tag:blogger.com,1999:blog-21609989185752132452024-02-20T01:03:53.822-08:00Cottage CuisineRecipes from the kitchen of Clover Cottage!Unknownnoreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2160998918575213245.post-2091187511863410812012-10-14T10:57:00.001-07:002012-12-11T05:22:46.003-08:00Slow Cooker Teriyaki Pot Roast!<div class="separator" style="clear: both; text-align: center;">
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Well, this one was just as easy as it was tasty and easy and tasty were high on my list for this Saturday! </div>
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I also added some of the left over <a href="http://cottagecuisine.blogspot.com/2012/09/pan-seared-steak-with-pineapple-relish.html">pineapple relish</a> to the top and it worked perfectly with the flavors. </div>
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For the pork roast:</div>
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A 2 pound pork loin roast, boneless</div>
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1/4 teaspoon sea salt</div>
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1/2 teaspoon freshly ground black pepper</div>
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1 cup teriyaki glaze</div>
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1 large bell pepper, any color, cut into large chunks</div>
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1 medium onion cut into large chunks</div>
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Place 1/2 cup water into the slow cooker. Add the roast and season it with the salt and pepper. Cover with the lid and cook on low for four hours.</div>
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Turn the roast over, trim and remove the fat. </div>
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Return the lid and continue cooking for another hour. </div>
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Add the onions...</div>
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And the peppers...</div>
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And the teriyaki glaze.</div>
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Cover and cook for another hour or until vegetables are just tender. </div>
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Serve over rice. This was just too easy and so delicious! The pineapple relish was amazing with the roast. If you're in a hurry and can't make it, just add chopped pineapple to the pot for the last hour of cooking. Sitting here posting the recipe makes me long for leftovers...</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-57764163026277171562012-10-03T15:10:00.002-07:002012-10-03T15:10:59.603-07:00Yia Yia's Greek, Roasted Banana Peppers!<br />
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I mean really, what's not to love! These and a loaf of crusty bread for dipping into the oil left in the dish. You can't go wrong!</div>
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Ingredients:</div>
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15 banana peppers</div>
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4 tablespoons extra virgin olive oil</div>
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salt and pepper to taste</div>
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1 tablespoon fresh oregano or 1 teaspoon dried oregano (preferably Greek oregano)</div>
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3 ounces feta cheese crumbled</div>
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Preheat oven to 350 degrees</div>
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This is some of my Greek oregano, which is really my favorite. It has a less green taste and more of the oregano flavor.</div>
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Rinse the peppers in cold water and dry. </div>
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Trim the end of the peppers, slice them in half and remove the seeds.</div>
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Thanks to JD's mom and Mr. M. for the gorgeous peppers they've provided us with all summer!</div>
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Spray a casserole dish with non-stick spray. Place the peppers halves inside and drizzle the olive oil over the tops of the peppers.</div>
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Sprinkle the salt, pepper and oregano over the peppers.</div>
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Add the feta cheese on top. Bake uncovered for thirty minutes or until the peppers are tender.</div>
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These are really so good. In case you want to know who Yia Yia is, she's my best friend's Greek mother in law. I've known Yia Yia for at least twenty five years and I have been so fortunate to partake of many of her dishes. Yes 'um Yia Yia rocks the kitchen!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-51090686632429424902012-09-22T03:51:00.000-07:002012-09-22T03:51:24.297-07:00Pan Seared Steak With Pineapple Relish!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dTcJ4KUqQAuu5dTrpIwd49_tsd8r-NBtTxvvfx3dZGmwTIJBiazRw2DSaQL2YQyQ2yBFYUbj2tqrChIkimd02yoZRcrGY11jr2QOQhwdOdvj5v4RPnY8kyBOhn4ieT6b-cQT1KrCjUM/s1600/IMG_3201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dTcJ4KUqQAuu5dTrpIwd49_tsd8r-NBtTxvvfx3dZGmwTIJBiazRw2DSaQL2YQyQ2yBFYUbj2tqrChIkimd02yoZRcrGY11jr2QOQhwdOdvj5v4RPnY8kyBOhn4ieT6b-cQT1KrCjUM/s320/IMG_3201.JPG" width="320" /></a></div>
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I'm telling ya, steak rocks and rules! Okay, I love red meat of any kind, you wanna get my attention, holler "red meat" and I'm there! Pair it with pineapple relish, salad and <a href="http://cottagecuisine.blogspot.com/2012/09/easy-cheese-biscuits-yum.html">cheese biscuits</a>, oh Mama I'm home... </div>
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JD brought me this magazine with these recipes and mentioned that I might make this sometime. I was more than happy to oblige! Both of the recipes were absolutely delicious and so easy. Perfect for a Saturday supper!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAi_kKZtv2oNlBAkS0hZeHvnkF-W_QbfnpsjKDNZdjvp1Nr6E0Tf956wYdvNkOMZPvH4pI7bjr0f-gub147QPYppAbbEOf-IP6NWLdnl3tbKwD57OCGIGbXBnzoft3QYsCZVl9W1m0S4/s1600/mag+cover+steak+relish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAi_kKZtv2oNlBAkS0hZeHvnkF-W_QbfnpsjKDNZdjvp1Nr6E0Tf956wYdvNkOMZPvH4pI7bjr0f-gub147QPYppAbbEOf-IP6NWLdnl3tbKwD57OCGIGbXBnzoft3QYsCZVl9W1m0S4/s320/mag+cover+steak+relish.JPG" width="320" /></a></div>
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Recipe for the pineapple relish:</div>
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2 cups chopped fresh pineapple</div>
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1/2 diced red onion</div>
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1 to 2 tablespoons chopped red jalapeno chile</div>
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1 tablespoon minced fresh chives</div>
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1/2 teaspoon minced garlic</div>
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1/4 teaspoon salt </div>
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1 tablespoon lime juice</div>
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Love fresh pineapple!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2YIhQMaMjJ-3tnCIuaMN_5H9LPJ12RkmEaUtT_Q9TprgCKauU8fQogObiQSvDHuPRQsTX1vgSQaFlkZ9WqTywqP6bhBSYJ98vLt6hZborL5Bm8ThTMrETyDPYylHOnp4ILqXZyOrOk0/s1600/IMG_3188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2YIhQMaMjJ-3tnCIuaMN_5H9LPJ12RkmEaUtT_Q9TprgCKauU8fQogObiQSvDHuPRQsTX1vgSQaFlkZ9WqTywqP6bhBSYJ98vLt6hZborL5Bm8ThTMrETyDPYylHOnp4ILqXZyOrOk0/s320/IMG_3188.JPG" width="320" /></a></div>
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Chop, mince, dice and squeeze...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJbrYVFY7Wm7R5yEWjUOzhpZbsFie-TGVg2c2BCwI0D3Vq8mAJ7_4PM5vm7eqGw97Fuh5uF67a1-rGc2_lqWtVvIlHIIG7MRmXqi49bffQ696JueOUU8bKg2PO64dywfsACG7SlFTIIk/s1600/IMG_3190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJbrYVFY7Wm7R5yEWjUOzhpZbsFie-TGVg2c2BCwI0D3Vq8mAJ7_4PM5vm7eqGw97Fuh5uF67a1-rGc2_lqWtVvIlHIIG7MRmXqi49bffQ696JueOUU8bKg2PO64dywfsACG7SlFTIIk/s320/IMG_3190.JPG" width="320" /></a></div>
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Place all of the ingredients in a medium bowl and stir until well blended...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmapV3DQO-uvGbN-1i1XaiDJA5pyc08VxkCiCu3DiHpSP1BFvrEKYg7l29RlRA5F3aSkxuo_SBL1xCRZ98nG8v8MWNBcAH9Msx9JQojYw-cyb65We8pbMR-TzmUY2NCHuYuYB-TB112s/s1600/IMG_3191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmapV3DQO-uvGbN-1i1XaiDJA5pyc08VxkCiCu3DiHpSP1BFvrEKYg7l29RlRA5F3aSkxuo_SBL1xCRZ98nG8v8MWNBcAH9Msx9JQojYw-cyb65We8pbMR-TzmUY2NCHuYuYB-TB112s/s320/IMG_3191.JPG" width="320" /></a></div>
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Let the relish stand in the fridge for at least thirty minutes before serving.</div>
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For the steak:</div>
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2 tablespoons Worcestershire sauce</div>
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2 tablespoons vegetable oil</div>
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2 (1/2 inch thick) boneless beef New York strip steaks</div>
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1/4 teaspoon freshly ground pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjRxWrO_UD8GepKUQAUGubTxD-oE_zYR8uMep5wE_Ju1V6oYNMqDRpESBD_tDE8xQMJwkOEJZaAmFUEy0g8E-A-bMwK_OgfhZ3dQZA7KiOJcqEZnp-9DuNhlHqVUwYupCVfAoKPVsXYg/s1600/IMG_3195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjRxWrO_UD8GepKUQAUGubTxD-oE_zYR8uMep5wE_Ju1V6oYNMqDRpESBD_tDE8xQMJwkOEJZaAmFUEy0g8E-A-bMwK_OgfhZ3dQZA7KiOJcqEZnp-9DuNhlHqVUwYupCVfAoKPVsXYg/s320/IMG_3195.JPG" width="240" /></a></div>
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In a small bowl, stir together the Worcestershire sauce and oil. Pat the steaks dry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RAuwZ6LJMptUrOydlGX2WhMqw7A9FFbk1w1D41cXN_Csv8Sd6f9zfeWTYDPbhvkXt8Sm7kmFtSw9YY-idKJEZZnVWXU21XkO7AO7Cp0-cG9bGfSGZtq-Y-378X4tjHWIYvcDPyHhWs0/s1600/IMG_3196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9RAuwZ6LJMptUrOydlGX2WhMqw7A9FFbk1w1D41cXN_Csv8Sd6f9zfeWTYDPbhvkXt8Sm7kmFtSw9YY-idKJEZZnVWXU21XkO7AO7Cp0-cG9bGfSGZtq-Y-378X4tjHWIYvcDPyHhWs0/s320/IMG_3196.JPG" width="320" /></a></div>
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Heat one large skillet or 2 medium skillets over medium-high heat until hot. Brush both sides of steaks with the Worcestershire/oil mixture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfcfOBsfT6CoGpbXVD98ujuC04Ka-2TkQhzKary04VP6YI3nk0Nk6FqqhsfPJMvUfyptoQKzHosw7iyNzjbSDvZtmwO0N4-vfZI7cJX5x5C1fh2452x8rQaa5n1udKqXGAIudoOPckOQ/s1600/IMG_3197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfcfOBsfT6CoGpbXVD98ujuC04Ka-2TkQhzKary04VP6YI3nk0Nk6FqqhsfPJMvUfyptoQKzHosw7iyNzjbSDvZtmwO0N4-vfZI7cJX5x5C1fh2452x8rQaa5n1udKqXGAIudoOPckOQ/s320/IMG_3197.JPG" width="320" /></a></div>
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Dueling skillets :) Place the steaks in hot skillets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL546HQiXckg5fFXvoI48StX_T99JbK2r6qc9OgC12mJHC27nPi3gbu3NJfh2vtAOZEeGr_pofMcs5A7eKPMRzKejRvOtTr_0d5bKz4RG5ILI0exSmrOru3Tb_D1BUlpYXRPNR47pSRd8/s1600/IMG_3198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL546HQiXckg5fFXvoI48StX_T99JbK2r6qc9OgC12mJHC27nPi3gbu3NJfh2vtAOZEeGr_pofMcs5A7eKPMRzKejRvOtTr_0d5bKz4RG5ILI0exSmrOru3Tb_D1BUlpYXRPNR47pSRd8/s320/IMG_3198.JPG" width="320" /></a></div>
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Cook 3 minutes for medium-rare or until of desired doneness, turning once. Sprinkle with pepper and serve with the relish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-o8renX3Q5AhaFzdsweoHX2FL-P-246Un68QkMtDcfQDb5SET8MJ3tdy2qy2yQAGNp5RsYiHsiCNiP2GLKvzbUZjIsNN8DznLBQg77HyG7L4Rj_bMEXMC5ebRexU17yu1Z3OQ1d8aYw/s1600/IMG_3201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-o8renX3Q5AhaFzdsweoHX2FL-P-246Un68QkMtDcfQDb5SET8MJ3tdy2qy2yQAGNp5RsYiHsiCNiP2GLKvzbUZjIsNN8DznLBQg77HyG7L4Rj_bMEXMC5ebRexU17yu1Z3OQ1d8aYw/s320/IMG_3201.JPG" width="320" /></a></div>
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It just don't get no better! Sorry for the slang/twang, it was just that mahhhvelous dahhhling!</div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2160998918575213245.post-10277373094205447402012-09-18T09:41:00.000-07:002012-09-18T09:41:03.989-07:00Easy Cheese Biscuits! Yum!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSXI_7u-6SUFGhCaqHxZ0200ZhKqveok3EdqCOxXg6a3pjN3uGcUP5ETWisT1H-WAinAsGF_rg1fGBnmiUOEFk7A05q1vpOt7YEc0rdsmDlelgopd6EDRpHaSQmIi5lkoCqpjxw72crQ/s1600/IMG_3115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSXI_7u-6SUFGhCaqHxZ0200ZhKqveok3EdqCOxXg6a3pjN3uGcUP5ETWisT1H-WAinAsGF_rg1fGBnmiUOEFk7A05q1vpOt7YEc0rdsmDlelgopd6EDRpHaSQmIi5lkoCqpjxw72crQ/s320/IMG_3115.JPG" width="320" /></a></div>
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Oh my, but these are so delicious. They go with anything from steak and salads to pinto beans and everything in between. They freeze and reheat well too! I just love something that's so versatile...</div>
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For the recipe:</div>
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2 cups all purpose flour</div>
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3 teaspoons baking powder</div>
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1 teaspoon sea salt</div>
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1/2 cup vegetable shortening</div>
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2/3 cup buttermilk</div>
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1 cup sharp Cheddar cheese, grated plus more for the tops</div>
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Preheat oven to 425 degrees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTl2hSt1NFY_b1WSExboW_GGp3KcQJib5Vpf0qaIWmUKU6Tu5ZtYK-5eByVB3SLE7ffWAzNvcfrduI3JrRBxScDHp6T1aOCQcaDXeNU54LfFoGRgXBoYDPDW7BsNm0hSNSpr_wL4VjeuU/s1600/IMG_3105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTl2hSt1NFY_b1WSExboW_GGp3KcQJib5Vpf0qaIWmUKU6Tu5ZtYK-5eByVB3SLE7ffWAzNvcfrduI3JrRBxScDHp6T1aOCQcaDXeNU54LfFoGRgXBoYDPDW7BsNm0hSNSpr_wL4VjeuU/s320/IMG_3105.JPG" width="320" /></a></div>
