tag:blogger.com,1999:blog-85146160332600758612024-03-16T06:19:40.701-07:00TheFultonGirlsTheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.comBlogger1216125tag:blogger.com,1999:blog-8514616033260075861.post-18329206133843271752017-05-10T14:38:00.000-07:002017-05-11T05:28:43.848-07:00Chicken Cordon Bleu Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
Can't find the photo. THIS WILL BE MY LAST POST AT THIS BLOG ADDRESS. E-mail me for the future blog address and I'll put you on my list, but only if I know who you are. Don't know when this will happen. People that I despise have been able to access this wee blog.<br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I had one small package of Christmas ham and shredded Swiss cheese in the freezer that badly needed a home. And a local supermarket had split chicken breasts for $1/lb. A chicken cordon bleu sounded good, but I really didn't want to the trouble of rolling traditional rolls. A quick search of a chicken cordon bleu <i>casserole</i> turned up a slew of recipes. I opted for the one from Food Network.</span><br />
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<span style="font-family: "trebuchet ms";">It was really easy to assemble. I always have some cooked chicken breasts on hand (or use a rotisserie chicken) and then I just chopped the ham and made the sauce. I served this with the Cauliflower Gratin Bake and some sautéed zucchini. For a dish in one, you could add some parcooked broccoli. No side dishes needed in that case.</span></div>
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<span style="font-family: "trebuchet ms";"><b>CHICKEN CORDON BLEU CASSEROLE </b>(</span></div>
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<span style="font-family: "trebuchet ms";">2-3 Tbsp butter</span></div>
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<span style="font-family: "trebuchet ms";">1 cup small-cubed ham</span></div>
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<span style="font-family: "trebuchet ms";">heaping 1/2 cup shredded Swiss cheese</span></div>
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<span style="font-family: "trebuchet ms";">heaping 1/2 cup shredded Jack cheese</span></div>
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<span style="font-family: "trebuchet ms";">2 cups cooked chicken breasts, cubed</span></div>
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<span style="font-family: "trebuchet ms";">1/4 cup Panko breadcrumbs</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp flour</span></div>
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<span style="font-family: "trebuchet ms";">1 cup milk</span></div>
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<span style="font-family: "trebuchet ms";">1/2 cup chicken broth</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp Dijon mustard</span></div>
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<span style="font-family: "trebuchet ms";">smidgen cayenne powder, or to taste</span></div>
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<span style="font-family: "trebuchet ms";">S&P to taste</span></div>
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<span style="font-family: "trebuchet ms";">Preheat oven to 350F. Prepare an 8x8 baking dish.</span></div>
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<span style="font-family: "trebuchet ms";">Put ham on a paper towel-lined dish and microwave for 3 minutes to reduce moisture content (that sounded like a long time to me......I put mine in a paper towel and squeezed out any excess moisture). Mix Swiss and Jack cheeses in a small bowl and set aside.</span></div>
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<span style="font-family: "trebuchet ms";">Put about a 1/3 of the chicken in the bottom of the baking dish. Top with half of the ham. Sprinkle 2-3 Tbsp of cheese. Repeat one more time and top with the remaining chicken.</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">Melt butter in saucepan over medium heat. Put the Panko in a small bowl and pour half of the melted butter and mix. Set aside.</span></div>
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<span style="font-family: "trebuchet ms";">Add the flour to the remaining melted butter and cook for 2-3 minutes, whisking out any lumps. Whisk in milk, broth, Dijon, and cayenne and let it cook until it begins to thicken. Remove from heat and stir in 1/2 cup of the cheese until melted. Season with S&P.</span></div>
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<span style="font-family: "trebuchet ms";">Pour the sauce over the casserole. Sprinkle with remaining 1/2 cup cheese and the Panko mix. Bake until the top is browned and the casserole is bubbly, about 25-30 minutes.</span></div>
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<span style="font-family: "trebuchet ms";">Recipe Source: <a href="http://www.foodnetwork.com/recipes/ree-drummond/chicken-cordon-bleu-casserole" target="_blank">http://www.foodnetwork.com/recipes/ree-drummond/chicken-cordon-bleu-casserole</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-9797234198989512052017-05-02T16:50:00.000-07:002017-05-02T16:50:11.789-07:00Cauliflower Gratin Bake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">I picked up a big, lovely head of cauliflower the other day and it had just so happened that Kristin had posted a cauliflower recipe a few weeks ago that sounded to good to pass up. But Mel, my other favorite blogger, had something similar on her blog. So this was a combination of the two.</span><br />
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<span style="font-family: "trebuchet ms";"><b>CAULIFLOWER GRATIN BAKE </b>(3-4 servings)</span></div>
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<span style="font-family: "trebuchet ms";">1/2 head of large cauliflower, but into large florets</span></div>
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<span style="font-family: "trebuchet ms";">1 1/2 Tbsp butter</span></div>
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<span style="font-family: "trebuchet ms";">1 1/2 Tbsp flour</span></div>
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<span style="font-family: "trebuchet ms";">1 medium fresh garlic clove, minced</span></div>
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<span style="font-family: "trebuchet ms";">1 cup milk, room temp</span></div>
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<span style="font-family: "trebuchet ms";">3/4 cup shredded cheese (mixture of Swiss, Jack, Cheddar, Parmesan, your choice)</span></div>
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<span style="font-family: "trebuchet ms";">1/2 tsp dry mustard</span></div>
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<span style="font-family: "trebuchet ms";">smidgen of cayenne, optional, or to taste</span></div>
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<span style="font-family: "trebuchet ms";"><b><u>Topping:</u></b></span></div>
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<span style="font-family: "trebuchet ms";">1/3 cup Panko breadcrumbs</span></div>
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<span style="font-family: "trebuchet ms";">1/2 Tbsp butter</span></div>
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<span style="font-family: "trebuchet ms";">1-2 Tbsp shredded cheese</span></div>
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<span style="font-family: "trebuchet ms";"><span style="color: #274e13;"></span><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Bring a large pot of salted water to a boil. Add cauliflower. Look cook for about 2 minutes (not mushy....al dente). Drain. Set aside.</span></div>
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<span style="font-family: "trebuchet ms";"><span style="color: #274e13;"></span><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">In small saucepan, melt butter. Whisk in flour over medium heat. Whisk for a few minutes. Add garlic until fragrant, no more than a minute. Slowly add milk and continually whisk until thickened. Remove from heat. Stir in cheese and whisk until melted. Add dry mustard and cayenne, if using. Pour into an 8x8 baking dish.</span></div>
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<span style="font-family: "trebuchet ms";"><span style="color: #274e13;"></span><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Combine topping ingredients in a food processor. Sprinkle over cauliflower.</span></div>
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<span style="font-family: "trebuchet ms";"><span style="color: #274e13;"></span><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Bake at 350F for 25-30 minutes.</span></div>
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<span style="font-family: "trebuchet ms";">Recipe Adapted from: <a href="http://iowagirleats.com/2017/04/12/cauliflower-gratin/" target="_blank">Iowa Girl Eats</a> and <a href="https://www.melskitchencafe.com/cheesy-cauliflower-bake/" target="_blank">Mel's Kitchen Cafe</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-64827280491364485302017-04-29T16:30:00.000-07:002017-04-29T16:35:14.124-07:00Cafe Rio Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKgPzjBmVHVxYX6jg2M6oE_uCxl2GMpD2mHI7iR5tRhEQG_0q08jMbOnjijkOYxaHZBKGIxP3a5vNZ61j_CCElHOxViNv994lEriTRLTCGThY6k1L5qdmbLTVIQXJ7Dsh_BzGGOg_Tg2J/s1600/IMG_3536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKgPzjBmVHVxYX6jg2M6oE_uCxl2GMpD2mHI7iR5tRhEQG_0q08jMbOnjijkOYxaHZBKGIxP3a5vNZ61j_CCElHOxViNv994lEriTRLTCGThY6k1L5qdmbLTVIQXJ7Dsh_BzGGOg_Tg2J/s320/IMG_3536.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQg6_mChSoGct1J0NcZkUDWbA61r9-Iz8HZ193MvwBZy44S_EbJJDX8k6Bg2mRhyphenhyphenJsf8OT0XcKF1V5J0fIeVgC5Mx1baBaYiTo-5gX-yTCu0TTN6uVPMerATeQo-PFprEguS5q6FgLm_zJ/s1600/IMG_3532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQg6_mChSoGct1J0NcZkUDWbA61r9-Iz8HZ193MvwBZy44S_EbJJDX8k6Bg2mRhyphenhyphenJsf8OT0XcKF1V5J0fIeVgC5Mx1baBaYiTo-5gX-yTCu0TTN6uVPMerATeQo-PFprEguS5q6FgLm_zJ/s320/IMG_3532.JPG" width="320" /></span></a></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms" , sans-serif;">Apparently there's a chain restaurant in Utah called Café Rio which has a great following. I had run across a couple of copy-cat recipes in which everyone raved about their food. I had to try it.</span><br />
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";"><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><br /></span></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";">An odd combination of zesty Italian salad dressing and an envelope of Ranch Dressing mix, plus some other seasonings, it was an intriguing recipe to try.</span></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";">A local market has some split chicken breasts on sale for $.99/lb so I picked up a package and used it to make a batch. It's a really interesting flavor combo which you could use for tacos, quesadillas, enchiladas, or salads. This batch gave me four 8-oz servings (I froze three of them for quick meals in the future) and used this batch to make chicken tacos.</span></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";"><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><br /></span></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";">It's a great recipe to make and leftovers freeze very well for future quick dinners.</span></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";"><span style="background-color: white;"></span><span style="background-color: white;"></span><span style="background-color: white;"></span><br /></span></div>
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<span style="background-color: white; color: #274e13; font-family: "trebuchet ms";">P.S. I also have a recipe for their salad dressing which is great for a green salad to serve with Tex-Mex meals. I'll post that soon.</span></div>
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<span style="font-family: "trebuchet ms";"><span style="background-color: white;"></span><br /></span></div>
