tag:blogger.com,1999:blog-25766960248155443022024-02-07T00:24:17.418-08:00Bobbi Renee and Rachael RayThis blog comes from my love for cooking and all things Rachael Ray. The inspiration came from Julie and Julia obviously. I will be using Rachael's cookbook "365 No Repeats" and posting as I try each recipe. It will be informative and lots of fun!Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2576696024815544302.post-90881980044327220512011-08-10T13:45:00.000-07:002011-08-10T13:45:34.723-07:00Bobbi Renee and Rachael Ray Is MovingHi to all of my foodie friends! I am sure that you have noticed that I haven't been posting as much as I had been. Well, there are two reasons for that. #1 is that I am a bit nervous about copyright laws and don't want my favorite Food Network Star ticked off at me for using her name without permission, #2 I have been working more and more on my own recipes and so my time is spent working on <a href="http://bobbiskozykitchen.blogspot.com/">Bobbi's Kozy Kitchen</a>.<br />
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I have Rachael Ray Wednesday now so I still get to cook Rachael's recipe, which you know I love to do. Plus Food Star Fridays when I cook recipes from the stars YOU chose and post them for you to see my version. I am also starting to have some guest bloggers to give you a look at the way other people do it.<br />
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The recipe I posted today for Rachael Ray Wednesday is her recipe for <a href="http://bobbiskozykitchen.blogspot.com/2011/08/rachael-ray-wednesday-salisbury-steaks.html">Salisbury Steaks with French Onion Gravy and also Mashed Potatoes with Gruyere and Dijon</a>. So I hope you take a minute to stop on by and leave me a comment or give me a follow!<br />
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Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-70783615055969387522011-08-04T13:22:00.000-07:002011-08-04T13:22:08.658-07:00Chinese Spaghetti and MeatballsOkay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn't sharing my curiosity though. Their faces said it all...."ummmm you are making what?"...."What is in that?"......"Oh, OK" I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!<br />
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I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs....well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.<br />
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When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren't good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his friends house to share with her for dinner and I just got a comment from her on my <a href="http://www.facebook.com/pages/Bobbis-Kozy-Kitchen/113318298748917">Facebook page</a> saying that she loved them. She also complimented my <a href="http://bobbiskozykitchen.blogspot.com/2011/08/turkey-sausage-and-orzo-stuffed-peppers.html">Turkey Sausage and Orzo Stuffed Peppers</a> recipe that you can find at <a href="http://bobbiskozykitchen.blogspot.com/">Bobbi's Kozy Kitchen</a>.<br />
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I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6ZtWeR-k7dCGHXoaSq7YbzLaXJO5wNT7MbDHcP9A9CAIrJ9ssL7tc25dIklxauRyiYHCPtXEyPc-I9dD2iCauLfpDhb3rF_ye1GlzYqHFwPCMBDiVuIfNOjj4241VhuL-QHjQGWC4A0/s1600/chinese+spaghetti+and+meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6ZtWeR-k7dCGHXoaSq7YbzLaXJO5wNT7MbDHcP9A9CAIrJ9ssL7tc25dIklxauRyiYHCPtXEyPc-I9dD2iCauLfpDhb3rF_ye1GlzYqHFwPCMBDiVuIfNOjj4241VhuL-QHjQGWC4A0/s320/chinese+spaghetti+and+meatballs.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Chinese Spaghetti and Meatballs</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">1 pound whole wheat spaghetti</div><div class="separator" style="clear: both; text-align: left;">1 pound ground pork or chicken (I used chicken)</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">2 cups puffed rice cereal</div><div class="separator" style="clear: both; text-align: left;">Black Pepper</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon Chinese five-spice powder, 1/3 palm full</div><div class="separator" style="clear: both; text-align: left;">8 scallions, 2 finely chopped, 6 cut into 2-inch lengths</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons plus 1/3 cup <a href="http://www.epicurious.com/tools/fooddictionary/search?query=tamari&submit.x=21&submit.y=10&submit=submit">tamari</a> dark soy, divided</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons vegetable oil, divided</div><div class="separator" style="clear: both; text-align: left;">2 cups snow peas, thinly sliced on an angle</div><div class="separator" style="clear: both; text-align: left;">1 red bell pepper, very thinly sliced</div><div class="separator" style="clear: both; text-align: left;">2 inches ginger root, grated</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic, grated</div><div class="separator" style="clear: both; text-align: left;">1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon toasted sesame oil, available on Asian foods isle of market</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons toasted sesame seeds, available on Asian foods isle of market</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375 degrees F</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place pork (or chicken) in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add salt, pepper, five-spice powder, 2 chopped scallions and two tablespoons soy sauce. Mix the meatballs thoroughly. Form 1 1/2 in balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When meatballs are close to done and the pasta is in, heat a large skillet (or wok) over high heat with enough vegetable oil to coat the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining scallions, ginegr and garlic, stir fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up the sauce, about 1 minute. Garnish with the sesame seeds and top with lots of meatballs.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com3tag:blogger.com,1999:blog-2576696024815544302.post-45783478559320802112011-08-02T13:27:00.000-07:002011-08-02T13:51:05.607-07:00Turkey Saltimbocca Roll-Ups, Mushroom and White Bean Ragout, and Spinach with Pancetta and OnionsWOW!! That is a mouthful! When I first read recipe #18 I had to check the front of the book to make sure that I was reading the right one. This just seemed like a very difficult, loooooooooong recipe. Don't get me wrong, it sounded awesome, but it just looked very difficult. True it does seem to be the most complex Rachael recipe I have done of so far. But the work sure pays off in the end. Plus I have the world's greatest sous chef/boyfriend (thank Goodness!!).<br />
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Like I said, this is a long recipe, so don't let the length of it, or amount of pans you will have going at once, scare you off. I was really quite proud of myself once I got it going. My nerves gave way and then I was just downright excited to get it done and in my belly!<br />
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Kevin and I prepped everything before hand, so I really didn't cook the "Rachael way" for this one. I just figured if all of the prep work was done BEFORE I started cooking I would be less stressed out about getting everything in the right pan at the right time.<br />
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Again a recipe that called for turkey cutlets, and again not a turkey cutlet to be found in the whole town. Luckily for me the store had some HUGE chicken breasts on sale. I needed 12 cutlets, so I grabbed 3 of the gigantic breasts and tracked down my friendly butcher to get them sliced into 4 cutlets each.<br />
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Once I got them home it was really easy to pound them out for the roll-ups. I will admit that I doubled up on the prosciutto for each roll-ups. I just like that saltiness it adds and since there is no cheese I figured a little more wouldn't hurt. I have a huge sage plant in my backyard, so I was able to get some nice large sage leaves to put into the roll-ups. I really wanted to make sure there was a bit of sage in each bite and sometimes the sage leaves in the store bought packages can be a bit wimpy.<br />
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After we got all of the roll-ups completed and seasoned we set them aside so we could get everything else prepped. That really didn't take very long, not as long as I thought it would after looking at the recipe, so we were in business and ready to rock and roll. We followed the timing on the recipe pretty close so everything came out yummy and warm ready to be eaten at the same time, which was my big fear. The only thing I did different was to leave the ragout over low heat while I finished the roll-ups and cooked the spinach.<br />
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Everyone LOVED this one. It was not only tasty but the roll-ups were really pretty. The cutlets were juicy and the gravy was soooo tummy. I am surprised however that anyone else got any of the mushroom and white bean ragout because I was nibbling away at it while it cooked. One of the perks about being the chef!<br />
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So with all of the votes in I really think this is one you should give a try. It is a nice meal to make when you have a couple friends over. One that will make them think you are so fancy and slaved away cooking, but it is our secret that you didn't.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHw68lLHE1GwVNYOZA9DeSkJ3B6EnG_NC2hw78YgqN-a5_ysZ-P41rLwjkq8dcW-mHKnbcCdRY9orITIC2x9E6MPJjaLns7NDMbvQqohsw635NmN7G8SpRQlPVkSJe7DC35hIDcq-JHuQ/s1600/recipe18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHw68lLHE1GwVNYOZA9DeSkJ3B6EnG_NC2hw78YgqN-a5_ysZ-P41rLwjkq8dcW-mHKnbcCdRY9orITIC2x9E6MPJjaLns7NDMbvQqohsw635NmN7G8SpRQlPVkSJe7DC35hIDcq-JHuQ/s320/recipe18.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dPIizOiGkVod56arNxsSqUvqtmcph87dt8e4mYB6qcoRSybElL67hXhyphenhyphenwr56n8XZJ5wHsqaQbHP5sLKWJi7VOz5aWDD0QfAkqglARkYl4QNgeegrdfSY1ZqVLTONvpHbrHDrt6-e-0M/s1600/recipe18a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dPIizOiGkVod56arNxsSqUvqtmcph87dt8e4mYB6qcoRSybElL67hXhyphenhyphenwr56n8XZJ5wHsqaQbHP5sLKWJi7VOz5aWDD0QfAkqglARkYl4QNgeegrdfSY1ZqVLTONvpHbrHDrt6-e-0M/s320/recipe18a.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">see how pretty they look</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_catf6cmfbqqMSLjuf8H6kPvaAyswg3TfgPu27_ShDHRaTNwMuk1dEfJ_f8nZbaMPtvCC8oShXskiEkDpb6ibAmQTPCzfgpyN0fMslzLWU1wMyo_t8oh6JBomrDl4e1_Zh1bpouDcItw/s1600/whitewinevinegar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_catf6cmfbqqMSLjuf8H6kPvaAyswg3TfgPu27_ShDHRaTNwMuk1dEfJ_f8nZbaMPtvCC8oShXskiEkDpb6ibAmQTPCzfgpyN0fMslzLWU1wMyo_t8oh6JBomrDl4e1_Zh1bpouDcItw/s320/whitewinevinegar.JPG" width="101" /></a></div><div class="separator" style="clear: both; text-align: center;">my fave white wine vinegar</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;">Turkey (Chicken) Saltimbocca Roll-Ups, Mushroom and White Bean Ragout, and Spinach with Pancetta and Onions.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">12 turkey (chicken) cutlets</div><div class="separator" style="clear: both; text-align: left;">6 slices of prosciutto de Parma, cut in half</div><div class="separator" style="clear: both; text-align: left;">12 whole fresh sage leaves plus 2 tablespoons chopped sage</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons EVOO plus more for drizzling</div><div class="separator" style="clear: both; text-align: left;">salt and fresh ground black pepper</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons poultry seasoning</div><div class="separator" style="clear: both; text-align: left;">4 garlic cloves, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon crushed red pepper flakes</div><div class="separator" style="clear: both; text-align: left;">1 pound cremini mushrooms, sliced</div><div class="separator" style="clear: both; text-align: left;">1 15 ounce can cannellini beans</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons wine vinegar, white or red</div><div class="separator" style="clear: both; text-align: left;">2 cups chicken stock</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons unsalted butter</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 dry white wine (eyeball it)</div><div class="separator" style="clear: both; text-align: left;">1/8 pound (3 slices) pancetta, chopped</div><div class="separator" style="clear: both; text-align: left;">1 medium onion, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1 pound triple washed spinach, stemmed and coarsely chopped ( I used baby spinach)</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon freshly grated or ground nutmeg, (eyeball it)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using a meat mallet or heavy, small skillet, ound the turkey between sheets of wax paper or plastic wrap to 1/8 inch thickness. Top each turkey cutlet with a half slice of prosciutto and a whole sage leaf. Roll up the cutlets and drizle them with EVOO, then season with salt and pepper, and poultry seasoning. Heat a large non stick skillet over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Arrange the roll-ups seam side down and cook for 6 minutes, then turn and cook for 6 minutes more.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the turkey cooks, make the mushroom and white bean ragout. Heat a medium skillet over medium heat. Add 2 tablespoons of EVOO, twice around the pan, then add the garlic, red pepper flakes, and mushrooms and cook for 5 minutes to deepen the color. Stir in the beans and season up the mixture with salt and pepper. When the beans heat through, in a minute or two, add the vinegar and stor, then add 1/2 cup of the chicken stock to deglaze the pan. Turn off heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the turkey roll-ups have cooked on both sides, transfer toa platter and reserve. Add the butter to the skillet and reduce the heat to medium low. Add the flour and whisk to combine. Whisk in the wine and cook it for about 30 seconds. Whisk in the remaining 1 1/2 cups chicken stock to make the gravy. Add the remaining chopped sage, then season with salt and pepper. Slide the roll-ups back into the gravy and simmer over low heat until ready to serve.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the spinach, heat a medium skillet over medium-high heat. Add the remaining tablespoon of EVOO, once around the pan, then the chopped pancetta. Brown the pancetta for 1 minute, then add the onions and cook together for 5 minutes, or until they are just tender and the pancetta bits are crisp. Add the spinach to the pan and turn to wilt it while combining with the onions. Season spinach with nutmeg, salt, and pepper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve 3 roll-ups in gravy with a portion of the ragout and the spinach alongside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve 4</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com2tag:blogger.com,1999:blog-2576696024815544302.post-77966013879121415592011-07-27T11:47:00.000-07:002011-07-27T11:47:28.068-07:00Ciabatta Cheese Steaks with the Works<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The other day while I was getting some work done, I had <a href="http://www.foodnetwork.com/">Food Network</a> playing in the background as usual. My son Seth came downstairs and sat next to me so we could chat a bit. It seemed like both of us at the same time looked up at the TV and saw the recipe that Rachael was making. Our mouths both began to drool. He looked at me and before he even got the words out of his mouth I said, "I have GOT to make that"!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It was the show entitled "<a href="http://www.foodnetwork.com/30-minute-meals/sofa-night/index.html">Sofa Night</a>" and Rachael was making the yummiest looking sandwich I think I have ever seen her make! I immediately grabbed a piece of paper and began writing down the ingredients so I could go to the store. Both of us were so excited. Yes I have created Jr Foodies folks, my kids get just as excited about food as I do I think. My daughter is even taking the culinary program at her school. Isn't she adorable in her chef jacket?</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmS8WDIZ3iw0fmO14WiYEL_WiQfG-ewbOC9WL5S83lf4nDUSYdKRAbdrxmU3gdgtlGotLwsbyJmYWnGJaGNvWWEX89ELBfGng8MXUMexqUYe006ZOTXYR9WNmB_brv-HW9zLRwxW6ebM/s1600/jessiculinary.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmS8WDIZ3iw0fmO14WiYEL_WiQfG-ewbOC9WL5S83lf4nDUSYdKRAbdrxmU3gdgtlGotLwsbyJmYWnGJaGNvWWEX89ELBfGng8MXUMexqUYe006ZOTXYR9WNmB_brv-HW9zLRwxW6ebM/s1600/jessiculinary.JPG" style="cursor: move;" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Last night was the night planned for these amazing sandwiches. We were all so excited, I mean if you watch the show these sandwiches are seriously just mouth watering to watch be made. All day yesterday Seth would say, "When are you cooking dinner Mom?" and I would tell him the same thing every time he asked. SO you know as soon as I started cooking he was standing over my shoulder smelling and tasting. All I kept hearing was "OMG Mom that smells so good" "WOW those peppers are awesome" "Ummm when is dinner going to be done?" UGH get out of my kitchen! </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The recipe calls for 2 loaves of ciabatta bread and 4 6 to 8 ounce steaks but I will tell you that I only used one 12 inch loaf and 1pound of steak and it was plenty for 3 people. I have no idea how 4 people would have eaten twice as much! These are very filling. The meat was tender, the cheese sauce was ooooooooh so creamy, and the peppers and onions were the perfect topper to make this seriously the BEST sandwich I have ever eaten. It is kind of a riff on a Philly Cheese Steak but with an Italian flair.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Since we like things spicy here, the next time I make these I am going to add more of the hot pepper rings and juice and probably some crushed red pepper flakes too. The provolone cheese is nice and salty so I think it would hold up well to some extra heat.