tag:blogger.com,1999:blog-61637705836631789162024-03-18T15:48:58.280-04:00Stirring the PotCOOKING MY WAY THROUGH A NEVER-ENDING STACK OF RECIPESKimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.comBlogger1137125tag:blogger.com,1999:blog-6163770583663178916.post-25427707972087639022024-03-17T12:48:00.000-04:002024-03-17T12:48:21.930-04:00Lucky Charms Rice Krispie Treats {They're Magically Delicious}<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5oW5c48Q1OZ9xrgDgZyqXOJcZWKV5Q5rH1G2tbOPlkDbdlyYQef5ALv-lZpoqcVB_NQrJUQHbJVhV0uBJvNOATmzF1gwN9CFqXmgMkrlI6uSz_ZcXecOV2lKJv89uLk64z_hQvf6B6YNm4zzZrAMHdUtWsV91ygbbmfOPAEtgHleGqWks8tX3ZncZHA/s5152/DSC01452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5oW5c48Q1OZ9xrgDgZyqXOJcZWKV5Q5rH1G2tbOPlkDbdlyYQef5ALv-lZpoqcVB_NQrJUQHbJVhV0uBJvNOATmzF1gwN9CFqXmgMkrlI6uSz_ZcXecOV2lKJv89uLk64z_hQvf6B6YNm4zzZrAMHdUtWsV91ygbbmfOPAEtgHleGqWks8tX3ZncZHA/w640-h480/DSC01452.JPG" width="640" /></a></p><p>It takes certain amount of patience to pick out all the marshmallows from a big box of Lucky Charms. But on a St. Patrick's Day Sunday morning, when all is calm and rather lazy, one has time for sticky fingers and long projects.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bCjRoa4blNwlf5xaOqB_iPC59rm5UrCBpMxddksNwQ7fjXpfoEpWwx83qYBVEb26ZywaK5g3frkWVCJnGYqP30YVQ1a1-TN8K6NqRfLmfz8II-6UlJo1nQxWd-x3FwTAZYZDq4cuYqEhWe5teYLGlDfOVZg9EzEVUaiL_y0QZmqvwEaW2vTlEgYwPEQ/s5152/DSC01446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bCjRoa4blNwlf5xaOqB_iPC59rm5UrCBpMxddksNwQ7fjXpfoEpWwx83qYBVEb26ZywaK5g3frkWVCJnGYqP30YVQ1a1-TN8K6NqRfLmfz8II-6UlJo1nQxWd-x3FwTAZYZDq4cuYqEhWe5teYLGlDfOVZg9EzEVUaiL_y0QZmqvwEaW2vTlEgYwPEQ/w640-h480/DSC01446.JPG" width="640" /></a></div><p></p><p>These treats are just like everyone's favorite Rice Krispie Treats except they have Lucky Charms marshmallows on the inside and on top. So they're extra marshmallowy, extra colorful, and extra sugary. I don't have to tell you that this spells d-e-l-i-c-i-o-u-s. </p><p>Is it healthy? Well, of course not. But every once in awhile, on a lucky green holiday, it's fun to have an extra special treat!<br /></p><p>The real question is: Do you have the patience to dug out all the marshmallows from a cereal box? Then after that, do you have the patience to artfully place 2 cups of marshmallows on top of the Rice Krispie Treats?<br /></p><p>I did not. By the time the treats were ready to be topped with the marshmallows, I just threw them all on top and called it a day.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcBCzxkUEkr32EJVscoIGn9B1Ae0FPxo71iH3iV3Ep6mLtNs0N7mT-tolKXLFXeK4E8-PO0pBJDq2bn9fHLLa2BVJ-W6zDx1O4gJ03l2YR8gP5z7NBRIHrAK8pFT5LNPgryQ_Ap6cGq2XpqhI8KD0g86J1VnGf6qnN9kkUv-JKu6ZSNoNCrKb9TmqOMI/s5152/DSC01455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcBCzxkUEkr32EJVscoIGn9B1Ae0FPxo71iH3iV3Ep6mLtNs0N7mT-tolKXLFXeK4E8-PO0pBJDq2bn9fHLLa2BVJ-W6zDx1O4gJ03l2YR8gP5z7NBRIHrAK8pFT5LNPgryQ_Ap6cGq2XpqhI8KD0g86J1VnGf6qnN9kkUv-JKu6ZSNoNCrKb9TmqOMI/w640-h480/DSC01455.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><i><b>Lucky Charms Rice Krispie Treats</b></i></u></p><p style="text-align: center;">Adapted from <i>How Sweet Eats</i></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 12-16</p><p style="text-align: center;">4 tablespoons butter</p><p style="text-align: center;">1 (10-ounce) bag of mini marshmallows</p><p style="text-align: center;">6 to 7 cups rice cereal</p><p style="text-align: center;">3 cups Lucky Charms marshmallows (get the big box)</p><p style="text-align: left;">Line a 9x9 inch baking dish with parchment paper or spray it with nonstick spray. You can also use a 9x13 inch baking dish, the squares just won't be as thick!</p><p style="text-align: left;">In a large pot, melt the butter over low heat. Once the butter is melted and even a little browned, stir in the mini marshmallows. Stir until the mixture is creamy and the marshmallows have melted.</p><p style="text-align: left;">Turn off the heat and fold in the rice krispies. Completely mix until all the rice cereal is mixed in. Stir in 1 cup of the Lucky Charms marshmallows and fold them in for a few minutes. Press the mixture into the dish. I like to press it down with a piece of parchment paper so it gets super smooth on top and it doesn't stick to the spoon. Then I press the remaining Lucky Charm marshmallows into the top. Let them set for about an hour. Slice into squares and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3iTbFKVtP0ts-O7M5kis81_jv1KnNurV2wDoDN3yDydfwtEkIT5W3gU0OOCpzfr9jjHGfFL7EVOGkJ8B-CCrwWPo7R-DaoQoYywPe8DGYPVKwcKcdUFgULw3jz8m7svZclpiF0UNuVQnF72Ix-U4mhvJhjy1FyiiOOf_f00rao-46TOoPg_ygZBK0U0/s5152/DSC01458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3iTbFKVtP0ts-O7M5kis81_jv1KnNurV2wDoDN3yDydfwtEkIT5W3gU0OOCpzfr9jjHGfFL7EVOGkJ8B-CCrwWPo7R-DaoQoYywPe8DGYPVKwcKcdUFgULw3jz8m7svZclpiF0UNuVQnF72Ix-U4mhvJhjy1FyiiOOf_f00rao-46TOoPg_ygZBK0U0/w640-h480/DSC01458.JPG" width="640" /></a></div>Something Green @ IHCC<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionh6OZp_q6Mx1LfSQ3vkXXPgHZDi8yWDy3F7bQ3nzCTkdqMksYSMUs4brdt9fgX7Bm7n1cUf4Ox6qnCsqp2rZtrGpdlOXPgIAVHyOxgKYSfRWec-dZGDv_3p3sdazkw_BEpG-mNEPt6quka-7d0VYRarBDkkNUb4JcQQv32b8-QUzwb7ef2t0cMyxvgM/s1440/SOMETHING%20GREEN.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionh6OZp_q6Mx1LfSQ3vkXXPgHZDi8yWDy3F7bQ3nzCTkdqMksYSMUs4brdt9fgX7Bm7n1cUf4Ox6qnCsqp2rZtrGpdlOXPgIAVHyOxgKYSfRWec-dZGDv_3p3sdazkw_BEpG-mNEPt6quka-7d0VYRarBDkkNUb4JcQQv32b8-QUzwb7ef2t0cMyxvgM/w200-h113/SOMETHING%20GREEN.jpg" width="200" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-31355132078695617742024-03-10T17:33:00.000-04:002024-03-10T17:33:15.104-04:00Puff Pastry Breakfast Pizza {Perfect for Spring Brunch}<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22ja9RN2nZmQlIp9RGOz62tmONSFL6KhYhRbtHeF-Ae_J6Bfwgk6wpXE0Nm2XEYgvaEHO0TCeViJYhkBfSOTN6aZZ6rTOsxFkJP2S6fZ5wtStQMfP4rTmclOgt_SZdTxJEyLUVbfB0mUM-cKu00IDEwXqn1wQ6qSSGFWXeSxTnnYeVZKvR7BgHNnErxI/s5152/DSC01445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22ja9RN2nZmQlIp9RGOz62tmONSFL6KhYhRbtHeF-Ae_J6Bfwgk6wpXE0Nm2XEYgvaEHO0TCeViJYhkBfSOTN6aZZ6rTOsxFkJP2S6fZ5wtStQMfP4rTmclOgt_SZdTxJEyLUVbfB0mUM-cKu00IDEwXqn1wQ6qSSGFWXeSxTnnYeVZKvR7BgHNnErxI/w640-h480/DSC01445.JPG" width="640" /></a> It's no secret that I'm a fan of How Sweet Eat's puff pastry pizzas. They are a real go to for me. Always delicious. Always impressive. Always quick and easy. Always minimal ingredients. This is my kind of recipe!</p><p>This breakfast version is a real favorite and all you need is about five ingredients: puff pastry, shredded cheese, bacon, eggs, something green (chives, green onion, chopped spinach), and salt and pepper.</p><p>Listen folks...this is so easy. Spread out the thawed puff pastry, spread with egg wash, sprinkle with cheese, top with bacon, eggs, and greenery, sprinkle with salt and pepper and bake.</p><p>When you pull this out of the oven people will ooh and ahh and start taking pictures with their phone. This is so impressive coming out of the oven. The pastry puffs up real big, the bacon baked into the pastry, and the eggs look so very inviting.</p><p>The pizza is light and airy, the eggs cook perfectly, and the cheese and bacon bake right into the puff pastry. It is a truly incredible dish and again, it is so easy. There's no reason not to make it! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6mPLUfMQy6FNiIFK6jtUCfCeKmVK7rmJ1s7ZGMKgHjNPDMVqgHCHHhcnkJfhvqi4ZfmzDF-oqhu1ZYtnZD-NK3a6yEJV1PgBJoOAFMy1t7lXLoLITb2sd0p0QUw8509y5CJCX6HV-BVWa_QOdEDBmR32Zes_6f9dOsFJH1dOsq8rBO3KG79dhExAEAw/s5152/DSC01426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6mPLUfMQy6FNiIFK6jtUCfCeKmVK7rmJ1s7ZGMKgHjNPDMVqgHCHHhcnkJfhvqi4ZfmzDF-oqhu1ZYtnZD-NK3a6yEJV1PgBJoOAFMy1t7lXLoLITb2sd0p0QUw8509y5CJCX6HV-BVWa_QOdEDBmR32Zes_6f9dOsFJH1dOsq8rBO3KG79dhExAEAw/w640-h480/DSC01426.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u>Puff Pastry Breakfast Pizza</u></p><p style="text-align: center;">Adapted from <i>How Sweet Eats</i></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 4-6</p><p style="text-align: center;">2 sheets thawed puff pastry</p><p style="text-align: center;">8 slices bacon+1 teaspoon water whisked together, for egg wash</p><p style="text-align: center;">6 ounces sharp white cheddar cheese, freshly grated</p><p style="text-align: center;">6 large eggs, </p><p style="text-align: center;">freshly ground black pepper</p><p style="text-align: center;">3 tablespoons fresh snipped chives for topping</p><p style="text-align: left;">Preheat the oven to 425F. Set the puff pastry out to thaw if it has been in the freezer.</p><p style="text-align: left;">Heat a skillet over medium-low heat and cook the bacon. You can chop it up to cook quicker or you can fry it in slices. You want it almost completely cooked - the fat rendered - but not burnt or crispy because it will still cook in the oven.</p><p style="text-align: left;">Place the puff pastry sheets on a baking sheet lined with parchment paper. Very slightly roll up the edges of the pastry to create a bit of an edge for the crust. Brush the pastry with the egg wash.</p><p style="text-align: left;">Sprinkle the grated cheddar over the pastry. Add on chopped spinach, if you like. Add on the bacon. Crack each egg separately into a bowl, then gently pour it onto the pastry. Sprinkle everything with black pepper. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40gdWMA8yKza981MyN3gsjNV3Q9pVcBnhSMqaUYaP31Mju-WEbU3_g4RPXX_WRQWnVhk-pwv3xCW3Wbp2YyLT2cxIYrCt70h_apiEY8E3X87EeDaw2hiM1o9YoC9-2ImtwrXHd3oeWqwjqfeHR1qfaQWrBZ2kZk5eyULotcwsKdQKtZxa6mJn0GOg7SI/s5152/DSC01444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh40gdWMA8yKza981MyN3gsjNV3Q9pVcBnhSMqaUYaP31Mju-WEbU3_g4RPXX_WRQWnVhk-pwv3xCW3Wbp2YyLT2cxIYrCt70h_apiEY8E3X87EeDaw2hiM1o9YoC9-2ImtwrXHd3oeWqwjqfeHR1qfaQWrBZ2kZk5eyULotcwsKdQKtZxa6mJn0GOg7SI/w640-h480/DSC01444.JPG" width="640" /></a></div>Spring Forward @ IHCC<br /><p style="text-align: left;"></p><p style="text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxx4Gsf8mwlPHyHOlxCTAOy9kgmkGKDmEh8dyKRlMW7zh6dwoafamKTktMIPBMGaonidNfT4Awy-9Wjvuir0jrimBRfL6mBLEW2hLrXi5CRU1kH-eEzAzVqRVCaLrKEXkw9fosPnVRA06twfuRJr3IjWb_K1XLOcVHVkpMuGOCkN-AkU9WxUe-Ywk-r4/s539/spring%20forward.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="539" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxx4Gsf8mwlPHyHOlxCTAOy9kgmkGKDmEh8dyKRlMW7zh6dwoafamKTktMIPBMGaonidNfT4Awy-9Wjvuir0jrimBRfL6mBLEW2hLrXi5CRU1kH-eEzAzVqRVCaLrKEXkw9fosPnVRA06twfuRJr3IjWb_K1XLOcVHVkpMuGOCkN-AkU9WxUe-Ywk-r4/w200-h134/spring%20forward.jpg" width="200" /></a></p><p style="text-align: center;"> </p><p style="text-align: center;"> <br /></p><p style="text-align: left;"> <br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-40661135603947923822024-03-03T13:35:00.003-05:002024-03-03T13:35:43.626-05:00How Sweet Eat's Favorite Baked Cheesy Rice<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg46qZq2bnitSSshUf-X-2b9iWoA8oeZpoNk4nUPh4_BGIRHPJ7LJtId5f31VyFkypPc6wHTDp3L-aPhQ3zyN8tefSV2dEPYr1NM2X3RthZUFqRNbv1XD-pFYfwxZ-A3zW5_5LkB_ZPNy4lp8bBW7Eh_7QYrMqhuwltf6N3D8MJVzQXw03kT6wAppOEik/s5152/DSC01421.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg46qZq2bnitSSshUf-X-2b9iWoA8oeZpoNk4nUPh4_BGIRHPJ7LJtId5f31VyFkypPc6wHTDp3L-aPhQ3zyN8tefSV2dEPYr1NM2X3RthZUFqRNbv1XD-pFYfwxZ-A3zW5_5LkB_ZPNy4lp8bBW7Eh_7QYrMqhuwltf6N3D8MJVzQXw03kT6wAppOEik/w640-h480/DSC01421.JPG" width="640" /></a>This recipe is so easy a tired mom can do it after working all day! Hooray.</p><p>We all need easy side dishes for the weekdays. Or weekends. Or any days, because life is well...as complicated as can be nearly all the time, right?</p><p>So, measure some rice, rinse it, dump it in a baking dish. Pour on some chicken broth, season with salt and pepper, top with some cheese and butter and foil and throw in the oven for 30 minutes. Remove the foil and put it back in the oven for 20-25 minutes and you have a side dish the whole family will love!</p><p>I can see this as a repeat recipe in my house. In fact, I am adding jasmine rice to my grocery order as we speak.</p><p>I also see many different possibilities for switching up the flavors: different cheeses, different spices, adding veggies, and so on. Don't be afraid to add what you like because you're the one eating it and you know what you like!</p><p>I loved how this rice turned out with the different cheesy textures. The cheese around the edge of the baking pan gets all crispy and provides some texture to the dish, while the cheese in the middle is more melty and ooey gooey.</p><p>I sincerely recommend this dish if you are trying to find a kid-friendly side dish, or if you're looking for something tasty and quick, or maybe even something for meal prep. This is a new fave for us!<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OXCfS4S6UwzTzaLvN4B3plxHWZue5myrcseY4sVqLXaDav3Rj5sgtXd2K68I93n-4ghWUIVLBRfakJrNfNHhLLGXjL7xCyPH0cihdjBbQHyE1dd6HymWZLzLC-c88plCaotxZtSVbz8jdmWGfRPAacLdljYcTRmjGnyxFJLg_ngeGTj7xJUaNZ82OpE/s5152/DSC01420.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OXCfS4S6UwzTzaLvN4B3plxHWZue5myrcseY4sVqLXaDav3Rj5sgtXd2K68I93n-4ghWUIVLBRfakJrNfNHhLLGXjL7xCyPH0cihdjBbQHyE1dd6HymWZLzLC-c88plCaotxZtSVbz8jdmWGfRPAacLdljYcTRmjGnyxFJLg_ngeGTj7xJUaNZ82OpE/w640-h480/DSC01420.JPG" width="640" /></a></p><br /><p></p><p style="text-align: center;"><b><u>Our Favorite Baked Cheesy Rice</u></b></p><p style="text-align: center;">Adapted from <i>How Sweet Eats</i></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 4-6</p><p style="text-align: center;">1-1/2 cups dry jasmine rice, rinsed</p><p style="text-align: center;">24 ounces chicken stock</p><p style="text-align: center;">salt and pepper</p><p style="text-align: center;">6 ounces sharp white cheddar cheese, freshly grated</p><p style="text-align: center;">4 tablespoons butter, thinly sliced</p><p style="text-align: left;">Preheat the oven to 425F. Butter a 9x9 baking dish. </p><p style="text-align: left;">Rinse
the rice in a strainer until the water runs clear. Place the rice in
the baking dish. Pour in the stock. Add a pinch of salt and pepper.
Sprinkle the cheese in and give it a quick stir.</p><p style="text-align: left;">Add the butter slices all over the top of the rice. Cover the dish tightly with foil.</p><p>Bake
for 30 minutes. After 30 minutes, remove the foil. Bake for 20 to 30
minutes more, until the rice is fluffy and the top is slightly golden.
Serve! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCO8i_iUPU_56F3ww51CByvGRNyHLEOMgPfefHSwIXQMRWdBYWoi9Cu3QSYIqcz0m8zqUrRfvYM0lpdUBxrpfP6Mk_gmu-IriMMPGsxbVtZVF5JB3vIj6gxzxrN0hWnObAy_0J770YkI-O-Z0hz_hCzWfT-K6inM-dR_3yI9__QQRy5SKWFjY5460QTdo/s5152/DSC01413.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCO8i_iUPU_56F3ww51CByvGRNyHLEOMgPfefHSwIXQMRWdBYWoi9Cu3QSYIqcz0m8zqUrRfvYM0lpdUBxrpfP6Mk_gmu-IriMMPGsxbVtZVF5JB3vIj6gxzxrN0hWnObAy_0J770YkI-O-Z0hz_hCzWfT-K6inM-dR_3yI9__QQRy5SKWFjY5460QTdo/w640-h480/DSC01413.JPG" width="640" /></a></div>Potluck Week @ IHCC<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG4VI-yQgnqUAIXFHvHrIiZd7pUIA0j2qUHXSU7Cn48Qt_FtXUv6gqXT4JUmRX31kE5vt6D6qy6wnK4ToRDZQ728L7qasdHOHaN4GOdFeFaqAJ5QZVuCxZsG0DK0Qa9yO2LVGbt4y8R5tOiqa_cHG-0VECZV_EQsHuZFYb8TLg3e4RzpPtoR-sRuxGFc/s400/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtG4VI-yQgnqUAIXFHvHrIiZd7pUIA0j2qUHXSU7Cn48Qt_FtXUv6gqXT4JUmRX31kE5vt6D6qy6wnK4ToRDZQ728L7qasdHOHaN4GOdFeFaqAJ5QZVuCxZsG0DK0Qa9yO2LVGbt4y8R5tOiqa_cHG-0VECZV_EQsHuZFYb8TLg3e4RzpPtoR-sRuxGFc/w200-h160/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" width="200" /></a></div><br /> <p></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-61721102481386200332024-02-25T17:19:00.000-05:002024-02-25T17:19:36.079-05:00Smoked Sausage and Potato Soup<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEih6KM0nlqL7AG56nTeW7-c_o_6GmyJ2GhS5HDPQ4PYTcs_Zc3T9I4YodKD3A7syCqizKna-ThvhZdcE_HqWZRuawbWLVs0xSNkiifOGeJgagcAWTBdgdyiAwHVxA2XV4i5hpa8LGyqozYl9WqNOnPOORE4wL4dyKOyipReNB2blB6Ow23-Hnr-5pmaE/s5152/DSC01394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEih6KM0nlqL7AG56nTeW7-c_o_6GmyJ2GhS5HDPQ4PYTcs_Zc3T9I4YodKD3A7syCqizKna-ThvhZdcE_HqWZRuawbWLVs0xSNkiifOGeJgagcAWTBdgdyiAwHVxA2XV4i5hpa8LGyqozYl9WqNOnPOORE4wL4dyKOyipReNB2blB6Ow23-Hnr-5pmaE/w640-h480/DSC01394.JPG" width="640" /></a>My family really enjoys smoked sausage, so when I saw this recipe for <span style="color: #cc0000;"><b>Smoked Sausage and Potato Soup</b></span> on the <a href="https://www.howsweeteats.com/2024/02/smoked-sausage-potato-soup/">How Sweet Eats blog</a> this week, I knew I had to make it!</p><p>The recipe calls for Yukon Gold potatoes, but you could use regular old russet potatoes if you like. The Yukon Gold potatoes hold up better and retain their shape, making more of chunkier potato soup with a thinner broth. The russet potatoes will break down into the soup, creating a thicker soup, with not as many chunks of potato. Use what you like best or use what you have on hand!</p><p>I used the Yukon Gold potatoes that the recipe called for and my family loved the flavor and texture of the soup. They thought the sausage to potato ratio was right on point and especially liked dunking their crusty bread into the flavorful broth. They said the soup was hearty and satisfying and gave it bonus points for being a little different than your everyday soup.<br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitbc9iNIYL10QYdESMCPrh5ardxMxpqrRWXyF9T0K12jJaTNF8Fk0FTgrlqwrZxAavorqfI_rIrYFF0ztyf0f5bgL2WCsl509ZHi7w7fuf_tsKBozg57zQYQ-6kwEBonZw45wd3XT71s6g-ksmp152jxxGpxjza6kYuPuT15niI_m4-0ycayNo47pKBI/s5152/DSC01396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitbc9iNIYL10QYdESMCPrh5ardxMxpqrRWXyF9T0K12jJaTNF8Fk0FTgrlqwrZxAavorqfI_rIrYFF0ztyf0f5bgL2WCsl509ZHi7w7fuf_tsKBozg57zQYQ-6kwEBonZw45wd3XT71s6g-ksmp152jxxGpxjza6kYuPuT15niI_m4-0ycayNo47pKBI/w640-h480/DSC01396.JPG" width="640" /></a></div> <p></p><p style="text-align: center;"><b><u>Summer Sausage and Potato Soup<br /></u></b></p><p style="text-align: center;">Adapted from <a href="https://www.howsweeteats.com/2024/02/smoked-sausage-potato-soup/">How Sweet Eats</a></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 4</p><p style="text-align: center;">2 tablespoons olive oil</p><p style="text-align: center;">1 onion, diced</p><p style="text-align: center;">4 garlic cloves, minced</p><p style="text-align: center;">salt and pepper, to taste</p><p style="text-align: center;">1/2 teaspoon paprika</p><p style="text-align: center;">1/2 teaspoon dried oregano</p><p style="text-align: center;">1 package smoked sausage, sliced into rounds</p><p style="text-align: center;">2 pounds yukon gold potatoes, cut into chunks</p><p style="text-align: center;">5 cups chicken stock</p><p style="text-align: center;">3/4 cup heavy cream</p><p style="text-align: center;">1 tablespoon all-purpose flour</p><p style="text-align: center;">4 cups shredded kale or spinach</p><p style="text-align: left;"><i><u><b>Note:</b></u></i> <i>Feel free to use russet potatoes if that's what you have on hand. The russet potatoes will break up and help to give you a thicker and creamier soup. The yukon gold potatoes will hold their shape and your end result will be a more brothier soup.