tag:blogger.com,1999:blog-116213762024-03-12T21:56:33.469-04:00In Patti's PlacePattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.comBlogger292125tag:blogger.com,1999:blog-11621376.post-2173316177030627182017-09-27T09:33:00.002-04:002017-09-27T09:35:50.730-04:00I've MovedCome join me on my new food blog, well, it's about a year old now! <a href="http://inpattisplace.com/" rel="nofollow" target="_blank">In Patti's Place</a> I'd love to see you there!<br />
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-83108287943280268162014-06-21T21:39:00.000-04:002014-06-22T08:25:55.467-04:00Another Culinary AdventureWell, the other day on The Chew, it was all about hamburgers. Michael Simon said that grinding your own meat, making your own patties, is the absolute best way to create the most delicious burger at home. His theory is that by doing this you know exactly what is in your hamburger meat. Whereas if buying it already ground you truly have no idea what you're eating. They do use scraps but from what beef parts? <br />
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This got me to thinking and, of course, I distinctly remember the news a bit back about the pink slime in hamburger meat. UGH!! That just makes my stomach churn typing it!<br />
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So, my quest was and is to make the best home ground hamburger meat, thereby producing the best burger I can. And the healthiest, too! And, of course, we all know that hamburger meat can be used for a gazillion different things from spaghetti sauce to tacos!<br />
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At the beginning of the week, I ordered the food grinder attachment for my Kitchen Aid mixer. On Thursday, I stopped at Whole Foods and picked up 1 1/2 pounds beef chuck, 1/2 pound sirloin, and one short rib (for the fat content). I was all set to embark on this new journey Friday evening and that I did!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Before I Began</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Grinding Commenced</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Patties</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">On The Grill</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Before The Swiss Cheese</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Final Built Burger</td></tr>
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I have to say that this was a pretty darn good burger. It held together beautifully and was tender and delicious. I did overcook it a bit due to the thickness of the original patty and I stupidly didn't use my meat thermometer to be sure I DIDN'T overcook it. Silly me but with all the prep, I just forgot. Next time I will be sure to use it. I also wonder if I need more fat which will keep it juicy. Michael Simon said if you have to buy hamburger meat already ground, be sure to get the 80/20 version because you NEED the fat to keep the burger juicy while cooking. Otherwise, you'll have a pretty dry burger.<br />
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So, I may add more fat to the next batch. I love experimenting with this and love that I now know exactly what is in my hamburger meat. For that, the extra bit of time it took me to grind it (and it was pretty effortless short of the trip to Whole Foods), is all worth it. <br />
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Definitely will be making my own hamburger meat from now on! Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-84060515085906680342014-05-31T21:22:00.001-04:002014-05-31T21:22:22.604-04:00Summer Beer<div class="separator" style="clear: both; text-align: center;">
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Last weekend I went home to Panama City to visit family and chill for a few days. While there, on our first day of kayaking, my niece brought along a supply of Summer Beer for us to enjoy. And, boy we did! Within minutes of our first sips, we were sitting on the beach as giddy as could be - praying we would be able to kayak back to the mainland when it was time!! <br /><br />And so, we have found another wonderful concoction to sip on during the upcoming warm summer days. Thank you Jenny!! Enjoy everyone!<br /><br />
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<b><span style="font-family: Garamond; font-size: large;"> <a href="https://www.blogger.com/null">Summer Beer</a> </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 4 Servings</span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"></span>
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<span style="font-family: Arial Narrow; font-size: x-small;">6 ounces Frozen lemonade <br />12 ounces Bottle beer <br />12
ounces Vodka </span></div>
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into four glasses filled with crushed ice. Enjoy!!</span></td></tr>
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com1tag:blogger.com,1999:blog-11621376.post-45353434740598081712014-04-13T16:29:00.000-04:002014-04-13T16:29:37.123-04:00Grilled Pimento Cheese Sandwiches<div class="separator" style="clear: both; text-align: center;">
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<br />I have seen lots of recipes and mentions of Grilled Pimento Cheese Sandwiches of late so decided to finally make one myself. Oh my - it was delish! A bit rich, I thought, for me - perhaps I put too much Pimento Cheese on my sandwich, but really good! Definitely a "must have" again! Here is the recipe.<br /><br />
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<b><span style="font-family: Garamond; font-size: large;"> Grilled Pimento Cheese Sandwiches </span></b>
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<i><span style="font-size: x-small;"><br /></span></i><span style="font-size: x-small;">Yields: 16 Servings</span><i></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<span style="font-family: Arial Narrow; font-size: x-small;">1 cup Mayonnaise <br />4 ounce Pimento diced and drained<br />1
teaspoon Worcestershire sauce <br />1 teaspoon Finely chopped onions <br />16 ounce
Sharp cheddar cheese shredded<br />Bread slices (white or wheat)<br />Mayonnaise</span><span style="font-family: Arial Narrow; font-size: x-small;"><b><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;"><br /></span></span></b></span><span style="font-family: Arial Narrow; font-size: x-small;"><b><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;"><br />Instructions</span></span></span></span></span></span></b><br />Stir together 1 cup mayonnaise, diced pimento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar Cheese. (store leftover pimento cheese spread in refrigerator for up to one week).<br /><br />To make grilled sandwiches, spread 1/4 cup pimento cheese spread on 1 side of a bread slice. Top with another bread slice. Lightly spread both sides of sandwich with mayonnaise. Repeat with remaining pimento cheese mixture for desired number of sandwiches. Cook, in batches, on a hot griddle or large nonstick skillet over medium heat 4-5 minutes on each side or until golden brown and cheese melts.</span></div>
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-38911365853361582462014-04-07T22:27:00.000-04:002014-04-07T22:27:25.141-04:00The ConfectionerSince the first time I visited Disney World as a kid and stood and watched the ladies and men inside the Main Street Confectioner making homemade candies, I've been enthralled with the entire process. I love watching others make awesome candies in candy shops throughout the county and have seen the long lost art being reproduced in places such as Helen and Savannah and I'm sure other places that escape my memory at the moment. It always attracts me and I could stand and watch for hours!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrK4iBi4b7gEo3kQf_gPJ-0Uv74hWxlb1Xbhus9fC0hhp1_Xaw-pdRLEqpPeu12tB-A-Pz17_-4LERoedObrzZig6drUztyWiRE3ttLv__WIzqpvyrJg8HtYe3EN44jZZzsc6UA/s1600/IMG_2842.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrK4iBi4b7gEo3kQf_gPJ-0Uv74hWxlb1Xbhus9fC0hhp1_Xaw-pdRLEqpPeu12tB-A-Pz17_-4LERoedObrzZig6drUztyWiRE3ttLv__WIzqpvyrJg8HtYe3EN44jZZzsc6UA/s1600/IMG_2842.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFfrGyHIXFfGUw_VNRY52nRCeQ6tfi8kmj3xmdLjl0KE6wjVItUGZquKiJVHbsgrFpLkgcKz8T9HAtlilB5S9H_vI6ixHGeRnSMY_s_dw8-BssWozfj1ayw205uysljuZReyAJQ/s1600/IMG_2857.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFfrGyHIXFfGUw_VNRY52nRCeQ6tfi8kmj3xmdLjl0KE6wjVItUGZquKiJVHbsgrFpLkgcKz8T9HAtlilB5S9H_vI6ixHGeRnSMY_s_dw8-BssWozfj1ayw205uysljuZReyAJQ/s1600/IMG_2857.JPG" height="133" width="200" /></a>So, one day I was watching the Food Network and a chef came on making these delightful chocolate caramels in a matter of seconds. That's the beauty of candy making - it usually is pretty quick. Of course, I just had to make them. I had intended to make them on National Caramel Day (April 5) but didn't get an opportunity. So, today was the day! <br /><br />What fun to whip these up and, yes, I'll be presenting to a dear friend as a gift. I had to taste test one and they are most delightful! He will love them! <br />
<br />I definitely will be making these again. What a great gift idea - I mean, who doesn't love chocolate?<br />
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<b><span style="font-family: Garamond; font-size: large;"> Chocolate Sea Salt Caramels</span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"></span><i><span style="font-size: x-small;"><br /></span></i><span style="font-size: x-small;">Yields: <i>20</i></span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
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<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">3/4 cup Sugar <br />3/4 cup Heavy cream <br />1/2 cup Corn syrup
<br />4 ounce Milk chocolate </span></div>
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<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="1"><span style="font-family: Arial Narrow;"><br /> </span></td></tr>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;"><br />Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Bring to boil the sugar, heavy cream, and corn syrup until
thick and light caramel color. Add 4 ounces milk chocolate, stirring until mixed
through. Add a sprinkle of sea salt. Pour into parchment paper lined loaf pan.
