tag:blogger.com,1999:blog-50402728899180486852024-03-13T13:30:42.539-07:00The Cooking Diva's KitchenI love to cook.. I am trained by trial and error and nothing more. I don't know any more about cooking than you do I just love doing it... I hope you have a little fun looking at this blog because I am having a blast writing it.Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-5040272889918048685.post-80592863670008426782010-07-19T16:35:00.000-07:002010-07-19T18:00:51.484-07:00Pork Tenderloin with Spiced Apples<div style="text-align: center;">I love pork tenderloin, it is lean, cooks fast and while at first look it seems to be an expensive cut but there are no bones, tiny amount of fat.. that means there is very minimal waste, so it ends up being quite reasonable.<br /><br />It is a very often overlooked, healthy protein that is wonderful for a week night meal when you have little time and want maximum reward.<br /><br />Today I spiced the tenderloin with a mixture of<br /><br />1 Tablespoon sage<br />1 Teaspoon thyme<br />1 Teaspoon all spice<br />1 Teaspoon paprika<br />3 cloves garlic<br />salt and pepper to taste<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48wi3fJ64aA9VhD-FXGsnmKRFiWeBjt0nk0Lyinzwu9WqCv1ixi1XoM4v6yGyThP4aQH1S4RG0orHvMSCdj35lnwzSZIAk51uhkRa2ZtmpPKNuLZZfkx942sQXhaLMDooTqdcYyKuQDs/s1600/IMG_1751.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48wi3fJ64aA9VhD-FXGsnmKRFiWeBjt0nk0Lyinzwu9WqCv1ixi1XoM4v6yGyThP4aQH1S4RG0orHvMSCdj35lnwzSZIAk51uhkRa2ZtmpPKNuLZZfkx942sQXhaLMDooTqdcYyKuQDs/s320/IMG_1751.JPG" alt="" id="BLOGGER_PHOTO_ID_5495785042265126018" border="0" /></a><br /><br />Mix this up add a little olive oil (to make a paste) and rubbed it all over the meat. Let it set for about an hour...<br /><br />Put a little olive oil in an oven proof pan and sear the meat on all sides...<br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMJufhUCNq1qwQN2islWhEZxreKkpJDSV3amT2ooXCiWTlhLNOeYvq2J3TxoR97V1CuO_uyRWyo7MFSbLfIfr5aYMy1y0LweoFKY0NrQ_d4g2qkobiJdNl-F2ybRXxDz_-glKHi0Bq0Y/s1600/IMG_1759.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMJufhUCNq1qwQN2islWhEZxreKkpJDSV3amT2ooXCiWTlhLNOeYvq2J3TxoR97V1CuO_uyRWyo7MFSbLfIfr5aYMy1y0LweoFKY0NrQ_d4g2qkobiJdNl-F2ybRXxDz_-glKHi0Bq0Y/s320/IMG_1759.JPG" alt="" id="BLOGGER_PHOTO_ID_5495785031945378530" border="0" /></a>then cook it off at 425 for about 20 min.. until the internal temp is about 150 (this is super tender and just slightly pink in the center) Don't overcook!<br /><br />Don't forget to let the meat rest for about 10-15 min before you cut into it.<br /><br /><br /><br />While your meat is in the oven cut up a few (I used 4) apples. I use pink lady or fuji, I don't know much about apples but these are the ones we eat in our house and I am not going to buy special apples for a recipe. Heat about 2 tablespoons of butter, add the apples and let them start to get a little color on them, add 1 tablespoon brown sugar, 1 tablespoon cinnamon, 1 teaspoon allspice and 1/2 cup water, it should start boiling pretty much right away, just let it boil for about 2-3 min until your sauce thickens...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXfpReKEDaln2Y9qMfsVBeDNabG-fCw8Qj_iBDFX2Wj-JjwZ92qsPS56gVdqdZa_Xf9sgJCvThRyz2BjmDuG7Gi3cpuLBHALs59z_AEnObqUNVFSeH09_8MKhvIPqa6F95zxyD2PqRFI/s1600/IMG_1758.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXfpReKEDaln2Y9qMfsVBeDNabG-fCw8Qj_iBDFX2Wj-JjwZ92qsPS56gVdqdZa_Xf9sgJCvThRyz2BjmDuG7Gi3cpuLBHALs59z_AEnObqUNVFSeH09_8MKhvIPqa6F95zxyD2PqRFI/s320/IMG_1758.JPG" alt="" id="BLOGGER_PHOTO_ID_5495783779749886402" border="0" /></a> then remove from the heat. Serve over the pork or with a little cinnamon cream for dessert. You can't go wrong either way.<br /><br />Today we served this with roasted veg and a creamy cheese soup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrAHDjW30cZOfyVl1_wcgPVEti-QYj_CZjtuVA7EObZZSX74geH2pzloH6Vhr83LsWOP4kjA7d_5DL7dTMuUDUV5wgA1xlYnhrFHhFnSBs2LPVHEBxcFIn8pYVt3ChWl2U1Ps19wQDjw/s1600/IMG_1762.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrAHDjW30cZOfyVl1_wcgPVEti-QYj_CZjtuVA7EObZZSX74geH2pzloH6Vhr83LsWOP4kjA7d_5DL7dTMuUDUV5wgA1xlYnhrFHhFnSBs2LPVHEBxcFIn8pYVt3ChWl2U1Ps19wQDjw/s320/IMG_1762.JPG" alt="" id="BLOGGER_PHOTO_ID_5495783785138265778" border="0" /></a><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-60383436675359238912010-07-15T15:10:00.001-07:002010-07-15T16:18:16.196-07:00Sandwich Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDrnC5bguQIMT6Y8rcLlDudXFj0FF_TTvFpNp6R2goKmFNA0chYUd4JP1kVmsMpSGD2AWuxTNOnsd9d0ldtX2JAiprg4KVDXJWvt_Mt0Q-LIbegmCvwgDNZKMAuYbfIRxe-Z97RoNkJ8/s1600/IMG_1734.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDrnC5bguQIMT6Y8rcLlDudXFj0FF_TTvFpNp6R2goKmFNA0chYUd4JP1kVmsMpSGD2AWuxTNOnsd9d0ldtX2JAiprg4KVDXJWvt_Mt0Q-LIbegmCvwgDNZKMAuYbfIRxe-Z97RoNkJ8/s320/IMG_1734.JPG" alt="" id="BLOGGER_PHOTO_ID_5494275914298779522" border="0" /></a><br /><div style="text-align: center;">Another boring sandwich night? I think not! With a few swaps you can turn a sandwich into a wonderful meal.<br /><br />Swap out your flat white bread for a roll, baguette, or even better you own <a href="http://thecookingdivaskitchen.blogspot.com/2010/03/super-easy-ciabatta-bread.html">home made bread</a> (pictured)<br />Swap out your bulk lunch meat for a Salami, Serrano ham, Chorizo......<br />And please swap out your square American cheese for a Provolone, Goat, Munster, Swiss......<br />In place of your lettuce try a few basil leaves<br /><br />Toss a few olives on the side, maybe a nice spinach salad and you have a sandwich night that will not leave you disappointed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoGvQow4uJhD7M_mhzzkr10Ic-vElJ8scSxTUh4pqZeHF6nt5AaZtT4vGWUsiXttDsgb8pIKVosZv9MHN3Mx8BXG_M7w4odDFKj1iJ0lJsfF_2qM2yfcmqVdhcQWv5uQydCTwPwcGPRI/s1600/IMG_1729.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAoGvQow4uJhD7M_mhzzkr10Ic-vElJ8scSxTUh4pqZeHF6nt5AaZtT4vGWUsiXttDsgb8pIKVosZv9MHN3Mx8BXG_M7w4odDFKj1iJ0lJsfF_2qM2yfcmqVdhcQWv5uQydCTwPwcGPRI/s320/IMG_1729.JPG" alt="" id="BLOGGER_PHOTO_ID_5494274920176758674" border="0" /></a></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-675882244769632752010-07-12T11:33:00.000-07:002010-07-15T06:55:01.468-07:00Healthy Enchiladas??<div style="text-align: center;">I was talking to a very special someone who was looking for a healthy version of my enchiladas... um... healthy enchiladas??? OK so here goes...<br /><br />I am using boneless skinless chicken breast because that is what was requested but you can use a super lean cut of steak like a flank steak or a round with all of the visible fat trimmed off. I am a fan of been in enchiladas so I would use steak but today we use chicken.<br /><br /><br />The star of our show<br /><br />The Sauce<br /><br />2 med onions (diced)<br />6 cloves garlic (minced)<br />2 beef bullion cubes (yes use beef even though we are cooking chicken for the filling)<br />3 tablespoons canola oil (canola oil is just as heart healthy as olive)<br />2 tablespoons flour<br />2 tablespoons hatch chili powder (find this <a href="http://www.newmexicanconnection.com/catalog/index.php?cPath=42_44">here</a>)<br />2-3 cups water<br />salt and pepper to taste<br /><br />Toss onion and 1 tablespoon oil on a cookie sheet...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJS8UiBtD72UQCbpsSjNe_6TuGdVwPa2LXFwaU1h9NoszjFH1rGN473UdQh1MuXzOcIcNyFc8UmttxC0gnQlCau8Cw4fEvAPJ9OhgofToCyK4nUKDH30G6EQjdNHC5CE3O7ATIVW_tes/s1600/IMG_1690.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJS8UiBtD72UQCbpsSjNe_6TuGdVwPa2LXFwaU1h9NoszjFH1rGN473UdQh1MuXzOcIcNyFc8UmttxC0gnQlCau8Cw4fEvAPJ9OhgofToCyK4nUKDH30G6EQjdNHC5CE3O7ATIVW_tes/s320/IMG_1690.JPG" alt="" id="BLOGGER_PHOTO_ID_5493097484727475842" border="0" /></a><br />and bake at 400 for 30 min (stir at the halfway mark) add garlic and cook 5 min. Remove from pan and set aside.<br /><br /><br />Put remaining 2 Tablespoons oil in a deep skillet, sprinkle the flour in and whisk...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSgw6_NaVsY6CReTtL46IP8x0HCzEz0_X5rIlTCG2deAZarP4dIVALX8x50lX_2VR2MMrEei9vrwedr0qS7AUPij9X9X5JK1iBiyYvJCB-eC8ylpVeuhTaBkxffa8Vt9ZtiPasoAF7MM/s1600/IMG_1692.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSgw6_NaVsY6CReTtL46IP8x0HCzEz0_X5rIlTCG2deAZarP4dIVALX8x50lX_2VR2MMrEei9vrwedr0qS7AUPij9X9X5JK1iBiyYvJCB-eC8ylpVeuhTaBkxffa8Vt9ZtiPasoAF7MM/s320/IMG_1692.JPG" alt="" id="BLOGGER_PHOTO_ID_5493097493836471922" border="0" /></a>let this cook for 5 minutes. Whisk in chili powder (it will look a little like red clay)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWMfwm6Yyb4hv1VDo5anKgXpj0EqJF2m0qKC7z2YMyI6naHzsvBfIqgPh0ohmdpjO_LDT9N55-_z4scDnKnzVsg3h6KLWWGyM9M4tetM7jc2qvOraQjsxFVGR9scSbKPNX1Z-cRTFhbs/s1600/IMG_1694.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWMfwm6Yyb4hv1VDo5anKgXpj0EqJF2m0qKC7z2YMyI6naHzsvBfIqgPh0ohmdpjO_LDT9N55-_z4scDnKnzVsg3h6KLWWGyM9M4tetM7jc2qvOraQjsxFVGR9scSbKPNX1Z-cRTFhbs/s320/IMG_1694.JPG" alt="" id="BLOGGER_PHOTO_ID_5493097513910454946" border="0" /></a>Add 2 cups water, bullion cubes, salt and pepper and bring to a boil over med heat...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYL-_5EP_bJYYd4sI6wV8-k1x0zOk9e3mjcx2yQA1DPbBpW0BKjAI9RFFwfp2m3dckaDJl6sNBRA2M_qDKVgA5AYOgb-sX3JCoPFDJIItfCprrtZUY2lBK_PnFeV3mzwKG_U5pSK2yvc/s1600/IMG_1697.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYL-_5EP_bJYYd4sI6wV8-k1x0zOk9e3mjcx2yQA1DPbBpW0BKjAI9RFFwfp2m3dckaDJl6sNBRA2M_qDKVgA5AYOgb-sX3JCoPFDJIItfCprrtZUY2lBK_PnFeV3mzwKG_U5pSK2yvc/s320/IMG_1697.JPG" alt="" id="BLOGGER_PHOTO_ID_5493097515486778914" border="0" /></a>When bullion cubes are dissolved (I put 3 in here today and it was a little much so stick with 2) add onion and garlic and remove from heat. If it is too thick just add a little more water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_7TFkF5YQ-wFvm6OZyJmQ9rHh5MOxruKwIJr8kjy2gklgLXubqujGhdHxZCb3VZD1ilMtJZvRgRAQUDZpBrZT0JMIJgYxdi6ffU7sHn4qwRC8WZuv9JgeYbXSwE_-3JX244OGe4NzjI/s1600/IMG_1699.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_7TFkF5YQ-wFvm6OZyJmQ9rHh5MOxruKwIJr8kjy2gklgLXubqujGhdHxZCb3VZD1ilMtJZvRgRAQUDZpBrZT0JMIJgYxdi6ffU7sHn4qwRC8WZuv9JgeYbXSwE_-3JX244OGe4NzjI/s320/IMG_1699.JPG" alt="" id="BLOGGER_PHOTO_ID_5493098638310109938" border="0" /></a>To assemble the enchiladas take a corn tortilla dip in the sauce...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukby3Nl2SsdbRcsom_3t38o9a2osB-koCl_KPa5kRGsJe4OjvTv3gME2QuD-S3XK0xXMp81bZPdqpN79IHhcJXxIm5EfmxiMh7AJVkAQupbXPPtsnqvyMEgvME4b8zRRZcNfeeAR-0Ak/s1600/IMG_1700.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukby3Nl2SsdbRcsom_3t38o9a2osB-koCl_KPa5kRGsJe4OjvTv3gME2QuD-S3XK0xXMp81bZPdqpN79IHhcJXxIm5EfmxiMh7AJVkAQupbXPPtsnqvyMEgvME4b8zRRZcNfeeAR-0Ak/s320/IMG_1700.JPG" alt="" id="BLOGGER_PHOTO_ID_5494124707119436338" border="0" /></a>top with cooked shredded chicken and cheese, keep doing this until you have the right amount per person. (excuse the messy photography here)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22v9XmRGeIWASs6Vp5eIVYwiWcXDudHXmO2g_7iHO7nc0-TpwE6FfjpYvM07E6EUPJ1jN_ryAuZzc9bshxVM5v-n9_o9rVU9nV0xL86TYrvHmaP29sbmiyV_eGvKSOU5T-MXRgBKFL0Q/s1600/IMG_1702.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22v9XmRGeIWASs6Vp5eIVYwiWcXDudHXmO2g_7iHO7nc0-TpwE6FfjpYvM07E6EUPJ1jN_ryAuZzc9bshxVM5v-n9_o9rVU9nV0xL86TYrvHmaP29sbmiyV_eGvKSOU5T-MXRgBKFL0Q/s320/IMG_1702.JPG" alt="" id="BLOGGER_PHOTO_ID_5494124714480931378" border="0" /></a>Top with a fried egg.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d2QV08wMPsFGl8vIhylhLQNktVjExqAGGp_M64RNLh0Rm4-IlPDzU3ijpojHphLuj71gImeW8ZPP40x0Q4J36VpeYvfGRPfvDpDECLy2f5ymgw_pHNiDaGgU-AMJu4_LRLXRHyfiBtk/s1600/IMG_1706.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d2QV08wMPsFGl8vIhylhLQNktVjExqAGGp_M64RNLh0Rm4-IlPDzU3ijpojHphLuj71gImeW8ZPP40x0Q4J36VpeYvfGRPfvDpDECLy2f5ymgw_pHNiDaGgU-AMJu4_LRLXRHyfiBtk/s320/IMG_1706.JPG" alt="" id="BLOGGER_PHOTO_ID_5494124716853552978" border="0" /></a>Ok ok, I know...fried egg... maybe not so healthy but hey, I cooked the onions in the oven to reduce oil, used reduced fat cheese (ok not really but you can), used skinless chicken breast... let me have the fried egg!<br /><br />Note. The chicken used here was just cooked in foil with a little salt, garlic, onions then shredded.</div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-87412865369769662952010-05-27T06:49:00.000-07:002010-07-15T05:27:09.204-07:00Pesto<div align="center">It is said that a true Italian makes pesto with nothing more than a knife, and a food processor is just shy of the devil himself.. but today this Italian girl has about 5 minutes to make this batch so we will use the food processor.<br /></div><div align="center">The recipe for pesto isn't really a recipe exactly, some times I add a little lemon zest and juice, sometimes I do not...<br />Keep this in mind, for every cup (ish) of basil you want 1 clove of garlic.. this is a nice balance.<br /><br />today we are making a rather large batch so we are going to use<br />3 cloves garlic<br />1/2 cup pine nuts<br />almost a cup of Parmesan (fresh grated please)<br />some good quality extra virgin olive oil<br />and a large zip lock bag of fresh basil<br />toss the garlic in and give it a whirl (or you can use the garlic paste we made <a href="http://thecookingdivaskitchen.blogspot.com/2009/12/smashin-garlic-into-mush-yum.html">here</a>)then toss the nuts and cheese and let it go for a min...<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4zNStCZduPcEYj-akBb6HrtiEy3ehe2fcubrJnhdctPFekWZuhkQrxGpe10IfjygFpEj4nZkDFncqyc0s6Tl3WIzoIKtybs6__7MG04YYppz_vWc03qENj3GsqmCj3PdA2jkOcrGPd8/s1600/IMG_1510.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px" id="BLOGGER_PHOTO_ID_5494105061493706722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4zNStCZduPcEYj-akBb6HrtiEy3ehe2fcubrJnhdctPFekWZuhkQrxGpe10IfjygFpEj4nZkDFncqyc0s6Tl3WIzoIKtybs6__7MG04YYppz_vWc03qENj3GsqmCj3PdA2jkOcrGPd8/s320/IMG_1510.JPG" /></a><br />add the basil and drizzle the olive oil in until you get the consistency you want, you will want a moist pesto the oil helps preserve all of the good stuff we put in. </div><div align="center"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMzSdOsbIZFk6dtdzubRHmzbREgWZ90r3FhuUddeYKItEsUcCZjEtgVa5RvEfP9Y1-CG5PPn4H8XMCAdeOC5qKTXGfXIhwiwmytblOq3M4jcx_-UogalDn-3uw41WBMARXYpavZZDGQA/s1600/IMG_1511.