tag:blogger.com,1999:blog-26671342251493791752024-03-17T00:14:44.581-07:00Sew what's cooking with Joan!joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.comBlogger613125tag:blogger.com,1999:blog-2667134225149379175.post-30209312943700407872024-02-04T14:20:00.000-08:002024-02-04T14:20:00.370-08:00Angel hair pasta with crab <p><br />
</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEcNRnxYo1VN4Xyvku8pAT-VqISH25G_DsYwVhCZsTqICz2grin4_Y16HixUusr8Qg62z2fBt5u2ZlCiLAsM-A943ZMcAJiZUsc8Y4DmDEd9s0TztWBOSRr0QGfpINbTzeohyphenhyphenLC4qtK5jDiTP57zXw-1sPCApkbnArUE8r9AGJMoAEAGPs-DHr9uRcCI/s2255/IMG_1328%202(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1710" data-original-width="2255" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEcNRnxYo1VN4Xyvku8pAT-VqISH25G_DsYwVhCZsTqICz2grin4_Y16HixUusr8Qg62z2fBt5u2ZlCiLAsM-A943ZMcAJiZUsc8Y4DmDEd9s0TztWBOSRr0QGfpINbTzeohyphenhyphenLC4qtK5jDiTP57zXw-1sPCApkbnArUE8r9AGJMoAEAGPs-DHr9uRcCI/w640-h486/IMG_1328%202(1).jpg" width="640" /></a></div><span style="font-family: verdana;"><br />Create an elegant night with a crab meat pasta. </span>
<p></p><p><span style="font-family: verdana;">You will absolutely love this Crab Pasta With a Lemon
Garlic Sauce! It's spectacular in both presentation and
taste. With just a handful of fresh ingredients and 20 minutes, this
succulent crab and pasta recipe will be a showstopper!!
</span></p><p><span style="font-family: verdana;"><b><span style="font-size: large;">Angel Hair pasta with Crab</span></b></span></p><p><span style="font-family: verdana;">1/2 lb angel hair pasta or a pasta of your choice</span></p><p><span style="font-family: verdana;">3 T unsalted butter</span></p><p><span style="font-family: verdana;">2 cloves of garlic crushed</span></p><p><span style="font-family: verdana;">1/2 cup dry white wine</span></p><p><span style="font-family: verdana;">1/2 of a lemon, squeezed <br /></span></p><p><span style="font-family: verdana;">1 cup of crab meat</span></p><p><span style="font-family: verdana;">3/4 cup grated Parmesan Reggiano</span></p><p><span style="font-family: verdana;">2 T Heavy Cream <br /></span></p><p><span style="font-family: verdana;">salt and white pepper to taste</span></p><p><span style="font-family: verdana;">Cook the pasta in a pot of boiling water to al dente.</span></p><p><span style="font-family: verdana;">While pasta is cooking melt the butter and add the garlic, saute for about one minute, without letting it turn brown. Pour in the wine and squeezed the lemon juice in. Turn up the heat and let it reduce for a couple minutes to about 1/3-1/2 cup.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMYAsYh47IJDxUiYcwl4sb9QhyNAeSQ2s5IwcFJYKZJ9TtTUDAmtvyr4zsVC8-K6vcxdJ0R-NpPc3Hil-8K3foYuaQ-GbvutEb1Tz2TX_cJ5yUd2iiufVtiqW8biNEihl0x5XgWubG2F01Aa4sQ3vzW003Bh6rh8iH4Mot5z3At0Dw8s5cTQhkhG2JdA/s4030/IMG_1326.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMYAsYh47IJDxUiYcwl4sb9QhyNAeSQ2s5IwcFJYKZJ9TtTUDAmtvyr4zsVC8-K6vcxdJ0R-NpPc3Hil-8K3foYuaQ-GbvutEb1Tz2TX_cJ5yUd2iiufVtiqW8biNEihl0x5XgWubG2F01Aa4sQ3vzW003Bh6rh8iH4Mot5z3At0Dw8s5cTQhkhG2JdA/s320/IMG_1326.heic" width="320" /></a></div><br /> <p></p><p><span style="font-family: verdana;">Stir in the crab and take it off the heat. Drain the pasta retaining about 1/2 cup pasta water. Add the pasta to the crab mixture and toss to combine. Add the Parmesan. Stir over low heat while the Parmesan melts into the sauce. Add the cream, salt and white pepper. If too thick add a little pasta water.</span></p><p><span style="font-family: verdana;"> <br /></span></p><p><span style="font-family: verdana;"> We are missing our island paradise this February, however, we are looking forward to going in April/May....<br /><br /></span><br /><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhgfYNx_uJGyx6INgsDmJaazZCu8o-XYjWCZRAJJTUxnqvwM3HKFZw2bS_x9eoisjAquCU5Ptk_NLw66Xq0tFaT-xH0jQbFzbI8s0vqss5TVwj_ioNEdAH8QYD2Jsk7KD64VD_C-kV3h1Jppewj6xakbl258RNNYQFicqsnUhHI_C-AKU8js5Aw6mcsw/s2112/Valentine%20drink.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2112" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhgfYNx_uJGyx6INgsDmJaazZCu8o-XYjWCZRAJJTUxnqvwM3HKFZw2bS_x9eoisjAquCU5Ptk_NLw66Xq0tFaT-xH0jQbFzbI8s0vqss5TVwj_ioNEdAH8QYD2Jsk7KD64VD_C-kV3h1Jppewj6xakbl258RNNYQFicqsnUhHI_C-AKU8js5Aw6mcsw/w484-h640/Valentine%20drink.png" width="484" /></a></div><br />joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com1tag:blogger.com,1999:blog-2667134225149379175.post-20111913780268621002024-02-03T06:58:00.000-08:002024-02-04T14:20:20.052-08:00Brown Butter Pecan Shortbread Cookie<p><br />
</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiMst4eJUroA7Fx0qNYqONgmDvyjhhdLxqrJGNJharXwqpHA-uz5B7h3YUBn4SHAxKFZsQrSQMyi_J6BqJWHhFvzdhcDY5IWhi8Av7IUFgaAZ5w47mqbTwvn4Qr9tqR5AYd_Wn6n5AERq_Wm9PWccGXWGuZHYVpVSB795-VlnKo-4fcn9DXL_MXyynyY/s4507/Shutterstock_1196155849.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4507" data-original-width="3384" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiMst4eJUroA7Fx0qNYqONgmDvyjhhdLxqrJGNJharXwqpHA-uz5B7h3YUBn4SHAxKFZsQrSQMyi_J6BqJWHhFvzdhcDY5IWhi8Av7IUFgaAZ5w47mqbTwvn4Qr9tqR5AYd_Wn6n5AERq_Wm9PWccGXWGuZHYVpVSB795-VlnKo-4fcn9DXL_MXyynyY/w480-h640/Shutterstock_1196155849.jpg" width="480" /></a></div><span style="font-size: small;"><br /><span style="font-family: verdana;">This Brown Butter Pecan Shortbread Cookies recipe is easy to make, freezer-friendly,
and great for gifts! The cookies are made with toasted pecans and browned butter for the
best nutty flavor and texture. Everyone will love these tender, buttery
shortbread cookies – they’re irresistible. </span></span><p></p><p><span style="font-size: small;"><span style="font-family: verdana;"><span></span></span></span></p><a name='more'></a><span style="font-size: small;"><span style="font-family: verdana;"> </span></span><p></p><p><span style="font-size: small;"><span style="font-family: verdana;"> 2 cubes (1 cup) unsalted butter<br /></span></span></p><p><span style="font-family: verdana;">1 c. flour</span></p><p><span style="font-family: verdana;">2 c. pecans </span></p><p><span style="font-family: verdana;">3/4 c. granulated sugar</span></p><p><span style="font-family: verdana;">1 T granulated sugar for nuts</span></p><p><span style="font-family: verdana;">1 egg</span></p><p><span style="font-family: verdana;">1 T vanilla</span></p><p><span style="font-family: verdana;">2 c. all purpose flour</span></p><p><span style="font-family: verdana;">1/2 tsp salt</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">To make brown butter- put the butter in a sauce pan and cook on med-low swirling around until just brown, watch this carefully. Should be light brown. Refrigerate the butter until firm, about 30 minutes. You can also do this step days ahead.</span></p><p><span style="font-family: verdana;">In a skillet melt 1 T butter and toast the pecans about 3 minutes. Pour the pecans onto a baking sheet and sprinkle 1 tablespoon of sugar over the nuts. Allow to cool and chop.</span></p><p><span style="font-family: verdana;">With a mixer, beat the butter, add the sugar. (if the butter has gotten real cold and hard, you may need to set it out for 30 minutes to soften a bit)</span></p><p><span style="font-family: verdana;"> Whisk flour and salt to blend. Using electric
mixer, beat brown butter and sugar in large bowl until
creamy. Beat in vanilla, then nuts. Gradually beat in flour mixture on
low speed just to blend.</span></p><p><span style="font-family: verdana;">Form in to tow logs and refrigerate for 20-30 minutes. Pre heat oven to 350F degrees.</span></p><p><span style="font-family: verdana;">You can freeze one log for later for up to 1 month, well wrapped in plastic wrap and foil. </span></p><p><span style="font-family: verdana;">Cut into 1/2" slices and place on parchment lined baking sheet. Bake for 10 minutes</span></p><p><span style="font-family: verdana;"> or until edges are slightly golden.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrAUOEykS4vJIlAZUjm222vjyDgrC5Kaua7mIvR1EV-c8yL4rVLolwm86lzDUpGjecCuWaCJRXzFtatJrEmrqRV_1py23XVoZ5tkdTQToifm66gEisu0p40rI-RIHy9dvNnWvnjRaUt-bUsNGxFQ1cwSDTBIyK-9wDb3sZN9mFsbX6dOytEx8DKUkV2M/s4008/Shutterstock_2173754725.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4008" data-original-width="4008" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrAUOEykS4vJIlAZUjm222vjyDgrC5Kaua7mIvR1EV-c8yL4rVLolwm86lzDUpGjecCuWaCJRXzFtatJrEmrqRV_1py23XVoZ5tkdTQToifm66gEisu0p40rI-RIHy9dvNnWvnjRaUt-bUsNGxFQ1cwSDTBIyK-9wDb3sZN9mFsbX6dOytEx8DKUkV2M/w640-h640/Shutterstock_2173754725.jpg" width="640" /></a></div><span style="font-family: verdana;"></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2lOGmBNrScATYTSKpv8MfHapkOI6tK-f8XiQfyLTBWLsG75a66af2OmMqfV0MN7Zbe_6EaFoF-qJG-aR_AfSaBET4O5WK6RHlWOfryromaR-ASQ2_Dx0RoEOOw4n67_nMsNq1jHNj6xN7TTb0nBJiVyIczftB5c1aflj1AfSp3H8oWqkGRyIjg6A8GI/s2370/IMG_0791%202.heic(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2370" data-original-width="2292" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2lOGmBNrScATYTSKpv8MfHapkOI6tK-f8XiQfyLTBWLsG75a66af2OmMqfV0MN7Zbe_6EaFoF-qJG-aR_AfSaBET4O5WK6RHlWOfryromaR-ASQ2_Dx0RoEOOw4n67_nMsNq1jHNj6xN7TTb0nBJiVyIczftB5c1aflj1AfSp3H8oWqkGRyIjg6A8GI/w618-h640/IMG_0791%202.heic(1).png" width="618" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><div class="YsGUOb" style="transform: rotateZ(-180deg);"></div><div class="r21Kzd" data-hveid="CCIQAQ" data-ved="2ahUKEwi4qravy438AhVjI0QIHTzkB1UQuk56BAgiEAE" style="visibility: hidden;"></div><div id="Jn6kY7j_OOPGkPIPvMifqAU__16"><div class="wDYxhc NFQFxe oHglmf xzPb7d" data-hveid="CCQQAA" data-md="32" data-ved="2ahUKEwi4qravy438AhVjI0QIHTzkB1UQ4dMGegQIJBAA" style="clear: none;"><div class="kno-mrg-si kno-mrg kno-swp" data-hveid="CCQQAQ" id="media_result_group" style="overflow: visible; position: relative;"><div class="kno-fiu kno-liu"><div data-count="1" data-hveid="CB0QAA"><div></div><br /></div><br /></div></div></div></div><p></p><p><br />
</p><br /><br /><br />joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-82482080771549943042024-01-19T07:41:00.000-08:002024-02-03T06:58:33.622-08:00Halibut Pie<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVJ2DjNJDeDnqPgpkUDMekBp99Vd9kN3P2lCr-3KgQ83Kc9V2uPnteu8FVAfAYeDkQ2baTyWqA_aMWFgmbxZ-pmYd7q-qt6Q0u8VpxgqqkJZANBdkMnV4SDzWE-6zv-MUJDd8-HnpKg7rQJ1AUN2A6aWbKyPgVy0f1JhtJtjDw-0U1Yc3BEP_gQ0lr2c/s4032/IMG_1173.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVJ2DjNJDeDnqPgpkUDMekBp99Vd9kN3P2lCr-3KgQ83Kc9V2uPnteu8FVAfAYeDkQ2baTyWqA_aMWFgmbxZ-pmYd7q-qt6Q0u8VpxgqqkJZANBdkMnV4SDzWE-6zv-MUJDd8-HnpKg7rQJ1AUN2A6aWbKyPgVy0f1JhtJtjDw-0U1Yc3BEP_gQ0lr2c/w640-h480/IMG_1173.HEIC" width="640" /></a></div><br /><p></p><p><span style="font-family: verdana;">Everybody
loves pot pie. It has got to be in the top five of all comfort foods.
Its buttery, flaky 'lid' keeps all the creamy goodness piping hot until
you finally dig in and take that first bite. It's heaven on a chilly
day! So a halibut pot pie is the perfect meal to keep us
motivated and dreaming of summer. I used my delicious Sour Cream pastry for the top crust, but of course,
you can always use ready made puff pastry or really change it up with creamy mashed potatoes.</span></p><p><span style="font-family: verdana;"><span></span></span></p><a name='more'></a><span style="font-family: verdana;"> </span>
<p></p><p><span style="font-family: verdana;"><b><span style="font-size: large;">Halibut Pie</span></b></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Serves 3 large or 4 small portions <b><br /></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">prepare a 5X8 rectangular pan with cooking spray</span><b><span style="font-size: large;"> <br /></span></b></span></p><p><span style="font-family: verdana;">1 lb skinned Halibut <br /></span></p><p><span style="font-family: verdana;">2 large eggs- hard cooked, and diced</span></p><p><span style="font-family: verdana;">1 onion chopped fine<br /></span></p><p><span style="font-family: verdana;">1 large carrot diced small </span></p><p><span style="font-family: verdana;">olive oil</span></p><p><span style="font-family: verdana;">1 cup Heavy cream</span></p><p><span style="font-family: verdana;">1 cup Parmesan Cheese</span></p><p><span style="font-family: verdana;">1/2 lemon</span></p><p><span style="font-family: verdana;">1 tsp. Dijon mustard</span></p><p><span style="font-family: verdana;">1/2 cup parsley chopped<br /></span></p><p><span style="font-family: verdana;">Pre heat oven to 450 F degrees</span></p><p><span style="font-family: verdana;">Saute onion and carrot in olive oil for about 5-6 minutes on medium heat(do not brown) Add cream and bring to a low boil. Remove from heat.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6FiQCt9XvYvmjG0rNEoqF0puFTImZqr45C5TCyETfvG6vl1eyxThVV4e_JI7_ysrm5boSoS6Vx-s2Cclf-GwIe0I5spg7nsi7GBhaE0BledVsNG3ve4qG32qEOW4HLTaQXT0plYp6A7apoW_BUb42KEmpjnHLg7w2yp7UfSGOA2UzLHo0fF-5T7TNVk/s4032/IMG_1162.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6FiQCt9XvYvmjG0rNEoqF0puFTImZqr45C5TCyETfvG6vl1eyxThVV4e_JI7_ysrm5boSoS6Vx-s2Cclf-GwIe0I5spg7nsi7GBhaE0BledVsNG3ve4qG32qEOW4HLTaQXT0plYp6A7apoW_BUb42KEmpjnHLg7w2yp7UfSGOA2UzLHo0fF-5T7TNVk/w480-h640/IMG_1162.heic" width="480" /></a></div> <p></p><p><span style="font-family: verdana;">Stir n Parmesan Cheese, Dijon mustard and Parsley.</span></p><p><span style="font-family: verdana;">Slice the Halibut into strips or chunks. Place into prepared pan, pour in the sauce and top with rolled out pastry. Recipe below.</span></p><p><span style="font-family: verdana;">Bake for 25-30 minutes, cool 10 minutes......Enjoy!! <br /></span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;"><b>Sour Cream Pastry</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;">1 c. flour</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;">1/4 tsp. salt</span></span></div>
<div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: verdana;">6 T unsalted cold butter, cut into small pieces</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;">1/4 c. sour cream</span></span></div>
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<span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;">In
a food processor, combine flour and salt. Place the cold butter on top
of flour and pulse machine a few times, until butter is cut into flour
and resembles coarse meal.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: verdana;">Remove
mixture to a bowl, add the sour cream and mix together. Dough will be
soft. Turn out on a lightly floured surface and knead a few times. Form
into a ball, sprinkle with a little flour, and wrap in plastic wrap.
