tag:blogger.com,1999:blog-17701205776431059482024-03-08T16:16:28.436-08:00Kitchen Groovy RecipesCarinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-1770120577643105948.post-26642834086286124882011-12-23T06:57:00.001-08:002011-12-23T06:57:48.932-08:00Pasta with Sausage<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Kitchen Groovy</em></span><span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">1 box of whole wheat rotini pasta</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 carrots, diced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 lb. sweet italian sausage, sliced (regular or turkey would work great)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 1/2 C leftover sauce from Braised Shortribs, hot</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked. Set aside on a plate lined with a paper towel to absorb any fat.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Cook pasta according to package directions. Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking. </span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Drain noodles and carrots. In large serving bowl, combine pasta, carrots and sausage. Add in the heated leftover sauce and combine until well mixed.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;"><em>Chef's Note: feel free to add what you like to this dish - it's leftovers! I encourage you to add what you like and what you are craving! Brocolli would be a GREAT addition! I only added what was left in my refrigerator! :-)</em></span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-85311262830960874102011-12-21T17:15:00.001-08:002011-12-23T06:47:15.049-08:00Braised Shortribs<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Wildfire Steaks, Chops & Seafood</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4 - 12 oz cut rectangles of cleaned, boneless short ribs<br />
1 Tbsp kosher salt<br />
1 tsp fresh ground black pepper<br />
2 Tbsp olive oil<br />
1 lb peeled carrots, sliced ½" thick<br />
1 lb cubed onions, 1" square<br />
12 oz sliced celery, ½" thick<br />
¼ cup sliced garlic cloves, 1/8" thick<br />
2 tsp minced, fresh rosemary<br />
2 tsp minced, fresh thyme<br />
2 ea bay leaves<br />
2 cups red wine<br />
1 cup balsamic vinegar<br />
3 cups chicken stock<br />
3 cups beef stock<br />
1 cup diced tomatoes in juice</span></span><br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span></span> <br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides. <br />
<br />
Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables. <br />
<br />
Caramelize vegetables, then add garlic and herbs and cook for two more minutes.<br />
<br />
Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil. <br />
<br />
Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.<br />
<br />
Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot. </span></span></span><br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><em>My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy. <u>It is an absolute must do</u>! Salvage as much of the sauce as possible, as the sauce makes for great leftover meals! </em></span></span></span><br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br />
Serve with roasted root vegetables and mashed potatoes (<em>with sauce, too!</em>). Sprinkle with chopped parsley.</span></span></span></span></span></span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-32854217930570926032011-11-25T08:07:00.000-08:002011-11-25T08:07:35.365-08:00Harvest Salad with Pomegranate Vinaigrette<span style="color: #660000; font-family: Trebuchet MS;">4 T pomegranate juice</span><span style="color: #660000; font-family: Trebuchet MS;">2 T sherry wine vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T Lunds & Byerly's Maple Syrup</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. Lunds and Byerly's Island Breeze Seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. fresh lemon juice</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. Dijon Mustard</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/8 tsp. pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 T grapeseed or canola oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 HoneyCrisp or Braeburn apples, cored, diced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 - 5oz. packages mixed spring greens</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C shaved aged Gouda cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C thinly sliced shallots</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C roasted, salted pepitas</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C pomegranate seeds</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper. Slowly whisk in oil.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat. Allow to sit for 30 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad. Garnish with cheese, shallots, pepitas and pomegranate seeds. Drizzle remaining vinaigrette over each salad.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-37605913092516808702011-11-16T10:54:00.001-08:002011-11-16T10:54:30.491-08:00Nutella Tart<span style="color: #660000; font-family: Trebuchet MS;">original recipe by Carmela Hobbins</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">serves 8-12</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 sticks of unsalted butter</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/3 C granulated sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. pure almond extract</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C Nutella</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C semisweet chocolate morsels</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C white chocolate morsels</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C sliced almonds (I like a lot of almonds, so I used closer to 3/4 C)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Cocoa for dusting</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Whipped cream for garnishing</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">1. In an electric mixer, beat butter and sugar together for about 4-5 minutes until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Press dough into a 10x1" tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight. Preheat oven to 350 degrees. Remove tart pan from refrigerator and drop spoonfuls of Nutella evenly over the crust (don't attempt to spread as it might damage the tart). Bake tart for about 5 minutes, remove from the oven and now spread evenly the softened Nutella over the crust. Sprinkle chocolate morsels over the Nutella, then top with the sliced almonds. </span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Bake on the lower rack of the oven until crust is golden, about 20-25 minutes. Cool, remove side of tart pan and serve at room temperature or warm. Dust the plate with cocoa and garnish with whipped cream.