Spread evenly. Top with cocoa nips and sea salt. Let set for one hour, cut into
squares.</span></td></tr>
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As one who used to tend bar on occasion, I love trying new cocktails. I was watching The Kitchen yesterday on Food Network and Geoffrey Zakarian always incorporates a new cocktail at the end of the show. This episode it was the Southside Cocktail. And I happened to have all the ingredients. Imagine that? Yes, a former bartender usually always has everything on hand to make any cocktail known to man!<br />
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So, last evening I commenced to making this delightfully light cocktail. It's very yummy!! Try it!<br />
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<b><span style="font-family: Garamond; font-size: large;"> Southside Cocktail </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"><br /></span></i><span style="font-size: x-small;">Yields: 1 Servings</span><i></i></div>
<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
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<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">2 ounce Gin <br />1 ounce Lime juice fresh squeezed<br />3/4
ounce Simple Syrup <br />1 sprig Mint <br />1 Mint leaf </span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Combine the gin, lime juice, simple syrup and mint sprig in
a shaker. Add some ice cubes and shake vigorously. Strain into a chilled martini
glass.</span></td></tr>
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-43142090273373382972014-02-11T16:01:00.001-05:002014-02-11T16:07:14.341-05:00Peanut Butter BarsI came across this recipe recently and just had to make it. It reminded me of the peanut butter bars that they served with our school lunches in elementary school. I don't know a kid, parent, teacher, or administrator who didn't love Mrs. Baggett's Peanut Butter Bars. Hers were just like these but instead of having the chocolate covering, they were sprinkled with confectioners' sugar. Next time, I'll make them just like that in memory of Mrs. Baggett. <br />
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They are yummy either way you do it - try them!! If you have kids, they'll be happy you did!<br />
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<b><span style="font-family: Garamond; font-size: large;"> <a href="https://www.blogger.com/null">Peanut Butter Bars</a> </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 50 Servings</span><i><br /></i>
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<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
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<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">1/2 cup Butter <br />1/2 cup Brown Sugar packed<br />1 teaspoon
Vanilla <br />2 cups Peanut butter <br />2 1/2 cups Confectioners Sugar <br />2 cups
Semisweet Chocolate Chips </span></div>
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<span style="font-family: Arial Narrow; font-size: x-small;"><br /></span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />1. Place all ingredients except the chocolate chips in a
large microwave safe bowl. Microwave until butter and peanut butter are melted,
one to two minutes (time will vary by microwave).<br />2. Remove from microwave
and use a large spoon to stir all of the ingredients together until they form a
ball of dough that leaves the side of the bowl. Pat into a 9x13 pan.<br />3. Pour
chocolate chips into another microwave safe bowl and microwave at 30 second
intervals, stirring after each, until completely melted. Spoon over top of
peanut butter mixture and spread evenly.<br />4. Allow to cool completely at room
temperature until chocolate hardens again or place in the refrigerator for
faster hardening. Cut into squares and serve to some awfully happy
people!</span></td></tr>
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-40295980415003181472014-02-03T12:56:00.000-05:002014-02-03T12:56:41.017-05:00Super Bowl Fare<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGxuRZbuBCO1pUbW4SLiGkCxFqtVd2V1bC-Cu3V2LzeOSaA7vuJXH9DLSX3QD08UKVnqKSWWUw6sOYhWzq7ZsJZ5Nu3GyII6iWz8wl_6bNmKoEyfqa61k_JPyiPquH5Hysvn__A/s1600/0162786_480x360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGxuRZbuBCO1pUbW4SLiGkCxFqtVd2V1bC-Cu3V2LzeOSaA7vuJXH9DLSX3QD08UKVnqKSWWUw6sOYhWzq7ZsJZ5Nu3GyII6iWz8wl_6bNmKoEyfqa61k_JPyiPquH5Hysvn__A/s1600/0162786_480x360.jpg" height="240" width="320" /></a></div>
While I'm not big on pro football (unless I'm there in person) I always take the time to watch the Super Bowl game, year after year. Mostly due to the commercials, as with many other folks in the country. So, with that being said, one must provide some munchies for said football game and I came across this recipe recently that was perfect. A little labor intensive on the front end but worth it on the back end. <br /><br />Only thing I changed was to increase the amount of hot sauce from the original 1/4 cup to 1/2 cup. A little more liquid was needed to be able to combine the chicken, cheese, pepper, and scallions into balls. <br /><br />Another thing I might change would be just to simply use a good blue cheese dressing out of the bottle. The dip was good but seemed a bit rich and the chicken balls are rich enough on their own. <br /><br />All in all, this is a great recipe and was a great excuse to pull out my Fry Daddy!<br /><br />
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<b><span style="font-family: Garamond; font-size: large;"> <a href="https://www.blogger.com/null">Buffalo Chicken Cheese Balls</a> </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<i><span style="font-size: x-small;"><br /></span></i><span style="font-size: x-small;">Yields: 12 Servings</span><i></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
</div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">1 Chicken store bought rotisserie<br />1/2 cup Hot pepper
sauce Frank's Red Hot<br />1 teaspoon Black pepper <br />1 3/4 cups Sharp cheddar
finely grated<br />1/4 cup Scallion finely sliced<br />1 cup All purpose flour <br />3
Eggs lightly beaten<br />Vegetable oil for frying<br />2 cups Panko bread crumbs
<br /><br />1 1/2 cups Mayonnaise <br />1/2 cup Blue cheese crumbled<br />1/2 teaspoon
Hot pepper sauce Frank's Red Hot<br />2 teaspoon Worcestershire sauce <br />1
teaspoon Salt <br />1/2 Lemon juiced<br />1 teaspoon Garlic
chopped</span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;"><br />Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Have oil heated to 350 degrees F.<br /><br />Pick meat from the
chicken, chop finely. Discard chicken. Place the chicken in a large bowl and add
the hot sauce, pepper, cheese and scallions. Toss to combine. Roll the chicken
into 2-ounce balls, about the size of a golf ball.<br /><br />Place the flour, eggs,
and bread crumbs in three separate bowls. Roll each ball in the flour, then the
egg, then the Panko crumbs. Set aside.<br /><br />When the oil is hot, fry the
chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken
to paper towel lined plate to drain the excess oil.<br /><br />To make the sauce,
combine the mayonnaise, crumbled blue cheese, hot pepper sauce, Worcestershire
sauce, salt, lemon and garlic in a large bowl. Adjust the seasoning, if
necessary. Serve the chicken alongside the dipping sauce.</span></td></tr>
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<br />Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-75910468987877294712014-01-07T13:37:00.003-05:002014-01-07T13:41:52.768-05:00Perfect Soup for a Cold Winter's Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.blogger.com/blogger.g?blogID=11621376" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=11621376" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YWJDeZP8QrOtDktbNZShhopGefRy2G-CkrzZkV_lj0KN3xb-OhO7JwtLxBhiUbB6S5c0ao5w3Jb-n3ZyPWIUNTq0bPhfptbSSpCiX8XJhggrqXvoGgAMQVryOr1TgH27IvVxIQ/s1600/tacosoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YWJDeZP8QrOtDktbNZShhopGefRy2G-CkrzZkV_lj0KN3xb-OhO7JwtLxBhiUbB6S5c0ao5w3Jb-n3ZyPWIUNTq0bPhfptbSSpCiX8XJhggrqXvoGgAMQVryOr1TgH27IvVxIQ/s1600/tacosoup.JPG" height="320" width="320" /></a></div>
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Having had chili in the last two weeks, I was looking for a recipe for a soup to make that would last throughout the work week and lo and behold, I found the ole Taco Soup recipe that I make quite often during the cold winter months. It's hot and spicy and will warm your soul!<br />
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<b><span style="font-family: Garamond; font-size: large;"> Taco Soup </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 10 Servings</span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"></span>
</div>
<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
</div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">2 lbs Ground beef <br />2 cups Onions diced<br />2 can (16 oz)
Pinto beans <br />1 can (16 oz) Kidney beans <br />1 can (16 oz) Corn drained<br />1
can (15 oz) Mexican-style stewed tomatoes <br />1 can (15 oz) Diced tomatoes <br />1
can (15 oz) Tomatoes with chiles <br />2 can (4 oz) Green chiles diced<br />1 can (5
oz) Black olives drained and sliced, optional<br />1/2 cup Green olives sliced,
optional<br />1 package Taco seasoning mix <br />1 package Ranch salad dressing mix
<br />Sour cream for garnish<br />Grated cheese for garnish<br />Green onion chopped,
for garnish<br />Pickled jalapenos for garnish</span></div>
</td>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;"><br />Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br /><br />Brown the ground beef and onions in a large skillet; drain
and transfer to a large slow cooker or stockpot. Add the beans, corn, tomatoes,
green chiles, black olives (if using), green olives (if using), taco seasoning
mix, and ranch dressing mix. Cook in the slow cooker on low for 6-8 hours or
simmer over low heat for about one hour in the stockpot.</span></td></tr>
</tbody></table>
<br />Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-84439808398967490632013-12-03T22:12:00.000-05:002014-04-12T21:51:20.825-04:00Sugar (PB's Honey Fritz), b. 2/12/01 d.12/3/13<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz4QZifNioKoFRsDgxQ9_xp87SS5pM2WgaA40tydjpUlbjtH73jT8Z7ThQXckzqGId8XrsQEsKROhl3a9Q8htKFSElhEJW8LY5z0BIpn6UqBfnuBh2xKR_RvfejfgFSSLskEIVA/s1600/Sugar_1200x800.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz4QZifNioKoFRsDgxQ9_xp87SS5pM2WgaA40tydjpUlbjtH73jT8Z7ThQXckzqGId8XrsQEsKROhl3a9Q8htKFSElhEJW8LY5z0BIpn6UqBfnuBh2xKR_RvfejfgFSSLskEIVA/s200/Sugar_1200x800.jpg" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar's "glamor" shot!</td></tr>
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Well, as many of you know from my Facebook posts, I knew the end was near for Sugar as she was declining rapidly by the day. I had originally made an appointment with <a href="http://www.sweetdreamsgeorgia.com/" target="_blank">Sweet Dreams</a> for Monday but changed it to Thursday and this morning called them again to change it to today. <br />
<br />
She had a very restless evening, tossing and turning, and squealing with pain as she tried to get comfortable, all to no avail. So I knew it was time. Her trips to the backyard had become less frequent because it hurt too damn much. She spent much of her day sleeping. The cancer had taken its toll and I don't think she could bear anymore. She also had that look in her eyes - that look of "can't you do something?" The pain meds were all but useless by this point. I knew I couldn't bear to watch her in pain any longer.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Sami loves her Sugar!</td></tr>
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It seems the others were quite aware something was amiss with Sugar.
One night Lucy slept on the same dog bed with her - all night long.
She has never done that . . . EVER! It was really sweet and is a memory
which I'll cherish. Then there was last night when I was sitting here
at my desk on the computer and I looked around and Sami was cuddling
with Sugar, with her arm draped over her as if to hold her in place.
