tag:blogger.com,1999:blog-76001017347899660882024-03-26T20:49:50.254-07:00Italian-FusionAmerica’s love for Italian food is influencing the flavor of many of the foods we eat. Italian-Fusion will reinvent some of America’s favorite dishes with an Italian flair. I'll also share some of the traditional Italian food that I grew up with and the foundational elements to my style of Italian cooking that I will use throughout my recipes.Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.comBlogger260125tag:blogger.com,1999:blog-7600101734789966088.post-27532028110388226892022-08-23T10:02:00.000-07:002022-08-23T10:02:35.268-07:00Pecorino Romano Crusted Cauliflower<p><span style="font-family: arial;"> <span style="font-size: 11pt;">This is the ultimate cauliflower recipe. The outside of each cauliflower
floret is coated in cheesey crust with a soft tender interior that just melts
in your mouth.</span></span></p>
<p class="MsoNoSpacing"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Servings
– 6-8</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeVY_ponI9t2fR7w5wib6QiIqxenU-Stp6C8kLMRYsXvdYaDnc7P1voDqzbLEyFln1A-U-DzXzx-mjUviIjp41qKoEmUjFC6eAQWzVSGFm9fX5b3IoERexiaYe8sckHJL_r-BaH9ZCu0mIcZX4DblQOUcoMvSIx3G-i-SME5xbR1IoiR_1Mu2yfUr/s4032/Pecorino%20Romano%20Crusted%20Cauliflower%202.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeVY_ponI9t2fR7w5wib6QiIqxenU-Stp6C8kLMRYsXvdYaDnc7P1voDqzbLEyFln1A-U-DzXzx-mjUviIjp41qKoEmUjFC6eAQWzVSGFm9fX5b3IoERexiaYe8sckHJL_r-BaH9ZCu0mIcZX4DblQOUcoMvSIx3G-i-SME5xbR1IoiR_1Mu2yfUr/w453-h340/Pecorino%20Romano%20Crusted%20Cauliflower%202.jpg" width="453" /></a></span></div><span style="font-family: arial;"><br /></span><p></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto;"><b><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Ingredients <o:p></o:p></span></span></b></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 Head Cauliflower<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><a name="_Hlk112145120"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 Egg<o:p></o:p></span></span></a></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1/8 tsp Red Pepper Flakes<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 tsp Smoked Paprika<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 ½ tsp Italian Seasoning<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">½ tsp Kosher Salt<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Black Pepper<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">2 TBS Extra Virgin Olive Oil<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">5 TBS All-Purpose Flour<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">½ C Water<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto;"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1-2 Cups Grated Pecorino Romano*</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlVi8FL8nVXJRvSQj2VRXWQBx25rng85WgUi0yP9Uu9o5CEVgOlkEy3jC2wR56MUQJBuOT0hfvoi5uQaDoLaJCF3ruc36Sfy-o1_XJPRB0yrRF0WgyZkcVE5h7LEtSwpw03tPJ0uAkWlNWjk2bFQYEdQSl1mLlN2A-r3yFrAWfD72a-qphQjQKYUz/s2842/Pecorino%20Romano%20Crusted%20Cauliflower%205.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2052" data-original-width="2842" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlVi8FL8nVXJRvSQj2VRXWQBx25rng85WgUi0yP9Uu9o5CEVgOlkEy3jC2wR56MUQJBuOT0hfvoi5uQaDoLaJCF3ruc36Sfy-o1_XJPRB0yrRF0WgyZkcVE5h7LEtSwpw03tPJ0uAkWlNWjk2bFQYEdQSl1mLlN2A-r3yFrAWfD72a-qphQjQKYUz/s320/Pecorino%20Romano%20Crusted%20Cauliflower%205.jpg" width="320" /></a></span></div><span style="font-family: arial;"><br /><o:p></o:p></span><p></p>
<p class="MsoNoSpacing"><b><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;"> </span></span></b></p>
<p class="MsoNormal"><b><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Direction</span>s</span></b></p>
<p class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> <span style="font-family: arial;">
</span></span></span><!--[endif]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-no-proof: yes;">Preheat
your oven to 350</span><span style="font-size: 11pt;">°</span><span style="font-size: 11.0pt; mso-no-proof: yes;">F</span></span></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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<w:wrap type="square">
</w:wrap></span></v:imagedata></v:shape><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Cut the cauliflower
into large florets.</span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11pt;">In
a medium bowl, whisk together the egg, 1/8 teaspoon red pepper flakes, 1 teaspoon
smoked paprika, 1 ½ teaspoons </span><span style="font-size: 14.6667px;">Italian</span><span style="font-size: 11pt;"> seasoning, ½ teaspoon kosher salt, black
pepper to taste, and 2 tablespoons of extra virgin olive oil until well
blended. Stir in the 5 tablespoons of Flour and ½ cup of water into the spice
mixture until smooth.</span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11.0pt; mso-no-proof: yes;">Dip
each cauliflower floret into the egg mixture, making sure it is entirely
covered, then dip it into the grated Pecorino Romano cheese to coat (see bottom
photo).</span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11pt;">Place
the coated florets on a rimmed cookie sheet and baked in the preheated oven for
30 minutes. Turn </span><span style="font-size: 14.6667px;">your</span><span style="font-size: 11pt;"> oven to broil for the last 5 minutes so that you have a
pale brown crust. Serve immediately.</span></span></p>
<span style="font-family: arial;"><b><span lang="IT" style="font-size: 11pt;">«</span><span style="font-size: 11pt;"> NOTE:</span></b><span style="font-size: 11pt;"> You can substitute parmesan for the Pecorino </span><span style="font-size: 14.6667px;">Romano</span><span style="font-size: 11pt;">. </span></span>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-11361002897849824432021-12-04T14:15:00.003-08:002021-12-04T14:15:57.493-08:00Chocolate Orange Almond Biscotti<p><span style="font-family: arial;"><span style="font-size: 11pt;">Servings
– 30 cookies</span></span></p>
<p class="MsoNoSpacing"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPB-QUxQMalgjNWlXVrKt6HohKGxWgU5mW2RGEe5XJZQSlWByvIY4jE8Yoxl-zJG0Aua_Gq9q0aYDd90vAh-RT3ZryPMy96mEtuLUccRjVB9PQO4iBevcjFbLrGAQBHRHLpLfixzXM7Vw/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="667" data-original-width="554" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPB-QUxQMalgjNWlXVrKt6HohKGxWgU5mW2RGEe5XJZQSlWByvIY4jE8Yoxl-zJG0Aua_Gq9q0aYDd90vAh-RT3ZryPMy96mEtuLUccRjVB9PQO4iBevcjFbLrGAQBHRHLpLfixzXM7Vw/" width="199" /></a></div><p></p>
<p class="MsoNoSpacing"><b><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Ingredients<o:p></o:p></span></span></b></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 ¼ C Whole
Almonds, lightly toasted<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 ¾ C (8 3/4
ounces) All-Purpose Flour<br /><o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">2 tsp Baking
Powder<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">¼ tsp Salt<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">2 Large
Eggs, + 1 Large White Beaten With Pinch Salt<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 C (7
ounces) Sugar<o:p></o:p></span></span></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUwIJQPDa6pIsl1etbJt095thF0lGhz5CCxrv6C9nQI0tcENoRHfBKhZidNa5OpECiB08xPcNV3AIqlOyKlrpRlZJaWt8yCIfTIyab1Y_NqkP2E9vYaGs3mJuFP6D7mcfQg88oHi1-1M/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="369" data-original-width="553" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUwIJQPDa6pIsl1etbJt095thF0lGhz5CCxrv6C9nQI0tcENoRHfBKhZidNa5OpECiB08xPcNV3AIqlOyKlrpRlZJaWt8yCIfTIyab1Y_NqkP2E9vYaGs3mJuFP6D7mcfQg88oHi1-1M/" width="320" /></a></div><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">4 TBS Unsalted
Butter, melted and cooled<o:p></o:p></span></span><p></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">1 ½ tsp Almond
Extract<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">½ tsp Vanilla
Extract<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">½ TBS Cocoa
Powder<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Grated Rind
of 1 Orange<o:p></o:p></span></span></p>
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</w:wrap></span></v:imagedata></v:shape><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Vegetable oil spray<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;"> </span></span></p>
<p class="MsoNormal"><b><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Directions</span></span></b></p>
<p class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11.0pt; mso-no-proof: yes;">Preheat
oven to 350</span>°<span style="font-size: 11.0pt; mso-no-proof: yes;">F. Place
the almonds on a cookie sheet and lightly bake for 4 minutes.</span></span></p>
<p class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11.0pt; mso-no-proof: yes;">Adjust
oven rack to middle position and reduce oven heat to 325 degrees. Using ruler
and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of
parchment paper. Grease baking sheet and place parchment on it, ink side down.</span></span></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11.0pt; mso-no-proof: yes;">Pulse
1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses;
transfer to bowl and set aside. Process 1/4 cup almonds in food processor until
finely ground, about 45 seconds. Add flour, baking powder, and salt; process to
combine, about 15 seconds. Transfer flour mixture to second bowl.</span></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11.0pt; mso-no-proof: yes;">Process
2 eggs in now empty food processor until lightened in color and almost doubled
in volume, about 3 minutes. With processor running, slowly add sugar until
thoroughly combined, about 15 seconds. Add melted butter, almond extract,
vanilla, cocoa, and ornage peel and process until combined, about 10 seconds.
Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg
mixture and, using spatula, gently fold until just combined. Add remaining
flour mixture, chopped almonds and gently fold until just combined.</span></span></p>
<p class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-size: 11.0pt; mso-no-proof: yes;">Divide
batter in half. Using floured hands, form each half into 8 by 3-inch rectangle,
using lines on parchment as guide. Spray each loaf lightly with oil spray.
Using rubber spatula lightly coated with oil spray, smooth tops and sides of
rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves
are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan
halfway through baking.</span></span></p>
<p class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--></span><span style="font-size: 11.0pt; mso-no-proof: yes;"><span style="font-family: arial;">Let
loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board.
Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick
slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in
rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35
minutes, flipping slices halfway through baking. Let cool completely before
serving. Biscotti can be stored in airtight container for up to 1 month or 2
months in the freezer.</span><o:p></o:p></span></p>
<p><span style="font-size: 14.6667px;"><span style="font-family: arial;">Copyright 2021 Nicholas Verna, All rights reserved</span></span></p>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-24526497458483370012021-11-14T12:34:00.000-08:002021-11-14T12:34:09.189-08:00Cannoli Cookies<p><span style="font-family: arial; font-size: 10.5pt;">Servings
– 36 cookies</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7FtKXkZBGAGVj-gLqvo1wIMyS-uBWguOokDnCorh45ThUtHpkzm9ZyAZ-EECeYS4-E8vGg4o8HHOHqxUn79AbmLknTjl5OyblLuAtQXcgLviWmVuBdVNZKmuGI6P3VDSNZfh1AHykFo/s2048/Cannoli+Cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7FtKXkZBGAGVj-gLqvo1wIMyS-uBWguOokDnCorh45ThUtHpkzm9ZyAZ-EECeYS4-E8vGg4o8HHOHqxUn79AbmLknTjl5OyblLuAtQXcgLviWmVuBdVNZKmuGI6P3VDSNZfh1AHykFo/w300-h400/Cannoli+Cookies.jpg" width="300" /></a></div><br /><p></p><p></p>
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<p class="MsoNoSpacing"><b><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">Ingredients<o:p></o:p></span></span></b></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">½ C Extra
Virgin Olive Oil<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">1 C
Granulated Sugar<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">2 Large Eggs<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">½ C Ricotta
Cheese<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">1 tsp
Vanilla Extract<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">¾ tsp Ground
Cinnamon<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">1 tsp Fresh
Orange Zest<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">1 tsp baking
Powder<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">½ tsp Baking
Soda<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">½ tsp Table
Salt<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">2 C (10oz)
All-Purpose Flour<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">1 C Mini
Chocolate Chips<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: arial;"><span style="font-size: 10.5pt; mso-no-proof: yes;">1 C Toasted
Hazelnuts, chopped fine (see Note) </span><span style="font-size: 10.5pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">«</span></span><span style="font-size: 10.5pt; mso-no-proof: yes;"><o:p></o:p></span></span></p>
<p class="MsoNormal"><i><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">For the ganache
coating<o:p></o:p></span></span></i></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">3 oz Dark
Chocolate, melted<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">1 Tbs Butter<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">½ C Toasted
Hazelnuts, chopped fine (optional)<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal"><b><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">Directions</span></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;"><span style="mso-list: Ignore;">1.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 10.5pt; mso-no-proof: yes;">In
a large mixing bowl, mix the olive oil and sugar together using an electric
mixer until combined. Mix in the eggs, one at a time, then the ricotta cheese
until well combined. Mix in the vanilla extract, cinnamon and fresh orange
zest.<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;"><span style="mso-list: Ignore;">2.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 10.5pt; mso-no-proof: yes;">In
a second bowl add the baking powder, baking soda and flour and whisk until
thoroughly combined. Add the flour mixture to the wet ingredients and mix until
well combined. Stir in the chocolate chips and the toasted chopped hazelnuts.
