tag:blogger.com,1999:blog-77136309903337135852024-02-19T00:04:59.656-06:00Serious Food for the SoulIf you love to cook and love eating good food, then you will love my pages. I was born and raised in the deep South. That is where we love drinking sweet tea and eating fresh green beans cooked with bacon. The recipes are not all "mine" but are recipes that I seem to want to cook repeatedly. I hope you enjoy and are inspired to try them yourself.Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.comBlogger209125tag:blogger.com,1999:blog-7713630990333713585.post-20352530147414434222012-12-06T10:26:00.003-06:002012-12-06T10:26:55.060-06:00Organizing Your Christmas Baking<div class="separator" style="clear: both; text-align: center;">
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<em></em><span style="font-family: Georgia, "Times New Roman", serif;">I love holiday baking. I love to make cookies, chocolate-dipped pretzels, truffles, breads and other treats for friends and family. There is nothing like the aroma of cinnamon, cloves, nutmeg and ginger in the house. It smells like home.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">One of the great things about holiday baking is how much of it can be done ahead of time. And since most cookies freeze well, it also means that you can make extra — and have some of those yummy, homemade cookies for later.</span><br />
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<span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;">Planning Your Holiday Baking</span></h2>
<span style="font-family: Georgia, "Times New Roman", serif;">To start, make a </span><span style="font-family: Georgia, "Times New Roman", serif;">list and check it twice. Get a general idea of what you plan to bake and how many. Have you gotten your recipes and ideas together? Do you have all the containers you will need for your cookies and baked goods? </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Check twice over all your recipes to make sure that you have all of the ingredients for each<br />
recipe. Also check the quantities you need — before you start! I hate when I start—or even worse —get halfway through a recipe and realize that I don't have enough butter or eggs. (It usally means I need to put on decent clothes to go to the store). So make your shopping list for any ingredients or other <span style="font-family: Georgia, "Times New Roman", serif;">supplies that you’ll need to get. </span><br />
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Use parchment paper. Even if you've never used it. This is the time to become parchment paper friendly. Put it on your shopping list if you have none. You will be glad later. If you are making a lot of cookies at once, you will want to line your cookie sheets with parchment paper. The cookies will slide right off your baking sheet and you can pop another batch in the oven. (Allow your cookie sheet to cool down before starting a new batch.)<br />
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Look at prep times and bake times. Some cookie doughs needs to chill. If you are making a recipe like this; then you can make this first so that you can work on other cookies while the dough chills. You might also want to make cookies that bake at the lowest temperature first so that you can increase the temperature in your oven as you go rather than having to wait on it to cool down. (this can same crucial time.) <br />
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Always allow you cookies to cool before decorating. And also, always allow them them to cool before storing or packaging them. A great investment will be in a cooling rack if you don't have one. </span><br />
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And a biggie. Don't forget to clean you mess as you go. It’s much easier to clean up sticky and gooey messes when they are fresh than to wait until they’re hard and crusty.</span><br />
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<span style="color: #cc0000;">Festive Cookie Gift Packaging</span></h2>
<span style="font-family: Georgia, "Times New Roman", serif;">During the holidays you can find some very some cute little boxes or bags to hold all of your beautiful baked goodies. And some are as little as a dollar or two. Then use some festive-colored plastic wrap and a little curling ribbon to seal in the freshness of the baked goodies. Line the inside of the boxes with tissue paper. You can even make this a memory if you include the recipe.<br />
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Simply type recipes into a word document, and size them to about the normal size of an index card. On the front include the ingredients……and on the back the directions. To make it even more festive. You can tape the recipe onto two pieces of holiday wrapping paper that is back-to-back, and then seal it with laminate. To make it even more festive; add a holiday clip art image or two. Punch a hole in the corner and attach it with the ribbon to the box. Can you say cute?!</span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com57tag:blogger.com,1999:blog-7713630990333713585.post-89128854552131543562012-06-11T20:10:00.000-05:002012-06-11T20:10:00.557-05:00Chicken Kabobs made with O Tahitian Lime Olive Oil & O Ginger Rice Vinegar<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Chicken Kabobs made with O Tahitian Lime Olive Oil & O Ginger Rice Vinegar</strong></span><br />
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<span style="font-family: Georgia;">4 Chicken Breasts, cut into chunks</span><br />
<span style="font-family: Georgia;">2 Red Bell Peppers, cut into large pieces</span><br />
<span style="font-family: Georgia;">2 Green Peppers, cut into large pieces</span><br />
<span style="font-family: Georgia;">1 Red Onion, cut into wedges</span><br />
<span style="font-family: Georgia;">Whole Button Mushrooms</span><br />
<span style="font-family: Georgia;">Bamboo Skewers, soaked for 2o minutes in water (I put them in a sink filled with water with a plate on top to submerge them)</span><br />
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<strong><span style="font-family: Georgia;">Marinade</span></strong><br />
<span style="font-family: Georgia;">1/4 Cup Soy Sauce</span><br />
<span style="font-family: Georgia;">1/4 Cup O Tahitian Lime Olive Oil</span><br />
<span style="font-family: Georgia;">2 Tablespoons O Ginger Rice Vinegar</span><br />
<span style="font-family: Georgia;">1 Tablespoons Red Pepper Flakes</span><br />
<span style="font-family: Georgia;">3 Garlic Cloves, pressed</span><br />
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<span style="font-family: Georgia;"><strong>Preparation: </strong>Add the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar to a bowl and whisk for at least 5 seconds to blend. While whisking, inhale deeply and enjoy that beautiful bouquet. Amazing!! Add the soy sauce, red pepper flakes and garlic and stir. Set aside. Allow the marinade to set while preparing the kabobs. </span><br />
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<span style="font-family: Georgia;"><div class="instructions">
Combine all marinade ingredients in a large bowl. Add
chicken pieces and marinate for 20-30 minutes. Preheat grill. Remove chicken
from marinade. Thread chicken onto skewers, alternating a
chunk of chicken with a veggie chunks. Place on grill. Cook for 15 – 20 minutes turning as you cook. Remove and enjoy!</div>
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<span style="font-family: Georgia;"><h1>
O Tahitian Lime Olive Oil</h1>
<h1>
<span style="font-size: small;">It is made with exotic organic Tahitian limes crushed together with fresh California olives. Awwww!!! It is amazing and beautiful! Unlike anything I have ever experienced before.</span></h1>
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O Ginger Rice Vinegar</h1>
<strong>It is fresh hand harvested gingerroot from Jamaica, Fiji, and India and it is steeped in the finest sweet California rice vinegar. It is barrel-aged and hand-crafted. The Fragrance and bright.</strong><br />
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"As soon as I opened the bottles, I was greeted with the freshest scents I have ever smelled. The combination of olive oil and the limes creates such a fantastic aroma that I was sold on this product before tasting it. It really smells that good. And the Ginger Rice Vinegar smells so clean and fragrant. I love both of these products.<br />
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</span><span style="font-family: Georgia;">Before grilling.</span><br />
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<span style="font-family: Georgia;">This is the finished product. Kabobs made with O Tahitian Lime Olive Oil & O Ginger Rice Vinegar. I am sold and can't wait to try some of the the other flavors. They are high quality and beautiful!! Thank you <a href="http://erecipecards.com/">eRecipeCards.com</a> and <a href="http://www.ooliveoil.com/">http://www.ooliveoil.com/</a> I hope to work with you again!!</span><br />