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Place the flour, baking powder and salt into a medium bowl and whisk to blend.</div>
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Mix the shortening and cheese in a small bowl. </div>
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Add the shortening/cheese mixture into the flour. Cut it into the flour with a fork until it's becomes crumbly and is thoroughly mixed.</div>
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It should look like this. </div>
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Add the butter milk a little at a time to the flour/cheese mixture, stirring after each addition.</div>
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Keep adding until it's gone!</div>
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Almost ready...</div>
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Grease your muffin pan with shortening.</div>
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Spoon the mixture into the pan and top with sprinkling of cheese.</div>
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Bake for 12 to 15 minutes and brush with melted butter. </div>
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I can almost taste them. Wish I hadn't eaten all of them...</div>
<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2160998918575213245.post-31840771523005028522012-09-09T05:59:00.000-07:002012-09-09T06:01:32.877-07:00Cilantro-Jalapeno Slaw<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJGfu52hgDSTNjJH7c4ZcwTGBfw58pj07zGIzy97QAyjCTfxHx82Z0L4d3hrGvnP3kvRm_8qdK9NHE0-B1Xg9lpmBIbbOnH2v24Hwx-Fm5nJTOh2iCNciRFOe8zcbXCWS_KUQgGaVVsc/s1600/IMG_3104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJGfu52hgDSTNjJH7c4ZcwTGBfw58pj07zGIzy97QAyjCTfxHx82Z0L4d3hrGvnP3kvRm_8qdK9NHE0-B1Xg9lpmBIbbOnH2v24Hwx-Fm5nJTOh2iCNciRFOe8zcbXCWS_KUQgGaVVsc/s320/IMG_3104.JPG" width="320" /></a></div>
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I have to tell you first of all that this is not my recipe. I got it from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>, Ree Drummond. I also have to tell you that when I saw her make it, I was skeptical. VERY skeptical. Cilantro in slaw? I don't think so. That was before I started growing cilantro and putting it in everything with any resemblance to Mexican food. Then when I decided to make the barbecue turkey on Labor Day I wanted a slaw with a twist and this one came to mind. I'm in love. Deep love. I ate it on Monday, Tuesday and Wednesday last week and I'm thinking I may have to have some tonight. I substituted buttermilk for the milk she calls for in the recipe, but other than that, I pretty much stuck to it. Don't wait, try it today!</div>
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This is her recipe, but I had to cut it way down since there are only two of us. </div>
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1 head cabbage (I used about 1/4 small head)</div>
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1/2 cup milk (or buttermilk)</div>
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1/2 cup mayonnaise - PW mixed the mayo and milk together, but since I was cutting the recipe I just added them separately so that I didn't have too much. </div>
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1 to 2 tablespoons white vinegar</div>
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pinch of sugar</div>
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salt to taste</div>
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pinch of cayenne ( I used paprika) JD won't eat cayenne, I think cayenne would be great!</div>
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1 jalapeno chopped finely</div>
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fresh cilantro</div>
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Chop the cabbage, I just did a rough chop. You could grate it if you like.</div>
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Remove the rib and seeds from the jalapeno and trim the ends.</div>
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Finely chop it. I used about a whole one on my portion of the slaw. I like the heat!</div>
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Wash and pat the cilantro dry. </div>
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Place the cabbage in a medium bowl. Add the sugar.</div>
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And the salt...</div>
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Paprika...</div>
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Add the mayonnaise. For the amount of cabbage I had I used a couple of tablespoons of mayonnaise.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGpxtC4_Mn5srE_c7kAweParipw3vgkhhEJXrOMjR4fOegPDH_JtE1qQaVp1C9E-3SQkBCyC4AZrohPZRwsJzIaNWvVXsQMt_vTD6k-izpqure9DUWoWFw1Uo8ZWr67FF-qNHCq3QvBE/s1600/IMG_3091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGpxtC4_Mn5srE_c7kAweParipw3vgkhhEJXrOMjR4fOegPDH_JtE1qQaVp1C9E-3SQkBCyC4AZrohPZRwsJzIaNWvVXsQMt_vTD6k-izpqure9DUWoWFw1Uo8ZWr67FF-qNHCq3QvBE/s320/IMG_3091.JPG" width="320" /></a></div>
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Add the vinegar. Again, for my recipe I used about a teaspoon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1S8WPb8dWXVo7mtTJDNJHemG4wR3-hEXqJEYYfHYxwgLjTDE0DusAmLS05_A335jG3nPRWlHc5pEOcl2im5ObkHqzEDj99PPBWSK1gBy5SDaB15XBMw044EHw0p2nimPtrpHyASrrr4/s1600/IMG_3092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1S8WPb8dWXVo7mtTJDNJHemG4wR3-hEXqJEYYfHYxwgLjTDE0DusAmLS05_A335jG3nPRWlHc5pEOcl2im5ObkHqzEDj99PPBWSK1gBy5SDaB15XBMw044EHw0p2nimPtrpHyASrrr4/s320/IMG_3092.JPG" width="320" /></a></div>
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Add the buttermilk a little at a time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgHPEVCFQogyY2gIKAq5wPONMFgRNAM3UGGkQ3p7kW4343vtcbTuI3XUk4-NT5I_su1dMopPphKjp9EworQ-Hv3LQUDakoIUEFCZL-sbvKBRaWRJvNquzU3nihLmvDo0KRHTRDGomKeI/s1600/IMG_3102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgHPEVCFQogyY2gIKAq5wPONMFgRNAM3UGGkQ3p7kW4343vtcbTuI3XUk4-NT5I_su1dMopPphKjp9EworQ-Hv3LQUDakoIUEFCZL-sbvKBRaWRJvNquzU3nihLmvDo0KRHTRDGomKeI/s320/IMG_3102.JPG" width="320" /></a></div>
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I mixed the slaw after adding about a teaspoon of buttermilk and then kept adding it in small amounts until I had it at the consistency I liked. Add the jalapeno and stir and just before serving place the cilantro on top.</div>
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Here's the link for the barbecue turkey just in case this makes you want it!</div>
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<a href="http://cottagecuisine.blogspot.com/2012/09/barbecue-turkey-in-slow-cooker.html">BBQ turkey in the crock pot</a></div>
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I love cooking in the slow cooker sometimes 'cause it just makes everything so much more simple!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-834598318997874632012-09-05T18:15:00.000-07:002012-09-05T18:15:52.021-07:00Barbecue Turkey In The Slow Cooker!This one's easy folks. And with everything that's going on around the cottage, easy is working really well right now!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wzOCSYgMcJpkrFNPdRTS8cgMO0Si-RFXbEHIOLezBC32q0fqGOYJrfrEH2B_G02YYj6idGx3Ig0gDHG_C9do9YiL1byYbfoBk6eKYLC1PvDV9DiUQzF-4PaPI49cznlYg7a33O7K-Dk/s1600/IMG_3076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wzOCSYgMcJpkrFNPdRTS8cgMO0Si-RFXbEHIOLezBC32q0fqGOYJrfrEH2B_G02YYj6idGx3Ig0gDHG_C9do9YiL1byYbfoBk6eKYLC1PvDV9DiUQzF-4PaPI49cznlYg7a33O7K-Dk/s320/IMG_3076.JPG" width="320" /></a></div>
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Ingredients:</div>
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3 lbs. turkey boneless skinless turkey breast</div>
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1 teaspoon salt</div>
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1/4 cup hot barbecue sauce</div>
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1/2 cup water</div>
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3/4 cup mild barbecue sauce</div>
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This is going to take most of the day to cook but it doesn't need much attention, which is good news!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd34Fe8pPrjevPtdCswURGCkJow2OHJDMZTqwfre7eUsm_840A3qWPZv6BfS_vW2sdsfzNjnyvpQKEmUsX1yjTATO7SS9j6_Vth9JmEOgeYpTBxrkl-tWtWyVDJCYzJSJp8UMA30o4PA/s1600/IMG_3065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd34Fe8pPrjevPtdCswURGCkJow2OHJDMZTqwfre7eUsm_840A3qWPZv6BfS_vW2sdsfzNjnyvpQKEmUsX1yjTATO7SS9j6_Vth9JmEOgeYpTBxrkl-tWtWyVDJCYzJSJp8UMA30o4PA/s320/IMG_3065.JPG" width="320" /></a></div>
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Don't heat the slow cooker first. Place the turkey breast meat into your slow cooker. Sprinkle with the salt and add the hot bbq sauce and the water. Turn the cooker on low and cover. My turkey breast was frozen because I didn't plan ahead :) That's how I roll sometimes. (a lot) Cook for at least an hour before checking on it, even if it isn't frozen. I also need to add that this was wild turkey and it has to cook low and slow or you might as well put a baseball glove in to simmer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhT9az-ZGCzU2cbm0qRqSfJUFw6yLMLTyo__W-yJPhfOoNcd1sseQbDU49N1IWuH2uLTZJAzEAKo7Dvk2k6RAkyJQprgHaypkwaznWbk1e6NRQ4wkVNB7zwkK_O9ATSORYI7YHBcYMKvc/s1600/IMG_3067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhT9az-ZGCzU2cbm0qRqSfJUFw6yLMLTyo__W-yJPhfOoNcd1sseQbDU49N1IWuH2uLTZJAzEAKo7Dvk2k6RAkyJQprgHaypkwaznWbk1e6NRQ4wkVNB7zwkK_O9ATSORYI7YHBcYMKvc/s320/IMG_3067.JPG" width="320" /></a></div>
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At this point it had been cooking for three hours and I could separate it with a fork. This helps it get tender through out. Add 1/4 of the mild sauce, return the lid to the pot and continue cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiTGrdxRJaxXayUuFWb47F9LRNkzbAI6B6zREpTTBB-FRW0il7jRE_zx7U7w6wvkXikuXteZ1Fs3CtTH_u0sQhhYtL2U7vXNMnh8EBw32cxkmk17G0vJfJwQOn49jWRJPVT8OlorpEYw/s1600/IMG_3068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiTGrdxRJaxXayUuFWb47F9LRNkzbAI6B6zREpTTBB-FRW0il7jRE_zx7U7w6wvkXikuXteZ1Fs3CtTH_u0sQhhYtL2U7vXNMnh8EBw32cxkmk17G0vJfJwQOn49jWRJPVT8OlorpEYw/s320/IMG_3068.JPG" width="320" /></a></div>
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This is at hour number five. I took a fork and tore it apart a little more and added 1/4 cup of the mild sauce. Recover and continue cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_fgUr3MzUa9Ti_d8egUM33NM0AOYsdRyIB1LxZI5onUvjnDGO-ICoelmtPSDsjDFGUM7cZVChHrEtAH8wLuF0YKObm_474obtRNufra1RYvpyw-R3pg-0uSipSWcwXBxWD1Eg4x2-_E/s1600/IMG_3074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_fgUr3MzUa9Ti_d8egUM33NM0AOYsdRyIB1LxZI5onUvjnDGO-ICoelmtPSDsjDFGUM7cZVChHrEtAH8wLuF0YKObm_474obtRNufra1RYvpyw-R3pg-0uSipSWcwXBxWD1Eg4x2-_E/s320/IMG_3074.JPG" width="320" /></a></div>
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Hour number seven and it's ready to remove from the pot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOE-Uc3MO96026mFJb4I_tl6Rt7pwG2K820XwTfpC2OxpRHSUgFDLa6az8eyyNdxWyswdNUV0GuNxStMWY8bwO6265lok-5iohIgno-0bde2AAcTUeltNWfGLAhtOyQDUFuQ-ERYyV0c/s1600/IMG_3078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOE-Uc3MO96026mFJb4I_tl6Rt7pwG2K820XwTfpC2OxpRHSUgFDLa6az8eyyNdxWyswdNUV0GuNxStMWY8bwO6265lok-5iohIgno-0bde2AAcTUeltNWfGLAhtOyQDUFuQ-ERYyV0c/s320/IMG_3078.JPG" width="320" /></a></div>
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I couldn't believe just how tender it was! I was able to shred it easily with two forks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILMIFtvsyZ4XDUSr3Sn9M4GxeM7R15wJoMysABepB1rhpc66Fw3wLMViy1-uUbh31YMBneva1UFf-5JuuzTrgysCW9HoeETD1DEYCi8-QmWzZNpm2r9BMxQfXx4Reo_XBpEhvmRzIOeE/s1600/IMG_3082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILMIFtvsyZ4XDUSr3Sn9M4GxeM7R15wJoMysABepB1rhpc66Fw3wLMViy1-uUbh31YMBneva1UFf-5JuuzTrgysCW9HoeETD1DEYCi8-QmWzZNpm2r9BMxQfXx4Reo_XBpEhvmRzIOeE/s320/IMG_3082.JPG" width="320" /></a></div>
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Now one last time return the shredded meat to the pot and add the rest of the sauce. Cover and cook for another hour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr44UkvSinXsTzmzcOBnfvMCWEGw0FXTlkdV1C1NqgqJt1w9MzA6WaiHAEhMh3c650XLql4GUau8GSgsL70OrWHSgZBn6uT6U71a6eGlZb2432Xav3whdzVysdBoEE2loRoBxeBPf4jVA/s1600/IMG_3085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr44UkvSinXsTzmzcOBnfvMCWEGw0FXTlkdV1C1NqgqJt1w9MzA6WaiHAEhMh3c650XLql4GUau8GSgsL70OrWHSgZBn6uT6U71a6eGlZb2432Xav3whdzVysdBoEE2loRoBxeBPf4jVA/s320/IMG_3085.JPG" width="320" /></a></div>
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So tender and so juicy and oh so yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANJLr1G2ZjrHKq0mL8fWdj_hXKb4RDXViX8ErquDBc37j6pa88QFt5Zp7SUhHmAmQIl6hwoDKrTShXQi_gfhrAnC3p_Gz4NNLAwWVBaotw4TA0-49TT9n_Vc7aLl_ayY-Skb2JtIvkuY/s1600/IMG_3104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANJLr1G2ZjrHKq0mL8fWdj_hXKb4RDXViX8ErquDBc37j6pa88QFt5Zp7SUhHmAmQIl6hwoDKrTShXQi_gfhrAnC3p_Gz4NNLAwWVBaotw4TA0-49TT9n_Vc7aLl_ayY-Skb2JtIvkuY/s320/IMG_3104.JPG" width="320" /></a></div>
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These are huge plates. And I had seconds....</div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2160998918575213245.post-62555246443397321072012-09-04T05:41:00.001-07:002012-09-04T05:41:13.227-07:00Easy Double Duty Grilled Shrimp!I love it when this happens...you spend an afternoon preparing for a meal, cook it, eat and enjoy it and you have leftovers. Immediately I begin scheming on how I can take the leftovers and turn them into something completely different. That's what happened with this grilled shrimp. One day it was a meal with salad and bread and then because of the seasonings used I was able to turn the leftovers into fajitas the next. Love, love, love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2D0gosWK416v7bX1kT1-7I2L-1jt9bVfFmAYo6WCZgfO2qeeg6pKViD8yAk6Tmhigt_w-ZmjE4z1tsBns00iuT3hoBWaQxJlUdO0f3f53pmcBSxn9hhwjv-05n4hQq_w9KlLKpoWFi4/s1600/IMG_3013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2D0gosWK416v7bX1kT1-7I2L-1jt9bVfFmAYo6WCZgfO2qeeg6pKViD8yAk6Tmhigt_w-ZmjE4z1tsBns00iuT3hoBWaQxJlUdO0f3f53pmcBSxn9hhwjv-05n4hQq_w9KlLKpoWFi4/s320/IMG_3013.JPG" width="320" /></a></div>
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Ingredients for the shrimp:</div>
