tag:blogger.com,1999:blog-12792705533590879872024-03-14T01:29:24.694-07:00Phoenix Family Foodie BlogHeather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.comBlogger319125tag:blogger.com,1999:blog-1279270553359087987.post-17097991899899755612017-06-05T17:32:00.003-07:002017-06-05T17:54:47.327-07:00Aussie Grass-Fed NY Strip Tacos with Mango Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoD5yUgazYjc3W7bea-Vq2D0a2y85eAnNTXdHFejgadZTiF2_3Wx84z6w_mzFpk7Gfh8LwYPfFlnVpf4I10jkEOY4LxZ8nOsMkUoca8ioxO4ZqH8PDoNJ6UM0BB7uicIUtvFBFxSsmEbA5/s1600/london+broil+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="720" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoD5yUgazYjc3W7bea-Vq2D0a2y85eAnNTXdHFejgadZTiF2_3Wx84z6w_mzFpk7Gfh8LwYPfFlnVpf4I10jkEOY4LxZ8nOsMkUoca8ioxO4ZqH8PDoNJ6UM0BB7uicIUtvFBFxSsmEbA5/s320/london+broil+tacos.jpg" width="320" /></a></div>
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<b>Aussie Grass-Fed NY Strip Tacos with Mango Salsa</b></div>
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Summer is here and it's time to fire up the grill ! I LOOVE Southwest flavors and dishes, so I made a really simple Southwest rub for the Aussie Grass-Fed NY Strip. The lean meat takes rubs and marinades really well, so it was the perfect way to spice up the meat without adding calories and fat! The fresh and delicious mango salsa REALLY complemented the meat and made this meal so bright and flavorful!<br />
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<b><u>Aussie Grass-Fed NY Strip Tacos with Mango Salsa</u></b></div>
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Prep Time: 20 minutes minutes / Cook Time: 10 minutes / Servings: 8 tacos<br />
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For the tacos:<br />
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Ingredients:<br />
<div>
<ul>
<li>2 Aussie grass-fed NY Strip steaks (about 6 oz. each)</li>
<li>1 tbsp. chili powder</li>
<li>1 tbsp. paprika</li>
<li>1 tbsp. cumin</li>
<li>1 tsp. garlic powder</li>
<li>1 tsp. onion powder</li>
<li>1 tsp. salt</li>
<li>1/2 tsp. cracked black pepper</li>
<li>8 corn tortillas</li>
</ul>
</div>
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Steps:</div>
<div>
<ol>
<li>In a small bowl combine the spices and mix until combined. Use your hands to rub about 2 tsp. of the spice mixture onto each of the steaks. Shake off the excess and set them aside. Allow the meat to come to room temperature before grilling.</li>
<li>Heat the grill to medium-high heat. Remember, grass-fed beef is leaner and cooks faster than regular cuts of meat, so turn the grill down, and grill on each side for 2-3 minutes, until internal temperature reaches 130-135 degrees for medium rare meat. Remove from the heat and allow the meat to rest for 5-10 minutes before slicing. </li>
<li>Cut the meat against the grain and build the tacos by placing 2-3 strips of sliced steak into a warm corn tortilla (I like to grill them for about 20 seconds on each side), and a spoonful of mango salsa (recipe below).</li>
</ol>
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<div>
Mango Salsa</div>
<div>
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQD3BEt6J8VaiduvGUKlq8ce8TKxosNdiqxZmfLzbfcfX0qWQugf6jWEP2xztrITNnBLXHQ-MsgJbCaf-cI3iv4JtQACDh1n_bor46CiYuuokn3hhj_JfU_NiYBgOzK1VVuVMxXNszJL0a/s1600/chipotle+mango+salsa+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="586" data-original-width="720" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQD3BEt6J8VaiduvGUKlq8ce8TKxosNdiqxZmfLzbfcfX0qWQugf6jWEP2xztrITNnBLXHQ-MsgJbCaf-cI3iv4JtQACDh1n_bor46CiYuuokn3hhj_JfU_NiYBgOzK1VVuVMxXNszJL0a/s320/chipotle+mango+salsa+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Salsa</td></tr>
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<ul>
<li>2 ripe mangoes, chopped</li>
<li>2 Roma Tomatoes, chopped</li>
<li>2 green onions, chopped</li>
<li>2 tbsp. finely chopped cilantro</li>
<li>1/2 jalapeno pepper, seeded, membrane removed and chopped</li>
<li>1 lime, juiced</li>
<li>salt and pepper to taste</li>
</ul>
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Steps:<br />
<br />
In a mixing bowl, combine all ingredients and stir until combined.</div>
</div>
</div>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-55822892474433454382017-05-02T10:28:00.002-07:002017-05-02T10:54:04.350-07:00Cinco De Mayo: Aussie Grass-Fed Beef Recipes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Sklyt9YTrWWd0ReqRAbK5CD-U-m5JVhAbqNnRLrKejfj5SS0KO5HtW2DTpIgd0suNdzUsF1rqCBAMp2_BlrrarOEnvpjoRW3pk3IN5EtaGz1wIalRM9y8dIrmkCHTUK8mzWntbKNL16X/s1600/chip+cup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Sklyt9YTrWWd0ReqRAbK5CD-U-m5JVhAbqNnRLrKejfj5SS0KO5HtW2DTpIgd0suNdzUsF1rqCBAMp2_BlrrarOEnvpjoRW3pk3IN5EtaGz1wIalRM9y8dIrmkCHTUK8mzWntbKNL16X/s320/chip+cup.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aussie Grass-Fed Machaca Nacho Cups</td></tr>
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If you're gearing up for a big Cinco de Mayo celebrations, don't forget the decorations, the margaritas and especially don't forget the BEEF!<br />
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Get your Cinco on with some AUSSOME dinner recipes, using Aussie grass-fed beef! These easy tenderloin skewers are delicious with a tomatillo-based, salsa verde marinade (courtesy of <a href="http://www.amerryrecipe.com/single-post/2016/1/5/Smoky-Salsa-Verde-Pork-Black-Beans-Chili" target="_blank">A Merry Recipe</a>), and the Top Sirloin shredded Machaca Nacho Cups are super simple in the crock pot. <br />
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Don't forget the tacos! These strip-sirloin street tacos are slow-roasted in the oven with a brisket-style sauce, caramelized peppers and onions, and a DELICIOUS Mexican Street Corn Salad!<br />
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<b><u>Aussie Grass-Fed Salsa Verde Tenderloin Skewers</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4HDQfwbb1_OotGtPnvUERNaedd7Deo_mgo96imq1c_xhqZTOGWAlyUurOd0-_yKmBy6GeGZKVRPv7j33k14yFYRl4PqYdqfIZyQrgyzOzZRs1a_A3kBtMRQfcNNCwNMlx3IOGKA3s8CJ/s1600/skewer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4HDQfwbb1_OotGtPnvUERNaedd7Deo_mgo96imq1c_xhqZTOGWAlyUurOd0-_yKmBy6GeGZKVRPv7j33k14yFYRl4PqYdqfIZyQrgyzOzZRs1a_A3kBtMRQfcNNCwNMlx3IOGKA3s8CJ/s320/skewer.jpg" width="320" /></a></td></tr>
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Prep Time: 20 minutes (plus 2 hours marinating time) / Cook Time: 20 minutes / Servings: 50 skewers<br />
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Ingredients:<br />
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<ul>
<li>1 Aussie Grass-Fed beef tenderloin (about 6 lbs.)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRF7j2aC6x_gp0u18l6VJ6lLN1Gps63nBZXyDMTcMGkNNMGX0QZ5EeGy1IE6prp3HpLq86X1-VEnMduT8B6X5DGEIeXYE9QgDpY_GW_ZtyFqBnlSEkRfCBXxlm05HAOl7mc-ehiebzMNw/s1600/raw+meat.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRF7j2aC6x_gp0u18l6VJ6lLN1Gps63nBZXyDMTcMGkNNMGX0QZ5EeGy1IE6prp3HpLq86X1-VEnMduT8B6X5DGEIeXYE9QgDpY_GW_ZtyFqBnlSEkRfCBXxlm05HAOl7mc-ehiebzMNw/s200/raw+meat.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced Aussie grass-fed tenderloin<br />
in salsa verde marinade</td></tr>
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</li>
<li>8-10 medium tomatillos, peeled and chopped</li>
<li>1/2 cup avocado oil</li>
<li>juice of 1/2 lime</li>
<li>2 tsp. salt</li>
<li>1 tsp. ground black pepper</li>
<li>1/2 cup chopped cilantro</li>
<li>3 chopped scallions</li>
<li>1 large poblano pepper</li>
<li>1 large jalapeno pepper</li>
<li>3 cloves garlic</li>
<li>4-5 medium avocados, peeled and chopped</li>
<li>50 cherry tomatoes</li>
<li>1 cup queso fresco crumbles</li>
<li>50 8"-10" wooden skewers</li>
</ul>
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Steps: </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_Try56ABpXWB3oM8zUFJm3Yv1Wf1NIk-kwECbarz8-50q_z1Y7tWRwykbzoOfZsepBCZTNSoCiRwSGXPovSNMqo5WLKYKmIRd5LE7w8LFkpRVT84X468hFT0DQgfx7IRXrPXNsxiPNof/s1600/skewers+on+grill.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_Try56ABpXWB3oM8zUFJm3Yv1Wf1NIk-kwECbarz8-50q_z1Y7tWRwykbzoOfZsepBCZTNSoCiRwSGXPovSNMqo5WLKYKmIRd5LE7w8LFkpRVT84X468hFT0DQgfx7IRXrPXNsxiPNof/s200/skewers+on+grill.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skewers on the grill</td></tr>
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<ol>
<li>Preheat oven to broil.</li>
<li>Place the skewers in a large pan of water to soak for about 2 hours so they don't burn on the grill.</li>
<li>Cut the jalapeño and poblano peppers in half lengthwise and remove membrane and seeds. Place them open side down on a cookie sheet and broil for about 5 minutes, until skin begins to blacken and bubble. Turn over and broil for another 5 minutes. Remove from the heat, allow them to cool and peel the skin off of both peppers. Transfer to a food processor.</li>
<li>Add the chopped tomatillos, scallions, cilantro, garlic, avocado oil, lime juice, salt and pepper. </li>
<li>Pulse on high speed for about 30 seconds until the mixture is combined and makes a consistent, slightly chunky salsa verde marinade. Set aside.</li>
<li>Slice the tenderloin into thin (1/4" thick) slices. </li>
<li>Arrange the meat in a very large bowl or dish and cover it completely with the salsa verde marinade. Mix with your hands slightly if necessary to make sure that all the meat is covered in the marinade. Cover tightly with plastic wrap or foil and place in the refrigerator to marinate for at least 2 hours.</li>
<li>Heat a large grill to medium-high heat (about 400 degrees). </li>
<li>Remove the skewers from the water and place one slice of meat and a cherry tomato on each skewer.</li>
<li>Grill 8-10 skewers at a time on medium-high heat for 3-4 minutes per side. Remove from the grill and place a piece of avocado on each skewer. Sprinkle with queso fresco and serve</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTsMM2eKkPOkmNDFsqS6pplj5Nz5HCWbMr0uKXAYl2Tyd2-x8CNRB5pUjnm8UTQ8Xlkhf0cXBND2hyphenhyphenx4oB8cLNHngVB0Gmo1NwRtVQIsHVU43pKeoV5TJCFN40L52Y665ZwJDckqcaUoD/s1600/skewers+cooked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTsMM2eKkPOkmNDFsqS6pplj5Nz5HCWbMr0uKXAYl2Tyd2-x8CNRB5pUjnm8UTQ8Xlkhf0cXBND2hyphenhyphenx4oB8cLNHngVB0Gmo1NwRtVQIsHVU43pKeoV5TJCFN40L52Y665ZwJDckqcaUoD/s320/skewers+cooked.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aussie Grass-Fed Salsa Verde<br />
Tenderloin Skewers</td></tr>
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<b><u>Aussie Grass Fed Machaca Nacho Cups</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWlgG_ePR29Xx2B_7yZbzNRMqcxl3RSfJKsyReJwN9x-twseYlsZnVzaSbSngwNdw40miHhZeW5ppAxv17LCFOA-p8xPrr2U2_5ntV7ob9HA-Bu45KY9DJ9VMPIpUyXP1Bzo3LZYD966M/s1600/IMG_7939.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisWlgG_ePR29Xx2B_7yZbzNRMqcxl3RSfJKsyReJwN9x-twseYlsZnVzaSbSngwNdw40miHhZeW5ppAxv17LCFOA-p8xPrr2U2_5ntV7ob9HA-Bu45KY9DJ9VMPIpUyXP1Bzo3LZYD966M/s320/IMG_7939.jpg" width="320" /></a></td></tr>
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Prep Time: 30 minutes / Cook Time: 4 hours / Servings: 100 cups<br />
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Ingredients:</div>
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<ul>
<li>1 Aussie Grass-Fed Top Siroin (about 6 lbs.)<div style="text-align: right;">
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</li>
<li>1 large green pepper, finely chopped</li>
<li>1 large yellow onion, finely chopped<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2UzqRDLQL50fJUz8tSnMKXXDizBlXb5HPRChnwJVztiyuBVevLl91AuGScm7vryd5mUSq2ZGb_7uBjI6fAe9m9jJZf6LDb-EpR153TKpGdwVIwyAjqbWYSWdmSdaghaJN4p8K74zPgCg/s1600/crockpot3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2UzqRDLQL50fJUz8tSnMKXXDizBlXb5HPRChnwJVztiyuBVevLl91AuGScm7vryd5mUSq2ZGb_7uBjI6fAe9m9jJZf6LDb-EpR153TKpGdwVIwyAjqbWYSWdmSdaghaJN4p8K74zPgCg/s200/crockpot3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aussie grass-fed top sirloin<br />
browned and in the crock pot</td></tr>
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</li>
<li>15 oz. can fire roasted tomatoes with jalapeños (I used Ro-Tel)</li>
<li>1 tbsp. chili powder</li>
<li>1 tbsp. paprika</li>
<li>1 tbsp. garlic powder</li>
<li>2 tbsp. ground cumin</li>
<li>1 tsp. each salt/pepper</li>
<li>1/4 cup olive oil</li>
<li>2 cups sour cream</li>
<li>1/2 cup chopped chives</li>
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<li>1 large bag of tortilla chips</li>
</ul>
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Steps:</div>
<div>
<ol>
<li>Cut the top sirloin into 6-8 large strips or pieces.</li>
<li>Heat the olive oil in a large skillet on high heat. Place the meat into the hot skillet and brown the meat on all sides for 2-3 minutes. You may need to do this in batches. Transfer the pieces to a large crock pot once browned.</li>
<li>Add about 1 cup of water to the skillet once the meat is browned and de-glaze the pan completely. Transfer the broth to the crock pot.</li>
<li>Add the green pepper, onion, canned tomatoes, chili powder, paprika, garlic powder, cumin, salt and pepper to the crock pot. Stir until all ingredients are completely combined and covering the meat. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMXdK1w05ffywrRGj4igSyzu1-YAMOA9o9W1u8n18IkkddXUocWWCrVy_rsqwk9pfWzE86Xgr89RCR8dKdJF72TkyJYd2HwmZYUUfyDLTc2pbnZxvU8hWlUSAicVE0F1Ma8-NhYidbfO5/s1600/crockpot.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMXdK1w05ffywrRGj4igSyzu1-YAMOA9o9W1u8n18IkkddXUocWWCrVy_rsqwk9pfWzE86Xgr89RCR8dKdJF72TkyJYd2HwmZYUUfyDLTc2pbnZxvU8hWlUSAicVE0F1Ma8-NhYidbfO5/s200/crockpot.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Machaca served into<br />
small cups<br />
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</li>
<li>Seal the crock pot and cook on high for 4 hours.</li>
<li>Remove the meat from the crock pot, one piece at a time and shred with a fork. Return the meat to the crock pot, re-season if necessary (I use half the quantity of the previous amounts added), and lower the heat on the crock pot to its lowest setting. Allow the meat to rest for about another hour at the lowest setting before serving. There should be plenty of liquid in the crock pot with the meat.</li>
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<li>To Serve: Spoon about 2 tbsp. of the shredded meat into small serving cups. Garnish with about 1 tbsp. sour cream, a pinch of chives and a tortilla chip.</li>
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<div style="text-align: center;">
<b><u>Aussie Grass-Fed Slow-Roasted Strip Sirloin Tacos</u></b></div>
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<b><u><br /></u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0h7WQeMe5NklazrDBxnmgRT6lrStJtUv3pWBnYGOsCwTo3kK38G4p-uc4b2-LiJHD2qBr-m_RvphfvBOJLmDkdboFTE8WjH0tYZzDjHiRS9YmUEa4wLj6hI_6L9NswqK7_IF1MrbXWf9/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0h7WQeMe5NklazrDBxnmgRT6lrStJtUv3pWBnYGOsCwTo3kK38G4p-uc4b2-LiJHD2qBr-m_RvphfvBOJLmDkdboFTE8WjH0tYZzDjHiRS9YmUEa4wLj6hI_6L9NswqK7_IF1MrbXWf9/s320/FullSizeRender.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aussie Grass-Fed Slow-Roasted Strip Sirloin</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Prep Time: 30 minutes / Cook Time: 2 hours, 20 minutes / Servings: 20-24 tacos</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDmUcy3rCbJgT0mY-reRJJkZcOSiRQjklMSEKUoNiUTqaq-62Sov3Gs7GInpNyhaQ5GDeqkbb_vaDAf63quUkbtmEoivXufDlVfNMHeFXIE_zo3Lyi_vkTNm3YWdoJpt5ezz0ggdMsVji/s1600/IMG_6111.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDmUcy3rCbJgT0mY-reRJJkZcOSiRQjklMSEKUoNiUTqaq-62Sov3Gs7GInpNyhaQ5GDeqkbb_vaDAf63quUkbtmEoivXufDlVfNMHeFXIE_zo3Lyi_vkTNm3YWdoJpt5ezz0ggdMsVji/s320/IMG_6111.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aussie Grass-Fed Strip Sirloin<br />
with Sauce and Caramelized Veggies</td></tr>
</tbody></table>
</div>
<div>
<ul>
<li>6-7 lbs. Aussie grass-fed strip sirloin (whole)</li>
<li>10 cloves garlic, peeled</li>
<li>32 oz. low-sodium beef broth</li>
<li>1 large yellow onion, sliced</li>
<li>1 large green bell pepper, seeded and sliced</li>
<li>1 large yellow or red pepper, seeded and sliced</li>
<li>1 large poblano pepper, seeded and sliced</li>
<li>1/4 cup olive oil</li>
<li>1 cup ketchup</li>
<li>12 oz. bottle of chili sauce</li>
<li>1 1/4 cups turbinado sugar</li>
<li>1 tsp. onion powder</li>
<li>1 tsp. garlic powder</li>
<li>2 tsp. of your favorite steak seasoning (I used McCormick "Grill Mates" Smokehouse Maple)</li>
<li>2 tsp. salt</li>
<li>1 tsp. pepper</li>
</ul>
<div>
Steps:</div>
<div>
Preheat oven to broil (highest setting).</div>
<div>
Place the strip sirloin in a large roasting pan, fat cap up. Use a sharp knife to make 10 slits in various places in the meat. Fill each slit with a peeled garlic clove.</div>
<div>
Place the meat in the oven and broil on high for 10 minutes. Remove from heat, turn over and broil for another 10 minutes on the other side. Remove from the oven again, and reduce the oven heat to 300 degrees. Add the beef broth to the roasting pan, cover the pan with foil and return to the oven to cook for 1 hour.</div>
<div>
Heat the oil in a large skillet. Add the onions and peppers and cook for about 20 minutes, stirring occasionally, until well caramelized. Set aside until ready to use.</div>
<div>
In a large mixing bowl, combine the ketchup, chili sauce, turbinado sugar, onion powder, garlic powder, steak seasoning, salt and pepper. Stir with a whisk to combine and set aside.</div>
<div>
After 1 hour of cooking, remove the meat from the oven. Turn the meat over again so the fat cap is up and cover completely with the ketchup mixture, allowing any extra sauce to drip over into the juices on the side. Cover the sauce with the peppers and onions. Cover the pan with foil again, return to the oven and cook for one more hour.</div>
<div>
Remove the meat from the oven. Cut the meat, peppers and onions together into bite size pieces with a sharp knife and return all the meat and veggies to the juices in the pan. Remove any large fat pieces if desired. Stir well to combine and serve with tortillas, Mexican Street Corn Salsa (recipe below) and some queso fresco!</div>
<div>
<br /></div>
<b></b><br />
<div style="text-align: center;">
<b><b><u>Mexican Street Corn Salsa</u></b></b></div>
<b>
<div style="text-align: center;">
<b><u><br /></u></b></div>
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s6Wx-5QOtsiL1PCgP8ZOcmvHMmVEZhpwf3l62VLqwm2pdSMj9GtIJc0EGDPVKPqUv-kPASzcZhpb3QbXIoIwEBQ3Yd02dq3MITCd3AehzF0akAG9eLvcFW6m0ofSfz88f9QO81cPFJdy/s1600/taco+with+corn.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s6Wx-5QOtsiL1PCgP8ZOcmvHMmVEZhpwf3l62VLqwm2pdSMj9GtIJc0EGDPVKPqUv-kPASzcZhpb3QbXIoIwEBQ3Yd02dq3MITCd3AehzF0akAG9eLvcFW6m0ofSfz88f9QO81cPFJdy/s320/taco+with+corn.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strip Sirloin Tacos with<br />
Mexican Street Corn Salsa</td></tr>
</tbody></table>
<div style="text-align: center;">
<b><u><br /></u></b></div>
</b><br />
Prep Time: 15 minutes / Cook Time: 6 minutes / Servings: 6-8<br />
<br />
Ingredients:<br />
<ul>
<li>3 ears of white or yellow corn (or 3 cups of frozen corn)</li>
<li>1 red bell pepper, seeded and cut in half lengthwise</li>
<li>1/2 chopped Red Onion</li>
<li>1/4 cup crumbled queso fresco (cotija works too)</li>
<li>1/4 cup chopped Cilantro</li>
<li>Juice of 1/2 Lime</li>
<li>1/2 chopped jalapeno (optional)</li>
<li>2 tbsp. <a href="http://barhyte.com/poblano-ranch/">Poblano Ranch Dressing</a></li>
</ul>
</div>
<div>
Steps:<br />
<ol>
<li>Grill or broil the corn and red bell pepper on high heat for about 3 minutes per side. Remove from the heat, allow to cool and remove the husks. Remove the kernels by placing the ear upright in a large bowl and run a sharp knife down the side of the ear. If you're working with frozen corn, heat 2 tbsp. of olive oil on high heat and add the corn. Allow it to blacken for about 2 minutes on each side, remove from the heat and transfer to a large mixing bowl.</li>
<li>Add the chopped red onion, crumbled queso fresco, chopped cilantro, lime juice and chopped jalapeño (optional).</li>
<li>Drizzle in the dressing, toss combine and serve.</li>
</ol>
</div>
</div>
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Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-34081800721381279962017-04-16T18:51:00.000-07:002017-04-16T18:52:11.920-07:00Good Morning Arizona: Easy Easter Egg Leftovers<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
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<span style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">I</span>f you're like me you LOVE dyeing and hiding Easter eggs with your kiddo, but you're TIRED of the same old leftover hard-boiled egg recipes. Egg salad sandwiches and deviled eggs are fine, but what about some REALLY delicious, over-the-top, quick and easy brunch or dinner ideas ?! Now, THAT sounds like something I'd be excited to cook AND eat!<br />
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<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; text-align: center;">
<strong style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Leftover Easter Egg Brunch Enchiladas</strong></div>
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<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif;">
Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 16 Enchiladas</div>
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<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif;">
Ingredients:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNwvvel8FV8MsjLHW5ZXzcvvi__9ysWMm3qcJ8YzVk4c_gwNhXdUhrkOv9sSUo14GYN0IzBhP25IdPtP3cCJaILlFt-aobXnkr7Xzc6dmHg7pytRPGozkMMoshU6Tf_QWywLsoXGhZ5PX/s1600/enchilada1.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/AVvXsEjTNwvvel8FV8MsjLHW5ZXzcvvi__9ysWMm3qcJ8YzVk4c_gwNhXdUhrkOv9sSUo14GYN0IzBhP25IdPtP3cCJaILlFt-aobXnkr7Xzc6dmHg7pytRPGozkMMoshU6Tf_QWywLsoXGhZ5PX/s320/enchilada1.jpg" width="283" /></a></div>