<br />Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com12tag:blogger.com,1999:blog-7713630990333713585.post-47523971641020676452012-06-10T20:54:00.001-05:002012-06-10T20:56:56.292-05:00O OLive Oil & eRecipecards ContestWe did our <a href="http://www.ooliveoil.com/">http://www.ooliveoil.com/</a> taste test today. I received the O Tahitian Lime Olive Oil & Ginger Rice Vinegar. The oil has exotic organic Tahitian limes crushed together with fresh California olives. It is bright and crisp. O Olive Oils are pressed oils which adds deeper flavors to their oils than simply infused oils. The taste and smell is amazing!! We loved it! Even the bottles are stunning. They are bottles are long and skinny. I knew it would be good but it was better than I had anticipated. <br />
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Even my 19 month old grand-son Evan approved. We loved it and will be trying the other flavors soon. Thank you so much for the opportunity to share this with my family.Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com3tag:blogger.com,1999:blog-7713630990333713585.post-79759047195821564962012-05-22T11:08:00.000-05:002012-05-22T11:08:22.833-05:00Lemon-Blueberry Scones<strong><span style="font-family: Georgia, "Times New Roman", serif;">Lemon-Blueberry Scones</span></strong><br />
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<strong><span style="font-family: Georgia;">Ingredients for Scones</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 Cups all-purpose flour<br />
2 Tablespoons baking powder<br />
1/3 teaspoon salt<br />
1/2 Cup sugar<br />
1/3 Cup butter, melted<br />
1 1/4 Cups buttermilk<br />
1 Cup blueberries<br />
1 lemon, zested and juiced</span><br />
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<span style="font-family: Georgia;"><strong>Ingredients for glaze</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 lemons juiced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 Tablespoons butter, melted<br />
2 Cups confectioners’ sugar<br />
2 Tablespoons buttermilk</span> <br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation for the scones</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 425 degrees. Zest and juice lemon; set aside.<br />
2. Mix flour, baking powder, sugar and salt. Add butter, lemon juice, lemon zest, and buttermilk; stir, adding blueberries as a soft dough is formed.<br />
3. Divide the dough into two equal portions onto a lightly floured surface. Press separate portions into two circles, approximately 3/4 inch thick. Cut each circle into 8 wedges.<br />
4. Place the scones on a lightly greased baking sheet and bake at 425 degrees for 15 -20 minutes, or until golden brown. Remove the baking sheet from the oven and place it on a cooling rack and allow the scones to cool on completely while the glaze is prepared.</span><br />
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<span style="font-family: Georgia;"><strong>Preparation for the glaze</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Melt butter in saucepan on low heat.<br />
2. Once butter is melted, add the rest of the ingredients.<br />
3. Turn off heat and continue to stir as glaze thickens (you may need to add more confectioners’ sugar if not thick enough). Allow the glaze to cool completely. Then drizzle the cooled glaze over the cooled scones.</span><br />
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<strong>Grilled Caesar Salad with Rock Shrimp</strong><br />
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<a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-romaine-salad-with-spicy-caesar-dressing-recipe/index.html"><strong>http://www.foodnetwork.com/recipes/bobby-flay/grilled-romaine-salad-with-spicy-caesar-dressing-recipe/index.html</strong></a><br />
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I made this salad tonight. I made croutons and grilled Rock Shrimp to add to the salad. I did not grill the croutons as Bobby Flay's recipe calls for. I made them inside. I also experimented and used leftover hot dog buns for the bread in the crouton recipe. They turned out fantastic. I loved using the bread that I normally feed to the ducks. $$ money saver!! I will do that again. I suppose you could use any leftover bread that you have hanging around. <br />
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<a href="http://americanfood.about.com/od/pizzaandbreads/r/Garlic_Croutons_Recipe.htm"><strong>http://americanfood.about.com/od/pizzaandbreads/r/Garlic_Croutons_Recipe.htm</strong></a><br />
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I grilled the Rock Shrimp in a grill pan on top of the stove. I grated lots of Parmesan to top the salad with. Easy and <em><strong>good</strong> </em>dinner.<br />
<br />Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1tag:blogger.com,1999:blog-7713630990333713585.post-70571990979232530302012-05-03T19:23:00.001-05:002012-05-03T19:23:58.350-05:00<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdokblBjj1luga4I4I_51WIVnHshwmmCtC6iwXDG2oMqLUuLhwyFvk-_08DCIKFrAhG9FXSOBi0vAqZPIWn-MZkuwE2o9wKxydcre1MFUlYEAcKOPjL63aTnXT4HLJ49LWJXsYkkyZ7E/s1600/rainbow+slaw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdokblBjj1luga4I4I_51WIVnHshwmmCtC6iwXDG2oMqLUuLhwyFvk-_08DCIKFrAhG9FXSOBi0vAqZPIWn-MZkuwE2o9wKxydcre1MFUlYEAcKOPjL63aTnXT4HLJ49LWJXsYkkyZ7E/s1600/rainbow+slaw" /></a></div>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Rainbow Slaw</span></strong><br />
<br />
<strong><span style="font-family: Georgia;">Ingredients</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">5–6 radishes, thinly sliced<br />1/3 Cup sliced pepperoncini, finely chopped<br />3 green onions, coarsely chopped<br />1 bunch cilantro, coarsely chopped<br />Juice of 1 lime<br />2 Tablespoons canola oil<br />1/4 teaspoon kosher salt<br />1/4 teaspoon pepper<br />6 Cups shredded cabbage </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Slice radishes (1/2 Cup); chop pepperoncini.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2. <span style="font-family: Times New Roman;">Chop onions and cilantro. </span></span><br />
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3. Combine all salad ingredients except pepperoncini.<br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Times New Roman;">4. Squeeze lime; 2 Tablespoons juice.</span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">5. <span style="font-family: Times New Roman;">Whisk lime juice, oil, salt, pepper, and pepperoncini until blended.</span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Times New Roman;">5. Stir in remaining ingredients just before serving. Toss with salad.</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
Serves 6<br /></span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1tag:blogger.com,1999:blog-7713630990333713585.post-15976304415013529892012-05-03T19:14:00.000-05:002012-05-03T19:14:51.409-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80galHKSkK7W-9Fx0Fo0MxNCSxX5pTcNZh4Y1VicUOvdCj3eEiDCzj2DFJVghrS-MIh_G2dVFSPxln_QWWZgjovh8-h4JGsfmExBAeU23E7Ij-PLZ4ZjJwco39p0SxTn2yz8yk8MDu-M/s1600/porkchop" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80galHKSkK7W-9Fx0Fo0MxNCSxX5pTcNZh4Y1VicUOvdCj3eEiDCzj2DFJVghrS-MIh_G2dVFSPxln_QWWZgjovh8-h4JGsfmExBAeU23E7Ij-PLZ4ZjJwco39p0SxTn2yz8yk8MDu-M/s1600/porkchop" /></a></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Smoky Bacon Pork Chops</span></strong><br />
<br />
<strong><span style="font-family: Georgia;">Ingredients</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 oz Monterey Jack cheese, shredded<br />3 green onions, finely chopped<br />1/4 Cup cooked bacon pieces<br />1/4 Cup mayonnaise<br />1 teaspoon chipotle pepper sauce<br />2 teaspoons mesquite seasoning<br />4 (1-inch-thick) bone-in pork chops (about 1 1/2 lb) </span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></strong><br />
<br />
<span style="font-family: Georgia;">1. Preheat oven to 425 degrees. Line baking sheet with foil.</span><br />
<br />
<span style="font-family: Georgia;">2. </span><span style="font-family: Georgia, "Times New Roman", serif;">Shred cheese (3/4 cup). Chop onions.</span><br />
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<span style="font-family: Georgia;">3. Season pork chops with mesquite seasoning; place on baking sheet. Combine cheese, onions, bacon, mayonnaise, and pepper sauce. Spread cheese mixture evenly over pork chops.</span><br />
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<span style="font-family: Georgia;">4. <span style="font-family: Georgia, "Times New Roman", serif;">Place on middle rack of oven; bake 8–9 minutes.</span></span><br />
<span style="font-family: Georgia;"></span><br />
5. <span style="font-family: Georgia, "Times New Roman", serif;">Increase oven heat to broil; broil 2–3 more minutes or until pork is browned and 145°F.</span><br />
