tag:blogger.com,1999:blog-28661096338331125442024-03-12T19:16:23.849-07:00When life gives you lemons--Make lemonade and more!Some of Di's Favorite recipesDihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.comBlogger600125tag:blogger.com,1999:blog-2866109633833112544.post-45252346820539450772024-01-12T08:53:00.000-08:002024-01-12T08:53:11.325-08:00New and Improved Chicken Enchilada Soup<p><b><u><br /></u></b></p><p></p><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyYDfmT1k_nH7sRZDc5Rs1rUCd1sfjX98CjxliNDk1L0dD8lSji5ZMvW4XsprBhTShyl-nxWStCcBZLmKGJFFFl2VpSKcOyl_9e3_3gwsrj7x9-F1pVMgmbvgLab2MOXM-S-Ay07IWkDI9Lhc6rPPx7xpUyIyw3loyl3ug-Do_3zFRY6MaiZZOveGKoFS/s4030/IMG_3454.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyYDfmT1k_nH7sRZDc5Rs1rUCd1sfjX98CjxliNDk1L0dD8lSji5ZMvW4XsprBhTShyl-nxWStCcBZLmKGJFFFl2VpSKcOyl_9e3_3gwsrj7x9-F1pVMgmbvgLab2MOXM-S-Ay07IWkDI9Lhc6rPPx7xpUyIyw3loyl3ug-Do_3zFRY6MaiZZOveGKoFS/w400-h300/IMG_3454.jpeg" width="400" /></a></div><br />I have a few different Chicken enchilada / chicken tortilla, and different chicken soups on here, but I did a few things different yesterday when I made this soup and it was soooo good I had to write down what I did. It's cold, winter and blizzardy weather here, and it always makes me crave soup. Nothing like a warm soup at the end of the day to warm you up. I love garnishing soups like this with a lot of different topping choices, just adds a little something to the soup. Garnish with your favorites and enjoy!<p></p><p><b><u> New and Improved Chicken Enchilada Soup</u></b></p><div style="text-align: left;">4 or 5 boneless, skinless chicken breasts<br />2 cups chicken broth<br />1 4-oz can diced green chiles</div><p style="text-align: left;">Seasonings: I used salt, pepper, cumin, onion powder, garlic powder, chili powder, smokey paprika and dried cilantro.</p><p>Place these ingredients in a crockpot and sprinkle the seasonings over the chicken. Feel free to use whatever seasonings you have and like for this soup. I never measure my seasonings, I just sprinkle a bit of each. I cooked on high for 3 to 4 hours until the chicken was shreddable. Turn off and set aside.</p><div style="text-align: left;">1 Tbsp olive oil<br />1 small onion, chopped<br />1 teaspoon minced garlic</div><p style="text-align: left;">In a soup pot, drizzle the olive oil over the bottom and heat over medium high heat till it starts shimmering slightly. Add the chopped onion and cook until fragrant and slightly translucent (around 5 to 7 minutes). Then add the garlic, and cook another 30 seconds. </p><p>Next, sprinkle more of the seasonings you used to season the chicken over the onion mixture and cook over medium heat for another minute. I didn't measure my seasonings, just used a good sprinkle of each. </p><p>Remove the cooked chicken from your crock pot and add to your soup pot with onions, shred with 2 forks. Next, strain the broth from your crock pot and add to the soup pot with onions and chicken. </p><div style="text-align: left;">2 10-oz cans red enchilada sauce, I used mild but you can used medium or hot if desired.<br />2 14-oz cans hominy, I used 1 white and 1 yellow. Rinsed and drained<br />1 19-oz can black beans, drained and rinsed<br />4 oz. cream cheese, softened to room temperature. (I warmed in a bowl in the microwave and mixed with one can of the enchilada sauce to get rid of big lumps.)</div><p style="text-align: left;">Add all of the ingredients above to the soup pot. If you need more chicken broth to thin out a little, add as needed. I think I added another 2 cups. Taste for seasoning and add more salt , pepper, and a little sprinkle of chipotle powder if you need it a little more spicy. Bring up to a boil, then turn to medium / medium low heat and let this simmer for about 20 minutes to let the flavors blend. Prepare the garnishes while you wait.</p><p>Garnishes :</p><div style="text-align: left;">Fresh Cilantro, chopped</div><div style="text-align: left;"><span style="text-align: justify;">shredded green cabbage</span></div><div style="text-align: left;"><span style="text-align: justify;">Sour cream</span></div><div style="text-align: left;"><span style="text-align: justify;">Grated cheese</span></div><div style="text-align: left;"><span style="text-align: justify;">Chopped avocado</span></div><div style="text-align: left;"><span style="text-align: justify;">Tortilla chips</span></div><div style="text-align: left;"><span style="text-align: justify;">Pepitas</span></div><p>Serve! Let people pick the garnishes they like and enjoy!!</p><p><br /></p>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-16359213297109384092024-01-07T13:30:00.000-08:002024-01-07T13:32:12.429-08:00Chicken Piccata <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdoTSRfLLkXS74M9qv9BVTqRd_EG7PLFLQUUpqcFU8FHU5gAG7O7I9oAOcvy2t9nTFuEJgqB48ZUzPfKzQlUwIqtbSqg732jbj3fR1tS_TNKAdM4RQrtKd_ryCY061pE-vlGefoeRIVbfrz4aP95JRulpbsPiDk59JoF_NK6mxzqMC51pd30EuejfYVr9/s4032/IMG_3423.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdoTSRfLLkXS74M9qv9BVTqRd_EG7PLFLQUUpqcFU8FHU5gAG7O7I9oAOcvy2t9nTFuEJgqB48ZUzPfKzQlUwIqtbSqg732jbj3fR1tS_TNKAdM4RQrtKd_ryCY061pE-vlGefoeRIVbfrz4aP95JRulpbsPiDk59JoF_NK6mxzqMC51pd30EuejfYVr9/w300-h400/IMG_3423.jpeg" width="300" /></a></div><br /> I love chicken Piccata.. and from my photo you can tell I love Parmesan Cheese!! LOL This recipe is breaded chicken that is fried in a little olive / avocado oil. Then a sauce made with wine, chicken broth, lemon juice, butter and capers. Served over pasta or zoodles, it's amazing. I love it. I took two recipes and made my own. The one I used most you can find <a href="https://www.onceuponachef.com/recipes/chicken-piccata.html">Here</a>. Enjoy<p></p><h2 style="text-align: left;">Chicken Piccata</h2><h4 style="font-weight: 500; line-height: 28px; margin: 22px 0px 10px; text-transform: uppercase;"><span style="font-family: inherit;">FOR THE CHICKEN:</span></h4><ul class="fv_recipe_ingredient_width" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">1½ lbs</span> <span class="name">boneless skinless chicken breasts (I used 4 pieces and butterflied)</span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">3 tablespoons </span><span class="name">all-purpose flour </span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="name" style="font-family: inherit;">Salt and freshly ground black pepper</span></li></ul><ul class="fv_recipe_ingredient_width" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">2</span> <span class="name">eggs</span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">1/2 cup</span> <span class="name">seasoned Italian bread crumbs </span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="name" style="font-family: inherit;">1/2. cup panko crumbs</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">¼ cup </span><span class="name">extra-virgin olive oil or avocado oil</span></span></li></ul><h4 style="font-weight: 500; line-height: 28px; margin: 22px 0px 10px; text-transform: uppercase;"><span style="font-family: inherit;">FOR THE SAUCE:</span></h4><ul class="fv_recipe_ingredient_width" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount" style="font-family: inherit;">1/2 cup dry white wine</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">1/2 cup</span> <span class="name">chicken stock</span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">2 tablespoons </span><span class="name">fresh lemon juice, from 1 lemon</span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">3 tablespoons </span><span class="name">brined capers, drained and rinsed</span></span></li></ul><ul class="fv_recipe_ingredient_width" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">3 tablespoons </span><span class="name">unsalted butter</span></span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="name" style="font-family: inherit;">Salt and pepper</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span style="font-family: inherit;"><span class="amount">¼ cup</span> <span class="name">chopped fresh Italian parsley (or 1 Tablespoon Dried parsley)</span></span></li></ul><div style="text-indent: -20px;"><h3 class="large" style="font-weight: 500; line-height: 22px; margin: 30px 0px 22px; text-indent: 0px; text-transform: uppercase;"><span style="font-family: inherit; font-size: small;">INSTRUCTIONS:</span></h3><div class="instructions" style="text-indent: 0px;"><ol style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">Preheat the oven to <span class="toggleunits" data-alt="180°C">350°F</span>. Line a baking sheet with parchment paper. Place cooling rack on top.</span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">If your chicken is thick, use a very sharp knife and slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. </span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">To a shallow bowl, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; stir with a fork to combine. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs, and the panko crumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the flour mixture, then the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. </span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet / cooling rack. Finish frying all the chicken, then place in the oven while you make the sauce. The chicken should reach a temperature of 160 to 165 --should be done by the time the sauce is.</span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">To make the sauce, discard any excess oil from the pan and wipe any burnt crumbs out with a paper towel. Add the wine and simmer rabidly for a minute. Next, add the stock and lemon juice, continue to simmer, scraping up any brown bits from the bottom of the pan, for about two or three minutes, until reduced to about half. Take off the heat, swirl in the butter, capers, and the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.</span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">I like to serve over Zoodles, and top with parmesan cheese. </span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><span style="font-family: inherit;">Enjoy</span></li></ol></div></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-22766186480382597172024-01-01T08:31:00.000-08:002024-01-01T08:31:28.526-08:00Steak with Creamy Peppercorn Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9GOK3QCFjpELbHzdLEELvi_5u3L5lsytD9osB4p3OF2nMhIpdN_fUsMs-p5JztywzP3kPl6bDNRiQ84mwEBa4D9pIeD6OOKyQy8DmksJD2WdfeqtIOR1tJXt74BztZsHrizxlqIhtdFAQHdmCKjYMm2Snmu7v54SisnPbM5XUtL98Tt5-n2Gj5w4ZKTQ/s1030/Steak%20with%20Creamy%20Peppercorn%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9GOK3QCFjpELbHzdLEELvi_5u3L5lsytD9osB4p3OF2nMhIpdN_fUsMs-p5JztywzP3kPl6bDNRiQ84mwEBa4D9pIeD6OOKyQy8DmksJD2WdfeqtIOR1tJXt74BztZsHrizxlqIhtdFAQHdmCKjYMm2Snmu7v54SisnPbM5XUtL98Tt5-n2Gj5w4ZKTQ/w286-h400/Steak%20with%20Creamy%20Peppercorn%20Sauce.jpg" width="286" /></a></div><br /> I LOVE steak... a good steak with a good sauce... mushroom & butter sauce... yum. I tried this creamy Peppercorn sauce last week and it was sooooo good!! Served with cauliflower mash and steamed veggies, it's a good way to start off a new year I think.<p></p><p><u><b>Steak with Creamy Peppercorn Sauce</b></u></p><p>2 or 3 New York Steaks or boneless Rib Eyes (or steak of your choice)</p><p>Salt and Pepper ( or a good peppery steak rub)</p><p>Worcestershire sauce</p><p>1 Tablespoon Olive oil or avocado oil</p><p>Sauce: </p><p>1/3 cup Brandy or cognac</p><p>3/4 cup Beef Broth / stock</p><p>1/2 cup heavy cream</p><p>2 - 3 teaspoon coarsely crushed whole black peppercorns</p><p><br /></p><p>Instructions:</p><p>Take steak out of the fridge about 1/2 an hour before you plan to start cooking. I sprinkle Worcestershire sauce on my steaks and then the rub. I do this to both sides then let the steak rest and come up to room temperature. </p><p>Crush the Peppercorns using a plastic bag and rolling pin, mortar and pestle or the side of a sturdy knife.</p><p><b>Steaks: </b></p><p>Heat oil in a skillet over high heat until smoking. Add the steaks and cook the first side for 2 minutes until its has a great crust, then flip and cook the other side for 2 minutes (for medium rare) I like to check my steak with a thermometer, I usually like my steaks from 130 to 135 degrees. Remember the steak will continue to cook a little out of the pan and will come up a degree or two while resting.</p><p>Stack the steaks then use tongs to sear the fat strip along the sides for a minute or two. Transfer to a plate or small baking sheet and cover loosely with foil and let rest while you make the sauce.</p><p><b>Sauce:</b></p><p>Turn the heat down to about Medium-high heat on the skillet you cooked the steak in, then add the Brandy / cognac and simmer rapidly, scraping up the bits from the bottom of the pan. Let this cook and reduce for about a minute. This should cook off the harsh alcohol smell as well, about 1 minute.</p><p>Add beef broth, bring to a simmer and let simmer for 2 to 3 minutes or until it is reduced by half. </p><p>Turn the heat to medium low and add the cream and crushed pepper corns, simmer for about 2 minutes until it thickens. Don't let this boil rapidly or it will split. </p><p>Taste the sauce and add salt and pepper to taste if needed.</p><p>Transfer steaks to serving plates and spoon the sauce down the center. </p><p>Enjoy!</p><p><br /></p><p><br /></p><p><br /></p>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-31049732436012155772023-12-31T07:11:00.000-08:002023-12-31T07:11:02.710-08:00Brown Butter Pecan Sugar Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9VfjkwC9GD-5AU2MscmY2sj5rXzOM3wxro-UHJzQ78J0FjZm-5Q2LNWa_DcX29kO3UxpzNhz2TcNiWZPf4j5gmFF0FTRRUCgnm316F_96FruCNdf45ad8E20k6Ut50xtz6atpg1Rm071l0-aRCsa6ocTCW1GKvTzkKVR2s864g3m7VRo8np2ciOGDAny/s4032/IMG_3221.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9VfjkwC9GD-5AU2MscmY2sj5rXzOM3wxro-UHJzQ78J0FjZm-5Q2LNWa_DcX29kO3UxpzNhz2TcNiWZPf4j5gmFF0FTRRUCgnm316F_96FruCNdf45ad8E20k6Ut50xtz6atpg1Rm071l0-aRCsa6ocTCW1GKvTzkKVR2s864g3m7VRo8np2ciOGDAny/w300-h400/IMG_3221.jpeg" width="300" /></a></div><br /> I love making cookies at Christmas and sending to family and friends. One of my new favorite sugar cookies are these. They aren't too sweet and I LOVE pecans. AND I have really loved Browned butter lately, whether it's frosting or a brown butter sauce for butternut squash ravioli... I just love it! You can find the original recipe <a href="https://sallysbakingaddiction.com/pecan-sugar-cookies/">Here</a>. The first time I made them the frosting was thicker more like a butter cream, this year it turned out more like a glaze! Both worked, but I kind of liked the glaze better!! I just dipped the cookies face down into it then let the extra drip off and sprinkled with chopped pecans. However they turn out, enjoy!