before cutting open.Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-3317121390702626822013-03-31T14:28:00.001-08:002013-03-31T14:28:21.917-08:00Cheese Stuffed Sweet Peppers with Marinara SauceIf you are not a member of Justapinch.com and love to cook, you should be. This marinara sauce is, "Hands-Down," the best I have ever made. This would also be an EXCELLENT pizza sauce! The recipe came to me through Justapinch.com weeks ago. I bought the ingredients last week then got busy and forgot about it until cleaning out the fridge for Easter and said, "Oh yeah...that's why I bought that!" Funny thing is, I had forwarded it my Mom in New Mexico. So I called her yesterday afternoon on my birthday and I tell her what I'm making for dinner. She starts giggling and I know something is up! She's making the same thing at the same time and has also changed up her recipe a little! HA! Also, for my vegetarian friends, there is no reason you need to add meat to this dish. It would be just as good without meat. The original recipe called for ground turkey. I didn't want turkey, I wanted the Isineros (I know I'm spelling that wrong) organic Italian Chicken Sausage. That was a great substitute!<br />
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We both agree that the recipe needs to be served over pasta! She has whole wheat penne and I have the regular...check! We used a different mix of cheeses, but we both agree this one is a keeper! When I make this again....and I will, I would add mushrooms to the list of ingredients.<br />
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This is what you will need, don't freak out, I know it looks like a lot, but it's really manageable and easy to prepare.<br />
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<b>Sauce:</b><br />
1 lb. Isineros Italian chicken sausage<br />
8 cloves of garlic, minced<br />
1 onion, diced<br />
2 tsp. Italian seasoning<br />
1 tsp. dried basil (HA! I used my own home-grown Queen of Sheba basil)<br />
1 tsp. Mrs. Dash Tomato and Basil (I did buy this and use it and am glad I did)<br />
1 tsp. onion powder<br />
1 tsp. black pepper<br />
2 cans (15 oz) diced tomatoes with oregano, basil and garlic<br />
4 oz can tomato paste<br />
2 cups fresh, diced tomatoes<br />
1 TBSP sugar<br />
1 tsp lemon juice<br />
salt and pepper to taste<br />
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<b>Stuffed Peppers:</b><br />
about 14 mini bell peppers (I get them at Sam's Club)<br />
16 oz light ricotta (I used 15 oz. of Greek yogurt)<br />
8 oz shredded provolone cheese<br />
6 oz grated Parmesan cheese<br />
1 egg<br />
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Dice your onion and garlic. Cook garlic and onion with the chicken sausage in a Dutch oven pot with about 1 TBSP olive oil. Cook until onions are tender. Add tomatoes, tomato paste, and fresh tomatoes. Add the dry seasonings, sugar and lemon juice. Simmer 45 minutes.<br />
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Now mix together the yogurt or ricotta, provolone and most of the Parmesan and egg (save about 1/2 cup of asiago or Parmesan to top AFTER it has baked. <br />
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Cut off the tops of the peppers and remove the seeds and veins. Stuff with the cheese mixture. <br />
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Ladle 1/2 of the marinara on the bottom of a baking dish, top with stuffed peppers, ladle the other 1/2 of marinara on top of that. I always have left over cheese mix....just dollop that on top of the marinara and spread it over gently...a little more cheese never hurts and who wants to waste? Bake at 375 degrees F for 45 minutes. Now cook your penne pasta. Reduce the heat on the peppers to 350 and continue cooking for another 20 minutes or until peppers are soft. The pasta and peppers will be ready at the same time.<br />
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By the way, this isn't important, but this is my FAVORITE kitchen tool! I bought it over 25 years ago at a store in Alamogordo that doesn't even exist anymore. It's the most useful tool in the kitchen and I'd be lost without it.<br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-12997426242278473722013-03-22T18:27:00.001-08:002013-03-22T18:27:31.659-08:00Halibut Corn ChowderSo I made some Halibut Corn Chowder from a recipe originally published in "Alaskan Halibut Recipes" by Cecilia Nibeck ISBN: 0-9622117-0-2 and everyone loved it. Don't be intimidated! This chowder can be made in under an hour! The recipe seemed a bit blah for my taste and I wanted to kick it up a notch by adding more ingredients. First off, I want more potatoes! Jim loves his potatoes and I love my moms clam chowder that is chock-full of them! Well if you have more potatoes, shouldn't you have sour cream, chives and garlic? Since it's halibut it needs to have lots of dill weed. I also think potatoes and bacon are best friends, so don't skimp on the bacon---and while you're at it, make it that thick-peppered stuff!<br />