Cover and refrigerate the dough for at least 2 hours.<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;"><span style="mso-list: Ignore;">3.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 10.5pt; mso-no-proof: yes;">Preheat
your oven to 375</span><span style="font-size: 10.5pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-size: 10.5pt; mso-no-proof: yes;"> F. Line baking sheets with parchment paper of lightly
grease. Using a 1.3 tablespoon #50 cookie scoop or a rounded tablespoon, drop
the cookie dough on the cookie sheet leaving about 2 inches between. Bake the
cookies for 10-12 minutes or until golden brown around the edges. Cool for 5
minutes on the cookie sheet then remove to wire rack to cool completely.<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 10.5pt; mso-bidi-font-family: Arial; mso-fareast-font-family: Arial; mso-no-proof: yes;"><span style="mso-list: Ignore;">4.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-size: 10.5pt;">Melt
the chocolate in the microwave or in a double boiler. Mix in 1 tablespoon of
butter until completely incorporated. Immediately start to apply the ganache to
the cookies by dipping one half of the cookie into the </span><span style="font-size: 14px;">chocolate</span><span style="font-size: 10.5pt;"> mixture the
press them into the optional toasted hazelnuts. Place on a piece of waxed paper
or </span><span style="font-size: 14px;">parchment</span><span style="font-size: 10.5pt;"> to dry.</span></span></p>
<p class="MsoNormal"><span style="font-family: arial;"><b><span style="font-size: 10.5pt; mso-no-proof: yes;">Note:</span></b><span style="font-size: 10.5pt; mso-no-proof: yes;"> To toast the hazelnuts, place them
on a baking sheet in a preheated 350F oven for 5 minutes. Let them cool
completely before you chop them.</span></span></p><p></p>
<p class="MsoNormal"><span style="font-size: 10.5pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"><span style="font-family: arial;">«</span></span></span><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;"> Pistachios can be substituted for the hazelnuts.</span><o:p></o:p></span></p><p class="MsoNormal"><span style="font-size: 10.5pt; mso-no-proof: yes;"><span style="font-family: arial;">To print out a copy of this recipe go to <a href="https://docs.google.com/document/d/1Ew-siG7vWU8jb116UBDN0xK_hyhLRsSx/edit" target="_blank">Cannoli Cookies</a></span></span></p>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-64017343637352748272021-07-14T10:43:00.003-07:002021-07-14T10:43:50.373-07:00Thin Style “OO” Pizza Dough<p><span style="font-family: arial;"> <span style="font-size: 11pt;">This
pizza dough is easy to mix in a food processor in under 30 seconds. It produces
a thin, easy to roll out, dough that bakes up extra crispy and the dough
freezes well. The “00” flour gives you a very tender crust that is full of
flavor. The critical step is letting it rise overnight in the refrigerator.</span></span></p><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv37y15um8RLHyo4hukPYCHX0lRsHCv2g2feesGqUB8-lrCG9fqFP1vmMEDicgbzMIOQ5opSNODEVUWc7LHIRY9hyphenhyphenKIzdT3SCBLVMn7z9XyPF-q7r2m7c2Ezh54kaPDqB2bvL681GaYkc/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="317" data-original-width="354" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv37y15um8RLHyo4hukPYCHX0lRsHCv2g2feesGqUB8-lrCG9fqFP1vmMEDicgbzMIOQ5opSNODEVUWc7LHIRY9hyphenhyphenKIzdT3SCBLVMn7z9XyPF-q7r2m7c2Ezh54kaPDqB2bvL681GaYkc/" width="268" /></a></span></div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHGFYN7-3eVw0nQpzattVqE8jGm-R-xJRzexMKY4Bv35O2JMisXgojDG_A7NoaMVojumzr49SpieKU17M35Mz1bMF4rNcNBCvD3riUvSV_2zaKvCrqWv4hjkZ8S7E4rJpNuXEgxP6V7Y/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1152" data-original-width="1728" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHGFYN7-3eVw0nQpzattVqE8jGm-R-xJRzexMKY4Bv35O2JMisXgojDG_A7NoaMVojumzr49SpieKU17M35Mz1bMF4rNcNBCvD3riUvSV_2zaKvCrqWv4hjkZ8S7E4rJpNuXEgxP6V7Y/" width="320" /></a></span></div><p></p>
<p class="MsoNoSpacing"><span style="font-family: arial; font-size: 11pt;">Makes 3 14”
pies</span></p>
<p class="MsoNoSpacing"><b><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">Ingredients:</span></span></b></p>
<p class="MsoNoSpacing"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">1 lb. 9 ounces “00” flour,
plus more for dusting (700g; about 5 cups)<br /><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">1 ½ TBS Sugar (1/2
ounce; 15g)<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">1 TBS kosher salt (10g;
.35 ounces)<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">2 tsp Active Dry Yeast
(10g; .35 ounces) <o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">3 TBS Extra Virgin Olive
Oil (32g; 1 1/8 ounces)<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: arial;"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">13 ounces Lukewarm
Water ~ 105</span><span style="font-size: 11pt;">°</span><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">F <o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><b><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;">Directions<br /></span></span></b></p>
<p class="MsoNoSpacing"><span style="font-family: arial; font-size: 11pt;">Combine “00” flour (do </span><b style="font-family: arial; font-size: 11pt;">not</b><span style="font-family: arial; font-size: 11pt;">
substitute all-purpose flour*), sugar, salt, and yeast in bowl of food
processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run
food processor until mixture forms ball that rides around the bowl above the
blade, about 15 seconds. Continue processing 15 seconds longer or knead on a
floured board.</span></p>
<p class="MsoNoSpacing"><span style="font-family: arial; font-size: 11pt;">Transfer dough ball to
lightly floured surface and knead once or twice by hand until smooth ball is
formed. It should pass the windowpane test. Divide dough into three even parts
and place each in a covered quart-sized deli container or in a zipper-lock
freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to
5. Remove from refrigerator, shape into balls, and allow to </span><i style="font-family: arial; font-size: 11pt;">rest at room
temperature for at least 2 hours before baking</i><span style="font-family: arial; font-size: 11pt;">.</span></p>
<p class="MsoNoSpacing"><i style="font-family: arial;"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Place a pizza
steel/stone in the oven and preheat oven to 500</span></i><i style="font-family: arial;"><span style="font-size: 11pt;">°</span></i><i style="font-family: arial;"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">F for 1 hour to insure a crispy crust.</span></i></p>
<p class="MsoNoSpacing"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;"> </span></span><span style="font-family: arial; font-size: 11pt;">Add your favorite pizza
sauce, cheese and toppings and cook for 7-9 minutes until the bottom of the
crust is a golden brown.</span></p>
<p class="MsoNoSpacing"><a name="_Hlk74205491" style="font-family: arial;"><span style="font-size: 11pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">*</span></a><span style="font-family: arial; font-size: 11pt;"> Note: The “00” flour comes from Italy and has a different
density and protein content than all-purpose flour. Do not substitute
all-purpose flour for this recipe. It’s available in Italian markets, some mega-marts
and online.</span></p>
<p class="MsoNoSpacing"><span style="font-family: arial; font-size: 11pt;">Freezing: This dough freezes very well. Place the
divided dough into zippered bags and proof them for 24 hours </span><i style="font-family: arial; font-size: 11pt;">in the
refrigerator</i><span style="font-family: arial; font-size: 11pt;"> then place them in the freezer. Defrost overnight in the
refrigerator before rolling it out.</span></p><p class="MsoNoSpacing"><span style="font-family: arial; font-size: 11pt;">To print this recipe go to <a href="https://docs.google.com/document/d/18UZkrbDR-Nxs76KAFpL9NwWxfidRcNlC/edit">Thin Style "00" Pizza Dough</a></span></p><p class="MsoNoSpacing"></p><p class="MsoNormal"><span style="font-family: arial; font-size: xx-small;">Copyright 2021 Nicholas Verna. All Rights Reserved. No part
of this recipe may be reproduced in any form or by any electronic or mechanical
means including information storage and retrieval systems without written
permission from the author.</span><o:p></o:p></p><span style="font-family: arial; font-size: 11pt;"></span><p></p>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-76854153857433731542020-08-07T12:07:00.000-07:002020-08-07T12:07:12.069-07:00Limoncello Tilapia <div class="separator"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbHjmnrOz3s_h8iDGAOMNkDdaXrXrXW4-PnFZc0qAOprce4c74QPzbxi92u7YXgTTPYiEcK2knFbTkzQA-Bapdc_r2z_OgSz7IcE39Tu27wj8wJ6L17oakO0YMIhCDxI40iraLO-zCYc/s2048/Limoncella+Tilapia+Glazed.JPG" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbHjmnrOz3s_h8iDGAOMNkDdaXrXrXW4-PnFZc0qAOprce4c74QPzbxi92u7YXgTTPYiEcK2knFbTkzQA-Bapdc_r2z_OgSz7IcE39Tu27wj8wJ6L17oakO0YMIhCDxI40iraLO-zCYc/s640/Limoncella+Tilapia+Glazed.JPG" width="640" /></a></div><span style="font-size: 11pt;"><br /></span></div><div class="separator"><span style="font-size: 11pt;">T</span><span style="font-family: arial; font-size: 11pt;">his very easy recipe
delivers a crispy crusted yet tender piece of tilapia that is coated with a citrussy
yet sweet glaze that makes you want to just keep eating more and more.</span></div><p><span style="font-family: arial; font-size: 11pt;">Makes 4 Servings</span></p><p class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">Ingredients</span></span></b></p><br /><div class="separator" style="clear: both;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkdULYNxqwLgkOo29f5NC9hXv8I0y3aMoLZhvdra5DCkzVIS6Z_x-HMCXsvZ7o6uXAiSx0FaBrrd-IFFXfNRwe8-kIOScoEqDAGvtwFcQZjYjVI8NJcBdTQB87Ndc3Bbq65n5UvJCcsE/s2048/Limoncella+Tilapia+Fried.JPG" imageanchor="1" style="clear: right; display: block; float: right; margin-bottom: 1em; margin-left: 1em; padding: 1em 0px;"><img border="0" data-original-height="1365" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkdULYNxqwLgkOo29f5NC9hXv8I0y3aMoLZhvdra5DCkzVIS6Z_x-HMCXsvZ7o6uXAiSx0FaBrrd-IFFXfNRwe8-kIOScoEqDAGvtwFcQZjYjVI8NJcBdTQB87Ndc3Bbq65n5UvJCcsE/w410-h274/Limoncella+Tilapia+Fried.JPG" width="410" /></a></span></b></div><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial;"><br /><o:p></o:p></span></b><p></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">½ tsp Pepper<o:p></o:p></span></span></p><p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-family: arial; font-size: 14.6667px;">½ tsp Kosher Salt</span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">½ C All-Purpose Flour<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">3 TBS Olive Oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;">4 Tilapia Fillets </span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: black; font-size: 9pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></i></b><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">2 to 3 TBS Lemon Juice<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">¼ C Limoncello<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">Chopped Parsley (optional)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9.0pt;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><v:shape id="Picture_x0020_3" o:spid="_x0000_s1027" style="height: 228.9pt; left: 0; margin-left: 233.75pt; margin-top: 4.55pt; mso-height-percent: 0; mso-height-percent: 0; mso-height-relative: page; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-width-percent: 0; mso-width-percent: 0; mso-width-relative: page; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; text-align: left; visibility: visible; width: 343.35pt; z-index: 251663360;" type="#_x0000_t75">
<v:imagedata o:title="" src="file:///C:/Users/nickv/AppData/Local/Temp/msohtmlclip1/01/clip_image002.jpg"><span style="font-family: arial;">
<w:wrap type="square">
</w:wrap></span></v:imagedata></v:shape><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"><span style="font-family: arial;">Directions<o:p></o:p></span></span></b></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Mix the salt, pepper and flour in a shallow dish. <o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Heat the olive oil in a large skillet over medium high heat
until it shimmers (350</span><span style="font-size: 11pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">).<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Pat the tilapia dry with paper towels.<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Dredge the tilapia filets in the flour mixture and place them in
the hot skillet.<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Fry the tilapia until they are a light golden brown (~160</span><span style="font-size: 11pt;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">), about 5 minutes, then remove them to a serving plate.<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Add the lemon juice and the limoncello to the hot frying pan,
scraping up any brown bits. Boil until it becomes a thick glaze, about 1 minute.<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 27.0pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: arial;"><span style="font-size: 11.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">Pour the glaze over the fish, sprinkle with the chopped parsley
and serve immediately.<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><v:shapetype coordsize="21600,21600" id="_x0000_t202" o:spt="202" path="m,l,21600r21600,l21600,xe"><span style="font-family: arial;">
<v:stroke joinstyle="miter">
<v:path gradientshapeok="t" o:connecttype="rect">
</v:path></v:stroke></span></v:shapetype></p><p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><b><i><span style="font-family: Symbol; font-size: 11pt; line-height: 120%;"><br /></span></i></b></p><p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><b><i><span style="font-family: Symbol; font-size: 11pt; line-height: 120%;">*</span></i></b><b><i><span style="font-size: 11pt; line-height: 120%;"> </span></i></b><b><i><span style="font-size: 11pt; line-height: 120%;"><span style="font-family: arial;">Pronto Substitutes – Make it your own!</span></span></i></b></p>
<p class="MsoNoSpacing" style="margin-bottom: 3.0pt;"><span style="font-family: arial;"><b><i><span style="font-size: 11.0pt;"> Tilapia
</span></i></b><span style="font-size: 11.0pt;">– Any mild white fish (i.e.
flounder) can be substituted<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><span style="font-family: arial; font-size: 11pt;"> To print this recipe click
on </span><a href="https://drive.google.com/file/d/17jB_57qDwefrao32aLOJo9QGB7ESZcB7/view?usp=sharing" style="font-family: arial; font-size: 11pt;">Limoncello
Tilapia</a></p>
<p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;"><br /></span></span></p><p class="MsoNoSpacing" style="margin-bottom: 6.0pt; margin-left: 9.0pt; margin-right: 0in; margin-top: 0in;"><span style="font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: arial;"> #Limoncello #tilapia
#fish</span><o:p></o:p></span></p>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com4tag:blogger.com,1999:blog-7600101734789966088.post-88584834247921836972020-07-23T10:03:00.003-07:002020-07-23T10:10:49.074-07:00Pressure Cooker Chicken Stock from Bones<p class="MsoNormal"><span style="font-family: arial, sans-serif;">I’m sure you
know that old saying “make lemonade from lemons”, well when you finish that
roasted chicken from the grocery store do not throw out the bones. Save the
carcasses and scraps from trimming chicken breasts to make a deep flavored
chicken bone broth with tons of umami and a wonderful mouth feel that you will
never get from canned chicken broth.</span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif;">Ingredients</span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKjDOXY8BalnrtEeIcOuYP_5nl4_wVFRZydfNgHizcCfmpnbvJEk1PLKUGgH7dyHxm6ClW-GoflqkyX1aN8DukzYAUWxSju4V9q4UsHYt6KNsnGZKDMNg-4AFjPOXOdazM8lHXOy0dMU/s2048/Pressure+Cooker+Chicken+Broth.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKjDOXY8BalnrtEeIcOuYP_5nl4_wVFRZydfNgHizcCfmpnbvJEk1PLKUGgH7dyHxm6ClW-GoflqkyX1aN8DukzYAUWxSju4V9q4UsHYt6KNsnGZKDMNg-4AFjPOXOdazM8lHXOy0dMU/w300-h400/Pressure+Cooker+Chicken+Broth.jpg" width="300" /></a></b></div><b style="mso-bidi-font-weight: normal;"><o:p></o:p></b><p></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">5 lbs Chicken
Bones (see note)</span></p><o:p></o:p><p></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 Yellow Onion
(roughly chopped)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 Medium Carrot (peeled & cut into
2” pieces)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 Large Celery
Stalk (roughly diced)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">2 Cloves Garlic<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">2 Sprigs Fresh
Thyme<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 Sprig Fresh
Parsley<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">2 TBS Tomato
Paste<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 TBS White
Miso<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 ½ tsp Anchovy
Paste</span></p>
<p class="MsoNormal"><i><span style="font-family: arial, sans-serif;"><b>Optional:</b><o:p></o:p></span></i></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">2 Cinnamon
Sticks<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">2 Star Anise<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif;">Directions<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Place
all ingredients into the pressure cooker and add enough water to bring the
level to the pressure cookers maximum fill line. The optional cinnamon stick
and star anis give it the flavor of Vietnamese pho broth. Do not exceed this
line even if some of the solids are not submerged. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Close
the pressure cooker securely and bring up to high pressure – you’ll see steam
coming out of the vent. Lower the temperature to medium and cook for 1 ½ hours.