<ul style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; margin-bottom: 0px; margin-top: 0px;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 lb. Del Real Foods Carnitas</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">16 corn tortillas</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">3 eggs, beaten</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">6 leftover, hard-boiled Easter eggs, peeled and chopped</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">15 oz. can Ranch Style beans with jalapenos</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 tbsp. McCormick taco seasoning</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">28 oz. can red enchilada sauce (I use Las Palmas)</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">4 cups shredded Mexican Cheese</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 cup sour cream</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">2 ripe avocados, sliced</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1/4 cup chopped, fresh cilantro</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">salt and pepper</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">non-stick cooking spray</li>
</ul>
<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif;">
<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif;">
Steps: </div>
<ol style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; margin-bottom: 0px; margin-top: 0px;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Preheat oven to 375 degrees.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">In a large saucepan, combine the carnitas, beans and taco seasoning. Cook on medium heat until all ingredients are combined most of the liquid has evaporated. Remove from heat and set aside.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Spray a separate saucepan with non-stick cooking spray. Heat on medium heat and add the beaten eggs. Season with salt and pepper, scramble and cook until 3/4 done. Stir in the leftover hard-boiled eggs and cook until combined and eggs are completely cooked. Remove from heat and set aside.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Warm the tortillas briefly in the microwave for about 1 minute.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Spoon some of the enchilada sauce in the bottom of a large baking dish. Arrange the tortillas in the dish like tacos, and fill them individually with some of the meat mixture and some of the egg mixture. Sprinkle the insides with 1/2 of the cheese and then another spoonful of the enchilada sauce. Roll them up, placing the open edges down in the baking dish.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Cover the enchiladas with the remaining enchilada sauce, then top them with the rest of the cheese.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Cover the dish with foil and bake in the oven at 375 degrees for about 20 minutes, until sauce is bubbling and cheese is melted. Remove from the oven and allow to cool for about 10 minutes before serving. Top with sour cream, avocado slices and fresh cilantro.</li>
</ol>
</div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px; text-align: center;">
<br /></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px; text-align: center;">
<br />
<br />
<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; text-align: center;">
<strong style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Leftover Easter Ham & Egg Mac N Cheese</strong></div>
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<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; text-align: start;">
Prep Time: 15 minutes / Cook Time: 75 minutes / Servings: 6-8</div>
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<br style="-webkit-user-select: text !important;" /></div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JG9-WEgSGWXRAwF2ImiCRd5Vvt98hxWTtqLQ_eyH05g9rzpQEFPGwyHAfJQQVlBhmaCDRPZ50KwO1mWz-4ZwUYPGk76sN4kvz1z9pUdbDChEnPkHG9owtAoiGvXBfvIAdcdI0Ae_eX2q/s1600/mac+n+cheese1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JG9-WEgSGWXRAwF2ImiCRd5Vvt98hxWTtqLQ_eyH05g9rzpQEFPGwyHAfJQQVlBhmaCDRPZ50KwO1mWz-4ZwUYPGk76sN4kvz1z9pUdbDChEnPkHG9owtAoiGvXBfvIAdcdI0Ae_eX2q/s320/mac+n+cheese1.jpg" width="320" /></a></div>
<ul style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; margin-bottom: 0px; margin-top: 0px; text-align: start;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">40 oz. tray frozen macaroni and cheese</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 cup diced (leftover)ham</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">3 leftover hard-boiled Easter Eggs</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 cup Italian Seasoned bread crumbs</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1/4 cup chopped fresh parsley</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1/2 cup shredded parmesan cheese</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 stick melted butter</li>
</ul>
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Steps: </div>
<ol style="-webkit-user-select: text !important; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; margin-bottom: 0px; margin-top: 0px; text-align: start;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Cook macaroni and cheese according to package directions.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">About 15 minutes before the mac n cheese is done, mix all topping ingredients together in a large mixing bowl.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Transfer the cooked macaroni and cheese to a deeper glass baking dish and sprinkle the topping on top of the mac and cheese. Continue to cook for 5-10 minutes, until the topping is melted, browned and crunchy. </li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Remove from the oven and allow to cool for about 10 minutes before serving.</li>
</ol>
</div>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-43216538930711881872017-04-16T13:11:00.000-07:002017-04-16T20:36:57.956-07:00Good Morning Arizona: Light Spring Dishes<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Y79bz_QHgimNXw02M0lSvj7phQgP2M6uOBgF0Aht8afw2T9iJR59Vk7ronQoowI-mb3mmEjwrwfKb__j6dZQMCIgZWKhvS24TB5n_-A31UEo-DB_yZqNjUXukUFzVAMBMjjOdM3w3bxL/s1600/spaghetti+squash1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Y79bz_QHgimNXw02M0lSvj7phQgP2M6uOBgF0Aht8afw2T9iJR59Vk7ronQoowI-mb3mmEjwrwfKb__j6dZQMCIgZWKhvS24TB5n_-A31UEo-DB_yZqNjUXukUFzVAMBMjjOdM3w3bxL/s320/spaghetti+squash1.jpg" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Margherita Spaghetti Squash</td></tr>
</tbody></table>
<br />
OK, it's crunch time. Bikini season is right around the corner. We made it through Easter and St. Patty's Day. If we can keep it light until cinco de Mayo, I think we'll be ready for summer! Here are a couple of light and easy dishes for spring that will still impress your guests and family!<br />
<br />
<b></b><br />
<div style="text-align: center;">
<b><b>Baked Margherita Spaghetti Squash</b></b></div>
<b>
</b><br />
<div>
<br /></div>
Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 2<br />
<br />
Ingredients:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2fWIcCKiNB8rPZRbDW4NbbOs56SGTCWtEeuCvd50ALjSKJ9GhqgGS8x4Kkm71bWGMBTEy7Lny5cI9MeQTxljNvZ39pxSrAF7mv-YiOwMgpjb5itT249O9thGMPrO1p3eDN10k__j3gfN/s1600/spaghetti+squash2.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2fWIcCKiNB8rPZRbDW4NbbOs56SGTCWtEeuCvd50ALjSKJ9GhqgGS8x4Kkm71bWGMBTEy7Lny5cI9MeQTxljNvZ39pxSrAF7mv-YiOwMgpjb5itT249O9thGMPrO1p3eDN10k__j3gfN/s320/spaghetti+squash2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Margherita<br />
Spaghetti Squash</td></tr>
</tbody></table>
<ul>
<li>1 large spaghetti squash</li>
<li>2 tbsp. olive oil</li>
<li>1 large Roma tomato, finely chopped</li>
<li>2 tbsp. finely chopped fresh basil</li>
<li>1/4 cup shredded mozzarella cheese</li>
<li>1 tsp. each salt & pepper</li>
<li>1 tsp. garlic powder</li>
</ul>
<div>
<br /></div>
<div>
Steps:<br />
<ol>
<li>Preheat the oven to 400 degrees. </li>
<li>Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.</li>
<li>Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.</li>
<li>Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.</li>
<li>Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.</li>
</ol>
<br />
<br />
<div style="text-align: center;">
<b>Baked Wontons with Lemon Shrimp & Champagne Pesto</b></div>
<div>
<br /></div>
Prep Time: 25 minutes / Cook Time: 15 minutes / Servings 12 wontons<br />
<br />
<b>Pesto:</b><br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://mail.google.com/mail/u/0/?ui=2&ik=645f3fc6ce&view=fimg&th=15b6e023fe647d94&attid=0.1&disp=emb&realattid=ii_j1i8v5xe0_15b6e0091de7dfc4&attbid=ANGjdJ-r6buVK_7vYIy0RIH57-Cwk-EH7jj8QubuAgzJS0P_FhRDCxiKPNIvZw1BwCrzfz29-7tvFDXvCRD7oEpSA7IKWvnjtxY3Hsl67gtouAYaFzRY8tGcXnSdWbg&sz=w490-h376&ats=1492372989916&rm=15b6e023fe647d94&zw&atsh=1" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://mail.google.com/mail/u/0/?ui=2&ik=645f3fc6ce&view=fimg&th=15b6e023fe647d94&attid=0.1&disp=emb&realattid=ii_j1i8v5xe0_15b6e0091de7dfc4&attbid=ANGjdJ-r6buVK_7vYIy0RIH57-Cwk-EH7jj8QubuAgzJS0P_FhRDCxiKPNIvZw1BwCrzfz29-7tvFDXvCRD7oEpSA7IKWvnjtxY3Hsl67gtouAYaFzRY8tGcXnSdWbg&sz=w490-h376&ats=1492372989916&rm=15b6e023fe647d94&zw&atsh=1" /></a></div>
<ul>
<li>2 cups fresh basil</li>
<li>1 cup Italian parsley 2 cloves garlic</li>
<li>1/4 cup shredded parmesan cheese</li>
<li>zest of 1/2 lemon</li>
<li>2 tbsp. brut champagne</li>
<li>1/4 cup olive oil</li>
<li>1/4 cup pine nuts</li>
<li>1/4 tsp. each salt/pepper</li>
</ul>
Steps:<br />
<ol>
<li>In a food processor, combine all ingredients except for the olive oil. </li>
<li>Pulse until combined, scrape down sides with a spatula, and mix again on high speed for about 10 seconds. Drizzle in olive oil and mix for about 1 minute until smooth.</li>
</ol>
<br />
<b>Lemon Shrimp:</b><br />
Ingredients:<br />
<ul>
<li>1 lb. shrimp, roughly chopped</li>
<li>2 tbsp. olive oil</li>
<li>juice of 1/2 lemon (score the peel and save for garnish)</li>
<li>2 tsp. fresh thyme leaves (plus 12 small sprigs for garnish)</li>
<li>1/4 tsp. each salt/pepper</li>
</ul>
Steps:<br />
<ol>
<li>Heat the olive oil on high heat in a large skillet. Add the thyme and chives and stir until combined. Add the shrimp, season with salt and pepper and cook on high heat for 2-3 minutes, stirring occasionally. </li>
<li> Turn off heat, add the lemon juice and allow it to steam to finish cooking for about 3 minutes</li>
</ol>
<b>Wontons:</b><br />
Ingredients:<br />
<ul>
<li>12 wonton sheets</li>
<li>1/2 cup olive oil or non-stick cooking spray</li>
</ul>
Steps:<br />
<ol>
<li>Preheat oven to 425 degrees.</li>
<li>Place the wontons on a cookie sheet and brush the wontons with olive oil or spray with cooking spray on both sides.</li>
<li>Bake in the oven for 3-4 minutes, until golden brown.</li>
</ol>
<br />
<b>To build: </b><br />
<ol>
<li>Place a wonton sheet onto an individual appetizer dish. Spoon about 1 tbsp. of the pesto into the center. </li>
<li> Place 3-4 pieces of the shrimp on top of the pesto. </li>
<li> Garnish with a few pieces of scored lemon peel and a small sprig of thyme. </li>
</ol>
</div>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-57746083322571016102017-04-16T12:47:00.004-07:002017-04-16T12:47:47.259-07:00Good Morning Arizona: Iced Easter Sugar Cookies!<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
LOTS of moms out there are dealing with egg allergies these days, or even kiddos that just don't want to eat the leftover hard-boiled eggs!</div>
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<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
<span style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">This is a great way to carry on the tradition of dyeing and decorating eggs without the leftovers and allergies!</span></div>
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<br /></div>
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<strong style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Iced Easter Sugar Cookies</strong></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
Prep Time: 60 minutes (plus one hour chill time) / Cook Time: 60 minutes / Servings: 24 cookies</div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
<b>Cookies:</b></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
Ingredients:</div>
<ul style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px; margin-bottom: 0px; margin-top: 0px;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1.5 sticks of butter, softened<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGDfygPmQvDNqs73g70rWgQHPQJhd8wdleXvR3106JtwDKrHgJ9NBZ8OUpZDAB7A-85B1y36O8e2IdY_exCG4d5K_p7auWWcK0XRo8EdzbGblwyZXYz1-Dw29gjZXVtheE5ngBxOi2jhp/s1600/cookiesfor+easter.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGDfygPmQvDNqs73g70rWgQHPQJhd8wdleXvR3106JtwDKrHgJ9NBZ8OUpZDAB7A-85B1y36O8e2IdY_exCG4d5K_p7auWWcK0XRo8EdzbGblwyZXYz1-Dw29gjZXVtheE5ngBxOi2jhp/s320/cookiesfor+easter.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iced Easter Sugar Cookies</td></tr>
</tbody></table>
</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 cups white sugar</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">2 eggs</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 teaspoon vanilla extract</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">2.5 cups all-purpose flour</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 teaspoons baking powder</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">.5 teaspoon salt</li>
</ul>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
Steps:</div>
<ol style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px; margin-bottom: 0px; margin-top: 0px;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy. </li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Add the eggs one at a time, and slowly mix in the vanilla.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Mix in the flour, baking powder and salt, until all ingredients are combined and a loose dough is formed. Wrap the mixture tightly in plastic wrap and chill the dough for at least an hour in the refrigerator.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Preheat oven to 400 degrees.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Roll out dough out onto a floured silicone baking mat or parchment paper until the dough is 1/4 inch thick. Use Easter themed cookie cutters to make shapes and transfer the silicone mat or parchment paper to a cookie sheet.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Bake for 6-7 minutes at 400 degrees until edges are golden brown. Cool Completely before frosting with royal icing (recipe follows).</li>
</ol>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
<br style="-webkit-user-select: text !important;" /></div>
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<strong style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Royal Icing</strong></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
Prep Time: 10 minutes / Cook Time: 5 minutes / Servings: Ices 24 cookies</div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
Ingredients:</div>
<ul style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px; margin-bottom: 0px; margin-top: 0px;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">5 egg whites</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1.5 cups granulated sugar</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">3 cups powdered sugar</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">1 tsp. clear vanilla extract</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">4-6 tbsp. water (to adjust thickness)</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">various food coloring</li>
</ul>
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<br style="-webkit-user-select: text !important;" /></div>
<div style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px;">
Steps:</div>
<ol style="-webkit-user-select: text !important; color: #484848; font-family: 'Century Gothic', 'Trebuchet MS', sans-serif; font-size: 16px; margin-bottom: 0px; margin-top: 0px;">
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">In a small saucepan, combine the egg whites and granulated sugar. Stir constantly on medium heat until the sugar is completely melted and the mixture reaches 160 degrees (this will pasteurize the eggs and kill any bacteria). Place the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for 5-7 minutes until stiff peaks form into a meringue.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Reduce the speed to low and add the vanilla extract and the powdered sugar one cup at a time, slowly increasing the speed to incorporate each cup before adding the next.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Separate the icing into smaller bowls, adding water, 1 tbsp. at a time to achieve the desired icing thickness (I like to use a thinner, "flood" consistency).</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Drop food coloring into each bowl as desired, using a toothpick to stream the dye into patterns and shapes on the surface of the icing.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Dip the cookies briefly on the top of the icing, face down. Lift up slowly and allow the excess icing to drip back into the bowl before placing the cookies on a wire cooling rack to set. Add more food coloring to the icing as needed, or to change the colors/patterns.</li>
<li style="-webkit-user-select: text !important; margin-bottom: 0px; margin-top: 0px;">Allow the cookies to set for 1-2 hours before serving.</li>
</ol>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-13253358734100176522017-03-22T17:03:00.003-07:002017-03-22T17:07:04.848-07:003TV Phoenix: Aussie Grass Fed Sliders and Steaks!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKfB9v7j5QLZoqBtCEXstXhgqa4sBZXD0dqATM2VfCoxf9CMqFoKtDbkXPsoDOdqfTJG0TkqAg3Ctle-wcMKEVn3nL6cnohqvCZkZUvc6kb3wtwbqnt0OAEGYbt_V9KfXThGJ2EliXy9V/s1600/slider+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKfB9v7j5QLZoqBtCEXstXhgqa4sBZXD0dqATM2VfCoxf9CMqFoKtDbkXPsoDOdqfTJG0TkqAg3Ctle-wcMKEVn3nL6cnohqvCZkZUvc6kb3wtwbqnt0OAEGYbt_V9KfXThGJ2EliXy9V/s400/slider+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Peach and Burrata Slider</td></tr>
</tbody></table>
<br />
<br />I'm LOVING the flavor and benefits of True Aussie Grass Fed Beef! I've been looking for a way to add lean protein to my diet, as I'm faced with the task of managing my high cholesterol. This is the perfect solution!<br /><br />It's naturally lean, since the cows are 100% grass fed, and has a super high-level of Omega 3 fatty acids; the same components found in salmon and fish!<br /><br />Leaner meats cook faster than fattier cuts (about 30% less cooking time), so be sure to turn down the heat by about 50 degrees from your normal grilling temperature and be sure to flip it only once during cooking. Happy grilling!!!<br /><br /><br /><div>
<div style="text-align: center;">
<b><u>Balsamic Peach and Burrata Sliders</u></b></div>
<br />Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 6-8<br />Ingredients:<br /><ul>
<li>1 lb. True Aussie ground beef </li>
<li>16 oz. bag sliced frozen peaches </li>
<li>1 cup balsamic vinegar </li>
<li>1/2 cup dark brown sugar </li>
<li>1 cup baby arugula </li>
<li>8 oz. burrata cheese, cut into 6-8 pieces </li>
<li>olive oil spray </li>
<li>salt and pepper </li>
<li>6-8 ciabatta slider rolls </li>
</ul>
Steps: <br /><ol>
<li>In a large mixing bowl combine the balsamic vinegar and brown sugar. Whisk until combined. Stir in the peaches, cover, and set aside to allow them to marinate and thaw for about 15 minutes. </li>
<li>Form 6-8 small slider size patties with the beef. Handle the beef as little as possible to maintain tenderness. Sprinkle both sides of the sliders with salt and pepper and set aside to rest. </li>
<li>Spray a grill with olive oil spray and heat to high heat. </li>
<li>Remove the peaches from the marinade and place them in a wire grilling basket. Place the peaches and the sliders on the grill for about 6-8 minutes, flipping once during cooking. </li>
<li>In the last few minutes of cooking, spray the ciabatta buns with the olive oil spray and toast them for 1-2 minutes on the grill. Remove the sliders from the grill and allow them to rest for about 5 minutes before building and serving. </li>
<li>To build the sliders: Place the bottoms of the ciabatta buns on a serving dish. Place a slider on top of the ciabatta bun. Place some of the burrata cheese on top of the slider. Top each one with some of the baby arugula and place 2-3 pieces of the grilled peaches on top of the arugula. Serve immediately. </li>
</ol>
<br /></div>
<div>
<div style="text-align: center;">
<u><b>Grilled Aussie Grass-Fed Strip Steaks with Fresh Chimichurri</b></u></div>
<br /><br />Prep Time: 15 minutes / Cook Time: 10 minutes / Servings: 4<br /><br />Ingredients: <br /><ul>
<li>4 True Aussie grass-fed strip steaks </li>
<li>1 cup flat parsley leaves </li>
<li>5 medium cloves garlic </li>
<li>½ extra virgin olive oil </li>
<li>¼ cup red wine vinegar </li>
<li>2 tablespoons water </li>
<li>¼ cup red onion finely diced </li>
<li>1 ½ teaspoons kosher salt </li>
<li>1 teaspoon red pepper flakes </li>
<li>non-stick cooking spray (or more olive oil) for the grill</li>
</ul>
Steps:<br /><ol>
<li>Heat grill to high heat. </li>
<li>Put parsley and garlic in a food process and pulse until they are finely chopped. Transfer to a medium mixing bowl. Whisk in oil, vinegar, water, red onion, kosher salt, and red pepper flakes until completely blended. Set aside until ready to serve. </li>
<li>Rub each of the steaks with salt and pepper on both sides. </li>
<li>Spray the grill with non-stick cooking spray or brush the grill with olive oil to prevent sticking. Grill each of the steaks on high heat for 5-7 minutes on each side, until the steaks reach 130 degrees internally for medium-rare. Remove from the heat and loosely wrap or tent the meat in foil for about 7 minutes before serving with the chimichurri. </li>
</ol>
<br />Click on the link to view the Good Morning Arizona Segment:</div>
<div>
<br /><a href="http://www.azfamily.com/clip/13107988/benefits-of-grass-fed-beef-vs-grain-fed-beef">http://www.azfamily.com/clip/13107988/benefits-of-grass-fed-beef-vs-grain-fed-beef</a></div>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-18708819207743421822017-02-09T22:29:00.001-08:002017-02-09T22:29:10.385-08:00Super Bowl Sliders! Grass-Fed Deliciousness for Every Team!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aHPZKgcZVnqim_SDIWoKKJmCT0ROB4uE7Pl7ppz4miyCz8Ji9JXjzMb6yHRVu2hiUksxAWUbqql521a-DBC2YAtMRX2KBmIx72O8-1UUFdRafDwg9RhgymG04m3-5Suwju5YogukrU99/s1600/slider+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aHPZKgcZVnqim_SDIWoKKJmCT0ROB4uE7Pl7ppz4miyCz8Ji9JXjzMb6yHRVu2hiUksxAWUbqql521a-DBC2YAtMRX2KBmIx72O8-1UUFdRafDwg9RhgymG04m3-5Suwju5YogukrU99/s320/slider+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atlanta Falcons Slider</td></tr>