Again, Sami had never done that . . . EVER!<br />
<br />
I do have very sweet pups - always have and they never cease to amaze me!<br />
<br />
Back to Sugar - she came to me as a foster first being picked up by the Henry County Humane Society as a stray. They found her on the side of I-75 rummaging through a garbage can in someone's garage. They fostered her for a few days, then calling a local Greyhound adoption group for assistance. That group, who I volunteered for at the time, asked if I would foster her. I happened to be laid off at the time (funny, I'm laid off now as well) and said I would. So I met the HCHS volunteer to pick her up. <br />
<br />
We went home and she met my other Greyhound, Remi. They immediately hit it off. As Forrest Gump would say, they were like "peas and carrots"! Well, I was in no position to adopt another right then as I was not working as I mentioned. So, she was adopted to a family south of Atlanta who had a farm. They had all sorts of farm animals including Emus. But before the Emu story (yes, there is an Emu story), Sugar (she was named Shuggie by HCHS but I renamed her to Sugar) appeared to not like their kids so much. I think they liked to chase her and she much preferred to do the chasing herself. So, the family had decided after about a month that having Sugar was not for them. The day they were to meet me, Sugar escaped the yard and went for the Emus. I was only told there was an Emu massacre. From that, I can only surmise that Sugar won and perhaps an Emu or two did not. <br />
<br />
In any event, she appeared unscathed when I did get her back. And once again, we had "peas and carrots". It was only a day or two later that I called the Greyhound adoption group to let them know I wanted to adopt her. Whoo hoo - she was then Sugar Peterson!! That was in September of 2004. And what a wonderful 9 years we have had.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh290S0Fk_rpYDvcTi__XRfIUSZhK6OizkzYG2VGuyEIv0WehD0I245i3x6FDns5DGIt7Zeuu1aNdoQ_voxwB9uNa8WN0mWQvYL-37LG-zV_JIfG4HBHgxoHVRcPtJ4T3X4jgn9Ew/s1600/18Jun05-0818+.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh290S0Fk_rpYDvcTi__XRfIUSZhK6OizkzYG2VGuyEIv0WehD0I245i3x6FDns5DGIt7Zeuu1aNdoQ_voxwB9uNa8WN0mWQvYL-37LG-zV_JIfG4HBHgxoHVRcPtJ4T3X4jgn9Ew/s320/18Jun05-0818+.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar coursing in Kentucky - look at that smile!</td></tr>
</tbody></table>
The Spring of 2005 I began lure coursing with Sugar. She was an excellent, very fluid runner, who could run 900 yards and come back barely out of breath. I chalk that up to her being bred and raised in Colorado in the mountains. Living in a high altitude like that definitely made her lungs much stronger - I'm convinced. She was amazing to watch and it always took my breath away.<br />
<br />
It was that June that we went to ASFA's International Invitational. Sugar ran in the Open class both days. She didn't place on Saturday but came in first place on Sunday. I decided to go for the gusto, running her for Best of Breed (where she ran against the winning Field Champion Greyhound and the winning Veteran Greyhound). And she won!! Total points earned for that day - a whopping 40!! To say the least, I was the proudest Greyhound Mom around! It was that year (2005) that she was the #4 Greyhound in ASFA. Yes, did I say I was proud? You betcha I was! <br />
<br />
She was well on her way to achieving her Field Champion title with ASFA! I can't recall when that happened but it did shortly thereafter, and then the competition was even more intense it seemed but oh so exciting for her and for me! <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJlyBPwFmtLTCvh0-uSOlmAB1dEXbmog2DIK50o53kkuLV1uORcAOsrt41B_ALfrS6UUxaYgzDlc7jK6LSJoDw4yvddS1P0IVflTYfUp_8amAUfXMc9wmfk8aLEcY-VxgpAePPA/s1600/18Mar06-0261.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJlyBPwFmtLTCvh0-uSOlmAB1dEXbmog2DIK50o53kkuLV1uORcAOsrt41B_ALfrS6UUxaYgzDlc7jK6LSJoDw4yvddS1P0IVflTYfUp_8amAUfXMc9wmfk8aLEcY-VxgpAePPA/s320/18Mar06-0261.JPG" height="211" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar in blue - Sweeney in pink. This was ASFA's first <br />
Greyhound Specialty in March of 2006.</td></tr>
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Her favorite running partner was Sweeney who has preceded her in death. Oh, to watch the two of them on the field! It was quite a sight to behold! She had many running partners, many trials through the years, eventually earning her Field Champion title with ASFA. We were more than halfway through the points and requirements to achieve the Lure Course of Merit title when I decided to retire her from lure coursing. <br />
<br />
She had been running in the backyard one day when she hit a tree. Although nothing wrong medically could ever be found, she limped on her back left leg from then on. She was okay with retirement. She enjoyed it as much as anyone would. <br />
<br />
She was great at Meet and Greets, and was one of my therapy dogs in the beginning although I never had her certified. We visited many nursing homes through the years and even some children hospitals.<br />
<br />
In September of 2008, Sugar began to get jaundice (yes, she was yellow). After a thousand and one tests (and about that much money), it was determined she was in liver failure. She was on several meds including Zeniqauin, Metronidazole, and Denamarin. Over time, she did recover. It was in November that she was pink again although her liver values were not within normal range, they had improved dramatically. We were on our way to a full recovery. I couldn't have been more estatic! The biggest battle during that time was getting her to take her pills and eating!! She did recover though, and we never experienced any liver issues thereafter.<br />
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<tr><td class="tr-caption" style="text-align: center;">After she came home from the hospital.</td></tr>
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However, in October of 2009 I made the stupid mistake of letting the pups outside without muzzles. I religiously muzzled everyone but this one time, just let them out "for a minute". Well, a fight commenced and Lucy (one of my other Greyhound girls) and Lena (a Greyhound foster) were ripping Sugar from one side to another. I broke the fight up, put Sugar in the back of the SUV, crated those remaining, and sped off to the vet. They were closing in 15 minutes so they wrapped her up good so I could get her to the ER vet. We arrived there around 7 p.m. They quickly took her back and evaluated her. She would require lots of surgery, lots of love, and lots of recovery time. They began her surgery around midnight, finishing around 4:30 a.m. She was in ICU for several days after that, finally coming home with tons of stitches and 6 drainage tubes. She recouped from that experience, still loving all her Greyhound sisters, including Lucy which I thought was quite odd. She was just like that though, she loved everyone all the time, well everyone except children who chased her and Emus!<br />
<br />
The last few years have been uneventful until recently. This summer I was picking her up at Manyhounds Inn and she couldn't jump into the back of the SUV. I initially chalked that up to her being elderly. Then in September she began limping on her right front leg. I feared what the root cause would be as osteosarcoma is pretty prevalent in Greyhounds. I didn't take her to the vet until the middle of October. The x-ray confirmed my fear - my dear Sugar had osteosarcoma. <br />
<br />
We began her on a protocol of Gabapentin, Deramaxx, and Tramadol. In the beginning, all was well. the cocktail of drugs were doing what they were suppose to do - keep my Sugar pain free. But the last week and a half to two weeks, that hasn't been the case. It seemed the meds were not even touching the pain. And then, this week, she started holding up that leg, not bearing weight on it at all. She would hobble to the backyard to do her thing and would immediately hobble back in, plopping herself on the nearest dog bed. A day in the life of Sugar Peterson was, at best, difficult and I'm certain not something she was enjoying.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgZSyVVU0ahIRwYL5KFE92IXF2EmynojDZav-nyE8QG6UgaAKedGnSaOyNHf77IPNx25DB-S01xwXZqrpCbyAvaSTsPI-pPwIvnpFPO5MOV9-XDxORMYLTKPb1u_I3EQQk_Kt8A/s1600/IMG_0164.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgZSyVVU0ahIRwYL5KFE92IXF2EmynojDZav-nyE8QG6UgaAKedGnSaOyNHf77IPNx25DB-S01xwXZqrpCbyAvaSTsPI-pPwIvnpFPO5MOV9-XDxORMYLTKPb1u_I3EQQk_Kt8A/s320/IMG_0164.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar sleeping in a hotel at the Moreland field trials. <br />
She always loved to have a pillow for her head!</td></tr>
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As I mentioned earlier, I had originally made an appointment with <a href="http://www.sweetdreamsgeorgia.com/" target="_blank">Sweet Dreams</a> for Monday but changed it to Thursday and then this morning called them again to change it to today. It was the most difficult thing I've ever had to do but I know it was what I could do for Sugar, to let her go so she could be pain free. Within minutes, I knew in my heart that Remi had met her at the bridge and they were frolicking and running, pain free, enjoying the afterlife - they are like "peas and carrots" again! And, yes, I truly believe there is an afterlife for dogs, too!<br />
<br />
Short of her aversion to having her nails trimmed, she has been the best Greyhound anyone could ever have wanted and I loved her dearly. I'm so glad that the "farm family" didn't work out for her because I couldn't imagine how the last 9 years of my life would have transpired without her in it. I've learned so much from her through the years - we've been through so much together and have pulled through it all but this osteo kicked both our butts. Neither one of us would beat this one! Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com3tag:blogger.com,1999:blog-11621376.post-18732706698925763542013-12-03T11:29:00.000-05:002013-12-03T11:29:17.446-05:00The Most Perfect Biscuit!<br />
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Well, this morning I was thinking about what to make for breakfast. I
have become bored with my usual eggs, wheat toast and bacon. So, I had
some buttermilk in the fridge left over from something I made for
Thanksgiving so I thought, why not make some buttermilk biscuits? What
else do you use buttermilk for anyway I ask? So, I decided that is what
I would do. But alas, I didn't have any stick butter. But I did have
some lard in the cupboard from the tortillas I had made a few weeks
back. And well, didn't they always use lard to make biscuits "back in
the day"? What harm could it do I asked? Lard can't be that much worse
for you than butter, right? </div>
<br />
It does have more calories and
more fat but considerably less saturated fat which I thought was always
the worst for you. Here are some stats that will interest you:<br />
<br />
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzeN49HE7b2J5FEOReaBZPRJBXeMWQmK2rF5Z32LSniCjvUKfJEREUGsl-DcVbBopjQs-kyfJToYXDYOgzspRq6ZaATlkEvbHfNMLleXVV4EGJl5Q84QhqygqXQ2RjaLqFEuCYmA/s320/lardbutter.JPG" width="320" /></div>
<br />
<br />For the full nutritional breakdown, please visit this <a href="https://www.google.com/search?q=lard+vs+butter&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a" target="_blank">link</a>.<br /><br />So, back to the biscuits. I did make my usual buttermilk biscuits substituting lard for the butter. But, oh my, what a delicious beautiful biscuit! Now I see why lard is used and I can guarantee that the fast food places serving biscuits are using lard as well because butter is much more expensive. And, oh, how delicious these are!<br /><br />
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<b><span style="font-family: Garamond; font-size: large;"> <a href="http://www.blogger.com/null">Buttermilk Biscuits</a> </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"><br /></span></i><span style="font-size: x-small;">Yields: 18 Servings posted as <a href="http://www.bigoven.com/recipe/190391">190391</a></span><i></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
</div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">4 cups all-purpose flour (White Lily or cake flour)<br />2
tablespoons baking powder <br />2 teaspoons salt <br />8 tablespoons unsalted butter
(or lard)<br />2 cups buttermilk </span></div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;"><br /></span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Heat oven to 500°. In a bowl, combine flour, baking powder,
and salt. With a pastry cutter or two knives, cut butter into the flour mixture
until it resembles coarse meal. Pour in buttermilk, and gently mix until just
combined. With your hands, gently form the mixture into balls. Place in a round
8-by-2-inch cake pan.<br /><br />Bake until golden brown, 8 to 10 minutes. Allow to
cool to the touch, and serve immediately. <br /> </span></td><td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Arial Narrow; font-size: x-small;"><br /></span></td><td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Arial Narrow; font-size: x-small;"><br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Isn't that just beautiful?</td></tr>
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<br />Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-61857268578727172702013-12-02T17:27:00.001-05:002013-12-03T11:08:16.562-05:00Ranch Flavored DipI continue to find and love to make recipes from scratch. This one is very good and beware - very addictive! The beauty of the spice mixture is that you can use it for a dip or dressing! Can't beat that!<br />
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<b><span style="font-family: Garamond; font-size: large;"> Ranch Flavored Dip </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 16 Servings</span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
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<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">2 tablespoon Parlsey dried<br />1 teaspoon Garlic powder <br />1
teaspoon dill dried<br />1 teaspoon Onion powder <br />1/2 teaspoon Dried basil
<br />1/2 teaspoon Pepper</span><br />
<span style="font-family: Arial Narrow; font-size: x-small;"> </span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Mix together the first six ingredients down to the pepper.