Chill for 30 minutes. Can be made 2 days ahead and can be frozen.</span></span></div>
<p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh0dVn9sKOFN0UotYdm3Lnh8bSpfG2uxakBSdIHrhZmzj5qvjDpf9qpEMJ25j8esqgbh2TwFtGtAiZnX92JL6Jj962TjwR97vsoYyo7TnSCAvTTBavQWOi841m4R2bqM11DoeuJorbRG6yJpsA7OSEPBjYO08YR1y5T83FM24oabUfsqgew7-C8p_Qzk/s4032/IMG_1170.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh0dVn9sKOFN0UotYdm3Lnh8bSpfG2uxakBSdIHrhZmzj5qvjDpf9qpEMJ25j8esqgbh2TwFtGtAiZnX92JL6Jj962TjwR97vsoYyo7TnSCAvTTBavQWOi841m4R2bqM11DoeuJorbRG6yJpsA7OSEPBjYO08YR1y5T83FM24oabUfsqgew7-C8p_Qzk/w480-h640/IMG_1170.HEIC" width="480" /></a></div><br /> <p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IRwSWaZpRKQ4a_LYZnQ14kxzURQPQiGWXB3saE4XxERNVZcTLldJclicfZeLsCseMfk-Tv3PKOYmsBUxmh7LcSG3NPy_Ak-6JA604JuBr1NBAgcIC3xtMxb6a_tZiPguEYaoE7E3lcSjR1gaq1MqvLh1LEFKf-Pa_qc0El7kKzDdZCEbY3h9vHHrQ5Q/s2370/IMG_0791%202.heic(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2370" data-original-width="2292" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IRwSWaZpRKQ4a_LYZnQ14kxzURQPQiGWXB3saE4XxERNVZcTLldJclicfZeLsCseMfk-Tv3PKOYmsBUxmh7LcSG3NPy_Ak-6JA604JuBr1NBAgcIC3xtMxb6a_tZiPguEYaoE7E3lcSjR1gaq1MqvLh1LEFKf-Pa_qc0El7kKzDdZCEbY3h9vHHrQ5Q/w618-h640/IMG_0791%202.heic(1).png" width="618" /></a></div><br /> <br />
<p></p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com1tag:blogger.com,1999:blog-2667134225149379175.post-87040722985533535642023-10-13T09:17:00.002-07:002024-01-19T07:41:55.676-08:00Cucumber Tomato Salad<p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfT9BSoK95Yyd4oF9JLcJplvqViCAKm7sL_Qlzg8oyQHuONdverQjBT0ssyoiZWj3-J9kSd0U4L2aw5qBTxUqGDvypGtYprP7NBUSM0tpPNvgwo4tq0JyPG9kcAvFWwPpxpI1KiBmC_kFJ7pdU4uz7_B1ErZSDKUfdOihUSTcLWiKOdkEx672xuthdlI/s4092/IMG_0257.heic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4092" data-original-width="3084" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfT9BSoK95Yyd4oF9JLcJplvqViCAKm7sL_Qlzg8oyQHuONdverQjBT0ssyoiZWj3-J9kSd0U4L2aw5qBTxUqGDvypGtYprP7NBUSM0tpPNvgwo4tq0JyPG9kcAvFWwPpxpI1KiBmC_kFJ7pdU4uz7_B1ErZSDKUfdOihUSTcLWiKOdkEx672xuthdlI/w482-h640/IMG_0257.heic.png" width="482" /></a></div><p></p><p><span style="font-family: verdana;"><span style="font-size: small;">Bill and I are in Las Vegas enjoying some shows and of course amazing food! The other night we were at the Wynn, Cipriani restaurant, I had the most amazing salad and I immediately thought, "I need to create this at home"! I nailed it! </span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"><span></span></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: small;"> </span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: small;">Things to see if you go to Las Vegas- the Sphere. If you can, go to a concert, if not a concert go to the "Note from earth". This new attraction, opened on September 29, 2023 and is amazing....mind blowing really!</span></span><br /></p><p><br /></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;">Cucumber Tomato Salad</span></b></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>Salad </b></span><br /></span></p><p><span style="font-family: verdana;">Serves 4</span></p><p><span style="font-family: verdana;">4 Cups cucumbers chopped into large chunks</span></p><p><span style="font-family: verdana;">2 cups Cherry Tomatoes sliced in half</span></p><p><span style="font-family: verdana;">2 Avocado's cut into chunks</span></p><p><span style="font-family: verdana;">1 cup of corn kernels, fresh is best but, frozen is okay</span></p><p><span style="font-family: verdana;">3/4 - 1 cup fresh basil cut into ribbons</span></p><p><span style="font-family: verdana;">Arrange into a bowl and toss lightly with the dressing. <br /></span></p><p><span style="font-family: verdana;"><span><b><span style="font-size: large;">Dressing</span></b></span></span></p><p><span style="font-family: verdana;">3/4 cup light olive oil</span></p><p><span style="font-family: verdana;">1/4 cup white vinegar</span></p><p><span style="font-family: verdana;">1 1/2 tsp mustard powder</span></p><p><span style="font-family: verdana;">Emulsify these three ingredients and lightly dress the salad.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cIvLvGdOe8E7Z0fmaWqkOHgZ1QOkc8xF8oRxooVqvJQnPSbNYuSfsAG1cCGha51OisbKQs2vvR_VZ_zpEOA4-ArbVCnq4iUUUozHwupQONofULQx7Dv5MnfhuqbQRnJ5boqCNslCmbpZ4Qgow_MhaykgvMT21uD_ET10oLwdRakeMi54nftM-urh7Ns/s2370/IMG_0791%202.heic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2370" data-original-width="2292" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cIvLvGdOe8E7Z0fmaWqkOHgZ1QOkc8xF8oRxooVqvJQnPSbNYuSfsAG1cCGha51OisbKQs2vvR_VZ_zpEOA4-ArbVCnq4iUUUozHwupQONofULQx7Dv5MnfhuqbQRnJ5boqCNslCmbpZ4Qgow_MhaykgvMT21uD_ET10oLwdRakeMi54nftM-urh7Ns/w618-h640/IMG_0791%202.heic.png" width="618" /></a></div><br /><p><br /></p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-66872614136840529822023-10-13T08:34:00.001-07:002023-10-13T09:18:07.255-07:00Chocolate Chip Shortbread Cookie<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsakeV1z0P3rKFJ5p3d77G45WQHqd5Sz4P3xNfSJH_V-I14F0LH_u6AY_STZylMoKY9c5_BnvQnWQj5uPjvF6SJv2jyqYUojXuj6HBM1DuD5YpXh0zFEyemaqWwTe2Vept06cK4pe7Of6EuOWwwywoo5MArSxaNM249JS1x3P5RI_ZZPuogWf3bLJ-gc/s4878/Shutterstock_287609489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3252" data-original-width="4878" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsakeV1z0P3rKFJ5p3d77G45WQHqd5Sz4P3xNfSJH_V-I14F0LH_u6AY_STZylMoKY9c5_BnvQnWQj5uPjvF6SJv2jyqYUojXuj6HBM1DuD5YpXh0zFEyemaqWwTe2Vept06cK4pe7Of6EuOWwwywoo5MArSxaNM249JS1x3P5RI_ZZPuogWf3bLJ-gc/w640-h426/Shutterstock_287609489.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><span style="font-size: medium;">This is one of my favorite cookies! So quick and easy! This is best with real butter, don't cheat this recipe with a lesser type! </span></span><p></p><p><span style="font-family: verdana;"><span></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: medium;"><br /></span></span>
<p></p><p><span style="font-family: verdana;"><span style="font-size: medium;"><span style="font-size: large;"><b>Chocolate Chip Shortbread Cookies</b></span><br /></span></span>
</p><p><span style="font-family: verdana;"><span style="font-size: medium;">1 c. unsalted butter</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">3/4 c. icing sugar</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">1/2 tsp vanilla</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">2 cups all purpose flour</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">1/4 tsp salt</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">3/4 c. semi sweet or bittersweet chocolate chips, I actually like to chop my bulk chocolate.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;"><br /></span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Beat the butter in a bowl with sugar and vanilla until creamy Add the salt and flour and mix to combine, add chocolate chips.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Spoon the dough onto a sheet of plastic wrap and roll into a log. Cut into two logs. Roll in the plastic wrap and refrigerate for 45 minutes or more.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Preheat the oven to 300 F <br /></span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Remove one log and slice into 1/4 inch slices and place on the cookie sheet, one inch apart. </span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Bake the cookies until they are a pale tan color, about 15-20 minutes. Let them cool on the cookie sheet on rack for 5 minutes then move to rack to completely cool. </span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;"><br /></span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">I serve these along side of ice cream for a little extra treat!</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">You can store in airtight container or freeze the in freezer bag. You can also freeze the dough logs well wrapped and in a freezer bag. </span></span><br /></p><p> </p><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB7tGK2_Rl6e5bwa0e3i3jKrGmlGQmdte-lkWsBOZvOLYewGLIhAYxB_nHsEIYEAHgkO9H9e-dAwkqEFVsmcm40sMSPl3ucCuZiLI6tYFtRf4Vd-CuiXMID3m_Zs4jzMfUWda0KyrKYu4pUMDMwk-HK8N_KKa9fTpfkJBaM3Ng2X8uniHPyASPu_UgGo/s2370/IMG_0791%202.heic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2370" data-original-width="2292" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB7tGK2_Rl6e5bwa0e3i3jKrGmlGQmdte-lkWsBOZvOLYewGLIhAYxB_nHsEIYEAHgkO9H9e-dAwkqEFVsmcm40sMSPl3ucCuZiLI6tYFtRf4Vd-CuiXMID3m_Zs4jzMfUWda0KyrKYu4pUMDMwk-HK8N_KKa9fTpfkJBaM3Ng2X8uniHPyASPu_UgGo/w618-h640/IMG_0791%202.heic.png" width="618" /></a></div><br />joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-15129448152785637562023-10-13T07:59:00.002-07:002023-10-13T08:34:44.785-07:00 Garden tomato sauce! Figure friendly!<div style="font-family: Verdana, sans-serif;">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIa-9c3I8l0VBSUNyxwfImr0nrEFpVCqq2tb6WN8aBPYtZFrCzvplI74D1ipa9PqnKgVMqeDwyzcENGQLRfDcLViSkTBG2NYvw7PozAg3OKbyKrAPiE2YT37ZHtFrKDw67wD9co4m4Zlr_rUeVOe_d9FYgAIRZrWIwlxTDQ_mnysYLwC1gekqQNqUi-HI/s5472/Shutterstock_794243509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="5472" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIa-9c3I8l0VBSUNyxwfImr0nrEFpVCqq2tb6WN8aBPYtZFrCzvplI74D1ipa9PqnKgVMqeDwyzcENGQLRfDcLViSkTBG2NYvw7PozAg3OKbyKrAPiE2YT37ZHtFrKDw67wD9co4m4Zlr_rUeVOe_d9FYgAIRZrWIwlxTDQ_mnysYLwC1gekqQNqUi-HI/w640-h427/Shutterstock_794243509.jpg" width="640" /></a></div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;">I have an abundance of tomatoes this year....well, really, I have an abundance of everything! I have the Wee Bear running to the food bank once a week with a large shopping bag full of vegetables from my garden. I even put a basket on the board walk of the river in front of our Idaho home full of free veggies. So, I decided to make my own tomato sauce, <a href="http://www.sewwhatscookingwithjoan.com/2022/09/ketchup-homemade.html">Catsup</a> and from this recipe for Tomato sauce, I made my own <a href="http://www.sewwhatscookingwithjoan.com/2022/09/echilada-sauce.html">Enchilada Sauce</a>. </span></div><div><span style="font-family: verdana;"> </span></div><div><span style="font-family: verdana;"></span></div><div><span style="font-family: verdana;"></span></div><div><span style="font-family: verdana;">Fresh home made is full of fresh flavor!<br /></span><span face="Verdana,sans-serif"><br /></span><br /></div><span><a name='more'></a></span>
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<span style="font-family: verdana;"><span style="font-size: large;"><span face="Verdana,sans-serif"><b> Garden Tomato Sauce</b></span></span><br /></span><span style="font-family: verdana;"><span face="Verdana,sans-serif"><b><br />
</b></span></span><span style="font-family: verdana;"><span face="Verdana,sans-serif">Ingredients:</span></span></div><span style="font-family: verdana;">
</span><ul>
<li><span style="font-family: verdana;"><span face="Verdana,sans-serif">1 T olive oil</span></span></li>
<li><span style="font-family: verdana;"><span face="Verdana,sans-serif">6 cloves garlic, chopped</span></span></li>
<li><span style="font-family: verdana;"><span face="Verdana,sans-serif">1 1/2 lbs yellow or red pear tomatoes, cut in half</span></span></li>
<li><span style="font-family: verdana;"><span face="Verdana,sans-serif">salt and fresh pepper</span></span></li>
<li><span style="font-family: verdana;"><span face="Verdana,sans-serif"> 1/4 c. fresh chopped fresh basil (or dry oregano)</span></span></li>
<li><span style="font-family: verdana;"><span face="Verdana,sans-serif">1/8 tsp red crushed pepper flakes (a little goes a long way here)</span></span></li>
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Directions:</span><br />
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In a large non-stick pan, heat<b> </b>oil on high heat. Add garlic and cook until golden.</span><br />
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<span face="Verdana,sans-serif">Add tomatoes, salt, crushed red pepper flakes and fresh black pepper and reduce heat to low. Simmer, covered for 15 minutes. Add fresh oregano and cook another 15 minutes.</span><br />
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Make 2 1/2 cups.</span></span><br />
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</p><p><span style="font-family: verdana;">A French recipe learned in my 20+ years with <b>Eva Kenly</b>. This is easy to make and can be made completely ahead. It's chicken breasts with mushroom duxelles (sauteed mushrooms with Madeira) and a Gruyere sauce.....it is easy and delicious!<br /></span></p><p><span style="font-family: verdana;"> <span></span></span></p><a name='more'></a><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>Supremes de Volaille</b></span><br />
</span></p><p><span style="font-family: verdana;">6 Chicken Breast halfs, boneless</span></p><p><span style="font-family: verdana;">salt and pepper</span></p><p><span style="font-family: verdana;">2 T unsalted butter</span></p><p><span style="font-family: verdana;">duxelles (recipe follows)</span></p><p><span style="font-family: verdana;">Sauce Mornay (recipe follows)</span></p><p><span style="font-family: verdana;">1/2 cup milk</span></p><p><span style="font-family: verdana;">1/2 cup Gruyere cheese grated</span></p><p><b><span style="font-size: large;"><span style="font-family: verdana;">Mushroom Duxelles</span></span></b></p><p>1 lb. mushrooms, sliced</p><p>2 T chopped shallots</p><p>2 T unsalted butter</p><p>salt and pepper</p><p><span style="font-family: verdana;">2 T Madeira Sherry</span></p><p><span style="font-family: verdana;">In a large saute pan, heat the butter and add the shallots. Cook over medium heat for 2 minutes, do not allow to brown.</span></p><p><span style="font-family: verdana;">Add the mushrooms to the pan and cook, increasing heat, until they look dry. This will take about 5-8 minutes. Season with salt and pepper, add Madeira, and cook again until all liquid has evaporated. Remove to a bowl and cool.</span></p><p><span style="font-family: verdana;">In same saute pan, heat 2 tablespoons butter and saute chicken breasts over medium heat. Four minutes on each side. Cover the pan after turning the chicken breasts. Remove from heat and season with salt and pepper.</span></p><p><span style="font-family: verdana;">Spray a oven proof dish with cooking spray. Place the breasts in and top with a thick layer of the duxelles.</span></p><p><span style="font-family: verdana;">Preheat oven to 475 F degrees</span></p><p><span style="font-family: verdana;">Heat the sauce Mornay to a boil, adjust the seasoning and thin with milk if necessary.</span></p><p><span style="font-family: verdana;">Spoon a thick coating of the hot sauce over each of the breasts.</span></p><p><span style="font-family: verdana;">Sprinkle with the grated Gruyere cheese and place in lower third of the oven.</span></p><p><span style="font-family: verdana;">Bake for 10 minutes, until sauce is bubbly and cheese is golden brown.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMfdeP5esSgb5Xep-0ZisBY-E4R2wKd97p7g94BdGzr_wFJKdpW64ybxEmAAdUYK9m86VwqGe_NxTqmdzxW1HK_Hcp2ttM13_kPnOaKbKyWupPTyPqRxVVQxfCoB9u5IdO1braYRG8HBFeJAOvJDVFY0juX8fqleAJ-YxueloQZcSWPTKHp9PVbX4JXY/s4032/71597124638__DD82F5AC-F001-4484-9EDF-5E515FE28C82.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMfdeP5esSgb5Xep-0ZisBY-E4R2wKd97p7g94BdGzr_wFJKdpW64ybxEmAAdUYK9m86VwqGe_NxTqmdzxW1HK_Hcp2ttM13_kPnOaKbKyWupPTyPqRxVVQxfCoB9u5IdO1braYRG8HBFeJAOvJDVFY0juX8fqleAJ-YxueloQZcSWPTKHp9PVbX4JXY/w480-h640/71597124638__DD82F5AC-F001-4484-9EDF-5E515FE28C82.HEIC" width="480" /></a></div><br /> <p></p><p><b><span style="font-size: large;"><span style="font-family: verdana;">Sauce Mornay</span></span></b></p><p><span style="font-family: verdana;"> 2 1/2 T unsalted butter</span></p><p><span style="font-family: verdana;">3 T flour</span></p><p><span style="font-family: verdana;">2 Cups milk, hot</span></p><p><span style="font-family: verdana;">salt and white pepper</span></p><p><span style="font-family: verdana;">pinch of nutmeg</span></p><p><span style="font-family: verdana;">2/3 cup grated Gruyere</span></p><p><span style="font-family: verdana;">In a saucepan, heat the butter. Add the flour and cook over low heat, for two minutes. Off heat, add the hot milk and whisk to blend well. Return to heat and bring to a low boil, reduce heat and cook for 2-3 minutes. Season with salt and pepper, then stir in the cheese and stir until melted. Remove from heat and cover with plastic wrap placed directly on the sauce.</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YZrVJqU3iDUs-npBr4aYGhbAZCHkTsmamQZWJtgo8GatPRbNbKPCZg8k-V5O_S4Ngg9JocrRTaydZ5XHsZY1iCBYL0111rasJkMWOGbdU5OAthjEa5tXSWEmroBURYK85wNHR39YodmZcM2MqjwbA9jcpr6KV3JFEHjNGFkS2SqiQiWSzHAsTCBxIgU/s640/sunset.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YZrVJqU3iDUs-npBr4aYGhbAZCHkTsmamQZWJtgo8GatPRbNbKPCZg8k-V5O_S4Ngg9JocrRTaydZ5XHsZY1iCBYL0111rasJkMWOGbdU5OAthjEa5tXSWEmroBURYK85wNHR39YodmZcM2MqjwbA9jcpr6KV3JFEHjNGFkS2SqiQiWSzHAsTCBxIgU/w640-h480/sunset.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><span style="color: red;"><span style="font-size: x-large;"><br /></span></span><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><span style="font-size: x-large;">FALL ON THE RIVER! CHEERS! JJ</span></span><br /></td></tr></tbody></table><p><span style="font-family: verdana;"></span></p><p><br /><span style="font-family: verdana;"><br /></span></p><p><br /></p><p><br />
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com1tag:blogger.com,1999:blog-2667134225149379175.post-32012119326468616772023-08-31T08:59:00.002-07:002023-09-10T09:04:35.976-07:00Strawberry Shortcake Roulade<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCn608a50vSx0mnIYSFQlW6klfWPhLaMa1W2NPoD4lRbYmZWLSy7aBh6EX8pLnE0IZrbvyeWvRmEDFCEKsWfNftrHfTosnOZ9QV6WEaLLexsYH_8vTF3R8ncCnCV3p26igoOOoOSfAp54yw2T4Ji1ytmXdTh116xa0QYf1kTa4SZde78bMOZ_ssSIGkk/s5472/Shutterstock_658996441(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="5472" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCn608a50vSx0mnIYSFQlW6klfWPhLaMa1W2NPoD4lRbYmZWLSy7aBh6EX8pLnE0IZrbvyeWvRmEDFCEKsWfNftrHfTosnOZ9QV6WEaLLexsYH_8vTF3R8ncCnCV3p26igoOOoOSfAp54yw2T4Ji1ytmXdTh116xa0QYf1kTa4SZde78bMOZ_ssSIGkk/w640-h426/Shutterstock_658996441(1).jpg" width="640" /></a></div><span style="font-family: verdana;"><br /></span><div class="css-aeyldl et3p2gv0" data-node-id="0" style="text-align: left;"><h3><span style="font-family: verdana;"><span style="font-weight: normal;">A roulade is a lot
easier to make than you think. Whether it's a meringue roulade or a sponge, they're a simple dessert that can be jazzed up with a tasty
filling. </span></span></h3><h3><span style="font-family: verdana;"><span style="font-weight: normal;"><span><a name='more'></a></span> </span></span></h3></div><div class="css-aeyldl et3p2gv0" data-node-id="1" style="text-align: left;"><h3><span style="font-family: verdana;"><span style="font-weight: normal;">
Roulades can be either savoury or sweet, opting for a traditional
chocolate filling to a savoury one stuffed with mushroom and spinach,