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1 pound shrimp (large)</div>
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2 medium green bell peppers</div>
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1 medium red bell pepper</div>
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1 medium onion</div>
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Tequila lime marinade mix</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZXfONK60MnECVgTmls-ab6bMjPaonH1LsPp16NiY9PepJpO97YpauXCv5-1BEAiAbM5Jp9twSaSMxDj1LGP-M85geCef27WKFCswqIgMWGBR8EpFCaxskikQJjuWCoz4xGidMfesvrg/s1600/IMG_3000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZXfONK60MnECVgTmls-ab6bMjPaonH1LsPp16NiY9PepJpO97YpauXCv5-1BEAiAbM5Jp9twSaSMxDj1LGP-M85geCef27WKFCswqIgMWGBR8EpFCaxskikQJjuWCoz4xGidMfesvrg/s320/IMG_3000.JPG" width="320" /></a></div>
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I have never ever used a packaged marinade (that I can remember) but I have to tell ya, this one was pretty darn good!</div>
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Cut the vegetables so that they are large enough to thread onto skewers and won't fall off while you're grilling them. About two inch pieces.</div>
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I didn't actually marinate the shrimp. Instead I threaded them onto two skewers (shells on) and brushed them with the marinade.</div>
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I used two skewers to keep the shrimp from flopping around on the grill :0</div>
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I grilled the limes too. Oh. My. Goodness. They were so delicious!</div>
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Place on a grill heated on the medium low setting. </div>
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The vegetables take a little longer than the shrimp, so I put them on the grill a few minutes before. Grill them until they're just tender. Cook the shrimp for about eight minutes on the first side or until the shrimp turn pink.</div>
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Turn them over and cook for about another five minutes or until they are pink on the second side. </div>
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I made a chopped salad to go along with the shrimp. Lettuce, tomato, cucumber, and chopped green onions. </div>
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I served the salad with blue cheese dressing. This recipe is crazy easy and I have to tell you that I have tried to use fresh garlic in it once instead of garlic powder and it wasn't as good. For a half cup of dressing, add about 1/3 cup mayonnaise (Duke's) to a jar.</div>
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Add enough buttermilk to get the dressing to the consistency that you prefer. I use about 3 to 4 tablespoons.</div>
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Add about 1/2 teaspoon garlic powder....</div>
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And half of a 5 ounce container Gorgonzola blue cheese, or whatever blue cheese you prefer. I like Roquefort too! And Maytag. And Clemson. Okay, I like it all...</div>
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Blend with a whisk.</div>
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So good I wish I were having it again tonight. I also wish that I had taken pictures of the fajitas, but since I didn't I'll just have to tell you about them. I peeled the leftover shrimp and cut them in half. I added a little canola oil to a skillet heated on low heat and tossed in the leftover peppers and onions, then added the shrimp and heated just until warm. Then I heated some flour tortillas and stuffed them with the shrimp, veggies, lettuce and tomato and topped them with sour cream and cilantro. Wish I had more double duty dishes. Gonna have to work on that...</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-30168132858120199552012-09-02T07:18:00.001-07:002012-09-02T07:18:52.086-07:00Chopped Salad, Italian Chicken Salad, and Creamy Italian Dressing!<div>
I do love chicken or turkey salad and I like putting different twists on it from time to time. This one has turned out to be one of my faves. The Italian herbs and lemon zest were just what I had in mind when I tasted it for the first time. Give it a try!<br />
For the chicken/turkey salad:<br />
1 cup cooked, diced and/or shredded turkey or chicken<br />
zest of one lemon<br />
1/2 teaspoon fresh thyme<br />
2 basil leaves, chopped<br />
sea salt and freshly ground black pepper to taste<br />
1/4 cup Duke's mayonnaise</div>
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Add the chicken/turkey to a medium bowl.</div>
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Zest the lemon and chop the basil.</div>
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Add the zest, lemon, basil, thyme, salt, pepper and mayonnaise to the chicken.</div>
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Stir until it's well blended. </div>
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For the creamy Italian dressing, mix together:</div>
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3 tablespoons Duke's mayonnaise</div>
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1 teaspoon lemon juice</div>
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1/4 teaspoon sea salt</div>
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1/4 teaspoon freshly ground black pepper</div>
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2 tablespoons grated Parmesan cheese</div>
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Blend with a whisk until smooth and creamy.</div>
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I'm addicted to chopped salad. JD's brother got me hooked on them and let me tell you he really knows how to put one together!</div>
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Chop the lettuce.</div>
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Finely chop the tomatoes.</div>
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And cucumbers...</div>
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Banana peppers...</div>
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Scallions...</div>
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Red and green peppers... and whatever else you might want to throw in for good measure!</div>
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Arrange it all on a platter.</div>
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Top with the chicken salad...</div>
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And ta-dum! You have a yummy dinner!</div>
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I threw on some toasted croutons and sunflower seeds. I adore sunflower seeds on salads!</div>
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Hope you enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-8527402505537028282012-08-28T03:58:00.000-07:002012-08-28T04:01:50.338-07:00Patty Pleaser!I had been craving a patty melt for a couple of weeks and I was not disappointed at all when I finally made it happen. I didn't follow a recipe, I just created the taste I was after as I went along. I understand that the patty should have been less thick but for some reason my brain doesn't register thin when it comes to a burger of any kind...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hcJHIEbLsU4lytFMzvIRPtPGTEADxDyyUAHwVtqcj_7oqDEQZa4ZQCydPOfeEUMaDjAFN2Oi6XzpoTIUMFmYxWY-hW5K_0iIF8JRTHtT9HqQ2_FnNmE19uRXIor2QU86J5bYp_kak6U/s1600/IMG_2986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hcJHIEbLsU4lytFMzvIRPtPGTEADxDyyUAHwVtqcj_7oqDEQZa4ZQCydPOfeEUMaDjAFN2Oi6XzpoTIUMFmYxWY-hW5K_0iIF8JRTHtT9HqQ2_FnNmE19uRXIor2QU86J5bYp_kak6U/s320/IMG_2986.JPG" width="320" /></a></div>
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If you would like to make the cheesy roasted potatoes pictured above, click on the link below. They're good stuff too!<br />
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<a href="http://cottagecuisine.blogspot.com/2012/08/easy-oven-roasted-cheesy-potatoes.html">Easy oven roasted, cheesy potatoes</a>
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Ingredients for 2 servings: <br />
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1 pound ground beef<br />
garlic salt and pepper to taste<br />
1 tablespoon Worcestershire sauce for the patties<br />
2 slices Swiss cheese<br />
1 medium onion<br />
additional Worcestershire sauce for the onions<br />
1/2 cup water<br />
4 slices white, wheat or rye bread toasted<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWAuOssGA7gEKUQapH7LC_X74aoqztxTz0SrIBc0NDlmG6irIIjHtkKgtkXBRKsSIBYrFsC3SWoqD_94u762w01qJEv-NPKn07yCSZ-SeQ4mZBzZJYfoHNCA6rao9OBNoelR7vjXcPT4/s1600/IMG_2974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWAuOssGA7gEKUQapH7LC_X74aoqztxTz0SrIBc0NDlmG6irIIjHtkKgtkXBRKsSIBYrFsC3SWoqD_94u762w01qJEv-NPKn07yCSZ-SeQ4mZBzZJYfoHNCA6rao9OBNoelR7vjXcPT4/s320/IMG_2974.JPG" width="320" /></a></div>
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Divide the burger in half and make into two patties. Shape them to be as thin as a half pound of burger can be. Hint: it isn't easy to make that amount of burger thin...</div>
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Sprinkle with garlic salt and pepper on both sides. Add the Worcestershire sauce to the tops of the patties slowly, letting it sink into the meat.</div>
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Cook on medium heat in a cast iron skillet until the juices run clear. Remove the patties from the skillet and keep them warm in the oven set to low.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qJ3zTSGANuDLhwByrTv_wp2sBdXb_TwKfYw4C4xRJaiT7pOVSvgUCgQNBhTlgs5Ifm043Gso2jtsbtioFoFtgoHPagPHjHLkXoe6ml8a5Sw6dmLeGLmM8tS9QeeroSwPQevpkyyTgak/s1600/IMG_2979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qJ3zTSGANuDLhwByrTv_wp2sBdXb_TwKfYw4C4xRJaiT7pOVSvgUCgQNBhTlgs5Ifm043Gso2jtsbtioFoFtgoHPagPHjHLkXoe6ml8a5Sw6dmLeGLmM8tS9QeeroSwPQevpkyyTgak/s320/IMG_2979.JPG" width="320" /></a></div>
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Slice the onion into rings and place them in the same skillet used to cook the patties. Add additional Worcestershire sauce and stir until the onions are just cooked but not yet tender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKuCLVhrSIoBsVSisZSancXUoATHizv3RPDVcXgi2l7rlzuL4YRQkMDnY7kH-puNffi0NTo1X3C7Zi2CKjs6Ysr6niG_RikHb0CKKWPKuGp22kiHMT45FuGwgF05mT86VVhyphenhyphenwXCPVPgs/s1600/IMG_2981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKuCLVhrSIoBsVSisZSancXUoATHizv3RPDVcXgi2l7rlzuL4YRQkMDnY7kH-puNffi0NTo1X3C7Zi2CKjs6Ysr6niG_RikHb0CKKWPKuGp22kiHMT45FuGwgF05mT86VVhyphenhyphenwXCPVPgs/s320/IMG_2981.JPG" width="320" /></a></div>
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Add the water and continue cooking until the onions are translucent.</div>
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Toast the bread slices. Add the cheese to the patties and return them to the warm oven until the cheese has melted. Place the patties on one slice of the bread and add the onions to the other. Now I had a little mustard on mine, while JD had a little Duke's mayonnaise on his. To each his own!</div>
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I hope you'll try these patty melts done my way. To be honest, I've never even looked at a recipe for them. For me it's all about the onions anyways!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-48967092126468173422012-08-22T05:14:00.001-07:002012-08-22T07:25:19.940-07:00Easy Oven Roasted Cheesy Potatoes!These are so easy and they are absolutely delicious! Not only were they a good side dish with patty melts, they would also make a tasty addition to any breakfast or brunch!<br />
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This makes four servings.<br />
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For the recipe:<br />
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1 large baking potato<br />
1 medium onion<br />
2 tablespoons extra virgin olive oil<br />
salt and pepper to taste<br />
1/2 teaspoon paprika<br />
4 slices of good quality American cheese<br />
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Preheat oven to 350 degrees.<br />
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Chop the onion into one inch pieces.</div>
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Chop the potato into one inch pieces.</div>
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Spray an 8x8 casserole dish with non-stick cooking spray.</div>
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Add the potatoes and about one tablespoon of olive oil. Toss them around to coat them. Now go ahead and put the potatoes in the oven and give them a head start on the onions. I do this so that the onions won't be mushy by the time the potatoes are fully cooked. I roast them for about twenty minutes before adding the onions.</div>
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Once you've cooked the potatoes for a little while add the onions and the other tablespoon of olive oil. Return them to the oven and continue roasting for ten to fifteen minutes longer.</div>
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Lookin' good...</div>
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Place the cheese slices over the potatoes and pop them back into the oven until the cheese has melted.</div>
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They didn't even need ketchup!</div>
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I wish there had been left overs...I'm starving!</div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2160998918575213245.post-25105181622236987072012-08-12T18:06:00.000-07:002012-08-12T18:11:09.248-07:00Chicken N Dumplings!<br />
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So the other day, I asked JD what he would like for dinner. Normally that conversations goes something like this:</div>
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"It don't matter, whatever you want." That isn't the answer I'm after. If I ask that question it means I need ideas. This time his answer was "How much trouble are chicken and dumplings?" My answer:</div>
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"None whatsoever!" </div>