</i> <br /></p><p style="text-align: left;">Heat the olive oil in a large stock pot over medium-low heat. Add the onions and the garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the paprika and oregano.</p><p style="text-align: left;">Add in the sausage. Cook, stirring often until the sausage browns a bit on both sides, another 5 to 6 minutes.</p><p style="text-align: left;">Add in the potatoes and the stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook until the potatoes are tender, about 12 to 15 minutes.</p><p style="text-align: left;">Whisk or shake together the cream and flour until combined. Pour the mixture into the soup and bring it to a boil. Reduce to a simmer and cook for another 5 minutes, stirring often, until thickened.</p><p style="text-align: left;">Taste the soup and season with more salt and pepper if desired. Stir in the kale. Cook for 5 more minutes until the kale wilts a bit and serve! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOPO-3v4b2S3po12YVzXooQcwggIiAwiqsNTjCMlm__qEziLt9Oo7Z0a1F8-KtpRAFK9EShTu1CrPfsejkOaUGlkoAo4UhhzNfPCWZD96R-rt1faXRJMJF1TVKUnIaXsOaUVEumagBexRiYa8YHIckUhrg7faDgyA3UEeAuRpLK4lPNR4g4mvBIda9Ck/s5152/DSC01389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOPO-3v4b2S3po12YVzXooQcwggIiAwiqsNTjCMlm__qEziLt9Oo7Z0a1F8-KtpRAFK9EShTu1CrPfsejkOaUGlkoAo4UhhzNfPCWZD96R-rt1faXRJMJF1TVKUnIaXsOaUVEumagBexRiYa8YHIckUhrg7faDgyA3UEeAuRpLK4lPNR4g4mvBIda9Ck/w640-h480/DSC01389.JPG" width="640" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-36542060595345416092024-02-18T15:37:00.004-05:002024-02-18T15:42:44.944-05:00Ina Garten's Broccoli and Bowties<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQOvaHbUnwdwjvIrooNMLRVDr0dZdJVti_ZjcFmXXbE78AD_GhkuUpuFkNPRBsMUEPM_FEWlV1Eg67pIneJLJoIpDnWoBaxkWk1UCI0gthzfuWYK0XAuJOq71UoVcejO175lDoI7AytEGkMxZBx2glarMtxXOxqGbnXf-lO8rUYraj6vmvJvPPqrpjPI/s5152/DSC01375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQOvaHbUnwdwjvIrooNMLRVDr0dZdJVti_ZjcFmXXbE78AD_GhkuUpuFkNPRBsMUEPM_FEWlV1Eg67pIneJLJoIpDnWoBaxkWk1UCI0gthzfuWYK0XAuJOq71UoVcejO175lDoI7AytEGkMxZBx2glarMtxXOxqGbnXf-lO8rUYraj6vmvJvPPqrpjPI/w640-h480/DSC01375.JPG" width="640" /></a></p><p>I remember when Ina made this<span style="color: #38761d;"><b> Broccoli and Bowties</b></span> dish on her cooking show way back in the aughts. Gosh, that was a long time ago. Ina was about 20 years younger and so was I. </p><p>I put this dish on my <i>"to-make list"</i> and then proceeded not to make it for about 20 years. Such is life! </p><p>Back then my <i>"to-make list"</i> felt 20,000 pages, it was quite literally ever-ending. In fact, I used to have nightmares that someone was trying to kill me and in my dream I would be thinking, <i>"wait, you can't kill me yet...I have too many recipes I want to cook first."</i></p><p>Now it's years later, I've shared over a thousand recipes on this blog, and I still feel that way. I still have a million recipes I'd like to make and there is just simply not enough time, especially lately.<br /></p><p>I'm going on my 12th week of being quite sick and eating a limited diet. However, I do miss cooking and my husband is a pasta and broccoli lover, so I thought this was the perfect easy peasy dish for me to make him.<br /></p><p>Ina likes her broccoli to be firm-tender in this dish, but my husband likes his broccoli a little softer. This is why if you've seen Ina's version her dish looks quite different than mine. My version looks green because the broccoli cooks longer, breaking up, and creating more of a sauce with the Parmesan, butter, oil, and garlic. My husband prefers my version of this dish because the broccoli seems to go further and becomes saucier and is just more broccolier! Look at me creating new words! Either way you make it, this dish is a winner and perfect for this time of year. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgdGLmu_F3vREGZ4rCCO1pQVzuO4jn6UN4-z8LGwE1YHEsblEeR4n9GS5cbYh0NfaDmxH6t_stl35Sog_0MlBSWi_cbpoNzIkUri9c6FwoEgkBXpAe60fc945dzg1WcFzDJWIo3SglnLqxsnR7GYhcU5hR25hB2gKIKCroLh9Hz3rBxUCAFIMUWagCAw/s5152/DSC01381.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgdGLmu_F3vREGZ4rCCO1pQVzuO4jn6UN4-z8LGwE1YHEsblEeR4n9GS5cbYh0NfaDmxH6t_stl35Sog_0MlBSWi_cbpoNzIkUri9c6FwoEgkBXpAe60fc945dzg1WcFzDJWIo3SglnLqxsnR7GYhcU5hR25hB2gKIKCroLh9Hz3rBxUCAFIMUWagCAw/w640-h480/DSC01381.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><b><u>Broccoli and Bowties</u></b><br /></p><p style="text-align: center;">Adapted from <i>Barefoot Contessa Family Style</i></p><p style="text-align: center;">by Ina Garten</p><p style="text-align: center;">Serves 6-8</p><p style="text-align: center;">8 cups broccoli florets</p><p style="text-align: center;">salt</p><p style="text-align: center;">1/2 pound farfalle (bowtie) pasta</p><p style="text-align: center;">2 tablespoons butter</p><p style="text-align: center;">2 tablespoons olive oil</p><p style="text-align: center;">1 teaspoon minced garlic</p><p style="text-align: center;">zest of 1 lemon</p><p style="text-align: center;">1/2 teaspoon freshly ground black pepper</p><p style="text-align: center;">1 tablespoon freshly squeezed lemon juice</p><p style="text-align: center;">1/4 cup toasted pignoli (pine) nuts</p><p style="text-align: center;">freshly grated Parmesan cheese, optional</p><p style="text-align: left;">Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.</p><p style="text-align: left;">In the same water, cook the bowtie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.</p><p style="text-align: left;">Meanwhile, in a small saute pan, heat the butter and the oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using and serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E8UVVHy18Ft8qvMxKHpLJbluiS3fY3W6OohmuQwsIuUiuV06-p6stqX7YnEPS6CZNT_i313eojFxejUjcAM6vPxF0UwkEDNrzmVmJbBYfBcrx_3wPx2Btt79CVNw57AZ1WCM1wHK__pgsEoq8nXX1wq8CMijSsLda8SbvGeHWiynIq8eER5HIf9sR0k/s5152/DSC01377.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_E8UVVHy18Ft8qvMxKHpLJbluiS3fY3W6OohmuQwsIuUiuV06-p6stqX7YnEPS6CZNT_i313eojFxejUjcAM6vPxF0UwkEDNrzmVmJbBYfBcrx_3wPx2Btt79CVNw57AZ1WCM1wHK__pgsEoq8nXX1wq8CMijSsLda8SbvGeHWiynIq8eER5HIf9sR0k/w640-h480/DSC01377.JPG" width="640" /></a></div>Ingredients You Love @ I Heart Cooking Clubs <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_0vFyejXXJNGpEGK9Z9ilicG4Ip6uyEh5Yn7uPysQDMffMwRKxEXhc1uilmYU8PNhIqqaKDfHC_iRr7kNAuBm5dCQ3ormSABoeJpTJEQVlHeiRqYdtq0L_yX07X9efiyjDvGWhwi78dsWsNmYuW_ZX-wYGpo0FkGXXrGjyKM_zJukk8hIlDucxCRIDI/s612/veggie%20heart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="411" data-original-width="612" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_0vFyejXXJNGpEGK9Z9ilicG4Ip6uyEh5Yn7uPysQDMffMwRKxEXhc1uilmYU8PNhIqqaKDfHC_iRr7kNAuBm5dCQ3ormSABoeJpTJEQVlHeiRqYdtq0L_yX07X9efiyjDvGWhwi78dsWsNmYuW_ZX-wYGpo0FkGXXrGjyKM_zJukk8hIlDucxCRIDI/s320/veggie%20heart.jpg" width="320" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-8469700193917171032024-02-11T15:06:00.000-05:002024-02-11T15:06:02.539-05:00{Game Day Eats} Chicken and Bacon Ranch Puff Pastry Pizza<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqrFptPxo3k2o6-h3KXaUHItzje8IU54-fhyILNfqRDv941FDFSg_Z64cpmzHdjy_sGon_FYelYyKIQV7jEboN1UCStGYLyHMaV32sawtDE29Bs6NfG-lz7KYWl7rkEBy6IizURP0ImTSuj-eQMKE9gdJ7V6dTGxVSD5-PfmAsnut6gmryYVqvJGJ0jo/s5152/DSC01366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqrFptPxo3k2o6-h3KXaUHItzje8IU54-fhyILNfqRDv941FDFSg_Z64cpmzHdjy_sGon_FYelYyKIQV7jEboN1UCStGYLyHMaV32sawtDE29Bs6NfG-lz7KYWl7rkEBy6IizURP0ImTSuj-eQMKE9gdJ7V6dTGxVSD5-PfmAsnut6gmryYVqvJGJ0jo/w640-h480/DSC01366.JPG" width="640" /></a></div>In my last post, detailing my favorite top ten recipes of the year, I shared that the puff pastry pizzas from Jessica Merchant's <i>How Sweet Eats</i> blog were our all-time favorite recipes of the year. I am crazy for the <span style="color: #38761d;"><b>Zucchini, Lemon and Goat Cheese Puff Pastry Pizza</b></span>, but my family loves the classic <span style="color: #990000;"><b>Pepperoni Puff Pastry Pizza</b></span>, so I thought I'd try another classic flavor this time around: <span style="color: #b45f06;"><b>Chicken and Bacon Ranch Puff Pastry Pizza. </b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iVfK5IqHNfWVHHb7X0tKuKcqNPMK2_6Bn3qXgPNyNLLW6Irwl2v3rUzakv9tCMLNC2vTYXulgRtIpatvcX4NMz6sAo8LC1gvwBB8JYME9bH3pSBHXtHbaDfWe0T3zwFLEkekabWGAim00mL8z_GU8qpqhqz20FOqtE_It46utLhD8V5sJlWsK-OVVIc/s5152/DSC01356.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iVfK5IqHNfWVHHb7X0tKuKcqNPMK2_6Bn3qXgPNyNLLW6Irwl2v3rUzakv9tCMLNC2vTYXulgRtIpatvcX4NMz6sAo8LC1gvwBB8JYME9bH3pSBHXtHbaDfWe0T3zwFLEkekabWGAim00mL8z_GU8qpqhqz20FOqtE_It46utLhD8V5sJlWsK-OVVIc/w640-h480/DSC01356.JPG" width="640" /></a><p></p><p>Look, the trickiest thing you have to do here is remember to thaw the puff pastry the day of or the night before making this. Topping the pizza is easy peasy! These puff pastry pizzas are mostly one pan dishes that are mess-free, quick, easy, and super delicious. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehpAjL91EK53HPhyYLq1-7gmvGdseJXE_LBqo7i__DJX-TiPSCqZuRCxAPB3XF-sCf0wVJGeb-fpampLm_8t3E4ZMrG9D2v_JrqZ2S7nbY5WqMHT1jg4zA-7jwnvR1Iw4hpSsGeu_lVW7pdxcQCnKY1S9-Gq5ZbXxQPPgQmTxjQqjF99jSAOJf8Ond2s/s5152/DSC01358.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehpAjL91EK53HPhyYLq1-7gmvGdseJXE_LBqo7i__DJX-TiPSCqZuRCxAPB3XF-sCf0wVJGeb-fpampLm_8t3E4ZMrG9D2v_JrqZ2S7nbY5WqMHT1jg4zA-7jwnvR1Iw4hpSsGeu_lVW7pdxcQCnKY1S9-Gq5ZbXxQPPgQmTxjQqjF99jSAOJf8Ond2s/w640-h480/DSC01358.JPG" width="640" /></a></p><p>I made this version for my husband to enjoy on Superbowl Sunday. The puff pastry is topped with ranch dressing with chives and dill, then shredded chicken, cheddar cheese, chopped bacon, and then more ranch, dill and scallions. My husband thought it was very good, perfect for game day, and that all the flavors were balanced. The puff pastry bakes up all high around the toppings and is so crispy and flaky. Give it a try!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJODNPCIxvPGXVy-Sk0FcOBcSHRYVQQOeQMUAyqh8F6FGbRkyj-4sKcl4qNt1WGcxRIarIkFzqAPMany07zP-hguessN_sUwMb3kyyYREZLeX5xusDPymh95OSnlhAjHGHuN0PhW1vczUwMcxec5zmohP2sRSvXiKBU58ai9Y00vPJ4npqkEbmpcbNs54/s5152/DSC01367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJODNPCIxvPGXVy-Sk0FcOBcSHRYVQQOeQMUAyqh8F6FGbRkyj-4sKcl4qNt1WGcxRIarIkFzqAPMany07zP-hguessN_sUwMb3kyyYREZLeX5xusDPymh95OSnlhAjHGHuN0PhW1vczUwMcxec5zmohP2sRSvXiKBU58ai9Y00vPJ4npqkEbmpcbNs54/w640-h480/DSC01367.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><b>Chicken and Bacon Ranch Puff Pastry Pizza</b></p><p style="text-align: center;">Adapted from <i>Everyday Dinners</i></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 2-4</p><p style="text-align: center;">3 slices bacon, chopped</p><p style="text-align: center;">1 sheet frozen puff pastry, thawed</p><p style="text-align: center;">1/3 cup ranch dressing</p><p style="text-align: center;">1/2 teaspoon dried dill</p><p style="text-align: center;">1/2 teaspoon dried chives</p><p style="text-align: center;">2/3 cup cooked and shredded chicken</p><p style="text-align: center;">3/4 freshly grated Cheddar cheese</p><p style="text-align: center;">2 scallions, thinly sliced</p><p style="text-align: center;">2 tablespoons chopped fresh dill</p><p style="text-align: left;">Preheat the oven to 425F. Line a baking sheet with parchment paper. </p><p style="text-align: left;">Heat a large skillet over medium heat. Add the bacon and cook until it just begins to crisp. Do not cook all the way or it will burn in the oven! Scoop the bacon out with a slotted spoon and place it on a paper towel to remove excess grease.</p><p style="text-align: left;">Place the sheet of puff pastry on the prepared baking sheet. Spread 1/3 cup of the ranch dressing on the puff pastry, leaving a 1-inch border on the edges. Sprinkle the dried dill and chives along the edges. Scatter the chicken and cheese over the ranch dressing. Sprinkle the bacon on top.</p><p style="text-align: left;">Bake for 20 to 25 minutes, or until golden and crisp. Remove from the oven and drizzle with the remaining ranch and sprinkle with the scallions and fresh dill. Puff pastry is best served shortly after making.</p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZNsm0lIGyH6qFfAjbYGzcVBOg3D0zJG531ZwTFahCn5nho1PA6jNWMjlhbdplB9WAZuErgHMUlqJvsfgY6TWvC3sz2iN5dXfaM97l237ZDUWCn3pzCaIHleLpjQ53tmwVtwDF6eSJpy6zffREDiKZqxi1Nh6u6kQ2HpdCISePKO4X0DEyCJHnLphz2M/s5152/DSC01365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZNsm0lIGyH6qFfAjbYGzcVBOg3D0zJG531ZwTFahCn5nho1PA6jNWMjlhbdplB9WAZuErgHMUlqJvsfgY6TWvC3sz2iN5dXfaM97l237ZDUWCn3pzCaIHleLpjQ53tmwVtwDF6eSJpy6zffREDiKZqxi1Nh6u6kQ2HpdCISePKO4X0DEyCJHnLphz2M/w640-h480/DSC01365.JPG" width="640" /></a></div>Game Day Eats @ I Heart Cooking Clubs <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2ToJSq_meAwUfrT8MvYKA6QuJkTCf1BINuPxmNT-Lm9FTVyEKrcRnX7BuBqwCo9a6VL2W81sqCjCPxgIzPwfeIQp0CzvRdZV7qaqgvEs-r8emJFotGcmbKHWSHZwL_s49OH-U_EymolreWmOll1y92WDyDvx13jm5V8i78Q52f52-S-hOnvgSnXDnIc/s1200/game%20day%20eats.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2ToJSq_meAwUfrT8MvYKA6QuJkTCf1BINuPxmNT-Lm9FTVyEKrcRnX7BuBqwCo9a6VL2W81sqCjCPxgIzPwfeIQp0CzvRdZV7qaqgvEs-r8emJFotGcmbKHWSHZwL_s49OH-U_EymolreWmOll1y92WDyDvx13jm5V8i78Q52f52-S-hOnvgSnXDnIc/w200-h200/game%20day%20eats.jpg" width="200" /></a></div><br /><p></p><p style="text-align: left;"> <br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-14447452697087523802024-02-04T16:17:00.000-05:002024-02-04T16:17:11.483-05:00My Top Ten Recipes of 2023<div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcj0JQJzs_dLUhgA94DEsBXth2uVdklIFjPPw-_cbHekvGxzvmcCEKVFM97Lbb516OHFaD1rw_oEuY08Hfo6U_fsBZIgLwf_jROO_BcJih2GeAIsW01fXgsmaw5FHiBRD7TQS6oxdXJtm8AKfoRYtjn_TUKMBcZa78Gy-bb7NU7Jb8-VM3qCOS-t-UPs/s635/2023%20image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="635" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcj0JQJzs_dLUhgA94DEsBXth2uVdklIFjPPw-_cbHekvGxzvmcCEKVFM97Lbb516OHFaD1rw_oEuY08Hfo6U_fsBZIgLwf_jROO_BcJih2GeAIsW01fXgsmaw5FHiBRD7TQS6oxdXJtm8AKfoRYtjn_TUKMBcZa78Gy-bb7NU7Jb8-VM3qCOS-t-UPs/w640-h362/2023%20image.jpg" width="640" /></a></div><br />I made a lot of delicious food in 2023 and I didn't want to continue on without showcasing my Top Ten Favorite Recipes of 2023! The recipes below are in order of my top favorites, starting with my most favorite of all! If you click on the recipe title you will be directed back to the original post and recipe! <br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimglLKxjLNybDHmrJuwbjsVn446naDSvz3hm3wmNjpmx68dEbjlNj0YudubDrIVnE8UdftVh_0Kb3KK9owudOkz68cMEyMZ0hT96agkm5zkFBmXTNU1_LFOwqmJcpOseGlOfoWkRYOlQuwM0FLSqQwOl13RYtAaASB-xgM9FnP-shzhcVn0QSO70xJSJM/s640/PEPPERONI%20PUFF%20PASTRY%20PIZZA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimglLKxjLNybDHmrJuwbjsVn446naDSvz3hm3wmNjpmx68dEbjlNj0YudubDrIVnE8UdftVh_0Kb3KK9owudOkz68cMEyMZ0hT96agkm5zkFBmXTNU1_LFOwqmJcpOseGlOfoWkRYOlQuwM0FLSqQwOl13RYtAaASB-xgM9FnP-shzhcVn0QSO70xJSJM/w640-h480/PEPPERONI%20PUFF%20PASTRY%20PIZZA.JPG" width="640" /></a></div><p></p><p style="text-align: left;"><a href="https://www.howsweeteats.com/2015/12/super-easy-pepperoni-pizza-puff-pastry/">How Sweet Eats Pepperoni Puff Pastry Pizza</a> I am obsessed with this puff pastry pizza! I highly encourage everyone to go over to the<i> How Sweet Eats blog</i> and search all the options for puff pastry pizza! This is a great way to get something quick and delicious on the dinner table during the week! All you need to do is set out the puff pastry the morning of, then come home and spread the pastry out, top it, and bake it in the oven. It is a crispy flaky delight and you can do pretty much any toppings you'd like. My family loved this pepperoni pizza option best, but I liked <span style="color: #38761d;"><b>How Sweet Eats Zucchini, Lemon, and Goat Cheese Puff Pastry Pizza </b></span>best of all because it's light and fresh and zingy. I ate it on repeat all summer long! Other puff pastry pizza options are Pesto Caprese, Pickle Lovers', and Bacon, Sage, and Pumpkin. Check them out if you need a quick delicious weeknight recipe that everyone will love!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXaObVePeCHt6Sm4stgfoaK-diqJCfujQ79-0PrGVBzD_MwrIxftlrFNnjs4ZO4-_iqzEDtHRQ8zdg2VpcSpgo1WvVc4JKErBHdMqrvGjcPX9o7SGraMtXOTlC-q4jhTJEibu5DqhgxG7M0rBavCFFnPnfj_xdYDNC64k1PbyN8LzXKHnn7donWMLpPs/s640/spicy%20pimento%20cheese%20spread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXaObVePeCHt6Sm4stgfoaK-diqJCfujQ79-0PrGVBzD_MwrIxftlrFNnjs4ZO4-_iqzEDtHRQ8zdg2VpcSpgo1WvVc4JKErBHdMqrvGjcPX9o7SGraMtXOTlC-q4jhTJEibu5DqhgxG7M0rBavCFFnPnfj_xdYDNC64k1PbyN8LzXKHnn7donWMLpPs/w640-h480/spicy%20pimento%20cheese%20spread.JPG" width="640" /></a></div></div><div style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/04/inas-spicy-pimento-cheese-spread.html">Ina Garten's Spicy Pimento Cheese Dip</a> Look, there are three recipes I made on repeat in my kitchen and this recipe is one of them. <span style="color: #ffa400;"><b>Ina's Spicy Pimento Cheese Dip </b></span>is <b>THE ONLY DIP</b> recipe you need. I made this so many times, in fact I made it anytime we went anywhere. It is insanely delicious. The first time I made this I made half a batch and I quickly learned never to do that again. We are whole batch people for this recipe. You eat it on crackers and celery and really anything else. You will be slathering it on everything from baked potatoes to burgers to grilled cheese to any sandwich, soft pretzels, even a breakfast sandwich. I took it to the 4th of July party and it was the first thing gone within a half hour. Make this and put it on everything. It is the perfect hint of spicy, without being too spicy and it just goes with everything. People go nuts over it!</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq2OVs0uVlszLujOknDAIfErfEEIfqRkKAEYqdiG5V1k7vlGjS_aCqijlxhWEwz3yGvRV3nNyh_G70c3oHuqYi-fGIiqJ06QwV7ZpfaqfEslNLESilys__WEt3hASoScfq5F19o46LUkEwqGWyL1XGbAR-uhxQNqCpP5ljUO-swiRYF7kRlFZxzMpV0A/s640/cucmber%20salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq2OVs0uVlszLujOknDAIfErfEEIfqRkKAEYqdiG5V1k7vlGjS_aCqijlxhWEwz3yGvRV3nNyh_G70c3oHuqYi-fGIiqJ06QwV7ZpfaqfEslNLESilys__WEt3hASoScfq5F19o46LUkEwqGWyL1XGbAR-uhxQNqCpP5ljUO-swiRYF7kRlFZxzMpV0A/w640-h480/cucmber%20salad.JPG" width="640" /></a></div><p></p><p style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/07/summer-of-salads-9-mark-bittmans.html">Mark Bittman's Sichaun-Style Cucumber Salad</a> The second thing I made on repeat all summer long was <span style="color: #38761d;"><b>Mark Bittman's Sichaun-Style Cucumber Salad</b></span>. My friend Linda kept growing the most delicious cucumbers and bringing them to me left and right. I made this refreshingly delicious and flavorful cucumber salad several times a week and ate the whole bowl myself. It was so zesty and zingy and just popped with flavor. I craved it on repeat and took it with me to every family gathering where it was a big hit! <br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRuF0kC4IPnRxsypHs0Kuk5g0uX7Vg49TaqgBSz60YWJEtbhQCwm9Oq8Q93qJQIzDoc4ts69ttOb3UQ5ZkQzjuoUvF728bStUjjN-vf10HdfCtYJuz2efeKpn-3Fi9ldmymfU67yYCGWqLhYyLPZf1hSXS64bu2bGCn45mY9ahG87qn94PhPfOK_v0SU/s640/smoky%20halloumi%20and%20couscous%20salad.