your options are endless. </span></span></h3></div><p></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Just in time for Labor day weekend a surprise for all your family and friends final celebration of Summer!</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;"> I love rolled everything! So, this is just another roll! Very easy to do, just remember to roll while it is hot and in a towel.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;"> </span></span></p><p><span style="font-size: large;"><b><span style="font-family: verdana;">Strawberry Shortcake Roulade <br /></span></b></span></p><div style="text-align: left;"><span style="font-size: large;"><b><span style="font-family: verdana;"> </span></b><span style="font-family: verdana;">Cake</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">3 large eggs</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">3/4 cup granulated sugar</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1 T canola oil</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1 tsp. baking powder</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1/4 tsp. salt</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1 tsp. vanilla extract</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">3/4 cup flour</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">* powered sugar for topping</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;"> </span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><b>Filling </b></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">4 ounces cream cheese</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1/4 cup granulated sugar</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1/2 tsp. vanilla</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1 cup heavy cream for whipping</span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">1 lb. Fresh strawberries, a few more for garnish<br /></span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;"> </span></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><b> Garnish</b></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><span style="font-size: small;">Mint leaves or Strawberry Leaves</span><b><br /></b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: large;"><b> </b> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;">Line a large sheet pan (10"X15")with parchment paper and spray with non stick spray. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Pre heat oven to 350 F degrees.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Put the eggs in the bowl of electric mixer and beat at a medium speed for 5 minutes(set the timer this is important) Add the sugar and mix 2 more minutes, mixture should thicken a little. Mix in the oil, baking powder, salt and vanilla. Next, slow the mixer down and add the flour slowly. and until it is just combined.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour into the sheet pan, spread with a spatula. Give the pan a couple taps on the counter to remove bubbles, and bake for 10 to 15 minutes. Top should be slightly brown, and touching the top springs back. In my oven it took 12 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">While the cake is in the oven, spread out a slightly damp tee towel on the counter top. (What happens here is the cake forms into the tee towel and is more willing to roll after you fill it.) </span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">When
cake is done, remove from oven and flip onto the tee towel. It should
come out easily with parchment stuck to the top. Carefully remove the
parchment paper. Now, using the tee towel, roll the cake into the tee
towel.</span><span style="font-family: verdana;"> LET IT COOL COMPLETELY BEFORE CONTINUING!</span><span style="font-family: verdana;"></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Now, we will make the filling! Beat the Cream cheese and sugar in the bowl of the electric mixer until fluffy, add vanilla. Slow the mixer down and add the cream, now turn the mixer to high and beat until peaks form.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Slice your clean berries and pat them dry. Carefully unroll your cake and spread with the cream cheese filling, top with the berries. Then, very carefully wrap the cake back up without the tee towel. You may need to pull it away from the towel, do this carefully. </span></div><div style="text-align: left;"><span style="font-family: verdana;"> <br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Wrap the cake in plastic wrap and refrigerate.</span></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">This
is cake best eaten on the day it is made because of the berries. It can
be made the night before, but, the berries may weep a bit.</span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><span style="font-family: verdana;">* You can opt to garnish with mint leaves or strawberry leaves. You could even make a double batch of the Cream cheese filling and pipe onto the top then garnish with more strawberries. </span></div><div style="text-align: left;"><span style="font-family: verdana;"> </span></div><div style="text-align: left;"><h3><span style="font-family: verdana;">Some of the other roulades I love for Fall-<br /></span></h3></div><div style="text-align: left;"><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><b><a href="http://www.sewwhatscookingwithjoan.com/2012/11/spice-roulade-with-custard-sauce.html" target="_blank">Spice Roulade with Custard Sauce</a> </b></span></span></span></span></h3><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><b> </b></span></span></span></span></h3></div><div style="text-align: left;"><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><b><a href="http://www.sewwhatscookingwithjoan.com/2018/11/spiced-pecan-pumpkin-roulade-with.html">Spiced Pumpkin Roulade with Creamy Grand Marnier filling</a></b></span></span></span></span></h3><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><b> </b></span></span></span></span></h3></div><div style="text-align: left;"><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><b><b><b><a href="http://www.sewwhatscookingwithjoan.com/2012/10/hungarian-nut-strudel.html" target="_blank">Hungarian Nut Strudel</a> This one is not a cake roulade but uses phyllo instead of cake.</b></b></b></span></span></span></span></h3><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><b><b><b> </b> </b></b></span></span></span><span style="font-family: verdana;"></span></span></h3></div><div style="text-align: left;"><h3><span style="font-size: medium;"><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span><span face=""verdana" , sans-serif"><b><a href="http://www.sewwhatscookingwithjoan.com/2018/02/chicken-pot-pie-braid.html">Chicken Pot Pie Braid</a> Not a roulade at all but a braided roll, with my favorite Chicken pot pie filling. Perfect for Fall!</b></span></span></span></span></span></h3></div><div style="text-align: left;"><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span style="font-size: small;"><span face=""verdana" , sans-serif"><b> </b></span></span></span></span><span style="font-family: verdana;"></span></div><div style="text-align: left;"><h3 style="text-align: left;"><b><span style="font-family: verdana;">From our home on the Spokane River in Coeur d' Alene, Idaho to your home where ever you live, I wish you a beautiful Fall!<br /></span></b></h3></div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0A8FTYonnwlvGreUVnSF6srogcDsVDnqmervEUrJjjprY8C7KTBF3ryjMeoUEMbdQQSHjF75U4Il28HHpGBtGneEj1y176ctaUhrf_6PmpjPSI5zsdMHmdb_UgnH5N0fcgZXEGCiHcNbswqAAwEfjePeNRpzLuxfIogCIborb_DD4WfP40ZcWTVhnZxw/s8000/Shutterstock_1333423880(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5333" data-original-width="8000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0A8FTYonnwlvGreUVnSF6srogcDsVDnqmervEUrJjjprY8C7KTBF3ryjMeoUEMbdQQSHjF75U4Il28HHpGBtGneEj1y176ctaUhrf_6PmpjPSI5zsdMHmdb_UgnH5N0fcgZXEGCiHcNbswqAAwEfjePeNRpzLuxfIogCIborb_DD4WfP40ZcWTVhnZxw/w640-h426/Shutterstock_1333423880(1).jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-20064840672086982332023-05-08T08:52:00.002-07:002023-08-31T09:01:43.411-07:00Crispy Garlic Pita toasts<span class="jsx-1605011749 jsx-485434604 ImageCaption__caption"><div class="Html"></div></span><div class="jsx-3003912315 Post__item Post__html"><div class="Html"><p> <span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilln17ORdcyrMBebppGawI5y4JCK0PBAjbbXSb1KQPNvM4idqphrdMI5uGh10KrGAPLvIi08pdThXeJQBdJYT34XbFJX85oJ2rEl3U6WFnuqKFzIdi-8V5o69DdcUsD4jwTpzSDfPelLhR_nOhjT72Mp86P_EwFvkQhBDFKFEN_FReppMEK6i3hFn/s4032/IMG_8665.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilln17ORdcyrMBebppGawI5y4JCK0PBAjbbXSb1KQPNvM4idqphrdMI5uGh10KrGAPLvIi08pdThXeJQBdJYT34XbFJX85oJ2rEl3U6WFnuqKFzIdi-8V5o69DdcUsD4jwTpzSDfPelLhR_nOhjT72Mp86P_EwFvkQhBDFKFEN_FReppMEK6i3hFn/w480-h640/IMG_8665.HEIC" width="480" /></a></div><br /><p></p><p><span style="font-family: verdana;">What meal wouldn't be a little happier with some crispy, crunchy, garlic-infused pita
toasts? From a ho-hum lunch salad to a simple chicken dinner or a Charcuterie board , allow me
to offer up this way to perk up your plate. As long as you have a few rounds of
pita bread and a bottle of garlic powder and Italian seasoning, pita toasts
are just minutes away. </span></p><p><span style="font-size: large;"><b><span style="font-family: verdana;"><span></span></span></b></span></p><a name='more'></a><span style="font-size: large;"><b><span style="font-family: verdana;"> </span></b></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>Crispy Garlic Pita Toasts </b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">6 pita rounds </span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">1/2 c. butter, melted<br /></span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">Italian seasoning</span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">Garlic powder</span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">salt</span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">pepper</span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;"></span></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKR-y03_GcjPWdHo3KmZPDYiN4m4HhSnuRhDOFq7C5WnpWQODZr0LmCSVnpDn1lOsdoVVzM8LDyA7uDCXKCGsI-Cd7FELL3HHLCb2eJG3R4T7K7-pg96jzuEK-oMOQ7fByGEDpcD68g_aFm23KT6mr4LMlguPsAuZy5GB9F9YEyhFcgogynnpD-TX/s4026/IMG_8663.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2102" data-original-width="4026" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKR-y03_GcjPWdHo3KmZPDYiN4m4HhSnuRhDOFq7C5WnpWQODZr0LmCSVnpDn1lOsdoVVzM8LDyA7uDCXKCGsI-Cd7FELL3HHLCb2eJG3R4T7K7-pg96jzuEK-oMOQ7fByGEDpcD68g_aFm23KT6mr4LMlguPsAuZy5GB9F9YEyhFcgogynnpD-TX/s320/IMG_8663.HEIC" width="320" /></a></span></b></span></div><span style="font-size: large;"><b><span style="font-size: small;"><br /> </span></b></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">Preheat oven to 350 F degrees <br /></span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">Slice the pita across. This is not easy. I cut the round in half, took a serrated knife and sawed the half in the middle veryful to not cut my finger. If you can find pita pockets, they are already sliced and you just cut into a flat piece. </span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;"></span></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwu9daJCI9e3W99PR0yJPGiOwgSstLsh836N5ZyR3gDVCsR2IswUgzLItoghNbXWy98cgI59gsrb0Vy7fbp1YWxmTmjwMovKCE6pG0QlsuM5p0lm4RieTmH38pLaxyNlx1F-a9OyiOgFMPcCa3Ng4pjQN8Q3-JQLtE9QNxIHuwWvkSSPruWm1WN2o/s4032/IMG_8662.jpg" 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/AVvXsEjdwu9daJCI9e3W99PR0yJPGiOwgSstLsh836N5ZyR3gDVCsR2IswUgzLItoghNbXWy98cgI59gsrb0Vy7fbp1YWxmTmjwMovKCE6pG0QlsuM5p0lm4RieTmH38pLaxyNlx1F-a9OyiOgFMPcCa3Ng4pjQN8Q3-JQLtE9QNxIHuwWvkSSPruWm1WN2o/w300-h400/IMG_8662.jpg" width="300" /></a></span></b></span></div><span style="font-size: large;"><b><span style="font-size: small;"><br /> Brush each half with butter, front and back. Sprinkle generously with garlic powder and Italian Seasoning. Sprinkle salt and pepper. </span></b></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">Bake for 10 minutes.......allow to cool......enjoy! </span></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;"></span></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2vIgetKxFsY-fpKIrI6DaqgsCzFjlQ1aeHXEX8r1RJuKBH_eBLdYsXIVjS9BZXjvaRn4SzqsRq7QgQy9LFLqA1v2ZTYVHEykDpBiQIrlPXjj4XmlBO9BzLzmpQZd-SXmMW6iKaai68OtWT963LQakr_L8_Mr7rhiA5kr8K9oe-FPrUNQNJsSZxPK/s4032/IMG_8660.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2vIgetKxFsY-fpKIrI6DaqgsCzFjlQ1aeHXEX8r1RJuKBH_eBLdYsXIVjS9BZXjvaRn4SzqsRq7QgQy9LFLqA1v2ZTYVHEykDpBiQIrlPXjj4XmlBO9BzLzmpQZd-SXmMW6iKaai68OtWT963LQakr_L8_Mr7rhiA5kr8K9oe-FPrUNQNJsSZxPK/s320/IMG_8660.HEIC" width="320" /></a></span></b></span></div><span style="font-size: large;"><b><span style="font-size: small;"> </span></b></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b><span style="font-size: small;">I perfected the herbs I wanted to make these crisps with yesterday. Of course the house was smelling yummy and that attracted Wee Bear into the kitchen. He helped with the taste testing and was in heaven! They are yummy on their own with cocktails or wine!<br /> <br /></span></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXUkJhN9K7I6joQubA00Pjz_nAPQ_Pnxp7Ep_yybEJwI3cWUJKyBuyZcI3HVfOssNMNyehmbLPszRwQadT_L3g9CjJisi5stDZD0vDsFc_c72aEoZ0TEuidkE1bwIZO1AiIdB6rsY-LwPfuE6MThSg9D8lT1R5Y2BOEs0H2B7JgChlAKVTGa2Lsrv/s3095/20150118_181713_resized_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3095" data-original-width="1742" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXUkJhN9K7I6joQubA00Pjz_nAPQ_Pnxp7Ep_yybEJwI3cWUJKyBuyZcI3HVfOssNMNyehmbLPszRwQadT_L3g9CjJisi5stDZD0vDsFc_c72aEoZ0TEuidkE1bwIZO1AiIdB6rsY-LwPfuE6MThSg9D8lT1R5Y2BOEs0H2B7JgChlAKVTGa2Lsrv/w360-h640/20150118_181713_resized_2.jpg" width="360" /></a></b></span></div><span style="font-size: large;"><b><br /> </b></span><br /><p></p></div></div>
joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-13849058054775598642023-05-02T07:40:00.001-07:002023-05-08T08:53:08.156-07:00Japanese Cucumber Salad<p><span style="font-size: medium;"><span style="font-family: verdana;"><b> </b></span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;"><b> </b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bdy-RY-tW7aZGXkEL_ScXKS7uRspN_9X0Y75e_xgGCLu8u-YT20w4DIDZpxGsQZX_jrhdI72JxrykRHx1P9nTmSN_rFRkaLcd6QBxl2JhAWQLF-_aHhYZcMlx2bfG_G9U_7ygPfAK-Iu12hewvgSX7uZI6WH9uCmCCY4OeDVLQ35oH4dAd68Lu00/s4288/Shutterstock_62275864.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2501" data-original-width="4288" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bdy-RY-tW7aZGXkEL_ScXKS7uRspN_9X0Y75e_xgGCLu8u-YT20w4DIDZpxGsQZX_jrhdI72JxrykRHx1P9nTmSN_rFRkaLcd6QBxl2JhAWQLF-_aHhYZcMlx2bfG_G9U_7ygPfAK-Iu12hewvgSX7uZI6WH9uCmCCY4OeDVLQ35oH4dAd68Lu00/w640-h374/Shutterstock_62275864.jpg" width="640" /></a></b></span></div><span style="font-size: medium;"><br /></span><p></p><p><span style="font-family: verdana;"><span style="font-size: medium;">I love cucumbers and have revisited a old family recipe to bring it up to date. This is a very healthy side salad with a refreshing finish! </span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;"><span></span></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: medium;"> </span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Cucumbers <span style="font-weight: 400;">contain a little bit
of vitamin K, which helps blood clot normally. They also have a bit of
potassium, a mineral that helps regulate blood pressure. Cucumbers also
pack a</span><span style="font-weight: 400;"> lot of water (they’re 96
percent water) which means they’re filling and low in calories. Onions
also contain disease-fighting compounds.</span></span></span></p>
<p> </p>
<div class="mv-pre-create-target" id="mv-creation-124-jtr">
</div><p><span style="font-size: medium;"><span style="font-family: verdana;"><b></b></span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;"><b> </b></span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;"><b>Japanese Cucumber Salad</b><br /></span></span>
</p><p style="color: inherit; font-weight: normal; line-height: 1.618em; margin: 0px 0px 1.25em;"><span style="font-size: medium;"><span style="font-family: verdana;"><b>Ingredients:</b><br />2 sliced or ribbon cut English cucumbers<br />2 carrots, sliced in ribbons<br />1/4 cup chopped scallions </span></span></p><p style="color: inherit; font-weight: normal; line-height: 1.618em; margin: 0px 0px 1.25em;"><span style="font-size: medium;"><span style="font-family: verdana;">1/4 cup chopped cilantro<br />2 tbsp sesame seeds, optional<br /></span></span></p><p style="color: inherit; font-weight: normal; line-height: 1.618em; margin: 0px 0px 1.25em;"><span style="font-size: medium;"><span style="font-family: verdana;"><b>Dressing:</b><br />1/2 cup soy sauce<br />1/4 cup rice vinegar<br />1/4 cup Lemon Olive Oil </span></span></p><p style="color: inherit; font-weight: normal; line-height: 1.618em; margin: 0px 0px 1.25em;"><span style="font-size: medium;"><span style="font-family: verdana;">1 tsp grated ginger<br />1 tsp grated garlic<br />1 tbsp chili crisp or sambal<br />1 tbsp sugar<br />3 tbsp water</span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">Mix dressing and toss with salad.</span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;"> </span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1i8O4JLUJUmCNmAccPGhfoJ0eiJBLAe5Xfq_Dd-17gy0sDpzhrbwWZAXjAvbNvXSp0PZXZewToa18DAR9rsxEhdZJJOEiB5lxGJY-BJWQE0-OTHQedojYwvz2o24HNr5WrXDElFijV44kz1tvEJqd3uThf-OGr-PjxeHK_9cSgDFyBUFazLnpJ3A_/s960/use%20as%20sign%20off.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="958" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1i8O4JLUJUmCNmAccPGhfoJ0eiJBLAe5Xfq_Dd-17gy0sDpzhrbwWZAXjAvbNvXSp0PZXZewToa18DAR9rsxEhdZJJOEiB5lxGJY-BJWQE0-OTHQedojYwvz2o24HNr5WrXDElFijV44kz1tvEJqd3uThf-OGr-PjxeHK_9cSgDFyBUFazLnpJ3A_/w638-h640/use%20as%20sign%20off.jpg" width="638" /></a></span></div><span style="font-size: medium;"><br /><span style="font-size: x-large;"><b> Cheers! JJ</b></span><br /></span><p></p><p>
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-4282587582585589292023-04-14T08:56:00.002-07:002023-05-07T15:25:15.474-07:00Spaghetti Bolognese for a CROWD!!<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATv8sJTxLmGJdy6-ez7jtQE2L_hwwnel_4aZszXfxx5NqWS18n61Sgf6-Pe6fCqpRqM3PGdQIdIiQEmxyNOOnA5vh0HB7s6k2DrVybgHdbZpOwQje9T5aTiEy4dlRGnvWjkeeIP81oXFjfnHA83RZM-N07fjod1jKX6hA40GvotKvitDINW7OPAvR/s5616/Shutterstock_653192197.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3744" data-original-width="5616" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATv8sJTxLmGJdy6-ez7jtQE2L_hwwnel_4aZszXfxx5NqWS18n61Sgf6-Pe6fCqpRqM3PGdQIdIiQEmxyNOOnA5vh0HB7s6k2DrVybgHdbZpOwQje9T5aTiEy4dlRGnvWjkeeIP81oXFjfnHA83RZM-N07fjod1jKX6hA40GvotKvitDINW7OPAvR/w640-h426/Shutterstock_653192197.jpg" width="640" /></a></div><br /><span style="font-size: small;"><br /></span>
<p></p><p><span style="font-family: verdana;"><span style="font-size: small;">A family favorite and "comfort food"! I make this for a crowd or freeze into portions! A Wee Bear favorite!<br /></span></span>