<p></p><p><span style="font-size: medium;"><b><u>Brown Butter Pecan Sugar Cookies</u></b></span></p><p><span style="font-size: medium;">Ingredients:</span></p><div class="tasty-recipes-ingredients-header" style="align-items: center; box-sizing: inherit; caret-color: rgb(33, 33, 33); color: #212121; display: flex; flex-wrap: wrap; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16px; justify-content: space-between; margin: 0px !important;"><div class="tasty-recipes-ingredients-clipboard-container" style="align-items: baseline; box-sizing: inherit; display: inline-flex;"><h4 style="text-align: left;">Cookies:</h4></div></div><div class="tasty-recipes-ingredients-body" data-tasty-recipes-customization="body-color.color" style="box-sizing: inherit; caret-color: rgb(33, 33, 33); color: #212121; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;"><ul style="box-sizing: border-box; font-size: 15px !important; list-style: none; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 5px !important; padding: 0px;"><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="1" style="box-sizing: inherit;">1</span> and 1/4 cups (<span data-amount="150" data-unit="g" style="box-sizing: inherit;">150g</span>) <span style="box-sizing: inherit;">pecan halves</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="2" style="box-sizing: inherit;">2</span> and 1/4 cups (<span data-amount="281" data-unit="g" style="box-sizing: inherit;">281g</span>) <span style="box-sizing: inherit;">all-purpose flour</span> (<a href="https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/" style="box-sizing: inherit; color: #117878; outline: 0px; text-decoration: none;">spooned & leveled</a>)</li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="0.5" data-unit="teaspoon" style="box-sizing: inherit;">1/2 teaspoon</span> <span style="box-sizing: inherit;">baking powder</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="0.5" data-unit="teaspoon" style="box-sizing: inherit;">1/2 teaspoon</span> <span style="box-sizing: inherit;">ground cinnamon</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="0.25" data-unit="teaspoon" style="box-sizing: inherit;">1/4 teaspoon</span> <span style="box-sizing: inherit;">salt</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span style="box-sizing: inherit; font-size: 1em;"><span data-amount="0.75" data-unit="cup" style="box-sizing: inherit;">3/4 cup</span> (12 Tbsp; 170g) <span style="box-sizing: inherit;"> butter</span>, <a data-saferedirecturl="https://www.google.com/url?q=https://sallysbakingaddiction.com/room-temperature-butter/&source=gmail&ust=1551569701848000&usg=AFQjCNGXCg2QjQ-2cla7F1WmExnFjxlUFA" href="https://sallysbakingaddiction.com/room-temperature-butter/" style="box-sizing: inherit; color: #117878; outline: 0px; text-decoration: none;">softened to room temperature</a>. (I use salted)</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="0.75" data-unit="cup" style="box-sizing: inherit;">3/4 cup</span> (<span data-amount="150" data-unit="g" style="box-sizing: inherit;">150g</span>) packed light dark <span style="box-sizing: inherit;">brown sugar</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="1" style="box-sizing: inherit;">1</span> large <span style="box-sizing: inherit;">egg</span>, at room temperature</li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="2" data-unit="teaspoon" style="box-sizing: inherit;">2 teaspoons</span> <span style="box-sizing: inherit;">pure vanilla extract</span></li></ul><h4 style="box-sizing: inherit; clear: both; font-size: 1em; line-height: 1.3; margin-block: 0px; margin: 1.5em 0px; overflow-wrap: break-word; padding-top: 0px;">Brown Butter Icing</h4><ul style="box-sizing: border-box; font-size: 15px !important; list-style: none; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 5px !important; padding: 0px;"><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="6" data-unit="tablespoon" style="box-sizing: inherit;">6 Tablespoons</span> (<span data-amount="85" data-unit="g" style="box-sizing: inherit;">85g</span>) <span style="box-sizing: inherit;"> butter</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="1" style="box-sizing: inherit;">1</span> and 1/2 cups (<span data-amount="180" data-unit="g" style="box-sizing: inherit;">180g</span>) <span style="box-sizing: inherit;">confectioners’ sugar</span>, sifted</li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="3" data-unit="tablespoon" style="box-sizing: inherit;">3 Tablespoons</span> (45ml) <span style="box-sizing: inherit;">milk</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;"><span data-amount="0.5" data-unit="teaspoon" style="box-sizing: inherit;">1/2 teaspoon</span> pure <span style="box-sizing: inherit;">vanilla extract</span></li><li style="box-sizing: inherit; font-size: 16px !important; line-height: 1.4 !important; list-style-type: none; margin-bottom: 0px !important; margin-left: 20px !important; position: relative;">a Dash or two of salt (it helps make the frosting not too sweet)</li></ul><div><div class="tasty-recipes-instructions-header" style="align-items: baseline; box-sizing: inherit; display: flex; flex-wrap: wrap; font-size: 16px; justify-content: space-between; margin: 0px !important;"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform" style="box-sizing: inherit; clear: both; font-size: 17px !important; line-height: 1.3; margin-block: 0px; margin: 0px; overflow-wrap: break-word;">Instructions</h3></div><div class="tasty-recipes-instructions-body" data-tasty-recipes-customization="body-color.color" style="box-sizing: inherit; font-size: 16px;"><ol style="box-sizing: border-box; counter-reset: li 0; list-style-image: none; list-style-position: outside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 5px !important; padding: 0px;"><li id="instruction-step-1" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Preheat oven to 300°F (150°C).</li><li id="instruction-step-2" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;"><span style="box-sizing: inherit;">Toast the pecans:</span> Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90g) in the dough, and save the rest for garnish. You can turn off the oven for now.</li><li id="instruction-step-3" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;"><span style="box-sizing: inherit;">Make the cookie dough: </span>Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.</li><li id="instruction-step-4" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.</li><li id="instruction-step-5" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in 3/4 cup toasted chopped pecans. Dough will be a bit soft. If the dough seems too soft and sticky, add 1 more Tablespoon of flour.</li><li id="instruction-step-6" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Place the dough on a cookie sheet size piece of parchment paper. Flatten with your hands as much as you can, then place another piece of parchment paper on the top. I roll this with a rolling pin to the edges of the parchment or to about 1/4-inch thickness. Place this on a baking sheet, then refrigerate for 1 or 2 hours.</li><li id="instruction-step-8" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper. Remove the dough from the refrigerator and remove from the cookie sheet onto your counter. I lift the top sheet of parchment off the dough. Using a cookie cutter, cut the dough into shapes. Any shape will do, I picked trees. I just press the cookie cutter on my dough with the parchment still under it until it's filled with the shapes, then using a spatula carefully remove and place on your prepared baking sheet about 2 to 3 inches apart, they don't spread much. Re-roll the scraps of dough between the two parchment sheets and continue cutting until all is used. I like cutting my sugar cookies this way, you use less flour and the cookies taste better!!</li><li id="instruction-step-9" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Bake for 9 to 12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.</li><li id="instruction-step-10" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;"><span style="box-sizing: inherit;">Make the brown butter icing: </span>Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes. Whisk in the remaining icing ingredients until smooth.</li><li id="instruction-step-11" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Immediately dip the top of each cookie into the icing, (or wait 10–15 minutes for the icing to thicken at room temperature. Then, spread on with a knife). Garnish with remaining toasted chopped pecans right after applying the icing.</li><li id="instruction-step-12" style="box-sizing: inherit; color: rgb(0, 0, 0) !important; font-size: 15px !important; line-height: 1.46; list-style-type: none; margin-bottom: 1em; margin-left: 1.5em; position: relative;">Icing sets after a few hours at room temperature, so you can easily stack and transport these cookies. Cover and store decorated cookies for up to 3 days at room temperature or up to 10 days in the refrigerator.</li></ol></div></div></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-49695015260048133922023-07-09T07:46:00.003-07:002023-07-09T07:46:50.948-07:00Bacon Marmalade and Tomato Jam<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_OrRytc5MmaOPIFrGzxu6DkGveyjlaHS0-IG5jZLQW8W1bLwEU5hmvLUj2QupV4825Of7DqxFBLW3Z5hyiyBlQUJOqW8kKb-H8E8X46nSzXW0CmYeeMeVY_xJdFpxVZKzwnggO6H0vK_lvANRjKXZFSaVz04D6I5ZFlpzZTQXKREUHjxXVGqL5IbmVvt/s2010/IMG_1138.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1913" data-original-width="2010" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_OrRytc5MmaOPIFrGzxu6DkGveyjlaHS0-IG5jZLQW8W1bLwEU5hmvLUj2QupV4825Of7DqxFBLW3Z5hyiyBlQUJOqW8kKb-H8E8X46nSzXW0CmYeeMeVY_xJdFpxVZKzwnggO6H0vK_lvANRjKXZFSaVz04D6I5ZFlpzZTQXKREUHjxXVGqL5IbmVvt/s320/IMG_1138.jpeg" width="320" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxp67rFHIg6yQ2LIDlpi-Ol8NFV8aM0F-j58h7xrelSK64yRbPFHZIDrCuk1Bw86Mdx6RXjpFEC7_mk3hCT4y8lYpJ9zh7C6BF-TN-tdmF-TXi2PfF1wrvTBVQUX31zIfXtgcXxfuY7K57QhWp2Ec0nkEz6MCPe3cR-oveLrZpOVBlprXZTxM6iiW_P9P/s4032/IMG_1135.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxp67rFHIg6yQ2LIDlpi-Ol8NFV8aM0F-j58h7xrelSK64yRbPFHZIDrCuk1Bw86Mdx6RXjpFEC7_mk3hCT4y8lYpJ9zh7C6BF-TN-tdmF-TXi2PfF1wrvTBVQUX31zIfXtgcXxfuY7K57QhWp2Ec0nkEz6MCPe3cR-oveLrZpOVBlprXZTxM6iiW_P9P/w240-h320/IMG_1135.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvIE5sDVMomCpXqjYLCrcjz9c4imHEUcNVpBzsAa9nsA5RpWKdg7YEaUCIM3qpyGyXldl5ILr3jLqlZJtmfTTAPPRffPG2OkzxRkN0YTunIYace36W9X06NqrMxx96Ww4R-Tz7gJ9KBv5Bnoc9WbOPp4lTDgLr4v4hIRQ2vr775J737PHKRz9gFE3cwz1D/s4032/IMG_1136.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvIE5sDVMomCpXqjYLCrcjz9c4imHEUcNVpBzsAa9nsA5RpWKdg7YEaUCIM3qpyGyXldl5ILr3jLqlZJtmfTTAPPRffPG2OkzxRkN0YTunIYace36W9X06NqrMxx96Ww4R-Tz7gJ9KBv5Bnoc9WbOPp4lTDgLr4v4hIRQ2vr775J737PHKRz9gFE3cwz1D/w240-h320/IMG_1136.jpeg" width="240" /></a></div>If you want the best burgers ever you need to make this bacon marmalade and tomato jam. You don't even need catsup or mustard! just cheese melted on the burger then with each of these slathered on the bun! These recipes were pretty quick and easy to make. You know I love watching food shows that show other peoples stories along with good recipes...I LOVE Food 52 and loved <a href="https://food52.com/recipes/89339-the-five-marys-burger" target="_blank">This</a> episode. Watching recipe shows usually inspires me to make something new and fun for dinner. I did half the recipe since there is only 3 of us at home, but I dare you to give these recipes a try. Watch the whole episode for cooking the burgers, I just grilled mine on my outdoor grill and topped with medium sharp cheddar cheese the last minute.<p></p><h4 style="text-align: left;"><u>Bacon Marmalade</u></h4><div><ul style="border: 0px; box-sizing: border-box; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: 1.53; list-style: none; margin: 20px 0px 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;">8 slices, thick-cut smoked bacon, finely chopped<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2</span> </span>small yellow onion, finely chopped<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><b> </b></span>garlic cloves, minced<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup</span><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span>strong brewed coffee<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; top: -0.4em; vertical-align: baseline;">1</span>/8</span> cup<b> </b></span>packed light brown sugar<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span>maple syrup<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon</span><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span>apple cider vinegar<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span>Kosher salt, to taste<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span></span>Freshly ground black pepper, to taste</li><li style="border: 0px; box-sizing: border-box; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span style="background-color: #f7f7f7;"><span style="color: #444444;"><span style="caret-color: rgb(68, 68, 68); font-style: inherit; font-variant-caps: inherit;"><span style="font-family: inherit;"> In a large, heavy skillet over medium heat, cook the bacon until browned but not crisp, stirring often, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat in the pan. Add the onion to the skillet, and cook, stirring often, until softened but not browned, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the reserved bacon, the coffee, brown sugar, maple syrup, and vinegar. Bring to a gentle boil, then reduce the heat to low and simmer gently, stirring occasionally, until thickened, about 20 minutes. If the moisture evaporates a little too much feel free to add a Tablespoon or 2 of water. I added after the first 10 minutes since I didn't want the Marmalade to scorch.</span></span></span></span></li></ul><div><span style="background-color: #f7f7f7; caret-color: rgb(68, 68, 68); color: #444444;"><span style="font-family: inherit;">Let the mixture cool, then pulse in a food processor until it is the consistency of a spread that holds together but is still a little chunky. Season to taste with salt and pepper. The marmalade can be made up to 1 week in advance and stored in an airtight container in the refrigerator.</span></span></div></div><div><span style="background-color: #f7f7f7; caret-color: rgb(68, 68, 68); color: #444444;"><span style="font-family: inherit;"><br /></span></span></div><div><h4><ul style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-family: "Gotham SSm A", sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: 15px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: 1.53; list-style: none; margin: 20px 0px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><u>Tomato Jam</u></em></li></ul></h4><ul style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: 1.53; list-style: none; margin: 20px 0px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;">2 cups<b> </b>juicy, ripe cherry, or grape tomatoes<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> </span></span><span style="font-family: inherit; font-size: inherit;">extra-virgin olive oil</span><br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1</span><b> </b></span>garlic cloves, thinly sliced<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 </span><b> </b>tablespoon<b> </b></span>granulated sugar<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2</span> tablespoon<b> </b></span>white vinegar<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2</span> teaspoon<b> </b></span>red pepper flakes (optional)<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span>Kosher salt, to taste<br style="box-sizing: border-box;" /></li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span class="recipe__list-qty" style="border: 0px; box-sizing: border-box; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span>Freshly ground black pepper, to taste</li></ul><span style="border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"> In a medium saucepan set over medium heat, combine tomatoes with olive oil, ¼ cup water, garlic, and plenty of kosher salt and freshly ground pepper. Bring the liquid to a simmer, then cover and simmer for 15 minutes on medium-low, until the tomatoes release their liquid and begin to collapse</span></span><div style="text-align: left;"><ol style="border: 0px; box-sizing: border-box; counter-reset: steps 0; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; text-align: left; vertical-align: baseline; width: 780px;"><li class="recipe__list-step " data-testid="inactive-instruction" style="align-items: flex-start; border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; cursor: pointer; display: flex; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: currentcolor; padding: 15px 30px 15px 43px; vertical-align: baseline;" tabindex="0"><span style="border: 0px; box-sizing: border-box; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span></li></ol><span style="background-color: #f7f7f7; border: 0px; box-sizing: border-box; caret-color: rgb(68, 68, 68); color: #444444; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size-adjust: inherit; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Continue cooking, uncovered, at a strong simmer for another 10 minutes or so, or until the mixture is thick enough that when you draw a line across the bottom of the pan with a rubber spatula; it takes a moment for the jam to come back together. Stir in sugar and white vinegar (plus red pepper flakes, for a spicier version), cook for 1 more minute, then transfer to a pint-size mason jar, cover, and cool to room temperature. The jam can be refrigerated for up to 1 week.