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRuF0kC4IPnRxsypHs0Kuk5g0uX7Vg49TaqgBSz60YWJEtbhQCwm9Oq8Q93qJQIzDoc4ts69ttOb3UQ5ZkQzjuoUvF728bStUjjN-vf10HdfCtYJuz2efeKpn-3Fi9ldmymfU67yYCGWqLhYyLPZf1hSXS64bu2bGCn45mY9ahG87qn94PhPfOK_v0SU/w640-h480/smoky%20halloumi%20and%20couscous%20salad.JPG" width="640" /></a></p><p style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/search?q=halloumi+salad">Donna Hay's Smoky Halloumi and Couscous Salad</a> I must have ate this salad at least once a week all throughout the summer! I love halloumi cheese and having it on a salad gives you a good excuse to eat it and call it healthy. Coat the cheese in some herbs and fry it in a pan until it gets all squeaky and chewy. Serve that over pearl couscous that pops in the mouth with some fresh spinach and tomatoes and a smoky paprika dressing...it's heaven! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4-1sc71QTfF8MSZtEnyM4pTHGnyKfAbFFY_zI7TKMjBrITXnOwAqyBn_qyQWQukYWG0H_zSdP9tSmfgm-quOkKGE4dYg4zLPa_qCn4RL3C8ehRy0FIQo_0R8hYygD5iLwuxPD3KdFpTomumfX9TEEYnuK6fVOD-0Kd6S00qKhpT03pObt1lPL-7yAxU/s640/hot%20dogs%20in%20puff%20pastry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4-1sc71QTfF8MSZtEnyM4pTHGnyKfAbFFY_zI7TKMjBrITXnOwAqyBn_qyQWQukYWG0H_zSdP9tSmfgm-quOkKGE4dYg4zLPa_qCn4RL3C8ehRy0FIQo_0R8hYygD5iLwuxPD3KdFpTomumfX9TEEYnuK6fVOD-0Kd6S00qKhpT03pObt1lPL-7yAxU/w640-h480/hot%20dogs%20in%20puff%20pastry.JPG" width="640" /></a></div><p></p><p style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/01/ina-gartens-hot-dogs-in-puff-pastry-so.html">Ina Garten's Hot Dogs In Puff Pastry</a> Poor Ina got a lot of flack on social media about adding a recipe for hot dogs in her cookbook. I'm not sure why because I think most people do love them and they're definitely family friendly. Plus, Ina has said over and over again that she loves to mix high end ingredients like puff pastry with low end ingredients like hot dogs. And listen, when Ina creates a recipe for hot dogs you make it because she is pretty much the Queen of recipes and let me tell you...this recipe is so good! Just buy enough to double the recipe because your family will inhale these. We especially loved these with a little sprinkle of the Everything But the Bagel seasoning on top and then we loved to dunk them in a mixture of mayo and mustard. You could even make these and cut them into minis for a party. They are so savory and juicy and delicious!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOwdqlezpVkq79BZTceV64pR1uroB1rH9bUQIb4WdHZS9Y1sH-9Lnz6-HHOgmTWUOUP4H4F9wO4wmv-5oNBe5Jk2h_9eHS4kqWF7AwJ82FAmLZdYfEBh8ZbP5rJrFrsbFtUgDR0G9L9V4bkoWl95lDP6aAnQty1eJ3ie_wC62pXHDNtBx6RgH8ICZ3L4/s640/creamy%20cherry%20tomato%20roasted%20ricotta%20pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOwdqlezpVkq79BZTceV64pR1uroB1rH9bUQIb4WdHZS9Y1sH-9Lnz6-HHOgmTWUOUP4H4F9wO4wmv-5oNBe5Jk2h_9eHS4kqWF7AwJ82FAmLZdYfEBh8ZbP5rJrFrsbFtUgDR0G9L9V4bkoWl95lDP6aAnQty1eJ3ie_wC62pXHDNtBx6RgH8ICZ3L4/w640-h480/creamy%20cherry%20tomato%20roasted%20ricotta%20pasta.JPG" width="640" /></a></div><p></p><p style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/search?q=cherry+tomato+pasta+with+ricotta">Half-Baked Harvest's Creamy Roasted Cherry Tomato Ricotta Pasta</a> I had my eye on this pasta recipe for awhile and over the summer I grew the most delicious cherry tomatoes and I paired them with a fresh basket ricotta from the Murray's cheese department of my Kroger store. If you haven't tried the fresh basket ricotta then you should! The cherry tomatoes roast in the oven with herbs and garlic and then get mixed with the fresh ricotta, Parmesan, and butter before getting mixed into the pasta. It is so creamy and dreamy and flavorful. It was my favorite pasta dish of the year, a creamy garden fresh explosion of flavor.<br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpkLaDR5MuUqsgWcNv0n_B5yokRE5qm98SCP0J4YexdMvQb4Fy6dJWnqOU-3DeyAhQlEiQhoPirUlHocFZF-93M82trDn-Pd5PLBXyMtn1sG5VfpPSB52aOL99BgKQ9mfVm4pREXUp3icX7d8I9qvIJNdmm9YyFnuJeZa7lJC9XF50-PdnGOjSfHcvww/s640/barefoot%20contessa%20breakfast%20blueberry%20cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpkLaDR5MuUqsgWcNv0n_B5yokRE5qm98SCP0J4YexdMvQb4Fy6dJWnqOU-3DeyAhQlEiQhoPirUlHocFZF-93M82trDn-Pd5PLBXyMtn1sG5VfpPSB52aOL99BgKQ9mfVm4pREXUp3icX7d8I9qvIJNdmm9YyFnuJeZa7lJC9XF50-PdnGOjSfHcvww/w640-h480/barefoot%20contessa%20breakfast%20blueberry%20cake.JPG" width="640" /></a></div><p></p><p style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/04/inas-blueberry-ricotta-breakfast-cake.html">Ina Garten's Blueberry Breakfast Ricotta Cake</a>I've made a lot of cakes in my day, but none like <span style="color: #134f5c;"><b>Ina's Blueberry Breakfast Ricotta Cake</b></span>. I can honestly declare it <b>THE BEST CAKE</b> I've ever made. It is utter perfection. In fact, I follow the Barefoot Contessa Fan Page on Facebook and this cake cycled on repeat on that page as person after person made it, shared it, and declared it amazing. The crumb is so tender and moist and ratio of blueberries to cake batter is just right. There is a hint of lemon and it is just oh so good served warm. If you find yourself in need of a cake for any reason just do yourself a favor and make this one.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpMmH0v5zlU88AEx-DxYM3MOMhMHeTn0jWuXt1zrMFh5Nk8SzUMRI3oQyrIa3YSUXsNhEs_f-lWsIQHdrmzg49NcQna3lYIUht51rU0TWl6S6WpipVnRp5QZJHCj4U-wG8xsAX4Hiz2w0XBipHD3IjdEhba61ZpffpGSB-Z0f3uzGXh4urQE_M4S2fhY/s640/RUTH%20REICHL%20OATMEAL%20CHOCOLATE%20CHIP%20COOKIES.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpMmH0v5zlU88AEx-DxYM3MOMhMHeTn0jWuXt1zrMFh5Nk8SzUMRI3oQyrIa3YSUXsNhEs_f-lWsIQHdrmzg49NcQna3lYIUht51rU0TWl6S6WpipVnRp5QZJHCj4U-wG8xsAX4Hiz2w0XBipHD3IjdEhba61ZpffpGSB-Z0f3uzGXh4urQE_M4S2fhY/w640-h480/RUTH%20REICHL%20OATMEAL%20CHOCOLATE%20CHIP%20COOKIES.JPG" width="640" /></a></div></div><div></div><div style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/03/ruth-reichls-oatmeal-chocolate-chip.html">Ruth Reichl's Oatmeal Chocolate Chip Cookies</a> If you're a big oatmeal chocolate chip cookie fan, then Ruth Reichl's recipe for <span style="color: #b45f06;"><b>Oatmeal Chocolate Chip Cookies</b></span> is for you. Oatmeal chocolate chip is probably my all-time favorite cookie and I think this recipe is the best, hands down. Ruth calls for a lot of oatmeal, making these cookies thick and chewy and more substantial than a regular old oatmeal cookie. These babies are thick! You can use chocolate chips in this recipe, but I prefer chocolate chunks so I buy bars of Ghiradelli chocolate and cut them into big chunks. Give them a try!<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBStEhsK5kbx7IH78inV8FQfzbdImHBR9UGOZHa5v6LlgcQYqRo9gWqquE3BOrrgc3BOWYl0f5w4kLAf-EjWFb_iJZTZoG-QLKibc5eFMKpxZljoGOalHIal3GKFsQFObdCWcKmCqWRfjkPxxcjq5A3k-oeWDX5q-XcAKjm5hMo0p5ktQsO4P4evbphkU/s640/milky%20way%20ice%20cream%20sundae.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBStEhsK5kbx7IH78inV8FQfzbdImHBR9UGOZHa5v6LlgcQYqRo9gWqquE3BOrrgc3BOWYl0f5w4kLAf-EjWFb_iJZTZoG-QLKibc5eFMKpxZljoGOalHIal3GKFsQFObdCWcKmCqWRfjkPxxcjq5A3k-oeWDX5q-XcAKjm5hMo0p5ktQsO4P4evbphkU/w640-h480/milky%20way%20ice%20cream%20sundae.JPG" width="640" /></a></div><div><div class="separator" style="clear: both; text-align: center;"></div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/08/tessa-kiros-milky-way-ice-cream-sundae.html">Tessa Kiros' Milky Way Ice Cream Sundae</a> This was my husband's favorite dessert of the year and I can see why. Not only is this dessert delicious, but it's so easy a kid could do it. All you need is three ingredients: milky war bars, cream, and vanilla cream. You simply cut up the milky way bars and throw them in a pan, add some cream and melt. The milky way bars melt down with the cream to create a thick fudge-like sauce that is delicious poured over vanilla ice cream. Buy some extra milky war bars to cut and garnish on top of the sundae and you have a big hit for the whole family! <br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRX7ifZ5L4wIadbfl5EkWHmuQiM6i_d1Ouop8Ue2LyxCCiaKpQBn-ZgGEecfZa6irDX3Tzsp3Pw4JeT7tsg84aLqVn7tRui76ekspMrlMGZc8ZVE-SToRruNmt3sMZNuvitr-GG1WknQAZl4DVZlXRZM5VKGnkd-GawKOMhJjfA-aCFGiCkcfnuXsh34/s640/sweet%20potato%20fries%20and%20dippin%20sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRX7ifZ5L4wIadbfl5EkWHmuQiM6i_d1Ouop8Ue2LyxCCiaKpQBn-ZgGEecfZa6irDX3Tzsp3Pw4JeT7tsg84aLqVn7tRui76ekspMrlMGZc8ZVE-SToRruNmt3sMZNuvitr-GG1WknQAZl4DVZlXRZM5VKGnkd-GawKOMhJjfA-aCFGiCkcfnuXsh34/w640-h480/sweet%20potato%20fries%20and%20dippin%20sauce.JPG" width="640" /></a></div></div><div style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2023/09/ina-gartens-baked-sweet-potato-fries.html">Ina Garten's Baked Sweet Potato Fries with the Best Sweet Potato Fry Dipping Sauce</a> I crave these thick wedges of sweet potato fries dunked in the creamiest sweet potato fry dipping sauce. In fact, I could eat them daily and never tire of them. Ina's sweet potato fries are cut into thick wedges and coated in olive oil, brown sugar, salt and pepper then baked in the oven. I like these better cooked in the air fryer, but either way works. What makes the fries so delicious is the sweet potato fry dipping sauce made from mayo, Sriracha, and smoked paprika. It is so savory, and creamy, and spicy, and addictive. I literally cannot stop eating them!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaoY9R6bt5TUuGUa6NKs101xK4rxX6xjGPKL4SOWo6OdLPVwDy5WTg8g14GRt_o2kjP5VBzaST_YZZB7NSomxWT5ZmFXGdWIx4XLcisbHwNGSyVQ3XP06vcTVvwi_pinmSxHc9PTafehb8_QdVAV_xP6iFmAqIRgxs_fi4QEZ9u6NRJNPpLpGKXf86FA/s400/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaoY9R6bt5TUuGUa6NKs101xK4rxX6xjGPKL4SOWo6OdLPVwDy5WTg8g14GRt_o2kjP5VBzaST_YZZB7NSomxWT5ZmFXGdWIx4XLcisbHwNGSyVQ3XP06vcTVvwi_pinmSxHc9PTafehb8_QdVAV_xP6iFmAqIRgxs_fi4QEZ9u6NRJNPpLpGKXf86FA/s320/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p>January Potluck @ I Heart Cooking Clubs <br /></p><p><a href="https://stock.adobe.com/search?k=2023">photo credit</a> </p><p><br /></p></div>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-81557010278388155052023-12-10T15:54:00.003-05:002023-12-10T15:55:50.385-05:00Hot Honey Bacon Wrapped Goat Cheese Stuffed Dates <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqWBLzoTFEUyakcv96229CU4-rDeZNw7DG174FSE5O7vZ4KHjGWv3jt-AUqK_GH2aPl0xghF2DRGFeOC1hiXPvvUs9Fqqp_OIQfcxBZijTnAwq7a3tN7zXIgF3Hvan_ieUUSN_UgfEbjE4r7qyZ9KfK0C2wBQD8qVFJeUR49-SlbJwh-hYipeSLPWexc/s5152/DSC01344.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqWBLzoTFEUyakcv96229CU4-rDeZNw7DG174FSE5O7vZ4KHjGWv3jt-AUqK_GH2aPl0xghF2DRGFeOC1hiXPvvUs9Fqqp_OIQfcxBZijTnAwq7a3tN7zXIgF3Hvan_ieUUSN_UgfEbjE4r7qyZ9KfK0C2wBQD8qVFJeUR49-SlbJwh-hYipeSLPWexc/w640-h480/DSC01344.JPG" width="640" /></a></p><p>Dates are highly underrated.</p><p>I think I spent about 35 years on this planet before I ever had a date. Why? I don't know. Maybe they weren't readily available in the 80's or 90's or maybe nobody knew what to make with them. Or maybe people just overlooked them and only stumbled on delicious date recipes recently. Or maybe everyone knew and I just missed out for years. <br /></p><p>Whatever the case, you should put dates on your holiday menu! They are like nature's candy. Sweet and chewy and they go perfectly with some tangy goat cheese all wrapped up in some crispy, salty bacon with a little hot honey drizzled over them. </p><p>These <span style="color: #783f04;"><b>Hot Honey Bacon Wrapped Goat Cheese Stuffed Dates</b></span> are somewhat of a texture and explosion: chewy, crispy, creamy, sticky, sweet, cheesy, and salty. If you love dates, then these are for you! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfGc2jdGR1xVphsF43nQSASZiQ8ro2UVTWnw1R27hB8adKlqib0n5l08qVkIz228HnpvAoZa7_YfMJl8hyphenhyphentlxv_n-otea5uXB0XM4_D1LRhhiNdyQImrWg99otjgdNXcLFyD-5YdwrHoWsQu5HPaca56qGML5QmGr56MfonP3ZsluqYQbNHA30mI7Nwc/s5152/DSC01325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfGc2jdGR1xVphsF43nQSASZiQ8ro2UVTWnw1R27hB8adKlqib0n5l08qVkIz228HnpvAoZa7_YfMJl8hyphenhyphentlxv_n-otea5uXB0XM4_D1LRhhiNdyQImrWg99otjgdNXcLFyD-5YdwrHoWsQu5HPaca56qGML5QmGr56MfonP3ZsluqYQbNHA30mI7Nwc/w640-h480/DSC01325.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;"><b><u>Hot Honey Bacon-Wrapped Stuffed Dates</u></b></p><p style="text-align: center;">Adapted from <i>How Sweet Eats</i></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 10-20</p><p style="text-align: center;">2o Medjool dates</p><p style="text-align: center;">10 slices bacon</p><p style="text-align: center;">4 ounces goat cheese</p><p style="text-align: center;">hot honey, for drizzling</p><p style="text-align: left;">Preheat the oven to 400F. Slice the dates open lengthwise (do not cut the entire way through!) and remove the pits. Stuff the inside of the dates with some of the goat cheese. </p><p style="text-align: left;">Cut each slice of bacon into half or thirds (depending on the length of your bacon). You want a length of bacon that will wrap around your dates without overlapping (overlapping bacon won't cook well). Secure with a toothpick. Place the dates on a baking sheet lined with parchment paper for easy clean up.</p><p style="text-align: left;">Bake for 10 minutes, then flip the dates over using tongs and bake for 10 minutes more, or until the bacon is crispy and crunchy on all sides.</p><p style="text-align: left;">Remove the dates and drizzle with hot honey. Serve immediately! </p><p style="text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sBSeVm0rjr4jojb6nJsZEuB4lTdmqYxS5mAxjiABa99-2KwEn2kbAwM9AGTawyp6A9RpBf2H4RsLmD6AblBeJnhbe-q_I7tJ5aNCk5HDEl7kZu612fFvaNVBzCcbf08tQmo2C2BFeGyl40p22ABRQtZhBQxnrrxlQxlPmaJzbM-pug-3cRfhjiqFN5w/s5152/DSC01353.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sBSeVm0rjr4jojb6nJsZEuB4lTdmqYxS5mAxjiABa99-2KwEn2kbAwM9AGTawyp6A9RpBf2H4RsLmD6AblBeJnhbe-q_I7tJ5aNCk5HDEl7kZu612fFvaNVBzCcbf08tQmo2C2BFeGyl40p22ABRQtZhBQxnrrxlQxlPmaJzbM-pug-3cRfhjiqFN5w/w640-h480/DSC01353.JPG" width="640" /></a></p>Festive Snacks @ I Heart Cooking Clubs<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHal03cl-4yrYZipo3F7bEDX4Uzq7MbDKq7NM8F1q9jHfuN_TeEJcYcRwRx0lDORWBkdXVhAbD3ALUWddPfznRDqRTDxiw93qVv1n4Aqz4UhPaYpiVwXo9CQfFupr6C9TZ3jf_8kIcR9aubkJyDeqL2GuChalbhZbpAR2VWmSoOJlA8q-OsnBEqeUneM/s612/festive%20snacks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="612" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHal03cl-4yrYZipo3F7bEDX4Uzq7MbDKq7NM8F1q9jHfuN_TeEJcYcRwRx0lDORWBkdXVhAbD3ALUWddPfznRDqRTDxiw93qVv1n4Aqz4UhPaYpiVwXo9CQfFupr6C9TZ3jf_8kIcR9aubkJyDeqL2GuChalbhZbpAR2VWmSoOJlA8q-OsnBEqeUneM/s320/festive%20snacks.jpg" width="320" /></a></div><br />Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-55141997618653526772023-12-03T18:16:00.002-05:002023-12-03T18:16:28.904-05:00Hot Honey Roasted Salmon <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLg74r2plBs_wnSiEhImPTKq9hiOQyd1HKGhhQGNmJxwrbqLpu-565h9zIQBvSrnbGU-POyHraU86rWfWZfbCAPWZ5e4CE6CFqdJPHJPJu4hkXFS5izPdlc5EL0gKBKiOoLHi73PKc69Da3NGNsWS5GQQJxPDU2-Hjnv0ZASzj0uA40YMFtpkpQUJEZXU/s5152/DSC01323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLg74r2plBs_wnSiEhImPTKq9hiOQyd1HKGhhQGNmJxwrbqLpu-565h9zIQBvSrnbGU-POyHraU86rWfWZfbCAPWZ5e4CE6CFqdJPHJPJu4hkXFS5izPdlc5EL0gKBKiOoLHi73PKc69Da3NGNsWS5GQQJxPDU2-Hjnv0ZASzj0uA40YMFtpkpQUJEZXU/w640-h480/DSC01323.JPG" width="640" /></a>This is such a fun and easy recipe! If you want to hop on the hot honey trend, this is a good way to do it. You don't need to buy any hot honey because you're gonna make it yourself! And...it's easy peasy. Just honey and thinly sliced jalapeno that simmers for about 5 minutes on the stove-top and you're all set. The honey gets a little spicy and the jalapeno slices get all candied and all kinds of delicious.</p><p></p><p> The salmon gets seasoned with salt, pepper, garlic powder, and lemon slices, then topped with the hot honey before getting roasted and after. It's the perfect mix of sweet and spicy and those candied jalapenos are tasty as ever.</p><p>Give this one a try if you're in the mood to shake things up! <br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyLVSfOeKCTZOsh3bivvqjN3ghVnAZs8R5U-Y8B9JU61Ac51shZutWXcj-wEWmq0kHTbp_hMr_e5vxc2Gqq2GFlnRsdQqIYTxBDT2vrkHhWK5JnHFk0kD6HieuXTVDAQGeR9vPjFzf2bO22YLSiEWuI8_6dZjF_tYtwBCDM-yB8mbt4mvxC4sTeP1dHg/s5152/DSC01322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyLVSfOeKCTZOsh3bivvqjN3ghVnAZs8R5U-Y8B9JU61Ac51shZutWXcj-wEWmq0kHTbp_hMr_e5vxc2Gqq2GFlnRsdQqIYTxBDT2vrkHhWK5JnHFk0kD6HieuXTVDAQGeR9vPjFzf2bO22YLSiEWuI8_6dZjF_tYtwBCDM-yB8mbt4mvxC4sTeP1dHg/w640-h480/DSC01322.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u>Hot Honey Roasted Salmon</u></p><p style="text-align: center;">Adapted from <i>How Sweet Eats <br /></i></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 4</p><p style="text-align: center;">1/2 cup honey</p><p style="text-align: center;">1 jalapeno pepper, thinly sliced</p><p style="text-align: center;">1 (2 pound) salmon filet</p><p style="text-align: center;">1/2 teaspoon salt</p><p style="text-align: center;">1/2 teaspoon pepper</p><p style="text-align: center;">1/2 teaspoon garlic powder</p><p style="text-align: center;">1 lemon, thinly sliced</p><p style="text-align: left;">Preheat the oven to 425F. Line a baking sheet with foil or parchment. </p><p style="text-align: left;">Heat the honey and the jalapeno in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.</p><p style="text-align: left;">Place your salmon filet on the foil and sprinkle it with salt, pepper and garlic powder. Spoon a few tablespoons of the honey on top. Roast for 15 to 20 minutes, or until the salmon flakes easily with a fork.</p><p style="text-align: left;">Before serving, drizzle a bit more honey on the salmon and add the peppers if you wish. Serve with an extra spritz of lemon. <br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc7pey4_p133zWjxdmwoGLqQWQGbwOJ0FWZuTih7GGw6tmpfLhOO4rTJ3jvc0DaAJD5BWVR17iEGQKmb714Mury3meqk7KDSGQVYqAWUaAFsryLlkZ__9kHkkTnekrwbSW8kiUx_Qq9p_euD_us6sYKSyYsPQBt9Mi620_HfihzvLntHNiOkknB18S5o/s5152/DSC01320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc7pey4_p133zWjxdmwoGLqQWQGbwOJ0FWZuTih7GGw6tmpfLhOO4rTJ3jvc0DaAJD5BWVR17iEGQKmb714Mury3meqk7KDSGQVYqAWUaAFsryLlkZ__9kHkkTnekrwbSW8kiUx_Qq9p_euD_us6sYKSyYsPQBt9Mi620_HfihzvLntHNiOkknB18S5o/w640-h480/DSC01320.