</tbody></table>
<br />
No matter who you were rooting for, Super Bowl LI was legendary. It can't be re-created. But you CAN re-create the food that was served!<br />
<br />
Our guests LOOVED that we had a <a href="http://www.australian-meat.com/" target="_blank">True Aussie grass-fed beef</a> slider for each team, with ingredients that are significant to that team's region.<br />
<br />
We asked each of our guests which one they liked the best, and the winner was ATLANTA...hands down! But the reason? Because you could REALLY taste the great flavor of the BEEF!<br />
<br />
If you haven't tried grass-fed beef, you're missing out on the incredible, rich flavor, the lean but juicy and tender texture, and all the health benefits of eating grain-free beef, like lower cholesterol and higher Omega-3 fatty acids! Add the flavors of grilled balsamic peaches, or Boston baked bean hash browns and you've got a party!<br />
<br />
<br />
<br />
<div style="text-align: center;">
<b><u>Atlanta Falcons Grass-Fed Sliders with Grilled Balsamic Georgia Peaches</u></b></div>
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<div style="line-height: normal;">
Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 6-8<br />
<br />
Ingredients: <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoBj3HBri1rhVcArmsIrZUcgyLUPghqhlsKp5QPyXC_ghTRfklrozj_GaJMMX8z8vNUD-sJkTTod8KAbLC8uQWGo73htceVi9azRSwW1wHiETigO-p39nUT2wC5amxE6Rawo2214Q5drk/s1600/slider+3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoBj3HBri1rhVcArmsIrZUcgyLUPghqhlsKp5QPyXC_ghTRfklrozj_GaJMMX8z8vNUD-sJkTTod8KAbLC8uQWGo73htceVi9azRSwW1wHiETigO-p39nUT2wC5amxE6Rawo2214Q5drk/s320/slider+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atlanta Falcons Slider</td></tr>
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<ul style="-webkit-text-stroke-color: rgb(0, 0, 0);">
<li>1 lb. True Aussie ground beef </li>
<li>16 oz. bag sliced frozen peaches </li>
<li>1 cup balsamic vinegar </li>
<li>1/2 cup dark brown sugar </li>
<li>1 cup baby arugula </li>
<li>8 oz. burrata cheese, cut into 6-8 pieces </li>
<li>olive oil spray </li>
<li>salt and pepper </li>
<li>6-8 ciabatta slider rolls </li>
</ul>
Steps:<br />
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">In a large mixing bowl combine the balsamic vinegar and brown sugar. Whisk until combined. Stir in the peaches, cover, and set aside to allow them to marinate and thaw for about 15 minutes. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Form 6-8 small slider size patties with the beef. Handle the beef as little as possible to maintain tenderness. Sprinkle both sides of the sliders with salt and pepper and set aside to rest. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Spray a grill with olive oil spray and heat to high heat. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Remove the peaches from the marinade and place them in a wire grilling basket. Place the peaches and the sliders on the grill for about 6-8 minutes, flipping once during cooking. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">In the last few minutes of cooking, spray the ciabatta buns with the olive oil spray and toast them for 1-2 minutes on the grill. Remove the sliders from the grill and allow them to rest for about 5 minutes before building and serving. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">To build the sliders: Place the bottoms of the ciabatta buns on a serving dish. Place a slider on top of the ciabatta bun. Place some of the burrata cheese on top of the slider. Top each one with some of the baby arugula and place 2-3 pieces of the grilled peaches on top of the arugula. Serve immediately.</li>
</ol>
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<div style="text-align: center;">
<b><u>New England Patriots Grass-Fed Sliders with Bean Town Hash Browns</u></b></div>
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Prep Time: 1 hour 30 minutes / Cook Time: 35 minutes / Servings: 6-8<br />
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Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmZ48vQLplimLj34txQPZzHGPPrlb6-UCyssaOA0lYa1kApTH0qgHx2o-0ZWPZWSk3DgjMpfR186pz_jaPSUPek3sMnSPiBA_wnQD_IskT9vilJeyJ9LZIzUOZDMMpPQRaXSbsvGVdgll/s1600/slider2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmZ48vQLplimLj34txQPZzHGPPrlb6-UCyssaOA0lYa1kApTH0qgHx2o-0ZWPZWSk3DgjMpfR186pz_jaPSUPek3sMnSPiBA_wnQD_IskT9vilJeyJ9LZIzUOZDMMpPQRaXSbsvGVdgll/s320/slider2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New England Patriots Slider</td></tr>
</tbody></table>
</div>
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<div style="text-align: right;">
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<div>
<ul style="-webkit-text-stroke-color: rgb(0, 0, 0);">
<li>1 lb. True Aussie ground beef </li>
<li>26 oz. bag frozen hash browns </li>
<li>1 cup Boston style baked beans (your recipe or canned)</li>
<li>12 oz. package bacon</li>
<li>4 cups shredded cheddar cheese</li>
<li>1/2 cup heavy cream</li>
<li>6-8 pretzel slider rolls</li>
<li>1/2 tsp. garlic powder</li>
<li>salt and pepper</li>
<li>olive oil spray</li>
</ul>
Steps:<br />
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">In a large mixing bowl combine the frozen hash browns and the baked beans. Season with salt and pepper to taste. Mix with your hands until combined and form 6-8 slider size patties. Place them on a cookie sheet lined with aluminum foil or parchment paper and place it in the freezer for about 1 hour. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">In a medium saucepan combine the shredded cheese, heavy cream and garlic powder. Season with salt and pepper to taste. Stir on medium heat until a thick, creamy cheese sauce is formed. Keep warm until ready to serve. Place a piece of plastic wrap directly on top of the sauce to prevent a skin from forming.</li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">In a large skillet, cook the bacon on medium high heat until crispy. Remove from the drippings with a slotted spoon and chop the bacon into small pieces. Reserve the drippings and set aside. Stir the bacon pieces into the cheese sauce just before serving to maintain crispiness.</li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Keep the bacon drippings heated on medium high heat. Add the hash brown patties 3-4 at a time and cook for about 5 minutes on each side, until browned and heated through.</li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Form 6-8 small slider size patties with the beef. Handle the beef as little as possible to maintain tenderness. Sprinkle both sides of the sliders with salt and pepper. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Spray a grill with olive oil spray and heat to medium-high heat. Cook the sliders for about 3-4 minutes on each side, flipping only once and then allowing them to rest for about 5-10 minutes before serving.</li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">Remove the pretzel rolls and place them on a cookie sheet or place them in the toaster oven. Heat on 300 degrees for about 5 minutes before serving. </li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0);">To build the sliders: Place the bottoms of the warm pretzel rolls on a serving dish. Place a slider on top of the pretzel roll. Place a hash brown patty on top of each slider. Stir the bacon into the cheese sauce and spoon some of the sauce on top of each of the hash brown patties. Place the top of the pretzel rolls on the sliders and serve!</li>
</ol>
</div>
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<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-54755054424057746182017-01-10T21:51:00.000-08:002017-01-13T14:54:45.532-08:003TV Phoenix: Turn Your Favorite Weekend Meals into Easy Weeknight Soups<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83Lh2emITZpjy5xAYkRUmeQLSgYnEHBlqmvnRY6INRZMhqT23dfVG3soFJnA87dQTsusTt4alzZZFiv69pgJgUeToYyM8Oy7CDetZWhBlxVoJwwzt8g_Pv_3K2ezKCHvjw8A2Y6e_yBFI/s1600/Chicken+Alfredo+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83Lh2emITZpjy5xAYkRUmeQLSgYnEHBlqmvnRY6INRZMhqT23dfVG3soFJnA87dQTsusTt4alzZZFiv69pgJgUeToYyM8Oy7CDetZWhBlxVoJwwzt8g_Pv_3K2ezKCHvjw8A2Y6e_yBFI/s320/Chicken+Alfredo+Soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Alfredo Soup</td></tr>
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Well, the holidays are over, school's back in session, sports are starting back up and our normal, busy lives are back in full swing. WAAAAAAHHH!!!!<br />
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It's back to weekend warrior meals and quick, easy fixes for the weeknights. These are a few of my favorite weekend meals that usually take time to cook, layer, bake, etc. But I turned them into rich, hearty comfort food soups, that work PERFECTLY as a cure for the weeknight woes!<br />
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<div style="text-align: center;">
<b><u>Green Chile Chicken Enchilada Soup</u></b></div>
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Prep Time: 10 mins. / Cook Time: 30 mins. / Servings: 6-8<br />
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Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT7JprZ5apol58A7-bVDH5BA-_bRENzSNEWiO3thIlHx74NNt2U3URXAgZ53IF46v0tmCteaitvKxupdVsLWGIuFXl1l7v5a5qgV1OIBXMJBpT1aUAWeaiVgFiXgUahwz8Jj-PM8nJai0/s1600/enchilada+soup1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT7JprZ5apol58A7-bVDH5BA-_bRENzSNEWiO3thIlHx74NNt2U3URXAgZ53IF46v0tmCteaitvKxupdVsLWGIuFXl1l7v5a5qgV1OIBXMJBpT1aUAWeaiVgFiXgUahwz8Jj-PM8nJai0/s320/enchilada+soup1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Chile Enchilada Soup</td></tr>
</tbody></table>
<br />
<ul>
<li>2 cans (15.5 oz. each) white kidney beans (aka Cannellini beans)</li>
<li>32 oz. low-sodium chicken broth</li>
<li>16 oz. Del Real Shredded Chicken</li>
<li>1 medium green pepper, chopped</li>
<li>6 green onions, chopped</li>
<li>3 cloves garlic, pressed or minced</li>
<li>6 corn tortillas, cut in half, then sliced into 1/2” strips</li>
<li>28 oz. green chile enchilada sauce (I use Las Palmas)</li>
</ul>
<br />
Steps:<br />
<br />
<ol>
<li>In a large pot, combine the beans, chicken broth, shredded chicken, green pepper, onion, garlic and enchilada sauce. Stir to combine, bring to a boil, then reduce to a low simmer. Continue to cook for about 20 minutes, stirring occasionally, until veggies are soft and flavors are combined. </li>
<li>Stir in the tortilla strips and cook for another 10 minutes. Allow to cool before serving. Optional toppings include: sour cream, sliced avocado, chopped fresh cilantro, lime wedges, crumbled queso fresco, or crispy tortilla strips!</li>
</ol>
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<b><u>Italian Sausage Lasagna Soup</u></b></div>
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Prep Time:10 minutes / Cook Time: 30 minutes / Servings: 6-8<br />
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Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheLWC__aDmIqLF5E06vDKP10TFDf4egAACsV9oHfWt9vJxCJTm8b_RNr2SIXUsK_3nKF7zleYacl60Nvw45cVzygoCmzHjp7ge26_rAHF7XOKw1mS-J5VAoSt7JkcYbVfrgewbshdRHQv/s1600/lasagna+soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheLWC__aDmIqLF5E06vDKP10TFDf4egAACsV9oHfWt9vJxCJTm8b_RNr2SIXUsK_3nKF7zleYacl60Nvw45cVzygoCmzHjp7ge26_rAHF7XOKw1mS-J5VAoSt7JkcYbVfrgewbshdRHQv/s320/lasagna+soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian Sausage Lasagna Soup</td></tr>
</tbody></table>
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<ul>
<li>1 lb. Sweet Italian sausage, crumbled</li>
<li>1/2 medium green bell pepper, chopped</li>
<li>1/2 medium white or yellow onion, chopped</li>
<li>8 oz. sliced baby bella mushrooms</li>
<li>1 cup red wine</li>
<li>32 oz. beef broth</li>
<li>1/4 cup light brown sugar</li>
<li>6-8 large lasagna noodles</li>
<li>24oz. jar marinara sauce</li>
<li>2 cloves garlic, minced or pressed</li>
<li>1 tbsp. chopped fresh rosemary</li>
<li>8 oz. ricotta cheese</li>
<li>salt and pepper</li>
<li>chopped fresh basil leaves (for garnish)</li>
</ul>
<br />
Steps: <br />
<br />
<ol>
<li>In a large dutch oven, add the sausage, chopped peppers, garlic, rosemary, onions and mushrooms. Cook on medium heat for 7-10 minutes until the sausage browns and the veggies are soft. Season with salt and pepper to taste.</li>
<li>Pour in the red wine and beef broth and deglaze the bottom of the pot. Stir in the marinara sauce and brown sugar. </li>
<li>Break up the lasagna noodles into large and small pieces, add to the pot and bring the soup to a boil. Reduce to a simmer and stir occasionally until the noodles are soft.</li>
<li>Allow to cool for about 5 minutes before serving. Serve with a dollop of ricotta cheese and garnish with fresh basil.</li>
</ol>
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<div style="text-align: center;">
<b><u>Chicken Alfredo Soup</u></b></div>
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Prep Time: 5 minutes / Cook Time: 20 minutes / Servings: 6-8<br />
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Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsDN1eCU3_uc9RemYMIRa_tPRFunHD9jwCMzGV07i_b_o4gRDiH87XOiT_919IQ_qhZlf3eL0DZljpw4dk6R7FcGJgJPZzkyQQj33mMm-iboHvx1z86o9tKqYT53Fh2E_ZM4XAbxHmsVq/s1600/Chicken+Alfredo+Soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsDN1eCU3_uc9RemYMIRa_tPRFunHD9jwCMzGV07i_b_o4gRDiH87XOiT_919IQ_qhZlf3eL0DZljpw4dk6R7FcGJgJPZzkyQQj33mMm-iboHvx1z86o9tKqYT53Fh2E_ZM4XAbxHmsVq/s320/Chicken+Alfredo+Soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Alfredo Soup</td></tr>
</tbody></table>
<br />
<ul>
<li>24 oz. Alfredo Sauce</li>
<li>32 oz. chicken broth</li>
<li>1 lb. chicken breast cubes</li>
<li>2 tbsp. olive oil</li>
<li>8 oz. penne noodles</li>
<li>2 cloves garlic, minced or pressed</li>
<li>2 cups shredded Italian cheese blend</li>
<li>2 cups broccoli florets</li>
<li>8 oz. cooked bacon crumbles</li>
<li>salt and pepper</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>Heat the olive oil in a large pot and add the chicken. Brown the chicken on all sides and stir in the Alfredo sauce and chicken broth. Bring to a boil and stir in the penne noodles.</li>
<li>Reduce heat to a simmer and cook until noodles are soft. Season with salt and pepper to taste and stir in 1 cup of the shredded cheese. </li>
<li>Allow the soup to cool for about 5 minutes before serving. Garnish with broccoli florets, bacon crumbles and the remaining shredded cheese.</li>
</ol>
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<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-57076600174127237282016-12-27T18:54:00.000-08:002016-12-30T10:38:11.412-08:009 Quick and Easy Amazing Appetizers for your New Year's Eve Bash<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYhZDz3fJhC2ak-Y2YxSmpmHXUOcZ8ElOPhdSKtSOUZEouUVh2lWMSMipIBKqXBAPJ7xpu7pdykM2qhWWEf61B0i41ga4rX0h3mSn-ir5Gx7jQHGaKq6XrWNFDPPiBNHGli3sbqJta8QK/s1600/skewer1news.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYhZDz3fJhC2ak-Y2YxSmpmHXUOcZ8ElOPhdSKtSOUZEouUVh2lWMSMipIBKqXBAPJ7xpu7pdykM2qhWWEf61B0i41ga4rX0h3mSn-ir5Gx7jQHGaKq6XrWNFDPPiBNHGli3sbqJta8QK/s400/skewer1news.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caprese and Olive Rosemary Skewers</td></tr>
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<span style="text-align: left;">Let's face it...for most of us, New Year's Eve is more about consuming a few (too many) cocktails. If you're hosting a party, you're probably more concerned about what kind of bubbly to serve at midnight than you are about the appetizers being passed around on trays. </span><br />
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Get some food in those bellies before the clock strikes! Here are 9 quick and easy amazing appetizers for your New Years Eve Bash! Each of these is ready in just about 30 minutes or less, so you won't spend too much time at the store or stove!</div>
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<u><b>Gorgonzola Stuffed Figs in a Blanket with Honey Balsamic Glaze</b></u></div>
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Prep Time: 15 minutes / Cook Time: 15 minutes / Servings 20-24 pieces</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgba(0, 0, 0, 0); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: black; float: right; margin-left: 1em; padding: 5px; position: relative; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6a0QJrlbuXl6TrbGWDG-Lop3KH5gQx5LYB7h3rAl5L9niAZkzc2P5UMU166JpvzMv1ziDa3TlSYf9zC4QHI2N9alDQCDjoV_ZjWE6WGAK-69VBa8z0YkzJZ3nn-UioGx6TgRN_zyMA7Om/s1600/figs6.jpg" style="clear: right; color: #cc0000; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6a0QJrlbuXl6TrbGWDG-Lop3KH5gQx5LYB7h3rAl5L9niAZkzc2P5UMU166JpvzMv1ziDa3TlSYf9zC4QHI2N9alDQCDjoV_ZjWE6WGAK-69VBa8z0YkzJZ3nn-UioGx6TgRN_zyMA7Om/s320/figs6.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="188" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px; text-align: center;">Gorgonzola Stuffed Figs in a Blanket<br />
with Honey Balsamic Glaze</td></tr>
</tbody></table>
</div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
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Ingredients:</div>
<ul style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">10-12 fresh, Black Mission figs</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 oz. Gorgonzola cheese crumbles</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">8 oz. thinly sliced Prosciutto</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 tbsp. honey</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tbsp. Balsamic vinegar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">a pinch of garlic powder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">a pinch each of salt and pepper</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 scallions, green parts only, finely chopped</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 bottle of your favorite red wine</li>
</ul>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
Steps:</div>
<div>
<ol style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Preheat oven to 375 degrees.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cut the hard tips off the figs and cut them in half lengthwise down the middle. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Stuff a large chunk of Gorgonzola cheese into the middle of each fig half. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Tear the prosciutto into thin, uneven strips and wrap it around the stuffed figs. Don't worry about being neat or even, some of them will have more than others.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place the figs on a cookie sheet and place them in the oven at 375 degrees for about 15 minutes. Be careful not to over cook them, the cheese will melt and leak out if they're cooked for too long. Just get the prosciutto warm and a little bit crisp. Remove from the heat and set aside.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">For the glaze, combine the honey, balsamic vinegar, garlic powder, salt and pepper in a medium mixing bowl. Whisk until smooth and combined. Add in about 3/4 of the chopped scallions and stir.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">To serve: Transfer the figs to a serving dish and transfer the glaze to a small serving bowl. Drizzle some of the glaze over the figs with a spoon and garnish the figs with the rest of the scallions. </li>
</ol>
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<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px; text-align: center;">
<b><u>Raw Cashew & Lemon Pesto Stuffed Mushrooms</u></b></div>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
<br /></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgba(0, 0, 0, 0); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: black; float: right; font-size: 13px; margin-left: 1em; padding: 5px; position: relative; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwmhUHrAa2NKMH1Ibzu6T3Ozy1GeEf46mvYTWiXK-99ctwmXGKZVmgZc8YqZNujdI0e8mOoXDSLwysiIEUjsjSRq-4Ym3mj2I7s81s3npocGqqYRRCZJlcZjsEs0MMxmjs9oXJ3zqxYs5/s1600/pesto1.jpg" style="background-color: #fce5cd; clear: right; color: #cc0000; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwmhUHrAa2NKMH1Ibzu6T3Ozy1GeEf46mvYTWiXK-99ctwmXGKZVmgZc8YqZNujdI0e8mOoXDSLwysiIEUjsjSRq-4Ym3mj2I7s81s3npocGqqYRRCZJlcZjsEs0MMxmjs9oXJ3zqxYs5/s320/pesto1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">Raw Cashew & Lemon Pesto Stuffed Mushrooms</span></b></td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span><br />
<ul style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">10 oz. whole Crimini mushrooms, center stems removed </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">15-20 large basil leaves</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup fresh flat-leaf parsley</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 scallion chopped</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 large garlic clove, pressed</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">juice and zest of 1 lemon</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2/3 cup raw cashews (plus a few for garnish)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/3 cup olive oil</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">salt and pepper to taste </li>
</ul>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
Steps:</div>
<ol style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews. Season with salt and pepper and pulse food processor until roughly chopped.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place the mushroom caps open side up on a serving dish. Spoon the pesto into the mushroom caps. Top with lemon zest and garnish with a whole cashew.</li>
</ol>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
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<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px; text-align: center;">