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<span style="font-family: "trebuchet ms";"><b>CAFE RIO CHICKEN </b></span></div>
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<b><span style="font-family: "trebuchet ms";"><br /></span></b></div>
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<span style="font-family: "trebuchet ms";">2 lbs chicken breasts</span></div>
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<span style="font-family: "trebuchet ms";">1/2 cup zesty Italian salad dressing</span></div>
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<span style="font-family: "trebuchet ms";">1/2 Tbsp minced fresh garlic</span></div>
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<span style="font-family: "trebuchet ms";">1 packet Ranch dressing mix</span></div>
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<span style="font-family: "trebuchet ms";">1/4 cup water</span></div>
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<span style="font-family: "trebuchet ms";">1/2 Tbsp chili powder</span></div>
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<span style="font-family: "trebuchet ms";">1/2 Tbsp ground cumin</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Place chicken in a crock pot. </span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">In a bowl, whisk together the remaining ingredients and pour over the chicken.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Cook on high 4-6 hours on low 6-8 hours. </span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Remove the chicken from the crock pot and shred (have you tried using a hand-mixer? Great trick!!! Just start on low and check often or it'll turn into chicken mush!)</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Remove half of the liquid from the crock pot and put in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken to be nice and moist. Add more of the liquid if needed.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Serve in tacos, burritos, salads, quesadillas, etc.</span><span style="font-family: "trebuchet ms";"> </span></div>
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<span style="font-family: "trebuchet ms";">Recipe Source: <a href="http://realmomkitchen.com/8356/cafe-rio-chicken/" target="_blank">RealMomKitchen.com</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-89193504170661298542017-04-28T16:03:00.000-07:002017-04-28T16:03:07.219-07:00Turkey Shepherd's Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I had some leftover frozen mashed potatoes and ground turkey in the freezer looking for a new home. I ran across this recipe on AllRecipes and it was a perfect combination.</span><br />
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">The recipe called for canned mushrooms which I never have, but sliced some fresh mushrooms and sautéed them with the ground turkey. You could add some more vegetables (corn, green beans) for a bit more color. Surprisingly, the tiny 1/4 tsp of dried thyme really added some flavor (I'll probably increase it a tad more next just because I like that added punch of flavor).</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Easy and quick to assemble (especially if you have any leftover mashed potatoes). Serve it with a steamed asparagus (or other green vegetable) or a green salad and maybe a good baguette or artisan bread for a perfect meal. This could easily be made ahead and refrigerated until ready to bake.</span></div>
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<span style="font-family: Trebuchet MS;"><b>TURKEY SHEPHERD'S PIE </b>(4 servings)</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">3 large potatoes, peeled</span></div>
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<span style="font-family: Trebuchet MS;">2 Tbsp butter, room temp</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup warm milk</span></div>
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<span style="font-family: Trebuchet MS;">S&P</span></div>
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<span style="font-family: Trebuchet MS;"><b><i>or</i></b></span></div>
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<span style="font-family: Trebuchet MS;">ready-made mashed potatoes</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">1 Tbsp EVOO</span></div>
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<span style="font-family: Trebuchet MS;">1 onion, chopped</span></div>
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<span style="font-family: Trebuchet MS;">1 pound ground turkey</span></div>
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<span style="font-family: Trebuchet MS;">1 large carrot, shredded</span></div>
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<span style="font-family: Trebuchet MS;">1 (4.5 oz) can sliced mushrooms (or 8 oz package fresh mushroom, sliced)</span></div>
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<span style="font-family: Trebuchet MS;">1 Tbsp chopped fresh parsley</span></div>
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<span style="font-family: Trebuchet MS;">1/4 tsp dried thyme, or more, to taste</span></div>
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<span style="font-family: Trebuchet MS;">1 clove garlic, minced</span></div>
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<span style="font-family: Trebuchet MS;">1 tsp chicken bouillon powder</span></div>
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<span style="font-family: Trebuchet MS;">1 Tbsp AP flour</span></div>
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<span style="font-family: Trebuchet MS;">S&P to taste</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">If making freshly-made mashed potatoes, boil potatoes until tender, 15-20 minutes. While potatoes are cooking, gather other ingredients.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Mash potatoes with butter and milk. Season with S&P to taste. Set aside.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Preheat oven to 375F (190C).</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Heat olive oil in a skillet over medium heat; stir in onion. Saute onion (and fresh mushrooms, if using....otherwise, add canned mushroom later on) until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add S&P to taste. Stir in flour and cook for 1 minute more.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat and swirl with a fork.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Bake in a preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.</span></div>
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<span style="font-family: Trebuchet MS;">Recipe Source: <a href="http://allrecipes.com/recipe/12522/turkey-shepherds-pie/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202" target="_blank">AllRecipes.com</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-59841381580164974282017-04-24T11:10:00.000-07:002017-04-24T11:10:12.044-07:00Maple Bourbon Pecan Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxAMnrY1SCL1TEqiCwk0T8h0_ZgI8D2-fEGZWtG2PUtQn7eHcbQfqdubSbWOC92VHMBsFGSNbv61L4yxRgA7_0DuzIgeANdDx3mggHItrzfy0Y1l6AypRIzm5amg_TiajZQls1C9gg8c1/s1600/IMG_3498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxAMnrY1SCL1TEqiCwk0T8h0_ZgI8D2-fEGZWtG2PUtQn7eHcbQfqdubSbWOC92VHMBsFGSNbv61L4yxRgA7_0DuzIgeANdDx3mggHItrzfy0Y1l6AypRIzm5amg_TiajZQls1C9gg8c1/s320/IMG_3498.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">After reading Kristin's review of this recipe (see link below), I knew I had to try this recipe. Maple. Bourbon. Pecan. Chicken. Over mashed potatoes. </span><i><span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Why wouldn't you try it?!!!</span></i><br />
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<i><span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span></i></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I will let her flaunt the attributes of this delicious dish, as well as her beautiful photography. But it's a recipe I just had to share.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><b><br /></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><b>Maple Bourbon Pecan Chicken</b> (4 servings)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 1/4 lb skinless, boneless chicken thighs</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup flour</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">S&P</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2 Tbsp EVOO</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2 Tbsp bourbon (I, too, used Maker's Mark)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 cup chicken broth</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 chopped pecans</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 Tbsp maple syrup (</span><b><i><span style="font-family: "Trebuchet MS", sans-serif;">not</span></i></b><span style="font-family: "Trebuchet MS", sans-serif;"> pancake syrup)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 Tbsp Dijon mustard</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 Tbsp apple cider vinegar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2 tsp soy sauce</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp dried rosemary, crushed between your fingers</span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Add flour to a shallow baking dish and season with S&P. Dredge each chicken thigh in the seasoned flour then shake to remove excess and place onto plate. </span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">In a medium-sized bowl whisk together chicken broth, maple syrup, pecans, Dijon, vinegar, soy, and rosemary and set aside.</span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Heat olive oil in 12" cast iron skillet over medium-high heat. Once hot, add chicken thighs and then sear until golden brown on one side, 1-2 minutes, searing in batches if needed to not overcrowd. Flip then sear until golden brown on the other side and then transfer back to the plate (chicken does not need to be fully cooked at this point).</span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Remove skillet from heat then carefully add the bourbon. Most of it should evaporate very quickly (use caution if you have a gas range as the alcohol could flame briefly). Return skillet to the heat and then add the maple syrup mixture. Turn the heat up to bring the liquid to a simmer then turn heat down to medium and nestle the chicken back into the skillet. Loosely cover the skillet with a piece of aluminum foil then simmer until the sauce has reduced and the chicken is cooked through, about 10 minutes, flipping the thighs once or twice.</span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Place chicken on plate the scoop sauce over the top and serve.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<b><i><span style="font-family: "Trebuchet MS", sans-serif;">Recommended: </span></i></b><span style="font-family: "Trebuchet MS", sans-serif;">Serve over mashed potatoes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Recipe Source: </span><a href="http://iowagirleats.com/2017/03/17/maple-bourbon-pecan-chicken/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Iowa Girl Eats</span></a></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-19589171727560230232017-04-19T04:11:00.000-07:002017-04-19T16:51:22.638-07:0022nd Anniversary of the Oklahoma City Bombing<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Today is the 22nd anniversary of the Oklahoma City Bombing. On that day I stood on the 21st floor of the First National Bank Building, 2 blocks south of the Alfred P. Murrah Building. The blast was so strong that it made me fall. Someone in my office said "that's the Federal Building." I said, "NO! My brother works in the Federal Building."</span><br />