</p><p><span style="font-family: verdana;"><span style="font-size: small;">This a classic Bolognese for meat lovers! It is pretty straight forward but it does require about 3 hours of simmer time. </span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">This makes about 3 quarts of meaty sauce and will be perfect for about 3 pounds of pasta!</span></span></p><p><span style="font-family: verdana;"><span></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: small;"><br /></span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: small;"><b><span style="font-size: large;">Spaghetti Bolognese</span></b><br /></span></span></p><p><span style="font-family: verdana;">6 T olive oil</span></p><p><span style="font-family: verdana;">6 T unsalted butter</span></p><p><span style="font-family: verdana;">3 c. diced yellow onion</span></p><p><span style="font-family: verdana;">3 c. diced celery</span></p><p><span style="font-family: verdana;">3 c. diced carrot</span></p><p><span style="font-family: verdana;">salt and pepper <br /></span></p><p><span style="font-family: verdana;">9 cloves of garlic finely chopped, I use the frozen minced garlic sold at Trader Joes</span></p><p><span style="font-family: verdana;">1/4 - 1/2 tsp. dried red pepper flakes, taste</span></p><p><span style="font-family: verdana;">1 pound ground veal</span></p><p><span style="font-family: verdana;">1 pound ground beef</span></p><p><span style="font-family: verdana;">1 pound ground pork sausage</span></p><p><span style="font-family: verdana;">3 cup whole milk</span></p><p><span style="font-family: verdana;">3/4 tsp. ground nutmeg</span></p><p><span style="font-family: verdana;">1 bottle dry white wine</span></p><p><span style="font-family: verdana;">3 - 28 ounce can crushed tomatoes in their juices</span></p><p><span style="font-family: verdana;">4-6 Parmesan Reggiano rinds</span></p><p><span style="font-family: verdana;"> <br /></span></p><p><span style="font-family: verdana;">Heat a LARGE heavy bottom pot or dutch oven over low heat. Add the butter and olive oil and allow to melt, Add the diced onion, carrot and celery and 1/2 tsp Kosher salt. Saute vegetables for 5-6 minutes. Add garlic and red pepper flakes, cook about 2 minutes, stirring constantly.</span></p><p><span style="font-family: verdana;">Add the veal, beef and pork and a 1/2 tsp of Kosher salt and lots of freshly ground pepper. Cook over medium heat breaking up the meat until no longer pink or raw, about 5-8 minutes. Add milk and simmer over low heat stirring frequently until milk is mostly cooked out, about 10 minutes. Stir in freshly ground nutmeg. Add white wine and simmer until evaporated, about 8-10 minutes. </span></p><p><span style="font-family: verdana;">Add the canned tomatoes and the Parmesan rinds and stir the mixture to combine. Bring to a slow boil, reduce heat and simmer for 3-4 hours, stirring now and then. If needed add water.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByoV708NlJdeUYrLENharr2x0bkcxIUJUQPB7ydcurwy2ABfwvbr882cPMVh1c4K7jbd9UZq10vcFnBEGj20yhSzAf1URWYbhPf0iLeghfmiUxfh9zhhlWzxANU6qPc0KYN1Oj4fAs1S1kPhkx7pttVLLjdvvmL2TPLvIscM1ouv4WFaSYfvloJhB/s1600/Untitled.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByoV708NlJdeUYrLENharr2x0bkcxIUJUQPB7ydcurwy2ABfwvbr882cPMVh1c4K7jbd9UZq10vcFnBEGj20yhSzAf1URWYbhPf0iLeghfmiUxfh9zhhlWzxANU6qPc0KYN1Oj4fAs1S1kPhkx7pttVLLjdvvmL2TPLvIscM1ouv4WFaSYfvloJhB/w640-h480/Untitled.png" width="640" /></a></div><span style="font-family: verdana;"> </span><p></p><p><span style="font-family: verdana;">Discard the Parmesan rinds.</span></p><p><span style="font-family: verdana;">You are all set for a crowd!</span></p><p><span style="font-family: verdana;"><b>Recipe Notes-</b><br /></span></p><p><span style="font-family: verdana;">You can freeze in portions in freezer safe bags for up to 3 months.</span></p><p><span style="font-family: verdana;">Traditional bolognese sauce (ragu alla bolognese) from the city Bologna
in Italy does in fact contain milk. Food writer Alison Adams says: "Milk
was once a traditional ingredient in bolognese as the lactic acid
breaks down tough meat. Anywhere from 2 tablespoons to a cup can be used
and cooked off once the meat is browned,” she says. The addition of
milk can also help reduce acidity of the tomatoes.</span></p><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkPLNZveqnefkCGg4myP96ihoo5ZAoba7HzTc4YFesMypme_VmNYuwoBXMmJV0DeVVA8R1pqNyfKfUw27dIhfWOl9SLK1f8N6Em8DcEJ8s-KmuoYuvWhttDFzOfmeJt06J-bTbvswhh7s1MKQhSZgv6J4Iq9EPW6dO4_ZszaTfUOgRZzVU7rn86Ud/s960/use%20as%20sign%20off.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="958" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkPLNZveqnefkCGg4myP96ihoo5ZAoba7HzTc4YFesMypme_VmNYuwoBXMmJV0DeVVA8R1pqNyfKfUw27dIhfWOl9SLK1f8N6Em8DcEJ8s-KmuoYuvWhttDFzOfmeJt06J-bTbvswhh7s1MKQhSZgv6J4Iq9EPW6dO4_ZszaTfUOgRZzVU7rn86Ud/w638-h640/use%20as%20sign%20off.jpg" width="638" /></a></div><br /><span style="color: red;"><span style="font-size: x-large;"><b> Cheers! JJ</b></span></span>
<p></p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-8291125414907208182023-02-28T05:13:00.002-08:002023-02-28T05:13:49.076-08:00Creamy Sausage Orecchiette<div class="List-WECnc kumQyW"><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzKef65gShtjNToa3lPSzA9gtj8-rGkbpBacQaNJCLRyZtsZd6bjPccmJg_jUh4hbptjQOAypVAdGRdC4ukTthg-IWWEVz-gahJgUGpls1nLHZI44q3ENbeyU-zQs-RHo116pUz4PpBbvXfOMgO1BWBFab1zN8nxAlKllrWyMkRhWp1X8_UyoKxBG/s967/_3-Ingredient-Orecchiette-with-Sausage-and-Fennel-27092016.webp(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="967" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzKef65gShtjNToa3lPSzA9gtj8-rGkbpBacQaNJCLRyZtsZd6bjPccmJg_jUh4hbptjQOAypVAdGRdC4ukTthg-IWWEVz-gahJgUGpls1nLHZI44q3ENbeyU-zQs-RHo116pUz4PpBbvXfOMgO1BWBFab1zN8nxAlKllrWyMkRhWp1X8_UyoKxBG/w640-h596/_3-Ingredient-Orecchiette-with-Sausage-and-Fennel-27092016.webp(2).png" width="640" /></a></div><span style="font-family: verdana;"><br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"> My husband just loves one-dish meals. So easy, so tasty, and so easy to
clean up (since I cook, someone else has to do the cleaning)! This
orecchiette pasta recipe doesn’t disappoint, and adding the fennel in
there guarantees my "Wee Bear" eats a veggie too (he won't even bother to
pick it out)!</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"> </span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Orecchiette is just a fun pasta, with its ear shape...it looks yummy and tastes great! The shape holds the sausage and sauce perfectly and taste like eating a mouthful of little spoons. <br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"> </span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b><span style="font-size: medium;">Creamy Sausage Orecchiette</span></b> <br /></span></div><span style="font-family: verdana;"><br /></span><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">1 lb. orecchiette</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">2 T. light olive oil</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">1 lb Italian sausage, casings removed0 I used both sweet and hot sausage<br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">1 Fennel bulb (approx 14 ounces), cored and thinly sliced, chop the fronds and reserve</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">3/4 cup dry white wine</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">1 cups freshly grated Parmesan cheese</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Kosher salt</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Freshly ground pepper</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Cook the pasta in a large pot of boiling water until al dente'. Drain pasta.</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Heat, oil in a large skillet while the pasta is cooking over medium high heat, add the sausage and cook until browned. Transfer to plate.</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Add sliced fennel to skillet and turn the heat up a bit. Season the fennel with salt and pepper. Cook until the fennel starts caramelize, about 7-8 minutes. Continue to cook and add 1/3 cup water. Turn heat down to med high and scrape up any brown bits on bottom of the skillet. Cook for 10 minutes until caramelized.</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">Add the orecchiette and wine and cook, tossing the orrechiette to coat in the sauce. Cook until the wine is reduced to a creamy sauce. Add sausage and chopped fennel fronds and Parmesan cheese, toss to combine and season with salt and pepper to taste.</span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;">* I think toasted pine nuts would be a good topping on this dish too<br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"> <br /></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b><br /></b></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b>We are on our last week here in Ocho Rios.....wha wha! It has been a fun and super relaxing 4 weeks. </b></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b> </b></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b>Now, home to a golf tournament and then off for a week of skiing in Tahoe with my daughter, son in law and two of the eleven grandchildren. </b></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b> </b></span></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"><span style="font-family: verdana;"><b>I have to say, I never knew retirement was this much fun! Cheers! JJ</b></span><br /></div><div class="BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd"> </div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0xEowW1Rf21FU4Qm29doWw2AIbc_TOqz0PF7CTc0Y_MCg4PWZDwpDy9ruaT-cpTVpVDbwn-iT-01yCIuX5esXLln-tBdBDrWhsjmABm20DjYHQk4n6WU8G54YhdFLY4GMyYMH-Pbvj2wunUKUFv6UgHGpe8ri2mxvCVpGJw2YyxDOxsxkxvJhnhZ/s1000/fisherman%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0xEowW1Rf21FU4Qm29doWw2AIbc_TOqz0PF7CTc0Y_MCg4PWZDwpDy9ruaT-cpTVpVDbwn-iT-01yCIuX5esXLln-tBdBDrWhsjmABm20DjYHQk4n6WU8G54YhdFLY4GMyYMH-Pbvj2wunUKUFv6UgHGpe8ri2mxvCVpGJw2YyxDOxsxkxvJhnhZ/w640-h480/fisherman%201.jpg" width="640" /></a></div><br /><br />joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-1220180894707577802023-02-07T08:15:00.002-08:002023-02-28T05:14:45.609-08:00JJ's Buffalo Dip<p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0Wax721EQsKFbS_QyeZAEz3N8bwSDVoboVZWGT_AcR8739xSJdiT8FPMRFAZSnuvacR0ol3slhYm6xPNztBOAea1Cw6AHF0HZaYku6TjTBGEhGxs_7J6o4AyDVurBuek5QIa49QEBr4IKtKDEz3swioYVeAbxQFDcHrJwz1Wyv0VZWMFj5Jx1RFq/s6294/Shutterstock_565724146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4196" data-original-width="6294" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0Wax721EQsKFbS_QyeZAEz3N8bwSDVoboVZWGT_AcR8739xSJdiT8FPMRFAZSnuvacR0ol3slhYm6xPNztBOAea1Cw6AHF0HZaYku6TjTBGEhGxs_7J6o4AyDVurBuek5QIa49QEBr4IKtKDEz3swioYVeAbxQFDcHrJwz1Wyv0VZWMFj5Jx1RFq/w640-h426/Shutterstock_565724146.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;">Super bowl is this weekend! I have no favorite teams and I'm in Ocho Rios, away from the chaos of my Scottsdale home near the Super Bowl and the Waste Management tournament...Trust me when I say, our town is ALIVE!! </span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;">Maurice, our chef, here at Jamaica Inn is all ready for us (most likely only a handful of Americans are here, mostly the Brit's) with a Super Bowl menu that includes his delicious "Hot Wings"! He hasn't divulged the recipe to me yet, but, hopefully I can sweet talk him into it with some good Rum!! In the mean time, I have some old favorites you could whip up, some are healthier than others!</span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;"><span></span></span></span></b></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;"> </span></span></b></span></span><p></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;"><a href="http://www.sewwhatscookingwithjoan.com/2017/01/chicken-wings-and-football.html">Spicy Sweet Chicken Wings</a> </span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;"><a href="http://www.sewwhatscookingwithjoan.com/2017/01/teriyaki-wings-healthier.html">Teriyaki Wings</a> </span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;">Of course having a Slider Bar is always a fun idea and your guests will love it! <a href="http://www.sewwhatscookingwithjoan.com/2015/07/party-trend-food-bar-ideas.html">Slider Bar Ideas</a><br /></span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDkxJkej7BKib83AuGY9q7VK9mb7DRejS6XFyslpRU14nFb7Cu4Mqkan1zK-WQOQdoNHqSTnNCU162MP2DVy3KqskSBYptKfYHUBRI4zQOk7d0VJl2OrCv675bJPFrHmNFrogvk_8zFA/w249-h320/2015-07-05+07.13.39.jpg" width="249" /> <br /></span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;">I like to have a few healthy options on the table as well. These Buffalo Cauliflower bites are delicious! <a href="http://www.sewwhatscookingwithjoan.com/2022/02/buffalo-cauliflower.html">Buffalo Cauliflower bites</a></span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: large;"><b><span><span style="font-size: small;"> </span></span></b></span><span style="font-size: large;"><b><span><span style="font-size: small;"><img border="0" data-original-height="4092" data-original-width="3084" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_tPqnkFDSBQUxglcvY4eiIoabmT-0a0iEiswcIr-fqyO64KCZNoFMLTr-67PSqqOrQqj0Y_Qpit60vcBQpyo846I9tF73MHStlmcne2CePXiXquo0PvpqGpGYUqFucB-o1zaKCe5Q0xo18TX5ZN4MunikTN3U4LP9Zb12pUABJQXo8UBPKJTuuqC0=w241-h320" width="241" /></span></span></b></span></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><span style="font-size: small;"><b><span>Buffalo Chicken Dip is a Super Bowl Winning choice for almost everyone! What is better than than cream cheese, hot sauce and chicken?</span></b></span><br /></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><b>I serve my dip with carrots sticks, celery sticks, tortilla chips, Fritos, crusty bread and my favorite popcorn! Yes, just a little popcorn dipped lightly into the spicy sauce will convince you!</b></span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_1-0"><span style="font-family: verdana;"><b> </b></span><span style="font-family: verdana;"><span style="font-size: large;"><b><span>JJ's Buffalo Dip</span></b></span></span></p>
<div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_1-0-1"></div><p><span style="font-family: verdana;">1 cup shredded sharp cheddar cheese</span></p><p><span style="font-family: verdana;">1 cup Pepper Jack Cheese <br /></span></p><p><span style="font-family: verdana;">1 8 ounce package cream cheese</span></p><p><span style="font-family: verdana;">1/2 cup Ranch Dressing, I like the original Hidden Valley Ranch </span></p><p><span style="font-family: verdana;">1/2 cup Franks hot sauce, you can use what you like/have</span></p><p><span style="font-family: verdana;">1 tsp garlic powder, I use one I get in Cle Elum, Wa. It is amazing!<br /></span></p><p><span style="font-family: verdana;">1 tsp ground pepper</span></p><p><span style="font-family: verdana;">4 cups roughly shredded chicken (can be rotisserie chicken)</span></p><p><span style="font-family: verdana;">1/2 cup chopped green onions, separated<br /></span></p><p><span style="font-family: verdana;">1 cup crumbled Blue Cheese, separated<br /></span></p><p><span style="font-family: verdana;">Preheat the oven to 350 F degrees. Stir together cheddar Cheese, Pepper Jack, Cream cheese, Ranch dressing, hot sauce, garlic powder and pepper.</span></p><p><span style="font-family: verdana;">Fold in the chicken and half of the green onion. Reserve remaining for garnishing the top. Pour mixture into a large baking dish, approximately 13X9 Cake pan size or a large oval ( a football shape)</span></p><p><span style="font-family: verdana;">Spread it out and smooth, top with 3/4 cup blue cheese.</span></p><p><span style="font-family: verdana;">Bake for 20-25 minutes, until the center is hot and you see bubbles around the edges. </span></p><p><span style="font-family: verdana;">Top with remaining green onions and Blue Cheese. Enjoy!</span></p><p><b><span style="font-family: verdana;"> Back in the day! Marilyn Monroe and Arthur Miller toasted their honeymoon here at the Jamaica Inn. Ian Flemming sipped martinis at the bar and Katherine Hepburn, Errol Flynn often graced the lounge. We have seen many stars, writers and even a prime minister! <span style="color: red;">Cheers! JJ </span></span></b><br /></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-vzg0cBT8VWrRa3hDN2NpVCNSSENGi2tv30W9Q4W5ZnWj2A_-iWrLyKwrRQ3V3wVYOdOT5Ts6kXhSq-IET_aF5TfDLHznBpzREYniHBx4-ZYFAnTrf-SS5knLXTq1j6EpYoR-yX7YCqLCUHI6gZksX4gCSe0mvK-dSbKEsQwO-LVKEiFOFEvdp7T/s825/Marilyn-Monroe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="825" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-vzg0cBT8VWrRa3hDN2NpVCNSSENGi2tv30W9Q4W5ZnWj2A_-iWrLyKwrRQ3V3wVYOdOT5Ts6kXhSq-IET_aF5TfDLHznBpzREYniHBx4-ZYFAnTrf-SS5knLXTq1j6EpYoR-yX7YCqLCUHI6gZksX4gCSe0mvK-dSbKEsQwO-LVKEiFOFEvdp7T/w640-h484/Marilyn-Monroe.jpg" width="640" /></a></b></div><br /><p><br /></p><p>
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-62132704379563956842023-01-14T15:11:00.003-08:002023-02-28T05:15:11.807-08:00Cherry Banana Egg Bite<p><br />
</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3buyDhpNEaGL3WGAuybkPZVtMHYwebMWHgaEdOOiW97Ecmb8QKkDGUB4g9GyVKNk9N_HASD8Oi_1fejwZ9KTtQ0DeWV-2vlQ1eRQOS4JY562U7G1p1HJ82nqSzRatBfXl6-BU6l4s6HQ93RNlu8qeP14-bRNl2W5Z1oaL_Gwo0vQezOFARQiVgxgD/s2773/IMG_7916.HEIC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1940" data-original-width="2773" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3buyDhpNEaGL3WGAuybkPZVtMHYwebMWHgaEdOOiW97Ecmb8QKkDGUB4g9GyVKNk9N_HASD8Oi_1fejwZ9KTtQ0DeWV-2vlQ1eRQOS4JY562U7G1p1HJ82nqSzRatBfXl6-BU6l4s6HQ93RNlu8qeP14-bRNl2W5Z1oaL_Gwo0vQezOFARQiVgxgD/w640-h448/IMG_7916.HEIC.jpg" width="640" /></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">Today, I revamped a old recipe that was labeled for babies and toddlers. Why, because it is a delicious treat for anyone!</span><br />
</p><p><span style="font-family: verdana;">This recipe is for everyone wanting a healthy treat or sweet breakfast on the go! It is also great for babies and toddlers for breakfast or a snack. And for those following a special diet. On Weight Watchers, this treat is <b>"ZERO"</b> <b>points</b>! Each bite/muffin is 24 calories, 9 calories from Fat, 1 gram of protein, 1 gram of sugar...no added sugar! Another plus is there are only 4 ingredients and you can make in your food processor!!</span></p><p><span style="font-size: large;"><b><span></span></b></span></p><a name='more'></a><span style="font-size: large;"><b><span style="font-family: verdana;"><br /></span></b></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>Cherry-Banana Egg bites</b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"><b>Makes 12 </b></span><br /></span></p><p><span style="font-family: verdana;">1 cup frozen Cherries, I used a mix of sweet and sour</span></p><p><span style="font-family: verdana;">3 large very ripe bananas (the riper the better)<br /></span></p><p><span style="font-family: verdana;">1 1/2 tsp. vanilla extract</span></p><p><span style="font-family: verdana;">4 large eggs<br /></span></p><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">Spread the cherries out on a pad of paper towels to drain and thaw. This can also be done in the microwave in a glass bowl to hurry the process, then spread on a pad of paper towels to thaw. Cut in each cherry in half if desired. <br /></span></p><p><span style="font-family: verdana;">Preheat oven to 375 F degrees</span></p><p><span style="font-family: verdana;">Spray a muffin pan with cooking spray. </span></p><p><span style="font-family: verdana;">Put the bananas into the bowl of your food processor and pulse until mushy. Add the vanilla and pulse a few more times. Add the eggs and pulse until well combined.</span></p><p><span style="font-family: verdana;">Divide the cherries among the 12 cups. Pour the egg mixture into each cup, about 3/4 full.</span></p><p><span style="font-family: verdana;">Bake until the bites are domed and set. About 15-17 minutes.</span></p><p><span style="font-family: verdana;">Run a knife around each bite and remove to a wire rack to cool. I made 4 batches! I put onto a baking sheet and froze individually, then, put them into freezer bags. You can refrigerate for 4 days or freeze for 2 months.<br /></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1hRnMKb9dy3s4K0N5uGXo9BJq_oT_Qt5Ny5CeoniPTJFRJ-iQYDxT74EVCwZG1Bmg82X-GTT4GB36H35ODWdlOazcuAOScQjUSTGJM3g8DHmU2OspY-EF1762YVSE6SfMSXr1amwnpRoWQi9Ayulat0JMC6RWGlseqKDHNrAmJwdHhdqX0pFLkXu/s4092/IMG_7915.HEIC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4092" data-original-width="3084" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1hRnMKb9dy3s4K0N5uGXo9BJq_oT_Qt5Ny5CeoniPTJFRJ-iQYDxT74EVCwZG1Bmg82X-GTT4GB36H35ODWdlOazcuAOScQjUSTGJM3g8DHmU2OspY-EF1762YVSE6SfMSXr1amwnpRoWQi9Ayulat0JMC6RWGlseqKDHNrAmJwdHhdqX0pFLkXu/w482-h640/IMG_7915.HEIC.jpg" width="482" /></a></div> <p></p><p><span style="font-family: verdana;">Yes, it is that time of year! We pack up and go to our cottage on the Carribean Sea. We are looking forward to warm weather, massage on our veranda, dancing under the stars, a romantic Valentines Day and a 65th Anniversary party of our Jamaica Inn. Our cottage for 4 weeks is in the cottage district of the https://jamaicainn.com/. <br /> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkdRmQQ2h2UtNVOPDO9SEh3E4yg4_uh6YwchXFhKZ6gOjNRdVCPu3C7IoU6fRq4uhYZtogkvmbqRyUg-R-8WgUEC8IQkMHHzkXBBemmzI9ctJ6DeqNh6rBlgMs4lijcZij8Y33EoXJkN0ZFWKMIbLRGIB-3-tX-4AtR2UWg2pTtXMzoLP0ceKTE67/s713/jamaica%20boundb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="703" data-original-width="713" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkdRmQQ2h2UtNVOPDO9SEh3E4yg4_uh6YwchXFhKZ6gOjNRdVCPu3C7IoU6fRq4uhYZtogkvmbqRyUg-R-8WgUEC8IQkMHHzkXBBemmzI9ctJ6DeqNh6rBlgMs4lijcZij8Y33EoXJkN0ZFWKMIbLRGIB-3-tX-4AtR2UWg2pTtXMzoLP0ceKTE67/w640-h632/jamaica%20boundb.jpg" width="640" /></a></div><br /><br /><p></p><span class="nutrition-main"></span><p>