Allow the pressure cooker to cool down naturally. Taste for salt.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Open
the cooker and drain the stock through a fine-mesh strainer.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Skim
off the layer of fat at the top or allow to cool in the refrigerator and remove
the solid fat cap.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Portion
stock and refrigerate or freeze until needed.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif;">Make chicken soup<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">After
you drain the stock, remove the carrots and cut into small pieces and place
into a medium saucepan.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Go
through the solids and remove any pieces of chicken and shred them into the pot
with the carrots.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Add
4 cups of the stock you just made.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7pt "times new roman";">
</span></span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Cook
½ lb of noodles (any kind) in salted water until aldente, drain, then add them
to the soup and serve with a loaf of nice crusty bread.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;"><o:p><b>Print Recipe:</b> <a href="http://italian-fusion.blogspot.com/2020/07/pressure-cooker-chicken-stock-from.html" target="_blank">Pressure Cooker Chicken Broth from Bones</a> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif;">NOTE:</span></b><span style="font-family: arial, sans-serif;"> Use any combination of chicken carcasses from roasted
chickens, scraps from trimming chickens, necks, wings, backs saved from prior
meals.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: arial, sans-serif;">#chickenbroth #pressurecooker #bonebroth</span></p><p class="MsoNormal"><font face="arial" size="2">Copyright © 2020 by Nicholas Verna. All Rights Reserved. No
part of this recipe may be reproduced in any form or by any electronic or
mechanical means including information storage and retrieval systems without
written permission from the author.</font><o:p></o:p></p><p class="MsoNormal"><span style="font-family: arial, sans-serif;"><br /></span></p><br />Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-51169979031033712392020-07-02T13:27:00.001-07:002020-07-02T13:47:13.844-07:00Roasted Sweet Potato with Oriental BBQ Chicken<div class="WordSection1">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_J2OJ3QaGCuQDVgPYZd9YbzEnST6uaDGKz5cwNj0OebV2pxZ9IFlC3EXpdOU2wwGbSR0XrMXbqoeB-_XYNa2A4WjyVEyPpipM5l0WMQUAMX5DiQFUJ_9CukzQoS7KK9GRBiJ8uCsSdQ/s3551/IMG_1490.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1587" data-original-width="3551" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_J2OJ3QaGCuQDVgPYZd9YbzEnST6uaDGKz5cwNj0OebV2pxZ9IFlC3EXpdOU2wwGbSR0XrMXbqoeB-_XYNa2A4WjyVEyPpipM5l0WMQUAMX5DiQFUJ_9CukzQoS7KK9GRBiJ8uCsSdQ/w625-h280/IMG_1490.jpg" width="625" /></a></div><p class="MsoNormal"><span style="font-family: arial, sans-serif;">The
inspiration for this dish came from some leftover rotisserie chicken and a
sweet potato. What resulted was a sweet and savory dinner treat that has the salty notes of oriental BBQ, a hint of spiciness and the sweetness of oven roasted
sweet potato.</span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">Makes 2
Servings</span></p>
</div>
<p class="MsoNormal"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6hQfm_89GJIE7yJsTikTY4XAaiXj3wThSToNhOmzRfhAxQhdirjltw_Ubx1P5YEH0mRgsoWUSA6BUIzx84Kfr_eSU_QY-F0EbBAtl7CJyMxXunGccEpyzmuOHLnLBfkNda-l9vsbPQA/s351/Sliced+Sweet+Potato.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="129" data-original-width="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6hQfm_89GJIE7yJsTikTY4XAaiXj3wThSToNhOmzRfhAxQhdirjltw_Ubx1P5YEH0mRgsoWUSA6BUIzx84Kfr_eSU_QY-F0EbBAtl7CJyMxXunGccEpyzmuOHLnLBfkNda-l9vsbPQA/s320/Sliced+Sweet+Potato.jpg" width="320" /></a></b></div><b><span style="font-family: arial, sans-serif; font-size: 12pt;"><br /></span></b><p></p><p class="MsoNormal"><b><span style="font-family: arial, sans-serif; font-size: 12pt;">Ingredients</span></b></p><p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 Lg. (~1
lb.) Sweet Potato</span></p><p class="MsoNormal"><span style="font-family: arial, sans-serif;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 TBS Extra
Virgin Olive Oil<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">½ tsp Kosher
Salt<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 C Leftover Roasted
Chicken (cubed)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQBpDd0mcwMPxfUXvaCuvn5vcxJel0YoAb31I5C9ICOu3c8R9-5s881EcHselBWagCKblMRKL0_m3-cze_Gj_C7TJR-DdK6iVJ5YBfskpdbbKmHU8o10RaLxj8iubvgylSnsBuVPSQng/s1565/IMG_1485+C.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="725" data-original-width="1565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQBpDd0mcwMPxfUXvaCuvn5vcxJel0YoAb31I5C9ICOu3c8R9-5s881EcHselBWagCKblMRKL0_m3-cze_Gj_C7TJR-DdK6iVJ5YBfskpdbbKmHU8o10RaLxj8iubvgylSnsBuVPSQng/s320/IMG_1485+C.jpg" width="320" /></a></div><o:p></o:p><p></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">½ Cup Chinese
BBQ Sauce (See below)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">½ Cup
Shredded Colby Jack Cheese</span></p><o:p></o:p><p></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 12pt;">Chinese BBQ Sauce<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 TBS Extra
Virgin Olive Oil<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">2 Cloves
Garlic (minced)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">¼ C Chicken
Broth</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwOJGiP8imS2ayeDVdrNSw2QGZRFOtkxE_KSBtU2gpSyfAK5vSXuN1gfSfYCyAyizEybZle0gwZdeI93G9OcKMJJMprmwqAiaFfmdhyphenhyphen4Cm9kU9qxAWFJA5-UmRsVDfkiryMAKY-dfuOo/s1812/IMG_1487+C.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="936" data-original-width="1812" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwOJGiP8imS2ayeDVdrNSw2QGZRFOtkxE_KSBtU2gpSyfAK5vSXuN1gfSfYCyAyizEybZle0gwZdeI93G9OcKMJJMprmwqAiaFfmdhyphenhyphen4Cm9kU9qxAWFJA5-UmRsVDfkiryMAKY-dfuOo/s320/IMG_1487+C.jpg" width="320" /></a></div><o:p></o:p><p></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">¼ C Sweet Chili Sauce<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 TBS Low
Sodium Soy Sauce<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 tsp Corn
Starch<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;">1 TBS Water<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: arial, sans-serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: arial, sans-serif; font-size: 12pt;">Directions</span></b></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Preheat
oven to 425</span><span style="font-family: symbol; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;">°</span><span style="font-family: arial, sans-serif;">F</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Wash
the sweet potato. Cut two steaks out of the sweet potato by cutting off the top
and bottom then cutting it in half (see photo). Coat the potato slices with the
olive oil then sprinkle with the salt. Place it on aluminum foil on a baking
sheet and place it in the preheated oven. Cook for 25 minutes or until fork
tender.</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">While
the potato is cooking, make the Chinese BBQ Sauce. Heat the olive oil in a
medium pot over medium heat until shimmering. Add the diced garlic and cook for
30 seconds stirring constantly. Immediately add the chicken stock, sweet chili
sauce and soy sauce. Bring to a simmer. Mix the cornstarch with the water and
add to the BBQ sauce. Stir until thickened.</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Add
the diced chicken to the BBQ sauce and bring back to a simmer.</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Spoon
the chicken onto the baked sweet potato steaks and top with the shredded Colby
Jack cheese.</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Return
to the oven and bake until the cheese melts.</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
</p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: arial, sans-serif; mso-fareast-font-family: Arial;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: arial, sans-serif;">Serve
immediately.</span></p><p class="MsoListParagraph" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="text-indent: -0.25in;"><font face=""><font face="arial">To print this recipe go to</font> <a href="https://docs.google.com/document/d/e/2PACX-1vSBIhdUSWts5oC0qy52GkRRVfGHKNKjRQHE79BFleqHXpebJCnjsQ1EG5bp_Vk7sw/pub" target="_blank"><font face="arial">Roasted Sweet Potato with Oriental BBQ Chicken</font></a></font></span></p><p class="MsoNormal"><font face="arial" size="2">Copyright © 2020 by Nicholas Verna. All Rights Reserved. No
part of this recipe may be reproduced in any form or by any electronic or
mechanical means including information storage and retrieval systems without
written permission from the author..</font><o:p></o:p></p>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-75508807184643772432019-10-25T11:41:00.000-07:002019-10-25T11:41:54.512-07:00Pumpkin Cream Cheese Dip and Spread<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 9pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKGzi97MZqiOlxu5g2ikPdTygCe__bInIK4Lllw0xiPmg-xhk2wr9hseu970zfonlYWxuxPGPh1yXVyUzleb8xCVRRsEHAqHj_F7vqh-c-o8hJgq51LW3HRzuv0KpDSdTVwh4bT17UHQ/s1600/Pumpkin+Cream+Cheese+Dip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1543" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKGzi97MZqiOlxu5g2ikPdTygCe__bInIK4Lllw0xiPmg-xhk2wr9hseu970zfonlYWxuxPGPh1yXVyUzleb8xCVRRsEHAqHj_F7vqh-c-o8hJgq51LW3HRzuv0KpDSdTVwh4bT17UHQ/s320/Pumpkin+Cream+Cheese+Dip.jpg" width="308" /></a><span style="font-size: 9pt; mso-no-proof: yes;"><span style="font-family: "arial";"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you have ever made a pumpkin recipe that calls for 1 cup
of pumpkin then wonder what you are going to do with the rest of the pumpkin in
the can, this lightly sweet fall treat is your answer.<span style="mso-spacerun: yes;"> </span>It tastes just like a pumpkin pie but is a
lot easier to make.<span style="mso-spacerun: yes;"> </span>Pair this with some
cut up apples or graham crackers as a dip or spread on a bagel or toast for
breakfast.<o:p></o:p></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 9pt;">
<span style="font-family: "arial";"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 9pt; mso-no-proof: yes;">Makes 1 Cup</span><b style="mso-bidi-font-weight: normal;"><span style="font-size: 9pt; mso-bidi-font-family: Arial;"> <o:p></o:p></span></b></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 6pt 9pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "wingdings"; font-size: 9pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">t<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial";">½ C Canned Pumpkin<o:p></o:p></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "wingdings"; font-size: 9pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">t<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial";">½ C Whipped Cream Cheese<o:p></o:p></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "wingdings"; font-size: 9pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">t<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial";">1 tsp Pumpkin Pie Spice<o:p></o:p></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "wingdings"; font-size: 9pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">t<span style="font-family: "times new roman"; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial";">2 TBS Sugar<o:p></o:p></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 9pt;">
<span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial";"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 9pt; mso-bidi-font-family: Arial;"><span style="font-family: "arial";"><span style="font-family: "arial" , "helvetica" , sans-serif;">Directions<o:p></o:p></span></span></span></b></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 6pt 9pt;">
<span style="font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: "arial";"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium bowl whisk
together all ingredients. Refrigerate until ready to use.<o:p></o:p></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 6pt 9pt;">
<span style="font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><o:p></o:p></span><span style="font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: "arial";"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">To print this recipe go to <span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><a href="https://docs.google.com/document/d/1pb25jQUNURGMLb9fd3cj5lcoOaFav3DtHoWbZAASW-s/edit"><span style="color: blue;">Pumpkin
Cream Cheese Dip and Spread</span></a></span></span></span></span></span><br />
<span style="font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: "arial";"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"></span></span></span></span> </span><br />
<span style="font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span id="docs-internal-guid-39897c19-7fff-ebce-7a67-46a5ccf4870f" style="background-color: transparent; color: black; font-family: Arial; font-size: 6pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Copyright © 2019 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.</span></span><br />
<span style="font-size: 9pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: "arial";"><span style="font-family: "times new roman"; font-size: small;">
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<span style="font-family: "times new roman";"></span></span><span style="font-family: "times new roman"; font-size: small;"> </span><span style="font-family: "times new roman";"></span><br />
<span style="font-family: "arial";"></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-19162163587729025262016-08-24T05:54:00.000-07:002016-08-24T05:54:11.598-07:00Chopped Italian Style - Naples vs. Bari<div style="border-image: none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN587BJZcdbF1kv2tFwIY3Ly_m_gpLwreqk3vlHCTA6rokTLHHorHxGVeJUT8LMBmoou63VI7M4KkidIjWT4vACTAwE_SFnF32wS9AQsiAsKOm8-b-xE2Xtd2x7iIEgea9B8ozbjvyJo/s1600/IMG_1706.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN587BJZcdbF1kv2tFwIY3Ly_m_gpLwreqk3vlHCTA6rokTLHHorHxGVeJUT8LMBmoou63VI7M4KkidIjWT4vACTAwE_SFnF32wS9AQsiAsKOm8-b-xE2Xtd2x7iIEgea9B8ozbjvyJo/s320/IMG_1706.JPG" width="320" /></a>My Italian club, <a href="http://www.trianglesonsofitaly.org/">Triangle Sons of Italy</a>, held a cooking contest recently that pitted cooks from the Campagnia (Naples) region vs. cooks from Puglia (Bari). It is always intimidating cooking Italian food for other Italians, it's really nerve racking competing for the best regional food and having to cook for 45 people. However team Naples came through for me and we won the competition. Here is the winning menu with links to recipes for two of the dishes.</div>
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Appetizer: <a href="http://italian-fusion.blogspot.com/2016/08/roasted-zucchini-fontina-frittata.html">Roasted Zucchini & Fontina Frittata</a> with a side of roasted red peppers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8YzS4Z7sbPN6nIwNFXfNfC-Gmi0hhUFIa874egvpblYIe6MxPbsL_9vL2p9EWrfvWlG1IKhz0AAvoAiBtw00KMlL5HB1S3OYTrSWbfsGvgkhBf51pFdHTe0TB-xk5v8YZk6liH6yBn0/s1600/IMG_1710.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8YzS4Z7sbPN6nIwNFXfNfC-Gmi0hhUFIa874egvpblYIe6MxPbsL_9vL2p9EWrfvWlG1IKhz0AAvoAiBtw00KMlL5HB1S3OYTrSWbfsGvgkhBf51pFdHTe0TB-xk5v8YZk6liH6yBn0/s400/IMG_1710.JPG" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKSD5_bPlTGQaC_YN8D0wAQjsie92EZg7HNxvY_69USdnOUzu4086ihjyLQB7J-xttNAfHTCYjtJ6gdh8em5GzsUMESX0HsWsltI_RPFwcugJ0PNHPRiGwHhuz0mZCGgBWnkWvCZzWaw/s1600/IMG_1711.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKSD5_bPlTGQaC_YN8D0wAQjsie92EZg7HNxvY_69USdnOUzu4086ihjyLQB7J-xttNAfHTCYjtJ6gdh8em5GzsUMESX0HsWsltI_RPFwcugJ0PNHPRiGwHhuz0mZCGgBWnkWvCZzWaw/s400/IMG_1711.JPG" width="300" /></a>Entrée: <a href="http://italian-fusion.blogspot.com/2016/08/prawn-cannelloni.html">Prawn Cannelloni</a></div>
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Dessert: Baba au Rum with Cannoli Cream</div>
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One of our judges was Andrea Weigel, from the News and Observer, and she wrote a nice article about our event <a href="http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html" target="_blank">http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html</a>. She commented "What wooed me? I would be tasting food that I can’t order at an Italian restaurant and wouldn’t be able to taste unless I traveled to Italy."</div>
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<br />Read more here: <a href="http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html#storylink=cpy">http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html#storylink=cpy</a></div>