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAidnzJQmTl6_JHFaC5pkN78jVEBr4u7ibIMhw51OtsdvBeiorJM53q4-VnalD3CdfB0tFntFbDdrMnvW_X_sg6uROdO1Ie0rBGse0G4467ldYJ6bv3Bkd43lzLStZkRNgowrfOnrWRY6OvXGiNESHE4zcHhqq1UKrRq2NlmmvRmcAG8W7A2YiGLJR354/s400/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAidnzJQmTl6_JHFaC5pkN78jVEBr4u7ibIMhw51OtsdvBeiorJM53q4-VnalD3CdfB0tFntFbDdrMnvW_X_sg6uROdO1Ie0rBGse0G4467ldYJ6bv3Bkd43lzLStZkRNgowrfOnrWRY6OvXGiNESHE4zcHhqq1UKrRq2NlmmvRmcAG8W7A2YiGLJR354/s320/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" width="320" /></a></div><br /> <br /><p></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-17218589097074351432023-11-26T15:48:00.003-05:002023-11-26T15:48:26.111-05:00Mark Bittman's Make Ahead Gravy<div><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUwmxa0mOpJZi9OoHYgzwYz2cWd1DPLXBARkjx1bi9hYlmWneuVZEflgZOHYPEXczZb0wUplBhAauYyiRfzdU3kMe3Z9U3jTOzzfVgUMEH4sKa-c3znkv1qXDmVYCmUtrXVCBaIEct5q5yehoi_ufsUcyVfmRMTgrqGpTnrZ8cPQPH8cpB-8uIxk9RrM/s5152/DSC01306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUwmxa0mOpJZi9OoHYgzwYz2cWd1DPLXBARkjx1bi9hYlmWneuVZEflgZOHYPEXczZb0wUplBhAauYyiRfzdU3kMe3Z9U3jTOzzfVgUMEH4sKa-c3znkv1qXDmVYCmUtrXVCBaIEct5q5yehoi_ufsUcyVfmRMTgrqGpTnrZ8cPQPH8cpB-8uIxk9RrM/w640-h480/DSC01306.JPG" width="640" /></a>Make ahead gravy is an essential part of my Thanksgiving dinner. I make a turkey stock weeks in advance, saving some drippings, so that I can make the gravy a day or two before Thanksgiving.</p><p>Once you've got the homemade stock, then the gravy is easy as can be. A stick of butter and an onion, some flour to thicken, and just whisk the gravy in until you have the consistency you desire!</p><p>The pack up the gravy, saving a little extra stock so that you can thin the gravy on the big day, and you're all set! On Thanksgiving, simply heat up the gravy in a pan, adding the saved stock to thin if necessary and you're all set.</p><p>An essential and delicious part of the Thanksgiving feast that can be made relatively fuss-free and easy as can be! I love this recipe! <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KdBHK8-FpGLeMJ54_-GWGc5FPn9n85APEmyWdXTACXhhj79-SpzFYlV7YtWPv1hr99HsEziZVMmlmP9zSnv2tXykWjWATsW_F9d-HY0IM-sYosjiCMmhfdq1IEVJMyLfXBIvq3bYr9AlZzPlZoasqfApFq25ocF7EHApRKDVK92j8eM6cBPttgSq4J4/s5152/DSC01310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KdBHK8-FpGLeMJ54_-GWGc5FPn9n85APEmyWdXTACXhhj79-SpzFYlV7YtWPv1hr99HsEziZVMmlmP9zSnv2tXykWjWATsW_F9d-HY0IM-sYosjiCMmhfdq1IEVJMyLfXBIvq3bYr9AlZzPlZoasqfApFq25ocF7EHApRKDVK92j8eM6cBPttgSq4J4/w640-h480/DSC01310.JPG" width="640" /></a></div><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> </span></b><b><span> <br /></span></b><p></p></div><div style="text-align: center;"><u>Mark Bittman's Make Ahead Gravy</u></div><div style="text-align: center;">Adapted from <i>The New York Times</i></div><div style="text-align: center;">Serves 6-8<br /></div><br /><div><p style="text-align: left;"></p><p style="text-align: center;"> 1 stick butter</p><p style="text-align: center;">1 chopped onion</p><p style="text-align: center;">1/2 cup flour</p><p style="text-align: center;">salt and pepper, to taste</p><p style="text-align: center;">4 to 5 cups warm chicken or turkey stock</p><p style="text-align: center;">chicken or turkey drippings</p><p>Melt butter in a medium saucepan over medium heat, then add the onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.</p><p>Gradually whisk in 4 cups of stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool. Cover and chill.</p><p>When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of chicken or turkey pan and add drippings to gravy. Taste and adjust seasoning, then serve, adding more stock if necessary to thin.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7Qf45a-1HtpYrqi4D8HtTLOV8VrAuU4-0ggbx_2M4shaqPOo9kaqY9-YpE97dUKjEQMQp3Vv-DYp5VH4cxERzG1pwP6px_IQOYj4EVcNoywU-Ak9otws2k-NNc0bHxwiWuy1oklWwlXv5Jap5lqxUOqWKjd0eUemxzoPkBFBM1759X8hm23rdPzb8Ug/s5152/DSC01308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7Qf45a-1HtpYrqi4D8HtTLOV8VrAuU4-0ggbx_2M4shaqPOo9kaqY9-YpE97dUKjEQMQp3Vv-DYp5VH4cxERzG1pwP6px_IQOYj4EVcNoywU-Ak9otws2k-NNc0bHxwiWuy1oklWwlXv5Jap5lqxUOqWKjd0eUemxzoPkBFBM1759X8hm23rdPzb8Ug/w640-h480/DSC01308.JPG" width="640" /></a></div><br /> Pilgrim Plates @ I Heart Cooking Clubs<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPsVuXUOYhL59Zpr5b-YIbxMxrQQkjIqdj6ljmvqkaE_N_Yq_RTuW8LLRu0QykCWGm4MOlGu2lWy38aOVBbv3HG5u-4p4z3kqg2jX9rgYYnd7lSaqLWECgrd_ndSTwpxj2ivqGcNO74Gn8qLg_KJRR6ubF9oZMEEPn-9f7S-can3VyCiVKBgt-H3WoEQ/s644/PILGRIM%20PLATES.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="644" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPsVuXUOYhL59Zpr5b-YIbxMxrQQkjIqdj6ljmvqkaE_N_Yq_RTuW8LLRu0QykCWGm4MOlGu2lWy38aOVBbv3HG5u-4p4z3kqg2jX9rgYYnd7lSaqLWECgrd_ndSTwpxj2ivqGcNO74Gn8qLg_KJRR6ubF9oZMEEPn-9f7S-can3VyCiVKBgt-H3WoEQ/w200-h200/PILGRIM%20PLATES.webp" width="200" /></a></div><br /><p></p><p><br /></p><p> </p><p> </p></div>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com1tag:blogger.com,1999:blog-6163770583663178916.post-88043747423643881022023-11-19T14:37:00.000-05:002023-11-19T14:37:32.276-05:00Maple Brown Sugar Applesauce<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rf2Ubag2VD-Yk9YDRyzBRatfBFOewvM2WOad8T7IrDChmArz9Srw4UdC3WLMXtpdkyrjNfsMcNh80A2K9YJ_XbXuzzDw_nQsjLvyh_V0d2s7BKRuTHZiO9baOawwzvJvQcOQcI7DUw0XMUqC6tcmXnZ5ulWXG5CoSOiY8sM5KsqtSzUknc0Ihw_a45U/s5152/DSC01294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rf2Ubag2VD-Yk9YDRyzBRatfBFOewvM2WOad8T7IrDChmArz9Srw4UdC3WLMXtpdkyrjNfsMcNh80A2K9YJ_XbXuzzDw_nQsjLvyh_V0d2s7BKRuTHZiO9baOawwzvJvQcOQcI7DUw0XMUqC6tcmXnZ5ulWXG5CoSOiY8sM5KsqtSzUknc0Ihw_a45U/w640-h480/DSC01294.JPG" width="640" /></a><br />If you're spending a lazy day at home, there is nothing like the smell of homemade applesauce bubbling away on the stove. The scent of fresh apple mingling with the caramel notes of brown sugar and maple syrup is so comforting.</p><p>This is an autumn-spiced applesauce with a good dose of cinnamon, clove, ginger, and nutmeg. It's perfect for enjoying all on it's own, with oatmeal, or even with vanilla ice cream and/or yogurt for dessert! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVceVYRj0FiWekdw05_8f1xs2gOaDNjC_rcNYD7iRgYEuoJyr5JZfw4G2kTfUo3KEU3b9viK4DEZbfPwVRhUrd4Dg7bPs-ycH6daHver-1TgazWB33RHSB4mTZgaJyeWKqaLv1i4HOYckh-tNouZnrwzHnmX0Vb8B9JX9Ru2XK4_FFplw5MUizqC-BC8/s5152/DSC01283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVceVYRj0FiWekdw05_8f1xs2gOaDNjC_rcNYD7iRgYEuoJyr5JZfw4G2kTfUo3KEU3b9viK4DEZbfPwVRhUrd4Dg7bPs-ycH6daHver-1TgazWB33RHSB4mTZgaJyeWKqaLv1i4HOYckh-tNouZnrwzHnmX0Vb8B9JX9Ru2XK4_FFplw5MUizqC-BC8/w640-h480/DSC01283.JPG" width="640" /></a></div><br /><p></p><p style="margin-left: 40px; text-align: center;"><u><b>Maple Brown Sugar Applesauce</b></u></p><p style="margin-left: 40px; text-align: center;">Adapted from <i><a href="https://www.howsweeteats.com/2010/10/applesauce-take-2/">How Sweet Eats</a></i></p><p style="margin-left: 40px; text-align: center;">Serves 4-6</p><p style="margin-left: 40px; text-align: center;">4-6 apples, chopped</p><p style="margin-left: 40px; text-align: center;">1 teaspoon lemon zest</p><p style="margin-left: 40px; text-align: center;">1/8 - 1/4 cup maple syrup*</p><p style="margin-left: 40px; text-align: center;">2 tablespoons brown sugar</p><p style="margin-left: 40px; text-align: center;">1 teaspoon cinnamon</p><p style="margin-left: 40px; text-align: center;">1/2 teaspoon vanilla extract</p><p style="margin-left: 40px; text-align: center;">pinch of ground cloves</p><p style="margin-left: 40px; text-align: center;">pinch of ground ginger</p><p style="margin-left: 40px; text-align: center;">pinch of nutmeg</p><p style="margin-left: 40px; text-align: center;">vanilla ice cream, if you wish</p><p style="margin-left: 40px; text-align: center;"><u>Notes:</u> I used 6 mini Honeycrisp apples for this, but feel free to use any apple you like. I also decreased the amount of maple syrup by half, but feel free to use the whole 1/4 cup, if you like! <br /></p><p style="text-align: left;">Add chopped apples to a pot and just cover with water. Add sugar, syrup, lemon zest, vanilla and spices and bring to a boil, then simmer uncovered until apples are mushy, about 45-60 minutes. Add more water if needed. Turn off heat and mash apples. Serve as is or with vanilla ice cream.</p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_71OlTl-S0NbgFKixKWnxjl5lfzaREiSeogjiHZuP2pwyCKgq9oeATsh2vOJqDrOkjuD8HTMtt2jlFovRR6XAgyPJJTPENC6DERNnPSnfPiTCK3C7JlZnKVq3_I8K_PpODAzqjJ36yRs-Ys-C1y5gRk9x0Lh9RAwH1OYL1gElzH4FRI5_cnRX93CZxVU/s5152/DSC01288.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_71OlTl-S0NbgFKixKWnxjl5lfzaREiSeogjiHZuP2pwyCKgq9oeATsh2vOJqDrOkjuD8HTMtt2jlFovRR6XAgyPJJTPENC6DERNnPSnfPiTCK3C7JlZnKVq3_I8K_PpODAzqjJ36yRs-Ys-C1y5gRk9x0Lh9RAwH1OYL1gElzH4FRI5_cnRX93CZxVU/w640-h480/DSC01288.JPG" width="640" /></a></p><p style="margin-left: 40px; text-align: left;"> Comfort Food @ IHCC<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3x1UqLbkJFZruIzF64o7LYIxRiRw9vySSNbQwNha6Gc_NXH94fIzvtiSnj83pB5k_FK2knTInHyXgyrjirR1_bjRp15SYWgK0gp58LvT_6tlopjxhmom2LlAm6PUb1DHShE-sepsjaIS3IuelmILZj-uqSS2EFb8gfbwjnegOoqb16B_Wr_haVokE0h0/s612/comfort%20food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="612" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3x1UqLbkJFZruIzF64o7LYIxRiRw9vySSNbQwNha6Gc_NXH94fIzvtiSnj83pB5k_FK2knTInHyXgyrjirR1_bjRp15SYWgK0gp58LvT_6tlopjxhmom2LlAm6PUb1DHShE-sepsjaIS3IuelmILZj-uqSS2EFb8gfbwjnegOoqb16B_Wr_haVokE0h0/w200-h133/comfort%20food.jpg" width="200" /></a></div><br /><p></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-8811938250542132032023-11-05T19:02:00.000-05:002023-11-05T19:02:18.498-05:00Sweet Potato Chili Cheese Rounds<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7QV__F8eluMaUZs_5o3PLzEO4IchlwjvqwsQDrqUPUBOPcyVV5-pBfo0O7hdQLd2IYbkczyjMJ0TxR7QbROY66VFZr19dtu9xPv0e5M3QAtjl-cL_zF7Z5yvwk_kvmkVn7psYEXhHidvC0VSApfujlNenYqIhpDpZZkQxKTVXqKfpM8djpqnDKorBDY/s5152/DSC01269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7QV__F8eluMaUZs_5o3PLzEO4IchlwjvqwsQDrqUPUBOPcyVV5-pBfo0O7hdQLd2IYbkczyjMJ0TxR7QbROY66VFZr19dtu9xPv0e5M3QAtjl-cL_zF7Z5yvwk_kvmkVn7psYEXhHidvC0VSApfujlNenYqIhpDpZZkQxKTVXqKfpM8djpqnDKorBDY/w640-h480/DSC01269.JPG" width="640" /></a>I have been living off of sweet potatoes and chili this fall, so when I saw this dish these <span style="color: #990000;"><b>Sweet Potato Chili Cheese Rounds</b></span> it's like it was just made for me!</p><p><i>Jessica of How Sweet Eats </i>mentions that she always seems to have lots of chili in her freezer. Me too! In fact, I had some of her <span style="color: #b45f06;"><b>Maple Turkey Chili</b></span> in my freezer so I thawed it and set about making this recipe. I thought the maple in the chili would be a perfect pairing with the sweet potato rounds, and turns out it was.<br /></p><p>If you happen to have chili on hand, then this is a really easy dish. You simply cut and saute some sweet potato rounds until they are golden brown and cooked through. Then you place them into a skillet, top with cheese, broil until the cheese is melted, then top with the warmed chili and toppings. </p><p>It is fast, it is healthy, and it is really delicious and satisfying! I loved this and will be making it again! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBeQjEKDUDVISCcqE27AWOgMd9L6Nhkki2PbLXZQ8p006xE2KlXslDpukhqb2Luji25dwsWzgkSrMa1UlCJq9HPyL2HlSIK7FhkK2RUdAuBgwr1o6T5sCv36umcf26kjP2qHaqlv_9WHelbKpkegMOXnH-xJE-xYZCIhLweP30ZcYmqXmpIuXhqYDB4w/s5152/DSC01272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBeQjEKDUDVISCcqE27AWOgMd9L6Nhkki2PbLXZQ8p006xE2KlXslDpukhqb2Luji25dwsWzgkSrMa1UlCJq9HPyL2HlSIK7FhkK2RUdAuBgwr1o6T5sCv36umcf26kjP2qHaqlv_9WHelbKpkegMOXnH-xJE-xYZCIhLweP30ZcYmqXmpIuXhqYDB4w/w640-h480/DSC01272.JPG" width="640" /></a></div><br /><p style="text-align: center;"><u><b>Sweet Potato Chili Cheese Rounds</b></u></p><p style="text-align: center;">Adapted from <a href="https://www.howsweeteats.com/2013/11/sweet-potato-chili-cheese-rounds/">How Sweet Eats</a></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 2-4</p><p style="text-align: center;">2 large sweet potatoes, cut into 1/2 inch rounds</p><p style="text-align: center;">2 tablespoons oil</p><p style="text-align: center;">1/4 teaspoon paprika</p><p style="text-align: center;">1/4 teaspoon salt</p><p style="text-align: center;">1/4 teaspoon pepper</p><p style="text-align: center;">6 ounces mozzarella, grated</p><p style="text-align: center;">1-1/2 cups leftover chili, warmed</p><p style="text-align: center;">1 avocado, sliced</p><p style="text-align: center;">1/3 cup plain greek yogurt</p><p style="text-align: center;">3 green onions, sliced</p><p style="text-align: center;"> 2 tablespoons fresh cilantro</p><p style="text-align: center;"><b><u>Note: </u></b>You can feel free to make this recipe your own. The recipe was written using fontina cheese, but I used mozzarella. Originally the dish was topped with avocado, greek yogurt, green onions and cilantro but I was working with what I had and just used greek yogurt and chives. <br /></p><p style="text-align: left;">Heat a large skillet over medium heat and add the oil. Place the sweet potato rounds in the oil and cook until crispy, about 6-8 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper, and paprika.</p><p style="text-align: left;"> Turn on your broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, avocado, yogurt or sour cream, green onions and cilantro and serve!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvm4hjPRo5rNuPSBWMYaEIOXKUrM2bjDrMrQ5qqjF1KFiiWnvXPQrWEZc7nnCVeGlzQPrtwWMWWcx_kot5lo0PV_KI81NGodj7UhdjjUrixfEZBCD0pauvCVI62ZoEJmE4WfRL28o2oDBgEZHtvStjdLAj1Hc12VFkkt9bQLWEPRMXNv-6vJJfmdkz6A/s5152/DSC01275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvm4hjPRo5rNuPSBWMYaEIOXKUrM2bjDrMrQ5qqjF1KFiiWnvXPQrWEZc7nnCVeGlzQPrtwWMWWcx_kot5lo0PV_KI81NGodj7UhdjjUrixfEZBCD0pauvCVI62ZoEJmE4WfRL28o2oDBgEZHtvStjdLAj1Hc12VFkkt9bQLWEPRMXNv-6vJJfmdkz6A/w640-h480/DSC01275.JPG" width="640" /></a></div><br /><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-slsCH9eQVp0m-JQ2_ZBKsOOimbSRULnwnoPm3LP48VMpAIqyqThiVZPykVWw9-9derJ1qAY_sXP8leOjhiJy8lWmLz2z31KhNmH6LFJnEcL7RNgf0aPMgdB8nCYn-0x-V_yN4p3ySGbyf55b3n_smf2TrT7tuZ3LXggE0MyTcxZqFJH1acb_zCPLTQ/s400/ihcc%20potluck%20image%20for%20now.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-slsCH9eQVp0m-JQ2_ZBKsOOimbSRULnwnoPm3LP48VMpAIqyqThiVZPykVWw9-9derJ1qAY_sXP8leOjhiJy8lWmLz2z31KhNmH6LFJnEcL7RNgf0aPMgdB8nCYn-0x-V_yN4p3ySGbyf55b3n_smf2TrT7tuZ3LXggE0MyTcxZqFJH1acb_zCPLTQ/s320/ihcc%20potluck%20image%20for%20now.jpeg" width="320" /></a></div><br />Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-55557401543331126742023-10-29T20:19:00.002-04:002023-10-29T20:19:37.447-04:00Puff Pastry Pepperoni Pizza {So Good It's Scary}!<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLznnoIk9O9PpDzsnrvLGSUh4K0ADdYm5MzF8os1x8jTSBGLkvXdSbjAmJZYJuCZGhV8Gsyqqynic-oEnid_z9z0cDO1e6D6dGmsM8T1_lKWB5vsM_QaSWTmWyX5RBQcMXUOj0rJJpZfIbelV_MJadA2YPOv053T3yie4dKi0nUEAahtlpm9ymEx0itc/s5152/DSC01259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLznnoIk9O9PpDzsnrvLGSUh4K0ADdYm5MzF8os1x8jTSBGLkvXdSbjAmJZYJuCZGhV8Gsyqqynic-oEnid_z9z0cDO1e6D6dGmsM8T1_lKWB5vsM_QaSWTmWyX5RBQcMXUOj0rJJpZfIbelV_MJadA2YPOv053T3yie4dKi0nUEAahtlpm9ymEx0itc/w640-h480/DSC01259.JPG" width="640" /></a></div><p></p><p style="text-align: left;">Did you know that you could make pizza with puff pastry? If not, you've been missing out. It is <b>SCARY</b> good how delicious a puff pastry pizza crust is: puffy, flaky, crunchy and oh so easy! </p><p style="text-align: left;">All you need to do is thaw the puff pastry and then slather it with toppings: pizza sauce, cheese, pepperoni, seasoning, and then some Parmesan! It couldn't be easier! Throw it in the oven at 425 for about 20 minutes and you have a quick and delicious meal that everyone will love. </p><p style="text-align: left;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7AZsR0WyHMIFAXX2MBcqiTmEWwu0wB5FclSelfhXbMgYmAn3UK28pQGcSxAn-JAcviBVu50qJu30FfVlZZLlQJuILHiVwxf2Nj2Z2-LOBtLzFptKZoLuKvYq9tKyk_fVyEDdVmjkP28Mbk1zl4eZla3wDxHjQJk2yJsaWGmembg7YrkKIpPCCMwb46d4/s5152/DSC01241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7AZsR0WyHMIFAXX2MBcqiTmEWwu0wB5FclSelfhXbMgYmAn3UK28pQGcSxAn-JAcviBVu50qJu30FfVlZZLlQJuILHiVwxf2Nj2Z2-LOBtLzFptKZoLuKvYq9tKyk_fVyEDdVmjkP28Mbk1zl4eZla3wDxHjQJk2yJsaWGmembg7YrkKIpPCCMwb46d4/w640-h480/DSC01241.JPG" width="640" /></a></div><p></p><p style="text-align: left;">Jessica Merchant's blog, <a href="https://www.howsweeteats.com/2015/12/super-easy-pepperoni-pizza-puff-pastry/">How Sweet Eats</a>, is full of different versions of her puff pastry pizzas. There is a breakfast version, a pesto version, one for pickle lovers and my favorite -her Zucchini, Lemon and Goat Cheese Puff Pastry Pizza that I made several times this summer. They are all delicious and quick - perfect for busy weeknights! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVOz6LR9I9EMCdHVIjtFjxH9_Q6ORASwYeUBubwT8ltDYi9JVHq3H01rn2NMbRy3ADvzXuz0b0iCpnTynMvZn7XGGYN2ubuBlddrGgYot4kDVvAdSEFKmw_DbMelySODTLw0JyK-QM0GKsIBoFk1oPzwKguim8Qz3odKaDBYpoO6ByZP4kVQOe3_iFxU/s5152/DSC01260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVOz6LR9I9EMCdHVIjtFjxH9_Q6ORASwYeUBubwT8ltDYi9JVHq3H01rn2NMbRy3ADvzXuz0b0iCpnTynMvZn7XGGYN2ubuBlddrGgYot4kDVvAdSEFKmw_DbMelySODTLw0JyK-QM0GKsIBoFk1oPzwKguim8Qz3odKaDBYpoO6ByZP4kVQOe3_iFxU/w640-h480/DSC01260.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Puff Pastry Pepperoni Pizza</b></u></p><p style="text-align: center;">Adapted from <a href="https://www.howsweeteats.com/2015/12/super-easy-pepperoni-pizza-puff-pastry/">How Sweet Eats </a></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Serves 4-6</p><p style="text-align: center;">2 sheets puff pastry, thawed</p><p style="text-align: center;">1 cup tomato or marinara sauce, your favorite</p><p style="text-align: center;">2 garlic cloves, minced</p><p style="text-align: center;">1 teaspoon dried Italian seasoning</p><p style="text-align: center;">1 cup freshly grated mozzarella cheese</p><p style="text-align: center;">a bunch of pepperoni, to your liking</p><p style="text-align: center;">1/4 cup finely grated Parmesan cheese</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVVWtm2qW3Z7AktSpIl9ytGDX1MX633Pjar34yodiDKTqziHqjqhl9uM_PvpGkvv3JJcWLbQDGmqooIJ0OwX1hmQ_sC4DZhCFJCanFc9vd3T31k-rG8yr4DwZKgR2JMsHFVRToOfzZX8gk801T5d7OxaZpGM3wgDaKa890cRMrF-enlOAw6InbUhUBzk/s5152/DSC01246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVVWtm2qW3Z7AktSpIl9ytGDX1MX633Pjar34yodiDKTqziHqjqhl9uM_PvpGkvv3JJcWLbQDGmqooIJ0OwX1hmQ_sC4DZhCFJCanFc9vd3T31k-rG8yr4DwZKgR2JMsHFVRToOfzZX8gk801T5d7OxaZpGM3wgDaKa890cRMrF-enlOAw6InbUhUBzk/w640-h480/DSC01246.JPG" width="640" /></a></div><p></p><p style="text-align: left;">Preheat the oven to 425F. Place the thawed puff pastry on a baking sheet covered with parchment paper.