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<span style="font-family: "trebuchet ms";">I'll never, <b><i>ever </i></b>forget that elevator ride to the first floor. I was exhilarated. I hated my job and the women I worked with. <b><i>A day off!!!!</i></b> Our family was so close and Oh! So lucky! Nothing like this could have ever happened to us.</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">I drove from downtown OKC to my parents' home, going down East Reno Ave. as the interstate (I-40) had already been blocked by OKC's finest (see <a href="https://oklahomacitynationalmemorial.org/oklahoma-standard/" target="_blank">The Oklahoma Standard</a>). I got to Mom and Dad's house. They had heard and felt the explosion but weren't worried. We lived near Tinker Air Force base and had experienced several plane crashes during the Vietnam War. But the plume of smoke was in a different direction. Dad stayed out in his garden. I remember the television was on and was showing the chaos downtown. Our friend, Mrs. Johnson, called to say her son had seen Paul helping out and we were so relieved. I wanted to page Paul (this was before cell phones) but my dad said "NO!" We need to stay out of the way and let him do his job. Dad stayed in the garden, but Mom and I were inside. She sat on the sofa and I laid down next to her with my head in her lap. I think we both knew.</span><br />
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<span style="font-family: "trebuchet ms";">Some time after, Dad became concerned. This feeble old man decided he needed to go downtown the St. Anthony Hospital which was the "clearing house" for bombing info. And can you believe it?!!!! On the "Treated and Released" board was the name "Paul Ice!" Oh, how happy we were. But where was he????</span><br />
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<span style="font-family: "trebuchet ms";">A couple of nurses who were assigned to help family members came to Dad's aid. It turned out that there <i>was</i> a Paul Ice who was a janitor at the church across the street. Now, you have to realize what irony this was. Ice, especially in the 50's, 60's, 70's in relatively small-town OKC was an incredibly unusual last name. And we were all related. And Paul was not a very common Christian name.</span><br />
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<span style="font-family: "trebuchet ms";">Our panic grew. Some hours later, we learned that Paul's secretary had been rescued and was in St. Anthony's. I went. She cried and said Paul was standing in front of her at the time of the blast. She didn't think he had survived.</span><br />
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<span style="font-family: "trebuchet ms";">I made it back to Mom and Dad's. And there we waited eight days before Paul's body was recovered.</span><br />
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<span style="font-family: "trebuchet ms";">OKC was lucky in that, unlike 9-11, all of our victim's bodies were recovered. Does that make it any easier? After 22 years I can tell you "NO." I didn't just lose a brother I came to adore, this country lost a man who served his country as a Lt. Col. in the Marines and as a Senior Special Agent with U. S. Customs (now called ICE.......oh! how he would have loved that!)</span><br />
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<span style="font-family: "trebuchet ms";">When you see a police vehicle, I hope you will always remember my brother: Paul Ice (POL-ICE). He loved his job as a soldier and a law enforcement office. We were all blessed to have him in our lives, if you knew it or not.</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">P. S. Forrest Gump was one of his favorite movies and the "Feather Theme" was the song that was one his answering machine the morning of the bombing. There were so many messages on his machine when we went into his home that evening. Everyone who called heard him say, "I'm not here, but take a minute to listen to this music." What I wouldn't do to have that recording again.</span><br />
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<span style="font-family: "trebuchet ms";">He was just the nicest guy in the world and I miss him terribly, even 22 years later. Doggone it.</span><br />
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<a href="https://oklahomacitynationalmemorial.org/people/paul-d-ice/" target="_blank">Oklahoma City National Memorial</a><br />
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<a href="https://oklahomacitynationalmemorial.org/people/paul-d-ice/" target="_blank">Paul Ice</a><br />
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<span id="goog_1220770586"><a href="https://www.youtube.com/watch?v=bOvuwNyhcqI" target="_blank">Forrest Gump Theme Song</a></span>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com1tag:blogger.com,1999:blog-8514616033260075861.post-27995555743737285582017-04-18T09:02:00.004-07:002017-04-18T09:02:27.604-07:00Southern Squash and Shrimp Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJpK-HZvrkuPXEuhU2DaeD7I10u1Skl5QD0xBADuXXyEdlcKgnaiZD1icIMb6zMz_JHEA2lUZw0EAbgrwCPccLIsXDWofx1rZ136OoPHZLQbKFHZgxLAMldpb78NHSeG87ivARCfOsyZG/s1600/IMG_3514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJpK-HZvrkuPXEuhU2DaeD7I10u1Skl5QD0xBADuXXyEdlcKgnaiZD1icIMb6zMz_JHEA2lUZw0EAbgrwCPccLIsXDWofx1rZ136OoPHZLQbKFHZgxLAMldpb78NHSeG87ivARCfOsyZG/s320/IMG_3514.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I was looking for something different for Easter dinner. Since there's just the two of us, I really didn't want to go down the traditional ham dinner route (not that I don't love that, there's just too much leftover).</span><br />
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I happened upon this on the Publix website and thought this sounded like a good alternative. So right! It had been a while since I made a quiche and I don't know why. But this is a great choice right out of the gate. It is a great combo: shrimp, squash, Old Bay Seasoning, and fresh basil.</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I served it with steamed asparagus, fruit cup, and a crusty baguette.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">SOUTHERN SQUASH and SHRIMP QUICHE (6-8 servings)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium yellow squash, coarsely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup fresh basil, coarsely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz peeled/deveined shrimp (tails off), coarsely chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 frozen deep-dish pie crust</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Tbsp unsalted butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 large eggs or 1 cup egg substitute</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup reduced-fat mayonnaise</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup sour cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup shredded cheddar cheese, divided</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup shredded mozzarella cheese, divided</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp Old Bay seasoning</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp hot pepper sauce</span><br />
<span style="background-color: white; font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;">Preheat oven to 350F. Cut squash into small cubes (about 1 1/2 cups); chop basil and shrimp. Place piecrust on baking sheet for ease in handling; bake 5 minutes or until sides are set.</span><br />
<span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;">Melt 1 Tbsp butter in medium, nonstick saute pan on medium heat. Add squash, cook 3-4 minutes, stirring occasionally, or until tender. Remove pan from heat, set aside to cool slightly.</span><br />
<span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;">Combine in large bowl eggs, mayo, sour cream, 1/4 cup each of the cheddar and mozzarella, Old Bay, and hot sauce; whisk until blended. Stir in basil, shrimp, and squash. Pour egg mixture into piecrust. Top with remaining 1/4 cup of each cheese. Bake 30-35 minutes (</span><b><span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;">NOTE TO SELF: </span></b><span style="background-color: white; color: #274e13; font-family: "Trebuchet MS", sans-serif;">Mine took a bit longer, at least another 15 minutes) or until center is set (it won't jiggle). Transfer to a wire rack and let stand for 15 minutes to set.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Recipe Source: </span><a href="http://www.publix.com/recipes-planning/aprons-recipes/southern-squash-and-shrimp-quiche" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Publix Aprons</span></a></div>
TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-19968219277852013792017-04-15T09:59:00.004-07:002017-04-15T09:59:46.792-07:00Chicken Fajita Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFNhsO-76U5-8jT-JKxmkERrLDAdBK1Vz_1nVmzMDXsXeTniHVziPT-RjQXk4coEuKmaMrs4Eh1fIGLjRePVt8YEUjUWc-ovwxPfgT1jzK3Ad72_aEwRI2L8z69BUpYpovewTdGSHglW9/s1600/IMG_3482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFNhsO-76U5-8jT-JKxmkERrLDAdBK1Vz_1nVmzMDXsXeTniHVziPT-RjQXk4coEuKmaMrs4Eh1fIGLjRePVt8YEUjUWc-ovwxPfgT1jzK3Ad72_aEwRI2L8z69BUpYpovewTdGSHglW9/s320/IMG_3482.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;"><b>CHICKEN FAJITA PASTA</b> (4 servings)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">2 Tbsp EVOO, divided</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 pound skinless, boneless chicken breasts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 envelope (3 Tbsp) taco or fajita seasoning</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups diced onion (about 1 whole onion)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups diced bell peppers (2-3 peppers; use green or a green and a red)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2-3 cloves garlic, minced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups chicken broth</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup regular or heavy cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 (10 oz) can Ro-Tel diced tomatoes and green chiles </span><b><i><span style="font-family: "Trebuchet MS", sans-serif;">or</span></i></b><span style="font-family: "Trebuchet MS", sans-serif;"> 14.5 oz can diced tomatoes (for a less-spicy version)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz (about 3 cups) uncooked penne pasta</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Cut the chicken into bite-sized pieces. Season with half of the taco seasoning. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Add the remaining Tbsp of olive oil to the skillet with the heat still on medium-high. When the oil is very hot again, add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blacked. Turn heat to low, add minced garlic, and stir until fragrant and well-combined, about 30 seconds. Remove the veggies to the plate with the chicken.</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">In the same skillet, add the broth, cream, tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, turn heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Recipe Source: </span><a href="http://www.kevinandamanda.com/chicken-fajita-pasta/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.kevinandamanda.com/chicken-fajita-pasta/</span></a></div>
TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-91150778075732217772017-04-06T10:14:00.002-07:002017-04-06T10:15:20.710-07:00Asian Lettuce Wraps<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhdtw8yjMNd2zMrfC20XHQF6xUvVnrKDgLtRcy64fSrdIO8eJLW3UCVKwQHmPMZGlJ0ebgxs5XNLuFukTHUgQcTPOdtaALWebxUVJcJOVQBPY0Ph9cdlzs6uP0Zpwo41dl9ajqvbIIKWq/s1600/IMG_3459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhdtw8yjMNd2zMrfC20XHQF6xUvVnrKDgLtRcy64fSrdIO8eJLW3UCVKwQHmPMZGlJ0ebgxs5XNLuFukTHUgQcTPOdtaALWebxUVJcJOVQBPY0Ph9cdlzs6uP0Zpwo41dl9ajqvbIIKWq/s320/IMG_3459.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">I love lettuce wraps. They're delicious, healthy, and fun to eat. There's a bunch of different recipes so you can customize them to suit your tastes. </span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b>ASIAN LETTUCE WRAPS </b>(4 servings)</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">16 Boston Bibb or butter lettuce leaves</span></div>