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px" id="BLOGGER_PHOTO_ID_5494105070174846802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMzSdOsbIZFk6dtdzubRHmzbREgWZ90r3FhuUddeYKItEsUcCZjEtgVa5RvEfP9Y1-CG5PPn4H8XMCAdeOC5qKTXGfXIhwiwmytblOq3M4jcx_-UogalDn-3uw41WBMARXYpavZZDGQA/s320/IMG_1511.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnck5js6nbnedzsba7WcM_t3LoDe-en9j63jhotDrpKe5xyW7wBEziNXyTSkUMC3cqyHDj9rkmdtNYdcZU8irqy60K57wyW4ZcH2evZXJrgB2FU-T9_gpofUcd7iwncQSEd9zQq1gx3A/s1600/IMG_1515.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px" id="BLOGGER_PHOTO_ID_5494105076637222114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnck5js6nbnedzsba7WcM_t3LoDe-en9j63jhotDrpKe5xyW7wBEziNXyTSkUMC3cqyHDj9rkmdtNYdcZU8irqy60K57wyW4ZcH2evZXJrgB2FU-T9_gpofUcd7iwncQSEd9zQq1gx3A/s320/IMG_1515.JPG" /></a><br /><br />Ok so you just made pesto... now what?!? Well, you can slather this on bread, pasta, chicken, fish, pretty much anything you want. Enjoy!!</div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-13211229139731892382010-05-25T18:09:00.001-07:002010-05-25T18:10:06.340-07:00Coming Soon Pesto!A dear friend gave me a HUGE bunch of basil... stay tuned!Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-59826584019249799272010-05-23T05:53:00.000-07:002010-05-23T06:25:09.709-07:00Soft White Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYYXlipX4CtFcy0joIPtcaVtlYeh-kQ2VUvpWS3q6nqm2AkbTmD2eB7iABdUjQHa4QwJscg9I7trW65TIhl4QNwOFM1X8m9yEGE7KR6W2nyzHrQDF3l2NyF3YrtZc9J_xSA7W8v4OnYE/s1600/IMG_1343.JPG"><br /></a><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6xxb0VAyxWVgZ67keHQQn9geg0k6qNHcH6YRsobaDVeiyr9J96TvtSwyi1BlPEJVyd1ak_IbwBj9T1Uzg1eEEMc4a8QwIKOozf0ACXyL8QRkuuvmZlIo2M2KjV73IjbhyphenhyphenWlkBVtBJJc/s1600/IMG_1340.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6xxb0VAyxWVgZ67keHQQn9geg0k6qNHcH6YRsobaDVeiyr9J96TvtSwyi1BlPEJVyd1ak_IbwBj9T1Uzg1eEEMc4a8QwIKOozf0ACXyL8QRkuuvmZlIo2M2KjV73IjbhyphenhyphenWlkBVtBJJc/s320/IMG_1340.JPG" alt="" id="BLOGGER_PHOTO_ID_5474450139050889970" border="0" /></a><br />I have had some questions about the soft white loaf I posted on here earlier so I have played around a bit and found a simpler recipe for you guys...I have also created a video for it so you can see step by step what we do.<br /><br />The cast for the show today<br />4 cups flour (bread or all purpose)<br />2 teaspoons active dry yeast<br />1/4 cup sugar<br />1/4 cup dry milk<br />1 1/2 teaspoon salt<br />2 Tablespoon butter<br />approx 1 1/4 cup warm water (hot will kill your yeast, you want your water to be about body temp)<br /><br />Bake at 350 until golden about 30 min<br /><br />Note about the video... for some reason getting it from my computer to you tube it lost a lot of quality, you tube couldn't keep up with my mixer speed! lol<br />Excuse the poor quality during the mixing scenes.<br /><br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/oEJ7gD0puNg&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/oEJ7gD0puNg&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /><br /><br />That's a wrap! (if you want to keep the crust soft that is) LOL<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYYXlipX4CtFcy0joIPtcaVtlYeh-kQ2VUvpWS3q6nqm2AkbTmD2eB7iABdUjQHa4QwJscg9I7trW65TIhl4QNwOFM1X8m9yEGE7KR6W2nyzHrQDF3l2NyF3YrtZc9J_xSA7W8v4OnYE/s1600/IMG_1343.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYYXlipX4CtFcy0joIPtcaVtlYeh-kQ2VUvpWS3q6nqm2AkbTmD2eB7iABdUjQHa4QwJscg9I7trW65TIhl4QNwOFM1X8m9yEGE7KR6W2nyzHrQDF3l2NyF3YrtZc9J_xSA7W8v4OnYE/s320/IMG_1343.JPG" alt="" id="BLOGGER_PHOTO_ID_5474450146876056914" border="0" /></a><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-10316571811242864732010-04-30T16:25:00.000-07:002010-04-30T17:20:21.191-07:00Sopaipillas<div style="text-align: center;">If you don't know what a "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">sopaipilla</span>" is let me introduce you to heaven...sometimes this is a savory heaven stuffed with meat and cheese, other times it is a lovely pillow begging for a drizzle of honey (or chocolate is you are my daughter <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lol</span>) Here is what we need for our culinary trip to New Mexico!<br /><br />4 cups flour (all purpose or bread)<br />4 tablespoons shortening (not the butter flavored)<br />2 teaspoons baking powder<br />1 teaspoon salt<br />1 1/4 cup warm water<br /><br />cut the shortening into the flour (using a fork, pastry cutter or your finger tips break the shortening up into tiny pieces that are worked all through the flour) then add the salt, baking powder and stir together. Next add the water, the dough will be messy and look way too dry...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmA5RyJhk_m8jrf0TXU4KyR2NRnBNsvGZ_LwfOQerXWkkGvnm_axgNZ6R5EAHbsFd96fQN_I_ieJSkY8KVHfMmxRCGA2nsyeLWzGUp89WcAjhY9ovDf9D_S63e_C1-CsxdEN6mz5Fyeo/s1600/IMG_0153.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmA5RyJhk_m8jrf0TXU4KyR2NRnBNsvGZ_LwfOQerXWkkGvnm_axgNZ6R5EAHbsFd96fQN_I_ieJSkY8KVHfMmxRCGA2nsyeLWzGUp89WcAjhY9ovDf9D_S63e_C1-CsxdEN6mz5Fyeo/s320/IMG_0153.JPG" alt="" id="BLOGGER_PHOTO_ID_5466084849583304450" border="0" /></a>but once you work it a little bit...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8zfl1sxI0UmUlLbGzeVBcKsUBiwzv6R4Fo2iqR0WMmaqjUpsPRbLS9HvBOIWRrv-oWWae42oaYEE6tH_d8q3Zxs2fr8YzAArSE_nWh2GvgqiOX5WMB30MIh9JhtieVOr_I7KEqguT5A/s1600/IMG_0155.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8zfl1sxI0UmUlLbGzeVBcKsUBiwzv6R4Fo2iqR0WMmaqjUpsPRbLS9HvBOIWRrv-oWWae42oaYEE6tH_d8q3Zxs2fr8YzAArSE_nWh2GvgqiOX5WMB30MIh9JhtieVOr_I7KEqguT5A/s320/IMG_0155.JPG" alt="" id="BLOGGER_PHOTO_ID_5466085095439350050" border="0" /></a>it all comes together. From here cover it with plastic wrap then with a towel and let it rest for about 30-45 min. Then roll out super thin, see how thin this is?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWshn7J52iXmZlZrW9a88HKnE5mV3QC4QAaXqw6QW2up38fW77-SCT4jcMePLMh_aqf7gQu9C7poa0oLka2ygrTAXI2FPLnE-TXbLGZlHrNDxanQ9ZRR4uiw3G01YYU60598YLcGvOyuU/s1600/IMG_0160.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWshn7J52iXmZlZrW9a88HKnE5mV3QC4QAaXqw6QW2up38fW77-SCT4jcMePLMh_aqf7gQu9C7poa0oLka2ygrTAXI2FPLnE-TXbLGZlHrNDxanQ9ZRR4uiw3G01YYU60598YLcGvOyuU/s320/IMG_0160.JPG" alt="" id="BLOGGER_PHOTO_ID_5466086128396684850" border="0" /></a>Still not thin enough... keep rolling... nope not yet roll a little more... the thinner they are the better they puff (and taste!) Then you need to cut them into squares and deep fry them.. watch how they transform in the video below<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/g6KNdGvp6dI&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/g6KNdGvp6dI&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br />Now isn't that a beauty???<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHzke_PzW95_KmxjL9UpC3trcfenHbat8ZSvEwJ-uDcsNQK5IbRECyHKUdD4ZqIpIw4bcWWV5dKVxGIc5J9VWLFjhpPYd9mzWfKavlKCvuoZ9pgZCsMP32KVfUm1kET8XoWdE4ElWsos/s1600/IMG_0146.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHzke_PzW95_KmxjL9UpC3trcfenHbat8ZSvEwJ-uDcsNQK5IbRECyHKUdD4ZqIpIw4bcWWV5dKVxGIc5J9VWLFjhpPYd9mzWfKavlKCvuoZ9pgZCsMP32KVfUm1kET8XoWdE4ElWsos/s320/IMG_0146.JPG" alt="" id="BLOGGER_PHOTO_ID_5466088229003630066" border="0" /></a><br /><br />Now what?? Well you can stuff them like we did here with some shredded pork, New Mexican <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chile</span> and cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-s-ZW45Iq94jZII2A5qELC8iTzEo0r-pqsh-vskBsWreXBpsIGICs7Ak48hyphenhyphentEArzPstPaAGMZsXNk_US5uIdtOhWy00BXqtxhex-GiAxKPEUlJ8aMrl932YB7IKz62C8QKfOZgES10/s1600/IMG_0194.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-s-ZW45Iq94jZII2A5qELC8iTzEo0r-pqsh-vskBsWreXBpsIGICs7Ak48hyphenhyphentEArzPstPaAGMZsXNk_US5uIdtOhWy00BXqtxhex-GiAxKPEUlJ8aMrl932YB7IKz62C8QKfOZgES10/s320/IMG_0194.JPG" alt="" id="BLOGGER_PHOTO_ID_5466088255038769794" border="0" /></a><br />Or, open them up and fill them with honey<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIPXvhP1IM_ZTpWAHnuWtiJsWKja52PdFqWLcXerkvv9bsqvsRbj4XKQWEJv5wAnJ7Y83p2dk7gTNRQvXIx7GD8fIjQO-ysra6wic-O4EnYXtNStMgfdx7hXRhXLMaeAFj00x39GVCBo/s1600/IMG_0187.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIPXvhP1IM_ZTpWAHnuWtiJsWKja52PdFqWLcXerkvv9bsqvsRbj4XKQWEJv5wAnJ7Y83p2dk7gTNRQvXIx7GD8fIjQO-ysra6wic-O4EnYXtNStMgfdx7hXRhXLMaeAFj00x39GVCBo/s320/IMG_0187.jpg" alt="" id="BLOGGER_PHOTO_ID_5466088246543547154" border="0" /></a>Or just drizzle the top and take many pictures because they are so absolutely beautiful!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7qFdPf-CIr_YiBUbPnd9t9c74FAkA0Q8M2X0MyeQomRiNe55v8ZpHit2HBXLvM4WkrQtEhm57D7b82fR9V5Gq9MvwNKWjXZDDO5wp9PuZUqk_Uouk2db6o7dqihNLPWenojePLTrBCg/s1600/IMG_0183.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7qFdPf-CIr_YiBUbPnd9t9c74FAkA0Q8M2X0MyeQomRiNe55v8ZpHit2HBXLvM4WkrQtEhm57D7b82fR9V5Gq9MvwNKWjXZDDO5wp9PuZUqk_Uouk2db6o7dqihNLPWenojePLTrBCg/s320/IMG_0183.jpg" alt="" id="BLOGGER_PHOTO_ID_5466088241631949298" border="0" /></a>Whatever way you have them I hope you enjoy a little taste of New Mexico!<br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com4tag:blogger.com,1999:blog-5040272889918048685.post-10280384955982951142010-04-29T18:05:00.000-07:002010-04-29T19:12:53.321-07:00Pancetta, Crimini and Goat Cheese Risotto<div style="text-align: center;">Risotto is one of my favorite dishes, there are so many ways to make it but this I think is my favorite (today anyway) This dish is salty, creamy, buttery... what more could you want out of a rice dish??<br /><br />To make this risotto we use <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Arborio</span> rice, you can find it most places these days.<br /><br />Also we use some pancetta, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">crimini</span> mushrooms, goat cheese and in my opinion risotto isn't risotto unless it is topped with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">parm</span>. You will also need about 6 cups of stock, whatever you have on hand, tonight I used the beef stock I made last week but anything will work.<br /><br />Drizzle the pan with a little olive oil and brown up the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pancetta</span>, then add a little butter (real butter please) and the sliced mushrooms... <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mmmm</span> don't these look yummy?!? Let these cook down then remove from pan but leave the oil...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWc7cwizTV3J6xpMIUHNi6LFq-9zGveffEQlXAgQ2Ngqn2U9F7GMIsLD-_mHPHKbocHUMfrkh_AXSOgF1MmyKOvW3oE8Z4ucxXfCD6AiWETjd6NuJ9R1akCpHZkJQu9OO0ovBTiWfHkQ/s1600/IMG_0127.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWc7cwizTV3J6xpMIUHNi6LFq-9zGveffEQlXAgQ2Ngqn2U9F7GMIsLD-_mHPHKbocHUMfrkh_AXSOgF1MmyKOvW3oE8Z4ucxXfCD6AiWETjd6NuJ9R1akCpHZkJQu9OO0ovBTiWfHkQ/s320/IMG_0127.JPG" alt="" id="BLOGGER_PHOTO_ID_5465744635494664434" border="0" /></a>Add the dry rice into the oil and let cook for about 10 min or so, while this is cooking start heating your stock you will want it simmering...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomjs1FjRxCBvuk5nOUimc52OY25huWHdAGpuCBpIgD3ITM_MNdo8pdlx1My6XO8cbS9ZZnYCiT4V78fywE1IveSPAvO8-MLZ151O_YvgOJ96-sX9WmRgE0ixL6Op4EPgecWUh77iJGTY/s1600/IMG_0129.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomjs1FjRxCBvuk5nOUimc52OY25huWHdAGpuCBpIgD3ITM_MNdo8pdlx1My6XO8cbS9ZZnYCiT4V78fywE1IveSPAvO8-MLZ151O_YvgOJ96-sX9WmRgE0ixL6Op4EPgecWUh77iJGTY/s320/IMG_0129.JPG" alt="" id="BLOGGER_PHOTO_ID_5465744644292066946" border="0" /></a>Add a ladle of the stock, stir and cook until the liquid is gone and then add another ladle... repeat until rice is soft... Risotto is easy but it does take about 30-40 min of your attention you want to add your stock slowly so your risotto will be creamy and you should be stirring almost constantly. When your rice is soft and creamy stir in a blob of goat cheese<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6Df8RVs6h65U0oaIzLC-Z6heuppyXTmB_zEkU7BM4huC1lxl20GjJQ-69Iu0IXT9WKP1z0-MXGfyCd9JtbvkL-sPmAQvOzMWhQUWuwY2uiWNDsFco469Ci57HMk18NVdtF0TUSiV3hM/s1600/IMG_0132.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6Df8RVs6h65U0oaIzLC-Z6heuppyXTmB_zEkU7BM4huC1lxl20GjJQ-69Iu0IXT9WKP1z0-MXGfyCd9JtbvkL-sPmAQvOzMWhQUWuwY2uiWNDsFco469Ci57HMk18NVdtF0TUSiV3hM/s320/IMG_0132.jpg" alt="" id="BLOGGER_PHOTO_ID_5465744654956411618" border="0" /></a> and then... top with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">parm</span>. We use a veggie peeler to sliver it, we like big <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ol</span> chunks in ours. It is so yummy, the creamy rice with the texture of the mushrooms and the almost chewy <span class="blsp-spelling-error" id="SPELLING_ERROR_8">pancetta</span>... oh it is so good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHJqD0olLh35Zljf14jwZ6Xm_Zh54rhL7-9RD9zefw71VcVvw7cDFznxpdibsM7a7CfybkJNwOSiX3qsNS9VJr9atJ1moSBHKYcGik9t0evOQkDrmKOq8VUUhkH993HRIbgm4zLXWSiQ/s1600/IMG_0133.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHJqD0olLh35Zljf14jwZ6Xm_Zh54rhL7-9RD9zefw71VcVvw7cDFznxpdibsM7a7CfybkJNwOSiX3qsNS9VJr9atJ1moSBHKYcGik9t0evOQkDrmKOq8VUUhkH993HRIbgm4zLXWSiQ/s320/IMG_0133.JPG" alt="" id="BLOGGER_PHOTO_ID_5465744650050303314" border="0" /></a></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-35774766764106225062010-04-29T07:17:00.000-07:002010-04-29T07:56:36.545-07:00Collard Greens<div style="text-align: center;">I have heard the words before, I have seen the HUGE, slightly frightening bunch of them in the produce section. I have heard my friends in the south talk about them like everyone knows what they are... I have always been curious but I was too afraid to ask. Then, about 2 weeks ago I met this wonderful lady in the store, she was an older woman looking a little lost in the spice area so I offered my help, we talked for a while about food and the such, as she started to walk away she said (to herself) Oh I still need to get my collards... so I held my nose and jumped in hoping not to look like a fool. She showed me where they were and told me all the ways she had ever had them. Some ways took all of the "healthy" out of eating a veggie and I was starting to get a little discouraged but then this method came out so I thought I would give it a try. I loved them, the rest of the family was good with them. I wouldn't say they were much excited about them, they are after all "green" <span class="blsp-spelling-error" id="SPELLING_ERROR_0">LOL</span><br /><br />So my 2 cents.. try these. The taste is sort of like a spinach but they have a bit more texture. If you are like me you are always trying to find ways to get more veggies to your family, and if you guys eat spinach then you should like these.