tag:blogger.com,1999:blog-11757539004483984682024-03-13T11:06:32.894-07:00Recipes and Crafts by Lady MorriganAnonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.comBlogger412125tag:blogger.com,1999:blog-1175753900448398468.post-22818164842031336792016-03-06T17:57:00.001-08:002016-03-06T17:57:33.640-08:00Chow Bella: German Chocolate Rice Crispy Treats<a href="http://chowbellabycassie.blogspot.com/2009/12/german-chocolate-rice-crispy-treats.html?m=1">Chow Bella: German Chocolate Rice Crispy Treats</a>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-2198553731582671642014-07-15T08:17:00.002-07:002014-07-15T08:17:50.424-07:00Southwest Chili<h3>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;">Chili is a big part of any "Manly Mans" diet, especially Bubba and the Crew's. But, what they don't know is, sometimes their chili is actually healthy too. Being on the road as much as we are, it's real easy to gain weight. Sitting around on the bus, noshing on junk food, lack of good sleep, is a winning combination for gaining weight and causing health problems. After all, we aren't exactly spring chickens anymore. I have to keep Bubba and the Crew healthy so that they can perform every night.</span></span></h3>
<h3>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;">That's where the All-You-Can-Eat Soup Diet Recipes come in. I can take the Basic Soup and make it in to all kinds of different, hearty soups; like this Southwest Chili.</span></span></h3>
<h2>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;">Ingredients:</span></span></h2>
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>2 CUPS <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/all-you-can-eat-soup-diet-basic-recipe.html" target="_blank">ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE</a></b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>4 OUNCES GROUND TURKEY BREAST</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>1/2 TEASPOON CHILI POWDER</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>1/8 TEASPOON GROUND CUMIN</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>1/2 CUP DRAINED AND RINSED CANNED BLACK BEANS</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>1/4 CUP SALSA</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>2 TABLESPOONS SHREDDED CHEDDAR CHEESE</b></span></span></li>
</ul>
<h2>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>Directions:</b></span></span></h2>
<ol>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>In a nonstick saucepan, cook turkey, chili powder, and cumin 3 minutes until turkey is browned and cooked through, stirring to break up turkey.</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>Stir in Basic Soup, beans, and salsa; heat to boiling.</b></span></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b>Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with cheese to serve.</b></span></span></li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrc6hGpSNXfb7VBVbwfcNgNQcZhh4kZ-7K4sFe4fs_D-vAOAccAfebjmR021k2tO-OhjphqhPuBN_TKDH8gl53qLXPxp6aSVDHc9vjPVnXL5W6EnlaNCGRZZUzFy0pP2HViE-3T1FZ3l4/s1600/southwest-chili-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrc6hGpSNXfb7VBVbwfcNgNQcZhh4kZ-7K4sFe4fs_D-vAOAccAfebjmR021k2tO-OhjphqhPuBN_TKDH8gl53qLXPxp6aSVDHc9vjPVnXL5W6EnlaNCGRZZUzFy0pP2HViE-3T1FZ3l4/s1600/southwest-chili-soup.jpg" height="400" width="400" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #351c75;"><b> </b> </span></span><br />
<ol>
</ol>
Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-67831041178949154902014-07-15T07:15:00.001-07:002014-07-15T07:15:07.405-07:00Greek Fish Stew<h3>
<span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;">Eating healthy doesn't mean that you have to sacrifice flavor. When I cook healthy meals for Bubba and the Crew, I have to make sure that they are full of flavor {that way they don't know that the meal is healthy}. In the winter I always have a pot of soup of stew on the stove, it's something I learned for my Cherokee grandmother. If the Boys are hungry they can serve themselves up some, grab a sammy and Poof a quick meal. </span></span></h3>
<h3>
<span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;">This tasty, Greek dish reminds me of a hearty fish soup and it's a real taste of the sea.</span></span></h3>
<h2>
<span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;">Ingredients:</span></span></h2>
<ul>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>2 CUPS <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/all-you-can-eat-soup-diet-basic-recipe.html" target="_blank">ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE</a></b></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>1 SMALL RED POTATO, CUT INTO 1/2-INCH DICE { 3 OUNCES }</b></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>4 OUNCES COD FILLET, CUT INTO 1-INCH PIECES</b></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>1 TABLESPOON CHOPPED FRESH DILL</b></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>2 TABLESPOONS CRUMBLED FETA CHEESE</b></span></span></li>
</ul>
<h2>
<span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>Directions:</b></span></span></h2>
<ol>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>PLACE POTATO IN A SAUCEPAN WITH WATER TO COVER; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 5 MINUTES OR UNTIL TENDER. POUR OFF WATER.</b></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b>ADD BASIC SOUP AND FISH FILLET; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 3 MINUTES OR UNTIL FISH TURNS OPAQUE. GENTLY STIR IN DILL. SPRINKLE WITH FETA CHEESE TO SERVE.</b></span></span></li>
</ol>
<br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><b> </b> </span></span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-87510083281459408962014-07-15T05:39:00.000-07:002014-07-15T05:39:40.447-07:00Minestrone Soup<h3>
<span style="color: purple;">This is a delicious variation of my All-You-Can-Eat Soup Diet Basic Recipe. I make the basic recipe and the put it into containers, some go in the fridge and the rest go in the freezer for when I need them. Oh, I don't tell Bubba and the Crew, that they are actually eating healthy when I make something with the basic recipe. If they knew I would have a riot on my hands!!!</span></h3>
<h3>
<span style="color: purple;">My Boys welcome a steaming bowl of this vegetable-bean soup on a cold winter night. It even tastes better reheated, so its a good choice to make in advance.</span></h3>
<h2>
<span style="color: purple;">Ingredients:</span></h2>
<ul>
<li><span style="color: purple;"><b>2 CUPS <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/all-you-can-eat-soup-diet-basic-recipe.html" target="_blank">ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE</a></b></span></li>
<li><span style="color: purple;"><b>1/2 CUP DRAINED AND RINSED CANNELLINI BEANS</b></span></li>
<li><span style="color: purple;"><b>1/2 CUP WHOLE WHEAT FUSILLI, COOKED AS PACKAGE DIRECTS</b></span></li>
<li><span style="color: purple;"><b>2 TABLESPOONS { PLUS 1 TABLESPOON FOR SERVING } FRESHLY GRATED ROMANO CHEESE</b></span></li>
<li><span style="color: purple;"><b>1 TABLESPOON CHOPPED FRESH BASIL</b></span></li>
</ul>
<h2>
<span style="color: purple;"><b>Direcitions:</b></span><span style="color: purple;"> </span></h2>
<ol>
<li><span style="color: purple;"><b>TO BASIC SOUP, ADD BEANS; HEAT TO BOILING. STIR IN FUSILLI, HEAT THROUGH.</b></span></li>
<li><span style="color: purple;"><b>STIR IN 2 TABLESPOONS ROMANO AND BASIL. SPRINKLE WITH ADDITIONAL ROMANO TO SERVE.</b></span></li>
</ol>
<br />
<br />
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<span style="color: purple;"><b> </b> </span><br />
<h3>
<span style="color: purple;"> </span></h3>
Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-9899291894271053132014-07-14T17:52:00.001-07:002014-07-15T07:05:48.152-07:00All-You-Can-Eat Soup Diet Basic Recipe<h3>
<span style="font-family: "Courier New", Courier, monospace;">My recipe for the Basic Soup yields such a large quantity -- to make sure you have enough all week -- that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry -- the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.</span></h3>
<h3>
<span style="font-family: "Courier New", Courier, monospace;">I use this All-You-Can-Eat Soup Diet Basic Recipe for all kinds of variations like: Minestrone Soup, Mexican Chicken Soup, Greek Fish Stew, Southwest Chili, Thai Shrimp Soup, Goulash, Red Beans and Rice Stew, and Vegetable Curry Soup.</span></h3>
<h2>
<span style="font-family: "Courier New", Courier, monospace;">Ingredients:</span></h2>
<ul>
<li><span style="font-family: "Courier New", Courier, monospace;"><b>1 pound carrots, sliced</b></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><b>3 medium onions {1 1/2 pounds}, chopped</b></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><b>4 stalks celery, sliced</b></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><b>2 large cloves garlic, grated</b></span></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">2 cans {28 ounces each} whole tomatoes in juice</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">1 small {1 pound} head of cabbage, thinly sliced</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">3/4 pound green beans, trimmed and each cut into thirds</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">1 can {48 ounce} chicken stock</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">6 cups water</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">1 teaspoon salt</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">1/4 teaspoon ground black pepper</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">3 medium {1 1/4 pounds} zucchini, sliced into half-moons</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">2 bags {6 ounces each} baby spinach leaves</span></b></li>
</ul>
<h2>
<b><span style="font-family: "Courier New", Courier, monospace;">Directions:</span></b></h2>
<ol>
<li><b><span style="font-family: "Courier New", Courier, monospace;">Coat a 12-quart stock pot with nonstick cooking spray. Over medium-high heat, add carrots, onion, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">add tomatoes with their liquid, breaking up tomatoes with the side of a spoon. Add cabbage, green beans, stock, water, salt and pepper; heat to boiling over high heat, stirring occasionally.</span></b></li>
<li><b><span style="font-family: "Courier New", Courier, monospace;">Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or untill all vegetables are tender.</span></b></li>
</ol>
<b><span style="font-family: "Courier New", Courier, monospace;">PREP TIME: 20 MINUTES</span></b><br />
<b><span style="font-family: "Courier New", Courier, monospace;">COOK TIME: 50 MINUTES</span></b><br />