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-27573885086462693362011-10-09T14:40:00.001-07:002011-10-09T14:40:37.035-07:00Steak Fajita Chili<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Food Network Magazines</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted Recipe by Kitchen Groovy</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;"><span style="color: black; font-family: Times New Roman;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Ingredients</span></span></span><span style="color: #660000; font-family: Trebuchet MS;"></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"><ul type="disc"><li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 1/4 cups canola oil <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">3-4 pounds boneless beef short ribs <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Kosher salt and freshly ground pepper <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">64 oz. low-sodium beef broth (you will not actually use all of it)<o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 small onion, finely diced <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">2 red and/or green bell peppers, chopped <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 1/2 tablespoons ground cumin <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">2 tablespoons hot chili powder <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 1/2 tablespoons chopped fresh oregano <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">3/4 cup all-purpose flour <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 C frozen corn kernels<o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">2 15-ounce can cannellini beans, drained and rinsed <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span></ul><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span><b><span style="color: #3d3d3d; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Directions<o:p></o:p></span></span></span></b><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.</span></span></span></div></span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-82599983105513914862011-09-23T13:54:00.000-07:002011-09-23T13:54:25.518-07:00Roasted Tomatoes<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Ina Garten</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted recipe by Kitchen Groovy</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">12 plum Roma Tomatoes, halved</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C good olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 T aged balsamic vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 large garlic cloves, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 tsp kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp freshly ground black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Preheat the oven to 450 degrees.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavores are concentrated. </span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Serve warm or at room temperature.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-11950438078331751642011-09-07T15:49:00.000-07:002011-09-07T15:52:54.653-07:00Real Spaghetti and Meatballs<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Recipe courtesy of Ina Garten</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Meatballs:</u> </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 lb. ground veal</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 lb. ground pork</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 lb. ground beef</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C fresh white bread crumbs</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C seasoned dry bread crumbs</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T chopped fresh flat leaf parsley</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C freshly grated Parmesan cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. freshly ground black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. ground nutmeg</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 extra large egg, beaten</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Vegetable oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Olive oil</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;"><span style="color: #660000; font-family: Trebuchet MS;"><u>For the Sauce: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 whole white onion, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 cloves garlic, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C good red wine, such as Chianti <span style="font-size: x-small;"><em>(I used a Malbec, as this is my favorite wine)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 - 28 oz. can crushed tomatoes</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T chopped fresh flat leaf parsley</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 tsp. kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. freshly ground black pepper</span></span><span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;"><u>For Serving:</u> </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 lbs. spaghetti, cooked according to package directions</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Freshly grated Parmesan Cheese</span><br />
<br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><strong>DIRECTIONS</strong></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Meatballs: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 C water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2" meatballs. You will have 14-16 meatballs.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Pour equal amounts of vegetable oil and olive oil into a large 12" skillet (I used a large Dutch oven) to a depth of 1/4". Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium heat, turning carefully with a spatula or fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil bud don't clean the pan.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Sauce: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5-10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-88041925711780873512011-09-06T15:29:00.001-07:002011-09-06T15:29:08.037-07:00Asparagus with Balsamic Tomatoes<span style="color: #660000; font-family: Trebuchet MS;">1 pound asparagus, trimmed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. extra virgin olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 C halved grape tomatoes <span style="font-size: x-small;"><em>(we used 3/4 C grape tomatoes, 3/4 C roma tomatoes, chopped)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. minced fresh garlic</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T balsamic vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T crumbled goat cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic, cook 5 minutes. Stir in vinegar, cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-74605170710203997522011-08-02T08:20:00.001-07:002011-08-02T08:20:20.268-07:00French Potato Salad<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>original recipe by Lori Valenziano</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 T white wine vinegar </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 shallot, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T fresh chives, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T of any or all of the following herbs: </span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> - tarragon, mint, dill, thyme, parsley</span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">2 T capers, drained</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T whole grain mustard <em><span style="font-size: x-small;">(I used 2 T to cut back on the vinegar taste)</span></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 T extra virgin olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Salt and freshly ground pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Place the potatoes in a large pot of cold, salted water. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes. Drain.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust with salt and pepper.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. While the potatoes are still warm, toss with the vinaigrette to combine. Serve at room temperature.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-47337736894696558852011-07-27T15:52:00.001-07:002011-07-27T15:52:36.846-07:00Cold Cucumber Buttermilk Soup<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Lori Valenziano</em></span><br />