<br /><br />First things first, clean them.. they are HUGE so the easiest way I found was to let them soak in a sink full of cold water for a bit, give them a little toss every few minutes. Then move them to a large surface so you can start prepping them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj44I5BG31sz54VgZvypxHflxHfnto8T2fUp8wVzURCyxhECQMLz2Tm0SL81NcqIDNteQVjMxkHyBqRRadtBROU7YbBsvfNWPfcDd3ylMXqB2mpCOlxnJWdxBCDSIdzlneV4V31N4h5-c/s1600/IMG_0108.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj44I5BG31sz54VgZvypxHflxHfnto8T2fUp8wVzURCyxhECQMLz2Tm0SL81NcqIDNteQVjMxkHyBqRRadtBROU7YbBsvfNWPfcDd3ylMXqB2mpCOlxnJWdxBCDSIdzlneV4V31N4h5-c/s320/IMG_0108.JPG" alt="" id="BLOGGER_PHOTO_ID_5465567771084488802" border="0" /></a>I am sure I could have found a prettier leaf to show but oh well... see the thick stem? That needs to go. I tried a few different ways and I found it easier to run a knife down both sides. Once you have stemmed it (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">hmmm</span> wander if that is even a word.. oh well it is on this blog <span class="blsp-spelling-error" id="SPELLING_ERROR_2">LOL</span> ) you want to cut it into bite size pieces. It is easier to stack a bunch up and give them a nice rough chop.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fZKsWjKYOPfeMTNfqDdtTt6CeLhwb1hNDgdL40wDnBi9o-It7VEhA_SBrI2saM-kHBq0LrOyPeFd8E0cw2ymYe4UsHulDauZiyIjuGAmmWVrr2KTn_VvNQmJPukhGondZzQX3SWXmRI/s1600/IMG_0111.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fZKsWjKYOPfeMTNfqDdtTt6CeLhwb1hNDgdL40wDnBi9o-It7VEhA_SBrI2saM-kHBq0LrOyPeFd8E0cw2ymYe4UsHulDauZiyIjuGAmmWVrr2KTn_VvNQmJPukhGondZzQX3SWXmRI/s320/IMG_0111.JPG" alt="" id="BLOGGER_PHOTO_ID_5465567777133783858" border="0" /></a>Next you want to shove them down into the biggest pot you have (depending on the size of your pot, you may need to do this in 2 bunches) Then add water.. how much? I couldn't really tell you, the greens were all the way up to the top so you don't cover them like you would when you boil anything else, you are more steaming them so I added a few glasses full, turned them on med heat and let them go for about 20-30 min ( I think I should have let them go just a little bit longer maybe as long as an hour if you have the time.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY6snUs5W-ln9iIgA-dbntsLbOgUSXg93T4ZihWwMUDzxl9goBeL_o9fLARNu0AZnRgqMBUlqZenodWx7fgSmUAZzTqbvtF2r417lnjtSe0dCL0Du4foe1c4M4wk4_ZHR5MY0idLGtpI/s1600/IMG_0112.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY6snUs5W-ln9iIgA-dbntsLbOgUSXg93T4ZihWwMUDzxl9goBeL_o9fLARNu0AZnRgqMBUlqZenodWx7fgSmUAZzTqbvtF2r417lnjtSe0dCL0Du4foe1c4M4wk4_ZHR5MY0idLGtpI/s320/IMG_0112.jpg" alt="" id="BLOGGER_PHOTO_ID_5465571839155662994" border="0" /></a>Then drain them and try to press out most of the water. While they sit, saute some onions and garlic in a little olive oil, add the cooked and drained greens into the onion mixture and saute for about 15 min. Before serving hit it with a BIG splash of red wine vinegar OR the juice of maybe 1/2 lemon. There you have it I hope you try it out. They really are yummy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_O34rVPWgr1jXNrMDrjFa_j074zaeiu7jtW3gcbJ441LFIjnMLr9oGiKHfN-ursDYhGIvWGSGe8l-pCDXWcP1xB34DjzR_SbHB5UjgKUCnuE8Xd38PUshAAwWBM8OGJ8bST1yVLE6UK0/s1600/IMG_0121.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_O34rVPWgr1jXNrMDrjFa_j074zaeiu7jtW3gcbJ441LFIjnMLr9oGiKHfN-ursDYhGIvWGSGe8l-pCDXWcP1xB34DjzR_SbHB5UjgKUCnuE8Xd38PUshAAwWBM8OGJ8bST1yVLE6UK0/s320/IMG_0121.JPG" alt="" id="BLOGGER_PHOTO_ID_5465567787175660994" border="0" /></a><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-33863333248564469872010-04-28T07:01:00.000-07:002010-04-28T09:47:25.290-07:00Taco Shells<div style="text-align: center;">Tacos... some like them crunchy, some like them soft. Some like them with fish, steak, chicken... is there anyone that doesn't like some sort of taco? I use to buy the shells that come in the box, you know the ones, it is almost a crap shoot... are you going to get shells or "chips" this time?? Will your taco dinner turn into nachos because someone dropped the box of shells?!?<br /><br />Then there is the cost<br />store bought taco shells 2-3 bucks for 12.<br />store bought corn tortillas 2-3 bucks for about 80 tortillas<br /><br />More than the cost there is the taste and nothing comes close to a freshly made taco shell!<br />There is a learning curve but it is very small, and if you give your self about 10 extra min the first time and you will be a pro at the end of dinner and you will know just how crunchy you want yours.<br /><br />The Cast<br />corn tortillas<br />oil<br />(I use peanut oil because your house doesn't smell like the alley behind your local burger joint when you are done frying. Plus peanut oil has a much higher smoke point.)<br />deer fryer<br />(you can do this in a pan but it has to be deep enough to "fold" the shell)<br /><br /><br />Heat your oil to about 350-375<br /><br />Slowly drop your tortilla in the oil and when it floats.... (about as long as it takes you to pick up the spatula)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vuGkajw9F0qfRxtm_7efEYZDVowrlpSSIwnMR1sAUGRN3d8PpDaIGGkkvvvy_NXsb5DU5oAi3QeAx7ru3zpeTXoJrmt3a973LaUyyel50tNAqvYaAihQpFwPyOYLRhURnKQwM_q5lRo/s1600/IMG_0058.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vuGkajw9F0qfRxtm_7efEYZDVowrlpSSIwnMR1sAUGRN3d8PpDaIGGkkvvvy_NXsb5DU5oAi3QeAx7ru3zpeTXoJrmt3a973LaUyyel50tNAqvYaAihQpFwPyOYLRhURnKQwM_q5lRo/s320/IMG_0058.JPG" alt="" id="BLOGGER_PHOTO_ID_5465189596650325394" border="0" /></a>When it is floating like this (above).... put a metal spatula down in the middle...like this (below)...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJGD8vNkBruZXer4Hv37MDZ8iEtVwd1QHpc2QDocD3AknPbCwMnVTwTDI2ywO4pWDQg0uyV1fjKDClKP0ByeO4B-zfpuXfIRQnLgPSkwDFPbYu_ZQVYZ_DUQrL4EazSJqxwI6GiS8xh4/s1600/IMG_0056.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJGD8vNkBruZXer4Hv37MDZ8iEtVwd1QHpc2QDocD3AknPbCwMnVTwTDI2ywO4pWDQg0uyV1fjKDClKP0ByeO4B-zfpuXfIRQnLgPSkwDFPbYu_ZQVYZ_DUQrL4EazSJqxwI6GiS8xh4/s320/IMG_0056.JPG" alt="" id="BLOGGER_PHOTO_ID_5465189603245258258" border="0" /></a>This will take maybe 30-40 seconds for crunchy. Drain your shells (a cooling rack on a cookie sheet works well, you can even shape the softer shells over the rods, just dip the tortilla in the hot oil and when they float remove them and "straddle" them over the rods)<br />And there you have it, enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilve31R_iSVT9A1j-Mr2CbQiwRoqubYML3oplOSKstmZ1gpeD1HpAJZcLr-ZspFbDpDdfl-C380XxmLfWJ-m2CZrM5ChMFR5xnLCLcib4VToADsSq9SZFfMquZWCQjAWnovl-OPwrXZmE/s1600/IMG_0071.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilve31R_iSVT9A1j-Mr2CbQiwRoqubYML3oplOSKstmZ1gpeD1HpAJZcLr-ZspFbDpDdfl-C380XxmLfWJ-m2CZrM5ChMFR5xnLCLcib4VToADsSq9SZFfMquZWCQjAWnovl-OPwrXZmE/s320/IMG_0071.JPG" alt="" id="BLOGGER_PHOTO_ID_5465189593765640194" border="0" /></a><br /><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-62469418344048864972010-04-15T13:44:00.000-07:002010-04-15T14:10:14.974-07:00Real Mashed PotatoesThere are somethings you just shouldn't do... boxed mashed potatoes is one of them.. oh I have been guilty at times of falling into the "they are so much faster" pit. But really people, they are potatoes you buy in a BOX! It just isn't right.. not to mention they don't taste anything like a real mashed potato. Now I know there are many kind of mashed potato and I am a fan of most of them.. I like the bacon, cheesy mashed, the roasted garlic and rosemary mashed, the oh you get the idea I like me some mashed potatoes. But there has to be something said for the classic. I have tried so many other peoples mashed potatoes through the years and some of the things people pass off as mashed potatoes.. well they should be ashamed! (And we all know you know who you are! <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lol</span>)<br /><div style="text-align: center;"><br />Here is one thing I must say first.. I am a little.. well.... chubby. I really shouldn't eat mashed potatoes and we don't too often. I have tried the foe mashed potatoes (cauliflower) and they are not too bad but this isn't the time to talk about saving calories. Please, if you are going to use skim milk and fat free/fake butter you are better off using the boxed potatoes. This here is a place for real food people!<br /><br />OK<br />potatoes... I am sure some are better than others we use small baking potatoes that you buy in the 10# bag.<br /><br />peel em, cut them up (they cook faster) and toss them in some cold water and bring them to a boil.<br /><br />When you can poke your fork through the thickest part it is done...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehv_xLNmD2a3KAtsNLYplLimut-qdodFCwHAOwykUjuXhhz0QtPzRiFEtYPjVyaV08vb8oBT18AA0z-QKr6VSj8kuO103fP89gMS-oJI-0CA_LoFiARTgRt58_BShqrqGZuNutoCx29c/s1600/IMG_9768tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehv_xLNmD2a3KAtsNLYplLimut-qdodFCwHAOwykUjuXhhz0QtPzRiFEtYPjVyaV08vb8oBT18AA0z-QKr6VSj8kuO103fP89gMS-oJI-0CA_LoFiARTgRt58_BShqrqGZuNutoCx29c/s320/IMG_9768tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460471351658919714" border="0" /></a>Put your potatoes in your mixer bowl (you can use a hand masher if that is all you have but they may not be as creamy) with about a ladle full of the potato water<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqwCJDdb6kwc4wUHQk229V1YalY5ddK1OtoiIuX3gC0BaS5pdg4a4dZ7Tp5oeoVIIMZE887SNy8Y66pYAjE5nc5k86tFd07yX-WNC1oyngLwAlwuM4ZzKIMUu2iT07M3DHWV31Dln-z8/s1600/IMG_9769tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqwCJDdb6kwc4wUHQk229V1YalY5ddK1OtoiIuX3gC0BaS5pdg4a4dZ7Tp5oeoVIIMZE887SNy8Y66pYAjE5nc5k86tFd07yX-WNC1oyngLwAlwuM4ZzKIMUu2iT07M3DHWV31Dln-z8/s320/IMG_9769tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460471360275602818" border="0" /></a>Once you get them pretty much lump free you need to add the secret <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">ingredient</span>.. now if you have a week heart you may want to sit down for this... or if you have a fat phobia... you will also need to sit down for this.. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ok</span> you ready....<br /><br />CREAM BABY!! Yes heavy whipping cream you can use half and half but really people why would you when you can use heavy whipping cream? Please for your sanity sake don't look at the nutrition facts they are not pretty but lets hope these potatoes are a treat and now part of every meal you eat!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrfjMrEUW05DQ8E8_nq23TeLWem86-zNuciRgdk8vPVtYlpX5h9roeoB55UoADsNSwHT-nYue2lqU9bm9oRR2U9bnV3on3dzVcpkv6hSzkN8Q0urP2LyAliaM5siCD3WN6tWONf6MzWs/s1600/IMG_9772tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 285px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrfjMrEUW05DQ8E8_nq23TeLWem86-zNuciRgdk8vPVtYlpX5h9roeoB55UoADsNSwHT-nYue2lqU9bm9oRR2U9bnV3on3dzVcpkv6hSzkN8Q0urP2LyAliaM5siCD3WN6tWONf6MzWs/s320/IMG_9772tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460471369656447394" border="0" /></a>Once you have over come heart failure of using real cream then take the real butter and salt and add to taste. These are the most creamy potatoes you will ever put in your mouth. Now get off of your butt and go take a walk gotta start burning off these calories you are gonna take in when you make these!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzjP59M2q1eWUvC4f7Stm1530DGxBTCKTncaohORbhsMm-oxcF2K4aXILlqBzYxhZ6kDRGrhV8FImuLAxMrTRqSzyyTRFhPXtPZz1pVH-DxFQwd8eVL9LNXIz-DgnwMI66HJZK5Nzk80/s1600/IMG_9777tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzjP59M2q1eWUvC4f7Stm1530DGxBTCKTncaohORbhsMm-oxcF2K4aXILlqBzYxhZ6kDRGrhV8FImuLAxMrTRqSzyyTRFhPXtPZz1pVH-DxFQwd8eVL9LNXIz-DgnwMI66HJZK5Nzk80/s320/IMG_9777tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460473764911369474" border="0" /></a></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-11854539988888877562010-04-14T17:45:00.000-07:002010-04-15T13:44:33.792-07:00Country Fried Steak<div style="text-align: center;">This meal is not good for you, it isn't healthy and it isn't in the slightest something you should eat.. that being said it tastes really really good! This is my oldest son's favorite meal of all time so every once in a while I like to make it for him. Home made always tastes better than the $10.99 platter at the local joint for the same thing. Not to mention when you are feeding 2 teen age boys you need 2<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nds</span>!<br /><br />It took me a while to figure out how to fry. It use to drive me nuts I mean really how hard is it to fry a piece of meat? I tried and tried with no luck.. then my dear friend clued me in. Here is the golden rule of frying.. don't mess with it! I was so afraid I would burn it that I was always messing with it, then I would end up with all of the lovely crust in the bottom of the pan and a naked piece of meat. Not good!<br /><br />The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">ingredients</span><br />cube steak (today I used pork because that is what was on sale)<br />flour<br />eggs<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2">panko</span><br />milk<br />oil for frying<br /><br /><br />If you want a good breading on your meat you need to do a few things.. first make sure your meat is dry please, the coating will stick much better.