<b><u>Raspberry Chipotle Cheese Spread with Fresh Baked Pita Chips</u></b></div>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
<br /></div>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4</div>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
<br /></div>
<div style="font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px;">
Ingredients:</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-family: 'trebuchet ms', trebuchet, verdana, sans-serif; font-size: 13px; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvR_0j_3erZOn4w0_8KrVSOCBLCRL7z72QNBnYQ5ygSDiuaj4Y4vGI3k6FruRXYJs-T_d-FIAg488pu7HG9wgtK7oihWn1YTXQ1Klm4xYilspXeNHXyioeLFUSiBmZoF8v0Goui2xkKHjF/s1600/chip1+copy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvR_0j_3erZOn4w0_8KrVSOCBLCRL7z72QNBnYQ5ygSDiuaj4Y4vGI3k6FruRXYJs-T_d-FIAg488pu7HG9wgtK7oihWn1YTXQ1Klm4xYilspXeNHXyioeLFUSiBmZoF8v0Goui2xkKHjF/s320/chip1+copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry Chipotle Cheese Spread with<br />
Fresh Baked Pita Chips</td></tr>
</tbody></table>
</div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<ul>
<li>3-4 slices pita bread</li>
<li>1/4 cup extra virgin olive oil</li>
<li>4 oz. cream cheese</li>
<li>4 oz. goat cheese</li>
<li>1/4 cup dried cranberries</li>
<li>1/4 cup chopped walnuts</li>
<li>1/2 cup seedless raspberry jam</li>
<li>1/2 tsp. chipotle chili powder</li>
<li>1 tbsp. water</li>
<li>salt/pepper</li>
<div style="text-align: right;">
</div>
<li>cooking spray</li>
</ul>
</div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<br /></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
Steps:</div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<ol>
<li>Preheat oven to 400 degrees.</li>
<li>Use a pizza cutter to cut each of the pita bread pieces into 8 triangles.</li>
<li>Place the triangles onto a cookie sheet. Brush or drizzle each of the triangles with the olive oil, season with salt and pepper and bake in the oven at 400 degrees for about 15 minutes, until crispy. Remove from heat and allow to cool before serving.</li>
<li>While the chips are baking, combine the cream cheese and goat cheese in a large mixing bowl. Heat in the microwave for 30 seconds and stir to combine. Stir in the dried cranberries and walnuts until combined.</li>
<li>Spray a 4"x2" ramekin with cooking spray and spoon the cheese spread into the ramekin, flattening out the top. Place the cheese spread in the refrigerator for 15 minutes to cool and set.</li>
<li>In a separate mixing bowl, combine the raspberry jam and chipotle powder. Add 1 tbsp. water and mix until smooth and combined.</li>
<li>To Serve: Turn the ramekin with the cheese spread upside down on a serving platter, releasing the set cheese spread. Spoon the raspberry chipotle sauce on top of the cheese spread and arrange the pita chips on the platter next to the cheese spread.</li>
</ol>
</div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<div style="color: #454545; font-family: Helvetica; font-size: 12px; line-height: normal; min-height: 14px;">
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</div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
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<div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<b><u>Bacon and Avocado Wrapped Mozzarella Sticks</u></b></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: start;">
<br /></div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: start;">
Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 12 </div>
<div class="separator" style="clear: both; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: start;">
<br /></div>
<span style="font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px;">Ingredients:</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-size: 13px; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WL8QRDpl1FfRI1b4lsgMYM9warr8fRGBTokhYTeh0fg2ZjS7zDNQh4IkI1z2dmCQE9ojxTJPyOBpf1mIatnMg88fkkMdi4w9XLNBs_GNw-E_nkMT8bL9IRgw8zfZYHjYzZrwoNATiUxd/s1600/stix1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WL8QRDpl1FfRI1b4lsgMYM9warr8fRGBTokhYTeh0fg2ZjS7zDNQh4IkI1z2dmCQE9ojxTJPyOBpf1mIatnMg88fkkMdi4w9XLNBs_GNw-E_nkMT8bL9IRgw8zfZYHjYzZrwoNATiUxd/s320/stix1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon and Avocado Wrapped Mozzarella Sticks</td></tr>
</tbody></table>
<div>
<ul style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<li>12 frozen, pre-cooked Mozzarella Sticks</li>
<li>1 large, ripe avocado, sliced into 12 pieces</li>
<li>12 slices of pre-cooked bacon</li>
<li>12 tbsp. black bean and corn salsa</li>
</ul>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
Steps:</div>
<div>
<ol>
<li style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Preheat oven to 425 degrees.</li>
<li style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Allow the cheese stick to sit out and thaw for about 5-10 minutes.</li>
<li style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Lay the strips of bacon out horizontally onto a cookie sheet. Place a frozen mozzarella stick vertically on top of each piece of bacon. Lay a slice of avocado on top of each mozzarella stick.</li>
<li style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Wrap the bacon around the mozzarella sticks and bacon. Push a toothpick through the center to secure </li>
<li style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Bake at 425 for 20 minutes</li>
<li style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">To Serve: Spoon a tablespoon of the black bean salsa into a 2 oz. shot glass. Place one of the bacon wrapped cheese sticks in each shot glass with the salsa.</li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<b></b><br />
<div style="text-align: center;">
<b><b><u>Balsamic Peach, Baby Arugula and Burrata Crostini</u></b></b></div>
<b>
</b>
Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 12 crostini<br />
<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGL6T2VE4gmghol4x2N0jU1SARkHQc3GPUm_QW3dggmqaCmDwJ_EE10fZSmOOGBlGt2kV8S3n2TWdueDbwsds5EZlvmUakOFIk_un3QaUMS4vqYolbLjFTlBb4mbEdN-ZMt5OH4tNWPtJN/s1600/peach+crostini.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGL6T2VE4gmghol4x2N0jU1SARkHQc3GPUm_QW3dggmqaCmDwJ_EE10fZSmOOGBlGt2kV8S3n2TWdueDbwsds5EZlvmUakOFIk_un3QaUMS4vqYolbLjFTlBb4mbEdN-ZMt5OH4tNWPtJN/s320/peach+crostini.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Peach, Baby Arugula<br />
and Burrata Crostini</td></tr>
</tbody></table>
<br />
<ul>
<li>1 loaf freshly baked Italian bread, cut into 12, 1" thick slices </li>
<li>16oz. bag of frozen peaches </li>
<li>1/2 cup balsamic vinegar </li>
<li>1/2 cup brown sugar </li>
<li>2 cups baby arugula </li>
<li>8 oz. Burrata cheese </li>
<li>1/2 cup extra virgin olive oil </li>
<li>salt and pepper </li>
</ul>
<br />
Steps: <br />
<ol>
<li>Preheat oven to 400 degrees. </li>
<li>In a large skillet, combine the balsamic vinegar and the brown sugar. Season with a pinch of salt and pepper. Heat on medium heat until sugar is melted, stirring occasionally. Stir in the peaches and allow the mixture to simmer and reduce, about 15 minutes. Remove from the heat and allow to cool before serving. </li>
<li>Brush both sides of the bread with extra virgin olive oil. Season one side with a pinch of salt and pepper. </li>
<li>Place the bread slices on a cookie sheet and bake in the oven for 7-10 minutes, until toasted and golden. Allow them to cool slightly before handling. </li>
<li>Spread about a tbsp. of the burrata cheese onto each of the toasted bread slices. Top with a few leaves of the baby arugula and place 2-3 of the balsamic peach slices on top of the arugula. Serve with white wine and enjoy! </li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div style="text-align: center;">
<b><u>Caprese & Olive Rosemary Skewers</u></b></div>
<br />
Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 12<br />
<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYhZDz3fJhC2ak-Y2YxSmpmHXUOcZ8ElOPhdSKtSOUZEouUVh2lWMSMipIBKqXBAPJ7xpu7pdykM2qhWWEf61B0i41ga4rX0h3mSn-ir5Gx7jQHGaKq6XrWNFDPPiBNHGli3sbqJta8QK/s1600/skewer1news.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYhZDz3fJhC2ak-Y2YxSmpmHXUOcZ8ElOPhdSKtSOUZEouUVh2lWMSMipIBKqXBAPJ7xpu7pdykM2qhWWEf61B0i41ga4rX0h3mSn-ir5Gx7jQHGaKq6XrWNFDPPiBNHGli3sbqJta8QK/s320/skewer1news.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caprese & Olive Rosemary Skewers</td></tr>
</tbody></table>
<br />
<ul>
<li>12 rosemary sticks </li>
<li>24 cherry tomatoes </li>
<li>24 small mozzarella balls </li>
<li>12 large, pitted kalamata olives </li>
<li>24 small basil leaves </li>
</ul>
<br />
Steps: <br />
<ol>
<li>Peel leaves off each rosemary stick, leaving about 1/2 " of the leaves on the top. </li>
<li>Cut the base of the stick so that it comes to a point. </li>
<li>Use the stick as a skewer and place a cherry tomato, a basil leaf, a mozzarella ball and an olive onto the stick. If there's still room on the stick, follow up with a final cherry tomato, basil leaf and a mozzarella ball. </li>
<li>Place on a tray and serve! </li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><u>Mini Bacon & Avocado Nacho Cups</u></b></div>
<div>
<br /></div>
<div>
Prep Time: 5 minutes / Cook Time: 5 minutes / Servings: 12</div>
<div>
<br /></div>
<div>
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIobmD7Rjta-_BLv77gX6GQarv2oEwrn1Imz5l-zAt-c1VSmfDUEx43oE55zjUZ1PAN3MTC5GG3ZW-FW3d19SDe5ja5JZKhsShhkGdu7ZjkaZczy-atEaEksRJ2R5vJTRMchp3l7fBRw0h/s1600/nacho+chips1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIobmD7Rjta-_BLv77gX6GQarv2oEwrn1Imz5l-zAt-c1VSmfDUEx43oE55zjUZ1PAN3MTC5GG3ZW-FW3d19SDe5ja5JZKhsShhkGdu7ZjkaZczy-atEaEksRJ2R5vJTRMchp3l7fBRw0h/s320/nacho+chips1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Bacon & Avocado Nacho Cups</td></tr>
</tbody></table>
</div>
<div>
<ul>
<li>12 Tostitos Scoops chips</li>
<li>3 slices pre-cooked bacon</li>
<li>1/2 fresh avocado, chopped</li>
<li>12 tsp. spicy nacho cheese dip</li>
<li>6 tsp. black bean and corn salsa</li>
</ul>
</div>
<div>
Steps:</div>
<div>
<ol>
<li>Heat the bacon in a small skillet on high heat for 3-5 minutes, turning once. Remove from the heat and allow to cool Chop into small bits and set aside.</li>
<li>Place a tsp. of the nacho cheese dip into the center of each of the chips (you can heat it for about 30 seconds if you wish).</li>
<li>Place a couple of pieces of the chopped avocado into each of the cups. Sprinkle with the chopped bacon and top with 1/2 tsp. of the salsa. Serve immediately.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div style="text-align: center;">
<b><u>Mediterranean Phyllo Cups</u></b></div>
<div>
<br /></div>
<div>
Prep Time: 5 minutes / Cook Time: 5 minutes / Servings: 12</div>
<div>
<br /></div>
<div>
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoP6R4WRSarcr8fhItEmUR-7JnfWrEzNn2NqgV_xtFqP1btFzRvmS9OOpG-CT_lj4cFoadAiEh7O5aviGWWrlI5NsUglocP12UBlykfGJyGKKE_eUKeWOZCbLrpo1FlP6NNh9cMA8PF7a/s1600/phyllo+cup1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoP6R4WRSarcr8fhItEmUR-7JnfWrEzNn2NqgV_xtFqP1btFzRvmS9OOpG-CT_lj4cFoadAiEh7O5aviGWWrlI5NsUglocP12UBlykfGJyGKKE_eUKeWOZCbLrpo1FlP6NNh9cMA8PF7a/s320/phyllo+cup1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mediterranean Phyllo Cups</td></tr>
</tbody></table>
</div>
<div>
<ul>
<li>12 frozen mini Phyllo cups</li>
<li>12 tsp. spinach dip</li>
<li>2-3 artichoke hearts, chopped</li>
<li>2-3 black or green olives, chopped</li>
<li>2 tbsp. feta cheese, crumbled</li>
<li>2 tbsp. roasted red pepper, chopped</li>
<li>1 tbsp. fresh basil, chopped</li>
<li>2 tbsp. dry Italian salami, chopped</li>
</ul>
</div>
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Steps:</div>
<div>
<ol>
<li>Preheat oven to 375. Place a tsp. of the spinach dip into the center of each of the phyllo cups and place them on a cookie sheet. Heat in the oven for 5-10 minutes, until the dip is warm and the cups are golden brown.</li>
<li>Chop all the other ingredients and combine them in a mixing bowl. Spoon a bit of the mixture into the center of each of the warm Phyllo cups. Serve immediately.</li>
</ol>
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<b><u>Caramel Pecan Donut Pops</u></b></div>
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Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12</div>
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Ingredients:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVPmWk4jhX8CLx4at5no8i9BBY7sLUx4PRuRoNblijAy3zN1WuVhrX2rDUV2sUDkJt6VLwy13KicoPKOu-l-sPZTg94t8qBQoUHCeUXRwtfW3BR4ZBU35Ga4NUtjrLUhoXRzQunRAFyOW/s1600/donut+holes1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVPmWk4jhX8CLx4at5no8i9BBY7sLUx4PRuRoNblijAy3zN1WuVhrX2rDUV2sUDkJt6VLwy13KicoPKOu-l-sPZTg94t8qBQoUHCeUXRwtfW3BR4ZBU35Ga4NUtjrLUhoXRzQunRAFyOW/s320/donut+holes1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Pecan Donut Pops</td></tr>
</tbody></table>
</div>
<div>
<ul>
<li>12 plain or glazed donut holes</li>
<li>1/2 cup caramel sauce</li>
<li>1/2 cup praline pecans, finely chopped or crushed</li>
</ul>
</div>
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Steps:</div>
<div>
<ol>
<li>Roll the donut holes in the caramel sauce one at a time, then roll them in the crushed pralines.</li>
<li>Place them on a serving tray and push a lollipop stick into each of the donut holes. Refrigerate until ready to serve.</li>
</ol>
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Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-2924699979619048232016-11-28T20:52:00.003-08:002016-11-28T20:52:47.789-08:00Bakers vs. Fakers Bacon Apple Mini Pies!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEGnIeCr9PtBG9A0GYOvA0Hku6K5_ka9R-8rCM3ojmU1VgLHglmZm5I2BBPOfFqpe_m8wfDqY__5isWWtjTiH-w6bOYc35iu_C8rdQCATjM63JgN7Kj6DdYSmYAguwtH2DJVpERacV1_Q/s1600/bacon+apple+mini+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEGnIeCr9PtBG9A0GYOvA0Hku6K5_ka9R-8rCM3ojmU1VgLHglmZm5I2BBPOfFqpe_m8wfDqY__5isWWtjTiH-w6bOYc35iu_C8rdQCATjM63JgN7Kj6DdYSmYAguwtH2DJVpERacV1_Q/s320/bacon+apple+mini+pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon Apple Mini Pies</td></tr>
</tbody></table>
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These are the little winners that brought home $15,000 on Bakers vs. Fakers! They're easy to make, look fantastic and taste even better!<br />
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Don't let your holiday pies get BO-RING!!!!!<br />
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<div style="text-align: center;">
<b><u>Bacon Apple Mini Pies</u></b></div>
<br /><u>Ingredients for the Apples: </u><div>
<ul>
<li>3 Red Delicious Apples </li>
<li>5 slices of thick cut bacon, chopped </li>
<li>1/4 cup chopped pecans </li>
<li>1/2 tsp. cinnamon </li>
<li>3 tbsp. dark brown sugar </li>
<li>2 tbsp. flour </li>
<li>3 tbsp. butter </li>
<li>1 tsp. lemon juice </li>
<li>pinch of salt </li>
<li>3 mint sprigs for garnish </li>
</ul>
Steps: <br /><ol>
<li>Preheat oven to 400 degrees. </li>
<li>Heat a skillet to high heat and add the chopped bacon. Cook until crispy, about 4-5 minutes. Drain with a slotted spoon, dry on a paper towel and transfer to a large mixing bowl. RESERVE ABOUT 1 TBSP. OF THE BACON FOR PLATING. </li>
<li>Cut the apples in half vertically and cut out the core and the insides with a melon baller (leave about 1/4” around the sides). Discard the core, but reserve the rest of the insides, chop and transfer to the mixing bowl with the bacon. Add the chopped pecans, cinnamon, sugar, flour and salt. Stir to combine and spoon the mixture into the hollowed out apples. Top each filled apple with 1/2 tbsp. butter (two 1/4tbsp. cubes). Place the apples on a cookie sheet and bake in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool. </li>
</ol>
<u>Ingredients for the Pie Crust Leaves: <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0_AXaXk74W_3k4guP04Nx6bpamHrE0Rjs07fvDNCXQmFWSv6YYznQrEbF_VMkWt2pfB8xbQ0B4WdJxGyYQjyTY-iIAJubmznghHk2EDtQU99Fe_QNPtppTDrwQDCLecKAjhlus-6dJk2/s1600/IMG_3967.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0_AXaXk74W_3k4guP04Nx6bpamHrE0Rjs07fvDNCXQmFWSv6YYznQrEbF_VMkWt2pfB8xbQ0B4WdJxGyYQjyTY-iIAJubmznghHk2EDtQU99Fe_QNPtppTDrwQDCLecKAjhlus-6dJk2/s320/IMG_3967.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon Apple Mini Pies,<br />photo courtesy of Food Network</td></tr>
</tbody></table>
</u><br /><ul>
<li>5 oz. All Purpose Flour </li>
<li>3.5 oz lard </li>
<li>1.5 oz. cold water </li>
<li>1/2 tsp. salt </li>
<li>1 egg yolk </li>
<li>1 tbsp. milk </li>
</ul>
Steps: <br /><ol>
<li>Add the salt to the cold water to dissolve. </li>
<li>Add the lard and flour in a large bowl and mix with your hands until the lard is the size of peas or hazlenuts. </li>
<li>Add the water and mix just until the water is absorbed. Cover in plastic wrap and place in the freezer for 5-10 minutes. </li>
<li>Remove the dough from the freezer and lightly flour a flat surface. Roll the dough out to 1/4” thickness and use a small, leaf shaped cookie cutter to shape small leaves. Coat with an egg wash (1 egg yolk and 1 tbsp. milk) and place in the oven at 400 degrees for 5-10 minutes until golden. </li>
</ol>
<u>Ingredients for the Vanilla Swiss Meringue:</u><br /><ul>
<li>2 egg whites </li>
<li>1/2 cup granulated sugar </li>
<li>1/2 tsp. vanilla bean paste </li>
<li>1/4 tsp. cream of tartar </li>
</ul>
Steps:<br /><ol>
<li>In a small saucepan, combine the egg whites and sugar. Whisk on medium heat for 4-5 minutes, until the sugar is dissolved. </li>
<li>Transfer to a stand mixer fitted with the whisk attachment. Mix on high speed for about 5 minutes, until stiff peaks form. Add in the vanilla bean paste, and mix again to combine. </li>
</ol>
<u>To build and plate the dish: </u><br /><br />Place a stuffed apple pie into the center of a serving dish. Pipe or spoon about 1/4 cup of the meringue on top of the apples. Quickly toast the meringue with a butane torch. Place 1-2 of the pie crust leaves in the meringue. Sprinkle with a bit of the remaining bacon. Garnish the top of each apple with a mint sprig and serve.<br /><br /><br /></div>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-56163915951662129562016-08-03T13:36:00.000-07:002016-08-03T13:39:12.576-07:003TV Phoenix: Easy Dinners for Busy Nights!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OIODecem71CeOY8FBBIABK1DR7Kcswsub_JAnl9cScp6v0C4tsDvoNWa9DoJH_HaTb5BnGlC0kIoTXFfmZj6sLY8Sa3PUdqSZcMl6alfdRgIoILnL-iwDBGTqrEs0TbLrKYLlreKMOTo/s1600/casserole2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OIODecem71CeOY8FBBIABK1DR7Kcswsub_JAnl9cScp6v0C4tsDvoNWa9DoJH_HaTb5BnGlC0kIoTXFfmZj6sLY8Sa3PUdqSZcMl6alfdRgIoILnL-iwDBGTqrEs0TbLrKYLlreKMOTo/s320/casserole2.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Pesto and Sausage Penne</td></tr>
</tbody></table>
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Getting the kids ready for back to school can be a struggle with school supply purchases, schedule adjustments and sports activities starting up again. Dinner sometimes tends to take a back seat to microwaves and take out! Don't do that! Keep a few pre-made ingredients on hand and find some good, wholesome brands of pre-cooked items that can help you get through the next few weeks!<br />
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I always keep some par-boiled pasta on hand and a BIG bowl of pre-cooked brown rice in the refrigerator. These can be super easy side dishes in a pinch, or they can be the base for a quick and easy recipe!</div>
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<b>Creamy Pesto and Sausage Penne</b></div>
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<span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px;">Ingredients:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiV4daIpc2N9ctsPCGBLY9_V3Tx9mr6Z8PQky89xEJqcW1uKwLjXcaHpX8xsjQ8twC0yY2J6yr1tVk6-75xJPCRxQt0it0Lal0HQwUPfdZAi5-2mlBbMkwHwvRAFlIZ0GXEfXnrtiyFPD/s1600/casserole1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiV4daIpc2N9ctsPCGBLY9_V3Tx9mr6Z8PQky89xEJqcW1uKwLjXcaHpX8xsjQ8twC0yY2J6yr1tVk6-75xJPCRxQt0it0Lal0HQwUPfdZAi5-2mlBbMkwHwvRAFlIZ0GXEfXnrtiyFPD/s320/casserole1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Pesto and Sausage Penne</td></tr>
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<ul style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 cups fresh basil leaves</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 cup fresh Italian flat leaf parsley</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup toasted pine nuts</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 cups shredded Parmesan cheese</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 large garlic cloves</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 lemon, juiced and zested</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 cups heavy cream</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">salt and pepper to taste </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">16 oz. pre-cooked Penne noodles</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 lb. Sweet Italian Turkey Sausage</li>
</ul>
<span style="background-color: white; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px;">Steps:</span><br />
<ol style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Preheat oven to 350 degrees.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a food processor, combine the basil, parsley, pine nuts, 1/2 cup of the Parmesan cheese, garlic, lemon juice and zest. Pulse all ingredients until smooth. Season with salt and pepper to taste. Pour in the heavy cream and mix until combined.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Heat a large skillet on medium heat. Add the sausage. Cook on medium heat, stirring occasionally and breaking up the sausage as it cooks for about 7 minutes, until sausage is browned and cooked through.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a large casserole dish combine the pre-cooked pasta, cooked sausage, remaining Parmesan cheese and creamy pesto. Stir with a large spoon until combined. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bake in the oven at 350 degrees for about 20 minutes, until the cheese is slightly browned and bubbly. Remove from the oven and allow to cool for 5 minutes before serving.</li>
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<b>Spicy Chicken Tacos</b></div>