<em><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;">Serves 8</span></em><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">2 lbs. cucumbers</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 bunch Italian Parsley</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 cloves garlic</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 C plain yogurt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C half and half</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 C buttermilk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">White pepper, to taste</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 sprigs of mint (optional garnish)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Peel, seed and coarsely chop the cucumbers. Sprinkle with salt, place in a strainer and drain for 1 hour. Pat dry and set aside.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Pick parsley leaves and chop. Crush garlic cloves with 1 tsp. of salt (or use a microplane). </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Place garlic in a large glass bowl, beat in olive oil. Stir in the yogurt, half and half and buttermilk. Mix well.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Add the cucumbers and chopped parsley. Puree (I used an immersion blender). Taste for seasoning; adjust with salt and white pepper. Chill well before serving - a few hours. Garnish with mint.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-70055366331961284262011-07-25T10:13:00.001-07:002011-07-25T10:13:10.099-07:00Parmesan Crisps<span style="color: #660000; font-family: Trebuchet MS;">Ingredients</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">- 4 oz. Parmesan Reggiano Cheese</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Heat oven to 350 degrees. </span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Finely grate 2 oz. cheese, set in a bowl. Finely shred another 2 oz. cheese and mix together with grated cheese.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper. I usually did 12 on a baking sheet. place in oven and bake for 6 minutes. Repeat until all cheese is used. </span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Serve (can be made a couple of hours ahead of time). </span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-22442242325009938742011-07-14T08:06:00.001-07:002011-07-14T08:06:54.092-07:00Vegetable and Feta Orzo Pasta Salad<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Lucia</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted recipe by Kitchen Groovy</em></span><br />
<br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Kosher Salt</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 lb. orzo </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">½ C freshly squeezed lemon juice (about 3 lemons)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Extra virgin olive oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Freshly ground black pepper</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 lb. asparagus</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 pkg. grape tomatoes</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 cucumber, seeded and medium diced</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">¾ lb. feta cheese, crumbled</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: Trebuchet MS;">Parsley, or any other favorite fresh herb!</span></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Preheat oven to 400 degrees.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Place asparagus on baking sheet, drizzle with olive oil and kosher salt – roast for 10 minutes.</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Fill large pot with water, add 1 T salt and bring water to boil.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Add the orzo, stirring occasionally to avoid sticking.<span style="mso-spacerun: yes;"> </span>Simmer for 9-11 minutes.<span style="mso-spacerun: yes;"> </span>Cook until it’s al dente.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Drain and pour into a large bowl.<span style="mso-spacerun: yes;"> </span>Whisk together the lemon juice, ½ C olive oil, 2 tsp. salt and 1 tsp. pepper.<span style="mso-spacerun: yes;"> </span>Pour over the hot pasta and stir well.</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Add asparagus to the pasta, toss in the remaining ingredients, adding the feta last.<span style="mso-spacerun: yes;"> </span>Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight.<span style="mso-spacerun: yes;"> </span>If refrigerated, taste again for seasoning and bring back to room temp before serving.</span></span></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><o:p> </o:p>Note: more salt is needed when serving dishes cold.</span></span></div>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-90030993452107806512011-07-06T05:29:00.001-07:002011-07-06T05:29:37.626-07:00Perfect Turkey Burger<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Food Network</em></span><br />
<em><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;">Makes 8 burgers</span></em><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">6-8 oz. baby portobella mushrooms, coarsely chopped into 1" pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 shallot, coarsely chopped </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T lightly packed fresh parsley, or 1 T dried</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 lb. lean ground turkey</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T extra virgin olive oil, plus more for brushing</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. Worcestershire sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt and Pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 slices of Swiss Cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 English muffins, split</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Dijon mustard, mayonnaise and sliced avocado, for topping</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Place chopped mushrooms, shallots and parsley into food processor and pulse until chopped.