Feels like Alaska....................................
Well, I have been in hibernation......or at least I should be.......not really busy with work....and the such....
Anyone have any good soup recipes? This cold weather makes me think about soup.......So, no recipe today.......I will be looking for a good soup recipe to hopefully share with you next time......
Stay warm.....
Sunday, January 14, 2007
Tuesday, January 9, 2007
Blue Tent Road update..........
Here are two blogs/websites that might be interesting to some.....I found out about them from my friends Tracie and June....Both are great sites......
http://wandascountryhome.com
http://foodiefarmgirl.blogspot.com/
They are both fun to read through.....
Everyone ready for the cold weather that is on the way? Calling for very cold temperatures......
I understand that the flu is going around the neighborhood....visited our house a week ago, with Alex, thankfully no one else got it.......
Baking banana bread.......smells wonderful.....
Battle down the hatches......the cold is on the way......
More to follow..........
Farmgirl's Blueberry Breakfast Bars
Makes 12 to 16 large bars
Bottom Layer
2 cups old-fashioned oats
3/4 cup all-purpose flour (I use Heartland Mill organic)
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract
Top Layer
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter or natural vegetable oil sticks (I use Earth Balance)
Middle Layer
3-1/2 cups fresh or frozen blueberries
1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)
For the Bottom Layer:
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.)
For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.
For the Middle Layer:
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract.
Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)
Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown.
Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.
Just Peachy Blueberry Breakfast Bars:
Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them)
and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries.
Toss the sugar and flour directly with the fruit before spreading it over the bottom layer.
Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes.
Since blueberries and oats are two of the World's Healthiest Foods, this recipe fits right in with ARF/5-A-Day. Catch it every Tuesday night at Sweetnicks.
http://wandascountryhome.com
http://foodiefarmgirl.blogspot.com/
They are both fun to read through.....
Everyone ready for the cold weather that is on the way? Calling for very cold temperatures......
I understand that the flu is going around the neighborhood....visited our house a week ago, with Alex, thankfully no one else got it.......
Baking banana bread.......smells wonderful.....
Battle down the hatches......the cold is on the way......
More to follow..........
Farmgirl's Blueberry Breakfast Bars
Makes 12 to 16 large bars
Bottom Layer
2 cups old-fashioned oats
3/4 cup all-purpose flour (I use Heartland Mill organic)
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract
Top Layer
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter or natural vegetable oil sticks (I use Earth Balance)
Middle Layer
3-1/2 cups fresh or frozen blueberries
1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)
For the Bottom Layer:
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.)
For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.
For the Middle Layer:
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract.
Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)
Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown.
Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.
Just Peachy Blueberry Breakfast Bars:
Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them)
and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries.
Toss the sugar and flour directly with the fruit before spreading it over the bottom layer.
Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes.
Since blueberries and oats are two of the World's Healthiest Foods, this recipe fits right in with ARF/5-A-Day. Catch it every Tuesday night at Sweetnicks.
Sunday, January 7, 2007
Took the Christmas Tree Down
Well, I bit the bullet, and took down the Christmas Tree this afternoon. Busy cleaning, and had planned to wait till next weekend....but did it today......And it is done for another year....
How many of you have already started buying or making things for next Christmas? I actually have started making things.......
Back to work for me tomorrow....have enjoyed these couple of weeks off.....
Tracie guessed the Staircase Challenge.........Staircase from Phantom of the Opera.....in Paris, France....Opera Garnier.....beautiful Opera House.....did a walk through.....just beautiful......
Still looking for recipes to download.....
Working on next challenge also......
More to follow....
Enjoying reading the comments left.......Hi Tracie, and June.......
Recipes from the Rachael Ray Show
Roasted Pork Tenderloin with Green Onion Smashed Potatoes & Roasted Green Beans
Dinner
This double-duty dinner yields enough pork to make Rachael's Cheddar-Smothered Pork & Applesauce Sammies
ingredients
2 pounds boiling potatoes
Salt
4 1/2 pounds pork tenderloins, 2 packages of 2 tenderloins
4 tablespoons grill seasoning
4 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1 1/4 pounds green beans, trimmed of the stem end
1 medium onion, chopped and divided
2 large cloves garlic, chopped
4 tablespoon butter, divided
1 tablespoon flour
1/4 cup of your favorite BBQ sauce
1 1/2 cup chicken stock
1/2 cup milk
4 green onions, white and green part thinly sliced
preparation
Preheat oven to 450°F. Place potatoes in a large sauce pot, cover with water by at least 1 to 2 inches and place over high heat to bring up to a boil. Once boiling, add some salt and cook until potatoes are tender, about 10-12 minutes.While potatoes are cooking, trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place them on a non-stick cookie sheet with a rim. Coat tenderloins with EVOO then sprinkle with the grill seasoning. Transfer to oven and roast for 25-30 minutes, until the internal temperature reaches 145°F. Place green beans and half the chopped onion onto a cookie sheet, drizzle with a little EVOO and season with some salt and pepper.