<b><span style="font-family: "Courier New", Courier, monospace;">TOTAL TIME: 1 HOUR 10 MINUTES</span></b><br />
<br />
<br />
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Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-79404304124284162822014-07-14T15:25:00.002-07:002014-07-14T15:30:11.842-07:00Chicken Gumbo Pot Pie<h3>
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;">This is another freeze-now, serve-later dish, so I can give Bubba and the Crew a comfy meal on their busiest weeknights. Puff pastry adds an elegant touch to this luscious chicken gumbo. { don't tell my men though } For a simpler dish, prepare recipe through step 7 and serve with rice or cornbread. Spoon half into freezer-safe containers; freeze and thaw per my tips for freezing and thawing.</span></span></h3>
<h2>
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></span></h2>
<ul>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>4 SLICES BACON, CUT INTO 1/2-INCH PIECES</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>4 POUNDS SKINLESS BONELESS CHICKEN THIGHS, CUT INTO 1-INCH CHUNKS</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 TEASPOONS SALT</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>4 TABLESPOONS OLIVE OIL</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>1/2 CUP ALL-PURPOSE FLOUR</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 CUPS CHICKEN STOCK</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>4 MEDIUM STALKS CELERY, SLICED</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 JUMBO ONIONS { ABOUT 2 POUNDS}, CHOPPED</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 MEDIUM RED BELL PEPPERS, CHOPPED</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 TABLESPOONS CAJUN SEASONING</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 BAGS { 16 OUNCES } FROZEN SLICED OKRA</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 CANS { 14 TO 14 1/2 OUNCES } STEWED TOMATOES</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>2 PACKAGES { 17.4 OUNCES } FROZEN PUFF PASTRY SHEETS, THAWED</b></span></span></li>
</ul>
<h2>
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Directions:</b></span></span></h2>
<ol>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>In a large cast-iron skillet, cook bacon over medium heat 6 to 8 minutes or until browned, stirring occasionally. With a slotted spoon, transfer bacon to paper towels to drain.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Sprinkle 1 teaspoon salt on chicken. In bacon fat in skillet, cook chicken in batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to a large bowl.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>In the same skillet, heat 2 tablespoons olive oil over medium heat 1 minute. Stir in flour and cook about 7 minutes or until deep golden-brown, stirring constantly.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Gradually add stock, stirring with a whisk to prevent lumps; heat to boiling. Boil 1 minute, stirring. Remove skillet from heat.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Meanwhile, preheat oven to 400 degrees. In a large stock pot, heat remaining 2 tablespoons olive oil over medium-high heat until hot.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Add celery, onion, and red pepper. Cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning; cook 30 seconds. </b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Add chicken stock mixture, okra, stewed tomatoes, and 1 teaspoon salt; heat to boiling over high heat. Stir in chicken and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Divide gumbo between 4 ungreased 9 1/2-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Bake one pot pie 35 minutes or until puff pastry is golden-brown and puffed. Let stand 5 minutes before serving</b></span></span></li>
<li><span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Prepare the other 3 pot pies for freezing. See thawing and reheating tips.</b> </span></span></li>
</ol>
<br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>ACTIVE TIME: 1 HOUR</b></span></span><br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>TOTAL TIME: 1 HOUR 35 MINUTES</b></span></span><br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>MAKES: 4 PIES, 6MAIN-DISH SERVINGS EACH</b></span></span><br />
<br />
<br />
<br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>TIPS FOR POT PIES:</b></span></span><br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>To reheat after thawing 24 hours: Heat loosely covered, in a 400 degree oven 30 minutes, uncover and bake 40 minutes longer or until crust is golden brown.</b></span></span><br />
<br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>TIPS FOR PLAIN GUMBO:</b></span></span><br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>To reheat after thawing: In a covered saucepan on top of stove, heat to boiling on medium heat, about 30 minutes, stirring occasionally.</b></span></span><br />
<br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>For Microwave Heating: Heat in microwave-safe bowl, covered, on Low { 30 percent } 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlFBrzE2vmGquDYk5MCjOHdzhJIt-5So4xa_ICMmOyrJOz0NFMM4EnK4xWyyDmj2uIs4eXLcwY8e-bf50M2HBG-FhKu2-B8IJic_zMHqFGPh_-hrPFmuY4KjP1JydpZjFGnNH_3iCV0qg/s1600/chicken+gumbo+pot+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlFBrzE2vmGquDYk5MCjOHdzhJIt-5So4xa_ICMmOyrJOz0NFMM4EnK4xWyyDmj2uIs4eXLcwY8e-bf50M2HBG-FhKu2-B8IJic_zMHqFGPh_-hrPFmuY4KjP1JydpZjFGnNH_3iCV0qg/s1600/chicken+gumbo+pot+pie.jpg" height="640" width="426" /></a></div>
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b> </b></span></span><br />
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b><br /></b></span></span>
<span style="color: #38761d;"><span style="font-family: Georgia, "Times New Roman", serif;"><b> </b> </span></span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0Prescott, AZ, USA34.5400242 -112.468502534.3308897 -112.791226 34.749158699999995 -112.145779tag:blogger.com,1999:blog-1175753900448398468.post-47456649737525700302014-07-14T12:50:00.001-07:002014-07-14T12:50:29.223-07:00Winter Vegetable Pot Pie<h3>
<span style="color: #cc0000;">Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits. If you love winter root vegetables like celery root, parsnips and sweet potatoes then this is a must try for you. Great for Meatless Monday's or as a side dish to any meat, this casserole will have your family begging for more.</span></h3>
<h2>
<span style="color: #cc0000;">Ingredients:</span></h2>
<h3>
<span style="color: #cc0000;">Vegetable Filling </span></h3>
<ul>
<li><span style="color: #cc0000;"><b>4 large parsnips</b></span></li>
<li><span style="color: #cc0000;"><b>2 large sweet potatoes</b></span></li>
<li><span style="color: #cc0000;"><b>2 large celery roots { 1 1/2 pounds each }</b></span></li>
<li><span style="color: #cc0000;"><b>1 jumbo onions { 1 pound each }, cut into 3/4-inch chunks</b></span></li>
<li><span style="color: #cc0000;"><b>4 tablespoons olive oil</b></span></li>
<li><span style="color: #cc0000;"><b>2 teaspoons fresh thyme leaves, finely chopped</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 teaspoon salt </b></span></li>
<li><span style="color: #cc0000;"><b>1/2 teaspoon freshly ground black pepper</b></span></li>
<li><span style="color: #cc0000;"><b>3 cups chicken stock</b></span></li>
<li><span style="color: #cc0000;"><b>2/3 cup dry white wine</b></span></li>
<li><span style="color: #cc0000;"><b>4 tablespoons water</b></span></li>
<li><span style="color: #cc0000;"><b>2 tablespoons cornstarch</b></span></li>
<li><span style="color: #cc0000;"><b>2 cups frozen peas</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 cup heavy cream</b></span></li>
</ul>
<h3>
<span style="color: #cc0000;"><b>Biscuit Topping</b></span></h3>
<ul>
<li><span style="color: #cc0000;"><b>2 cups all-purpose flour</b></span></li>
<li><span style="color: #cc0000;"><b>3 tablespoons baking powder</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 teaspoon baking soda</b></span></li>
<li><span style="color: #cc0000;"><b>2 teaspoons fresh thyme leaves, finely chopped</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 teaspoon salt</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 teaspoon freshly ground black pepper</b></span></li>
<li><span style="color: #cc0000;"><b>4 tablespoons cold unsalted butter</b></span></li>
<li><span style="color: #cc0000;"><b>1 cup whole buttermilk</b></span></li>
<li><span style="color: #cc0000;"><b>2 tablespoons fresh dill, chopped</b></span></li>
</ul>
<h2>
<span style="color: #cc0000;"><b>Directions:</b></span></h2>
<ol>
<li><span style="color: #cc0000;"><b>Prepare Vegetable Filling: Preheat oven to 425 degrees. Peel and cut carrots, potatoes, parsnips, and celery roots into 3/4-inch pieces.</b></span></li>
<li><span style="color: #cc0000;"><b>In a large bowl combine onion, carrots, potatoes, parsnips, celery root, oil, thyme, salt and pepper. Toss to coat; spread in an even layer on 2 large sheet pans.</b></span></li>
<li><span style="color: #cc0000;"><b>Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring and rotating pans from lower to upper racks halfway through roasting.</b></span></li>
<li><span style="color: #cc0000;"><b>Meanwhile, in an 8-quart sauce pan, heat stock and wine to boiling over medium-high heat. In a small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently.</b></span></li>
<li><span style="color: #cc0000;"><b>Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.</b></span></li>
<li><span style="color: #cc0000;"><b>Spoon vegetable mixture in to a 9 x 13-inch baking pan spreading mixture evenly.</b></span></li>
<li><span style="color: #cc0000;"><b>Prepare Biscuit Topping: In a large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended.</b></span></li>
<li><span style="color: #cc0000;"><b>With a pastry blender or 2 knives used scissors-fashion, cut in buttr until coarse crumbs form.</b></span></li>
<li><span style="color: #cc0000;"><b>With a fork, stir in buttermilk just until mixture forms a dough. with a tablespoon, scoop generous spoonfuls in to floured hand, and gently pat into 2-inch round { 1/2-inch thick } and place on top of vegetable mixture.</b></span></li>
<li><span style="color: #cc0000;"><b>Repeat with remaining dough, spacing dough 1/2-inch apart. { There should be 24 biscuits on top. }</b></span></li>
<li><span style="color: #cc0000;"><b>Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool pan on a wire rack 10 minutes. Sprinkle with chopped dill and serve.</b></span></li>
</ol>
<br />
<span style="color: #cc0000;"><b>ACTIVE TIME: 50 MINUTES</b></span><br />
<span style="color: #cc0000;"><b>TOTAL TIME: 1 HOUR 40 MINUTES</b></span><br />