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<a href="http://www.delrealfoods.com/products/shredded-chicken" target="_blank">Del Real Shredded Chicken</a> is a STAPLE in my house! We love to go camping, so this stuff REALLY comes in handy while traveling, for dinners in a pinch, or if my kiddo is just craving his FAVORITE meal! You can find this stuff at any grocery store, and Costco carries it in a double pack.</div>
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Ingredients:</div>
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<ul>
<li>1 lb. Del Real Shredded Chicken<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH6Hea7HpDwpcznrpmIlUibj2WhufhtE3gwgUcsnEL6r_EDmSu_FKKVUEio5eyhPbAobYwxQmrR_c-qxYcJ8fk2iu7EvbbMCZCEwzHpIBbbeKDOW9XXNZ4gpzadIqLNNZSgx1zBKhcWOl/s1600/spicy+chicken+tacos.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH6Hea7HpDwpcznrpmIlUibj2WhufhtE3gwgUcsnEL6r_EDmSu_FKKVUEio5eyhPbAobYwxQmrR_c-qxYcJ8fk2iu7EvbbMCZCEwzHpIBbbeKDOW9XXNZ4gpzadIqLNNZSgx1zBKhcWOl/s320/spicy+chicken+tacos.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Chicken Tacos</td></tr>
</tbody></table>
</li>
<li>1 cup pre-cooked brown rice</li>
<li>2 tbsp. taco seasoning</li>
<li>15 oz. can<a href="http://www.conagrafoods.com/our-food/brands/ranch-style-beans" target="_blank"> Ranch Style Beans with Jalapeño Peppers</a></li>
<li>12 corn tortillas</li>
</ul>
</div>
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Optional toppings:</div>
<div>
<ul>
<li>Salsa Fresca</li>
<li>Avocado Slices</li>
<li>Shredded Cheese</li>
<li>Sour Cream</li>
</ul>
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Steps:</div>
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<div>
<ol>
<li>Combine chicken, rice, taco seasoning and beans in a large skillet. Stir until combined and heat on medium heat until all ingredients are hot.</li>
<li>Warm the tortillas in the microwave and place them on a serving dish. Spoon the chicken mixture evenly into the center of the tacos. Top with any and/or all of the optional toppings and serve immediately.</li>
</ol>
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<b>Garlic Bread Meatball Sliders</b></div>
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I don't know about you, but I am LOVING all the cute little one minute videos that feature delicious and easy looking recipes! This one is one of my favorites...who doesn't LOVE a good meatball slider?! To simplify, you can use pre-mixed and shaped, raw meatballs (Kroger stores carry these), or use your favorite frozen meatballs that are just re-heated with the marinara (they can also easily be microwaved). For the garlic butter, Kerrygold makes a really tasty <a href="http://www.kerrygoldusa.com/products/garlic-herb-butter/" target="_blank">pre-mixed garlic & herb butter</a> that can be easily melted and brushed on top of the slider buns!</div>
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Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-72158889295653356862016-07-05T15:55:00.002-07:002016-07-05T15:55:27.096-07:00Good Morning Arizona: Traditional Tuscan Fare!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWSVA4RL6ygfE7QLu-k7Sa9Ivc4-sr1L8Nw0f6RAteY3w7N64_1ECi3amc18DTGGwIrXh_e0lQX3INCPwO4i5V43WhS3QUOyIm1wb9GyylM7-VMcq-75EC8yg2P1es9J50LDXagLzHbdf/s1600/sciacciata.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWSVA4RL6ygfE7QLu-k7Sa9Ivc4-sr1L8Nw0f6RAteY3w7N64_1ECi3amc18DTGGwIrXh_e0lQX3INCPwO4i5V43WhS3QUOyIm1wb9GyylM7-VMcq-75EC8yg2P1es9J50LDXagLzHbdf/s400/sciacciata.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traditional Tuscan Schiacciata</td></tr>
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I love re-living my memories of our Tuscan adventure through food! I can't believe how simple and delicious our meals were, and I NEVER left a restaurant or a dinner table hungry!<br />
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Traditional Tuscan fare is rustic, fresh, and comforting. Carefully made salamis and cheeses are served morning, noon and night. Chianti practically flows from the faucets, and desserts like biscotti and gelato leave nothing to be desired!<br />
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The secret? FRESH ingredients. Before any cooking lesson, we always went and bought meat from the butcher, produce from the farmer's shop, and bread from the baker. They all take GREAT pride in their products, they know their patrons and they aim to please. Needless to say, I knew that every bite I took in Tuscany was made with nothing but LOVE!<br />
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<b><u>Schiacciata (Tuscan Flat Bread)</u></b></div>
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Ingredients:<br />
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<ul>
<li>3 1/2 cups bread flour</li>
<li>5 1/2 tsp. dry active yeast</li>
<li>1 1/3 cups warm water</li>
<li>1/2 cup extra virgin olive oil, plus more for drizzling at the end</li>
<li>2 tbsp. kosher salt, plus more for sprinkling at the end</li>
</ul>
Steps:<br />
<br />
<ol>
<li>In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the water for about 5 minutes.</li>
<li>Add the flour and mix on low speed for about 5-7 minutes, until the dough comes away from the bowl and forms a ball. Spray a mixing bowl with cooking spray and transfer the dough to the mixing bowl. </li>
<li>Cover the dough with a towel and allow it to rise for about one hour.</li>
<li>Generously coat a cookie sheet with about 1/4 cup of the olive oil. Transfer the dough to the cookie sheet and spread the dough out on the cookie sheet, until it is about 1/2" thick. Poke holes in the dough with your fingertips. Drizzle the rest of the olive oil on top of the dough.</li>
<li>Allow the dough to rise a second time for about another 30 minutes, until it has almost doubled in size. </li>
<li>Bake for 30 minutes at 350 degrees. Turn off the oven and allow the bread to rest for another 10 minutes before removing it from the oven.</li>
<li>Remove from the heat and drizzle with additional olive oil and another sprinkle of salt. </li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNeci_KQOQaa_pjCpppm6w-iiC84J-AHu2A_G63_Ydq-yKITkvIcvjmuCc7WQabVXXmknzjtZ9FldHzz7U9EpznUSYuT7oWC4OeWodKblifcxpgnZIWp4dwx9I6Yg6hmM4fwh8SEj5FN0/s1600/ragu.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNeci_KQOQaa_pjCpppm6w-iiC84J-AHu2A_G63_Ydq-yKITkvIcvjmuCc7WQabVXXmknzjtZ9FldHzz7U9EpznUSYuT7oWC4OeWodKblifcxpgnZIWp4dwx9I6Yg6hmM4fwh8SEj5FN0/s400/ragu.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traditional Tuscan Ragu Sauce</td></tr>
</tbody></table>
<div>
<br /></div>
<div style="text-align: center;">
<b><u>Traditional Tuscan Ragu Sauce</u></b></div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>2 tbsp. extra virgin olive oil</li>
<li>1 cup vegetable stock</li>
<li>1 lb. ground beef, pork sausage or turkey (I use a Sweet Italian turkey sausage)</li>
<li>1/2 can Cento peeled tomatoes</li>
<li>1 celery stalk, diced</li>
<li>1 carrot, diced</li>
<li>1/2 yellow onion, diced</li>
<li>1 cup red wine (Chianti)</li>
<li>1 cup milk</li>
</ul>
</div>
Steps:<br />
<br />
<ol>
<li>Heat the olive oil in a large skillet on medium heat. Add the vegetables and brown, adding a bit of vegetable stock periodically to avoid burning and to deglaze the pan.</li>
<li>When the veggies are cooked down, add the meat and brown it on all sides until cooked through.</li>
<li>Stir in the red wine and allow it to cook down for about 5 minutes. Then add the tomatoes and milk. Stir until combined. Add a little more broth if necessary to avoid sticking to the pan. Simmer on low heat for about an hour until reduced, thick and chunky!</li>
</ol>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-68661122562648674632016-06-14T15:41:00.002-07:002016-06-15T10:04:47.062-07:00Good Morning Arizona! 3TV Phoenix: Lettuce-Free Salads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jHBnIZQredVZ9xL5aDtPfTMl_XLHSSRZUQY0RZppDM-pP4JMGKl7huHqOwIwh1Qy1QdwapbUR5QNWtXj0BeDnfGCc5-sc37sOLfHJ77NOusHTZRP_sIw33mN7wJtXLBuY1qk7mlw9Rcv/s1600/this-salad-tastes-like-id-rather-be-fat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jHBnIZQredVZ9xL5aDtPfTMl_XLHSSRZUQY0RZppDM-pP4JMGKl7huHqOwIwh1Qy1QdwapbUR5QNWtXj0BeDnfGCc5-sc37sOLfHJ77NOusHTZRP_sIw33mN7wJtXLBuY1qk7mlw9Rcv/s400/this-salad-tastes-like-id-rather-be-fat.jpg" width="301" /></a></div>
<br />
<br />
Right about this time in the summer, I have two choices: 1) Eat a salad and look good(ish) in my swimsuit, or; 2) Cover my booty up and chow down! I'd say it's about a 50/50 chance that either one happens. It's all about balance, right?!<br />
<br />
So, here are a few alternatives to that lettuce-laden beast that we all dread this time of year, featuring some of my favorite ingredients and some hassle-free methods!<br />
<br />
<br />
<br />
<div style="text-align: center;">
<b><u>Mexican Street Corn Salad</u></b></div>
<br />
Prep Time: 15 minutes / Cook Time: 6 minutes / Servings: 6-8<br />
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Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9ojOOQA62akTeZos_XKp-YUTRxOzohDBYqK5OFNOb2WFAU1o78c7JSJdlfoh93JwQ-FnN11dRC417OjeLEuQ5Zst9GN1qWzMrpwMcCLAdSV782-JXmjnfHL3yyb-NJU5jjgOYY4hRUKF/s1600/IMG_3137.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9ojOOQA62akTeZos_XKp-YUTRxOzohDBYqK5OFNOb2WFAU1o78c7JSJdlfoh93JwQ-FnN11dRC417OjeLEuQ5Zst9GN1qWzMrpwMcCLAdSV782-JXmjnfHL3yyb-NJU5jjgOYY4hRUKF/s320/IMG_3137.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mexican Street Corn Salad</td></tr>
</tbody></table>
<ul>
<li>3 ears of white or yellow corn (or 3 cups of frozen corn)</li>
<li>1/4 chopped Red Onion</li>
<li>1/4 cup crumbled queso fresco (cotija works too)</li>
<li>1/4 cup chopped Cilantro</li>
<li>Juice of 1/2 Lime</li>
<li>1/2 chopped jalapeno (optional)</li>
<li>1/4 cup <a href="http://barhyte.com/poblano-ranch/" target="_blank">Poblano Ranch Dressing</a></li>
</ul>
<div>
Steps:<br />
<ol>
<li>Grill the corn on high heat for about 3 minutes per side. Remove from the heat, allow to cool and remove the husks. Remove the kernels by placing the ear upright in a large bowl and run a sharp knife down the side of the ear. If you're working with frozen corn, heat 2 tbsp. of olive oil on high heat and add the corn. Allow it to blacken for about 2 minutes on each side, remove from the heat and transfer to a large mixing bowl.</li>
<li>Add the chopped red onion, crumbled queso fresco, chopped cilantro, lime juice and chopped jalapeño (optional).</li>
<li>Drizzle in the dressing, toss combine and serve. </li>
</ol>
<div>
Alternative Dressing: 1/4 cup sour cream or Crema Mexicana and 1/2 tsp. chili powder</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><u>Mediterranean Pearl Cous Cous Salad</u></b></div>
<div>
<br /></div>
<div>
Prep Time: 15 minutes / Cook Time: 15 minutes / Servings: 6-8</div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh259Nmw2nXpwn8jmIo75bOJKXY6OngogVHWtg-f9Ha3jEbOs4sHGucKPtTkYBMus9oS2Bjb6UxKmWUVScnEX3LZorUXjpKkTThvAOWNAoD3UzKd4WL7fMS3sUvtZsgU9ymrv8vd0LgExv6/s1600/IMG_3125.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh259Nmw2nXpwn8jmIo75bOJKXY6OngogVHWtg-f9Ha3jEbOs4sHGucKPtTkYBMus9oS2Bjb6UxKmWUVScnEX3LZorUXjpKkTThvAOWNAoD3UzKd4WL7fMS3sUvtZsgU9ymrv8vd0LgExv6/s320/IMG_3125.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mediterranean Pearl Cous Cous Salad</td></tr>
</tbody></table>
<br /></div>
<div>
Ingredients:<br />
<div style="text-align: right;">
</div>
</div>
<div>
<ul>
<li>3 cups cooked Israeli or Pearl cous cous</li>
<li>1 large cucumber, peeled and chopped</li>
<li>1/2 cup chopped or sliced Kalamata Olives </li>
<li>1/2 cup crumbled Feta cheese</li>
<li>1 chopped large Tomato </li>
<li>1/2 cup chopped Red Onion</li>
<li>1 cup chopped, raw asparagus</li>
<li>1/4 cup <a href="http://barhyte.com/honey-dijon-dressing/" target="_blank">Honey Dijon Dressing</a></li>
<li>salt and pepper to taste</li>
</ul>
</div>
</div>
<div>
Steps:</div>
<div>
<ol>
<li>Cook the pearl cous cous according to the package directions and allow it to cool completely (I usually rinse it in cold water to cool it quickly). Transfer it to a large mixing bowl.</li>
<li>Add the chopped cucumber, Kalamata olives, Feta cheese, chopped tomato and chopped red onion.</li>
<li>Drizzle in the dressing, season with salt and pepper to taste, toss to combine and serve.</li>
</ol>
<div>
<br /></div>
</div>
<div>
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<div style="text-align: center;">
<b><u>Shaved Brussels Sprouts Salad with Pancetta, Cranberries and Praline </u></b></div>
<div style="text-align: center;">
<b><u>Pecans</u></b></div>
<div>
<br /></div>
<div>
Prep Time: 15 minutes / Cook Time: 10 minutes / Servings: 6-8</div>
<div>
<br /></div>
<div>
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWdkXzmRLEbpx-K6x34uUNW5v-7M3o9dwnEKtzrVKIAnQXWC-6A5Cshx8vLlnVt_2E2K1R-uD1sSmjZcURkSgpqH3qUXZOvVGG1xdP3wagIvXXKpVx2H8fepgF2zF8frKWDc-Y2kVqQih/s1600/IMG_3138.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWdkXzmRLEbpx-K6x34uUNW5v-7M3o9dwnEKtzrVKIAnQXWC-6A5Cshx8vLlnVt_2E2K1R-uD1sSmjZcURkSgpqH3qUXZOvVGG1xdP3wagIvXXKpVx2H8fepgF2zF8frKWDc-Y2kVqQih/s320/IMG_3138.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaved Brussels Sprouts Salad with Pancetta,<br />
Cranberries and Praline Pecans</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
</div>
<div>
<ul>
<li>3 cups thinly sliced or "shaved" brussels sprouts (about 24 brussels sprouts)</li>
<li>2 tbsp. olive oil</li>
<li>1/2 cup diced pancetta</li>
<li>1/4 cup Praline pecans</li>
<li>1/4 cup dried cranberries</li>
<li>1/4 cup <a href="http://barhyte.com/raspberry-vinaigrette/" target="_blank">Raspberry Vinaigrette Dressing</a></li>
<li>1/4 tsp. each salt and pepper</li>
</ul>
</div>
<div>
Steps:</div>
<div>
<ol>
<li>Heat the olive oil on high heat in a large skillet. Add the brussels sprouts, season with salt and pepper and stir to brown/wilt them for about 2 minutes. Remove from the heat and transfer them to a cookie sheet and place the cookie sheet in the freezer for about 5 minutes to stop the cooking process. Remove and transfer to a large mixing bowl. </li>
<li>In the same skillet, add the pancetta and continue to cook on high heat for about 5 minutes, until the pancetta is browned on all sides. Remove from the heat and transfer to the mixing bowl with the brussels sprouts. Allow the mixture to cool before adding the rest of the ingredients.</li>
<li>When the mixture is cooled, add the praline pecans and dried cranberries. </li>
<li>Drizzle in the dressing, toss to combine and serve.</li>
</ol>
<div>
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</div>
<div>
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<div style="text-align: center;">
<b><u>Hassleback Caprese Salad</u></b></div>
<div>
<br /></div>
<div>
Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4</div>
<div>
<br /></div>
<div>
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5lGxCUlWk2uoPX0Kgo6XOPV2hRM3wnfRk3IFqKyq8cdZtVSAOlvkqAPz9BX0me2yffkMJ3vCwXSIUeXKOoMTxyDB-_lt62jUeTabcVtsIJfl_bZ9HbIoPwDO7qxkA7fXfINWBFPI4M3n/s1600/caprese.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5lGxCUlWk2uoPX0Kgo6XOPV2hRM3wnfRk3IFqKyq8cdZtVSAOlvkqAPz9BX0me2yffkMJ3vCwXSIUeXKOoMTxyDB-_lt62jUeTabcVtsIJfl_bZ9HbIoPwDO7qxkA7fXfINWBFPI4M3n/s320/caprese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hassleback Caprese Salad</td></tr>
</tbody></table>
</div>
<div>
<ul>
<li>4 large Roma tomatoes</li>
<li>16 slices Buffalo Mozzarella cheese</li>
<li>16 large basil leaves</li>
<li>1/2 cup <a href="http://barhyte.com/four-leaf-balsamic-dressing/" target="_blank">Four Leaf Balsamic Dressing</a></li>
<li>salt and pepper</li>
</ul>
<div>
Steps:</div>
</div>
<div>
<ol>
<li>Lay each of the tomatoes on their side and cut four slices about 3/4 of the way through each tomato. </li>
<li>Stuff each of the slices with a slice of mozzarella, then with a large basil leaf.</li>
<li>Drizzle each tomato with the dressing, season with a pinch of salt and pepper and serve. </li>
</ol>
</div>
<div>
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Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com1tag:blogger.com,1999:blog-1279270553359087987.post-26975142719456869582016-05-01T18:09:00.001-07:002016-05-01T18:19:42.898-07:003TV Phoenix: The Right Oils for he Right Recipes<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 13px; line-height: normal;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsL2BbT7dhb4RLhGsWy-M4Jvlg4tJc8VY0fQnBoC9z1RRfWLSU1mS7IZav4UYNtxl7q5fISdZTijcF_EgKb6mg1TTBWqTe7qmFeYtCSCDmdkDn4yB5AX_qeoLIEtpsmtCMLWv_kzWeIk8/s1600/thymecake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsL2BbT7dhb4RLhGsWy-M4Jvlg4tJc8VY0fQnBoC9z1RRfWLSU1mS7IZav4UYNtxl7q5fISdZTijcF_EgKb6mg1TTBWqTe7qmFeYtCSCDmdkDn4yB5AX_qeoLIEtpsmtCMLWv_kzWeIk8/s400/thymecake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet & Savory Lemon and Thyme Olive Oil Cakes</td></tr>
</tbody></table>
<br /><div style="text-align: center;">
<b><u>Sweet & Savory Lemon and Thyme Olive Oil Cakes</u></b></div>
<br />Ingredients: <br /><ul>
<li>3 eggs </li>
<li>1 cups granulated sugar </li>
<li>1/2 cup <a href="http://www.villabertolli.com/products/bertolli-extra-light-tasting-olive-oil">Bertolli Extra Light Tasting Olive Oil</a> </li>
<li>1/2 cup sour cream </li>
<li>1 tsp.<a href="http://shop.lorannoils.com/baking/bakery-emulsions/lemon-flavor-(natural)-bakery-emulsion"> lemon flavor baking emulsion</a> </li>
<li>1 1/2 cups flour </li>
<li>1 1/2 tsp. baking powder </li>
<li>1 tbsp. chopped fresh thyme </li>
<li><a href="http://www.villabertolli.com/products/bertolli-100-extra-light-tasting-olive-oil-spray">Bertolli Extra Light Tasting Olive Oil Spray</a> </li>
<li>1/2 tsp. kosher salt </li>
</ul>
<br />Steps:<br /><ol>
<li>Preheat oven to 275 degrees and spray a 12 qty. mini bundt pan with Bertolli Extra Light Flavor Olive Oil Cooking Spray. </li>
<li>In a large mixing bowl, sift together the flour and baking powder. Set aside. </li>
<li>Using a stand mixer fitted with the whisk attachment, whip the eggs and sugar together on medium speed for 4 minutes. </li>
<li>In a separate large mixing bowl, combine the olive oil, sour cream, lemon bakery emulsion and thyme. Whisk until combined. </li>
<li>Add the olive oil mixture to the sugar and eggs. Mix just until combined. </li>
<li>Add the dry ingredients to the wet ingredients in batches, mixing only until combined. </li>
<li>Spoon the batter into the mini bundt tins, until 2/3 full. Bake at 275 degrees for 20-25 minutes, or until a toothpick inserted comes out clean. Remove from the heat and allow them to cool before removing them from the tins. </li>
</ol>
<br /><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXB7_m3Inxli463fBWW8TcLHuVSXu5YqhQkNF2THkiHAYuPJuae2qFjsLaFaeO-GTWlQAPZK9wf43OhYu7UGC0SJVx5D7BzuG7ZV_kKnKHkXY5tz2jtNj1PWHd2KVx2jCSnE5PhC3vjfe7/s1600/avo+oil.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXB7_m3Inxli463fBWW8TcLHuVSXu5YqhQkNF2THkiHAYuPJuae2qFjsLaFaeO-GTWlQAPZK9wf43OhYu7UGC0SJVx5D7BzuG7ZV_kKnKHkXY5tz2jtNj1PWHd2KVx2jCSnE5PhC3vjfe7/s320/avo+oil.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeno Lime Infused Avocado Oil</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<br /><div style="text-align: center;">
<b><u>Jalapeno Lime Infused Avocado Oil </u></b></div>
<br />Ingredients:<br /><ul>
<li>Zest of 2 large limes </li>
<li>1/2 jalapeno pepper, chopped </li>
<li>1/2 cup Avocado Oil </li>
</ul>
Directions:<br /><ol>
<li>Place the lime zest and chopped jalapeños into a mortar and grind with a pestle to release oils. Pour the avocado oil over and stir until combined. </li>
<li>Transfer the mixture to a jar and refrigerate for about 2 hours. After the mixture chills and infuses, remove it from the refrigerator and allow it to come to room temperature. Run the oil through a strainer to remove the lime and jalapeño bits. Return the oil to the jar for use and storage. Refrigerate and store for up to a week.</li>
</ol>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com1tag:blogger.com,1999:blog-1279270553359087987.post-1708755836530418172016-01-31T13:28:00.000-08:002016-02-03T12:37:17.857-08:003TV PHOENIX: SUPER BOWL SIDE DISHES!<div class="separator" style="clear: both; text-align: center;">
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Superbowl Game Day Food. It's the one thing that can bring all the fans
together, regardless of who's jersey they're wearing. It's the one day
we forget just how cold it is outside, what our New Year's fitness
resolutions are and what time we have to be to work on Monday. All food
bets are off, the grill is fired up and the drinks are pouring.<br />
<br />
I'm sure everyone has their favorite entree or meat dish ready for the
grill, but when it comes to side dishes, I find that people often end up
scratching their heads and opting for the store bought macaroni salad.
At a potluck, being the side dish supplier always takes a bit more
thought than a salad, entree or dessert contributor. Look and think no
further my friends...here are the answers!<br />
<br />
<br />
<div style="text-align: center;">
<b><u>Baked Buffalo Chicken Pasta</u></b></div>
<div style="text-align: center;">
</div>
<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnzlM08mdaj459ez9h_bttJmmuM_HUB7mQi0cw7-06P6r-kufVMTXZTD5pEAws4QI2LCjcUZrxKWRg7lFqOBj4SIwNRvfs_pFbOCoMRLiX0pTpJ8wNONwW5nBlU_LYpEVjjWRJnA62SQy/s1600/IMG_1397.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnzlM08mdaj459ez9h_bttJmmuM_HUB7mQi0cw7-06P6r-kufVMTXZTD5pEAws4QI2LCjcUZrxKWRg7lFqOBj4SIwNRvfs_pFbOCoMRLiX0pTpJ8wNONwW5nBlU_LYpEVjjWRJnA62SQy/s320/IMG_1397.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Buffalo Chicken Pasta</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
</div>
<br />
<ul>
<li>1 lb. rigatoni pasta</li>
<li>1 lb. bacon, chopped</li>
<li>4-5 scallions, chopped (green ends only)</li>
<li>1 lb. prepared boneless buffalo chicken tenders or nuggets, chopped</li>
<li>3 cups heavy cream</li>
<li>1 1/2 cup marinara sauce</li>
<li>1/2 cup hot wing sauce (more or less to taste)</li>
<li>2 cups shredded cheese</li>
<li>1 tsp. garlic powder</li>
<li>1 tsp. each salt and pepper, </li>
<li>1/2 cup bleu cheese crumbles (optional garnish)</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Fill a large pot with generously salted water and bring to a boil.