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<br />Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-4381032186489604252016-08-17T06:09:00.003-07:002019-10-25T11:43:31.282-07:00Roasted Zucchini & Fontina Frittata<div class="MsoNormal" style="margin: 0in -13.5pt 0pt 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOrCtiIyNDXdazTdgZv_WOr63DF-lokUpdZECaJz6I1zh_AD7-Zn-tZtYeD96EbWcZvboN0duHbnBcSpUnyxk7ysA2yQP4CTuOjHlgsYqcxuiyrzT05SsLoF2imU_Y__5mPPS5icRUy0/s1600/Frittata+with+Antipast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOrCtiIyNDXdazTdgZv_WOr63DF-lokUpdZECaJz6I1zh_AD7-Zn-tZtYeD96EbWcZvboN0duHbnBcSpUnyxk7ysA2yQP4CTuOjHlgsYqcxuiyrzT05SsLoF2imU_Y__5mPPS5icRUy0/s400/Frittata+with+Antipast.jpg" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Frittata’s are Italian omelets without all the fuss. They are easy to make and extremely versatile
for both brunch and dinner. For this
frittata I roasted the zucchini to bring out its deep sweet notes. This was complemented by the flavorful
fontina and the salty Parmesan cheeses. It is just as good hot as it is cold or
at room temperature. I’ll make it and
save the leftovers for breakfast or lunch. You can serve it with a salad or an antipasto as pictured here. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 4-8 servings<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted Zucchini<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Medium Zucchini, (sliced ¾”)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ulG9VjmaSE3ehpfPxQGzTtN1A8hn0qL7OtkTwi3PbQOk3W3hD83YtKDjAfGTb04rHlGpHya7sRqCiN1tFgA2FboNxU4E6zYSqI9w-_p06aWgQD0E1gMIu8zC1aGabq8oLZkRQmSrcJM/s1600/Frittata.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ulG9VjmaSE3ehpfPxQGzTtN1A8hn0qL7OtkTwi3PbQOk3W3hD83YtKDjAfGTb04rHlGpHya7sRqCiN1tFgA2FboNxU4E6zYSqI9w-_p06aWgQD0E1gMIu8zC1aGabq8oLZkRQmSrcJM/s320/Frittata.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbs Extra Virgin Olive Oil<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp Kosher Salt <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Black Pepper (to taste)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Frittata<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 lb Pancetta (chopped small)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8 Eggs<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ C Grated Parmesan<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz Shredded Fontina Cheese<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ C Milk<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp Kosher Salt <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 TBS Butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Italian Bread or Baguette<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4-whN3cj_8brGQ_mEPpjMNpbcFH_NiATkh3Tk96N0V0tyA4JUUy5uXhWK0OlwQXWdnFSQzeiQNA64Y4am-6NTS8h7L9Ok8iNOeNXnGjsKz2ux71Qmxu8T3S4hIUYIifOidNltBkjsw8/s1600/frittata+cut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4-whN3cj_8brGQ_mEPpjMNpbcFH_NiATkh3Tk96N0V0tyA4JUUy5uXhWK0OlwQXWdnFSQzeiQNA64Y4am-6NTS8h7L9Ok8iNOeNXnGjsKz2ux71Qmxu8T3S4hIUYIifOidNltBkjsw8/s320/frittata+cut.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 425F.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">NOTE: This recipe requires a large 10”, well-seasoned, cast
iron pan. You will be placing the pan
under the broiler. If the pan is old and
scratched the frittata will stick.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Using a mandolin or sharp knife, cut the zucchini ¾”
thick. It’s important that they are all
sliced the same thickness. Place the cut
zucchini and sprinkle with ¼ teaspoon of table salt, pepper and 2 tablespoons
of oil. Mix to make sure that the
zucchini are well coated. Pour the zucchini into a large sheet pan and place in
the preheated oven. Cook for approximately 30 minutes or until the bottom of
the zucchini has started to turn a light golden brown. Immediately remove from the oven and place
them in a bowl to cool.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the pancetta very small and fry over medium heat in a
small frying pan until crisp. Remove
from the pan with a slotted spoon and drain on paper towels.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While the vegetables are cooking, whisk the eggs in a medium
bowl until uniform in color them add the salt, milk, Parmesan, fontina cheese
and the cooled zucchini until thoroughly mixed.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat your cast iron skillet over medium high heat on the
stove and add the butter. When the
butter melts and is foaming lower the heat to medium and add the egg-vegetable
mixture to the pan. Sprinkle the cooked
pancetta over the top.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">DO NOT STIR. Cook until the edges have started to set, then
place the pan in the preheated oven for 5 minutes or until the middle is set.
USING AN OVEN MIT, shake the pan to see if it looks firm. Change the oven to High Broil. Keep it under the broiler until the top of
the frittata has turned a light golden brown.
<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Carefully remove the frittata from the oven—the handle will
be hot. Run a spatula around the edge
and slide it out onto a cutting board.
Cut and serve immediately with crusty Italian bread.<o:p></o:p></span></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">LEFTOVER
VEGYS<o:p></o:p></span></i></b></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One
of the great things about frittatas is that you can use almost any leftover
vegetable in them. One of my family's
favorite meals is grilled sausage with peppers and onions. I will often have leftover peppers and onions
and use them in a frittata for dinner the next night. You can even add cooked, roasted potatoes that
have been thinly sliced. Only your
imagination limits this dish.<o:p></o:p></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">OPTIONAL INGREDIENTS<o:p></o:p></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Mozzarella instead of Fontina<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Romano instead of Parmesan<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">• </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Bacon instead of Pancetta </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">• </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Bell Peppers<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Asparagus<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Spinach<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Broccoli<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Sausage<o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Potatoes </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/18nM_4wJ1011a6jf38t3rBQJlj5Rst3HgumCnTwqw1ZM/edit?usp=sharing">Roasted Zucchini and Fontina
Frittata</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-84877582223789200402016-08-17T06:09:00.002-07:002016-08-17T11:20:48.320-07:00Roasted Zucchini & Fontina Frittata<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOrCtiIyNDXdazTdgZv_WOr63DF-lokUpdZECaJz6I1zh_AD7-Zn-tZtYeD96EbWcZvboN0duHbnBcSpUnyxk7ysA2yQP4CTuOjHlgsYqcxuiyrzT05SsLoF2imU_Y__5mPPS5icRUy0/s1600/Frittata+with+Antipast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOrCtiIyNDXdazTdgZv_WOr63DF-lokUpdZECaJz6I1zh_AD7-Zn-tZtYeD96EbWcZvboN0duHbnBcSpUnyxk7ysA2yQP4CTuOjHlgsYqcxuiyrzT05SsLoF2imU_Y__5mPPS5icRUy0/s400/Frittata+with+Antipast.jpg" width="400" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Frittata’s are Italian omelets without all the fuss. They are easy to make and extremely versatile
for both brunch and dinner. For this
frittata I roasted the zucchini to bring out its deep sweet notes. This was complemented by the flavorful
fontina and the salty Parmesan cheeses. It is just as good hot as it is cold or
at room temperature. I’ll make it and
save the leftovers for breakfast or lunch. You can serve it with a salad or an antipasto as pictured here. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 4-8 servings<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted Zucchini<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbyDSEOK3g1WXRdWNTDYcU7Wo8rgb4agbIiPhOl_d0M2MX2p-xs9o6NvAFomDs9JG_-7vx84duiM9jy1ka8Zoe9wTJBMlLIoQ3d3EOwU1hZLIiGJL-Prn8nzxoTb0el7s4D2TJKDHLj8/s1600/Foccacia+in+pan.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbyDSEOK3g1WXRdWNTDYcU7Wo8rgb4agbIiPhOl_d0M2MX2p-xs9o6NvAFomDs9JG_-7vx84duiM9jy1ka8Zoe9wTJBMlLIoQ3d3EOwU1hZLIiGJL-Prn8nzxoTb0el7s4D2TJKDHLj8/s320/Foccacia+in+pan.JPG" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Medium Zucchini, (sliced ¾”)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbs Extra Virgin Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp Kosher Salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Black Pepper (to taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Frittata<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 lb Pancetta (chopped small)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 Eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ C Grated Parmesan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz Shredded Fontina Cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ C Milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp Kosher Salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4-whN3cj_8brGQ_mEPpjMNpbcFH_NiATkh3Tk96N0V0tyA4JUUy5uXhWK0OlwQXWdnFSQzeiQNA64Y4am-6NTS8h7L9Ok8iNOeNXnGjsKz2ux71Qmxu8T3S4hIUYIifOidNltBkjsw8/s1600/frittata+cut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4-whN3cj_8brGQ_mEPpjMNpbcFH_NiATkh3Tk96N0V0tyA4JUUy5uXhWK0OlwQXWdnFSQzeiQNA64Y4am-6NTS8h7L9Ok8iNOeNXnGjsKz2ux71Qmxu8T3S4hIUYIifOidNltBkjsw8/s320/frittata+cut.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">2 TBS Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Italian Bread or Baguette<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 425F.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">NOTE: This recipe requires a large 10”, well-seasoned, cast
iron pan. You will be placing the pan
under the broiler. If the pan is old and
scratched the frittata will stick.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Using a mandolin or sharp knife, cut the zucchini ¾”
thick. It’s important that they are all
sliced the same thickness. Place the cut
zucchini and sprinkle with ¼ teaspoon of table salt, pepper and 2 tablespoons
of oil. Mix to make sure that the
zucchini are well coated. Pour the zucchini into a large sheet pan and place in
the preheated oven. Cook for approximately 30 minutes or until the bottom of
the zucchini has started to turn a light golden brown. Immediately remove from the oven and place
them in a bowl to cool.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the pancetta very small and fry over medium heat in a
small frying pan until crisp. Remove
from the pan with a slotted spoon and drain on paper towels.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">While the vegetables are cooking, whisk the eggs in a medium
bowl until uniform in color them add the salt, milk, Parmesan, fontina cheese
and the cooled zucchini until thoroughly mixed.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat your cast iron skillet over medium high heat on the
stove and add the butter. When the
butter melts and is foaming lower the heat to medium and add the egg-vegetable
mixture to the pan. Sprinkle the cooked
pancetta over the top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">DO NOT STIR. Cook until the edges have started to set, then
place the pan in the preheated oven for 5 minutes or until the middle is set.
USING AN OVEN MIT, shake the pan to see if it looks firm. Change the oven to High Broil. Keep it under the broiler until the top of
the frittata has turned a light golden brown.
<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Carefully remove the frittata from the oven—the handle will
be hot. Run a spatula around the edge
and slide it out onto a cutting board.
Cut and serve immediately with crusty Italian bread.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">LEFTOVER
VEGYS<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">One
of the great things about frittatas is that you can use almost any leftover
vegetable in them. One of my family's
favorite meals is grilled sausage with peppers and onions. I will often have leftover peppers and onions
and use them in a frittata for dinner the next night. You can even add cooked, roasted potatoes that
have been thinly sliced. Only your
imagination limits this dish.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">OPTIONAL INGREDIENTS<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Mozzarella instead of Fontina<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Romano instead of Parmesan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">• </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Bacon instead of Pancetta </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">• </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Bell Peppers<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Asparagus<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Spinach<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Broccoli<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Sausage<o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">•
Potatoes </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/18nM_4wJ1011a6jf38t3rBQJlj5Rst3HgumCnTwqw1ZM/edit?usp=sharing">Roasted Zucchini and Fontina
Frittata</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span><span style="font-size: 11pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-46634311153275054712016-08-16T13:33:00.000-07:002016-08-16T13:33:08.261-07:00Prawn Cannelloni<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFklsspaBSODbpv3bDKdvJmx05fzR7eo-FmMXSK7z_tWPIROJnlhPnk6eyJTWTGInfdf7kGy9l01Lm8SDATLA-x77YpI2EYb1iZWa-9l3XO4mTpS0CXFXeXCdGmECyNOpg3wln9yl7zJ8/s1600/IMG_5052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFklsspaBSODbpv3bDKdvJmx05fzR7eo-FmMXSK7z_tWPIROJnlhPnk6eyJTWTGInfdf7kGy9l01Lm8SDATLA-x77YpI2EYb1iZWa-9l3XO4mTpS0CXFXeXCdGmECyNOpg3wln9yl7zJ8/s400/IMG_5052.JPG" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Prawn Cannelloni is an elegant dish
that perfectly marries savory shrimp sautéed with pancetta, onions and garlic
with creamy ricotta, mozzarella and Romano cheese all wrapped in a delicate
crepe and topped with a spicy marinara sauce. It just melts in your mouth with
a symphony of flavors that meld into the perfect overture that sings the joys
of the Amalfi Coast.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Servings: Approximately 20-25 Cannelloni</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt -12pt; text-indent: 12pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6V9PX01hhgKH9PepPYO6B7aZqb7Q-6sXug-82ShQGQQiMSp56KUVkHe1ENLrifnfmwyjwnoHD-yUYwnw8jBhiuvPlN-9ZEE6bImlNl1rGyzwPN_DXs-qKQABwuzCyJZVM1jmMAc5oII/s1600/Filling+the+Crepe.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6V9PX01hhgKH9PepPYO6B7aZqb7Q-6sXug-82ShQGQQiMSp56KUVkHe1ENLrifnfmwyjwnoHD-yUYwnw8jBhiuvPlN-9ZEE6bImlNl1rGyzwPN_DXs-qKQABwuzCyJZVM1jmMAc5oII/s320/Filling+the+Crepe.png" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Shell Batter</span></b><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">3 Lg Eggs</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1 ¾ - 2 C Water (Room
Temp)</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">2 C of Sifted AP Flour</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Pinch of Salt</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Crisco Shortening for
greasing the pans</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Filling</span></b><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1/8 lb Pancetta (diced
small)</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1 small yellow onion
(diced)</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">2 tsp Minced Garlic</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">4 tsp Tomato Paste</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1/3 C White Wine</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OZ1QQcHUAx_o8ZvtczmQeLFuLjR3lHvF3RRb9tuq4t36-ytAmCflc1N1d8d_NwdyTbTqj3kRq1MkQcVLhtzZgpF-lJ_AOVbJJRsHx_QBkmXwr6bsQwCp8CoCEwoLOiIDdtYM3CEYT_k/s1600/Filling+the+Crepe+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OZ1QQcHUAx_o8ZvtczmQeLFuLjR3lHvF3RRb9tuq4t36-ytAmCflc1N1d8d_NwdyTbTqj3kRq1MkQcVLhtzZgpF-lJ_AOVbJJRsHx_QBkmXwr6bsQwCp8CoCEwoLOiIDdtYM3CEYT_k/s320/Filling+the+Crepe+2.png" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1 lb Shrimp (36 count)</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1 lb Whole Milk
Ricotta</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">3 Lg Eggs</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">6 oz shredded
mozzarella</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">¼ C grated Parmesan or
Locatelli Romano</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">1 tsp dried parsley</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">4 C Marinara Sauce</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";"><br /></span></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Preparing the Shells</span></b><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman";">Beat 3 eggs and 1 ¾
cups of water with a whisk in a large bowl. Add the flour and salt a
little at a time with the beaters on low until completely incorporated.