<span style="color: #cc0000;"><b>MAKES: 8 MAIN-DISH SERVINGS</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30lMG1Xd3bwGo-Mkv3wFYdPu9983mako6FukFZxtbWl4gMVeZLh-XFO5z_zrbjPJ2Um4Dw9xqOJ1hWwC-hlUO6xY8EaGX2OoO0eriszqke-FqjYViV4i63pEm5G1cCaz7HQMMNmLpAN3D/s1600/winter-vegetable-pot-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30lMG1Xd3bwGo-Mkv3wFYdPu9983mako6FukFZxtbWl4gMVeZLh-XFO5z_zrbjPJ2Um4Dw9xqOJ1hWwC-hlUO6xY8EaGX2OoO0eriszqke-FqjYViV4i63pEm5G1cCaz7HQMMNmLpAN3D/s1600/winter-vegetable-pot-pie.jpg" height="400" width="400" /></a></div>
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<span style="color: #cc0000;"><b> </b></span><br /><span style="background-color: #cc0000;"><span></span></span><br /><span style="color: #cc0000;"><b>NOTE: THIS CASSEROLE WAS MADE IN A SMALLER BAKING DISH FOR THE PHOTO </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-28033082464242885782014-07-14T10:11:00.001-07:002014-07-14T10:11:32.210-07:00Red Velvet Fried Chicken<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Okay, I know this sounds weird, and I was honestly skeptical when I first saw the recipe until I tried it. I mean really who pairs cake with chicken unless the cake is for dessert?</span> <span style="font-family: Arial, Helvetica, sans-serif;">I've heard of restaurants dipping their chicken in red velvet cake batter before frying their chicken. But honestly, I'm not going to take the time to make the batter just to dip my chicken in. Go to the shop, buy a single piece of red velvet cake, that's enough to do an entire chicken. Swap out the cake crumbs for you breading and the rest is the same for frying chicken. Easy-Peasy! Although, in my case I have to buy 2 pieces of cake and do 2 chickens because of Bubba and the Crew.</span></h3>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></h3>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:</span></h2>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>2 whole chickens, cut into pieces and skinned except for the wings.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>2/3 cup flour</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>2 large eggs, slightly beaten.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>salt and pepper to taste </b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>red velvet cake crumbs, about 2 large pieces, I used <a href="http://www.instructables.com/id/Red-Velvet-Cake/" target="_blank">this recipe</a> </b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Peanut or vegetable oil for frying</b></span></li>
</ul>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;"><b> </b></span><span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS:</span></h2>
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>In a large cast-iron Dutch oven or deep fryer heat oil to 350 degrees.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Place flour,salt and pepper in a shallow dish. Place eggs and cake crumbs in two more shallow dishes. Set up your breading station in this order flour, egg and cake crumbs.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Cover each piece of chicken in flour, then egg and then cake crumbs.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Fry you chicken in batches, about 5 minutes per side. Turn chicken with tongs. Internal temperature of chicken should read 160 to 165 on a meat thermometer. </b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Remove the chicken to a paper-towel lined plate or draining rack on a sheet pan.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Chicken can be kept warm in a low-temperature oven, on a rack on a sheet pan, until ready to eat.</b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Best served with cream cheese mashed potatoes and greens.</b></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hQApi7zqigADkGfXAm9AU0cHaIc5123cGZSDS5d-lt5_AgBj-uOwDf5Vq-hiOPi7B5cc4y-OcR6wcw9lZJQvIHGRS7HoA5qgc3sgdVJf9LWXqY7q9hbbMBmowgzigfPynMXjLYZeKT4C/s1600/Red-velvet-fried-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hQApi7zqigADkGfXAm9AU0cHaIc5123cGZSDS5d-lt5_AgBj-uOwDf5Vq-hiOPi7B5cc4y-OcR6wcw9lZJQvIHGRS7HoA5qgc3sgdVJf9LWXqY7q9hbbMBmowgzigfPynMXjLYZeKT4C/s1600/Red-velvet-fried-chicken.jpg" height="500" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-15855323317160093262014-07-14T08:26:00.001-07:002014-07-14T08:26:10.277-07:00Potato Gratin with Gruyere<h3>
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Cheese, who doesn't love it? Bubba says that I shouldn't be let loose in the gourmet cheese department of the supermarket because I'm a mouse. The cheese's all look so good to me and I usually come with more than we could ever eat. So, if I don't eat it all first, I have to find different ways to cook with all the cheese I buy. To me cheese is the ultimate munchie food. This classic French side dish { made with nutty Gruyere cheese } is well suited to accompany roasted meat or poultry. I serve it with <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/turkey-breast-with-spinach-herb-stuffing.html">Turkey Breast with Spinach-Herb Stuffing</a> and <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/steamed-broccoli-with-gremolata-crumbs.html">Steamed Broccoli with Gremolata Crumbs</a>. For a perfect Sunday Supper!</span></span></h3>
<h3>
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span></span></h3>
<h2>
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">INGREDIENTS:</span></span></h2>
<ul>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>2 cups heavy cream</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>1/4 teaspoon cayenne pepper</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>1 teaspoon salt</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>3 pounds Yukon Gold potatoes, peeled and thinly sliced</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>6 ounces Gruyere cheese, shredded { 1 1/4 cups }</b></span></span></li>
</ul>
<br />
<h2>
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">DIRECTIONS:</span></span></h2>
<ol>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>Preheat oven to 350 degrees. Grease a shallow 8-cup baking dish. Set aside,</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>In a 6-quart saucepan, combine heavy cream, cayenne, and salt; heat to boiling over medium-high heat.</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>Add potatoes and cook 2 minutes or until cream thickens slightly, stirring gently with heat safe spatula.</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>Transfer half of potato mixture to prepared baking dish; sprinkle evenly with half of Gruyere. Top with remaining potato mixture and Gruyere.</b></span></span></li>
<li><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>Bake 35 to 40 minutes or until potatoes are fork-tender and top is golden and bubbly.</b></span></span></li>
</ol>
<br />
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>ACTIVE TIME: 15 MINUTES</b></span></span><br />
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>TOTAL TIME: 50 MINUTES</b></span></span><br />
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>MAKES: 8 SIDE-DISH SERVINGS</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzAxBPx5m2hdk3_IHrpWndipXrVJTolaxSZjHo6cPXL27ZywS3j13CKt4nyKFyyfWwUo2_D96Jr1dOKnutQLG7zCuX03YvLCD25wtDZml8y3dT1oAgzZAXS7g6XgASSA4_ODIkOQlrGpd/s1600/potato-gratin-gruyere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzAxBPx5m2hdk3_IHrpWndipXrVJTolaxSZjHo6cPXL27ZywS3j13CKt4nyKFyyfWwUo2_D96Jr1dOKnutQLG7zCuX03YvLCD25wtDZml8y3dT1oAgzZAXS7g6XgASSA4_ODIkOQlrGpd/s1600/potato-gratin-gruyere.jpg" height="400" width="400" /></a></div>
<span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b> </b> </span></span><span style="color: blue;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b> </b> </span></span><br />
<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-35907402405256800432014-07-14T07:26:00.001-07:002014-07-14T07:27:51.485-07:00Steamed Broccoli with Gremolata Crumbs<h3>
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;">I've dressed steam broccoli with a mixture of bread crumbs and gremolata, an Italian garnish of lemon, parsley and garlic that is served as a topping on anything from stews to vegetables. I serve this broccoli with my <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/turkey-breast-with-spinach-herb-stuffing.html" target="_blank"> Turkey Breast with Spinach-Herb Stuffing.</a> </span></span></h3>
<h3>
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></h3>
<h2>
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTS:</span></span></h2>
<ul>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>2 TABLESPOONS FRESH LEMON JUICE</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>1 TEASPOON LEMON ZEST </b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>2 BAGS {12 OUNCES} BROCCOLI FLORETS</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>4 TABLESPOONS WATER</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>2 TEASPOONS OLIVE OIL</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>2 CLOVES GARLIC, GRATED</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>2 SLICES FIRM WHITE BREAD, TOASTED AND CRUMBLED</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>1/2 TEASPOON SALT</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>4 TABLESPOONS FRESH ITALIAN PARSLEY LEAVES, CHOPPED</b></span></span></li>
</ul>
<h2>
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>DIRECTIONS:</b></span></span></h2>
<ol>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>IN A MICROWAVE-SAFE BOWL, PLACE BROCCOLI AND WATER. COVER WITH VENTED PLASTIC WRAP AND COOK ON HIGH 4 TO 5 MINUTES OR UNTIL TENDER-CRISP.</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>MEANWHILE IN A SMALL SKILLET, HEAT OIL IN MEDIUM-HIGH. ADD GARLIC AND COOK 30 SECONDS. STIR IN LEMON ZEST, BREAD CRUMBS, AND SALT AND TOSS TO COMBINE; REMOVE SKILLET FROM HEAT AND STIR IN PARSLEY.</b></span></span></li>
<li><span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>DRAIN BROCCOLI IF NECESSARY; TRANSFER TO SERVING BOWL AND TOSS WITH LEMON JUICE. SPRINKLE CRUMB MIXTURE ON BROCCOLI TO SERVE.</b></span></span></li>
</ol>
<br />
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>ACTIVE TIME: 5 MINUTES</b></span></span><br />
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>TOTAL TIME: 5 MINUTES</b></span></span><br />
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b>MAKES: 8 SIDE-DISH SERVINGS</b></span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI8WQGkV6nqhD99H0gGDYhgwoL0dqFDr3MpqLI4njnqVG6UKO6fI37PtJTbYsKtzPvNDHXPq7lnplq-9ODp09G8_nEHp-jQRTzNuXOpNYmOmPqbJeQheT8iOdjgX7XvVDCW_-eOOp7liA/s1600/steamed-broccoli-gremolata-crumbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyI8WQGkV6nqhD99H0gGDYhgwoL0dqFDr3MpqLI4njnqVG6UKO6fI37PtJTbYsKtzPvNDHXPq7lnplq-9ODp09G8_nEHp-jQRTzNuXOpNYmOmPqbJeQheT8iOdjgX7XvVDCW_-eOOp7liA/s1600/steamed-broccoli-gremolata-crumbs.jpg" height="400" width="400" /></a></div>