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And they really aren't. I didn't have any chicken on hand but I did have some wild turkey breast, which worked out wonderfully. This recipe is easy and fail-proof. It will take me longer to post this than it did to actually make the dumplings. I'm beginning to understand that I'm faster with cooking than I am at blogging, which is fine. No one is sitting here waiting on me to finish this post like they sit and wait on dinner...</div>
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For the recipe:</div>
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2 chicken breasts, cooked and chopped</div>
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2 cups all purpose flour</div>
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1 teaspoon salt</div>
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1 teaspoon baking powder</div>
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1/2 cup shortening</div>
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1/2 cup ice water</div>
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4 cups chicken stock </div>
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Sea salt and freshly ground black pepper to taste</div>
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I prefer chicken or turkey with the skin on and bone in. It results in meat that is more tender and juicy. </div>
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Since these were boneless and skinless, I covered them with water added 1 teaspoon of salt and 1 teaspoon freshly ground black pepper and about 1/4 cup of canola oil. Cook them on medium heat for about an hour or until cooked through. Strain the liquid and use it for your dumplings later. </div>
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When the chicken has cooled cut, chop and shred it into bite size pieces. Set aside until the dumplings have cooked.</div>
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You need really cold ice water! I add ice cubes to a large cup of water and let it sit until it's very cold, then measure out the 1/2 cup for the recipe.</div>
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Sift together the flour, salt and baking powder with a whisk.</div>
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Add the shortening to the dry ingredients.</div>
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Add the ice water a little at a time.</div>
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Mix after each addition of water.</div>
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Keep adding and mixing until you've added all of the water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6WANFf4n1VfNzdi2khatmZzJWmY3f0k6qHv1hQIpNoOagOLftPVWcsmlpRGU6BM3fAUB_ZgDCfZM9MNiRdbUXsrRARbXEj_KNbqvRUjBO-tAH67hGKcrIrscdBzP_g1KyPKKPm1WAI4/s1600/IMG_2751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6WANFf4n1VfNzdi2khatmZzJWmY3f0k6qHv1hQIpNoOagOLftPVWcsmlpRGU6BM3fAUB_ZgDCfZM9MNiRdbUXsrRARbXEj_KNbqvRUjBO-tAH67hGKcrIrscdBzP_g1KyPKKPm1WAI4/s320/IMG_2751.JPG" width="320" /></a></div>
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Your dough should look like this.</div>
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Gently shape the dough into a ball and place it on plastic wrap to roll out. Less clean up :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKv_-eIzP0f1K0i6B4GUVFCMo8mS_FiGRHWNRK1cvJt81nLA18f9QnEJakcQszy1_jTPFzS41ytCCiuRqs_aBOYDsyuWO8r3t3qHVOcjVwl12v4k9-P7B2KTtjrWOdXYSc74ijf7WZFoQ/s1600/IMG_2770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKv_-eIzP0f1K0i6B4GUVFCMo8mS_FiGRHWNRK1cvJt81nLA18f9QnEJakcQszy1_jTPFzS41ytCCiuRqs_aBOYDsyuWO8r3t3qHVOcjVwl12v4k9-P7B2KTtjrWOdXYSc74ijf7WZFoQ/s320/IMG_2770.JPG" width="320" /></a></div>
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Roll out the dough lengthwise. </div>
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Then roll out the width.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNulbtlyyXnBLDAnx1xCny87iWq3iIPoFsHcCWq9EnLHottWq9yUtpVs7D3JgIRvqe6C3unPjQs7tny68voX0iGAYWq_WSQOhXhGM96-6dKakBcjACTguL1Q9lSNYTkPoRh5VoNu4aia0/s1600/IMG_2772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNulbtlyyXnBLDAnx1xCny87iWq3iIPoFsHcCWq9EnLHottWq9yUtpVs7D3JgIRvqe6C3unPjQs7tny68voX0iGAYWq_WSQOhXhGM96-6dKakBcjACTguL1Q9lSNYTkPoRh5VoNu4aia0/s320/IMG_2772.JPG" width="320" /></a></div>
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Then criss cross wise. I made that up...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhjANNR5qOjzD6FUCBNLBDawRTr1UQguYv_Ue2FZ2FKIL7mwEy9Il9ir2gJpBsePyfJRDWuRYOu2IFgN7J2j9vB3ahr67XQco0090xg9O9v1VAZW2SqmM7S3R2oB8dn1SZcTLtZ-hmWo/s1600/IMG_2773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhjANNR5qOjzD6FUCBNLBDawRTr1UQguYv_Ue2FZ2FKIL7mwEy9Il9ir2gJpBsePyfJRDWuRYOu2IFgN7J2j9vB3ahr67XQco0090xg9O9v1VAZW2SqmM7S3R2oB8dn1SZcTLtZ-hmWo/s320/IMG_2773.JPG" width="320" /></a></div>
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Roll out the dough in all directions is what I'm trying to say...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxkwxMY5879t9F7BsdiCHz-cF11cPrBRiNvf49aH3gXChJZRoyRoAFcdUsym1cArrX3AlDn8igDX3cnbA0U829N-4JJchUqjboZJS3RheTb32QMjbKZddwDAQEfX7uJ9b9dMyErh1W88/s1600/IMG_2775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxkwxMY5879t9F7BsdiCHz-cF11cPrBRiNvf49aH3gXChJZRoyRoAFcdUsym1cArrX3AlDn8igDX3cnbA0U829N-4JJchUqjboZJS3RheTb32QMjbKZddwDAQEfX7uJ9b9dMyErh1W88/s320/IMG_2775.JPG" width="320" /></a></div>
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Cut the dough into strips. I only cut half of them and I'll tell you why later in this post.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk223CTeThTDAIjJlgrW-5S-hPV6jNdjA0254c2v5QMZ7JSwqiUnjGljM9d6Rd25jMw3FZYkqHbWNJgmL-e42WSw4ILn2ncm_AB0ycr6k055nRBPv3ZSJbmhkuFkgaJAzbTDYtn6_nsY/s1600/IMG_2777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk223CTeThTDAIjJlgrW-5S-hPV6jNdjA0254c2v5QMZ7JSwqiUnjGljM9d6Rd25jMw3FZYkqHbWNJgmL-e42WSw4ILn2ncm_AB0ycr6k055nRBPv3ZSJbmhkuFkgaJAzbTDYtn6_nsY/s320/IMG_2777.JPG" width="320" /></a></div>
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Then cut the strips into one inch pieces. Now we have dumplings!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKByNrNM7YcR13SKpsuTzyFTo7S8vqn3KfRUVOeha3lLQorJN6r9KbrDZM_3jjPAVChmG-RFkDuhyphenhyphenYKaWFtYhr6cnJTfvEVBIYL1S4nI5KX5t1IXWfUqCGaH0ciTlN7CpDmoelDedcye4/s1600/IMG_2767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKByNrNM7YcR13SKpsuTzyFTo7S8vqn3KfRUVOeha3lLQorJN6r9KbrDZM_3jjPAVChmG-RFkDuhyphenhyphenYKaWFtYhr6cnJTfvEVBIYL1S4nI5KX5t1IXWfUqCGaH0ciTlN7CpDmoelDedcye4/s320/IMG_2767.JPG" width="320" /></a></div>
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Add the chicken stock to the strained liquid from cooking the chicken. Heat on medium until it comes to a gentle boil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17VT0AhxANrMxDn-PJHu1glfuTrnrDNJXFvksjLzqtIWieyLIfK36BXvG6TSaSd5ybXcxp5fvRXmsPIXkvVq9SZFws2VY9B5wY4rPwkSQ8WURdBZIkU4vcNYickg_aY3LRL5NmqzWd-I/s1600/IMG_2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17VT0AhxANrMxDn-PJHu1glfuTrnrDNJXFvksjLzqtIWieyLIfK36BXvG6TSaSd5ybXcxp5fvRXmsPIXkvVq9SZFws2VY9B5wY4rPwkSQ8WURdBZIkU4vcNYickg_aY3LRL5NmqzWd-I/s320/IMG_2778.JPG" width="320" /></a></div>
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Add the dumplings a few at a time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrQ2Rn1VvuiVClyBL0XXTnaz-jR1U5oqOR9oA6BzG26mp-mzheQb4lW-KxflrUFQkk4LLivDXS4wXY8h3jyvwNO2-6AbZvdK-2eW6WzaLINXfPbTLaV8CZwCZlMVzfbDbzY9m-68ryqk/s1600/IMG_2779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrQ2Rn1VvuiVClyBL0XXTnaz-jR1U5oqOR9oA6BzG26mp-mzheQb4lW-KxflrUFQkk4LLivDXS4wXY8h3jyvwNO2-6AbZvdK-2eW6WzaLINXfPbTLaV8CZwCZlMVzfbDbzY9m-68ryqk/s320/IMG_2779.JPG" width="320" /></a></div>
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When they rise to the top you can add a few more.</div>
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Keep adding them a little at a time until they're all cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIWt8BJlkJdMYxRcnXFdJFGAVC5is4FPF0sQsaKIuR9ap0y9I6eHEjPBDaquEZkdCZ9b5hLCmBPKWvwwkAz-7A-S0RR0UPoscMDNVjipCxPkuRaaE_Ce9VLGtbwpbdkEuFauij7TwvYI/s1600/IMG_2787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIWt8BJlkJdMYxRcnXFdJFGAVC5is4FPF0sQsaKIuR9ap0y9I6eHEjPBDaquEZkdCZ9b5hLCmBPKWvwwkAz-7A-S0RR0UPoscMDNVjipCxPkuRaaE_Ce9VLGtbwpbdkEuFauij7TwvYI/s320/IMG_2787.JPG" width="320" /></a></div>
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Now place the chicken back into the pot to heat up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KvS8mKpdZwjry97Bro1pp2mRTKoYqWooBSHV_wZRiQetd07oKMipG8Q7ESLbXSLXGM6biBIrYhfvEuwamMyzeKH7LUc24oO23-lS_bpOGcljayVgR9vqYHNCefclsDT1qVBd0bQQkjQ/s1600/IMG_2788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KvS8mKpdZwjry97Bro1pp2mRTKoYqWooBSHV_wZRiQetd07oKMipG8Q7ESLbXSLXGM6biBIrYhfvEuwamMyzeKH7LUc24oO23-lS_bpOGcljayVgR9vqYHNCefclsDT1qVBd0bQQkjQ/s320/IMG_2788.JPG" width="320" /></a></div>
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Add the pepper to taste.</div>
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Add the salt to taste. I know, I did this backwards. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrXGFx-qeig33yhA4IM8hoyODxrOw6eHHZFmqLTwNthWGjtl2Y3PVpUJ37nUm6YvilK8_L6rkfYHZqkk5cudU3jmt5c8xvRj8t0SUZ1q1RcdtZMLL-Ya18y4vDrvVrAwSuoSYMc7B9wc/s1600/IMG_2790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrXGFx-qeig33yhA4IM8hoyODxrOw6eHHZFmqLTwNthWGjtl2Y3PVpUJ37nUm6YvilK8_L6rkfYHZqkk5cudU3jmt5c8xvRj8t0SUZ1q1RcdtZMLL-Ya18y4vDrvVrAwSuoSYMc7B9wc/s320/IMG_2790.JPG" width="320" /></a></div>
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I love these with cornbread and coleslaw. Or just by themselves!</div>
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Now, here is the reason I only cut half of the dumplings. It's only JD and myself and this recipe makes a bunch of dumplings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81mOj1GMrtFEXwInuB3i_srMGMDWaVpEgXSHgMMuc7CudIPyi2A6RmloOW4orl-Sl1k8pqlhlE6v2YNdP-IKLgeMBip2i7tDD5YLNdMP0FpXdVNc_m9Mx_mnesm_GbJrfG1_hznAjYwA/s1600/IMG_2784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81mOj1GMrtFEXwInuB3i_srMGMDWaVpEgXSHgMMuc7CudIPyi2A6RmloOW4orl-Sl1k8pqlhlE6v2YNdP-IKLgeMBip2i7tDD5YLNdMP0FpXdVNc_m9Mx_mnesm_GbJrfG1_hznAjYwA/s320/IMG_2784.JPG" width="320" /></a></div>
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Using the plastic wrap that I rolled the dumplings on I wrapped them up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QEG1CAAqhwyFLl_C_2M06zeOY2BY4jpLNe3dweRy3TPSXHXt94n9-jYn-mBb7mmorVtuV2Mx_WGVzm8tQzeNADTbhpisrnHDGdVjOjA-cRxesROl8J4vdYpWli8KAkQKD4OKSTygTSE/s1600/IMG_2785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QEG1CAAqhwyFLl_C_2M06zeOY2BY4jpLNe3dweRy3TPSXHXt94n9-jYn-mBb7mmorVtuV2Mx_WGVzm8tQzeNADTbhpisrnHDGdVjOjA-cRxesROl8J4vdYpWli8KAkQKD4OKSTygTSE/s320/IMG_2785.JPG" width="320" /></a></div>
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Folded them over.</div>
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And placed them in a freezer bag. I'll be dumpling ready next time JD mentions needing a dumpling fix!</div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2160998918575213245.post-34100127170271296382012-07-26T08:10:00.001-07:002012-07-26T08:10:55.590-07:00Curry Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/tsnaJE4hBmM?feature=player_embedded' frameborder='0'></iframe></div>
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Here's a new twist on an old fave! I found the basis for this recipe years ago in an old cookbook by Sally Goldman. I've been tweaking it for years and by George I think I've got it down just right!</div>
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Hope you like it and please forgive the Southern/extremely country twang in my voice. It's all natural and embarrassing as well. Please excuse the video taping as well. I do it all alone and it's a little more difficult than I thought it was going to be...</div>
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Gotta start somewhere!</div>
<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2160998918575213245.post-27114776726489775852012-07-24T04:34:00.004-07:002012-07-24T05:32:24.109-07:00White Barbecue, Alabama Style!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvkUFCGKhBfXv2M3nhct_RnfieeaBzI10sIvdIYzhyBY-nCCS-W92DVC8M9XwxgTDomiLMtsuzE4MsktsIbAEsiOyQN2W3GbCHPsU_ScnpB00GK4gxfvapysCN0lDQmfpcfHtOmXgThY/s1600/IMG_2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvkUFCGKhBfXv2M3nhct_RnfieeaBzI10sIvdIYzhyBY-nCCS-W92DVC8M9XwxgTDomiLMtsuzE4MsktsIbAEsiOyQN2W3GbCHPsU_ScnpB00GK4gxfvapysCN0lDQmfpcfHtOmXgThY/s320/IMG_2455.JPG" width="320" /></a></div>
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What? White barbecue sauce? Yep and if you haven't tried it, you're missing out on a real treat! It isn't what comes to mind when you think of bbq sauces, but it's a wonderful diversion from the traditional. It's amazingly light and refreshing, perfect for summer!</div>
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Makes four servings.</div>
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Ingredients:</div>
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1 whole chicken, cut in half, gizzards and liver removed. I always ask the butcher to cut it in half and remove the parts I'm not going to use. It's no extra charge and easy on me!</div>
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For the rub:</div>
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1/2 teaspoon sea salt</div>
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1/2 teaspoon freshly ground black pepper</div>
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2 teaspoons lemon pepper seasoning salt</div>
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1/4 teaspoon paprika</div>
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1/4 teaspoon Italian seasoning</div>
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Blend all of the above ingredients in a small bowl.</div>
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Wash the chicken and pat dry with paper towels.</div>
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Line a baking sheet with aluminum foil and place the chicken halves skin side up onto the foil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMG4OkKCmo8T2KU-CRH2J6EfpYa_Jcs4jjVlFyNhwuiN2vyI7IeS0mLyUvcgrt6w-7R1nyy5NaFKO-TSeLg-v4idXvkktjQJI6SHZq2Upa1Wi_gEDg6k0VHNPmSvGNtqs-2hlS6Eus1A/s1600/IMG_2449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMG4OkKCmo8T2KU-CRH2J6EfpYa_Jcs4jjVlFyNhwuiN2vyI7IeS0mLyUvcgrt6w-7R1nyy5NaFKO-TSeLg-v4idXvkktjQJI6SHZq2Upa1Wi_gEDg6k0VHNPmSvGNtqs-2hlS6Eus1A/s320/IMG_2449.JPG" width="320" /></a></div>