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrwkuYLPHQlErDNSaLOMUaWcnT7gidRix0I7J9XWHMUZvKZDtyf3nsiuotGvhh3DGCuEsj9UtbXm7UwjqPA6SOOd57T8uzF9bD7QTYNydWedvo7WY1FO5SKGDYpLzZdkCCMNa2-cR8nw/s1600/ciabattasteaksandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrwkuYLPHQlErDNSaLOMUaWcnT7gidRix0I7J9XWHMUZvKZDtyf3nsiuotGvhh3DGCuEsj9UtbXm7UwjqPA6SOOd57T8uzF9bD7QTYNydWedvo7WY1FO5SKGDYpLzZdkCCMNa2-cR8nw/s400/ciabattasteaksandwich.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Ciabatta Cheese Steaks with the Works</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">4 flat iron steaks 6 to 8 ounces each</div><div class="separator" style="clear: both; text-align: left;">EVOO for coating plus 2 tablespoons</div><div class="separator" style="clear: both; text-align: left;">Grill seasoning</div><div class="separator" style="clear: both; text-align: left;">3 cubanelle peppers (Italian frying peppers) seeded and thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic, peeled and crushed</div><div class="separator" style="clear: both; text-align: left;">1 large onion thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1/4 hot pepper rings (sometimes called banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups milk</div><div class="separator" style="clear: both; text-align: left;">Salt and freshly ground black pepper</div><div class="separator" style="clear: both; text-align: left;">Nutmeg, freshly grated</div><div class="separator" style="clear: both; text-align: left;">2 cups grated provolone cheese</div><div class="separator" style="clear: both; text-align: left;">2 loaves ciabatta bread, 12 inches long</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Leave the steaks on the counter, to take the chill off, while the grill or grill pan heats up to medium-high heat. Coat the steaks with EVOO and grill seasoning.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat 2 tablespoons of EVOO in a skillet over medium-high heat. Add the cubanelle peppers, onions, and garlic and cook until very tender, 10 to 12 minutes. Add a splash of the hot pepper juice and the hot pepper rings, remove from heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat the oven to 250 degrees F</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the peppers cook put the steaks on the grill or grill pan, and cook for 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway through cook time. Meanwhile heat a sauce pan over medium heat and add the butter. When the butter is melted whisk in the flour and cook for 1 minute. Whisk in the milk and season with salt, pepper, and nutmeg. Thicken the sauce for a couple of minutes and then reduce the heat to low.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">WHen the steaks are cooked to desired doneness, remove to a cutting board and let rest there for 5 minutes. Thinly slice on an angle against the grain. While the meat rests place the bread in the oven to warm and stir the cheese into the sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To serve split the bread lengthwise and spread the steak slices evenly across the bottom of the bread. Top the steak with the sauce and peppers and onions. Cover with bread tops and cut into 4 equal slices.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div><br />
</div>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-710976563612307552011-07-22T12:51:00.000-07:002011-08-02T13:26:31.399-07:00Crab Cake Mac N CheeseI made this recipe in the past but never posted it. It got rave reviews from the family but, I of course failed to take a picture. So therefor no post DUH me huh?<br />
<br />
This time was a little different in two ways, #1 I remembered to take a picture (Yay me!), #2 I kinda tweaked the recipe a bit to what I thought would taste even better. Not that I am bashing Rachael's recipe, I of all people would never do that. However, Rachael herself says take a recipe and make it your own, so I did.<br />
<br />
Below is the original recipe as Rachael wrote it, and as I said everyone that tried it loved it. My version of this recipe will be posted at <a href="http://bobbiskozykitchen.blogspot.com/">Bobbi's Kozy Kitchen</a>. If you are feeling adventurous try both and let me know your opinion!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbBpAmgRfpdZ_Aj0JBmIEsjA9br0JINTt-rZ6bZvrD5eQoSYCl4EDUZ9rf7Vhn3h4IiG9JEJUDsAxcu5kuD5OKGymm_XuGPF7iLFkfGBD2Y1BpT8oVAivhjq1lHDpaRX9Vyegl_IxaB4/s1600/101_1846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbBpAmgRfpdZ_Aj0JBmIEsjA9br0JINTt-rZ6bZvrD5eQoSYCl4EDUZ9rf7Vhn3h4IiG9JEJUDsAxcu5kuD5OKGymm_XuGPF7iLFkfGBD2Y1BpT8oVAivhjq1lHDpaRX9Vyegl_IxaB4/s320/101_1846.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Crab Cake Mac N Cheese</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">1 pound cavatappi or elbow pasta with lines or conchiglie (small fat tubes/shell shaped pasta with lines)</div>2 tablespoons EVOO<br />
2 tablespoons butter<br />
3 ribs celery with leafy tops, finely copped<br />
1/2 small red bell pepper, seeded and finely chopped<br />
3 to 4 cloves garlic, finely chopped<br />
1 bay leaf<br />
About 2 tablespoons freshly chopped thyme leaves, several sprigs<br />
About 1 tablespoons grated lemon zest<br />
Freshly ground black pepper<br />
3/4 pound fresh lump crab meat, picked for shells and flaked<br />
1 tablespoon seafood seasoning (recommended: Old Bay)<br />
3 tablespoons all-purpous flour<br />
2 1/2 cups milk<br />
Freshly grated nutmeg, to taste<br />
1 tablespoon Dijon mustard<br />
1/3 pound, about 1 rounded cup grated sharp white Cheddar<br />
1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese<br />
3 tablespoons hot sauce (recommended: Frank's Red Hot)<br />
1 cup panko bread crumbs<br />
A gernerous handful flat-leaf parsley, finely chopped<br />
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls<br />
<br />
Bring a large pot of water to boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add to a large bowl.<br />
<br />
Meanwhile, in a medium sauce pan, heat 2 tablespoons of EVOO, 2 turns of the pan, and 1 tablespoon of the butter over medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper to taste. Cook to tender, 6 to 8 minutes. Add the crab meat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.<br />
<br />
IN a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper, and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.<br />
<br />
Preheat the oven to 375 degrees F.<br />
<br />
To complete the dish, melt a couple of tablespoons butter in a small skillet over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss evenly to coat the crumbs in the sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano-Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on a baking sheet to catch any drips. Back until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-18926858619180380582011-07-14T15:05:00.000-07:002011-08-02T12:43:39.596-07:00Grilled Mahi Mahi Fillets and Asparagus with Orange and SesameWOW is has been waaaaaaaaaaaaay too long since I posted. I apologize for that. I have been working on recipes and getting my other blog <a href="http://bobbiskozykitchen.blogspot.com/">Bobbi's Kozy Kitchen</a> off the ground and going well. But you all know my first love is Rachael and her recipes right? I have been thinking a lot about it, really I have.<br />
<br />
Tuesday I had a Dr's appointment and I realized I had gotten out of the house without my shopping list so I could pick up the ingredients for my next Rachael recipe for you all. Even though the store I needed to go to was all the way on the other side of town, and my house is somewhat in the middle, I just didn't feel like driving back home. So off to the store I go with an idea in the back of my little brain.<br />
<br />
I have this free app on my iPhone that is for Food Network. I got my shopping cart, whipped out my phone, and started searching. The planets must have aligned or it was fate or whatever you want to call it, but I went to the recipe section and clicked on the "Main Dish" tab up pops a few recipes. I had been really wanting to cook fish so I thought wellllll maybe I will just grab a fish recipe now and then come back out tomorrow to get the things I need to make a Rachael recipe. The first fish recipe that came up was this one and it sounded really good. Although I had never cooked Mahi Mahi I was feeling adventurous and like I said I really wanted fish. I clicked on the recipe and SURPRISE it was a Rachael Ray recipe! YAY I did the happy dance. People looked at me strange but since I was close to the pharmacy the must have figured "Aww poor girl needs her meds".<br />
<br />
The next thing that happened that made me know this was meant to be was when I got to the fish counter and asked for Mahi Mahi. I couldn't see any and was beginning to feel bummed that I would have to substitute another fish or look for another recipe. WALA the fish girl pulls out 5 fillets DING DING DING I needed exactly 5 fillets! OK so maybe I get excited about strange things but this had me very very happy. She wrapped up my little beauties and, since I had already picked up everything else, I made my mad dash for the checkout and scooted home with my treasures.<br />
<br />
Once I got home and began getting things ready to go a bit of panic set in. Mahi Mahi is a firm white fish. I could tell by the feel of it that it would be very dry if I over cooked it. If you have ever had over cooked Swordfish you will know what my fear was. But I told myself that I have gotten very good at cooking fish by sight and knew I just needed to keep an eye on it.<br />
<br />
Kevin helped me get all the veggies prepped and I got the fish in the marinade. I didn't heat the pan as quickly as she said to because it said to preheat it before the fish was even in the marinade. So I waited and preheated it as the fish was ready to come out.<br />
<br />
There is a lot of ginger in the recipe and I was worried that Kevin wouldn't like it because he really dislikes ginger. When we go for sushi I like to torment him by eating the pickled ginger and then trying to get him to kiss me. I am bad, I know.<br />
<br />
I have to say that this recipe rated, out of the 5 people that ate it, well lets see, Jessi gave me a two thumbs up and a toe up, she said it would have been 2 toes up but she was sitting on her other leg. Seth barely made a positive ID check on his, Kevin's son Dylan was all smiles, and Kevin said he loved the orange with it even though he had thought he wouldn't. Everyone agreed that this one was a keeper and we wanted to have it again.<br />
<br />
So I think that pretty much sums it all up. I hope you enjoy it as much as we did!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJmiv4pAZL-Hn5F_zDo9b4oP3l2cImnWvbHS18ucQGDdH-Hxo7e2Vf6xBYILAYxqVaCQO5zZyz2voYkzjY9AJY0u-8fwTJfhSA97PUn4pgI7Tf4eaYQTaqpYJ_d7CPbBYdzN3FhT5hkE/s1600/101_1834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJmiv4pAZL-Hn5F_zDo9b4oP3l2cImnWvbHS18ucQGDdH-Hxo7e2Vf6xBYILAYxqVaCQO5zZyz2voYkzjY9AJY0u-8fwTJfhSA97PUn4pgI7Tf4eaYQTaqpYJ_d7CPbBYdzN3FhT5hkE/s320/101_1834.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Again, not the best picture but trust me you will love love LOVE this one!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">4 portions, 6 to 8 ounces each, <a href="http://www.foodterms.com/encyclopedia/mahi-mahi/index.html">Mahi Mahi</a> fillets</div><div class="separator" style="clear: both; text-align: left;">salt and pepper</div><div class="separator" style="clear: both; text-align: left;">2 limes, juiced</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons dark <a href="http://www.foodterms.com/encyclopedia/tamari/index.html">Tamari</a> soy sauce</div><div class="separator" style="clear: both; text-align: left;">2 inches fresh ginger root, grated, about 1 1/2 tablespoons</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon vegetable or canola oil</div><div class="separator" style="clear: both; text-align: left;">20 blades fresh chives, chopped, or 3 scallions, thinly sliced</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the asparagus:</div><div class="separator" style="clear: both; text-align: left;">1 to 1 1/4 pounds asparagus</div><div class="separator" style="clear: both; text-align: left;">2 navel oranges</div><div class="separator" style="clear: both; text-align: left;">1 inch fresh ginger root</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons toasted sesame seeds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat grill pan over medium-high to high heat. Season mahi mahi with salt and pepper. Combine the Tamari, lime juice, fresh ginger, and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for about 10 minutes. Grill on grill pan for about 6 minutes per side for 1 inch thick fillets. Or until fish is firm and opaque.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take one spear of asparagus and hold it at each end. Bend it until it snaps and breaks. Use this spear as the guide as to where to trim the ends of your bundle of spears. Using a vegetable peeler to cut long thin strips of zest from the oranges. Cut the ends off the zested oranges and stand them up on the cutting board. Remove the<a href="http://www.foodterms.com/encyclopedia/pith/index.html"> pith</a> with a sharp knife cutting down from the top of the orange. Discard pith. When the oranges are both peeled and trimmed turn them on their sides and cut them into 1/4 inch disks. Set the disks aside. In a skillet with a lid, bring 1 inch of water to a boil with the zests of the oranges and the grated fresh ginger root. Allow the zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes, until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each plate layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over the asparagus and oranges and top with one portion of the grilled mahi mahi. Garnish the assembled fish with the chopped chives or thinly sliced scallion.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-57436138754299616152011-06-27T15:47:00.000-07:002011-08-02T13:50:36.775-07:00"Christmas" PastaNo, I have not lost my mind. I know it isn't Christmas time. Although I wish it was since Christmas is my favorite time of year.<br />
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The reason this recipe is called Christmas pasta is, in Rachael's words, "For Italians, after all those fishes on Christmas Eve, this dish, with four different meats in it, is especially nice on Christmas Night".<br />
<br />
Kevin did the same thing that I am sure many of you did when you first read the recipe title...<br />
<br />
K: But it's not Christmas.<br />
B: Yes, yes, I know honey, this isn't JUST for Christmas, it is just the name of the recipe.<br />
K: Well if it isn't JUST for Christmas why is it called Christmas Pasta.<br />
B: Rachael explains in the recipe that it was just her way of getting "meat" in a meal after all the fish Italians eat on Christmas Eve.<br />
K: Well I still think she should have named it something else.<br />
B: Maybe you are right....now can we cook?<br />
<br />
When you first look at this recipe it seems like a lot of ingredients and well, it is a lot of ingredients, but not a big hassle to make. Rachael mentions that she has used this recipe in several of her books and is constantly redoing it to make it quicker and easier. I think it is just fine the way it is.<br />
<br />
Oh and Kevin decided he loved this. He is the one that looks at a meal I might be making and the first thing he asks "Is there meat?". I will never sneak vegetarian food in on him that is for sure. I am walking a fine line when I make Pasta Carbonara! He still doesn't like the name of the recipe though. Oh well, as long as they eat it right?<br />
<br />