Add the pasta and par-boil it for about 6 minutes until al dente.
Drain and transfer to a large baking dish.</li>
<li>Chop the chicken tenders and add them to the dish with the pasta. Mix until combined.</li>
<ol>
<li>In a medium saucepan on medium heat, combine the heavy cream,
marinara sauce and hot wing sauce. Stir until combined. Season with
garlic powder, salt and pepper. Adjust the ingredients to your liking, stir until warm, about 5 minutes.</li>
</ol>
<li>Stir the sauce and 1 cup of the cheese evenly into the mixture with
the pasta and chicken. Top the dish with the remaining 1 cup of cheese.
Cover the baking dish with foil and bake in the oven at 350 degrees
for about 30 minutes.</li>
<li>While the pasta is baking, fry the bacon in a large skillet on high
heat until extra crispy. Remove from the drippings with a slotted
spoon, drain on a paper towel and allow the bits to cool.</li>
<li>Chop the scallions and mix them together with the cooled bacon bits.</li>
<li>Remove the dish from the oven after baking, uncover, and sprinkle
the bacon/scallion mixture on top. Allow the dish to cool for about 10
minutes before serving. Finish with bleu cheese crumbles if desired.</li>
</ol>
<br />
<div style="text-align: center;">
<u><b>Southwest Stuffed Avocados</b></u> </div>
<br />
<div class="recipeDescriptionDiv">
Prep time: 10 minutes / Cook time: 4 minutes / Servings: 8</div>
<div style="text-align: right;">
</div>
<div class="recipeDescriptionDiv">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWn-RiUuKYEkR8WXsD4FcuRmaurfWqQPCUIx2WmVKAtfQnMhQZ3ADyg8J_dqBV6Tn2WmZqE0CIkc0ewNoB1Vuc25BpxL9jfe6g1zp9Kq54agd-YLLhyW6pvdFqpJw5vwaKEwZtZ8vOoZqz/s1600/12647271_10208059755994367_6813768864870911708_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWn-RiUuKYEkR8WXsD4FcuRmaurfWqQPCUIx2WmVKAtfQnMhQZ3ADyg8J_dqBV6Tn2WmZqE0CIkc0ewNoB1Vuc25BpxL9jfe6g1zp9Kq54agd-YLLhyW6pvdFqpJw5vwaKEwZtZ8vOoZqz/s320/12647271_10208059755994367_6813768864870911708_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Southwest Stuffed Avocados</td></tr>
</tbody></table>
<br />
Ingredients: </div>
<div class="recipeIngredientsDiv">
<ul>
<li rel="v:ingredient"> 2 tbsp. Southwest salad dressing (I <a href="http://www.privateselection.com/artisan-products/spreads-condiments-dressings/dressings/fire-roasted-poblano-ranch-dressing/" target="_blank">used a Fire Roasted Poblano Ranch</a>)</li>
<li rel="v:ingredient"> 12.7 ounces Frozen Southwest Vegetable Blend (I used <a href="https://www.birdseye.com/vegetable-products/protein-blends/southwest-style?gclid=Cj0KEQiAxMG1BRDFmu3P3qjwmeMBEiQAEzSDLhztcVdk0o70AF5JSo9fug0rRCmZLrDQbQh57d3qFA8aAmNq8P8HAQ" target="_blank">Bird's Eye Steamfresh Protein Blend</a>)</li>
<li rel="v:ingredient"> 2 tbsp fresh cilantro, finely chopped (plus more for garnish</li>
<li rel="v:ingredient">juice of 1/2 lime </li>
<li rel="v:ingredient"> 4 Avocados </li>
</ul>
</div>
<div class="recipeStepsHeader">
Steps </div>
<ol>
<li>Place
the frozen vegetables in the microwave (in the bag) and microwave on high heat for about 4 minutes. Allow the bag to cool before handling and transfer veggies to a large mixing
bowl.</li>
<li>With a large knife, cut the avocados in half lengthwise and discard
the seeds. With a spoon, hollow out the avocados a bit more by
running the spoon in a circle around the pit, leaving about 1/2 the
fruit in the shells. </li>
<li>Add the salad dressing, chopped fresh cilantro and lime juice to the mixing bowl with the veggies. Season with salt and pepper to taste and stir until all ingredients are combined.</li>
<li>Fill the hollowed avocados with the veggie mixture. Top or
garnish with chopped more cilantro and sliced limes. Serve immediately.</li>
</ol>
<br />
<div style="text-align: center;">
<b><u>Roasted Cashew & Lemon Pesto Stuffed Mushrooms</u></b></div>
<br />
Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwmhUHrAa2NKMH1Ibzu6T3Ozy1GeEf46mvYTWiXK-99ctwmXGKZVmgZc8YqZNujdI0e8mOoXDSLwysiIEUjsjSRq-4Ym3mj2I7s81s3npocGqqYRRCZJlcZjsEs0MMxmjs9oXJ3zqxYs5/s1600/pesto1.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwmhUHrAa2NKMH1Ibzu6T3Ozy1GeEf46mvYTWiXK-99ctwmXGKZVmgZc8YqZNujdI0e8mOoXDSLwysiIEUjsjSRq-4Ym3mj2I7s81s3npocGqqYRRCZJlcZjsEs0MMxmjs9oXJ3zqxYs5/s320/pesto1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw Cashew & Lemon Pesto Stuffed Mushrooms</td></tr>
</tbody></table>
<br />
Ingredients:<br />
<ul>
<li>10 oz. whole Crimini or white mushrooms, center stems removed </li>
<li>15-20 large basil leaves</li>
<li>2 tsp. fresh thyme leaves </li>
<li>1/2 cup fresh flat-leaf parsley</li>
<li>1 scallion, chopped</li>
<li>1 large garlic clove </li>
<li>juice and zest of 1 lemon (plus more zest for garnish)</li>
<li>2/3 cup roasted cashews (plus a few more for garnish)</li>
<li>1/3 cup olive oil</li>
<li>cracker black pepper to taste </li>
</ul>
<br />
Steps:<br />
<ol>
<li>In a food processor or blender combine basil, parsley, scallion,
garlic, lemon juice and cashews. Season with pepper and pulse
food processor until roughly chopped.</li>
<li>Scrape ingredients down into the bottom of the food processor and
blend the ingredients again, streaming the olive oil in slowly. Blend
for about 30 seconds until the pesto is smooth and creamy.</li>
<li>Place the mushroom caps open side up on a serving dish. Spoon the
pesto into the mushroom caps. Top with lemon zest and garnish with a
whole cashew.</li>
</ol>
<br />
<ol>
</ol>
</div>
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</div>
</div>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-58245971796094560012016-01-29T14:07:00.000-08:002016-01-29T15:08:14.887-08:00Game Day Grub Match: Chipotle Wild Cherry Pepsi Short Rib Kickers!<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7iplVvQ-ld50eYPP8IUYD_hoIh3s0W2q796J1-2Q841dW20zzts7Sbn2sljO9pFFhFo4Ntw1gPSzr6-d057dFd9b9nXL1yTlKjvTxbPczMimS8Ed0I_5mEuWTjrjxqOV5KVC0sEbfOoa/s1600/slider4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7iplVvQ-ld50eYPP8IUYD_hoIh3s0W2q796J1-2Q841dW20zzts7Sbn2sljO9pFFhFo4Ntw1gPSzr6-d057dFd9b9nXL1yTlKjvTxbPczMimS8Ed0I_5mEuWTjrjxqOV5KVC0sEbfOoa/s640/slider4.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chipotle Wild Cherry Pepsi Short Rib Kickers</td></tr>
</tbody></table>
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Game day is NOTHING without a few sliders, and these babies are so fun to make and eat! I love how the pretzel rolls look like little footballs! These Chipotle Cherry Short Rib Kickers have such a great balance of flavor and texture, they'll please even the pickiest of your foodie friends on Super Bowl Sunday!<br />
<br />
I started with some beef short ribs and seared them before adding them to the slow cooker with some red wine, tart cherries, beef broth and LOTS of <a href="http://www.pepsicobeveragefacts.com/Home/product?formula=92611*03*06-01&form=RTD&size=20" target="_blank">Wild Cherry Pepsi</a>! I added just a touch of chipotle peppers in adobo sauce for a hint of smoky heat to balance out the sweetness of the Pepsi. After about 4 hours, I had a colorful, juicy and tender meat that just fell off the bone and shredded easily with a fork.<br />
<br />
For some acidity, I chopped green and red cabbage and mixed it with a few tablespoons of lime juice and <a href="http://www.mountaindew.com/" target="_blank">Mountain Dew</a>. Some chopped avocado bits gave it just a hint of creamy texture and balanced out my slider. But I didn't stop there!<br />
<br />
For an extra kick and crunch I decided to roll some thinly sliced onion in a crushed bag of <a href="http://www.fritolay.com/snacks/product-page/tostitos/tostitos-cantina-traditional-tortilla-chips" target="_blank">Tostitos Cantina Traditional Chips</a> and fry them up to crispy perfection. Voila! The perfect game day dish is served!<br />
<br />
<div style="text-align: center;">
<u><b>Chipotle Wild Cherry Pepsi Short Rib Kickers</b></u></div>
<br />
<b>For the Chipotle Wild Cherry Pepsi Short Ribs:</b><br />
Ingredients: <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsKiyNhv870P-Nzhvf78vpADE2FgnjhUGHsOB8oMFSwZMuuuc6z7XdwjrYY3Cs9s_c0BxoYU1ffNbiaTHc2r5YNf_QX-zjj7rHgkMYLlM5ilgHEygMnno2c7ysLXEqKWVwPHJ1sqrEd4z/s1600/sliders3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsKiyNhv870P-Nzhvf78vpADE2FgnjhUGHsOB8oMFSwZMuuuc6z7XdwjrYY3Cs9s_c0BxoYU1ffNbiaTHc2r5YNf_QX-zjj7rHgkMYLlM5ilgHEygMnno2c7ysLXEqKWVwPHJ1sqrEd4z/s320/sliders3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chipotle Wild Cherry Pepsi Short Rib Kickers</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<br />
<ul>
<li>2 lbs. bone-in beef short ribs (6-7 ribs)</li>
<li>1/4 cup olive oil</li>
<li>16.9oz. Wild Cherry Pepsi (1 medium bottle) </li>
<li>1/2 cup beef broth</li>
<li>1/2 cup red wine (I used a California blend)</li>
<li>2 cloves fresh garlic, minced or pressed</li>
<li>1/4 cup chipotle peppers in adobo sauce, chopped</li>
<li>1 cup tart cherries in water</li>
<li>salt and pepper</li>
</ul>
Steps:<br />
<ol>
<li>Heat the olive oil to high heat in a large skillet. Season the short ribs with salt and pepper and sear them in the oil for about 1 minute on all sides, until well browned. Transfer to a slow-cooker or crock pot.</li>
<li>Add the Wild Cherry Pepsi, beef broth, red wine, minced garlic, chipotle peppers in adobo and tart cherries to the slow cooker and still until all ingredients to combine. Season with additional salt and pepper if needed. </li>
<li>Cover and cook in the slow cooker on high heat for about 4 hours, until the meat easily falls away from the bone. Shred the meat with a fork and return to the slow cooker. Turn the heat down to warm and allow the meat to soak up the juices for an additional 15 minutes before serving.</li>
</ol>
<b>For the Mountain Dew Avocado Citrus Slaw:</b><br />
Ingredients:<br />
<ul>
<li>2 cups shredded fresh cabbage (about 1/4 head of cabbage)</li>
<li>1 cup shredded fresh red cabbage (about 1/8 head of cabbage)</li>
<li>1 large tomato, chopped </li>
<li>1 large avocado, chopped</li>
<li>juice of 1 large lime</li>
<li>2 tbsp. Mountain Dew</li>
<li>salt and pepper</li>
</ul>
Steps:<br />
<ol>
<li>In a large mixing bowl, combine the green and red cabbage and tomato. Toss to combine. </li>
<li>Stir in the avocado, lime juice and Mountain Dew. Season with salt and pepper to taste.</li>
</ol>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99xwyfrOs_BfeHevP4N_1KHnyhOCz_HYUtTf6OVIhTUqODDgQip8DqcVoh5WNei7taiq6db81zMg5SBBOQhyXsJLKLNDs82XUog4N2wPy42XvoKkb_XJQXZnvDwhQ6N-Trxj08R1XiIcF/s1600/slider55.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99xwyfrOs_BfeHevP4N_1KHnyhOCz_HYUtTf6OVIhTUqODDgQip8DqcVoh5WNei7taiq6db81zMg5SBBOQhyXsJLKLNDs82XUog4N2wPy42XvoKkb_XJQXZnvDwhQ6N-Trxj08R1XiIcF/s320/slider55.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chipotle Wild Cherry Pepsi Short Rib Kickers<b><br /></b></td></tr>
</tbody></table>
<b>For the Tostitos Crusted Crispy Onions:</b><br />
Ingredients:<br />
<ul>
<li>1 yellow onion, thinly sliced</li>
<li>3 egg whites</li>
<li>12 oz. Tostitos Cantina Traditional Chips</li>
<li>2 cups vegetable oil</li>
</ul>
Steps:<br />
<ol>
<li>Heat the vegetable oil to 350 degrees in a large frying pan. </li>
<li>Crush the Tostitos Cantina Traditional Chips in their bag with a mallet, or pulse them in a food processor for 30 seconds until finely ground. </li>
<li>Dip the sliced onions in the egg whites, then toss them in the crushed chips.</li>
<li>Place them in the heated oil in batches, and fry them in the oil for about 30 seconds, until the onions are transparent and the chips are dark golden brown.</li>
</ol>
To build the sliders:<br />
<ol>
<li>Cut the pretzel rolls in half and place the bottom half on a serving dish. </li>
<li>Place about 2 tbsp. of the Mountain Dew Avocado Citrus Slaw on the bottom half of the pretzel rolls.</li>
<li>Place about 2 tbsp. of the Chipotle Wild Cherry Pepsi Short Ribs on top of the slaw.</li>
<li>Place about 2 tbsp. of the Tostitos Crusted Crispy Onions on top of the short ribs. </li>
<li>Place the top half of the bun on top of the onions and serve immediately. </li>
</ol>
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<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-82007673451922397132016-01-18T09:18:00.000-08:002016-01-18T09:25:10.394-08:00Thyme & Honey Butter Berliners with Sangria Poached Cherry Compote<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEqgiSfpjPS4b2DI7Zt-AMKPSKY5V11hMR17X9Zfg3_EiiUVMIjJKhgBUPUbHwzI98uGnYGX7ouWVE-9-UR1ofMa0eHQXo4X4dVJHtQVLPF1MRzSrW3l0WXPaYzWT0PLsn_zilfuAKAaj/s1600/donut55.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEqgiSfpjPS4b2DI7Zt-AMKPSKY5V11hMR17X9Zfg3_EiiUVMIjJKhgBUPUbHwzI98uGnYGX7ouWVE-9-UR1ofMa0eHQXo4X4dVJHtQVLPF1MRzSrW3l0WXPaYzWT0PLsn_zilfuAKAaj/s400/donut55.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thyme & Honey Butter Berliners<br />
with Sangria Poached Cherry Compote</td></tr>
</tbody></table>
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I have a new obsession. Making my own donuts. My growing hips and shrinking clothes aren't too excited about the idea, but my dutch oven (which is now my deep fryer) is thrilled. Today I made a basic "Berliner." These are a lighter, airier version of the "cake" donut, which is what we're mostly used to in donut shops across America. But, we all know that donuts are more about what's inside or on top...or both. Today's beautiful Berliner is no exception.<br />
<br />
This dish is REALLY all about the sangria poached cherry compote. Today I had three different types of <a href="http://www.melissas.com/" target="_blank">Melissa's</a><a href="https://www.blogger.com/null" target="_blank"> dried cherries</a>. I couldn't decide which one to use, so I used them all! Personally, I think this cherry compote should be on EVERYTHING. It would be great on brownies, it would make a great filling for a cake, or even as a "betty" recipe with crumbles and butter! Even if you don't make the donuts and the butter from this recipe...you MUST give the sangria poached cherry compote a whirl!<br />
<br />
You can find <a href="http://www.melissas.com/Dried-Cherries-p/579.htm" target="_blank">Melissa's dried cherries</a> and the <a href="http://www.melissas.com/Thyme-p/1145.htm" target="_blank">fresh thyme</a> I used today in the produce section of your grocery store. They've got a great variety of products from <a href="http://www.melissas.com/category-s/1838.htm" target="_blank">fresh herbs</a>, to <a href="http://www.melissas.com/Vegetables-s/1477.htm" target="_blank">vegetables</a>, to <a href="http://www.melissas.com/category-s/1861.htm" target="_blank">exotic</a> and <a href="http://www.melissas.com/Freaky-Fruits-s/2242.htm" target="_blank">freaky </a>fruits! Plus, they're pretty cool people, so I don't mind giving them a shout out.<br />
<br />
<div style="text-align: center;">
<u><b>Thyme & Honey Butter Berliners with Sangria Poached Cherry Compote</b></u></div>
<br />
<b>For the Berliner Donuts</b><br />
Ingredients:<br />
<ul>
<li>3 1/4 tsp. active dry yeast</li>
<li>1 1/2 cups whole milk, room temperature</li>
<li>3 cups bread flour</li>
<li>3/4 cup all-purpose flour</li>
<li>1 tsp. salt</li>
<li>1/4 tsp pumpkin pie spice</li>
<li>1/4 cup granulated sugar</li>
<li>1 egg, room temperature</li>
<li>1 tsp. vanilla bean paste</li>
<li>6 tbsp. butter, room temperature</li>
<li>vegetable oil for frying</li>
<li>powdered sugar for dusting</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>Preheat oven to 175 degrees, or lowest possible setting. Place 1/2 cup water in an oven proof bowl and set it on the bottom shelf of the oven to create some humidity. After the oven hits its temperature, turn the oven off. My oven has a bread proofing function, so if yours does, use that setting with the bowl of water and keep the oven on.</li>
<li>Sift and whisk together the flours, sugar, salt, and pumpkin pie spice. Set aside.</li>
<li>Combine the yeast and milk in a stand mixer fitted with the paddle attachment and mix on low speed for about 3 minutes. Slowly add the dry ingredients, egg, vanilla and butter and mix just until combined. </li>
<li>Increase the mixer speed to medium and let the dough work for about 8 minutes, until it pulls completely away from the bowl, and sticks to the paddle. It should come away easily from the paddle, but still be a little sticky.</li>
<li>Transfer the dough to a greased, stainless steel bowl, cover it with plastic wrap and allow it to rise in the oven for about 30-45 minutes, until it triples in size.</li>
<li>Heat the oil in a dutch oven or deep fryer to about 350 degrees while the dough is rising.</li>
<li>Remove the dough from the oven and spread it out onto a floured surface. Roll it out to about 3/4" thick. Cut out 3" rounds with a glass or biscuit cutter and fry in the oil for about 1 minute on each side, or until golden brown. Remove from the oil with a slotted spoon and transfer to a baking sheet or dish lined with a paper towel. Dust with powdered sugar immediately.</li>
</ol>
</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFAAV6bR4weUjLeTxjGdzMCs2ydG0Kf6-Fr4gw7HHL3rdUxw3PomkRKJgJO06WB5y_1DGuZ5OJQOP6xN1Dzb9GClYJpjeIwoPs9ufTzaU3qgl8dpSISPXCNfH_8VkYMKvc3KXSzEx_BuE/s1600/donut3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFAAV6bR4weUjLeTxjGdzMCs2ydG0Kf6-Fr4gw7HHL3rdUxw3PomkRKJgJO06WB5y_1DGuZ5OJQOP6xN1Dzb9GClYJpjeIwoPs9ufTzaU3qgl8dpSISPXCNfH_8VkYMKvc3KXSzEx_BuE/s320/donut3.jpg" width="264" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thyme & Honey Butter Berliners<br />
with Sangria Poached Cherry Compote</td></tr>
</tbody></table>
<b>For the Sangria Poached Cherry Compote</b><br />
Ingredients: <br />
<ul>
<li>1/2 cup Melissa's Dried Tart Cherries</li>
<li>1/2 cup Melissa's Dried Ranier Cherries</li>
<li>1/2 cup Melissa's Dried Bing Cherries</li>
<li>1 cup citrus sangria (I used Madria Sangria Tradicional)</li>
<li>1 tsp. vanilla bean paste</li>
<li>1/4 cup sugar</li>
<li>1 tbsp. corn starch, dissolved in 1 tbsp. cold water</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>In a medium saucepan combine the dried cherries, sangria, vanilla bean paste and sugar. Bring to a boil and reduce to a simmer for about 10 minutes, until the cherries are reconstituted, puffy and soft. </li>
<li>Whisk in the corn starch and mix until the sauce thickens, another 2-3 minutes. Remove from the heat and set aside until ready to use.</li>
</ol>
</div>
<b>For the Thyme & Honey Butter</b><br />
Ingredients:<br />
<ul>
<li>10 tbsp. of room temperature butter</li>
<li>4 tbsp. honey</li>
<li>1 tbsp. Melissa's fresh thyme (leaves only), chopped </li>
</ul>
Steps:<br />
<ol>
<li>Combine all ingredients and stir with a spoon until smooth and combined. Set aside until ready to use.</li>
</ol>
<b>To Serve</b><br />
Ingredients:<br />
<br />
<ul>
<li>6 Berliner Donuts</li>
<li>1 recipe cherry compote, divided in half</li>
<li>6 large scoops vanilla ice cream</li>
<li>1 recipe thyme & honey butter</li>
<li>6 thyme sprigs for garnish</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>Spoon half of the cherry compote into a food processor and mix for about 10 seconds, until the mixture is smooth. Place it into a pastry bag with a long tip.</li>
<li>Make a small cut into the sides of the donuts with a paring knife, insert the pastry bag and fill the donuts with 1-2 tbsp. of the cherry compote. Place each of the filled donuts on a small serving dish.</li>
<li>Spoon about 1 tbsp. of the thyme & honey butter on top of the donuts.</li>
<li>Place a scoop of ice cream on top of the honey butter.</li>
<li>Drizzle some of the remaining cherry compote on top of the ice cream. Garnish with a thyme sprig and serve immediately.</li>
</ol>
</div>
<br />
<br />
<div style="text-align: center;">
**Recipes adapted from Stephen Collucci's Book, "Glazed, Filled, Sugared & Dipped**</div>
<div style="text-align: center;">
<a href="http://www.amazon.com/Stephen-Collucci/e/B00DW0KLJU" target="_blank"> http://www.amazon.com/Stephen-Collucci/e/B00DW0KLJU</a></div>
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Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-804147149797385012016-01-15T12:09:00.000-08:002016-01-15T12:14:39.025-08:00Baked Buffalo Chicken Pasta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MXT-hT4yhs0yz0hstwiu0VG9OUpvQh0eM8KyM0KU-iif2PIIjso3YT6uZmoSpoDSkUmfHjcO7mDvHTUJr8rJ2j4l9EKrFe4LwrF0oic_e37btxnwmQsCOLPjyl2LOIK4Zm1EY4U1hf6x/s1600/IMG_1397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MXT-hT4yhs0yz0hstwiu0VG9OUpvQh0eM8KyM0KU-iif2PIIjso3YT6uZmoSpoDSkUmfHjcO7mDvHTUJr8rJ2j4l9EKrFe4LwrF0oic_e37btxnwmQsCOLPjyl2LOIK4Zm1EY4U1hf6x/s400/IMG_1397.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Buffalo Chicken Pasta</td></tr>
</tbody></table>
Superbowl Game Day Food. It's the one thing that can bring all the fans together, regardless of who's jersey they're wearing. It's the one day we forget just how cold it is outside, what our New Year's fitness resolutions are and what time we have to be to work on Monday. All food bets are off, the grill is fired up and the drinks are pouring.<br />
<br />
I'm sure everyone has their favorite entree or meat dish ready for the grill, but when it comes to side dishes, I find that people often end up scratching their heads and opting for the store bought macaroni salad. At a potluck, being the side dish supplier always takes a bit more thought than a salad, entree or dessert contributor. Look and think no further my friends...this is the answer!<br />
<br />