<br /><br />Next set up your breading station... Dry -- Wet -- Dry In dry #1 I have seasoned flour. Sometimes spices burn so I find if you season up the first flour then you have the flavor but you don't risk burning the spices. So my flour is seasoned with salt, pepper, garlic, onion powder and sage.<br />In the Wet we have a few eggs and a splash of water beaten.<br />Dry #2 flour and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Panko</span> bread crumbs. (half and half)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-0ebKrLBGlqFy-svpwo7lXnI6irJpYqiJBe5uxB1fuf2mn-i5vn8B-IsZUhCGmTP-TM2tjqkXznAdT4h4id2RhDlmLZkTZUk_uyEgXJPSBfayCTxbx2Hj3j4xhA0cJJ8-OK-Os7HiJY/s1600/IMG_9748tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-0ebKrLBGlqFy-svpwo7lXnI6irJpYqiJBe5uxB1fuf2mn-i5vn8B-IsZUhCGmTP-TM2tjqkXznAdT4h4id2RhDlmLZkTZUk_uyEgXJPSBfayCTxbx2Hj3j4xhA0cJJ8-OK-Os7HiJY/s320/IMG_9748tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460464894688998082" border="0" /></a>So you take your raw meat...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa8TCmCdUzvw23DqPEhTXqq0blE8AbJpqgWRJ1G9rufDUQ-wI-0CqVkuTa3hOJ8b_3xESK7puz6VG0qHoGzme_EcA68lV4vT5nhjPC8gllgg00cudnLoYj-2mJ0Z1dOugMCL-pOZ_cuU/s1600/IMG_9749tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 302px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa8TCmCdUzvw23DqPEhTXqq0blE8AbJpqgWRJ1G9rufDUQ-wI-0CqVkuTa3hOJ8b_3xESK7puz6VG0qHoGzme_EcA68lV4vT5nhjPC8gllgg00cudnLoYj-2mJ0Z1dOugMCL-pOZ_cuU/s320/IMG_9749tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460464904719486674" border="0" /></a>and go through your dry-wet-dry station you will end up with something that looks like this.. Yummy huh?!? <span class="blsp-spelling-error" id="SPELLING_ERROR_4">LOL</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzPG5Ddr4ddNASPehVnDtjTAXR_4gYNLORnHu3dFfV9CmGtKURBipkqW0TUwZY4e8CeiWYMYAj2gKVG8AWUNijsagO2HJYsqfThtqjgNyXVdhQUYDKrMPeD7gqOfSPX7ZFpqTVhfeacY/s1600/IMG_9750tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzPG5Ddr4ddNASPehVnDtjTAXR_4gYNLORnHu3dFfV9CmGtKURBipkqW0TUwZY4e8CeiWYMYAj2gKVG8AWUNijsagO2HJYsqfThtqjgNyXVdhQUYDKrMPeD7gqOfSPX7ZFpqTVhfeacY/s320/IMG_9750tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460464914917665186" border="0" /></a>You will want to use a heavy pan, cast iron is good for this but I have far too big of a family and far too small of a cast iron skillet. So I used my big <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ol</span> pan for this. Just make sure it is deep enough, you are going to have a good amount of oil.<br /><br />Put enough oil in your pan to come halfway up the side of the steaks. Bring your oil up to temp over med heat. Once your oil is heated place the steak in the pan (away from you please so you don't splatter grease on yourself) then leave it alone... I would love to tell you just how long to leave it but I can't it depends on your meat, heat, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ect</span>... but when you see the golden sides (the same color you want in the end) and it releases from the pan easily then it is <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ok</span> to flip...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcCD3T1F2RwmYXrl2d74Vc1Pts6CMDLM4xh0sSj6-8x7uAFzqT6gdWtVsuDXgRPVD3FNIxDkA_T_w_AL63b-X_k-F0EKklduJbFggHgQWAdlHVBqKJQ_CFA-tY_vfBxAphOhyphenhyphenDza7c-M/s1600/IMG_9755tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcCD3T1F2RwmYXrl2d74Vc1Pts6CMDLM4xh0sSj6-8x7uAFzqT6gdWtVsuDXgRPVD3FNIxDkA_T_w_AL63b-X_k-F0EKklduJbFggHgQWAdlHVBqKJQ_CFA-tY_vfBxAphOhyphenhyphenDza7c-M/s320/IMG_9755tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460464920214807650" border="0" /></a>do the same thing on the other side and you are almost there!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jPxSSP2NTN-5IHU3_sWRpNCeseiH78kQxLVJWwzDJ4lHFQRR8VLbpv_dcYjtRw6Ql84Z1TeyGOpQCkjYRFSHiFN2QS39BHapzD4rpgstiiz4HNywM8F8cVwOGa-YVivrLTMiqzO-15g/s1600/IMG_9756tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jPxSSP2NTN-5IHU3_sWRpNCeseiH78kQxLVJWwzDJ4lHFQRR8VLbpv_dcYjtRw6Ql84Z1TeyGOpQCkjYRFSHiFN2QS39BHapzD4rpgstiiz4HNywM8F8cVwOGa-YVivrLTMiqzO-15g/s320/IMG_9756tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460464928635788594" border="0" /></a>Once you have cooked all of your meat (doesn't it look YUMMY?!?)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizijtqY9VN2CohyNH34I75RCsH1v6sZLdTScStfq2aJXCqccxnXUYGmyuglrDplKLIx8oP_YC09sOsbsJZ1K6JG7_PpYkKyBa2wQwgZSAXaOB1el6v_naER33LyK6e5qKjwgDCz6Z5roU/s1600/IMG_9759tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizijtqY9VN2CohyNH34I75RCsH1v6sZLdTScStfq2aJXCqccxnXUYGmyuglrDplKLIx8oP_YC09sOsbsJZ1K6JG7_PpYkKyBa2wQwgZSAXaOB1el6v_naER33LyK6e5qKjwgDCz6Z5roU/s320/IMG_9759tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460466605050662322" border="0" /></a>discard most of your oil you want to leave a few tablespoons of oil in the pan. Return to heat and add a few tablespoons of flour <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">whisk</span> this and let it cook 2-3 min. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">lalalallala</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Ok</span> time up??? <span class="blsp-spelling-error" id="SPELLING_ERROR_11">ok</span> you have made a rue! <span class="blsp-spelling-error" id="SPELLING_ERROR_12">WOOHOO</span>! look at you!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6lnyKJVelUPNLRd2C0qgv2qa8rj3QPLbaviY9_MnDdiYHoK_GaJMG6EFAxt2VX1hFqRRDR9TOQQQ3iEqViTAHwxtAFrnCO8XMcGKYZ4cSQ8oz6CXK55oRHI5fXgwdB3z5Ktp5A5thCo/s1600/IMG_9762tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6lnyKJVelUPNLRd2C0qgv2qa8rj3QPLbaviY9_MnDdiYHoK_GaJMG6EFAxt2VX1hFqRRDR9TOQQQ3iEqViTAHwxtAFrnCO8XMcGKYZ4cSQ8oz6CXK55oRHI5fXgwdB3z5Ktp5A5thCo/s320/IMG_9762tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460466614349898098" border="0" /></a>OK back to gravy... slowly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">whisk</span> in milk until you have the amount of gravy you want. Then slowly bring this to a boil (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">whisking</span> often please, you don't want to burn the milk!) Once you are at a boil, turn down your heat to low it should get to the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">consistency</span> of gravy very quickly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46rXLEjbo4O1mjIATg5MA-f8aYjr7ktgK7yReLvoSG1swnpcsC0IawGPIbIWdn0IWq3JPkhrKJa-igpCBaMNEp56lvMVwjarOK69JFJS57GkRTwA13v0gUqCWj56UmAeSX2aKnHsKchE/s1600/IMG_9778tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46rXLEjbo4O1mjIATg5MA-f8aYjr7ktgK7yReLvoSG1swnpcsC0IawGPIbIWdn0IWq3JPkhrKJa-igpCBaMNEp56lvMVwjarOK69JFJS57GkRTwA13v0gUqCWj56UmAeSX2aKnHsKchE/s320/IMG_9778tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460466628102440914" border="0" /></a><br /><br />Once there just turn it off top your steak with it and sink your teeth into a good old fashioned home cooked meal! Of course you will not be American if you don't make potatoes with it.. check out the next post for the potatoes! Happy cooking <span class="blsp-spelling-error" id="SPELLING_ERROR_16">ya'll</span>!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjWY8YW2XN6QFqrQgijY1Dwdd-sn4l0a1OviXyCzWpAlVvFZe7WmhvE0WYeYrDEhBDxKKb92pL1posWD73TxyF-7XkriKB9zamlOIghhewf-v6mTLt0yxIptur3n-1qOin9BVh2WAF9Y/s1600/IMG_9782tu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjWY8YW2XN6QFqrQgijY1Dwdd-sn4l0a1OviXyCzWpAlVvFZe7WmhvE0WYeYrDEhBDxKKb92pL1posWD73TxyF-7XkriKB9zamlOIghhewf-v6mTLt0yxIptur3n-1qOin9BVh2WAF9Y/s320/IMG_9782tu.jpg" alt="" id="BLOGGER_PHOTO_ID_5460466631712870146" border="0" /></a><br /><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-86499163223916461392010-03-13T17:41:00.000-08:002010-04-09T13:59:48.882-07:00Soft White Bread<div style="text-align: center;">I was talking to a friend the other day that asked if I had a soft bread recipe, I haven't made a soft bread in a while so I had to test a few different ones. I have this book called "The Bread Bible" and this recipe is in there.. it is a long recipe, and luckily I found it posted online so for time sake I am just going to <a href="http://www.epicurious.com/recipes/food/views/Basic-Soft-White-Sandwich-Loaf-351269">link you </a>to the page and post the pictures from the loaves I made.<br /></div><div style="text-align: center;"><div style="text-align: center;"><br />This is a good recipe... it may seem a little daunting when you read it but I promise it is very simple. And I skipped the step that tells you to form the loaf, I did not care how pretty it looked as long as it tasted good so after the last rising I just blobbed half in one loaf pan and half in the other and baked it from there. And you will see we ended up with a very nice looking bread and it tasted wonderful!<br /></div><br />Make the starter let it sit overnight...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkiWCmXZmc5jo3dqPu9bA56I-2fOfwYKDuWcTG9dk3PTiXYulLWfTOLz4Z0P4tHQ0OMwlWwrQ5X_rMm2DWDMLxU0Brdazk7rZ8cZlz9QvlGvZ4mucCZcvKEmSrKJHVPI625tVsuBWHhk/s1600/IMG_8478.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkiWCmXZmc5jo3dqPu9bA56I-2fOfwYKDuWcTG9dk3PTiXYulLWfTOLz4Z0P4tHQ0OMwlWwrQ5X_rMm2DWDMLxU0Brdazk7rZ8cZlz9QvlGvZ4mucCZcvKEmSrKJHVPI625tVsuBWHhk/s320/IMG_8478.jpg" alt="" id="BLOGGER_PHOTO_ID_5458242787439890546" border="0" /></a>Throw the flour on top and let it sit until the started starts bubbling up into the flour<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyJiMIgDK6zSAsru4zi-lBKarSf3OYOCDqU5BGv5wp2c7xjz6zIEQN41_T_nx_4Dgsb13AehRFNr0u5qMUmX2gEDN_VjdCtyjN3nebdDJr-I95kUN0ETw3REZSZdl9iDZ1F_wJPA1gvo/s1600/IMG_8486.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyJiMIgDK6zSAsru4zi-lBKarSf3OYOCDqU5BGv5wp2c7xjz6zIEQN41_T_nx_4Dgsb13AehRFNr0u5qMUmX2gEDN_VjdCtyjN3nebdDJr-I95kUN0ETw3REZSZdl9iDZ1F_wJPA1gvo/s320/IMG_8486.jpg" alt="" id="BLOGGER_PHOTO_ID_5458242794407753122" border="0" /></a>Mix it until it pulls away from the sides<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrTRyGCCZOl8jyD0NJlkXbXD_rF7Fmy7Gq5iyxulUrxVNjiroN_-aWny1PySlyq3Azi92g5-LOos9qYOotTYK3lBveMtMzR1mfIjK3-AYpbBZpXxrexU7_Qgh2yCfaRIM9xoHJk58FP0/s1600/IMG_8488.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrTRyGCCZOl8jyD0NJlkXbXD_rF7Fmy7Gq5iyxulUrxVNjiroN_-aWny1PySlyq3Azi92g5-LOos9qYOotTYK3lBveMtMzR1mfIjK3-AYpbBZpXxrexU7_Qgh2yCfaRIM9xoHJk58FP0/s320/IMG_8488.jpg" alt="" id="BLOGGER_PHOTO_ID_5458242802187193154" border="0" /></a>Plop it in the pan (do not "form it" after it rises again it is in a loaf form without you getting sticky dough and flour all over your table. Now aren't you glad I saved you from that mess! :o)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClkMHCaAkegExcrBiZBEqjIRFJj9ey9haU9GSQyXCZhOJ0GNvubBIaL1mzeJzF7uctgS8tq9D2lULlJdJE08ot6N2sLVq7vq5EiY2ppbxE3vlW5HXNg9WSyl7aHHWVNvXrkH2FtIEojQ/s1600/IMG_8489.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClkMHCaAkegExcrBiZBEqjIRFJj9ey9haU9GSQyXCZhOJ0GNvubBIaL1mzeJzF7uctgS8tq9D2lULlJdJE08ot6N2sLVq7vq5EiY2ppbxE3vlW5HXNg9WSyl7aHHWVNvXrkH2FtIEojQ/s320/IMG_8489.jpg" alt="" id="BLOGGER_PHOTO_ID_5458242807815040642" border="0" /></a>Cover it and let it rise again<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyNmXALl3aAvOJcQH2Ivh7_UAye4wIj-0JtPt25KHVgFdcjBd_DUd_lGMVlczqKwvSScY4QOFuYlD9huTNgOrXk62GP0eI-wRgVp7R3CH7w3_UhaPIA2wW0DCMBG5Ms3EkZBS8jYxvZk/s1600/IMG_8490.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyNmXALl3aAvOJcQH2Ivh7_UAye4wIj-0JtPt25KHVgFdcjBd_DUd_lGMVlczqKwvSScY4QOFuYlD9huTNgOrXk62GP0eI-wRgVp7R3CH7w3_UhaPIA2wW0DCMBG5Ms3EkZBS8jYxvZk/s320/IMG_8490.jpg" alt="" id="BLOGGER_PHOTO_ID_5458242817940858658" border="0" /></a>Bake it and brush it with a little melted butter. Now isn't this the prettiest loaf of white bread you have seen in a long time?!?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefA8aqRkNuLpaFjGQjaFbmvDIA-oCB_zAdi10_GsY1sjboKtgeBjdAq_Yr1NMdWa3yPj50B25xvImBpwXwMF0_IpkXulT8gDN_7eX9ASbSOwkCJFCBpzIZO0bvykG2sjYzsrGUyB1h-M/s1600/IMG_8493.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefA8aqRkNuLpaFjGQjaFbmvDIA-oCB_zAdi10_GsY1sjboKtgeBjdAq_Yr1NMdWa3yPj50B25xvImBpwXwMF0_IpkXulT8gDN_7eX9ASbSOwkCJFCBpzIZO0bvykG2sjYzsrGUyB1h-M/s320/IMG_8493.jpg" alt="" id="BLOGGER_PHOTO_ID_5458243075598008338" border="0" /></a>Now slice it and make sure you have honey to drizzle on this beautiful bread! Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrU5lnR7g1piqenec9sK-FlE55YATAwaWnwK_KdpShrXQkgV3eDeP6UoM3j8-FAW0SYqM1Ypkk-j5KQed18IYL2WimVwXW_58m-ina0_qi1rhecxV2CCQpkn3uoIHnEEBQ6-o3v0xwSwA/s1600/IMG_8499.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrU5lnR7g1piqenec9sK-FlE55YATAwaWnwK_KdpShrXQkgV3eDeP6UoM3j8-FAW0SYqM1Ypkk-j5KQed18IYL2WimVwXW_58m-ina0_qi1rhecxV2CCQpkn3uoIHnEEBQ6-o3v0xwSwA/s320/IMG_8499.jpg" alt="" id="BLOGGER_PHOTO_ID_5458243084559841266" border="0" /></a><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-54593936231500058332010-03-05T05:48:00.000-08:002010-03-05T06:53:18.908-08:00Super Easy Ciabatta BreadHave you ever walked into a grocery store and seen the flat rectangular loaf of bread that looks like it is hard enough to use for a weapon? That my friends is Ciabatta bread, and to channel my inner Martha It IS a good thing! The price however... not a good thing the loaf in the store runs you about 5 bucks you can make it for about 50 cents and you get to eat it fresh out of the oven and that alone is worth the time to make this.<br /><div style="text-align: center;"><br /><br />But making your own bread is a lot of work right?? No my friends it really isn't, it is a lot of time BUT WAIT, most of that time you just need to let it sit and for this bread even more so.. I only spend about 15 minutes of my time (if that) to make this bread then it takes about 30 min to bake up.<br /><br />4 cups bread flour<br />2 cups warm water (not hot but warm, hot water will kill your yeast it should be about as warm as your body temp if you hold your wrist under the water it will feel slightly warm)<br />1/4 teaspoon active dry yeast (yes for you out there that have made bread before it is 1/4 yeast, I know that isn't much but it rises over night so it is plenty)<br />salt (I like about a tablespoon to 1 1/2 tablespoons)<br />honey (a about a 4-5 second squirt)<br /><br /><br /><br />So just about every day we make this bread. After dinner I toss everything in a BIG (please make sure your bowl has plenty of room for the dough to double or more) stir it with a wooden spoon for just a few minutes it will be a sticky dough and that is just what you want.