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Rub the chicken with the seasoning mixture all over on both sides.</div>
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Preheat the oven to 375 degrees. Cook for one hour skin side up, turn and continue cooking for thirty more minutes.</div>
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Note: We had intended to grill the chicken, which is my preferred method but afternoon thunderstorms got in the way. If you grill it, heat one side of the grill on medium and leave the other burner off. Cook the chicken on the cool side of the grill, skin up until it's done on the first side. Turn it over and continue cooking until the juices run clear. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAXOn9iYP_lYoQFrOcidVIPylI1UwnU_WcZ03Po4fqsiMf0BeVBJbvMJUKrsHYdqc-NQ_S-wPCSrdiXnrTnFV7qmEi4GtGlajWwgc7rigKt5jbcl38pzBZCUxNlYwBXfmuNmph0bbd1k/s1600/IMG_2450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAXOn9iYP_lYoQFrOcidVIPylI1UwnU_WcZ03Po4fqsiMf0BeVBJbvMJUKrsHYdqc-NQ_S-wPCSrdiXnrTnFV7qmEi4GtGlajWwgc7rigKt5jbcl38pzBZCUxNlYwBXfmuNmph0bbd1k/s320/IMG_2450.JPG" width="320" /></a></div>
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For the sauce:</div>
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Yields 3 and 1/2 cups. I only made a half batch of the recipe and it was plenty.</div>
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2 cups mayonnaise</div>
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3/4 cup apple cider vinegar</div>
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2 tablespoons fresh lemon juice</div>
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3 tablespoons freshly ground black pepper</div>
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1 teaspoon sea salt</div>
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1/4 teaspoon ground cayenne pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQfTg8GcVO38abCo7ol2N9Bk-nG8iIVSEyBAje8JTmhlF5UlrOB715KPwq2f_-HdJypHMLG_lS4gQUm7U9PVwF5shqLq9t70afMpv1OI8henhBfxxvb3xucp6PygtXNIg8UhBQlKCsMg/s1600/IMG_2451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQfTg8GcVO38abCo7ol2N9Bk-nG8iIVSEyBAje8JTmhlF5UlrOB715KPwq2f_-HdJypHMLG_lS4gQUm7U9PVwF5shqLq9t70afMpv1OI8henhBfxxvb3xucp6PygtXNIg8UhBQlKCsMg/s320/IMG_2451.JPG" width="320" /></a></div>
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Mix mayonnaise and seasonings in a small bowl, or use a Mason jar like I did. Add the vinegar and lemon juice and whisk until it's well blended.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGjtUuUc_GEuv1bElgKXJjjuMxgVyCXxyjK7pEGyJzq4lvCX7mL3W4kDQkf26nfPbUCxwm-lMHxZsD4UO4R27411tiUR7JTt5puy162FLN0sVOptJhLY6gt3g5LV4akT_IDppINu_xLE/s1600/IMG_2454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGjtUuUc_GEuv1bElgKXJjjuMxgVyCXxyjK7pEGyJzq4lvCX7mL3W4kDQkf26nfPbUCxwm-lMHxZsD4UO4R27411tiUR7JTt5puy162FLN0sVOptJhLY6gt3g5LV4akT_IDppINu_xLE/s320/IMG_2454.JPG" width="320" /></a></div>
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Love the golden skin on the chicken, it's so crispy and ready for a swim in the sauce. Don't brush the sauce onto the chicken like you normally would. Just cover it with the sauce before serving or place the jar on the table and let everyone add as much or as little as they like. If you like mayonnaise, chances are that you're going to love this, just go into it with an open mind, it really is not only delicious but addictive as well. After all, if the folks in Alabama have stuck with it all these years, there must be something to it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvkUFCGKhBfXv2M3nhct_RnfieeaBzI10sIvdIYzhyBY-nCCS-W92DVC8M9XwxgTDomiLMtsuzE4MsktsIbAEsiOyQN2W3GbCHPsU_ScnpB00GK4gxfvapysCN0lDQmfpcfHtOmXgThY/s1600/IMG_2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvkUFCGKhBfXv2M3nhct_RnfieeaBzI10sIvdIYzhyBY-nCCS-W92DVC8M9XwxgTDomiLMtsuzE4MsktsIbAEsiOyQN2W3GbCHPsU_ScnpB00GK4gxfvapysCN0lDQmfpcfHtOmXgThY/s320/IMG_2455.JPG" width="320" /></a></div>
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For the side salad:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGtMC8gFsyxEPritSS_IbDSxla6r9dDP7DOcdOgzqJw7XwACslr8mKTFsTM8hZxsrVWS2ual7f2uoMh8cLtdknkK-hT0zc-CBuKg1Slp8SINo5_iKkN0lNp6LGlg-uT2F2TwcIwBydZ8/s1600/IMG_2453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGtMC8gFsyxEPritSS_IbDSxla6r9dDP7DOcdOgzqJw7XwACslr8mKTFsTM8hZxsrVWS2ual7f2uoMh8cLtdknkK-hT0zc-CBuKg1Slp8SINo5_iKkN0lNp6LGlg-uT2F2TwcIwBydZ8/s320/IMG_2453.JPG" width="320" /></a></div>
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Chop fresh tomatoes, cucumbers, radishes and banana peppers. Just before serving, sprinkle with olive oil, Italian seasoning, sea salt, freshly ground black pepper to taste and toss. </div>
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It's a light supper but filling and what I crave for a summer evening!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-57527037116605648122012-07-18T05:51:00.001-07:002012-07-18T05:54:12.957-07:00Fried Green Tomatoes!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvKA1EmWn_YXzj1ALIIkTU-wHPZZKR8AgclNQDgNBDPFfF8PHCiD5prj034EW8SaP-6YucEgVnNOTSURGQP4ntNzBw12Mm6APsF5KUvUB9ffnh1Ax5cUniK0x5ymr8sgJiK4Pa0CU9uo/s1600/IMG_2430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvKA1EmWn_YXzj1ALIIkTU-wHPZZKR8AgclNQDgNBDPFfF8PHCiD5prj034EW8SaP-6YucEgVnNOTSURGQP4ntNzBw12Mm6APsF5KUvUB9ffnh1Ax5cUniK0x5ymr8sgJiK4Pa0CU9uo/s320/IMG_2430.JPG" width="320" /></a></div>
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I don't think anything says summer for me quite like fried green tomatoes. Pretty sure of it. I could eat them every single night with dinner. They go with anything. Well, except maybe Mexican but I don't know, they might even work with a taco!</div>
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This recipe is for eight servings.</div>
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Ingredients:</div>
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8 small or 6 medium tomatoes</div>
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1 1/2 cups all purpose flour, seasoned with 2 teaspoons sea salt and 2 teaspoons freshly ground black pepper</div>
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1 1/2 cups buttermilk</div>
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2 cups white cornmeal mix plus 1/2 cup all purpose flour sifted together, seasoned with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper</div>
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2 cups canola oil for frying</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0JRGNmlitooZvQzcgXbiMujNGnVqCWbVEvEL64_k0G9ImauDeAshcWSBOKJ6GbHzKGfUOKkDFKuvDk1R9D3E-jxOvDoF3Baragc_ghrG-dsRifMhv5ZiaNUEvTjZ6iEX0oveZTvq9vQ/s1600/IMG_2421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0JRGNmlitooZvQzcgXbiMujNGnVqCWbVEvEL64_k0G9ImauDeAshcWSBOKJ6GbHzKGfUOKkDFKuvDk1R9D3E-jxOvDoF3Baragc_ghrG-dsRifMhv5ZiaNUEvTjZ6iEX0oveZTvq9vQ/s320/IMG_2421.JPG" width="320" /></a></div>
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Heat the oil in a large cast iron skillet over medium high heat until it reaches 375 degrees.</div>
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Wash and dry the tomatoes. Slice them into 1/2 inch slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN9tUBLO64JE1vQjmKIcNMSvUFGkD5B5YJyPYsBj_zRJ3Ca_N_vTFxwAqY9eboIfMGJtVTkqGVfG8FxUaR9_Jd60WNAsp96Nczn-Y0iqIxizS-cslyzOMG_HpgyptzvV4Adz5cLshGcY/s1600/IMG_2422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN9tUBLO64JE1vQjmKIcNMSvUFGkD5B5YJyPYsBj_zRJ3Ca_N_vTFxwAqY9eboIfMGJtVTkqGVfG8FxUaR9_Jd60WNAsp96Nczn-Y0iqIxizS-cslyzOMG_HpgyptzvV4Adz5cLshGcY/s320/IMG_2422.JPG" width="320" /></a></div>
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Lightly dredge them in the seasoned flour.</div>
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Coat both sides with the buttermilk.</div>
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Place them into the seasoned cornmeal/flour mixture and coat both sides evenly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJo6ks7JLHQ6oPMk2btgpkNpP1emyEcrJB7o_IiuS5X7q4YdetBwBGdtCbW2kv2eXz6cevVFRpLdVFvpi2kSFUp1MNEfVg9RNrFqV5McTtfcqdzXVPs6dVjdYdTccaq13WJ0sglr76TGU/s1600/IMG_2427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJo6ks7JLHQ6oPMk2btgpkNpP1emyEcrJB7o_IiuS5X7q4YdetBwBGdtCbW2kv2eXz6cevVFRpLdVFvpi2kSFUp1MNEfVg9RNrFqV5McTtfcqdzXVPs6dVjdYdTccaq13WJ0sglr76TGU/s320/IMG_2427.JPG" width="320" /></a></div>
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Gently place them into the heated oil and cook until golden on the first side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuaD7B79bSQRIlZDCqy-YH-MrDYduBvwkB8k08xOq3KOLu9cBhzOjKhlHsnRMkKzxc19tu3IGvIbj8-Lc-Lg5-5rZ4p2_5vaW5v0pgafttRqJ28LtFGLdhvzF_WTgtGABoXtTtBKUgnU/s1600/IMG_2428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuaD7B79bSQRIlZDCqy-YH-MrDYduBvwkB8k08xOq3KOLu9cBhzOjKhlHsnRMkKzxc19tu3IGvIbj8-Lc-Lg5-5rZ4p2_5vaW5v0pgafttRqJ28LtFGLdhvzF_WTgtGABoXtTtBKUgnU/s320/IMG_2428.JPG" width="320" /></a></div>
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Turn to cook on the second side until golden brown. Drain on paper towels. </div>
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I plated up a few (A good cook always tastes her food!) just for the photo, but I serve them as a side dish with really, just about anything.</div>
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I have a great dipping sauce recipe that I'll make soon and get that posted.</div>
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It also goes with just about anything. </div>
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I love versatility!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-431490843483640652012-07-11T06:09:00.002-07:002012-07-11T06:19:35.620-07:00Summer Confetti Macaroni Salad!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtpuDTCNMI3oLtUaxcc5Wp8XUgjRdOHHCYr4jRczuKwLGGUmydtsIc27u50A6FvRwbflki__J1_DXWfpoEFykiZrhtOA3Z0rqShEK7nFrSlLqNwzW6tpVeBaisrWwY6ah_g-2UtenWJs/s1600/IMG_2365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtpuDTCNMI3oLtUaxcc5Wp8XUgjRdOHHCYr4jRczuKwLGGUmydtsIc27u50A6FvRwbflki__J1_DXWfpoEFykiZrhtOA3Z0rqShEK7nFrSlLqNwzW6tpVeBaisrWwY6ah_g-2UtenWJs/s320/IMG_2365.JPG" width="320" /></a></div>
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This is one of those recipes that takes me longer to post than it does to make. You can add whatever you like, but I've found that when taking this to a gathering, simple usually gets more attention than complex. Know what I mean? :)</div>
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Eight servings</div>
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Ingredients:</div>
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1- 16 ounce box macaroni</div>
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4 tablespoons Duke's mayonnaise</div>
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2 teaspoons lemon zest</div>
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1/4 teaspoon sea salt</div>
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1/4 teaspoon freshly ground black pepper</div>
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1 small tomato, seeded and chopped</div>
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1 small bell pepper, seeded and chopped</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7IAEPkx4fvfUhSKSOgp0egZr6KBa9U1A-_xJU1skHKil-bo6_mAjrr9x86mD5DkCragxh0yNOh4_mlaAMLpFJA-qJN2luiIb4B7KEtzUbDsaUp2WrZpTS1Zqelw8lPpBDGPT0Rd98Us/s1600/IMG_2348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7IAEPkx4fvfUhSKSOgp0egZr6KBa9U1A-_xJU1skHKil-bo6_mAjrr9x86mD5DkCragxh0yNOh4_mlaAMLpFJA-qJN2luiIb4B7KEtzUbDsaUp2WrZpTS1Zqelw8lPpBDGPT0Rd98Us/s320/IMG_2348.JPG" width="320" /></a></div>
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Bring 6 cups water to boil in a large pot. Add 1 tablespoon olive oil and 1 teaspoon sea salt to the water and add the macaroni. Stir gently throughout cooking time. Boil until it's just tender. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6Ebz9-B-3N8HmatuMfN-FtKIWsNlF6ir4vaWgcJDQukoSTQMIUnFgEiPL-sPR5H090Xuh8JEg44VVXz048FqLRknPPhQO7JKZhfNVcn5m-2klH1RdZEsmd2IgpuAsbQq08PZ_IZ4Xd0/s1600/IMG_2352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6Ebz9-B-3N8HmatuMfN-FtKIWsNlF6ir4vaWgcJDQukoSTQMIUnFgEiPL-sPR5H090Xuh8JEg44VVXz048FqLRknPPhQO7JKZhfNVcn5m-2klH1RdZEsmd2IgpuAsbQq08PZ_IZ4Xd0/s320/IMG_2352.JPG" width="320" /></a></div>
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I like to remove the macaroni with a Chinese strainer like the one pictured above, instead of draining it in a colander. This method prevents the pasta from drying out too much, therefore using less mayo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGzZVRqu8LvQ28_C6aaCUWmlnOjNcyI3nm8QZIj1dbndJkl-nChZ6RKBirkgxqxLzged4HNsxWi0ooMrV99bZ7uOBdDJS9v-PNYPAoFvMm3YjG0UimUeiIsVLEYuSYUJ0NZc3X_iPz6g/s1600/IMG_2350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGzZVRqu8LvQ28_C6aaCUWmlnOjNcyI3nm8QZIj1dbndJkl-nChZ6RKBirkgxqxLzged4HNsxWi0ooMrV99bZ7uOBdDJS9v-PNYPAoFvMm3YjG0UimUeiIsVLEYuSYUJ0NZc3X_iPz6g/s320/IMG_2350.JPG" width="320" /></a></div>
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Immediately after straining the pasta, while it's still warm, place it into a large bowl and add the lemon zest and seasonings. Even though you're going to chill the macaroni, it takes the dressing and seasoning better while it's still warm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11iGhl_iI1Giu1u0Iw6Mf_wzVuHWHOUifc1dG0oh3Or75IBu26fJ_FAzkaIgNHZdOVrPrKJYuMc9kRQDHlicLFZ90XypBa2-EwWRid4oKFUhDIMdGVsFE8lMk6cKjSfc_D5nDfDJYER4/s1600/IMG_2351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11iGhl_iI1Giu1u0Iw6Mf_wzVuHWHOUifc1dG0oh3Or75IBu26fJ_FAzkaIgNHZdOVrPrKJYuMc9kRQDHlicLFZ90XypBa2-EwWRid4oKFUhDIMdGVsFE8lMk6cKjSfc_D5nDfDJYER4/s320/IMG_2351.JPG" width="320" /></a></div>
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Add the mayonnaise and stir until it's well blended. Now pop it into the fridge while you prepare the vegetables.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5kAyuCy3Z9O_XeDxLhNzhmRs75PwiCgsO3JHET3s82Pi8bjX41v9cAek_5aW6onYG99AgaEVOunptSvO3o4_oA9aGy2H6tlt-x769FOso3J9qdN-1gOOc0aRnIDBxCYMSOiRPvdtZHY/s1600/IMG_2355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5kAyuCy3Z9O_XeDxLhNzhmRs75PwiCgsO3JHET3s82Pi8bjX41v9cAek_5aW6onYG99AgaEVOunptSvO3o4_oA9aGy2H6tlt-x769FOso3J9qdN-1gOOc0aRnIDBxCYMSOiRPvdtZHY/s320/IMG_2355.JPG" width="320" /></a></div>