Toss to coat evenly then transfer to the oven with the pork to roast for the last 12-15 minutes the tenderloins are in the oven. Give them a shake about 5 minutes into the roasting time. Let meat rest while you finish the potatoes and sauce.Once you have the beans working in the oven, start the BBQ pan gravy: Heat a medium skillet with 1 turn of the pan of EVOO, about 1 tablespoon, over medium-high heat. Add the remaining onion, garlic and a little salt and pepper to the pot. Cook, stirring frequently, for 2-3 minutes or until the onions start to get tender. Add 1 tablespoon of butter and melt. Add the flour and cook for 1 minute.
Add BBQ sauce and whisk in the chicken stock. Bring up to a bubble then turn down the heat and let the pan sauce cook until thick.Once the potatoes are tender, drain and return them to the pot. Add 1/2 cup of milk and 3 tablespoons of butter, season with salt and pepper, and add the chopped green onions. Smash with a potato masher or back of a fork to desired consistency.
To serve, thinly slice 2 of your roasted pork tenderloins, reserve the other 2 in the fridge for the next day.
Platter it up drizzled with your BBQ pan sauce, and serve alongside the green onion smashed potatoes and the roasted string beans.
Yields 4 servings
Cheddar-Smothered Pork & Applesauce Sammies with Tangy, Sweet Apple-Dressed Greens
it's all about you .... really!
What's cooking
back
Cheddar-Smothered Pork & Applesauce Sammies with Tangy, Sweet Apple-Dressed Greens
Lunch
Not your average pork chops & applesauce!
ingredients
2 Roasted Pork Tenderloins
2 tablespoons butter, plus some for spreading on Sandwich-Size English Muffins
3 Golden Delicious apples, peeled, cored and chunked
4 sprigs of thyme, leaves removed and roughly chopped
2 tablespoons brown sugar
4 tablespoons cider vinegar, divided
4 sandwich-size English muffins, split
1/2 pound aged white cheddar cheese, sliced
2 tablespoons honey
3 tablespoons extra-virgin olive oil (EVOO)
4 small bunches watercress, trimmed of stem end
preparation
Thickly slice the leftover roast pork tenderloins on a slight angle and then into chunks. Reserve.
Heat a medium-size skillet over medium-heat with the butter. Once butter melts, add the sliced apples, thyme, brown sugar and cider vinegar. Cook, stirring frequently, for 5-7 minutes.
Add the chunked pork and toss to combine to heat up pork up slightly, a minute or two. While the apples are cooking toast up the English muffins until they are golden, remove from the toaster and spread lightly with butter. To assemble sandwiches, divide the sliced pork between the 8 toasted muffins. Top each one with some of the apple mixture, then top that with a slice of the cheddar cheese. Transfer to the oven or broiler for a few minutes to melt the cheese. While the cheese is melting, combine the remaining cider vinegar with the honey in the bottom of a salad bowl. Add EVOO in a slow steady stream, whisking to combine. Season with some salt and pepper then add the watercress and toss to coat.
Serve the sammies with the sweet apple dressed greens alongside.
Yields 4 servings
How many of you have already started buying or making things for next Christmas? I actually have started making things.......
Back to work for me tomorrow....have enjoyed these couple of weeks off.....
Tracie guessed the Staircase Challenge.........Staircase from Phantom of the Opera.....in Paris, France....Opera Garnier.....beautiful Opera House.....did a walk through.....just beautiful......
Still looking for recipes to download.....
Working on next challenge also......
More to follow....
Enjoying reading the comments left.......Hi Tracie, and June.......
Recipes from the Rachael Ray Show
Roasted Pork Tenderloin with Green Onion Smashed Potatoes & Roasted Green Beans
Dinner
This double-duty dinner yields enough pork to make Rachael's Cheddar-Smothered Pork & Applesauce Sammies
ingredients
2 pounds boiling potatoes
Salt
4 1/2 pounds pork tenderloins, 2 packages of 2 tenderloins
4 tablespoons grill seasoning
4 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1 1/4 pounds green beans, trimmed of the stem end
1 medium onion, chopped and divided
2 large cloves garlic, chopped
4 tablespoon butter, divided
1 tablespoon flour
1/4 cup of your favorite BBQ sauce
1 1/2 cup chicken stock
1/2 cup milk
4 green onions, white and green part thinly sliced
preparation
Preheat oven to 450°F. Place potatoes in a large sauce pot, cover with water by at least 1 to 2 inches and place over high heat to bring up to a boil. Once boiling, add some salt and cook until potatoes are tender, about 10-12 minutes.While potatoes are cooking, trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place them on a non-stick cookie sheet with a rim. Coat tenderloins with EVOO then sprinkle with the grill seasoning. Transfer to oven and roast for 25-30 minutes, until the internal temperature reaches 145°F. Place green beans and half the chopped onion onto a cookie sheet, drizzle with a little EVOO and season with some salt and pepper.