I am not Italian, but I can tell you that this was a BIG bowl of Merry Christmas to ME!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiNkUncL0OvmfWLkO42rKGUXueDfnnx9IZpBkjWqyzQb6eZ9ouDbCN584W1WmF3hvpIB7fVxvLnydxY3fsMA8Sxch0tYQLGeeh-UIn9gcaIV8t-jDa2tyrvoxLRehERhlEEUFDmVAwVw/s1600/recipe366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiNkUncL0OvmfWLkO42rKGUXueDfnnx9IZpBkjWqyzQb6eZ9ouDbCN584W1WmF3hvpIB7fVxvLnydxY3fsMA8Sxch0tYQLGeeh-UIn9gcaIV8t-jDa2tyrvoxLRehERhlEEUFDmVAwVw/s320/recipe366.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The picture does not do this meal justice, I am sorry!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Christmas Pasta</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">1 pound rigatoni2 tablespoons EVOO</div><div class="separator" style="clear: both; text-align: left;">1/4 pound pancetta, chopped</div><div class="separator" style="clear: both; text-align: left;">1/4 pound bulk hot Italian sausage (No bulk? Split a link open)</div><div class="separator" style="clear: both; text-align: left;">1/4 pound bulk sweet Italian sausage</div><div class="separator" style="clear: both; text-align: left;">1/2 pound lean ground beef</div><div class="separator" style="clear: both; text-align: left;">1/2 pound ground veal</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon allspice, eyeball it in your palm</div><div class="separator" style="clear: both; text-align: left;">Course black pepper</div><div class="separator" style="clear: both; text-align: left;">1 carrot, peeled and finely chopped</div><div class="separator" style="clear: both; text-align: left;">1 medium yellow onion, finely chopped</div><div class="separator" style="clear: both; text-align: left;">4 garlic cloves, crushed</div><div class="separator" style="clear: both; text-align: left;">1/2 cup dry red wine, a couple of glugs</div><div class="separator" style="clear: both; text-align: left;">1 cup beef stock</div><div class="separator" style="clear: both; text-align: left;">1 28-ounce can crushed tomatoes</div><div class="separator" style="clear: both; text-align: left;">1/4 cup flat-leaf parsley leaves (a generous handful), finely chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 cup grated Romano cheese (a couple of handfuls), plus some to pass at the table</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO. Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute of so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then the beef and veal. Brown and crumble all of the meat into tiny bits and season with allspice, salt, and pepper. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add the sausage and pancetta back into the pan. Deglaze the pan with the red wine, scraping up all of the browned bits from the bottom. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta, and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 6</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-63549143229999977432011-05-19T12:23:00.000-07:002011-08-02T13:53:40.348-07:00Creamy Spaghetti and Beans<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is kind of a bonus recipe. It isn't out of the 365 No Repeats cook book. I was watching 30 Minute Meals, like I always do, and saw a recipe that sounded so good. Rachael said it was like a warm hug for your tummy. Kevin had been sick for a few days and not eating much. I thought a nice warm hug for his tummy was just what he needed.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I liked the sounds of this recipe because it is a sort of risotto made with spaghetti. It just sounded so interesting.. Plus I love white beans. Once she threw the word "creamy" in the mix I was already salivating!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It is a super simple recipe to make, not very many ingredients, it just takes time. You need to be on top of things and watch your pot so you can add the chicken stock when needed. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I always have cannellini beans on hand so I substituted those for the Roman beans the recipe called for. I also left the carrots out. Since I am a huge bean fan I added 2 cans rather than the one can the recipe called for and it was a good thing because I kept nibbling on beans the whole time the meal was cooking!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rachael really did hit the nail on the head by saying a bowl of this was a nice warm hug for your tummy. I know the weather is getting warmer so it may not seem like you need a "warm hug" but if it is cool or you just feel a bit under the weather, make this one. You won't be sorry you did!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnFTPH2Axzgpa6EBXxWOc7_r0_zKLOqaK9lGFnalb_4I-v5br55fIC6k_IGIhGiNSZbADGy1_zVu15oObeISC4P2YRU-8fvCah1qoK_xHT4eWZiua74e2MIDghRorJZkNA0rN6Cj6qR8/s1600/creamypastaandbeans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnFTPH2Axzgpa6EBXxWOc7_r0_zKLOqaK9lGFnalb_4I-v5br55fIC6k_IGIhGiNSZbADGy1_zVu15oObeISC4P2YRU-8fvCah1qoK_xHT4eWZiua74e2MIDghRorJZkNA0rN6Cj6qR8/s320/creamypastaandbeans.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Creamy Spaghetti and Beans</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 to 6 cups of chicken stock</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons EVOO</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 pound pancetta chopped into small dice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cloves garlic, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound spaghetti</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">i medium onion, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 carrots, cut into a small dice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 fresh bay leaf</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 to 6 sprigs fresh thyme</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 (15 ounce) can Roman beans or small white beans (recommended: Goya brand)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and freshly ground black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup dry white wine, eyeball it</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup grated Parmigiano-Reggiano</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a generous handful flat leaf parsley, finely chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the stock in a sauce pot and warm it over medium heat then reduce to a simmer.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat EVOO and butter in a large, deep skillet over medium-high heat. Add the pancetta to brown slightly. Next add the garlic and the spaghetti and toast noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf, and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans and then a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquid to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al-dente, 12 to 15 minutes, stir in cheese. Adjust salt and pepper. Turn off the heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-47694430515061095572011-05-09T16:12:00.000-07:002011-08-02T13:53:03.038-07:00Bacon Wrapped Meatloaf Patties with Pan Gravy and Sour Cream Tomato Smashed Potatoes<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First of all, let me wish all the Mom's a belated Happy Mother's Day. I hope you all had a wonderful day dedicated just to you. Mine was very nice. Kevin made breakfast. We had mimosas and we watched a couple of movies with the kids. Very quiet, relaxing day. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But now I need to catch up with you on the latest recipe. It was recipe #332. When I went through the book looking to plan the next weeks meals I was still feeling a bit sick. Normally a process that leaves me feeling starved and ready to cook 5 meals at once was actually a chore. I kept reading recipe after recipe and nothing was sounding good. I finally ran across the last recipe and this one and felt they sounded fairly good. I am glad now that I picked them. I guess when you feel sick and aren't enthused about a recipe it has no where to go but up right? Seriously, these were both great recipes and everyone else agrees as well so it is not just me.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The pan gravy in this recipe is extra yummy. I would probably cook the onions a bit before adding them to the meatloaf mix, or just grate them to get the flavor but no "chunks". I like onion, but biting into a piece of raw onion is not tasty to me. I also used grape tomatoes, like I always do when it calls for raw tomatoes to be added to anything, and I cut them in half and sauted them in a small pan for a bit so they could get a bit of carmelization going.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkYXUF0C4yGQoPq8f6BaLhNpAqPL9cikVaxbD-aFaCL9Y-qFYZOGroFeAjsdgHHCB2ELrc0pY7HnodA6isnbEoiLMXJZ6jb0WFVQYFB7QEOePOSVJggTkXw6XcooKErHreheHciUenFc/s1600/recipe332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkYXUF0C4yGQoPq8f6BaLhNpAqPL9cikVaxbD-aFaCL9Y-qFYZOGroFeAjsdgHHCB2ELrc0pY7HnodA6isnbEoiLMXJZ6jb0WFVQYFB7QEOePOSVJggTkXw6XcooKErHreheHciUenFc/s320/recipe332.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Bacon Wrapped Meatloaf Patties with Pan Gravy and Sour Cream Tomato Smashed Potatoes</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 pounds small red skinned potatoes, quartered</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/3 pound lean ground beef</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup plain bread crumbs</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup milk, plus a splash</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons McCormick's Montreal Steak Seasoning, or coarse salt and black pepper combined</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon ground allspice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 rounded teaspoon tomato paste</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium onion, finely chopped (reserve one fourth)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 slices bacon</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons EVOO</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 rounded tablespoons sour cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and freshly ground black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 plum tomatoes, seeded and chopped (I used a carton of grape tomatoes cut in half)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons all purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 to 1 1/2 cups chicken stock</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 rounded teaspoon spicy brown mustard</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon Worcestershire sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup fresh flat leave parsley leaves, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover the potatoes in water in a medium sauce pan. Bring the water to a boil and cook the potatoes for 10 minutes, or until fork tender.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the meat in a large mixing bowl and create a well in the center. Fill the well with the bread crumbs and dampen them with a splash of milk. Add the egg, grill seasoning, allspice, tomato paste, and three quarters of the onions to the bowl. Combine the mixture and for into 4 large oval patties (about 3/4 inch thick). Arrange 2 slices of bacon in an X on a cutting board, repeat with the other 6 slices of bacon so that you have a total of 4 X's. Place a meatloaf patty on the center of each X. Fold the bacon around each patty. Preheat a large nonstick skillet over medium high heat with the EVOO. Transfer the bacon wrapped patties, bacon seam side down, to the hot skillet. Fry the meatloaf patties for 7 minutes on each side under a loose aluminum foil tent. The tent will reflect heat and allow steam to escape the pan.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Check on the potatoes. When they are tender, turn the heat off, drain the potatoes and return the to the hot pot and warm stove top to dry them out. Add 2 tablespoons of the butter, sour cream, and the 1/2 cup of milk and smash to desired consistency. Season the potatoes with salt and pepper, then fold in the chopped tomatoes. Cover the potatoes to keep warm until ready to serve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove the meatloaf patties to a platter and return the pan to heat. reduce the heat to medium and add the remaining tablespoon of butter and the remaining onions to the skillet. Cook the onions for 2 minutes and sprinkle the pan with the flour. Cook the flour for 1 minute, then whisk in 1 cup of chicken stock. Bring the broth to a bubble. If the gravy is too thick, thin with additional stock. Stir in the mustard, Worcestershire sauce, and parsley and taste to see if the sauce needs salt and pepper.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drizzle the bacon wrapped meatloaf patties with the gravy. Pile smashed potatoes alongside and make a well in the center for extra sour cream or gravy.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Meatloaf<br />
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<a href="http://www.foodista.com/recipe/NJNVL828/bacon-wrapped-meatloaf" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Bacon-Wrapped Meatloaf<br />
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</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com5tag:blogger.com,1999:blog-2576696024815544302.post-3452104757331348232011-05-05T13:40:00.000-07:002011-08-02T13:56:23.314-07:00Super Mashers with Steak and Pepper Hash<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I really liked the sound of this recipe. I mean it has peppers in it and I LOVE peppers! Any heat in a recipe is just a huge plus for me, actually for most in this house not just me. If you add mashed potatoes to the mix you will please the whole family. My Dad has been know to, on numerous occasions, make a meal out of just mashed potatoes! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I know it seems that I am obsessed with peppers, but for some reason later in my life I have developed a love for them. Maybe part of it is that I read the spicier the food, the more calories your body burns. So bring on the heat as far as I am concerned! This week was a hot one since I made this recipe along with one of my own for my personal recipe blog, <a href="http://bobbiskozykitchen.blogspot.com/">Bobbi's Kozy Kitchen</a>. You can check that one out if you like <a href="http://bobbiskozykitchen.blogspot.com/2011/05/spicy-chicken-tacos.html">spicy chicken tacos</a>. A great Cinco De Mayo meal!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was a little nervous because, as I have mentioned before, Kevin is VERY picky when it comes to red meat. If it isn</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">'t rib eye he doesn't want it...PERIOD! But I have been breaking him in slowly with the main reason being that who can afford to cook rib eye for every steak meal you make? This one calls for thinly sliced sirloin. When I was at the grocery store I saw a package of thinly sliced beef and it said "great for stir fry" on it. I asked the butcher if it was comparable to the sliced sirloin my recipe called for and she told me yes. So I grabbed three packages (the recipe calls for 1 1/3 pounds but I just grabbed a little over 1 1/2 pounds). I grabbed all my yummy peppers and away I went.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now I get ready to cook and as I am reading down the recipe I realize that, once again, my ADD obviously kicked in and I somehow overlooked 2 items on the ingredient list! ARG!! I am going to have to and read the ingredient lists three times each just to make sure I don't do this anymore. So I am sorry that the recipe isn't just as it was supposed to be.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To be honest I was worried about the meat being tough. While you are cooking the recipe instructs you to slide the beef off to one side of the pan and cook the veggies on the other side. I stole a bit of the meat to take a taste and it was really chewy. I was so bummed. I knew that would get a less than favorable review. But I went back to the business of cooking the whole meal before I passed judgement.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After the veggies cook a bit it calls for you to mix the meat and veggies and cook for a few more minutes "like a stir fry". Evidently the amount of cooking that took place between sliding the meat to the side and stir frying was the perfect amount. The meat was just right! I was so happy, and relieved.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I missed the scallions and the lime on the recipe so I used a little bit of lemon juice to add some citrus flavor and just had to do without the scallions. I will say the potatoes were good and I think the scallions would have made them even better. I couldn't taste the lemon juice, but again I agree it would have been better with the lime. All that aside, this really was a good meal. The mix of peppers gave it a sweet/spicy thing going on, and eating it with potatoes in the same bite really just set everything off. I of course reserved my opinion until I heard from the other diners. Kevin immediately said he really liked it. Color me shocked!! My response to that was "Really?". I was just completely prepared for him to hate it he really caught me off guard. Ok, not I am waiting for Miss Picky to weigh in. She of course didn't eat the peppers, but the steak still had the pepper flavor, and there is a bit of Franks Red Hot in it to boot. She said SHE loved it. WOW what I pleasant surprise. It went from a recipe, in my mind, that no one would want a repeat of, to one that can get marked down as a keeper. Nice!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, a small side note, I went ahead and mixed the cheese in with the mashed potatoes rather than sprinkling it on top. Just a personal preference for me. Also, the recipe calls for 10 ounces of shredded cheddar. Well, it come in 8 ounce bags so I only used the 8 ounces and it tasted just fine.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Super Masher with Steak and Pepper Hash</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 large starchy potatoes, such as Idaho</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">coarse salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons vegetable oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tables spoons unsalted butter, cut into small pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 garlic cloves, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 scallions, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/3 pound 1 inch thick beef sirloin, trimmed and thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">coarse black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons Worcestershire sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 red bell pepper, cored, seeded, and thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Anaheim or poblano chilies (Anaheim are a bit hotter), seeded and thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium red onion, thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 to 3 tablespoons fresh thyme leaves, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">several drops of hot sauce, such as Franks Red Hot, to taste (I add a couple of tablespoons!)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup sour cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 to 1/2 cup milk depending on how soft you like your mashers.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">10 ounces shredded sharp cheddar cheese</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peel the taters and cut them into small chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring it to a boil over high heat. Uncover, add salt to season, and cook until tender, about 15 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a small pot over medium low heat, add about 1 tablespoon of the vegetable oil. Add the butter. When the butter melts into the oil, add the garlic. Saute the garlic for 1 to 2 minutes, then add the scallions and remove the pan from the heat. Reserve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a large non stick skillet over high heat. Season the sliced steak with salt and pepper, then heat 1 tablespoon of the vegetable oil. The oil will smoke--don't freak out, just add the meat and start searing it up. Brown the strip on all sides, hit with some Worcestershire sauce, then push it off to one side of the pan and add the remaining tablespoon of vegetable oil. Add the peppers, chilies, and onions, season with salt and pepper, then toss them around, searing all the edges, for another minute or two before combining all the meat and veggies together. Add the thyme and cook for another 2 to 3 minutes, keeping everything moving around like a stir-fry. Turn off the heat and drizzle some hot sauce and the lime juice over the steak and veggies. Adjust the seasoning.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drain the potatoes, then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add 1/4 to 1/2 cup milk if needed. Season the super mashers with salt and pepper.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pile up one fourth of the potatoes on each plate. Top with a generous handful of cheddar cheese. Pile up meat and veggies on top of the super mashers and serve. The heat of the meat and veggies will melt the cheese.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<a href="http://www.foodista.com/recipe/LDRYJWTB/mashed-potatoes" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Mashed Potatoes<br />