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<span style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">Serves 4</span></span><br />
<span style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;">This was served with Rainbow Slaw.</span></span><br />
<span style="font-family: Georgia;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1tag:blogger.com,1999:blog-7713630990333713585.post-8789474877825449212012-04-24T21:26:00.000-05:002012-04-25T07:25:43.279-05:00OXO Giveway<span style="font-family: Georgia, "Times New Roman", serif;"><strong>OXO Giveaway</strong></span><br />
<br />
<span style="font-family: Georgia;">I love it!! What a great surprise! My first package to our new house was a package from OXO. My first giveaway. I am excited!! I was chosen to participate in the OXO Blogger Outreach Program. What fun and an honor. As part of the OXO Blogger Outreach Program, I get to try their new products out. I was sent two sets of Good Grips LockTop Containers. One for my use and one to give away. Not only do I get to try them but one of my readers will too! I am giving away two different packages of Good Grips LockTop Containers. Your win will consist of a set of four Mini LockTop Containers two 2 ounce containers and two 4 ounce containers and One 6.3 cup LockTop Container. The mini containers are perfect for dressings, condiments, spices, baby foods and more. They are easy to close and leak proof. There are multiple inner locking tabs which create and airtight and watertight seal. They resist stains and odors. I am sold and want and entire set.</span> <br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Here are the steps to enter the giveaway: </span></strong><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">1. Share this giveaway on your page.</span></strong><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">2. Go to the OXO Facebook page, like them and tell them Serious Food for the Soul sent you. </span></strong><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">3. Comment on <em>this</em> post that you have liked OXO and told them I sent you. Then choose any number of your choice. Leave your chosen number in your comments to me. </span></strong><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">I will use Random. Org to choose the lucky winner this coming Saturday at 8 PM EDT. <em>This giveaway is only good in the US.</em> Good Luck!!</span></strong><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPtvPH3IwAfEqlIlpNiCO-kvL17X8uz6BfGBesyIbYDgY_2K93MHQKlmU229sqM5yOBloX4E8D_psWFZnDaRZbjDn1srN6MaPyJpdK3DkA1P-czso5lyQVftp7veNgC-LzbEylCF4nOM/s1600/oxolocktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPtvPH3IwAfEqlIlpNiCO-kvL17X8uz6BfGBesyIbYDgY_2K93MHQKlmU229sqM5yOBloX4E8D_psWFZnDaRZbjDn1srN6MaPyJpdK3DkA1P-czso5lyQVftp7veNgC-LzbEylCF4nOM/s320/oxolocktop.jpg" width="320" /></a></div>
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</span><strong><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">OXO Good Grips LockTop Containers are:</span><br />
<ul>
<li>Dishwasher Safe</li>
<li>Microwave Safe</li>
<li>Freezer Safe</li>
<li>Food Safe</li>
<li>BPA Free</li>
</ul>
Pet Peeves:<br />
<ul>
<li>Traditional containers leak and are cumbersome to open and close</li>
<li>Contoured lids make stacking and organizing difficult</li>
<li>Opaque lids obscure food making it difficult to see contents</li>
</ul>
Solutions:<br />
<ul>
<li>Framed lids seal containers securely with one simple motion</li>
<li>Modular stacking for refrigerator and freezer organization</li>
<li>Clear lids make contents viewable from any angle</li>
</ul>
<br />
<br />
</span></strong>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com18tag:blogger.com,1999:blog-7713630990333713585.post-35672682842763306952012-04-01T15:58:00.001-05:002012-04-01T15:58:08.977-05:00BBQ Jalapeño Pepper Poppers via The Pioneer Woman18 fresh jalapeños<br />
One 8-ounce package cream cheese<br />
1/2 Cup grated cheddar cheese<br />
1 green onion sliced<br />
18 slices bacon, cut in half<br />
Bottled BBQ sauce<br />
Toothpicks<br />
<br />
1. Preheat oven to 275 degrees.<br />
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2. Cut peppers in half lengthwise, keeping the stems intact.<br />
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3. Using a spoon, scrape out the seeds and membranes. If more heat is desired, leave some intact. <br />
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4. In a bowl, combine the cream cheese, cheddar cheese,and green onion with a spoon. <br />
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5. Stuff each pepper half with the cheese mixture. <br />
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6. Wrap each pepper half, cover as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as it will shrink as it cooks. <br />
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7. Brush the surface of the bacon with the BBQ sauce. Secure the jalapeño with toothpicks and pop them in the oven for 1 hour or until the bacon is sizzling. Serve hot or at room temperature. <div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC38aHJxgVrdNweAUsXl7bLiwHEC4FepGFs8k8vF1fWbYi570cm7_aXDSXZXbYFGA_62NBUDtaaJG0wLgkJx4XNymVAWlMkzHwJX50zpMZ1FLHiZchtQEo0MnE3gAi7Thcii878j2Pks/s640/blogger-image--1730594773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC38aHJxgVrdNweAUsXl7bLiwHEC4FepGFs8k8vF1fWbYi570cm7_aXDSXZXbYFGA_62NBUDtaaJG0wLgkJx4XNymVAWlMkzHwJX50zpMZ1FLHiZchtQEo0MnE3gAi7Thcii878j2Pks/s640/blogger-image--1730594773.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9VVgEPSYHTAvO9fuweZsHFvT2fslAaoodc_64EbHwiHscXQ4JpYUS99P2uPbqSA_fw16rcXr-r1cHGex_NsAW9dXNwbZNB0h0Js8RVrPTYH0xG5yfmboxknI5gXHIlCE9aowM_757NQ/s640/blogger-image--1186645161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9VVgEPSYHTAvO9fuweZsHFvT2fslAaoodc_64EbHwiHscXQ4JpYUS99P2uPbqSA_fw16rcXr-r1cHGex_NsAW9dXNwbZNB0h0Js8RVrPTYH0xG5yfmboxknI5gXHIlCE9aowM_757NQ/s640/blogger-image--1186645161.jpg" /></a></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com10tag:blogger.com,1999:blog-7713630990333713585.post-90076756893973645842012-03-25T19:46:00.001-05:002012-03-25T20:19:23.241-05:00Linguine with Scallops, Sun-Dried Tomatoes, Spinach and Pine Nuts1/4 Cup Pine Nuts<br />
3/4 pound Linguine<br />
6 Tablespoons Olive Oil<br />
1 1/2 Pounds Scallops<br />
Salt and Pepper to taste<br />
1/2 Cup oil-packed Sun-Dried Tomatoes, thinly sliced<br />
6 cloves garlic, minced<br />
4 Cups baby Spinach, roughly chopped<br />
1 Tablespoon fresh Tarragon,minced<br />
Red Pepper flakes<br />
Parmesan Cheese, grated<br />
<br />
1. Toast the pine nuts in skillet over low heat until golden, remove from skillet and set aside. <br />
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2. In large pot of boiling salted water, cook the linguine until just done. Drain the pasta, reserving 1 cup of pasta water. <br />
<br />
3. Meanwhile, heat 1 Tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with salt and pepper. Put the scallops on the pan and sear until brown on the bottom,1-2 minutes.Turn and sear on the other side, 1-2 minutes longer. Remove the scallops and cut into quarters. <br />
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3. In the same pan, heat the remaining 5 Tablespoons oil over moderate heat. Add the tomatoes, garlic and red pepper flakes. Cook stirring 1 minute. Toss with pasta, scallops,spinach,pine nuts and tarragon. Add as much reserved pasta water as needed to wilt the spinach and to combine everything. Serve with Parmesan and additional pepper flakes, <br />
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Serves 4<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja59KwIQwwS8v6KAW-pafwJngp4jYiibpuMk8F0xxR7fJHlAtQ9i7Ab_8dUhTL97Keg4qlG_70Tw2Pcdm-hVnnScR7Xpt-o91NQfXkB6kWsiG_-GXQWFTwQBTbBvBGqkqC2g-uwL7_jww/s640/blogger-image--914251039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja59KwIQwwS8v6KAW-pafwJngp4jYiibpuMk8F0xxR7fJHlAtQ9i7Ab_8dUhTL97Keg4qlG_70Tw2Pcdm-hVnnScR7Xpt-o91NQfXkB6kWsiG_-GXQWFTwQBTbBvBGqkqC2g-uwL7_jww/s640/blogger-image--914251039.jpg" /></a></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com2tag:blogger.com,1999:blog-7713630990333713585.post-37757627376065227722012-03-07T14:01:00.000-06:002012-03-07T14:01:22.998-06:00Fiery Shrimp and Jicama Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Je3q_lIomC_LPqrdknxw-bkQvEmKbevcg7QJNnl0BlFuwOnJicsgIKxBdkgBbyIpKU8i2RcOQvWQoXRS-H0MKKxPuKPUGAsyL1SyWiHuDvFiYAXkdFgDLfjMJmqaH5JIav_g4ubJJ-s/s1600/jicama+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Je3q_lIomC_LPqrdknxw-bkQvEmKbevcg7QJNnl0BlFuwOnJicsgIKxBdkgBbyIpKU8i2RcOQvWQoXRS-H0MKKxPuKPUGAsyL1SyWiHuDvFiYAXkdFgDLfjMJmqaH5JIav_g4ubJJ-s/s320/jicama+salad.jpg" width="320" /></a></div><br />
<strong><span style="font-family: Georgia;">Ingredients</span></strong><br />