Toss to coat evenly then transfer to the oven with the pork to roast for the last 12-15 minutes the tenderloins are in the oven. Give them a shake about 5 minutes into the roasting time. Let meat rest while you finish the potatoes and sauce.Once you have the beans working in the oven, start the BBQ pan gravy: Heat a medium skillet with 1 turn of the pan of EVOO, about 1 tablespoon, over medium-high heat. Add the remaining onion, garlic and a little salt and pepper to the pot. Cook, stirring frequently, for 2-3 minutes or until the onions start to get tender. Add 1 tablespoon of butter and melt. Add the flour and cook for 1 minute.
Add BBQ sauce and whisk in the chicken stock. Bring up to a bubble then turn down the heat and let the pan sauce cook until thick.Once the potatoes are tender, drain and return them to the pot. Add 1/2 cup of milk and 3 tablespoons of butter, season with salt and pepper, and add the chopped green onions. Smash with a potato masher or back of a fork to desired consistency.
To serve, thinly slice 2 of your roasted pork tenderloins, reserve the other 2 in the fridge for the next day.
Platter it up drizzled with your BBQ pan sauce, and serve alongside the green onion smashed potatoes and the roasted string beans.
Yields 4 servings
Cheddar-Smothered Pork & Applesauce Sammies with Tangy, Sweet Apple-Dressed Greens
it's all about you .... really!
What's cooking
back
Cheddar-Smothered Pork & Applesauce Sammies with Tangy, Sweet Apple-Dressed Greens
Lunch
Not your average pork chops & applesauce!
ingredients
2 Roasted Pork Tenderloins
2 tablespoons butter, plus some for spreading on Sandwich-Size English Muffins
3 Golden Delicious apples, peeled, cored and chunked
4 sprigs of thyme, leaves removed and roughly chopped
2 tablespoons brown sugar
4 tablespoons cider vinegar, divided
4 sandwich-size English muffins, split
1/2 pound aged white cheddar cheese, sliced
2 tablespoons honey
3 tablespoons extra-virgin olive oil (EVOO)
4 small bunches watercress, trimmed of stem end
preparation
Thickly slice the leftover roast pork tenderloins on a slight angle and then into chunks. Reserve.
Heat a medium-size skillet over medium-heat with the butter. Once butter melts, add the sliced apples, thyme, brown sugar and cider vinegar. Cook, stirring frequently, for 5-7 minutes.
Add the chunked pork and toss to combine to heat up pork up slightly, a minute or two. While the apples are cooking toast up the English muffins until they are golden, remove from the toaster and spread lightly with butter. To assemble sandwiches, divide the sliced pork between the 8 toasted muffins. Top each one with some of the apple mixture, then top that with a slice of the cheddar cheese. Transfer to the oven or broiler for a few minutes to melt the cheese. While the cheese is melting, combine the remaining cider vinegar with the honey in the bottom of a salad bowl. Add EVOO in a slow steady stream, whisking to combine. Season with some salt and pepper then add the watercress and toss to coat.
Serve the sammies with the sweet apple dressed greens alongside.
Yields 4 servings
Thursday, January 4, 2007
Let it Snow, Let it Snow, Let it Snow......
Today we had quite a bit of hail......then it snowed for a very short time.....and boy is it cold outside........pretty out too.........Stopped snowing.......for now......
OK........DO I HAVE TO GIVE ANOTHER HINT ABOUT THE STAIRCASE QUESTION??????
OK........DO I HAVE TO GIVE ANOTHER HINT ABOUT THE STAIRCASE QUESTION??????
Staircase inside this building in Paris, France
OK.....ARE YOU READY.......IT WAS IN A MUSICAL...........AND ?
I know that has to give it away to someone..........And I know that a least one person I know has seen the musical and the ?..........
OK......that was two hints......Any guesses........??????????????
So is anyone watching the Rachael Ray Show in the afternoon.....her 1 hour talk show.....I watched it for the first time today.......On at 3:00 here....but usually I am at work.....so I did get to catch it today...and look forward to tomorrows show......I really like her.....have always loved her cooking shows on the Food Network.....and I have to say that her talk show is great.....I read something the other day that her talk show for being a new show is rating towards the top.....You go girl..........And she even gives cooking tips on this talk show as well........watched a great chili recipe today.........looks yummy
Here are a couple of recipes from Rachael Ray's show.....they sure look great........I will be trying them very soon........