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 tsp. salt, and pepper to taste; gently mix with your hands until just combined. Divide into 8 burgers. Put on a large plate, cover and refridgerate until firm, about 30 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Give the patties a quarter turn and cook until marked again, 4-5 more minutes. Flip the patties and grill until cooked through, 6-7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Chef Note: according to my hubby, it is very important to follow the grilling instructions. It will make a difference in the end result.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-16731902763018326282011-07-05T06:41:00.001-07:002011-07-05T06:41:43.255-07:00Quick Apple Sausage Quesadillas<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by "No Whine with Dinner" cookbook, pg. 81</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T canola oil, divided</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C reduced fat shredded cheddar cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C frozen corn, thawed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T BBQ sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">5 8" flour tortillas, preferably whole wheat</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Heat 1 T of the oil in a large nonstick skillet of medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes. Stir in the sausage, reduce the heat to medium, and cook until heated through, 2-3 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the prepared quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes. Flip them and cook until the other sids are golden, about 2 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-83248870202697931912011-06-23T14:35:00.001-07:002011-06-23T14:35:33.386-07:00White Bean and Chicken Chili<span style="color: #0c343d; font-family: Trebuchet MS; font-size: x-small;"><em><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html">Original recipe by Giada de Laurentis</a></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted recipe by Kitchen Groovy</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large onion, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pound ground chicken</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. salt, plus more for seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T ground cumin</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T fennel seeds</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T dried oregano</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. chili powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 15oz. can cannellini beans, or other white beans, rinsed and drained</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. frozen spinach, thawed <span style="font-size: x-small;"><em>(I threw mine in frozen, and it was just fine)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 C frozen corn, preferably sweet corn</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 15 oz. can chicken broth or stock</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. red pepper flakes</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Freshly ground pepper for seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C shredded mozzarella cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">In a large pot, heat the oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add ground chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn and chicken stock. Bringg the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer roughly 30 minutes on low. Add red pepper flakes and simmer. Season with salt and pepper. Stir in mozzarella cheese.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Ladle into bowls, spinkle with cheese and chili powder. </span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-59875562086279472612011-06-13T09:33:00.001-07:002011-06-13T09:33:53.643-07:00Italian Tortellini Pasta Salad<span style="color: #660000; font-family: Trebuchet MS;"><em><u></u></em></span><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Pip and Ebby</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted Recipe by Kitchen Groovy</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">20 oz. package of cheese tortellini</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 oz. summer sausage, cubed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 oz. colby jack cheese, cubed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 zucchini, quartered</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 red bell pepper, diced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 stalks celery, sliced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C shredded carrots</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 bottle of Zesty Italian Dressing</span><br />
<span style="color: #660000; font-family: Trebuchet MS;"></span> <br />
<span style="color: #660000; font-family: Trebuchet MS;">Cook tortellini according to package directions. Run under cool water to cool pasta. Transfer to large bowl and add remaining ingredients. Toss with italian dressing. Chill in refrigerator, then serve.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-8740909476687170232011-06-10T06:04:00.001-07:002011-06-10T06:04:18.360-07:00Grilled Italian Sandwich<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Kitchen Groovy</em></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1 loaf of your favorite artisan bread </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Marinara Sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Provolone Cheese, sliced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Salami</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Ham</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Olive Oil</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Take 2 slices of bread, spread marinara sauce on both slices. On one slice, layer cheese, meat, then more cheese. Top with second slice of bread. Brush with olive oil.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Grill on a pan or in a panini press until cheese is melted or sandwich is heated through. </span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Wrap in aluminum foil until you are ready to eat. Serve with your favorite pasta salad, green salad or raw veggies.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-72992963222483046292011-06-07T07:26:00.001-07:002011-06-07T07:26:22.688-07:00Apple Craisin Chicken Pasta Salad<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>original recipe source: unknown</em></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1 box favorite pasta <span style="font-size: x-small;"><em>(I let my kids pick out fun shaped pasta)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 bottle Poppy Seed Salad Dressing </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 green apples, cored - diced (leave skin on)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C craisins</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C slivered almonds</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large can of chunk chicken <em><span style="font-size: x-small;">(if you have more time, use chicken breast or rotisserie chicken)</span></em></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Cook pasta according to package directions. Drain pasta, and run under cool water to remove the heat. In a large bowl, mix together all ingredients. Chill in refrigerator for a few hours. Enjoy!