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1 lb. halibut, skinned and cut into 1-inch cubes<br />4 slices thick, peppered bacon, diced<br />1 small onion, chopped<br />1 TBSP flour<br />4 good sized potatoes, peeled and diced (I like about a 1" chunk)<br />1 cup water<br />salt and pepper<br />1/2 tsp. dill weed<br />1 can whole-kernel corn (I use what I pressure can from the summer. Nothing beats Olathe corn!)<br />2 cups half and half<br />1 cup milk<br />2 TBSP. chopped parsley<br />1 TBSP. garlic powder<br />2 tsp. chives, dry or diced<br />1/2 cup sour cream (at the end)<br />
*If you REALLY want to be decadent, slide 2 TBSP of butter in the pot to melt before you serve it!<br /><br />Cook
bacon until crisp. Saute onions until tender, stir in flour. Add
potatoes, water, salt, pepper and dill weed. Bring to a boil. Cover
and simmer until the potatoes are tender. Add halibut, parsley, garlic
powder and chives. Cover and simmer until fish flakes easily. Add
corn, half-and-half and milk. Do not boil. Add salt and pepper to
taste. Add 1/2 cup sour cream to stir in and serve.<br /><br />I love this with oyster/saltine crackers!<br />
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*for grins and giggles and if you want even <u>more</u> for this chowder you can finely dice a carrot and celery with the potatoes to add color and taste!Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-71456327899600804912013-03-03T17:35:00.000-09:002013-03-03T17:36:36.145-09:00Tuna Fish vs. Salmon fish Sandwich Spread RevistedMy mom made the best ever tuna sandwiches. I don't know where she learned to do that but they were very unusual. She chopped up pecans, lettuce, boiled eggs and combined the tuna with mayo and the other ingredients. I had a wild hair a few years ago about this and began using my left over salmon in place of tuna. It has been a wild ride depending on the seasoning and method of cooking salmon. This time I coated my salmon with southwestern spices like chipotle and cilantro. Cook the fish, pick out the bones...then add the ingredients<br />
<br />
Cooked salmon: about 2 cups<br />
4 boiled eggs, chopped<br />
1 cup mayo<br />
salt, pepper to taste (I use hickory smoked salt)<br />
1/2 cup mesquite smoked pecans, diced<br />
Add 2 cups of shredded lettuce<br />
<br />
Mix all together....serve up on sandwich bread.....oh my goodness .....nothing better.Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-46760333846752569362013-02-24T16:24:00.002-09:002013-02-24T16:35:27.570-09:00Jims Idea of Dinner----Meat, Potatoes and SaurkrautSo that cute hunky hubby can't get enough potatoes. I secretly think he views our own home-grown cabbage and potatoes from our own garden as a gold/treasure trove and that he MUST indulge and partake of these products of our work whenever possible. I have to say that I agree...but not to the extent that he does. Potatoes, potatoes, potatoes..... So tonight we are having Hot Reindeer Sausage with Red, White and Blue Potatoes we grew in our garden. I didn't plant or get many blues but I will in the future...these babies pack a powerful punch with flavor, are beautiful to serve and are the crem-de-la-crem of tubers.<br />
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You need: about 2 lbs of potatoes, 1 1/2 pints of sauerkraut I canned last year from our green cabbage, a 1/2 a red onion, 6 reindeer sausages cut into large chunks (he likes it hot) and some black pepper to taste....I did add a little salish (smoked salt)...but the sausage and sauerkraut is salty enough don't add too much. The blue potatoes are a prized possession....I didn't get many, but they are the BEST!<br />
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People at work hear me praise the use of what I call endearingly "Crock Pot Condoms"...Simply put....they are turkey roasting bags or slow cooker bags that keep the dish free from scrubbing. I am all about less scrubbing and moist food so this works for me. I could make some crass jokes here but will refrain. The bag keeps the moisture inside and clean-up is a snap....throw away the bag!<br />
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Place all of the ingredients into a bag, sprinkle with some course ground pepper, tie off the bag, shake to distribute ingredients, place back in the baking dish and bake at 300 DF for 1.5 hours.<br />
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<tr><td class="tr-caption" style="text-align: center;">Taters, Sauerkraut, Onions, Sausage, Pepper....really? That's all? Yep!</td></tr>
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You are now a hero and it didn't take but 15 minutes of prep time!Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-18978709268165849322013-02-03T06:58:00.002-09:002013-02-03T06:58:21.703-09:00Black Bean SalsaGame day! What is better on Super Bowl Sunday than easy peel shrimp with lemon wedges and cocktail sauce, tequila-lime hot wings, and a cold beer? <span style="color: red;"><b>Spicy salsa and chips</b></span> of course! This is a "no brainer" and comes together so easy. I'd be willing to bet that you already have all the ingredients in your pantry.<br />