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><b> </b></span></span><br />
<h3>
<span style="color: #a64d79;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #a64d79;"><br /></span></span></span></h3>
Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-42544740062979431772014-07-14T06:43:00.001-07:002014-07-14T06:58:01.504-07:00Turkey Breast with Spinach-Herb Stuffing<h3>
<span style="color: #cc0000;">Turkey is one of Bubba and the Crew's favorite poultry. I love turkey because it will feed a crowd, it's totally economical and because it's just as versatile as any other meat. I usually buy turkey breast {unless it's Thanksgiving or Christmas} because a whole turkey takes up so much room in the freezer. I pair this turkey with my Potato Gratin with Gruyere and Steamed Broccoli with Gremolata Crumbs for a fantastic Sunday Supper.</span></h3>
<h2>
<span style="color: #cc0000;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1 tablespoon olive oil</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1 small onion, finely chopped</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>2 stalks celery, finely chopped</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1 package { 10 ounces } frozen chopped spinach, thawed and squeezed dry</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1/2 teaspoon dried thyme</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1/4 teaspoon dried sage</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>2 1/4 cups chicken stock</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1/2 teaspoon salt</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1/4 teaspoon white pepper</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1/2 loaf sliced firm sourdough bread {8 ounces }, lightly toasted and cut into 1/2-inch cubes</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1 { 7 pound } bone-in turkey breast</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>1/2 cup white wine</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>4 teaspoons cornstarch</b></span></span></li>
</ul>
<h2>
<span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>DIRECTIONS:</b></span></span></h2>
<ol>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>Preheat oven to 350 degrees.</b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b>Prepare Stuffing: </b></span></span><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">In
12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to
12 minutes or until vegetables are lightly browned and tender, stirring
occasionally. Remove skillet from heat; stir in spinach, thyme, sage, 3/4 cup chicken stock, salt and white pepper. Place bread crumbs in a large bowl pour in spinach and toss to mix well.</span></b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey breast skin side up, on rack in a small roasting pan {9 x 13-inches}. Cover turkey with loose foil tent.</span></b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">Roast turkey for 1 hour 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast {not touching bone} reaches 165 degrees and juices run clear when thickest part of breast is pierced with a knife. {internal temperature will rise 5 degrees upon standing}.</span></b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.</span></b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">Meanwhile Prepare Gravy: Remove rack from roasting pan. Pour drippings through sieve into a 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat.</span></b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups stock and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen bits from bottom of pan. </span></b></span></span></li>
<li><span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">Pour gravy into gravy boat; serve with sliced turkey. Makes about 2 cups of gravy.</span></b></span></span></li>
</ol>
<br />
<span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">ACTIVE TIME: 30 MINUTES</span></b></span></span><br />
<span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">TOTAL TIME: 3 HOURS 30 MINUTES</span></b></span></span><br />
<span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;">MAKES: 10 MAIN-DISH SERVINGS</span></b></span></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0i62YaBrM3l1thmS8hf6eJVdr8qU-7-CPcCT5e5C1CGRwNCgJD7INg-Lqje_4_IreP_PAm-YOyLlVlD0_5S5_t8dE1PdatqR_mbsYcZd_BjpJxdURE1NBNASaOx_QGkSEQLJNND_ZNTy/s1600/turkey-breast-spinach-herb-stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0i62YaBrM3l1thmS8hf6eJVdr8qU-7-CPcCT5e5C1CGRwNCgJD7INg-Lqje_4_IreP_PAm-YOyLlVlD0_5S5_t8dE1PdatqR_mbsYcZd_BjpJxdURE1NBNASaOx_QGkSEQLJNND_ZNTy/s1600/turkey-breast-spinach-herb-stuffing.jpg" height="400" width="400" /></a></div>
<span style="color: #cc0000;"><span style="font-family: Verdana, sans-serif;"><b><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;"> </span></b></span></span><span class="yumprint-item yumprint-method yumprint-recipe-0 yumprint-recipe-section-1" style="background-color: inherit; border: medium none; color: inherit; font: inherit; height: auto; margin: 0px; padding: 0px; position: static; text-align: inherit; width: auto;"><br /></span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-309178680413882802014-07-13T18:33:00.001-07:002014-07-13T18:33:12.444-07:00Zucchini and Pepper Ciambotta<h3>
<span style="color: blue;">Ciambotta is a vegetable stew whose ingredients can vary according to what you have on hand. Bubba and the Crew love it with some prosciutto and crusty bread served alongside. This main-dish vegetable stew also makes a delicious accompaniment to roast chicken, fish, or meat.</span></h3>
<h2>
<span style="color: blue;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: blue;"><b>4 TABLESPOONS OLIVE OIL</b></span></li>
<li><span style="color: blue;"><b>2 LARGE ONIONS, CHOPPED</b></span></li>
<li><span style="color: blue;"><b>4 SMALL FENNEL BULBS { ABOUT 1 POUND EACH }, TRIMMED OF STEMS AND TOUGH OUTER LEAVES, THINLY SLICE { SEE TIP } RESERVE FRONDS</b></span></li>
<li><span style="color: blue;"><b>2 LARGE RED BELL PEPPERS, CUT INTO 1-INCH PIECES</b></span></li>
<li><span style="color: blue;"><b>6 CLOVES GARLIC, FINELY CHOPPED</b></span></li>
<li><span style="color: blue;"><b>2 CANS { 28 OUNCES } FIRE ROASTED WHOLE TOMATOES IN JUICE</b></span></li>
<li><span style="color: blue;"><b>8 MEDIUM ZUCCHINI, CUT INTO 1/2-INCH PIECES</b></span></li>
<li><span style="color: blue;"><b>2 POUNDS FRESH GREEN BEANS, TRIMMED AND CUT INTO 1-INCH PIECES</b></span></li>
<li><span style="color: blue;"><b>1 TEASPOON SALT </b></span></li>
<li><span style="color: blue;"><b>2/3 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED</b></span></li>
<li><span style="color: blue;"><b>2/3 CUP LOOSELY PACKED FENNEL FRONDS, CHOPPED</b></span></li>
</ul>
<h2>
<span style="color: blue;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: blue;"><b>IN A 10-QUART DUTCH OVEN OR STOCKPOT, HEAT OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION FENNEL; COOK 15 MINUTES OR UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, STIRRING OCCASIONALLY. </b></span></li>
<li><span style="color: blue;"><b>ADD RED PEPPER AND GARLIC AND COOK 5 MINUTES OR UNTIL PEPPER IS TENDER CRISP.</b></span></li>
<li><span style="color: blue;"><b>ADD TOMATOES WITH JUICE, ZUCCHINI, GREEN BEANS, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH A SPOON.</b></span></li>
<li><span style="color: blue;"><b>REDUCE HEAT TO MEDIUM-LOW; COVER AND SIMMER 30 MINUTES OR UNTIL VEGETABLES ARE VERY TENDER. STIR IN ALL BUT 4 TABLESPOONS BASIL AND 4 TABLESPOONS FENNEL FRONDS; TOP WITH REMAINING BASIL AND FENNEL FRONDS TO SERVE.</b></span></li>
</ol>
<br />
<span style="color: blue;"><b>ACTIVE TIME: 15 MINUTES</b></span><br />
<span style="color: blue;"><b>TOTAL TIME: 1 HOUR</b></span><br />
<span style="color: blue;"><b>MAKES: 16 MAIN-DISH SERVINGS </b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmX-z4f06324senLXrxoN0ZBxDVvCkX5ZaqXycbFp9sj78x2_MSPSeJXFlEQ8GijaQ633gQiwyw9VgvppfrbUZBrWeGDPXG4p40FWWjllCNuiVdM3PVvmB1O-1bYZjVt7ETfh_-V3A1Kk/s1600/zucchini-pepper-ciambotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmX-z4f06324senLXrxoN0ZBxDVvCkX5ZaqXycbFp9sj78x2_MSPSeJXFlEQ8GijaQ633gQiwyw9VgvppfrbUZBrWeGDPXG4p40FWWjllCNuiVdM3PVvmB1O-1bYZjVt7ETfh_-V3A1Kk/s1600/zucchini-pepper-ciambotta.jpg" height="640" width="640" /></a></div>
<span style="color: blue;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-22508859507741069272014-07-13T17:23:00.000-07:002014-07-13T17:23:18.915-07:00Spaghetti Carbonara<h3>
<span style="color: magenta;">Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.</span></h3>
<h2>
<span style="color: magenta;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: magenta;"><b>2 POUNDS SPAGHETTI</b></span></li>
<li><span style="color: magenta;"><b>2 TABLESPOONS OLIVE OIL</b></span></li>
<li><span style="color: magenta;"><b>6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES</b></span></li>
<li><span style="color: magenta;"><b>2 SMALL ONIONS, CHOPPED</b></span></li>
<li><span style="color: magenta;"><b>10 LARGE EGGS</b></span></li>
<li><span style="color: magenta;"><b>1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING</b></span></li>
<li><span style="color: magenta;"><b>1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER</b></span></li>
<li><span style="color: magenta;"><b>1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED</b></span></li>
</ul>
<h2>
<span style="color: magenta;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: magenta;"><b>HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.</b></span></li>
<li><span style="color: magenta;"><b>MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.</b></span></li>
<li><span style="color: magenta;"><b>ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.</b></span></li>
<li><span style="color: magenta;"><b>RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.</b></span></li>
<li><span style="color: magenta;"><b>REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.</b></span></li>
<li><span style="color: magenta;"><b>SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.</b></span></li>
</ol>
<br />
<span style="color: magenta;"><b>ACTIVE TIME: 10 MINUTES</b></span><br />
<span style="color: magenta;"><b>TOTAL TIME: 45 MINUTES</b></span><br />
<span style="color: magenta;"><b>MAKES: 8 MAIN-DISH SERVINGS</b></span><br />
<br />
<br />
<br />