</p><p style="text-align: left;"> Spread the tomato sauce evenly over top, leaving a small border at the edges. Sprinkle on the herbs and garlic, evenly between both sheets. Cover with the cheese and pepperoni. Bake for 20-25 minutes, or until super puffed and the cheese is golden. The pastry will look crazy puffed up, but then it will deflate once it is out of the oven. Cover with Parmesan and cut each pastry into 6 slices. Serve! </p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7U0m0ukkYraefL5QuvWhlCwS5VhuO_lfAejFg9URobxOWRCHqijTHDOkOP9DAwS74t58FCPNIPMOUoQ2qjbLtL5cXWCCw01zndNdse6VgPnNitK6qByWCiIBAUkTsxl1RgA-DI41WmOGOVRm2EqE-iJcnAFa76N5G0bYjA7E7lShQ4m9AgQC4CWtGhyk/s5152/DSC01261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7U0m0ukkYraefL5QuvWhlCwS5VhuO_lfAejFg9URobxOWRCHqijTHDOkOP9DAwS74t58FCPNIPMOUoQ2qjbLtL5cXWCCw01zndNdse6VgPnNitK6qByWCiIBAUkTsxl1RgA-DI41WmOGOVRm2EqE-iJcnAFa76N5G0bYjA7E7lShQ4m9AgQC4CWtGhyk/w640-h480/DSC01261.JPG" width="640" /></a></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnTEtLjxQwvtzKs5AfHaC6jVE8rJSqkSCLoqzSJ7BQrWrWSoBLJhTtbiZSfRVuWxS-WyPyYmguHjS8iBBhyphenhyphenxk141bb1GgVugv2K84vIppVcq2cNsflnfhw9CNeGHxYK_MKVXFfgwPd2cuB6IPE1KC5spxZrOHcvlfdd42Map9j-DLF16wjoTjEqTDQBo/s300/SPOOKY%20SOIREE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="168" data-original-width="300" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnTEtLjxQwvtzKs5AfHaC6jVE8rJSqkSCLoqzSJ7BQrWrWSoBLJhTtbiZSfRVuWxS-WyPyYmguHjS8iBBhyphenhyphenxk141bb1GgVugv2K84vIppVcq2cNsflnfhw9CNeGHxYK_MKVXFfgwPd2cuB6IPE1KC5spxZrOHcvlfdd42Map9j-DLF16wjoTjEqTDQBo/s1600/SPOOKY%20SOIREE.jpg" width="300" /></a></div><br /><br /><p style="text-align: left;">Spooky Soiree @ I Heart Cooking Clubs!<br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-80855246532473473422023-10-22T16:42:00.003-04:002023-10-22T16:42:57.212-04:00Quick and Easy Maple Turkey Chili <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJX6emzEt0qGqDxAGPMKJ3-syl0iHb_D6sOhsjH1LYkjRdvH8-JXSocQTRvQ23utuCPOaG4wQ9aqKFNBqYLN9e404wJabeN9UgSbOjChakub0UJzgTDZu8otPn-5dmCj6ISOmMYM3i9Tn4sc03E5r0nC3tr-BB1CwlN3lTIAyNUq0tR6F8HM2Uw6h0Js/s5152/DSC01230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJX6emzEt0qGqDxAGPMKJ3-syl0iHb_D6sOhsjH1LYkjRdvH8-JXSocQTRvQ23utuCPOaG4wQ9aqKFNBqYLN9e404wJabeN9UgSbOjChakub0UJzgTDZu8otPn-5dmCj6ISOmMYM3i9Tn4sc03E5r0nC3tr-BB1CwlN3lTIAyNUq0tR6F8HM2Uw6h0Js/w640-h480/DSC01230.JPG" width="640" /></a>Have you ever put maple syrup in your chili? I hadn't and guess what? Turns out I had been missing out because the maple syrup adds a depth of sweetness that pairs very well with the savory smokiness of chili! </p><p>Trust me, we loved it! Plus, this is the perfect chili to top your baked sweet potatoes with because the sweetness of the sweet potatoes pair perfectly with the sweetness of the chili!</p><p>If you're in the mood for a quick weeknight chili with a touch of sweetness, give this a try! I would definitely make it again! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTxMTmiHEE6wSkUummoDaB1UrhAWz6ykmK7aGW4o4zSnb0XkhmjUYiUR2sKnECQBymMGvAJ0kpzC0nWDUpcV1C6uUzTXUpv5xihQbPYa3xGPAS6apM75oh1DybXuHRpx5s34NUkKji570_IrbOJhybfKiDY_YGyU0i2i8ZCY4tNtF_KByL8Vk8Ei_suo/s5152/DSC01228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTxMTmiHEE6wSkUummoDaB1UrhAWz6ykmK7aGW4o4zSnb0XkhmjUYiUR2sKnECQBymMGvAJ0kpzC0nWDUpcV1C6uUzTXUpv5xihQbPYa3xGPAS6apM75oh1DybXuHRpx5s34NUkKji570_IrbOJhybfKiDY_YGyU0i2i8ZCY4tNtF_KByL8Vk8Ei_suo/w640-h480/DSC01228.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Quick and Easy Maple Turkey Chili</b></u></p><p style="text-align: center;">Recipe adapted from <a href="https://www.howsweeteats.com/2020/09/easy-turkey-chili/">How Sweet Eats</a></p><p style="text-align: center;">by Jessica Merchant</p><p style="text-align: center;">Makes 4</p><p style="text-align: center;">2 tablespoons olive oil</p><p style="text-align: center;">1 onion, diced</p><p style="text-align: center;">4 garlic cloves, minced</p><p style="text-align: center;">1/2 teaspoon salt and pepper</p><p style="text-align: center;">1 pound lean ground turkey</p><p style="text-align: center;">2 tablespoons chili powder</p><p style="text-align: center;">2 teaspoons smoked paprika</p><p style="text-align: center;">1 teaspoon dried oregano</p><p style="text-align: center;">1 teaspoon cumin</p><p style="text-align: center;">1/4 teaspoon crushed red pepper flakes</p><p style="text-align: center;">1 (14-ounce) can fire roasted tomatoes</p><p style="text-align: center;">1 (15-ounce) can pinto beans, drained and rinsed</p><p style="text-align: center;">1/2 to 3/4 cups chicken stock</p><p style="text-align: center;">1/4 cup pure maple syrup</p><p style="text-align: left;">Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.</p><p style="text-align: left;">Add in the ground turkey and another pinch of salt and pepper. Break it apart with wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.</p><p style="text-align: left;">Add in the tomatoes, beans, stock, and maple syrup. Bring the mixture to a b oil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkG60hvbMSz8CeML1eXpG1YXcmZ0-ElI3kHmvbznrz_fwoWGI_pO4f3_Ngpj125o8acEpMpQL051g9d3K0LYkLZviCm7qgXHb3k9ZB8TRoWHRmuO96frQ0_qOaaZmU678G3kxrX_wL6eHqqYy3WRRWfJlgBP71RXjzujUqp-mr_RgMHLa5BY_TMBeh18/s5152/DSC01231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkG60hvbMSz8CeML1eXpG1YXcmZ0-ElI3kHmvbznrz_fwoWGI_pO4f3_Ngpj125o8acEpMpQL051g9d3K0LYkLZviCm7qgXHb3k9ZB8TRoWHRmuO96frQ0_qOaaZmU678G3kxrX_wL6eHqqYy3WRRWfJlgBP71RXjzujUqp-mr_RgMHLa5BY_TMBeh18/w640-h480/DSC01231.JPG" width="640" /></a></div>Chili Cook Off @ I Heart Cooking Clubs+<br /><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWwgMUDd2i9bGkbE988RTQu5RlaBAG3vO7DEFzc0_qDItIG2GOGQMhQm-KaafmdsGBX0VWG8T2ckQVhhrpkeZI0D978gUJt3xtWOyfmyfs-gWKP3OqNUd0ffyI0DblJddWurJQu8PVrUYoQE77_E8UrY37Vsv7U6WkjKR298fL92MX7orVRcA4LTYmRs/s612/chili%20cook%20off.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="535" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWwgMUDd2i9bGkbE988RTQu5RlaBAG3vO7DEFzc0_qDItIG2GOGQMhQm-KaafmdsGBX0VWG8T2ckQVhhrpkeZI0D978gUJt3xtWOyfmyfs-gWKP3OqNUd0ffyI0DblJddWurJQu8PVrUYoQE77_E8UrY37Vsv7U6WkjKR298fL92MX7orVRcA4LTYmRs/w175-h200/chili%20cook%20off.jpg" width="175" /></a></div><br />Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-91021618756988346492023-10-15T16:23:00.001-04:002023-10-15T16:23:08.046-04:00Ina Garten's Maple Roasted Honeynut Squash {The Best Autumn Side Dish}!<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZWQEdIXBvl2jqoxydMPF8fLAEh-PQQXuR-vvHt5OMjY6AgN3JO71LbZ0gBGpF8oOBK2UzavkMF8N5g3NyO-9oWlNHMwbKkwuWbehF-8BFwLElcUhg9MwvaWVIRI0TAyRGMpNYo5UERNp7fEebr8eVUsM95A2nBDfi6JnpPyd-vimXsPOHNQPfFIAW-s/s5152/DSC01215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZWQEdIXBvl2jqoxydMPF8fLAEh-PQQXuR-vvHt5OMjY6AgN3JO71LbZ0gBGpF8oOBK2UzavkMF8N5g3NyO-9oWlNHMwbKkwuWbehF-8BFwLElcUhg9MwvaWVIRI0TAyRGMpNYo5UERNp7fEebr8eVUsM95A2nBDfi6JnpPyd-vimXsPOHNQPfFIAW-s/w640-h480/DSC01215.JPG" width="640" /></a></p><p>It turns out my new love is these precious baby honeynut squash. Wowza! They are so delicious...sweet and creamy and just so savory and comforting! I've been eyeing these little honeynut squash in cookbooks for awhile now, but I just saw them at Costco yesterday and I might've squealed. They're so little they fit in your hand and well, I knew instantly that I was making Ina's Maple Roasted Honeynut Squash!<br /></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMvt25ERkOwBF-0pZPclbkcJImXbA6XTAFr5BDEMdrjT1Hl3RXqZZpdOpyNh0ESyfqnk7M2dHHiNw7sj4XujAdLmbeITNqGBk6hb8GgsaCdtGSmmTITNW24ESD-GcG5cEx8PgjRpEOEW4IpFBjPjYgZwNNP-TlAld3z_V7YjDfI72pa_dqtty1r7I5lc/s5152/DSC01203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMvt25ERkOwBF-0pZPclbkcJImXbA6XTAFr5BDEMdrjT1Hl3RXqZZpdOpyNh0ESyfqnk7M2dHHiNw7sj4XujAdLmbeITNqGBk6hb8GgsaCdtGSmmTITNW24ESD-GcG5cEx8PgjRpEOEW4IpFBjPjYgZwNNP-TlAld3z_V7YjDfI72pa_dqtty1r7I5lc/w640-h480/DSC01203.JPG" width="640" /></a></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>Be careful cutting them in half lengthwise, because it is quite difficult and we don't want any accidents. That would just get in the the way of your complete and total enjoyment of these little precious gems! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDw-FO05_bTBo-Q0pZAcI1tTGQIb3Yc2EQH_v_vmSbnfUrQRQCu_0ab-YBpOvM47DE3Uf1RvYigebYsYswFVHynopg21zcEAx1YTPIw4LaoUl0GdzK33E-CCEiGeLcD5S_34nNHWKmUL5FZJcZRBm1soWmjYr9V5rLqGjHdXXRkDBVf2iPfRMzkKkczY/s5152/DSC01209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDw-FO05_bTBo-Q0pZAcI1tTGQIb3Yc2EQH_v_vmSbnfUrQRQCu_0ab-YBpOvM47DE3Uf1RvYigebYsYswFVHynopg21zcEAx1YTPIw4LaoUl0GdzK33E-CCEiGeLcD5S_34nNHWKmUL5FZJcZRBm1soWmjYr9V5rLqGjHdXXRkDBVf2iPfRMzkKkczY/w640-h480/DSC01209.JPG" width="640" /></a></p><p> I've seen recipes where you can top these beauties with toasted nuts and/or seeds, cheeses, and all things spicy like chipotle or red pepper flakes. HOWEVER, I would urge you to try Ina's recipe, made simply with: the squash, butter, brown sugar, maple syrup, and salt and pepper. It simply can't be beat. These are just so dang good. They're like addictive good. Sweet and savory, creamy, and just oh so comforting. The little squash cavity holds all the buttery brown sugar goodness and you can just spoon bites and dunk it away. It is insanely delicious. Trust me, because I was meant to eat one half and I ended up eating two halves, or one whole baby squash. If you're a squash lover, please get your hands on these babies and try this recipe. It's heavenly! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO7zSJFx3Ie62-crQ8rjgtqG3MRF3z4ZDVS-twBCik_avDcoIriAZ9quSMcV0Qz7GhVch75QzLRkXzNVd2evzAL7wuLvzHwzSxNeo9Whj208fWQ9AW87t57eYWSTo6LdJVoWLRDEi11wlB15pAnHmbVuRiQCEcnSNjea55klIl9G5IG7ZXmrwtgWs0ww/s5152/DSC01214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO7zSJFx3Ie62-crQ8rjgtqG3MRF3z4ZDVS-twBCik_avDcoIriAZ9quSMcV0Qz7GhVch75QzLRkXzNVd2evzAL7wuLvzHwzSxNeo9Whj208fWQ9AW87t57eYWSTo6LdJVoWLRDEi11wlB15pAnHmbVuRiQCEcnSNjea55klIl9G5IG7ZXmrwtgWs0ww/w640-h480/DSC01214.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Maple Roasted Honeynut Squash</b></u></p><p style="text-align: center;">Adapted from <a href="https://www.foodnetwork.com/recipes/ina-garten/maple-roasted-honeynut-squash-13295574">Food Network</a></p><p style="text-align: center;">by Ina Garten</p><p style="text-align: center;">Serves 6</p><p style="text-align: center;">3 honeynut squash (2-1/2 to 3 pounds total)</p><p style="text-align: center;">4 tablespoons (1/2 stick) butter, small diced</p><p style="text-align: center;">4 tablespoons light brown sugar</p><p style="text-align: center;">salt and freshly ground black pepper</p><p style="text-align: center;">pure maple syrup</p><p style="text-align: left;">Preheat the oven to 400F. Cut the squash in half lengthwise through the stems. Scoop out and discard the seeds. Place the squash halves on a sheet pan, cut-sides up, distribute the butter and brown sugar evenly among the cavities of each and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until tender. Drizzle with maple syrup and serve hot. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC6WaPAftOHH9qA9c1A03hjmvqrk6xVXFTEEcwayZRPL078AHOglqWwqTEdPbJurMN_AzyPVXN0Rd5OR8CVGuBWRCX2bBkWpGQvGzJa03lVZ7hyphenhyphenQ1G1a7YK-mmI1bhbc_l6NarV5dFua1F0sbymfrT6zc54gh00_mqnpXjSEjcmyacs5-9KFX3NpHLaQ/s5152/DSC01216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC6WaPAftOHH9qA9c1A03hjmvqrk6xVXFTEEcwayZRPL078AHOglqWwqTEdPbJurMN_AzyPVXN0Rd5OR8CVGuBWRCX2bBkWpGQvGzJa03lVZ7hyphenhyphenQ1G1a7YK-mmI1bhbc_l6NarV5dFua1F0sbymfrT6zc54gh00_mqnpXjSEjcmyacs5-9KFX3NpHLaQ/w640-h480/DSC01216.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IuLi4MqA9p3kYNkwHMX8Qo3mfxOcJ7PdtdJuKfN10vZOnC24FpuAoAD5kkF9twNhHBSXPnuPbAOR8F0NFPB7H_3EQYBQl1bOMso399D7VRO24CltHJ6NdcLjDLfFNd2K1Qmqx6X3gqtcNsPDt7-foTlerPvZBn0OtHpmloWJUhrj8HHmrLqCjl5cHJo/s1600/pumpkin%20party.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IuLi4MqA9p3kYNkwHMX8Qo3mfxOcJ7PdtdJuKfN10vZOnC24FpuAoAD5kkF9twNhHBSXPnuPbAOR8F0NFPB7H_3EQYBQl1bOMso399D7VRO24CltHJ6NdcLjDLfFNd2K1Qmqx6X3gqtcNsPDt7-foTlerPvZBn0OtHpmloWJUhrj8HHmrLqCjl5cHJo/s320/pumpkin%20party.JPG" width="320" /></a></div><br /><p style="text-align: left;">Pumpkin Party @ IHCC<br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-51983622977294151162023-10-08T13:28:00.006-04:002023-10-08T13:29:40.182-04:00Sheet Pan Suppers #1: How Sweet Eats Tomato Basil Gnocchi<div><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAix8MUI5SVi506gIt0PhAuKl8XAfJnKANnf3wYTMTWw9p0rTcJs6W0wD_2yNDi6rb8MBV4yEPv6oOTdUuCvz1BJ38zEpRSFwUX5d_6tepoCfBnymXM2aZiGBaNywXMWhDdLnmPNmlkPpHuP0XScH3mV0pwW3mEXDScyfQvJs8ZdTm8zwd785to1ENmf8/s4608/IMG_0013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAix8MUI5SVi506gIt0PhAuKl8XAfJnKANnf3wYTMTWw9p0rTcJs6W0wD_2yNDi6rb8MBV4yEPv6oOTdUuCvz1BJ38zEpRSFwUX5d_6tepoCfBnymXM2aZiGBaNywXMWhDdLnmPNmlkPpHuP0XScH3mV0pwW3mEXDScyfQvJs8ZdTm8zwd785to1ENmf8/w640-h480/IMG_0013.JPG" width="640" /></a></p><p>Now that school has been back in session for about a month, I'm looking for quick, easy, and yummy meals during the week. Sheet pan meals can be tricky since not everything cooks in the same amount of time, but this <span style="color: #38761d;"><b>Tomato Basil Gnocchi </b></span>from <i>How Sweet Eats</i> is an example of how a sheet pan supper can come together wonderfully!</p><p>This Tomato Basil Gnocchi is my formal goodbye to summer. As the temperatures take a big dip here on the east coast, we are harvesting the last of our tomatoes and herbs and getting ready for sweater weather. I gather the last of my basil to make some fresh homemade pesto. </p><p>In ten minutes I can put together this Tomato Basil Gnocchi. All I need to do is toss my gnocchi with the cherry tomatoes and pesto and add some extra virgin olive oil, oregano, basil, garlic powder, red pepper flakes, salt and pepper and Parmesan. Give it all a toss and roast it in the oven for 20-25 minutes.</p><p>I am always ready for autumn, but it is always hard to let summer go. This recipe has all the flavors of summer with the tomatoes and basil. It also manages to taste both fresh from the tomatoes and herbs but satisfying with the comforting gnocchi. A real winner! I could see myself making this again, maybe even before next summer!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzXbs9oiMs_lKAgvqYfWLJxIYU0bEmv4rFI8cYKfaaEXlu3ShU44p-skLJ8RK2nsfj6Q8tweA0SWAgAL3A7Xtn2Wu9-G2NOS6cK2LLAKtmW5DAWyNngBXbcEU0MXKQrh871b_AA3T7oR-dMwSsQhEkHS1Lq3efsklo2EmMkhe0ST6pIgIKmTZSl0HJq4/s4608/IMG_0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzXbs9oiMs_lKAgvqYfWLJxIYU0bEmv4rFI8cYKfaaEXlu3ShU44p-skLJ8RK2nsfj6Q8tweA0SWAgAL3A7Xtn2Wu9-G2NOS6cK2LLAKtmW5DAWyNngBXbcEU0MXKQrh871b_AA3T7oR-dMwSsQhEkHS1Lq3efsklo2EmMkhe0ST6pIgIKmTZSl0HJq4/w480-h640/IMG_0002.JPG" width="480" /></a></div></div><div style="text-align: center;"><b><u>Tomato Basil Gnocchi</u></b></div><div style="text-align: center;">Adapted from <i>Everyday Dinners</i></div><div style="text-align: center;">by Jessica Merchant</div><div style="text-align: center;">Serves 2-4</div><div style="text-align: center;"> </div><div style="text-align: center;">1 (16-ounce) package uncooked potato gnocchi</div><div style="text-align: center;">nonstick cooking spray</div><div style="text-align: center;">1-1/2 cups grape tomatoes, some cut in half</div><div style="text-align: center;">3 tablespoons extra-virgin olive oil</div><div style="text-align: center;">1/4 cup pesto</div><div style="text-align: center;">1 teaspoon garlic powder</div><div style="text-align: center;">1/2 teaspoon kosher salt</div><div style="text-align: center;">1/2 teaspoon freshly cracked black pepper</div><div style="text-align: center;">1/2 teaspoon dried oregano</div><div style="text-align: center;">1/2 teaspoon dried basil</div><div style="text-align: center;">pinch of crushed red pepper flakes, plus extra for garnish</div><div style="text-align: center;">1/4 cup freshly shaved Parmesan cheese, for topping</div><div style="text-align: center;"> </div><div style="text-align: left;">Preheat your oven to 425F. Spray a baking sheet with nonstick spray. Spread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil, and red pepper flakes and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well.</div><div style="text-align: left;"> </div><div style="text-align: left;">Roast for 20 to 25 minutes, tossing once during cook time. Serve the gnocchi immediately. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rErccpzxTBoiEtM_JdCfyBSbIV2WoD-lbbPY4ZtvkrFQ_FxT2BAHxZELQ_eszSvFeUfckg9oVQB7bQFE3Bse9JN_8lUJQeDJfh6c5wlPyjSAwsNh-5xvW_ajPiUWtTc1_NBPb5P3b2x_ZPCP98RbKlZx-gBg3NI7GhRWYhdFzLkBOWgJjkFFPfrBe6A/s4608/IMG_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rErccpzxTBoiEtM_JdCfyBSbIV2WoD-lbbPY4ZtvkrFQ_FxT2BAHxZELQ_eszSvFeUfckg9oVQB7bQFE3Bse9JN_8lUJQeDJfh6c5wlPyjSAwsNh-5xvW_ajPiUWtTc1_NBPb5P3b2x_ZPCP98RbKlZx-gBg3NI7GhRWYhdFzLkBOWgJjkFFPfrBe6A/w640-h480/IMG_0005.JPG" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuCNlspeCLEdIbUU-RSu0_rZ8_bMHXalyYzY4ZRMZekQX3tbCqXNJwXSJhTDuCoEEZBDC8PHD2SiufA-bhqk-BqkxM8I7gm2DWokgML-LC-95EYJBBO1zPM1-zd5DDfTKEHZ1TxU4TN_HzYTnT5pnCBlud7LlNklrhQNfINPgKr6h9Yeo5BesDDg1DDE/s619/JESSICA%204.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="448" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuCNlspeCLEdIbUU-RSu0_rZ8_bMHXalyYzY4ZRMZekQX3tbCqXNJwXSJhTDuCoEEZBDC8PHD2SiufA-bhqk-BqkxM8I7gm2DWokgML-LC-95EYJBBO1zPM1-zd5DDfTKEHZ1TxU4TN_HzYTnT5pnCBlud7LlNklrhQNfINPgKr6h9Yeo5BesDDg1DDE/w145-h200/JESSICA%204.jpg" width="145" /></a></div><br />Welcome How Sweet Eats @ IHCC!<br />Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-11307386066175826522023-10-01T15:56:00.001-04:002023-10-01T15:56:40.952-04:00Ruth Reichl's Stuffed Pumpkin<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUErHo0umgMqMtuwm2MmzMWtCkAmXO2RCvSoChucBH5QvrHkMNe-n0HrNLm_BnkMhs0Sz9PIa7DiHxl6lMKQbeCsUCEo33sZZPuRm4pTKs2DM5oOJ-58mZP2biHsLeFcwwPlvK-yWLp-mcJAQULfQcIhCuXFWL1r4OR1SMU2jgjr-mDhj7aV2OtWA6QHA/s5152/DSC01188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUErHo0umgMqMtuwm2MmzMWtCkAmXO2RCvSoChucBH5QvrHkMNe-n0HrNLm_BnkMhs0Sz9PIa7DiHxl6lMKQbeCsUCEo33sZZPuRm4pTKs2DM5oOJ-58mZP2biHsLeFcwwPlvK-yWLp-mcJAQULfQcIhCuXFWL1r4OR1SMU2jgjr-mDhj7aV2OtWA6QHA/w640-h480/DSC01188.JPG" width="640" /></a></div><br /> Tis the season for stuffing pumpkins! In the past few weeks I've seen pumpkins stuffed in all sorts of ways, this one is stuffed with bread, cheese, cream, chicken broth, salt, pepper, nutmeg, and baked in the oven for an hour! Some would liken it to a pumpkin soup, while others would think it was more like a gratin of sorts.<br /><p></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38PPOq2OCD13o3D8cSRl4BQEduZUGwmNg2GuQkXYcjQTffe3_wcaksC4QcuZGgE05jGj4to-LM5z-RoDMiR7064UK5SUbl5yUvDTsTZBHcTntiwuTrfSbnYNjJdVbuWrrHk8cIkrwoESTjxqEaR5NM84SaEyssnZwZNvl2GlSkTyRuXHLGJYJk-H90PA/s5152/DSC01158.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38PPOq2OCD13o3D8cSRl4BQEduZUGwmNg2GuQkXYcjQTffe3_wcaksC4QcuZGgE05jGj4to-LM5z-RoDMiR7064UK5SUbl5yUvDTsTZBHcTntiwuTrfSbnYNjJdVbuWrrHk8cIkrwoESTjxqEaR5NM84SaEyssnZwZNvl2GlSkTyRuXHLGJYJk-H90PA/w640-h480/DSC01158.JPG" width="640" /></a></p><p>The is really more of a method than a true recipe. The amount of filling is truly based on the size of your pumpkin or the number of pumpkins you stuff. Honestly, the main idea is to clean out the pumpkin, stuff it with toasted bread, Gruyere cheese, more bread, more cheese (in layers), and then pour a mixture of chicken broth and cream over the bread and cheese. You need about half an inch of room left at the top for things to expand and you're ready to go in the oven.