</span></span></div></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com1tag:blogger.com,1999:blog-2866109633833112544.post-17720127658343452652023-07-08T08:17:00.001-07:002023-07-08T08:19:23.345-07:00Sourdough Hamburger Buns<p> </p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2jnMHtav62jP_ijBMCZQ5tFCU8b4ye6lrGK3DryFWTlIwT2sx37wV2HQt8WyPY4Hedxcv87myxAthu25YH97_IiyvNaqmpcypmQaUHzepY1ZXxz28A8U2nqSfAk_lv8mNwis3Cvc5dDRYbqAqtTJ6ccq0FzzoDfKWuyZmV9nlDeyW0fHFWkNLTjupi3r/s4032/IMG_0813.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2jnMHtav62jP_ijBMCZQ5tFCU8b4ye6lrGK3DryFWTlIwT2sx37wV2HQt8WyPY4Hedxcv87myxAthu25YH97_IiyvNaqmpcypmQaUHzepY1ZXxz28A8U2nqSfAk_lv8mNwis3Cvc5dDRYbqAqtTJ6ccq0FzzoDfKWuyZmV9nlDeyW0fHFWkNLTjupi3r/w300-h400/IMG_0813.jpeg" width="300" /></a></div>Lately I have been really into making my own bread- that way I know what ingredients goes into it. I love hamburger buns that are soft, lighter, and still hold together when you eat the burger and this recipe is that.<div>Love this <a href="https://www.kingarthurbaking.com/recipes/sourdough-hamburger-buns-recipe" target="_blank">Recipe</a> -- now I don't like buying buns anymore. This Fourth of July I made the best burgers!! I will post some recipes that I did on the 4th for the burgers later, but this also makes great hot dog or brat buns - Give it a try ! and it's a good way to use some sourdough starter. Enjoy</div><div><br /></div><h3 style="text-align: left;"><u>Sourdough Hamburger Buns</u></h3><div><div class="ingredient-section" style="box-sizing: inherit; font-family: brandon-grotesque, sans-serif;"><p style="box-sizing: inherit; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px;">Dough</p><ul class="list--bullets" style="box-sizing: inherit; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem 0.313rem; padding-left: 1.875rem;"><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">3/4 cup (170g) ripe (fed) sourdough starter*</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">3/4 cup (170g) water, lukewarm</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 teaspoon <a class="product-modal" data-name="SAF Red Instant Yeast" data-price="$9.95" data-sku="201264" href="https://shop.kingarthurbaking.com/items/saf-red-instant-yeast" style="box-sizing: inherit; color: black; transition: all 0.3s;">instant yeast</a>, optional*</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">2 cups (240g) <a class="product-modal" data-name="All-Purpose Flour" data-price="$6.95" data-sku="01050" href="https://shop.kingarthurbaking.com/items/unbleached-all-purpose-flour" style="box-sizing: inherit; color: black; transition: all 0.3s;">King Arthur Unbleached All-Purpose Flour</a></li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1/4 cup (28g) <a class="product-modal" data-name="Stone-Ground White Whole Wheat Flour" data-price="$6.95" data-sku="05555" href="https://shop.kingarthurbaking.com/items/stone-ground-white-whole-wheat-flour" style="box-sizing: inherit; color: black; transition: all 0.3s;">King Arthur White Whole Wheat Flour</a></li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">2 tablespoons (25g) <a class="product-modal" data-name="Potato Flour" data-price="$9.95" data-sku="100157" href="https://shop.kingarthurbaking.com/items/potato-flour" style="box-sizing: inherit; color: black; transition: all 0.3s;">potato flour</a> (I substituted cake flour since I didn't have this)</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">2 tablespoons (14g) nonfat dry milk</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 1/2 teaspoons (9g) salt</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 tablespoon granulated sugar</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">4 tablespoons (57g) unsalted butter, softened</li></ul></div><div class="ingredient-section" style="box-sizing: inherit; font-family: brandon-grotesque, sans-serif;"><p style="box-sizing: inherit; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px;">Topping</p><ul class="list--bullets" style="box-sizing: inherit; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem 0.313rem; padding-left: 1.875rem; text-align: left;"><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 large egg yolk beaten with 1 teaspoon water</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">your favorite seeds and/or seasonings; optional</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div style="font-size: 1rem;">Instructions</div><div class="field field--recipe-steps" style="background-color: white; box-sizing: inherit; font-family: brandon-grotesque, sans-serif; letter-spacing: normal;"><ol class="list--numbers" style="box-sizing: inherit; counter-reset: a 0; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem 0.313rem; padding-left: 1.75rem;"><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">In the bowl of your stand mixer, combine the sourdough starter, water, and yeast.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess. Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p class="MsoNormal" style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough. </p><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;"></p><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;"></p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Stop the mixer, scrape the bowl, and switch to the dough hook. Add the butter, then turn the mixer up a speed or two and continue to knead until the dough is smooth and elastic, about 8 to 12 minutes longer. Try the windowpane test: you should be able to stretch a piece of dough until you can see through it.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Cover the dough and let it rest in a warm place (75°F to 80°F) for about 4 hours. To de-gas and even out the temperature of the dough, stretch and fold it in the bowl two or three times during the rest. You can be fairly flexible in your timing of these; one stretch and fold per hour is ideal.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Turn the dough out onto a lightly floured work surface and divide it into six ( did 8 for a smaller bun) equal pieces;.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Shape the dough pieces into tight balls and place them on a lightly greased or parchment-lined baking sheet.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Press the balls gently to flatten them slightly</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Cover the buns and let them rise until puffy, about 4 hours 9 or until double in size, in a warm place.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Twenty minutes before you’re ready to bake, preheat the oven to 375°F.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Uncover the buns and brush them with the beaten egg yolk/water mixture. Sprinkle with toppings.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Bake the buns for 20 to 25 minutes, until golden brown and a digital thermometer inserted into the center of one bun reads at least 190°.</p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">Remove the buns from the oven and allow them to cool before serving.<span style="letter-spacing: 0.016rem;">Store buns at room temperature for several days; freeze for longer storage.</span></p></li><li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><p style="box-sizing: inherit; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem;">***<span style="letter-spacing: 0.016rem;">Looking at the total time it takes to make them, these buns clearly require some planning. You don’t have to bake them all in one day, though. You can prepare the dough through shaping, then let the shaped buns rest at room temperature, covered, for 1 to 2 hours before transferring them to the refrigerator overnight or for up to 24 hours. When you’re ready to bake, pull the buns out of the refrigerator and leave them at room temperature, still covered, for an hour or so. Preheat the oven, uncover the buns, brush on the egg wash, and bake. You may need to extend the bake time by a couple of minutes, but the added refrigeration will also lend the buns more robust sourdough flavor.</span></p></li></ol></div></li></ul></div></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-85047595186058924282023-07-07T08:40:00.002-07:002023-07-08T08:17:32.055-07:00Easy Sourdough Bread<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AH2eex2XhVNQ5tGTAY3E2ceNSOf-irbT04ZDxm2sHbSrCX_7qIZ_d1jxwrhp20eIeAYeR758zytNPAWuqgGTbJ8L5WX-CxUHu1VxtV_wyHRc84z58GgT9iKFJu6LT-QDuqkGeg3GCHbn6anRU6xIqJGHJGFpIb2BPpfiF9MQb1oekc4z5nfrsXphPKYc/s3024/IMG_1542.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AH2eex2XhVNQ5tGTAY3E2ceNSOf-irbT04ZDxm2sHbSrCX_7qIZ_d1jxwrhp20eIeAYeR758zytNPAWuqgGTbJ8L5WX-CxUHu1VxtV_wyHRc84z58GgT9iKFJu6LT-QDuqkGeg3GCHbn6anRU6xIqJGHJGFpIb2BPpfiF9MQb1oekc4z5nfrsXphPKYc/w400-h400/IMG_1542.jpeg" width="400" /></a></div>I love a crusty, chewy , sourdough bread! This is my favorite recipe for that, sooooo easy. You must need to plan a little bit since the dough sits in the fridge over night. Sometimes I bake this in my dutch oven like the recipe says, or you can cut in two and make 2 small round loaves or oblong loaves and bake on a cookie sheet lined with parchment paper. When I do that, I put a cookie sheet under the rack I'm baking on and after I put my baking sheet with the bread on it in the oven I pour a cup or two of water in the pan below so it steams... this helps your bread rise a little more by providing moisture, that's what baking in a dutch oven does when you leave the lid on for the first 20 minutes of baking. I also use a good bread flour and I bought a kitchen scale. I find using a kitchen scale works way better than measuring the flour when it comes to the consistency of the dough. I love baking bread and haven't bought any from the store for years!! Hope you enjoy!<p></p><h3><ul class="list--bullets" style="box-sizing: inherit; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem 0.313rem; padding-left: 1.875rem; text-align: left;"><li style="box-sizing: inherit; font-size: 1rem; margin-bottom: 1.25rem; position: relative;"><u>Easy Sourdough Bread</u></li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><span style="font-weight: normal; letter-spacing: 0.016rem;"><span style="font-size: small;">1 cup (227g) ripe (fed) sourdough starter</span></span></li></ul></h3><ul class="list--bullets" style="box-sizing: inherit; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem 0.313rem; padding-left: 1.875rem;"><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 3/4 cups (397g) water, lukewarm</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 teaspoon instant yeast</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 teaspoon sugar</li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">5 cups (600g) <a class="product-modal" data-name="Bread Flour" data-price="$6.95" data-sku="04105" href="https://shop.kingarthurbaking.com/items/bread-flour" style="box-sizing: inherit; color: black; transition: all 0.3s;">King Arthur Unbleached Bread Flour</a></li><li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1 tablespoon (18g) salt</li></ul><div><div style="text-align: left;">Instructions:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">First off: Measure your warm water and add the yeast and sugar. You don't have to use yeast and sugar but I find I get a little more rise to my bread with its help. The yeast also eats the sugar and blooms. Set this aside while you measure the rest of your ingredients into a large Bowl with a lid.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Weigh your flour: or measure it by gently spooning it into a cup, them sweeping off the excess.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine all the ingredients into the bowl. Using a big wooden spoon, mix and stir everything together to make a sticky shaggy dough. </div><div style="text-align: left;">Leave the dough in the bowl, cover it with the lit or a piece of plastic wrap for 1 hour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Gently pick up the dough and fold it over itself several times, cover and let it sit for enough hour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Repeat this rising-folding process one more time for a total of 3 hours. Then, place the bowl in the refrigerator and let it rest over night.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When you're ready to make the bread, take the dough out of the fridge and let it warm up for about an hour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Turn the dough out onto a well floured surface and shape it into a rough ball. Place on a parchment lined baking sheet and let raise until double in size. </div><div style="text-align: left;">I like to make a proof box in my oven by barely turning the oven on for 30 seconds and then turning off. </div><div style="text-align: left;">This takes the chill off of it. I boil a small saucepan of water them put that in the oven along with the dough and let raise for around 30 to 45 minutes. Then take the dough out of the oven along with the saucepan of water and heat oven to 450 degrees. I put my dutch oven in the oven to preheat as well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When the dough is double in size, I slash a couple of lines in the top of my loaf with a razor blade. Any design you choose is great, I go about 1/2 inch deep.</div><div style="text-align: left;">Take the lid off your dutch oven and pick up your dough by lifting the parchment paper. Place the dough in your dutch oven and put the lid back on. Bake at 450 with the lid on for 20 minutes. Then take the lid off and turn the oven to 425 and bake another 20 to 25 minutes or until your bread reaches 200 degrees internally.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Carefully remove from the oven and let sit for 10 minutes then remove the bread from the dutch oven to a cooling rack.</div><div style="text-align: left;">I love it when you can hear the bread crackle as it cools. </div><div style="text-align: left;">Enjoy a thick slice slathered in butter!! yum!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="field field--recipe-steps" style="background-color: white; box-sizing: inherit; font-family: brandon-grotesque, sans-serif; font-size: 18px;"><ol class="list--numbers" style="box-sizing: inherit; counter-reset: a 0; font-family: brandon-grotesque; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 1.125rem; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; letter-spacing: 0.016rem; line-height: 1.56; list-style: none; margin: 0px 0px 1.25rem 0.313rem; padding-left: 1.75rem;"><br /><br /><br /><br /><br /><br /></ol></div></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-755518662260941562022-10-20T08:23:00.000-07:002022-10-20T08:23:07.096-07:00Sweet Chili Aioli (for Shrimp Tacos)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4D69SLPPd45d5zsx5dTxLPj8lHAUyiB7S1EeN-XvSJNGozrwaWi4jEDmhlsyKkfXfhy9V1nWWk3Qwi9RqWGj-S8WH8Cewg_FefJoXy-ZTZ8DtBGZh6Vw1jop0Xe5fAikvndidjtIVQMWe7T6S69qoTXpMuz4HO02vStUvQJruVQgQcfUbdMxfDHd0bw/s4032/C864FDEE-AB3C-4B42-A525-905909C7D631.