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The original recipe comes from Ro-Tel, but I added a few more ingredients to kick it up a little more.<br />
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<h2>
Black Bean Salsa</h2>
1 can black beans, drained and rinsed<br />
1 can Ro-Tel tomatoes with green chile<br />
1/2 cup whole kernel corn, drained<br />
1/4 cup finely diced red onion<br />
1/4 cup diced cilantro<br />
1/2 lime, juiced<br />
1/4 tsp ground cumin<br />
1 tsp. garlic salt<br />
1 jalapeno, seeds removed and diced<br />
<br />
Mix all ingredients together cover with plastic wrap and allow the flavors to marry for an hour. <b>This would also be a great vegetarian taco filling with some cheese to top it off.</b><br />
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Game On! Go 49rs!!!Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-91065265110952270412013-01-23T19:35:00.002-09:002013-01-23T19:35:41.796-09:00Pedro's in Gallup NM Carne Advoda<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Carne Adovada ingredients you need</td></tr>
</tbody></table>
<span style="color: red;"><b>Carne Adovada!</b></span> Gallup, NM style. Is there any other way? I think not! Don't give me this fancy-smansy FoodNetwork wannabe that calls for foo-foo ingredients like bell peppers and white bread. Oh please! Let's get back down to brass-tax dollars and the real-McCoy....the whole enchilada...the primo of Prime...NO ONE did it better than Pedro's Restaurant in Gallup, NM. My Aunt Bubbles worked there for years and years and had an inside avenue to the cooks. Here is the recipe as she gave it to me over 25 years ago. Pedro's (the original Pedro's closed down a few decades ago.) Be prepared to make it ahead of time <b>and wait,</b> <b>and wait</b> <b>and wait </b>some more until you can finally bake and eat. Once you make this, there is no going back! It is so good it will make you cry! Next, I will try to get the recipe for the Nightmare. Don't blame me, I am just forwarding on the process.<br />
<br />
<b>5 lb. boneless pork roast, trimmed and cut to 1 1/2" cubes</b><br />
<b>2 - 14 oz. tubs of frozen red chile</b><br />
<b>1 tsp. minced garlic</b><br />
<b>1 tsp. salt</b><br />
<b>1 tsp. Mexican oregano (YES!!! There is a difference!)</b><br />
<b>1/4 tsp. cumin</b><br />
<b>*ME!!! I added a TBSP of red chile flakes...I like it hot! </b><br />
<b>2 TBSP vinegar</b><br />
<br />
Mix all the ingredients together and allow to sit undisturbed in the fridge for 48 hours. Place in a baking dish, top with about 1 cup cold water and bake SLLLLLOOOOOOWWWW at 250 degrees F. for at least 4 hours or until done....it will literally fall apart. At this point you can serve it up with other yummies like beans and rice.<br />
<br />
OK....I added this second part....it is not a part of Pedro's Carne Adovada as they served it as a main dish with beans and rice....I use it for tacos...see the following for my rendition.<br />
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Sherry's Take on This: <br />
Serve with warm, corn tortillas, some cilantro, diced and seeded Roma tomatoes, thin slices of red radishes, avocado and slices of lime.....and, yes, I still want beans and rice!<br />
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P.S.....a good beer doesn't hurt....Pacifico anyone?<br />
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-40054922177294427902012-11-23T09:47:00.001-09:002012-11-23T09:47:31.434-09:00Hubbard Squash Soup or Hubbard Squash Curry<h3 class="post-title entry-title" itemprop="name">
Hubbard Squash Soup </h3>
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<div class="post-body entry-content" id="post-body-7802733183671071504" itemprop="description articleBody">
I've been anticipating the day when I could
finally use the Hubbard squash and the last of my carrots I grew in the
garden this year and what better day than on Thanksgiving when we are reminded
to be thankful. I am thankful for the bounty of vegetables we grew this year.
<br /><br />Most of the recipes I researched included brown sugar or maple syrup and
I knew I didn't want something sweet. Luckily I found a recipe posted by
Jillian Bedell at <a href="http://www.fromaway.com/"><span style="color: #467839;">http://www.fromaway.com</span></a>. This soup is
brilliant! I knew just from the aroma wafting from the oven door that this
squash was going to be one of my favorites to grow and eat from now on.
Although I did change up the recipe a little by adding yellow curry to kick it
up a notch.<br /><br />
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<td class="tr-caption" style="text-align: center;">Blue Hubbard Squash
Soup<br /> </td></tr>
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1/2 pint heavy cream (I'll use coconut milk
instead next time if using curry)<br />1 bay leaf<br />1 TBSP ground sage<br />1/2
stick butter<br />3 finely chopped carrots<br />2 finely chopped celery stalks<br />1
diced onion<br />1/4 tsp. nutmeg<br />1/2 tsp. cayenne<br />2 cups mashed Hubbard
squash (NOTE: 1 squash will make 2 recipes--Freeze the other 1/2)<br />2 oz.