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com2tag:blogger.com,1999:blog-2667134225149379175.post-90482702119135112322022-12-20T07:57:00.002-08:002023-03-27T12:36:42.723-07:00Thyme Cheddar Crackers<p><span style="font-family: verdana;"><span style="font-size: small;"><span></span></span></span></p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA25A4Ufrg4uPdGGIo_fpA5NMDYI5EDYadf8OCS0ShtCf6i25_RVfOU8HbivwxzE-53zboWAYkBJsmhg0DrIBXwyxRW639PWVsuqAz1S8x5bDJzNq5sq79-wqcOYnYZQkfel5IuK7TNpQypjwbFGUBK9N1OwvWJNHXvbCQf3mBd1f3XecSJw1vEMxt/s700/Cheddar-Cheese-Cookies-5110-700x1049.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="691" data-original-width="700" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA25A4Ufrg4uPdGGIo_fpA5NMDYI5EDYadf8OCS0ShtCf6i25_RVfOU8HbivwxzE-53zboWAYkBJsmhg0DrIBXwyxRW639PWVsuqAz1S8x5bDJzNq5sq79-wqcOYnYZQkfel5IuK7TNpQypjwbFGUBK9N1OwvWJNHXvbCQf3mBd1f3XecSJw1vEMxt/w640-h632/Cheddar-Cheese-Cookies-5110-700x1049.jpg" width="640" /></a></span></div><p></p><p><span style="font-family: verdana;"><span style="font-size: small;"><br /></span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">I recently hosted a Christmas Open House. I made a lot of appetizers and desserts, had Susie our awesome pizza lady make pizza's in our outdoor pizza oven and I had a local deli make three large platters of nibblies. The Thyme cheddar crackers were a big hit and disappeared within minutes as word spread about how good they are.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"><span></span></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: small;"> </span></span><p></p><p><span style="font-family: verdana;">Thyme Cheddar Crackers are a uniquely delicious savory shortbread cracker that’s amazing as an
appetizer, on your cheese board, or even as an edible gift! The dough
can be made ahead of time and frozen for later. </span></p><p><span style="font-family: verdana;"><span style="font-size: small;"><span style="font-size: large;"><b>Thyme Cheddar Crackers </b></span><br /></span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">6 ounces cheddar cheese shredded</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">4 T unsalted butter softened</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">2 tsp coarsely ground fresh pepper (I use a blend)</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">1 1/2 tsp thyme</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">1/2 tsp. sea salt</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">1 1/4 c. all purpose flour</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Mix together the cheese, butter, pepper, salt and thyme in a bowl using a mixer. The mixture should be creamy and well combined.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Add the flour and mix until the mixture forms clumps.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Remove from bowl and form a ball, making sure there are no dry areas. Form a log about 7 inches long and wrap in plastic wrap. Refrigerate until the dough is cold about 30-40 minutes. You can do this ahead and bake up to 5 days later or freeze for a couple months. </span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"> Pre heat oven to 350 F degrees.<br /></span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Prepare a baking sheet with a silpat or parchment paper. </span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Slice the log into 1/4 inch slices, use your fingers to shape if they lose their shape. space them about 1 inch apart.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMQpH5cu3OVmtI4mdS7pcrp-Il9kM1VhYL5DsRTLm2PXQYKgmzja9xBsfYajw2cNapfiJELkBqJFCb4PNArnfJ2Jh6iB98VTaAelRsCcOCbcCzeF9WXIWRdDbYhzsF4obJoFqDdMdFG6uNFpsYuZvgrZvJce2P0WEnQTDIZZ1uUyuyMfkXD8Dp693/s4032/IMG_7748.HEIC.jpg" 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/AVvXsEgGMQpH5cu3OVmtI4mdS7pcrp-Il9kM1VhYL5DsRTLm2PXQYKgmzja9xBsfYajw2cNapfiJELkBqJFCb4PNArnfJ2Jh6iB98VTaAelRsCcOCbcCzeF9WXIWRdDbYhzsF4obJoFqDdMdFG6uNFpsYuZvgrZvJce2P0WEnQTDIZZ1uUyuyMfkXD8Dp693/w240-h320/IMG_7748.HEIC.jpg" width="240" /></a></span></div><span style="font-size: small;"><br /> </span><p></p><p><span style="font-family: verdana;"><span style="font-size: small;">Bake for 12-14 minutes.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Remove the cookies from the oven allow to cool on wire rack.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Store in a air tight container up to 4 days. You can also freeze them, wrap in plastic wrap then in foil for up to 2 months.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;">Serve at room temperature.</span></span><br /></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB68VFVHNWo0SVgczXHAFfB1QvHimp3TU_3oW5E_5cB-GR64QGkTVJKiQNP9kFyM5C-hFEaOC1hfcCYH2HZoi_OlgBFNXAWxOdnZP50MpiVcwXhvdQJWB6JSINDVutgXi4QA2hBhzvScYXKMt3ZwS4vigSgCHrUJ8qzvqxgCmT9kqXMZBalEQpmrJ/s2524/Shutterstock_213475255%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2524" data-original-width="2524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB68VFVHNWo0SVgczXHAFfB1QvHimp3TU_3oW5E_5cB-GR64QGkTVJKiQNP9kFyM5C-hFEaOC1hfcCYH2HZoi_OlgBFNXAWxOdnZP50MpiVcwXhvdQJWB6JSINDVutgXi4QA2hBhzvScYXKMt3ZwS4vigSgCHrUJ8qzvqxgCmT9kqXMZBalEQpmrJ/w640-h640/Shutterstock_213475255%20copy.jpg" width="640" /></a></div><br /> <p></p><p> </p><br /><p>
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-81427121095546258002022-12-15T08:06:00.001-08:002022-12-20T07:57:32.799-08:00Dark Chocolate Bark with Pistachios<p><br />
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</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Zuua4zXDnF-Vun3wOfRmMrsenCOwH4kxfcR44x0BEW4IwuzDZKByHkHVJcETHIA3WXF8hF8RggZEpptYEJyYNdx2kzNcgo8SkZq46sBs7Sh48Bixze_Rxl45Q4GSj4ErpzcuL0LECZgb-tSlSrERXmR74m3O5q3QXoYUpjJb5YI2S6pC27FZu5KI/s4032/IMG_7726.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Zuua4zXDnF-Vun3wOfRmMrsenCOwH4kxfcR44x0BEW4IwuzDZKByHkHVJcETHIA3WXF8hF8RggZEpptYEJyYNdx2kzNcgo8SkZq46sBs7Sh48Bixze_Rxl45Q4GSj4ErpzcuL0LECZgb-tSlSrERXmR74m3O5q3QXoYUpjJb5YI2S6pC27FZu5KI/w480-h640/IMG_7726.HEIC" width="480" /></a></div><br /><p><span style="font-family: verdana;">My dessert bar is taking shape for my Christmas Open House tonight! I made this delicious bark in a short amount of time. This is super easy! Using the Lindt bars, there is no need to temper the chocolate.</span></p><p><span style="font-family: verdana;"><span></span></span></p><a name='more'></a><span style="font-family: verdana;"> </span><p></p><p><span style="font-family: verdana;">Perfect for a hostess gift or take away at your holiday party!!<br /></span></p><p><br />
</p><p><span style="font-size: large;"><b><span style="font-family: verdana;">Dark Chocolate Bark with Pistachios</span></b></span></p><p><span style="font-family: verdana;">7 ounces dark chocolate- I used Lindt 70% with Sea Salt</span></p><p><span style="font-family: verdana;">1 cup shelled pistachios</span></p><p><span style="font-family: verdana;">Sea Salt if you don't use a salted chocolate</span></p><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">Melt the chocolate using the method of you choice, I used a double boiler.</span></p><p><span style="font-family: verdana;">Prepare a baking sheet with a sheet of parchment or a sil-pat. </span></p><p><span style="font-family: verdana;">Pour the chocolate onto the prepared baking sheet. Sprinkle the pistachio's over the chocolate. I gently pushed them down a bit to cover.</span></p><p><span style="font-family: verdana;">Put into the refrigerator for 30 minutes or until solid.</span></p><p><span style="font-family: verdana;">Peel off the parchment and break up into pieces.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GOgB0-FLvnn-i0wpb7QC3trCo818YESGJoMMo6NxboAStntEFVg9fF6iNMzptPsUflOjTxHfMOifg5DgdcKcsY2ODX4wTaYpu6X46-d29TMhzMwj7BxpEYGNPKYatHujTvamoWqYvunKOM9KM2pWU4OFdKJSCgYYOLlZMKp-gzkqykrbeLbX1uQs/s4032/IMG_7750.HEIC" 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/AVvXsEi_GOgB0-FLvnn-i0wpb7QC3trCo818YESGJoMMo6NxboAStntEFVg9fF6iNMzptPsUflOjTxHfMOifg5DgdcKcsY2ODX4wTaYpu6X46-d29TMhzMwj7BxpEYGNPKYatHujTvamoWqYvunKOM9KM2pWU4OFdKJSCgYYOLlZMKp-gzkqykrbeLbX1uQs/s320/IMG_7750.HEIC" width="240" /></a></div><br /><span style="font-family: verdana;">You can find this in most drug and grocery stores in the US.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLMDNgh1KiGsrWDhld9yoisnOsIS4K8_NJxZ-58oG0K9FEmXFI_Cs_ZB_-cY0KlsWoVVwMNXpQwu0Eh8WAmMUb41wV3U5bbTeePWlkaMF2XqYjEqtaqfofOYwmZCz6mgAtXHhdllQKJTkbH94Im0K0g0VRj678AlcV0yU8BnVdUK40ALs0XJUgUFX/s4162/IMG_7742.HEIC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4162" data-original-width="3154" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLMDNgh1KiGsrWDhld9yoisnOsIS4K8_NJxZ-58oG0K9FEmXFI_Cs_ZB_-cY0KlsWoVVwMNXpQwu0Eh8WAmMUb41wV3U5bbTeePWlkaMF2XqYjEqtaqfofOYwmZCz6mgAtXHhdllQKJTkbH94Im0K0g0VRj678AlcV0yU8BnVdUK40ALs0XJUgUFX/w484-h640/IMG_7742.HEIC.jpg" width="484" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"> </span></p><p><br />
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-61511527397377488802022-11-30T08:49:00.001-08:002022-12-15T08:06:43.767-08:00Chili by JJ<p><br />
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</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpk9hlKFfP4in7DDZ-rkQZz_0SyQMOC2N67FTfTZPoYZWk3LxVExE8HHlSMgdbrUoc6RexI3VqK1eljLz1GlwI81ZA0fQS8M_Sixqgg4VWVmFwCf39hMjYmSwCTNWSQb1ubn1Si8e6ksqf4cniGfYmh-pqF93QZ1E-mDhfUnpoSCHVfgvCX7ebMta/s4032/IMG_7280.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpk9hlKFfP4in7DDZ-rkQZz_0SyQMOC2N67FTfTZPoYZWk3LxVExE8HHlSMgdbrUoc6RexI3VqK1eljLz1GlwI81ZA0fQS8M_Sixqgg4VWVmFwCf39hMjYmSwCTNWSQb1ubn1Si8e6ksqf4cniGfYmh-pqF93QZ1E-mDhfUnpoSCHVfgvCX7ebMta/w480-h640/IMG_7280.heic" width="480" /></a></div><b><span style="font-family: verdana;"><br /></span></b><p><b><span style="font-family: verdana;">The best tasting easiest Chili I have made. This is going to be my 'go-to' chili recipe from now on. Basic chili —
but very good. I prepped in the morning after the "hubster" announced he would like chili for lunch. I used the beans I had in the pantry, so, use what you have! If you want more kick, add a chopped and seeded Serano pepper or some hot sauce. This chili was even better the next day!</span></b></p><p><b><span style="font-family: verdana;"><span></span></span></b></p><a name='more'></a><b><span style="font-family: verdana;"> </span></b><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>Chili by JJ</b></span><br /></span></p><p><span style="font-family: verdana;">2 lb. ground beef (90/10 or 93/7)</span></p><p><span style="font-family: verdana;">1 large onion diced</span></p><p><span style="font-family: verdana;">3 garlic cloves minced</span></p><p><span style="font-family: verdana;">2 tsp. Cumin powder</span></p><p><span style="font-family: verdana;">1 T. chili powder</span></p><p><span style="font-family: verdana;">1 tsp. garlic powder</span></p><p><span style="font-family: verdana;">1 tsp. oregano</span></p><p><span style="font-family: verdana;">1 1/2 tsp salt</span></p><p><span style="font-family: verdana;">1/2 tsp. freshly ground pepper</span></p><p><span style="font-family: verdana;">45 ounces of canned beans, drained and rinsed (I used what I had in the pantry kidney and chili)</span></p><p><span style="font-family: verdana;">30 ounces canned diced tomatoes, with their juice</span></p><p><span style="font-family: verdana;">10 ounce can Rotel or diced chilis and tomatoes (I used original Rotel, but, you could spice it up with "hot")</span></p><p><span style="font-family: verdana;">30 ounces of tomato sauce or puree</span></p><p><span style="font-family: verdana;">2 cans of beef stock</span></p><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">Saute the beef in a large skillet, breaking it up with a spatula over medium high heat. </span></p><p><span style="font-family: verdana;">Add the onion to the skillet and saute until tender (4-5 minutes) Add the minced garlic, Cumin, chili powder, garlic powder, oregano, salt and pepper. Cook for a minute.</span></p><p><span style="font-family: verdana;">Add the remaining ingredients; the beans rinsed and drained, the tomatoes, the Rotel and the beef stock. Stir on high for 4-5 minutes, lower the temperature and simmer for 30 minutes.</span></p><p><span style="font-family: verdana;">Season with salt and pepper to taste. Serve with a crusty bread!</span></p><p><span style="font-family: verdana;">Wee Bear was a happy boy! We finished the last of this delicious chili just before Thanksgiving and our flight to meet family in Cabo San Lucas, Mexico! <br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"><i><b>Spice Level</b></i> This chili is just right for
our liking but you can increase or reduce the spice level to your
liking. For extra heat, add seeded and shopped jalapenos or for extra extra <b>HOT</b> leave the seeds in your jalapenos or add a few
dashes of hot sauce or a sprinkle of chili flakes.</span></span></p><span style="font-family: verdana;"><span style="font-size: small;">
</span></span><p><span style="font-family: verdana;"><span style="font-size: small;"><i><b>Ground Beef</b></i> Any ground meat will work in
this recipe from chicken to turkey. If your meat has a lot of fat, be
sure to drain it before simmering.</span></span></p><span style="font-family: verdana;"><span style="font-size: small;">
</span></span><p><span style="font-family: verdana;"><span style="font-size: small;"><i><b>Beer </b></i>The flavor can be increased with beer. Substitute beer for one can of the broth. Feel free to skip the broth and use beer.</span></span></p><span style="font-family: verdana;"><span style="font-size: small;">
</span></span><p><span style="font-family: verdana;"><span style="font-size: small;"><i><b>Swap the Spices</b></i> Spice up your chili any way you’d like. To make a tex-mex chili, toss in a packet of taco seasoning.</span></span></p><p><span style="font-family: verdana;"></span></p><p><span style="font-size: medium;"><b><span style="font-family: verdana;">We are still enjoying 80 F degrees in Mexico, however, our camera's are showing about a foot of snow on our deck in Coeur d' Alene, Idaho! Brrrrr! <br /></span></b></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;"><b>With all the snow falling this is quick and delicious for lunch or dinner! Easy and will warm those little hands up to go back out and play!</b></span><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EFpcWhP9Ey0REOYRewbDKQ8uuBMhKgdE1jYu5VfI9nlZbbClfBezK46-JtgoRrsEg9OekhHGkbJHUuWZKQrvzQxHs97BWnSS-BFbMLHg2g5EkH5Y34l5DhsWLHHnM7h7aeHLCNsynoZ7mzoLN1TLqrYSAnv40wp51B24tLgro51UDqiwhpSCnGXm/s2524/Shutterstock_213475255.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2524" data-original-width="2524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EFpcWhP9Ey0REOYRewbDKQ8uuBMhKgdE1jYu5VfI9nlZbbClfBezK46-JtgoRrsEg9OekhHGkbJHUuWZKQrvzQxHs97BWnSS-BFbMLHg2g5EkH5Y34l5DhsWLHHnM7h7aeHLCNsynoZ7mzoLN1TLqrYSAnv40wp51B24tLgro51UDqiwhpSCnGXm/w640-h640/Shutterstock_213475255.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p> </p><p> </p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com2tag:blogger.com,1999:blog-2667134225149379175.post-38961084569679834712022-11-29T07:35:00.001-08:002022-12-20T07:58:00.457-08:00Chocolate Chip Biscotti<br />
<span style="font-family: verdana;"><br />
</span><h3 class="post-title entry-title" itemprop="name"><span style="font-family: verdana;"><br /></span></h3><span style="font-family: verdana;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogEdbh7uYiWKfykElTN8-Y2edwGNgcNn0kOtspbCM5MYIcnxGSwqYtgBwGu1lJQzEkUibsrXj-cW8yir9WxezP7xNDMx46Efm3BkFLJNVz32VhbH8SaGQLJ64i5j5LMSNICXPzeApyIZw78Zg01ZBu3k7CFDfYh-TQy3Er6GQsacNGluRg0leSYcP/s4096/Shutterstock_335861486.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogEdbh7uYiWKfykElTN8-Y2edwGNgcNn0kOtspbCM5MYIcnxGSwqYtgBwGu1lJQzEkUibsrXj-cW8yir9WxezP7xNDMx46Efm3BkFLJNVz32VhbH8SaGQLJ64i5j5LMSNICXPzeApyIZw78Zg01ZBu3k7CFDfYh-TQy3Er6GQsacNGluRg0leSYcP/w640-h426/Shutterstock_335861486.jpg" width="640" /></a></div><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><abbr class="date-header" itemprop="datePublished"></abbr></span><span style="font-family: verdana;">I made this as a take away gift at one of my parties. I took the base recipe from "Joy of cooking" and added chocolate chips. I like to dunk it into my tea, but you could dunk into coffee or hot chocolate! </span><br /><span style="font-family: verdana;"></span></div><p style="text-align: left;"><span style="font-family: verdana;"></span></p><div style="text-align: center;"><div style="margin-left: 40px;"><h2><b><span style="color: red;"><span style="font-family: verdana;"><span><a name='more'></a></span> </span></span></b></h2><h2><b><span style="color: red;"><span style="font-family: verdana;"> Chocolate Chip Biscotti</span></span></b></h2></div><div style="margin-left: 40px;"><span style="font-family: verdana;">
recipe adapted from <a href="https://www.joyofbaking.com/biscotti/AlmondBiscotti.html">Joy of Baking</a></span></div></div><p><span style="font-family: verdana;">
<br />
1 teaspoon baking powder<br />
1/8 teaspoon salt<br />
2 cups all purpose flour<br />
3/4 cup granulated white sugar<br />
3 large eggs<br />
1 1/2 teaspoon pure vanilla extract<br />
1/2 cup chocolate chips<br />
<br />
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.<br />
<br />
In a small bowl beat the eggs and vanilla extract together, set aside.<br />
<br /> Using your stand mixer or a hand mixer, combine the flour,
sugar, baking powder and salt. Beat until blended (about 30 seconds).