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<span style="font-family: "trebuchet ms";">1 pound lean ground beef or ground turkey</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbps cooking oil</span></div>
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<span style="font-family: "trebuchet ms";">1 large onion, chopped</span></div>
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<span style="font-family: "trebuchet ms";">1/4 cup hoisin sauce</span></div>
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<span style="font-family: "trebuchet ms";">2 cloves fresh garlic, minced</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp soy sauce</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp rice wine vinegar</span></div>
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<span style="font-family: "trebuchet ms";">2 tsp minced pickled ginger</span></div>
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<span style="font-family: "trebuchet ms";">1 dash Asian chile pepper sauce, or to taste (optional)</span></div>
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<span style="font-family: "trebuchet ms";">1 (8 oz) can water chestnuts, drained and finely chopped</span></div>
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<span style="font-family: "trebuchet ms";">1 bunch green onions, chopped</span></div>
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<span style="font-family: "trebuchet ms";">2 tsp Asian (dark) sesame oil</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Heat a large skillet over medium-high heat. Cook and stir ground beef or turkey in cooking oil in the hot skillet until browned and crumbly. Drain and discard any grease; transfer to a bowl.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Cook and stir onion in the same skillet used for beef/turkey until slightly tender, 5-10 minutes. Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef/turkey; cook and stir until the green onions just being to wilt, about 2 minutes.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b>ASIAN DIPPING SAUCE</b></span></div>
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<b><span style="font-family: "trebuchet ms";"><br /></span></b></div>
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<span style="font-family: "trebuchet ms";">1 tsp sesame oil</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp soy sauce</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp rice vinegar</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp chile paste, or to taste</span></div>
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<span style="font-family: "trebuchet ms";">sugar, to taste</span></div>
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<span style="font-family: "trebuchet ms";">green onion, green part only, sliced, optional</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">Recipe Source: <a href="http://allrecipes.com/recipe/71722/asian-lettuce-wraps/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201" target="_blank">AllRecipes</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-80857205461555500902017-04-02T10:37:00.000-07:002017-04-02T10:38:07.694-07:00Cheesy Chicken Bacon Broccoli and Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">Another 30-minute one-pot (well, one pot and one saucepan) meal that's got it all: color, texture, and taste! So easy to put together. For step-by-step photos, see the link below.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b>CHEESY CHICKEN BACON BROCCOLI and RICE </b>(4-6 servings)</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">8 sliced regular or turkey bacon, diced</span></div>
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<span style="font-family: "trebuchet ms";">12 oz boneless, skinless chicken breasts</span></div>
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<span style="font-family: "trebuchet ms";">S&P</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp butter</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp EVOO</span></div>
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<span style="font-family: "trebuchet ms";">1 cup diced onion</span></div>
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<span style="font-family: "trebuchet ms";">12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces</span></div>
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<span style="font-family: "trebuchet ms";">2-4 cloves garlic, minced</span></div>
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<span style="font-family: "trebuchet ms";">2 (10 oz) cans Ro-Tel diced tomatoes and green chiles <b><i>or</i></b> 1 (14.5 oz) can petite diced tomatoes (for less spiciness)</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";"><b><i>For the rice:</i></b></span></div>
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<b><i><span style="font-family: "trebuchet ms";"><br /></span></i></b></div>
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<span style="font-family: "trebuchet ms";">1 cup long-grain white rice</span></div>
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<span style="font-family: "trebuchet ms";">2 cups water</span></div>
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<span style="font-family: "trebuchet ms";">1 tsp salt</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";"><b><i>SAUCE:</i></b></span></div>
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<span style="font-family: "trebuchet ms";"><b><br /></b></span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp butter</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp flour</span></div>
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<span style="font-family: "trebuchet ms";">1 cup chicken broth</span></div>
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<span style="font-family: "trebuchet ms";">1 cup extra-sharp shredded cheddar cheese</span></div>
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<span style="font-family: "trebuchet ms";">1/2 tsp each S&P</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Add the diced bacon to a very large skillet or dutch oven and turn heat to medium-high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with S&P.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the place with the bacon.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken, and bacon and stir to combine. Reduce heat to keep warm</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b><i>For the sauce:</i></b></span></div>
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<b><i><span style="font-family: "trebuchet ms";"><br /></span></i></b></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and S&P. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";">Recipe Source: <a href="http://www.kevinandamanda.com/cheesy-chicken-bacon-broccoli-and-rice/" target="_blank">http://www.kevinandamanda.com/cheesy-chicken-bacon-broccoli-and-rice/</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-12914010332907425672017-03-27T11:22:00.001-07:002017-03-27T11:22:54.670-07:00Skinny Shrimp Piccata with Zoodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdtfs1B5nbtljUBlwOoeNBKSCRY1Fr9eixiPcAulfpIv8Hezelq5wRZUFJkltLn2YGbk9vr8ssPxWEd0xrUryjsdRGgxEBT08SdJ7eLls0gjER1SPdN7mSkvtO3YOn4CeKRAHx1gLj0nN/s1600/IMG_3418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdtfs1B5nbtljUBlwOoeNBKSCRY1Fr9eixiPcAulfpIv8Hezelq5wRZUFJkltLn2YGbk9vr8ssPxWEd0xrUryjsdRGgxEBT08SdJ7eLls0gjER1SPdN7mSkvtO3YOn4CeKRAHx1gLj0nN/s320/IMG_3418.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">I'd been wanting to try a spiralizer for the longest time, but I really didn't want to spend $50 on one of the better models. And then I ran across this <a href="https://www.oxo.com/products/preparing/fruit-vegetable-tools/hand-held-spiralizer" target="_blank">OXO hand spiralizer</a> costing just $15. I thought I could try it and if I liked it, then I might spring for the better models.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">No need. This thing does such a great job and it's so easy to use. I wasn't sure how the "zoodles" would come out knowing how it's so easy to overcook <i>sliced</i> squash. But these things not only came out with texture after being cook, they still had a crunch when I ate the leftovers two days later!</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b>SIMPLE SHRIMP PICCATA with ZOODLES </b>(3-4 servings)</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">4 small, thin zucchini (I used half zucchini and half yellow squash)</span></div>
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<span style="font-family: "trebuchet ms";">1 lb shrimp, peeled and deveined</span></div>
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<span style="font-family: "trebuchet ms";">S&P</span></div>
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<span style="font-family: "trebuchet ms";">garlic salt</span></div>
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<span style="font-family: "trebuchet ms";">1 lemon, cut in half</span></div>
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<span style="font-family: "trebuchet ms";">3 Tbsp EVOO, divided</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp butter</span></div>
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<span style="font-family: "trebuchet ms";">2 cloves garlic, minced</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp capers</span></div>
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<span style="font-family: "trebuchet ms";">1/4 cup Parmesan cheese, grated</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Spiralize zucchini then add to a colander set atop a bowl. Lightly salt the zoodles, toss with your fingers to coat, then cover and place in the fridge for 30 minutes or an hour to drain. Pat or gently squeeze excess liquid from the zucchini with paper towels or a kitchen towel then set aside.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Pat shrimp very dry between paper towels then season both sides with garlic salt and pepper. Heat 1 1/2 Tbsp olive oil in a large, 12" skillet over heat that's just a touch above medium then add half the shrimp and saute until cooked through (time depends on the size of the shrimp). About 30 seconds before the shrimp are fully cooked, drizzle in a little lemon juice then remove shrimp to a plate once the lemon juice has evaporated. Heat remaining 1 1/2 Tbsp olive oil in the skillet then saute remaining shrimp, repeating the lemon juice step at the end.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Melt butter in the skillet then add the garlic and saute until fragrant, 30 seconds. Add zoodles then turn heat up slightly and saute until crisp-tender, 3-4 minutes. Add a drizzle of lemon juice, the capers, Parmesan cheese, and S&P to taste, then toss to combine.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Plate then top with cooked shrimp and serve.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";">Recipe Source: <a href="http://iowagirleats.com/2016/08/12/skinny-shrimp-piccata-with-zoodles/" target="_blank">Iowa Girl Eats</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-7591468027755334522017-03-25T16:33:00.001-07:002017-03-25T16:37:02.681-07:00City Cafe Oriental Chicken Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "trebuchet ms";">There is a restaurant (actually three) here in Chattanooga that Jim and I used to go to <i>every single Sunday morning</i>. This place has the most incredible, diverse menu and, for me, the selling point was that you can order <i>anything</i> on the menu 24 hours a day (and for someone not overly fond of breakfast foods, this is a blessing to me). Anything. Feeling like fried catfish at 7 a.m? No problem. Eggplant Parmesan at 9 a.m? No problem. Any breakfast item you like, <i>but of course!</i> And a salad? Absolutely!</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">I love their salads. And their portions are ginormous. I would generally get three meals out of one salad.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">So this really isn't a recipe, but ingredients to make up a great salad. They offered the salad with the basic restaurant salad dressings, but I used a recipe for a teriyaki vinaigrette I found somewhere on line (I Googled it again, but couldn't find it. But there are a handful of different recipes you can use if you want).</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">So here's what I put in my salad. You can see the City Café menu at the link below.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b>CITY CAFE ORIENTAL CHICKEN SALAD</b></span></div>