It should have the consistency of a very thin batter. If it is too thick,
add ¼ cup of additional water.</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";">Heat a 6", number 3,
greased iron skillet or nonstick pan. Using a paper towel spread some
Crisco on the frying pan to coat, being careful not to touch the pan with your
hands. Place 3 TBS of batter in the center of the frying pan and, using
an oven mitt, pick up the frying pan and swirl the batter so that it is spread
evenly across the skillet. Once the batter has stopped bubbling and the
edges are dry, flip the shell using a spatula or butter knife. Cook
another 15 seconds or until the shell is a very light cream color. Stack
the shells on a dish until you have completed frying all the batter. You
will end up with 20-24 cannelloni shells.</span><o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif";"><br /></span></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif";">Prepare the Filling</span></b><o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";">Peel and devein the shrimp,
then cut each shrimp into 4 pieces.</span><o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";">Cut the pancetta very small and
sauté on a large skillet over medium heat. Cook until crispy.
Remove with a slotted spoon into a small bowl. Put the diced onion in the
pan with the pancetta grease and cook until translucent. Add the minced garlic
and the shrimp. Cook until the shrimp are barely opaque and pink.
Immediately remove the cooked shrimp to a bowl to cool.</span><o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";">In a large bowl, mix the cooled
shrimp, ricotta, mozzarella, eggs, parmesan, and parsley until uniform.</span><o:p></o:p></span></div>
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</span><br />
<div style="margin: 0in 0in 0pt;">
</div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #003300; font-family: "arial" , "sans-serif";">Filling and Baking the
Cannelloni</span></b><o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #003300; font-family: "arial" , "sans-serif";">Preheat the oven to 325°F.
Take a large roasting pan and cover the bottom with 1 C of marinara
sauce. Take a cooled shell in your hand (see photo) and fill with two
tablespoons of filling and fold over like a crepe or tortilla. Place the
cannelloni seam side down in the roasting pan. Cover the completed
cannelloni with tomato sauce. Cover the roasting pan with aluminum foil and
bake in a preheated 325°F oven for 30 minutes. Serve immediately with extra
marinara and grated Parmesan cheese.</span></span><o:p><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></o:p></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: "arial" , "helvetica" , sans-serif;">To print a copy of this recipe go to
</span></span><a href="https://docs.google.com/document/d/1f3pSd_w-kIQyzTEzdaGsu0ANmhNd-JDtRr86mFzTKvg/edit?usp=sharing"><span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Prawn Cannelloni</span></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black; mso-themecolor: text1;">.</span><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-51083932221022171672016-04-17T09:51:00.000-07:002016-04-17T09:51:41.379-07:00Strawberry & Mozzarella Garden Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPBqEIZpLfcE7Er405_gsQx734Esq7Uze6VI9QuPRhZ1oaPwMkO304_GzOWL46-78pNk3kZqXOHquzKgLbRFR42Mvf8N9mQuFchUgbv3Wm1yHk1X-AJe8WgVPenRvPcii4SGbmg5s6X0/s1600/Strawberry+%2526+Mozzarella+Garden+Salad+CS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPBqEIZpLfcE7Er405_gsQx734Esq7Uze6VI9QuPRhZ1oaPwMkO304_GzOWL46-78pNk3kZqXOHquzKgLbRFR42Mvf8N9mQuFchUgbv3Wm1yHk1X-AJe8WgVPenRvPcii4SGbmg5s6X0/s400/Strawberry+%2526+Mozzarella+Garden+Salad+CS.jpg" width="400" /></a></div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">It is almost time to pick some vine sweetened strawberries –
let’s make a salad with them. This salad will blend sweet strawberries, creamy
mozzarella, crisp greens, and crunchy pine nuts, with the sweet tang of
balsamic vinaigrette. It’s a bright accompaniment to any meal from pasta to that
grilled sirloin steak.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">4 servings</span></span></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></span><strong></strong></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients<o:p></o:p></strong></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 TBS Pine Nuts <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ Pint (~1 C) Strawberries <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 oz Fresh Mozzarella<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ C Balsamic Vinegar <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ C Extra Virgin Olive Oil<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt and Pepper<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 bag Mixed Greens<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Place the pine nuts in a dry skillet over medium heat. Keep
moving the pan until they start to turn a light golden brown.<span style="mso-spacerun: yes;"> </span>Do not walk away or they will burn – they
brown quickly.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Wash and hull the strawberries (</span><b style="mso-bidi-font-weight: normal;"><span style="color: #336600; font-family: Symbol; mso-ascii-font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">) and cut them into
quarters. <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Dice the mozzarella into ¼ inch pieces.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Place the balsamic vinegar in a bowl and drizzle in the
olive oil while whisking. Add salt & pepper to taste and whisk to
incorporate.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Just before serving, place the salad greens in a large bowl
and pour on some of the balsamic dressing until the greens are coated.<span style="mso-spacerun: yes;"> </span>You may not need to use all of the dressing.
Top the salad with the strawberries, mozzarella, and pine nuts. Serve
immediately.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="color: #336600; font-family: Symbol; mso-ascii-font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #336600; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Pronto Substitutes<o:p></o:p></span></b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<b style="mso-bidi-font-weight: normal;"><span>Fresh
Strawberries</span></b><span> – If you can’t get fresh
strawberries and must use grocery store strawberries, sprinkle 2 tablespoons of
sugar over the strawberries and let them macerate for at least 30 minutes to
sweeten them.<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span>Pine
Nuts </span></b><span>- Substitute sliced almonds<o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span>Balsamic
Vinegar</span></b><span> – This is a great opportunity
to use one of those fruity balsamics that you bought. <o:p></o:p></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to </span><a href="https://docs.google.com/document/d/1ZCk8D7juxd7bBZsGq7j2BZiyrhF0sHp3NOpZVDrb5oo/edit?usp=sharing"><span style="color: blue; font-family: Arial, Helvetica, sans-serif;">Strawberry
& Mozzarella Garden Salad</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.<o:p></o:p></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-24225005901160796372016-02-15T14:11:00.000-08:002016-02-15T14:11:10.411-08:00Risotto with Goats Cheese and Butternut Squash<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTnOHhE86AcDRt9vZwAlKMLSyrHiHIlvAhRJxy47Ig1qQUdW_TaLTUEDy6RyIZ6oDnD6PQ7JxhjLXR39cOdVyNjinadcqSQ6-YJ1bhLAKGdHPd7CfQGP3LsGcFAHLuLTHjPk8rQVzRko/s1600/IMG_5347.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTnOHhE86AcDRt9vZwAlKMLSyrHiHIlvAhRJxy47Ig1qQUdW_TaLTUEDy6RyIZ6oDnD6PQ7JxhjLXR39cOdVyNjinadcqSQ6-YJ1bhLAKGdHPd7CfQGP3LsGcFAHLuLTHjPk8rQVzRko/s400/IMG_5347.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">During the winter I enjoy a meal that is both savory
and hearty. I was inspired one night when
I was looking in the refrigerator and saw some roasted butternut squash that I
made the previous evening. What resulted was a risotto that had the savory
taste of goat cheese, the sweetness of roasted butternut squash and the
creaminess of the risotto. </span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 4-6 servings.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvIc7oEJcjH8ZR8J4f9f8Z5QjjOsWzDxu3CQKg9hTq__bkAYJ0takpv71xQTsuHT4vBrKAQrKTVmVX1-NX6-41TLyyvRvgvMIZ-gx_JdvdP233KSQ5PoDI82Fx7VnP3YM7EyfWWjxr1M/s1600/Roasted+Butternut+Squash+H+C+Small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvIc7oEJcjH8ZR8J4f9f8Z5QjjOsWzDxu3CQKg9hTq__bkAYJ0takpv71xQTsuHT4vBrKAQrKTVmVX1-NX6-41TLyyvRvgvMIZ-gx_JdvdP233KSQ5PoDI82Fx7VnP3YM7EyfWWjxr1M/s320/Roasted+Butternut+Squash+H+C+Small.jpg" width="320" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span><br />
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Roasted
Butternut Squash<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Medium Butternut Squash<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 TBS Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp Kosher Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ tsp Ground Black Pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Risotto <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">6 C Chicken Broth (simmering on stove)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 TBS Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Small Onion (diced)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Cloves of Garlic (minced)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 C Arborio Rice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">½ C Dry White Wine<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz Goat’s Cheese (crumbled)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Directions
for Roasted Butternut Squash<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">If you have left-over roasted butternut squash, dice
it into ½ inch squares until you have enough to fill 1 cup. If you are starting
from scratch preheat oven to 425°F.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the ends off of the butternut squash then peel
completely. Cut the squash in half and remove the seeds. Slice the squash into
½ inches thick slices – they will look like half moons. Place the slices in a
bowl and coat them with the olive oil, salt and pepper, coating each slice
completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cover the bottom of a rimmed baking sheet with
aluminum foil. Lay the slices on the baking sheet in a single layer. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place in the preheated oven for 35-45 minutes or until
soft and they have started to brown at the edges. Flip halfway through. After
they have cooled, dice the slices into ½ inch squares until you have enough to
fill 1 cup. Save the remaining butternut squash for another dinner.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Directions
for Risotto<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Put the chicken broth in a small saucepan and bring to
a low simmer. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a large saucepan heat the oil over medium-high heat
and fry the onions until the onion is translucent. Add the garlic and cook for
30 seconds. Add the rice and cook for an additional 1 minute. Reduce the heat to medium and add the white
wine. Keep stirring until all liquid is
absorbed, about 3-4 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add 3 cups of the hot chicken broth to the rice and
continue to stir until the liquid is almost absorbed. At this point you will see patches of the
sauce pan as you stir. It will probably
take about 7-8 minutes. Add additional
hot broth ½ cup (I add a ladle full) at a time, until the liquid is absorbed
after each addition. It will take longer
and longer for the liquid to be absorbed after each addition. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">As soon as you have added the last bit of hot broth
add the diced roasted squash and the goat’s cheese. Quickly stir until the cheese has melted and
everything is creamy and hot. Serve
immediately. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/1-SP3oUztoWWftglK7XAO5FrI4sVK2Vm_IZONW1M1NPU/edit?usp=sharing">Risotto with
Goats's Cheese and Roasted Butternut Squash</a>.</span><span style="font-size: 10.5pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-21922420288034722582016-02-04T15:39:00.002-08:002016-02-04T15:39:52.791-08:00Thrice Cooked Sweet Potato Skins with Buffalo Chicken<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibe-fBwnVPESZiYQBalBYog1HPioonf84FIUhOeMAQDK-fbKW_4dsOtEXnOJbpEfDrQaej5ZgsrLHiekgpXLNla58r65vnEQ-o5A9u3sbVzI-IGvpOHOUiFwGBGSYjTBmSWhaVH54rPHQ/s1600/Completed+Sweet+Potato+Skins+w+Buffalo+Chicken+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibe-fBwnVPESZiYQBalBYog1HPioonf84FIUhOeMAQDK-fbKW_4dsOtEXnOJbpEfDrQaej5ZgsrLHiekgpXLNla58r65vnEQ-o5A9u3sbVzI-IGvpOHOUiFwGBGSYjTBmSWhaVH54rPHQ/s400/Completed+Sweet+Potato+Skins+w+Buffalo+Chicken+SC.jpg" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">If
you love the taste of Buffalo wings but you want something more substantial
here’s your answer, triple baked sweet potato skins stuffed with buffalo
shredded chicken then topped with melted mozzarella. It’s super easy if you
just use a store bought rotisserie chicken. Your family and guests will love
the contrast of the sweet potato with the heat of the chicken – this makes a
great game-day snack or just a good way to use left-over chicken.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKUEWn8jLvFyqkHmAzl0RZHjdgxbO1vackVf1R5_919husEAM67BTTcWOk-n9yYk42pkyI5eitdeoH3SFTpMe77stmQTHn_ChMZW6Qc5kFM1LRhebUUWrVkxY4Z6W5UyKL-hy4OSrdVc/s1600/Sweet+Potato+Skins+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKUEWn8jLvFyqkHmAzl0RZHjdgxbO1vackVf1R5_919husEAM67BTTcWOk-n9yYk42pkyI5eitdeoH3SFTpMe77stmQTHn_ChMZW6Qc5kFM1LRhebUUWrVkxY4Z6W5UyKL-hy4OSrdVc/s320/Sweet+Potato+Skins+SC.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Servings:
8<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Buffalo Sauce<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0in -24.75pt 0.0001pt 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 C Hot
Sauce (only use ½ C if you want a mild sauce)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">½
C cold unsalted Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1½
TBS White Vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
tsp Worcestershire Sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
tsp Cayenne Pepper (optional for a milder sauce)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/8
tsp Garlic Powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Salt
to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgOlA0xMVP6ietgRWQrfPk13RfuTESasJ9NvfPNg0zdzRYyzh9GISWngrtzPpwCYqu6c7U2E30koiMuAFnwNWZYNAHI5ZJ6D4VS2M-QXv9ehQRRdVUy8lkSyOTgLN0UyIqVVrddg-WQw/s1600/Filled+Sweet+Potato+Skins+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgOlA0xMVP6ietgRWQrfPk13RfuTESasJ9NvfPNg0zdzRYyzh9GISWngrtzPpwCYqu6c7U2E30koiMuAFnwNWZYNAHI5ZJ6D4VS2M-QXv9ehQRRdVUy8lkSyOTgLN0UyIqVVrddg-WQw/s400/Filled+Sweet+Potato+Skins+SC.jpg" width="400" /></a><b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cooking
Spray<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4
Medium Sweet Potatoes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Olive
Oil (for brushing)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Salt
& Pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1
Rotisserie Chicken (discard skin & shred chicken)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">8
oz Shredded Mozzarella<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4
oz Sour Cream (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat
oven to 350°F. Coat a rimmed baking sheet with cooking spray. Pierce each sweet
potato several times with a fork and bake until soft for about 1 hour. Cool for
15 minutes then slice in half lengthwise. NOTE - you can microwave the potatoes
on high for ~ 10 minutes instead of baking them if you prefer. Scoop out the
flesh keeping a 1 inch layer of potato. Brush the potato skins with olive oil
and season with salt & Pepper. Bake
the potato skins for about 15 minutes or until the skins are crispy.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place
all of the ingredients for the buffalo sauce into a small pot over medium
heat. Bring to a simmer and whisk gently
until all ingredients are incorporated. Remove from the heat. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Discard
the skin from the chicken and shred all of the meat into a bowl. Pour the
Buffalo sauce over the shredded chicken and stir until all of the chicken is
coated.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Fill
the twice cooked potato skins with the Buffalo shredded chicken, top with the
shredded mozzarella. Place the filled potato skins on a rack in a baking sheet.