What's cooking
Chicken & Cream of Mushroom Over Egg Noodles
ingredients
1 pound egg noodles
Salt
So is anyone watching the Rachael Ray Show in the afternoon.....her 1 hour talk show.....I watched it for the first time today.......On at 3:00 here....but usually I am at work.....so I did get to catch it today...and look forward to tomorrows show......I really like her.....have always loved her cooking shows on the Food Network.....and I have to say that her talk show is great.....I read something the other day that her talk show for being a new show is rating towards the top.....You go girl..........And she even gives cooking tips on this talk show as well........watched a great chili recipe today.........looks yummy
Here are a couple of recipes from Rachael Ray's show.....they sure look great........I will be trying them very soon........
What's cooking
Chicken & Cream of Mushroom Over Egg Noodles
ingredients
1 pound egg noodles
Salt
4 tablespoons extra-virgin olive oil (EVOO),
divided
divided
1 1/2 pounds thin-cut, boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
Salt and freshly ground black pepper
1 pound cremini mushrooms, large ones cut in quarters small ones cut in half
Salt and freshly ground black pepper
1 pound cremini mushrooms, large ones cut in quarters small ones cut in half
2 tablespoons butter, divided
1 tablespoon butter or EVOO
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup heavy cream or half-and-half
1 to 2 tablespoons Dijon mustard
20 chives, chopped
1/4 cup chopped parsley
preparation
Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions. While the water is coming up to a boil, preheat a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter or add 1 tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives. Serve with a green salad alongside.
Yields 4 servings
Green Tortilla Chili
ingredients
1 rotisserie chicken, stripped and shredded or
1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup heavy cream or half-and-half
1 to 2 tablespoons Dijon mustard
20 chives, chopped
1/4 cup chopped parsley
preparation
Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions. While the water is coming up to a boil, preheat a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter or add 1 tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives. Serve with a green salad alongside.
Yields 4 servings
Green Tortilla Chili
ingredients
1 rotisserie chicken, stripped and shredded or
1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar tomatillo salsa
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
preparation
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor.
Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
Yields 6 servings
Is everyone having a good New Year so far.........Healthy eating and all...........??????? I am trying.........
Look forward to our next chat........
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
preparation
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor.
Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
Yields 6 servings
Is everyone having a good New Year so far.........Healthy eating and all...........??????? I am trying.........
Look forward to our next chat........
Tuesday, January 2, 2007
HAPPY NEW YEAR EVERYONE!!!!!!!!!!
Hoping everyone is enjoying their New Year so far.........
Staircase Hint: Location Paris, France.......Help anyone with this clue.......I know you all can recognize these stairs..........
Anyone tried the recipes that I have posted so far? I have made the cookies several times.....big hit here at home......also used for a cookie exchange the other night......And the Almond Roca.....wow.......I have to turn my head when I walk into the kitchen..........it is adicting.........
Anyone have any recipes that they want to share? I went to a Tea several weeks ago, and they had a Tomato Bisque Soup....it was to die for.......trying to obtain the recipe.......can't wait to give it a try.
Super Stuffed French Bread Pizza Rustica
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Destination: Couch
1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees F.
Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!
I tried this recipe......but altered some, cause I didn't have the recipe yet....and was going by memory........It is great......
I cooked up 2lbs....Hamburger
1/2 lb italian sausage
added crushed tomatoes
red peppers
green peppers
onions
pizza sauce
I sauted.....then topped Chibotta Bread with meat fixings.......with olives and fresh sliced Mozzarella cheese and parmeshan cheese..........It was great.......So, you can see my version was different........You can add lots of things......simple........and even better warmed up the second night......
Enjoy........
Staircase Hint: Location Paris, France.......Help anyone with this clue.......I know you all can recognize these stairs..........
Anyone tried the recipes that I have posted so far? I have made the cookies several times.....big hit here at home......also used for a cookie exchange the other night......And the Almond Roca.....wow.......I have to turn my head when I walk into the kitchen..........it is adicting.........
Anyone have any recipes that they want to share? I went to a Tea several weeks ago, and they had a Tomato Bisque Soup....it was to die for.......trying to obtain the recipe.......can't wait to give it a try.
Super Stuffed French Bread Pizza Rustica
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Destination: Couch
1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Preheat oven to 425 degrees F.
Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!
I tried this recipe......but altered some, cause I didn't have the recipe yet....and was going by memory........It is great......
I cooked up 2lbs....Hamburger
1/2 lb italian sausage
added crushed tomatoes
red peppers
green peppers
onions
pizza sauce
I sauted.....then topped Chibotta Bread with meat fixings.......with olives and fresh sliced Mozzarella cheese and parmeshan cheese..........It was great.......So, you can see my version was different........You can add lots of things......simple........and even better warmed up the second night......
Enjoy........
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