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<b><span style="font-family: "trebuchet ms";"><br /></span></b></div>
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<span style="font-family: "trebuchet ms";">Lettuce (Romaine, Mixed Greens, Iceberg, your choice)</span></div>
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<span style="font-family: "trebuchet ms";">Tomatoes </span></div>
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<span style="font-family: "trebuchet ms";">Cucumbers</span></div>
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<span style="font-family: "trebuchet ms";">Sauteed sliced onions and green and/or red peppers, cooled to room temp</span></div>
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<span style="font-family: "trebuchet ms";">Strips of boneless, skinless chicken breasts marinated in teriyaki sauce (I use Soy Vay Veri Veri Teriyaki sauce), grilled</span></div>
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<span style="font-family: "trebuchet ms";">Roasted red pepper strips</span></div>
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<span style="font-family: "trebuchet ms";">Hard-boiled eggs</span></div>
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<span style="font-family: "trebuchet ms";">Toasted slivered almonds</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">Salad Dressing of your choice</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">Recipe Idea Source: <a href="http://citycafemenu.com/soups-and-salads/" target="_blank">City Cafe Menu</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-78120200017764826612017-03-22T11:19:00.002-07:002017-03-22T11:19:32.835-07:00Spicy (or not) Sausage Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">OK, pay attention!!! This is just about the best recipe I have found in a long time. I made it a few weeks ago but lost the photos so, alas, I had to make it again.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";">And not is it divinely delicious, it's a super-easy one-pot meal. Make a green salad for a complete meal.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><b><i>NOTE: </i></b>The original recipe calls for Rotel tomatoes with green chiles which are a bit too spicy for me. I used a can of petite-diced tomato. Perfection!</span><br />
<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span>
<span style="color: black; font-family: "trebuchet ms";"><b>SPICY (or not) SAUSAGE PASTA </b>(4 servings)</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">1 Tbsp EVOO</span><br />
<span style="font-family: "trebuchet ms";">1 lb smoked sausage (I used turkey)</span><br />
<span style="font-family: "trebuchet ms";">1 1/2 cups diced onion</span><br />
<span style="font-family: "trebuchet ms";">2 cloves garlic, minced</span><br />
<span style="font-family: "trebuchet ms";">2 cups lo-sodium chicken broth</span><br />
<span style="font-family: "trebuchet ms";">1 (10 oz) can Rotel tomatoes and green chiles, mild, or 1 can (14.5 oz) petite-diced tomatoes</span><br />
<span style="font-family: "trebuchet ms";">1/2 cup regular or heavy cream</span><br />
<span style="font-family: "trebuchet ms";">8 oz penne pasta</span><br />
<span style="font-family: "trebuchet ms";">1/2 tsp each S&P</span><br />
<span style="font-family: "trebuchet ms";">1 cup Jack cheese, shredded</span><br />
<span style="font-family: "trebuchet ms";">1/3 cup thinly sliced scallions</span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="color: #274e13; font-family: "trebuchet ms";">Add olive oil to oven-safe skillet over medium heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until just fragrant, about 30 seconds.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";">Add broth, tomatoes, cream, pasta, and S&P and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.</span><br />
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Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.</div>
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<span style="color: black;">Recipe Source: <a href="http://www.kevinandamanda.com/spicy-sausage-pasta/" target="_blank">http://www.kevinandamanda.com/spicy-sausage-pasta/</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-68011895626751322162017-03-17T09:43:00.003-07:002017-03-17T09:43:47.409-07:00Happy St. Patrick's Day!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Happy St. Patrick's Day! I love this day, not because I'm Irish, but because it's a wonderful excuse to make corned beef and cabbage. This year I'll be making mine in <a href="http://thefultongirls.blogspot.com/2014/05/pressure-cooker-corned-beef-and-cabbage.html" target="_blank">the pressure cooker</a>. I love using the pressure cooker because everything comes out so tender. Mine is a digital PC unlike the stove-top version my mom used to use which scared the bejesus out of everyone (I still don't know exactly why, but can only imagine). The 21st century version is completely safe and easy to use.</span></div>
TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-11470494809908003142017-03-14T08:03:00.000-07:002017-03-14T08:22:11.906-07:00Louis Salad Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">Whenever Publix has their lump crab meat on sale (BOGO, half-price!) I always grab a couple of containers to make one of my favorite salads! Looking at different salad recipes, you can add whatever toppings you like. On this one I used romaine, Campari tomatoes, black olives, asparagus, and a hard-boiled egg.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">But this is about the salad dressing. I ran across this years ago in the South Beach Diet book. I could drink this stuff! Quick and easy to make, it's good on any salad.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";"><b>LOUIS SALAD DRESSING </b></span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">1/2 cup mayo (I use half regular and half reduced-fat)</span></div>
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<span style="font-family: "trebuchet ms";">2 Tbsp chili sauce</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp grated onion</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp minced fresh parsley</span></div>
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<span style="font-family: "trebuchet ms";">1 Tbsp cream or half-and-half</span></div>
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<span style="font-family: "trebuchet ms";">hot sauce, to taste</span></div>
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<span style="font-family: "trebuchet ms";">S&P, to taste</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">Blend together. Let stand a few hours to allow flavors to meld.</span><br />
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<span style="font-family: trebuchet ms;">Recipe Source: The South Beach Diet, 2003, p. 226</span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-33082415789311143442017-03-11T16:41:00.001-08:002017-03-11T16:41:24.117-08:00Skillet Ravioli Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I don't know why I've happened upon so many 20/30 minute meals of late, but this is another one that came out really well. And easy. And it just so happened I had everything on hand (I keep a bag of <a href="http://www.rosina.com/Public/images/product/12oz%20Celentano%20Cheese%20Ravioli.jpg" target="_blank">Celentano Cheese Raviolis</a> on hand for quick, delish dinners). Add some jarred spaghetti sauce, mushrooms, cheese, spinach, and basil for this meal-in-one entrée. I cut the recipe in half for the two of us.</span><br />
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;"><b>SKILLET RAVIOLI LASAGNA </b>(5-6 servings)</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">8 oz fresh mushrooms, sliced thin</span></div>
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<span style="font-family: Trebuchet MS;">2 Tbsp EVOO, divided</span></div>
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<span style="font-family: Trebuchet MS;">1/2 tsp dried oregano</span></div>
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<span style="font-family: Trebuchet MS;">1 25 oz packaged frozen cheese ravioli, thawed on counter or in microwave (you won't use them all), or refrigerated ravioli</span></div>
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<span style="font-family: Trebuchet MS;">2 (23.5 oz) jars spaghetti sauce</span></div>
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<span style="font-family: Trebuchet MS;">16 oz mozzarella cheese, divided, plus extra for serving</span></div>
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<span style="font-family: Trebuchet MS;">1 cup grated Parmesan cheese, divided, plus extra for serving</span></div>
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<span style="font-family: Trebuchet MS;">2 cups fresh spinach, rough chopped</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup chopped fresh basil</span></div>
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<span style="font-family: Trebuchet MS;">Freshly ground back pepper</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Saute mushrooms in 1 Tbsp olive oil and 1/2 tsp dried oregano. Set aside.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">In a 12" non-stick skillet, drizzle 2 Tbsp oil. Spread about 1/2 cup of spaghetti sauce over the bottom of the skillet. Sprinkle about 2 Tbsp Parm over the sauce.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Layer enough of the ravioli to almost cover the sauce layer, about 10-11. Sprinkle grated mozz over the ravioli, to your liking, covering all the ravioli pieces and depending on how cheesy you like your lasagna. Place about 1/3 of the mushrooms over the mozz. Sprinkle about 1 Tbsp of the fresh basil over the mushrooms and mozz. Add half of the chopped spinach, spreading over everything.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Cover this layer with more sauce to thinly cover. Sprinkle a generous amount of parmesan over the sauce.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Repeat with another layer of ravioli, mushrooms, mozz, basil, spinach, sauce, and Parmesan.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">For the final (top) layer, place only 3-4 more raviolis over the layers, more sauce, then more Parmesan and mozz. Add the rest of the mushrooms and sprinkle more basil, using all or some of what you have left, to your liking.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Now sprinkle Parmesan once more over everything and grated from black pepper on top.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Turn heat to medium until sauce starts barely bubbling through the ravioli. Turn to medium-low and simmer uncovered for 20 minutes.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Cover and cook until mozz topping has melted and lasagna is nice and bubbly, approximately 5 minutes. Uncover and try not to let any moisture accumulate on the lid and drip back into the skillet. Let sit for 10 minutes before serving.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><b><i>NOTE: </i></b>If you want to add meat to this recipe, brown one pound of ground beef (or half beef and half Italian sausage) until no longer pink on the outside. Drain and then remove the meat to a plate. Using the same skillet, start your layers adding the meat into the sauce layer during assembly.</span></div>