brandy (I used one of those miniatures)<br />1/4 cup flour<br />32 oz. chicken
broth<br />salt and pepper<br />3 TBSP yellow curry<br /><br />Preheat the oven to
350F. <em>You don't even need to take the seeds out until after it is
baked</em>. Cut the squash in 1/2 and roast in the oven for 1 1/2 hours or until
tender when pricked with a fork. Remove and allow to cool, then remove the
seeds and the pulp is easy to remove from the skin. Steep bay leaf and sage in
the cream or coconut milk by bringing to a boil, then reducing the heat to as
low as it can go and allow to simmer while you prepare the rest of the soup. In
a soup pot, melt butter and cook onions, carrots, and celery until soft. Add
nutmeg and cayenne, salt and pepper to taste. Pour in the brandy and stir in
squash and flour. Add chicken stock and curry, cook for 30 minutes. Remove the
bay leaf and add the cream/coconut milk.</div>
Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-82927824906869712502012-07-25T08:44:00.002-08:002012-07-25T08:44:49.649-08:00Kale Chips!<div class="separator" style="clear: both; text-align: center;">
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Summer at its peak and my plot at the community garden is bursting with produce. A few years ago I read about the remarkable health benefits of eating kale and decided to grow and pressure can this wonderful, leafy green God of the Brassica family (cabbage). I read in "The World's Healthiest Foods" <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38</a> that kale is one of the most beneficial, if not the #1 veg-of-choice for warding off 5 different types of cancers, detoxifying the body and lowering cholesterol. <br />
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Certainly my pressure-canned kale (similar consistency to any other canned greens) is a staple on my shelf that I can easily access all year long, however, kale chips are a treat that I only enjoy in the summer (unless I want to buy the fresh stuff at the store---and, truthfully, I don't even know if we can get kale in winter.)<br />
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These crunchy chips are positively addicting and much healthier than snacking on potato chips or other processed foods. In addition, they are so easy to make that it's almost embarrassing that I bother to dedicate a post on this. However, because I am a firm believer in sharing the wealth when it comes to good food and even better, food that is good for you, here it is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cLp6owD4xrlSQRpVdXAPU_id2-qhRwugHrr39ZtNHeLiDwnLmVBtP8Kjjb1DE2Ujiw_hIbHBGs8nEqS7Z6UyJuFPMZ60xyZBiRfBfEZ3to-gNWGNgS-Zi42-vyzA7JHFCrsNzTzKo9yd/s1600/kale-chips.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cLp6owD4xrlSQRpVdXAPU_id2-qhRwugHrr39ZtNHeLiDwnLmVBtP8Kjjb1DE2Ujiw_hIbHBGs8nEqS7Z6UyJuFPMZ60xyZBiRfBfEZ3to-gNWGNgS-Zi42-vyzA7JHFCrsNzTzKo9yd/s200/kale-chips.jpg" width="200" /></a>Kale Chips</div>
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Preheat the oven to 350. Wash kale, remove the rib and stem, break the leaf into desired size (I like about the size of my palm). Toss with a little olive oil and a seasoning of your choice (*<strong>go easy on the salt--it's very easy to over-salt these babies</strong>). Here are some seasoning suggestions: salt, season salt, bbq seasoning, lemon pepper, garlic salt, onion powder/salt and the list is endless. Place loosely in a single layer on a baking tray and bake until crispy, about 10-15 minutes. You will want to store them in a breathable container and eat fairly soon. I wouldn't worry though, they will disappear from sight almost immediately. Enjoy them while you can!</div>
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P.S. Send me your seasoning ideas too.</div>Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-25537705125926862642012-07-03T17:18:00.000-08:002012-07-03T17:18:26.380-08:00Homemade Poptarts!Who doesn't love poptarts? I personally do not care for the glazed kind. Just try and find some that are not glazed or filled with unrecognizeable ingredients. While perusing my cookbooks for berry recipes I accidentally came across a recipe for Blueberry Toaster Pastries found in "<em>The Joy of Blueberries"</em> ISBN: 1-59193-012-X, page 99. There is no logical reason why you couldn't substitute any kind of jam for the blueberry jam...I am envisioning Apricot, Raspberry, even Pineapple Marmalade. Keeping a lookout for anything new and unusual, I currently have on my shelves a Spanish Grapefruit Marmalade, Lemon Curd and even a Fig Jam. I should label these "Adult Poptarts!"<br />