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<a href="http://www.foodista.com/recipe/2XVY3K36/pepper-sirloin-steak" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Pepper Sirloin Steak<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_2XVY3K36_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-9306830303640121052011-05-03T15:41:00.000-07:002011-08-02T13:58:00.398-07:00Turkey Noodle Casserole<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Before we even get started, I know some of you are groaning at just the mention of a turkey noodle casserole. I was kind of "iffy" on this one myself. The word casserole just brings back memories of tons of noodles smothered in cream of mushroom soup with some meat to go with it, usually canned tuna in my house. YIKES! Not a good image. I know that is how things were done in those days, and people didn't realize how bad canned soups were for you. But WOW those are things I just don't want to eat ever again! </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe, thank goodness, removed those images from my head and made me gain faith in casseroles. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I wasn't the only one that showed a lack of enthusiasm for the idea of casseroles. Pretty much everyone here felt the same way. The dialog went kind of like this, "Mom, what's for dinner?" "Turkey noodle casserole"....long pause..."Oh".....longer pause...."Really?" "Yes, why?"..pause.."Oh, just wondering". I know what they were wondering was, can I eat something else before dinner without Mom finding out and then say I am not that hungry. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Luckily we were all pleasantly surprised. Everyone liked it, including my Dad, but I felt like the sauce could be a bit thicker. Probably a throw back to the old cream of mushroom soup days, but the sauce is more of a broth really. I might try to make a roux next time and thicken it up that way. I don't want to change the flavor, just the consistency.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This one is a keeper to me though. Fairly simple and flavorful and something I think anyone would eat, so picky eaters would be happy as well.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNPlNK5DCinexhTiH0S1aIzDYHM79kJdozso8bff0iqTzv_uDIE1EJh9Ou3D-srwhx4LswWC7KXkpPRMChSTs7JRtFwnIIiFy020_A-S7huFBbd9pVnnutG0hy0QfLuPIdwMwDhxVTWg/s1600/recipe9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNPlNK5DCinexhTiH0S1aIzDYHM79kJdozso8bff0iqTzv_uDIE1EJh9Ou3D-srwhx4LswWC7KXkpPRMChSTs7JRtFwnIIiFy020_A-S7huFBbd9pVnnutG0hy0QfLuPIdwMwDhxVTWg/s320/recipe9.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Turkey Noodle Casserole</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">coarse salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 pound extra wide egg noodles</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon EVOO</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 slices bacon or turkey bacon, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 package (about 1 1/2 pounds) ground turkey breast</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound white mushrooms, wiped, trimmed, and sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium onion, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">freshly ground black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons ground thyme or poultry seasoning</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup dry white wine</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup chicken stock</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup heavy cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon freshly grated nutmeg</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons unsalted butter, softened</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups Gruyère cheese, grated</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup plain bread crumbs</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 to 3 tablespoons chopped fresh flat leaf parsley leaves</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat a large, deep skillet over medium-high heat. Add the EVOO and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to crisp at the edges. Add the turkey and brown it, crumbling with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze the pan, using the wooden spoon to scrape up the pan drippings and browned bits. Stir in the stock and bring to a bubble, then stir in the cream and reduce the heat to low. Add nutmeg and stir. taste to adjust seasonings if necessary.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the broiler to high. Combine the noodles with the turkey and sauce. Grease a casserole dish with a little softened butter. Transfer the turkey-noodle mixture to the dish and top with Gruyère cheese and then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes, or until the cheese is melted and the crumbs are brown. Garnish the casserole with parsley.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve with a green tossed salad.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<a href="http://www.foodista.com/recipe/P8VYLLDQ/ground-turkey-noodle-casserole" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Ground Turkey Noodle Casserole<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_P8VYLLDQ_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com3tag:blogger.com,1999:blog-2576696024815544302.post-42937625666959905202011-04-27T13:14:00.000-07:002011-08-02T13:59:01.126-07:00Chicken Francese and Wilted Spinach<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was really excited about trying this recipe. I loved the ingredients, and there aren't that many. I love cooking fresh spinach, I can't stand that stuff in the can, and the frozen kind is only good for putting into recipes with other ingredients in my opinion. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So I got into the kitchen with Kevin and went straight to work. Well, Kevin went straight to work actually. Since he has become my sous chef I don't do much prep work. Something I think I have been taking for granted a bit. He has been sick for the last three days so I have been on my own to cook. I realized how much help he is and how much I love being in the kitchen with him.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">With all the prep done we got down to the business of cooking which ended up becoming a problem. The recipe calls for you to add a crushed clove of garlic to the pan as the oil and butter heats up. I realize after the fact that it was just to "perfume" the oil and butter with garlic, but the recipe wasn't clear on that fact. It never calls for you to remove the garlic from the pan. The little voice inside my head told me to remove the garlic, but I of course ignored that smart little voice and left the garlic in as I cooked the chicken.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The chicken cooked beautifully. This recipe calls for chicken cutlets and you know by my previous posts that I like using cutlets a lot. They were a perfect golden brown and we couldn't wait to eat them. I liked the fact that you only use a light coating of flour. The chicken wasn't heavily breaded, just that nice little crispy.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After the chicken was done the recipe called for the addition of wine and a few other ingredients to the pan the chicken was cooked in to create a sauce for the chicken. I added everything it called for but when I went to taste it all I could taste was burnt garlic. UGH! Thank goodness the flavor didn't taint the chicken, but the sauce was tragically unable to be salvaged. Now I am in a spot. Chicken is cooked perfectly and ready for a sauce but there was no sauce to use. I quickly washed the pan out to get rid of that awful burnt taste and threw together a sauce of my own. I used butter and garlic (unburnt this time), added some flour to the mix to make a quick roux. To that I added white wine, chicken stock, salt and pepper and threw in some parsley at the end. It came out great THANK GOD!! The meal is saved!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I quickly wilted the spinach and called everyone to get their food. I was very nervous to see what they would think of my on the fly sauce. I began to here mmmm's so I knew I had gotten away with it. Woohooo yay me!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So this was a growing experience for me. I used to stress out over making sure everything was perfect and there was a day when I would have thrown my hands up in the air and had no idea what to do after the mishap. But now I am able to think clearly and shoot from the hip if I have too. It felt really good. I guess I really turned this recipe into one of my own by changing the sauce so drastically. That is a nice feeling too. If anyone makes this one could you please let me know how your sauce turns out. And for goodness sake don't forget to remove the garlic before you cook the chicken!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is recipe #84</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Chicken Francese and Wilted Spinach</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 pounds chicken breast cutlets</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and freshly ground black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons poultry seasoning (half a palmful)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup all-purpose flour (eyeball it)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large eggs plus 1 egg yolk</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a splash of milk or half and half</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 tablespoons EVOO</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 garlic cloves, 1 crushed, 2 chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup dry white wine (a couple of glugs)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a handful of fresh flat leaf parsley leaves, finely chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound triple washed spinach, tough stems removed, coarsely chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon grated nutmeg (eyeball it)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat a large nonstick over medium to medium-high heat. Season the chicken with salt, pepper, and poultry seasoning. Dredge the chicken in flour. In a small bowl, beat the eggs and egg yolk with milk or half and half and season with salt. Add 2 tablespoons of EVOO to the skillet. Then add 2 tablespoons of the butter cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. Wen the garlic speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan (remember to take the garlic out of the pan before you do this).Cook the chicken on both sides until just golden, 6 to 7 minutes total. Transfer the chicken to a plate and tent loosely with foil to retain the heat. Add the wine to the pan and deglaze by whisking up the drippings. Reduce the wine for 1 minute, then add the remaining tablespoon of butter and parsley to the pan. Pour the sauce over the chicken.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Return the skillet to the heat. Add the remaining 2 tablespoons of EVOO, then add the chopped garlic and let it come to a sizzle. Wilt the spinach, turning it to coat in the EVOO, and season with salt, pepper, and nutmeg. Serve the spinach alongside the chicken francese. Pass crusty bread to mop up the sauce.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<a href="http://www.foodista.com/recipe/YJ2D2MMD/chicken-francese" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Chicken Francese<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_YJ2D2MMD_5GRYCVDZ" style="display: none;" /><br />
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<a href="http://www.foodista.com/recipe/NYM4D66C/wilted-spinach" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Wilted Spinach<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_NYM4D66C_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com1tag:blogger.com,1999:blog-2576696024815544302.post-88159801233242071632011-04-25T13:06:00.000-07:002011-08-02T14:00:50.414-07:00Southwestern Pasta Bake<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hello to my favorite foodie gang! I thought Springtime had come to my little corner of Washington but it was just a tease. One day of sunshine and 60+ weather, now we are back to drizzle. Even my tulips are confused by this crazy weather. I really want to get my new batch of herbs planted and get my garden set up, but I don't want to get soaking wet to do it! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway. let me get to today's recipe. We are on #153 Southwestern Pasta Bake. To be honest, this was one of those recipes that I read and thought it sounded OK but I wasn't in a huge hurry to make it. For some reason I just wasn't putting all of the ingredients together in my head and come up with YUM. Also, I had it on my shopping list and had picked up all of the groceries but I was having a hard time finding a night to cook when someone besides Kevin and I would be eating. I am sure that you all trust our opinions, but I like to have more to offer.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finally I gave up and made it for dinner. I was pleasantly surprised at how good it tasted. Kevin and I really liked it. Of course I feel the heat could have been kicked up a notch. I even kept the ribs and seeds with the jalapeño, but next time I would go for two peppers at least. Of course for those of you that like it on the milder side, if you remove the ribs and seeds of the pepper you will be just fine.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I also had more like 2 pounds of chicken vs the 26 ounces called for because I had chicken breasts in the freezer already so I used 4 of those and they were bigger breasts. I liked how meaty it made the dish though.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After Kevin and I had our fill we put the leftovers in a Rubbermaid container and popped it into the freezer for a night when I didn't feel like cooking, not that I have many of those, but just to have it. The next night Seth and Melissa came over unexpectedly and I didn't have anything planned. Kevin and I looked at each other and both had the same idea, we needed their input on the recipe, so we pulled it out, warmed it up and had it for dinner a second night. Actually, I think it was even better the second time. Maybe because the flavors had time to really get happy together? I am not sure, but the kids both really liked it. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So this dish went from one that really didn't grab me, to one that is a winner in my book.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sorry, I forgot to take a picture. Bad Bobbi!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Southwestern Pasta Bake</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound penne rigate or cavatappi (corkscrew) pasta</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons vegetable oil (twice around the pan)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 6-ounce boneless, skinless chicken breasts, cut into bite size pieces</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon ground cumin (1 palmful)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon ground coriander (1 palmful)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chili powder (2 palmfuls)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse black pepper</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large yellow onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 garlic cloves, chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 jalapeño, seeded and chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 pound sharp yellow cheddar cheese (about 2 1/2 cups)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 fresh cilantro leaves, chopped (a generous handful)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup fresh flat leaf parsley leaves, chopped (a couple of handfuls)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the broiler to high and position the rack 8 inches from the heat.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While the water is coming to a boil, preheat a large skillet over medium high heat with vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until light brown, about 4 to 5 minutes. Add the onions, garlic, and jalapeño and continue to cook for 5 minutes, While the chicken is cooking with the onions, make the Cheddar sauce.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once the pasta is cooked, drain it and add it back to the large pot, add the contents of the chicken skillet and all of the cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*When I reheated the pasta bake the next night, I warmed the container in a hot water bath. Once it was fairly thawed out I transfered it to the casserole dish and topped it with panko bread crumbs. Then cooked it in a 350 over for 40 minutes.</span><br />
<a href="http://www.foodista.com/recipe/G8VGHSSQ/basic-fresh-pasta" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border: 5px solid #C44F50; display: block; padding: 5px; text-align: center; text-indent: 0; width: 100px;" title="Basic Fresh Pasta on Foodista"><img alt="Basic Fresh Pasta on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; height: 18px; margin: 0; padding: 0; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_G8VGHSSQ_5GRYCVDZ" style="display: none;" /></a><br />