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<span style="color: magenta;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWTnkLrKsdgij5AoKrhvLnxZabbbBBYrbYZdiyX1EpKSlSUjHHE1UqF1fU_aekpU1zbpNiNMSwGOKWdWqClwiM-hY6fLNgqBwpkmC1Jkje9lMRORcVYj19cgIQu1LohIuOoe6rYJcTinb/s1600/spaghetti-carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWTnkLrKsdgij5AoKrhvLnxZabbbBBYrbYZdiyX1EpKSlSUjHHE1UqF1fU_aekpU1zbpNiNMSwGOKWdWqClwiM-hY6fLNgqBwpkmC1Jkje9lMRORcVYj19cgIQu1LohIuOoe6rYJcTinb/s1600/spaghetti-carbonara.jpg" height="640" width="640" /></a></b></span></div>
<span style="color: magenta;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-48166945167911425052014-07-13T16:13:00.001-07:002014-07-13T16:13:21.198-07:00Sausage and Pepper Baked Ziti<h3>
<span style="color: #351c75;">With my freeze-now, serve-later dishes, you can give your family a comfy meal even on the busiest weeknight. Cheesy, zesty, and studded with savory Italian sausage, my baked ziti feeds a crowd and then some--without much time spent in the kitchen. This yummy twist on baked ziti will please kids as well as adults. </span></h3>
<h2>
<span style="color: #351c75;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: #351c75;"><b>1 POUND SWEET AND/OR HOT ITALIAN SAUSAGE LINKS, CASINGS REMOVED</b></span></li>
<li><span style="color: #351c75;"><b>4 CLOVES GARLIC, GRATED</b></span></li>
<li><span style="color: #351c75;"><b>2 LARGE RED, GREEN AND/OR YELLOW BELL PEPPERS, CUT INTO 1/4-INCH SLICES</b></span></li>
<li><span style="color: #351c75;"><b>1 JUMBO ONION { 1 POUND }, CUT IN HALF, THEN CUT CROSSWISE INTO 1/4-INCH SLICES</b></span></li>
<li><span style="color: #351c75;"><b>1 POUND SLICED WHITE MUSHROOMS</b></span></li>
<li><span style="color: #351c75;"><b>1 CAN { 28 OUNCES } WHOLE TOMATOES, IN PUREE</b></span></li>
<li><span style="color: #351c75;"><b>1 CAN { 15 OUNCES } TOMATO PUREE</b></span></li>
<li><span style="color: #351c75;"><b>1 TEASPOON SALT</b></span></li>
<li><span style="color: #351c75;"><b>1 PACKAGE { 16 OUNCES } ZITI</b></span></li>
<li><span style="color: #351c75;"><b>1 PACKAGE { 8 OUNCES } SHREDDED MOZZARELLA CHEESE</b></span></li>
<li><span style="color: #351c75;"><b>1/2 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE</b></span></li>
</ul>
<h2>
<span style="color: #351c75;"><b> DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: #351c75;"><b>IN A DEEP NONSTICK 12-INCH SKILLET, COOK SAUSAGE OVER MEDIUM HEAT 10 MINUTES OR UNTIL BROWNED, STIRRING AND BREAKING IT UP WITH THE SIDE OF A SPOON. WITH A SLOTTED SPOON, TRANSFER SAUSAGE TO A MEDIUM BOWL.</b></span></li>
<li><span style="color: #351c75;"><b>IN DRIPPINGS IN SKILLET, COOK GARLIC, PEPPERS, ONION AND MUSHROOMS, COVERED, 10 MINUTES. UNCOVER AND COOK 8 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER AND MOST OF THE LIQUID HAS EVAPORATED. </b></span></li>
<li><span style="color: #351c75;"><b>STIR IN TOMATOES AND PUREE, TOMATO PUREE, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH THE SIDE OF A SPOON.</b></span></li>
<li><span style="color: #351c75;"><b>REDUCE HEAT TO MEDIUM-LOW; COVER AND COOK 10 MINUTES, STIRRING OCCASIONALLY.</b></span></li>
<li><span style="color: #351c75;"><b>MEANWHILE, HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK 2 MINUTES LESS THAN PACKAGE DIRECTS.</b></span></li>
<li><span style="color: #351c75;"><b>PREHEAT OVEN TO 400 DEGREES. RESERVE 1/2 CUP OF THE PASTA COOKING WATER. DRAIN PASTA.</b></span></li>
<li><span style="color: #351c75;"><b>RETURN PASTA AND RESERVED COOKING WATER TO SAUCEPOT; STIR IN TOMATO SAUCE. ADD MOZZARELLA AND RESERVED SAUSAGE; TOSS TO COMBINE. </b></span></li>
<li><span style="color: #351c75;"><b>DIVIDE MIXTURE BETWEEN 2 UNGREASED 2 1/2-QUART BAKING DISHES. SPRINKLE WITH PECORINO.</b></span></li>
<li><span style="color: #351c75;"><b>BAKE 20 TO 25 MINUTES OR UNTIL TOPS BROWN AND SAUCE IS BUBBLING. LET STAND 10 MINUTES BEFORE SERVING.</b></span></li>
</ol>
<br />
<span style="color: #351c75;"><b>ACTIVE TIME: 20 MINUTES</b></span><br />
<span style="color: #351c75;"><b>TOTAL TIME: 1 HOUR 25 MINUTES</b></span><br />
<span style="color: #351c75;"><b>MAKES: 2 CASSEROLES, 4 MAIN-DISH SERVINGS EACH</b></span><br />
<br />
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<span style="color: #351c75;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-59883366722506775732014-07-13T15:01:00.002-07:002014-07-13T15:02:57.617-07:00Curried Sweet Potato Shepherd's Pie<h3>
<span style="color: #38761d;">Who doesn't like a good Shepherd's Pie? Well mine has a few twists, my adaptation of shepherd's pie delivers a formidable combination of curry-spiked lamb, gingered vegetables, and mashed sweet potatoes. For a hearty dinner or brunch, prepare the pie ahead of time and freeze until you are ready to toss it into the oven.</span></h3>
<h3>
<span style="color: #38761d;"> </span></h3>
<h2>
<span style="color: #38761d;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: #38761d;"><b>5 MEDIUM SWEET POTATOES { 12 OUNCES EACH; SEE TIP }</b></span></li>
<li><span style="color: #38761d;"><b>2 TABLESPOONS VEGETABLE OIL</b></span></li>
<li><span style="color: #38761d;"><b>2 POUNDS GROUND LAMB</b></span></li>
<li><span style="color: #38761d;"><b>2 TEASPOONS SALT</b></span></li>
<li><span style="color: #38761d;"><b>1/3 CUP ALL-PURPOSE FLOUR</b></span></li>
<li><span style="color: #38761d;"><b>1 TEASPOON CURRY POWDER</b></span></li>
<li><span style="color: #38761d;"><b>1 3/4 CUPS LAMB OR CHICKEN STOCK</b></span></li>
<li><span style="color: #38761d;"><b>1 1/2 POUNDS CARROTS, PEELED AND CHOPPED</b></span></li>
<li><span style="color: #38761d;"><b>1 1/2 POUNDS PARSNIPS, PEELED AND CHOPPED</b></span></li>
<li><span style="color: #38761d;"><b>1 MEDIUM ONION, CHOPPED</b></span></li>
<li><span style="color: #38761d;"><b>1 TABLESPOON GRATED, PEELED FRESH GINGER</b></span></li>
<li><span style="color: #38761d;"><b>1 BAG { 10 OUNCES } FROZEN PEAS</b></span></li>
<li><span style="color: #38761d;"><b>1 CUP HALF-AND-HALF, WARMED</b></span></li>
<li><span style="color: #38761d;"><b>2 TABLESPOONS BUTTER</b></span></li>
</ul>
<br />
<h2>
<span style="color: #38761d;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: #38761d;"><b>PIERCE SWEET POTATOES ALL OVER WITH A FORK. MICROWAVE ON HIGH 15 TO 17 MINUTES, UNTIL TENDER WHEN PIERCED, TURNING OVER ONCE.</b></span></li>
<li><span style="color: #38761d;"><b>IN A 12-INCH SKILLET, HEAT 1 TABLESPOON OIL OVER MEDIUM-HIGH HEAT UNTIL HOT. ADD LAMB. SPRINKLE WITH 1/4 TEASPOON SALT AND COOK 5 MINUTES OR UNTIL NO LONGER PINK, STIRRING AND BREAKING UP WITH THE SIDE OF A SPOON.</b></span></li>
<li><span style="color: #38761d;"><b>STIR FLOUR AND CURRY POWDER INT LAMB IN SKILLET; COOK 1 MINUTE, STIRRING.</b></span></li>
<li><span style="color: #38761d;"><b>ADD STOCK; HEAT TO BOILING. COOK 1 MINUTE OR UNTIL MIXTURE THICKENS SLIGHTLY. DIVIDE LAMB MIXTURE BETWEEN TWO 3-QUART BAKING DISHES AND SPREAD EVENLY.</b></span></li>
<li><span style="color: #38761d;"><b>PREHEAT OVEN TO 375 DEGREES. WIPE SKILLET DRY; ADD REMAINING 1 TABLESPOON OIL AND HEAT OVER MEDIUM HEAT UNTIL HOT.</b></span></li>
<li><span style="color: #38761d;"><b>ADD CARROTS, PARSNIPS, AND ONION; COOK, COVERED, STIRRING OCCASIONALLY, UNTIL VEGETABLES ARE BROWNED AND TENDER, ABOUT 15 MINUTES.</b></span></li>
<li><span style="color: #38761d;"><b>STIR IN GINGER, FROZEN PEAS AD 1/2 TEASPOON SALT. DIVIDE VEGETABLES BETWEEN CASSEROLES, SPREADING OVER LAMB.</b></span></li>
<li><span style="color: #38761d;"><b>SCOOP SWEET POTATO FLESH INOT BOWL AND COARSELY MASH. STIR IN HALF-AND-HALF, BUTTER AND REMAINING 1 TEASPOON SALT; MASH UNTI WELL BLENDED.</b></span></li>
<li><span style="color: #38761d;"><b>SPREAD SWEET POTATO MIXTURE OVER VEGETABLES.</b></span></li>
<li><span style="color: #38761d;"><b>BAKE, UNCOVERED, 35 TO 40 MINUTES OR UNTIL TOP IS BROWNED.</b></span></li>
</ol>
<br />
<span style="color: #38761d;"><b>TIP: WHEN MICROWAVING SWEET POTATOES, PICK ONES THAT ARE AS UNIFORM IN SIZE AND SHAPE AS POSSIBLE--OTHERWISE THEY WON'T COOK EVENLY.</b></span><br />
<br />
<span style="color: #38761d;"><b>ACTIVE TIME: 1 HOUR</b></span><br />
<span style="color: #38761d;"><b>TOTAL TIME: 2 HOURS 20 MINUTES</b></span><br />
<span style="color: #38761d;"><b>MAKES: 2 CASSEROLES, 6 MAIN-DISH SERVINGS EACH</b></span><br />
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<span style="color: #38761d;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-42146367611138798612014-07-13T13:46:00.003-07:002014-07-13T13:46:56.633-07:00Pulled-Chicken Sandwiches<h3>
<span style="color: #674ea7;">Sammy's are a great, easy dinner for Bubba and the Crew, especially when they are running out to a gig or in the mood for a late night snack {almost always}. Yeah, I could throw together a cold cut tray, and they could throw me off the bus! I always have a few trick up my sleeve when it comes to pulling together satisfying, hearty sammy's for my hungry "Manly Men". In this recipe, I transform rotisserie chicken into a tangy, barbeque-sauced sammy filling. Add some deli coleslaw, and some carrot and celery sticks, and presto-change o they are happy and I can sleep without worrying.</span></h3>
<h2>
<span style="color: #674ea7;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: #674ea7;"><b>2 LARGE ROTISSERIE CHICKENS</b></span></li>
<li><span style="color: #674ea7;"><b>2 CUPS BARBECUE SAUCE</b></span></li>
<li><span style="color: #674ea7;"><b>1 CUP WATER</b></span></li>
<li><span style="color: #674ea7;"><b>1/2 CUP CIDER VINEGAR</b></span></li>
<li><span style="color: #674ea7;"><b>12 KAISER ROLLS, SPLIT</b></span></li>
<li><span style="color: #674ea7;"><b>16 OUNCES DELI COLESLAW</b></span></li>
<li><span style="color: #674ea7;"><b>CARROT AND CELERY STICKS</b></span></li>
</ul>
<br />
<h2>
<span style="color: #674ea7;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: #674ea7;"><b>REMOVE SKIN AND BONES FROM CHICKEN; COARSLEY SHRED MEAT.</b></span></li>
<li><span style="color: #674ea7;"><b>IN A 4-QUART SAUCEPAN, COMBINE CHICKEN, BARBECUE SAUCE, WATER AND VINEGAR. COOK OVER MEDIUM HEAT 5 MINUTES OR UNTIL HOT, STIRRING FREQUENTLY. </b></span></li>
<li><span style="color: #674ea7;"><b>SPOON CHICKEN MIXTURE ONTO BOTTOM HALF OF EACH ROLL, THEN TOP EACH WITH COLESLAW AND OTHER HALF OF ROLL.</b></span></li>
<li><span style="color: #674ea7;"><b>SERVE WITH CARROT AND CELERY STICKS.</b></span></li>
</ol>
<br />
<span style="color: #674ea7;"><b>ACTIVE TIME: 10 MINUTES</b></span><br />
<span style="color: #674ea7;"><b>TOTAL TIME: 15 MINUTES</b></span><br />
<span style="color: #674ea7;"><b>MAKES: 12 MAIN-DISH SAMMY'S</b></span><br />
<br />
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<span style="color: #674ea7;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-11537863918487902692014-07-13T13:03:00.001-07:002014-07-13T13:03:17.488-07:00Salmon BLT's with Lemon-Dill Mayonnaise<h3>