</p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLNXkif8oCqW5M73UgydRvxII9dl_fkJ35lERsipVJNL3bjTM083nvExYrraGXU2RlGNU7YaXBAjN3tqxycEwWlzONYbmF2EYwF31jP-GjOGDkm3Pry3xtRxRgNCGa3qvOqVxcmDtUpKsx-ootgVhlPC8t6V6bZ2GYMpj2Wn0XycXPhrbJgdpJd_YlRs/s5152/DSC01173.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLNXkif8oCqW5M73UgydRvxII9dl_fkJ35lERsipVJNL3bjTM083nvExYrraGXU2RlGNU7YaXBAjN3tqxycEwWlzONYbmF2EYwF31jP-GjOGDkm3Pry3xtRxRgNCGa3qvOqVxcmDtUpKsx-ootgVhlPC8t6V6bZ2GYMpj2Wn0XycXPhrbJgdpJd_YlRs/w640-h480/DSC01173.JPG" width="640" /></a></p><p>This is a very fun and festive autumn project to enjoy on the weekend. Most of the time is is spent with the pumpkin baking away in the oven. </p><p>The pumpkin, bread, and cheese compliment one another perfectly. This is very tasty and comforting, but extremely rich so one small pumpkin would serve 4-6 easily. I can see topping this with some toasted walnuts or maybe some cooked and crumbled sausage. A very pretty fall dish that is fun for the whole family!<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0Qy8qo5GYX23lnIq-AhE9AEluFUMgichZ4GVINyIXfOfqGlyiWiDUIJGeaYXzeJfe6Me1dnqe0cbYNqIIHuvu2XSLegxsXuA22_tU3ntrRZzkrgrlPuZNmL3MsM0f3GcLoZ_6Vf-HlCjOADRTXzMcmhnE2jlaJhsywhFazD8orgIixGXzN9dEs8CtwU/s5152/DSC01176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0Qy8qo5GYX23lnIq-AhE9AEluFUMgichZ4GVINyIXfOfqGlyiWiDUIJGeaYXzeJfe6Me1dnqe0cbYNqIIHuvu2XSLegxsXuA22_tU3ntrRZzkrgrlPuZNmL3MsM0f3GcLoZ_6Vf-HlCjOADRTXzMcmhnE2jlaJhsywhFazD8orgIixGXzN9dEs8CtwU/w640-h480/DSC01176.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Stuffed Pumpkin</b></u></p><p style="text-align: center;"><a href="http://ruthreichl.com/2016/10/how-to-stuff-a-pumpkin.html/">RuthReichl.Com </a></p><p style="text-align: center;">by Ruth Reichl <br /></p><p style="text-align: center;">Serves 2-4, depending</p><p style="text-align: center;">1 pie pumpkin (about 4 pounds)</p><p style="text-align: center;">good loaf French bread</p><p style="text-align: center;">Gruyere or Swiss cheese</p><p style="text-align: center;">1 cup chicken broth</p><p style="text-align: center;">1 cup cream</p><p style="text-align: center;">salt and black pepper</p><p style="text-align: center;">*nutmeg, if desired <br /></p><p style="text-align: center;">neutral oil, for coating pumpkin</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB_swcNdEuBmaZROjETWWqNgBUFkm0tQ7uzr0_nWCgtGTaglo56nZRYDFgK4xmBCJJh4uiicsWJFblsceQ_aPQU86PZgqDLQ_fp82SCpJr3RoGwE2eCn1sZji4uKL8n67-NSVuaWnkYHU1adfwywuPyIsO2qK_rGfTY5aUoNGDsUR-iTYTFVTKe2XJQQ/s5152/DSC01182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB_swcNdEuBmaZROjETWWqNgBUFkm0tQ7uzr0_nWCgtGTaglo56nZRYDFgK4xmBCJJh4uiicsWJFblsceQ_aPQU86PZgqDLQ_fp82SCpJr3RoGwE2eCn1sZji4uKL8n67-NSVuaWnkYHU1adfwywuPyIsO2qK_rGfTY5aUoNGDsUR-iTYTFVTKe2XJQQ/w640-h480/DSC01182.JPG" width="640" /></a></div><p></p><p style="text-align: left;">Buy a fairly small pumpkin (a pie pumpkin is perfect - about 4 pounds) with a flat bottom. Cut off the top, as if you were going to carve a jack-o-lantern, and hollow it out. Spread the seeds out and dry them to eat later.<br /></p><p style="text-align: left;">Now get a good loaf of French bread, cube it, put the cubes on a baking sheet and toast them lightly in a 350 degree oven for about 9 minutes. Leave the oven on.</p><p style="text-align: left;"> Grate a good amount of the one of the Swiss cheese - Emmenthaler, Gruyere or Apppenzeller (the amount you need depends upon the size of your pumpkin. Layer the bread and cheese inside the pumpkin until it's almost full (leave a half inch on the top because the filling will expand a bit).</p><p style="text-align: left;">Mix 1 cup of chicken stock into a cup of cream. Add a teaspoon of salt. Grind in some black pepper and grate in some nutmeg. Then fill the pumpkin almost to the top with as much of this mixture as you need, replace the top of the pumpkin, brush the outside with neutral oil, set it on a baking sheet, and bake for about 2 hours.</p><p style="text-align: left;">Bring the whole pumpkin to the table. When you serve it be sure to scoop out the pumpkin flesh with the cheese and the cream.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNunKcinz5v5j0BIrne8EFTPZV4wVVOT9dCNTtJnYwn3t8Zubyz_jUdV_00ViiwkNoJqAdpkq33SHLARl5FTq9x_Ywz8aG-16iBopw91-5CACVABX4EI_qo4BZJtrXg4NlxcHpoBdTsnUDF0K2ljIu0142013aC5T3SYazGTDklcYTptIVyDnvckyuWrQ/s5152/DSC01196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNunKcinz5v5j0BIrne8EFTPZV4wVVOT9dCNTtJnYwn3t8Zubyz_jUdV_00ViiwkNoJqAdpkq33SHLARl5FTq9x_Ywz8aG-16iBopw91-5CACVABX4EI_qo4BZJtrXg4NlxcHpoBdTsnUDF0K2ljIu0142013aC5T3SYazGTDklcYTptIVyDnvckyuWrQ/w640-h480/DSC01196.JPG" width="640" /></a></div>September Potluck @ I Heart Cooking Clubs<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1otA6DiLSAkxu0AHp4BhxUJHiKHfO-G8Jt17KqxwhDt_4-fcwf0h6SiW-es0xN-zbuq1av6JFYSEi2xTvcrBR9hhYbxowQqVyJjp8bcB9rT5yBKbTlESdIzxtbiYuBlKNSph_T6rRFtUhQa0DCnsmtXWzvR4n91fOu9ZY2iMw9UfZ-PQ3xvP0WhSLSg/s400/ihcc%20potluck%20image%20for%20now.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_1otA6DiLSAkxu0AHp4BhxUJHiKHfO-G8Jt17KqxwhDt_4-fcwf0h6SiW-es0xN-zbuq1av6JFYSEi2xTvcrBR9hhYbxowQqVyJjp8bcB9rT5yBKbTlESdIzxtbiYuBlKNSph_T6rRFtUhQa0DCnsmtXWzvR4n91fOu9ZY2iMw9UfZ-PQ3xvP0WhSLSg/s320/ihcc%20potluck%20image%20for%20now.jpeg" width="320" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com1tag:blogger.com,1999:blog-6163770583663178916.post-46322422492623825572023-09-24T16:43:00.000-04:002023-09-24T16:43:00.941-04:00Ina Garten's Baked Sweet Potato Fries with The Best Sweet Potato Dipping Sauce<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGh_81jPeEe2HYPgei3z7_NV_x1x4JTsKctxHf2wpS0e3OZOW6LOrNEJUd149awWI9Pp6xIeugl_H8EujOXdAlG5-F2c6gg0TsXw9AJF8PDjrE1LvyERvmPxFxsua__VHz8WupEid_RWWhje0xRMft0h7LYkvi8cNrRNjsBdefmrjqahB3aGItNijsqs/s5152/DSC01149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGh_81jPeEe2HYPgei3z7_NV_x1x4JTsKctxHf2wpS0e3OZOW6LOrNEJUd149awWI9Pp6xIeugl_H8EujOXdAlG5-F2c6gg0TsXw9AJF8PDjrE1LvyERvmPxFxsua__VHz8WupEid_RWWhje0xRMft0h7LYkvi8cNrRNjsBdefmrjqahB3aGItNijsqs/w640-h480/DSC01149.JPG" width="640" /></a><br /></p><p> Dear Ina,</p><p>Thank you for your excellent recipe for Baked Sweet Potato Fries. I will be eating them regularly from now until Kingdom Come. It is an excellent recipe that is seasoned well and I LOVE THEM big time!<br /></p><p>The reason for my letter is to ask if you've ever dipped your sweet potato fries in this amazing sweet potato dipping sauce. The sauce is a creamy, smoky, and spicy combination of three simple ingredients: mayonnaise, paprika, and Sriracha. The sauce is simply heavenly and pairs perfectly well with your sweet potato fries. Your fries and this sauce = perfection!<br /></p><p>Trust me, I should know because I ate the entire batch of sweet potatoes all by myself, dipping and dunking away in complete bliss. Then I turned around and made another batch! Yes, your sweet potato fries with the dipping sauce is that good!</p><p>If you don't like things too spicy Ina, then cut back a little on the Sriracha, but do try the sauce. It really is <i>ALL THAT </i>and more. Who knows...this sauce could be all the rage at your next party in the Hamptons! It certainly was a big hit here in Georgetown, Kentucky!</p><p>Love and Gratitude,</p><p>Kim<br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgrDfkL5tWn0aKpC_rbnjZDD3TK4vc7zYKoX4JpjIZmj-ZRrdQmBop1bwtxb9bm5J3vehNmm5L6fHF6RmlgSrTQjtcs3C71EJAKfuvkkmoJ92zo-ne78dgs7aKiDkm3P0zKNH0cVYAzLw-kLyrRFKNKYAGgjOmhnbZZG5WOzD0cCyBgMDmLW5MYejkLw/s5152/DSC01153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgrDfkL5tWn0aKpC_rbnjZDD3TK4vc7zYKoX4JpjIZmj-ZRrdQmBop1bwtxb9bm5J3vehNmm5L6fHF6RmlgSrTQjtcs3C71EJAKfuvkkmoJ92zo-ne78dgs7aKiDkm3P0zKNH0cVYAzLw-kLyrRFKNKYAGgjOmhnbZZG5WOzD0cCyBgMDmLW5MYejkLw/w640-h480/DSC01153.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Baked Sweet Potato Fries</b></u></p><p style="text-align: center;">Recipe via <a href="http://.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe-1925471">Food Network</a></p><p style="text-align: center;">by Ina Garten</p><p style="text-align: center;"> Serves 3-4</p><p style="text-align: center;">2 medium sweet potatoes, peeled</p><p style="text-align: center;">2 tablespoons good olive oil</p><p style="text-align: center;">1 tablespoon light brown sugar</p><p style="text-align: center;">1/2 teaspoon kosher salt, plus extra for sprinkling</p><p style="text-align: center;">1/2 teaspoon freshly ground black pepper</p><p style="text-align: left;">Preheat the oven to 450F. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until light browned. Sprinkle lightly with salt and serve hot. <i><u>Note:</u></i> <i>You may wish to bake these on a parchment as the sugar turns dark and sticky and is a little difficult to clean. </i></p><p style="text-align: left;"><b><u>THE BEST SWEET POTATO FRY DIPPING SAUCE:</u></b></p><p style="text-align: left;">1/2 CUP MAYONNAISE</p><p style="text-align: left;">2 TABLESPOONS SRIRACHA</p><p style="text-align: left;">1/2 TEASPOON SMOKED PAPRIKA</p><p style="text-align: left;">Add everything into a mixing bowl and whisk together until combined.</p><p style="text-align: left;">*Dipping sauce recipe courtesy of <a href="https://thebigmansworld.com/dipping-sauce-for-sweet-potato-fries/">The Big Man's World </a><br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FFRslo7Oz81XySdOxzmpsmQ8CvzmT98z7FwzuD47x4ctzfr0X1WqVD2ZjxO4CAq6FDy4KtHdKIz5sWrBCr4vs6PYFkg2hMwEIrIV1PO6c0enLxiDAU0d2of4ln3N7Fmc19f_1kHBJRusGDDe_45iQBQbJC0XqkQUlAgpqhZVXdpJKBq9CTxNtEgu9IQ/s5152/DSC01152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FFRslo7Oz81XySdOxzmpsmQ8CvzmT98z7FwzuD47x4ctzfr0X1WqVD2ZjxO4CAq6FDy4KtHdKIz5sWrBCr4vs6PYFkg2hMwEIrIV1PO6c0enLxiDAU0d2of4ln3N7Fmc19f_1kHBJRusGDDe_45iQBQbJC0XqkQUlAgpqhZVXdpJKBq9CTxNtEgu9IQ/w640-h480/DSC01152.JPG" width="640" /></a></div><br /> Fall Flavors @ IHCC<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNfJn8wUZHh0_0fmsdeZ9m_r8E1N18NJRQy7kb_4-maVSQDktGzEyEJcVo6m-OTlB5Xbh1mKagnHNFwt7Fx0DnEc8rZLaqNRccQS_x7ESXNaQCgZ5iJc9N87IL9sBfzzkYg2vrrE5AwOrYGiRm3fhPXnzV1cyhY3EaGSxJf_ldiUj2g9H2RXrLvJq1D8/s780/FALL%20FLAVORS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="438" data-original-width="780" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNfJn8wUZHh0_0fmsdeZ9m_r8E1N18NJRQy7kb_4-maVSQDktGzEyEJcVo6m-OTlB5Xbh1mKagnHNFwt7Fx0DnEc8rZLaqNRccQS_x7ESXNaQCgZ5iJc9N87IL9sBfzzkYg2vrrE5AwOrYGiRm3fhPXnzV1cyhY3EaGSxJf_ldiUj2g9H2RXrLvJq1D8/s320/FALL%20FLAVORS.jpg" width="320" /></a></div><br /><p style="text-align: left;"> </p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-72016332339016790042023-09-17T18:58:00.001-04:002023-09-17T18:58:47.635-04:00Ina Garten's Ultimate Grilled Cheese Sandwich<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0BitLqrz0S7udZBMUu1HAeMITk0nJBCrRvPoc_umtHJYS9tXn5JPjfS8nl8RPoNqUxwHqzEhQxpWbbxTROyDEr92zRtznf_HetwEM1E5GsQvMkOA3qSoHeTO1jNmU8SBW6A5HCiz5b-r2gFlkXwv-khmVVzsxf4wrN3dQdqapdBEehVtusDCdaLsW-4/s2592/DSC01142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0BitLqrz0S7udZBMUu1HAeMITk0nJBCrRvPoc_umtHJYS9tXn5JPjfS8nl8RPoNqUxwHqzEhQxpWbbxTROyDEr92zRtznf_HetwEM1E5GsQvMkOA3qSoHeTO1jNmU8SBW6A5HCiz5b-r2gFlkXwv-khmVVzsxf4wrN3dQdqapdBEehVtusDCdaLsW-4/w640-h480/DSC01142.JPG" width="640" /></a>I have been wanting to make this <span style="color: #f1c232;"><b>Ina Garten Ultimate Grilled Cheese</b></span> for ages. Problem is sometimes Ina makes you feel like you need everything to be the best of the best and with today's grocery prices that's hard to do! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImroCwmajObu_46hBItQHh94PKdggTNCW5pPvureW8t_at_RuEXnmn00SHOO1HRsNBCJEPRfa0uY-8lozd6Pp_6qNXm5KkXIn_vwk3MTQTZIOZTtxm1_0jHQBWL624aIgAWtlGEj6NEP0-607NPZs0Ff98YMWE-SFT5VMtcLbYFaLAr_QIeNy6CkbRc0/s5152/DSC01119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImroCwmajObu_46hBItQHh94PKdggTNCW5pPvureW8t_at_RuEXnmn00SHOO1HRsNBCJEPRfa0uY-8lozd6Pp_6qNXm5KkXIn_vwk3MTQTZIOZTtxm1_0jHQBWL624aIgAWtlGEj6NEP0-607NPZs0Ff98YMWE-SFT5VMtcLbYFaLAr_QIeNy6CkbRc0/w640-h480/DSC01119.JPG" width="640" /></a></div>About a week ago, I ordered a bread box called <i>Wildgrain,</i> filled with artisan breads that were direct shipped to my house. The bread comes already baked, but frozen, and you bake it to reheat it. This is their sourdough loaf and the quality is pretty good, so I decided to make Ina's Ultimate Grilled Cheese.<br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvaIiYQ4zG85rwImWCafwpPFGu7LC7yqa_FfCs1vYakwN-HN_gyReAK4d4ZKBeZ-K4EYR8E4XtGmlLAnGpryNFAgPgoUWLiYAAypCxDCbubM_GE70slHwaCN-RvrfrxVN8-Q39yg1ChG70B4-N9dQRGMa84xZcddIDgRAOgxkWbhFskYOyZnZ2LisGhg/s5152/DSC01126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvaIiYQ4zG85rwImWCafwpPFGu7LC7yqa_FfCs1vYakwN-HN_gyReAK4d4ZKBeZ-K4EYR8E4XtGmlLAnGpryNFAgPgoUWLiYAAypCxDCbubM_GE70slHwaCN-RvrfrxVN8-Q39yg1ChG70B4-N9dQRGMa84xZcddIDgRAOgxkWbhFskYOyZnZ2LisGhg/w640-h480/DSC01126.JPG" width="640" /></a>Then I procured the aged Gruyere, the extra-sharp cheddar, the Parmesan, the 1 cup of mayo (have you noticed the price of mayo lately?) and the applewood smoked bacon. I am now in the neighborhood of $30 to make some grilled cheese and I'm not even counting the artisan bread. Ina, you really know how to write some <i>EXPENSIVE</i> recipes.<br /></div><p></p><p style="text-align: left;">This recipe seems a little fussy, but it's really not. We need fresh bread, cooked bacon, grated cheese, and a very tasty mayo-Dijon-Parmesan sauce. We butter the outside of the bread and then on both sides of the interior bread we dollop the mayo-Dijon-Parmesan sauce (that stuff is delicious so slather a good bit on). The we add the pieces of bacon and a good amount of the Gruyere and extra-sharp Cheddar. </p><p style="text-align: left;">Ina uses a panini press, but I don't have one- and personally I don't want anymore kitchen appliances- so I make mine the old-fashioned way. Truth be told, this is a great grilled cheese. I love the mayo-Dijon-Parmesan spread. I love the combination of Gruyere and extra-sharp Cheddar and I love the addition of the bacon. I would recommend this if you're looking for a great grilled cheese recipe. We all loved it and You really can't go wrong here, but I just don't know if it is <i>THE ULTIMATE. </i> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8keKZTd0faOeTh0wFwwQXSknNzkxLx5Fo2kDNNNt4Psu3mI0deXSBZTgXxR8erivASFSqLV8wonbhCuiEha_6A2e0DFhqgOBMcNUO-VcWC3gCbXlEy566GryEj-cKBD4uPGK5NXPQCXrjotEzfkxMLmbLLP8iGCYUn5Kky_RlNRDgua6BOxToXHvS8UM/s5152/DSC01129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8keKZTd0faOeTh0wFwwQXSknNzkxLx5Fo2kDNNNt4Psu3mI0deXSBZTgXxR8erivASFSqLV8wonbhCuiEha_6A2e0DFhqgOBMcNUO-VcWC3gCbXlEy566GryEj-cKBD4uPGK5NXPQCXrjotEzfkxMLmbLLP8iGCYUn5Kky_RlNRDgua6BOxToXHvS8UM/w640-h480/DSC01129.JPG" width="640" /></a></div><br /><p></p><p style="text-align: center;"><u><b>Ultimate Grilled Cheese</b></u></p><p style="text-align: center;">Recipe adapted from <i><a href="https://www.foodnetwork.com/recipes/ina-garten/ultimate-grilled-cheese-recipe2-2120463">Food Network</a></i></p><p style="text-align: center;">by Ina Garten</p><p style="text-align: center;">Serves 6</p><p style="text-align: center;">12 slices thick-cut bacon, such as applewood smoked</p><p style="text-align: center;">1 cup good mayonnaise</p><p style="text-align: center;">1/4 cup Dijon mustard</p><p style="text-align: center;">1/4 cup freshly grated Parmesan cheese</p><p style="text-align: center;">1-1/2 teaspoons kosher salt</p><p style="text-align: center;">1/2 teaspoon freshly ground black pepper</p><p style="text-align: center;">1 white pullman loaf or sourdough bread, sliced 1/2" thick (12 slices)</p><p style="text-align: center;">6 tablespoons salted butter, at room temperature</p><p style="text-align: center;">6 ounces aged Gruyere or Comte cheese</p><p style="text-align: center;">6 ounces extra-sharp Cheddar</p><p style="text-align: left;">Preheat the oven to 400F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 10-20 minutes, checking regularly until crisp. Drain on a plate lined with paper twoels and cut in 1-inch pieces.</p><p style="text-align: left;">Meanwhile, combine the mayonnaise, mustard, Parmesan salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously withe mayonnaise mixture. Don't neglect the corners!</p><p style="text-align: left;">Grate the cheeses. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.</p><p style="text-align: left;">Meanwhile, heat an electric panini press or a skillet. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. If using a skillet, cook the sandwiches slowly over the lowest heat, allowing the cheese to melt. Cook until cheese is melted and bread is golden brown. Allow to cool for 2 minutes. Cut in half and serve warm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLnw8fSZkgopVbblgV-g6kAlobM5vXBpXz3kKhSjE_Y6_KgylIxvKq8yOpWGnoUm5HswTVua_hqqHnFcXs-9wqlF0X2ETO3GdV_VOaX4egLa10rVsqsjd9Sj6z1nr7jejtU9z-t_Xuv3jNiCAK3aFBYDiBMbqh-4_NzKHe0D8mPBera5KiJicNpa6n_8/s5152/DSC01130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLnw8fSZkgopVbblgV-g6kAlobM5vXBpXz3kKhSjE_Y6_KgylIxvKq8yOpWGnoUm5HswTVua_hqqHnFcXs-9wqlF0X2ETO3GdV_VOaX4egLa10rVsqsjd9Sj6z1nr7jejtU9z-t_Xuv3jNiCAK3aFBYDiBMbqh-4_NzKHe0D8mPBera5KiJicNpa6n_8/w640-h480/DSC01130.JPG" width="640" /></a></div>Wine and Cheese @ IHCC<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoghUk-r7IFbMpgV_Y_vkZ1v7cKRERrLoqXGHigzLoZEw0THAPyedyeSmBJMERUhJIyxb8j75N2s-mUJFNZbVZlxPOIzizVnvwCTFlA4Spy0lfony-dSWLRW2w_774QP9q57FBsGDpUIL4IU2zRALlchGD1ddDN3FiSRFDdc1zacCIR2POG-kNH-OLwnU/s1720/WINE%20AND%20CHEESE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="1720" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoghUk-r7IFbMpgV_Y_vkZ1v7cKRERrLoqXGHigzLoZEw0THAPyedyeSmBJMERUhJIyxb8j75N2s-mUJFNZbVZlxPOIzizVnvwCTFlA4Spy0lfony-dSWLRW2w_774QP9q57FBsGDpUIL4IU2zRALlchGD1ddDN3FiSRFDdc1zacCIR2POG-kNH-OLwnU/s320/WINE%20AND%20CHEESE.jpg" width="320" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-28926580459869583622023-09-10T17:29:00.003-04:002023-09-10T17:29:33.023-04:00Coconut Curry Chicken Meatballs with Garlic Butter<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxAKQ1jQYz0OXne5SYK2j_Koeup_CVBOZEWSNzvDpAojmDAsT-A2tZt6lx9eIhADNeellIKBL0HVofb37anl9UMMV6UKAFRbs7OVfXkZOwywx6dcoogmTTCCcGpWSdKMKPLphCnjOb-jA2_cB3uKBwkEvOZq-WUb-_ATiFwT-dYC-u053KoerNm-cJBY/s5152/DSC01117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxAKQ1jQYz0OXne5SYK2j_Koeup_CVBOZEWSNzvDpAojmDAsT-A2tZt6lx9eIhADNeellIKBL0HVofb37anl9UMMV6UKAFRbs7OVfXkZOwywx6dcoogmTTCCcGpWSdKMKPLphCnjOb-jA2_cB3uKBwkEvOZq-WUb-_ATiFwT-dYC-u053KoerNm-cJBY/w640-h480/DSC01117.JPG" width="640" /></a> I think it's safe to say that most everyone loves a saucy meatball served over rice, right? I suppose that's why I kept thinking about <span style="color: #e69138;"><b>Coconut Curry Chicken Meatballs with Garlic Butter</b></span> served over rice that kept popping up everywhere from Tieghan Gerard's <i>Half-Baked Harvest </i>blog. </p><p>Tender chicken meatballs with a creamy coconut curry sauce, drizzled with a spicy garlic butter? Yes, please. Sign me up.