This Baked Buffalo Chicken Pasta doesn't have too many ingredients or involve too much effort. I purchased some prepared, boneless buffalo chicken tenders from the deli bar at my local grocery store, which made the recipe pretty seamless. I'm sure the frozen kind would work as well, I just feel like the fresh ones were crispier and juicier. You could also buy and/or make actual buffalo wings and drummies and remove the meat.<br />
<br />
Rigatoni is a great pasta, but penne or ziti would work just as well. You want something tubular or cylindrical, so the sauce and cheese got inside the centers and gave the dish great flavor and texture. <br />
<br />
You can play with the flavors and measurements in the sauce, whatever your favorite wing sauce is would be just fine!<br />
<br />
<div style="text-align: center;">
<b><u>Baked Buffalo Chicken Pasta</u></b></div>
<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ80-b5Faeulc3svbX6GD46xgvqRW-sUMzprzNbe11yYTmHnSMB20jWT2yif41LSFrm8rpJCqSIXmItQOMoxRL6hl4ZmR82uT8DbCPvA9uJVxl2so-IMByT8eFwuYa_QTdFC1SsxCY1RY/s1600/IMG_1398.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ80-b5Faeulc3svbX6GD46xgvqRW-sUMzprzNbe11yYTmHnSMB20jWT2yif41LSFrm8rpJCqSIXmItQOMoxRL6hl4ZmR82uT8DbCPvA9uJVxl2so-IMByT8eFwuYa_QTdFC1SsxCY1RY/s320/IMG_1398.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Buffalo Chicken Pasta<br />(topped here with Bleu Cheese crumbles)</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<br />
<ul>
<li>1 lb. rigatoni pasta</li>
<li>1 lb. bacon, chopped</li>
<li>4-5 scallions, chopped (green ends only)</li>
<li>1 lb. prepared boneless buffalo chicken tenders or nuggets, chopped</li>
<li>2 cups heavy cream</li>
<li>2/3 cup Marinara (I used Trader Joe's Tomato Basil Marinara)</li>
<li>2/3 cup hot wing sauce</li>
<li>2 cups shredded 3 cheese Italian blend</li>
<li>1 tsp. garlic powder</li>
<li>1 tsp. each salt and pepper, </li>
<li>1/2 cup bleu cheese crumbles (optional garnish)</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Fill a large pot with generously salted water and bring to a boil. Add the pasta and par-boil it for about 5 minutes until al dente. Drain and transfer to a large baking dish.</li>
<li>Chop the chicken tenders and add them to the dish with the pasta.</li>
<li>In a medium saucepan on medium heat, combine the heavy cream, marinara sauce and hot wing sauce. Stir until combined. Season with garlic powder, salt and pepper. Adjust the ingredients and flavors to your liking with the hot sauce and marinara. Stir until thickened, warm and bubbly, about 7 minutes.</li>
<li>Stir the sauce and 1 cup of the cheese evenly into the mixture with the pasta and chicken. Top the dish with the remaining 1 cup of cheese. Cover the baking dish with foil and bake in the oven at 350 degrees for about 30 minutes.</li>
<li>While the pasta is baking, fry the bacon in a large skillet on high heat until extra crispy. Remove from the drippings with a slotted spoon, drain on a paper towel and allow the bits to cool.</li>
<li>Chop the scallions and mix them together with the cooled bacon bits.</li>
<li>Remove the dish from the oven after baking, uncover, and sprinkle the bacon/scallion mixture on top. Allow the dish to cool for about 10 minutes before serving. Finish with bleu cheese crumbles if desired.</li>
</ol>
</div>
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<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-51734232387916884002015-12-27T18:14:00.001-08:002016-08-13T17:23:34.727-07:003TV Phoenix: Leftover Love: Repurposed Fruit Cake!<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/mZQn9kz6kCY/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/mZQn9kz6kCY?feature=player_embedded" width="320"></iframe></div>
<br />
Ah yes, the fruit cake. We all have that aunt in the Midwest or that nosy neighbor that is thinking of us during the holidays, but just isn't quite sure about what's on our Christmas list. So, when they send you this nutty, fruity little curmudgeon arrives, be prepared...have a plan.<br />
<br />
We've all seen the jokes about doorstops, dumbbells and hockey pucks. There's even a sporting event in Colorado Springs called the Great Fruitcake Toss! But what you may not know is that these things can cost as much as $50.00! So, there's no need to throw the darn thing away, just re-purpose it!<br />
<br />
Today I'm sharing two really wonderful bread pudding recipes that can be easily made with leftover fruitcake. Just remember to get as many of those GROSS candied cherries out before you start baking!<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>Chocolate Ribbon Coffee Cake</u></b></div>
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Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zg_SOXiXLjgDTKUNb91Ipc6K7wg9UWGUmFc6bIEYC6WlfuXUuv5GOaKRVsyLlz0V4nqgqUBve5FvCyUP5w7kZl9kvYojCQ1g303huC8vEk6UFCdBHpSfkaiYU70-4eKFq_-gyknaiTA1/s1600/fruitcake33.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zg_SOXiXLjgDTKUNb91Ipc6K7wg9UWGUmFc6bIEYC6WlfuXUuv5GOaKRVsyLlz0V4nqgqUBve5FvCyUP5w7kZl9kvYojCQ1g303huC8vEk6UFCdBHpSfkaiYU70-4eKFq_-gyknaiTA1/s320/fruitcake33.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From left to right: Apple Pie Bread Pudding,<br />Traditional Fruitcake, Chocolate Ribbon Coffee Cake</td></tr>
</tbody></table>
<ul>
<li>1 large, bundt size fruit cake, fruit removed </li>
<li>1 pint premium vanilla bean ice cream, melted</li>
<li>18 oz. dark chocolate melting wafers </li>
<li>1/4 cup powdered sugar</li>
</ul>
Steps:<br />
<ol>
<li>Preheat oven to 250 degrees. Spray the inside of a springform pan with non-stick cooking spray and wrap the outside in foil to prevent leaking. Set aside. </li>
<li>Break apart the fruitcake into small 1" pieces, removing and discarding as much of the candied fruit as you possibly can. </li>
<li>Place 1/2 of the fruitcake crumbs into the bottom of the springform pan. Pour 1/2 of the melted ice cream over the cake crumbs, allowing all the pieces to soak up the ice cream. </li>
<li>Spread the chocolate wafers evenly over the soaked fruitcake crumbs.</li>
<li>Cover the chocolate wafers with the remaining fruitcake crumbs. Pour the remaining ice cream evenly over the crumbs, making sure all the fruitcake is coated.</li>
<li>Place in the center of the oven and bake at 250 degrees for about 2 hours, until the top is firm and toasted.</li>
<li>Allow the cake to cool and sprinkle with powdered sugar before serving.</li>
</ol>
<br />
<div style="text-align: center;">
<b><u>Apple Pie Bread Pudding Mugs</u></b></div>
<br />
Ingredients:<br />
<ul>
<li>1 large, bundt size fruit cake, fruit removed</li>
<li>1 pint premium vanilla bean ice cream, melted</li>
<li>1 can (20 oz.) apple pie filling</li>
<li>whipped cream (for garnish)</li>
<li>caramel topping (for garnish)</li>
</ul>
Steps:<br />
<ol>
<li>Preheat oven to 250 degrees. Spray the inside of 4 large coffee mugs
with non-stick cooking spray.</li>
<li>Break apart the fruitcake into small 1" pieces, removing and discarding as much of the candied fruit as you possibly can. </li>
<li>Fill the mugs 1/3 of the way up with the fruitcake crumbs.
Pour enough of the melted ice cream over the cake crumbs to soak them.</li>
<li>Spoon the apple pie filling evenly on top of the soaked fruitcake crumbs until coffee mugs are 2/3 of the way full.</li>
<li>Spread the remaining cake crumbs on top of the apple pie filling and soak them again with the remainder of the melted ice cream.</li>
<li>Place the mugs on a cookie sheet and place them in the center of the oven. Bake at 250 degrees for about 60-75 minutes, until the top is firm and toasted.</li>
<li>Remove from the oven, allow to cool slightly and garnish with whipped cream and caramel topping before serving.</li>
</ol>
<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-13565678907128616652015-12-27T13:58:00.002-08:002015-12-27T13:58:32.584-08:00Leftover Love: Hamhock and Split Pea Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl2GzxUzSRW_lUZRcuc0KhdgGZw-m6Z1yWqkwywTR90we5BPSlcz0vEgAYpFpzLKqPohJCoyJHfjt3KHadFxKeTxxBZp7WyGeKKAtc0-tleyNGoVf7WEIVTwShguqaKDkt-xt6HCmTkeV/s1600/920611_10207812711538410_1092620004850945766_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl2GzxUzSRW_lUZRcuc0KhdgGZw-m6Z1yWqkwywTR90we5BPSlcz0vEgAYpFpzLKqPohJCoyJHfjt3KHadFxKeTxxBZp7WyGeKKAtc0-tleyNGoVf7WEIVTwShguqaKDkt-xt6HCmTkeV/s320/920611_10207812711538410_1092620004850945766_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamhock and Split Pea Soup</td></tr>
</tbody></table>
Leftovers are always a fun challenge after the holidays. Most of us don't feel like cooking, but cold weekends and football games usually motivate me to get creative with a little comfort food!<br />
<br />
I love the flavors that the leftover ham gives this soup. This year I used an orange zest glaze on my ham that really gave the soup a hint of light, citrus flavor in the background. <br />
<br />
If you prefer a creamy soup, you can always substitute a cup or two of the broth for heavy cream. Just be sure not to boil the cream too much and curdle the soup. I prefer just to add a little sour cream as garnish when I serve the soup. It gives the creamy texture and cools the soup a bit when it's right out of the dutch oven.<br />
<br />
<div style="text-align: center;">
<u><b>Hamhock and Split Pea Soup</b></u></div>
Ingredients:<br />
<ul>
<li>24 oz. dried green split peas, rinsed</li>
<li>64 oz. chicken stock </li>
<li>2 tbsp. olive oil</li>
<li>1 large pork shoulder ham bone (meat attached) or about 16 oz. diced ham</li>
<li>2 carrots, peeled and diced</li>
<li>2 stalks celery, diced </li>
<li>4-5 chopped green onions, chopped</li>
<li>1 large clove of fresh garlic, pressed or minced</li>
<li>2 large bay leaves</li>
<li>2-3 sprigs fresh thyme </li>
<li>1/4 cup chopped fresh parsley</li>
<li>salt and pepper</li>
</ul>
<br />
Steps:<br />
<ol>
<li>In an 8 qt. pot or dutch oven, heat the olive oil on medium heat. Add the carrots, celery, green onions and garlic. Season with salt and pepper to taste. Stir and cook on medium heat for 4-5 minutes until soft. </li>
<li>Add the peas and chicken stock, stir to combine and deglaze the bottom of the pot by scraping it with a wooden spoon while stirring. Add the ham bone, bay leaves and parsley. Stir to combine and bring to a boil. </li>
<li>Reduce the heat, and allow the soup to simmer for about 2 hours, stirring occasionally, until all elements are soft. Adjust seasoning (salt and pepper) and remove thyme sticks and bay leaves before serving.</li>
</ol>
Notes: For a smooth soup, blend with a hand blender just before serving. I like to use a potato masher and just mash some of the peas up before serving so I have some chunks and some smooth textures. Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-2742282239131867282015-10-24T13:09:00.000-07:002015-10-24T13:58:27.071-07:00Grapefruit, Avocado and Smoked Salmon Salad: The Four Seasons<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qa5sz4IF37U8HIOSwzl2M-WN9yD3OLB-RF_r7d_BB0l4aIVHZ-vq0-kTm6fN2la7Z8OWDfcd3HNZHq10ir865ZWNNoSoJRYny7ltzHCxvRLGutbmZECAW_rcajN0GyExuqZoVqyT-Bge/s1600/11921618_10207440856882276_2447382180281098606_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qa5sz4IF37U8HIOSwzl2M-WN9yD3OLB-RF_r7d_BB0l4aIVHZ-vq0-kTm6fN2la7Z8OWDfcd3HNZHq10ir865ZWNNoSoJRYny7ltzHCxvRLGutbmZECAW_rcajN0GyExuqZoVqyT-Bge/s400/11921618_10207440856882276_2447382180281098606_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four Seasons Salad</td></tr>
</tbody></table>
<br />
I can't say enough wonderful things about this salad dish. It's
healthy, it's beautiful, it's delicious. There's a little bit of
everything from each of the four seasons. The smoked salmon reminds me
of cold winters in Alaska, the avocados remind me of summers in San
Diego, the pepitas and pomegranite seeds are signs of fall, and the
spring mix salad greens tie it all together.<br />
<br />
But the star of this show? The star of the show here is the ruby red grapefruit. Grapefruit is a rich source of vitamin C, and the pink and red hues contain the beneficial antioxidant lycopene. Studies have shown grapefruit helps lower cholesterol,
and there is evidence that the seeds have antioxidant properties.*
Today, I'm using the Ruby Red grapefruit, often considered to be one of
the most sought after varities, with its sweet, acidic flavor and
beautiful, dark red color.<br />
<br />
This salad only takes about
15 minutes to make and is a GREAT start to any healthy meal. It's great
with a light, fresh Riesling wine!<br />
<br />
*Source: <a href="https://en.wikipedia.org/wiki/Grapefruit">https://en.wikipedia.org/wiki/Grapefruit</a><br />
<br />
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<div style="text-align: center;">
<u><b>Four Seasons Salad</b></u></div>
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<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyU-haUkqf0KiwrLK4oOn1PWPyRQIt96GpOkqPxzsq-Tb0ldoS0lM9N7ugMBRqpVliM7_iLy4qTC2_sA6VJMj1B3DaQizhkU9mH31I-zK5jUi-TAdw_8FNMpcWhCqGDSrCPAJ07IuEAE/s1600/corner.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyU-haUkqf0KiwrLK4oOn1PWPyRQIt96GpOkqPxzsq-Tb0ldoS0lM9N7ugMBRqpVliM7_iLy4qTC2_sA6VJMj1B3DaQizhkU9mH31I-zK5jUi-TAdw_8FNMpcWhCqGDSrCPAJ07IuEAE/s320/corner.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four Seasons Salad</td></tr>
</tbody></table>
<ul>
<li>1 large ruby red grapefruit, sectioned</li>
<li>1 large avocado, peeled, seeded and sliced</li>
<li>4 oz. Alaskan smoked salmon</li>
<li>5 oz. baby spring mix salad greens, roughly chopped</li>
<li>1/2 cup pomegranate seeds</li>
<li>1/2 cup raw pepitas (pumpkin seeds)</li>
<li>2 tbsp. yellow mustard</li>
<li>1 tbsp. agave nectar</li>
<li>1/2 tsp. garlic powder</li>
<li>1/2 tsp. each sea salt and cracked black pepper (plus more for garnish)</li>
</ul>
Steps:<br />
<ol>
<li>Section the grapefruit by cutting off the top and bottom, then
slicing next to the inner endocarp (edible fruit section), removing all
the white pith around the edges. Next, slice inbetween the white
membrane sections, removing ONLY the edible fruit sections. Transfer to
a bowl and set aside.</li>
<li>Peel, seed and slice the avocados into 1/2 inch slices, set aside. </li>
<li>Roll the salmon slices into 1" rolls, set aside.</li>
<li>Arrange the slices of the avocado, grapefruit and salmon onto a large serving dish around the edges of the plate.</li>
<li>In a separate mixing bowl add the chopped spring mix, pomegranate seeds and pepitas. Toss to combine.</li>
<li>In a separate small bowl, combine the mustard, agave nectar, garlic
powder, salt and pepper. Whisk to combine and add to the salad
mixture. Toss the salad and dressing together until combined.</li>
<li>Place the salad into the center of the serving dish with the salmon,
avocado and grapefruit. Garnish with a light dusting of salt and
pepper. Serve immediately.</li>
</ol>
<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-18152365085065775452015-09-08T15:52:00.000-07:002015-09-08T15:55:54.600-07:00Skinny Lemon Blueberry Macarons with truwhip Filling<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1QaipzMB91H_FMjIf56zDgCEqL9duJuCwC8jkr7V-xIlH_rUaWtDsegdn46dZxtN0JVdeHfi88GiwL-UzPsKVd0WtzcQ2r7txgnphbiaqLWN79Rco21cV1-HiJxoHcXX4iyLZcpjg6A4/s1600/lemonmac3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1QaipzMB91H_FMjIf56zDgCEqL9duJuCwC8jkr7V-xIlH_rUaWtDsegdn46dZxtN0JVdeHfi88GiwL-UzPsKVd0WtzcQ2r7txgnphbiaqLWN79Rco21cV1-HiJxoHcXX4iyLZcpjg6A4/s400/lemonmac3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skinny Lemon Blueberry Macarons with truwhip Filling</td></tr>
</tbody></table>
<br />
Last week's <a href="http://www.hoopfinityshappenings.com/2015/08/strawberry-cheesecake-macarons-with.html" target="_blank">Strawberry Cheesecake Macaron</a><a href="http://www.hoopfinityshappenings.com/2015/08/strawberry-cheesecake-macarons-with.html" target="_blank">s</a> were gone before I could even pawn them off onto my friends and neighbors! People were texting and messaging me, asking for anything that was left uneaten!<br />
<br />
So this week, I felt obligated to make another batch, just so I didn't lose any friends. I was thinking about how I could make them even better this time, and there's only one thing that can make a sandwich cookie better than filling it with <a href="http://www.truwhip.com/" target="_blank">truwhip topping</a>...and that's filling it with <a href="http://truwhip.com/nutritionalInfo/index.php" target="_blank">SKINNY truwhip topping</a>!<br />
<br />
Skinny truwhip has 25% less fat than that of original <a href="https://www.blogger.com/null" target="_blank">truwhip</a> and still has the same amazing <a href="http://truwhip.com/nutritionalInfo/index.php" target="_blank">non-GMO ingredients</a> and outstanding flavor! In fact, my kiddo was eating this stuff right out of the container while it was still frozen!<br />
<br />
For the macarons, I used the same Food Network Magazine recipe as the week before, but instead of the <a href="http://shop.lorannoils.com/bakery-emulsions/strawberry-flavor-bakery-emulsion" target="_blank">strawberry baking emulsion</a>, I added some <a href="http://shop.lorannoils.com/baking/bakery-emulsions/lemon-flavor-%28natural%29-bakery-emulsion" target="_blank">lemon baking emulsion</a> and threw some fresh blueberries into the filling mixture.<br />
<br />
<br />
<div style="text-align: center;">
<b><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html" target="_blank">French Macaroons (as written by Food Network) </a></b></div>
<br />
<div>
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFriT6llnLP-umpQtSX89R6htev7C7qvcWMsK3FtJntLYVYU9JFjEkGgbkVdmE3pd_-wsCI94TtshzUTOm39mbfz3t5UIK0K40PIpv8Hq_Rc-PFy_2JnEA1qnKHQD8uZ2WftSQa7FN5q8/s1600/lemonmac2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFriT6llnLP-umpQtSX89R6htev7C7qvcWMsK3FtJntLYVYU9JFjEkGgbkVdmE3pd_-wsCI94TtshzUTOm39mbfz3t5UIK0K40PIpv8Hq_Rc-PFy_2JnEA1qnKHQD8uZ2WftSQa7FN5q8/s320/lemonmac2.jpg" width="222" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skinny Lemon Blueberry Macarons<br />
with truwhip Filling</td></tr>
</tbody></table>
<br />
<ul>
<li> 1 3/4 cups confectioners' sugar</li>
<li> 1 cup almond flour <span style="background-color: white;"><span style="color: red;"><i><b>(I like Trader Joe's the best, but Bob's Red Mill is okay too)</b></i></span></span></li>
<li> 3 large egg whites, at room temperature</li>
<li> 1/4 teaspoon cream of tartar</li>
<li> Pinch of salt</li>
<li> 1/4 cup superfine sugar <b><i><span style="color: red;">(regular granulated sugar works just fine)</span></i></b></li>
<li> 2 to 3 drops gel food coloring <b><i><span style="color: red;"></span></i></b></li>
<li> 1/2 teaspoon vanilla, almond or mint extract <span style="color: red;"><i><b>(this is where your baking emulsion would go)</b></i></span></li>
<li> Assorted fillings<span style="color: red;"><i><b> (see below for truwhip Blueberry Cheesecake filling)</b></i></span></li>
</ul>
</div>
<div>
Special Equipment:<br />
<ul>
<li> Oven with convection setting</li>
<li> 4 baking sheets <span style="color: red;"><i><b>(2, I'll tell you why below)</b></i></span></li>
<li> 3 silicone baking mats <span style="color: red;"><i><b>(2)</b></i></span></li>
<li> Fine-mesh sieve</li>
<li>Pastry bag with 1/4-inch round tip <span style="color: red;"><i><b>(a ziploc bag with the corner snipped off works too)</b></i></span></li>
</ul>
</div>
<div>
<br />
<div>
Directions:<br />
<br />
Preheat the oven to 300 degrees using the
convection setting. Line 3 baking sheets with silicone mats. <i><b><span style="color: red;">(I
flip the baking sheet over and place the silicone mat (or Silpat) on
top. PLEASE use silicone mats, or Silpats. I know they're expensive,
but they make a HUGE difference, and REALLY help keep the cookies in a
perfectly round shape. NOTE: You CAN just use parchment paper, but
don't expect perfect circles for your cookies).</span></b></i> Measure the
confectioners' sugar and almond flour by spooning them into measuring
cups and leveling with a knife. Transfer to a bowl; whisk to combine.<br />
<br />
Sift
the sugar-almond flour mixture, a little at a time, through a fine-mesh
sieve into a large bowl, pressing with a rubber spatula to pass through
as much as possible. It will take a while, and up to 2 tablespoons of
coarse almond flour may be left; just toss it. <i><b><span style="color: red;">(If
you're a crazy perfectionist like me, you CAN run the almond flour
through the food processor first, to make the grind even finer).</span></b></i><br />
<br />
Beat the egg
whites, cream of tartar and salt with a mixer on medium speed until
frothy. Increase the speed to medium high; gradually add the superfine
sugar and beat until stiff and shiny, about 5 more minutes.<br />
<br />
Transfer
the beaten egg whites to the bowl with the almond flour mixture. Draw a
rubber spatula halfway through the mixture and fold until incorporated,
giving the bowl a quarter turn with each fold.<br />
<br />
Add the food
coloring and extract. Continue folding and turning, scraping
down the bowl, until the batter is smooth and falls off the spatula in a
thin flat ribbon, 2 to 3 minutes <span style="color: red;"><i><b>(don't
over stir the batter, or you'll end up with flat little frisbees. Not
that I've EVER done that or anything. Someone told me.)</b></i></span><br />
<br />
Transfer the batter to a
pastry bag fitted with a 1/4-inch round tip <span style="color: red;"><i><b>(or just the plain old ziploc I told you about earlier)</b></i></span>. Holding the bag vertically
and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet).