Place them back in the oven for 15-20 minutes or until the mozzarella is
bubbling and has started to brown. Top
each potato with a dollop of sour cream.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 9pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
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" o:spid="_x0000_s1026" style="height: 91.1pt; margin-left: 328.15pt; margin-top: 645.05pt; mso-height-percent: 0; mso-height-percent: 0; mso-height-relative: margin; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-width-percent: 0; mso-width-percent: 0; mso-width-relative: margin; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; v-text-anchor: middle; visibility: visible; width: 249.45pt; z-index: 251659264;" type="#_x0000_t202"><span style="font-family: Arial, Helvetica, sans-serif;"><br /> </span>
<v:shadow offset="6pt,6pt" opacity=".5"><span style="font-family: Arial, Helvetica, sans-serif;">
<v:textbox>
<!--[if !mso]-->
<!--[endif]--></v:textbox>
</span></v:shadow></v:shape><span style="font-family: Arial, Helvetica, sans-serif;">NOTE:
This dish can be prepared up to 12 hours in advance. Keep the stuffed potatoes tightly covered in
the refrigerator until it’s time to bake.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/1g7MRMcvzyAf6G37jMi2gvpmI9dOGIDtVCPNJ08WxgIo/edit?usp=sharing">Thrice
Cooked Sweet Potato Skins with Buffalo Chicken</a></span><span style="font-family: Arial, Helvetica, sans-serif;">.</span><span style="font-size: 10.5pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-85755065138812952062015-12-19T13:37:00.001-08:002015-12-19T13:37:29.746-08:00
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Roasted Honey Balsamic Acorn Squash<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p><span style="font-family: Arial;"> </span></o:p></span><span style="font-size: 10.5pt;"><span style="font-family: Arial;">We have a new favorite vegetable in our house, roasted
honey balsamic acorn squash. I have long struggled to find an acorn squash
recipe that is both easy and tastes great.<span style="mso-spacerun: yes;">
</span>I’ve combined wonderful richness of roasting, the sweetness of honey and
the savory tang of balsamic vinegar you deliver acorn squash that could be
served as a main course. <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Makes 4 Servings <o:p></o:p></span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UzYu7NWvQjVghafSGwvO-AxhUY_efhsHjh9i9bP9NFSz7ncVdCKiHoua7p23p5SqEhYf5YgNij3asScWi2hTwC5UbdHZRH1niNi-38JxVwpvpni1Ah0j3V5JGmkDeEoR8IUUwrbxbRo/s1600/Honey+Balsamic+Acorn+Squash+CS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UzYu7NWvQjVghafSGwvO-AxhUY_efhsHjh9i9bP9NFSz7ncVdCKiHoua7p23p5SqEhYf5YgNij3asScWi2hTwC5UbdHZRH1niNi-38JxVwpvpni1Ah0j3V5JGmkDeEoR8IUUwrbxbRo/s400/Honey+Balsamic+Acorn+Squash+CS.jpg" width="400" /></a><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt;"><span style="font-family: Arial;">Ingredients<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">1 Acorn Squash<o:p></o:p></span></span></div>
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">2 TBS Honey<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">1 TBS Extra Virgin Olive Oil<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">1 TBS Balsamic Vinegar<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">¼ tsp Kosher Salt<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">4 grinds Black Pepper<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt;"><span style="font-family: Arial;">Directions<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Preheat the oven to 400F. Line a rimmed cookie sheet
with aluminum foil.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Wash the acorn squash and cut it in half with a large
kitchen knife.<span style="mso-spacerun: yes;"> </span>Remove the seeds and cut
each half into 6 equal wedges. <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Place the acorn squash flat on the cookie sheet (see
photo).<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">In a small bowl, whisk together the honey, oil,
vinegar, salt and pepper.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Brush the vinaigrette evenly over the slices, flip and
repeat.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Roast for 20 minutes, flip then roast for an
additional 10 minutes. Serve immediately.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="font-size: 10.5pt;"><span style="font-family: Arial;">Note: I cut off the rind before I eat the squash but
some people like the crunchy texture and eat it.</span></span><span style="color: black; font-family: "Monotype Corsiva"; font-size: 14pt; mso-themecolor: text1;"> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">To
print a copy of this recipe go to </span><a href="https://docs.google.com/document/d/19ajXHWBfsrvYV1l6253JB1LEHfexV_tD9pndLUmKG9s/edit?usp=sharing"><span style="color: blue; font-family: Arial;">Roasted
Honey Balsamic Acorn Squash</span></a><span style="font-family: Arial;">.<o:p></o:p></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-80472221220492540392015-12-13T08:47:00.000-08:002015-12-13T08:47:19.663-08:00Taschen Trees<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0rcaDTnDdDgQwnOlbteD9j_bPc3p4jCX42FzSlSW3ihyphenhyphenYU_4gKy6vYsOCrXIZcbSrDnvpuEB1wOsKC0b8UwmK-zOapB0uOzJh-f3e15v3jrJJVguachNfwJhB2j7Vva00aU5yabKq7U/s1600/Tashen+Trees+Square+CS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0rcaDTnDdDgQwnOlbteD9j_bPc3p4jCX42FzSlSW3ihyphenhyphenYU_4gKy6vYsOCrXIZcbSrDnvpuEB1wOsKC0b8UwmK-zOapB0uOzJh-f3e15v3jrJJVguachNfwJhB2j7Vva00aU5yabKq7U/s400/Tashen+Trees+Square+CS.jpg" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Makes 44 cookies</span></div>
<div class="MsoNormal" style="margin: 0in -13.5pt 0.0001pt 0in;">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">These chewy rolled cookies
instantly assault your mouth with the taste of dark chocolate and orange. They are semisweet, with a firm chew that
melts in your mouth. They evolved from an experience in my youth where I first
tasted Hamantasch and fell in love with those delicacies. This recipe is a variation of the dough used
for Hamantasch where I added chocolate and orange peel and then drizzled melted
semisweet chocolate over the top.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">4 C All-Purpose Flour
(plus more for dusting)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1½ tsp Baking Powder <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">¾ tsp Kosher Salt <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7GG7gHklQ4XgrHsPzp_sk2keykGeJddG2dW90NCjWrb0qcM5DMx6n5F8UDfj-rr5_L2uv2CRPGEtmFCDX_ssd4CpOoSdWLxKjOBS8hiR1UgW7WcUV5XHx3x8Zl6BAw1RMbyAprTmSQM/s1600/Rolled+Out+Dough+CS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7GG7gHklQ4XgrHsPzp_sk2keykGeJddG2dW90NCjWrb0qcM5DMx6n5F8UDfj-rr5_L2uv2CRPGEtmFCDX_ssd4CpOoSdWLxKjOBS8hiR1UgW7WcUV5XHx3x8Zl6BAw1RMbyAprTmSQM/s320/Rolled+Out+Dough+CS.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">2 sticks Unsalted Butter
(room temperature) <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1½ C Sugar <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Orange Zest (finely
grated) <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Pure Vanilla Extract
<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">3 lg Eggs <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz Semisweet Chocolate <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">- 3 ounces very finely
chopped <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">- 5 ounces melted <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1-e3JNrFIQ_WxiIkmyoTMpLPBRj6yebkdKYgR3ejK0fZ17aCXB8tlxvFuiVsYu0pUzjRFR-TwuXbPzkky5GEtBQymcz7VPyl60CzzhcPpz2YudFMrJTADO3B5yAOJQ0YTv-0ddnyqQQ/s1600/Baked+Cookies+SC_edited-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1-e3JNrFIQ_WxiIkmyoTMpLPBRj6yebkdKYgR3ejK0fZ17aCXB8tlxvFuiVsYu0pUzjRFR-TwuXbPzkky5GEtBQymcz7VPyl60CzzhcPpz2YudFMrJTADO3B5yAOJQ0YTv-0ddnyqQQ/s320/Baked+Cookies+SC_edited-1.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk
together flour, baking powder and salt. In another bowl, beat butter and sugar
on medium speed until light and fluffy, about 3 minutes. Beat in orange zest and
vanilla, then add 2 eggs, 1 at a time, scraping down bowl as necessary. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Reduce speed to low and
gradually beat in flour mixture until combined. Add finely chopped chocolate
and beat until just combined. Form dough into three 1-inch-thick disks, wrap tightly
in plastic, and chill until firm, at least 1 hour and up to 3 days.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350°F with
rack in center. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirenBBFbC0YpBfz-1PaL4AQuUdDwXewA16s9Rtxrw2lVe0FHVyWa42eoQ95v4gco1SjZ8uEM5pzs47V74Aqa-g0wvY0yII7mh_rTu0lMvwt2n1leoi8kEZ2Nhc1FGxsy_e3p-ZMY-tQOc/s1600/Piping+Chocolate+2+CS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirenBBFbC0YpBfz-1PaL4AQuUdDwXewA16s9Rtxrw2lVe0FHVyWa42eoQ95v4gco1SjZ8uEM5pzs47V74Aqa-g0wvY0yII7mh_rTu0lMvwt2n1leoi8kEZ2Nhc1FGxsy_e3p-ZMY-tQOc/s320/Piping+Chocolate+2+CS.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">On a floured work surface,
roll out dough to a scant 1/4-inch thickness. Cut out the trees using a cookie
cutter or any other shape that you want; place on parchment-lined baking sheets
1 inch apart. Gather scraps, chill, and repeat. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake cookies, 1 sheet at a
time, until golden on their edges, 12 to 14 minutes. Let cool 5 minutes, then
transfer to wire racks to cool completely.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">After the cookies have
cooled completely, melt 5 oz. of semisweet chocolate in a double boiler or in
the microwave. Pour into a bowl and let
it cool 10 minutes. Cut the tip off of a quart zipper bag leaving a VERY SMALL
hole. Put the chocolate into the bag and
pipe the chocolate onto the cookies (see photo). Place the cookies back on the
wire rack and let it cool until the chocolate is set. Store in an airtight container
for up to 1 week or freeze for up to one month. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/1_9mWEJCRMC-brQ0xI88OaR80-osyT-qaiLGhx0nuLQk/edit?usp=sharing">Taschen
Trees</a></span><span style="font-family: Arial, Helvetica, sans-serif;">.</span><span style="font-size: 10pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-57207591777485862292015-12-05T11:46:00.004-08:002015-12-05T11:46:55.587-08:00Prosciutto Wrapped Salmon with Pesto
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnX1A8w_1_kKO6sARA1FW9jcsz0mna4jijFFBR_bp6EqOmk7SJtcLFFC4vfBR7Uy4CdTy9FFY1Pwj4yiBZVZH-E59D3Ia0P4nMZjXrt4XGI1uGxXJdbCnJYpdTRZnbHFP7uXZh2A78BM/s1600/Wrapped+Salmon+no+Background+CS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnX1A8w_1_kKO6sARA1FW9jcsz0mna4jijFFBR_bp6EqOmk7SJtcLFFC4vfBR7Uy4CdTy9FFY1Pwj4yiBZVZH-E59D3Ia0P4nMZjXrt4XGI1uGxXJdbCnJYpdTRZnbHFP7uXZh2A78BM/s320/Wrapped+Salmon+no+Background+CS.jpg" width="320" /></a><span style="font-size: 10.5pt;"><span style="font-family: Arial;">As Christmas approaches my thoughts go
to what am I going to make for Christmas Eve’s Feast of the Seven Fishes. This easy
dish features salmon filet coated with savory basil pesto and wrapped with
prosciutto that crisps up in the oven.<span style="mso-spacerun: yes;">
</span>They can even be prepared ahead of time and popped in the oven when your
guests arrive.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial;"><span style="font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;">Makes 4 Servings</span><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></b></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Ingredients<o:p></o:p></span></span></b></div>
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2
large Salmon filets (1-1½ lbs.) </span></span><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #003300; font-family: Symbol; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></i></b><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Salt
and Pepper<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">¼
C Basil Pesto<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1/8
lb. Prosciutto (sliced <i style="mso-bidi-font-style: normal;">very very thin</i>)
<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Cooking
Spray<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Directions<o:p></o:p></span></span></b></div>
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Preheat
oven to 350</span></span><span style="font-family: Symbol; font-size: 10.5pt; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">F.<o:p></o:p></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh133K2IDHf0rc9tvUCDYB8fXXiQHmfUUZwep_SBQojFoT-il1dweNVg69MrUxrp6iC8qn_PGqiNH68e3k1fPOZYIudza6xy9l721blsqxjOKYqibIMW4iRYDHDBsWKrG3y0Lon7g1_k4A/s1600/Wrapped+Salmon+Raw+CS.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/AVvXsEh133K2IDHf0rc9tvUCDYB8fXXiQHmfUUZwep_SBQojFoT-il1dweNVg69MrUxrp6iC8qn_PGqiNH68e3k1fPOZYIudza6xy9l721blsqxjOKYqibIMW4iRYDHDBsWKrG3y0Lon7g1_k4A/s320/Wrapped+Salmon+Raw+CS.jpg" width="318" /></a></div>
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Cut
each salmon fillet in half. Sprinkle lightly with salt and pepper. Cover each piece
with 1 tablespoon of pesto. If the salmon is thin roll it up. Wrap the salmon
with prosciutto and place in a baking tray coated with cooking spray.<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Bake
for 15-20 minutes or until the fish reaches 125</span></span><span style="font-family: Symbol; font-size: 10.5pt; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">F or becomes
flakey. Serve immediately.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">To
print a copy of this recipe go to </span><a href="https://docs.google.com/document/d/18rP1bmN5o5gr0nbe29_BItwZX-xc10CG94JLfiduyvE/edit?usp=sharing"><span style="color: blue; font-family: Arial;">Prosciutto
Wrapped Salmon with Pesto</span></a><span style="font-family: Arial;">.<o:p></o:p></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-79955303987748369392015-10-25T09:10:00.000-07:002015-10-25T09:10:20.224-07:00Frisco Rice<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 4-6 servings</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTfrN-_PljDTuBT5DRU7KJwos3IbdDqVZv7xeG8IHDLa-w_pyotWR5QaKkttuTW_VpAdv1n2lWCfpMwswb7-jeZHxkGIbW_j0DKItmt6MRoGdHyJLJ-aPGNywgJoOzsZyEHLwQnCfxQo/s1600/Frisco+Rice+Closeup+1.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/AVvXsEgXTfrN-_PljDTuBT5DRU7KJwos3IbdDqVZv7xeG8IHDLa-w_pyotWR5QaKkttuTW_VpAdv1n2lWCfpMwswb7-jeZHxkGIbW_j0DKItmt6MRoGdHyJLJ-aPGNywgJoOzsZyEHLwQnCfxQo/s320/Frisco+Rice+Closeup+1.JPG" width="246" /></a></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is a homemade version of that San Francisco treat Rice-a-Roni</span><span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 115%; vertical-align: super;">®</span><span style="font-family: Arial, Helvetica, sans-serif;">. An exotic combination of rice, pasta,
and Italian spices that will have your guests asking for seconds and your kids
for thirds.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent3; mso-themeshade: 128;">Ingredients
</span></b><b><span style="color: #4f6228;">*</span></b><b><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent3; mso-themeshade: 128;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2
TBS Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/3
C Vermicelli (broken into 2 inch lengths)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1
C Long Grain Rice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2
Cloves Garlic (minced)<b><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent3; mso-themeshade: 128;"> </span></b><b><span style="color: #4f6228;">*</span></b><b><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent3; mso-themeshade: 128;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 ½ C Water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Chicken Bouillon Cubes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ tsp Dried Parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">5 grinds Pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fyda03z0ETMlraXsIhXQ0Fl_mpG4CtQ4lQ6jIjrwoeSUGLlErO-c0iLf9cJRn3Kn3or2ZkROY8l8d3D8-e6jScDc2DAdeuAaKke8z9-01aX25wIwtGhIPpvpx9qetCaVyjYU5lWyI6k/s1600/Frisco+Rice+Bowl.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fyda03z0ETMlraXsIhXQ0Fl_mpG4CtQ4lQ6jIjrwoeSUGLlErO-c0iLf9cJRn3Kn3or2ZkROY8l8d3D8-e6jScDc2DAdeuAaKke8z9-01aX25wIwtGhIPpvpx9qetCaVyjYU5lWyI6k/s320/Frisco+Rice+Bowl.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">You
will only need a small amount of vermicelli for this recipe (~1/8 lb.). Break up the vermicelli into 2 inch lengths until
you have 1/3 C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">In
a medium saucepan with a tight fitting lid, melt the butter over medium high
heat until it just starts to bubble. Add
the rice and vermicelli to the hot butter until it starts to turn a pale brown
color (see photo). Add the garlic and cook for another 30 seconds. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add
the water, bouillon cubes and parsley.