Store in an airtight container.<br /><br />When you are ready to make the dip stir 1
tablespoon of the spice mixture together with ½ cup sour cream. Serve with fresh
sliced veggies or whole-wheat pretzels.<br /><br />Save the remaining dry spice
mixture in spice cabinet or pantry for another day.<br /><br />If you prefer to use
the spice mixture to make Ranch dressing, simply whisk together 1/3 cup
mayonaisse with 1/4 cup milk (more or less depending on the consistency you
want) with 1 Tbsp of the homemade ranch dressing seasoning mix. Season with
salt, to taste. Use immediately. You can refrigerate for up to 3
days.<br /><br />Read more:
http://www.5dollardinners.com/homemade-ranch-dressing-mix/#ixzz2mMFwfarP </span></td></tr>
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-38570350985686771862013-11-29T17:56:00.000-05:002013-11-29T18:03:02.850-05:00Whiskey Sour<div class="separator" style="clear: both; text-align: center;">
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Back to my mantra of making things from scratch, I even do that with my cocktails. Yep, I make my own simple syrup and sour mix. It's just better that way, honestly, and is worth the extra few minutes you take to do it. <br />
<br />
Here is a simple recipe for a Whiskey Sour. The sour mix is made by simply combining the lemon juice, sugar and water so you could potentially mix that ahead of time in larger portions, store in your frig, and keep on hand. If doing that, you would use 4 ounces of mix for this recipe.<br />
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<b><span style="font-family: Garamond; font-size: large;"> Whiskey Sour </span></b>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 1 Servings</span><i></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
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<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">1 1/2 ounce Whiskey <br />1 ounce Lemon juice <br />1 ounce
Sugar <br />2 ounce Water <br />Crushed ice <br />Maraschino cherry </span></div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;"><br /></span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Combine the lemon juice, sugar and water to make sour mix.
Mix sour mix with whiskey in shaker of crushed ice. Pour into high ball glass,
garnishing with cherry. Or strain into martini glass, again garnishing with
cherry.</span></td></tr>
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-4616201857262384782013-11-28T08:09:00.000-05:002013-11-28T18:24:40.993-05:00The Thanksgiving FeastI have to say that out of all the meals and holidays throughout the year, Thanksgiving is my most favorite to cook. I cook it every year and usually it's just me here - no crowd, no family and friends, etc. No, it's okay because this day was also my most favorite with my family. I spend the day reminiscing of all those Thanksgivings long ago when Mom was still here and we would all be home cooking or at least helping Mom, watching the Macy's Thanksgiving Day Parade and then football for my Dad and brother. I continue the tradition of watching the parade and have to, have to, watch the National Dog Show. No football here if I can avoid it!! And I use this day also to put up my Christmas tree and decorations so, yes, I have incorporated some traditions of my own.<br />
<br />
Back to the Thanksgiving feast, we ALWAYS had lunch later than we wanted. You see, every year we had to wait on my Dad and brother to return from deer hunting. It seems that no matter what time Mom would tell them to be home for lunch, they'd always wander in the door 2-3 hours later. Meanwhile, my sister, Mom, and myself would already be full from munching on everything while we waited and waited. It was a yearly ritual that we all tolerated!<br />
<br />
My Mom included all the usual things for Thanksgiving including the turkey, of course, simply roasted. No brine, no dry rubs, just salt and pepper and oil on the outside skin. It was always fabulous. It would roast in the oven for hours and hours or so it seemed . She would make the usual sweet potato casserole (burning the marshmallows every year), green bean casserole, mashed potatoes, shoepeg white corn, giblet gravy, and the best ever cornbread dressing you ever tasted. We'd also always have deviled eggs and chicken and dumplings. <br />
<br />
Toward her later years, she made these most delightful yeast rolls that were to die for. These were the rolls you need "starter" for which she always had on hand. On our table were all the trimmings as well including the cranberry sauce from the can. You know the sauce I speak of, that which resembles cranberry flavored jello! Regardless, my Dad loved it!<br />
<br />
So, with all those memories of fabulous dishes, I try to incorporate some with new ones every year. I have since ditched the green bean casserole (although I love it) and the sweet potato casserole and the canned cranberry sauce. Instead of corn out of the can, I opt now to make Corn Pudding with fresh corn. It is so delicious that I look forward to it, the most, every Thanksgiving. And, funny enough, that's the only time I make it!!<br />
<br />
But the thing that I always try to incorporate and let's also say I try to "recreate" is Mom's Cornbread dressing. She had no recipe that was written anywhere - well, none that we ever found after her death. Like most Mom's she just mixed a little of this and a little of that and wha la, you'd have this most delicious concoction of cornbread dressing that you had ever eaten. We'd eat it for breakfast, lunch and dinner for days after Thanksgiving. She'd make pans of it, just so we'd have lots of leftovers. Yes, it was that good.<br />
<br />
It's funny - my sister also tries to recreate Mom's dressing. I've come close a few years but neither recipe actually hit the nail on the head. So, we continue to try and try. This year, I am trying again and have found a recipe from Southern Living that is simple yet has the major components needed to duplicate Moms. I think this one might be THE ONE! We shall see. It's only 7 a.m. and thus far I've only made the cornbread itself for the dressing while working on the other components of the feast. It will be later today before the truth is known about the dressing but I will certainly report back my findings!<br />
<br />
So, to start the preparations as I mentioned, I've made the cornbread for the dressing. That recipe will follow. I also have made the Cranberry Relish (see below). This is so delicious, I could just sit and eat it straight from the bowl. I'd probably have a sugar coma afterwards but it would be well worth it. So yummy!!<br />
<br />
For the turkey, I'm trying this <a href="http://www.mccormick.com/Gourmet/Recipes/Main-Dishes/Roasted-Turkey-with-Smoked-Paprika" target="_blank">recipe</a> from McCormick. I usually use a rub of some sort and thought this one worth a try.<br />
<br />
For sides, I'll be making <a href="http://abc.go.com/shows/the-chew/recipes/Caramelized-Brussels-Sprouts-Clinton-Kelly" target="_blank">Carmelized Brussel Sprouts</a> (minus the anchovies), <a href="http://www.myrecipes.com/recipe/mimis-cornbread-dressing-50400000131335/" target="_blank">Mimi's Cornbread Dressing</a>, Tee's Corn Pudding, Creamy Garlic and Herb Mashed Potatoes, and for dessert, Miniature Pecan Tarts. These recipes are all below.<br />
<br />
Yes, I'll be in the kitchen all morning but I wouldn't have it any other way. Now to get that turkey ready to go into the oven!! <br />
<br />
Happy Thanksgiving to all my friends and family! I'll be sure to post back about the dressing! <br />
<br />
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<b><span style="font-family: Garamond; font-size: large;"> Cranberry Relish </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 15 Servings</span><i></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
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<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
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<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">4 cups cranberries <br />1 teaspoon cinnamon <br />2 cups sugar
<br />13 ounces orange marmalade <br />2 tablespoons lemon juice <br />1 cup walnuts
</span></div>
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<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Mix sugar, cinnamon, and cranberries in a lightly greased
pan. Cook at 350 degrees for 45 minutes. Mix in remainder of ingredients and
serve hot or cold.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sLorjEIB2li9f_6FnzhTQadJFrrx6B6CUywtmB_yZ1TXrn6JWWF7NTaa0ASgMxkQkLcJZZNHNu27CkiI7D_mBfM-ME2Uu69vSP-zLP8Z2HA5NMYmGrreC3TSWOvlXmIIIfcsPA/s1600/cranberry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sLorjEIB2li9f_6FnzhTQadJFrrx6B6CUywtmB_yZ1TXrn6JWWF7NTaa0ASgMxkQkLcJZZNHNu27CkiI7D_mBfM-ME2Uu69vSP-zLP8Z2HA5NMYmGrreC3TSWOvlXmIIIfcsPA/s320/cranberry.JPG" width="310" /></a></div>
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<b><span style="font-family: Garamond; font-size: large;"> Tee's Corn Pudding </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
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<table background="theme0back.gif" border="1" cellpadding="0" cellspacing="0" style="border-bottom-width: 0px; border-collapse: collapse; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; width: 100%px;">
<tbody>
<tr>
<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><div style="margin-bottom: 5px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 8 Servings</span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
</div>
<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
</div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">1/4 cup Sugar <br />3 tablespoon All purpose flour <br />2
teaspoon Baking powder <br />1 1/2 teaspoon Salt <br />6 large Eggs <br />2 cups
Whipping cream <br />1/2 cup Butter melted<br />6 cups Fresh corn kernels (about 12
ears)</span></div>
</td>
<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="1"><span style="font-family: Arial Narrow;"><br /> </span></td></tr>
<tr>
<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Combine first 4 ingredients. Whisk together eggs, whipping
cream, and butter. Gradually add sugar mixture, whisking until smooth. Stir in
corn. Pour mixture into a lightly greased 13 x 9-inch baking dish.<br /><br />Bake
at 350 degrees for 45 minutes or until golden brown and set. Let stand 5