<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">1 lb Shrimp, shelled and de-veined</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 jicama root, peeled and diced</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 mangos, peeled and diced</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 avocados, peeled and diced</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 Cup red onion, diced</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">6 cloves garlic</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 jalapeno peppers</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon olive oil</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon paprika</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon cumin</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon black pepper</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon cayenne pepper</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Juice of 2 Limes</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 Tablespoons fresh cilantro, chopped coarsely</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">6 large Boston lettuce leaves</span> </li>
</ul><span style="font-family: Georgia;"><strong>Preparation</strong></span><br />
<br />
1. <span style="font-family: Georgia, "Times New Roman", serif;">In a skillet, on medium heat, toast the whole cloves of garlic and whole jalapeno peppers. As each side begins to brown, turn them. Do not let them over cook. This is just to toast them. Remove from heat. Set aside and allow to cool.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Add the shrimp to the skillet with the remaining olive oil. Toss in the spices and cook each side of the shrimp until they are pink and cooked through. When they are close to being thoroughly cooked; toss them to coat them with the oil and Spices. Remove and set to the side to cool.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. When the garlic and peppers are cool to touch, mince them (de-seed the pepper if you want to lower the heat). Set aside. </span><br />
<br />
<span style="font-family: Georgia;">4. </span><span style="font-family: Georgia, "Times New Roman", serif;">When the shrimp are cool to touch, chop them into bite-size pieces. Set aside.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">5. In a large bowl, combine all ingredients, and toss well. Taste for seasoning. If more heat is desired ; add more cayenne pepper.</span><br />
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<span style="font-family: Georgia;">6. </span><span style="font-family: Georgia, "Times New Roman", serif;">Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Makes 6 servings</span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com4tag:blogger.com,1999:blog-7713630990333713585.post-43968797510489463152012-02-29T12:52:00.000-06:002012-02-29T12:52:05.879-06:00Tart and Sweet Meyer Lemon Pudding Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7La1xghONqgSyB96dTcOj3IQm5Kqf9Ao89LjAe6lfxHRSyVcP8kAtG0vqZr8jGcHkbHrCvQz4Jxlnwlz_YjgpE7qjSuM3LI1W8-bU3GmOlUnsXmcY2_P4hcJFTrnlOuEYjoA5123ryFY/s1600/meyer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7La1xghONqgSyB96dTcOj3IQm5Kqf9Ao89LjAe6lfxHRSyVcP8kAtG0vqZr8jGcHkbHrCvQz4Jxlnwlz_YjgpE7qjSuM3LI1W8-bU3GmOlUnsXmcY2_P4hcJFTrnlOuEYjoA5123ryFY/s320/meyer.jpg" width="320" /></a></div><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
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<li class="ingredient" id="zlrecipe-ingredient-0"><span style="font-family: Georgia, "Times New Roman", serif;">Soft butter for ramekins</span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-1"><span style="font-family: Georgia, "Times New Roman", serif;">1 Cup buttermilk </span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-2"><span style="font-family: Georgia, "Times New Roman", serif;">1/3 Cup Meyer lemon juice</span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-3"><span style="font-family: Georgia, "Times New Roman", serif;">4 large eggs, separated</span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-4"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 Cup plus 1 Tablespoon all-purpose flour </span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-5"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 Cup plus 1 Tablespoon sugar (plus more for ramekins)</span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-6"><span style="font-family: Georgia, "Times New Roman", serif;">pinch salt</span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-7"><span style="font-family: Georgia, "Times New Roman", serif;">Zest of 2 Meyer lemons</span></li><br />
<li class="ingredient" id="zlrecipe-ingredient-8"><span style="font-family: Georgia, "Times New Roman", serif;">Seedless Raspberry preserves as garnish (but use your preference)</span></li><br />
<div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></strong></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 325degrees. Line the bottom of a roasting pan with a small dish towel. Butter and sugar 8 ramekins and place them on top of the dish towel in the roasting pan. </span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">2. In a bowl, combine flour, 1/4 Cup sugar, salt and lemon zest. Mix. </span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">3. In the bowl of a stand mixer, whip egg whites and 1 Tablespoon sugar until they form soft peaks.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia;">4. </span><span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, in a small bowl, whisk buttermilk, egg yolks, and lemon juice. Whisk in flour mixture until smooth. Fold in egg whites. </span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia;">5. </span><span style="font-family: Georgia, "Times New Roman", serif;">Pour batter evenly into prepared ramekins. Carefully make a water bath by pouring hot water into the roasting pan until the water is halfway up the sides of the ramekins.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia;">6. </span><span style="font-family: Georgia, "Times New Roman", serif;">Tent the pan loosely with foil. Take caution when placing the pan in the oven, being careful not to spill or splash the water bath. Bake for 20 minutes. Remove foil and bake another 20 minutes or until cakes spring back when touched in the center. </span></div><div class="ingredient"><br />
</div><div class="ingredient">7. <span style="font-family: Georgia, "Times New Roman", serif;">Remove ramekins from water bath and place on a cooling rack. Allow to cool at least 15 minutes. Run a butter knife carefully around the edge of the cake to loosen. Invert onto serving plate. Top with homemade preserves and serve. </span></div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com5tag:blogger.com,1999:blog-7713630990333713585.post-76985498049488059882012-02-07T09:17:00.000-06:002012-02-07T09:17:54.311-06:00Guinness-Braised Short Ribs with Cheese-Bacon Grits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oT89gIirJrHjsyE7l4pf-eBvDWnmNvfkqGEm6RJXQ4Z3zueq3RfXInRqYmhWK4WSv2BjsdvXiHvUf4dsjY84zUbiMmMVgKxFqzf7uk0kyQ10AR3aqR91qYC5nYo8zI7iZSrUc55IZtI/s1600/shortribs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oT89gIirJrHjsyE7l4pf-eBvDWnmNvfkqGEm6RJXQ4Z3zueq3RfXInRqYmhWK4WSv2BjsdvXiHvUf4dsjY84zUbiMmMVgKxFqzf7uk0kyQ10AR3aqR91qYC5nYo8zI7iZSrUc55IZtI/s320/shortribs.png" width="320" /></a></div><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<br />
<strong><span style="font-family: Georgia;">for the braised short ribs</span></strong><br />
<span style="font-family: Georgia;">3 lbs beef short ribs</span><br />
<span style="font-family: Georgia;">1/2 Cup flour</span><br />
<span style="font-family: Georgia;">1 teaspoon salt</span><br />
<span style="font-family: Georgia;">1 teaspoon pepper</span><br />
<span style="font-family: Georgia;">1/4 Cup olive oil</span><br />
<span style="font-family: Georgia;">1 medium onion, chopped</span><br />
<span style="font-family: Georgia;">1 carrot, chopped</span><br />
<span style="font-family: Georgia;">2 stalks celery, chopped</span><br />
<span style="font-family: Georgia;">4 cloves garlic, minced</span><br />
<span style="font-family: Georgia;">3 Cups beef broth</span><br />
<span style="font-family: Georgia;">1 Cup Guinness beer</span><br />
<span style="font-family: Georgia;">1/3 red wine vinegar</span><br />
<span style="font-family: Georgia;">1 Tablespoon tomato paste</span><br />
<span style="font-family: Georgia;">1 Tablespoon brown sugar</span><br />
<span style="font-family: Georgia;">1 teaspoon thyme</span><br />
<span style="font-family: Georgia;">2 teaspoons chipotle powder</span><br />
<br />
<span style="font-family: Georgia;"><strong>for the cheese bacon grits</strong></span><br />
<span style="font-family: Georgia;">1 1/2 Cups milk</span><br />
<span style="font-family: Georgia;">1 1/2 Cups water</span><br />
<span style="font-family: Georgia;">1 Cup quick cooking grits</span><br />
<span style="font-family: Georgia;">1 Cup shredded cheddar cheese</span><br />
<span style="font-family: Georgia;">1 lb bacon, crispy and crumbled</span><br />