</p><p>Also - this recipe uses that Thai red curry paste and that stuff smells so aromatic and fragrant...I just look for different ways to use it!</p><p>Here's the part where I'm going to keep it real: I love all the ingredients for this; I followed the recipe as written; all my ingredients were fresh, but this was just ok. There was some kind of flavor that we didn't care for and we ate it, but I wouldn't make it again. </p><p>I don't usually mind when we don't care for a dish because it helps me to know what we like and what we don't like. The problem with this one is that we do like everything and we expected to love it, but for whatever reason this recipe just didn't work for us.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TtqieV4fwntrKcUquTcuyZTYAmekoojKQRnKqbm08AFKQqOiMqv9ZDbYzlQmRLDgkkqhuSUqL4Nok7G3BgZkrD0jv1wBfFK4nOKYWdG3Babqvrjz56pIFNGOzld3bHMZNb8dJEJ-VmDMi6FK32w5oaCz9TViSIGIojjAUnLJKJGlSvkVumeuPGgAzgM/s5152/DSC01112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TtqieV4fwntrKcUquTcuyZTYAmekoojKQRnKqbm08AFKQqOiMqv9ZDbYzlQmRLDgkkqhuSUqL4Nok7G3BgZkrD0jv1wBfFK4nOKYWdG3Babqvrjz56pIFNGOzld3bHMZNb8dJEJ-VmDMi6FK32w5oaCz9TViSIGIojjAUnLJKJGlSvkVumeuPGgAzgM/w640-h480/DSC01112.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Coconut Curry Chicken Meatballs with Garlic Butter</b></u><br /></p><p style="text-align: center;">Adapted from <i><a href="ttps://www.halfbakedharvest.com/coconut-curry-chicken-meatballs/">Half Baked Harvest</a></i></p><p style="text-align: center;">by Tieghan Gerard</p><p style="text-align: center;">Serves 6</p><p style="text-align: center;">1-1/2 pounds ground chicken or pork</p><p style="text-align: center;">1-2 tablespoons spicy curry powder</p><p style="text-align: center;">3 tablespoons tamari or soy sauce</p><p style="text-align: center;">1 shallot, chopped</p><p style="text-align: center;">salt and black pepper</p><p style="text-align: center;">chili flakes</p><p style="text-align: center;">1 tablespoon olive oil</p><p style="text-align: center;">6 tablespoons butter</p><p style="text-align: center;">1/4 cup Thai red curry paste</p><p style="text-align: center;">1 tablespoon fresh grated ginger</p><p style="text-align: center;">2 orange or red bell peppers, sliced</p><p style="text-align: center;">2 cups canned full-fat coconut milk</p><p style="text-align: center;">1 tablespoon fish sauce (or soy sauce)</p><p style="text-align: center;">1/2 cup chopped Thai basil, or cilantro</p><p style="text-align: center;">3-4 cloves garlic, chopped</p><p style="text-align: center;">limes, for serving</p><p style="text-align: left;">Preheat the oven to 450F. Line a baking sheet with parchment. </p><p style="text-align: left;">Add the chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Bake for 10 minutes, until the meatballs are crisp.</p><p style="text-align: left;">In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until fragrant. Add the peppers, coconut milk, 3 tablespoons tamari/soy sauce, and fish sauce(soy sauce). Slide the meatballs into the sauce and simmer 5 minutes, or until cooked through.</p><p style="text-align: left;">Meanwhile, melt 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.</p><p style="text-align: left;">Serve the meatballs and sauce over bowls of rice. Drizzle the butter over the meatballs and top with basil or cilantro. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUwhiHctSoT2NBAnrMpTz1_WZzRzpfBM1bAoYLypfN7Nwt2ickudkwZ28QPNk2gjjytj4sNC2XbHUgraZ3tobJHt8DrQCrA6DSXpDNZfp90eF9UirHjq7hd8tj6UOe-ArVkrZMVuDWUx4tCgEaPmbf3nHTSKIX_bHrk1B4zKJImEET0Bgo6mjqPN3aLM/s5152/DSC01112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUwhiHctSoT2NBAnrMpTz1_WZzRzpfBM1bAoYLypfN7Nwt2ickudkwZ28QPNk2gjjytj4sNC2XbHUgraZ3tobJHt8DrQCrA6DSXpDNZfp90eF9UirHjq7hd8tj6UOe-ArVkrZMVuDWUx4tCgEaPmbf3nHTSKIX_bHrk1B4zKJImEET0Bgo6mjqPN3aLM/w640-h480/DSC01112.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynyDAePLZAu3hUBDxlQT3DyjZ0HeLqs21LvV6MIUUCn5t68vwIZEvoVaIl6l860nuOHjcTaDD7tOju0gUBk_HKgSW-kE8VPN2XJbxP9EfFwr0OHUcsBBHRqjDTgqJm9lzek23MBVdKNxPHP2AQE3sTcfNCmd4UcTdgaJ1EZYla5pGJjPcRtjA5bKyd1U/s639/tailgaiting%20treats.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="374" data-original-width="639" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynyDAePLZAu3hUBDxlQT3DyjZ0HeLqs21LvV6MIUUCn5t68vwIZEvoVaIl6l860nuOHjcTaDD7tOju0gUBk_HKgSW-kE8VPN2XJbxP9EfFwr0OHUcsBBHRqjDTgqJm9lzek23MBVdKNxPHP2AQE3sTcfNCmd4UcTdgaJ1EZYla5pGJjPcRtjA5bKyd1U/w200-h117/tailgaiting%20treats.jpg" width="200" /></a></div><br /><p style="text-align: left;">Tailgate Treats @ IHCC<br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-13121741118902217872023-09-03T17:18:00.004-04:002023-09-03T17:18:54.382-04:00Garden Fresh: Creamy Roasted Cherry Tomato Ricotta Pasta {My Fave Summer Pasta Recipe}!<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4T3nsJWfr4ixDeWwZFQlw1waQMl7zpgwpyhcuW2AySste4IrCSs3HcZbP0Md35koY3qNUC_5F6XYpMUot-UeN1ZpyG70GVKydpEmqroiMiVpwJdDoiptpx8rN7a63LFEGDboZdGSx_-rq52VJb0YdOWGYPhbSAAARi49UpbpXxoD17ayeWYoL1N627E/s5152/DSC01066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4T3nsJWfr4ixDeWwZFQlw1waQMl7zpgwpyhcuW2AySste4IrCSs3HcZbP0Md35koY3qNUC_5F6XYpMUot-UeN1ZpyG70GVKydpEmqroiMiVpwJdDoiptpx8rN7a63LFEGDboZdGSx_-rq52VJb0YdOWGYPhbSAAARi49UpbpXxoD17ayeWYoL1N627E/w640-h480/DSC01066.JPG" width="640" /></a>I love garden fresh pasta dishes that I can throw together with ingredients from my own backyard: cherry tomatoes, basil, and oregano!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiklVpVeuo0x-gVB-tMKe1OOgP9XX8gaoCt0ywOJs7ICDoNa1n2S9wupQEqMyjpZytMBpo4vzRRqj3Ns0_DurqiJ7-6za6rT7m-xCX7C03P_2hzM_Pm_StJ6HnzaXiSG7azikEpKUnaKQ2IEOPm3QeiXEO6Uij0lIfH-6Ub7BkLgbDRhwDrTVzz-FTEWg/s5152/DSC01051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiklVpVeuo0x-gVB-tMKe1OOgP9XX8gaoCt0ywOJs7ICDoNa1n2S9wupQEqMyjpZytMBpo4vzRRqj3Ns0_DurqiJ7-6za6rT7m-xCX7C03P_2hzM_Pm_StJ6HnzaXiSG7azikEpKUnaKQ2IEOPm3QeiXEO6Uij0lIfH-6Ub7BkLgbDRhwDrTVzz-FTEWg/w640-h480/DSC01051.JPG" width="640" /></a>Have you tried this hand-dipped basket ricotta? It is amazing...creamier and fresher and softer and just a step above the regular storebought ricotta we've been getting for years.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBwFGlKxUJFpSPpnt4Xe6Y8zsDf-mAhgdRgsbfsTGkBHVP8Wzhujn-HsVXOjSu7MCX_lt1MiHd5a2gWP7S2d5-ByxtoaXjntcHkdYKGLgpai-uppkwdh_PYAumioBqVmC79dqH0ZaePUY5oIT7d3Nb8p3qubjCOI54TInjykHhT59RC13BiOsA9_MXe4/s5152/DSC01052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBwFGlKxUJFpSPpnt4Xe6Y8zsDf-mAhgdRgsbfsTGkBHVP8Wzhujn-HsVXOjSu7MCX_lt1MiHd5a2gWP7S2d5-ByxtoaXjntcHkdYKGLgpai-uppkwdh_PYAumioBqVmC79dqH0ZaePUY5oIT7d3Nb8p3qubjCOI54TInjykHhT59RC13BiOsA9_MXe4/w640-h480/DSC01052.JPG" width="640" /></a>Homegrown cherry tomatoes are just a step above the rest. Sweeter and just so different than the storebought varieties. I grew a mix of red and yellow. My basil and oregano grow so well in the backyard. I love being able to step out back and cut fresh herbs! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSITS5YOGKyE9FFczFHb_koVQEpJK2n73kN9PX-xc7H7lVew4nqr0x5CljYUE-vEfWH1KaL01GFeAwGmQOB6-mRLKoIOR3GDaL_YYFGPElBT7sBK1daKFaSemt_dYs1MS_4iFEZPMF9tw4KpFPavafAwre1WVD6Xw1QCKB99KF_GYyD3wqoaETeC-mqUc/s5152/DSC01062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSITS5YOGKyE9FFczFHb_koVQEpJK2n73kN9PX-xc7H7lVew4nqr0x5CljYUE-vEfWH1KaL01GFeAwGmQOB6-mRLKoIOR3GDaL_YYFGPElBT7sBK1daKFaSemt_dYs1MS_4iFEZPMF9tw4KpFPavafAwre1WVD6Xw1QCKB99KF_GYyD3wqoaETeC-mqUc/w640-h480/DSC01062.JPG" width="640" /></a></div>I'm convinced the best smell in the world is cherry tomatoes, garlic, oil, red pepper flakes and fresh herbs baking away in the oven. The aroma is so heavenly that people will be lining up in the kitchen! Just look at all that flavor! Use a spoon a stir in the fresh ricotta to create a flavor-packed sauce for your pasta. I mean doesn't it just look mouth-watering?<p></p><p>This was among one of my favorite dishes of the summer and also one of my favorite dishes of the year. I made this about a month ago and just now have enough cherry tomatoes to make it again. If you're lucky enough to have some fresh cherry tomatoes, do yourself a favor and make this dish! Use some really good ricotta and be ready to be transported to one of the tastiest garden fresh pastas you will ever enjoy! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwLWOgpU8ESQBiWENsp6iDxK3vYWbgufVK-hvVa_FDT4hW-eaHRJnkmJ7hDKoxeWjeJ5SdK7hz5_Q6PVmdVwIeZTrTrHhpFhN3x89AxgxCCTJorvhZ0B6RtP7lafoeW9mvEeTNVoPD2AM_xMh7tr09bKsgd4nCjPkBqhmBAsWXN7C7J1Dq63FdwWjrzM/s5152/DSC01064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwLWOgpU8ESQBiWENsp6iDxK3vYWbgufVK-hvVa_FDT4hW-eaHRJnkmJ7hDKoxeWjeJ5SdK7hz5_Q6PVmdVwIeZTrTrHhpFhN3x89AxgxCCTJorvhZ0B6RtP7lafoeW9mvEeTNVoPD2AM_xMh7tr09bKsgd4nCjPkBqhmBAsWXN7C7J1Dq63FdwWjrzM/w640-h480/DSC01064.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Creamy Cherry Tomato Roasted Ricotta Pasta</b></u></p><p style="text-align: center;">Adapted from <i>Half Baked Harvest</i></p><p style="text-align: center;">by Tieghan Gerard</p><p style="text-align: center;">Serves 4-6</p><p style="text-align: center;">1 tablespoon olive oil</p><p style="text-align: center;">3 cups cherry tomatoes</p><p style="text-align: center;">6-10 cloves garlic, smashed</p><p style="text-align: center;">3-4 sprigs fresh oregano</p><p style="text-align: center;">crushed red pepper flakes, to taste</p><p style="text-align: center;">salt and black pepper, to taste</p><p style="text-align: center;">1/2 cup ricotta cheese</p><p style="text-align: center;">1 pound long or short cut pasta</p><p style="text-align: center;">2 tablespoons salted butter</p><p style="text-align: center;">1/3 cup grated Parmesan cheese</p><p style="text-align: center;">1/2 cup fresh basil</p><p style="text-align: left;">Preheat oven to 425F. On a baking sheet, toss together the olive oil, tomatoes, garlic, oregano, and a pinch each of red pepper flakes, salt and black pepper. Bake 15-20 minutes, until the tomatoes are bursting.</p><p style="text-align: left;">Optional: Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper. (I skipped the blender step and just mixed these ingredients together for a chunkier version of the sauce - which we like better.</p><p style="text-align: left;">Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.</p><p style="text-align: left;">In the same pot, melt together the butter. Cook until the butter is browning, then add the tomato mixture and 1/2 cup pasta cooking water, stirring until combined. Mix in the Parmesan.</p><p style="text-align: left;">Add the pasta to the sauce and butter, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water. Garnish with additional cheese and fresh basil, and serve! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mSSJhhasP6Xp-f5OuB_zm-sGllN5kKTMEEfrIegzu2k9K8J8RCb-Ip0k9Gua6Gs4G7EXo0sB3lzwWoeFtEleu2pONNgQ5R1L2rCbH3VqwmWFrS4jjFC48R7UXY9Uk52tEZXLKmkNDwHzMrsLKlMcMHHnJp2elrZ2dRNtM_p6SneLW5pnOSTb_aFmgTI/s5152/DSC01078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mSSJhhasP6Xp-f5OuB_zm-sGllN5kKTMEEfrIegzu2k9K8J8RCb-Ip0k9Gua6Gs4G7EXo0sB3lzwWoeFtEleu2pONNgQ5R1L2rCbH3VqwmWFrS4jjFC48R7UXY9Uk52tEZXLKmkNDwHzMrsLKlMcMHHnJp2elrZ2dRNtM_p6SneLW5pnOSTb_aFmgTI/w640-h480/DSC01078.JPG" width="640" /></a></div><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2P8cOSgV4JxhQcB0ohXOi0t7UofIhuVoKd3qatwBkFgU2z2NhXf0_oSmIySEyhvBqRlhAlIA_xO7x4JnPN7QNX9wEr0IWFnAvgk8pejGqrWsjuy42rBDL5UQOlyTyBtEgYf87MPAjvwDbDi9PzurIs7oVAQa0TGkb4U_QItL6ioj27UoOLuPHmsamKg/s400/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2P8cOSgV4JxhQcB0ohXOi0t7UofIhuVoKd3qatwBkFgU2z2NhXf0_oSmIySEyhvBqRlhAlIA_xO7x4JnPN7QNX9wEr0IWFnAvgk8pejGqrWsjuy42rBDL5UQOlyTyBtEgYf87MPAjvwDbDi9PzurIs7oVAQa0TGkb4U_QItL6ioj27UoOLuPHmsamKg/s320/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" width="320" /></a></div><br /><br />Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-18953195941161050542023-08-20T11:07:00.001-04:002023-08-20T11:07:52.035-04:00My Top Five Julia Child Dishes! {Happy Birthday, Julia!}<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xx-u6u62tk9FAbuk5szYXlL7405y71cGUIuJRWqFYCXqVDnUpl2VARIaP9QQwD5NiOu2rWlUIWsj1dyS8taCxCQtczDQdpQlsfDi18qlILcQ0I1pb_Dv7YxswH-g-NOzB0cWUjTPlx7JBI3JoNAwSoni54V9k5ohhxtLhLxyfNYIQh_BmbxvJlsBsX0/s259/julia%20laughing.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xx-u6u62tk9FAbuk5szYXlL7405y71cGUIuJRWqFYCXqVDnUpl2VARIaP9QQwD5NiOu2rWlUIWsj1dyS8taCxCQtczDQdpQlsfDi18qlILcQ0I1pb_Dv7YxswH-g-NOzB0cWUjTPlx7JBI3JoNAwSoni54V9k5ohhxtLhLxyfNYIQh_BmbxvJlsBsX0/w640-h479/julia%20laughing.jpg" width="640" /></a></p><p>We would hardly be where we are in the food community without Julia Child. She brought life to the world of cooking and made it what it is today. August 15th is Julia's birthday and it just feels right to share my most favorite Julia Child recipes with you!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKUV51xiy4vJkehmKx8N3Kaibaa-dbQHTBlcJmilpBOdDc-6dZqEDzMHVFLR_o3mw2mdF8_ImDjdjxVfOvARawWyahxRjXV4yAhw5TQ5KaW1WeL-VtOMDsqWygdXeXo3NldhKjhNEpo-2WVNbUMIzBGnPTw2UnHDblqQq6xzEE1SBbPVrtt3ojzrUxkY/s640/JULIA%20GROUND%20BEEF%20BURGERS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKUV51xiy4vJkehmKx8N3Kaibaa-dbQHTBlcJmilpBOdDc-6dZqEDzMHVFLR_o3mw2mdF8_ImDjdjxVfOvARawWyahxRjXV4yAhw5TQ5KaW1WeL-VtOMDsqWygdXeXo3NldhKjhNEpo-2WVNbUMIzBGnPTw2UnHDblqQq6xzEE1SBbPVrtt3ojzrUxkY/w640-h480/JULIA%20GROUND%20BEEF%20BURGERS.JPG" width="640" /></a></div><a href="http://mykentuckyhome-kim.blogspot.com/2022/06/julia-childs-biftek-hache-la-lyonnaise.html">Biftek Hache a La Lyonnaise/Ground Beef Burgers with Onions and Herbs</a> If you make one Julia Child recipe, make this one! Not only is it one of her easiest recipes, but it is surprisingly delicious. Julia says this is how the French eat burgers - without the bun! The burger patties get dredged in flour which creates a crispy crust and the sauce is so flavorful. These burgers are rich, flavorful, and buttery delicious. In her book, Julia has various ways to change up the sauce and I highly suggest them all. We have these on regular rotation!<p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9ecpFhV63CY3BhWEuBTH4ztyJUkSyb8_PICMAz68JuXECwLcDVPdi8CWE_2C--ip33EfdS5tGvgqLsnuR4CCp7oN8Gbxg16eV9GWbNX8VzN2AhnXprS38lWwrAQx6DxgDmQI0a8ZV0_gDMeOxIhz21gbQA5S2bQMRLKui6ehfsp7dJUsVfLHX2SVWRg/s640/JULIAS%20CHICKEN%20WITH%20AROMATIC%20VEGGIES.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9ecpFhV63CY3BhWEuBTH4ztyJUkSyb8_PICMAz68JuXECwLcDVPdi8CWE_2C--ip33EfdS5tGvgqLsnuR4CCp7oN8Gbxg16eV9GWbNX8VzN2AhnXprS38lWwrAQx6DxgDmQI0a8ZV0_gDMeOxIhz21gbQA5S2bQMRLKui6ehfsp7dJUsVfLHX2SVWRg/w640-h480/JULIAS%20CHICKEN%20WITH%20AROMATIC%20VEGGIES.JPG" width="640" /></a></div><a href="http://mykentuckyhome-kim.blogspot.com/2022/06/julia-childs-supremes-de-volaille.html">Supremes De Volaille A L'Ecossaise/Chicken Breasts with Diced Aromatic Vegetables and Cream</a> I think the picture says it all. This is a stunning chicken dish and one that is so intoxicating as it cooks. The aroma and flavor of the onions, celery, and carrots in this dish are reminiscent of a chicken pot pie. It is so aromatic and comforting. It's one of those dishes that everyone would love!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjktXL45SRM2DHJMH0YXVTuOp70HHB9MBuHq6g0kgp0whnCXRzzjGD7Kh5yMoTBwv_lZdJRrLroCwrtcNmVdFensO41R9znixmZpNThufRpDGkq4qE-xRlw8AoFTT1G-9F-PBsGwH6Cf_DC__KHdIJm3oxtLuJXdCHLmKDydxadj3bsRty63Y7WeOVN8/s640/JULIAS%20ROAST%20CHICKEN.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjktXL45SRM2DHJMH0YXVTuOp70HHB9MBuHq6g0kgp0whnCXRzzjGD7Kh5yMoTBwv_lZdJRrLroCwrtcNmVdFensO41R9znixmZpNThufRpDGkq4qE-xRlw8AoFTT1G-9F-PBsGwH6Cf_DC__KHdIJm3oxtLuJXdCHLmKDydxadj3bsRty63Y7WeOVN8/w640-h480/JULIAS%20ROAST%20CHICKEN.JPG" width="640" /></a></div><div style="text-align: left;"><a href="http://mykentuckyhome-kim.blogspot.com/2020/04/julia-childs-roast-chicken.html">Julia's Roast Chicken</a> Okay, over the years I've made a lot of roast chicken: Tyler Florence's, Giada's, Yotam Ottolenghi's, and Ina Garten's. Trust me when I say that Julia Child's is THE BEST. Is it easy? No. Is it time consuming? Yes. Julia's method involves lots of butter and rotating and basting the chicken with butter on 5-10-15 minute intervals but it is oh so worth it! If you're looking to try a new Roast Chicken recipe this fall, please try this one! You won't be sorry. The end result is so buttery and delicious - a step above all the rest!</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7BIMoOuz0PwvfouMUsyx6y8kNpmOeKYd1cRqc62L1UzgW6PShSjv6LQfGOh5jzd55hDffzKhLAuuxXXlo7N_xVhPl3AiEhcVD9Mgg9Vvuak877N3_A23fK105Sn1nFtwCu5XhFtsn-fLSpsS-I4Sc88Zsl1phnFRaCP4_sKU9ZWvHRKPuFKpeKOKe8k/s640/chicken%20and%20mushrooms%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7BIMoOuz0PwvfouMUsyx6y8kNpmOeKYd1cRqc62L1UzgW6PShSjv6LQfGOh5jzd55hDffzKhLAuuxXXlo7N_xVhPl3AiEhcVD9Mgg9Vvuak877N3_A23fK105Sn1nFtwCu5XhFtsn-fLSpsS-I4Sc88Zsl1phnFRaCP4_sKU9ZWvHRKPuFKpeKOKe8k/w640-h480/chicken%20and%20mushrooms%202.JPG" width="640" /></a></div><a href="http://mykentuckyhome-kim.blogspot.com/2022/07/julias-supremes-de-volaille-aux.html">Supremes De Volaille Aux Champignons/Chicken Breasts with Mushroom and Cream</a> We loved the first recipe with chicken breasts and aromatic veggies so much we tried Julia's Chicken Breasts with Mushrooms and Cream and it was equally delicious, especially for those who absolutely love mushrooms! You simply can't go wrong with any of Julia's variations on chicken breasts! <br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEjAFe2ZekkwkXqujTPQ_EI5oCTOw_7PUz-7DV4KSSHhYQOHcC122nSOdNVs2uiHqojSmG4vl6Ihs-UJ-ZvmvKLz2KyVOIDD1tSrDkrcyRbllhwA0ky6Bhs8k1LSFLUQWXejqiugl3lDXLownZNPopCpiJaRlz5RnxKXnibjW5LaTOpnmsfj0EX0BjVs/s640/JULIA%20AND%20JACQUES%20GARLIC%20MASHED%20POTATOES.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEjAFe2ZekkwkXqujTPQ_EI5oCTOw_7PUz-7DV4KSSHhYQOHcC122nSOdNVs2uiHqojSmG4vl6Ihs-UJ-ZvmvKLz2KyVOIDD1tSrDkrcyRbllhwA0ky6Bhs8k1LSFLUQWXejqiugl3lDXLownZNPopCpiJaRlz5RnxKXnibjW5LaTOpnmsfj0EX0BjVs/w640-h480/JULIA%20AND%20JACQUES%20GARLIC%20MASHED%20POTATOES.JPG" width="640" /></a></div><a href="http://mykentuckyhome-kim.blogspot.com/2019/09/jacques-and-julias-garlic-mashed.html">Jacques & Julia's Garlic Mashed Potatoes</a> If you're looking for a side dish for any of these dishes, look no further than Jacques & Julia's Garlic Mashed Potatoes. You can't go wrong here, especially when you've got potatoes, butter, cream, and 10-15 cloves of garlic! This is an amazing recipes that is a people pleaser each and every single time!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi608y0goKKXb0efX3tM9ilEDZjRHEcSF3_oiNK8a5o_QiKyEWpZUQ6fTyObXu-QxYwZ8KG1Y4mj-16Y3cGW49TahwFjwhYIHELAgZ4h_MDblohfNSyM-3IkZUYpDIc_Yp893279EQqmAWVrN-quxtezb-_F68cFvkMMGVGD3A2MDVbRH2mt_1j7JgOtHQ/s1920/HAPPY%20BDAY%20JULIA%20CHILD.