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<span style="color: black; font-family: Trebuchet MS;">Recipe Source: <a href="http://gooddinnermom.com/skillet-ravioli-lasagna/" target="_blank">Good Dinner Mom</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-87428744742918543352017-03-07T07:34:00.002-08:002017-03-07T07:34:35.005-08:00Salmon Provencal<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I try to serve salmon <i>at least </i>once a week, preferably twice. I haven't been too good about that lately, so I was excited to find this elegant restaurant-quality dish that includes capers (I do love my capers!) It's another quick (20 minute) dinner. Serve it over rice or another grain (I used red quinoa this time).</span><br />
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;"><b>SALMON PROVENCAL </b>(2 servings)</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">1 large vine-ripened tomato</span></div>
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<span style="font-family: Trebuchet MS;">EVOO</span></div>
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<span style="font-family: Trebuchet MS;">2 salmon filets (4-6 oz each)</span></div>
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<span style="font-family: Trebuchet MS;">S&P</span></div>
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<span style="font-family: Trebuchet MS;">2 cloves garlic, minced</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup dry white wine</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup chicken broth</span></div>
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<span style="font-family: Trebuchet MS;">2 Tbsp capers (more or less, to taste)</span></div>
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<span style="font-family: Trebuchet MS;">juice from 1/2 lemon</span></div>
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<span style="font-family: Trebuchet MS;">2 Tbsp butter</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Bring a small pot of water to a boil. Score an "X" on the bottom of the tomato then add to the pot and remove once the skin beings to peel back, 30 seconds. Once cool enough to handle, peel the skin off the tomato and discard, then finely chop tomato and add everything (flesh, seeds, and juices) to a bowl. Measure out 1/2 cup of the tomato and juices then set aside.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Heat a generous drizzle of olive oil in a large skillet over heat that's just a touch above medium. Season salmon filets generously with S&P then place skin side up in the skillet and saute for 2 minutes. Flip then saute for 3-4 minutes, or until salmon is cooked through. Transfer filets to a plate then let skillet sit off the heat for a minute to cool down slightly.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Add garlic to skillet then stir constantly until golden brown, 30 seconds, then add wine, chicken broth, tomatoes, and capers. Turn heat up to bring to a boil then turn back down and simmer until liquid has reduced by half, 2-3 minutes. Squeeze in a bit of fresh lemon juice (you can always add more). Add butter and swirl until melted. Taste then add S&P if necessary. Plate salmon then top with sauce and serve.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;">Recipe Source: <a href="http://iowagirleats.com/2017/01/25/salmon-provencal/" target="_blank">Iowa Girl Eats</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-17003306761085838102017-03-05T09:47:00.001-08:002017-03-05T09:47:14.390-08:00Skillet Honey Garlic Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Here's a quick and basic busy night dinner. A 20 minute meal using ingredients you probably always have on hand. Serve it over rice or another grain and add a green vegetable or salad and you're set.</span><br />
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;"><b>SKILLET HONEY GARLIC CHICKEN </b>(3-4 servings)</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">1 pound skinless, boneless chicken breasts, cut into bite-sized cubes</span></div>
<div>
<span style="font-family: Trebuchet MS;">S&P</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup + 2 Tbsp chicken broth</span></div>
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<span style="font-family: Trebuchet MS;">3 garlic cloves, finely minced</span></div>
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<span style="font-family: Trebuchet MS;">1 Tbsp soy sauce</span></div>
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<span style="font-family: Trebuchet MS;">1 Tbsp honey</span></div>
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<span style="font-family: Trebuchet MS;">1/2 tsp cornstarch</span></div>
<div>
<span style="font-family: Trebuchet MS;">pinch red pepper flakes</span></div>
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<span style="font-family: Trebuchet MS;">1/2 Tbsp EVOO</span></div>
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<span style="font-family: Trebuchet MS;">Hot, cooked rice or other grain, for serving</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Lightly season chicken with S&P. </span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Whisk together the chicken broth, garlic, soy sauce, honey, cornstarch and red pepper flakes. Set aside.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">In a large non-stick skillet, heat olive oil over medium heat until hot and rippling.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Add chicken in a single layer and cook, without stirring for a minute or two until the chicken begins to turn golden. Flip the chicken pieces. </span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Whisk the sauce to recombine and stir it into the skillet; bring the mixture to a simmer.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Cook for 2-3 minutes until the sauce has thickened slightly and the chicken has cooked through. </span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Serve over hot rice or quinoa.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: black; font-family: Trebuchet MS;">Recipe Source: <a href="http://www.melskitchencafe.com/skillet-honey-garlic-chicken/" target="_blank">Mel's Kitchen Cafe</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-21877021288645129612017-02-26T09:01:00.001-08:002017-02-26T09:01:45.133-08:00Memphis BBQ Pork Totchos<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSP1lRh9tUP9bd4mKu-I3QPmN7ERfOCp3WN0STOLl63q0FTEnEisbRog-XrsYMQM8PG3iPPtYImjDuh-_HF9cZIMpOgfLdFVYXwjuQv7D7cIOmL-Dia_U4_1yP6P9wWcP1JWKI8ESkw2d/s1600/IMG_3316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSP1lRh9tUP9bd4mKu-I3QPmN7ERfOCp3WN0STOLl63q0FTEnEisbRog-XrsYMQM8PG3iPPtYImjDuh-_HF9cZIMpOgfLdFVYXwjuQv7D7cIOmL-Dia_U4_1yP6P9wWcP1JWKI8ESkw2d/s320/IMG_3316.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Oh my goodness! What a fun surprise these turned out to be!</span><br />
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">A tater tot take on nachos. Subbing the tots for tortillas and adding some pulled pork, cheese, and some crunchy slaw. A great game day treat or a busy day entrée. Easy peasy and quick using prepared ingredients.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">I omitted the jalapenos, but definitely added the slaw. Adds that great crunch and color.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;"><b>MEMPHIS BBQ PORK TOTCHOS </b>(8 servings)</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;">1 (28 oz) package frozen bite-size potato nuggets (preferably extra crispy)</span></div>
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<span style="font-family: Trebuchet MS;">2 cups shredded pepper Jack cheese</span></div>
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<span style="font-family: Trebuchet MS;">2 cups cooked pulled pork in sauce, warmed</span></div>
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<span style="font-family: Trebuchet MS;">1/2 cup chopped white onion</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup chopped pickled jalapeno peppers</span></div>
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<span style="font-family: Trebuchet MS;">1/2 cup barbecue sauce</span></div>
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<span style="font-family: Trebuchet MS;">1 cup prepared coleslaw, optional</span></div>
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<span style="font-family: Trebuchet MS;">1 bunch green onions, sliced (1 cup)</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Preheat oven to 425F.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Arrange tater tots in a single layer on a large rimmed baking sheet. Bake 20 minutes, then flip nuggets over and continue baking until extra crispy, 20-24 more minutes (<b><i>NOTE:</i></b> I cooked mine according to package directions, about half the time). Remove from oven.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Preheat broiler with rack 6" from heat source. Top tots with cheese, pork, onion, and jalapenos. Drizzle with BBQ sauce. Broil tots until cheese starts to bubble, 3-5 minutes. Top with coleslaw and green onions.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: black; font-family: Trebuchet MS;">Recipe Source: <a href="http://allrecipes.com/recipe/245719/memphis-bbq-pork-totchos/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201" target="_blank">AllRecipes magazine, Feb/March 2017, p. 39</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-14568948430649499332017-02-20T08:48:00.001-08:002017-02-20T08:48:31.966-08:00Meet Opie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpzgf86Ixz2_0Foc1MjyzDEHxzJ9I9zf2BMOxsRuvJ8L6HiaeJCilavDACtiZbjAYff3Rofrd7jhpJiZfasRHYZhyLlaJ-HBykRxbkMP62hgmh3GI1FRjdiiV3QsoorW2S_Ji3KYKweOe/s1600/IMG_3192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpzgf86Ixz2_0Foc1MjyzDEHxzJ9I9zf2BMOxsRuvJ8L6HiaeJCilavDACtiZbjAYff3Rofrd7jhpJiZfasRHYZhyLlaJ-HBykRxbkMP62hgmh3GI1FRjdiiV3QsoorW2S_Ji3KYKweOe/s320/IMG_3192.JPG" width="320" /></a></div>
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<span style="color: black; font-family: "Trebuchet MS", sans-serif;">I can't believe I forgot to introduce you to our newest! Our first little boy puppy dog, Opie!</span><br />
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">I went to a craft show back in December and a local rescue group had a tent set up. When I saw this little guy I just wanted to scoop him up. But figuring he was too cute and would certainly be adopted, I left my name and number just in case.</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;">Well, about 5:00 that night the phone rang. And so guess who had a new home.</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;">We don't really know how old he is, probably somewhere between 1-3, definitely still plenty of puppiness in him. He loves <i>any </i>kind of food, toys, walks, car rides, and playing with other dogs (he's particularly sweet on our neighbor's dog, Maggie). I wish I could say the same for Lindie and Nellie. He tries so hard to play with Nellie and she'll have nothing to do with him (Lindie and Nellie are at least 10-years-old). </span></div>
<div>
<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;">But just look at the mug! He's even cuter and funnier in person.</span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-54849650249747893982017-02-18T10:37:00.000-08:002017-02-18T10:37:08.333-08:00Beet Salad with Toasted Pecan Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3q9zLliapIjagDQR7M_sniUUUDi2ekzok6vAx7_WDBO3r5KLWlZj6iQ500PXUwBrDrm2cXLiW2Xa003qOesdEtJ4s19tUmtyPFQ4RB3d1xIW6G_9GWt5RD0MJX1N6XJNmBg_KclQr1_3/s1600/IMG_3302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3q9zLliapIjagDQR7M_sniUUUDi2ekzok6vAx7_WDBO3r5KLWlZj6iQ500PXUwBrDrm2cXLiW2Xa003qOesdEtJ4s19tUmtyPFQ4RB3d1xIW6G_9GWt5RD0MJX1N6XJNmBg_KclQr1_3/s320/IMG_3302.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I've loved beets for as long as I can remember, probably because my Mom made the <i>best</i> pickled beets in the world. And then years ago I worked in a restaurant where they served a salad with roasted beets. </span><span style="color: #274e13; font-family: Trebuchet MS;">Since then I've been roasting beets for salads and just to eat.</span><br />