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This recipe wasn't that difficult and the dough is super easy to work with. This would be an easy-do project to do with students. This is what you will need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9AYzuX0dLHJ9OB1egYH_fCRymCKbL1nECTOvpdU5AdLm4ROc4u3Ov0O3Hpf8l6HXTxbMU_FGGRrVfKVnZOws8NbGdnyxYu7Acc7YxBNOOwYKAqMNKR54mOTjsswOOZvZoaWbF1eAMCIE/s1600/Poptart+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9AYzuX0dLHJ9OB1egYH_fCRymCKbL1nECTOvpdU5AdLm4ROc4u3Ov0O3Hpf8l6HXTxbMU_FGGRrVfKVnZOws8NbGdnyxYu7Acc7YxBNOOwYKAqMNKR54mOTjsswOOZvZoaWbF1eAMCIE/s320/Poptart+Ingredients.jpg" width="320" /></a></div>
Dough:<br />
1/2 cup sugar<br />
1/2 cup vegetable shortening<br />
2 eggs<br />
1 tsp. vanilla extract<br />
2 1/2 cups flour<br />
2 tsp. baking powder<br />
1/4 tsp. salt<br />
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Filling:<br />
Blueberry Jam or any preserves of your choice<br />
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Egg Wash:<br />
1 egg white, beaten with 1 TBSP milk<br />
Sugar<br />
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Preheat the oven to 355. Beat sugar and shortening until light and fluffy. Beat in eggs and vanilla. In another bowl combine the flour, baking powder and salt. Stir this into the mixture to form a dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzmHaUpWV3w00Lk_FMdSAZ9SU5edRjWHUZcWhYOSGPRWB-9nvnGjrSLRNr0ri8yHpcV0WRCbpHzdhmZ31j4kHpxf9D_yFm-JzP_xCw-U8XZdf5xkc3yv8NzNQglrSbeSUfOo1PB-dQQH5/s1600/Poptart+Dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzmHaUpWV3w00Lk_FMdSAZ9SU5edRjWHUZcWhYOSGPRWB-9nvnGjrSLRNr0ri8yHpcV0WRCbpHzdhmZ31j4kHpxf9D_yFm-JzP_xCw-U8XZdf5xkc3yv8NzNQglrSbeSUfOo1PB-dQQH5/s200/Poptart+Dough.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUQcxb0Q6_ou5_F1eHKp1HV35zYzgUvIGF5Z94-tlkDXjUTvKxuu3KFs6KgR0pkNnHwhcFNgByk3YV459UQKLFz8eBG4H2vUoEaiA1_oI1dXPN9Aehex8fxR1bkb9Tq9ocM8OXFPDiRJm/s1600/Poptart+Filling.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUQcxb0Q6_ou5_F1eHKp1HV35zYzgUvIGF5Z94-tlkDXjUTvKxuu3KFs6KgR0pkNnHwhcFNgByk3YV459UQKLFz8eBG4H2vUoEaiA1_oI1dXPN9Aehex8fxR1bkb9Tq9ocM8OXFPDiRJm/s200/Poptart+Filling.jpg" width="200" /></a></div>
Divide dough into 16 equal parts. Use a plastic wrap over the top of a part and roll out to a 3 1/2" x 5" shape. Spread preserves on dough leaving about 1/4" crust around the edge. Roll out another part of dough and place over the top of the dough with preserves. Use a sharp knife to cut away the rough edges (save the dough to make more). Crimp all sides with the tines of a fork. Place on a greased cookie sheet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01FDVgi3FbLZbhI5nELZSAClNQBvlvfwDW2dgFeEDmLMVN54Gxx7oEicLNbMVP-fdq8HsNMuyXnR8PqTWfiBGs7sch7SF4d7cwA1wljocUa4Bn9pKGDRmy5a0oTAafaUBRRvG3uTwcb_n/s1600/Poptart+Sealing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01FDVgi3FbLZbhI5nELZSAClNQBvlvfwDW2dgFeEDmLMVN54Gxx7oEicLNbMVP-fdq8HsNMuyXnR8PqTWfiBGs7sch7SF4d7cwA1wljocUa4Bn9pKGDRmy5a0oTAafaUBRRvG3uTwcb_n/s320/Poptart+Sealing.jpg" width="320" /></a></div>
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Beat egg white with 1 TBSP milk. Brush the tart with egg white wash and sprinkle lightly with sugar. Prick the top of the tarts with tines of a fork. Place in oven and immediately turn down to 350. Bake for 10 minutes, remove from oven and prick again with a fork. Bake 15 more minutes (edges will be brown). Remove from baking sheet, to a flat surface. Cool and wrap in plastic. Store in the refrigerator.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47xf-r1IRyI9Gsd5Lbf1uUNptnLX9aMpA-XyfaG6Gk_76o9nyrQqwHz4XCdu7_nk336YZzmzd16FU8qglJI8pWkUWwIlAa9UAgYfP_Dl6UWOyPiRjHfkMapFy2-8YVT2Jb6wVCerPdja_/s1600/Poptarts+Baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47xf-r1IRyI9Gsd5Lbf1uUNptnLX9aMpA-XyfaG6Gk_76o9nyrQqwHz4XCdu7_nk336YZzmzd16FU8qglJI8pWkUWwIlAa9UAgYfP_Dl6UWOyPiRjHfkMapFy2-8YVT2Jb6wVCerPdja_/s320/Poptarts+Baked.jpg" width="320" /></a></div>
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I got 10 poptarts out of this recipe and used 1/2 pint of blueberry jam.</div>
<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-31447369368799646672012-07-02T07:58:00.001-08:002012-07-02T07:58:32.219-08:00Grilled Corn and Black Bean Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5fUDTKsLIgSebr7QTvq34XDFNAMS2rwNKHvzXBa-8pggVOjYdxFtmk_wyF6wXQ-RT4EFwj0GodNUof23dsphwfZBFsdPVXHSaZChMCypYARO4HgUi0cGSEoVQabYFPzXyUtk1qCL_7Ml/s1600/Corn+Salsa+004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5fUDTKsLIgSebr7QTvq34XDFNAMS2rwNKHvzXBa-8pggVOjYdxFtmk_wyF6wXQ-RT4EFwj0GodNUof23dsphwfZBFsdPVXHSaZChMCypYARO4HgUi0cGSEoVQabYFPzXyUtk1qCL_7Ml/s320/Corn+Salsa+004.JPG" width="320" /></a><br />