I love BLT's and I love salmon, so why not pair the two? Add a creamy lemon-dill mayonnaise and you have a toothsome take on everybody's favorite sandwich. I keep the skin on the salmon filets when grilling to prevent them from falling apart. Then I remove it before putting together the sammy's . I grill the bread with the salmon for a total out-doors taste.</h3>
<h2>
INGREDIENTS:</h2>
<ul>
<li><b>2/3 CUP HELLMANNS MAYONNAISE</b></li>
<li><b>4 TEASPOONS CHOPPED FRESH DILL</b></li>
<li><b>2 TEASPOONS LEMON ZEST</b></li>
<li><b>8 SALMON FILETS WITH SKIN ON, 1-INCH THICK { ABOUT 6 OUNCES EACH }</b></li>
<li><b>1/2 TEASPOON SALT</b></li>
<li><b>1/4 TEASPOON GROUND BLACK PEPPER</b></li>
<li><b>16 CENTER SLICES { 1/2-INCH THICK } COUNTRY-STYLE BREAD</b></li>
<li><b>8 ROMAINE LETTUCE LEAVES</b></li>
<li><b>4 RIPE MEDIUM PLUM TOMATOES, SLICED</b></li>
<li><b>12 SLICES BACON, COOKED UNTIL CRISP AND EACH BROKEN IN HALF</b></li>
</ul>
<br />
<h2>
<b>DIRECTIONS:</b></h2>
<ol>
<li><b>LIGHTLY GREASE GRILL RACK. PREPARE OUTDOOR GRILL FOR COVERED DIRECT GRILLING OVER MEDIUM HEAT.</b></li>
<li><b>IN A SMALL BOWL, STIR MAYONNAISE, DILL AND LEMON ZEST UNTIL MIXED, SET ASIDE. SPRINKLE SALMON WITH SALT AND PEPPER.</b></li>
<li><b>PLACE SALMON, SKIN SIDE DOWN, ON HOT GRILL RACK OVER MEDIUM HEAT. COVER GRILL AND COOK UNTIL SALMON IS OPAQUE THROUGHOUT, ABOUT 10 TO 12 MINUTES, WITHOUT TURNING OVER.</b></li>
<li><b>SLIDE A THIN METAL SPATULA BETWEEN SALMON FLESH AND SKIN AND TRANSFER TO A PLATE; DISCARD SKIN IF YOU WISH.</b></li>
<li><b>MEANWHILE, PLACE BREAD ON GRILL RACK AND COOK 1 MINUTE ON EACH SIDE, UNTIL LIGHTLY TOASTED.</b></li>
<li><b>SPREAD LEMON-DILL MAYONNAISE ON 1 SIDE OF TOASTED BREAD SLICES. PLACE 1 LETTUCE LEAF, FOLDING TO FIT, ON EACH OF 8 BREAD SLICES.</b></li>
<li><b>TOP WITH 2 TO 3 TOMATO SLICES, 1 SALMON FILET, 3 PIECES BACON, AND ANOTHER BREAD SLICE.</b></li>
</ol>
<br />
<b>ACTIVE TIME: 15 MINUTES</b><br />
<b>TOTAL TIME: 26 MINUTES</b><br />
<b>MAKES: 8 SANDWICHES</b><br />
<br />
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Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-52301186070214267482014-07-13T11:59:00.001-07:002014-07-13T11:59:12.607-07:00Cajun Meat Loaf<h3>
<span style="color: magenta;"><span style="font-family: "Courier New", Courier, monospace;">Meat Loaf is something that everyone loves, especially Bubba and the Crew. For Sunday Supper, Cajun Meat Loaf, paired up with <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/mashed-potatoes-with-browned-onions.html" target="_blank">Mashed Potatoes with Browned Onions<span style="color: magenta;"> </span></a></span></span><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;">and <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/creamed-spinach.html" target="_blank">Creamed Spinach</a></span></span> <span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;">for a soul-satisfying meal.</span></span></h3>
<h3>
<span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"> </span></span></h3>
<h2>
<span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;">INGREDIENTS:</span></span></h2>
<ul>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>4 TABLESPOONS BUTTER</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>4 CARROTS, PEELED AND FINELY CHOPPED</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>2 LARGE ONIONS, CHOPPED</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>2 LARGE STALKS CELERY, CHOPPED</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1 LARGE RED BELL PEPPER, FINELY CHOPPED</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>4 CLOVES GARLIC, GRATED</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>4 POUNDS GROUND MEAT FOR MEAT LOAF {BEEF, VEAL, PORK}</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>4 LARGE EGGS</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>2 CUPS FRESH BREAD CRUMBS {ABOUT 4 SLICES BREAD}</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1 CUP PLUS 4 TABLESPOONS KETCHUP</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1/2 CUP HALF-AND-HALF</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>2 TABLESPOONS WORCESTERSHIRE SAUCE</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>4 TEASPOONS SALT</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>2 TEASPOONS GROUND CUMIN</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1 TEASPOON DRIED THYME</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1 TEASPOON GROUND NUTMEG</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1/2 TEASPOON CAYENNE</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>1/2 TEASPOON GROUND WHITE PEPPER</b></span></span></li>
</ul>
<h2>
<span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b> DIRECTIONS:</b></span></span><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"> </span></span></h2>
<ol>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>IN A LARGE CAST-IRON SKILLET, MELT BUTTER OVER MEDIUM HEAT. ADD CARROTS, ONION, CELERY, AND RED BELL PEPPER; COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES ARE TENDER, ABOUT 15 MINUTES. ADD GARLIC AND COOK 1 MINUTE LONGER. SET ASIDE TO COOL.</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>PREHEAT OVEN TO 375 DEGREES. IN A LARGE BOWL, COMBINE GROUND MEAT, EGGS, BREAD CRUMBS.1 CUP KETCHUP, HALF-AND-HALF, WORCESTERSHIRE, SALT, CUMIN, THYME, NUTMEG, CAYENNE, WHITE PEPPER, AND COOKED VEGETABLE MIXTURE JUST UNTIL WELL BLENDED BUT NOT OVER MIXED.</b></span></span></li>
<li><span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>IN A 9 x 13-INCH BAKING PAN, SHAPE MEAT MIXTURE IN TO A LOAF, PRESSING FIRMLY. BRUSH REMAINING 4 TABLESPOONS KETCHUP ON TOP OF LOAF. BAKE 1 HOUR 15 MINUTES. CHECK FOR DONENESS IF NOT DONE BAKE AN ADDITIONAL 15 MINUTES. LET STAND 10 MINUTES TO SET JUICES FOR EASIER SERVING.</b></span></span></li>
</ol>
<br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>ACTIVE TIME: 20 MINUTES</b></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>TOTAL TIME: 1 HOUR 35 MINUTES</b></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="color: magenta;"><b>MAKES: 16 MAIN-DISH SERVINGS</b></span></span><br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-46299684638915107092014-07-13T10:19:00.001-07:002014-07-13T10:52:35.684-07:00Creamed Spinach<h3>
<span style="color: #cc0000;">Amazingly enough, Bubba and the Crew like Creamed Spinach! Normally, I'm having to hide the veggies, like squash, okra, and peas somewhere in a dish. But when it comes to Creamed Spinach they eat it with no gripes. Even those who swear they hate spinach will be seduced by this mild and creamy dish. For me, a spinach lover, it's heaven by the spoonful.</span></h3>
<h2>
<span style="color: #cc0000;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: #cc0000;"><b>4 TABLESPOONS BUTTER</b></span></li>
<li><span style="color: #cc0000;"><b>6 LARGE SHALLOTS, FINELY CHOPPED {ABOUT 1 1/4 CUPS}</b></span></li>
<li><span style="color: #cc0000;"><b>4 TABLESPOONS ALL-PURPOSE FLOUR</b></span></li>
<li><span style="color: #cc0000;"><b>1 CUP HALF-AND-HALF</b></span></li>
<li><span style="color: #cc0000;"><b>1 1/4 TEASPOONS SALT</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 TEASPOON GROUND WHITE PEPPER</b></span></li>
<li><span style="color: #cc0000;"><b>1/4 TEASPOON FRESHLY GRATED NUTMEG</b></span></li>
<li><span style="color: #cc0000;"><b>2 SMALL PACKAGES { 3 OUNCES EACH } CREAM CHEESE, SOFTENED AND CUT INTO PIECES </b></span></li>
<li><span style="color: #cc0000;"><b>6 PACKAGES { 10 OUNCES EACH } FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY</b></span></li>
<li><span style="color: #cc0000;"><b>2 CUPS LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 CUP SOUR CREAM</b></span></li>
</ul>
<h2>
<span style="color: #cc0000;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: #cc0000;"><b>IN AN 8-QUART SAUCEPAN, MELT BUTTER OVER MEDIUM-LOW HEAT. ADD SHALLOTS AND COOK, STIRRING FREQUENTLY, UNTIL TENDER, ABOUT 3 MINUTES..</b></span></li>
<li><span style="color: #cc0000;"><b>ADD FLOUR AND COOK, STIRRING, 1 MINUTE. WITH WIRE WHISK, GRADUALLY WHISK IN HALF-AND-HALF; HEAT TO BOILING, WHISKING CONSTANTLY.</b></span></li>
<li><span style="color: #cc0000;"><b>REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY WITH A WOODEN SPOON UNTIL SAUCE HAS THICKENED AND BOILS, ABOUT 2 MINUTES. STIR IN SALT, WHITE PEPPER, AND NUTMEG.</b></span></li>
<li><span style="color: #cc0000;"><b>REMOVE FROM HEAT; STIR IN CREAM CHEESE UNTIL SMOOTH. STIR IN SPINACH, PARSLEY, AND SOUR CREAM; HEAT THROUGH, STIRRING FREQUENTLY { DO NOT BOIL }.</b></span></li>
</ol>
<br />
<span style="color: #cc0000;"><b>ACTIVE TIME: 20 MINUTES</b></span><br />
<span style="color: #cc0000;"><b>TOTAL TIME: 35 MINUTES</b></span><br />
<span style="color: #cc0000;"><b>MAKES: 12 SIDE-DISH SERVINGS</b></span><br />
<br />
<span style="color: #cc0000;"><b>TIP: This recipe is easily cut in half for a smaller family.</b></span><br />
<br />
<br />
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<span style="color: #cc0000;"><b> </b> </span><br />
<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-65694144816911453082014-07-13T08:38:00.003-07:002014-07-13T10:52:13.956-07:00Mashed Potatoes with Browned Onions<h3>
<span style="color: #c27ba0;">On Sundays I try to make a special dinner for Bubba and the Crew. That's when a casserole or a simple to make meal won't do for me. I make a main-dish meat, vegetable side-dish and either potatoes or a pasta side-dish too. If I feel really ambitious I even make a cake or pie for desert. I feed them a really good Sunday Supper, because the next day is Meatless Monday, and I don't have to feel guilty not making meat for supper.</span></h3>
<h3>
<span style="color: #c27ba0;">A caramelized onion topping makes mashed potatoes more irresistible. Who knew that was possible?</span></h3>
<h3>
<span style="color: #c27ba0;"> </span></h3>
<h2>
<span style="color: #c27ba0;">INGREDIENTS:</span></h2>
<ul>
<li><span style="color: #c27ba0;"><b>6 TABLESPOONS BUTTER</b></span></li>
<li><span style="color: #c27ba0;"><b>2 POUNDS SPANISH ONIONS { ABOUT 6 MEDIUM }, EACH CUT IN HALF, THEN THINLY SLICED</b></span></li>
<li><span style="color: #c27ba0;"><b>4 TEASPOONS CIDER VINEGAR</b></span></li>
<li><span style="color: #c27ba0;"><b>6 MEDIUM BAKING POTATOES, PEELED, EACH CUT INTO QUARTERS</b></span></li>
<li><span style="color: #c27ba0;"><b>1 CUP HALF-AND- HALF, WARMED</b></span></li>
<li><span style="color: #c27ba0;"><b>1 1/4 TEASPOON SALT</b></span></li>
<li><span style="color: #c27ba0;"><b>1/2 TEASPOON GROUND WHITE PEPPER</b></span></li>
</ul>
<br />
<h2>
<span style="color: #c27ba0;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: #c27ba0;"><b>IN A LARGE CAST-IRON SKILLET, MELT BUTTER OVER MEDIUM-LOW HEAT. ADD ONIONS STIRRING TO COAT. COVER AND COOK 10 MINUTES OR UNTIL ONIONS SOFTEN, STIRRING OCCASIONALLY. </b></span></li>