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">Recently I've been finding recipes for salt-roasted beets. After learning that salt brings out natural sweetness in vegetables (try throwing a couple tablespoons of kosher salt in boiling water when cooking green beans to get the sweetest beans you'll ever eat), I thought I'd give this a try. There were several methods from completely encrusting a beet to simply putting 1/4" of kosher salt in a baking dish, adding beets (ends pared, but unpeeled) then covering with aluminum foil and baking until cooked through. I tried the latter. To me, there was just a tad of difference in the way I baked them before (wrapped in aluminum foil like a baked potato) and the salt-roasted batch. It really doesn't matter. Either way you'll end up with a scrumptious roasted beet.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><i>So.....</i>when I ran across this recipe for a salad including roasted beets, it piqued my interest. That along with my love for pecans. And goat cheese. Oh, and just to bump this simple salad one more notch, see if you can find Honey Goat Cheese (I get mine at Aldi's). I could live on this salad alone.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: black; font-family: Trebuchet MS;"><b>BEET SALAD with TOASTED PECAN VINAIGRETTE</b></span></div>
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<b><span style="font-family: Trebuchet MS;"><br /></span></b></div>
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<b><span style="font-family: Trebuchet MS;"><i>Salad:</i></span></b></div>
<div>
<span style="font-family: Trebuchet MS;">Romaine, spring mix, spinach or a mixture</span></div>
<div>
<span style="font-family: Trebuchet MS;">toasted pecans</span></div>
<div>
<span style="font-family: Trebuchet MS;">roasted beets</span></div>
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<span style="font-family: Trebuchet MS;">goat cheese, crumbled (use honey goat cheese if you can for deliciousness out of this world)</span></div>
<div>
<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;"><b><i>Salad Dressing:</i></b></span></div>
<div>
<span style="font-family: Trebuchet MS;">1/2 pecan halves or pieces</span></div>
<div>
<span style="font-family: Trebuchet MS;">1/4 cup white wine vinegar</span></div>
<div>
<span style="font-family: Trebuchet MS;">2 Tbsp <i>real</i> maple syrup (not breakfast syrup)</span></div>
<div>
<span style="font-family: Trebuchet MS;">2 Tbsp chopped shallot</span></div>
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<span style="font-family: Trebuchet MS;">3/4 cup EVOO</span></div>
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<span style="font-family: Trebuchet MS;">water for thinning, around 1/2 cup</span></div>
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<span style="font-family: Trebuchet MS;">S&P to taste</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;"><b><i>Instructions for the salad dressing:</i></b></span></div>
<div>
<b><i><span style="font-family: Trebuchet MS;"><br /></span></i></b></div>
<div>
<span style="font-family: Trebuchet MS;">Preheat oven to 350F. Place pecans on cookie sheet. Bake the pecans, stirring occasionally, until toasted and fragrant, around 10 minutes. Cool completely. Coarsely chop the pecans.</span></div>
<div>
<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;">In a high-powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in the olive oil. Blend until completely smooth. Add water as needed to thin.</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="font-family: Trebuchet MS;">Season with S&P to taste.</span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-73246112930437057392017-02-12T10:40:00.002-08:002017-02-12T10:40:51.791-08:00Pasta e Fagioli (Olive Garden)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">I am a shameless fan of The Olive Garden. Not often, but every once in a while nothing fills the bill like a lunch of soup and salad at TOG.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">When I go, my soup of choice is always Zuppa Toscano. Jim's is Pasta e Fagioli. I never really care much for his choice, then several months ago The World's Best Neighbor brought me a batch she had made up from a copycat recipe.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">I really liked it! And I paired it with another copycat recipe for their <a href="https://www.blogger.com/blogger.g?blogID=8514616033260075861#editor/target=post;postID=3574977811466435984;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname" target="_blank">salad dressing</a> (I think this one is even better).</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">The recipe she gave me makes <b><i>9 quarts!!!</i></b> I cut it down to 1/4 of this. See the original recipe if you want to make a ginormous batch.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: black; font-family: Trebuchet MS;"><b>PASTA e FAGIOLI </b>(Olive Garden Copycat, makes 2+ quarts)</span></div>
<div>
<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS;">1 tsp olive oil</span></div>
<div>
<span style="font-family: Trebuchet MS;">1/2 pound ground beef or turkey</span></div>
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<span style="font-family: Trebuchet MS;">3 oz chopped onions</span></div>
<div>
<span style="font-family: Trebuchet MS;">4 oz chopped carrots</span></div>
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<span style="font-family: Trebuchet MS;">4 oz chopped celery</span></div>
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<span style="font-family: Trebuchet MS;">14.5 oz can diced tomatoes (undrained)</span></div>
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<span style="font-family: Trebuchet MS;">1 cup cooked/canned kidney beans (drained/rinsed)</span></div>
<div>
<span style="font-family: Trebuchet MS;">2 3/4 cup beef stock</span></div>
<div>
<span style="font-family: Trebuchet MS;">3/4-1 tsp dried oregano</span></div>
<div>
<span style="font-family: Trebuchet MS;">3/4 tsp black pepper</span></div>
<div>
<span style="font-family: Trebuchet MS;">1 tsp chopped fresh parsley</span></div>
<div>
<span style="font-family: Trebuchet MS;">1/2 tsp hot sauce</span></div>
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<span style="font-family: Trebuchet MS;">12 oz spaghetti sauce</span></div>
<div>
<span style="font-family: Trebuchet MS;">2 oz pasta (ditalini or small shells), cooked according to package directions</span></div>
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<span style="font-family: Trebuchet MS;">Grated Parmesan cheese</span></div>
<div>
<span style="font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;">Saute beef or turkey in soup pot until browned. Add onions, celery, carrots, and tomatoes and simmer for about 10 minutes.</span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: Trebuchet MS;"> Add beans, beef stock, oregano, hot sauce, and spaghetti sauce. Simmer until vegetables are tender, about 45 minutes. Add parsley and cooked pasta. Serve with grated Parmesan cheese.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Recipe Source: <a href="http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Pasta_E_Fagioli35471.shtml" target="_blank">http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Pasta_E_Fagioli35471.shtml</a><a href="http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Pasta_E_Fagioli35471.shtml" target="_blank">http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Pasta_E_Fagioli35471.shtml</a></span></div>
TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-36090695052945965732017-02-06T16:09:00.002-08:002017-02-06T16:09:22.913-08:00Mandarin Orange Chicken Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<div>
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">This is a great anytime-of-the-year entrée salad. Quick and easy, beautiful colors, and great textures.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;"><b>MANDARIN ORANGE CHICKEN SALAD </b>(4-6 servings)</span></div>
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<span style="font-family: Trebuchet MS;"><b><i>Dressing:</i></b></span></div>
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<span style="font-family: Trebuchet MS;">2 Tbsp low-sodium soy sauce</span></div>
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<span style="font-family: Trebuchet MS;">3 Tbsp rice vinegar</span></div>
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<span style="font-family: Trebuchet MS;">1 tsp minced fresh ginger</span></div>
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<span style="font-family: Trebuchet MS;">2 Tbsp EVOO</span></div>
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<span style="font-family: Trebuchet MS;">1 tsp sesame oil</span></div>
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<span style="font-family: Trebuchet MS;">1-2 tsp chile-garlic sauce</span></div>
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<span style="font-family: Trebuchet MS;">1 clove finely minced garlic</span></div>
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<span style="font-family: Trebuchet MS;">1 Tbsp honey</span></div>
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<span style="font-family: Trebuchet MS;">S&P to taste</span></div>
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<span style="font-family: Trebuchet MS;"><b><i>Salad:</i></b></span></div>
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<span style="font-family: Trebuchet MS;">3-4 cups shredded cabbage (can use coleslaw mix for a bit more color)</span></div>
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<span style="font-family: Trebuchet MS;">3-4 cups chopped romaine lettuce</span></div>
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<span style="font-family: Trebuchet MS;">2 cans (11 oz each) mandarin oranges, drained</span></div>
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<span style="font-family: Trebuchet MS;">3 cups cooked, chopped chicken</span></div>
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<span style="font-family: Trebuchet MS;">3 green onions, chopped</span></div>
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<span style="font-family: Trebuchet MS;">1-2 cups chow mein noodles and/or</span></div>
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<span style="font-family: Trebuchet MS;">toasted chopped almonds</span></div>
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<span style="font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">For the dressing, whisk together all the ingredients and season to taste with S&P. Set aside or refrigerate until ready to use.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">In a large bowl, toss together all the salad ingredients except for the chow mein noodles and/or almonds.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;">When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing, you may not need any at all). Sprinkle the chow mein noodles and/or almonds on top and serve immediately.</span></div>
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<span style="color: #274e13; font-family: Trebuchet MS;"><br /></span></div>
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<span style="color: black; font-family: Trebuchet MS;">Recipe Source: <a href="http://www.melskitchencafe.com/mandarin-orange-chicken-salad/" target="_blank">http://www.melskitchencafe.com/mandarin-orange-chicken-salad/</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-90770568386659530792017-02-03T18:41:00.000-08:002017-02-03T18:41:20.905-08:00NOTES TO SELF<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms";">We finally finished having the interior of our house repainted. My biggest project was my craft room. It forced me to purge and re-organized. It also helped me find some long-lost treasures. I don't want to lose these again, so a few things I ran across I needed to post because I don't want them to ever be lost again. </span><br />