Firmly tap the baking sheets twice against the counter to release any
air bubbles <span style="color: red;"><i><b>(drop it like its hot)</b></i></span>.<br />
<br />
Let the cookies sit at room temperature until the
tops are no longer sticky to the touch, 15 minutes to 1 hour, depending
on the humidity<span style="color: red;"><i><b> (if you live in Florida, it may take a week. I would just go to the store and buy some)</b></i></span>. Slip another baking sheet under the first batch (a
double baking sheet protects the cookies from the heat) <i><b><span style="color: red;">(I
just flipped the baking sheet upside down. This prevented the Silpat
from having a lifted edge and did the same thing they mentioned above)</span></b></i>.<br />
<br />
Bake the
first batch until the cookies are shiny and rise 1/8 inch to form a
"foot," about 20 minutes. Transfer to a rack to cool completely. Repeat,
using a double sheet for each batch. Peel the cookies off the mats and
sandwich with a thin layer of filling (see below).<br />
<br />
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html" target="_blank">Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html?oc=linkback</a></div>
</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div style="text-align: center;">
<u><b>truwhip Cheesecake Filling</b></u></div>
<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP0GtjefHAogPmnD0UnmR6MJpV9XQG6ub8HUW6xO9kyEh0Y1W9dh5XQn8IRN4OwEHG75ZV611WlsUtCFnQANvoy0fesqcEEOjfXHVXNDYpb5VQoJtuuz_L7tsYw5ihwterjje0Ywifzjw/s1600/lemonmac1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP0GtjefHAogPmnD0UnmR6MJpV9XQG6ub8HUW6xO9kyEh0Y1W9dh5XQn8IRN4OwEHG75ZV611WlsUtCFnQANvoy0fesqcEEOjfXHVXNDYpb5VQoJtuuz_L7tsYw5ihwterjje0Ywifzjw/s320/lemonmac1.jpg" width="221" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skinny Lemon Blueberry Macarons<br />
with truwhip Filling</td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: right;">
</div>
<div style="text-align: right;">
</div>
<ul>
<li>10oz. truwhip, thawed</li>
<li>4 oz. Cream Cheese (room temperature)</li>
<li>1 cup Powdered Sugar </li>
<li>1/2 cup chopped, fresh blueberries</li>
</ul>
Directions:<br />
<br />
Combine all ingredients in a large mixing bowl and whip on low speed
until sugar is incorporated. Increase to high speed and mix until
creamy and combined. <br />
<br />
Spoon about 2 tsp. filling into the center of one of the cookies. Top with another cookie and serveHeather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-56924821956859474532015-08-27T19:23:00.000-07:002015-08-28T07:12:02.712-07:00Strawberry Cheesecake Macarons with truwhip Filling<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPasnjgAemXlHh5SXo-j0Sd6k5DXZUJwtq0pxZ0f1fhWGfRrEDl2bu-geHjPgkeWF8JBoEbufeNy4gp4y9df1i-U8MvzcYVM4JODwDs8E6zThvuNYRXtVs8LXiVl8y2z2kKgp_1nzd9Kh/s1600/trumacaron1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPasnjgAemXlHh5SXo-j0Sd6k5DXZUJwtq0pxZ0f1fhWGfRrEDl2bu-geHjPgkeWF8JBoEbufeNy4gp4y9df1i-U8MvzcYVM4JODwDs8E6zThvuNYRXtVs8LXiVl8y2z2kKgp_1nzd9Kh/s400/trumacaron1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Cheesecake Macarons with truwhip Filling</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Macaroons? Or Macarons? Whichever spelling you prefer (the single "o" is the French spelling), these are coveted as one of the most difficult cookies in the baking world. Temperamental and delicate, these little babies are not for the lighthearted kitchen goer. You've got to be committed for these...so I'm gonna break it down for ya!<br />
<br />
The recipe base I use is from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html" target="_blank">Food Network Magazine</a>. I like it because it gives fairly simple instruction, and the steps don't scare the crap out of first time Macaron-ers.<br />
<br />
I LOVE that these cookies are made from just a few ingredients. They're also gluten-free, and actually have a little protein from the egg whites! You can fill them with just about anything from jelly, to whipped topping to frosting. But, like I said, be committed, and be patient...verrrrryyy patient.<br />
<br />
In my Macarons today, I also used some <a href="http://shop.lorannoils.com/bakery-emulsions/strawberry-flavor-bakery-emulsion" target="_blank">strawberry baking emulsion</a>. Emulsions are great, because they act just like extracts, but the flavors don't bake out of the emulsions like extracts sometimes do.<br />
<br />
But let's face it. Cookies are all about what's in the center, right? I mean, I've NEVER met anyone eat the outside of an Oreo and throw away the center. That's just wrong. So today, I used just a bit of cream cheese, a little powdered sugar, and LOTS of <a href="http://www.truwhip.com/" target="_blank">truwhip</a>! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuo70KQogp44gYMJdO9vNpkWzkuHgwn4HlNtFSYgPXCp1Pck2HxsDo8eQL6GhhM5-aOJAdqalD31g_bUmw19TX1o4FUWb-P_X9UDPT4xzBKwlW2g_OAQVkovbZOKCyOVN_KQeN6vzlOsNx/s1600/11880423_10207065258132542_6477932799037892188_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuo70KQogp44gYMJdO9vNpkWzkuHgwn4HlNtFSYgPXCp1Pck2HxsDo8eQL6GhhM5-aOJAdqalD31g_bUmw19TX1o4FUWb-P_X9UDPT4xzBKwlW2g_OAQVkovbZOKCyOVN_KQeN6vzlOsNx/s400/11880423_10207065258132542_6477932799037892188_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">truwhip (shown frozen) in regular and "skinny" varieties</td></tr>
</tbody></table>
<br />
I've always LOVED the light, airy and fluffy texture of store-bought whipped toppings, but I hated the JUNK that was in them. I just thought that was the only way for them to get that texture...through some kind of gross, scientific GMO experiment. Not so... and <a href="http://www.truwhip.com/" target="_blank">truwhip</a> is here to let everyone know that!<br />
<br />
Made mostly of tapioca syrup and palm kernel oil, this non-GMO product is free of high-fructose corn syrup, hydrogenated oils, trans fats AND gluten! SIGN.ME.UP. Make sure you visit their <a href="http://www.truwhip.com/nutritionalInfo/index.php" target="_blank">nutritional page</a> for more info. I LOVE how they break down each ingredient with a little cloud and some helpful into as you hover over them. OH, and did I mention that they also have a SKINNY VERSION?! Yep. That just happened.<br />
<br />
So here's what I'm going to do. This is Food Network's recipe, and I'll give some notes in <b><span style="color: red;"><i>bold, red italics</i></span></b> as I go:<br />
<br />
<div style="text-align: center;">
<b><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html" target="_blank">French Macaroons (as written by Food Network) </a></b></div>
<br />
<div>
Ingredients:<br />
<ul>
<li> 1 3/4 cups confectioners' sugar</li>
<li> 1 cup almond flour <span style="background-color: white;"><span style="color: red;"><i><b>(I like Trader Joe's the best, but Bob's Red Mill is okay too)</b></i></span></span></li>
<li> 3 large egg whites, at room temperature</li>
<li> 1/4 teaspoon cream of tartar</li>
<li> Pinch of salt</li>
<li> 1/4 cup superfine sugar <b><i><span style="color: red;">(regular granulated sugar works just fine)</span></i></b></li>
<li> 2 to 3 drops gel food coloring <b><i><span style="color: red;"></span></i></b></li>
<li> 1/2 teaspoon vanilla, almond or mint extract <span style="color: red;"><i><b>(this is where your baking emulsion would go)</b></i></span></li>
<li> Assorted fillings<span style="color: red;"><i><b> (see below for truwhip Strawberry Cheesecake filling)</b></i></span></li>
</ul>
</div>
<div>
Special Equipment:<br />
<ul>
<li> Oven with convection setting</li>
<li> 4 baking sheets <span style="color: red;"><i><b>(2, I'll tell you why below)</b></i></span></li>
<li> 3 silicone baking mats <span style="color: red;"><i><b>(2)</b></i></span></li>
<li> Fine-mesh sieve</li>
<li>Pastry bag with 1/4-inch round tip <span style="color: red;"><i><b>(a ziploc bag with the corner snipped off works too)</b></i></span></li>
</ul>
</div>
<div>
<br />
<div>
Directions:<br />
<br />
Preheat the oven to 300 degrees using the
convection setting. Line 3 baking sheets with silicone mats. <i><b><span style="color: red;">(I flip the baking sheet over and place the silicone mat (or Silpat) on top. PLEASE use silicone mats, or Silpats. I know they're expensive, but they make a HUGE difference, and REALLY help keep the cookies in a perfectly round shape. NOTE: You CAN just use parchment paper, but don't expect perfect circles for your cookies).</span></b></i> Measure the
confectioners' sugar and almond flour by spooning them into measuring
cups and leveling with a knife. Transfer to a bowl; whisk to combine.<br />
<br />
Sift
the sugar-almond flour mixture, a little at a time, through a fine-mesh
sieve into a large bowl, pressing with a rubber spatula to pass through
as much as possible. It will take a while, and up to 2 tablespoons of
coarse almond flour may be left; just toss it. <i><b><span style="color: red;">(If you're a crazy perfectionist like me, you CAN run the almond flour through the food processor first, to make the grind even finer).</span></b></i><br />
<br />
Beat the egg
whites, cream of tartar and salt with a mixer on medium speed until
frothy. Increase the speed to medium high; gradually add the superfine
sugar and beat until stiff and shiny, about 5 more minutes.<br />
<br />
Transfer
the beaten egg whites to the bowl with the almond flour mixture. Draw a
rubber spatula halfway through the mixture and fold until incorporated,
giving the bowl a quarter turn with each fold.<br />
<br />
Add the food
coloring and extract. Continue folding and turning, scraping
down the bowl, until the batter is smooth and falls off the spatula in a
thin flat ribbon, 2 to 3 minutes <span style="color: red;"><i><b>(don't over stir the batter, or you'll end up with flat little frisbees. Not that I've EVER done that or anything. Someone told me.)</b></i></span><br />
<br />
Transfer the batter to a
pastry bag fitted with a 1/4-inch round tip <span style="color: red;"><i><b>(or just the plain old ziploc I told you about earlier)</b></i></span>. Holding the bag vertically
and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet).
Firmly tap the baking sheets twice against the counter to release any
air bubbles <span style="color: red;"><i><b>(drop it like its hot)</b></i></span>.<br />
<br />
Let the cookies sit at room temperature until the
tops are no longer sticky to the touch, 15 minutes to 1 hour, depending
on the humidity<span style="color: red;"><i><b> (if you live in Florida, it may take a week. I would just go to the store and buy some)</b></i></span>. Slip another baking sheet under the first batch (a
double baking sheet protects the cookies from the heat) <i><b><span style="color: red;">(I just flipped the baking sheet upside down. This prevented the Silpat from having a lifted edge and did the same thing they mentioned above)</span></b></i>.<br />
<br />
Bake the
first batch until the cookies are shiny and rise 1/8 inch to form a
"foot," about 20 minutes. Transfer to a rack to cool completely. Repeat,
using a double sheet for each batch. Peel the cookies off the mats and
sandwich with a thin layer of filling (see below).<br />
<br />
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html" target="_blank">Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/french-macaroons.html?oc=linkback</a></div>
</div>
<div>
</div>
<div>
</div>
<div>
<br /></div>
<div style="text-align: center;">
<u><b>truwhip Cheesecake Filling</b></u></div>
<br />
Ingredients:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hVdJadA7XjepLY0OVJJXlEErsIRV7cSK2n4BJ4RMgNHxq2J_b0WtSv4AYo1V5Mm2sa5u0V4gou7LBXpBbSIBqL4K_505IyCBafF2NDjrJKI4-pfr3hkvn4LyVrVfFSL_AqKYrjYCFXYs/s1600/trumacaron2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hVdJadA7XjepLY0OVJJXlEErsIRV7cSK2n4BJ4RMgNHxq2J_b0WtSv4AYo1V5Mm2sa5u0V4gou7LBXpBbSIBqL4K_505IyCBafF2NDjrJKI4-pfr3hkvn4LyVrVfFSL_AqKYrjYCFXYs/s320/trumacaron2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Cheesecake Macarons with truwhip Filling</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
</div>
<ul>
<li>10oz. truwhip, thawed</li>
<li>4 oz. Cream Cheese (room temperature)</li>
<li>1 cup Powdered Sugar </li>
<li>1/2 cup chopped, fresh strawberries</li>
</ul>
Directions:<br />
<br />
Combine all ingredients in a large mixing bowl and whip on low speed until sugar is incorporated. Increase to high speed and mix until creamy and combined. <br />
<br />
Spoon about 2 tsp. filling into the center of one of the cookies. Top with another cookie and serve!<br />
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<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-76642839420496333612015-07-31T13:29:00.000-07:002015-07-31T19:07:11.916-07:00Savory Rosemary, Pancetta & Fig Cheesecake<br />
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<tr><td class="tr-caption" style="text-align: center;">Savory Rosemary, Pancetta & Fig Cheesecake</td></tr>
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When guests come over for a gathering, I know they're always expecting something amazing the second they walk in the door. That's why I usually make THEM bring the appetizers!<br />
There are times though when I'M the one in charge of starting things off, and this is the perfect recipe to make a great first impression!<br />
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Creating the perfect balance in an appetizer always involves different flavors and textures. This one has them all! It's got acidity, savory and sweet flavors, with both creamy and crunchy textures. It incorporates both Olive Oil and Balsamic Vinegar, two of my favorite Italian ingredients, always by Bertolli!<br />
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I serve this dish with some rich, buttery crackers and an extra drizzle of Bertolli Olive Oil, right as it goes before everyone's eyes. It NEVER disappoints!<br />
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<b><u>Savory Rosemary, Pancetta & Fig Cheesecake </u></b></div>
<b><u></u></b><br />
For the Cheesecake:<br />
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<tr><td class="tr-caption" style="text-align: center;">Savory Rosemary, Pancetta & Fig Cheesecake</td></tr>
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<ul>
<li>4 tbsp. Bertolli Olive Oil, plus 1 tbsp.</li>
<li>3 egg whites</li>
<li>4 oz. marscapone cheese</li>
<li>8 oz. cream cheese</li>
<li>2 tbsp. chopped fresh Rosemary</li>
<li>zest of 1 large lemon</li>
<li>2 tbsp. whole grain Flour</li>
<li>1/4 tsp. each salt and pepper</li>
</ul>
Steps:<br />
<ol>
<li>Preheat oven to 350 degrees. Make sure all ingredients are at room temperature before starting.</li>
<li>Combine 4 tbsp. Bertolli Olive Oil, cream cheese, marscapone cheese, egg whites, chopped rosemary, lemon zest, flour and salt/pepper in a large bowl. Mix with an electric mixer or stand mixer on high speed for about 2 minutes until light, creamy and fluffy. </li>
<li> Use a paper towel to grease a 6” cake pan with 1 tbsp. Bertolli Olive Oil. Line the bottom and sides with parchment paper.</li>
<li>Pour the batter into the cake pan and place it in the oven with a water bath that comes 1/2 way up the cake pan. Bake for 30 minutes at 350 degrees. Remove from the bath and oven, and allow it to cool for at least an hour before removing it from the pan (you may need to run a butter knife around the sides to free it from the parchment paper on the sides).<div class="separator" style="clear: both; text-align: center;">
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For the Topping: <br />
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<tr><td class="tr-caption" style="text-align: center;">Savory Rosemary, Pancetta & Fig Cheesecake</td></tr>
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<ul>
<li>2 tbsp. Bertolli Olive Oil, plus more for drizzling</li>
<li>1/4 cup Bertolli Balsamic Vinegar</li>
<li> 4 oz. diced Pancetta</li>
<li>2 tbsp. brown sugar</li>
<li>1/2 cup chopped, fresh figs, plus 2 whole fresh figs for garnish</li>
<li>1/4 cup toasted Pine nuts</li>
<li>1 tbsp. fresh thyme, plus 3-4 fresh sprigs for garnish</li>
<li>1/4 tsp. salt</li>
</ul>
Steps:<br />
<ol>
<li>In a large skillet, heat the Bertolli Olive Oil on medium heat. Add the pancetta and brown it on all sides for about 3 minutes, stirring occasionally.</li>
<li>Add the Balsamic Vinegar, brown sugar, figs, toasted pine nuts, fresh thyme and salt. Stir to combine and bring the entire mixture to a boil. Reduce the heat to a simmer, and allow the mixture to reduce and caramelize, about 15 minutes. </li>
<li>Remove the mixture from the heat and pour it over the top of the cheesecake. Drizzle with a thin layer of Bertolli Olive Oil right before serving. </li>
<li>Cut the additional fresh figs in half and place them on top of the cheesecake. Garnish with the additional thyme sprigs.</li>
<li>Serve with buttery crackers and your favorite white wine.</li>
</ol>
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<br />Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0tag:blogger.com,1999:blog-1279270553359087987.post-55669309879181478112015-07-29T14:28:00.002-07:002015-07-29T14:28:30.369-07:00Spicy Tuscan Stuffed Artichokes<br />
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<tr><td class="tr-caption" style="text-align: center;">Spicy Tuscan Stuffed Artichokes</td></tr>
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Let's admit it. Side dishes can be boring. They're often the least exciting part of a meal, unless it's a saucy savior to a dry, overcooked entree!<br />
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And then, there's this guy. A loaded artichoke, full of lovely Italian ingredients, including juicy pancetta and just a hint of heat. My favorite feature of this recipe is that there's a touch of Bertolli Olive Oil in every element, the treasured taste of the heart of Tuscany, Italy!<br />
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These are easy to make and taste GREAT with your favorite cut of beef or lamb and a lovely red wine. Make the rice ahead of time if you're in a crunch, and save the leftover stuffing for breakfast the next morning. They're FANTASTIC with fried eggs and toast!<br />
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<u><b>Spicy Tuscan Stuffed Artichokes</b></u></div>
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Prep time: 15 minutes / Cook Time: 60 minutes / Servings: 4 artichoke halves<br /><br />Ingredients:<br />
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<tr><td class="tr-caption" style="text-align: center;">Spicy Tuscan Stuffed Artichokes</td></tr>
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<ul>
<li>6 tbsp. Bertolli Olive Oil, divided </li>
<li>1 cup Arborio rice </li>
<li>2 cups chicken broth</li>
<li>2 large artichokes, cut in half lengthwise and centers removed</li>
<li>juice of 1/2 lemon </li>
<li>4 oz. pancetta, diced</li>
<li>1 medium green bell pepper, chopped </li>
<li>1/4 cup sun dried tomatoes, chopped</li>
<li>2 tablespoons capers</li>
<li>2 fresh garlic cloves, pressed or minced</li>
<li>1/2 tsp. red chili flake</li>
<li>2 tbsp. chopped fresh rosemary</li>
<li>2 tbsp. chopped fresh thyme</li>
<li>4 Roma Tomatoes, chopped</li>
<li>1/2 cup frozen peas</li>
<li>2 tbsp. chopped fresh parsley</li>
<li>salt and pepper to taste</li>
</ul>
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Steps:<br />
<ol>
<li>Add 1 cup uncooked Arborio rice and 2 tbsp. Bertolli Olive Oil to a large skillet. Heat on medium heat and toast the rice for about 3 minutes, until it begins to smell flavorful. Add the chicken broth, stir, and bring to a boil. Once the broth boils, reduce heat to a simmer and cover. Allow the rice to cook for about 20 minutes, until soft. Keep 1 1/2 cups cooked rice for the recipe and reserve the leftovers for future use. </li>
<li>While the rice is cooking, fill a large pot with about 4 quarts of water. Season generously with salt and bring to a boil. Add the lemon juice and artichoke halves, cover, and allow to boil for about 20 minutes until the artichoke leaves are soft. Drain and set aside.</li>
<li>Heat a large skillet with another 2 tbsp. Bertolli Olive Oil on medium heat. Add the diced pancetta and cook for about 3 minutes, until it begins to brown, stirring occasionally. Add the bell pepper, sun dried tomatoes, capers, garlic, red chili flake, rosemary and thyme. Season with salt and pepper to taste. Stir until combined and cook on medium heat for 4-5 minutes until the peppers are soft.</li>
<li>Add the chopped Roma tomatoes and cooked rice. Drizzle in the remaining 2 tbsp. Bertolli Olive Oil and stir until combined. Continue to cook on medium heat for about 5 minutes, until the tomatoes begin to break down.</li>
<li>Stir in the frozen peas, stir and cook for 2-3 minutes until the peas are thawed and warm. </li>
<li>To serve: Place the artichoke halves on a plate. Generously spoon the stuffing into the center of the artichokes. Garnish with fresh parsley, serve immediately.</li>
</ol>
Heather Walkerhttp://www.blogger.com/profile/07073547183743071167noreply@blogger.com0