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWJQTI3EC3Dm7tF5Bhj_8Dx3QXYG9grGC-0KWS-ZLWJid_X1zNRrt7WXF9EA_DXT07LmXiLu0sdT4-8HLKLm6Zx-8cgyZZcSJbvu4XMKo6RF2Bfrl5YevQGyCvjf1xYLLtjj2LW9QJks/s1600-h/IMG_8476.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipWJQTI3EC3Dm7tF5Bhj_8Dx3QXYG9grGC-0KWS-ZLWJid_X1zNRrt7WXF9EA_DXT07LmXiLu0sdT4-8HLKLm6Zx-8cgyZZcSJbvu4XMKo6RF2Bfrl5YevQGyCvjf1xYLLtjj2LW9QJks/s320/IMG_8476.JPG" alt="" id="BLOGGER_PHOTO_ID_5445154651399658642" border="0" /></a><br /><br />Take the spoon out and cover with plastic wrap.<br />Now go put this on your washer or somewhere that it won't be in the way... then go on about your night. You want this to sit anywhere from 12-24 hours...<br /><br />When you are ready for it, flour up a surface turn the dough out and kneed it (pull the top over itself and then push it away from you with your palms make sure your surface is really floured and your hands are floured) for maybe 2-5 minutes until it is easy enough to move to the pan...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVtdMuinUhSoH79JsW8syoi0jftDdEr4W-4Vj_bRkGa2yUICIfC-4rWmiUxLWqk6z9tmVHt4WRCYdvJzXf5ZDeAoT0PhYtxol6bYst2EM6BMPkMW7ANZgZePAlnOiXP2BKbUBqpkY-UA/s1600-h/171.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVtdMuinUhSoH79JsW8syoi0jftDdEr4W-4Vj_bRkGa2yUICIfC-4rWmiUxLWqk6z9tmVHt4WRCYdvJzXf5ZDeAoT0PhYtxol6bYst2EM6BMPkMW7ANZgZePAlnOiXP2BKbUBqpkY-UA/s320/171.JPG" alt="" id="BLOGGER_PHOTO_ID_5445162072047130402" border="0" /></a><br /> then spread a thin layer corn meal on a sheet pan and place your dough on the corn meal and bake at 425 for about 20-30 min you will see it get a light golden brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIN5os9pJuqSEWCBaZzdMEUN38-Zw2kafFBrUPaCjMwcp_hQ1m9HUkbenFzRQdLLw2T7XHR_-k-J5TJsb6-JscqVI-UJCSP7u2rWS2Sc6ctvU6ePhXA6todRVRAnA3zTHZNRvTQnfx6E/s1600-h/IMG_8479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIN5os9pJuqSEWCBaZzdMEUN38-Zw2kafFBrUPaCjMwcp_hQ1m9HUkbenFzRQdLLw2T7XHR_-k-J5TJsb6-JscqVI-UJCSP7u2rWS2Sc6ctvU6ePhXA6todRVRAnA3zTHZNRvTQnfx6E/s320/IMG_8479.JPG" alt="" id="BLOGGER_PHOTO_ID_5445157272375931154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32jiVsINLFqN0MU9KS9uIDMKFcjtWINr5ocOVqnqBnR_2X6cbuMI37j09vWE3WLiUAzvekUtqXJ-_hI5rv6VR_CeuCU6b-EZ3f8GvbskRSq2vta8_nnMtjdA1sapky2cF5dHvN2Hb70Y/s1600-h/185.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32jiVsINLFqN0MU9KS9uIDMKFcjtWINr5ocOVqnqBnR_2X6cbuMI37j09vWE3WLiUAzvekUtqXJ-_hI5rv6VR_CeuCU6b-EZ3f8GvbskRSq2vta8_nnMtjdA1sapky2cF5dHvN2Hb70Y/s320/185.JPG" alt="" id="BLOGGER_PHOTO_ID_5445162084074767618" border="0" /></a>Today we cut this in half and made pizza on it. But it is wonderful with any soup or stew... if you have leftover make croutons, bread crumbs... the list just goes on and on... we make individual loaves and make panini on it.. I will post that soon. If you love good bread you owe it to yourself to try this at least once. You will be amazed how yummy this super easy bread is.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAoFymsgBMSaRlfdtdC0h-ARy4Z3g0pdQov3zW4lSQMPnGEPNUFRLyzObGs1kQondMS7-yIvK16B5W2Wntgni_YoJiTRa83NF5va32k0qx93JdVSWunlmpyEhmy37og921TuZqNoi2Vc/s1600-h/193.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAoFymsgBMSaRlfdtdC0h-ARy4Z3g0pdQov3zW4lSQMPnGEPNUFRLyzObGs1kQondMS7-yIvK16B5W2Wntgni_YoJiTRa83NF5va32k0qx93JdVSWunlmpyEhmy37og921TuZqNoi2Vc/s320/193.JPG" alt="" id="BLOGGER_PHOTO_ID_5445162089766623026" border="0" /></a><br /><br />Thanks to my friend at foodwishes where I got the technique for this bread.<br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-33270546404594239392010-02-26T14:13:00.001-08:002010-02-26T15:25:53.553-08:00Pork Roast<div style="text-align: center;">It was always hard for me to cook a big piece of meat in the stove or on the grill. I knew if I let it cook for hours in the crock pot it would be done and tender but I was always afraid of under cooking the meat in the oven and making everyone sick or overcooking and ruining the meat. I am married to a PMT and part of his job in the Navy is a health inspector so the last thing I wanted to do was send him to the ER with food poising because I served him undercooked pork!<br /><br />I bought a cheap meat thermometer years ago and it did what it was suppose to do. But this Christmas I asked "Santa" for a digital probe thermometer and I GOT IT!!! WOOHOO I have been trying to break myself of the crock pot habit when it comes to meat, it is a great thing but I wanted to teach myself to be confident in working with meat in the oven.<br />So when I saw this bone in pork roast at the store the other day I grabbed it up... I didn't know what to do with it so I did a little research and here is what I came up with. (Partially thanks to Martha Stewart)<br /><br /><br />1 pork roast I am sure you could do this without the bone in but it may change the cooking time (even more important to get a thermometer)<br />5-6 large cloves of garlic<br />about a teaspoonish to a tablespoon of<br />rosemary<br />thyme<br />oregano<br />parsley<br />a big pinch of salt<br />about 20 grinds of pepper<br />olive oil (about 1/4 cup)<br />Heat your oven to 450 Yes you read that right it is 450 this cooks in about an hour /hour and a half so you need your heat high.<br /><br /><br />Put all of your spices and garlic into a mortar and pestle and...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrpFE4qgxYZ5YM2GRjqKC42neGwZoxh7NM3fQwlW4rgcH82mZ8JM7F-hrzciKPZ0K7MWx-dySd3qeKOwoiTrLMkcMCLMnCY1mOAh-9nsdRDnqPlgtV4Kv2XhxWbGHoRSpZO8A4TvSbUs/s1600-h/IMG_8305.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrpFE4qgxYZ5YM2GRjqKC42neGwZoxh7NM3fQwlW4rgcH82mZ8JM7F-hrzciKPZ0K7MWx-dySd3qeKOwoiTrLMkcMCLMnCY1mOAh-9nsdRDnqPlgtV4Kv2XhxWbGHoRSpZO8A4TvSbUs/s320/IMG_8305.JPG" alt="" id="BLOGGER_PHOTO_ID_5442684812727536386" border="0" /></a>get all of your frustration out while making a paste of sorts. You can do this in the food processor as well but I love my mortar so I used it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdBt_PBMRFZhCzspA5oKV9VGP6Vx2RHva-uVhDcppWvgJYHLzCpEpMuy9T8_bIA-0w9EeCHZt-4tWr3oHWnkCJb4DabbpOdzvJFiuUX_V_dfMFxxI0E_sqFDgAG3es7MRzEvojTEOEzo/s1600-h/IMG_8307.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdBt_PBMRFZhCzspA5oKV9VGP6Vx2RHva-uVhDcppWvgJYHLzCpEpMuy9T8_bIA-0w9EeCHZt-4tWr3oHWnkCJb4DabbpOdzvJFiuUX_V_dfMFxxI0E_sqFDgAG3es7MRzEvojTEOEzo/s320/IMG_8307.JPG" alt="" id="BLOGGER_PHOTO_ID_5442684826628527778" border="0" /></a>Take a paring knife and make a bunch of slits in the meat you want the slit big enough to stick your finger in because you want to get the herb paste deep inside the meat this will make it taste better and is pretty darn impressive at the end of the day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmdznktTHhK4FU_CRO3FyqmRSX7KeCd3sjwwkG91j1TABirtseJBtdlCrd7pJQ-DGTXe9XSWHL5m4xltarzqEUOMqI9Pe509H-D6Qc9_RxF3qvBNZHWmo2d1QFL5-q1VF8IVCPnDY6ww/s1600-h/IMG_8309.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmdznktTHhK4FU_CRO3FyqmRSX7KeCd3sjwwkG91j1TABirtseJBtdlCrd7pJQ-DGTXe9XSWHL5m4xltarzqEUOMqI9Pe509H-D6Qc9_RxF3qvBNZHWmo2d1QFL5-q1VF8IVCPnDY6ww/s320/IMG_8309.JPG" alt="" id="BLOGGER_PHOTO_ID_5442684833336556498" border="0" /></a><br />Add the oil to the garlic/herb paste and rub all over the meat and make sure you get some pushed way down in the holes...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCeC4w8-mzUAEbSMcgUKOfzhj0sPvthf3pVIY9lpK-9uezM7NjX9d2kIn7zYaF9I1It65EF1wJekXE3oECSPWBg9dtghI4OfZ3yqAFPUCWykKiBl9y25mY6hGdlkdJOLV8g3RXaWSDyo/s1600-h/IMG_8313.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCeC4w8-mzUAEbSMcgUKOfzhj0sPvthf3pVIY9lpK-9uezM7NjX9d2kIn7zYaF9I1It65EF1wJekXE3oECSPWBg9dtghI4OfZ3yqAFPUCWykKiBl9y25mY6hGdlkdJOLV8g3RXaWSDyo/s320/IMG_8313.JPG" alt="" id="BLOGGER_PHOTO_ID_5442684841249026082" border="0" /></a><br />Put in a roasting pan with rack, if you don't have a rack to put it on it should be fine. The underside may get a little darker than you want it so watch out for that. A cheap cooling rack set over a pan should work for you too.<br /><br />Roast it for about an hour you want the internal temp to be about 135-140 you will see in the pic I had mine set too high luckily I did a little more research before I actually cooked it and turned it into pork jerky.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4r8fN6RshZMNqgLRd-lImXsIJtNMxOMJfBa4G704UjC7-_W_L0Ghsyto6piF7kLzm3rEhF_YfuYpdGdaH0HhbTnChwR5-dnTHD9o9wdcknEmqj-dZfWZApOF5Nwylx6jNmY36tDt_dTc/s1600-h/IMG_8315.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4r8fN6RshZMNqgLRd-lImXsIJtNMxOMJfBa4G704UjC7-_W_L0Ghsyto6piF7kLzm3rEhF_YfuYpdGdaH0HhbTnChwR5-dnTHD9o9wdcknEmqj-dZfWZApOF5Nwylx6jNmY36tDt_dTc/s320/IMG_8315.JPG" alt="" id="BLOGGER_PHOTO_ID_5442692464687193314" border="0" /></a>And before you know it you have a very tasty and quite impressive pork roast. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4r8fN6RshZMNqgLRd-lImXsIJtNMxOMJfBa4G704UjC7-_W_L0Ghsyto6piF7kLzm3rEhF_YfuYpdGdaH0HhbTnChwR5-dnTHD9o9wdcknEmqj-dZfWZApOF5Nwylx6jNmY36tDt_dTc/s1600-h/IMG_8315.JPG"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;"></span></span></a>Now doesn't that look pretty enough to eat?!?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iCptcxdT3xKLqdYGOF6H2pq9iKP6nk1rEbf-tXk5_giprOxkI5ZBbuqryUmYyGDyZHnyHa3ofkdDGLoGZ3tjfZqRJBw67JC4pntviUiNjB8ZtvAdG_ku73ItdxGFtq8zdeGwX_mYYnk/s1600-h/IMG_8322.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iCptcxdT3xKLqdYGOF6H2pq9iKP6nk1rEbf-tXk5_giprOxkI5ZBbuqryUmYyGDyZHnyHa3ofkdDGLoGZ3tjfZqRJBw67JC4pntviUiNjB8ZtvAdG_ku73ItdxGFtq8zdeGwX_mYYnk/s320/IMG_8322.JPG" alt="" id="BLOGGER_PHOTO_ID_5442684842524054274" border="0" /></a>You can see in the picture below how pretty the herbs are going through your meat thanks to your magic fingers.<br /><span style="text-decoration: underline;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtf_ASUmfkRVY0ZsWNGUKxoDC5PNAA6VEDBXXhdqYFbIMPPe3sJM0mn2pLQswSQ7b7KozztJHAmGeB8aKzY71zOWqkq91ruv0Ln138jlRNDktZBgUXIn7s80yWNaGmTHGr_l2io6X-CVw/s1600-h/IMG_8325.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtf_ASUmfkRVY0ZsWNGUKxoDC5PNAA6VEDBXXhdqYFbIMPPe3sJM0mn2pLQswSQ7b7KozztJHAmGeB8aKzY71zOWqkq91ruv0Ln138jlRNDktZBgUXIn7s80yWNaGmTHGr_l2io6X-CVw/s320/IMG_8325.JPG" alt="" id="BLOGGER_PHOTO_ID_5442692474183488210" border="0" /></a></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-33781549746496346322010-02-22T19:23:00.000-08:002010-04-29T11:40:11.387-07:00Panko, Parm and Pancetta oh my!!<div style="text-align: center;">Nothing makes an ordinary dish extraordinary like a crunchy, cheesy, salty topping! Today when we made this we put it on top of our mac and cheese then baked it until the topping is golden and delish. But you can use this to top many things... I love to top fish, thinly sliced chicken breast, mashed potatoes, potato gratin... the list goes on and on. So lets see how to make it..<br /><br />It is 3 simple ingredients that turn to magic somehow...<br /><br />Panko bread crumbs.<br />If you have never used these they are great! They are super crunchy bread crumbs and you can usually find them in the Oriental section of your market but they are becoming so popular these days that some times you can find them with the regular bread crumbs.<br /><br />Parm.<br />Here is where I stand on Parm if it comes in a can it isn't real cheese! It does cost more but there are somethings you need to splurge on. In this house this is what we splurge on. Cheese is very important to us and it needs to be real cheese.<br /><br />Pancetta.<br />Pancetta is kind of a mix between bacon and prosciutto it is very salty and a little goes a long way. I use Pancetta because I love bacon and if I were to cook a pound of bacon by the time everyone in the house came and took a piece we wouldn't have enough left to use here. Where I shop Pancetta isn't much more than bacon and I can buy just what I need for any given meal. If you can't find it (mine is at the deli counter) you can use bacon (cooked) or prosciutto (although prosciutto is much more expensive than bacon so that may not be the best option)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKX5BPLiwSyqF_iMNDbhfF0QN9l-1mj6pFJmIya4MSbOxKmK05Wwn5r-Tc7IF30CJV0Tn9JuVw-myGTNrQqbMkBx5BCu4IjDqZ0442ceCckdFyIteGsQ-k8_bhDtizP_OEvrr4WbVJApg/s1600-h/IMG_8254.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKX5BPLiwSyqF_iMNDbhfF0QN9l-1mj6pFJmIya4MSbOxKmK05Wwn5r-Tc7IF30CJV0Tn9JuVw-myGTNrQqbMkBx5BCu4IjDqZ0442ceCckdFyIteGsQ-k8_bhDtizP_OEvrr4WbVJApg/s320/IMG_8254.JPG" alt="" id="BLOGGER_PHOTO_ID_5441282549853676834" border="0" /></a>You mix panko and parm... how much??? Well it depends on what you are topping there is no right or wrong here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfygSdfOOD0HdWizEo4Poc_6trJGyP7L-gBAuGz4L1SC4oSIUFvVWvKBMX9Llz6JffdNOrbbR5TlCNqNkCDV6gWbYkDtu5x93WqJm7PHFR9P_c8ItIKxGTzPpg9TVGXGj-xtog6jcz90/s1600-h/IMG_8253.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfygSdfOOD0HdWizEo4Poc_6trJGyP7L-gBAuGz4L1SC4oSIUFvVWvKBMX9Llz6JffdNOrbbR5TlCNqNkCDV6gWbYkDtu5x93WqJm7PHFR9P_c8ItIKxGTzPpg9TVGXGj-xtog6jcz90/s320/IMG_8253.JPG" alt="" id="BLOGGER_PHOTO_ID_5441282584240209762" border="0" /></a>It absolutely helps to have such a cute sous chef mix this together... maybe this is where the magic comes from.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLooXS2c5Zdl8T3d6PaKkCwEGlOFX5gK8rpd4rM9zgClJv-tzZ0Ea5U7a6UhMzJ4wsIpPK09BKRwJeNF6OERGeXTuJeD_fWQAziB9peSXUbIk7_n6GEyCTrkFjltEiu4HwEvtbpjwuYg/s1600-h/IMG_8257.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLooXS2c5Zdl8T3d6PaKkCwEGlOFX5gK8rpd4rM9zgClJv-tzZ0Ea5U7a6UhMzJ4wsIpPK09BKRwJeNF6OERGeXTuJeD_fWQAziB9peSXUbIk7_n6GEyCTrkFjltEiu4HwEvtbpjwuYg/s320/IMG_8257.JPG" alt="" id="BLOGGER_PHOTO_ID_5441282566903935282" border="0" /></a>Then dice and brown the pancetta and add the pancetta and some of the fat to the bread crumbs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc6peFB2Uq-OdV1CRw6Xfbr8_m8Fv2Xo5j15WsVrVeHmYsqiDFKLi4N1C8qCng_KdUqESdYBaTX-6v7xB-XF7Pv3-lUNYxQNA5C6gINkk8HGX4VxIrfGq_EXhan3R6ZOTjMZFnn9pus4/s1600-h/IMG_8263.