<li><span style="color: #c27ba0;"><b>UNCOVER; INCREASE HEAT TO MEDIUM AND COOK 15 MINUTES LONGER OR UNTIL ONIONS ARE VERY SOFT, BROWNED AND REDUCED TO 1 1/4 CUPS, STIRRING FREQUENTLY. STIR IN VINEGAR AND SET ASIDE.</b></span></li>
<li><span style="color: #c27ba0;"><b>MEANWHILE, IN A 6-QUART SAUCEPAN, PLACE POTATOES AND ENOUGH WATER TO COVER; HEAT TO BOILING OVER HIGH HEAT.</b></span></li>
<li><span style="color: #c27ba0;"><b>REDUCE HEAT TO LOW; COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL POTATOES ARE TENDER. RESERVE 1/2 CUP POTATO COOKING WATER. DRAIN POTATOES.</b></span></li>
<li><span style="color: #c27ba0;"><b>IN SAUCEPAN, WITH POTATO MASHER, MASH POTATOES UNTIL SMOOTH. GRADUALLY ADD WARMED HALF-AND-HALF, MASHING POTATOES UNTIL FLUFFY. ADD SOME RESERVED POTATO COOKING WATER IF NECESSARY. STIR IN SALT AND WHITE PEPPER.</b></span></li>
<li><span style="color: #c27ba0;"><b>SPOON MASHED POTATOES INTO A LARGE SERVING BOWL; TOP WITH ONION MIXTURE. STIR BEFORE SERVING.</b></span></li>
</ol>
<br />
<span style="color: #c27ba0;"><b>TIP: CONSIDER MAKING EXTRA BROWNED ONIONS--THEY MAY BE AS POPULAR AS THE POTATOES!</b></span><br />
<br />
<span style="color: #c27ba0;"><b>ACTIVE TIME: 15 MINUTES</b></span><br />
<span style="color: #c27ba0;"><b>TOTAL TIME: 50 MINUTES</b></span><br />
<span style="color: #c27ba0;"><b>MAKES: 12 SIDE-DISH SERVINGS</b></span><br />
<br />
<br />
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<span style="color: #c27ba0;"><b> </b> </span>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-44308873253958008692014-07-13T07:26:00.001-07:002014-07-13T07:26:29.143-07:00Chili Pot Pie with Polenta Crust<h3>
<span style="color: blue;">Homemade Chili is always a good choice for feeding a crowd. It's easy to prepare, pretty easy on the budget, and everyone likes chili. I take mine a step further and make Chili Pot Pie. Polenta is the ultimate quick-dinner trick. Cornmeal simmered in the microwave in a mixture of water and milk becomes a creamy crust for a fun and tasty chili pot pie.</span></h3>
<h3>
<span style="color: blue;"> </span></h3>
<h2>
<span style="color: blue;">INGREDIENTS:</span></h2>
<h3>
<span style="color: blue;"> CHILI </span></h3>
<ul>
<li><span style="color: blue;"><b>2 TEASPOONS OLIVE OIL</b></span></li>
<li><span style="color: blue;"><b>1 1/2 POUNDS WELL-TRIMMED BONELESS BEEF CHUCK, CUT INTO 1/2-INCH PIECES</b></span></li>
<li><span style="color: blue;"><b>3/4 TEASPOON SALT</b></span></li>
<li><span style="color: blue;"><b>1 MEDIUM ONION, CHOPPED</b></span></li>
<li><span style="color: blue;"><b>1 MEDIUM RED BELL PEPPER, CHOPPED</b></span></li>
<li><span style="color: blue;"><b>3 CLOVES GARLIC, GRATED</b></span></li>
<li><span style="color: blue;"><b>1 SERRANO OR JALAPENO CHILE, SEEDED AND FINELY CHOPPED</b></span></li>
<li><span style="color: blue;"><b>2 TABLESPOONS TOMATO PASTE</b></span></li>
<li><span style="color: blue;"><b>3 TABLESPOONS CHILI POWDER</b></span></li>
<li><span style="color: blue;"><b>1 TABLESPOON GROUND CUMIN</b></span></li>
<li><span style="color: blue;"><b>1 CAN { 28 OUNCES } WHOLE FIRE ROASTED TOMATOES IN JUICE</b></span></li>
<li><span style="color: blue;"><b>2 CANS { 15 TO 19 OUNCES EACH } RED KIDNEY BEANS, RINSED AND DRAINED</b></span></li>
</ul>
<h3>
<span style="color: blue;"><b> POLENTA CRUST</b></span></h3>
<ul>
<li><span style="color: blue;"><b>2 CUPS WHOLE MILK</b></span></li>
<li><span style="color: blue;"><b>1 1/2 CUPS CORNMEAL</b></span></li>
<li><span style="color: blue;"><b>3/4 TEASPOON SALT</b></span></li>
<li><span style="color: blue;"><b>4 1/2 CUPS BOILING WATER</b></span></li>
</ul>
<br />
<h2>
<span style="color: blue;"><b>DIRECTIONS:</b></span></h2>
<ol>
<li><span style="color: blue;"><b>PREPARE CHILI: IN A 12-INCH CAST-IRON SKILLET, HEAT OIL OVER MEDIUM-HIGH HEAT UNTIL HOT. SPRINKLE BEEF WITH 1/4 TEASPOON SALT.</b></span></li>
<li><span style="color: blue;"><b>ADD BEEF TO SKILLET IN 2 BATCHES AND COOK 4 TO 5 MINUTES PER BATCH OR UNTIL BEEF IS BROWNED ON ALL SIDES, STIRRING OCCASIONALLY AND ADDING MORE IF NECESSARY. WITH A SLOTTED SPOON, TRANSFER BEEF TO A BOWL WHEN IT IS BROWNED.</b></span></li>
<li><span style="color: blue;"><b>AFTER ALL BEEF IS BROWNED, ADD ONION, RED BELL PEPPER, GARLIC, AND SERRANO TO THE SAME SKILLET AND COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL ALL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, ABOUT 8 MINUES.</b></span></li>
<li><span style="color: blue;"><b>STIR IN TOMATO PASTE, CHILI POWDER, CUMIN AND REMAINING 1/2 TEASPOON SALT; COOK 1 MINUTE, STIRRING CONSTANTLY. </b></span></li>
<li><span style="color: blue;"><b>RETURN BEEF AND ANY JUICES IN BOWL TO SKILLET. ADD TOMATOES WITH THEIR JUICE, STIRRING AND BREAKING UP TOMATOES WITH SPOON; HEAT TO BOILING OVER MEDIUM-HIGH HEAT.</b></span></li>
<li><span style="color: blue;"><b>REDUCE HEAT TO LOW; COVER AND SIMMER 1 HOUR AND 15 MINUTES, STIRRING OCCASIONALLY. </b></span></li>
<li><span style="color: blue;"><b>ADD BEANS AND COOK UNCOVERED, 15 MINUTES LONGER OR UNTIL MEAT IS TENDER.</b></span></li>
<li><span style="color: blue;"><b>MEANWHILE, PREPARE POLENTA CRUST: AFTER ADDING BEANS TO CHILI, IN A MICROWAVE-SAFE DEEP 4-QUART BOWL OR CASSEROLE, COMBINE MILK, CORNMEAL, AND SALT UNTIL BLENDED; WHISK IN BOILING WATER.</b></span></li>
<li><span style="color: blue;"><b>COOK IN MICROWAVE ON HIGH 12 TO 15 MINUTES. AFTER 5 MINUTES OF COOKING, WHISK VIGOROUSLY UNTIL SMOOTH { MIXTURE WILL BE LUMPY AT FIRST }.</b></span></li>
<li><span style="color: blue;"><b>STIR 2 MORE TIMES DURING COOKING. WHILE POLENTA IS COOKING PREHEAT BROILER.</b></span></li>
<li><span style="color: blue;"><b>WHEN CHILI IS DONE, SKIM OFF AND DISCARD FAT. SPREAD POLENTA EVENLY OVER CHILI IN SKILLET.</b></span></li>
<li><span style="color: blue;"><b>PLACE SKILLET UNDER BROILER 6 TO 8-INCHES FROM SOURCE OF HEAT AND BROIL 3 TO 4 MINUTES OR UNTIL POLENTA CRUST IS LIGHTLY BROWNED, ROTATING SKILLET IF NECESSARY FOR EVEN BROWNING.</b></span></li>
<li><span style="color: blue;"><b>LET PIE STAND FOR 10 MINUTES FOR EASIER SERVING.</b></span></li>
</ol>
<span style="color: blue;"><b></b></span><br />
<span style="color: blue;"><b><br /></b></span>
<span style="color: blue;"><b>ACTIVE TIME: 30 MINUTES</b></span><br />
<span style="color: blue;"><b>TOTAL TIME: 2 HOURS 20 MINUTES PLUS SATNDING</b></span><br />
<span style="color: blue;"><b>MAKES: 10 MAIN-DISH SERVINGS</b></span><br />
<span style="color: blue;"><b><br /></b></span>
<span style="color: blue;"><b><br /></b></span>
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<span style="color: blue;"><b><br /></b></span>
<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-20835628644505984432014-07-13T06:16:00.001-07:002014-07-13T06:16:29.079-07:00POLENTA CASSEROLE<h3>
<span style="color: purple;">IF CORNMEAL IS INVOLVED BUBBA AND THE CREW, DON'T REALLY CARE WHAT IT'S CALLED. COUNTRY FOLK LOVE THEM SOME CORN MEAL!!! ME ON THE OTHER HAND, I LOVE ME SOME POLENTA</span>.<span style="color: purple;"> THIS CASSEROLE DELIVERS COMFORT WITH CREAMY POLENTA AND A HEARTY TOMATO RAGU STUDDED WITH SPICY SAUSAGE AND EGGPLANT. I ALWAYS DOUBLE THE RECIPE SO I CAN FREEZE TWO CASSEROLES FOR LATER.</span></h3>
<h2>
<span style="color: purple;">Ingredients:</span></h2>
<ul>
<li><span style="color: purple;"><b>24 OUNCES HOT ITALIAN SAUSAGE, CASINGS REMOVED</b></span></li>
<li><span style="color: purple;"><b>24 OUNCES GROUND BEEF CHUCK</b></span></li>
<li><span style="color: purple;"><b>2 JUMBO ONIONS { 1 POUND EACH }, CHOPPED</b></span></li>
<li><span style="color: purple;"><b>4 GARLIC CLOVES, FINELY CHOPPED</b></span></li>
<li><span style="color: purple;"><b>2 CANS { 28 OUNCES EACH } WHOLE FIRE ROASTED TOMATOES IN PUREE</b></span></li>
<li><span style="color: purple;"><b>2 SMALL EGGPLANTS { 1 POUND EACH }, CUT INTO 1/2-INCH PIECES</b></span></li>
<li><span style="color: purple;"><b>8 CUPS WATER</b></span></li>
<li><span style="color: purple;"><b>3 1/2 CUPS <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/homemade-chicken-stock.html" target="_blank">CHICKEN STOCK</a></b></span></li>
<li><span style="color: purple;"><b>3 CUPS CORNMEAL</b></span></li>
<li><span style="color: purple;"><b>1 TEASPOON SALT</b></span></li>
<li><span style="color: purple;"><b>1 1/2 CUPS FRESHLY GRATED PECORINO-ROMANO CHEESE</b></span></li>
</ul>
<h2>
<span style="color: purple;"><b>Directions:</b></span></h2>
<ol>
<li><span style="color: purple;"><b>IN A 6-QUART DUTCH OVEN, COOK SAUSAGE AND GROUND BEEF OVER MEDIUM-HIGH HEAT 5 TO 6 MINUTES OR UNTIL BROWNED, BREAKING UP MEAT WITH A SPOON. </b></span></li>
<li><span style="color: purple;"><b>WITH A SLOTTED SPOON, TRANSFER MEAT TO A LARGE BOWL.</b></span></li>
<li><span style="color: purple;"><b>TO THE SAME DUTCH OVEN, ADD ONION; COOK OVER MEDIUM HEAT 8 TO 10 MINUTES OR UNTIL TENDER. STIR IN GARLIC; COOK 30 SECONDS.</b></span></li>
<li><span style="color: purple;"><b>ADD TOMATOES WITH THEIR PUREE; HEAT TO BOILING OVER HIGH HEAT, BREAKING UP TOMATOES WITH A SPOON. </b></span></li>
<li><span style="color: purple;"><b>REDUCE HEAT AND SIMMER, UNCOVERED, 10 MINUTES. ADD EGGPLANT AND MEAT; COVER AND COOK 5 MINUTES OVER MEDIUM HEAT. </b></span></li>
<li><span style="color: purple;"><b>UNCOVER AND COOK STIRRING OCCASIONALLY, UNTIL EGGPLANT IS TENDER, ABOUT 10 MINUTES LONGER.</b></span></li>
<li><span style="color: purple;"><b>PREPARE POLENTA: IN A MICROWAVE-SAFE-8-QUART BOWL, WITH A WIRE WHISK, COMBINE WATER, STOCK, CORNMEAL, AND SALT. </b></span></li>
<li><span style="color: purple;"><b>MICROWAVE ON HIGH 15 TO 20 MINUTES OR UNTIL CORNMEAL MIXTURE IS VERY THICK.</b></span></li>
<li><span style="color: purple;"><b>AFTER FIRST 5 MINUTES OF COOKING WHISK VIGOROUSLY UNTIL SMOOTH; THEN WHISK 2 MORE TIMES DURING REMAINING COOKING TIME. REMOVE FROM MICROWAVE; WHISK IN PECORINO.</b></span></li>
<li><span style="color: purple;"><b>MEANWHILE, PREHEAT OVEN TO 400 DEGREES. SPOON 2 CUPS HOT POLENTA INTO EACH OF FOUR 1 1/2 QUART SHALLOW FOIL CASSEROLES. </b></span></li>
<li><span style="color: purple;"><b>SPREAD POLENTA OVER THE BOTTOM AN UP THE SIDES OF CASSEROLES. SPOON EGGPLANT AND MEAT FILLING OVER POLENTA. SPREAD REMAINING POLENTA AROUND EDGES TO FORM A RIM IN EACH CASSEROLE.</b></span></li>
<li><span style="color: purple;"><b>BAKE TWO CASSEROLES 30 MINUTES OR UNTIL HOT. LET STAND 10 MINUTES FOR EASIER SERVING.</b></span></li>
<li><span style="color: purple;"><b>PREPARE TWO CASSEROLES FOR FREEZING.</b></span></li>
</ol>
<br />
<span style="color: purple;"><b>ACTIVE TIME: 40 MINUTES</b></span><br />
<span style="color: purple;"><b>TOTAL TIME: 2 HOURS</b></span><br />