Gradually add the egg mixture and beat until a dough forms. Turn down to low and add the
chocolate chips about halfway through. Divide dough
in half. On a lightly floured surface roll dough into a log about 10
inches long and 3 inches wide. Transfer log to the prepared baking sheet
and bake for 35-40 minutes, or until firm to the touch. Note - logs
will spread during baking. Remove from oven and let cool on a wire rack
for about 10 minutes.<br />
<br />
Transfer log to a cutting board and using a serrated knife, cut log into
slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet.
Bake 10 minutes, turn slices over, and bake another 10 minutes or until
firm to the touch. Remove from oven and let cool.</span></p><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">The Christmas baking has begun! One twist I made in my edible gifts last year was giving my <a href="http://www.sewwhatscookingwithjoan.com/2020/12/vanilla-ice-cream-with-peppermint-swirl.html">Peppermint Swirl Ice Cream</a>. It is so creamy and delicious. Many rave reviews by my friends who received a small carton!</span></p><p><span style="font-family: verdana;">In 2018, I made a <a href="http://www.sewwhatscookingwithjoan.com/2017/12/instant-pot-cake-with-peppermint-candy.html">Peppermint Swirl Cake</a>, the grandchildren loved it! I wrapped it up for presentation with clear wrap!</span></p><p><span style="font-family: verdana;"> </span><span style="font-family: verdana;"><img border="0" data-original-height="1042" data-original-width="1600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggH9DngD9SjibD4z0bkaYC7xHafFtocRzH0IrzAFEvTWEBE9pKZWHePY_xDnHQZ0DGYuZncfvcoERcyL-hnUGHUbCAY7hV1J38REthE_4ErGT7Tobub05aG_VJRxOvLE1oIE9ZVFUvfSM/s640/cake-12-02+08.27.08.jpg" width="640" /></span></p><p><span style="font-family: verdana;"> One of my Mother's recipes that our entire family enjoyed was her <a href="http://www.sewwhatscookingwithjoan.com/2014/12/raspberry-ribbon-pie.html">Raspberry Ribbon Pie</a>. </span></p><p><span style="font-family: verdana;">I hope this blog spurs some fun in the kitchen and delicious memories for this festive time of year!<br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJsjnS5ZKpEDJ8cgLLGliXO13fbOSAOllwykxhprBfj_4mXSoV6-nEgN8hxilI5OhjEwx1iMfseVQRkWxOMDPDGunyIWA9UhUztQgKLbcVvnBreo3a9AP5_1FLXJqZLfiXcXcW5bl0dXfN2U1fssau1brBIZDDsz7tkvNzniJFwsBILEAC0JOz5LJ/s4096/Shutterstock_1229615686(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2734" data-original-width="4096" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJsjnS5ZKpEDJ8cgLLGliXO13fbOSAOllwykxhprBfj_4mXSoV6-nEgN8hxilI5OhjEwx1iMfseVQRkWxOMDPDGunyIWA9UhUztQgKLbcVvnBreo3a9AP5_1FLXJqZLfiXcXcW5bl0dXfN2U1fssau1brBIZDDsz7tkvNzniJFwsBILEAC0JOz5LJ/w640-h428/Shutterstock_1229615686(1).jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br />
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</span>
<p></p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-83505024792685580962022-11-13T06:18:00.002-08:002022-11-29T08:21:20.463-08:00Pumpkin Muffins<p><span style="font-family: verdana;"> <br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxw1E4hZxQbNxVHU1we4Mq6wm_PUCZQ8V3uqSgU3HzhHZgOv0GLuSYZEH_W2ka-yfzj15XD0nN3NKMCjXX3KNKad65Szw7ZGmnib_q5bqAKdZ3yRTqXBKUrrrUKUFOpaCnaKAjf6qETwxbw_E2QMCGKJfp8gfSuTZhfD1BYGfBJqzJAeKWpsnCBtu/s4096/Shutterstock_219837610.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxw1E4hZxQbNxVHU1we4Mq6wm_PUCZQ8V3uqSgU3HzhHZgOv0GLuSYZEH_W2ka-yfzj15XD0nN3NKMCjXX3KNKad65Szw7ZGmnib_q5bqAKdZ3yRTqXBKUrrrUKUFOpaCnaKAjf6qETwxbw_E2QMCGKJfp8gfSuTZhfD1BYGfBJqzJAeKWpsnCBtu/w640-h426/Shutterstock_219837610.jpg" width="640" /></a></div><br /><p></p><p><span style="font-family: verdana;">I like to make these delicious pumpkin muffins when we are out on a motor coach trip for a quick breakfast on the go. They can be made ahead and frozen, and you can reheat them quickly and easily for those
mornings when you’re ready to get out there and adventure. Or for a quick breakfast on your way out the door to work or school.</span><span style="font-family: verdana;"></span>
</p><p><span></span></p><a name='more'></a><span style="font-family: verdana;"><br /></span>
<p></p><h3><span style="font-family: verdana;">Pumpkin Muffins</span></h3><span style="font-family: verdana;">
</span><p><span style="font-family: verdana;">1 3/4 cup all purpose flour</span></p><p><span style="font-family: verdana;">1 cup granulated sugar</span></p><p><span style="font-family: verdana;">1/2 cup dark brown sugar</span></p><p><span style="font-family: verdana;">1 tsp baking soda</span></p><p><span style="font-family: verdana;">1/4 tsp. nutmeg</span></p><p><span style="font-family: verdana;">1/4 tsp. ground cloves</span></p><p><span style="font-family: verdana;">2 tsp. cinnamon</span></p><p><span style="font-family: verdana;">1/2 tsp. salt</span></p><p><span style="font-family: verdana;">2 eggs</span></p><p><span style="font-family: verdana;">1 - 15 ounce can of pumpkin puree</span></p><p><span style="font-family: verdana;">1/2 c. melted butter</span></p><p><span style="font-family: verdana;">1 tsp. vanilla extract</span></p><p><span style="font-family: verdana;">Preheat oven to 375 F degrees. Spray a muffin pan with cooking spray or use paper cups.<br /></span></p><p><span style="font-family: verdana;">Stir together the dry ingredients, flour, sugar, baking soda, salt, and the spices in a medium bowl and set aside.</span></p><p><span style="font-family: verdana;">In a separate bowl, whisk eggs, pumpkin puree, butter and vanilla. Optionally- you may add chopped pecans.<br /></span></p><p><span style="font-family: verdana;">Evenly distribute batter into the muffin wells. Optionally- you may sprinkle with granulated sugar.<br /></span></p><p><span style="font-family: verdana;">Bake for 20-22 minutes. Serve with or without a pat of butter.<br /></span></p><p><span style="font-family: verdana;">Enjoy!</span></p><p><span style="font-family: verdana;">These can be frozen.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpplwOp7N5qEBo5HYlMH3NQZPU-4qnHknSisZ_JHO_sTUvFXf1Cg2U-3gOFTxOEJV_sW_rtYXXq9T9AGZNz5Y6wzIhoG8VzP4mLBwNdAmijPKInR1lfPnvkNsRWQFvc-WP4lqgq-L1iUju_mGFNCMgJOzOhGe5aQ0NjlhguQopSwlD3XglfN6UINl/s3872/Shutterstock_36954703.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpplwOp7N5qEBo5HYlMH3NQZPU-4qnHknSisZ_JHO_sTUvFXf1Cg2U-3gOFTxOEJV_sW_rtYXXq9T9AGZNz5Y6wzIhoG8VzP4mLBwNdAmijPKInR1lfPnvkNsRWQFvc-WP4lqgq-L1iUju_mGFNCMgJOzOhGe5aQ0NjlhguQopSwlD3XglfN6UINl/w640-h428/Shutterstock_36954703.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><span style="font-family: verdana;"></span><p>
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-40690491082863872752022-11-04T07:22:00.003-07:002022-11-13T09:22:18.944-08:00Mushroom Brie soup<p><br />
<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><b> </b></span></span></span></p><p><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><b> </b></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GC39DQvx4bMTc-hoQy0P5-QvJk2BDJ8nQTFwKmwr-ba4dVxQjRcpy_31NiSbvXQ_wHiv7GpNCbPdNu4PewNxppCVgXFSRMgijzflwHdjJ90k89ICeM7XsEpupEakl-ZwjiHndR18kz6ybBpBT2mfciGRpHcUPdVWrZqzA68KNyrtMXlaNJXDbrAS/s4096/Shutterstock_408377146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GC39DQvx4bMTc-hoQy0P5-QvJk2BDJ8nQTFwKmwr-ba4dVxQjRcpy_31NiSbvXQ_wHiv7GpNCbPdNu4PewNxppCVgXFSRMgijzflwHdjJ90k89ICeM7XsEpupEakl-ZwjiHndR18kz6ybBpBT2mfciGRpHcUPdVWrZqzA68KNyrtMXlaNJXDbrAS/w640-h426/Shutterstock_408377146.jpg" width="640" /></a></b></span></span></div><p></p><div style="text-align: left;"><span style="font-size: medium;"><b><span style="font-family: verdana;">Autumn shows us how beautiful is is to let things go..........</span></b><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span><b><b> Mushroom and Brie Soup is a classic creamy mushroom soup kicked
up a notch with a perfect amount of luxurious Brie cheese. It’s perfect for a cozy
dinner in front of the fireplace or a special first course for holiday meal.</b></b></span></span></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span><b><b><span><a name='more'></a></span> </b></b></span></span></span></span></div><p><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><b>Mushroom Brie Soup</b></span></span></span><br />
<span style="font-family: verdana;"><br />
<span face=""verdana" , sans-serif">1/4 cup plus 2 tablespoons, divided unsalted butter</span><br />
<span face=""verdana" , sans-serif">1/4 c. flour</span><br />
<span face=""verdana" , sans-serif">3 1/2 c. chicken broth</span><br />
<span face=""verdana" , sans-serif">1/2 lb. Shitake mushrooms</span><br />
<span face=""verdana" , sans-serif">1/2 lb button mushrooms</span><br />
<span face=""verdana" , sans-serif">1 yellow onion, diced</span></span></p><p><span style="font-family: verdana;"><span face=""verdana" , sans-serif">1/2 tsp pepper </span><br />
<span face=""verdana" , sans-serif">1 c. heavy cream</span><br />
<span face=""verdana" , sans-serif">8 ounces Brie cheese with rind, cut into pieces</span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Melt the 1/4 cup butter in a small glass bowl or measuring cup. Add the flour and whisk until smooth.</span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">In a sauce pan, add two tablespoons of butter and saute the mushrooms until soft. Remove the mushrooms to a bowl and add the onion to the pan and saute until soft. </span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Add the mushrooms, chicken broth and black pepper; bring to a boil and reduce then to low. Simmer for 10 minutes.</span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Add the flour butter mixture, stirring until soup is thickened. </span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Slowly stir in heavy cream, mixing well.</span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Add the cheese, stirring constantly, (do not let this come to a boil) until melted and creamy. Salt and pepper to taste.<br /></span></span></p><p><span style="font-family: verdana;"><span face=""verdana" , sans-serif">Garnish with a few sauteed mushroom slices and a sprig of parsley. </span><br />
<span face=""verdana" , sans-serif"><br /></span></span></p><div><span style="font-family: verdana;">
<span face=""verdana" , sans-serif">Serve with a crusty piece of bread! Enjoy.....</span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif"> </span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif">*I pureed this soup at the end with my immersion blender or you could also use the food processor. A week later, I made this and did not puree, it was equally as good with the mushroom chunks. <br /></span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif"> </span></span></div><div><span style="font-family: verdana;"><span face=""verdana" , sans-serif"> </span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: verdana;"><b>
</b></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: large;"><b><span face=""verdana" , sans-serif">A fallen leaf is nothing more than a summer’s wave goodbye.</span></b></span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdlcVTOZ3F1aeJSTMMPnfcgbDpPNFBNERuj2tOZlpx9iMflqRInmXmT5N3Tpb3cfTsAAUGThhElVK9DFZX1MoDPpQmOZplBtKHfhQdWZa11djrXWkYj4QxYTw5q_oWzju-RbMbx6C5Y3FWM49n_NsJtxiI1B7vHbp9SrIM0qT2mdbxbXDsSudApPm/s4096/Shutterstock_247519234(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2722" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdlcVTOZ3F1aeJSTMMPnfcgbDpPNFBNERuj2tOZlpx9iMflqRInmXmT5N3Tpb3cfTsAAUGThhElVK9DFZX1MoDPpQmOZplBtKHfhQdWZa11djrXWkYj4QxYTw5q_oWzju-RbMbx6C5Y3FWM49n_NsJtxiI1B7vHbp9SrIM0qT2mdbxbXDsSudApPm/w640-h426/Shutterstock_247519234(1).jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br /></span><p></p><br />joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com1tag:blogger.com,1999:blog-2667134225149379175.post-79279845261272171242022-10-10T07:05:00.004-07:002022-11-04T07:23:00.325-07:00 Pumpkin Pecan Squares<img alt="pecan_streusel_pumpkin_pie_bar_2019.jpg" class="ProductItem-gallery-slides-item-image loaded" data-image-dimensions="2500x1668" data-image-focal-point="0.5,0.5" data-image-resolution="2500w" data-image="https://images.squarespace-cdn.com/content/v1/5dcf312bedd4622bff83b757/1604539032842-XZJMSF66B41UUK9OATB7/pecan_streusel_pumpkin_pie_bar_2019.jpg" data-load="false" data-parent-ratio="1.0" data-src="https://images.squarespace-cdn.com/content/v1/5dcf312bedd4622bff83b757/1604539032842-XZJMSF66B41UUK9OATB7/pecan_streusel_pumpkin_pie_bar_2019.jpg" height="213" src="https://images.squarespace-cdn.com/content/v1/5dcf312bedd4622bff83b757/1604539032842-XZJMSF66B41UUK9OATB7/pecan_streusel_pumpkin_pie_bar_2019.jpg?format=2500w" style="font-size: 0px; height: 567px; left: -141.41px; position: relative; top: 0px; width: 849.82px;" width="320" /><h2 class="wprm-recipe-name wprm-block-text-bold"><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"> Fall is here! October ....well you just have to have a pumpkin something!! These bars are so delectable, well they are to "Die For"!! They will feed a crowd and are easy to make!</span></span></span></h2><h2 class="wprm-recipe-name wprm-block-text-bold"><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"> </span></span></span></h2><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"> <b>Other Fall Desserts-</b></span></span></span></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-family: verdana;"><span style="font-size: medium;"><a href="http://www.sewwhatscookingwithjoan.com/2013/11/pumpkin-creme-brulee.html">Pumpkin Creme Brulee'</a></span></span></b></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-family: verdana;"><span style="font-size: medium;"><a href="http://www.sewwhatscookingwithjoan.com/2013/10/pumpkin-cookies-with-penuche-frosting.html">Pumpkin Penuche Cookies</a> <br /></span></span></b></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"><span><span face=""verdana" , sans-serif"><a href="http://www.sewwhatscookingwithjoan.com/2012/10/glazed-apple-cider-donuts.html" target="_blank">Glazed Apple Cider Donuts</a></span></span></span></span></span></b></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"><span><span face=""verdana" , sans-serif"><span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><a href="http://www.sewwhatscookingwithjoan.com/2012/12/today-its-all-about-cookies-two-family.html" target="_blank">Pecan Pie Bites</a></span></span></span> </span></span></span></span></span></b></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"><span><span face=""verdana" , sans-serif"><a href="http://www.sewwhatscookingwithjoan.com/2012/10/spiders-pumpkins-and-spooky-ghosts.html" target="_blank">Halloween Cookies</a></span></span></span></span></span></b></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"><span><span face=""verdana" , sans-serif"><a href="http://www.sewwhatscookingwithjoan.com/2015/10/quick-halloween-cupcakes.html" target="_blank">Halloween Cupcakes- QUICK!</a> </span></span></span></span></span></b></div><div class="wprm-recipe-name wprm-block-text-bold" style="text-align: left;"><b><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"><span><span face=""verdana" , sans-serif"><span><span face=""verdana" , sans-serif"><a href="http://www.sewwhatscookingwithjoan.com/2013/10/fast-and-easy-cookies-and-treats-for.html" target="_blank">Ghost Cookies</a> Fast and easy</span></span></span></span></span></span></span></b></div><h2 class="wprm-recipe-name wprm-block-text-bold"><span style="font-size: x-large;"><span style="font-family: verdana;"><span style="font-size: medium;"><span><span face=""verdana" , sans-serif"><b><b><span><span face=""verdana" , sans-serif"><b><b><span><a name='more'></a></span> </b></b></span></span></b></b></span></span></span></span></span></h2><h2 class="wprm-recipe-name wprm-block-text-bold"><span style="font-family: verdana;"><span style="font-size: x-large;">Pumpkin Pecan Bars</span></span></h2><h2 class="wprm-recipe-name wprm-block-text-bold"><span style="font-family: verdana;"><span style="font-size: x-large;"><b><span style="font-size: large;">Shortbread Crust</span></b><br /></span></span></h2><p><span style="font-family: verdana;">2 cups all purpose flour</span></p><p><span style="font-family: verdana;">1/3 cup granulated white sugar</span></p><p><span style="font-family: verdana;">1/2 tsp. salt</span></p><p><span style="font-family: verdana;">7 Tablespoons unsalted, cold butter</span></p><p><span style="font-family: verdana;"><b><span style="font-size: large;">Filling</span></b><br /></span></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-26962-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="26962" data-servings="32"><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">1 (15 ounce) can pure pumpkin (not puree)</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">3/4 cup packed light brown sugar</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">1 tsp. ground cinnamon</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">3/4 tsp. ground ginger</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">1/2 tsp. salt</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">1/4 tsp ground cloves</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">1 1/2 sups half and half (milk and cream)</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">4 eggs lightly beaten<br /></span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"><br /></span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"><span style="font-size: medium;"><b>Topping</b></span><br /></span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"><br /></span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">3/4 cup toffee bits</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">3/4 cup chopped pecans</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">Preheat oven to 350 F degrees. Grease a 9X13 inch baking pan, I use spray. </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">Make the shortbread crust in a food processor. Place flour, sugar, salt and butter in the bowl and pulse until it starts to form clumps. Stop! Transfer to the prepared pan and using your finger tips, press the dough evenly into the pan. Bake for 20 minutes until the crust is lightly brown.</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">Increase the oven temperature to 375 F degrees.</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">To make the filling combine the pumpkin, brown sugar, cinnamon, ginger, salt and cloves in a large bowl. Stir in the half and half and the eggs until combined. Spread the batter on top the shortcrust.</span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and quickly spread the toffee and pecans on top. </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">Cool on wire rack, cut into bars and cover. Chill the bars. </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"> </span></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;">Optionally you can drizzle with caramel or chocolate.</span><br /></div><div class="wprm-recipe-ingredient-group"><span style="font-family: verdana;"><br /></span></div></div><span style="font-family: verdana;">