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</a>Nothing screams of summertime more than watermelon, garden tomatoes and piping hot corn on the cob smeared with melted butter. Naturally, I was in heaven when Fred Meyer advertised 10 ears of that yummy ripeness on sale for $5 and I immediately bought up 30 ears and processed into pints of creamed style corn with my friend Cory G. and Karen D's help. Then my friend Karyl posted her photos of corn salsa and I knew I had to try this. This salsa can stand alone with a bowl of tortilla chips, spoon over tacos, roll up in a burrito, or even add to a Mexican-Style Soup! The recipe I created is probably a little spicier than most people would care for, so use your own judgement as to how spicy you want it.<br />
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Safeway is now advertising a sale of 3 ears for a $1. Now I know my friends and family are cringing at this <em>"sale"</em> and get twice that in the lower 48--but to us in Alaska who are deprived of long-season fruits and veggies, this is a steal! At the encouragement of my friend Karen D. I chose white corn over yellow this time and it came out great. <br />
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I did not follow the recipe Karyl sent but added and pumped it up instead. The original recipe, should you care to download it is at: <a href="http://www.naturalhomeandgarden.com/cooking/home-canning-recipes-corn-salsa.aspx">http://www.naturalhomeandgarden.com/cooking/home-canning-recipes-corn-salsa.aspx</a><br />
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I love the smell of green chile and corn roasting on the grill. When I read over the list of ingredients for this salsa I knew that one modification I would make right off the bat would be to <u>roast</u> the corn rather than boil it on the stove. Anyone who has eaten corn on the cob both boiled and grilled knows there is a difference. Not to say that one method is better than another, but considering the outcome I wanted (smell and texture)---grilling was the only option I would consider.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4vQetvUdn6gLin5IWbj8-fnXthG4tGx3YwORxhakjPd4iiLI6_NRgSMftLGilnj4yIn7qyjKvENrFFgTN4aGrWxaz1Vkg0ozXyytMgygQ-AKo3VoTkhUfVjwCqyX1dmfBdzRF1fmKPKe/s1600/Roasting+Chile.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4vQetvUdn6gLin5IWbj8-fnXthG4tGx3YwORxhakjPd4iiLI6_NRgSMftLGilnj4yIn7qyjKvENrFFgTN4aGrWxaz1Vkg0ozXyytMgygQ-AKo3VoTkhUfVjwCqyX1dmfBdzRF1fmKPKe/s320/Roasting+Chile.JPG" width="320" /></a></div>
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<span style="font-size: large;">Grilled Corn and Black Bean Salsa</span><br />
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Ingredients:<br />
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12 ears of corn, shucked and cleaned<br />
3 cups distilled white vinegar<br />
1/2 cup sugar (corn is naturally sweet--original recipe called for 1 cup. Cut that in 1/2)<br />
2 TBSP ground cumin<br />
1 TBSP salt<br />
8 Roma tomatoes, seeded and diced<br />
1 14oz. can diced tomatoes<br />
<strong><u>***NOTE: If you do not care for hot, spicy foods, you may want to eliminate or cut down on the jalapeno and Seranno</u></strong><br />
3 jalapeno peppers, roasted, peeled, seeded and diced<br />
3 Anaheim green chiles, roasted, peeled, seeded and diced<br />
1 red Serrano pepper, roasted, peeled, seeded and diced<br />
1 large white onion diced<br />
2 garlic cloves, minced<br />
3 cans black beans, drained and rinsed<br />
1 cup cilantro, chopped <strong>(Added LAST)</strong><br />
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Grill the cleaned corn and peppers. The skin on the peppers should toast--allow them to rest/sweat in a bowl covered with plastic until cool enough to skin, seed and dice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuw3tXyC8VFzAfiwYlzvkDHuLlm6DxB7K3Tk1sCjWMvf1y0xtWVvvHIvrBLHcCP3kAtRBgKl0ZrBU2vqviHa510hyltC09MTZt7ScHFhPDHR57ULdAxX7ICqCK7Z21Dl02FsA_iXJVL2A/s1600/Corn+Salsa+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuw3tXyC8VFzAfiwYlzvkDHuLlm6DxB7K3Tk1sCjWMvf1y0xtWVvvHIvrBLHcCP3kAtRBgKl0ZrBU2vqviHa510hyltC09MTZt7ScHFhPDHR57ULdAxX7ICqCK7Z21Dl02FsA_iXJVL2A/s320/Corn+Salsa+001.JPG" width="320" /></a><br />
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<span style="color: black;"></span>In a large bowl, cut the kernals of corn off the cob. Combine vinegar, sugar, cumin and salt in a large stockpot and bring to boil. Add tomatoes, jalapenos, peppers, onion, garlic, beans and corn and return to a boil. Reduce heat and simmer 5 minutes. Stir in cilantro and return to boil. Remove from heat. </div>