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4D69SLPPd45d5zsx5dTxLPj8lHAUyiB7S1EeN-XvSJNGozrwaWi4jEDmhlsyKkfXfhy9V1nWWk3Qwi9RqWGj-S8WH8Cewg_FefJoXy-ZTZ8DtBGZh6Vw1jop0Xe5fAikvndidjtIVQMWe7T6S69qoTXpMuz4HO02vStUvQJruVQgQcfUbdMxfDHd0bw/w300-h400/C864FDEE-AB3C-4B42-A525-905909C7D631.heic" width="300" /></a></div><br /> I went to visit my daughter who is lucky enough to live close to Zion's National Park for a few days. While there, we ate at a few of the local restaurants, and one had the most awesome, life changing, shrimp tacos!! it was the sauce!!! My son-in-law talked to the chef and asked what was in it, so when I got home I googled a recipe similar to what the chef said he put in it.. and did my own thing too... cuz recipes are more like guide lines to me, are they? I came up with this recipe and grilled up some shrimp and these were close!! I LOVE this aioli....would be good on fish tacos too!! I'll share how I did my shrimp and assembled the tacos after the Aioli recipe.<p></p><p>Enjoy!!</p><p><b><u>Sweet Chili Aioli</u></b></p><div style="text-align: left;">1/2 cup Avacado mayonnaise (you can use regular too)</div><div style="text-align: left;">1 Tablespoon Sweet Chili Sauce</div><div style="text-align: left;">1 teaspoon Sambal Olek (fresh Chili paste)or a garlic chili paste, (can add more if you want more spice)</div><div style="text-align: left;">1/2 teaspoon minced garlic</div><div style="text-align: left;">2 to 3 teaspoons rice vinegar</div><div style="text-align: left;">Salt and pepper to taste if desired</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine ingredients in a bowl and use an immersion blender or whisk to mix. I added the 3 teaspoons of vinegar.... started with 2 then thought it could use a little more. You can use a garlic chili paste too if that's what you have, then you can omit the minced garlic. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>For the Tacos</b></div><div style="text-align: left;">I used a large bag of the biggest shrimp I could find, 21-29 size I think? I thawed out and removed the tail and shell.</div><div style="text-align: left;">Blot dry on a paper towel. Then I drizzled a little olive oil and Kinders Seafood blend dry rub, and tossed them around. You can use any seafood seasoning you desire.</div><div style="text-align: left;">I preheated my grill then turned down to medium, then I put my shrimp on a grill tray and grilled for 2 minutes per side or until your shrimp are a nice opaque pink color. Remove from heat.</div><div style="text-align: left;">I fry my corn tortillas in avocado oil a minute or two, fry one side till they start to bubble then on the other until they lightly start to brown on the edge... remove and let drip on a paper towel lined plate.. I fold mine in half while they are cooking on that last side.</div><div style="text-align: left;">To assemble the tacos... I spread a good spoonful of the aioli on my taco shell, then lay 5 big shrimp, stacked slightly in a row... we topped ours with pre shredded cabbage, Cotija cheese, and homemade salsa or hot sauce. The picture above is what I took of my plate at the restaurant.... you could top with Pico d Gallo and chopped cilantro too.. top with your favorite taco toppings. Service with black beans and rice if desired.... bet ya can't eat just one.</div><div style="text-align: left;"><br /></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-87998880546520623962022-01-30T15:39:00.007-08:002022-12-26T09:08:38.949-08:00Ranch Dressing<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefdnTNOncGXmGiltiy276kvNwp5LgXIYWdSHU_JTkDY8yZrmi3ADh4omqUhoquwjuMWIRo7LbuSncL2HGymt7Z6aqHayUjZqQNRPV-2gmFcRK5_WtCY6bnoWOI67Jk5mz6Z93fCcUADpUCOXi1YyIs-XrLf8_Le68c7RnjU1lD-M4ePgLx8c-_0HNSg/s1244/IMG_3290.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1244" data-original-width="875" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefdnTNOncGXmGiltiy276kvNwp5LgXIYWdSHU_JTkDY8yZrmi3ADh4omqUhoquwjuMWIRo7LbuSncL2HGymt7Z6aqHayUjZqQNRPV-2gmFcRK5_WtCY6bnoWOI67Jk5mz6Z93fCcUADpUCOXi1YyIs-XrLf8_Le68c7RnjU1lD-M4ePgLx8c-_0HNSg/w281-h400/IMG_3290.jpeg" width="281" /></a></div><br /></div><br /> It’s been a while since I have posted a recipe. We decided to try the Keto Diet this passed year which evolved into low carb eating. My hubby lost a lot of weight and I seem to roller coaster up and down but still weigh less than I did a few years ago. Also working out helps....Love the way I feel after I workout.<p></p><p>Anyway, our meals have been mostly clean eating, meaning meat and steamed or roasted veggies and salads which don’t require a lot of recipes.... but, we have been watching our sugar intake and ingredients you can’t pronounce so I have started reading food labels. I can't believe how much sugar is in food these days and oils that aren’t that good for you. With that, I have started making my own ranch dressing. LOVE this recipe. I use an avocado mayonnaise and whole fat plain Greek yogurt. Sometimes I spice it up a bit by using a chipotle Avocado mayonnaise. I won’t buy Ranch dressing anymore.. I use this ranch for Salad dressing, and Coleslaw for sandwiches or tacos. You can always add more spice for a Southwest dressing or what ever you like. This recipe seems to thicken a bit in the refrigerator, you can leave it thick for a veggie dip or thin out a little by adding more half n half to your desired thickness. Enjoy!</p><p><b><u>Ranch Dressing</u></b></p><p>3/4 cup Avocado mayonnaise (I use Primal Kitchen)</p><p>3/4 cup plain Greek yogurt</p><p>1-2 teaspoons lemon juice</p><p>2 teaspoons dried parsley</p><p>1 teaspoon dried chives</p><p>1 teaspoon dried dill </p><p>1/2 teaspoon garlic powder</p><p>1/2 teaspoon onion powdered</p><p>1/2 teaspoon sea salt</p><p>1/4 teaspoon black pepper</p><p>1/4 cup buttermilk (or 1/2 n 1/2 works too —just use 2 teaspoons lemon juice if using )</p><p>In a medium bowl, whisk all the ingredients together until smooth. You can thin out if you like by adding a little regular milk or 1/2 n 1/2 to your desired thickness.</p><p>Refrigerate for a least an hour to let the flavors develope. I like to store mine in a canning jar in the fridge... then if I need to thin out I just add a spoonful or two of milk or cream and shake...</p><p><br /></p>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-52289067886246209132020-11-22T06:12:00.003-08:002022-01-30T15:51:24.491-08:00Turkey Mushroom Sloppy Joes<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dcq4LXBMSS8/X7pw5pzrzoI/AAAAAAAAD7w/1UWSvwsaQOQ1D6OX1YV2mBeI3Icm3ybRACLcBGAsYHQ/s850/94A5BB97-0C10-4864-883A-AF8773BFBD71.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="850" height="266" src="https://1.bp.blogspot.com/-dcq4LXBMSS8/X7pw5pzrzoI/AAAAAAAAD7w/1UWSvwsaQOQ1D6OX1YV2mBeI3Icm3ybRACLcBGAsYHQ/w400-h266/94A5BB97-0C10-4864-883A-AF8773BFBD71.jpeg" width="400" /></a></div><p>I found this recipe <a href="https://www.foodnetwork.com/recipes/valerie-bertinelli/turkey-mushroom-sloppy-joes-8030525" target="_blank">here</a>. It's more of a low carb recipe which we have been trying to eat less carbs and more healthy. This recipe was delicious. Watch the salt tho, the first time I made it, it seemed a little on teh salty side. Add less than called for and then adjust according to taste. I served on a low carb buns that I made but we served opened faced so we had more meat. Was really good! I have made more than once. I also served the sauce on cooked spaghetti squash for something different along with steamed veggies. YUM!</p><h3 style="text-align: left;"><u style="font-weight: normal;">Turkey Mushroom Sloppy Joes</u></h3><div class="o-Ingredients__m-Body" style="border: 0px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><b>Ingredients:</b></p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">8 ounces portobello mushrooms, very roughly chopped</p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">2 tablespoons olive oil</p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 medium onion, chopped </p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 small red bell pepper, chopped </p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Kosher salt and freshly ground black pepper </p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 pound ground turkey (85% lean) ( or ground chicken)</p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">One 13- to 15 -ounce carton crushed tomatoes</p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 1/2 teaspoons chili powder </p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 teaspoon soy sauce</p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 teaspoon Worcestershire sauce</p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">1 teaspoon apple cider vinegar </p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">4 buns, for serving </p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="color: black; font-family: "Helvetica Neue"; font-stretch: normal; line-height: normal; margin: 0px;">Directions:</p>
<p style="color: black; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 14px;"><br /></p>
<p style="color: #151515; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;">Wash mushrooms and rougthly chop. Add to a food processor and pulse the mushrooms until finely chopped.</p><p style="color: #151515; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>
<p style="color: #151515; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;">Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt ( add a little less and adjust to taste) and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, soy sauce, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns.</p></div>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-38200474173884850112020-10-03T13:58:00.005-07:002020-10-03T13:58:54.809-07:00Grilled Zucchini Parmesan <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NtcRf5QTI3s/X3jjQlunB0I/AAAAAAAADsU/N_CA8fTlkl4Optg4w7CGXjV66UzofoWoQCLcBGAsYHQ/s2048/FE0C4BEE-6D14-4F3C-B556-A22252999763_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NtcRf5QTI3s/X3jjQlunB0I/AAAAAAAADsU/N_CA8fTlkl4Optg4w7CGXjV66UzofoWoQCLcBGAsYHQ/s2048/FE0C4BEE-6D14-4F3C-B556-A22252999763_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-G5gtcgmk1hI/X3jjYddLAiI/AAAAAAAADsY/mJMjHq5mKwEpRJwvNKdQPdX7KOjIi9KrwCLcBGAsYHQ/image.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="375" data-original-width="430" height="349" src="https://lh3.googleusercontent.com/-G5gtcgmk1hI/X3jjYddLAiI/AAAAAAAADsY/mJMjHq5mKwEpRJwvNKdQPdX7KOjIi9KrwCLcBGAsYHQ/w400-h349/image.jpeg" width="400" /></a></div><br /></div>I was inspired by a recipe I saw on Food Network for this dish. I had some large Zucchini that I needed to use up and since my Hubby is doing a Keto lifestyle I thought this would be a good way to use it up without carbs. It was Yummo!<p></p><p><u><b>Grilled Zucchini Parmesan</b></u></p><p>1 large Zucchini, sliced into 1/4 slices (I did about 10 slices)</p><p>2 large roma tomatoes, sliced into 1/4 inch slices</p><p>Italian dressing, I used Kraft Tuscon style</p><p>Grated mozzarella cheese</p><p>Grated Parmesan, or Asiago Cheese</p><p>Salt and pepper, and Italian seasoning as desired</p><p>I tossed my zucchini in a splash or 2 of Italian dressing, just enough to lightly coat both sides of each slice, then laid out on a cookie sheet in a single layer. I lightly sprinkled with salt and pepper and a little italian seasoning.</p><p>Next, I tossed my tomato slices gently with another splash of Italian dressing and little salt and pepper.</p><p>Heat grill to medium heat. When grill is hot, place zucchin on grill and cook for 2 mintues. Then add the tomatoes on the grill and turn the zucchini slices over. Cook for 2 more minutes. Turn the tomates over. Turn Zucchini over one more time to get good grill marks. Cook for another minute or two.</p><p>Remove veggies from grill. I placed back on my cookie sheet, First the zucchini, then place one or 2 slices of grilled tomatoes on top of each slice of zucchini.</p><p>Turn off the grill.</p><p>Preheat oven to broil. Then sprinkle a teaspoon or pinchfull of mozzerela cheese, then a pinch full of Parmesan on top of each zucchini, tomoatoe slice. Broil for 2 -3 minutes until cheese is bubbly and beginning to brown on top.</p><p>Remomve from oven and enjoy. I seaved with grilled steak for a side dish. So good!!!</p><p><br /></p><p> </p>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-3794551939644970312020-09-07T07:05:00.000-07:002020-09-07T07:05:34.323-07:00Corn Dip<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kI7q6EulKdU/X1Y5Lei41cI/AAAAAAAADqg/YG_Z0uUh_X48bOLnWG61ODMm9PmReX8GQCLcBGAsYHQ/s696/8E224EA0-C4FB-4180-B407-8C5DCE49C946_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="696" data-original-width="618" height="400" src="https://1.bp.blogspot.com/-kI7q6EulKdU/X1Y5Lei41cI/AAAAAAAADqg/YG_Z0uUh_X48bOLnWG61ODMm9PmReX8GQCLcBGAsYHQ/w355-h400/8E224EA0-C4FB-4180-B407-8C5DCE49C946_1_201_a.jpeg" width="355" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I made this recipe on the 4th of July, I got the original from the Pioneer woman but tweaked it a bit. I cut the recipe in half, added Walla Walla onions and cooked on my Grill outside in a cast iron skillet. The edges get this crispy cheese crust that is amazing... good for an appetizer served with your favorite tortilla chips. Yum!!<p><b><u>Easy Corn Dip</u></b></p><p style="text-align: left;">1 Walla Walla Sweet onion<br />4 oz. cream cheese, at rooom temperature<br />1/4 cup sour cream<br />1/4 cup mayonaise<br />1 10 oz. package frozen fire roasted corn, or fresh corn, you can grill ahead of time. just so you have approx. 2 cups<br />1- 4.5 oz can green chilies<br />1 large jalapeno, roasted or 1/4 cup chopped jalapenos<br />1/4 cup of your favorite jarred salsa<br />salt and pepper to taste<br />1 1/2 cups grated Monterey Jack cheese</p><p>Heat your Barbeque grill so it's good and hot. I cut the onion in half and place directly on the gril grates along with my shucked ears of corn and Jalepenos. Turn every 5 minutes until there are grill marks and a little char all over your onion and corn and the jalepenos start to bubble. Remove from grill and lets rest until your veggies are cool enough to handle. </p><p>Next, dice the grilled onion, and jalepenos, cut the corn off the cob. </p><p>In a large bowl, stir together the cream cheese, sour cream and mayonnaise until combined. Add the corn, canned chilies, jalapeno, onion, salsa, and salt and pepper to taste. (I start out with a little of each and taste and add more if necessary) Add in 1 cup of the grated cheese.</p><p>Heat the BBQ grill to medium high heat. Spray a 8 or 9 inch cast iron skillet with a good non stick spray or rub with a little oil. Spread your mixture into the skillet and top with the rest of the cheese. Place on the grill and close the lid. Let cook at about a medium heat till hot and bubble and the edges start to turn a golden brown. This takes about 20 to 25 minutes , depending on the temperature of your grill. I start checking mine after about 15 minutes. </p><p>Remove from the grill and serve directly from the skillet with your favorite tortilla chips. Delish!!! </p>Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-66241706446138527472020-03-23T09:41:00.001-07:002020-03-23T09:41:34.506-07:00Portabella Mushroom Tacos<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-Gnlb4A0T7uE/XlLIbrMX4zI/AAAAAAAADiA/Cx4k-0aCiTAqJe8JLyeava4waWGFG2ujACLcBGAsYHQ/s1600/68118D30-F1BA-4C89-ACEB-57B087E1C988_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="1600" height="366" src="https://1.bp.blogspot.com/-Gnlb4A0T7uE/XlLIbrMX4zI/AAAAAAAADiA/Cx4k-0aCiTAqJe8JLyeava4waWGFG2ujACLcBGAsYHQ/s400/68118D30-F1BA-4C89-ACEB-57B087E1C988_1_201_a.jpeg" width="400" /></a></div>