minutes.<br /><br />(For Southwestern Corn Pudding, stir in one 4.5 ounce can
drained and chopped green chilies and 1/4 teaspoon ground cumin.)</span></td></tr>
</tbody></table>
<br />
<br />
<table background="theme0back.gif" border="1" cellpadding="0" cellspacing="0" style="align: top; border-bottom-width: 0px; border-collapse: collapse; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; valign: top; width: 100%px;" valign="top">
<tbody>
<tr>
<td align="center" style="border-bottom-color: #008000; border-left: #006600; border-right: #006600; border-top: medium none;" width="100%"><div style="border-top: #008000 1px solid;">
<div align="left" style="margin-bottom: 0px; margin-top: 0px;">
<b><span style="font-family: Garamond; font-size: large;"> Creamy Garlic and Herb Mashed Potatoes </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
</div>
</div>
</td></tr>
</tbody></table>
<table background="theme0back.gif" border="1" cellpadding="0" cellspacing="0" style="border-bottom-width: 0px; border-collapse: collapse; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; width: 100%px;">
<tbody>
<tr>
<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><div style="margin-bottom: 5px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 8 Servings</span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
</div>
<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
</div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">8 Russet potatoes <br />8 ounce Rondele Garlic and Herb
Spreadable Cheese <br />2 tablespoon Butter <br />Milk as required<br />Salt to
taste</span></div>
</td>
<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="1"><span style="font-family: Arial Narrow;"><br /> </span></td></tr>
<tr>
<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Place the potatoes in a large saucepan with enough water to
cover. Bring to a boil and boil for 20 minutes or until tender.<br /><br />Drain
potatoes and mash. Mix in the cheese, butter, and enough milk to reach desired
consistency.</span></td></tr>
</tbody></table>
<br />
<br />
<table background="theme0back.gif" border="1" cellpadding="0" cellspacing="0" style="align: top; border-bottom-width: 0px; border-collapse: collapse; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; valign: top; width: 100%px;" valign="top">
<tbody>
<tr>
<td align="center" style="border-bottom-color: #008000; border-left: #006600; border-right: #006600; border-top: medium none;" width="100%"><div style="border-top: #008000 1px solid;">
<div align="left" style="margin-bottom: 0px; margin-top: 0px;">
<b><span style="font-family: Garamond; font-size: large;"> Minature Pecan Tarts </span></b><span style="font-family: Wingdings; font-size: large;"> </span>
</div>
</div>
</td></tr>
</tbody></table>
<table background="theme0back.gif" border="1" cellpadding="0" cellspacing="0" style="border-bottom-width: 0px; border-collapse: collapse; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; width: 100%px;">
<tbody>
<tr>
<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><div style="margin-bottom: 5px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span><i><span style="font-size: x-small;"></span></i><span style="font-size: x-small;">Yields: 40 Servings</span><i><br /></i><span style="font-family: Arial Narrow; font-size: xx-small;"><br /></span>
</div>
<div style="margin-bottom: 5px; margin-top: 5px;">
<span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow; font-size: x-small;">Ingredients</span></span>
</div>
<div style="margin-bottom: 3px; margin-top: 0px;">
<span style="font-family: Arial Narrow; font-size: x-small;">1 1/2 sticks butter softened<br />1/2 cup sugar <br />2 cups
flour sifted<br /><br />1 cup sugar <br />8 teaspoons flour <br />4 tablespoons butter
<br />6 tablespoons evaporated milk <br />1 cup pecan chopped<br />1 teaspoon vanilla
</span></div>
</td>
<td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="1"><span style="font-family: Arial Narrow;"><br /> </span></td></tr>
<tr>
<td colspan="2" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" valign="top" width="100%"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;"><span style="font-size: x-small;">Instructions</span></span></span></span><span style="font-family: Arial Narrow; font-size: x-small;"><br />Cream butter and sugar. Add flour a little at a time and
blend. Form small balls and place in ungreased muffin tins. Press the dough to
cover bottom and side of tins. Bake at 350 degrees for 10 minutes or more until
pastry is slightly brown around edges.<br /><br />Next, combine sugar, flour,
butter, milk, pecans and vanilla in saucepan over medium heat. Stir constantly
until bubbly and thick. Spoon one teaspoon in each pastry. DO NOT FILL TO TOP.
Bake 15 minutes at 350 degrees. Garnish with whipped cream when cool.</span></td></tr>
</tbody></table>
Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-43051831708154238112013-11-26T12:49:00.004-05:002013-11-26T12:49:58.576-05:00From Scratch<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">As everyone knows, I much prefer to make things from scratch as opposed to using a box, can, or package. The reason is simple - anything made from scratch tastes so much better </span></span><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">and more importantly, it is so much better for you!<br /><br />With all that being said and with all this time off from work, I've decided to pursue this very idea with a few different items. First up - making tortillas from scratch! Whoo hoo!! Yes, I first made some corn </span></span></span><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">tortillas using the recipe </span></span></span><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(which is simply the masa flour and warm water) </span></span></span><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">on the back of the bag of masa harina flour bag and I most definitely was hooked. They were hands down, the absolute best tortillas I had ever eaten. And from my own kitchen!!<br /><br />Obviously rolling them by hand was not ideal (I have since read that adding 1/4 teaspoon baking soda will give them more "lift") and very time consuming but the end result was so much worth it. <br /><br />So worth it, that I decided to get a tortilla press. I opted for the cast iron version. And with the new press, I was compelled to try the flour tortilla. I sought the best possible recipe and decided on this one from <a href="http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/" target="_blank">Pioneer Woman</a>. (hint - do use lard instead of shortening)<br /><br />Her tips are dead on so read them and heed her advice. Mine were so delicious! I put the remaining tortillas in a zip loc bag in the freezer so I can pull them out, as needed. My only advice, in addition to Ree's, is to be sure you roll them into ping pong size balls. Obviously, if you don't, you'll have pretty small tortillas. <br /><br />I loved having the tortilla press as it does make it so much easier to flatten the tortillas. It had been suggested to use plastic sheets between the presses but I found flouring each side of the press seemed to work better. I would definitely suggest kneading them as in the recipe as that will make a huge difference in their pliability or lack thereof.</span><br /><br /><span style="font-size: small;">Good luck and if you do decide to make these (or the corn version), be sure to post your results in the comments. I'll be interested to hear how your's turned out and how your family like them!</span></span></span><br />
<h4 class="recipe-sub-head">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />Ingredients</span></span></h4>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><ul>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-1/2 cups</span><span itemprop="name"> All-purpose Flour</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-1/2 teaspoons</span><span itemprop="name"> Baking Powder</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> Kosher Salt</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> Lard Or Vegetable Shortening</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> (additional) Lard Or Vegetable Shortening</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name"> Hot Water</span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><h4 class="recipe-sub-head">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Preparation Instructions</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></h4>
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Combine flour, baking powder and salt in a large wooden bowl. Stir together.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons),
then use a pastry cutter to combine the ingredients. Cut mixture until
it resembles coarse crumbs.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span> <br />
<h4 class="recipe-sub-head">
</h4>
<div itemprop="instructions">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Slowly pour in hot water, stirring to bring mixture together. Lightly
knead dough 30 to 40 times, or until it becomes a cohesive ball of
dough and is less sticky. Cover with a tea towel and allow dough to rest
for at least an hour. <br /></span></span>
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTWzGbyeBPKB17HIhcPR5cmgnXFpMz4HYhuofmgow5Fokwt-WwdavkMzFuGnagsKordSzmulL0FQf1oApuiYvZOkbpHrBTEHrgaNtaE-9XCqQkxc2dNQut_A-rfxo5jSHt0KVSA/s1600/tortilla+balls.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTWzGbyeBPKB17HIhcPR5cmgnXFpMz4HYhuofmgow5Fokwt-WwdavkMzFuGnagsKordSzmulL0FQf1oApuiYvZOkbpHrBTEHrgaNtaE-9XCqQkxc2dNQut_A-rfxo5jSHt0KVSA/s1600/tortilla+balls.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTWzGbyeBPKB17HIhcPR5cmgnXFpMz4HYhuofmgow5Fokwt-WwdavkMzFuGnagsKordSzmulL0FQf1oApuiYvZOkbpHrBTEHrgaNtaE-9XCqQkxc2dNQut_A-rfxo5jSHt0KVSA/s320/tortilla+balls.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgen4dVUrknJ0qC749eh8DHr8Hwqs6jZt4-K4Xg6flVPWYMFBfuM0pXfAKGL02KB5YYS22RxZXGPmNnPIqkzrC_f2eTKbPQSHlhgSRwdJ__QOjOPkDU6OZXi7FFcVh8aNn-ZDLUlA/s1600/tortillas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgen4dVUrknJ0qC749eh8DHr8Hwqs6jZt4-K4Xg6flVPWYMFBfuM0pXfAKGL02KB5YYS22RxZXGPmNnPIqkzrC_f2eTKbPQSHlhgSRwdJ__QOjOPkDU6OZXi7FFcVh8aNn-ZDLUlA/s320/tortillas.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />When you're ready to make the tortillas, heat a dark or cast iron
griddle to medium/medium-high heat. One by one, roll out balls of dough
until very, very thin. Throw tortillas (one by one) onto the griddle.