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Ladle hot salsa into sterilized canning jars leaving 1/2" headspace. Use a plastic knife to remove any air bubbles, wipe the rims clean of any juices, secure with sterlized lids and screwbands. Process in a hot water bath for 15 minutes. Remove jars to sit for 24 hours. </div>
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<strong><span style="font-size: large;">NOTE: Use within a year. Don't forget to add an expiration date to your jars.</span></strong></div>
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<strong><span style="font-size: large;">This recipe yielded 10 pint jars.</span></strong></div>
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-23019295615161982012-06-28T20:01:00.001-08:002012-06-28T20:01:44.373-08:00Sea Bass with Lemongrass and Chili in Puff PastryStill trying to clean out the freezer so we can re-load it with salmon within the next 30 days, halibut in the next 60 days and, hopefully moose within the next 120 days. I had full intentions of making some beer battered deep-fried halibut tonight but found some sea bass from 2008 that begged to be used first. I remembered a recipe for a Thai-style fish and thought to revise it a bit to fit my needs--it's healthier than deep frying in grease. I had the lemongrass and chili on hand and had recently attended the Dutch Oven cooking class this last weekend and was inspired to try a recipe that involved puff pastry and baking instead of frying. Why can't I marinate the sea bass in a mix of spicyness and then wrap them in puff pastry and bake in parchment paper? So here we go....a nice salad made of my own garden veggies, sea bass baked in a puff pastry, and rice mixed with fumi feritaki. For dessert, Blueberry Cheese Cake Delight.<br />
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This is what you need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEwYQTSHWAo0b6EzyR2Igh7VSDz_gq7BW0_CxgXg6Q7ybwmQ-4198ZgU5KUWDEhc5ogSemjRyPSGfWHyuOLsjNITovD1nSlgf7lv5u5JWJxHZBM1EJjpwR141tP2kZmx9DvZ_KbLifnIZ/s1600/P6280004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEwYQTSHWAo0b6EzyR2Igh7VSDz_gq7BW0_CxgXg6Q7ybwmQ-4198ZgU5KUWDEhc5ogSemjRyPSGfWHyuOLsjNITovD1nSlgf7lv5u5JWJxHZBM1EJjpwR141tP2kZmx9DvZ_KbLifnIZ/s320/P6280004.JPG" width="320" /></a></div>
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1/4 cup lemongrass</div>
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3 TBSP fish sauce</div>
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2 TBSP lime juice</div>
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3 tsps garlic chili sauce</div>
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1 TBSP packed brown sugar</div>
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4 cloves garlic, minced</div>
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1/3 cup peanut oil</div>
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2 lbs white fish (halibut, sea bass, orange roughy etc) deboned and skinned</div>
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1 sheet Puff Pastry, thawed and rolled out to 1/4", cut into two equal parts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sWJrOFikv56z2KZrMD5AZrnMroVu2Qu31-cFWGPv4ZClSZ-2Iu7r4NL_YbuHJC7bJrGsZS2ylA6fv4FwPNoS3XDZedSG3hzze9JXFhVPxE0cKei6eRbpQ0gUYLHOBvoiccpNvP-iOUmx/s1600/P6280005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sWJrOFikv56z2KZrMD5AZrnMroVu2Qu31-cFWGPv4ZClSZ-2Iu7r4NL_YbuHJC7bJrGsZS2ylA6fv4FwPNoS3XDZedSG3hzze9JXFhVPxE0cKei6eRbpQ0gUYLHOBvoiccpNvP-iOUmx/s320/P6280005.JPG" width="320" /></a></div>
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Mix together the lemongrass, fish sauce, lime juice, chili sauce, brown sugar, garlic and peanut oil---then emulsify in a blender, food processor or with a whisk. Cut fish into two equal parts and marinade in the above mix for at least 45 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtZdTyzCAswfUHtLijozjTTIg7NFVzlQiK2PfaQlnUJeML4jgtQ55BT-AXrIyDg-y2PAm4IuzEfhb5oCDVYZY-01wkO5BQeBtW0Wph2WInZX_vJ7fCEzQzHePFPLy-mlnYkUFp26nVJEG/s1600/P6280006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtZdTyzCAswfUHtLijozjTTIg7NFVzlQiK2PfaQlnUJeML4jgtQ55BT-AXrIyDg-y2PAm4IuzEfhb5oCDVYZY-01wkO5BQeBtW0Wph2WInZX_vJ7fCEzQzHePFPLy-mlnYkUFp26nVJEG/s320/P6280006.JPG" width="320" /></a></div>
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Lightly roll out puff pastry and divide into two equal portions. Place fish portion in the center and wrap with pastry crust. Pinch seams shut and place in a parchment bag or parchment paper. Cut two big slits to allow steam to escape. How much fun is this?????</div>
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Bake at 400 for 20 minutes or until puff pastry is lightly browned.</div>