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Seed the pepper and slice it into thin strips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_x6UkABbK4htwPpUe5FpVZOnLkAvL2TfqLZIpmvhi-exM86Hbyvf2nfhFCmgUTefSiCrGwuSpQoaaXKU6FOg3sZm-PSiFrxWKchQAqGViDeIrpdTIY7-L7zneHuitucvPQ5aJxuJSylc/s1600/IMG_2356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_x6UkABbK4htwPpUe5FpVZOnLkAvL2TfqLZIpmvhi-exM86Hbyvf2nfhFCmgUTefSiCrGwuSpQoaaXKU6FOg3sZm-PSiFrxWKchQAqGViDeIrpdTIY7-L7zneHuitucvPQ5aJxuJSylc/s320/IMG_2356.JPG" width="320" /></a></div>
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Chop the strips into small pieces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAam1rjnlFbOBVgyZ2WBOB9zjjpafqMFAvaM1THcHU0MlY9sT9yckFd0JPRtVMCcO7Qu6GbiJPNMGe15H9jTxLV58HZgutdVylGqqDZ8BUMtKQqAJYtvFBF_nY_eU6lctZx45_3zw-sGg/s1600/IMG_2360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAam1rjnlFbOBVgyZ2WBOB9zjjpafqMFAvaM1THcHU0MlY9sT9yckFd0JPRtVMCcO7Qu6GbiJPNMGe15H9jTxLV58HZgutdVylGqqDZ8BUMtKQqAJYtvFBF_nY_eU6lctZx45_3zw-sGg/s320/IMG_2360.JPG" width="320" /></a></div>
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Remove the seeds from the tomato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0vTnXCKpO0kTwSTrquPv0mvmCbHhvlEeD__20UPQAokcWzj8mAvneiMlYUrPEo20oUsOnXPeANP6dVzFEyrz73rv3Ei8PMANi5iHWI8zaOIeZ-JcspErHgz3wEWMCdLlH8MljRd2GVQ/s1600/IMG_2361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0vTnXCKpO0kTwSTrquPv0mvmCbHhvlEeD__20UPQAokcWzj8mAvneiMlYUrPEo20oUsOnXPeANP6dVzFEyrz73rv3Ei8PMANi5iHWI8zaOIeZ-JcspErHgz3wEWMCdLlH8MljRd2GVQ/s320/IMG_2361.JPG" width="320" /></a></div>
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Slice it into strips.</div>
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Chop the strips into pieces.</div>
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Add the vegetables to the salad and refrigerate until serving. It won't hurt it at all to keep this refrigerated until the next day. That will let the flavors meld even more.</div>
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This is a great summer time diversion from the regular fries when serving burgers and it's also a wonderful side dish for <a href="http://cottagecuisine.blogspot.com/2012/07/stackedbltocp-saturday-lunch.html">the stacked bltocp</a> sandwich, a great idea for those weekend brunches!</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-72360776816808734612012-07-07T07:20:00.002-07:002012-07-07T07:20:31.758-07:00Stacked...B.L.T.O.C.P. Saturday Lunch<div class="separator" style="clear: both; text-align: center;">
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Big is just right. If I'm gonna eat a sandwich, then I want it to count. And this one does! And if you haven't tried roasted corn seasoned with lemon pepper, then please do!</div>
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Here's what's on the team:</div>
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Lettuce leaves, washed and dried.</div>
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Sliced onions, we like 'em hot...</div>
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Sliced bell pepper, cayenne and jalapenos.</div>
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Sliced tomatoes, fresh from the garden. (not mine, they're still green, these are from JD's mother)</div>
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Bacon. A whole pound. Divided by JD and myself. Yep. </div>
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I cook it in the oven on a foil lined sheet on 325 degrees for about 30 minutes.</div>
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No splatter!</div>
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Two very important team members that aren't pictured here are:</div>
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Dukes mayonnaise and American cheese, the good kind, don't skimp!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsuoRW0DqpzBPfmfzXQTF3mnjlAQO-Prx_Z84okHgpqK4mq3oeR1wWxq6Qkeey-BM0OlRO36LDNcbNjiOAY35MoSHJoazUxbONR8UAfM-bVdC21RlWwlwWIOxVWCwDdnwhqVidLkMCBE/s1600/IMG_2316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsuoRW0DqpzBPfmfzXQTF3mnjlAQO-Prx_Z84okHgpqK4mq3oeR1wWxq6Qkeey-BM0OlRO36LDNcbNjiOAY35MoSHJoazUxbONR8UAfM-bVdC21RlWwlwWIOxVWCwDdnwhqVidLkMCBE/s320/IMG_2316.JPG" width="320" /></a></div>
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I normally cook corn in the shucks, but I wanted to get the shucks out to the compost pile and close up the door for the evening. The heat of this summer has made me crazy that way:)</div>
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Pull the shucks back, and remove the silks. Liberally rub with softened butter and sprinkle heavily with lemon pepper and salt. Wrap in foil and bake for 30 minutes at 350 degrees.</div>
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First on board is the Duke's mayo and onions.</div>
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Now add one half pound of bacon. Go ahead, don't be skeerd.</div>
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Now for the cheese. At <i>least</i> one piece...</div>
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Pile on the peppers!</div>
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Slather some mayonnaise on the other side of the bread and add your lettuce. Now your corn should be cool enough to eat. This is a wonderful indulgence into bacon decadence, and I enjoyed every moment...</div>
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B-Bacon</div>
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L-Lettuce</div>
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T-Tomato</div>
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O-Onion</div>
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C-Cheese</div>
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P-Pepper</div>
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Tasty!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-53893552117254844182012-06-28T05:05:00.000-07:002012-06-28T05:07:22.590-07:00Easy Buttermilk Mashed Potatoes!Mashed potatoes are a good thing, a very good thing indeed. Sometimes I add sour cream or cream cheese, or Cheddar, or whatever is in the kitchen sink. Just kidding...but one thing is for sure, I ALWAYS add butter, and lots of it! And I always add buttermilk, it gives them the slightest tang and the most wonderfully creamy texture...Mmmmm.....<br />
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Ingredients for four servings:<br />
6 medium potatoes (I used red) peeled and cut into two inch cubes<br />
3/4 stick of butter (remember, it's good stuff)<br />
1 teaspoon sea salt<br />
1 teaspoon freshly ground black pepper<br />
1/4 to 1/3 cup buttermilk <br />
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Place the potatoes in a pot of cold water as you peel and chop them. The cold water keeps them from turning brown. Bring the potatoes to a rapid boil on high heat. Reduce the heat to medium high and cook until tender, about fifteen minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wCxZjZ3GdCYYMcpfo0rQ7EI_txUiumeD0S4mtjq9mizTCPIVsmyYbio-l5YQdWBKr_-hhwEZIABUis2m7MsOh5HOvqKkRKyKl0oYGmxKzdGXAyckFGWnbMSvvtf5YXvDm4ZGvnSICsc/s1600/IMG_2291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wCxZjZ3GdCYYMcpfo0rQ7EI_txUiumeD0S4mtjq9mizTCPIVsmyYbio-l5YQdWBKr_-hhwEZIABUis2m7MsOh5HOvqKkRKyKl0oYGmxKzdGXAyckFGWnbMSvvtf5YXvDm4ZGvnSICsc/s320/IMG_2291.JPG" width="320" /></a></div>
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Drain the potatoes and set them aside. Butter the bowl you're going to use and leave the rest of the butter in the bottom of the bowl. Add the potatoes and mash them with a potato masher or fork, until they're at the consistency you like.</div>
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Add the salt, pepper and buttermilk and continue to mash and stir until they're creamy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFMNvuYL_iOfFs8L3PgZZOkD6diYjbZzfiyjjBBEtEIPRkq92TP1ZFoKVnRl8Y3SRNt8J-YdSNj7c6nHHYvpt-abhM82peWJGe9zDv2attDE_ZpYMcaFF0RtBhttqmRZEE0E0tAxTHPI/s1600/IMG_2296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFMNvuYL_iOfFs8L3PgZZOkD6diYjbZzfiyjjBBEtEIPRkq92TP1ZFoKVnRl8Y3SRNt8J-YdSNj7c6nHHYvpt-abhM82peWJGe9zDv2attDE_ZpYMcaFF0RtBhttqmRZEE0E0tAxTHPI/s320/IMG_2296.JPG" width="320" /></a></div>
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Like this :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2WGFQ0Fa9Yl-DM_Rns0Yar7Iap_K9GfYUzbZKgOv6cWZCp2hD-LrbNcbQ8bFQSc2JRozezOzRToRc2UF1riWjBS-rp7Z3j0CH-ylL3e-Aen5-371MayVHKH5MYUbCzKSjxok5ODMfbA/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2WGFQ0Fa9Yl-DM_Rns0Yar7Iap_K9GfYUzbZKgOv6cWZCp2hD-LrbNcbQ8bFQSc2JRozezOzRToRc2UF1riWjBS-rp7Z3j0CH-ylL3e-Aen5-371MayVHKH5MYUbCzKSjxok5ODMfbA/s320/IMG_2298.JPG" width="320" /></a></div>
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Now, if you have left over meat loaf, then you're lucky, heat it up, make some mushroom gravy and pour it up over those potatoes. I know, I get a little crazy with gravy sometimes...</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-70698881631428092182012-06-25T06:17:00.000-07:002012-06-25T06:17:10.803-07:00Devilish Egg Sandwiches!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-EfepwGlaFThr8-9s19gUt8LpVXgdsKK9OuHzb-eaSZCnIy3YllFGyx0vgQO5W65KJXXkGrgZOEW-zoAiKmcexWUC4QvmLKb7Jb0_x-cpyaVZ2_vdVtitlLA3UUXcXIlbCIklR7KY2o/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-EfepwGlaFThr8-9s19gUt8LpVXgdsKK9OuHzb-eaSZCnIy3YllFGyx0vgQO5W65KJXXkGrgZOEW-zoAiKmcexWUC4QvmLKb7Jb0_x-cpyaVZ2_vdVtitlLA3UUXcXIlbCIklR7KY2o/s320/IMG_2259.JPG" width="320" /></a></div>
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I don't know what it is with me and the lemons this summer, but once again I've added a little twist to a simple sandwich and it did NOT disappoint! It wasn't lemons I used but lemon pepper in the recipe. WOW! Now I can't wait to try it in deviled eggs!</div>
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Ingredients for four servings:</div>
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six boiled eggs</div>
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3 to 4 tablespoons Duke's mayonnaise</div>
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1 teaspoon lemon pepper</div>
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1/4 teaspoon freshly ground black pepper</div>
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1/4 teaspoon sea salt</div>
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I didn't take any pics of the eggs boiling or me peeling them, though I guess I should have.</div>
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Just picture it!</div>
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Place six eggs in a medium pot and cover with water. Heat the stove on high. When the eggs start to boil, turn the heat to medium high and let them boil for twelve minutes. Remove from heat and run cold water over them until they're cool enough to touch. Peel the eggs and dry them with paper towels. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsD0SFRWxIAfeU_-7sESS0t1yQWipPpqsv0eSCM31jc8Z-Lg8O4Fi1AOafh17U3B704EMC3NLNHYyAww6FRYf_sBrADOuZgMkBP-XSK9T_li1i_rld9n3Sk7R9hIouWkFOGbp-v7Kjfs/s1600/IMG_2253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsD0SFRWxIAfeU_-7sESS0t1yQWipPpqsv0eSCM31jc8Z-Lg8O4Fi1AOafh17U3B704EMC3NLNHYyAww6FRYf_sBrADOuZgMkBP-XSK9T_li1i_rld9n3Sk7R9hIouWkFOGbp-v7Kjfs/s320/IMG_2253.JPG" width="320" /></a></div>
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Now grate the eggs into a medium bowl. 'Cause that's much easier than mashing them with a fork :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsvfS6PTIEMbMJyFrZFIlTI5f_FPxQ2PPQ1CDJd2b7I0q_6KsvrHfoOS9ySw_XGAL14srHfCYTq9L4cRlOP_jiYGIrqqRZWyHJbgPhdXEtBGWBg3JYshew7b1HH_N2Rh1JE5Mjy16Tuk/s1600/IMG_2254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsvfS6PTIEMbMJyFrZFIlTI5f_FPxQ2PPQ1CDJd2b7I0q_6KsvrHfoOS9ySw_XGAL14srHfCYTq9L4cRlOP_jiYGIrqqRZWyHJbgPhdXEtBGWBg3JYshew7b1HH_N2Rh1JE5Mjy16Tuk/s320/IMG_2254.JPG" width="320" /></a></div>
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I like easy...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYwVdHxhO0KXzRonRcobV0LztbRLE1bzvsLTk-ug5VM9_h9wnoc_FiYmzmNPcrxiNeGqPZpwFOmIYlLDEPnIeKtY0mXpQcgpsUlR2VRwrhzZL3Vkv1Tw5igWrP72Xh9NeOWWUwZ9H4p8/s1600/IMG_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYwVdHxhO0KXzRonRcobV0LztbRLE1bzvsLTk-ug5VM9_h9wnoc_FiYmzmNPcrxiNeGqPZpwFOmIYlLDEPnIeKtY0mXpQcgpsUlR2VRwrhzZL3Vkv1Tw5igWrP72Xh9NeOWWUwZ9H4p8/s320/IMG_2256.JPG" width="320" /></a></div>
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Add the mayonnaise, salt, pepper, and lemon pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-P_igTl49xvSyOd_T49dVNAmjuyHSS2CbnQANg8MM8q8FLCMnkZ3_CyBong6p6Gu49EyN75ipuj2I-VsOQvVjQu4H-dsFQgN0099dO3T1c6Coe4RvGtoYeTSDdjyINqbku7JrXptHkU/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-P_igTl49xvSyOd_T49dVNAmjuyHSS2CbnQANg8MM8q8FLCMnkZ3_CyBong6p6Gu49EyN75ipuj2I-VsOQvVjQu4H-dsFQgN0099dO3T1c6Coe4RvGtoYeTSDdjyINqbku7JrXptHkU/s320/IMG_2257.JPG" width="320" /></a></div>
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Mix until it's all blended in it's creamy goodness and spread it onto the<i> freshest</i> white bread you can possibly find.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBVs5qAJiJFmU7CHLh7bBfjq6e8R9FEiKxU62sD3UM3ljOFTxHWjgRB9aK0tM5R_FYcp4XZAbpXEEzIhaP1Mz4ak4sr0e6fLhT-d8aPEXLIIrk4yrvXYZa0ANjkLe5TBXaw_hBppREoQ/s1600/IMG_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBVs5qAJiJFmU7CHLh7bBfjq6e8R9FEiKxU62sD3UM3ljOFTxHWjgRB9aK0tM5R_FYcp4XZAbpXEEzIhaP1Mz4ak4sr0e6fLhT-d8aPEXLIIrk4yrvXYZa0ANjkLe5TBXaw_hBppREoQ/s320/IMG_2259.JPG" width="320" /></a></div>
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Now be a true gourmand like myself and serve it with potato chips and homemade green tomato pickles...</div>
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At least the pickles were homemade!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-43944451184080458112012-06-22T05:09:00.001-07:002012-06-22T05:11:33.720-07:00Grilled Cheese French Toast<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7CUNvpMbF1C412vOfapR-8Ex1gqT8zVlJa5BBWzmN9a1BOhufGuv_h7rgnQavUxw8fmxWV3HmiK_dtaoZo3qPsrh9rC2EBGeMVIikOpExabwap5PuJGceImMak1BW52z131fYxHfmSs/s1600/IMG_2230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7CUNvpMbF1C412vOfapR-8Ex1gqT8zVlJa5BBWzmN9a1BOhufGuv_h7rgnQavUxw8fmxWV3HmiK_dtaoZo3qPsrh9rC2EBGeMVIikOpExabwap5PuJGceImMak1BW52z131fYxHfmSs/s320/IMG_2230.JPG" width="320" /></a></div>