Cook on each side for 20 to 30 seconds, removing while tortillas are
still soft but slightly brown in spots. Remove and stack tortillas, and
cover with a towel to keep warm. Serve immediately or allow to cool
before storing tortillas in a container. To warm, nuke tortillas in the
microwave, or wrap in foil and warm in the oven.<br /></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Helpful tips:</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">* Make sure the water you pour in is very warm.<br />
* Allow the dough to rest, both after kneading and after forming into balls.<br />
* Roll out very thin.<br />
* Get the heat right on your stove: Too hot, and the tortilla will burn
in spots. Not hot enough, and the tortilla will begin to crisp before
you can get it to brown. I get my stove between medium and medium high
heat; that seems to do the trick.<br />
* Use a dark griddle or cast iron skillet to brown the tortillas.<br />
* Cook just long enough to lightly brown the tortilla in spots; don't
cook too long or tortillas will crisp. You want them to be soft and
pliable when you serve them.<br />
* Finally: Have fun! And enjoy them. They're absolutely scrumptious.</span></span><br />
</div>
Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-88114108855334442062013-10-10T11:28:00.000-04:002013-10-10T11:28:48.818-04:00OMG, This is Sinful . . .<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhXl75MjvHcEXbqfuULnitgJkJVJhmxsF0cxq8BU_V6ZwaK31g38qmaRuyoz4s8YOEFT342Mt6Q_bLmV09S7TI8ECdyFp2F0XJwNQ5bmk2Zz5GJREgkVEQrOVnUVvHMb62DhwEQ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhXl75MjvHcEXbqfuULnitgJkJVJhmxsF0cxq8BU_V6ZwaK31g38qmaRuyoz4s8YOEFT342Mt6Q_bLmV09S7TI8ECdyFp2F0XJwNQ5bmk2Zz5GJREgkVEQrOVnUVvHMb62DhwEQ/s320/photo.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">My cubemate passed on this recipe to me the other day. Of course, I had to try it and I have to say this is just sinful, orgasmically (is that even a word?) so, and the recipe should never have appeared in my inbox. But, alas, it did (and I stupidly opened said email) and now I have to suffer the consequences.<br /><br /><span style="font-size: large;">One Minute Chocolate Chip Cookie in a Mug</span><span style="font-size: x-small;"><br /><span style="font-size: small;">I used a ramekin which worked just as well, providing a much better presentation (as if that was needed)</span></span></span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span><br />
<h3>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></span></h3>
<div class="ingredients">
<div class="ingredient">
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tablespoon unsalted butter<br />1 Tablespoon granulated sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tablespoon brown sugar, firmly packed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 teaspoon (pinch) salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 egg yolk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 Tablespoons all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1-2 Tablespoons chocolate chips</span></div>
</div>
<div class="directions">
<h3 style="clear: left;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /><span style="font-size: large;">Directions:</span></span></span></h3>
<div class="instructions">
<span style="font-family: "Trebuchet MS",sans-serif;">Microwave butter in a mug (or ramekin) until melted, 30 seconds to 1 minute. With a spoon, mix in sugars, vanilla extract and salt until well-combined. Mix in egg yolk until no traces of the yolk are seen. Mix in flour. Fold in chocolate chips.<br /></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Microwave on high for 40 seconds, or a maximum of 50 seconds. Serve warm (maybe even with a dollop of ice cream).<br /></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Enjoy!</span></div>
</div>
Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-23284142598676557972013-09-23T12:18:00.000-04:002013-09-23T12:18:20.846-04:00Apple Spice Pecans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_RTRaUkB3l_3GYEqPDsWVw06mTvD34pTNgmWzCGKyxkXt_bquh980dsC6suMSxTgi592edmX1jusF8PkTXRtwO2Y0kz4NQ0C6SDtLILmt3Ro_AG20pvrxfQxvTfKzlwHcvgKuA/s1600/pecans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_RTRaUkB3l_3GYEqPDsWVw06mTvD34pTNgmWzCGKyxkXt_bquh980dsC6suMSxTgi592edmX1jusF8PkTXRtwO2Y0kz4NQ0C6SDtLILmt3Ro_AG20pvrxfQxvTfKzlwHcvgKuA/s320/pecans.JPG" width="320" /></a></div>
<span style="font-weight: normal;">These are very good tossed in a salad or plain from the bowl as a snack! I plan to next try them in chicken salad!! </span>Yum yum!!<br /><br />
<h3>
Ingredients</h3>
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 cups</span>
<span itemprop="name"> apple juice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 1/2 cups</span>
<span itemprop="name"> pecan halves</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> apple pie spice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> table salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> ground red pepper (optional)</span>
<span itemprop="preparation"> </span>
</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>Preheat oven to 350°. Pour apple juice over pecan halves in a
small bowl. Let stand 15 minutes; drain. Stir together sugar, apple pie
spice, table salt, and, if desired, ground red pepper in a medium bowl;
add pecans, tossing to coat. Spread in a single layer in a lightly
greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until
lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes;
separate pecans with a fork.</li>
</ol>
<div class="byline">
<div class="author">
<a href="http://www.southernliving.com/"><i><b><span itemprop="author">Southern Living</span></b></i></a>
<br clear="none" />
<span itemprop="published">SEPTEMBER 2013</span>
</div>
</div>
Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-72519544828118050872013-06-08T07:12:00.000-04:002013-06-08T07:12:15.891-04:00Coconut Bread<span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 eggs</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />1 tsp vanilla extract</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />3 tbs honey</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />3 cups coconut (unsweetened)</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />1 tsp baking powder</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />1 tsp coconut oil (for oiling the pan)</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat your oven to 350</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">°F. </span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br /></span></span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Beat the eggs with the vanilla and honey with an electric mixer.Place
the coconut flakes in food processor or coffee grinder and grind it
until it’s flour like (max 1 min or it will become coconut butter). (</span><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In case you do not have a food processor or do not want to waste time with the coffee grinder, you can skip this step.)<br /><br />Mix the coconut flakes with the baking powder and add to the egg mixture.Oil your pan with the coconut oil (if it is nonstick) or use parchment paper (if it’s not nonstick).</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br /><br />Bake
your bread on the preheated temperature for 20 minutes, then open the
oven door and turn the temperature down to 300°F (close the door again) and bake it for
about another 15-20 minutes, until the toothpick comes out clean. </span></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfs42q1DhzSGGV0kdKrONJ6wGmAoq_nzspor0Fheg8f_gWrq3kgiDVkJsCeHNCKMjl8SILFW3EheSGg3iJhffbrLdWAfAOLqb6yjNM-UqGcc_OOIFc5xfgkbhLqbwAvMVuW1DGw/s1600/601842_10151630832124588_184544193_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfs42q1DhzSGGV0kdKrONJ6wGmAoq_nzspor0Fheg8f_gWrq3kgiDVkJsCeHNCKMjl8SILFW3EheSGg3iJhffbrLdWAfAOLqb6yjNM-UqGcc_OOIFc5xfgkbhLqbwAvMVuW1DGw/s320/601842_10151630832124588_184544193_n.jpg" width="320" /></a></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<br /></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I<span style="color: #0000ee;"><u></u></span>t is bread just in itself, or with homemade jam/marmalade, nut butter spreads, Nutella or whatever you fancy.<br /><br />I made cranberry relish using some leftover cranberries I had in the freezer along with some Triple Sec and some <a href="http://www.amazon.com/gp/product/B001E5DZSO/ref=as_li_tf_tl?ie=UTF8&tag=wwwthepaleomo-20&link_code=as3&creative=373489&camp=211189" target="_blank">Muscovado Sugar</a>. I just combined all those ingredients in a small saucepan, heating until the cranberries burst.<br /><br />Spooned over a piece of the warmed Coconut Bread and you have heaven!!<br /></span></span></div>
Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-66496127674564139662013-03-25T09:45:00.002-04:002013-03-25T19:09:50.748-04:00A New Venture<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZC7FWJA_-4K3QPa6hxqxXQYTM_qBEzVT2mD8JaQBqZO1AGL64rocSoUdSZ7Rx2HYZohsrgspSEboVSKbNsrU7RqqQX4J3k-FH9enM4V1dO1mPl4hHLK7dJ3QIfo_KvKyYbvB2w/s1600/484243_322962211140122_1087731843_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZC7FWJA_-4K3QPa6hxqxXQYTM_qBEzVT2mD8JaQBqZO1AGL64rocSoUdSZ7Rx2HYZohsrgspSEboVSKbNsrU7RqqQX4J3k-FH9enM4V1dO1mPl4hHLK7dJ3QIfo_KvKyYbvB2w/s320/484243_322962211140122_1087731843_n.jpg" width="320" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It was bound to happen that my love for using handmade soaps would eventually result in my learning how to made my own soap, <span style="font-size: small;">which has now developed into my own <a href="http://www.etsy.com/shop/SoapSimplyMade" target="_blank">Etsy store</a> selling those hom<span style="font-size: small;">emade soaps!!</span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I don't sus<span style="font-size: small;">pect I'll become rich doing this but if I can just make enough to support this soap habit I've developed, that would be just grand. That's all I ask!!</span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">C</span>heck out <span style="font-size: small;">my Etsy store and see if anything interests you! Prices are reaso<span style="font-size: small;">nable and the soap is to d<span style="font-size: small;">ie for!<span style="font-size: small;"> Very rich in lather and very sub<span style="font-size: small;">tle in <span style="font-size: small;">scent!<br /></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Facebook page is https://www.facebook.com/pages/Soap-Simply-Made/322961154473561. Join us! </span></span></span></span></span></span></span></span></span></span></span></span> Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-28591995417862146262013-01-04T09:36:00.000-05:002013-01-04T09:36:18.739-05:00Lure Coursing<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;">Some of you who've known me for years know my interest and love for lure coursing. I've been sort of out of the loop and out of competition for a few years, mainly because I've been so busy starting Second Chance Greyhounds AND I didn't really have anybody young to run. Sami was the last one I took coursing and she ended up with two partial amputations on the same toes on both front feet. So, she has been retired since she was 4!!<br /><br />Lucy has faired well and made it to obtain her Field Champion title and I could, truly, still run her in Veteran's if I would get her out a bit more and exercise her a bit more! She does still love to course, even at 8 years old, and yes, they can still compete at that age and beyond, providing they are fit and sound (and Lucy is both). I've seen 11 year olds out there on the field! <br /><br />My second Greyhound, Sugar, actually is the one I began my love affair with coursing back in 2004. She was such a beautiful, fluid runner who always took your breath away. She would come in from a 900 yard run and just stand there looking at me as if it were entirely effortless on her part. Not even breathless. I credit that to her being raised in the high altitude of Colorado which I am convinced, even to this day, had a great positive effect on her lung capacity</span>. Nonetheless, she was a remarkable runner who, unfortunately, had a mishap in the backyard with the cherry tree, which subsequently ended her coursing career several years later.<br /><br />Here is Sugar loving the lure!</span></span><br />