<a href="http://www.foodista.com/food/SSKFCT7S/chicken-breast" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Chicken Breast<br />
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<a href="http://www.foodista.com/recipe/53FHMG54/chicken-southwestern" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Chicken Southwestern<br />
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</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-56000341775680576862011-04-20T16:47:00.000-07:002011-08-02T14:02:41.527-07:00Veal Scallopine with Dijon Sauce, Asparagus, and Avocados<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Well, as you can see by my lack of posting, I was in fact coming down with a bug. And what a bug it was! I am finally coming out of my Nyquil haze and there is actually sunshine in my little corner of Washington! Imagine that!! I am hoping Spring has sprung here but ssshhhhh don't say it too loud, I don't want to scare it away.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">OK, this is recipe #189. I actually made this on the 14th. It was my daughters birthday and as usual I asked her what she wanted for her birthday dinner. That is the routine with my kids, and has been for years. She surprised me by telling me that whatever I wanted to cook was fine with her. She even told me to try the veal recipe if I wanted. I was shocked! She was really kinda nervous about trying veal. Like I said she is my Miss Picky. But I pointed out to her that she likes lamb so she agreed to try veal.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The first thing that surprised me when I started prepping to cook the recipe was, when I removed the the veal scallopine I bought from it's packaging it was in thin strips. I have never cooked veal scallopine before, but I was expecting something more along the line of thin steak shaped pieces of meat, or rounds. That was just odd to me, but I kept on prepping. I was really surprised at how easy this was to make. The name makes it sound so, well, complicated I guess. Fancy name = lots of work, right? Nope, not true. Once I started cooking my biggest fear was overcooking the meat and making it tough but I cooked it just as is says in the recipe and it was perfect. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I followed the recipe to the letter, like a good girl, and everything came out just as it was supposed to. I wasn't sure how to place it on the plate so I did the best I could with Rachael's instruction. Hopefully I was right. You can let me know how the picture looks.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As for the reviews, Jessi disliked it immediately. I think that could have been mostly in her head. She got herself psyched up that it she wouldn't like it, I am not sure. Kevin and I were both on the fence with it. I liked the veal, but wasn't jumping up and down about it. Kevin said he didn't like it. He did love the sauce with the avocados and asparagus though. I kind of thought this was a weird combo when I was making it, but really when you eat it all together it really was good. I am thinking about playing around with this sauce and the avocados and some other meats. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you like veal you will love this recipe. Rachael says "this dish is one buttery, delicious, edible ode to spring" and it really was very buttery. Like I said, I liked it but just that, liked it, wasn't head over heals in love with it. </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Veal Scallopine with Dijon Sauce, Asparagus, and Avocados</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coarse salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 lemon</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound very thin asparagus tips</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 ripe Haas avocados</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">EVOO for drizzling, plus 2 tablespoons</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/4 pounds veal scallopine</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse black pepper</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon all purpose flour, plus more for dredging</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons unsalted butter, cut into small pieces</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 dry white wine</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup chicken stock</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons Dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup cream or half and half</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons chopped fresh chives</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large saucepan, bring 1 inch of water to a boil. Salt the water. Add a couple of curls of rind from the lemon and the asparagus tips. Cook the tips for 3 minutes, then drain and reserve.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cut into and around the pits of the avocados. Scoop the flesh from the avocados, and slice. Dress the slices with a little lemon juice, a drizzle of EVOO, and a pinch of salt, reserve.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat your largest skillet over medium heat. Season the veal with salt and pepper on both sides. Dredge the scallopine in a little flour. Add the two tablespoons of the EVOO and the two tablespoons of the butter to the hot skillet. WHen the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color. Place the veal on a platter under a loose tent of foil.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the remaining tablespoon of butter and the tablespoon of flour to the skillet. Cook for 1 minute, then whisk in the wine and scrape up the pans drippings. Whisk the stock into the wine and add the thyme, salt, pepper, and mustard. Stir in the cream, then remove from the heat.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top. Garnish the dinner plates or platter with chopped chives and serve.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<a href="http://www.foodista.com/recipe/T7FJKGVR/veal-scallopine" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Veal Scallopine<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_T7FJKGVR_5GRYCVDZ" style="display: none;" /><br />
</a><br />
<a href="http://www.foodista.com/food/5HGJPNFV/asparagus" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Asparagus<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_5HGJPNFV_5GRYCVDZ" style="display: none;" /><br />
</a><br />
<a href="http://www.foodista.com/food/TSZ3573V/avocado" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Avocado<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_TSZ3573V_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-85202155608382706012011-04-15T14:19:00.000-07:002011-08-02T14:03:56.016-07:00Chicken with Wild Mushrooms and Balsamic Cream Sauce<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sorry I am behind a day in posting. I have two recipes to do, but I have been a been feeling poorly. I am hoping I am not coming down with a bug! I miss you guys when I don't post. Hopefully you miss me too!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let me start this off with I knew Jessi's wouldn't even think about eating this one, I hoped, but knew it was a pipe dream. This girl can NOT stand mushrooms. Something that I don't understand since pretty much everyone else in our family likes them. Seth isn't jump up and down in love with them, but he at least will eat them. Not Jessi, nuh uh, no way are you getting a mushroom anywhere near this girls mouth! So, as soon as she saw that there were 36 mushrooms in this recipe, well she got a bowl of Ramen and was happy. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kevin and I on the other hand were having a very hard time leaving the mushrooms in the pan until the end of the meal! I just love sauteed mushrooms, as does Kevin. We kept standing over the pot impatiently waiting for them to cook, and</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> balsamic cream sauce? Oh My Gosh!!! Heavenly!! I could have made a meal of just the mushroom and sauce over the orzo pasta. Kevin was just smelling the balsamic out of the bottle and said it smelled so good he wanted to take a drink! There is nothing like a nice aged balsamic, so yummy.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On the chicken side of things, I suggest using chicken cutlets or boneless skinless chicken thighs, depending on your preference for light or dark meat. The issue with the whole breast half, is the typical one, they dry out. I am not a big fan of white meat chicken unless it is in a cutlet or chopped up in something for that very reason. But this is not because of my prejudice, the chicken did come out dry even though I cooked it exactly as the recipe called for.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So recipe #52 is a pretty easy recipe. The hardest part is slicing all of those mushrooms on one cutting board! Kevin had done all the other prep work so there was garlic, shallots, and thyme on one corner of the board and I took over the rest with all of my mushrooms!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think this one is a keeper just for the sauce alone. I will definitely make it with thighs next time though.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxnHp6TBXD4A_pueiq5p2er8bDnKYT_oMh7-VrsIsqD3E9RoJ-7FMkUFB-Szq5Y2VHNHwLwr4ZwEknHjTgWq2HwvBm52qMztzZ-ULhAzjIrK187JSNrGxmQgiJ9xbYQl86FbvwNJ3gK4/s1600/recipe52.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxnHp6TBXD4A_pueiq5p2er8bDnKYT_oMh7-VrsIsqD3E9RoJ-7FMkUFB-Szq5Y2VHNHwLwr4ZwEknHjTgWq2HwvBm52qMztzZ-ULhAzjIrK187JSNrGxmQgiJ9xbYQl86FbvwNJ3gK4/s320/recipe52.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Chicken with Wild Mushrooms and Balsamic Cream Sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 pound orzo pasta</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons EVOO</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 6 ounce boneless,skinless chicken breast halves</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12 cremini mushrooms, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12 shiitake mushrooms, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12 white mushrooms, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large cloves of garlic, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon fresh thyme leaves, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large shallots, thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons all purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups chicken stock</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon balsamic vinegar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons heavy cream or half and half</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup fresh flat leaf parsley leaves, chopped</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a large pot of water to a boil. Salt the water and add the orzo. Cook until al dente.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat a large nonstick skillet over medium high heat and add the EVOO. Season the chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Return the skillet to the heat, reduce the heat a bit, and add the butter. Once the butter melts, add the mushrooms and cook, stirring occasionally, for about 4 to 5 minutes. Once the mushrooms are brown, season with salt and pepper, then add the garlic, shallots, and thyme. Cook, stirring occasionally, for about 3 minutes, or until the shallots are wilted. Sprinkle the flour into the pan and cook for 2 more minutes. Whisk in the stock, balsamic vinegar, and cream. Turn the heat up to high and simmer for about 2 minutes, or until thickened. Slice the chicken on an angle. Add the chicken back to the skillet to heat up with the parsley, about 1 minute,</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To serve, pile the orzo on a dinner plate and top with the sliced chicken and the sauce.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">serves 4</span><br />
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<a href="http://www.foodista.com/recipe/TV7PLY6F/sauteed-chicken-with-mushrooms-and-cream" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Sauteed Chicken With Mushrooms and Cream<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_TV7PLY6F_5GRYCVDZ" style="display: none;" /><br />
</a><br />
<a href="http://www.foodista.com/food/5VPPLRDH/mushrooms" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Mushrooms<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_5VPPLRDH_5GRYCVDZ" style="display: none;" /><br />
</a><br />
<a href="http://www.foodista.com/recipe/N4PZD444/balsamic-mushrooms" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Balsamic Mushrooms<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_N4PZD444_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com1tag:blogger.com,1999:blog-2576696024815544302.post-86167785521427442232011-04-12T16:12:00.000-07:002011-08-02T14:06:29.963-07:00Halibut Soup or just call it Epic Yumminess in a bowl!!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kevin and I got back from Vegas on Friday but I didn't cook until last night. It seems we are much older than we obviously thought we were and we required a rest from our vacation. Seriously it was bed, hot tub, and TV for this girl all weekend long!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Monday comes along and I realize that I have taken a week off from my duties and I dove right back into the book trying to find some goodies for us this week. I was sooooo excited to find this recipe! Halibut is one of my all time faves PLUS it was on sale (thank goodness) this week, so my pound and a half didn't cost me an arm and a leg.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yesterday morning I had to take Jessi to have a lump removed from her left thumb so that took up much of the morning. I left there at 10:15 with a guarantee from the nurse that Jessi would not be ready to be picked up from her surgery for at least 2 to 3 hours. I rushed home to make my shopping list and hit the road hoping to get my shopping done before I had to pick up my girl. No such luck, I got the call as I was getting some gas on the way to the grocery store. I told them I would be right there. Once I got there and got Jessi loaded up in the car I asked her if she felt up to going shopping with me or if she felt too woozy and just wanted to go home. The trooper that she is said she would be fine. Once we got to the store she asked me if she could drive one of the little carts. I don't know what possessed me to think it would be safer for a person coming off of anesthesia to drive something rather than walking, but at the time it sounded right. An hour later and several bruises on the back of my legs I began to question my logic. But at least the only thing she ran over was me. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The reason I am telling you all of this is to attempt an excuse for again not having everything I needed for the recipe.....did it work?</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes I really think I am somehow a bit recipe challenged, but I thought I would point out how crazy my morning was to show that my little scattered brain was much more scattered than usual. When I got settled down and ready to cook I realized I somehow completely overlooked the fact that the recipe clearly called for 1 medium zucchini and the juice of one lime *sigh* I thought "Here we go again"!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Luckily for me this is an AMAZING recipe. Do I think the zucchini and lime juice would have made it better? Sure, but don't worry, even without them this one is so yummy you won't care.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Last night was recipe #55 Halibut Soup. I again fell short of my duties by forgetting to take a picture. I could smack myself because it looked so good in the pot and in the bowl. But I had Seth and Melissa over and they both got their bowls and were going on and on about how good it was that I just flat forgot what I was doing and jumped right in to get my bowl too. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Minus the missing pieces of the recipe, this is how it went. I did use double what it called for in garlic, but my cloves were so small I felt it needed more. I also cooked my veggies for about double the time it called for and covered the pot to help sweat them down. I wanted to make sure the veggies were good and soft. I pretty much just poached the fish in the hot soup broth, I never brought it back up to a simmer after I put the fish in. I left it on low (#2 on my stove dial) and put the lid back on it for the 5 minutes. The good thing about cooking it this way is that the fish won't over cook. Kevin was doing yard work and I wanted the soup to be ready for him as soon as he got in but not over done. It was perfect. Even little Miss Picky said the fish was cooked perfectly. Oh and she said to say she gave the recipe 1 1/2 thumbs up since the bandage kept her from using her thumb. She is a nut!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used andouille sausage instead of the chorizo and I didn't remove the casings. Why you ask? Well the darn things just wouldn't come off! I also thought that the andouille would add a bit more spice and I was right. With the andouille and the poblano pepper it was at a nice spice level but not too spicy. I added about 2 cups more chicken stock and I used both the parsley and the cilantro. Plus I used a bit of lemon juice in place of the lime. Like I said, it wasn't perfect, at least in my mind, since I didn't have all of the ingredients. But everyone else said they loved it just the way it was. We all agreed this one is a keeper, and you can bet next time I will remember to pick up ALL of the ingredients!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, make sure and get some nice crusty bread to mop up all that yummy broth!