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I love tacos. My hubby and I thought it would be awesome to see if we could do a meatless Monday and Portabella mushrooms have a great meaty texture. These were awesome! Didn’t even miss meat! We topped with avocado and salsa and fresh cilantro. Enjoy!<span class="Apple-tab-span" style="font-family: Helvetica; font-size: 14px; white-space: pre;"> </span><br />
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<h3>
<b><u>Portabella Mushroom Tacos</u></b></h3>
<span class="Apple-tab-span" style="font-family: Helvetica; font-size: 14px; white-space: pre;"> </span><span style="background-color: white; font-family: Helvetica; font-size: 14px;">3–4 large portobello mushrooms caps</span><br />
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons olive oil, divided</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon Worcestershire sauce or soy sauce</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoons chili powder</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon salt</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon cumin</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon smoked paprika</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 large onion, cut into thin slices</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 large sweet bell peppers, cut into thin slices</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>juice of 1 lime</span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>tortillas</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>taco toppings such as avocado, salsa, hot sauce, lettuce, tomato, onion, black olives, cilantro, cheese, sour cream, etc.</span></div>
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<span style="font-kerning: none;"><br /></span></div>
<div style="background-color: white; font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Directions: </span></div>
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<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">To prepare the mushrooms, rinse them under water and rub your fingers along the dark “gills” on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">Heat a large cast iron or non-stick skillet over medium-high heat.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;"> Add the juice of one lime and stir to incorporate.</span></li>
<li style="font-family: Helvetica; font-size: 14px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #585858;"></span><span style="background-color: white; font-kerning: none;">Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.</span></li>
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Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-59845113445589997092020-03-14T08:58:00.002-07:002020-03-22T04:17:15.206-07:00Sour dough start<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yW_duVRFvRA/Xmz59sAXVfI/AAAAAAAADig/Tpk8XRKxsw0ae0ctOPogZOJDjTy2eUVqgCLcBGAsYHQ/s1600/C4D54AF6-F7DB-438D-AB9D-19FF502FF019_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="895" height="400" src="https://1.bp.blogspot.com/-yW_duVRFvRA/Xmz59sAXVfI/AAAAAAAADig/Tpk8XRKxsw0ae0ctOPogZOJDjTy2eUVqgCLcBGAsYHQ/s400/C4D54AF6-F7DB-438D-AB9D-19FF502FF019_1_201_a.jpeg" width="223" /></a></div>
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I love home made bread. I have been restricting my baking / eating carbs over the last year due to trying to eat healthier. One diet I followed and found very successful allowed you to have whole grain or sourdough bread since it digests slower... and is more healthy than other kinds of bread. I read a book last month, that was about a baker and it sparked something in me, that baker in me that had felt squashed lately, so I thought why not, life is too short to squash the real you. I have always wanted to try a sour dough start and making the different things you can make with it. So I watched You tube videos and looked up recipes for a sour dough start. I reccommend looking up you tube videos for hints. But I found <a href="https://www.kingarthurflour.com/recipes/sourdough-starter-recipe">this recipe</a> and it worked great!!! REMEMBER!! Sour dough starts take time and becomes a "pet" so to speak. Mine is named Borris... and he continues to come in handy. But he took a good two weeks before he was ready to make anything from him. You notice the elastic around my jar? I use it to mark where my starter is right after I stir and feed him. Then I can see how much he grows and bubbles.... Good luck! I'll post a great Sour dough bread recipe later. Today I"m trying English muffins! Yum!!</h4>
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<b><u>Sour Dough Start</u></b></h3>
<h4 style="box-sizing: inherit; font-family: "Para Supreme"; font-stretch: normal; font-weight: 400; line-height: 1.16; margin-top: 0px;">
Ingredients:</h4>
<h4 style="box-sizing: inherit; font-family: "Para Supreme"; font-stretch: normal; font-weight: 400; line-height: 1.16; margin-top: 0px;">
<span style="font-family: brandon-grotesque; font-size: 1rem; letter-spacing: 0.016rem;">To begin your starter</span></h4>
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<ul class="list--bullets" style="box-sizing: inherit; list-style: none; margin-bottom: 1.25rem; margin-left: 0.313rem; margin-top: 0px; padding-left: 1.875rem;">
<li style="box-sizing: inherit; font-size: 1rem; margin-bottom: 1.25rem; position: relative;">1 cup (113g) whole rye (<a data-name="Organic Pumpernickel Flour - 3 lb." data-price="$11.95" data-sku="100241" href="https://shop.kingarthurflour.com/items/organic-pumpernickel-flour-3-lb" style="box-sizing: inherit; color: black; transition: all 0.3s ease;" target="_blank">pumpernickel</a>) or <a data-name="King Arthur Premium 100% Whole Wheat Flour - 5 lb." data-price="$5.95" data-sku="05050" href="https://shop.kingarthurflour.com/items/king-arthur-premium-100-whole-wheat-flour-5-lb" style="box-sizing: inherit; color: black; transition: all 0.3s ease;" target="_blank">whole wheat flour</a></li>
<li style="box-sizing: inherit; font-size: 1rem; margin-bottom: 1.25rem; position: relative;">1/2 cup (113g) cool water*</li>
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<div class="ingredient-section__footnote" style="box-sizing: inherit; font-size: 1rem; margin-bottom: 1.875rem;">
*See "tips," below</div>
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To feed your starter</div>
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<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">scant 1 cup (113g) <a data-name="King Arthur Unbleached All-Purpose Flour 5 lb." data-price="$4.95" data-sku="01050" href="https://shop.kingarthurflour.com/items/king-arthur-unbleached-all-purpose-flour-5-lb" style="box-sizing: inherit; color: black; transition: all 0.3s ease;" target="_blank">King Arthur Unbleached All-Purpose Flour</a></li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;">1/2 cup (113g) cool water (if your house is warm), or lukewarm water (if your house is cool)</li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><br /><h4 style="background-color: white; box-sizing: inherit; font-family: "Para Supreme"; font-stretch: normal; font-weight: 400; line-height: 1.16; margin-top: 0px;">
Instructions</h4>
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<span style="box-sizing: inherit; font-weight: 600;">Day 1:</span> Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.</div>
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Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house.</div>
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<span style="box-sizing: inherit; font-weight: 600;">Day 2:</span> You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (4 ounces, about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it's cold).</div>
</li>
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Mix well, cover, and let the mixture rest at room temperature for 24 hours.</div>
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<span style="box-sizing: inherit; font-weight: 600;">Day 3:</span> By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 4 ounces starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter.</div>
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Add a scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.</div>
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<span style="box-sizing: inherit; font-weight: 600;">Day 4:</span> Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6.</div>
</li>
<li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div style="box-sizing: inherit; font-family: brandon-grotesque; font-stretch: normal; letter-spacing: 0.016rem; line-height: 1.56; margin-bottom: 1.25rem;">
<span style="box-sizing: inherit; font-weight: 600;">Day 5:</span> Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. <span style="box-sizing: inherit; font-style: italic;">Note: see "tips," below.</span></div>
</li>
<li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div style="box-sizing: inherit; font-family: brandon-grotesque; font-stretch: normal; letter-spacing: 0.016rem; line-height: 1.56; margin-bottom: 1.25rem;">
Once the starter is ready, give it one last feeding. Discard all but 4 ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. <span style="box-sizing: inherit; font-style: italic;">Hate discarding so much starter? See "tips," below.</span></div>
</li>
<li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div style="box-sizing: inherit; font-family: brandon-grotesque; font-stretch: normal; letter-spacing: 0.016rem; line-height: 1.56; margin-bottom: 1.25rem;">
Remove however much starter you need for your recipe — typically no more than 8 ounces, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 4 ounces to keep and feed again.</div>
</li>
<li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div style="box-sizing: inherit; font-family: brandon-grotesque; font-stretch: normal; letter-spacing: 0.016rem; line-height: 1.56; margin-bottom: 1.25rem;">
Transfer the remaining 4 ounces of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before covering it. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight.</div>
</li>
<li class="field__item" style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div style="box-sizing: inherit; font-family: brandon-grotesque; font-stretch: normal; letter-spacing: 0.016rem; line-height: 1.56; margin-bottom: 1.25rem;">
Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.</div>
<h4 style="box-sizing: inherit; font-family: "Para Supreme"; font-stretch: normal; font-weight: 400; line-height: 1.16; margin-top: 0px;">
Tips from Bakers</h4>
<ul class="list--star" style="box-sizing: inherit; counter-reset: a 0; list-style: none; margin-bottom: 1.25rem; padding-left: 1.75rem;">
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div class="eck-entity" style="box-sizing: inherit;">
Why do you need to discard half the starter? It seems so wasteful... But unless you discard starter at some point, eventually you'll end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it's not fighting with quite so many other little yeast cells to get enough to eat. You don't have to actually discard it if you don't want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on our site using "discard" starter, including pizza crust, pretzels, and waffles, and even chocolate cake.</div>
</li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div class="eck-entity" style="box-sizing: inherit;">
Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour.</div>
</li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div class="eck-entity" style="box-sizing: inherit;">
Want to put your starter on hold for the summer, or as you go on vacation? Here's how: <a href="https://www.kingarthurflour.com/blog/2015/05/01/putting-sourdough-starter-hold/" style="box-sizing: inherit; color: black; transition: all 0.3s ease;">Drying your sourdough starter.</a></div>
</li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div class="eck-entity" style="box-sizing: inherit;">
Should you use bottled water? Unless your tap water is so heavily treated that you can smell the chemicals, there's no need to use bottled water; tap water is fine.</div>
</li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div class="eck-entity" style="box-sizing: inherit;">
A note about room temperature: the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68°F, we suggest finding a smaller, warmer spot to develop your starter. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Your turned-off oven — with the light turned on — is also a good choice.</div>
</li>
<li style="box-sizing: inherit; margin-bottom: 1.25rem; position: relative;"><div class="eck-entity" style="box-sizing: inherit;">
One of our readers offers the following thoughts about the duration of everyday feeding, which we think is great advice: "Conditions vary so widely that 7 days can be far too little. I've learned the key is to watch for a dramatic and consistent rise in the jar — at least doubling between 1 and 4 hours after feeding. This could be 7 days or less after you begin, or it could be three weeks (for me it was 12 to 14 days).</div>
</li>
</ul>
</li>
</ol>
</div>
</li>
</ul>
</div>
Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-3708919643305714102020-02-19T14:39:00.000-08:002020-02-19T14:39:27.344-08:00Pad Thai Egg Roll Bowls<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1pohnmFemuM/Xk2xpm29n2I/AAAAAAAADhY/yd53YQyt9PkX378aZBDtXDj-GsfHzxdXgCLcBGAsYHQ/s1600/00CACD65-3E63-463F-878F-CD9526CF5909.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-1pohnmFemuM/Xk2xpm29n2I/AAAAAAAADhY/yd53YQyt9PkX378aZBDtXDj-GsfHzxdXgCLcBGAsYHQ/s400/00CACD65-3E63-463F-878F-CD9526CF5909.heic" width="300" /></a></div>
I have been trying to eat healthier this winter, from trying Keto, to trying low carb, to more plant based. But lately I like just eating healthier with less fat and less carbs, no processed foods and not too much sugars and watching my portions. I ran across this recipe <a href="https://thefoodieandthefix.com/pad-thai-egg-roll-bowl-instant-pot/">here</a> but I tweaked it just a bit. I found I like adding the Chile-garlic paste to the sauce and again to the turkey as it cooks to add more flavor rather than at the end for a topping. I also buy the Jenni-O ground turkey in the tube. It has a texture more like ground beef than staying separated like some ground turkey I have used before.<br />
We loved this and I'll definitely make it again and again.<br />
<br />
<div style="font-family: "Helvetica Neue"; font-size: 20px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none; text-decoration: underline;"><b>Pad Thai Egg Roll Bowl </b></span></div>
<div style="font-family: "Helvetica Neue"; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">yield: 4 SERVINGS</span><span style="-webkit-font-kerning: none; font-size: 18px; font-stretch: normal; line-height: normal;"> </span><span style="font-kerning: none;">prep time: 10 MINUTES </span></div>
<div style="font-family: "Helvetica Neue"; font-size: 16px; font-stretch: normal; line-height: normal; margin-bottom: 18px;">
<span style="font-kerning: none;">cook time: 15 MINUTES total time: 25 MINUTES</span></div>
<div style="font-family: "Helvetica Neue"; font-size: 14px; font-stretch: normal; line-height: normal; margin-bottom: 2px;">
<span style="letter-spacing: 0.2px;">Ingredients</span></div>
<div style="background-color: white; color: #404040; font-family: Helvetica; font-size: 18px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Sauce:</span></div>