<span style="font-family: Georgia;">1/4 Cup parsley, minced for garnish</span><br />
<br />
<span style="font-family: Georgia;"><strong>Preparation</strong></span><br />
<br />
<span style="font-family: Georgia;">1. Preheat oven to 300.</span><br />
<br />
<span style="font-family: Georgia;">2. Pat ribs dry with paper towels. Combine flour, salt and pepper in a plastic bag. Add short ribs one at time to bag and coat with mixture and set aside. </span><br />
<br />
<span style="font-family: Georgia;">3. Pour olive oil into a dutch oven. Over high heats, sear short ribs in batches until brown on all sides. When browned, set aside. </span><br />
<br />
<span style="font-family: Georgia;">4. Reduce heat to medium, add onion, celery, carrot and garlic and fry until soft about 15 minutes.</span><br />
<br />
<span style="font-family: Georgia;">5. Return short ribs to dutch oven, add beef broth, vinegar, beer, tomato paste, brown sugar, thyme and chipotle powder. Cover, and place in oven and cook until tender about 3 hours.</span><br />
<br />
<span style="font-family: Georgia;">6. When shorts ribs are done begin making grits by placing milk and water in a 3 quart saucepan over medium heat. Bring to boil, stirring frequently. Add grits slowly, stirring constantly. Lower heat and cook until thick, about 10 minutes. Remove from heat and add 3/4 of the cheese and bacon and stir until the cheese is melted.</span><br />
<br />
<span style="font-family: Georgia;">7. To serve: place a spoonful of grits in a shallow bowl; sprinkle with more cheese and bacon. Place a short rib on top and drizzle with cooking liquid, and garnish with parsley.</span><br />
<br />
<span style="font-family: Georgia;">Serves 6</span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com4tag:blogger.com,1999:blog-7713630990333713585.post-86406953226518655602012-02-03T10:13:00.000-06:002012-02-03T10:13:32.566-06:00Creamsickle Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEokqM90fPpnll-XDGdXJim0Ar6zRVyoRU0V99-o34ttmqROKNXF3knazg35opMIvASz1Dt0Zf0eDysNrMtpn_n8tpR3ffpl2TqywKrmyTKTfoi5-J8P7qg-Ivuh3eIY4JbJ4X9HyEsUE/s1600/muffin.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEokqM90fPpnll-XDGdXJim0Ar6zRVyoRU0V99-o34ttmqROKNXF3knazg35opMIvASz1Dt0Zf0eDysNrMtpn_n8tpR3ffpl2TqywKrmyTKTfoi5-J8P7qg-Ivuh3eIY4JbJ4X9HyEsUE/s320/muffin.png" width="320" /></a></div><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/3 Cup fresh orange juice</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">zest of ½ a small orange</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 ounces cream cheese, at room temperature, broken into 3-4 pieces</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 Cups all-purpose flour</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon baking powder</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon salt</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">¼ teaspoon baking soda</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Cup superfine sugar</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">½ Cup unsalted butter, slightly firm</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 large eggs</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 large egg yolk </span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon vanilla extract</span></li><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Orange Glaze</span></strong><br />
<br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Cup powdered sugar</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">5 Tablespoons fresh orange juice</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 ½ teaspoons light corn syrup</span></li><br />
<li><span style="font-family: Georgia;">2 teaspoons orange zest</span></li><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 375 degrees.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 1 minute. Stop the machine and add the cream cheese mixture, and mix on medium speed for 1 minute. Add the superfine sugar in a steady stream, then blend in the eggs, the reserved yolk, and the vanilla. Reduce the mixer to low speed and add flour mixture in 3 additions, mixing just until blended after each addition.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 2.Scoop muffins into a prepared muffin pan.<br />
Bake for 22-25 minutes, or until the muffins are golden brown an the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven.</span><span style="font-family: Georgia, "Times New Roman", serif;"> <span style="color: black;">Drizzle the glaze over the muffins while they are slightly warm or dip tops of muffins into glaze. Allow the glaze to set before serving. Store in an airtight container.</span></span><br />
<br />
<span style="font-family: Georgia;"><strong>To prepare Orange Glaze</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Combine sugar, orange juice, orange zest and corn syrup. Whisk until smooth and pour over muffins.</span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1tag:blogger.com,1999:blog-7713630990333713585.post-24433975567391941582012-02-03T09:28:00.000-06:002012-02-03T09:28:11.120-06:00Spicy Sun-Dried Tomato Hummus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtqIYkYSXKPeF7XqomDIEzPvKzP1JGHuCK1ONP_gvVw8Pc00jghsquKbP3fE0TB5s9UFo0QS0Lgti1kXaeR0fy0052Wf4EDbFD4q7qsWZ28gqsOy5U5RrpNhCn4b2je9k_LoNN04T7O4/s1600/hummus.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVtqIYkYSXKPeF7XqomDIEzPvKzP1JGHuCK1ONP_gvVw8Pc00jghsquKbP3fE0TB5s9UFo0QS0Lgti1kXaeR0fy0052Wf4EDbFD4q7qsWZ28gqsOy5U5RrpNhCn4b2je9k_LoNN04T7O4/s320/hummus.png" width="320" /></a></div><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient"><span class="amount">2 (1 lb) cans</span> <span class="name">garbanzo beans</span></span><br />
<span class="ingredient"><span class="amount">6-10 cloves</span> <span class="name">garlic (your choice, I like it with lots of garlic)</span></span><br />
<span class="ingredient"><span class="amount">2 Cups of sun dried tomatoes in olive oil, drained</span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient"><span class="amount">up to 3/4 Cup of water (add if it is to dry)</span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient"><span class="amount">1/4 cup olive oil</span></span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">6 Tablespoons chile oil</span></span><br />
<span class="ingredient"><span style="font-family: Georgia;">Pinch of </span></span><span class="ingredient"><span style="font-family: Georgia;"><span class="ingredient"><span class="name">salt</span></span><br />
4 Tablespoons of balsamic vinegar</span></span><br />
<span class="ingredient"><span style="font-family: Georgia;">Smoked Paprika</span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient"><span class="ingredient"><strong>Preparation</strong></span></span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="ingredient"><span class="ingredient"><div style="text-align: justify;">In a food processor add half of the ingredients, 1 can of chickpeas, half the tomatoes, oils, water, vinegar and garlic. Pulse until smooth. Transfer to a big bowl. Do the same with the remainder of the ingredients and add the salt to this batch. Transfer to the bowl and combine with the first batch. Sprinkle the paprika on top. </div></span><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div></span><br />
<span class="ingredient"><span class="amount"></span></span></span><br />
<iframe frameborder="0" height="0" id="stSegmentFrame" name="stSegmentFrame" scrolling="no" src="http://seg.sharethis.com/getSegment.php?purl=http%3A%2F%2Fwww.blogger.com%2Fpost-create.g%3FblogID%3D7713630990333713585&jsref=&rnd=1328282225857" style="display: none;" width="0"></iframe><div class="stwrapper" id="stwrapper" style="left: -999px; top: -999px; visibility: hidden;"><div class="stclose"></div><iframe allowtransparency="true" class="stLframe" frameborder="0" height="350" id="stLframe" name="stLframe" scrolling="no" src="http://edge.sharethis.com/share4x/index.24569cde2fd3a34049b2201e5f5f9bea.html" style="left: 0px; top: 0px;" width="353"></iframe></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1tag:blogger.com,1999:blog-7713630990333713585.post-27706074855333668542012-02-02T10:44:00.000-06:002012-02-02T10:44:10.248-06:00Versatile Blogger Award<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejss8jibATYHkLtqE0nJWMQDJ__oCfLsmcO-pdrf0w86Uk5d_YKNjvQ7NesR6FCeXXGNJj6q1PV7ltQEUdvF8xg6g6k_yNrX4ubxZ0gyyxdr15PyryYi7AGyMoHsOYB2KMIx287NnXXU/s1600/versatile-blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejss8jibATYHkLtqE0nJWMQDJ__oCfLsmcO-pdrf0w86Uk5d_YKNjvQ7NesR6FCeXXGNJj6q1PV7ltQEUdvF8xg6g6k_yNrX4ubxZ0gyyxdr15PyryYi7AGyMoHsOYB2KMIx287NnXXU/s1600/versatile-blogger.jpg" /></a></div><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Thank you so much to </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Sumptuous Spoonfuls</strong> for tagging me and passing the Versatile Blogger Award forward to me.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">This means I get to share a little bit more about myself with you and then tag some of my other friends and I will forward the Versatile Blogger Award to them. They will in return tell us a little more about themselves and their inspiration too.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">So where to start? For the Versatile Blogger Award I am supposed to reveal 7 little </span><span style="font-family: Georgia, "Times New Roman", serif;">known things about myself and tag 5 other bloggers. </span><br />