Bring up to a simmer, reduce the heat to low, cover and simmer for 20
minutes or until the rice is soft and tender.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 120%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: -3.0pt; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 120%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: -3.0pt; margin-top: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>*</i></b><b><i> </i></b><b><i>Pronto Substitutes</i></b><b><i><o:p></o:p></i></b></span></div>
<div class="MsoNormal" style="line-height: 120%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Chicken Bouillon Cubes </i></b>– Use Beef or Vegetable Bouillon in place of
the Chicken
Bouillon Cubes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/12hA77m2lbD5_vUYsYr2865ADDaL0jO4_VbBgJ58Z6Ik/edit?usp=sharing">Frisco
Rice</a>.</span><span style="font-size: 10.5pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-23785904338898433702015-10-11T08:19:00.000-07:002015-10-11T08:39:20.872-07:00Italian White Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVmxK9aKX-29UMjycB-9iAYBb1oT0GqKchERokL7e60qd3UZFaKeN_ymWtiMYedmQdcDj06vXTiOYXcnSZ2CNVb7p7V1CiZmMvYEUS2N7Fk5B-EQ1e1-nyxEHF05vOlKIJZSfkS-oZlM/s1600/White+Italian+Chili+%252810%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVmxK9aKX-29UMjycB-9iAYBb1oT0GqKchERokL7e60qd3UZFaKeN_ymWtiMYedmQdcDj06vXTiOYXcnSZ2CNVb7p7V1CiZmMvYEUS2N7Fk5B-EQ1e1-nyxEHF05vOlKIJZSfkS-oZlM/s400/White+Italian+Chili+%252810%2529.jpg" width="308" /></a><span style="font-family: Arial;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;">Makes 6 one-cup servings</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in -13.5pt 0pt 0in;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">This
is an Italian version of a classic southwestern recipe that will challenge your
taste buds while bringing back fond memories at the same time.<span style="mso-spacerun: yes;"> </span>Serve with a loaf of crusty Italian bread and
you have a meal that the whole family will enjoy, especially on a cool fall
evening.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent3; mso-themeshade: 128;">Ingredients
</span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2 Tbsp. Olive
Oil<o:p></o:p></span></span></div>
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 medium Onion,
chopped <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2 tsp (2
cloves) minced Garlic <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 lb. boneless
Chicken Breasts <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 tsp Dried
Parsley<o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1/8 tsp Crushed
Red Pepper Flakes<o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 Tbsp. White
Balsamic Vinegar </span></span><b style="mso-bidi-font-weight: normal;"><span style="color: #4f6228; font-family: Symbol; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol; mso-themecolor: accent3; mso-themeshade: 128;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2 15 oz. cans Cannellini
Beans, undrained </span></span><b style="mso-bidi-font-weight: normal;"><span style="color: #4f6228; font-family: Symbol; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol; mso-themecolor: accent3; mso-themeshade: 128;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></b><span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"> <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 can (14-1/2 oz.)
reduced-sodium chicken broth <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 can (4
oz.) chopped Green Chilies, undrained <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 tsp. ground
Cumin <o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1-1/2
cups Italian Cheese Blend<o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2 Tbsp. fresh Cilantro or Italian
Parsley (chopped)<o:p></o:p></span></span><br />
<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1 Loaf of
crusty Italian Bread (optional)<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-themecolor: accent3; mso-themeshade: 128;">Ingredients </span></b><span style="mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Arial;"><span style="mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1. Dice the onion and cut up the chicken into
bite-sized pieces.<span style="mso-spacerun: yes;"> </span>Heat the </span><span style="mso-fareast-font-family: "Times New Roman";">olive oil in large pot on
medium-high heat. Add the onions and cook for 1 minute, then add the chicken,
and garlic; cook 6 additional minutes or until chicken is cooked through (smash
a big piece in the pot and make sure it is no longer pink on the inside),
stirring frequently. <o:p></o:p></span></span></div>
<span style="font-family: Arial;"><span style="mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2. Add the </span><span style="mso-fareast-font-family: "Times New Roman";">dried parsley, crushed red pepper flakes, vinegar, beans (do
not drain, this will help thicken the chili), chicken broth, chopped chilies
and cumin. Bring to a boil. Reduce the heat to medium-low and simmer for 10
min., stirring occasionally. <o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Arial;"><span style="mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3. Serve<b> </b>in bowls with some crusty Italian
bread and top it </span><span style="mso-fareast-font-family: "Times New Roman";">with
the Italian cheese blend and either fresh cilantro or Italian parsley. <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: 120%; margin: 0in -3pt 0pt 0in;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: Symbol; mso-ascii-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol; mso-themecolor: text1;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">*</span></span></i></b><span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"> </span></i></b><b style="mso-bidi-font-weight: normal;"><i><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: text1;">Pronto Substitutes</span></i></b><b style="mso-bidi-font-weight: normal;"><i><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: text1;"><o:p></o:p></span></i></b></span></div>
<b style="mso-bidi-font-weight: normal;"><i><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: text1;"></span></i></b><br />
<div class="MsoNormal" style="line-height: 120%; margin: 0in 0in 0pt;">
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><i><span style="color: black; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: text1;">White Balsamic Vinegar </span></i></b><span style="color: black; mso-bidi-font-style: italic; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: text1;">– Use White Vinegar in place of the White
Balsamic Vinegar.<span style="mso-spacerun: yes;"> </span>Do not use classic
balsamic vinegar, ehe dark caramel color will adversely affect the color of the
dish and impart too strong a flavor.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="mso-fareast-font-family: "Times New Roman";">Cannellini
Beans</span></i></b><span style="mso-fareast-font-family: "Times New Roman";"> –
Replace with Great Northern Beans<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Monotype Corsiva"; font-size: 18pt; line-height: 115%; mso-themecolor: text1;">White Balsamic Vinegar </span></b><span style="color: black; font-family: "Monotype Corsiva"; font-size: 14pt; line-height: 115%; mso-themecolor: text1;">is made in Italy in the same manner as
classic Balsamic Vinegar: The grapes are cooked under pressure which prevents
the vinegar from caramelizing and taking on the dark rich color of a
traditional balsamic. The vinegar is then aged only one year in barrels that
are not charred, so that the white color of the grape remains. It has a
lighter, distinctive flavor than traditional balsamic vinegar.<span style="mso-spacerun: yes;"> </span>White balsamic vinegar is used for aesthetic
reasons, so as not to color sauces/dressings. It’s primarily used in salads and
perfect for pasta salads. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">To
print a copy of this recipe go to </span><a href="https://docs.google.com/document/d/1R38P8X0JwAipR75ZfFiizokxxelLOps_WmjkineaPkg/edit?usp=sharing"><span style="color: blue; font-family: Arial;">Italian
White Chili</span></a><span style="font-family: Arial;">.<o:p></o:p></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-88442544537466608542015-09-20T12:54:00.000-07:002015-09-20T12:54:22.944-07:00Spaghetti Squash ala Romano<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibynspYkCB9oht9C7e0ophiL8jOP9N_xzok5wA8dzbYL4HbvlxBrdB4QA50giYExKE2cc2BqLE0SuuHAjGAJByvUUHJQ02tNAoZ_4dCRpXBUFs3dwBjKKleVo30Mt6NDBHPaKFAnkWGts/s1600/Spaghetti+Squash+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibynspYkCB9oht9C7e0ophiL8jOP9N_xzok5wA8dzbYL4HbvlxBrdB4QA50giYExKE2cc2BqLE0SuuHAjGAJByvUUHJQ02tNAoZ_4dCRpXBUFs3dwBjKKleVo30Mt6NDBHPaKFAnkWGts/s320/Spaghetti+Squash+SC.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">M</span>akes 8 side servings</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Did you ever want to try a new vegetable but you were
afraid to try. Spaghetti squash has the
ability to make a vegetable lover of anyone that likes traditional spaghetti –
even your kids! <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Lg Spaghetti Squash <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #4f6228; mso-themecolor: accent3; mso-themeshade: 128;">Sauce </span></b><b><span style="color: #4f6228;">*</span><span style="color: #4f6228; mso-themecolor: accent3; mso-themeshade: 128;"><o:p></o:p></span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Olive Oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves Garlic (minced)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 14.5 oz can Diced Tomatoes (undrained)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried Parsley or I TBS Fresh Parsley<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp Dried Oregano or I tsp Fresh Oregano<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">5 grinds of Black pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp Kosher Salt or ¼ tsp Table Salt<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ C Grated Parmesan or Romano Cheese<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the spaghetti squash in half lengthwise and place the
cut sides down in a glass baking dish with 1 inch of water and cover with
plastic wrap. Place in the microwave and
cook on high for 12-15 minutes or until a knife can be effortlessly inserted
into the squash. Let it cool for 10-15 minutes.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Carefully remove the squash and place it on a cutting
board face up. Remove the seeds just as you would with a pumpkin. Scrape the
surface of the squash with a fork and it should start to come off in spaghetti
like strands. If it will not shred into
strands put it back into the microwave for 3-5 minutes. Remove all the squash
and throw out the skin.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat the olive oil in a large skillet over medium heat
until the oil is hot. Add the garlic and
sauté for 30 seconds. Do not let the garlic brown or it will become bitter. Add
the diced tomatoes though the salt and bring up to a light simmer and cook for
5 minutes. Add the cooked spaghetti squash and the grated cheese and heat
through. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 120%; margin-bottom: 10.0pt; margin-left: -9.0pt; margin-right: -3.0pt; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 120%; margin-right: -3.0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="color: #4f6228;">*</span><span style="color: #4f6228; mso-effects-shadow-align: topleft; mso-effects-shadow-alpha: 40.0%; mso-effects-shadow-angledirection: 2700000; mso-effects-shadow-anglekx: 0; mso-effects-shadow-angleky: 0; mso-effects-shadow-color: black; mso-effects-shadow-dpidistance: 3.0pt; mso-effects-shadow-dpiradius: 4.0pt; mso-effects-shadow-pctsx: 100.0%; mso-effects-shadow-pctsy: 100.0%; mso-themecolor: accent3; mso-themeshade: 128;"> </span></i></b><b><i><span style="color: #4f6228; mso-effects-shadow-align: topleft; mso-effects-shadow-alpha: 40.0%; mso-effects-shadow-angledirection: 2700000; mso-effects-shadow-anglekx: 0; mso-effects-shadow-angleky: 0; mso-effects-shadow-color: black; mso-effects-shadow-dpidistance: 3.0pt; mso-effects-shadow-dpiradius: 4.0pt; mso-effects-shadow-pctsx: 100.0%; mso-effects-shadow-pctsy: 100.0%; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: accent3; mso-themeshade: 128;">Pronto Substitute</span></i></b><b><i><span style="color: #4f6228; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast; mso-themecolor: accent3; mso-themeshade: 128;"><o:p></o:p></span></i></b></span></div>
<div class="MsoNormal" style="line-height: 120%;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="color: #333333;">Sauce</span></i></b><span style="color: #333333; mso-bidi-font-weight: bold;"> – Substitute any jarred tomato sauce</span><b><span style="color: #333333; line-height: 120%;"> </span></b><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/1wCVr5AgREO4hdZAL8p25lMAiyE_aS2Iy4KllQxUlAF8/edit?usp=sharing">Spaghetti
Squash ala Romano</a></span><span style="font-size: 10.5pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-78208334429605520532015-09-05T12:44:00.000-07:002015-09-05T12:44:12.664-07:00Chocolate Zucchini Cake / Muffins<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3nlB5nBamhJsprsmqFIiVq-NfMi-J61CWUFrHHD7_Pg8zkccf9O9_OsgMmaAfEpNPhdfVeBk1ku9FY5NxxwQyrMLslLZPwa8e3vj6BTdlODGtM8wYBwNLdR-SPL2Pb_lhmwE7InAl_U/s1600/Chocolate+Zucchini+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3nlB5nBamhJsprsmqFIiVq-NfMi-J61CWUFrHHD7_Pg8zkccf9O9_OsgMmaAfEpNPhdfVeBk1ku9FY5NxxwQyrMLslLZPwa8e3vj6BTdlODGtM8wYBwNLdR-SPL2Pb_lhmwE7InAl_U/s400/Chocolate+Zucchini+Cake.jpg" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">It’s the end of summer and you don’t
know what to do with all that zucchini. Here’s a way to sneak zucchini into
your kids diet without them knowing it. They will think they are eating just an
ordinary chocolate cake and you will both enjoy it.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Cooking Spray <u><o:p></o:p></u></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 pkg Devil’s food cake
mix <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 C Vegetable Oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">1 C Water<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Lg Eggs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">2 C Grated Zucchini (2
small zucchini)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to
350°. <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Spray two 8 or 9 inch cake
pans or 1 bunt pan with cooking spray and coat each with 1 TBS of cake mix.
Alternatively you can make cupcakes using cupcake liners or just coating the
cups with cooking spray—no cake mix is needed.
<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Arial, Helvetica, sans-serif;">Grate zucchini and set
aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Place the
cake mix in a large bowl and add the eggs, water and oil and mix well. Add the zucchini and fold it in. Divide the batter into the two prepared cake
pans and spread the batter evenly with a rubber spatula or pour into an 18 cup
muffin pan. Bake until a toothpick
inserted in the center comes out clean (no wetness). See cooking times below.