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I don't have many moments when I indulge in my thoughts of <i>food decadence</i> and there's a good reason for that. If I gave in to all of the ideas I have of <i>food decadence,</i> my jeans wouldn't fit anymore. But I had been thinking of this recipe for so long that I'll admit that if I had more than one piece of cheese in the fridge when I made this I would've used two. I can truly tell you that this was as good as I had been dreaming it would be. Yes, I dream about food....</div>
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Ingredients:</div>
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Makes one serving</div>
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2 slices of bread, I used plain old white bread</div>
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sliced American cheese, the <i>real</i> stuff, I would use two slices, if I had them :)</div>
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2 eggs</div>
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butter for frying, about one tablespoon</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A6cWTD5xZUkCRTIE3UmJctlGROXBnzEDiasgGLGTb9QJ_LtpoJIrzJAuN6qN0lw_z7Zvt5eo7NSpnnFxTTG2BRYVLuZsT7mekiriNeVq9f1OICZdbw5je9rfDkjM1k-e5KNV_OKeYUs/s1600/IMG_2218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A6cWTD5xZUkCRTIE3UmJctlGROXBnzEDiasgGLGTb9QJ_LtpoJIrzJAuN6qN0lw_z7Zvt5eo7NSpnnFxTTG2BRYVLuZsT7mekiriNeVq9f1OICZdbw5je9rfDkjM1k-e5KNV_OKeYUs/s320/IMG_2218.JPG" width="320" /></a></div>
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No need for the butter yet, (we'll get to that in a minute). Just heat a cast iron skillet on medium heat until it's hot enough to grill the sandwich. Place the cheese between two slices of bread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65ehvQYJk9NPxGgIK1I-u7_hW38YR3usLMmVRninUUCZtPR6X664SA_s934GP4xSmmMyb97e8pNY6XKGHdTuNMMpUSmWlITAsLsely-saX2QHgJuT3z554LaYej2uO7byNvIbLgKoQRQ/s1600/IMG_2221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65ehvQYJk9NPxGgIK1I-u7_hW38YR3usLMmVRninUUCZtPR6X664SA_s934GP4xSmmMyb97e8pNY6XKGHdTuNMMpUSmWlITAsLsely-saX2QHgJuT3z554LaYej2uO7byNvIbLgKoQRQ/s320/IMG_2221.JPG" width="320" /></a></div>
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Break the eggs into a bowl that's large enough to dip the sandwich into.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOH-9-ryI4wOnkQgKKupNCe649KQ2TL0iB5Tg5g0sjnO5YrYefFJJcYIJqR0E4UQyL4Tg79mNbwxujZH9SJu0LvK7hFysW53G1OJfBUwxPZD2kRuaHrvq-kq7uja7_WozCimCajQgvElE/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOH-9-ryI4wOnkQgKKupNCe649KQ2TL0iB5Tg5g0sjnO5YrYefFJJcYIJqR0E4UQyL4Tg79mNbwxujZH9SJu0LvK7hFysW53G1OJfBUwxPZD2kRuaHrvq-kq7uja7_WozCimCajQgvElE/s320/IMG_2222.JPG" width="320" /></a></div>
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Beat the eggs, just until they're blended. </div>
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Grill the sandwich on each side and remove from the pan.</div>
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Turn the heat to medium low and now it's time to add the butter!</div>
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Coat the sandwich with the eggs on both sides.</div>
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Into the butter! Cook until the egg is done.</div>
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Then flip it over and cook on the other side. Make sure the egg has cooked through.</div>
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I didn't want anything on top of it, just me, the eggs, cheese and toast.</div>
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Excuse me while I have a moment with my breakfast...</div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2160998918575213245.post-89352645110849047182012-06-20T05:18:00.000-07:002012-06-20T08:28:44.929-07:00Summer Squash Fried To Perfection!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKXvt-X9v_RtZ2Mw-LOBMqu8mKW47_-J-dLhyphenhyphenVqVkNrLt1qU98O4SPMDgxgmjCekQdhWneR8wni4Rr37BXnmV-5opqjRvJ7Vl7vH461BlOP943u3xEU4rwvkyftaxtc52tR774HBtPT8/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKXvt-X9v_RtZ2Mw-LOBMqu8mKW47_-J-dLhyphenhyphenVqVkNrLt1qU98O4SPMDgxgmjCekQdhWneR8wni4Rr37BXnmV-5opqjRvJ7Vl7vH461BlOP943u3xEU4rwvkyftaxtc52tR774HBtPT8/s320/IMG_2203.JPG" width="320" /></a></div>
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I adore fried squash, cooked to the perfect crispiness, served with well, just about anything. Honestly I could make a meal from the squash alone! It's easy to prepare, and takes only about thirty minutes from start to finish. As with any food that requires breading, setting up the assembly line is key. Using paper plates or bowls is a trick I'm quite fond of, less clean up=less time in the kitchen=I get to eat sooner! JD's mother gave us these yellow squash from their garden, thanks MR! They were wonderful!</div>
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Ingredients:</div>
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Makes four servings</div>
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3 medium size, yellow crookneck or straight neck squash</div>
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1 cup all-purpose flour</div>
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1 cup buttermilk</div>
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1 cup cornmeal mix, white or yellow</div>
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2 teaspoons sea salt</div>
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2 teaspoons freshly ground black pepper</div>
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1 to 1 1/2 cups canola oil for frying</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3scAFIZm29f0YNNV32OTJGdCS5DONjcFmiTEsvrWasFmxJMAg-rgLLcNEu5cp3otanpMGvuKqKdoh3_LzxpfkaVnSci7JrEwWrtZuD5aI_MvyJrkbzFMIGeeBaD0J3FfMg-6kFsWZrCk/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3scAFIZm29f0YNNV32OTJGdCS5DONjcFmiTEsvrWasFmxJMAg-rgLLcNEu5cp3otanpMGvuKqKdoh3_LzxpfkaVnSci7JrEwWrtZuD5aI_MvyJrkbzFMIGeeBaD0J3FfMg-6kFsWZrCk/s320/IMG_2194.JPG" width="320" /></a></div>
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Set up your assembly line first. It will make it much easier to keep everything moving along :)</div>
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Add 1 teaspoon of the salt and pepper to the flour and add the other teaspoon of each to the cornmeal mix. Stir it in until it's blended well. Wash and dry the squash, then slice it into 1/2 inch pieces. </div>
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Heat the oil in a medium pot on medium heat until it reaches 375 degrees F. I always let my oil heat while I'm breading the squash. </div>
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Dredge the squash pieces in the flour.</div>
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Now dip it into the buttermilk.</div>
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Coat both sides of the squash well with the cornmeal mix.</div>
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Place the squash into the heated oil and cook for about two minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4ZQnHVKX7wPodRHJX_hpZ64ON5ZpU1uQvSXYfEwlfxy1134OWzpi9181M9Q2eGvrfKBFEQS-ZAvGezLN_VcFzuZdwD-P0LFCNIbU6JV9O3CuKNt769cVjhPhOtg2Y9NIlk1ysnd7Wiw/s1600/IMG_2199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4ZQnHVKX7wPodRHJX_hpZ64ON5ZpU1uQvSXYfEwlfxy1134OWzpi9181M9Q2eGvrfKBFEQS-ZAvGezLN_VcFzuZdwD-P0LFCNIbU6JV9O3CuKNt769cVjhPhOtg2Y9NIlk1ysnd7Wiw/s320/IMG_2199.JPG" width="320" /></a></div>
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Carefully turn the squash over and cook on the second side for another two to three minutes, or until it's golden brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KAACju0AgwdPH1CeQY6AB2EuKD0ukmSYluGjSSX0k17AXy3C1aiKIxuEsV6bd1FbW3__DRFMwdpy712Xa6GncU1GcdmtGhLdlmtOnxUF8APjabpFZi9lGUOD-44d2wxxM5SBmeynOdw/s1600/IMG_2201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KAACju0AgwdPH1CeQY6AB2EuKD0ukmSYluGjSSX0k17AXy3C1aiKIxuEsV6bd1FbW3__DRFMwdpy712Xa6GncU1GcdmtGhLdlmtOnxUF8APjabpFZi9lGUOD-44d2wxxM5SBmeynOdw/s320/IMG_2201.JPG" width="320" /></a></div>
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Drain on paper towels. </div>
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I usually serve the squash with other summer time favorites, fresh tomatoes and cayenne, maybe some country fried steak and gravy, a sliced cantatloupe. Man, I'm hungry now!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-6184632590523051232012-06-14T05:15:00.000-07:002012-06-14T05:15:25.908-07:00Chicken Noodle Soup, With A Twist!Sometimes you need a good hot bowl of soup in the summer months too! For me, chicken noodle soup always hits the spot, it's good for the soul, and pretty waistline friendly as well. This one is perfect for warmer weather, because the 'twist' is a little lemon zest added at the end!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ez20IC_4u24L4GdVBJRPF5gtyf_LeE9IAnpNlZdAvE4LlqfKgHJ0d6RNvzlOgG_RUImlxUJs5o9gC5UMFkzXB54Rye75P2yfTHNgMVCI2yzL2dK2IrXkY4h4G7LRW3DqSzXCOz9Bdk/s1600/IMG_2079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ez20IC_4u24L4GdVBJRPF5gtyf_LeE9IAnpNlZdAvE4LlqfKgHJ0d6RNvzlOgG_RUImlxUJs5o9gC5UMFkzXB54Rye75P2yfTHNgMVCI2yzL2dK2IrXkY4h4G7LRW3DqSzXCOz9Bdk/s320/IMG_2079.JPG" width="320" /></a></div>
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Ingredients:</div>
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Four chicken breasts or 1 whole turkey breast, bone in</div>
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1 tablespoon canola oil</div>
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1 teaspoon sea salt</div>
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1 teaspoon freshly ground black pepper</div>
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1 teaspoon lemon pepper</div>
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1/2 cup water</div>
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1-16 ounce bag large noodles (I use no yolks, dumpling noodles)</div>
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1 box chicken broth</div>
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1 can cream of chicken soup (fat free)</div>
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parsley to taste, dried or fresh</div>
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1 teaspoon lemon zest, freshly grated with a rasp</div>
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Preheat oven to 375 degrees F.</div>
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Place the chicken or turkey into a casserole dish.</div>
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Because I used a turkey breast and the skin was already off, I first rubbed the breast with canola oil. If the skin is on the chicken or turkey that you use, then leave the oil out of the recipe. Rub the meat with the salt, pepper and lemon pepper. </div>
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Cover with the lid and cook for about one and one half hours. Let the meat cool. </div>
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When you remove the meat from the casserole, save the broth you cooked it in, that's yummy stuff in there!</div>
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Once the chicken has cooled, remove it from the casserole onto a cutting board. Remove any skin and bones and chop or shred the meat into bite size pieces.</div>
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Place the chicken into a large pot. Pour the broth left from cooking through a strainer into the pot with the chicken, over medium heat. </div>
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Add the box of broth to the pot of chicken. </div>
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Cook the noodles in a separate pot, according to the package directions. </div>
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Add the cream of chicken soup to the pot of chicken and broth. </div>
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Reduce the heat to medium low. </div>
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After draining the noodles, place them into the soup pot. Add the parsley, and let it simmer for about ten minutes. </div>
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Now add the lemon zest to the pot. </div>
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I wasn't exactly sure about the lemon when the idea first popped into my head, but on a whim I decided to go ahead with it and I'm so glad I did. </div>
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After all, poultry and lemons are good friends!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2160998918575213245.post-33074368463400542932012-06-07T05:36:00.000-07:002012-06-07T05:39:27.494-07:00Oh So Easy,Cheesy Burger Tater Tot Casserole<br />
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Take Two. I posted this recipe a little while back, with no photos. That was because I was crazed with hunger and forgot to take the pics. So, here it is, in all of it's simple, cottage-liciousness!</div>
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Ingredients:</div>
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1 pound ground beef</div>
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1 can cream of mushroom soup (I use the 99 percent fat free)</div>
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1- 32 ounce bag of Tater Tots</div>
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8 ounces Cheddar cheese, grated (why did I bother with ff soup?)</div>
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Preheat oven according to directions on Tater Tots</div>
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Brown the ground beef over medium heat. Add salt and pepper according to taste.</div>
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Spray an 8x8 or 9 inch round casserole dish with non-stick cooking spray.</div>
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Drain any fat from the beef and place it in the bottom of the casserole dish.</div>
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Spread the soup on top of the beef. </div>
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Arrange the Tater Tots on top of the soup and cook according to the directions on the Tater Tot package. </div>