<span style="font-size: small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKD3LOzBniMOunMKx5-7U_m8HXy3HCw3C4MmLna_RyNwcHVWYjheJnCKQ1qLQQLWiwIj1qljg4uQxvsd-dS8VkpUh0vhr4BE-JBf9w7vREoAgaPeJS9sa_D4VAT5YzeXTouhNWCw/s1600/221984_6928764587_9902_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKD3LOzBniMOunMKx5-7U_m8HXy3HCw3C4MmLna_RyNwcHVWYjheJnCKQ1qLQQLWiwIj1qljg4uQxvsd-dS8VkpUh0vhr4BE-JBf9w7vREoAgaPeJS9sa_D4VAT5YzeXTouhNWCw/s320/221984_6928764587_9902_n.jpg" width="320" /></a></span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">But before that happened she took the BOB (Beast of Breed) trophy on the Sunday of the International Invitational held in 2005. I was so proud of her. Oh, the International Invitational or II, for short, is the "Olympics" for lure coursing around the country. There are typically hundreds (400+) of sighthound entries and close to 25-30 Greyhound entries. I was very proud of her. At the end of that year, she was the #4 Greyhound in the country. Obviously, I was hooked and have been coursing off and on ever since.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Which brings me back to 2012. In November I took Gwyneth to GANG Park in Calhoun for a practice run which actually certified her to run in a real trial. She did fabulously. The first 90-degree turn she pivoted and pulled it off without mishap. The entire gallery lost their breath, including me! It was quite spectacular. Here is a picture of that run. She was running with a Whippet.<br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMS-u5yWRkqA7q0lVefgXpf0bBnphP8xvET997ygBp6dVV-ukd3qqfV0Ch-MYCM_oYSIMQVwlyDZKMK9xKf8MfumTO_l4tZCle7-iitoFNxschRKmOgxXrIj3BHCLWOrsSeJnJjA/s1600/198396_10151245324429588_1312770776_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMS-u5yWRkqA7q0lVefgXpf0bBnphP8xvET997ygBp6dVV-ukd3qqfV0Ch-MYCM_oYSIMQVwlyDZKMK9xKf8MfumTO_l4tZCle7-iitoFNxschRKmOgxXrIj3BHCLWOrsSeJnJjA/s320/198396_10151245324429588_1312770776_n.jpg" width="320" /></a></span></div>
<span style="font-size: small;"><br /></span>
<span style="color: black; font-size: small;"><span style="font-family: arial,sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">I then entered her in the National Greyhound Specialty where she took 5th place in Open. There were only 5 entries in that category!! Ha ha!! She had a wardrobe malfunction on her 2nd run of the day which caused her score to plummet. But thankfully, no one was hurt and she didn't trip over her jacket which broke on her! </span></span></span><br />
<span style="font-size: small;"><br /></span>
<span style="color: black; font-size: small;"><span style="font-family: arial,sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Then I </span></span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">took her to a local club's field trial and let her do a practice run. Here are pictures of that (and yes, she is running in her bling):</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">http://www.facebook.com/media/set/?set=a.10151317199604588.493252.697594587&type=1 </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Then last weekend, she was entered in GANG's Winter Challenge trials. She ran on Sunday, the 30th, in Open with a field of six Greyhounds. She came in FIRST!! Then I let her run for BOB (Best of Breed). The Field Champion dog had forfeited so she ran against the lone Veteran dog and she won, hands down! So, her first BOB win to her credit. She did fabulously, even after loosing her footing during the Breed run on the first turn and tumbling. She hopped right up and continued on with chasing the bunny! She was a bit stiff that night so I scratched her from running the next day (better safe than sorry). We were happy with our weekend's efforts. </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> Here she is with her ribbon! </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">I couldn't be more proud of my little Gwyneth.</span> <br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOu35G5CgajTJXoG5G6Gx1XvdryMbzmNAAnnRL23xr23e4a8rz3UXoE8aOV-Y7Y6avFnYA50fhXScJAERo4rX1BR6FAYiJy2AugJvPGAGzyV0CZvpQf3e6j_75ls84HoWG676kjA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOu35G5CgajTJXoG5G6Gx1XvdryMbzmNAAnnRL23xr23e4a8rz3UXoE8aOV-Y7Y6avFnYA50fhXScJAERo4rX1BR6FAYiJy2AugJvPGAGzyV0CZvpQf3e6j_75ls84HoWG676kjA/s320/photo.JPG" width="240" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">So, the moral to this story is there is always something to do with your Greyhound after they've retired from the track. Whether it be lure coursing, READing Paws, Agility, Fly Ball, Obedience, Rally, etc. There is always something to help keep your Greyhound and you active!</span>Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-54246172050974747352012-12-20T10:52:00.000-05:002012-12-20T10:52:22.037-05:00Bacon Jalapeno Cheese Ball<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTAvgVWozJr_eC5lx9VIVPDvigMocxcSSXc8-TznF0oSLkxofqXJmlfzwfdsqLh9UKWeFuiZ7fy0Mqw7jynDZx095ZnQs-Bj0LIqPNok9qQT4lCH2KJPuW-7loT8xPJaJNrbOTg/s1600/8xWfgVZz13c2134343432383838Or71oqQ_1353315935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTAvgVWozJr_eC5lx9VIVPDvigMocxcSSXc8-TznF0oSLkxofqXJmlfzwfdsqLh9UKWeFuiZ7fy0Mqw7jynDZx095ZnQs-Bj0LIqPNok9qQT4lCH2KJPuW-7loT8xPJaJNrbOTg/s320/8xWfgVZz13c2134343432383838Or71oqQ_1353315935.jpg" width="320" /></a></div>
<br />
<br />
<h2>
<span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></h2>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">8 ounces cream cheese, room temperature</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup shredded cheddar cheese (4 ounces)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons chopped cilantro</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 clove garlic, minced</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon ground cumin</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">Pinch of cayenne</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon lime juice</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon Worcestershire sauce</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">2 jalapeños, stems and seeds removed, diced, divided</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">6 pieces cooked bacon, crumbled, divided (about 6 ounces)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">Salt to taste</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup chopped pecans, roasted</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">Crackers for serving</span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><h2>
<span style="font-family: Georgia,"Times New Roman",serif;">Directions</span></h2>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div class="instructions">
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><ul class="inst_list">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span class="step_count"></span></span><span style="font-family: Georgia,"Times New Roman",serif;">Mix
together the cream cheese, cheddar cheese, cilantro, garlic, cumin,
cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños
and half of the crumbled cooked bacon. Taste and adjust seasonings and
add salt.</span></li>
<li><div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia,"Times New Roman",serif;">Place
the roasted pecans and remaining diced jalapeños and bacon on a plate.
Stir together so well mixed. With your hands, roll the cheese mixture
into a ball, then place on the plate and roll in the jalapeños, bacon
and pecans until covered.</span></div>
</li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span class="step_count"></span></span><span style="font-family: Georgia,"Times New Roman",serif;">Chill covered for at least an hour before serving. Serve with crackers.</span></li>
</ul>
</div>
Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-28746805749786454182012-12-10T09:19:00.001-05:002012-12-10T09:19:22.920-05:00Traditional Ginger Snaps<div style="text-align: left;">
<div style="text-align: left;">
At work
every year before Christmas we have a "grazing" table where we all sign
up to bring munchies to share with everyone else. Today was the first day and I chose to bring Ginger Snaps. These are quite delicious and I
have to say it's a good recipe. Your family and friends will enjoy them
as well. As always, <span class="st"><i>Bon Appétit!</i></span><br />
<br /></div>
</div>
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<span class="st"><i><br /></i></span><b>Ginger Snaps</b><br />
<br />
<span style="text-decoration: underline;">Yield</span>: 2 to 3 dozen cookies<br />
<br />
<span style="text-decoration: underline;">Prep Time</span>: 10 minutes | <span style="text-decoration: underline;">Cooling Time</span>: 30 minutes<br />
<br />
1 cup sugar<br />
1/4 cup molasses<br />
2 teaspoons baking soda<br />
1/2 teaspoon cloves<br />
1 egg<br />
2 cups all-purpose flour<br />
1 teaspoon ginger<br />
1 teaspoon salt<br />
1 teaspoon cinnamon<br />
3/4 cup shortening<br />
<br />
Mix all ingredients. Roll into balls, then roll in sugar. Cook on top rack in 350 degree oven for 8-10 minutes.Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-14486384412240086562012-11-24T14:04:00.002-05:002012-11-24T14:04:46.291-05:00Rolled and Stuffed Turkey Breast<span style="font-family: "Trebuchet MS",sans-serif;">This Thanksgiving I wanted to try something different which is nothing unusual, it seems I'm always wanting to try something different! So, I came across a recipe that called for deboning a whole turkey, pounding it, stuffing it and rolling it! Sounded like something right up my alley!!<br /><br />I decided to use a turkey breast instead of a whole turkey and when I went to Kroger to shop, found absolutely no deboned breasts in sight, nor any deboned whole turkeys. So, I asked the butcher if he would debone a breast for me and he willingly obliged. Yeah! <br /><br />I left the store with great anticipation of the next day when the recipe would all come together. And boy did it! <br /><br />It was actually not that difficult to accomplish and the end result is quite delicious and elegant!! I think the recipe is a keeper, for sure, and something I'll definitely try again in the future - probably next Thanksgiving!!<br /><br /><i>Bon appétit</i>!! <br /><br />1 (8-9 lb.) turkey breast (or 12-14 lb.) whole turkey - deboned<br />3 tablespoons olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 medium onion, coarsley chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3-5 medium garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons fresh rosemary, chopped plus</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 sprigs fresh rosemary</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon fresh sage, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon Dijon mustard</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb. ground turkey</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb. ground pork</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup dried breadcrumbs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 large eggs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup heavy cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 1/2 teaspoons salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 3/4 teaspoons fresh ground black pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup maple syrup</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvcDXeazVUjm_I_7gr2Lwe1i7SngxBmwZuD4fHFStpUSoKBCd4m0dBXUggWRKNqFHuMtJd9PZhzzeGP_-VdD-uMX8fFrx2bE0sUJRVpMfBzKbjoVRky-TgUUbLXtF5qUbHgnlYw/s1600/058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvcDXeazVUjm_I_7gr2Lwe1i7SngxBmwZuD4fHFStpUSoKBCd4m0dBXUggWRKNqFHuMtJd9PZhzzeGP_-VdD-uMX8fFrx2bE0sUJRVpMfBzKbjoVRky-TgUUbLXtF5qUbHgnlYw/s320/058.JPG" width="240" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Heat oven to 375 degrees.<br /><br />In a skillet, saute onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard on 1 tablespoon olive oil over medium heat. Cook for 10 minutes, stirring occasionally, until onion is soft and transulcent but not brown. Transfer to a large bowl and set aside to cool.</span><span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Add the turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir to combine.</span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo7i7PJzF-4AoNmT0hRbUZN9bbJS9KpuPCztysN9XmfS_XIgmii4rp6cR003uY-n8ZIWcG3x8xm88iDw8p3pOFfh5eK3g-c0lMD-Vuu3WPpzto-ahzHu5Ve5810tpRnM55UKCMQ/s1600/060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo7i7PJzF-4AoNmT0hRbUZN9bbJS9KpuPCztysN9XmfS_XIgmii4rp6cR003uY-n8ZIWcG3x8xm88iDw8p3pOFfh5eK3g-c0lMD-Vuu3WPpzto-ahzHu5Ve5810tpRnM55UKCMQ/s320/060.JPG" width="240" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Lay