Let the cake sit on a cooling rack for 5 minutes before removing from the pan. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Eat your
cake and have your veggies at the same time.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr>
<td colspan="3" style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 324.9pt;" valign="top" width="433">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Cooking
Times<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 198.9pt;" valign="top" width="265">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 - 8” Cake Pans<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 40.5pt;" valign="top" width="54">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">350°F<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 85.5pt;" valign="top" width="114">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">26-31 Minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 198.9pt;" valign="top" width="265">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 – 9” Cake Pans<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 40.5pt;" valign="top" width="54">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">350°F<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 85.5pt;" valign="top" width="114">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">24-29 Minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 198.9pt;" valign="top" width="265">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 – Bunt Ban<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 40.5pt;" valign="top" width="54">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">350°F<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 85.5pt;" valign="top" width="114">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">33-36 Minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 198.9pt;" valign="top" width="265">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">6 C Cup Cake Pan in a Toaster Oven<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 40.5pt;" valign="top" width="54">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">325°F<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 85.5pt;" valign="top" width="114">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">15 Minutes<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 198.9pt;" valign="top" width="265">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cup Cake Pan in Conventional Oven<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 40.5pt;" valign="top" width="54">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">350°F<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 85.5pt;" valign="top" width="114">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">18-20 Minutes<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Optionally
you can ice the cake with your favorite chocolate frosting or just dust it with
some powered sugar.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">For other
Italian recipes go to <a href="http://www.italian-fusion.blogspot.com/">www.italian-fusion.blogspot.com</a>.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/1TJDn55NI-mrNwde8yXb2Z6nJkc57U2t8MLaaZyvHukM/edit?usp=sharing">Chocolate
Zucchini Cake / Muffins</a>.</span><span style="font-size: 10.5pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-64084038123525778482015-08-30T08:01:00.002-07:002015-08-30T08:01:53.143-07:00Tomato & Watermelon Salad<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">As
summer winds down, I try to hang on to the fruits and vegetables that make
summer great – fresh tomatoes from the farmers market and sweet watermelon.
This salad is summer on a bowl. The
sweetness of the watermelon balances the acidity of the tomatoes contrasts with
the pungent gorgonzola cheese. It’s refreshing and it excites all of your taste
buds at the same time.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDnLT3Hhmyncic3gKDVAgoG4hr6yTbJFZ0KBBbOxb_i0VKigAuDVuQbRaXtbxIfccv7wHdbb8ZWi_qyvduHi6vqRo9TUb55LAoC6zDBw8FT1tVXosR682yGkOQd1zX2OnaSuQeabgzxk/s1600/Watermellon+%2526+Tomato+Salad+CS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDnLT3Hhmyncic3gKDVAgoG4hr6yTbJFZ0KBBbOxb_i0VKigAuDVuQbRaXtbxIfccv7wHdbb8ZWi_qyvduHi6vqRo9TUb55LAoC6zDBw8FT1tVXosR682yGkOQd1zX2OnaSuQeabgzxk/s320/Watermellon+%2526+Tomato+Salad+CS.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3
C Watermelon (1” cubes)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2
Ripe Tomatoes (diced)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">½
C Crumbled Gorgonzola or Blue Cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Vinaigrette<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2
TBS Champaigne or Cider Vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch
Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3
grinds Fresh Black Pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1
TBS Fresh Mint (minced)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1
small Shallot (diced fine)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
C Extra Virgin Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place
the cubed watermelon, diced tomatoes, and gorgonzola cheese in a large bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">In
a medium bowl, whisk together the vinegar, salt, pepper, mint, and diced
shallot. Slowly drizzle in the olive oil while whisking.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour
the vinaigrette over the watermelon and tomatoes and let sit in the
refrigerator for 30 minutes. Serve with
a burger or a steak and enjoy the end of summer.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">To
print a copy of this recipe go to <a href="https://docs.google.com/document/d/1Vy_31Q_wMrbLMweqq96YSuSzzxZm2zPdYOMV0GXvtm0/edit?usp=sharing">Tomato
& Watermellon Salad</a>.</span><span style="font-size: 10.5pt;"><o:p></o:p></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-29352982340345271402015-08-16T13:23:00.001-07:002015-08-16T13:23:54.176-07:00Quick Pork & Eggplant Stew
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfNWnRxfJjLkmPm8Hq3BtMKugJ6paccp8vrz9AcgWkFPzr2qFSejkPfA84H__yRxaLXlVOG_8y8PuGqPLbBTthD1AQehezMm9dSu-oFfd0a8AMGmSOi17eq3Scy8k_8aQ5omv-e00hGA/s1600/Forkfull+Pork+%2526+Eggplant+Stew+SCH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfNWnRxfJjLkmPm8Hq3BtMKugJ6paccp8vrz9AcgWkFPzr2qFSejkPfA84H__yRxaLXlVOG_8y8PuGqPLbBTthD1AQehezMm9dSu-oFfd0a8AMGmSOi17eq3Scy8k_8aQ5omv-e00hGA/s640/Forkfull+Pork+%2526+Eggplant+Stew+SCH.jpg" width="640" /></a><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Makes
4 servings<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Ingredients<o:p></o:p></span></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2cuf0u9XosxZyDi80KRMVMwCzl5UlasfAYgTRML4lgbiEhFq8w2mx-o6WzFV5KmGEoSD62Lq-BHz2czLhfmDrN37lkbiDIkvJZG8f6kNaJFOMD8N1HFFKzxPmpaVVIXDftJwsixQcSk/s1600/Fried+Pork+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2cuf0u9XosxZyDi80KRMVMwCzl5UlasfAYgTRML4lgbiEhFq8w2mx-o6WzFV5KmGEoSD62Lq-BHz2czLhfmDrN37lkbiDIkvJZG8f6kNaJFOMD8N1HFFKzxPmpaVVIXDftJwsixQcSk/s320/Fried+Pork+SC.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1
Medium Purple Eggplant (peel & dice 1” squares)<o:p></o:p></span></span></div>
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1
lb. Pork (diced ½” squares) <o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span>2 TBS Olive Oil<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">½
tsp Kosher Salt – divided ¼ tsp + ¼ tsp<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2
Cloves Garlic (minced large)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1
Pint Grape Tomatoes (halved)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1
C White Wine<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1
C Marinara<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">½
C Grated Fontina Cheese <o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">2
TBS Grated Parmesan<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1½
tsp Fresh Thyme (minced)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">1
TBS Fresh Basil (minced)<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc-crefMrX79eTqqMYLem1k6XK8L8LL76LOAkmTVJ-9pXnCFPmCi-hpTyBdevR__JcgustZilkxV9mpqDhiOFSlpl0oWoNo0W_ff4MCqe3k2BApk2keYIcF4aegbN3TRMtOE4bVJTzpc/s1600/Microwaved+Eggplant+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc-crefMrX79eTqqMYLem1k6XK8L8LL76LOAkmTVJ-9pXnCFPmCi-hpTyBdevR__JcgustZilkxV9mpqDhiOFSlpl0oWoNo0W_ff4MCqe3k2BApk2keYIcF4aegbN3TRMtOE4bVJTzpc/s320/Microwaved+Eggplant+SC.jpg" width="320" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Directions<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Cover
a large microwave safe plate with a paper towel. Spread the diced eggplant on
the towel, sprinkle ¼ tsp kosher salt over the eggplant, and cover with another
paper towel. Microwave on high for 5 minutes.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Dice
the pork into ½” cubes trimming any excess fat. Sprinkle ¼ teaspoon Kosher salt
on the cubed pork.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXI71vGpXugHMlLFFsxNBKREJR_fdgCVs0kc1CJPnSo6Zw1pY0T3-LMBvhzSoXc3qta27wlZ2MPK50nyGoHIRg0oUDCT2QrkJYskkrTJK4e2acezFGzTzNQTw1dDejvDiJNZG7cM8ebg/s1600/Pork+%2526+Eggplant+Stew+SC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXI71vGpXugHMlLFFsxNBKREJR_fdgCVs0kc1CJPnSo6Zw1pY0T3-LMBvhzSoXc3qta27wlZ2MPK50nyGoHIRg0oUDCT2QrkJYskkrTJK4e2acezFGzTzNQTw1dDejvDiJNZG7cM8ebg/s320/Pork+%2526+Eggplant+Stew+SC.jpg" width="320" /></a><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Heat
1 tablespoon olive oil in a large frying pan over medium heat. When the pan is
hot add the diced pork and sauté until all sides of the pork are light brown.
Do not overcook.<span style="mso-spacerun: yes;"> </span>Using a slotted spoon
remove the cooked pork and put it in a bowl.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Add
1 tablespoon to the frying pan and sauté the garlic for 30 seconds. Add the
eggplant and tomatoes until the eggplant is softened. Add 1 cup white wine and
reduce the wine by half.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Add
the marinara, Fontina, Parmesan, thyme, and basil. Cover and simmer on low heat
for ten minutes. Stir frequently.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">Serve
immediately with some crusty Italian bread and a glass of white wine. This stew
also freezes well.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><sub><span style="font-size: 14pt; mso-fareast-font-family: "Times New Roman";">*</span></sub></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"> Pronto Substitutes<o:p></o:p></span></b></span></div>
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Pork</span></b><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"> – you can
use a variety of pork including pork chops, tenderloin or pork roast.<o:p></o:p></span></span><br />
<span style="font-family: Arial;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Fontina</span></b><span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"> –
Substitute any mild melting cheese such as mozzarella<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial;">To
print a copy of this recipe go to </span><a href="https://docs.google.com/document/d/15BAgE6xUJXhYpLhEd7bQFcRxhCTz1GpfpQXNmcqbywo/edit?usp=sharing"><span style="color: blue; font-family: Arial;">Quick
Pork & Eggplant Stew</span></a><span style="font-family: Arial;">.<o:p></o:p></span></span></div>
Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0tag:blogger.com,1999:blog-7600101734789966088.post-20831756671692324942015-07-01T17:32:00.000-07:002015-07-02T04:41:11.380-07:00Fried Daylily Flowers with Ricotta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FGx5X9Z1yCziMKMXO5ZnAQmOJOgiDx6s8nzTZ-p6QZJROzp7eTCaJDcSC064drJ0i39mpINTCaWNbsqC0fV1dUCM33QRNd-ntKlZ4FHn-6BaCthvmnJm5k1DxYvvZbrSXU6dcBaFnnI/s1600/Daylily+Flower+fryed+on+plate+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FGx5X9Z1yCziMKMXO5ZnAQmOJOgiDx6s8nzTZ-p6QZJROzp7eTCaJDcSC064drJ0i39mpINTCaWNbsqC0fV1dUCM33QRNd-ntKlZ4FHn-6BaCthvmnJm5k1DxYvvZbrSXU6dcBaFnnI/s400/Daylily+Flower+fryed+on+plate+S.jpg" width="400" /></a><br />
<span style="font-family: Verdana;"><o:p></o:p></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzzCGIqDXb9DMzyB2GaZCNFB1wu5qiQzP0fmBwQRO85QMi8_g5OO3bl1fpkDWIO-ZWWR9RRwrHsWIJH8hMOECPiTtxQBhsL5QazRz2yX12yViKhLpzjgLn772cug-Wcvg_8NOlVJWp8M/s1600/Daylily+flower+on+tabletop+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzzCGIqDXb9DMzyB2GaZCNFB1wu5qiQzP0fmBwQRO85QMi8_g5OO3bl1fpkDWIO-ZWWR9RRwrHsWIJH8hMOECPiTtxQBhsL5QazRz2yX12yViKhLpzjgLn772cug-Wcvg_8NOlVJWp8M/s320/Daylily+flower+on+tabletop+S.jpg" width="320" /></a><span style="font-size: 10.5pt;"><span style="font-family: Verdana;">Fried zucchini flowers are
a classic Italian dish. However I do not have space to grow zucchini so I used
daylily flowers instead.<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><o:p><span style="font-family: Verdana;"> </span></o:p></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"><strong>Ingredients<o:p></o:p></strong></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">1 C Whole Milk Ricotta (drained)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">1 Large Egg<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">½ C Fresh Chives (thinly
sliced)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">¼ C Grated Parmesan<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">¼ tsp Freshly Grated
Nutmeg<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">Salt and Pepper (to taste)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">12 Daylily Flowers
(stamens removed)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">1 lb Fresh Tomatoes
(roughly chopped)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">½ C + 2 TBS Extra Virgin
Olive Oil<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">8 Leaves Basil (sliced in
strips)<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">1 tsp Salt<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"><strong>Directions<o:p></o:p></strong></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">Place the Ricotta in a
strained over a bowl in the refrigerator. Drain for at least 30 minutes.<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4YmRqErGuAJtk-PoXzCWr7Skfm4dYVe9Kg9i26l0f4E4vPMiAZncEyUbkQkiAuR13ayPR7b_MHHqSC83yYPlBFOOEHcUP6SYIfK5ECLA-jFKgTck9nQEbF6rp8ZFCZC3fVWlKQT8AfU/s1600/Daylily+flower+filled+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4YmRqErGuAJtk-PoXzCWr7Skfm4dYVe9Kg9i26l0f4E4vPMiAZncEyUbkQkiAuR13ayPR7b_MHHqSC83yYPlBFOOEHcUP6SYIfK5ECLA-jFKgTck9nQEbF6rp8ZFCZC3fVWlKQT8AfU/s320/Daylily+flower+filled+S.jpg" width="320" /></a><span style="font-size: 10.5pt;"><span style="font-family: Verdana;">In a medium bowl, combine
the ricotta, egg, chives, grated parmesan, nutmeg, salt and pepper to taste. Using
a teaspoon, stuff each daylily blossom with 1 ½ teaspoons of filling and set
aside.<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">In a medium bowl, toss the
diced tomatoes with 2 tablespoons olive oil, basil, salt and pepper.<o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">In a skillet, heat the
remaining 1/2 cup olive oil over high heat until just smoking. Carefully place
2-3 flowers at a time into the pan and cook until golden brown on both sides.
Be careful, the oil may splatter. Sprinkle lightly with salt after they are fried. </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28EowfeUWWO96JNWvb0jf0ebqOqCdxQH9PXmvqOg4ZcljWqe7rm5q_Ocgt38X3QB1nbupHF3YFrKztYH7rVrlD9CZajP5B37eO3yZo019zql1b2df0Fo7KtfBshe-uoLh78exUk5-oiM/s1600/Daylily+flower+frying+S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28EowfeUWWO96JNWvb0jf0ebqOqCdxQH9PXmvqOg4ZcljWqe7rm5q_Ocgt38X3QB1nbupHF3YFrKztYH7rVrlD9CZajP5B37eO3yZo019zql1b2df0Fo7KtfBshe-uoLh78exUk5-oiM/s320/Daylily+flower+frying+S.jpg" width="320" /></a><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">Serve the fried blossoms
topped with the tomatoes. <o:p></o:p></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;"></span></span><br />
<span style="font-size: 10.5pt;"><span style="font-family: Verdana;">To print a copy of this
recipe go to </span><a href="https://docs.google.com/document/d/1V6GR-d58chXJv27uHs7CkJTCBAzj1yi7O5DciujWtt4/edit?usp=sharing"><span style="color: blue; font-family: Verdana;">Fried
Daylily Flowers with Ricotta</span></a><span style="font-family: Verdana;">.<o:p></o:p></span></span>Nick Vernahttp://www.blogger.com/profile/01599465711895915685noreply@blogger.com0