<br />
<strong><span style="font-family: Georgia;">1. </span><span style="font-family: Georgia, "Times New Roman", serif;">What, or who inspired me to start a blog?</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I started the blog as a way for me to share recipes with my children, friends and other family members. I was always being asked for recipes and this cuts out on the constant recipe emails. This is also a way to organize them. I was always loosing them. I used to have so many little pieces of paper with recipes written on them. My husband also likes it and makes more suggestions on dinner ideas. </span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">2. What is my favorite food product?</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Anything edible! Plus a good cookbook, sharp knives, good coffee, a good drink.</span><br />
<br />
<span style="font-family: Georgia;"><strong>3. What did I have for dinner last night?</strong></span><br />
<br />
<span style="font-family: Georgia;">We had Chipotle Chili with guacamole, cheddar cheese and sour cream on top. Yum!!</span><br />
<br />
<span style="font-family: Georgia;"><strong>4. What is my favorite junk food?</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Chips and salsa. I can not be near them without them disappearing.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>5. If you could eliminate one food from the world, what would it be and why?</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Liver! I’ve tried it many times but I just cannot tolerate the the taste of it – it make my stomach quiver.</span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">6. What is your go-to comfort food? </span></strong><br />
<br />
<span style="font-family: Georgia;">Breakfast for dinner. I love it when it's cold, rainy or when I don't feel good.</span><br />
<br />
<span style="font-family: Georgia;"><strong>7. What is something in my fridge or freezer that might surprise people?</strong></span><br />
<br />
<span style="font-family: Georgia;">Frosty Paws. This is doggie ice cream : )<strong> </strong></span><br />
<br />
<strong><span style="font-family: Georgia;">8. If I had to eat one thing for a week, what would it be?</span></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Loaded Nachos </span><br />
<br />
<strong>9. What is my favorite cocktail?</strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">You might have already guessed this answer. A Cosmo.</span><br />
<br />
<strong>10. What is a food that I like that many others do not like?</strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Raw Oysters</span><br />
<br />
<strong><span style="font-family: Georgia;"><br />
<strong>Finally…tag 5 other food bloggers with these questions…YAY!! I get to pass it on! </strong><br />
<br />
1. JoshMarkCooks "Mmmm- "Yum", "Ohhh", "Delicious", "those are just a handful of comments you will be tempted to post when you see his pictures and recipes.<br />
<br />
2. A Bachelor and his Grill " is an avenue for a network of individuals who love to entetain, get over a flame, eat & drink (sometimes more than appropriate) and to share ideas, recipes and pictures for those who are professionals and first time grillers.<br />
<br />
3. Rufus' Food and Spirits Guide This cozy pub-like page is a how-to for everyone & anyone. <br />
<br />
4. MAD Queendom She inspires to motivate, entertain and inform with her positive energy with her MAD point of view.<br />
<br />
5. The Root Cellar's Garden This page will inspire you with the passion for growing and using anything edible. You will learn how her grandmother inspired her as a child. <br />
<br />
</span></strong><br />
<br />
<span style="font-family: Georgia;"><strong><br />
</strong></span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com2tag:blogger.com,1999:blog-7713630990333713585.post-61528349985728284212012-01-18T10:27:00.000-06:002012-01-18T10:27:17.296-06:00Baked Zucchini Fritters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiXXmSVtNseIbcHaeh_KL4sl83epGWfU1JzPxhJy7yhy9RkI1vd6y_LxMTLtvXPO2d1GhBOb5GS2JVyqVZIu2ePgVZG6WUMP_CcElgav5uVS3qDHyZtxy0VxFfdxr710aa2vIR1Be49k/s1600/fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiXXmSVtNseIbcHaeh_KL4sl83epGWfU1JzPxhJy7yhy9RkI1vd6y_LxMTLtvXPO2d1GhBOb5GS2JVyqVZIu2ePgVZG6WUMP_CcElgav5uVS3qDHyZtxy0VxFfdxr710aa2vIR1Be49k/s200/fritters.jpg" width="200" /></a></div><br />
<br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 Cups of shredded zucchini </span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Tablespoon basil, dried</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon dried thyme</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon oregano</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 eggs, beaten</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">3/4 Cup Italian bread crumbs</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 white onion, shredded</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 garlic clove, minced</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">pinch of cayenne pepper</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 Cup fresh grated Parmesan cheese</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">Olive oil</span></li><br />
<li><span style="font-family: Georgia, "Times New Roman", serif;">salt & pepper</span></li><br />
<br />
<strong>Sauce </strong><br />
<ul><li>2 Tablespoons Mayonnaise</li>
<li>1 1/2 Tablespoons Sour Cream</li>
<li>2 teaspoons Dijon Mustard</li>
<li>1 teaspoon Curry Powder</li>
<li>1/2 teaspoon ground Cumin</li>
<li>1/2 teaspoon Paprika</li>
<li>1/2 teaspoon capers, finely chopped</li>
<li>Dash of hot sauce</li>
<li>few teaspoons cream or milk to thin if necessary</li>
</ul><br />
<strong>Mix together and set aside while making frittters.</strong><br />
<br />
<br />
<span style="font-family: Georgia;"><strong>Preparation</strong></span><br />
<br />
<span style="font-family: Georgia;">Preheat o</span><span style="font-family: Times New Roman;">ven to 425 degrees.</span><br />
<br />
<div>Shred the zucchini with a box grater or mandolin. If the zucchini is really wet, wring out the shreds with a clean dishtowel or cheesecloth.</div><div> </div><div><div>In a mixing bowl, combine all ingredients. Drizzle a baking sheet with olive oil. Make 8-10 patties and place on the sheet. Drizzle tops of patties with more olive oil.</div></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com2tag:blogger.com,1999:blog-7713630990333713585.post-17344207804778059002012-01-18T08:57:00.001-06:002012-01-18T08:57:16.451-06:00The Best Gorgonzola Dressing/Dip Ever1/2 Cup Mayonnaise<br />
1/4 Cup Sour Cream<br />
1/2 teaspoon Dijon Mustard<br />
1/4 Cup Half and Half or milk<br />
3 cloves garlic<br />
1/2 Cup Gorgonzola, crumbled<br />
1 teaspoon fresh lemon juice<br />
Salt and fresh ground black pepper<br />
<br />
Whisk together mayonnaise, sour cream, mustard and milk or half and half until smooth. Fold in garlic and Gorgonzola. Add lemon juice and salt and pepper, mix well. Refrigerate for at least an hour before serving.<br />
<br />
<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDEnWgoXw6pQ87VBslTef4aF5uu4CLs4QR4fOt2GpPAMCRkbEIqHidzkFDDDQODgZmtFnLXyo7oOk7gh_VgL22H90jTPhu6ee7yENjvH89bBnlRmLJG8XS-7VJ5Sw6W0o8aT5xina9Cg/s640/blogger-image-587530762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDEnWgoXw6pQ87VBslTef4aF5uu4CLs4QR4fOt2GpPAMCRkbEIqHidzkFDDDQODgZmtFnLXyo7oOk7gh_VgL22H90jTPhu6ee7yENjvH89bBnlRmLJG8XS-7VJ5Sw6W0o8aT5xina9Cg/s640/blogger-image-587530762.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmazKHm6JOYwoK84MHgVRXeGj0q8ucHkY2dzRQZE84QEMXMhnqVopMHjIgaTHXGXpHNpXNtRm617NuQuwNWuOX7rHMIJ2vYWdTtwUUHfJWJjhORaY3NlUZ2GiByWBufu1VBZkJguREGUE/s640/blogger-image-794796779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmazKHm6JOYwoK84MHgVRXeGj0q8ucHkY2dzRQZE84QEMXMhnqVopMHjIgaTHXGXpHNpXNtRm617NuQuwNWuOX7rHMIJ2vYWdTtwUUHfJWJjhORaY3NlUZ2GiByWBufu1VBZkJguREGUE/s640/blogger-image-794796779.jpg" /></a></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1tag:blogger.com,1999:blog-7713630990333713585.post-24286708055717466982012-01-14T19:31:00.001-06:002012-01-14T19:32:09.537-06:00Sausage & Cream Cheese Crescent Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHurvdaXuAOFS_0UgAOcbZRfmYOUhYxUbcWIxsZYJ8Etj8b_CJ2jXjplHABUmf5dgNRoj1FFHcOkDVQzydryw7eWg-L26WtvIouXOo5NntejUI1ZZ9rG9Mi9ACzvSwZVuxTWiMQpR6V8/s1600/cres.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHurvdaXuAOFS_0UgAOcbZRfmYOUhYxUbcWIxsZYJ8Etj8b_CJ2jXjplHABUmf5dgNRoj1FFHcOkDVQzydryw7eWg-L26WtvIouXOo5NntejUI1ZZ9rG9Mi9ACzvSwZVuxTWiMQpR6V8/s320/cres.png" width="320" /></a></div><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">16 ounce roll breakfast sausage, browned & drained</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