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Halibut Soup</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons EVOO</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 pound chorizo or andouille sausage</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large yellow onion, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium carrot, peeled, cut in half lengthwise, then sliced into half moons</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 poblano pepper, seeded and chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 large garlic cloves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup dry white wine (3 or 4 glugs)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 quart chicken stock (I used a quart and a half))</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 15 ounce can of hominy (I used the white hominy)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 pounds fresh halibut, cut into two inch chunks</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium zucchini, cut in half lengthwise, then sliced into half moons</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup fresh flat leaf parsley leave (a generous handful), chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh cilantro leaves (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">juice of 1 lime</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat a large soup pot over medium-high heat with the EVOO (twice around the pan). Remove the sausage casings and slice the sausage thinly. Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes. Add the onions, carrots, poblano, and garlic, season with salt and pepper, and cook, sirring frequently for 5 minutes. Add the white wine and cook for another 3 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. You want the soup to be at a gentle simmer when you add the fish so, if necessary, turn the heat down a bit. Add the hominy, the halibut, and the zucchini. Gently simmer for 5 minutes. Finish the soup with the parsley, cilantro (if using), and the lime juice.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<a href="http://www.foodista.com/recipe/L54PSVG6/halibut-soup" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Halibut Soup<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_L54PSVG6_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-63493507890024036572011-04-04T14:21:00.000-07:002011-08-02T14:08:04.446-07:00Big Beef Balls with Bucatini<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I chose this recipe because Kevin's daughter was coming for dinner and she had told me she like spaghetti. I was excited to find something that I could cook that would not only make her happy, but also be from the 365 No Repeats. Unfortunately she didn't make it for dinner, but we liked what we had.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sometimes the ingredients that Rachael puts in her recipes drive me crazy. I know she says that she lives in a small town and her store carries these things but my stores a lot of the time DON'T and that makes me nuts. I mean nuttier than I already am. The one in this recipe was the bucatini pasta. I had seen her use this pasta on 30 Minute Meals and thought it would be interesting however, I hadn't been able to find pappardelle pasta anywhere until just recently. I was determined to not be negative about the hunt for this elusive pasta and off I went into the drizzle to complete my quest.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As I began to scour the pasta isle of the store, I started getting more and more depressed thinking I was not going to be able to find a major part of this meal (I mean it is in the name of the recipe for God's sake!) I had to be able to find this pasta! Out of the corner of my eye I spotted a pasta that looked like spaghetti but much thicker. Ok I knew bucatini is this hollow spaghetti so I snatched up the bag like it was a pot of gold. Much to my dismay, when I turned the package over the pasta was called perciatelli. My smile fell and my frustration grew. I must have gone through every single type of pasta they had at the store, and was just about to give up and buy regular spaghetti and issue my apologies when a light bulb went off in my head. I grabbed my trusty iPhone and jumped on Google. I did a search for perciatelle pasta and the very first one said perciatelli a fun spaghetti like noodle with a tiny hole running through it YAY!!! DING DING DING I found it. After I did my little happy dance, and the lady down the isle looked at me like I shouldn't be drinking this early in the day. I purchased my little treasure and away we went, home to make a wonderful meal with this exciting new treat. I know it is crazy that I am this excited about pasta right? I need to get out more.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now this recipe, #269, was a bit confusing for me to follow because it was a twist to a Master recipe. So it is like you are reading two recipes at once. Maybe it is just me, I don't know, but seemed confusing. Hopefully I can make it clear when I share it with you.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I did follow this recipe very closely. I think that the meatballs need another egg or less bread crumbs because mine had a hard time staying together. They also need to cook longer in the oven. I cooked mine for the exact amount of time the recipe said and they were not cooked all the way through. My answer to that was to place them in with the sauce and cover the pot so they could finish cooking that way. It didn't help the problem of them not staying in one piece, in fact it probably added to the problem, but they were nicely cooked and took on a lot of the sauce, which we all really liked.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I need to get some different plates, the plain white is getting boring for all of the pictures. Although it does make the food the focus, so we will see.</span><br />
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</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Big Beef Balls with Bucatini</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">coarse salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound bucatini (thick hollow spaghetti)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 pounds extra lean ground beef</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 garlic cloves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 to 2/3 cup Italian style bread crumbs ( a couple of overflowing handfuls)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup grated Parmigiano-Reggiano, plus some to pass at the table</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon ground allspice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">fresh black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons EVOO, plus some for drizzling</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small to medium yellow onion, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup dry red wine</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 28 ounce can crushed tomatoes, San Marzano variety if available</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 fresh flat leaf parsley leaves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh sage</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons capers, drained and chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 pound pancetta, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">12 cremini (baby portabello) mushrooms caps, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 beef stock</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 400. Heat a large pot of water to a boil.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a deep skillet over medium heat. Cook onions in 1 tablespoon of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half of the onions, 3 cloves of the chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make three very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast for 15 minutes until firm, but not hard.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add salt to the boiling water and drop the bucatini in, cook to al dente. Drain the pasta.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While the pasta and meatballs are cooking, heat another tablespoon of the EVOO in the skillet in which the onions were cooked. Add the pancetta and cook for 3 to 4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer for 5 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Toss the pasta with half of the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<a href="http://www.foodista.com/food/MW5CCKZL/ground-beef" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border: 5px solid #C44F50; display: block; padding: 5px; text-align: center; text-indent: 0; width: 100px;" title="Ground Beef on Foodista"><img alt="Ground Beef on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; height: 18px; margin: 0; padding: 0; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_MW5CCKZL_5GRYCVDZ" style="display: none;" /></a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-75803104109879122562011-04-03T16:29:00.000-07:002011-08-02T14:09:05.139-07:00Turkey Club Super Mashers<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Happy Sunday Everyone! I have been so busy getting everything ready for my trip to Vegas I have been seriously neglecting my blogging duties. I must learn how to multitask better! I skipped a few nights of cooking from the book due to not feeling well and also working on a few of my own recipes. If you haven't already check out my other food blog <a href="http://bobbisbitchinkitchen.blogspot.com/">Bobbi's Bitchin' Kitchen</a>. I was a little nervous that I might be getting sick right before the trip, but I am fine and ready to go!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This past week I only made three of the recipes. We already talked about the Spanish Style Pork Chops from last Sunday, so now we are onto recipe #107 Turkey Club Super Mashers. Again, another recipe that called for turkey cutlets, which of course I can not find. I have just given up trying to find them and instead get chicken cutlets cut a bit thicker than normal if possible. I really don't think it makes a big difference as long as you don't over cook the chicken.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe went over really well. Everyone liked it and although I was a bit nervous about the potatoes with the fire roasted tomatoes in them, even my picky one liked them. She told me she likes fire roasted tomatoes now, just not raw tomatoes. OK, note taken. Seth said the potatoes had a pizza flavor to them, but Kevin and I both just felt they really did remind us of a club sandwich. I wasn't sure about the watercress since I have never had it before, but it added a nice flavor. Something different from spinach. I think arugala would be nice as well. It would give kind of a peppery kick to the potatoes.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whatever the potatoes tasted like, we all really loved them. The chicken was so tender we didn't even need a knife to cut it! This is a great recipe, nothing fancy, but nice and satisfying.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHVHHeMfXEzeGmO-BwpSIfpwzqfTwcJw4cDodMr8iJYxUDzbXbP1TWsYLmAoSq0_4jA7Rz2MM9v7bXNCOIiO6969cBaDR2zOCrAmER97ZdawI3RqXsm0izl7vOp1TT_PbOLGn_N9M_1s/s1600/recipe107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHVHHeMfXEzeGmO-BwpSIfpwzqfTwcJw4cDodMr8iJYxUDzbXbP1TWsYLmAoSq0_4jA7Rz2MM9v7bXNCOIiO6969cBaDR2zOCrAmER97ZdawI3RqXsm0izl7vOp1TT_PbOLGn_N9M_1s/s320/recipe107.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Turkey Club Super Mashers</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 slices applewood smoked bacon</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 large Idaho potatoes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/4 to 1 1/2 pounds turkey breast cutlets</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">fresh ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons poultry seasoning</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoons EVOO</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons unsalted butter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups chicken stock</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 to 3 tablespoons thyme leaves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 to 1/2 cups milk</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups, stemmed and chopped watercress (1 bunch)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 plum tomatoes, seeded and chopped, or for extra smoky mashers, use 1 14 ounce can diced fire roasted tomatoes, drained</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 scallions, chopped</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
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</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 400. Arrange bacon on a slotted broiler pan and bake it for 15 minutes, or until evenly crisp. Cool, chop, and reserve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While bacon cooks, peel the taters and cut them into small chunks. Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Once boiling add salt, and cook until the potatoes are tender, about 15 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a large nonstick skillet over medium-high heat. Season the cutlets with salt, pepper, and poultry seasoning. Add the EVOO to the skillet. Add the cutlets and cook for 4 minutes on each side, or until golden but not firm and dry. Transfer the cutlets to a platter and cover with foil. return the skillet to the heat and melt the butter in it. Add the flour and cook together for 1 minute, then whisk in the chicken stock. Bring to a bubble and reduce the heat to simmer. Season the sauce with salt, pepper, and fresh thyme. The sauce will take about 5 minutes to become thickened gravy.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drain the potatoes, then return them to the hot pot. Add the sour cream and start mashing. Add enough milk to get the potatoes to the desired consistency. Season the super mashers with salt and pepper. Fold in the bacon, watercress, and tomatoes ("BLT") into the potatoes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pile up one fourth of the potatoes on each plate. Slice the cutlets and arrange on top of the potatoes. Cover the meat with pan gravy. Top the turkey club super mashers with chopped scallions and serve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<a href="http://www.foodista.com/recipe/BC6P7DK8/turkey-cutlets" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border: 5px solid #C44F50; display: block; padding: 5px; text-align: center; text-indent: 0; width: 100px;" title="Turkey Cutlets on Foodista"><img alt="Turkey Cutlets on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; height: 18px; margin: 0; padding: 0; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_BC6P7DK8_5GRYCVDZ" style="display: none;" /></a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com1tag:blogger.com,1999:blog-2576696024815544302.post-35913768000520161472011-03-31T13:05:00.000-07:002011-08-02T14:10:21.175-07:00Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Howdy do to all my blogging buddies. Hope you are all having a great day. Only one more day until the weekend so hang in there! I know I haven't been a very good girl the last few days, and left you guys hanging with no recipes. Monday night I had no one here to cook for, and since the point of this little adventure is to get opinions on the recipes so I can let all of you know, I figured I would just take a night off. I will also take this time to let you know that I will not be posting any recipes next week, I know, it will be hard to make it through without me right? I feel the same way. However, my dear sweet boyfriend is taking me to VEGAS so, although I will be heart broken not posting to you all, I think you can understand how EXCITED I am for next week to get here!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now, lets get down to business. Sunday night was recipe #218 Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans. If you read the last post you will realize that the other meat in the bag that was left behind at the grocery store by your truly was the pork chops for this recipe. So I felt some added pressure that this better be a good meal since poor Kevin had to drive all the way back to the store to get the main ingredient.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My whole family loves chorizo, we lived in Southern California for most of my kids' lives, as well as my own. So chorizo and egg burritos on the weekends were something we all looked forward to. We are trying to initiate Kevin into the burrito fan club. You know the whole if you mix just about anything with eggs, cheese, and hot sauce, it goes great in burrito line of thinking? So far he is not buying it, but I am not giving up!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So we got the chorizo cooking and immediately I am happy with the smells coming from my kitchen. Then you blend the roasted red pepper sauce in the food processor and YUMMM it just made my mouth water. Kevin even said it smelled terrific.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I did stick right to the recipe on this one, believe it or not! The only thing is I feel I over salted a bit. I didn't take into account the salt in the chorizo, so make sure you taste the final sauce before you salt.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was lucky that my grocery store had preground chorizo in their meat case. If your grocery store doesn't carry Spanish chorizo you could substitute the Mexican chorizo, just be aware that Mexican chorizo is fattier and melts into a sauce really, not like ground meat. You also could use linguica. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I did the pork chops in a cast iron skillet and transfered them to the oven like it called for. But I feel the chops were a bit overdone going by the times listed in the recipe. Kevin felt the same, but Seth and Melissa said they felt they were just fine. Jessi by the way wouldn't even eat them so we have no input from Miss Picky Pants. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I mentioned to the family that I felt it was over salted but again the kiddos told me they thought it was really good. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So all in all it is an iffy review dear friends. I am not sure if I am much help if you use my information to guide you on whether or not you should make this recipe. On the one hand the roasted red pepper sauce was awesome, in fact I am currently trying to think up a recipe I can incorporate the sauce minus the chorizo in. I can say I think the pork chops should be cooked less time. I did get the inch and a half thick pork chops but it was just too much time. It would definitely be too much time for a thinner chop. We also felt the green beans should be cooked a couple of minutes longer.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here is the finished product. I love it when you can see the steam coming off the plate.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghN0aVqjSyzkQytKPwrWdrHYxCNK8sFFEta7StFeB7rhS3SfZss7jla6fyiEHoTTFGTa5fXdKb4S074dpJVOfiaFrcxAx5TTpk1LvmjfMYOC-K-Cdj83SLzyF9g0pBHPTt4MnhRdgk08o/s1600/recipe218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghN0aVqjSyzkQytKPwrWdrHYxCNK8sFFEta7StFeB7rhS3SfZss7jla6fyiEHoTTFGTa5fXdKb4S074dpJVOfiaFrcxAx5TTpk1LvmjfMYOC-K-Cdj83SLzyF9g0pBHPTt4MnhRdgk08o/s320/recipe218.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;">Spanish-Style Pork Chops with Chorizo and Red Pepper Sauce and Green Beans</span> </span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons EVOO, plus some for drizzling</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 1 1/2 inch thick boneless center cut pork chops</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon paprika (half a palmful)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 pound chorizo, casing removed, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 garlic cloves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small yellow onion, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon fresh thyme leaves, chopped (from about 4 good sized sprigs)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 16 ounce jar of roasted red peppers, drained</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup flay leaf parsley leaves (a couple of generous handfuls)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 dry sherry or dry white wine (eyeball it)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound fresh green beans, trimmed (available ready prepped in sacks at many markets)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">crusty bread, to pass at the table</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a large skillet over meduin-high to high heat. Add the 2 tablespoons EVOO. Season the chops with the paprika, salt, and pepper. Place the chops in the skillet and sear the meat to caramelize, about 2 minutes each side. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While the chops are in the oven, return the skillet to medium heat. Add the diced chorizo and cook, stirring frequently, for two minutes. Add the garlic, onions, thyme, salt and pepper. Cook chorizo and onions for about 3 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring an inch or two of water to a boil in another skillet with a lid.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Process the roasted peppers and the parsley in a food processor until smooth. Add the sherry to the chorizo and onions and stir, then pour in the roasted red pepper puree.Cook for another minute or 2, until the puree is heated through.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the green beans in the boiling water. Salt the water and cook for 4 to 5 minutes, until the beans are just tender. Drain and dress the beans with a drizzle of EVOO, the lemon juice, and salt and pepper.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place a chop on each dinner plate, top with the chorizo and roasted red pepper sauce, serve with green beans and crusty bread for plate mopping.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">serves 4</span><br />
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<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Pork Chop<br />
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</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com2tag:blogger.com,1999:blog-2576696024815544302.post-72147988225298586092011-03-28T13:32:00.000-07:002011-08-02T14:11:45.289-07:00Chicken Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hello my fine food loving friends! I woke up today in a wonderful mood. Possibly it was because there was actually a tiny bit of blue sky showing, or could it be that last nights dinner was an off the chart winner? Both help, but the latter made me so happy. I had the whole gang here last night and everyone, I mean EVERYONE, went on and on about how much they loved this meal! Jessi even went so far as to say it was two thumbs up and she wished she had three thumbs so she could really show how much she loved it.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe was a bit of a pain at first though and I was wondering if I really even wanted to make it. Let me explain, I normally shop at the local Albertson's. I knew I had seen turkey breasts and turkey cutlets there in the past so I was not nervous about finding the ingredients I needed. Boy was I wrong. I went to do my shopping and could not find a package of turkey ANYTHING in the store. I also could not find a couple of things for other recipes but I will stick to just this story for now.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So off I go to the other side of town. Even though I don't live in a very large town I will still complain. I get to QFC and they don't have turkey breast anything either! Ggrrrrr why do they have to make it so difficult? I tell myself I have all week to get them so I go on with my weekly shopping, putting my quest for turkey cutlets on the back burner.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now fast forward to yesterday, yes I waited until the last minute, and Kevin and I are back at Albertson's. I found whole turkey breasts and turkey legs, but still no cutlets. I know one of the guys that works in the butcher block so I asked what was up. He asks around. All the info I can get is they used to carry turkey cutlets, which I already knew, but for some reason they no longer do. Now I am in a pinch knowing I am scheduled to make this recipe that night. I look down and see chicken cutlets. Ok, not much difference except size really, so I grab them and we get on with the rest of our shopping.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We get home and both grab bags and put the items away. When the time comes to start dinner I go searching for the chicken cutlets and can't find them anywhere. I call Kevin to the kitchen so I can ask him if he put them somewhere, and he didn't bring them in either. He searched the car and then we both realize we had to have left them at the store. Kevin jumps in the car and heads back to Albertson's. Of course they are no longer there. Someone not only got 2 pounds of free chicken cutlets, but they got 4 1 1/2" center cut boneless pork chops too!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Poor Kevin calls me to tell me this and to ask what exactly I needed because the butcher was going to cut it for me. He picked up what we needed and headed home. He is so wonderful!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway, now you can see the fiasco this recipe started out as. All of that aside, as long as you have all of your ingredients and don't leave them behind anywhere, you should be fine. This recipe is a bit more work than the last few, but it isn't really that much work, as it is so worth it!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ok, we are on recipe #57 for those that have the book. I of course made a couple of slight changes, but not much. I sliced my grape tomatoes in half so they would cook out more and be like a sauce. It might not have been necessary, but with non tomato lovers in your family, you have to try to get tomatoes as close to sauce as possible. As it goes I really could have made them the correct way because Jessi just asked me to leave the tomatoes off of hers.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I also kept the onion, garlic, tomato topping simmering for pretty much the whole time I was cooking. I think it came out fabulous as did everyone else. Possibly the other way will give you more of a fresh tomato flavor (as the recipe suggests) but we liked it this way. Next time I may try to get the tomatoes closer to a fresh flavor.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kevin helped as I cooked the cutlets and we ended up with a little assembly line from flouring to placing them on the cookie sheet to broil in the oven. Here is what they looked like at this point.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oVpsXxFhcSRp-8y-1KgSPXY53qQNPVXb2mTCvszVO9bEYZlNKZs114MnZNs8ysd8UxyJCGkN4hJXHXhohhX2OjWwmB88T6U5IA7JweOS44NcJl43sdj-pUWGzv4yABcPuqry0W5m1iw/s1600/recipe57a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oVpsXxFhcSRp-8y-1KgSPXY53qQNPVXb2mTCvszVO9bEYZlNKZs114MnZNs8ysd8UxyJCGkN4hJXHXhohhX2OjWwmB88T6U5IA7JweOS44NcJl43sdj-pUWGzv4yABcPuqry0W5m1iw/s320/recipe57a.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Don't they look good? I was so excited by this point I almost wanted to eat one before it went in the oven!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I made a simple side of asparagus and dinner was ready!! I think next time I will make my homemade pesto instead of the store bought though. Fresh just has much more flavor. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Just looking at the picture makes me want more but Seth took the last one home with him last night. I had to make do with left over Italian Style Garlic Shrimp for lunch. Poor me right?</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXcI-HhbOhXA3Ri9c347JzwEWc22T9sFMGLYDEm0lWwgdUILxXmcTTG00087gm-SsBN4dUegK0CA0iZjSKVI-EnVZs7J6TCtTNE7RHDwNJ3HRbW6r-xcCC0g82uNArqpZVEnGMu9JDRA/s1600/recipe57b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXcI-HhbOhXA3Ri9c347JzwEWc22T9sFMGLYDEm0lWwgdUILxXmcTTG00087gm-SsBN4dUegK0CA0iZjSKVI-EnVZs7J6TCtTNE7RHDwNJ3HRbW6r-xcCC0g82uNArqpZVEnGMu9JDRA/s320/recipe57b.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons olive oil (lighter than EVOO), plus some for shallow frying.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium yellow onion, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 garlic cloves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 to 4 tablespoons all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup Italian bread crumbs (three overflowing handfuls)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup flat-leaf parsley leaves (a generous handful), chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 pounds turkey breast cutlets</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pint grape tomatoes, red or yellow or a mix</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup dry white wine or chicken stock</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup store bought, good quality pesto sauce (the refrigerated stuff)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large ball fresh mozzarella cheese, thinly sliced or grated</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the grape tomato topping, preheat a medium size skillet over medium-high heat with 2 tablespoons of olive oil. Add the onions, garlic, salt, and pepper. Cook until the onions are translucent, 2 to 3 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While the onions are cooking, set up the breading station for the cutlets. Place the flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine the bread crumbs, Parmigiano, and the parsley. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium-high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour. Thoroughly coat the cutlets in the egg and then in the breading, and add to the hot oil. Cook the cutlets in a single lasyer, in 2 batches if necessary, for 3 or 4 minutes per side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets to a plate lined with a paper towel.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To the skillet with the onions, add the grape tomatoes and white wine or stock. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the broiler.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Arrange the cooked cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place the cookie sheet under the broiler and broil until the cheese warms and melts but has not browned. Serve immediately.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4 (very hungry people)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<a href="http://www.foodista.com/recipe/Y8S62PYQ/parmigiana-chicken-cutlets" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border: 5px solid #C44F50; display: block; padding: 5px; text-align: center; text-indent: 0; width: 100px;" title="Parmigiana Chicken Cutlets on Foodista"><img alt="Parmigiana Chicken Cutlets on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; height: 18px; margin: 0; padding: 0; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_Y8S62PYQ_5GRYCVDZ" style="display: none;" /></a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com1tag:blogger.com,1999:blog-2576696024815544302.post-91302283536637164702011-03-27T15:40:00.000-07:002011-08-02T14:12:41.153-07:00Italian Style Garlic Shrimp, Or In Other Words YUMMMMM!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Please forgive me dear friends for missing Friday nights recipe. I would hang my head in shame however, I had an amazing date night with Kevin so I can't feel bad. Sometimes a girl just has to have fun. I will tell you that I had some fantastic scallops with a bacon onion sauce that I will figure out the recipe for if it kills me! For those of you that follow my other blog, Bobbi's Bitchin' Kitchen, it will be there soon I promise.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But back to the reason we are here. I picked up last night where we left off and made recipe #147 Italian Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti. I have to admit I was a bit nervous. I have really never cooked shrimp before. I have done all kinds of fish, clams, muscles, scallops, but for whatever reason I have never cooked shrimp. I knew that if you overcook it they are rubbery and awful, so I just was a bit worried. But this is a recipe that, if you follow the directions, you can't mess it up. It was great! My nerves gave way to a very hungry tummy as I was cooking.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I had a houseful last night. Kevin, Jessi, Seth, and Melissa were all here for dinner. Everyone gave this recipe their seal of approval, even Jessi, my pickiest eater. My Dad just doesn't like seafood so he was out of this one. All of us, except Jessi of course, thought the addition of some red pepper flakes would be fantastic in this. But as it stands it is still a terrific meal. You know we just like things a bit hot in this house.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I actually followed the recipe very closely, believe it or not. Like I said I was nervous so no going crazy for me this time. The only things I did were, used two pounds of shrimp instead of one. Which if you do make sure and double the lemon zest and juice. I also used grape tomatoes instead of cherry tomatoes because I think they are sweeter. I think I have told you that I am not the biggest fan of tomatoes, at least raw tomatoes, but grape tomatoes are great.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So in my wrap up here I will say MAKE THIS RECIPE!! This was a master recipe too and the variations sound just as yummy, Spanish Style Garlic Shrimp, and Greek Style Garlic Shrimp......stay tuned for those, I know I am excited!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, and I know that you are not supposed to use cheese with seafood, but I sprinkled some Parmesan cheese on mine and it was fabulous!</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Italian Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound thin spaghetti</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound small shrimp, deveined and peeled, tails removed</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons lemon zest plus the juice of 1/4 lemon</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup EVOO (4 times around the pan)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 large garlic cloves, minced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pint cherry tomatoes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 scallions</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup white vermouth or 1/3 cup dry white wine (eyeball it)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 handfuls flat-leaf parsley, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20 fresh basil leaves, torn or shredded</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">course black pepper</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a large pot of water for the pasta, when the water boils, salt it and cook the pasta al dente.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the EVOO to the the hot pan and then the shrimp. Cook for a minute, then add the garlic, tomatoes, and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs. Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4 (very very hungry people)</span><br />