<span style="color: purple;"><b>MAKES: 4 MAIN-DISH SERVINGS PER CASSEROLE</b></span><br />
<br />
<br />
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<span style="color: purple;"><b> </b></span><br />
<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-76995338921077809372014-07-12T21:48:00.001-07:002014-07-12T21:48:35.757-07:00SALSA VERDE ENCHILADAS<h3>
I LOVE CASSEROLES, THEY ARE EASY TO THROW TOGETHER AND FREEZE REALLY WELL. THERE IS A UNIVERSE OF CASSEROLES OUT THERE TO CHOOSE FROM. I'VE FOUND THAT ALMOST ANY DISH IS CAPABLE OF BECOMING A CASSEROLE.</h3>
<h3>
IN THIS DISH STORE-BOUGHT ROTISSERIE CHICKENS AND SALSA VERDE MAKE THESE ENCHILADAS A DELICIOUS WEEKNIGHT FIX; I ALWAYS MAKE EXTRA TO FREEZE FOR LATER, TO HAVE WHEN WE NEED THEM. TOPPED WITH SOUR CREAM AND CHEESE, MAKES THEM ALL THE BETTER.</h3>
<h2>
INGREDIENTS:</h2>
<ul>
<li><b>4 ROTISSERIE CHICKENS</b></li>
<li><b>4 JARS { 16 TO 17.6 OUNCES EACH }, MILD SALSA VERDE</b></li>
<li><b>12 GREEN ONIONS, THINLY SLICED</b></li>
<li><b>1/2 CUP FRESH LIME JUICE</b></li>
<li><b>1 CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED</b></li>
<li><b>32 { 6-INCH } CORN TORTILLAS</b></li>
<li><b>1 CONTAINER { 16 OUNCES } SOUR CREAM</b></li>
<li><b>1/2 CUP <a href="http://recipesbyladymorrigan.blogspot.com/2014/07/homemade-chicken-stock.html" target="_blank">CHICKEN STOCK</a> </b></li>
<li><b>2 PACKAGES { 8 OUNCES } SHREDDED MEXICAN CHEESE BLEND { 4 CUPS }</b></li>
</ul>
<h2>
<b>DIRECTIONS:</b></h2>
<ol>
<li><b>REMOVE MEAT FROM CHICKENS AND COARSELY SHRED; PLACE IN A LARGE BOWL { YOU WILL NEED 11 CUPS, RESERVE ANY EXTRA FOR ANOTHER USE }. DISCARD SKIN AND BONES. STIR IN 1 CUP SALSA VERDE INTO CHICKEN TO EVENLY COAT.</b></li>
<li><b>PREHEAT OVEN TO 350 DEGREES. GREASE TWO 9 x 13-INCH BAKING DISHES; SET ASIDE.</b></li>
<li><b>IN A LARGE SKILLET. HEAT REMAINING SALSA VERDE, GREEN ONIONS, AND LIME JUICE TO BOILING OVER MEDIUM-HIGH HEAT. BOIL 2 MINUTES, STIRRING OCCASIONALLY. </b></li>
<li><b>STIR IN 4 TABLESPOONS CILANTRO; KEEP WARM OVER VERY LOW HEAT.</b></li>
<li><b>WITH TONGS, PLACE 1 TORTILLA IN SALSA VERDE MIXTURE; HEAT 10 SECONDS.</b></li>
<li><b>PLACE ON WAXED PAPER; TOP WITH ABOUT 1/3 CUP SHREDDED CHICKEN MIXTURE. ROLL UP AND PLACE SEAM SIDE DOWN IN PREPARED BAKING DISH. REPEAT WITH REMAINING TORTILLAS AND CHICKEN MIXTURE, ARRANGING 8 IN EACH DISH.</b></li>
<li><b>STIR SOUR CREAM AND STOCK INTO REMAINING SALSA VERDE MIXTURE IN SKILLET; SPOON OVER FILLED TORTILLAS. COVER 2 DISHES WITH FOIL AND BAKE 15 MINUTES</b></li>
<li><b>REMOVE FOIL; SPRINKLE 1 CUP CHEESE AND 1 TABLESPOON CILANTRO ON EACH CASSEROLE. BAKE 5 MINUTES LONGER OR UNTIL CHEESE MELTS.</b></li>
<li><b>MEANWHILE, SPRINKLE REMAINING CHEESE AND CILANTRO OVER THE OTHER TWO CASSEROLES AND PREPARE FOR FREEZING.</b></li>
</ol>
<br />
<b>ACTIVE TIME: 50 MINUTES</b><br />
<b>TOTAL TIME: 1 HOUR 10 MINUTES</b><br />
<b>MAKES: 4 CASSEROLES { 4 MAIN-DISH SERVINGS EACH }</b><br />
<br />
<br />
<br />
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<b> </b>Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-60239972972736242082014-07-12T20:36:00.000-07:002014-07-12T20:36:04.309-07:00SHRIMP PASTA PRIMAVERA<h3>
<span style="color: #6aa84f;">When Bubba plays certain gigs, I cook for the crowd, it's sort of a ritual we have. Bubba has a big following in Arizona and in Texas, he's a really good performer. I'm not saying that because I have to, or because I'm partial to him, I'm saying it because I get told it all the time. Anyways, when we are in Texas, and I'm serving food at the gig, this is one of the dishes I cook. This colorful pasta is a great recipe to whip up for guests. I serve it with a salad of baby greens and lots of crusty Italian bread. </span></h3>
<h2>
<span style="color: #6aa84f;">Ingredients:</span></h2>
<ul>
<li><span style="color: #6aa84f;"><b>32 OUNCES { 2 PACKAGES } MEDIUM SHELL OR BOW-TIE PASTA</b></span></li>
<li><span style="color: #6aa84f;"><b>8 MEDIUM CARROTS, SLICED DIAGONALLY INTO 1/8-INCH-THICK SLICES</b></span></li>
<li><span style="color: #6aa84f;"><b>2 CUPS BROCCOLI FLORETS { 1 OUNCE BAG }</b></span></li>
<li><span style="color: #6aa84f;"><b>2 CUPS 2-INCH PIECES ASPARAGUS { 8 OUNCES }</b></span></li>
<li><span style="color: #6aa84f;"><b>12 OUNCES SNAP PEAS OR SNOW PEAS, STRINGS REMOVED, OR 2 CUPS FROZEN PEAS</b></span></li>
<li><span style="color: #6aa84f;"><b>2 CUPS HEAVY CREAM</b></span></li>
<li><span style="color: #6aa84f;"><b>2 TEASPOONS GRATED FRESH LEMON ZEST</b></span></li>
<li><span style="color: #6aa84f;"><b>2 TEASPOONS SALT</b></span></li>
<li><span style="color: #6aa84f;"><b>1 TEASPOON GROUND BLACK PEPPER</b></span></li>
<li><span style="color: #6aa84f;"><b>2 POUNDS UNCOOKED FROZEN OR FRESH LARGE SHRIMP, WITH TAIL PART OF SHELL LEFT ON</b></span></li>
<li><span style="color: #6aa84f;"><b>6 PLUM TOMATOES OR 4 MEDIUM TOMATOES, COARSELY CHOPPED</b></span></li>
<li><span style="color: #6aa84f;"><b>2 CUPS LOOSELY PACKED MIXED FRESH HERBS, SUCH AS BASIL, MINT, DILL, AND ITALIAN PARSLEY LEAVES, COARSELY CHOPPED</b></span></li>
</ul>
<h2>
<span style="color: #6aa84f;"><b>Directions:</b></span></h2>
<ol>
<li><span style="color: #6aa84f;"><b>HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT.</b></span></li>
<li><span style="color: #6aa84f;"><b>ADD PASTA TO WATER IN SAUCE POT; HEAT TO BOILING OVER HIGH HEAT AND COOK 3 MINUTES. ADD CARROTS, BROCCOLI, AND SNAP PEAS TO PASTA; HEAT TO BOILING AND COOK 3 MINUTES LONGER.</b></span></li>
<li><span style="color: #6aa84f;"><b>REMOVE 1 CUP PASTA COOKING WATER; SET ASIDE.</b></span></li>
<li><span style="color: #6aa84f;"><b>DRAIN PASTA AND VEGETABLES IN COLANDER WHEN PASTA IS TENDER YET STILL SLIGHTLY FIRM { AL DENTE }; SET ASIDE.</b></span></li>
<li><span style="color: #6aa84f;"><b>IN THE SAME SAUCEPOT, HEAT CREAM, LEMON ZEST, RESERVED PASTA COOKING WATER, SALT, AND BLACK PEPPER TO BOILING OVER HIGH HEAT, STIRRING OCCASIONALLY.</b></span></li>
<li><span style="color: #6aa84f;"><b>ADD ADD FROZEN SHRIMP AND COOK 5 MINUTES OR JUST UNTIL SHRIMP TURN OPAQUE THROUGHOUT. { IF USING FRESH SHRIMP, COOK 2 TO 3 MINUTES. }</b></span></li>
<li><span style="color: #6aa84f;"><b>ADD PASTA AND VEGETABLES TO SHRIMP MIXTURE IN SAUCEPOT. ADD TOMATOES AND MIXED HERBS AND TOSS TO COMBINE; HEAT THROUGH AND SERVE.</b></span></li>
</ol>
<br />
<span style="color: #6aa84f;"><b>ACTIVE TIME: 15 MINUTES</b></span><br />
<span style="color: #6aa84f;"><b>TOTAL TIME: 50 MINUTES</b></span><br />
<span style="color: #6aa84f;"><b>MAKES 12 MAIN-DISH SERVINGS</b></span><br />
<br />
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<span style="color: #6aa84f;"><b> </b> </span><br />
<ol>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0tag:blogger.com,1999:blog-1175753900448398468.post-10098364640718285452014-07-12T19:32:00.003-07:002014-07-12T19:33:29.266-07:00Chicken Pasta Primavera<h3>
<span style="color: #cc0000;">I love Pasta Primavera, Bubba and the Crew love grilled meat, in this recipe all our loves combine into one satisfying hearty dish. Thanks to the addictively rich cream sauce, my "Manly Men" clamor for seconds, while I appreciate the abundant veggies they're getting. It's a win, win situation every time I make this. They love it, and I love the fact that they are eating healthy and don't know it, my little secret!</span></h3>
<h2>
<span style="color: #cc0000;">Ingredients:</span></h2>
<ul>
<li><span style="color: #cc0000;"><b>24 OUNCES FUSILLI OR CAVATAPPI</b></span></li>
<li><span style="color: #cc0000;"><b>4 GREEN ONIONS</b></span></li>
<li><span style="color: #cc0000;"><b>8 TABLESPOONS OLIVE OIL</b></span></li>
<li><span style="color: #cc0000;"><b>3 POUNDS, SKINLESS, BONELESS CHICKEN-BREAST HALVES, CUT INTO 1-INCH PIECES</b></span></li>
<li><span style="color: #cc0000;"><b>1 TEASPOON SALT</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 TEASPOON GROUND WHITE PEPPER</b></span></li>
<li><span style="color: #cc0000;"><b>2 CLOVES GARLIC, GRATED</b></span></li>
<li><span style="color: #cc0000;"><b>2 POUNDS ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES</b></span></li>
<li><span style="color: #cc0000;"><b>2 MEDIUM RED BELL PEPPERS, THINLY SLICED</b></span></li>
<li><span style="color: #cc0000;"><b>1 CUP HEAVY CREAM</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 TEASPOON CRUSHED RED PEPPER</b></span></li>
<li><span style="color: #cc0000;"><b>1 CUP FRESHLY GRATED PARMESAN CHEESE</b></span></li>
<li><span style="color: #cc0000;"><b>1/2 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED</b></span></li>
</ul>
<h2>
<span style="color: #cc0000;"><b> </b></span><span style="color: #cc0000;"><b>Directions:</b></span></h2>
<ol>
<li><span style="color: #cc0000;"><b>HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK TO PACKAGE DIRECTIONS. </b></span></li>
<li><span style="color: #cc0000;"><b>RESERVE 1 CUP PASTA COOKING WATER AND DRAIN PASTA. RETURN PASTA AND RESERVED WATER TO SAUCEPOT.</b></span></li>
<li><span style="color: #cc0000;"><b>MEANWHILE, SLICE GREEN ONIONS AND RESERVE 4 TABLESPOONS DARK GREEN TOPS FOR GARNISH.</b></span></li>
<li><span style="color: #cc0000;"><b>IN A LARGE SKILLET, HEAT 4 TEASPOONS OIL OVER MEDIUM-HIGH HEAT UNTIL HOT.</b></span></li>
<li><span style="color: #cc0000;"><b>SPRINKLE CHICKEN WITH 1/2 TEASPOON EACH SALT AND WHITE PEPPER.</b></span></li>
<li><span style="color: #cc0000;"><b>ADD CHICKEN TO SKILLET AND COOK, STIRRING OCCASIONALLY, UNTIL CHICKEN IS BROWNED AND NO LONGER PINK THROUGHOUT, 6 TO 7 MINUTES. TRANSFER TO A LARGE BOWL.</b></span></li>
<li><span style="color: #cc0000;"><b>TO SKILLET ADD REMAINING 4 TEASPOONS OIL; REDUCE HEAT TO MEDIUM. ADD GREEN ONIONS, AND GARLIC; COOK 1 MINUTE, STIRRING.</b></span></li>
<li><span style="color: #cc0000;"><b>ADD ASPARAGUS AND RED PEPPER; COOK, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TENDER-CRISP, 6 TO 7 MINUTES.</b></span></li>
<li><span style="color: #cc0000;"><b>STIR IN CREAM, CRUSHED RED PEPPER, AND REMAINING 1/2 TEASPOON SALT. HEAT TO BOILING OVER MEDIUM-HIGH HEAT. STIR IN CHICKEN AND REMOVE SKILLET FROM HEAT.</b></span></li>
<li><span style="color: #cc0000;"><b>TO SAUCEPOT WITH PASTA AND RESERVED COOKING WATER, ADD PARMESAN, CHICKEN MIXTURE, AND BASIL; STIR TO COMBINE. </b></span></li>
<li><span style="color: #cc0000;"><b>SPOON INTO BOWLS; GARNISH WITH RESERVED GREEN ONION.</b></span></li>
</ol>
<br />
<span style="color: #cc0000;"><b>ACTIVE TIME: 25 MINUTES</b></span><br />
<span style="color: #cc0000;"><b>TOTAL TIME: 55 MINUTES</b></span><br />
<span style="color: #cc0000;"><b>MAKES: 12 MAIN-DISH SERVINGS</b></span><br />
<br />
<br />
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<h2>
<span style="color: #cc0000;"> </span></h2>
<br />Anonymoushttp://www.blogger.com/profile/10198285463887838582noreply@blogger.com0