<li>1 - 8ounce package cream cheese, softened</li>
<li>2 - 8 ounce tubes Crescent Rolls </li>
</span></ul><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia;"><strong>Preparation</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook sausage until golden brown; drain fat. Set aside and allow it to cool. After the sausage has cooled combine the sausage with the cream cheese. Open crescent rolls, unroll dough, and place 1 heaping tablespoon of filling on each triangle on the widest end & roll up starting at the widest end towards the point. Place on a lightly greased baking sheet. Bake in a preheated 350 oven about 15 - 20 minutes or until golden brown.</span> <br />
<br />
Makes 16Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com194tag:blogger.com,1999:blog-7713630990333713585.post-38100767457377576322012-01-14T10:46:00.001-06:002012-01-14T10:48:45.789-06:00Smoked Oyster Spread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSKVwQ8mIIrfm8_YQ3mHpbycYQTj9kPV-RN9O-b2NC26iyhjCZ-NTJzgN23ZycQ9ullVW1TTBvLyQkjJyl77gG2rLzH-qpT7FHHHAWAi7xoB-MSQKHuJGSh3596g3CTM_fWePVgHiPgA/s1600/oystersp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSKVwQ8mIIrfm8_YQ3mHpbycYQTj9kPV-RN9O-b2NC26iyhjCZ-NTJzgN23ZycQ9ullVW1TTBvLyQkjJyl77gG2rLzH-qpT7FHHHAWAi7xoB-MSQKHuJGSh3596g3CTM_fWePVgHiPgA/s320/oystersp.jpg" width="320" /></a></div><br />
<br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<br />
<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">1 8-ounce can smoked or regular oysters, drained and rinsed well</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
<li>1 Tablespoon Worscestershire sauce</li>
<li>¼ Cup plain Greek yogurt</li>
<li>1 Tablespoon worcestershire sauce</li>
<li>½ teaspoon crushed garlic</li>
<li>¼ teaspoon smoked paprika</li>
<li>1 small shallot, chopped</li>
<li>juice of one lemon</li>
<li>1 Tablespoon dry sherry</li>
<li>1 teaspoon sea salt</li>
<li>Fresh ground pepper, to taste</li>
</span></ul><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparation</strong><br />
<br />
Place all ingredients in a food processor and purée until smooth. Let chill overnight. Taste before serving and if necessary add a pinch more sea salt, pepper and lemon juice. Serve with crostini, fresh vegetables, or spread on endive cups.<br />
<br />
Serves 12</span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com0tag:blogger.com,1999:blog-7713630990333713585.post-79218061245011606692012-01-10T11:29:00.000-06:002012-01-10T11:29:59.597-06:00Cauliflower Gratin with Bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyhs1UeEE3hQ1BrA-MKORMJaz3iTvId7nx5BVhO3A0_7t2rAhaTgcHwTjNLK4Vaqo4zICHeGMDztY8vyDCuUlEnq7kacSdlUzhn8x6I9FReGYux7XtpbM_Vzgq4LzXPHPukmh4KKgnEs/s1600/bacongratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyhs1UeEE3hQ1BrA-MKORMJaz3iTvId7nx5BVhO3A0_7t2rAhaTgcHwTjNLK4Vaqo4zICHeGMDztY8vyDCuUlEnq7kacSdlUzhn8x6I9FReGYux7XtpbM_Vzgq4LzXPHPukmh4KKgnEs/s320/bacongratin.jpg" width="320" /></a></div><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">1 head of cauliflower cut into oversize florets</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 slices of bacon, diced</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 Cups of hot milk</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 Cups of very sharp shredded cheddar cheese</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Cup of grated Parmesan</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 Tablespoons butter</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 Tablespoons of flour</span></li>
</ul><br />
<span style="font-family: Georgia;"><strong>Preparation</strong></span><br />
<ol><li><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Blanch the cauliflower in salted, boiling water for 4 minutes, drain and place into an ice bath to keep it from continuing to cook. Let the cauliflower drain in a colander while making the sauce.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Melt the butter over medium-high heat in a large saucepan, add the flour and stir for one minute. Add the hot milk and stir with a whisk to break up any lumps. Add the cheddar while constantly stirring the sauce until all of the cheese is incorporated. Remove from heat.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Sauté the bacon in a frying pan over medium heat. Stir constantly until it becomes crispy.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add the bacon to the cheese sauce and pour over the cauliflower in an ovenproof dish.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Cover the cheese sauce with the grated Parmesan, and bake covered for 20 minutes and uncovered for another 20 minutes.</span></li>
</ol><iframe frameborder="0" height="0" id="stSegmentFrame" name="stSegmentFrame" scrolling="no" src="http://seg.sharethis.com/getSegment.php?purl=http%3A%2F%2Fwww.blogger.com%2Fpost-create.g%3FblogID%3D7713630990333713585&jsref=&rnd=1326215755317" style="display: none;" width="0"></iframe><div class="stwrapper" id="stwrapper" style="left: -999px; top: -999px; visibility: hidden;"><div class="stclose"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><iframe allowtransparency="true" class="stLframe" frameborder="0" height="350" id="stLframe" name="stLframe" scrolling="no" src="" style="left: 0px; top: 0px;" width="353"></iframe><span style="font-family: Georgia, "Times New Roman", serif;"></span></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com19tag:blogger.com,1999:blog-7713630990333713585.post-77788716486732544422012-01-10T10:38:00.000-06:002012-01-10T10:38:36.916-06:00Pecan Pie Blondies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzJf2aAWfAbBRx33chi4FlLRmUMWQAineSVNdGnOVXhcNkXqSBzjVdyXBJNghVR-6UleK8I4jqOoKT6ef1cB2LUz-lVzWNRIwnkHzilFtQ9MXy1aQS7PAu2qzmSXaedDCuSG5b15FLWY/s1600/pecan" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzJf2aAWfAbBRx33chi4FlLRmUMWQAineSVNdGnOVXhcNkXqSBzjVdyXBJNghVR-6UleK8I4jqOoKT6ef1cB2LUz-lVzWNRIwnkHzilFtQ9MXy1aQS7PAu2qzmSXaedDCuSG5b15FLWY/s320/pecan" width="320" /></a></div><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<br />
<span><span style="font-family: Georgia, "Times New Roman", serif;">1 package yellow cake mix<br />
1 egg<br />
2 sticks softened butter<br />
3/4 Cup packed dark brown sugar<br />
3/4 Cup dark Karo syrup<br />
3 eggs<br />
1/2 teaspoon each, vanilla and almond extracts<br />
1 Cup pecans, chopped</span></span><br />
<br />
<span><span style="font-family: Georgia;"><strong>Preparation</strong></span></span><br />
<br />
<span><span style="font-family: Georgia, "Times New Roman", serif;">1. Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well. Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. </span></span><br />
<br />
<span><span style="font-family: Georgia, "Times New Roman", serif;">2. Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans and reserved cake mix in large bowl and mix well. Pour over the baked layer and bake for 25 minutes or until toothpick comes out clean. Cool and cut into squares.</span></span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com0tag:blogger.com,1999:blog-7713630990333713585.post-53969946977138519692012-01-10T10:26:00.001-06:002012-01-10T10:39:00.532-06:00Cornbread Casserole Full of Spice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKC0fD5ugvHKBhnSae2CnUZ0a7WJXouRSZcDauepzXch8iAW40WMGusoYykm5xfLE9U6Dn7Nzq8AHG_zXbz9VYeq63bL0FfYRTJHd8HKVa4UwDZACGhtyf7YMFx5BmcgZf1KTccpjqNg/s1600/cornbread-casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKC0fD5ugvHKBhnSae2CnUZ0a7WJXouRSZcDauepzXch8iAW40WMGusoYykm5xfLE9U6Dn7Nzq8AHG_zXbz9VYeq63bL0FfYRTJHd8HKVa4UwDZACGhtyf7YMFx5BmcgZf1KTccpjqNg/s320/cornbread-casserole.jpg" width="320" /></a></div><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<br />
<strong><span style="font-family: Georgia;">Crust</span></strong><br />
<div style="font-family: Georgia, "Times New Roman", serif;">4 Tablespoons butter, melted</div><div style="font-family: Georgia, "Times New Roman", serif;">1 Cup buttermilk</div><div style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking soda</div><div style="font-family: Georgia, "Times New Roman", serif;">1 Cup yellow cornmeal</div><div style="font-family: Georgia, "Times New Roman", serif;">1/4 Cup sugar</div><div style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon salt</div><div style="font-family: Georgia, "Times New Roman", serif;">1 egg, beaten</div><div style="font-family: Georgia, "Times New Roman", serif;">1 (4 1/2 oz.) can green chilies, drained</div><div style="font-family: Georgia, "Times New Roman", serif;"></div><div style="font-family: Georgia, "Times New Roman", serif;"><strong>Filling</strong></div><div style="font-family: Georgia, "Times New Roman", serif;"><div style="font-family: Georgia, "Times New Roman", serif;">5 eggs, beaten</div><div style="font-family: Georgia, "Times New Roman", serif;">1 Cup milk</div><div style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</div><div style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon Cajun seasoning</div><div style="font-family: Georgia, "Times New Roman", serif;">Few shakes Tabasco sauce<br />