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</span><p><b><span style="font-family: verdana;">Like butterscotch, toffee seems to be caramel’s forgotten cousin. To me, it deserves as much love as caramel.</span></b></p><p><b><span style="font-family: verdana;">* You can buy toffee bits on the baking isle. Under the name Heath, however, in many regions they can be hard to find. And many stores only carry the chocolate toffee bits. </span></b><br /></p><p><b><span style="font-family: verdana;"> Here is a recipe I use for <span style="font-size: large;">Home made Toffee</span>-</span></b></p><p><span style="font-family: verdana;">1 cube (1/2 cup) American unsalted butter (do not use European, it has too much butterfat)</span></p><p><span style="font-family: verdana;">1 cup brown sugar</span></p><p><span style="font-family: verdana;">1 tsp. salt </span></p><p><span style="font-family: verdana;">Line a small rimmed baking sheet with parchment paper or use your silpat.</span></p><p><span style="font-family: verdana;">In a heavy small sauce pan, melt the butter over medium heat. Add sugar and salt, whisk vigorously for one minute until combined. Stirring continuously, cook until the mixture looks thick and is medium brown, your candy thermometer should reach 295-305F degrees....this should take about 10 minutes.</span></p><p><span style="font-family: verdana;"> *If your mixture starts to separate, remove it from burner and whisk until combined. Return to burner and continue cooking. </span></p><p><span style="font-family: verdana;">.Quickly pour the toffee on the prepared baking sheet, and allow it to spread into a even layer. Cool...it will harden, about 20 minutes.</span></p><p><span style="font-family: verdana;">Put the sheet of toffee into a plastic freezer bag and using a rolling pin roll over the bag to break up the toffee. You can also use a wood mallet and cutting board.</span></p><p><span style="font-family: verdana;">Store in a airtight container for a week...if you think it will last that long!!<br /></span></p><span style="color: red;"><span style="font-size: x-large;"><span style="font-family: verdana;"><b>Cheers!</b></span></span></span></div><div class="recipe_intro"><span style="color: red;"><span style="font-size: x-large;"><span style="font-family: verdana;"><b>JJ </b></span></span></span><br /></div><div class="recipe_intro"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-JMCgSG5xZnH0J_r76VxsvqrEA2GWe1UsMzHGFNF5JvjzQkIlJUStKiRxndXs7tJlYfXh9QZPYktl_0CGD7rHyv7EkBFrX5egHnh9fyWIjLtQxZke1xvkoeI1trsxpcX1opnh-SBYkQNtbW8qwhJ0gz35sN17tMUt3ZZz0cpDuRd4lOoD1ek3lmS/s592/10700479_10152pumpkin14_259270221520156316_o.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="592" data-original-width="484" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-JMCgSG5xZnH0J_r76VxsvqrEA2GWe1UsMzHGFNF5JvjzQkIlJUStKiRxndXs7tJlYfXh9QZPYktl_0CGD7rHyv7EkBFrX5egHnh9fyWIjLtQxZke1xvkoeI1trsxpcX1opnh-SBYkQNtbW8qwhJ0gz35sN17tMUt3ZZz0cpDuRd4lOoD1ek3lmS/w524-h640/10700479_10152pumpkin14_259270221520156316_o.jpg" width="524" /></a></span></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: medium;">This is my pumpkin. I love the little guy in the mouth of the demon!<br /></span></span></td></tr></tbody></table><br /><p> <br /></p><br /></div><br /></div>
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<h3 class="wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"><br /></h3>
joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-32625427686633134062022-10-05T05:32:00.002-07:002023-11-22T05:40:16.571-08:00Spiced Pumpkin Roulade with creamy grand marnier filling <br />
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<span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwdFiko_YSiEofM6spRvvwABsPlwJeq1iWac0cxegwLRwK3HyjjqtgTR6v0jcGVAWxtbW5hl2_MQL0TVnagcsIXycFAuZeMxex3XGiymekZdy-q1qdiYRThoBDD5gm8T40GZxl5Eoasg/s1600/roulade-11-20+16.46.54.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1003" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwdFiko_YSiEofM6spRvvwABsPlwJeq1iWac0cxegwLRwK3HyjjqtgTR6v0jcGVAWxtbW5hl2_MQL0TVnagcsIXycFAuZeMxex3XGiymekZdy-q1qdiYRThoBDD5gm8T40GZxl5Eoasg/s640/roulade-11-20+16.46.54.jpg" width="640" /></a></span></div><span style="font-family: verdana;">
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<span style="color: white; font-family: verdana;"><span face="Verdana, sans-serif"><span style="font-size: small;"><span style="font-size: medium;"><span face=""verdana" , sans-serif">An elegant finale to the meal; the cake has a light texture, and the
filling provides <span face=""verdana", sans-serif">a creamy texture </span>with a hint of orange. </span></span></span></span><span face="Verdana, sans-serif"><span style="font-size: small;"><span style="font-size: medium;"><span face=""verdana" , sans-serif">This pumpkin roll cake is great to keep in the freezer for a quick
dessert for family or unexpected guests, to take to a gathering or to
give as a yummy gift. </span></span></span></span></span></div>
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<span style="color: white; font-size: medium;"><span><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span><span face=""verdana" , sans-serif">My spiced pumpkin roulade is as pretty to look at, as it is delicious to eat! It is a perfect dessert for entertaining at Halloween, Thanksgiving or Christmas!</span></span></span></span></span><span><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span><span face=""verdana" , sans-serif"><br /></span></span></span></span></span></span></div><span style="font-family: verdana;">
<b><span style="font-size: small;"><span face=""verdana" , sans-serif"><span><a name='more'></a></span> </span></span></b>
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<span style="background-color: #999999; color: white; font-family: verdana;"><span><span style="font-size: large;"><b><span face=""verdana" , sans-serif">Spiced Pumpkin Roulade <span style="background-color: black;"></span></span></b></span></span></span></div>
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<span style="background-color: #999999; color: white; font-family: verdana;"><span style="font-size: small;"><span><span style="font-size: medium;"><b><span face=""verdana" , sans-serif">with Cream Cheese Filling</span></b></span></span></span></span></div>
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<b><span style="font-size: small;"><span face=""verdana" , sans-serif"> Serves 12</span></span></b><br />
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<b><span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;">Cake ingredients</span></span></span></b><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif">1 c. canned pumpkin</span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">1 c. granulated sugar</span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">2 large eggs</span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">2 egg whites</span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">1 c. plus 2 T all purpose flour </span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">1/4 tsp. salt</span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">1 1/2 tsp. baking soda</span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif">1 1/2 tsp. cinnamon</span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><b>Filling ingredients</b></span></span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">8 ounces cream cheese, room temperature</span></span></span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">2 T butter, room temperature</span></span></span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">1 tsp. orange liqueur (grand marnier) </span></span></span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">*if you don't have grand marnier you can use vanilla</span></span></span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">3/4 c. powder sugar</span></span></span></span><br />
<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">2 T. heavy cream</span></span></span></span><br />
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<span style="font-size: large;"><b><span style="font-size: x-small;"><span face=""verdana" , sans-serif">Method</span></span></b></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;"> Preheat oven to 375 F degrees</span></span></span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">Prepare a 13X20 rimmed baking sheet, spray with non stick spray (or butter) line with parchment paper and spray again.</span></span></span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">Using a electric mixer beat together the sugar, eggs and egg whites for 3 minutes. Add the flour,salt, baking soda and cinnamon and beat well.</span></span></span></span></span><br />
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<span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiApvSpu7YhuBbPZkKdq2BVmZv7dqNKv9I7se4r5tUDGRwW49Ga40QehL_5z90X7wpCXYW0RxFcYW6MEnShFNPpWOUrDOLCt1FnAG2Fm_8O4zieSv2mQwtsGTuXrxmayFANm2LUBPCS-k/s1600/roulad+Image.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiApvSpu7YhuBbPZkKdq2BVmZv7dqNKv9I7se4r5tUDGRwW49Ga40QehL_5z90X7wpCXYW0RxFcYW6MEnShFNPpWOUrDOLCt1FnAG2Fm_8O4zieSv2mQwtsGTuXrxmayFANm2LUBPCS-k/s640/roulad+Image.jpg" width="640" /></a></span></div><p><span style="font-family: verdana;">
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">Pour into the prepared pan (it will be very thin) and bake in oven for 12 minutes or until just done. Remove from oven and invert onto a tee towel immediately. I lay out the towel and flip very quickly onto the towel. Remove the parchment paper. While still warm roll up in the towel. Let it cool completely, with the seam side down.</span></span></span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">While the cake is cooling using your electric mixer, beat together the cream cheese, butter, orange liqueur, powder sugar and heavy cream until light and fluffy.</span></span></span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">Unroll the cake and spread the filling. Roll up the cake, wrap in plastic wrap and refrigerate for 3-4 hours or overnight.</span></span></span></span><br />
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<span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-size: large;"><span style="font-size: small;">When you are ready to serve, unroll from plastic wrap, and cut the ends of the roulade in a diagonal. Place on your serving platter, sift a little powdered sugar over and garnish with a few cranberries or a sprig of mint.</span></span></span></span><br />
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<span style="font-size: medium;"><b><span><span face=""verdana" , sans-serif"><span><span>*On my dessert buffet on the second plate down from top is <a href="http://www.sewwhatscookingwithjoan.com/2017/12/cranberry-orange-shortbread-cookies.html">Cranberry Orange Shortbread cookies</a> </span></span></span></span><br />
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</b></span></span><span style="font-size: medium;"><b><br />
<span style="font-family: verdana;"><span><span face=""verdana" , sans-serif"><span><span>*On the top plate is <a href="http://www.sewwhatscookingwithjoan.com/2014/02/easy-dark-chocolate-creme-brulee.html?showComment=1541425659799#c1967323146801573410">Dark Chocolate Creme Brulee'</a>.</span></span></span></span></span><br />
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<b>We are on a 7 week loop in our motorcoach</b></span></span><b><span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-family: verdana;"><span style="font-size: medium;">, we started in Coeur d' Alene , drove across Montana, North Dakota and Minnesota. Saw the mouth of the Mississippi in Itasca park and then started south to see friends in Minneapolis, taking a ride on our friend Sue's old well restored woody boat on Lake Minnetonka to Wayseta for lunch, so beautiful! We drove to Pawhuska, Oklahoma to see where Ree Drummond (Pioneer Women) films her Food Network shows, visiting the Lodge and Ranch and eating for 3 days at her Mercantile and P-Town......absolutely delicious meals! We continued our loop to Albuquerque for the 50th annual Balloon Fiesta! We stayed 6 nights and watched the ascention right there on the field! Lot's to do there and we loved it! We are now making our way to San Antonio for 9 nights and Austin to visit my niece who is teaching at Texas A&M and going to school. She and her high school sweet heart have built a home near the school. When she finishes she will be a doctor. I am so proud of her and her accomplishments.<br /></span></span></span></span></b></p><p><br /></p><p><b><span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-family: verdana;"><span style="font-size: medium;"><span style="font-size: x-large;"> Cheers! JJ </span></span></span></span></span></b></p><p><b><span style="font-size: small;"><span face=""verdana" , sans-serif"><span style="font-family: verdana;"><span style="font-size: medium;"><span style="font-size: x-large;"> </span></span></span></span></span></b></p><div class="ERSIngredients">
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<b><span style="font-size: small;"><span face=""verdana" , sans-serif"> </span></span></b><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CMGnUuUAKEuFLKG_nqSgDfKFYwhiN2RA99rQR9vWhDh2gJvWRMuIJdgiPn1KToA3bgvpHB3zxZthG4VkzyIfCFnQiyOUliWF8f0bBSDNV0uvG6REefGVdYn6Zr8ixyxArzzSsFTj6uLmpzulMxZwMxWZpwb5sy5zB7F2KPhkIx77aYo3seyGCp4R/s960/use%20as%20sign%20off.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="958" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CMGnUuUAKEuFLKG_nqSgDfKFYwhiN2RA99rQR9vWhDh2gJvWRMuIJdgiPn1KToA3bgvpHB3zxZthG4VkzyIfCFnQiyOUliWF8f0bBSDNV0uvG6REefGVdYn6Zr8ixyxArzzSsFTj6uLmpzulMxZwMxWZpwb5sy5zB7F2KPhkIx77aYo3seyGCp4R/w638-h640/use%20as%20sign%20off.jpg" width="638" /></a></div><br />joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com2tag:blogger.com,1999:blog-2667134225149379175.post-56340677932752759242022-09-26T07:05:00.002-07:002022-10-05T05:33:14.515-07:00Enchilada Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7N9COUlYVKLDW4StO_OXJFtIqGWy63iyccerLSc2cx9EXVveyMz3jF2zpRK56dk9-usjMIBHRWICp0hSrPGAOM82nYLDp92maZ9aGYfzOybD5N3784thwANRa5exoadjNu895HdzoKs2JB6aNv9THbRPZgiOSNL30XcK5RNzAsD5dTJYRHAp4a_I/s4096/Shutterstock_771041941.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7N9COUlYVKLDW4StO_OXJFtIqGWy63iyccerLSc2cx9EXVveyMz3jF2zpRK56dk9-usjMIBHRWICp0hSrPGAOM82nYLDp92maZ9aGYfzOybD5N3784thwANRa5exoadjNu895HdzoKs2JB6aNv9THbRPZgiOSNL30XcK5RNzAsD5dTJYRHAp4a_I/w640-h426/Shutterstock_771041941.jpg" width="640" /></a></div><br /><p><br />
</p><p><span style="font-family: verdana;">This enchilada sauce has a fresh taste and is so easy to make. I think you will love it!</span></p><p><span style="font-family: verdana;"><span></span></span></p><a name='more'></a><span style="font-family: verdana;"> </span><p></p><p><span style="font-family: verdana;">When I was making my <a href="http://www.sewwhatscookingwithjoan.com/2022/09/short-rib-enchilada.html">Short Rib Enchiladas</a>, it occurred to me that I could make the sauce......and most likely make it taste better than the canned sauce you buy at the supermarket. There are many different types of enchilada sauce, but, most common is this tomato based sauce. The ingredients are pretty simple and it is quick to make.<br /></span></p><p><br />