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1920" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi608y0goKKXb0efX3tM9ilEDZjRHEcSF3_oiNK8a5o_QiKyEWpZUQ6fTyObXu-QxYwZ8KG1Y4mj-16Y3cGW49TahwFjwhYIHELAgZ4h_MDblohfNSyM-3IkZUYpDIc_Yp893279EQqmAWVrN-quxtezb-_F68cFvkMMGVGD3A2MDVbRH2mt_1j7JgOtHQ/s320/HAPPY%20BDAY%20JULIA%20CHILD.png" width="320" /></a></div><br /><p><br /></p></div>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com1tag:blogger.com,1999:blog-6163770583663178916.post-47085121826948691862023-08-13T16:13:00.001-04:002023-08-13T16:14:15.321-04:00Tessa Kiros' Milky Way Ice Cream Sundae {5 Minutes or Less}<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMfoUrbMAHSqoYPGbJYwsSD9uwRp1gHMKEfVLOKuxDVrLonaEfkn7q-Mcf_3Ej5U5UurOaMO9sUvnZprxu1_YkBM7xpKuDxH448q0yHAkOf6S7CmIPlnxLzGnPEf0UkY0LyhJDBHlaeYNs-IFX7_ewFjjsTLt_9-c600pKpKtb94H0zoRB7jvF4fQOgg/s5152/DSC01102.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMfoUrbMAHSqoYPGbJYwsSD9uwRp1gHMKEfVLOKuxDVrLonaEfkn7q-Mcf_3Ej5U5UurOaMO9sUvnZprxu1_YkBM7xpKuDxH448q0yHAkOf6S7CmIPlnxLzGnPEf0UkY0LyhJDBHlaeYNs-IFX7_ewFjjsTLt_9-c600pKpKtb94H0zoRB7jvF4fQOgg/w640-h480/DSC01102.JPG" width="640" /></a></div>Three ingredients and five minutes and you can have the ice cream sundae of your dreams! It's as close to instant gratification you can get in the dessert world.<br /><p></p><p>All you need is Milky Way bars, cream, and vanilla ice cream. You are halfway to bliss!<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgPqLDvHsaxZzfiSJqr1jE--XhJ7aMoJK8uJ1_vPZzc7yVaUF6LMeToRYq1xzq3sdVSjAE3X6GEzGzoNjsQ7AEdOJFhKm9Mtv1lA6i17dG8d6b5kHYbrzH-ijfbA72uZXKJ0864iixXxYisHcnTxJB-KNQuzroE2tNxGEu1ZC9n-2dJOQnahtMeqwXrI/s5152/DSC01090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgPqLDvHsaxZzfiSJqr1jE--XhJ7aMoJK8uJ1_vPZzc7yVaUF6LMeToRYq1xzq3sdVSjAE3X6GEzGzoNjsQ7AEdOJFhKm9Mtv1lA6i17dG8d6b5kHYbrzH-ijfbA72uZXKJ0864iixXxYisHcnTxJB-KNQuzroE2tNxGEu1ZC9n-2dJOQnahtMeqwXrI/w640-h480/DSC01090.JPG" width="640" /></a></div>All you need to do is melt the Milky Way with some cream in a pan and pour it over the vanilla ice cream. It's as simple as can be, but the resulting sauce is rather complex. It's kind of a cross between a hot fudge and a caramel sauce and when you pour the warm sauce over the cold vanilla ice cream the caramel sets up lightly and all those chewy bits are just the best!<p></p><p>My husband was so impressed with this one and declared it one of his new favorites. I highly suggest it if you're a Milky Way lover, or an ice cream lover, or just someone in need of a quick dessert. It is a winner!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTphaShclBXCbpWVlOX1sdRmV2_H2onobS2a_siVu_RRjaH6i3lo_IvG1VEg6UM7vq-CNeq5wsd9oGwMQ9EYCz-KKXakHjPM0iErNdQklGEZMSZDAyeSNK_coCnwmvM2bG7No4Lbgl5tCR39w3MEhw7cV2dYOfEs5-r64R_AHVHQMukomtmlx2whTowc/s5152/DSC01097.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTphaShclBXCbpWVlOX1sdRmV2_H2onobS2a_siVu_RRjaH6i3lo_IvG1VEg6UM7vq-CNeq5wsd9oGwMQ9EYCz-KKXakHjPM0iErNdQklGEZMSZDAyeSNK_coCnwmvM2bG7No4Lbgl5tCR39w3MEhw7cV2dYOfEs5-r64R_AHVHQMukomtmlx2whTowc/w640-h480/DSC01097.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><u><b>Milky Way Bar Sauce</b></u></p><p style="text-align: center;">Adapted from <i>Apples for Jam</i></p><p style="text-align: center;">by Tessa Kiros</p><p style="text-align: center;">Makes 2 cups</p><p style="text-align: center;">1 cup heavy whipping cream</p><p style="text-align: center;">5 (2 ounce) Milky Way Midnight Bars*</p><p style="text-align: center;"><u>Notes:</u> The only difference between a regular Milky Way bar and a Milky Way Midnight bar is that a Milky Way is made with milk chocolate and a Midnight bar is made with dark chocolate. I used regular Milky Way because we are milk chocolate lovers, but you do you! I also think a Snickers would work just as well, or maybe even better if Snickers is your jam. *I didn't need 2 cups of Milky Way Sauce so I made about 1/4 of the recipe, using a King Size Milky Way bar and about 1/4 cups of heavy cream.<br /></p><p style="text-align: left;">Pour half the cream into a heavy-bottomed pan and heat gently. Coarsely chop the Milky Way bars and add to the pan, stirring all the time with a wooden spoon, until they are completely melted. Make sure that the cream is not too hot and that they are completely melted. Make sure that the cream is not too hot and that nothing gets stuck on the bottom of the pan, which would ruin your chocolate. When everything is nearly all melted together, add the rest of the cream, and whisk to break up the soft lumps. Remove from the heat and carry on whisking until the sauce is completely smooth. Cover when it has cooled a bit. Serve warm or even at room temperature, but store in the fridge if you don't finish it all. Even a teaspoon of it cold or at room temperature is great for lifting the spirits.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WtrzjhMEoVdcJkNqECGE-075TINpISMI9TubZ3Q2hlETLfbwAo_jdnD5Q3X_3NtHZQ6bOrYwULEDz883_jNi4LAOAcA38mtWaaHFeqcagSrS57fNeIPLBf_-Imxmht4enOmDbM6QdFTr41Cqwy0CCwGXuQJKhEmxODrrRKM94cqjrOErSY-YNaGPuLk/s5152/DSC01099.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WtrzjhMEoVdcJkNqECGE-075TINpISMI9TubZ3Q2hlETLfbwAo_jdnD5Q3X_3NtHZQ6bOrYwULEDz883_jNi4LAOAcA38mtWaaHFeqcagSrS57fNeIPLBf_-Imxmht4enOmDbM6QdFTr41Cqwy0CCwGXuQJKhEmxODrrRKM94cqjrOErSY-YNaGPuLk/w640-h480/DSC01099.JPG" width="640" /></a></div>Ovens Off @ IHCC<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskzXeW56nbOgbnTX_wsVhpMPQXk-akw75F1Fhj4qnxFe_mZliG3wfVizpO0m3Nh0oaZ9x-HohYpQ3fDQ-t7en9gtBrz5GlOieGLXUdw8Bk9yJrc69ES4_hezo98nTNH1gunKyxTm5NeUWOHilUOzGV16LGd6Hw87Gx0JYb8lBlYbU7BxRrDFzI4JVuOg/s777/ovensoff.webp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="777" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskzXeW56nbOgbnTX_wsVhpMPQXk-akw75F1Fhj4qnxFe_mZliG3wfVizpO0m3Nh0oaZ9x-HohYpQ3fDQ-t7en9gtBrz5GlOieGLXUdw8Bk9yJrc69ES4_hezo98nTNH1gunKyxTm5NeUWOHilUOzGV16LGd6Hw87Gx0JYb8lBlYbU7BxRrDFzI4JVuOg/w200-h133/ovensoff.webp" width="200" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com0tag:blogger.com,1999:blog-6163770583663178916.post-84479652752737474582023-08-06T17:07:00.002-04:002023-08-06T17:07:52.055-04:00Summer of Salads #10: Jacques Pepin's Zucchini and Olive Salad <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIcXhuUq0keYO6auGYu8xiKw683TizFMRfU2nEf05RQcyAfAYgoHJPIn8U10TCHxbTJw0YgQu8GG8Ko9Xz6fELsPmdeFhNXNOq4T2nK1ZJFmr9oujsUG-vRCPH2cIicoIbgq9NX8ltyhk7n-aX1KdLhfdjgy2dIUBbIXPBhWMQ_pP-MMkPcGc2Wsjzkg/s5152/DSC01086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIcXhuUq0keYO6auGYu8xiKw683TizFMRfU2nEf05RQcyAfAYgoHJPIn8U10TCHxbTJw0YgQu8GG8Ko9Xz6fELsPmdeFhNXNOq4T2nK1ZJFmr9oujsUG-vRCPH2cIicoIbgq9NX8ltyhk7n-aX1KdLhfdjgy2dIUBbIXPBhWMQ_pP-MMkPcGc2Wsjzkg/w640-h480/DSC01086.JPG" width="640" /></a></p><p>This summer I turned up the notch on my veggie consumption. I was drinking green smoothies, making salads, and having meals consisting of nothing but veggies. Of course, I haven also reasoned that eating lots of veggies makes it okay to eat them with cheese. If a chef didn't write cheese into the recipe, well let's just say I did it for them!</p><p>For example, this week I chose a <span style="color: #38761d;"><b>Jacques Pepin Zucchini and Olive Salad</b></span> that was a very simple recipe consisting of zucchini, white wine vinegar, olive oil, olives, chives, salt and pepper. But to my horror, I feel like Pepin missed a perfectly good opportunity to adorn the top of this salad with crumbles of goat cheese. Right? I mean they pair so well together why wouldn't you?</p><p>And, take your time in the cheese section of your market because goat cheese has come <i>A LONG WAY</i> since it was first brought to market. I really like the <i><span style="color: #e69138;">Orange Blossom Honey Goat Cheese</span></i>, but my newest obsession is the <span style="color: #b45f06;">Everything Bagel Goat Cheese</span>. Either of those version would be good here.</p><p>Pepin says to cut the zucchini into 1/4" rounds, dust it with salt and bake it for about 5-7 minutes to firm up the zucchini and heat up/cook some of the moisture out. This salad can be served warm or cold, but I enjoyed it best served warm. The zucchini pair so well with the briney olives and the creamy goat cheese. I also sprinkled my salad with a little red pepper flakes because I like things a little spicy. This was a really good salad that would make for a pretty appetizer when entertaining and/or served next to fish and/or chicken. I would definitely make it again, with cheese- of course! <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPCzpCbxhO0DEQLX81e2IBgBCMyO6i3cLsAol4noUS7yYzgEnv7sctzFZRaFOfTlYrywECmDg6P0K6K-OTBW5L92Q_3HTnW9cVEoLyCMNtUM3Ry45fP8UbXCX9o_JQ73lFapJ5pxyvUXlVzoV_8Em8weVcqQh_tD6jsixk8uGSPX8fs_r1sn1VZbQUGI/s5152/DSC01084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPCzpCbxhO0DEQLX81e2IBgBCMyO6i3cLsAol4noUS7yYzgEnv7sctzFZRaFOfTlYrywECmDg6P0K6K-OTBW5L92Q_3HTnW9cVEoLyCMNtUM3Ry45fP8UbXCX9o_JQ73lFapJ5pxyvUXlVzoV_8Em8weVcqQh_tD6jsixk8uGSPX8fs_r1sn1VZbQUGI/w640-h480/DSC01084.JPG" width="640" /></a></div><p></p><p style="text-align: center;"><b><u>Zucchini and Olive Salad</u></b></p><p style="text-align: center;">Adapted from <i>Essential Pepin</i></p><p style="text-align: center;">by Jacques Pepin</p><p style="text-align: center;">Serves 6</p><p style="text-align: center;">2 zucchini (about 1-1/2 pounds)</p><p style="text-align: center;">1/2 teaspoon salt</p><p style="text-align: center;">1/2 teaspoon freshly ground black pepper</p><p style="text-align: center;">2 tablespoons white wine vinegar</p><p style="text-align: center;">1/4 cup extra virgin olive oil</p><p style="text-align: center;">1/4 cup pitted oil-cured black olives</p><p style="text-align: center;">2 tablespoons chopped fresh chives</p><p style="text-align: center;">Optional: sprinkle of red pepper flakes and/or goat cheese</p><p style="text-align: left;">Preheat the oven to 400 degrees. Wash the zucchini, trim off the ends, and cut into 1/4" thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle with the salt. Bake for 5-7 minutes, until the zucchini renders some of its moisture and softens slightly.</p><p style="text-align: left;">Transfer the zucchini rounds to a bowl and toss them gently with the pepper, vinegar, and oil. Serve immediately, garnished with the black olives and chives. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHx-npbrHrlb0Fhgw0ge5Oq1g7t5Zg0XgTE714KISW2uSNtt_1lsFjEAFK7ns_Z1aRYE_iW-Z4iy3eucIkv6UTQOmk2638EJPufJTvsAhn6HRpLilQonChd3YWPTB3qYvrgOTkRdi7chMx8_N30c3TKCtX2M_d4st5931uG-yngIm6ONzem2MyVISSb20/s5152/DSC01083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHx-npbrHrlb0Fhgw0ge5Oq1g7t5Zg0XgTE714KISW2uSNtt_1lsFjEAFK7ns_Z1aRYE_iW-Z4iy3eucIkv6UTQOmk2638EJPufJTvsAhn6HRpLilQonChd3YWPTB3qYvrgOTkRdi7chMx8_N30c3TKCtX2M_d4st5931uG-yngIm6ONzem2MyVISSb20/w640-h480/DSC01083.JPG" width="640" /></a></div>The Three Sisters @ IHCC<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOf7-nUB7Aasqjns23ffTJyNwmbv--c8gokWF_KMpfn1KBkKlHZ5m4QTdMpAnz15EqbdEENHHEX6ya96ww_LDtlfKJqwS0FQtsCzGV7CBLKbl4C88veIv8rjcfOOQOQOvV9UtxNP2M4dhWSuI_BoT-tj2FAQpozgHNDWQhvSRSdTf6bhrlp_kH7M67wo/s560/three%20sisters.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="560" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOf7-nUB7Aasqjns23ffTJyNwmbv--c8gokWF_KMpfn1KBkKlHZ5m4QTdMpAnz15EqbdEENHHEX6ya96ww_LDtlfKJqwS0FQtsCzGV7CBLKbl4C88veIv8rjcfOOQOQOvV9UtxNP2M4dhWSuI_BoT-tj2FAQpozgHNDWQhvSRSdTf6bhrlp_kH7M67wo/s320/three%20sisters.png" width="320" /></a></div><br /><p style="text-align: left;"><br /></p>Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com1tag:blogger.com,1999:blog-6163770583663178916.post-4211129115843260302023-07-30T18:54:00.001-04:002023-07-30T18:54:39.265-04:00Garden Fresh: Half Baked Harvest's Simplest Zucchini Parmesan Pasta<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG2TyGSHOUMKzk52cXfVFfEup6TddEg5WrE74jh63EfeJXGO-MeJEsgcjLceV496qjioCzGTmfWd7nv4UQyWf9WWzZJrT8hg2vVYSrbuXZjaJjC2GY8nXFfRBlC-vzQvofpJjRjx0QGIw3HOd8nntCi4HluolxYAIOsmM0TjR48EQlrPrfeZA3yBUDt8/s5152/DSC01014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG2TyGSHOUMKzk52cXfVFfEup6TddEg5WrE74jh63EfeJXGO-MeJEsgcjLceV496qjioCzGTmfWd7nv4UQyWf9WWzZJrT8hg2vVYSrbuXZjaJjC2GY8nXFfRBlC-vzQvofpJjRjx0QGIw3HOd8nntCi4HluolxYAIOsmM0TjR48EQlrPrfeZA3yBUDt8/w640-h480/DSC01014.JPG" width="640" /></a>I love a garden fresh pasta made with ingredients straight from the backyard: zucchini, cherry tomatoes, and basil. A garden fresh pasta like this is a good reason to especially if you top it with fresh Burrata! Fresh veggies and cheese...always a win!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmufQp9DlC4RatXtSiYNAtu8QmGGfHk8ajIJWz0Bd9mUu6IoqXLNoK-cDaRtckyKJEpeuOauesAefPUwOaAQb8kkH2qhB23UdgE4M2p7inqqT2M_zTCQn7doXgexN7hXdrFJBtNaPTwkf53ytCMd_ZSJuET_W1kuMT4AaNXZNfOfw6t-A_7kABl_GTsA/s5152/DSC01007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmufQp9DlC4RatXtSiYNAtu8QmGGfHk8ajIJWz0Bd9mUu6IoqXLNoK-cDaRtckyKJEpeuOauesAefPUwOaAQb8kkH2qhB23UdgE4M2p7inqqT2M_zTCQn7doXgexN7hXdrFJBtNaPTwkf53ytCMd_ZSJuET_W1kuMT4AaNXZNfOfw6t-A_7kABl_GTsA/w640-h480/DSC01007.JPG" width="640" /></a><br /> The zucchini sauce is best, in my opinion, if you grate some of the zucchini and cut the rest into bigger and smaller pieces. This way some of the zucchini melts into the sauce and you have some smaller chunks of zucchini and some larger. However, if you wanted a smoother sauce altogether you could simply grate all the zucchini. Make it your own!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlj28nyybjYp6w_wOlY-FbY7Rl4cKvueAc41O5_eUXUwElmQvTOjiDw_lZAHXw4ICVfCb6ldp-jbeqfxC9lRDr8FSCnH2yBPhE8GkCpeLbneqzoWjeme252i5Wszlfej-J1aAHNlFAzpG_di74PXoYBHIuM1-cOGpPwBvFif1_p_RctyJdz3R3OCsdsk/s5152/DSC01009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlj28nyybjYp6w_wOlY-FbY7Rl4cKvueAc41O5_eUXUwElmQvTOjiDw_lZAHXw4ICVfCb6ldp-jbeqfxC9lRDr8FSCnH2yBPhE8GkCpeLbneqzoWjeme252i5Wszlfej-J1aAHNlFAzpG_di74PXoYBHIuM1-cOGpPwBvFif1_p_RctyJdz3R3OCsdsk/w640-h480/DSC01009.JPG" width="640" /></a><br /> This is a simple pasta dish consisting of zucchini that gets cooked down with butter, pasta water, and cheese until it makes a fresh tasting sauce that coats the pasta. Short pasta shapes are best and I'm a big fan of farfalle, or butterfly pasta.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaLooz-MQDrJvg4hGRXgJgLIr6PIPklTT4LWPcKthBMzVEbO7BwbZHgljfiSIZAqq-_ZWcXIxMHGI8NJyefLsXECExf_L2ksP1IBoU528xGf1byyK0L66Q5YoSpqzDsAO5UY05WjUaJhqbpthSE3Cw3AZxdFAzHQuyB8zYjsswYvEBge_d52UPUmAN4k/s5152/DSC01011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaLooz-MQDrJvg4hGRXgJgLIr6PIPklTT4LWPcKthBMzVEbO7BwbZHgljfiSIZAqq-_ZWcXIxMHGI8NJyefLsXECExf_L2ksP1IBoU528xGf1byyK0L66Q5YoSpqzDsAO5UY05WjUaJhqbpthSE3Cw3AZxdFAzHQuyB8zYjsswYvEBge_d52UPUmAN4k/w640-h480/DSC01011.JPG" width="640" /></a>You can chose to keep this dish rather simple by just tossing the pasta with the zucchini sauce, or you can top it with some cherry tomatoes and creamy, dreamy Burrata cheese! I look for any excuse to enjoy Burrata. It is quite simply the best topping of all!</p><p>I loved this garden fresh pasta. It was light and fresh and simply singing with summer flavors! It is a delicious way to use up all that zucchini on hand!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5SIAatZB8jn4uzE2FDP1jIJYp7MfBIKnldmgpaMJt_EmdbCb34A0LsBP369oUM-yyNQjR5GeO1RwocwLEJwQQwzH9rrJDuhwhmjZDwfzuY8IQ4uHKs9-9_yFlBRiAPOHe2-dk-BZMC6C82Km1HmtyXmhoH4NOYLlXe8cctTU-BJhLedttkISktMTBEs/s5152/DSC01017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5SIAatZB8jn4uzE2FDP1jIJYp7MfBIKnldmgpaMJt_EmdbCb34A0LsBP369oUM-yyNQjR5GeO1RwocwLEJwQQwzH9rrJDuhwhmjZDwfzuY8IQ4uHKs9-9_yFlBRiAPOHe2-dk-BZMC6C82Km1HmtyXmhoH4NOYLlXe8cctTU-BJhLedttkISktMTBEs/w640-h480/DSC01017.JPG" width="640" /></a></p><p style="text-align: center;"><b><u>Simplest Zucchini Parmesan Pasta</u></b></p><p style="text-align: center;">Adapted from <a href="https://www.halfbakedharvest.com/simplest-zucchini-parmesan-pasta/">Half Baked Harvest</a></p><p style="text-align: center;">by Tieghan Gerard</p><p style="text-align: center;">Serves 6-8</p><p style="text-align: center;">1 pound pasta, any cut works</p><p style="text-align: center;">2 tablespoons extra virgin olive oil</p><p style="text-align: center;">3-4 medium zucchini (yellow or green, shredded or chopped)</p><p style="text-align: center;">3 cloves garlic, chopped</p><p style="text-align: center;">1 tablespoon chopped fresh thyme</p><p style="text-align: center;">chili flakes, to taste</p><p style="text-align: center;">salt and black pepper, to taste</p><p style="text-align: center;">2 tablespoons salted butter</p><p style="text-align: center;">1 cup grated Parmesan </p><p style="text-align: center;">1/2 cup grated Pecorino or Manchego cheese</p><p style="text-align: center;">1 cup fresh basil, chopped</p><p style="text-align: center;">Optional: Burrata cheese for topping, if desired <br /></p><p style="text-align: left;">Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining reserve 1-1/4 cups of the pasta cooking water. Drain.</p><p style="text-align: left;">Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, thyme, chili flakes, salt, and pepper. Cook until the zucchini is golden, 5 minutes. Mix in the butter. Using the back of your spoon or potato masher, mash down the zucchini until it becomes a chunky sauce.</p><p style="text-align: left;">Add 1 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, parmesan, and pecorino, and toss until melted. Add more pasta water if needed to thin the sauce. Remove from the heat, toss in the basil. Serve topped with more cheese, if desired, and enjoy!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZ42OLcUVNhYUGttLT-Ri4k0kts7ELpmn5mXIbq0NrIZAEgeI5ve41dteJBROec1UMtA4q4IgioKh60IctjdlpPcsUQ8ZYx9ySDpkwKTVocG0eFgC3wK6jEr7Z-9Mf8yVlqlSvfMoK5OgnV_3BcDkohIf1XxE9CmC4ucZq8r24xWeDLQicU_pd7aHypE/s5152/DSC01018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3864" data-original-width="5152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZ42OLcUVNhYUGttLT-Ri4k0kts7ELpmn5mXIbq0NrIZAEgeI5ve41dteJBROec1UMtA4q4IgioKh60IctjdlpPcsUQ8ZYx9ySDpkwKTVocG0eFgC3wK6jEr7Z-9Mf8yVlqlSvfMoK5OgnV_3BcDkohIf1XxE9CmC4ucZq8r24xWeDLQicU_pd7aHypE/w640-h480/DSC01018.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprIUDR3G_a0X81qy7sAzdIwKB_MhfN0kYJN6Xiy_947YG8mxpS2TU3AVWVaRYzuf9NkU5WdCJCR7pCGvur4oT9PuqTsWoJiO-kAwwhSKXOL7oN5L3w1hBB9eJL-dAC_ajihQg7kealFdT-DK-2zTHI89VuEbX7QXIxfwVjyWmFfgSp7QNM_56vqTMyVw/s400/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="400" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprIUDR3G_a0X81qy7sAzdIwKB_MhfN0kYJN6Xiy_947YG8mxpS2TU3AVWVaRYzuf9NkU5WdCJCR7pCGvur4oT9PuqTsWoJiO-kAwwhSKXOL7oN5L3w1hBB9eJL-dAC_ajihQg7kealFdT-DK-2zTHI89VuEbX7QXIxfwVjyWmFfgSp7QNM_56vqTMyVw/s320/IHCC%20POTLUCK%20ALL%20CHEFS.jpg" width="320" /></a></div><br /><p style="text-align: left;"><br /></p><br />Kimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.com1