1 Tablespoon Worcestershire sauce </div><div style="font-family: Georgia, "Times New Roman", serif;">1 lb. bulk pork sausage </div><div style="font-family: Georgia, "Times New Roman", serif;">1 (14 oz.) can whole kernel corn, drained </div><div style="font-family: Georgia, "Times New Roman", serif;">1 small onion, chopped</div><div style="font-family: Georgia, "Times New Roman", serif;">1/2 Cup chopped green bell pepper</div><div style="font-family: Georgia, "Times New Roman", serif;">1/2 Cup chopped red bell pepper</div><div style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic, minced</div><div style="font-family: Georgia, "Times New Roman", serif;">1 Cup cheddar cheese, shredded</div><div style="font-family: Georgia, "Times New Roman", serif;"></div><div style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparation</strong></div><div style="font-family: Georgia, "Times New Roman", serif;"></div><div style="font-family: Georgia, "Times New Roman", serif;"><div style="font-family: Georgia, "Times New Roman", serif;">1. In large bowl, add baking soda to buttermilk and set aside for 5 minutes.. Add all of the other crust ingredients and mix well. Pour into a buttered 13x9 inch baking dish and bake in a preheated 350 degree oven for 15 minutes.</div></div><div style="font-family: Georgia, "Times New Roman", serif;"></div><div style="font-family: Georgia, "Times New Roman", serif;"><div style="font-family: Georgia, "Times New Roman", serif;">2. Meanwhile, in large skillet, brown sausage or ground beef, with the Cajun seasoning and Worcestershire sauce and drain excess oil. Add onion, peppers, and garlic, and saute with meat for 5 minutes. Add a little more Cajun seasoning, if desired.</div><div style="font-family: Georgia, "Times New Roman", serif;"></div><div style="font-family: Georgia, "Times New Roman", serif;"><div style="font-family: Georgia, "Times New Roman", serif;">3. In large bowl, combine the eggs, milk, salt and Tabasco. Layer meat and veggie mixture over crust . Top with cheese. Pour egg mixture over the top and bake at 350 degrees for 35 to 40 minutes, or until set. Garnish with sour cream and fresh cilantro or parsley. </div></div></div><div style="font-family: Georgia, "Times New Roman", serif;"></div></div><div style="font-family: Georgia, "Times New Roman", serif;"></div><div style="font-family: Georgia, "Times New Roman", serif;"></div><br />
<br />
<div style="font-family: Georgia, "Times New Roman", serif;"><br />
</div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com0tag:blogger.com,1999:blog-7713630990333713585.post-54768198621584566782012-01-05T11:08:00.001-06:002012-01-10T10:39:51.839-06:00Eggplant and Zucchini Lasagna No Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCktjQZDjJSFWXH_6eaaeJ2MAMmRo8fwyu_8REU9VNRIkxvq2_ZFCBlcjygWTLfqjz_Seo3m1CzNZ7XrZkud2CVSGBM9xrapGP0RTXO-WE4GPXMNxV9FKKcjA4Sa3UOF7ku2LB7DplbQ/s1600/lasagna.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCktjQZDjJSFWXH_6eaaeJ2MAMmRo8fwyu_8REU9VNRIkxvq2_ZFCBlcjygWTLfqjz_Seo3m1CzNZ7XrZkud2CVSGBM9xrapGP0RTXO-WE4GPXMNxV9FKKcjA4Sa3UOF7ku2LB7DplbQ/s320/lasagna.png" width="320" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span><br />
<ul><li><div class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">1 tub (15-ounce) container Ricotta cheese </span></div></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
<li>1/2 Cup grated Romano cheese </li>
<li>1 egg, beaten</li>
<li>2 garlic cloves, chopped</li>
<li>1 teaspoon dried basil </li>
<li>1 teaspoon dried oregano </li>
<li>1 tablespoon chopped fresh Italian parsley</li>
<li>2 packages frozen chopped spinach, defrosted and drained </li>
<li>1/2 teaspoon ground black pepper </li>
<li>3 Tablespoons Olive oil</li>
<li>salt & pepper</li>
<li>2 large zucchinis, sliced lengthwise 1/4- inch thick </li>
<li>1 large eggplant, peeled and sliced 1/4- inch thick</li>
<li>no-stick cooking spray </li>
<li>26 ounces tomato spaghetti sauce </li>
<li>2 Cups shredded mozzarella cheese, divided</li>
<li>1/4-1/2 Cup Parmesan Cheese</li>
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><strong></strong></span></li>
</ul><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparation</strong></span><br />
<div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">1. Heat oven to 400 degrees.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">2. Peel the eggplant and zucchinis, then slice into thin strips. </span><span style="font-family: Georgia, "Times New Roman", serif;">Lay flat on parchment paper lined baking sheets. Brush each side of sliced veggie with 3 tablespoons Olive Oil and sprinkle with salt and pepper. Bake for 10-15 minutes until slightly crispy. </span></div><div class="ingredient"></div><div><span style="font-family: Georgia, "Times New Roman", serif;">3. In a large bowl, combine the Ricotta cheese, Romano cheese, egg, garlic, basil, oregano, parsley, spinach, and pepper. Stir to mix well. </span></div><div></div><div><span style="font-family: Georgia, "Times New Roman", serif;">4. Lightly spray a 13 x 9- inch baking dish with cooking spray. </span><span style="font-family: Georgia, "Times New Roman", serif;">Spread 1/2 cup sauce on bottom of lasagna pan. </span><span style="font-family: Times New Roman;"><span style="font-family: Georgia, "Times New Roman", serif;">Layer 1/2 of total quantities of each: eggplant, zucchini, spinach-ricotta cheese mix, mozzarella cheese, then sauce – in that order</span>. </span><span style="font-family: Georgia, "Times New Roman", serif;">Repeat layers with remaining ingredients. Top with Parmesan cheese.</span></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">5. Bake for about 30 minutes. Allow to cool 10 minutes before serving.</span></span>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com5tag:blogger.com,1999:blog-7713630990333713585.post-28536645929176652812012-01-05T09:47:00.000-06:002012-01-05T09:47:31.924-06:00Vegetable Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNPUSiHtwcSBq8LeJaXguPPTHVlfprPxpkPNE10YzrjukuDcQtE4S6AXOSPGSCqEPeyOoCONXlwt5IXunuHnjqR5VwDP3cpdcUeOafuyhF-4_ujtOLhGxYD8G1XoFxzFbLh4UVxNgZdk/s1600/VegetableCasserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNPUSiHtwcSBq8LeJaXguPPTHVlfprPxpkPNE10YzrjukuDcQtE4S6AXOSPGSCqEPeyOoCONXlwt5IXunuHnjqR5VwDP3cpdcUeOafuyhF-4_ujtOLhGxYD8G1XoFxzFbLh4UVxNgZdk/s320/VegetableCasserole.jpg" width="320" /></a></div><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
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<span style="font-family: Georgia;"><br />
<li>1 medium sweet yellow onion, chopped</li><br />
<li>1 medium red bell pepper, chopped</li><br />
<li>1 ½ Tablespoons olive oil</li><br />
<li>3 cloves garlic, minced</li><br />
<li>2 small to medium zucchini, chopped</li><br />
<li>1 medium to large eggplant, cut into 1 inch cubes</li><br />
<li>1 Cup tomato puree</li><br />
<li>2 large eggs, beaten</li><br />
<li>1 Cup Monterey jack or mozzarella cheese, shredded & divided</li><br />
<li>½ Cup Parmesan cheese, shredded</li><br />
<li>Salt and pepper to taste</li><br />
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<strong>Preparation</strong><br />
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1. Preheat oven to 400 degrees.<br />
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2. In a large skillet over medium heat sauté onions and peppers in olive oil until tender. Add garlic and zucchini and sauté for an additional 4 minutes. Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.<br />
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3. Remove from heat and stir in tomato puree. Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese. Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.<br />
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4. Bake for 20-25 minutes. Remove from oven and let rest for 10 minutes before serving.<br />
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Serves 6</span><iframe frameborder="0" height="0" id="stSegmentFrame" name="stSegmentFrame" scrolling="no" src="http://seg.sharethis.com/getSegment.php?purl=http%3A%2F%2Fwww.blogger.com%2Fpost-create.g%3FblogID%3D7713630990333713585&jsref=&rnd=1325778049989" style="display: none;" width="0"></iframe><div class="stwrapper" id="stwrapper" style="left: -999px; top: -999px; visibility: hidden;"><div class="stclose"></div><iframe allowtransparency="true" class="stLframe" frameborder="0" height="350" id="stLframe" name="stLframe" scrolling="no" src="" style="left: 0px; top: 0px;" width="353"></iframe></div>Nonnahttp://www.blogger.com/profile/04329466671858018740noreply@blogger.com1