</p><p><span style="font-size: large;"><span style="font-family: verdana;"><b>Enchilada Sauce</b></span></span></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-65707-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="65707" data-servings="4"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"> 3 T oil - grape seed, olive oil or canola</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">3 T flour</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">2 T chili powder</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">1/2 tsp garlic powder</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">1/2 tsp. Kosher salt</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">1/2 tsp. Cumin</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">1/2 tsp. oregano</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">1 -8 ounce can tomato sauce</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">1 1/2 cup chicken broth <br /></h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Over a medium set burner heat the oil in a saucepan. Add flour and using a flat whisk or fork whisk until thick. Add the spices, continuing to whisk for about a minute. Making sure the flour is cooked. Add the tomato sauce slowly, whisking and then add the broth. Whisk until smooth and thickened.</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"> </h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"> <span>An enchilada is a corn tortilla rolled around a filling and
covered with a savory sauce. Originally from Mexican cuisine, enchiladas
can be filled with various ingredients, including meats, cheese, beans,
potatoes, vegetables, or combinations.</span></h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Here's some links to some delicious chicken enchiladas-</h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"><a href="http://www.sewwhatscookingwithjoan.com/2013/05/tinks-chicken-enchiladas.html">Tink's Chicken Enchiladas</a></h3><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none"><a href="http://www.sewwhatscookingwithjoan.com/2019/11/creamy-chicken-enchiladas.html">Creamy Chicken Enchiladas</a> <br /></h3></div><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-65707-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="65707" data-servings="4"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBNHlzQ1lIE6LC6qr_VtDRwhbEjoWb9ZsyoB_Foy5TSJgLbnacbX3JZlSTx2Vj4MRnNlVeHCCFEIc_ZXxR36BaQo5nWuUAEeZ1gC7nMf0-SaDl2gYKOD5YBTAejKYyL3ynkeGnoV3bA8NGmWMDVEX9ttUPswZlAlHQ83D4TXZPJq5-4fX7Wr1sT6R/s4096/Shutterstock_1175124814.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2730" data-original-width="4096" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBNHlzQ1lIE6LC6qr_VtDRwhbEjoWb9ZsyoB_Foy5TSJgLbnacbX3JZlSTx2Vj4MRnNlVeHCCFEIc_ZXxR36BaQo5nWuUAEeZ1gC7nMf0-SaDl2gYKOD5YBTAejKYyL3ynkeGnoV3bA8NGmWMDVEX9ttUPswZlAlHQ83D4TXZPJq5-4fX7Wr1sT6R/w640-h426/Shutterstock_1175124814.jpg" width="640" /></a></div><br /><p>
</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com2tag:blogger.com,1999:blog-2667134225149379175.post-9473820503054338422022-09-18T14:47:00.003-07:002022-10-07T08:29:10.686-07:00Short Rib Enchiladas<p><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPbW3F8Q5rk0-9oq64-u7N6XipKsa4QjaI6O3El0kf_2aTTmbDIXkamZBCfGQNXD8UDk_G-Pr1AX13C3bGkoZvWVOTDHpBjbvvXLTCxKLfdF2LsEKoQ9-legZ89fNNKU5BJ_qRTPMzGTFRpJAn8-ZxYEaBjXPz8r4o7QOVuzTlGcgmZisC94EIFK2/s5169/shutterstock_1293614410(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3607" data-original-width="5169" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPbW3F8Q5rk0-9oq64-u7N6XipKsa4QjaI6O3El0kf_2aTTmbDIXkamZBCfGQNXD8UDk_G-Pr1AX13C3bGkoZvWVOTDHpBjbvvXLTCxKLfdF2LsEKoQ9-legZ89fNNKU5BJ_qRTPMzGTFRpJAn8-ZxYEaBjXPz8r4o7QOVuzTlGcgmZisC94EIFK2/w640-h446/shutterstock_1293614410(1).jpg" width="640" /></a></div><br /><p><span style="font-family: verdana;"><span style="font-size: small;">I have been on a short rib terror lately! I have made short rib quesadilla's, short rib cottage pie and short rib ravioli's!! Here's what I do- I cook up about 5-8 pounds of short ribs, then I remove the meat from the bone and freeze portions into freezer bags. The time put into cooking the ribs becomes even more worth it when you can easily make several dinners....not to mention....they are so good!!</span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"><span></span></span></span></p><a name='more'></a><span style="font-family: verdana;"><span style="font-size: small;"> </span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: small;"> We are on a 7 week long motor home trip and I have the short rib cottage pies in the freezer and packets of short rib for quesadilla's for lunch on the road! The hubster is loving it! </span></span></p><p><span style="font-family: verdana;"><span style="font-size: small;"> </span></span><br />
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</span></span><h2 class="field--label"><span style="font-family: verdana;"><span style="font-size: large;">Short Rib Enchiladas</span></span></h2><div class="field--label" style="text-align: left;"><span style="font-family: verdana;"><span style="font-size: small;">2 1/2 lbs. bone in beef short ribs cooked using this recipe</span><br /></span></div><span style="font-family: verdana;"><span style="font-size: small;">
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</span></span><span style="font-family: verdana;"><a href="http://www.sewwhatscookingwithjoan.com/2012/12/braised-short-ribscant-stop-thinking.html">short rib</a> recipe</span></div><div class="field--item"><span style="font-family: verdana;">1 large yellow onion, finely chopped </span></div><div class="field--item"><span style="font-family: verdana;">1 can (28 ounce) re enchilada sauce</span></div><div class="field--item"><span style="font-family: verdana;">oil for cooking tortillas <br /></span></div><div class="field--item"><span style="font-family: verdana;">18 corn or flour tortilla's</span></div><div class="field--item"><span style="font-family: verdana;">6 cups shredded cheddar and Monterey Jack Cheese or a Mexican blend </span></div><div class="field--item"><span style="font-family: verdana;"> </span></div><div class="field--item"><span style="font-family: verdana;"> </span><span style="font-family: verdana;"><span style="font-size: small;">Crema or sour cream, </span></span><span style="font-family: verdana;"><span style="font-size: small;">Fresh cilantro leaves and a </span></span><span style="font-family: verdana;"></span><span style="font-family: verdana;"><span style="font-size: small;">jalapena' pepper, for serving and garnish.</span></span></div><div class="field--item"><span style="font-family: verdana;"><span style="font-size: small;"> </span></span></div><div class="field--item"><span style="font-family: verdana;"><span style="font-size: small;"> </span></span><div>
<span style="font-family: verdana;"><span style="font-size: small;">Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
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Remove the cooked short ribs from their pot and transfer
them to a large plate. When cool enough to handle, remove and discard
the bones, visible fat, and connective tissue. Shred the meat using your
fingers or two forks and set aside.
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Strain the sauce from the slow cooker through a fine-mesh
strainer into a medium bowl. Skim as much fat as possible from the liquid in the bowl.
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In a separate medium bowl, stir together the enchilada sauce and ½ cup of the cooking liquid.
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Heat the remaining oil in a large pan over medium-high heat.
When the oil shimmers, add a tortilla and fry for 10-20 seconds on each
side until just lightly browned. Transfer to a paper towel-lined plate
and repeat with the remaining tortillas, layering paper towels in
between. </span></span></div><div><span style="font-family: verdana;"><span style="font-size: small;"> </span></span></div><div><span style="font-family: verdana;"><span style="font-size: small;"></span></span><div>
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</span></span><div><span style="font-family: verdana;"><span style="font-size: small;"> To assemble the enchiladas, ladle about 1 ½ cups of the
enchilada sauce over the bottom of the prepared baking dish. </span></span></div><div><span style="font-family: verdana;"><span style="font-size: small;"> </span></span></div><div><span style="font-family: verdana;"><span style="font-size: small;">Fill each tortilla with some short rib, onion and cheese and the sauce mixture. Place into prepared baking dish. Pour more sauce over the top and sprinkle a good amount of cheese over the top<br /></span></span></div><span style="font-family: verdana;"><span style="font-size: small;">
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Cover with foil and bake for 20 to 25 minutes, until the cheese
is bubbling. Remove the foil and bake for another 5 to 10 minutes,
until the top is golden. Let cool for 5 to 10 minutes.
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Serve with a dollop of crema/sour cream, and a sprinkle of cilantro leaves and jalapena slices if desired. </span></span></div><div><span style="font-family: verdana;"><span style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small; margin-left: 1em; margin-right: 1em;"> </span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w2bNGdGvDVx-u8SyIHtoF21cQYN6YuPFs-Q7TEjyr_FA_XxDGX7JOxZxm2Jn-lOxqUBEYIC4x9pwIrRedrrPraaqnerZS_K3gSk5Ll40DUCPqXJD_7g42XyV8JbU2W93O9ijwOqBURT2J-4o0dNUEu5aD1FsRQywmFE8qsMji3FawCxGXg1x-b8p/s3138/IMG_7338.jpg"><img border="0" data-original-height="3138" data-original-width="2366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w2bNGdGvDVx-u8SyIHtoF21cQYN6YuPFs-Q7TEjyr_FA_XxDGX7JOxZxm2Jn-lOxqUBEYIC4x9pwIrRedrrPraaqnerZS_K3gSk5Ll40DUCPqXJD_7g42XyV8JbU2W93O9ijwOqBURT2J-4o0dNUEu5aD1FsRQywmFE8qsMji3FawCxGXg1x-b8p/w482-h640/IMG_7338.jpg" width="482" /></a></div><br /></div><div><span style="font-family: verdana;"></span></div></div><span style="font-family: verdana;"><span style="font-size: small;"> </span></span>
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</p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com0tag:blogger.com,1999:blog-2667134225149379175.post-69934069237669109832022-09-15T06:11:00.001-07:002022-09-24T06:35:33.632-07:00Ketchup Homemade<p><br />
</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYtdq2vG-Ua-ayyWq51h79jRTqTTzO2wKZ67aEcdRYsKF9MZ0O77gdil7Frnn3V7BAMq1fsvzC-nUj31Ky7KKeFb9B0aQ032w-rucNdLR1NcJIMkjsYjFdSTkvtl1cdA0iAHepPQDBbD1PKrFg-LAO1vdRnsMARfyeugaFHVoJe699Z01hRPoHPD1/s4032/IMG_6303.heic" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><i></i></a></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO39v5surOWNL5IlEmqJGRF8FWWno4pCNB2qipYbnhI9j7MLlEFkPnyrDXWDVZQWzwgbmpQ8dlNXsqYoPXbkJL7LB2iUjlkK33OsMY-a2G3rbxqbK2LgfPtkAU2r8RJXFLUPdwxovgR-EcFux4WLIobKyGtiAPOKEKVwj54r5Un8aypZOTT7yvRN6j/s4032/IMG_6303.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO39v5surOWNL5IlEmqJGRF8FWWno4pCNB2qipYbnhI9j7MLlEFkPnyrDXWDVZQWzwgbmpQ8dlNXsqYoPXbkJL7LB2iUjlkK33OsMY-a2G3rbxqbK2LgfPtkAU2r8RJXFLUPdwxovgR-EcFux4WLIobKyGtiAPOKEKVwj54r5Un8aypZOTT7yvRN6j/w640-h480/IMG_6303.heic" width="640" /></a></i></div><i><br /><b></b></i><span style="font-family: verdana;">Is your tomato bush over grown with tomato's? Mine is! I planted 4 small bushes and now they are taking over my small garden! Between the zucchini and the tomato's, my pumpkins, cucumbers and peppers don't have breathing room! So, I thought about it and decided to make a healthy ketchup. My grandchildren love ketchup so much, it's almost like they have a french fry with their ketchup! So, knowing they were coming to Grandma's, I made a healthy ketchup....not only a fresh, clean flavor by no preservatives and less sugar.</span><p></p><p><span></span></p><a name='more'></a><span style="font-family: verdana;"><br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_7Vos3eCo72o9_qD_VWbvsAAPU5crGv_FIiqVB5vOGl8y2ieu0QfNYBgsLqw48lDwrqv0bGrGfjakfeWqFLAn2pExNj5mmbEL3Qww9At_VHiPw2FAQSDvHG7faKfA4IG9_cZYd5lfLRgovbjS4FS9B1zUe6tfym6phsuRnvKLBOh2pjVnXUPqcPH/s4032/IMG_6292.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_7Vos3eCo72o9_qD_VWbvsAAPU5crGv_FIiqVB5vOGl8y2ieu0QfNYBgsLqw48lDwrqv0bGrGfjakfeWqFLAn2pExNj5mmbEL3Qww9At_VHiPw2FAQSDvHG7faKfA4IG9_cZYd5lfLRgovbjS4FS9B1zUe6tfym6phsuRnvKLBOh2pjVnXUPqcPH/w480-h640/IMG_6292.HEIC" width="480" /></a></div><b><span style="font-size: large;"><br /></span></b><span style="font-family: verdana;"><b><span style="font-size: large;">Simple Homemade Ketchup</span></b></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">6 cups tomatoes, I used various types of organic tomatoes </span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1/3 cup apple cider vinegar</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1/4 cup light brown sugar</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1 garlic bud chopped</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1 tsp. onion powder</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1/8th tsp. cinnamon</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1 tsp. celery seeds</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1 tsp. Kosher salt</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">1/8 tsp cayenne</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfA11PdwnFSZS501qHWdXAAIecTRoBgtvdqAkqAbO0KAR2eoId-JrD5y07mqV3NCMOClBlX3ik-RzDYNiJkcOS3gZ7E4-3FQDF5tl9x8gRek4D0rFYulFCfA6DES5h_vSFJIPSz1fEWxRDQ6PmCZlkmNRX8VIhZRjOOhwBL6vwe474rBSMsFNKdEjq/s4032/IMG_6295.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfA11PdwnFSZS501qHWdXAAIecTRoBgtvdqAkqAbO0KAR2eoId-JrD5y07mqV3NCMOClBlX3ik-RzDYNiJkcOS3gZ7E4-3FQDF5tl9x8gRek4D0rFYulFCfA6DES5h_vSFJIPSz1fEWxRDQ6PmCZlkmNRX8VIhZRjOOhwBL6vwe474rBSMsFNKdEjq/w640-h480/IMG_6295.HEIC" width="640" /></a></span></span></span></div><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"><br /> </span></span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">Remove the stems and wash the tomatoes.</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zRCc0ylizdys9GjesfXWPTMe85F6RBkYf3ziZIQE9tVaXvoDxgXAuRCl-uFR7sKN5T0C4IlPW5D8iBJY95V8Mj_5B1GJNGY4sUMK3Ce98WxyvAV2UdAjGCjBvfoGO65wUvtM5LDrsMTsVFWCBWFnNDOiT3MwHHWx-1oH3bbY18OAQXvrVf9hanJw/s4032/IMG_6293.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zRCc0ylizdys9GjesfXWPTMe85F6RBkYf3ziZIQE9tVaXvoDxgXAuRCl-uFR7sKN5T0C4IlPW5D8iBJY95V8Mj_5B1GJNGY4sUMK3Ce98WxyvAV2UdAjGCjBvfoGO65wUvtM5LDrsMTsVFWCBWFnNDOiT3MwHHWx-1oH3bbY18OAQXvrVf9hanJw/w480-h640/IMG_6293.HEIC" width="480" /></a></span></span></span></div><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"><br /> Put half at a time into a food processor and puree.</span></span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVW0zEYeIwrh9Y2QqQBkGIKBJHSkVmAbwzvyyl7jvmQ39WByMGZW7_c6XwEimJ9ph25ZwZbRiHJ_lz6lcfvL6h-WDMx04yTQ_4_p3Lq09AdPqUvVWohBTUmpexxynP40juOwm2OTPWquIINj9lktqqLYkbDtMPGLpLnpLGZ7wGRRLgQQHFUevllZL/s4032/IMG_6294.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVW0zEYeIwrh9Y2QqQBkGIKBJHSkVmAbwzvyyl7jvmQ39WByMGZW7_c6XwEimJ9ph25ZwZbRiHJ_lz6lcfvL6h-WDMx04yTQ_4_p3Lq09AdPqUvVWohBTUmpexxynP40juOwm2OTPWquIINj9lktqqLYkbDtMPGLpLnpLGZ7wGRRLgQQHFUevllZL/w480-h640/IMG_6294.HEIC" width="480" /></a></span></span></div><span style="font-family: verdana;"><span style="font-size: large;"><br /><span style="font-size: small;">Place the puree into a sieve over a large bowl and remove the seeds and pulp. You will yield about 4 cups of juice.</span></span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">Put the juice into a sauce pan oveer medium heat and bring to a boil....reduce the juice for about 40-50 minutes until it is thicker. Watch it and stir now and then..it will burn quickly.</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">Add the spices and vinegar and stir. This is where the magic happens, all that deliciousness, the fresh flavor with real spices and no preservatives. </span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">Keep heating for about 10 minutes or until you achieve the consistency you would like.</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">Let it cool down before pouring it into airtight bottles. </span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">This will freeze or keep in the refrigerator for a month.</span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;">My grandchildren and my son Dustin loved my fresh homemade ketchup and I wore a smile, knowing it was healthy and they were happy! <br /></span></span></span></p><p><span style="font-family: verdana;"><span style="font-size: large;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr8T-4qXIGIJiQ94Y5NS3e5PBu_Au1BBDdg1dsg4or5F_noai81A-QyVEA5FqySwclEDnO9YtUMwA0Fi-vnsgGNZXbh57C2AGqxgF-eFbMS3xXLhNaG_TVX2-_NrYRg5By6aZBrzAvq4heJw_OTWedqPi_JESTCwJYljf8_mktQJJw9j9BPtFspNU/s3386/StockSnap_YT8WYBZTHL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2280" data-original-width="3386" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr8T-4qXIGIJiQ94Y5NS3e5PBu_Au1BBDdg1dsg4or5F_noai81A-QyVEA5FqySwclEDnO9YtUMwA0Fi-vnsgGNZXbh57C2AGqxgF-eFbMS3xXLhNaG_TVX2-_NrYRg5By6aZBrzAvq4heJw_OTWedqPi_JESTCwJYljf8_mktQJJw9j9BPtFspNU/w640-h430/StockSnap_YT8WYBZTHL.jpg" width="640" /></a></span></span></div><span style="font-family: verdana;"><span style="font-size: large;"><br /><span style="font-size: small;"><br /></span></span></span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><span style="font-size: small;"> </span></span><b><span style="font-size: large;"> </span></b><br /></span></p>joanmessengerhttp://www.blogger.com/profile/08167646063405112970noreply@blogger.com1