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<br />Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-16526131706039832122012-06-27T19:45:00.001-08:002012-06-27T19:45:37.912-08:00Pizza and my new toy!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMlGzTivdjRtd7u7qZ6BCJgHrSnyxTq3jf8NiGXys2YuUbh-1WpwPUwslH82oWnld-wb6U6klmS4lXYwmyrZ_QpN_xPOqdXTWkFvlPiO02zQ3AJQezYB-Z8tAvlzUv_u8-xWRp5RbF_LJ/s1600/Pizza+Stone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMlGzTivdjRtd7u7qZ6BCJgHrSnyxTq3jf8NiGXys2YuUbh-1WpwPUwslH82oWnld-wb6U6klmS4lXYwmyrZ_QpN_xPOqdXTWkFvlPiO02zQ3AJQezYB-Z8tAvlzUv_u8-xWRp5RbF_LJ/s320/Pizza+Stone.JPG" width="320" /></a></div>
I have a new toy for making grilled pizza. I'm re-posting my favorite pizza crust recipe (look in 2009 for the original post). Tonight I am making just a meat lover's pizza with traditional toppings.<br />
<br />
Jamie Oliver's Pizza Crust:<br />
<br />
5 cups bread flour<br />2 cups semolina flour<br />1 TBSP sea salt<br />mix this
together.......<br /><br />5 tsp. yeast<br />1 TBSP. raw sugar<br />4 TBSP Extra Virgin
Olive Oil<br />2 1/2 cups lukewarm water (make sure it is not so hot to kill the
yeast, but hot enough to bribe the yeast---about wrist temp)<br /><br />Mix the
flours and salt, let the yeast, sugar <span class="blsp-spelling-error" id="SPELLING_ERROR_1">EVOO</span> and water sit in a bowl or measuring cup
for a few minutes (until frothy and happy)...add to the flour mixture and mix
with a wooden spoon until <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kneadable</span> (is that a word?)<br /><br />Knead until
soft, elastic and pliable...you might need to add a little more flour. Let sit
in a bowl until double (an hour or two). This recipe makes a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">whopping</span> 6-8 medium
pizzas...or in my case 2-3 big ones. No worries about using it up all at once....this crust freezes well! Just wrap the leftovers into individual pizza dough balls and freeze.<br /><br /><span style="font-size: large;">Now for the stone for the grill. Place stone on the grill and turn on low for 5 minutes. Increase to medium temp for 5 minutes. While it is heating lightly dust a pizza skin or a cutting board with cornmeal. Place the thinly rolled out crust on top of cornmeal dusting and add ingredients you want. Slide the pizza onto the stone on the grill. Close the lid and check after about 3-4 minutes...use tongs or a large spatula to turn. Allow the crust to get crispy and the toppings to melt. Take off heat with a pizza skin and allow to rest for 3 minutes before cutting.</span><br />
<br />
<span style="font-size: large;">If using the oven</span>: Preheat the oven to 475 degrees, get
a stone really hot in that oven and slap down your pizza crust on that hot
stone. It will begin to bake immediately and give you the next best thing to a
wood fired oven baked pizza. Start putting on your toppings and you'll be a hit
in 25 minutes! Pizzas should usually bake for 18-20 minutes at that temp....let
them sit for 5 minutes out of the oven before slicing (I know it's hard to
wait!)Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0tag:blogger.com,1999:blog-1545163261092945434.post-16654768181550838432012-06-25T13:13:00.001-08:002012-06-25T13:13:03.789-08:00Blueberry SyrupI made a Blueberry Cream Cheese French Toast Casserole for a short overnight camping trip last weekend. The recipe was passed onto me from a parent at our school who made this for staff appreciation week. The recipe for the casserole can be found online at allrecipes.com and by typing in: <strong>Overnight Blueberry French Toast. </strong>The REAL reason for this post though is for my friend Marie Brooks whose husband Roger loved the Blueberry Syrup that is poured over the creation hot out of the oven and is ready to serve.<br />
<br />
<strong>NOTE: In the casserole portion of the recipe I would increase the number of eggs to 18, add another 1/2 cup of milk and increase the maple syrup to 2/3 cup (I thought it was a little dry.)</strong><br />
<br />
<span style="font-size: large;"><strong>BLUEBERRY SYRUP</strong></span><br />
<br />
1 cup white sugar<br />
2 TBSP cornstarch<br />
1 cup water<br />
<strong>After the above ingredients have boiled for 3-4 minutes then add:</strong><br />
<br />
1 cup blueberries<br />
1 TBSP butter<br />
<br />
Combine sugar, cornstarch and water. Bring to a boil and, stirring contantly, allow to boil 3-4 minutes. Mix in the blueberries, reduce heat and simmer 10 minutes or until the blueberries burst. Stir in the butter. We like to serve this warm over pancakes, waffles, French toast or I suppose one could even serve over ice cream or a white cake. This sauce/syrup will keep in a jar in the fridge for a week or two.Sherryhttp://www.blogger.com/profile/16795929930921453428noreply@blogger.com0