<ul>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">3 Tbs lime juice</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">2 1/2 Tbs low-sodium soy sauce</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">2 1/2 Tbs rice vinegar</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 teaspoon chile-garlic paste </span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">8 tsp honey</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 1/2 tsp cornstarch</span></li>
</ul>
<div style="background-color: white; color: #404040; font-family: Helvetica; font-size: 18px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Remaining Ingredients:</span></div>
<ul>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">6 eggs, beaten</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 bunch (about 6) of green onions, chopped (whites only, save the chopped greens for the topping!)</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">3-4 cloves of garlic, minced </span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 lb lean ground turkey</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">1 to 2 teaspoons chile-garlic paste</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">2 Tbs low-sodium soy sauce</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">black pepper</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">14-16 oz of bagged coleslaw mix </span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Toppings:</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">chopped greens onions (the leftover green part from above)</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">cilantro </span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Cashews, toasted (toast in 350 degree oven on a cookie sheet for aprox. 7 minutes.)</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">lime wedges</span></li>
</ul>
<div style="background-color: white; color: #404040; font-family: Helvetica; font-size: 18px; font-stretch: normal; line-height: normal; min-height: 22px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="background-color: white; color: #404040; font-family: Helvetica; font-size: 18px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Instructions:</span></div>
<br />
<ol>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">In a small bowl, whisk together the lime juice, soy sauce, rice vinegar, chile-paste and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">In a small pan, scramble your eggs over medium-low heat, then set aside and cover with aluminum foil to keep warm.</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook the whites of the green onions until softened, then add the garlic and the ground turkey. Season the ground turkey with some black pepper, a teaspoon or 2 chile-garlic paste and add 2 Tbs of soy sauce to the pan. Break up the meat with your spatula as it browns.</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Once the turkey is fully cooked, add the coleslaw mix and the 2 Tbs of sauce that you had set aside earlier (the portion without the cornstarch) and cook, stirring, until heated through. Add the remaining sauce (the portion with the cornstarch) and the eggs and cook until the coleslaw mix has just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.</span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Serve with lime wedges (I love that extra squeeze of lime at the end!), the greens of the green onions, cashews, and cilantro. </span></li>
<li style="color: #404040; font-family: Helvetica; font-size: 16px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="background-color: white; font-kerning: none;">Enjoy! </span></li>
</ol>
Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-24379597897206560902020-01-11T07:43:00.001-08:002020-01-11T07:43:16.567-08:00Chocolatey Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ltQVU6OAdi8/XhnqBI-MY7I/AAAAAAAADcs/MYi8Ypm93tMGkDOBRHUP7owX08zuzYDpgCLcBGAsYHQ/s1600/E01FFD84-CB47-4C96-9BA1-D2A5AEB740CA_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1368" height="400" src="https://1.bp.blogspot.com/-ltQVU6OAdi8/XhnqBI-MY7I/AAAAAAAADcs/MYi8Ypm93tMGkDOBRHUP7owX08zuzYDpgCLcBGAsYHQ/s400/E01FFD84-CB47-4C96-9BA1-D2A5AEB740CA_1_201_a.jpeg" width="341" /></a></div>
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<span style="font-family: "Helvetica Neue"; font-size: 14px; letter-spacing: 0.2px;"><br /></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 14px; letter-spacing: 0.2px;">I LOVE cookies and Chocolate. Lately I have LOVED Dark Dark chocolate... Not really into Milk chocolate these days --it's just too sweet. I saw this recipe on Bon App</span><span style="font-family: Helvetica Neue;"><span style="font-size: 14px; letter-spacing: 0.20000000298023224px;">etit one day and just HAD to try them out for some of my Christmas cookies this year. You can find the original recips <a href="https://www.bonappetit.com/recipe/double-dark-chocolate-cookies">Here</a> but I changed mine just a bit. Just used different chocolate. I did half a dark dark chocolate bar and half dark chocolate chips. I have the Cacao %'s below in the recipe. Feel free to change to what ever you have or like. I also always use salted butter and cut back the Salt in the recipe to take that into account. These were a great cakey cookie and Chocolatey. Perfect to counter balance the sugar cookies I made as well. Enjoy!</span></span></div>
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<span style="font-family: Helvetica Neue;"><span style="font-size: 14px; letter-spacing: 0.20000000298023224px;"><br /></span></span></div>
<b><span style="font-family: Helvetica Neue; font-size: small;"><span style="letter-spacing: 0.20000000298023224px;"><u>Chocolatey</u></span></span><span style="font-family: "Helvetica Neue"; letter-spacing: 0.2px;"><span style="font-size: small;"><u> Chocolate Cookies</u></span></span></b><br />
<span style="letter-spacing: 0.2px;"><span style="font-family: inherit;">Ingredients:</span></span><br />
<br />
<div style="font-stretch: normal; line-height: normal;">
<span style="font-family: inherit;"><span style="font-kerning: none;">2 large eggs</span><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">
2 -2-oz. bittersweet chocolate bars (preferably 65%–75% cacao) I used a Ghirardelli 86% cacao chocolate bar —I love dark chocolate</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1 cup dark Chocolate Chips (the highest % of cacao you can find--mine were 53% Cacao) Set aside about 1/4 cup to place on top of cookie dough balls.</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">
1 cup (2 sticks) butter</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">
1⅔ cups all-purpose flour</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">
1 tsp. baking soda</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">
⅓ cup Dutch-processed cocoa powder</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">
¾ cup (packed) dark brown sugar</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">
¼ cup granulated sugar</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1 tsp. kosher salt</span></span></div>
<div style="font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">
1 Tbsp. vanilla paste or extract</span></span></div>
<div style="font-family: Arial; font-size: 11px; font-stretch: normal; line-height: normal; min-height: 12px;">
<span style="font-kerning: none;"></span><br /></div>
<h3>
<span style="font-kerning: none;"><span style="font-size: small;">Directions: </span></span></h3>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><b>Hint:</b> Your 2 large eggs need to be at room temperature for this recipe. If they aren’t, put them in a small bowl and cover them with hot tap water. This’ll bring them up to speed quickly.</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal; min-height: 16px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Coarsely chop 2- 2-oz. chocolate bars. You want them to be bigger than normal chocolate chips (aim for 3–4 times the size)—this creates the chocolate puddles. Set aside. </span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal; min-height: 16px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Cut 2 sticks butter into large pieces. Cook in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 7–9 minutes. (Watch carefully since browned butter goes from brown to black in the blink of an eye.) Immediately scrape into a large bowl and let cool slightly, about 5 minutes.</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal; min-height: 16px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">While butter cools, whisk 1⅔ cups all-purpose flour and 1 tsp. baking soda in a medium bowl to combine. Press ⅓ cup cocoa powder through a fine-mesh sieve into bowl (this eliminates those pesky lumps), then whisk again to combine.</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Add ¾ cup brown sugar, ¼ cup granulated sugar, and 1 tsp. kosher salt to browned butter. Using a wooden spoon or rubber spatula, stir vigorously to combine. Add 1 large egg and whisk vigorously until incorporated, about 1 minute. Repeat with remaining 1 large egg, then whisk in 1 Tbsp. vanilla paste or extract</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Switch back to your spatula or spoon to stir in dry ingredients just to combine. Mix in the 2 chopped chocolate bars and 3/4 cup of the chocolate chips. (Remember to save some to place on top of cookie balls before baking. I saved about a 1/4 cup)</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">***Let dough sit at room temperature at least 1 hour to let flour and cocoa hydrate. The dough will thicken as it sits. <b>DON’T SKIP THIS STEP!</b></span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal; min-height: 16px;">
<span style="font-kerning: none;"></span><br /></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Place a rack in middle of oven; preheat to 375°. Line 2 baking sheets with parchment paper. Shape dough into ping-pong sized balls (about 3 Tbsp.). Arrange on prepared baking sheets, spacing about 3" apart. Lightly press a 3 or 4 of remaining chocolate chips on top of each dough ball.</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Bake cookies, until edges are just set but centers are still soft, 8–10 minutes. Don’t over bake!! I baked mine for 8 and they were perfect.</span></div>
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<span style="font-kerning: none;">Remove from oven and carefully tap pan on stovetop to deflate and flatten cookies. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Or eat warm…. who can resist a warm cookie!</span></div>
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<span style="font-kerning: none;">Serve and enjoy!</span></div>
Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-36322252156915606632019-12-26T20:28:00.001-08:002019-12-26T20:28:53.297-08:00Pumpkin Chiffon Pie<h3>
<span style="font-kerning: none;"><b><u><br /></u></b></span></h3>
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<a href="https://1.bp.blogspot.com/-ClzSKs5RBN4/Xf5CtkbuccI/AAAAAAAADcU/3qlFXOohMGAEHkaketA6FzlXJLvNs1RmgCLcBGAsYHQ/s1600/4C86446F-F129-481E-AD14-B9457658B365_4_5005_c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="360" height="300" src="https://1.bp.blogspot.com/-ClzSKs5RBN4/Xf5CtkbuccI/AAAAAAAADcU/3qlFXOohMGAEHkaketA6FzlXJLvNs1RmgCLcBGAsYHQ/s400/4C86446F-F129-481E-AD14-B9457658B365_4_5005_c.jpeg" width="400" /></a></div>
<span style="font-weight: normal;">I love pumpkin pie, but we always have left overs that never get eaten. So this last Thanksgiving I thougth I"d give a pumpkin Chiffon Pie a try. It's just as good as regular pumpkin pie, but lighter. And you can't go wrong with a graham cracker crust! Might have to make this every year. </span><br />
<h3>
<span style="font-kerning: none;"><b><u>Pumpkin Chiffon Pie</u></b></span></h3>
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<span style="font-kerning: none;">INGREDIENTS</span></div>
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<span style="font-kerning: none;">Crust:</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>12 graham crackers</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2 Tbsp. sugar</span></div>
<div style="font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>¼ tsp. kosher salt</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>6 Tbsp. unsalted butter, melted, slightly cooled</span><br />
<span style="font-kerning: none;"><br /></span></div>
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<span style="font-kerning: none;">Filling :</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 envelope unflavored gelatin (2½ tsp.)</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 tsp. ground cinnamon</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>¼ tsp. ground nutmeg</span></div>
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<span style="font-kerning: none;"><span style="white-space: pre;">1/2</span> (scant) cup granulated sugar</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>¾ tsp. kosher salt, divided</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>3 large egg yolks</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>¾ cup whole milk</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1¼ cups unsweetened pumpkin purée (from one 15-oz. can)</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>3 large egg whites</span><br />
<span style="font-kerning: none;">1/4 cup granulated sugar</span></div>
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Whipped cream </div>
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<span style="font-kerning: none;">RECIPE PREPARATION</span></div>
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<span style="font-kerning: none;">Crust</span></div>
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<span style="font-kerning: none;">Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.<br />
</span></div>
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<span style="font-kerning: none;">Transfer to a 9½"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, about 15 minutes. Transfer to a wire rack and let cool.<br />
</span></div>
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<span style="font-kerning: none;">Filling and Assembly</span></div>
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<span style="font-kerning: none;">Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.<br />
</span></div>
<div style="background-color: white; font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.<br />
</span></div>
<div style="background-color: white; font-family: Arial; font-size: 14px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;">Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.<br />
</span></div>
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<span style="font-kerning: none;">Pour filling into graham cracker crust; smooth top. Cover and chill overnight.<br />
</span><br />
<span style="font-kerning: none;"><br /></span>
<span style="font-kerning: none;">Top with whipped cream or dollop each piece with whipped cream when serving.</span><br />
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Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com1tag:blogger.com,1999:blog-2866109633833112544.post-9101533155480709202019-08-27T12:25:00.000-07:002019-08-27T12:25:00.623-07:00Chili Colorado<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-FIoNIlch3rg/XWGb0U07jtI/AAAAAAAADX0/wK5XFRZsEAQgfI-9AfCxzfYsy3uvKel7gCLcBGAs/s1600/chili%2Bcolorado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="564" height="223" src="https://1.bp.blogspot.com/-FIoNIlch3rg/XWGb0U07jtI/AAAAAAAADX0/wK5XFRZsEAQgfI-9AfCxzfYsy3uvKel7gCLcBGAs/s400/chili%2Bcolorado.jpg" width="400" /></a></div>