turkey on a work surface, skin side down. Pound down as much as
possible. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and
remaining 2 tablespoons chopped rosemary.</span><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span><br /><span style="font-family: "Trebuchet MS",sans-serif;">Place
stuffing in the middle of the turkey meat. Roll turkey up closing skin
over stuffing, securing with wooden toothpicks or skewers to hold into
place. Tie every 2 inches with kitchen twine.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JL0l9GbEJOPq-25AbYXc5clZQ9XAxZHSZ6rJwjGRjbrYVcvG_PSMVKRp0bNbdQO9L8xQIHr9bzuRiCFTvDzW-XWzqoh327pEUOsP-F1LXkx-N5F3AegNUwD8x-YWLeUwcOJCxA/s1600/061.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JL0l9GbEJOPq-25AbYXc5clZQ9XAxZHSZ6rJwjGRjbrYVcvG_PSMVKRp0bNbdQO9L8xQIHr9bzuRiCFTvDzW-XWzqoh327pEUOsP-F1LXkx-N5F3AegNUwD8x-YWLeUwcOJCxA/s320/061.JPG" width="240" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><br />Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/4 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.<br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_kj6op8VcvWNCuKgF5kyaq6gq8xQ4RrNqk0raBjPlHM0G87xlfVpNymRdjaXGcdH0yINOE4tm01R2WVx2uouaOVGU5H7cOu0Y0tNElKa3blRntx8XDb7ry8fXGexrEgcqT1xaA/s1600/062.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_kj6op8VcvWNCuKgF5kyaq6gq8xQ4RrNqk0raBjPlHM0G87xlfVpNymRdjaXGcdH0yINOE4tm01R2WVx2uouaOVGU5H7cOu0Y0tNElKa3blRntx8XDb7ry8fXGexrEgcqT1xaA/s320/062.JPG" width="240" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Roast turkey until thermometer registers 150 degrees, 2 to 2 1/2 hours.<br /><br />Remove from oven, brush with maple syrup and return to oven for additional 20 minutes, or until thermometer reads 160-165 degrees. The maple syrup glaze will give the roll a wonderful rich color.<br /><br />Remove from oven and let rest for 10 minutes. Transfer to a cutting board, remove twine and rosemary, and cut crosswise into 1/2 to 1-inch slices. </span><br />
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-11801573989828756692012-11-11T06:23:00.000-05:002012-11-11T06:23:21.661-05:00Steak and Ale Pie<span style="font-family: "Trebuchet MS",sans-serif;">While vacationing in Scotland in September, we came upon the most delicious Steak and Ale Pie at the <a href="http://www.glenuig.com/" target="_blank">Glenuig Inn</a>. And as is my customary thing to do, I am trying to recreate that dish. I have to say the flavors were wonderful and the filling almost perfect but not enough beef for my liking. <br /><br />This recipe is pretty darn close and is actually, I think, even better. Alot more "goodies" in the pie and alot more flavorful! Try it and see if you like it as much as I do!<br /><br />2 pounds stew beef, cut into small pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 carrots, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 potatoes, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 oz. mushrooms, sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 T. fresh thyme (or 1 1/2 t. dried)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 T fresh rosemary (or 1 t. dried) </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 t. paprika<br />1 container Knorr Homestyle Beef Stock (condensed)<br />1 1/2 bottles beer (you know what to do with the rest of the beer)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 T. flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C. Half and Half</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 C. frozen peas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 sheet puff pastry, thawed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 egg, beaten</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFOK0m55ll3p21DWkDBQlHRa691UAxiDoPwv5bzyDpvB6KEWJPjfS4oxzDF_Xy7tZE6wwygXqU6RYIo5RES5xaAfSzqTt-RnW3zIyqZaDGxlVArho5S2mv7rBhZiODzEHrBIivw/s1600/before+pies.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOmZHu89_n2b6ieUM6EDWQA576xvMLDsO3lp1vE1Ar9Orr_pjvTpQC8-j6WwSVSo3w-ArrglmHHNw4turQdqQkJu0Itjn8T-kTOEMrGxLPN08EU1i-WQj-IGIn0cV4jXDRu3tUw/s1600/stew.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOmZHu89_n2b6ieUM6EDWQA576xvMLDsO3lp1vE1Ar9Orr_pjvTpQC8-j6WwSVSo3w-ArrglmHHNw4turQdqQkJu0Itjn8T-kTOEMrGxLPN08EU1i-WQj-IGIn0cV4jXDRu3tUw/s320/stew.JPG" width="240" /></a><span style="font-family: "Trebuchet MS",sans-serif;"></span>
<span style="font-family: "Trebuchet MS",sans-serif;">In a large Dutch oven, heat a healthy drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.<br /><br />Add onion, carrot, and potatoes to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook another 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper. <br /><br />Return beef to the pot and add container of Knorr Homestyle Beef Stock and beer. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 to 2 hours. Shred beef and return to pot.<br /><br />In a small bowl, whisk together Half and Half and cornstarch. Pour into pot and bring to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.<br /><br />If making individual pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8" x 8" baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.<br /><br />Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don't cut.) Place pastry over each baking dish. Use a sharp knife and make a few slits in the pastry to allow steam to escape while baking.<br /><br />Place on a cookie sheet and bake at 350 degrees for 25-30 minutes or until golden. Makes 4-6 individual pies or one 8" x 8" pie.</span><br />
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Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0tag:blogger.com,1999:blog-11621376.post-60681211331404456062012-11-05T08:46:00.001-05:002012-11-06T13:47:56.458-05:00Crusty Homemade Bread<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-cGnx0D43BWi2APQ-cFa6_D7YWiNEMj9sXxpgBTYmbZbRwN7npWRpMRVEp_I5Z0U0LGI9LPWpTZmEsHIkEkjwkr9iruwXWPZ33RMD-jA6F8nAhXwi3p-GFvjEUQqzT7OIWBhuQ/s1600/IMG_9429.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-cGnx0D43BWi2APQ-cFa6_D7YWiNEMj9sXxpgBTYmbZbRwN7npWRpMRVEp_I5Z0U0LGI9LPWpTZmEsHIkEkjwkr9iruwXWPZ33RMD-jA6F8nAhXwi3p-GFvjEUQqzT7OIWBhuQ/s320/IMG_9429.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum, yum!!</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I came upon this recipe on Pinterest but have altered it a bit in my attempt to recreate the wonderful bread served during all meals at the <a href="http://www.glenuig.com/" target="_blank">Glenuig Inn</a> in Scotland. This Inn is one that my friend Camille and I visited on our recent kayaking adventure in Scotland. <br /><br />The bread at <a href="http://www.glenuig.com/" target="_blank">Glenuig Inn</a> is actually made with <a href="http://www.dovesfarm.co.uk/flour-and-ingredients/organic-flour/organic-malthouse-bread-flour-x-1kg/" target="_blank">Organic Malt House Bread Flour</a>, which is not obtainable in the U.S. Or if it is, I haven't found a source yet but will continue to search. And I cannot find any vendor in the UK who will ship it!<br /><br /> In the interim, I substitute<span style="font-size: small;">d</span> a mixture called Granary Flour. To make this, I combined 2 cups King Arthur unbleached white whole wheat flour, 6 ounces King Arthur bread flour, and 6 ounces King Arthur cracked wheat. <br /><br />Then, I used this blend in the following recipe:<br /><br />2 cups unbleached all-purpose flour<br />1 cup Granary Flour<br />1 3/4 teaspoons Kosher salt<br />1/2 teaspoon yeast<br />1 1/2 cups water<br /><br />In a large bowl, mix flour, salt, and yeast with whisk until thoroughly combined. Add water stirring until you achieve the delightful "shaggy mess" look. <br /><br />Cover with Press 'n Seal wrap and place on countertop for 12-18 hours to proof the dough. <b>Do not refrigerate</b>!</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">When the time is up, preheat the oven to 450 degrees. When the oven is preheated, place your cast iron baking pot (with lid) in the oven to preheat. You can use a Le Creuset or cast iron Dutch oven. I''m using a cast iron Dutch oven.<br /><br />Dump the dough onto a well floured surface. Shape into a round ball. Cover with the Press 'n Seal and let rest 30 minutes while the pan is heating. Once heated, place the ball of dough in the pan, cover with the lid, and place in the hot oven. Bake for 30 minutes. Remove lid and bake another 15 minutes. Remove from oven when done, and remove from pan. Place on wire rack to cool. <br /><br />This is very close to that served at Glenuig Inn. But I thought I'd try another loaf. This time I simply used 3 cups of unbleached all-purpose flour, adding 1/4 cup cracked wheat and 1/2 teaspoon Organic Barley Malt, the salt, yeast and water. Perfect! I believe this is the closest I will get and it is very delicious!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">3 cups unbleached all-purpose flour<br />1/4 King Arthur cracked wheat<br />1 3/4 teaspoons Kosher salt<br />1/2 teaspoon yeast<br />1/2 teaspoon Organic Barley Malt<br />1 1/2-3/4 cups water (add enough to make the dough a shaggy mess!)</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">You can add flavorings to the dough before the proofing step - ie Rosemary, Lemon and Gruyere, Garlic and Parmesan Cheese, Cranberry Orange and Almond, Cheddar and Bacon, Chocolate Chip and Walnut, etc. Or toppers like <a href="http://www.kingarthurflour.com/shop/items/artisan-bread-topping-in-a-jar-8-oz" target="_blank">King Arthur's Artisan Bread Topper</a> or their <a href="http://www.kingarthurflour.com/shop/items/everything-bread-and-bagel-topping-8-oz" target="_blank">Everything Bread and Bagel Topping</a>. Or add other whole grains to the dough. The possibilities are endless. Just use your imagination. I do not think this recipe will disappoint!<br /><br /> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0c7x_F62zGmlbiUJTgtVtpY4Zz3T-CyD5As2ULto5wl3CHgbvckhVLLq_UD8mja1kjSVAprMzeEBW5NOdymQ5P8DZgvTC6it8Z16WeTsd9nYJkrUHzovXaG3ztQIJFhkgeqacw/s1600/IMG_9394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0c7x_F62zGmlbiUJTgtVtpY4Zz3T-CyD5As2ULto5wl3CHgbvckhVLLq_UD8mja1kjSVAprMzeEBW5NOdymQ5P8DZgvTC6it8Z16WeTsd9nYJkrUHzovXaG3ztQIJFhkgeqacw/s320/IMG_9394.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS",sans-serif;">The shaggy mess!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The ball of dough resting.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Into the cast iron dutch oven, remember the lid!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cooling on a wire rack.</td></tr>
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<br />Pattihttp://www.blogger.com/profile/04371402210074845591noreply@blogger.com0