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">These won't mean much to you, but they mean the world to me. So here goes (in no particular order):</span></div>
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">#1 - Decades ago while living in San Francisco, I use to always look forward to reading Herb Caen's column. It was a meandering column about life in SFO. This particular paragraph came from sometime in 1985'ish and reads:</span></div>
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<span style="font-family: "trebuchet ms";">"I was about to say, "It's been years since I heard a good toast," when Irene Marks remembered this from out salad daze: "Here's to the roses and lilies and bloom, you in my arms and I in your room, a door that is locked, a key that is lost, a bird and a bottle and a bed badly tossed, and a night that is 50 years long." The old-timers did have a certain lavender style."</span></div>
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<span style="font-family: "trebuchet ms";">Lovely, isn't it?</span></div>
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<span style="font-family: "trebuchet ms";">#2 - Back in my high-school years, one of my first jobs was at a restaurant in Midwest City, OK called "Joshua's." It was back in the late 70's and a time when "Fern Bars" were becoming the vogue.....you (those of us old enough) remember: stained glass, ferns, old/worn signs. In the restaurant, there was a framed saying and whenever I stopped and read it, I thought it was written expressly for my mother. Thank goodness I had the sense to jot it down. Through the years I had remembered a few of the lines, but when cleaning out my craft room, I ran across it. Thank Goodness!!!! To me, this was one part of my mother's life I will always remember. I wish I could credit the author. It's like it was written about Momma:</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">I used to love to hear the </span><br />
<span style="font-family: Trebuchet MS;"> whir</span><br />
<span style="font-family: Trebuchet MS;"> of Mom's old treadle </span><br />
<span style="font-family: Trebuchet MS;"> machine...</span><br />
<span style="font-family: Trebuchet MS;">With her feet and fingers</span><br />
<span style="font-family: Trebuchet MS;"> flying</span><br />
<span style="font-family: Trebuchet MS;"> she could whip up</span><br />
<span style="font-family: Trebuchet MS;"> anything!</span><br />
<span style="font-family: Trebuchet MS;">And many times at</span><br />
<span style="font-family: Trebuchet MS;"> bedtime</span><br />
<span style="font-family: Trebuchet MS;"> we'd announce without a</span><br />
<span style="font-family: Trebuchet MS;"> warning</span><br />
<span style="font-family: Trebuchet MS;"> "Hey Mom! I need a </span><br />
<span style="font-family: Trebuchet MS;"> costume</span><br />
<span style="font-family: Trebuchet MS;"> for our pageant in</span><br />
<span style="font-family: Trebuchet MS;"> the morning!</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">#3 - Oh! This one goes back even further! There were two fellows who were friends back in Midwest City. Drama friends. And <i>oh so funny!!! </i>These were the kind of guys and you have to think, "Where the heck did they come up with this?!!!" So unless you knew them or someone like them you may wonder "why does Kay think this is so funny?" Personally, I think it was brilliance. We all had the whole thing memorized. Forty-something years later I still get a kick out of it (oh, and by the way, David Singer also got a hoot out of one of "The Millionaire's" beneficiaries name which was "Myra Putnam." He just thought that was the quintessential black & white television character's name!)</span><br />
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<span style="font-family: Trebuchet MS;">So, here goes:</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">1 hen</span><br />
<span style="font-family: Trebuchet MS;">2 ducks</span><br />
<span style="font-family: Trebuchet MS;">3 squawking geese</span><br />
<span style="font-family: Trebuchet MS;">4 limerick oysters</span><br />
<span style="font-family: Trebuchet MS;">5 corpulent porpoises</span><br />
<span style="font-family: Trebuchet MS;">6 pairs of Don Alberto tweezers</span><br />
<span style="font-family: Trebuchet MS;">7 thousand Macadonians dressed in full battle array</span><br />
<span style="font-family: Trebuchet MS;">8 brass monkeys from the sacred crypts of Egypt</span><br />
<span style="font-family: Trebuchet MS;">9 sympathetic, apathetic, diabetic old men on roller skates with a definite mark of propensity towards procrastination and sloth</span><br />
<span style="font-family: Trebuchet MS;">10 lyrical, spherical, diabolical demons of the deep who stall in the quo of the quay of the quivey while eating a pepperoni pizza pie with persimmons and pastrami all at the same time.</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">GENIUS!!!!</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">One last gem to offend people in this politically-correct nation we've turned into. Thanks to Archie Bunker in "All in the Family:"</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">re: an upcoming political election's "Balanced Ticket"</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">Archie: </span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">"Now that's what I call a balanced ticket. You gotta Jew and a WOP and a Mick and a regular white guy.</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;"><i>Feldman: </i>You know these people are good with money.</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;"><i>The Wop: </i>can keep an eye on Feldman. The one thing about those Italians: when you get an honest one, you really have something there.</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;"><i>The Mick: </i>Can make sure the graft is spread equally.</span><br />
<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;"><i>The Regular American: </i>is good for TV, they make the rest of the guys look respectable."</span><br />
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<span style="font-family: Trebuchet MS;"><br /></span>
<span style="font-family: Trebuchet MS;">And now these gems go back to bed, probably until the day I die.</span><br />
<span style="font-family: Trebuchet MS;"></span></div>
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<span style="font-family: Trebuchet MS;"><br /></span><span style="font-family: Trebuchet MS;"></span><span style="font-family: Trebuchet MS;"><br /></span>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0tag:blogger.com,1999:blog-8514616033260075861.post-28907039617073968852017-01-30T10:50:00.001-08:002017-01-30T10:52:35.537-08:00Jalapeno Poppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62gScvF-Mif2VuFe-gKo04Flbd6d2XGl9f60IHBuqWNjSYgL0aGEOK7CHfSyphcH1Td5ATayoBUtWzw7AajCW-sanSliK9pc9AT01Ob2J2SKIjteuNgoKKSdDx_RHBGgcldlIW2ss2ggl/s1600/IMG_3275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62gScvF-Mif2VuFe-gKo04Flbd6d2XGl9f60IHBuqWNjSYgL0aGEOK7CHfSyphcH1Td5ATayoBUtWzw7AajCW-sanSliK9pc9AT01Ob2J2SKIjteuNgoKKSdDx_RHBGgcldlIW2ss2ggl/s320/IMG_3275.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif;">Are you starting to think about a Super Bowl menu? I'm going to try <a href="http://iowagirleats.com/2017/01/30/crock-pot-cheesy-beef-and-bean-enchilada-dip/" target="_blank">this dip</a> Kristen posted on her blog today and these incredibly delicious and easy jalapeno poppers.</span><br />
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">First of all, this can all be made ahead of time and then assembled at the time of baking. And if you're going to have a big group, bake them up all at once. But with just the two of us, it all still keeps wonderfully. I've had the cheese stuffing in my fridge for at least a month, so every once in a while when I need a little side dish for dinner (or just a snack), I'll just bake two or three at a time.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Mel's recipe calls for using regular cream cheese, but I've made it with reduced-fat cream cheese resulting in equally good poppers. I also ended up adding much more smoked paprika (about 1/2 tsp instead of 1/8), but then I absolutely love the stuff. And her recipe is gluten-free using GF panko, I used regular panko.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>JALAPENO POPPERS </b>(makes 30 poppers)</span><br />
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<span style="font-family: "trebuchet ms";"><br /></span></div>
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<span style="font-family: "trebuchet ms";">15 jalapeno peppers</span></div>
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<span style="font-family: "trebuchet ms";">8 oz regular or reduced-fat cream cheese, room temp</span></div>
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<span style="font-family: "trebuchet ms";">6 oz shredded sharp cheddar cheese (about 3/4 cup)</span></div>
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<span style="font-family: "trebuchet ms";">3/4 cup panko bread crumbs</span></div>
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<span style="font-family: "trebuchet ms";">1/4 tsp garlic powder</span></div>
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<span style="font-family: "trebuchet ms";">1/4 tsp salt</span></div>
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<span style="font-family: "trebuchet ms";">1/8 tsp chili powder (or ore, to taste)</span></div>
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<span style="font-family: "trebuchet ms";">1/8 tsp smoked paprika (or more, to taste)</span></div>
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<span style="font-family: "trebuchet ms";">1/8 tsp black pepper</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Preheat oven to 375F. Line a large rimmed baking sheet with parchment paper. Set aside.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Cut each jalapeno in half lengthwise. Remove seeds and white ribs (use disposable plastic gloves if you're going to be making the entire batch).</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">For the filling, mash together the cream cheese and cheddar until combined. Fill each pepper half evenly with the filling mixture, mounding it inside the empty shell of the jalapeno rather the pressing the filling flat (so it doesn't leak out while baking).</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">For the bread crumb topping, in a shallow dish mix together the bread crumbs and seasonings (this will also keep in a tightly sealed plastic container).</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Grab each popper by the bottom and roll the top (the part with the filling) in the breadcrumbs so the mixture clings to the cream cheese filling. Take care not to smush down the filling; try to keep it nice and mounded while getting a healthy dose of bread crumbs stuck to it.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Return the peppers to the baking sheet and repeat with the remaining peppers. Sprinkle any remaining bread crumbs over the peppers for additional crunchiness. It's ok if there's a little bread crumb mixture leftover - you don't need to use it all.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Bake the peppers for 18-20 minutes under the peppers are tender and the bread crumbs are golden.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";">Serve immediately.</span></div>
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<span style="color: #274e13; font-family: "trebuchet ms";"><br /></span></div>
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<span style="color: black; font-family: "trebuchet ms";">Recipe Source: <a href="http://www.melskitchencafe.com/jalapeno-poppers/" target="_blank">Mel's Kitchen Cafe</a></span></div>
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TheFultonshttp://www.blogger.com/profile/15645884770564164571noreply@blogger.com0