I LOVE Chili Colorado..... Had it for the first time at a restaurant in California with my hubby's family... have craved it ever since... but wanted to make my own. I watched a you tube video on the Bon Apetit channel and gave it a try. This uses dried chiles that you can find in the Mexican food section of most grocery stores or specialty stores. This is sooooooo good! you can serve in a bowl with tortillas or on a plate with Mexican rice and beans. We like to break pieces off the tortilla for a scoop... YUMMO!<br />
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<br />
<h3>
<b><u>Chili Colorado</u></b></h3>
<div>
5 dried Ancho chiles</div>
<div>
2 dried pasilla chiles</div>
<div>
2 dried guajillo chiles</div>
<div>
3 cups chicken stock</div>
<div>
2 pounds boneless pork shoulder, cut into 1/2 " pieces</div>
<div>
Vegetable oil</div>
<div>
6 cloves garlic, finely minced</div>
<div>
2 bay leaves</div>
<div>
1 Tablespoon ground cumin</div>
<div>
1 to 2 teaspoons chopped fresh sage</div>
<div>
1 to 2 teaspoons chopped fresh Mexican Oregano (if you have Italian oregano that's ok too)</div>
<div>
5 cups chicken stock</div>
<div>
Salt and Pepper to taste</div>
<div>
<br /></div>
<div>
Take the dried chili's and remove the stems and seeds. You want soft pliable chiles, like a dried raisin. If they are dry and brittle they are too old and will be flavorless. (Throw those out.)</div>
<div>
Bring the chicken stock to a boil then cover your chiles with it in a large bowl. Cover with plastic wrap and let steam for about 30 minutes until the chiles are plump and tender. </div>
<div>
Next you put the soaked chiles and all the soaking liquid into a blender and puree until very smooth.</div>
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<br /></div>
<div>
Season your cubes pork shoulder with salt and pepper. In a large dutch oven pan, heat a couple of Tablespoons vegetable oil over medium heat. Add 1/2 of the pork shoulder and brown all sides. You want to do this in two batches. If you over crowd the pan, the meat will steam instead of get a good brown caramel color on it. Remove the first batch to a bowl and do the same with the rest of the cubed pork. </div>
<div>
Add all the pork back into the pot, and add the garlic, bay leaves, cumin, chopped sage and oregano. Stir that around over medium heat until very fragrant (about a minute)</div>
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<br /></div>
<div>
Next, add the 5 cups chicken stock and simmer uncovered for about an hour. Then add the chile puree and simmer another 45 minutes or until the meat is very tender and your sauce is a rich thick mahogany red color. </div>
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Season with more salt and pepper to taste.</div>
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<div>
You can serve this in a bowl with tortillas on the side. I like to garnish with diced avocado and a bit of plain cole slaw mix. you can also serve along side some Mexican rice. We like to use the tortillas like scoops by breaking off a small piece and scooping into the chili colorado... sooo goood. </div>
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Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-68767697794516039932019-06-08T10:19:00.000-07:002019-06-08T10:19:46.552-07:00Improved Key Lime Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V_MQNOXNYGE/UU8pTOjHtLI/AAAAAAAACAs/AVqBKVEaUyY/s1600/DSC05859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-V_MQNOXNYGE/UU8pTOjHtLI/AAAAAAAACAs/AVqBKVEaUyY/s400/DSC05859.JPG" ssa="true" width="400" /></a></div>
I made these for an office party recently and tweaked my recipe.... SOOOO good!<br />
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Have I told you lately that I love anything Key Lime flavored?? It seems lately that everyone is talking about making different flavors of Sugar cookies, and Betty Crocker has frosting flavorings and all this talk made me think, 'Why not try to make a different flavor of sugar cookie with my favorite sugar cookie recipe?". So I thought I would start by trying a Key Lime flavor.... Oh my goodness these were good! I made them with my sister when I went to visit last week (she lives in Arizona).. and that is why I hadn't posted recipes for a while. We didn't care if they weren't in perfect square shapes just that they tasted good. Needless to say they didn't last long. I like to use a little citric acid dissolved in the lime juice, just seems to give it more of that lime tartness that is hard to get unless you add a ton of juice, and then your dough would be runny. You can get citric acid at most Pharmacies, it's behind the counter so you have to ask for it. It's highly worth it. We made them for St. Patrick's day, but Easter is coming so whip up a batch and enjoy!<br />
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<strong><u>Key Lime Sugar Cookie Bars</u></strong><br />
Zest of 1 lime<br />
1 cup granulated sugar<br />
1 cup butter (no substitutions), softened<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon coconut extract<br />
3 cups all-purpose flour1-1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
<br />
In a large mixing bowl add your sugar and lime zest, rub the zest into the sugar until it becomes fragrant. Next, add your butter and cream until light and fluffy--about 2 minutes.<br />
Add egg, flavorings and mix to incorporate.<br />
In a separate bowl whisk together the flour, baking powder, and salt.<br />
Add slowly to the butter mixture and mix to combine. <br />
<br />
Line a cookie sheet with parchment paper and spray with a non-stick cooking spray. Plop your cookie dough out onto your cookie sheet and press to the edges with fingers so the dough covers the bottom of the pan (if your pan is really big and you want thicker bars don't go all the way to the edges.)<br />
Bake at 350 for 12 to 15 minutes or longer until the middle is well set and the edges start to turn slightly brown. The baking time really depends on how you like them and how thick your dough is. If you like them more chewy bake less time, for more crispy bake a little longer.<br />
Cool completely before icing.<br />
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<strong>For the Frosting:</strong><br />
1/2 cup (1 stick) butter, room temperature <br />
4 ounces cream cheese, room temperature<br />
3 1/2 cups powdered sugar<br />
Pinch salt <br />
1 teaspoon pure vanilla extract <br />
2-3Tablespoon lime juice (bottled or freshly squeezed) add 1 teaspoon citric acid and dissolve in the lime juice<br />
drop or two of coconut extract<br />
1 drop green food coloring<br />
<br />
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, lime juice mixture, and drop of green food coloring and mix until very smooth. Add more powdered sugar if too thin, you don't want the icing to run off the bars.<br />
Frost the sugar cookie bars and add green sprinkles or toasted coconut or leave then plain. Then cut into squares and enjoy! (I did)..........YUMMO!<br />
<a href="http://4.bp.blogspot.com/-XnfFPnOlJ1c/UU8qSxZl9rI/AAAAAAAACA8/fFPCHxT7rSs/s1600/DSC05860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-XnfFPnOlJ1c/UU8qSxZl9rI/AAAAAAAACA8/fFPCHxT7rSs/s200/DSC05860.JPG" ssa="true" width="200" /></a> Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com2tag:blogger.com,1999:blog-2866109633833112544.post-27402478401305909932019-04-28T19:10:00.004-07:002019-04-28T19:12:17.449-07:00Crispy Smashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-r6k3dm-J1_Y/XL8iWjCuwlI/AAAAAAAADWI/CyVjdmGNyC0CcSGYeUTkti2CiprlQu_ZACLcBGAs/s1600/Crispy-Smashed-Potatoes-IMAGE-2-683x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="400" src="https://4.bp.blogspot.com/-r6k3dm-J1_Y/XL8iWjCuwlI/AAAAAAAADWI/CyVjdmGNyC0CcSGYeUTkti2CiprlQu_ZACLcBGAs/s400/Crispy-Smashed-Potatoes-IMAGE-2-683x1024.jpg" width="266" /></a></div>
I have seen chefs and cooks do smashed potatoes a lot but have never actually made them. I tried it out yesterday to go with grilled steak and asparagus for a different potato side dish . Oh my goodness... so yummy! I used Yukon Gold potatoes since they crisp up nice around the edges but are buttery soft in the center. YUM! we topped with a dollop of sour cream. You could also flavor the butter with a little garlic if you like and top with bacon bits and cheddar cheese for a loaded bake potatoe flavor. I did parmesan cheese and little fresh parsley at the end. Anyway you top them is delish! Enjoy!<br />
<br />
<b><u>Crispy Smashed Potatoes</u></b><br />
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<span style="font-kerning: none;">10 to 12 small Yukon Gold potatoes, washed<br />
3 tbsp unsalted butter , melted<br />
1 tbsp olive oil<br />
Salt and pepper</span></div>
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<span style="font-kerning: none;">Grated Parmesan Cheese, Optional Garnish<br />
Finely chopped parsley , optional garnish</span></div>
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<span style="font-kerning: none;">Sour cream for serving, if desired</span></div>
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<span style="font-kerning: none;"></span><br /></div>
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<span style="font-kerning: none;">Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits.</span></div>
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<span style="font-kerning: none;">Preheat oven to 350F . Line a baking sheet with parchment paper, spray with non -stick cooking spray or olive oil. Set aside.</span></div>
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<span style="font-kerning: none;">Drain the potatoes and let them dry in the colander for 5 minutes or so. Or you can leave in the pot with the lid off until you are ready to smash them if you boiled ahead of time.</span></div>
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<span style="font-kerning: none;">Place on the baking sheet then use a large fork or potato masher to squish them, keeping them in one piece. The flatter you smash them the crispier they are, If you leave them with a little more nubbly surface the better crunch!</span></div>
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<span style="font-kerning: none;">Leave on the baking sheet to steam dry for 5 minutes or so - makes them crispier!</span></div>
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<span style="font-kerning: none;">Drizzle with a spoonfull of butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.</span></div>
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<span style="font-kerning: none;">Bake for 30 minutes, then sprinkle the top with grated parmesan cheese and fresh Parsley. Bake for 10 to 15 more minutes or until deep golden and crispy. Do not flip!</span></div>
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<span style="font-kerning: none;">Serve hot, Top with a dollop of sour cream on top if desired. </span></div>
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<span style="font-kerning: none;">YUM!</span></div>
Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-74070847689606530002019-03-24T08:40:00.000-07:002019-03-24T08:41:43.287-07:00Smoked Jalapeno Poppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-xH1K1SakBro/XJehOmD8uII/AAAAAAAADT8/6D6HlDSa3XQpzXBc8LasUfANOoBbfOrCgCLcBGAs/s1600/49SnwO3cSCKrAJ2%252BrDfvFA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-xH1K1SakBro/XJehOmD8uII/AAAAAAAADT8/6D6HlDSa3XQpzXBc8LasUfANOoBbfOrCgCLcBGAs/s400/49SnwO3cSCKrAJ2%252BrDfvFA.jpg" width="300" /></a></div>
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<span style="background-color: white; color: #1c1e1f;"><span style="font-family: inherit;">I love to watch Diners, Drive ins and Dives on the Foodnetwork and they featured a restaurant that served something like these... so of course I googled a recipe and found a few that sounded delicious. I combined a couple of different ones to come up with these. I think I will serve these as an appetiser for my next 4th of July party. Sooooo yummy!</span></span><br />
<span style="background-color: white; color: #1c1e1f; font-family: "arial"; font-size: 17px;"><br /></span>
<span style="background-color: white; color: #1c1e1f; font-family: "arial"; font-size: 17px;"><b><u>Smoked Jalapeno Poppers</u></b></span><br />
<span style="background-color: white; color: #1c1e1f;"><span style="font-family: inherit;">6 Medium Jalapeños</span></span><br />
<div style="background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">6 slices bacon, cut in half</span></span></div>
<div style="background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">8 oz. cream cheese, softened</span></span></div>
<div style="background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">2 TBsp. sour cream</span></span></div>
<div style="background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1 cup grated Monterey jack cheese</span></span></div>
<div style="background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">1/2 to 1 teaspoon chicken or poultry rub (use which ever is your favorite)</span></span></div>
<div style="-webkit-text-stroke-color: rgb(28, 30, 31); -webkit-text-stroke-width: initial; background-color: white; color: #1c1e1f; font-family: Arial; font-size: 17px; font-stretch: normal; line-height: normal; min-height: 20px;">
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">PREPARATION</span></span></div>
<div style="-webkit-text-stroke-color: rgb(28, 30, 31); -webkit-text-stroke-width: initial; background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-family: inherit;"><span style="font-kerning: none;">When ready to cook, set temperature on your smoker to 180</span><span style="-webkit-font-kerning: none; font-stretch: normal; line-height: normal;">℉</span><span style="font-kerning: none;"> and preheat, lid closed for 15 minutes.</span></span></div>
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<span style="font-family: inherit;"><span style="font-kerning: none;"></span><br /></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(28, 30, 31); -webkit-text-stroke-width: initial; background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">Mix softened cream cheese with Poultry rub, sour cream and grated cheese.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(28, 30, 31); -webkit-text-stroke-width: initial; background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">Spoon mixture onto each jalapeño half. Wrap with bacon and secure with a toothpick if needed.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(28, 30, 31); -webkit-text-stroke-width: initial; background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">Place the jalapeños on a rimmed baking sheet with holes in the bottom (I found mine in the Barbecue grill section at walmart). Place on grill and smoke for 30 minutes.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(28, 30, 31); -webkit-text-stroke-width: initial; background-color: white; color: #1c1e1f; font-stretch: normal; line-height: normal;">
<span style="font-family: inherit;"><span style="-webkit-font-kerning: none;">Increase the grill temperature to 375</span><span style="-webkit-font-kerning: none; font-stretch: normal; line-height: normal;">℉</span><span style="-webkit-font-kerning: none;"> and cook an additional 20 to 30 minutes or until bacon is cooked to desired doneness. Serve warm, enjoy!</span></span></div>
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<a href="https://3.bp.blogspot.com/-K_uN_ST9Ayo/XJehWDfww5I/AAAAAAAADUA/BKZyW135ZM42XBmPoHkQR199gFySn05MQCLcBGAs/s1600/Lh4hFBBmQJWQ5%2525K729KxmA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-K_uN_ST9Ayo/XJehWDfww5I/AAAAAAAADUA/BKZyW135ZM42XBmPoHkQR199gFySn05MQCLcBGAs/s320/Lh4hFBBmQJWQ5%2525K729KxmA.jpg" width="240" /></a></div>