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc6peFB2Uq-OdV1CRw6Xfbr8_m8Fv2Xo5j15WsVrVeHmYsqiDFKLi4N1C8qCng_KdUqESdYBaTX-6v7xB-XF7Pv3-lUNYxQNA5C6gINkk8HGX4VxIrfGq_EXhan3R6ZOTjMZFnn9pus4/s320/IMG_8263.JPG" alt="" id="BLOGGER_PHOTO_ID_5441282593360546850" border="0" /></a><br />You need to add enough fat so that the bread crumbs get golden when you bake them if you don't put a little fat in there then the bread crumbs will just burn and that isn't good. So you don't need to over do it a few drizzles should do you good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNdy4YHmX4GfkShztCDdrCeis-39jSVizRMwHAWIqMTH8tixEd1-4CvJgcuC0RT-3VWgQdAoEiuSdbJ-DN9Y0HDOAvej58CSbLHHVlWiu6M-3j5GGKnvI0X-CIil-SADL7i0KephOPmQ/s1600-h/IMG_8268.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNdy4YHmX4GfkShztCDdrCeis-39jSVizRMwHAWIqMTH8tixEd1-4CvJgcuC0RT-3VWgQdAoEiuSdbJ-DN9Y0HDOAvej58CSbLHHVlWiu6M-3j5GGKnvI0X-CIil-SADL7i0KephOPmQ/s320/IMG_8268.JPG" alt="" id="BLOGGER_PHOTO_ID_5441282605619900802" border="0" /></a>Here is the mac and cheese we made tonight topped with this out of this world topping. So Delish!!<br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-15254079511617498142010-02-22T18:37:00.000-08:002010-04-29T11:39:03.224-07:00Comfort Food at it's BEST!!What is your comfort food?? Mine is always pasta, could be mac and cheese, lasagna or just a nice hot plate of garlic pasta. But it is always pasta. I seem to have passed that on to my daughter, she lives for Mac and Cheese so some days for dinner we have a big ol' thing of mac and cheese... today is one of those days... here is what we did....<br /><div style="text-align: center;"><br />I start with a little bit of butter and olive oil about maybe a teaspoon of each.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgm5oW9XpBruDK2XtZQxq6TsSkmRejF2Zmz9Ig67dsEGDnxSto2EaF-X1DLq_ZjMu3tU8SLZB2ZS0URDAoSsXdbXH8rBTF1YVH6uvWIQiyVCoa7r7YO0JrTFLk_HvBUEl2N7CUO8l8_4/s1600-h/IMG_8239.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgm5oW9XpBruDK2XtZQxq6TsSkmRejF2Zmz9Ig67dsEGDnxSto2EaF-X1DLq_ZjMu3tU8SLZB2ZS0URDAoSsXdbXH8rBTF1YVH6uvWIQiyVCoa7r7YO0JrTFLk_HvBUEl2N7CUO8l8_4/s320/IMG_8239.JPG" alt="" id="BLOGGER_PHOTO_ID_5441267778469907778" border="0" /></a>Let it melt down then add flour (about equal parts flour to fat)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7g6AMJIwDpL725RnxAnmwjp6vlIyGKleX_HXmZanyvHI7fTQhQbLIQ6HGN_PbEkypBFJ7YQ3gUpoPfEw3pXdpOX6gX2QZRSBxWzdgVclzGNnkBnGJjFTaWEjqq5YWjBIshhTUhckj_70/s1600-h/IMG_8242.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7g6AMJIwDpL725RnxAnmwjp6vlIyGKleX_HXmZanyvHI7fTQhQbLIQ6HGN_PbEkypBFJ7YQ3gUpoPfEw3pXdpOX6gX2QZRSBxWzdgVclzGNnkBnGJjFTaWEjqq5YWjBIshhTUhckj_70/s320/IMG_8242.JPG" alt="" id="BLOGGER_PHOTO_ID_5441267791376278914" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3U-pfv0RqW4R8bnSPYxYEqy7f-OxC_Y9XOfkU_pMWkcaDuVETQNyut60X52Jyx3NQxbJUEHOpjaqcnQWBJ_rUf1r8krOGc_hNHBKK-yUG9zmbXHgAwU7bTQl8yW0vI7uShoC9Ao_FTk/s1600-h/IMG_8243.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3U-pfv0RqW4R8bnSPYxYEqy7f-OxC_Y9XOfkU_pMWkcaDuVETQNyut60X52Jyx3NQxbJUEHOpjaqcnQWBJ_rUf1r8krOGc_hNHBKK-yUG9zmbXHgAwU7bTQl8yW0vI7uShoC9Ao_FTk/s320/IMG_8243.JPG" alt="" id="BLOGGER_PHOTO_ID_5441267803018151554" border="0" /></a>Let this cook a few minutes, you want it to turn an ever so slight golden. It is hard to see in this pic because of the lighting but it did change color here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtmOnfGiO4XJwVjw8_W9rGDNkAKFqg6LOUZbkcnqLmSowoxtHjzrF92KaZk8DNN9htV5OzD71yHyLiKRb2h7egcpFJ41UOOUQLyOT0gSnv4BNw6xozWlx4blYh6hYMPfLCPfp3IN8QYU/s1600-h/IMG_8248.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtmOnfGiO4XJwVjw8_W9rGDNkAKFqg6LOUZbkcnqLmSowoxtHjzrF92KaZk8DNN9htV5OzD71yHyLiKRb2h7egcpFJ41UOOUQLyOT0gSnv4BNw6xozWlx4blYh6hYMPfLCPfp3IN8QYU/s320/IMG_8248.JPG" alt="" id="BLOGGER_PHOTO_ID_5441267810376511394" border="0" /></a>Then you add your milk. Whole milk will work here but we never drink whole milk so I only have skim on hand and if I am going to buy a fattier version I would rather buy heavy whipping cream (not to be confused with whip cream:o) so I usually put skim milk and heavy cream. I know this is a total oxymoron but if you read this blog you know I don't believe in rules when it comes to cooking and I don't believe on spending money on stuff you will not use. We will use the cream we will not use the whole milk. anyway back to the food... add the milk products you are using and let it cook on med until it thickens a little then add your cheese...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamm-Y9iuGqOpBVXfKgTf0Oafdrnlh8F4tjd22YhaaxtMgvtSrjb_1m9Rw5Zr7zf_1G1PnCTT6GSvPPNnQYVYvVNOQ2A7Rw23GKcudf7eMI4vjfdQbc2BYbXG8wpKp5bUi7ARN1DVssoc/s1600-h/IMG_8251.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamm-Y9iuGqOpBVXfKgTf0Oafdrnlh8F4tjd22YhaaxtMgvtSrjb_1m9Rw5Zr7zf_1G1PnCTT6GSvPPNnQYVYvVNOQ2A7Rw23GKcudf7eMI4vjfdQbc2BYbXG8wpKp5bUi7ARN1DVssoc/s320/IMG_8251.JPG" alt="" id="BLOGGER_PHOTO_ID_5441267826315445730" border="0" /></a>what kind of cheese??? Well this is what was on sale when I went to the store so this is what I used.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSStsSwshBVJQQY5eCO9TZ8PJptYc-9SRXuOt4gsgeboQF6Mwa1r-7qJBCfQ0fAbIN_aDNhHqFMr1gPJi_7YEFWjLzSjRfo5ZEH_hfJjxjpBGoZhyphenhyphenXwIK95mOI-yNoBB-T62s9RARX-Y/s1600-h/IMG_8266.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSStsSwshBVJQQY5eCO9TZ8PJptYc-9SRXuOt4gsgeboQF6Mwa1r-7qJBCfQ0fAbIN_aDNhHqFMr1gPJi_7YEFWjLzSjRfo5ZEH_hfJjxjpBGoZhyphenhyphenXwIK95mOI-yNoBB-T62s9RARX-Y/s320/IMG_8266.JPG" alt="" id="BLOGGER_PHOTO_ID_5441272880638491250" border="0" /></a><br />Toss the sauce with your pasta and set aside. Now you can eat it like this it is yummy and perfectly acceptable.. or you can take it to another place of comfort...<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-qQa12KL4mJiAIXJERBzio0YyvkvgadKnZYlxBsh378SV6K5aux260RWGEa1tmcUC5SDYCLPaOZBUYj6v8cxNM_ERoraNxjPJmKk_5lopkMq3nKvj5h2H0os8T2eoHSs1zjLrE5r3Ho/s1600-h/IMG_8261.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-qQa12KL4mJiAIXJERBzio0YyvkvgadKnZYlxBsh378SV6K5aux260RWGEa1tmcUC5SDYCLPaOZBUYj6v8cxNM_ERoraNxjPJmKk_5lopkMq3nKvj5h2H0os8T2eoHSs1zjLrE5r3Ho/s320/IMG_8261.JPG" alt="" id="BLOGGER_PHOTO_ID_5441272895165953826" border="0" /></a><br /><div style="text-align: center;"><br />Take a look at the <a href="http://thecookingdivaskitchen.blogspot.com/2010/02/panko-parm-and-pancetta-oh-my.html">Panko, Parm and Pancetta</a> post for the topping we used on this mac and cheese.<br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-36451822066489240082010-02-22T13:01:00.000-08:002010-02-22T13:38:38.332-08:00Cheese ballsThere is nothing more simple to make than a cheese ball/log. If you own a food processor you are just moments away from one right now. Getting hungry yet?!?<br /><br />I remember the first time I wanted to make one of these I felt a little overwhelmed there was something about it that seemed a little mysterious to me. So I did what I do when ever I want to learn how to cook something new... I read and read and read recipes. I noticed that aside from the fact that they seemed far more simple than I had thought they all had basically the same thing a soft cheese, a dried meat of some sort, and usually onions of some kind.<br /><br />The first one I made called for dried beef you can find it in a jar in the grocery store it is the strangest thing ever but it worked.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueP2XDEe2MNLjvbvQph4d7GEuY3QjdYavDgfzEeFWsV7it4E25gls33uGNxXv2-er1lTsNv9Ei5LJ6Fythaezlcl1N3Ulxy9dcg-Um1N0_yYqjZnn3P2i5gOHOmeGjSYUBqYdUForVm0/s1600-h/3760025395.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueP2XDEe2MNLjvbvQph4d7GEuY3QjdYavDgfzEeFWsV7it4E25gls33uGNxXv2-er1lTsNv9Ei5LJ6Fythaezlcl1N3Ulxy9dcg-Um1N0_yYqjZnn3P2i5gOHOmeGjSYUBqYdUForVm0/s320/3760025395.jpg" alt="" id="BLOGGER_PHOTO_ID_5441179932865343010" border="0" /></a><br />I got on a cheese ball kick and I tried some rather strange combination some were fabulous and some were well... not so much. Here are a few things I like to use...<br /><br /><br />The meat I like (I would only use one type per ball)<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">chorizo</span><br />hard salami or<br />pepperoni<br /><br />I use add ins like<br />roasted garlic<br />oven dried tomatoes (or the more $$ sun dried work well too)<br /><br />I only use green onions/scallions<br /><br />For the cheese I usually stick to cream cheese it is most reasonably prices soft cheese I do sometimes use a goat cheese and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mascarpone</span> mix but only because we LOVE goat cheese in this house. But good <span class="blsp-spelling-error" id="SPELLING_ERROR_2">oll</span> Philly cream cheese works just wonderfully.<br /><br /><div style="text-align: center;">In this cheese ball I used salami I threw it in the processor before I added the other stuff so that there were not big bites of the meat. How much meat... well I used about a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">hand full</span> of slices there is also a half a bunch of green onions and a blob of roasted garlic...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-09cxvdgsGLBhIF5pQ59XLwmeYGd_2Ql5YTYLR9-SaoZFGoxf8rObGm_b1PmgSWBAjvP9NrfRG1UFCafIW0Onj5IDMt9NHl5eqydC6uK2yIpy5e1jKWIuCcTt4gjZWvIVymSMgRSCCI/s1600-h/IMG_7890.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-09cxvdgsGLBhIF5pQ59XLwmeYGd_2Ql5YTYLR9-SaoZFGoxf8rObGm_b1PmgSWBAjvP9NrfRG1UFCafIW0Onj5IDMt9NHl5eqydC6uK2yIpy5e1jKWIuCcTt4gjZWvIVymSMgRSCCI/s320/IMG_7890.JPG" alt="" id="BLOGGER_PHOTO_ID_5441182659896622162" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpvJudojb0SxvVZxflTAjvSXh3PIvGCgn62IBE-hD8TX-472YBnQSmlNtMeQNj3zw61JaMMq_ba_hl5WtCm8M5DseTN8Q8vRCV8GX6cvViD6YQveCz3ij1z9GwqitVjNVECX0dyBOVFQ/s1600-h/IMG_7897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpvJudojb0SxvVZxflTAjvSXh3PIvGCgn62IBE-hD8TX-472YBnQSmlNtMeQNj3zw61JaMMq_ba_hl5WtCm8M5DseTN8Q8vRCV8GX6cvViD6YQveCz3ij1z9GwqitVjNVECX0dyBOVFQ/s320/IMG_7897.JPG" alt="" id="BLOGGER_PHOTO_ID_5441183001862141858" border="0" /></a>throw the cheese in the processor after you have chopped the other stuff together. Chill mixture in the fridge for about an hour until it has firmed back up a little then roll it into a ball or log and roll in chopped nuts (I like pecans) This is a great thing for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Superbowl</span> parties...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuxDvLX-XMRjcbb-xk8gQX8xSfvGCDd_QhbW-aODubQn5hjx7UavPFtbJ5OA4lZZO-7-mwiewgmCVb-sjLNOMihD0Vw1Ws9utBpwGi6avwSTPFSLJGauoWm7jZhXIRTq0LPcnxpe-rbE/s1600-h/IMG_7925.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuxDvLX-XMRjcbb-xk8gQX8xSfvGCDd_QhbW-aODubQn5hjx7UavPFtbJ5OA4lZZO-7-mwiewgmCVb-sjLNOMihD0Vw1Ws9utBpwGi6avwSTPFSLJGauoWm7jZhXIRTq0LPcnxpe-rbE/s320/IMG_7925.JPG" alt="" id="BLOGGER_PHOTO_ID_5441184482958408178" border="0" /></a><br /></div><br />or just a stay at home date with your special someone. A bottle of wine, a cheese ball and some grown up crackers makes for a nice break from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">craziness</span> of the day.Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-62398605658050164392010-02-22T12:38:00.000-08:002010-02-22T13:00:45.306-08:00StockIt is crazy how much they charge for a can of broth when you realize that all "Stock" "Broth" is, is scraps and water. I always have home made chicken and beef stock in the freezer, I use it all the time and it saves me a nice chunk of change, making it myself. If you want to go virtually "free" you can save your scraps, toss them in the freezer along the way. I don't go that far, I normally just save my meat scraps. If I am cooking a roast I will save my meat trimmings for broth. And with chicken just toss the neck and all the stuff that is shoved inside the bird in the freezer until you need it. I didn't have many beef scraps today so I bought a bone to use with the little meat scraps I did have. As you can see no prep really, just chop the onion in quarters, the garlic head in half and toss it all in the pan. I add pepper corns and bay leaves as well as what you see here.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0ELN5RVo1Krt2Yfpe-_iFrGE8C-_hNhg8vm5DPNGgsploMJt7vj7S0inJN2d3ABPSLPVCjvlxl77-GBBwHoEDlODSYrq3jDqa9l7o2QQcmsXg8KXZJJQ09cyP2FXc70kMf-9PP16a2s/s1600-h/IMG_7887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0ELN5RVo1Krt2Yfpe-_iFrGE8C-_hNhg8vm5DPNGgsploMJt7vj7S0inJN2d3ABPSLPVCjvlxl77-GBBwHoEDlODSYrq3jDqa9l7o2QQcmsXg8KXZJJQ09cyP2FXc70kMf-9PP16a2s/s320/IMG_7887.JPG" alt="" id="BLOGGER_PHOTO_ID_5441172668756207874" border="0" /></a><br />Bring it to a boil then simmer it a bout an hour or two. Strain it and let it cool all the way then I toss it in baggies and freeze it. If you don't use large portions you can pour it into ice cube trays but in this family that is never enough so I always use quart size freezer bags.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEn2ypmEI4ijzAKE9B8EhuS6nIiztzEgmtusE23IILBNjtvswDI20MWBGbqKTkaDn0Yuha-JX5y-D0qHlI2Bdvz5z7v1W1SRW_OakAARhy3BPUDGhibOQNRJzBqQr00j70oIyHaGNW0o/s1600-h/IMG_7889.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEn2ypmEI4ijzAKE9B8EhuS6nIiztzEgmtusE23IILBNjtvswDI20MWBGbqKTkaDn0Yuha-JX5y-D0qHlI2Bdvz5z7v1W1SRW_OakAARhy3BPUDGhibOQNRJzBqQr00j70oIyHaGNW0o/s320/IMG_7889.JPG" alt="" id="BLOGGER_PHOTO_ID_5441172670254524306" border="0" /></a><br />Now that you have home made stock... try adding it to things that call for water (cause we have made it almost as inexpensive as water!) Use half stock and half water when you are cooking rice, use it to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">de</span>-glaze a pan and make a gravy. There are so many uses for stock.<br /><br />Just a side note here you can also throw all of this in the crock pot and let it cook on low for a few hours works just as well.Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-80378899675497895702009-12-31T14:00:00.000-08:002009-12-31T14:17:09.438-08:00Tapenade<div style="text-align: center;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tapenade</span> is an olive spread, I use it all the time on bread, or in salads to give the olive flavor with out the big pieces of olive, I use it to top fish or chicken (actually why I made it today). It is a nice flavorful spread that gives a lot of punch. If you don't like olives you will not like this spread but if you are normal and like olives ;o) then you will love it.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ok</span>...so dump some olives, a clove or 2 of garlic (made into a paste) half a lemons worth of juice (or a splash from a bottle) about 2 teaspoons of capers (I am not the biggest caper fan so I think less is more here) a few anchovies <span style="font-style: italic; color: rgb(102, 102, 102);">WHAT.. HEY did she just say ANCHOVIES???? Is she out of her freaking mind I mean really who the heck eats anchovies?!?!?!?!? </span> Yes people anchovies, and if you leave out this step I will know and I will haunt you.. anchovies do not make your food "fishy" you know what makes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Worcestershire</span> sauce so yummy on just about anything??? YEP anchovies! They are great in many sauces, they add so much flavor to your dishes and leaving them out would be a mistake.. but do what you will... OK so where was I... oh yes, olives, garlic, lemon juice, capers, anchovies, and basil to a food processor and let her rip... Oh and I added more <span class="blsp-spelling-error" id="SPELLING_ERROR_3">calamata</span> olives to this after taking the picture so I had about a half a jar of olives added to what you see here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNVk2XFpKiw7ZIBHsL4xjSAfn2UPLGNBJlSicJNu_Z0hRsGyfYYnFxm5tzJDjJO3tmPZpD7bVgHzaPaEbaEHWh0hRq9nPbRSUYyysrU9gMFZJqdpOL-jli8Gt6yOFG_nBPjP03D1sl0s/s1600-h/IMG_7628.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNVk2XFpKiw7ZIBHsL4xjSAfn2UPLGNBJlSicJNu_Z0hRsGyfYYnFxm5tzJDjJO3tmPZpD7bVgHzaPaEbaEHWh0hRq9nPbRSUYyysrU9gMFZJqdpOL-jli8Gt6yOFG_nBPjP03D1sl0s/s320/IMG_7628.JPG" alt="" id="BLOGGER_PHOTO_ID_5421524822037755650" border="0" /></a><br /><br />Give it a whirl and there you have it fast and fabulous!<br />Much like this post! ;o)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7R0niNwA6Cqz9U70viHqV76B07RAIy8bcFmYOV5VgFbjmnclwcXfBTCvSJHABW_V-hZQRWtkRAIWq-NmWsATNQpnmK-PYvqqVVrPXBySZvF1hELLyxaHrIQvpprgOMpSq3fmbDcWXTU/s1600-h/IMG_7633.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7R0niNwA6Cqz9U70viHqV76B07RAIy8bcFmYOV5VgFbjmnclwcXfBTCvSJHABW_V-hZQRWtkRAIWq-NmWsATNQpnmK-PYvqqVVrPXBySZvF1hELLyxaHrIQvpprgOMpSq3fmbDcWXTU/s320/IMG_7633.JPG" alt="" id="BLOGGER_PHOTO_ID_5421524828459730850" border="0" /></a><br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-88219883991852600462009-12-31T13:22:00.000-08:002009-12-31T13:59:33.675-08:00Oven dried tomatoes<div style="text-align: center;">Today we made a batch of oven dried tomatoes... they are the less expensive version of "sun dried tomatoes" You can use them in any recipe that calls for sun dried at a fraction of the cost... so here is what you do....<br /><br />Have you cutest sous chef help you out by taking all the seeds and inners out of the tomatoes. Today we used grape tomatoes, I usually use <span class="blsp-spelling-error" id="SPELLING_ERROR_0">roma</span> but this is all I had on hand today so it is what I used... <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ok</span> now a note here you are drying them so you want them as dry as you can get them before you start.... don't go crazy just take the juice and seeds out of the middle...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjF-2C8SP8NkObkG1VPn_EDJzxm-3MSeShXSQQqpHVraDRqq1ET1fu0GR-0AvbEf7wPhN3iUfW0fjj94o6RSsl8kVV4-V5WyCCr1aqoXHYNu2jeTGx9KeVeASrgJHhFihj4e80BggSto/s1600-h/IMG_7555.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjF-2C8SP8NkObkG1VPn_EDJzxm-3MSeShXSQQqpHVraDRqq1ET1fu0GR-0AvbEf7wPhN3iUfW0fjj94o6RSsl8kVV4-V5WyCCr1aqoXHYNu2jeTGx9KeVeASrgJHhFihj4e80BggSto/s320/IMG_7555.JPG" alt="" id="BLOGGER_PHOTO_ID_5421518096441724498" border="0" /></a>So they look like this (below)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVeAB5kECg04wollP1QK8dciUarQNZ6nIGmKGdNjteQEl8pMO1I1I9rAq1uCBWOpmg-XIWwpNHejUZUVYjRP39np6GADYiyZO8NIs9d2nz1rEIpBJdoX4zTwNQG3u-tQMLiYzXY92T00/s1600-h/IMG_7556.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVeAB5kECg04wollP1QK8dciUarQNZ6nIGmKGdNjteQEl8pMO1I1I9rAq1uCBWOpmg-XIWwpNHejUZUVYjRP39np6GADYiyZO8NIs9d2nz1rEIpBJdoX4zTwNQG3u-tQMLiYzXY92T00/s320/IMG_7556.JPG" alt="" id="BLOGGER_PHOTO_ID_5421518100397930290" border="0" /></a><br />Season them up with a little garlic paste (see earlier post about garlic paste) salt, pepper...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3Wv4NR9Ufy6ZTZsmNSfjHDP_hh_ZK3ofwt1T_Is-zfGgOnW0eP_BriCiT-G3RwKA7j7jxmWG8nL_XIQxiB5UYMzyfreSz7LMoWvpUH16uNKJhJTcRpBwvoF3snGA_mzoP_lMUXPmhjk/s1600-h/IMG_7566.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3Wv4NR9Ufy6ZTZsmNSfjHDP_hh_ZK3ofwt1T_Is-zfGgOnW0eP_BriCiT-G3RwKA7j7jxmWG8nL_XIQxiB5UYMzyfreSz7LMoWvpUH16uNKJhJTcRpBwvoF3snGA_mzoP_lMUXPmhjk/s320/IMG_7566.JPG" alt="" id="BLOGGER_PHOTO_ID_5421518107616347186" border="0" /></a>And some olive oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4q1oOOMqT0jmLZmiSkYWrIS6xn8YPQwDHOJsyT0uW99S9yigt5yuEKg7euBBtMovvKkLGuJbRXA1zpz5ukL808eGJOSixFrypAWz9vkchN62d7A9F5GEKrTFw2CRMK8eIxvMy9UwEKdM/s1600-h/IMG_7572.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4q1oOOMqT0jmLZmiSkYWrIS6xn8YPQwDHOJsyT0uW99S9yigt5yuEKg7euBBtMovvKkLGuJbRXA1zpz5ukL808eGJOSixFrypAWz9vkchN62d7A9F5GEKrTFw2CRMK8eIxvMy9UwEKdM/s320/IMG_7572.JPG" alt="" id="BLOGGER_PHOTO_ID_5421516464503722226" border="0" /></a>Give them a gentle toss<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-20RhHQKynbs0gRbJqSBSBQ6bX24rrXCdwgwxLerACsyPr_B6gmBmgKC1Ft4Qn0dEbZvbZTO-hy04KrorqzZnlOTIMJXvLN257yOYNa3KDWkD0zEQ90gw1BTmklC57MsbNyi2jjJpuY/s1600-h/IMG_7576.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-20RhHQKynbs0gRbJqSBSBQ6bX24rrXCdwgwxLerACsyPr_B6gmBmgKC1Ft4Qn0dEbZvbZTO-hy04KrorqzZnlOTIMJXvLN257yOYNa3KDWkD0zEQ90gw1BTmklC57MsbNyi2jjJpuY/s320/IMG_7576.JPG" alt="" id="BLOGGER_PHOTO_ID_5421516469498971954" border="0" /></a>Then put them on a cookie sheet (or as we used here a cast iron pan... all my cookie sheets were dirty from making cookies and I really didn't want to wash them! :o)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvtrCUyOG5B1SXSsunVsStSJxhGuCXTeWo8HXKgUVUIq54Fk0Uylqh8SQltcQqvFuNEPQ8vRSj6Acsi82nKrc-wFli3qOLV5br5gsZdg_wsnL1G8i2IQAMD4TjdOx1LJOG7pLR3GawsY/s1600-h/IMG_7578.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvtrCUyOG5B1SXSsunVsStSJxhGuCXTeWo8HXKgUVUIq54Fk0Uylqh8SQltcQqvFuNEPQ8vRSj6Acsi82nKrc-wFli3qOLV5br5gsZdg_wsnL1G8i2IQAMD4TjdOx1LJOG7pLR3GawsY/s320/IMG_7578.JPG" alt="" id="BLOGGER_PHOTO_ID_5421517327908585026" border="0" /></a>See they are looking yummy already! Heat your oven to 250-275 and pop them in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmp0PS2aGKDkw19eR28lw6cFkhddVp1aWUUFic8QfrLPpEBQyGjLGUhyphenhyphenb-1XNAFnULLsvJ0o5gjTmjqU0i7V_IcvPIwT87Eqqa8tnCdCuygkvw8_2B5fNEy6N0JQG3WEMGaNqfRacT9M/s1600-h/IMG_7585.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmp0PS2aGKDkw19eR28lw6cFkhddVp1aWUUFic8QfrLPpEBQyGjLGUhyphenhyphenb-1XNAFnULLsvJ0o5gjTmjqU0i7V_IcvPIwT87Eqqa8tnCdCuygkvw8_2B5fNEy6N0JQG3WEMGaNqfRacT9M/s320/IMG_7585.JPG" alt="" id="BLOGGER_PHOTO_ID_5421517339662054562" border="0" /></a><br />This is them half way through the cooking time... this is when I would take them out if I were using them in a sauce and I wanted the flavor of roasted tomatoes but not the chewy texture of dried tomatoes.. but alas today I want dried so we let them cook...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPEvLkUXwgrD0fP-ZTPskACJTI3ISMGYr_O6YJK_0zdzzklNbAR5DoNpFbJ-6mVVDi_VkIs6DOjBu6VAFxvvxYXM1Uqc_NVyaIlf0pTwWbz1GGOv5o9RNIwOGsb9d8tzoh9UVEohAHWE/s1600-h/IMG_7589.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPEvLkUXwgrD0fP-ZTPskACJTI3ISMGYr_O6YJK_0zdzzklNbAR5DoNpFbJ-6mVVDi_VkIs6DOjBu6VAFxvvxYXM1Uqc_NVyaIlf0pTwWbz1GGOv5o9RNIwOGsb9d8tzoh9UVEohAHWE/s320/IMG_7589.JPG" alt="" id="BLOGGER_PHOTO_ID_5421517343836197234" border="0" /></a><br />and cook... and forgot they were in there so a few of them burnt but.. I got enough for what I needed them for tonight.. I lost about 12 of them :o( but hey it happens. You want them dry and chewy and not crispy, think <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">raisin</span> not potato chip! ;o)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgz5Skzw84sgVjS7-glm-hZ2dYU8PIBBhrh9TLq-Djos4OIBbUWSMr3dylkI9dR0gPWrmNZZIsKiE516k-4MAVtmCjeYrgH3wh7NmP-l3SVxnwSzVPqwMV0MTmqzOxc_TBxkGBApZVac/s1600-h/IMG_7627.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgz5Skzw84sgVjS7-glm-hZ2dYU8PIBBhrh9TLq-Djos4OIBbUWSMr3dylkI9dR0gPWrmNZZIsKiE516k-4MAVtmCjeYrgH3wh7NmP-l3SVxnwSzVPqwMV0MTmqzOxc_TBxkGBApZVac/s320/IMG_7627.JPG" alt="" id="BLOGGER_PHOTO_ID_5421517351905619362" border="0" /></a>You can toss these in a salad, in just about any dip, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">possibilities</span> are endless! Now at this point if you cover them in olive oil they will stay in your fridge for about forever or you can baggie them dry and freeze them and they will stay forever.. I usually just bag them I like them better that way.<br /><br /><br />Now a note here.. I am a roasted garlic girl... I could eat the stuff alone (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ok</span> not quite, but almost) but if we had added roasted garlic to this we would have had burnt garlic... we needed the garlic to roast along with the tomatoes to flavor them. <br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-12690433597183143492009-12-31T11:25:00.000-08:002009-12-31T11:47:41.757-08:00Smashin' garlic into mush! YUM?!?<div style="text-align: center;">This is going with my roasted tomatoes post (hence the tomato juice all over the cutting board) I know this sounds simple but I wanted to post it anyway... I usually buy my garlic, roast the whole 3 lbs and section it out to freeze... there are very few times where I don't substitute raw garlic for the roasted. But when I need to use raw I use it in paste form or thin slices...I don't mean to insult anyone here but it took me a few times to get my garlic into paste so I am putting this out there for all of you that are like me and need a little help in the oh so obvious things! LOL<br /><br /> Alrighty then...<br /> so you start with a smack to peel (my garlic was super easy to peel today so I just pulled the paper off first but if you give the clove a good smacking it will come right out of it's paper).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcqv1uUlYhWQu1EXjFcgeZYMNmY75iht9R0BCQg9h_0ylzMUc7VmLIVKK8U3NwhtzPLewXlUINcoLZ0m9yyxeE6kbYT-4w5lGknM7x2GW5KCsCMNdYVXC6kO0AzuhCx33E598gtchN5w/s1600-h/IMG_7557.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcqv1uUlYhWQu1EXjFcgeZYMNmY75iht9R0BCQg9h_0ylzMUc7VmLIVKK8U3NwhtzPLewXlUINcoLZ0m9yyxeE6kbYT-4w5lGknM7x2GW5KCsCMNdYVXC6kO0AzuhCx33E598gtchN5w/s320/IMG_7557.JPG" alt="" id="BLOGGER_PHOTO_ID_5421483967242403650" border="0" /></a>Then you smack that sucka again to get it nice and flat!!!<br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrNoPcKfBQ95BlayMDA8e5xYkSy4weHikhYICySRvcexaEQdbgu55GoEANvuJqpT7Hw9f5dOxk6zO-eyzft8_rCcrDcfVhu5A0mH6NooecSTxGeFT2v_sLmtbM-1S82R5gqor8b-Ro0s/s1600-h/IMG_7558.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrNoPcKfBQ95BlayMDA8e5xYkSy4weHikhYICySRvcexaEQdbgu55GoEANvuJqpT7Hw9f5dOxk6zO-eyzft8_rCcrDcfVhu5A0mH6NooecSTxGeFT2v_sLmtbM-1S82R5gqor8b-Ro0s/s320/IMG_7558.JPG" alt="" id="BLOGGER_PHOTO_ID_5421484305132170850" border="0" /></a>I chop it a little, most people say they just smash but it takes too long for me so I chop really fast then I add some coarse salt. For those of you that have read this blog you know I am a pincher and have nothing against you shakers... that being said, here coarse salt would be better... if you don't have it then I would use a tiny pinch of sugar (you won't even notice in the end and it is coarse enough to do the job) mixed with the table salt.<br /><div style="text-align: center;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUCy5wJnOmUYifwa_2ps6N7yA94I_HN5KyWibhalUSIoZPnwGH-5j2WW_gc6abMGspBthQ5TWiD1IsNbhhbvKp6N_RatAYbvQFNmGTvOysNxhxMucfxgn-koHzRq6Gs_5Lr4HYm9SD9c/s1600-h/IMG_7559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUCy5wJnOmUYifwa_2ps6N7yA94I_HN5KyWibhalUSIoZPnwGH-5j2WW_gc6abMGspBthQ5TWiD1IsNbhhbvKp6N_RatAYbvQFNmGTvOysNxhxMucfxgn-koHzRq6Gs_5Lr4HYm9SD9c/s320/IMG_7559.JPG" alt="" id="BLOGGER_PHOTO_ID_5421484314704428674" border="0" /></a><br />Use the flat part of your knife, press it against the garlic and pull the knife back toward you all the while applying pressure to the part of your knife that is pressing on the garlic you only have to do this a few time and it turns into... this less than pretty glob of garlic goodness. When you use it like this you don't end up having bites of sharp garlic in what ever you are making with it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiy_J7hRLGi5inV9ro8jdScaWAbayiS1pcekmOyF-qDHbsI3nLX_7_CF21C4pNeU_renxoZTK3w_HNVQhVlgRzbDQIeoDnm66irEfv3fq-oqRCFdiX_7XmnKpYr1IMqAdlootzWG8SNY/s1600-h/IMG_7561.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiy_J7hRLGi5inV9ro8jdScaWAbayiS1pcekmOyF-qDHbsI3nLX_7_CF21C4pNeU_renxoZTK3w_HNVQhVlgRzbDQIeoDnm66irEfv3fq-oqRCFdiX_7XmnKpYr1IMqAdlootzWG8SNY/s320/IMG_7561.JPG" alt="" id="BLOGGER_PHOTO_ID_5421484329570153378" border="0" /></a><br />Now doesn't that look good?!? OK so it looks really nasty but I promise the 45 sec it takes to do this is worth it. I am sure you could do a big ol batch in a food processor if you wanted to...I mean if you like the raw garlic taste over the roasted (which would be just plain weird! ;o)) then you could freeze it at this stage for later use.<br /></div>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-42662485943886045042009-10-21T07:34:00.000-07:002009-10-28T18:34:40.314-07:00Brisket in the crock pot<div><div><div><div><div><div><div>It took me forever to dare to cook a brisket. They always looked so intimidating in the store. Sitting there almost screaming "It takes a man and a grill to conquer me!" But one day I just picked one up and figured it was big enough to cut into a few pieces and try it different ways and if I screwed it up there was always PB&J. That is, by the way, how I learn to cook most things I always have a back up just in case it is a disaster and it is usually PB&J! And on more than one occasion I have had to use my back up! </div><div> </div><div>So this is the way that we like it best...