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When the Tater Tots have browned, remove the casserole from the oven and top with the cheese. Reduce oven temperature to 350 degrees F.</div>
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Return the casserole to the oven and bake until the cheese has melted. </div>
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This is so good and so easy, it just doesn't seem right!</div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2160998918575213245.post-34032956326542627892012-06-05T05:51:00.000-07:002012-06-05T05:53:38.592-07:00Fresh Plum Cobbler!<br />
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It's quite an amazing experience for me to pick plums, bring them to the cottage and make a cobbler. All within a matter of minutes. I love living the country life!</div>
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Just follow the directions below for an easy, flaky, delicious cobbler!</div>
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Ingredients for the plums:</div>
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4 cups fresh plums, washed, dried and cut into slices with the peelings left on.</div>
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3/4 cup sugar</div>
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3 tablespoons corn starch</div>
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1 teaspoon cinnamon</div>
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Ingredients for the crust:</div>
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1 cup all purpose flour</div>
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1 cup sugar</div>
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1/2 teaspoon salt</div>
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1 egg, beaten</div>
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4 tablespoons cold butter</div>
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non-stick cooking spray</div>
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Preheat oven to 375 degrees F.</div>
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Wash and dry the plums.</div>
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Cut them into medium slices and transfer them to a medium bowl.</div>
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Add the sugar, cornstarch and cinnamon to the plums. </div>
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Blend gently, but well and set aside while you assemble the crust. </div>
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In a medium bowl, combine the flour, sugar and salt. Blend with a whisk to "sift" the ingredients.</div>
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Beat one egg in a small bowl.</div>
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Add the egg to the flour mixture and blend with a fork.</div>
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Add the butter and incorporate it into the mixture with a fork.</div>
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Keep working in the butter until the dough is smooth. </div>
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It should resemble cookie dough when it's thoroughly blended. </div>
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Spray the sides and bottom of an 8x8 or 9 inch round casserole dish with non-stick cooking spray.</div>
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Pour the fruit mixture in first. Then add the dough, torn into pieces to the top. </div>
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Bake for 35 to 45 minutes, or until golden brown on top. </div>
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Me, enjoying an afternoon in JD's yard, picking plums!</div>
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Did y'all bring ice cream?</div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2160998918575213245.post-59619445095105237652012-06-03T06:57:00.000-07:002012-06-03T07:37:40.802-07:00Lemony Marinated Sirloin Steak<div class="separator" style="clear: both; text-align: center;">
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A sirloin steak, lemons and Worcestershire? Add a little seasoning, and some herbs...This was fabulous! The lemons gave the sirloin a fresh, summery flavor that I'm now in love with!<br />
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Ingredients:<br />
2 pounds sirloin steak<br />
juice of two lemons<br />
1/2 cup Worcestershire sauce<br />
1 teaspoon sea salt<br />
1 teaspoon freshly ground black pepper<br />
1 teaspoon garlic powder<br />
1 teaspoon fresh, chopped thyme<br />
1/2 teaspoon fresh, chopped oregano (I used Greek oregano.)<br />
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Place the steak and the rest of the ingredients in a gallon freezer bag, seal and refrigerate for at least two hours. I let mine soak in the marinade for about four hours. </div>
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We like our steak rare, so we heat the grill to high and sear it on the first side for about three minutes. </div>
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Flip it over and let it cook for another three minutes. If you prefer your steak cooked longer, adjust the heat and grilling time. The lower the heat, the longer you can leave it on the grill without burning it on the outside. Again, we like ours kind of Pittsburgh rare...</div>
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Let the steak rest for a couple of minutes and then slice it thinly against the grain. This will result in tender steak, that's easy to chew. Now for the rest of the dinner, that was easy too. I just whipped up a package of mushroom gravy mix and a can of mushrooms, toasted some garlic bread and roasted some corn. Normally I would make gravy from scratch and use fresh mushrooms, but in a crunch, this was really tasty! For the corn, just pull the shucks back and remove the silks. Melt about 1 tablespoon of butter for each ear, and spread that onto the corn. Sprinkle with garlic salt, pull the shucks up around the corn, wrap it in foil and place it on a medium hot grill and cook for about thirty minutes. You can also cook it in the oven on 350 degrees F, for about thirty minutes. Don't miss out on the lemony flavor of the grilled steak. It's the best marinade I've tasted in a long time! So fresh!</div>
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<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2160998918575213245.post-59524977464093356322012-06-01T04:47:00.000-07:002012-06-01T05:04:32.483-07:00Country Steak and Gravy Made Easy!<br />
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Crispy fried steak, biscuits, gravy...mmmmmm! This is one of JD's favorite meals, though he never asks me to make it because he thinks it's a bunch of trouble. Now don't tell him, but steak and gravy is really quick and easy! You just have to keep everything as simple as possible...</div>
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Ingredients:</div>
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1 pound cubed steak</div>
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2 cups all purpose flour</div>
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2 teaspoons sea salt</div>
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1 tablespoon freshly ground black pepper</div>
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1 cup buttermilk</div>
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1 cup vegetable shortening</div>
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First up: set up an assembly line and if you aren't opposed, use paper plates for flour dredging. Clean up is so much easier!</div>
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Two plates set up for flouring the steak. One cup of all purpose flour in each with 2 teaspoons of sea salt and 1 tablespoon freshly ground black pepper added each. Mix the salt and pepper into the flour. </div>
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1 bowl for buttermilk, this helps the flour stick and results in that crispy crust you're after!</div>
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This really is quick and easy, so once you have your assembly line set up, it's time to heat your shortening. I don't own a huge cast iron skillet, so I use two medium ones, with 1/2 cup of shortening in each. Heat the shortening over medium heat. You know it's hot enough when you insert the end of a wooden spoon into the shortening and it bubbles up around the spoon. </div>
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Dredge the steak in the first plate of flour, shake off the excess.</div>
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Now into the buttermilk, coating both sides...</div>
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Lastly, into the second plate of flour...</div>
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Coat it well on both sides</div>
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Into the skillet! The actual cooking goes quickly too, about three minutes on each side. Just repeat all of the steps for the rest of your steak. If the shortening gets low in the pan, add some to it. You have to have at least a half inch in there to keep it from sticking!</div>
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Dueling skillets! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtp8Sf9_SJ_gHMpMNZmKX06rxSmxhNiFGMWS8GeJBZdo9QLDn1AKsyk5OnS5VothbD2LM8z7Pczq45meFrDNCTBnJjUFi2xoClyvq_PxI4lJBadF6cCi9AXVoLY5dizxxswoHj-vs5Q1I/s1600/IMG_1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtp8Sf9_SJ_gHMpMNZmKX06rxSmxhNiFGMWS8GeJBZdo9QLDn1AKsyk5OnS5VothbD2LM8z7Pczq45meFrDNCTBnJjUFi2xoClyvq_PxI4lJBadF6cCi9AXVoLY5dizxxswoHj-vs5Q1I/s320/IMG_1966.JPG" width="320" /></a></div>
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When the steak is crispy on both sides, remove it to a casserole dish. I make the steak ahead of time and reheat it in the oven on 350 degrees for about fifteen minutes when we're ready to eat. </div>
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Ready to make gravy? It isn't a science, but it does have rules. Stick with me here...</div>
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Ingredients:</div>
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3 to 4 tablespoons of reserved shortening left over from frying the steak</div>
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1/2 cup of flour- I used the leftover flour that I coated the steak with, if you don't have enough, just add some flour to what you have left over.</div>
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2 cups water</div>
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1 cup whole milk</div>
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sea salt and freshly ground black pepper to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJXHlGjUUGFuQuU9wEUSdnkcmoiVg5OdyTJhOdL-Adcj5EeWEQZRVEjfwh12-VMtrcKdDHOmH_Zi-ybsR1stfNwktEXUkzFjA3lhfuQ10PZxb7y4UwoF-QamF896UadIIsHz9_zm3HJY/s1600/IMG_1967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJXHlGjUUGFuQuU9wEUSdnkcmoiVg5OdyTJhOdL-Adcj5EeWEQZRVEjfwh12-VMtrcKdDHOmH_Zi-ybsR1stfNwktEXUkzFjA3lhfuQ10PZxb7y4UwoF-QamF896UadIIsHz9_zm3HJY/s320/IMG_1967.JPG" width="320" /></a></div>
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Have your milk and water sitting by the stove, ready to go!</div>
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If you've turned the burner off, switch it back on, to medium heat. Use the wooden spoon method to make sure it's ready to add the flour.</div>
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When the leftover shortening is hot enough, start adding the flour, a little at a time. Now, WHISK! And don't stop! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnc8JBcDqOihDbws9xMvzbjMp6Nihcgmgj4EITJC8wkC8cSU-azCItvtr8RfwOIezwaLfduTWH-HX7YVY78cYLMbrjT9Z01y53IfVcbB5kGaRSEg74WZ27gSX11_oTsMbWr21y8Zie6w/s1600/IMG_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnc8JBcDqOihDbws9xMvzbjMp6Nihcgmgj4EITJC8wkC8cSU-azCItvtr8RfwOIezwaLfduTWH-HX7YVY78cYLMbrjT9Z01y53IfVcbB5kGaRSEg74WZ27gSX11_oTsMbWr21y8Zie6w/s320/IMG_1968.JPG" width="320" /></a></div>
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Keep whisking until you've added all of the flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcOE6gLmR3HFFspVuFug8uFxuxC0S3IJgHOmPeKbdI_bY8IaHbXguTW5B6p9ibvawSeXSyGO5xyirR4zUMi1WeuBzgAgo_iiESMpES2DUevKj385fB2ytzKgnrzuhvZ5_6JhaY8RmkAk/s1600/IMG_1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcOE6gLmR3HFFspVuFug8uFxuxC0S3IJgHOmPeKbdI_bY8IaHbXguTW5B6p9ibvawSeXSyGO5xyirR4zUMi1WeuBzgAgo_iiESMpES2DUevKj385fB2ytzKgnrzuhvZ5_6JhaY8RmkAk/s320/IMG_1973.JPG" width="320" /></a></div>
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Now add the water, about a half cup at a time, still whisking...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZCNW_1gLfERK08p04X8N2e1eA9IqXfG_dLLNWlSbf5Vjeh66jYx8zvN8RvyuX5FJ3y5TVVJWH7Fi7LDxeaoTO7ANnpkLXxseshbdcbbLXVLb633BY8ddo__tzP4DSo2yElDHaad8cCk/s1600/IMG_1976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZCNW_1gLfERK08p04X8N2e1eA9IqXfG_dLLNWlSbf5Vjeh66jYx8zvN8RvyuX5FJ3y5TVVJWH7Fi7LDxeaoTO7ANnpkLXxseshbdcbbLXVLb633BY8ddo__tzP4DSo2yElDHaad8cCk/s320/IMG_1976.JPG" width="320" /></a></div>
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Add all of the milk, REDUCE the heat to medium low. Keep whisking...</div>
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Once your gravy is silky like this, reduce the heat to low, add the salt and pepper, stirring every few minutes and let it cook for about twenty minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjeTPlP1ioZ-5KdWvGo6esJINjTR24oJ_CpAL8VBISo0znPyaazRnRU1Dn-0rGyBRwEDqEfeolvCS0OA10aQt0lNMV9X0SvDrTPUpn6WcT-B-2KfgeeZee-UI5S3MSolozRTRHtoVBAA/s1600/IMG_1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjeTPlP1ioZ-5KdWvGo6esJINjTR24oJ_CpAL8VBISo0znPyaazRnRU1Dn-0rGyBRwEDqEfeolvCS0OA10aQt0lNMV9X0SvDrTPUpn6WcT-B-2KfgeeZee-UI5S3MSolozRTRHtoVBAA/s320/IMG_1979.JPG" width="320" /></a></div>
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Now, ladle it up over those hot biscuits, and dip your steak and cantaloupe in it too...</div>
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Give this a try, it really isn't difficult or time consuming. It took me longer to post this recipe than it did to actually cook it!</div>
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