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<a href="http://www.foodista.com/recipe/Y7V22KMZ/garlic-shrimp-pasta" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: white; border: 5px solid #C44F50; display: block; padding: 5px; text-align: center; text-indent: 0; width: 100px;" title="Garlic & Shrimp Pasta on Foodista"><img alt="Garlic & Shrimp Pasta on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; height: 18px; margin: 0; padding: 0; width: 84px;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_Y7V22KMZ_5GRYCVDZ" style="display: none;" /></a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com2tag:blogger.com,1999:blog-2576696024815544302.post-8448375719489210222011-03-25T14:56:00.000-07:002011-08-02T14:14:36.971-07:00Switching Things Up In A Curry<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hello my fellow foodies! Hope this afternoon is treating you well. If you can tell I am in a wonderful mood! The sun is shining here in my little corner of Washington, and there isn't a rain cloud in sight. Oh happy day!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">OK, back on track, last night's recipe. Well last night was supposed to be recipe #57 Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella. Sounds yummy no? Well, we still don't know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I drank it. It called for white wine and I, not realizing I needed it for last nights recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no. It was hard to explain to him that I am cooking every night so I can share the experience and information here on my blog. He just thinks I am crazy.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now I grab my calendar and see what the next recipe is. OK, recipe #147 Italian Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti. Sounds awesome......dang it....the shrimp are frozen....UGH....NEXT? Saturdays recipe, #40 Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This was a wonderful finish to a crazy chaotic start. I wasn't sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn't do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well. I sent some home with him for Melissa because we both said it was one she would love.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said "mostly" green right? I used a large jalapeño pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn't say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeño in there. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn't help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don't mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">End result......total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn't the prettiest but trust me the taste is GREAT!</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh oops I also doubled the rice part of the recipe, we like starch in this family! I think it was a good idea and you will still have enough coconut milk.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Mostly Green Curry Chicken over Coconut Jasmine Rice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups chicken stock</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 13 1/2 ounce can coconut milk</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup jasmine rice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons vegetable or canola oil</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 green bell pepper, cored, seeded, thinly sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 medium yellow onion, thinly sliced </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 large garlic cloves, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small jalapeño, cut in half and seeded</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> 3 inch piece of fresh ginger, peeled and finely grated</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups broccoli florets</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">zest and juice of one lime</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup cilantro leaves (a handful), chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 scallions, thinly sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup frozen peas</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hot sauce, such as (I say Franks Red Hot) Tobasco, to taste</span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeño, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<a href="http://www.foodista.com/recipe/NF5G5YBP/curry-chicken" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Curry Chicken<br />
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</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-56092557699417224962011-03-24T15:21:00.000-07:002011-08-02T14:15:45.753-07:00Aussie Meat Pies, Made Quick<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Boy, when Rachael said made quick she really meant it! These "pies" are super easy and super quick to make. Again, not so many ingredients, so not a lot of slaving away to be done over the meal. I did add some minced garlic to the recipe, as per Jessi's request. I don't think there is much we cook with out onions and garlic in it!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The meat smelled great after cooking with the onions and garlic and then you add the brown sugar, tomato paste mixture and it went from great to YUM. I love it when the food smells so good you want to just eat it out of the pot! I do suggest that when you bake the pastry dough sheets that you do it on parchment paper or a very good nonstick cookie sheet. I had a bit of a "stickage" issue with mine.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I think this would be great if you added some spice to the ketchup on top too. I mean if you don't like things spicy by all means the regular ketchup is great. But for those that like it a bit hot I would add some of your favorite hot sauce to it. I use Frank's Red Hot a lot or Sriracha hot sauce (you can find it in the Asian isle at your market).</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last impressions on the recipe are that it tastes great, it is easy to make, and my kids gave it two thumbs up, oh so did Kevin too! I will say I think this makes a great lunch recipe more so than a dinner one though. But either way, bring your appetite!</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Aussie Meat Pies, Made Quick</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 sheets frozen puff pastry, defrosted but kept chilled (recommended brand: Pepperidge Farms)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon EVOO </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons unsalted butter, cut into pieces</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 pounds ground beef</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 medium onion, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons Worcestershire sauce (eyeball it)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 rounded tablespoon tomato paste</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 rounded tablespoon brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup beef broth</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon grill seasoning as in McCormick's Montreal Steak Seasoning</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ketchup for garnish </span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons chopped chives</span></li>
</ul><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions</b></span><br />
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</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the over to 400</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With a sharp knife, cut the thawed but chilled puff pastry sheets into 4 square, 8 squares total, and arrange on cookie sheet. Season the squares with a little salt and pepper. Bake the puff pastry according to the package directions or until golden brown all over, about 12 to 15 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat a medium skillet over medium-high heat. Let it get really hot so the meat will caramelize when it hits the pan. Add the EVOO, then the butter. When the butter melts into the oil, add the beef and really work at breaking it up as it browns-get the bits all nice and tiny. Add the onions and cook for 5 minutes. Stir in the flour. Cook mixture a minute more. In a small bowl combine the Worcestershire sauce with the tomato paste and brown sugar, then whisk in the stock. Whisk the seasoned stock into the pan. Stir into the meat and combine. Season the meat with grill seasoning and reduce the heat to low.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When the pastry squares are ready, assemble the pies. Place a square of pastry in the bottom of a shallow bowl. Top with one quarter of the meat mixture and another square. Place a large dollop of ketchup in the center of the top pastry and sprinkle the "pies" with chives to garnish, then serve.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">serves 4</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<a href="http://www.foodista.com/recipe/MFKZKX33/ground-meat-pie" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c36c6d; border: 5px solid #C44F50; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Ground Meat Pie<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_MFKZKX33_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com1tag:blogger.com,1999:blog-2576696024815544302.post-49673729855584214082011-03-23T17:29:00.000-07:002011-08-02T14:17:14.647-07:00Couple-of-Minute Steaks and Potato Ragout<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hhhhmmmmm what to say about this one? I had never made "minute" steaks before, or even knew what they were. I had cube steak before and wasn't real fond of it so that was why I opted for the "minute" variety. Although after I cooked them last night my Dad told me he had always heard cubed steak called minute steak so who knows?</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">All I can say about minute steaks, at least the ones we had, which were eye of round, they are meat. Edible meat? Not so much! I cooked them medium rare but seriously could not even chew one bite and get it down. They were so tough and so chewy with absolutely NO flavor. They also were super small so there is no way this recipe would feed 4 people. At least not the people in my house.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now those of you that have been reading for a bit know how Kevin feels about any steak other than ribeye. It is simple, he feels there IS no other steak besides ribeye. After last night he is more sure of that than ever!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The potatoes were good though. Maybe if I had gotten some small thin cut ribeyes it would have been a good meal, but a meal of just potatoes? Bad, bad, bad...</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I will suggest that if you make the potatoes, which I think you should, make SURE you dice them small. The recipe says 1/4 inch dice and I didn't listen so well. Many of mine were closer to 1/2 inch and they just weren't done all the way through, but the flavors were great. Kevin said this was a keeper as a side dish recipe. I used little yellow tomatoes in place of regular cherry tomatoes. I cut them in half and let them sit face down on the pan surface for a bit to make them really sweet. That was a good idea.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The most I can say about this recipe is, thank goodness it is over. I will post it so you can get the potato part, and if you choose to make it please use a better cut of meat! Oh and I would recommend using McCormick's Montreal Steak Seasoning in place of the black pepper.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Couple-of-Minute Steaks and Potato Ragout</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 minute steaks or cubed steaks</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons Worcestershire sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">black pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons EVOO</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 medium sized baking potatoes cut in 1/4 inch dice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 sprigs of thyme leaves, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 sprig of rosemary leaves, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small yellow onion, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 large garlic cloves, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 dry white wine</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chicken stock</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 pint cherry tomatoes cut in half</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup flat-leaf parsley leaves, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons unsalted butter</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Season the minute steaks with the Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat a large nonstick skillet over medium-high heat with about 2 tablespoons of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another 2 minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, about 3 minutes. Add the white wine and chicken stock, bring the mixture up to a simmer, and cook until potatoes are tender, 5 to 6 minutes more.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tablespoons of EVOO for the minute steaks. Season the steaks with salt and then add to hot skillet. Sear the steaks for 1 to 2 minutes per side.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.</span><br />
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</span>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com0tag:blogger.com,1999:blog-2576696024815544302.post-61580170334253252862011-03-22T18:14:00.000-07:002011-04-13T13:20:45.052-07:00Prosciutto, Garlic, and Herb Cheese Stuffed Chicken with Tarragon Pan Sauce<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">WOW what a mouthful right? Well that is EXACTLY what you will think when you eat this chicken.....WOW. To use Rachael's words YUMMMO!!! </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">From the small list of ingredients, to the simplicity of the recipe, to the combination of the flavors, this recipe has it all. All of the things that make a recipe awesome. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">The hardest thing about this recipe is pounding the chicken out and thats what I have my handy dandy sous chef/boyfriend Kevin for. I am a lucky girl!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">This is one of those recipes that just made me hungry reading the ingredients. You know how some recipes just click in your head, while others you may see a few things on the list that are kind of "iffy" to you but the recipe as a whole sounds good? This is definitely the former! It was great from reading, to making, to eating. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">Jessi said she wasn't fond of it the "her palate must be to immature to appreciate it" but in between a lot of "mmmm-ing" with a few pauses to say OMG this is good, Kevin's and my palates were having a good time. What is funny, well kind of, is that I was so excited about making this recipe that I forgot to plan a side dish. So as the chicken is merrily sizzling away in the pan I all of a sudden realized YIKES I need something to go on the plate with this awesome chicken. I ransacked my pantry but my mind was blank so I hesitantly grabbed a bagged pasta side dish that I had in the pantry as an easy make for my Dad or Jessi on a night that Kevin and I aren't home to cook. Kevin threw it together and plopped it on the plate with the chicken. Kevin took one bite of it after he had been eating the chicken and said, "That stuff doesn't even belong on the same plate as this chicken"! Jessi's under developed palate thought it was awesome. I can't believe that is how I used to cook, if you can call it that, let alone eat for a lot of years.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">I stuck pretty close to the recipe on this one. I used two slices of prosciutto per breast and a well rounded tablespoon of cheese. I also used two well rounded tablespoons of chopped tarragon leaves. Kevin pounded the chicken out to somewhere between 1/2 inch and 1/4 inch thickness and I cooked it for about 5 minutes per the four sides. It came out perfect. The cheese was nice and warm and creamy and the chicken was a little crispy on the outside. I fell in love with tarragon too!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">And the final product.....</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Prosciutto, Garlic, and Herb Cheese Stuffed Chicken with Tarragon Pan Sauce.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 6 ounce boneless skinless chicken breasts halves</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 slices prosciutto di parma</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 ounces (1/2 cup) garlic and herb cheese, such as Boursin</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons EVOO</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup white wine</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chicken stock</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons fresh tarragon leaves, chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place a chicken breast in the center of a plastic food storage bag or 2 large sheets of wax paper. Pound out chicken from the center of the bag outward using a heavy bottomed skillet or mallet. Be firm but controlled with your strokes. Repeat with the 3 remaining breasts.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each prosciutto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a nonstick skillet over medium-high heat with the EVOO. Season the stuffed rolled chicken with salt and pepper. Add the breasts to the pan and brown on all sides cooking for 10 to 20 minutes. The meat will cook quicker because it is thin. Remove the breasts; add the butter to the pan, then the flour. Cook for a minute, whisk in the white wine and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks and serve whole or sliced.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 servings</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 20px;"><br />
</span></div><a href="http://www.foodista.com/food/SSKFCT7S/chicken-breast" style="display: block; width: 200px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #C36C6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Chicken Breast<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_SSKFCT7S_5GRYCVDZ" style="display: none;" /><br />
</a><a href="http://www.foodista.com/food/PYJ4PCGV/prosciutto" style="display: block; width: 200px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #C36C6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;"><br />
<img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Prosciutto<br />
<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_PYJ4PCGV_5GRYCVDZ" style="display: none;" /><br />
</a>Bobbi Reneehttp://www.blogger.com/profile/08879792369566654446noreply@blogger.com4