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-84852601038622914092011-05-31T12:50:00.001-07:002011-05-31T12:50:49.456-07:00Cornbread<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Recipe by Martha Stewart's "The Baking Handbook", pg. 51</em></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1/3 C vegetable shortening <em><span style="font-size: x-small;">(I used 1/3 C butter, instead)</span></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T unsalted butter</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C corn kernels, fresh or frozen</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/3 C sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. baking powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C stone-ground yellow cornmeal</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large egg, lightly beaten</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Preheat the oven to 425 degrees. Coat an 8" square baking pan with vegetable shortening (I used Pam with Flour spray); set aside. Melt 1 T butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes. Remove from heat, and set aside to cool slightly.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening (I used butter instead) into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not overmix. </span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester comes out clean, 18-20 minutes. Transfer to wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to one day.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-67076507051290940052011-05-31T06:53:00.000-07:002011-05-31T06:53:15.092-07:00Dr. Pepper Ribs<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by David Zinczenko, Cook This, Not That!, pg. 192</em></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">2 racks baby back ribs (I used regular pork loin ribs)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 bottle (2 liter) Dr. Pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Salt and black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T chili powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C water</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 T canola or vegetable oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 onion, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 clove garlic, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C ketchup</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T Worcestershire sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T apple cider vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/8 tsp. cayenne pepper</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce. Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Preheat the oven to 350 degrees. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle rib with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">3. While the ribs are in the oven, make the BBQ sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda. Simmer for 15-20 minutes until the sauce thickens.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Heat a grill until hot. Brush the ribs with BBQ suace and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. R emove from the grill, brush with more sauce, and serve.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-68875510357280613122011-05-27T12:47:00.001-07:002011-05-27T12:47:21.489-07:00Very Pink Lemonade Cupcakes!!<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Kitchen Groovy</em></span><br />
<em><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;">makes 12-18 cupcakes</span></em><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C cake flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. baking powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 sticks unsalted butter, room temperature</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 C sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T pink lemonade powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. pure vanilla extract</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C whole milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 large egg whites</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pink food coloring, if desired for extra pink cupcakes</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pink Lemonade Frosting, recipe follows</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners. Into a medium bowl, sift together flours, baking powder, and salt. Set aside.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">In the bowl of an electric mixer fitted with the paddle attachment, beat butter, pink lemonade powder and 1 C of sugar until light and fluffy, 3-4 minutes. Scrape down sides of bowl, as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts - alternating with milk, beginning and ending with flour mixture, until just combined. Transfer mixture to a large bowl and set aside.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium low speed until just foamy. With mixer running, add remaining 1/4 C of sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining whites. At some point in this process, incorporate 3-5 drops of pink food coloring, depending on how pink you like your cupcakes :-)</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Divide batter evenly among the muffin cups, filling each with a heaping 1/4 C batter. Bake until cupcakes are a golden brown and a cake tester inserted in the center comes out clean - about 20-22 minutes. Remove and place on wire rack to cool.</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Pink Lemonade Fluffy Frosting</em></u></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C confectioners sugar + 1 T extra</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 T unsalted butter, softened but still cool</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 oz. cream cheese, softened and cut into 4 pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T frozen pink lemonade concentrate, thawed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pink food coloring, 2-3 drops</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">With electric mixer on medium high speed, beat butter and sugar until light and fluffy, aout 2 minutes. Add cream cheese, one piece at a time, beating thoroughly after each piece. Add pink lemonade concentrate and beat until combined. The frosting may be runny at this point, add in extra confectioners' sugar, 1/2 T at a time until desired consistency is achieved.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-30616545903524867272011-05-25T10:19:00.001-07:002011-05-25T10:19:15.403-07:00Tortellini Spinach Salad<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. coleslaw (all cabbage, no carrots)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 small onion, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">10 oz. baby spinach</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. 