<br />Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-20028286847957161402019-02-17T07:52:00.000-08:002019-02-17T07:52:29.681-08:00Roasted Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-cYR_gSFnlpw/XGmBSb-OJvI/AAAAAAAADP0/3-RJmx5XncAoyaUgYvAkx6MqowNMRcZ2ACLcBGAs/s1600/roasted%2Bred%2Bpepper%2Bsauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="174" data-original-width="232" height="300" src="https://2.bp.blogspot.com/-cYR_gSFnlpw/XGmBSb-OJvI/AAAAAAAADP0/3-RJmx5XncAoyaUgYvAkx6MqowNMRcZ2ACLcBGAs/s400/roasted%2Bred%2Bpepper%2Bsauce.jpg" width="400" /></a></div>
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As usual I found this recipe on the Food Network... it was from the Pioneer Woman and you can find the original recipe <a href="https://www.foodnetwork.com/recipes/ree-drummond/chicken-with-red-pepper-sauce-5538396">here</a>.</div>
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This sauce is great !! I used on grilled chicken as a topping along with sauteed portabella mushrooms and grated Parmesan cheese. I tried again and added a can of crushed tomatoes to it. Then tossed over some cooked zucchini noodles and added meatballs to the bowl. I saved the leftover sauce in a Tupperware container in the freezer.</div>
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Very versatile sauce... Enjoy!</div>
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<b style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; color: #151515; font-family: Helvetica; font-size: 18px; text-decoration: underline;"><br /></b></div>
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<b style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; color: #151515; font-family: Helvetica; font-size: 18px; text-decoration: underline;">Roasted Red Pepper Sauce</b></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">4 tablespoons salted butter</span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/2 large onion, finely diced </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">3 cloves garlic, minced </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1 jar (15.5 ounces) sliced roasted red peppers, drained </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1 to 2 cups vegetable or chicken broth </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/2 teaspoon kosher salt, more to taste </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">Freshly ground black pepper </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">1/2 cup heavy cream (or more to taste) </span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">Grated Parmesan (to garnish)</span></span></div>
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<span style="-webkit-font-kerning: none;"><span class="Apple-tab-span" style="font-family: Helvetica; white-space: pre;"> </span><span style="font-family: inherit;">Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). </span></span></div>
<div style="-webkit-text-stroke-color: rgb(21, 21, 21); -webkit-text-stroke-width: initial; background-color: white; color: #151515; font-size: 16px; font-stretch: normal; line-height: normal;">
<span style="font-kerning: none;"><span style="font-family: inherit;">Return sauce to the skillet and add the cream. Heat through.</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">You can serve the sauce right away or cool it and bag it up.</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="font-family: inherit;">Here is a pic of my grilled chicken topped with this sauce and mushrooms with roasted veggies.</span></span></div>
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<a href="https://1.bp.blogspot.com/-IO6rLY8c_ag/XGmC7BmTfiI/AAAAAAAADQA/9mHPEaSd6E4tGiQWvBIdirLaAR1k1BinACLcBGAs/s1600/uIvMedY%252BTwGPLpAKdc7BFQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-IO6rLY8c_ag/XGmC7BmTfiI/AAAAAAAADQA/9mHPEaSd6E4tGiQWvBIdirLaAR1k1BinACLcBGAs/s200/uIvMedY%252BTwGPLpAKdc7BFQ.jpg" width="200" /></a></div>
Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-25671494228115889012019-01-07T15:03:00.001-08:002019-01-07T15:03:37.240-08:00Roasted Spatchcock Turkey<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-0Yco0asVeN8/XDPQD8-PWgI/AAAAAAAADIE/TSP4HqAafI4LNrq-lqUU1Rb0-6vJRd74gCLcBGAs/s1600/inUdbA8BQF2cZrrY%252B9ZkAA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://3.bp.blogspot.com/-0Yco0asVeN8/XDPQD8-PWgI/AAAAAAAADIE/TSP4HqAafI4LNrq-lqUU1Rb0-6vJRd74gCLcBGAs/s400/inUdbA8BQF2cZrrY%252B9ZkAA.jpg" width="400" /></a></div>
I tried this recipe on a nice winter day AFTER Thanksgiving.... as if I didn't have enough turkey. I think I will do this for Turkey day next year! Frees up the oven and it cooks faster and it was delicious!!!. And it looks cute sitting in the smoker LOL. I served with roasted acorn squash and green beans... think I will make Thanksgiving dinner simpler next year.... not so many sides or desserts.<br />
I brined my Turkey using <a href="https://djsfavoriterecipes.blogspot.com/2011/12/turkey-brine.html">this</a> recipe but Alton Brown has a good one too. After brining you Spatchcock the turkey or remove the back bone. then dry off with a paper towel and follow the recipe below. I found it <a href="http://howtobbqright.com/2018/11/15/spatchcock-smoked-turkey/">here</a>. I didn't use the injection because I brined my turkey but this method of cooking was great. We Loved it.<br />
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<h4>
<u>Roasted Spatchcock Turkey</u></h4>
<div>
<ul id="zlrecipe-ingredients-list" style="border: 0px; box-sizing: border-box; caret-color: rgb(43, 43, 43); color: #2b2b2b; font-family: Lato, sans-serif; font-size: 17px; font-stretch: inherit; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient " itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">18-20 lb Whole Turkey</li>
<li class="ingredient " itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-2 Tabelspoons All purpose RUB ( I used a garlic, salt and Pepper rub)</li>
<li class="ingredient " itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-2 Poultry Rub (your favorite kind)</li>
<li class="ingredient " itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 Stick Butter</li>
<li class="ingredient " itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 bundle Poultry Herbs (Rosemary, Thyme, Sage)</li>
<li class="ingredient " itemprop="recipeIngredient" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 cloves Garlic</li>
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<span style="-webkit-text-stroke-color: rgb(26, 25, 24); -webkit-text-stroke-width: initial; color: #1a1918; font-family: Helvetica; font-style: inherit;">Thaw frozen turkey in refrigerator for 5 days; remove neck and giblet bag, rinse, and Brine over night. Rinse off and soak in a sink of cold water for about 15minutes, pat dry with paper towel.</span><br /><div>
<div style="-webkit-text-stroke-color: rgb(32, 32, 32); -webkit-text-stroke-width: initial; background-color: white; color: #202020; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none;">Remove the tail with a sharp knife, flip the turkey breast side down and cut along each side of the backbone with kitchen shears. Discard backbone and use a sharp knife to cut through the breast bone (wish-bone) allowing the turkey to lay flat.</span></div>
<div style="-webkit-text-stroke-color: rgb(32, 32, 32); -webkit-text-stroke-width: initial; background-color: white; color: #202020; font-family: Helvetica; font-stretch: normal; line-height: normal;">
<span style="-webkit-text-stroke-width: initial;">Trim away and sinew or fat from the bone side of the turkey and dry the cavity with paper towel. Spray with Olive Oil cooking spray and season with a layer of all purpose seasoning and your favorite poultry rub. If both have a large salt content, you may not need to use as much. Just a light sprinkling all over will work great. </span><br /><span style="-webkit-text-stroke-width: initial;">Flip the turkey over breast/skin side up; use paper towel to completely dry the skin and spray with olive oil cooking spray and season the skin side with your all purpose seasoning and poultry rub.</span><br /><span style="-webkit-text-stroke-width: initial;">Prepare smoker for indirect cooking using your favorite wood or smoking pellets for flavor. The smoker should be at 275-300⁰ the entire cook.</span><br /><span style="-webkit-text-stroke-width: initial;">Place turkey skin side up on the smoker. Tuck the wings and arrange the legs so the bird lays flat on the rack. Smoke the turkey for 1 hour then baste. </span><br /><span style="-webkit-text-stroke-width: initial;">To make the baste: Heat the butter with the herbs and garlic in a small pot until melted; keep warm. Use a basting brush to drizzle the melted butter mixture over the skin as the turkey cooks. I baste the turkey every 1/2 hour after the first hour of cooking.</span><br /><span style="-webkit-text-stroke-width: initial;">Cook the turkey until a probe thermometer reads 165⁰ in the thickest part of the breast. Rest the turkey for 5-10 minutes and cut into desired portions.</span></div>
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Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-90105126089591596322019-01-07T14:06:00.000-08:002019-01-07T14:07:18.654-08:00Cranberry Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ekCrvKItUs8/XDPLnNyJklI/AAAAAAAADH4/FsyP75MhMLss_YzF6jLfveupeskhwn2bACLcBGAs/s1600/fullsizeoutput_1673.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="657" height="272" src="https://1.bp.blogspot.com/-ekCrvKItUs8/XDPLnNyJklI/AAAAAAAADH4/FsyP75MhMLss_YzF6jLfveupeskhwn2bACLcBGAs/s400/fullsizeoutput_1673.jpeg" width="400" /></a></div>
Every year I buy the jelly cranberry sauce since my husband loves it. This year I saw this recipe on The Kitchen on the food network and it looked simple enough so I thought I would try it. (I did have a can of the jelly stuff just-in-case.) But oh my goodness this stuff was devine...I don't think I will buy cranberry sauce anymore.<br />
Enjoy!<br />
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<h4>
<u> Cranberry Relish</u></h4>
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">1 (12-ounce) bag fresh cranberries</span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">1 Granny Smith apple, peeled, cored, and diced</span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">1 cup sugar </span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">1/2 cup Cointreau or Grand Marnier orange liqueur</span></span><br />
<span style="font-family: inherit;">1/2 cup water<br /><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">1/4 teaspoon ground cinnamon </span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">1/4 teaspoon ground cloves </span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">Grated zest of 1 lemon </span></span><br />
<span style="font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); color: #1c1c1c;">Grated zest of 1 orange </span></span><br />
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<li class="o-Method__m-Step" style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; box-sizing: inherit; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px 20px; vertical-align: baseline;"><span style="color: #1c1c1c; font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); font-style: inherit; font-variant-caps: inherit;">Combine the Cranberries, apple, sugar, orange </span></span><span style="color: #1c1c1c;"><span style="caret-color: rgb(28, 28, 28);">liqueur</span></span><span style="color: #1c1c1c; font-family: inherit;"><span style="caret-color: rgb(28, 28, 28); font-style: inherit; font-variant-caps: inherit;"> 1/2 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer until the cranberries start to pop, and slightly thickened. About 10-15 minutes . Remove from the heat, stir in the grated zests, and chill.</span></span></li>
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Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0tag:blogger.com,1999:blog-2866109633833112544.post-82183879194918681922019-01-07T13:46:00.000-08:002019-01-07T13:52:33.274-08:00Classic Sausage and Mushroom Stuffing<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-BVKZTL04nCE/XDPEAJYilGI/AAAAAAAADHs/SSY7IkgeWws8NpGYfFLRnJElkLG5cMObACLcBGAs/s1600/photo-1-2-1024x768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-BVKZTL04nCE/XDPEAJYilGI/AAAAAAAADHs/SSY7IkgeWws8NpGYfFLRnJElkLG5cMObACLcBGAs/s400/photo-1-2-1024x768.jpg" width="400" /></a></div>
I think one of my favorite things about Thanksgiving dinner is the stuffing. I crave it through out the year. In my family growing up we always had Stove Top...easy and when you have a large family quick and easy is what you do. I married a man whose mother cooked from scratch and made homemade stuffing and even stuffed the bird.... I admit... I had never seen a stuffed turkey until I got married. I don't stuff the turkey anymore but was always looking for ways to up my recipe... meaning up the flavor.... I loved this recipe... will keep for my go to from now on. You could omit the sausage if you like but I LOVED the mushrooms and other flavors. and put any little tweak on it you like. I don't quite use that much butter since the sausage has some fat in it....<br />
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<b><u>Classic Sausage and Mushroom Stuffing</u></b></h4>
<span style="font-family: inherit; font-size: 16px;">¾ cup (1½ sticks) butter, cut into pieces, divided, plus more</span><br />
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<span style="font-family: inherit;">10 cups coarsely torn sourdough bread, dried out overnight (I dried mine in the oven at about 200 degrees until dried out)<br />3 tablespoons olive oil<br />12 ounces hot or sweet Italian sausage, casings removed<br />2 onions, chopped<br />4 celery stalks, chopped<br />1 small container of sliced mushrooms, rinsed and drained<br />2 tablespoons a mix of fresh chopped sage, rosemary and Thyme ) or 1 to 2 teaspoons dried)<br />Kosher salt, freshly ground pepper<br />½ cup dry white wine<br />2 large eggs, beaten to blend<br />2 cups turkey or chicken stock (preferably homemade), plus more</span></div>
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<span style="font-family: inherit;">To make the stuffing:</span></div>
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<li><span style="font-family: inherit; font-size: 16px;">Heat oven to 350 degrees. Butter a shallow 3-qt. baking dish and set aside.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Place bread in a large bowl.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a spatula, until browned and cooked through, 7–10 minutes. Transfer to a plate lined with a paper towel to drain the grease. Then add to the bowl with bread.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Add Mushrooms to the skillet with the sausage fat and saute for 3 to 5 minutes until golden brown and the liquid has evaporated (may take a little longer depending on your mushrooms. </span></li>
<li><span style="font-family: inherit; font-size: 16px;">Then, a</span><span style="font-family: inherit; font-size: 16px;">dd onions, celery, and herbs to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 8 to 10 minutes longer. Transfer to bowl with bread.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared baking dish and dot with remaining ¼ cup butter.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Cover with foil sprayed with non-stick cooking spray ; bake for about 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.</span></li>
<li><span style="font-family: inherit; font-size: 16px;">Enjoy!</span></li>
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Dihttp://www.blogger.com/profile/11047169559390792941noreply@blogger.com0