</div><div><br />I start with a rub of brown sugar, granulated garlic, salt, pepper and New Mexican chili powder.(see note at bottom) I like there to be a little spicy/smoky/sweet note to mine. I think the brown sugar helps in the crock pot because you almost, kind of "carmelize" meat and that is near impossible with crock pot cooking unless you sear your mead before hand (which I do to just about any meat). But the brisket is so big that I would just rather not sear it first.<br /></div><div>First things first if you are going to cook this in the crock pot you need to do it in two batches. It is too big to cook the whole thing at once.</div><div></div><br /><br /><div><img style="margin: 0px auto 10px; text-align: center; width: 322px; display: block; height: 222px;" id="BLOGGER_PHOTO_ID_5397739666720051522" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomoYRie_5otq3JSOH-hGG81Aj8G-WlG3WT0KQkQmlVWQji5wfj0wyU7GSSwPPLIh8sOZDO9qCVL8Mm__l7k_PNdWzRk8gc1TLjf8iybNcAg3DbERFjTwwvneUndVrrkuatHrrwe5xn8o/s320/img+862.jpg" border="0" /></div><br /><div></div><div></div><div></div><div></div><div>Ok so now that you have done that you need to season it up...How much do I use???? A lot! This is a big ol' piece of meat and you need to really season it up. This is about 1/2 cup brown sugar and same with the chili powder ( if you are using regular chili powder I would suggest you only use a few tablespoons and maybe a little cumin) </div><div></div><div></div><br /><br /><div><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5397739635213521682" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhACyl2RA_w4lh0N_9txAupJjAexIfNsA5z5VEMZ6W4QaBLbpq_mo_q9LPeHGNCqdx1nsztI9qKoKbG9ZQ3YeGLv407oBtTDY0b9fnzOeMP_9NHGSy_sVDyD52RqcxUghprUNt6wya5lE/s320/img+848.jpg" border="0" /></div></div></div></div></div></div></div><div><br /></div><p>And about 2 tablespoons of so of granulated garlic<br /></p><p><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5397739649153121314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyg-25WzhY5O5606JsA1DNRSDt1H1s6QdvTMSe1MNcHFRoQNJyy6GOMHgxUuSQpuS6rG5SeNvVHpD8oF7-5JWnhZISW3YG0veBN0vsTzIpUJdE8uLGOuuWTL1B3l0mBBoRCYFG-5s8sc/s320/img+849.jpg" border="0" /></p><div><br /></div><p>Mix it up...... </p><p><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5397739654891124690" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0aZGD-8-atIXfHZkn1mzTeOOl3lgYT_NF8QxqX-oN4yK53NUzZ8q5vkqT66G28vZHGV-28HUlIfiW4hwUI_5lgBcG4EIO7XHv6MKzYp4OGjQjEMb-5FU_ohE_MEYIs2xnOHaQkAmbnCs/s320/img+856.jpg" border="0" />And rub that piece of meat like it is no body's business! You want to get that rub in all the little creases.<img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5397739667725067954" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwBQg5sLVcdQfFRhveoOSEmEarhV8510HjrizPKCNwGgKZ26nZYUX03m0HXpFFVCC-z96q5OV7jrQhDU83UlxlAWNjTyJYSc378naUyqtNMAPn1XWF9w3fUQZrCToRzucaZxBgjG64i8/s320/img+865.jpg" border="0" />Then just throw that bad boy in the crock pot and let it cook for the whole day on low. I have to apologize for no end result picture of this but my husband borrowed my camera this day I forgot I didn't have an end result until just now!<br /></p><img style="margin: 0px auto 10px; text-align: center; width: 320px; display: block; height: 214px;" id="BLOGGER_PHOTO_ID_5397748566381696306" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6SXQHCu7RNP8onaM-rJTmlChQKLsZsZIrTkxR6379bvtnzk_QMdnXRflQXUNg_FFZOwF3gsbtaqpdQp3-CX9kFNq2ijU2n1tKN3nwKkUMuvLU09fBQvwzViwzpej0RqnI7D28x2Mfw8/s320/img+867.jpg" border="0" /><br /><p></p>This freezes well too, I usually shred mine up add a little of the juice (who am I kidding, it is fat) and seal it in a freezer bag. The left over makes great sandwiches or Texas chili.<br /><br />So lets say you want to have a BBQ and you want to impress everyone with your "skills"<br />throw this bad boy in the crock pot and let it cook, then before your guest come over (like 10 min before) throw it on a med hot grill and let it get that BBQ char we all love and no one ever has to know they just had the easiest BBQ you have ever made! The will see brisket and (unless you have left your dirty crock pot sitting out) they will think you got up early and slaved away all day so this ton of meat would be cooked to perfection just for them! Lovely!<br /><p>***Note about New Mexico Chili Powder*** Being married an Albuquerque man, this is something I have used my entire adult life, it is a staple in New Mexico and we just love the flavor. While you can buy this in "hot" if you get the "mild" this is loaded with flavor but not heat. It <strong><em>IS NOT</em></strong> the same as your "chili powder" you find in your spice jar, trust me! I had a less that great relationship with my mother in law for a little while and refused to have her send me the good stuff so one day I thought chili powder is chili powder these New Mexicans and just full of themselves, so I bought a bottle and made "New Mexican Red" ( I will post on here one day) and it was so inedible it wasn't even funny, needless to say I made up with my mother in law and she supplies me with it regularly! The best way I can describe it is... if a recipe calls for a cup of green bell pepper you wouldn't substitute a cup of black pepper, it isn't the same thing and you would end up with a nasty end result. For those of you that don't have my kind of "connections" LOL here is a link where you can buy New Mexican Chili powder. . <a href="http://www.madeinnewmexico.com/hatchchilepowder.html">www.madeinnewmexico.com/hatchchilepowder.html</a> </p><br /><br /><p></p>Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-53984350036768981182009-10-19T18:53:00.000-07:002009-10-19T19:04:47.830-07:00Step 3<div style="text-align: center;">I like to group mine into grocery store categories. Then I add up the duplicates and take anything I already have in the pantry off. I always stick my menu on the fridge this helps me remember what all I have the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fixens</span> for and I don't have to hear "what's for dinner?" they just check the fridge.
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<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CUsers%5CJulie%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>MEATS<o:p></o:p></u></b></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Beef tips (2 meals)<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Pork tenderloin<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Chicken breast (2 meals) <o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Flank steak (for NM red) <o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>
<br /></u></b></span></p><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>PRODUCE</u></b></span><span style="font-size:85%;"><o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Potatoes<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Onions 2 bags<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Basil<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Garlic 3 heads<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Scallions<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Parsley<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>
<br /></u></b></span></p><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>DELI & DAIRY<o:p></o:p></u></b></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">½ lb prosciutto (<st1:place st="on"><st1:city st="on"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">parma</span></st1:city></st1:place>)<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">½ lb provolone<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Heavy cream<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Eggs<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Cheddar cheese <o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>
<br /></u></b></span></p><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>BREADS <o:p></o:p></u></b></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ciabatta</span> <o:p></o:p></span></p><div style="text-align: center;"> </div><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Corn tortillas<o:p>
<br /></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>
<br /></u></b></span></p><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>CANNED & DRY GOODS<o:p></o:p></u></b></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">A1<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Rice<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Teriyaki</span> sauce<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Angel hair<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Soy sauce<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Panko</span><o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Kidney beans (dry) <o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>
<br /></u></b></span></p><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><b style=""><u>FROZEN<o:p></o:p></u></b></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;">Frozen peas</span></p><p style="text-align: center;" class="MsoNormal">
<br /></p><p style="text-align: center;" class="MsoNormal">
<br /></p><p style="text-align: center;" class="MsoNormal">Nice and painless!
<br /><span style="font-size:10;"><o:p></o:p></span></p><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><span style="font-size:10;"><o:p> </o:p></span></p>
<br />Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0tag:blogger.com,1999:blog-5040272889918048685.post-69574939172201889492009-10-19T18:52:00.000-07:002009-10-19T18:53:46.899-07:00Step 2Copy and past the ingredient list from the database.
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<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CUsers%5CJulie%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="State"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} table.MsoTableGrid {mso-style-name:"Table Grid"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; border:solid windowtext 1.0pt; mso-border-alt:solid windowtext .5pt; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-border-insideh:.5pt solid windowtext; mso-border-insidev:.5pt solid windowtext; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <table class="MsoTableGrid" style="border: medium none ; border-collapse: collapse;" border="1" cellpadding="0" cellspacing="0"> <tbody><tr style="height: 98.5pt;"> <td style="border: 1pt solid windowtext; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Chicken Enchiladas</p> <p class="MsoNormal">**New Mexican red**</p> </td> <td style="border-style: solid solid solid none; border-color: windowtext windowtext windowtext -moz-use-text-color; border-width: 1pt 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Chicken breast</p> <p class="MsoNormal">Corn tortillas</p> <p class="MsoNormal">Cheddar cheese </p> <p class="MsoNormal">Onions</p> <p class="MsoNormal">Flank steak (for NM red) </p> <p class="MsoNormal">Beef stock (freezer) </p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal"><st1:place st="on"><st1:state st="on">Texas</st1:state></st1:place> Chili</p> <p class="MsoNormal">**red gravy, NM chili powder**</p> <p class="MsoNormal"><o:p> </o:p></p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Kidney beans (dry) </p> <p class="MsoNormal">Onion</p> <p class="MsoNormal">Beef tips</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Garlic Chicken and Pasta</p> <p class="MsoNormal">**parm, white wine**</p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Chicken breast </p> <p class="MsoNormal">2 heads garlic</p> <p class="MsoNormal">Angel hair</p> <p class="MsoNormal">Panko</p> <p class="MsoNormal">Parsley</p> <p class="MsoNormal">Chicken stock (from freezer) </p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Asian Pork Tenderloin</p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Pork tenderloin</p> <p class="MsoNormal">Garlic</p> <p class="MsoNormal">Teriyaki sauce</p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Fried Rice</p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Rice</p> <p class="MsoNormal">Eggs</p> <p class="MsoNormal">Scallions</p> <p class="MsoNormal">Soy sauce</p> <p class="MsoNormal">Frozen peas</p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Tomato soup</p> <p class="MsoNormal">**red gravy**</p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Heavy cream</p> <p class="MsoNormal">Chicken stock (from freezer) </p> <p class="MsoNormal">Basil</p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Prosciutto and Provolone Panini</p> <p class="MsoNormal"><o:p> </o:p></p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">½ lb prosciutto (<st1:city st="on"><st1:place st="on">parma</st1:place></st1:city>)</p> <p class="MsoNormal">½ lb provolone</p> <p class="MsoNormal">Ciabatta </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> <tr style="height: 98.5pt;"> <td style="border-style: none solid solid; border-color: -moz-use-text-color windowtext windowtext; border-width: medium 1pt 1pt; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Steakhouse Stew </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">**red wine**</p> </td> <td style="border-style: none solid solid none; border-color: -moz-use-text-color windowtext windowtext -moz-use-text-color; border-width: medium 1pt 1pt medium; padding: 0in 5.4pt; width: 221.4pt; height: 98.5pt;" valign="top" width="295"> <p class="MsoNormal">Beef tips</p> <p class="MsoNormal">Potatoes</p> <p class="MsoNormal">Onions</p> <p class="MsoNormal">Garlic</p> <p class="MsoNormal">A1</p> <p class="MsoNormal">Beef stock (freezer) </p> <p class="MsoNormal"><o:p> </o:p></p> </td> </tr> </tbody></table> <p class="MsoNormal"><o:p> </o:p></p>
<br />Julie Lopezhttp://www.blogger.com/profile/17216594189342463233noreply@blogger.com0