3 cheese tortellini, cooked</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 oz. shredded parmesan cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 lb. bacon, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. grape tomatoes, halved</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">10 oz. light Ranch dressing</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">In a large bowl, layer ingredients in order, starting with coleslaw on the bottom. Pour 10 oz. dressing over all.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Cover and refrigerate overnight.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Mix right before serving.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-47291487564549639652011-05-20T12:42:00.001-07:002011-05-20T12:42:07.698-07:00Cheese Stuffed Porkchops<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Epicurious.com</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted Recipe by Kitchen Groovy</em></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">4 pork chops, butterflied</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C Smoked Gouda cheese, shredded</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pepper</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Pack cheese into pockets of pork chops. Salt and pepper both sides. Heat olive oil in large pan over medium high heat. Place chops in pan, and cook on one side for about 4 minutes. Turn over - then cover pan and cook for another 4-5 minutes.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-76208185925656829162011-05-16T10:42:00.000-07:002011-05-16T10:42:03.088-07:00Braised Carnitas<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">3-3.5 lb. boneless pork shoulder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 cloves garlic, halved</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large white onion, roughly chopped into large pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Zest of 1 orange, cut into thin strips</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C orange juice</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Freshly Ground Pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Canola Oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Corn or Flour Tortillas</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Condiments - i.e. salsa, sour cream, black beans, rice, etc.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Heat oven to 350 degrees. Trim pork shoulder of any fat and discard. Cut meat into roughly 5 or 6 large pieces or strips - about 2" thick. Rub salt and pepper on pieces of meat. Heat oil in a large Dutch Oven on medium high to high heat. Once the oil is hot, lay meat in the oil, careful not to crowd the meat. Sear the meat on each side, roughly 2-4 minutes on each side. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Once meat is seared, remove meat to a plate. Add onion, garlic, orange zest, orange juice and 2 tsp. salt. Stir so all is mixed, then add meat back on top of ingredients. Add water (or beer) to barely cover the meat.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Cover and place in oven for 3 hours. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Afterwards, remove meat and shred. Transfer to a warm serving bowl and serve at once. Accompany with warm tortillas and other favorite condiments.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comtag:blogger.com,1999:blog-1770120577643105948.post-87526464012355199322011-05-12T12:07:00.000-07:002011-05-13T13:26:50.025-07:00Key Lime Tart<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>original recipe by Martha Stewart</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>adapted recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">All Purpose Flour, for dusting</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Graham Cracker Dough (recipe follows)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 large egg yolks</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 can (14 oz) sweetened condensed milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. grated Key Lime zest</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C freshly squeezed Key Lime juice </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pinch of salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Candied Key Lime Slices (recipe follows)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">On a lightly floured surface, roll out dough to a 12" round. With a dry pastry brush, sweep off excess flour; fit dough into a 9" round tart pan with removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with the rim. Prick the bottom of the dough all over with a fork. Chill the tart shell until firm, about 30 minutes.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Preheat the oven to 350 degrees. Line tart shell with parchment, fill with pie weights. Bake until crust is just beginning to turn golden, 12-15 minutes. Remove parchment and weights. Return to oven; continue baking until crust is golden brown, 12-15 minutes more. Transfer to a wire rack to cool completely.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, 2-3 minutes. Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of hte bowl as needed.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Pour filling into cooled crust; bake until set, about 10 minutes. Transfer tart to awire rack to cool. Once completely cool, loosely cover with plastic wrap; refrigerate until chilled, at least 1 hour or up to 1 day. Garnish tart with Candied Key Lime Slices.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Candied Key Lime Slices</em></u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C Sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C Water</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 Key Limes, very thinly sliced into rounds</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In a 10" saute pan, bring sugar & water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, 30-40 minutes, turning slices over 2 or 3 times during cooking. Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Chef Note: Save Lime Simple Syrup for another use i.e. smoothies, iced tea. I am going to try putting it in a white butter cream frosting!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Whole Wheat Crust</em></u></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 C whole wheat flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. baking soda</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. ground cinnamon</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 sticks unsalted butter, room temperature</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C packed light brown sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T honey</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Preheat oven to 350 degrees. In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2-3 minutes.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">With mixer on low speed, add the flour mixture; beat until just combined.</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com